Food & Recipes

Pie of the Week #6 // Apple-Cran-Raspberry Pie

November 15, 2016

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This week’s pie of the week might not be for everyone. Whew. Okay, I feel like I just needed to get that out there before waxing poetic about how much I love this pie, because it’s true. It’s not a pie that everyone will love, but I certainly love it and will be making it more than once this holiday season.

Inspired by homemade cranberry sauce – the stuff you make with real, whole cranberries, not the stuff in a can – this pie is tart and tangy and nearly requires a heavy dollop of whipped cream or vanilla bean ice cream to balance the tartness of the cranberries, raspberries and apples. The mix of three fruits produces a pie filling with great texture and interest, and while it might not be a home run that everyone can agree on, it’s certainly a pie that my little family can get behind.

I was inspired by recipes I’ve made in the past, and this recipe from Cooking Light, which I tweaked slightly to fit my flavor preferences and the ingredients I had on hand.

Pie of the Week #6 // Apple-Cran-Raspberry Pie
 
Ingredients
  • Pie crust for a 9-inch double crust pie
  • FILLING
  • 2 cups peeled and diced apples
  • 1½ cups fresh cranberries
  • 2 cups frozen raspberries, thawed
  • ¾ cup sugar
  • 3 tablespoons corn starch
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest
  • ¼ teaspoon salt
  • CRUSH WASH
  • 1 egg yolk
  • 1 tablespoon heavy cream
  • Coarse sugar for dusting
Instructions
  1. Heat oven to 375°F. Line a 9-inch pie plate with one of the pie crusts.
  2. In a large bowl, stir together the filling ingredients until well combined.
  3. Roll out remaining crust and cut into strips. Use strips to form a lattice pattern on top of the crust, going over and under every other strip. Pinch edges of crust to seal together. Trim off excess crust around edges and roll/crimp crust edges to finish.
  4. In a small bowl, stir together the egg yolk and heavy cream. Brush mixture on lattice and edge dough and sprinkle with the coarse sugar.
  5. Bake at 375°F for 20 minutes. Reduce heat to 350°F and bake for 45 minutes to 1 hour more, until filing is bubbly and crust is golden brown. If necessary, cover crust edges with a pie crust guard or aluminum foil to prevent over-browning.
  6. Cool completely before serving.

 

Family, Fashion

Family Fitness + First Trimester Workouts

November 14, 2016

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It’s crazy for me to think that at 14 weeks pregnant, I am now officially out of the first trimester. Everyone’s favorite question to ask a pregnant woman is, “How are you feeling?” Truth is, I’ve been feeling less than stellar with non-stop morning (err evening) sickness and falling asleep on the couch every evening around 8:30 pm. Staying committed and focused on fitness has been a challenge, but I’ve been determined to stick to a consistent fitness routine with this pregnancy, even if I’m not sticking to the most normal eating habits.

So what have I been doing? Well, I’ve given up the more intense exercises like running, sprint intervals and weekend Crossfit with Joe in favor of exercises that are a little more low intensity. That includes my favorite 21 Day Fix and 21 Day Fix Extreme videos, the new Core de Force videos from Beachbody and lots of long walks with Ainsley since we’ve been enjoying some amazing fall weather and unseasonably warm temps. I’ve been following modifiers as necessary to keep my heart rate within a reasonable range and avoiding exercises that require me to lay on my back now that I’m in the second trimester.

Joe also frequently takes Ainsley with him on runs which gives the entire family a chance to workout at the same time. Running 4 or 5 miles with Ainsley is common for Joe, but what most people don’t know is that Joe has an anaphylactic reaction to an unidentified insect or food. Three times since we’ve been married, Joe has gone out on a run and come home looking something like the Hulk. Face red, breathing impaired, body breaking out in hives. It’s been scary, to say the last, and it’s made me think about ways that we can both be safer while we’re exercising and spending time outdoors.

Enter Road ID. Road ID bracelets are comfortable, stylish athletic bracelets that can be worn around the clock or any time you’re spending time being active outdoors. They can be branded with your name, address, emergency contacts and any important medical information, such as Joe’s allergy.

Road ID has been on my radar ever since Joe had his first reaction while on a run. But after seeing how much time we spend individually running and walking with Ainsley, it seemed more important than ever. As a family, we do everything to keep ourselves and Ainsley safe. We buckle our seat belts, wear helmets and now we have our Road IDs in case anything should happen to us.

I got the Wrist ID Slim 2 in grey and Joe got the same but in blue. We both agreed they are incredibly comfortable and lightweight to wear, something that’s important to us while exercising, and Joe was especially impressed with how cool the band looked. We’re thrilled with the products, to say the last!

Bonus for E&C Readers: Now through 11/18, take advantage of all Road ID products marked down to $15, $20 and $25 along with 20% off all gift cards, while supplies last!

This post is part of a social shopper marketing insight campaign with Pollinate Media Group®  & Road ID but all my opinions are my own. #pmedia #roadid #RoadIDItsWhoIAm  http://my-disclosur.es/OBsstV

Food & Recipes

Pie of the Week #6 // S’Mores Pie

November 8, 2016

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Today’s pie of the week is a good one, my friends! Okay, if you’re my husband then you probably disagree – the man has a serious dislike of “fluffy” things including pudding and whipped cream, which is why I decided to gift this pie to my mom’s co-workers rather than keeping it in our house. That said, if I was left with this pie in the house it wouldn’t be long before I would eat the entire thing on my own!

Although this chilled pie would probably be better suited for summertime, I tend to think that the s’mores flavor profile is good any time of the year. In fact, I think you could easily bring this pie to the table during the holiday season and almost everyone would be pleased. The marshmallow flavor is quite subtle, but if you’re looking to boost that a bit, I would suggest adding some miniature marshmallows to the top of this pie when garnishing just to be sure the message and flavor comes across.

The pie can be kept in the refrigerator, covered in plastic wrap, for up to three days, if it lasts that long! Just be sure to top with the whipped cream right before serving for best results!

S'Mores Pie
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
  • Crust
  • 1½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • 6 tablespoons butter, melted
  • Filling
  • ¾ cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon unflavored gelatin
  • ½ cup heavy cream
  • 1 (7 oz.) jar marshmallow creme
  • ½ teaspoon vanilla extract
  • Topping
  • Whipped cream, graham cracker crumbs and chopped chocolate
Instructions
  1. Heat oven to 350°F. In a medium mixing bowl, combine the graham cracker crumbs and sugar. Add the butter to the bowl and stir until well combined. Press mixture into the bottom and up the sides of a 9-inch pie plate. Bake 10 minutes; cool completely.
  2. Meanwhile, in a small saucepan over medium heat, bring the ¾ cup heavy cream to a simmer. Remove from heat and stir in the chocolate and salt. Whisk until completely smooth. Cool.
  3. In a very small pan or saucepan over medium heat, heat the water. Sprinkle the gelatin over water and allow to dissolve. Whisk mixture together until gelatin dissolves completely, about 30 seconds. Remove from heat and cool slightly.
  4. Meanwhile, in a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until very soft peaks begin to form. With the mixer running, slowly pour the gelatin mixture into the cream and continue to whisk on high speed 2 to 3 minutes more or until firm peaks form (the gelatin will prevent true stiff peaks from forming.) Slowly whisk in the marshmallow creme and vanilla until evenly combined and smooth.
  5. Stir together the marshmallow mixture and the semi-cooled chocolate mixture until evenly combined. Pour mixture into the prepared crust. Refrigerate 4 to 8 hours or until filling is set. Top with whipped cream, graham cracker crumbs and chopped chocolate just before serving.

 

Food & Recipes

Pie of the Week #5 // Pumpkin Cream

October 31, 2016

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I’m a serious fan of pumpkin pie. It’s always the pie that I gravitate toward at the dessert table on Thanksgiving and the first pie I think of making when the calendar turns over to fall. So naturally, I’ve already made a handful of pies this fall, including a pumpkin pie of the more classic variety, but when I saw a recipe in Food & Wine for Pumpkin Cream Pie, I knew it had to be made and shared as well.

My little toddler helper assisted me in the making of this pie, so you’ll see her handiwork everywhere in the wonky edges of the crust, but it’s been so fun baking together and teaching her to enjoy time in the kitchen. Although it requires much more mess and time, I’m thankful to be starting traditions with her in the kitchen at a young age.

The original recipe called for a chocolate cookie crust, which would have, in my opinion, been perfection. But since we had some pie crust already made, I figured we would go the more traditional route. If you were to make this at home, I highly suggest a graham cracker crust or chocolate cookie crust instead to really take this dessert into the “decadent” category.

Pie of the Week #5 // Pumpkin Cream
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
  • Crust for a 9-inch pie (crust of choice, see above)
  • 1 can (15 oz.) pumpkin puree
  • ¾ cup heavy cream
  • 2 large eggs
  • ½ cup light brown sugar
  • 1 teaspoon vanilla
  • 1½ teaspoons cinnamon
  • ½ teaspoon fine sea salt
  • ¾ teaspoon ginger
  • ¼ teaspoon nutmeg
  • Whipped cream for garnishing, if desired.
Instructions
  1. Heat oven to 350°F.
  2. Prepare crust as desired/directed and press into 9-inch pie plate.
  3. In a large bowl, whisk together the remaining ingredients and stir until smooth. Pour mixture into the crust and bake 45 to 50 minutes or until the edges are completely set and center of the pie jiggles just slightly. Cool 2 hours. Top with whipped cream just before serving, if desired. Cut into slices to serve. Refrigerate leftovers.

 

 

Fashion

Fall Favorites: Beauty

October 28, 2016

Palettes

It’s been a while since I did a good product round-up, hasn’t it? I’ve added so many new beauty and personal care products to my list of favorites and have been really behind on sharing them with you all, so what better day than Friday to talk about something as fun and makeup and beauty products?

1. Beautycounter’s New Makeup Palettes (above)
These palettes just launched as part of the Holiday 2016 collection and they’re beautiful! Previously, my eye shadow, blush, bronzer and highlighter were all in separate containers, but I LOVE the versatility and ease of having them all in one single palette. There are two color options, the cooler Winter Dream Palette and the bronzed Winter Warmth Palette. My favorite has been the Winter Warmth, but I dabble in both from time to time.

2. Glossier Boy Brow 
I’m newly obsessed with Glossier’s Boy Brow. It’s a brow gel/filler that works to plump, fill and shape your brows all at once. It makes getting ready a snap and it’s the one product that I won’t leave the house without applying, even if I’m not wearing any other makeup. It’s just that good.

3. Batiste Dry Shampoo
I’ve been out of the dry shampoo game for a while now, for an unknown reason, but I heard so many people rave about this dry shampoo that I had to pick some up. It did not disappoint and I’ve been using it on the regular. I love that it doesn’t weigh your hair down and works well to absorb extra oil. I also blast my clean, blow-dried roots with this for extra volume and texture.

4. Beautycounter’s Luminous Nudes Lip Set
The Bare Shimmer Lip Gloss on top of the Twig Lip Sheer is pretty much the perfect color combo for someone like me who loves a little color to their lips while also having it look natural. I’ve been wearing both of these on the regular and can’t get enough.

5. Glossier Super Bounce Hydrating Serum
This serum was recommended by Natalie and she was totally right, per usual. It’s formulated with hyaluronic acid and B vitamins to leave your skin hydrated, plump and glowing. I use it daily in the morning before applying my moisturizer and makeup.