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Fridge Cleanout Galette (a.k.a., Any Fruit Galette)
It’s that time of year when I buy more fruit than I can eat. There’s just so much amazing fruit in season…peaches, plums, cherries, blueberries, raspberries, strawberries…I try to eat as much as I can. But ultimately I end up with some that’s…shall we say, “overripe”? That’s where this recipe comes from. I took all of the close-to-rotting fruit from my fridge, added some sugar, wrapped it in pastry, and baked it. My friends lovingly refer to this treat as “fridge trash pie,” but I doubt anyone would search for that in Google, so I decided to call it Fridge Cleanout Galette. But you could also call it Any Fruit…
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Blueberry Hand Pies
I just got back from a few days away in Grand Marais, MN. I spent most of my time next to Lake Superior, walking, reading, writing, eating delicious food, and sipping wine, coffee, and locally-brewed beer. It was glorious. The entire small town hugs the lakeshore, making for the most incredible lake views. It is, hands down, my favorite place in the world. I mean, just look at all of this beauty! Celebrate the Little Things Whenever I’m on vacation, I think a lot about celebration — especially taking time to celebrate the little things in life, like a sunny day, a quiet morning, the sound of birds singing, or…
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Sunken Plum Snack Cake
Friends, it’s officially stone fruit season. Bring on all the peaches, nectarines, apricots, cherries, and — for our purposes today — plums! I love baking with stone fruits. They lend themselves so well to pies, cakes, bars, and jam (which isn’t really baking I guess, but baking-adjacent). Stone fruits have a decent amount of firmness to them, but when you bake them, they sort of melt and go all soft and jammy. Yum. Before I baked with plums for the first time (years ago now…in a pie, I believe), I had enjoyed snacking on them but never thought of putting them into baked treats. But once I tasted them baked…
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Fig Cake with Cream Cheese Frosting
This March marks the 10th anniversary of the company I work for, Wild Fig Marketing! Since we can’t get together to celebrate with cake (boo, COVID!), I decided to create a recipe for a Fig Cake that we can all make on our own. Because there HAS to be cake, right? A celebration just isn’t a celebration without it. This single-layer almond-scented cake is dotted with chopped dried figs and topped with a thin layer of fig jam and a lush cream cheese frosting. Perfect for a (small) celebration. Fig Fun Facts As I was tooling around looking for inspiration for this cake, I stumbled on a few fig facts…
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Peaches and Cream Cake with Mary Oliver
It’s that time of year – stone fruit season! Peaches, plums, nectarines, cherries, apricots…I love them all. They’re wonderful to eat fresh, of course, but they also make some of the best baked goods. One of my favorite ways to use them is in pie (like this Peach Ginger Pie and this Plum Slab Pie), but sometimes, perfectly ripe and juicy fruits call for something simpler. This Peaches and Cream cake is one of those recipes – two quick and easy cake layers, whipped cream, and fresh peaches. I mean, just look at these beauties I picked up recently – have you ever seen such gorgeous peaches? They deserve to…
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Peach Ginger Pie
One last summer recipe before fall begins in earnest, before we give in to all of the pumpkin spice and apple cinnamon flavors of this next season. This Peach Ginger Pie is the best way to use up that last batch of peaches and have one more taste of summer. This is a simple recipe, as all the best fruit pie recipes are – just fruit, sugar, corn starch (to thicken the filling), and ginger. Plus your favorite flaky pie crust. Simple, but heavenly all the same. Pie Crust and Pie Birds For the pie crust, see my Rhubarb Custard Pie recipe for ingredients and instructions (including photos). It makes…
Recipes and Musings from the Zenith City
