Berry Clafoutis
/We’re on round two with the strawberry patch this summer. Each year it’s been slightly different timing but we generally get at least two harvests.
Read MoreWe’re on round two with the strawberry patch this summer. Each year it’s been slightly different timing but we generally get at least two harvests.
Read MoreIt’s that time of year here in Portland where our yard becomes a (humble) bounty of berries.
Read MoreIt seems we’re having a never-ending summer in Portland this year, early spring, early summer. The strawberry patch is still producing fruit which has been going on for at least 2 months now.
Read MoreI've been on a berry kick these days, with hand pies, and berry crush cocktails, still the refrigerator is overflowing with strawberries and I thought I might try this Strawberry Loaf Cake.
Read MoreI love the simplicity of this tart. I've been making tarts for many years so I can't believe I'm just now posting one here on the blog. This wonderful tart is easy to make, much more so than the traditional fruit tart which requires cooking custard, chilling and then assembling.
Read MoreI finally bought a loaf pan. I have all sorts of baking dishes and pans, but never a loaf pan. Go figure. So I wanted to make something good. I've tried my hand at muffins many times and they were always ok, but nothing great, so I was pretty determined to get this right. And as it turns out this is a really wonderful recipe, it's adapted from Ina Garten with just a couple changes. It's moist, not
Read MoreA little off season posting a berry crumble but I had to share. The photo is from last summer when I first made this recipe (and have been making it ever since!)
It's adapted from La Tartine Gourmande and it's a gluten-free recipe, but I'm all about gluten so I use flour instead. The thing that's nice about this recipe is you can easily swap out different fruits or nuts and it still rocks. And it comes together fairly quickly so in less than hour you have a yummy treat or dessert. Bea has all kinds of wonderful recipes on her site, I recommend checking it out, especially if you want gluten-free recipes. The only changes here are the flour swap and fruit. I've also made this with almonds and I wan't sure which I liked better, the pistachios or the almonds, they both worked so well. This was the first time I've used green pistachios and they are really special when they toast up in the oven. Also if you're using a lot of really sweet berries, like strawberries, you can skip the sugar in the fruit mix, last fall I made this with very very ripe strawberries and it really didn't need the sugar at all. Hope you enjoy once berry season kicks in!
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