This blueberry crumb pie is perfectly juicy with a subtly spiced filling. The crispy brown sugar crumb puts it over the top!
Hello readers, and a belated Happy Birthday America!
Summertime means many things: the ungodly Houston summer weather (this 4th of July was somewhere between a nuclear powered sauna and the 7th circle of hell), grilling absolutely everything possible (we’ve had good luck with a grilled potato salad), and as much fresh fruit as I can eat. While you can get berries pretty much year round, they’re fresher and better in the summer, and the best possible way to eat berries is in a pie!
This blueberry crumb pie recipe is one that my family has been using for years.
The crust is slightly sweet, and pairs nicely with the juicy blueberry filling. It’s also has a ton of butter, so it’s a little tricky to work out, but worth the effort. You are, of course, welcome to use whatever crust you like best. The filling has a few slightly unusual additions that really set it apart from your average blueberry – a little nutmeg, ginger, allspice, and – wait for it – creme de cassis. They may not be typical ingredients, but I’ll tell you what: Liz hates blueberries, and Liz loves this pie. True story! She’s requested it on more than one occasion, and she couldn’t put her finger on just what tasted so delicious. Well, whether it’s the spices or creme de cassis (we know it’s not the blueberries), this is basically the blueberry pie to end all pies. Oh, the brown sugar crumb doesn’t hurt either. (more…)
Chocolate chip cookie taste test: It’s a cookie kerfuffle! Sally versus Alton: which way will the cookie crumble?
Sometimes the availability of recipes on the internet seems like a double edged sword: there are tons of quality recipes out there, but yet there are still only 24 hours in the day, so which recipe should you make? Well, when the chocolate chips are down, we figured we could help you out by baking a couple batches of chocolate chip cookies from sources we know and love, and pitting them head to head in a delicious fight to the finish. Many cookies were eaten, but it was a sacrifice we were willing to make for you, our readers. So without further ado, let’s meet the challengers…
In this corner, hailing from the Food Network, the heavy weight of three cookie brothers, give it up for… Alton Brown’s “The Chewy“!…
And in this corner, hailing from Philadelphia and one of our favorite blogs, make some noise for Sally’s Baking Addiction’s “THE Chocolate Chip Cookie“!…
Of course, personally, I love our Rocky Mountain Chocolate Chip Cookies, but Liz tells me that those don’t count because with the addition of oats and nuts, they fall outside the realm of a “classic” chocolate chip cookie. Fair enough. Sometimes you just want the classic.
These fudgy paleo brownies are super moist with intense chocolate flavor. Oh and they also happen to be straight-up delicious – whether you’re paleo or not! (As decidedly non-paleo bloggers, you know we wouldn’t lie.)
So this is crazy, right? Ready To Yumble is not a paleo blog. We’ve never claimed to be gluten-free, sugar-free, dairy-free, etc., and in fact our cookies and blondies and brownies and cake are pretty serious proof of the opposite.
BUT here’s the thing. Our only requirement for the recipes on this website is that they be delicious. Ross and I blog the foods we daydream about. We blog the foods we text back and forth during
the workday breaks at work, while egging each other on to add more cheese or more caramel. In spite of our obsessions, we actually include some legitimately healthy dishes on this blog…like ahi tuna poke and blackberry goat cheese salad. But we don’t post them because they’re healthy or conform to a certain diet. We post them because poke is freaking magical and blackberry goat cheese salad makes me weak at the knees. In other words: TASTY! And we figure that most of our readers are adults who can make their own decisions and read ingredients and decide if a certain recipe is right for them. We just provide the delicious options.
So when I decided to share this paleo brownie recipe with you, I actually agonized over the name. Because, these are really just super yummy brownies. But they are also paleo. And some people want that info up front. So I decided to go ahead and throw the word “paleo” in the title, and yes, these are absolutely gluten-free, dairy-free, and sweetened only with fruit. But even non-paleo folks (like us…) will be into these bad boys. Call ’em what you want!
Sweet, salty, and addictive, Nutella Pretzel Truffles satisfy all possible cravings in one perfect bite.
So despite these brownies, and these blondies, we swear we do not have a Nutella addiction. At least not one that we are willing to admit to at this time. However, it is a fantastic binder of all things sweet and delicious, and so we don’t mind using it to make these tasty (and easy) Nutella Pretzel Truffles.
What is it about the salty-sweet combination that works so well? My inner nerd tells me that it’s probably a biological response to consuming both the minerals needed for proper electrolyte balance and food high in caloric value in case of future food shortages. Then the rest of me tells the nerd to shut up, and pass the chocolate covered bacon. Whatever the reason, this recipe provides a very nice balance between the two.
Cherry Clafoutis is a sweet, creamy dish you can serve for breakfast or dessert. Easily adapt it for any seasonal fruit!
Today, we are going to expand your culinary horizons, and give you a traditional French dish, the cherry clafoutis! It’s sort of like a custard tart with fruit, but the important part is that it’s a legitimate excuse to effectively eat cherry pie for breakfast. And can we just take a moment to appreciate how fun it is just to say “clafoutis”? It sounds like something the Muppet’s Swedish Chef would bake: “Yur puurt thuur chiir-ken in da pot and herda-doudey-clafoutis!”
For this iteration, we went with cherries, as I’m told this is most traditional fruit to be used, but the recipe can easily be modified for use with other fruit. I think this would make an excellent brunch dish, because while the baking takes a little while, the prep is very simple, and it’s designed to be eaten at room temperature or cooled, so you don’t have to worry about timing as much. It’ll also make your house smell of baking fruit and sugar.