The past couple of months I’ve found it hard to write a post without mentioning Paris. Truthfully I’m restraining myself because I could go on and on and I’m trying to space out my entries so as to not overwhelm. I compare myself to parents whom constantly show baby pictures. For being patient and understanding, I decided to give my friends a little token from my trip as a part of their holiday gifts. I made my own Tahitian vanilla extract with beans I brought home with me.
Cherry pie fun! About a month before Amy Atlas was scheduled to visit Williams-Sonoma, I came up with a plan for putting her dessert table together. Part of the preparation involved a bit of baking. These cherry pies were included and I decided to test out a pie pan a few weeks prior to get the hang of using it. The pies were so adorable I had to have a little styling fun and as a result, a mini photo shoot.
In this post I’ll share with you more behind-the-scenes prep and tips for successful baking. I’ve also included a cookie recipe at the end that I like using.
For this year’s Thanksgiving dessert, I made an elegant French Apple Tart. It was all about the perfect presentation of apple layers. In contrast, last year I made a Cranberry Apple Galette. A galette is a free-form tart so no need for rolling out dough or a tart pan. You simply gather up the edges of the crust around the mound of juicy apples and cranberries. While not as fancy as the French Apple Tart, it is equally impressive-looking when the fruit bakes down and it has a rustic, golden look when finished.
Super simple, super moist. This recipe from Bon Appetit is easy to add on last minute to round out your Thanksgiving menu. It has ingredients you probably have in the pantry or on hand for other dishes. I made it last week for a pre-Thanksgiving dinner and there were no leftovers. It has just the right amount of sweetness and if you spoon some cranberry sauce on top the contrast of sweet and tart is great.
