Knead to Cook

Food & fitness obsessed girl.

  • Home
  • About me.
  • Recipes
    • Breakfast
    • Brunch
    • Snacks
    • Desserts
    • Vegan
    • Vegetarian
    • Gluten Free
    • Wheat Free
    • Evolution Power Yoga 40 Days
  • In the Media
  • Favorites.
  • Contact.

Peppermint Whipped Cream.

December 11, 2013 by Knead to Cook Filed Under: Beverages, Brunch, Condiments, Dips, Gluten Free, Holiday Baking Ideas, No bake/cooking required!, Pies, Smoothies, Vegetarian, Wheat Free Leave a Comment

IMG_9588

 

This week I’m whipping up easy peppermint recipes that will make your holidays sparkle with little to no time or effort.  Who has extra time with so many other pressing holiday plans, parties and tasks at hand.  Homemade whipped cream is the easiest thing to make and I feel like so many people are intimidated by it.  No need.  So simple.  And adding a bit of peppermint to the base makes this whipped cream perfect for your lattes, fraps or hot chocolate.  It would also rock a chocolate pie or sundae.  Simple ingredients, takes only a few minutes and tastes so much better than the store-bought version.  A must try this holiday season.

[Read more…]

— Knead to Cook

Caramel Sea Salt Mini Apple Hand Pies.

October 24, 2013 by Knead to Cook Filed Under: Brunch, Desserts, Fruit, Holiday, Holiday Baking Ideas, Pies, Vegetarian 10 Comments

IMG_7635

I’m on a mini kick lately.  My family can’t seem to get enough of the cute, bite-sized food and I love that everyone gets their own.  The size and amount of filling can be adjusted to what you have on hand. Apple pie epitomizes fall and that my dear, is perfection in my eyes.

You can make this recipe super easy by using store-bought pie crust and candy caramels or jarred caramel.  

[Read more…]

— Knead to Cook

Muffin Pan Mini Apple Pies.

September 20, 2013 by Knead to Cook Filed Under: 4th of July/Patriotic, Brunch, Desserts, Holiday, Holiday Baking Ideas, Party Foods, Pies, Snacks, Thanksgiving, Valentine's Day, Vegetarian 15 Comments

IMG_6036

Get your fork ready…

IMG_6114

 

Yesterday  made me stop and really examine the last two weeks of my life.  I’m unsure if I’ve been really blessed (I’m leaning towards this) or someone is out there gunning for me.  Two weeks ago I had a fairly routine operation on my finger resulting in a case of staph infection that landed me in the hospital with IV antibiotics and another surgery to flush out any remaining staph bacteria.  The worse case scenario, the docs told me was that I would have a pic line installed and have to go to the hospital every single day for IV antibiotics for 30 days.  Thank heavens this wasn’t the case.  I walked out of the hospital with oral antibiotics and have been healing up, dealing with the pain of the surgery.  This, the docs said was because I was in great shape and I’m very healthy.  Okay great.  Plus, I have been granted permission upon discharge to continue training, something very important to me and my mental health.  I gain great enjoyment from working out and it is a simple way of keeping the endorphins flowing and me happy.  Win!  Win!  So yesterday I headed out about 5:20 am for a ten mile run.  I’m training for a half marathon that I have yet to determine (yes, I need to get on this).  As I just hit the 9 mile mark, very close to my home, a car that didn’t see me (because the driver wasn’t looking in my direction) hit me.  I was fortunate to act fast and catapult myself over his hood and land on the other side of the car.  It all happened in slow motion.  I landed on my feet and was partially in shock that this happened and that he was driving away!  He then must’ve got a glimpse of me running towards the car and stopped.  His comment “I never even saw you.”  Are you kidding me?  I turned and ran home finishing my ten miles in record time and a bit in shock.  Long story short, I walked away from a car hitting me. I remember my hands on the hood of the car and thinking is this for real?  The engine roaring underneath my palms, I was blessed with the thought of jumping on the hood an getting legs out of the way. I couldn’t make this stuff up if I tried.  So I’m going with blessed!  I escaped two situations that could’ve left me very injured or even dead.  So what did I do… I shook it off, relished my ten mile run and made mini pies for my family.  One-handed I might add.

I really prefer to live under the radar but lately that’s been quite difficult!

[Read more…]

— Knead to Cook

Triple berry pie.

June 24, 2013 by Knead to Cook Filed Under: 4th of July/Patriotic, Desserts, Featured, Fruit, Holiday, Holiday Baking Ideas, Pies, Vegetarian 20 Comments

IMG_1621 2-2

IMG_1646

 

IMG_1727

 

It’s berry season!!!  This, in my mind, is a BIG reason to celebrate.  Everyone in my family can seriously just eat and eat berries without ceasing.  Today, on our way home from swim practice I thought we would swing by our favorite berry farm to see what goodies they had to sell.  My youngest and I were quite pleased to find black, red and blue berries.  I have to admit, we started eating them on the way home… lack of restraint for certain.  So then my mind started racing… a berry buckle, cobbler, tart… no let’s make a pie!  Triple berry sounded lovely.  I rushed off to the store and bought my very special Irish butter and organic cream (needed for whipping later) and I got to work.  Now I have to admit, I have been eating and preparing cleaner dishes for my family however there are just some recipes that I cannot “healthify” (yes I know, not a real word) but there are just some recipes that you don’t tinker with, plain and simple.  This recipe for crust is very old and I cherish it.  It is certainly indulgent but not something you eat everyday – it’s just that…. a summer treat.   Perfect for the 4th of July too!

I love the rustic looking crust.  Not perfect but unique to itself.  It smells heavenly and now I better go and whip up some fresh whipped cream for topping this beauty.

[Read more…]

— Knead to Cook

Key Lime Pie with Graham Cracker Crust.

March 14, 2013 by Knead to Cook Filed Under: Desserts, Pies, Vegetarian 5 Comments

IMG_4993

 

Happy National Pi Day!  In honor of this fun day, I whipped up a from scratch graham cracker crust key lime pie. Oh so good!  It was a lovely treat post our pulled pork sandwiches.  This pie is deceptively easy and tart and sweet perfection.  A must try!

Ingredients:

Crust:  10 graham cracker sheets
Smart Balance Butter – 5 tablespoons, melted

Directions:

Preheat your oven to 350 degrees.

In your food processor, pulverize the graham crackers until completely broken down into a sandy texture.  Add the melted butter and blend.  You should be able to pinch the dough mixture together, if it sticks, you can pour out into your pie pan.  If not, you may need to add additional melted butter.  Pour into your pie pan and push down firmly.  Bake at 350 degrees for 12 minutes or until golden.

IMG_4966

Ingredients:

Pie filling:
1 can 14 ounces of sweetened condensed milk
3 egg yolks
1/2 cup of lime or key lime juice (freshly squeezed)

Directions:

Blend the ingredients in your stand mixer with the paddle attachment on.  Blend for about 1-2 minutes or until completely combined.  Pour into the cooled pie crust.  Bake in the oven at 350 degrees for 17 minutes.  Remove and let cool. Then refrigerate for at least 1 hour before serving.  Slice and enjoy!

— Knead to Cook

Meyer lemon curd & blueberry pie with homemade crust.

March 14, 2012 by Knead to Cook Filed Under: Desserts, Pies, Vegetarian 1 Comment

In honor of National Pi Day – being the foodie that I’m am, I had to make a pie to celebrate! Having on hand Meyer lemons & blueberries… this recipe was born!

Crust recipe:

This is a pretty stander crust recipe.

1.5 c of all purpose flour (unbleached)
5 tbl of I can’t believe it’s not butter (freeze it first and cut into cubes)
4 tbl of Crisco shortening (again freeze it first)
1/2 tsp of salt
3 tbl of ice cold water

In your food processor, add the flour.  Then add the very cold butter and shortening to the flour.  Add the salt and pulse to blend.  Quick pulses, 4 times.

Then with the motor running, add the water – 1 tbl at a time.  The dough will be very crumbly.  This is exactly how you want it!  Stop the machine.  Lay one piece of plastic wrap on your counter and pour the dough onto it.  Wrap the plastic wrap around it and form it into a ball (using the plastic wrap over top).  Handle the dough as little as possible.  Then chill for 45 minutes in the fridge.

Preheat the oven to 350 degrees.

When you’re ready, roll the dough onto a floured surface.  Make a 14 inch circle and then roll the dough around your rolling pin.  Then transfer the dough to your pie pan and roll it over top.  Push it down in the corners and cut off the excess around the edges.  Next, cut a piece of parchment paper to the size of the bottom of the pie pan.  Then fill the pie crust with pie weights or dried beans.  Bake for 25 minutes.  Then remove from the oven.  Carefully remove the beans and parchment paper.  With a fork prick the dough (bottom) all over.  Then return to the oven for 30 minutes or until golden brown.  When done cooking, let cool fully.

 

Fillilng:

6 eggs, room temperature
3/4c of sugar
1/2 c of I can’t believe its not butter or regular butter
1/3 c of Meyer lemon juice
3 c of blueberries
1/4 c of orange juice
1 tbl of cornstarch

In your saucepan over low/medium heat, add the eggs, sugar, butter and Meyer lemon juice.  Whisking often.  Cook this for about 16-20 minutes or until thickened.   Remove from heat and let cool.

Add the custard to the cooled pie crust (first layer).

In a sauce pan, add the blueberries and sugar and begin to cook over a medium flame.  In a separate bowl combine orange juice and the cornstarch then add to the blueberry mixture.  Stir gently.  Cook this for about 10 minutes.  Continuing to gently stir.  Then let the mixture cool for 15 minutes.  Once cooled, top the custard with this mixture.  Then refrigerate for 4-5 hours prior to serving.

— Knead to Cook

twitter  pinterest  instagram  mail  rss
welcome
Get Post via Email

Recent Posts

  • Easy homemade granola. Vegan & GF.
  • Crispy Baked Spicy Tofu. The best. Vegan & GF.
  • Mushroom recipe for those who hate mushrooms.
  • Smoky lentil stew. Vegan.
  • 2020 Holiday Gift Guide Small Businesses.

Categories

  • 4th of July/Patriotic
  • 5 favorite things…
  • Air Fried
  • Appetizers
  • Asian inspired
  • Awards.
  • Beans
  • Beef
  • Best Vegan…
  • Beverages
  • Breads
  • Breakfast
  • Brownies
  • Brunch
  • Cabot Fit Team
  • Cakes
  • Candy
  • Cheese
  • Chicken
  • Chili
  • Cocktails
  • Condiments
  • Cookies
  • Crock Pot
  • Desserts
  • Dips
  • Dressings
  • Easter
  • Egg dishes
  • Evolution Power Yoga 40 Days
  • Featured
  • Fish
  • Fitness.
  • Friday Favorites Series
  • Frozen Pops
  • Fruit
  • Gift ideas
  • Giveaway!!!
  • Gluten Free
  • Going and Living Vegan
  • Grilling
  • Grilling/Rubs/Sauces
  • Ground Turkey
  • Halloween
  • Health & wellness
  • Holiday
  • Holiday Baking Ideas
  • Holiday Gift Guides
  • Homemade Chips
  • Ice cream
  • Indian-inspired.
  • Italian-inspired
  • Knead to Cook Promotions
  • Lentils
  • Life.
  • Lucy Let's Go Post
  • Mexican
  • Muffins
  • My story.
  • No bake/cooking required!
  • Notable mentions.
  • Nuts
  • Pantry
  • Party Foods
  • Pasta
  • Pies
  • Pizza
  • Popcorn
  • Pork
  • Potatoes
  • Pressure Cooker
  • Product Review.
  • Quick Bread
  • Raw
  • Rubs
  • Running/Races
  • Salads
  • Salsas & Guacamole
  • Sauces
  • Seafood
  • Side dish
  • Smoothies
  • Snacks
  • Soups
  • Sponsored
  • St. Patrick's Day
  • Stews
  • Stocks/Broths
  • Thanksgiving
  • Tofu
  • Travel & eating
  • Turkey
  • Valentine's Day
  • Vegan
  • Vegan Burgers
  • Vegan proteins
  • Vegetarian
  • Vinaigrette
  • Vitamix
  • Wheat Free
  • Yogurt
  • Your Life Edit Foundations
  • Zoku Popsicles
my foodgawker gallery
my photos on tastespotting
BEST Food Blogger Recipes
POPSUGAR Select Food POPSUGAR Select PLUS
Foodista Food Blog of the Day Badge
my healthy aperture gallery
My Menu On Honest Cooking
Sorry:

- Instagram feed not found.
iGourmet.com

<a href=”http://www.pntrac.com/t/SEFHRkZMR0xBTURISkdBTUlNREc”><img src=”http://www.pntrac.com/b/SEFHRkZMR0xBTURISkdBTUlNREc” border=”0″ width=”199″ height=”547″ title=”Caudalie Exclusive Premier Cru GWP” alt=”Caudalie Exclusive Premier Cru GWP”></a>

Quick Links

  • Home
  • About me.
  • Recipes
    • Breakfast
    • Brunch
    • Snacks
    • Desserts
    • Vegan
    • Vegetarian
    • Gluten Free
    • Wheat Free
    • Evolution Power Yoga 40 Days
  • In the Media
  • Favorites.
  • Contact.

Archives

  • January 2021
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • December 2012
  • November 2012
  • October 2012
  • September 2012
  • August 2012
  • July 2012
  • June 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011

Copyright © 2021 · Swank WordPress Theme By, PDCD