These beautiful little fruit pies are the newest addition to StoneGable's WOW Factor Desserts! To be dubbed a StoneGable WOW Factor Dessert a sweet treat must meet some rigorousstandards!
First, it must be EASY! No big production.
Next, it must be DELICIOUS! It must be a dessert that will be the sweetest memory when it is done.
And it must be BEAUTIFUL! It must look as good as it tastes.
Finally, you must be PROUD (in a good way) to serve it!
Wait till you see how easy andfabulous this dessert is!! The secret to this WFD (WOW Factor Dessert) is a little gadget I picked up at Wm-Sonoma.
I made a special trip to WS to get this little contraption! It makes individual pies. For only $20.00, it is worth it's weight in.... compliments you will get!
Using it you will get ...
I know... WOW!
StoneGable Individual Blueberry Raspberry Pies
recipe makes 4 cute pies
store bought pie dough (for this one I used store bought~ remember EASY)
2-3 cups fresh blueberries
1/2 cup good raspberry jam
1 1/2 tsps corn starch
Preheat oven to 350 degrees.
In a small bowl mix jam and cornstarch together. Add blueberries and set aside. See EASY!
Remove dough from packaging, and place 1 round of dough on a work surface. Gently roll to flatten edges, but do not roll any thinner.
Using the blank side of the pie maker, press into thedough and to cut 4 pie bottoms.
Flip pie maker to the lattice side and cut out 4 pie tops from the second piece of dough.
Open the maker... isn't it adorable?
Put pie bottom in the well of the pie maker and make sure the edges match up. Fill with blueberry/raspberry filling.
Wet the edge of the pie with a little water... just use your finger. Top with the lattice dough. Line up all edges.
Flip the top over onto the pie and press.
Oh, cutie pie!!!!
Put pies on a parchment lined baking sheet. Make an egg wash by scrambling one egg and a TBS of water, and brush it over the pies. Sprinkle with sanding sugar.
Bake until golden, about 25 minutes. Cool.
Easy, Delicious, Beautiful and I love serving them!!! Wow Factor!
My mind is thinking of so much I can do with my fun pie maker. Fruit pies, savory pies, sandwiches, stromboli... you'll see more of this little gadget!
These pies were made for a photo shoot andpicnic article I did forBelle Inspiration, a beautiful new e-magazine. To see a gorgeous preview of Belle Inspiration and subscribe click HERE. I am so tickled to be a part of theirpremier issue!!!!! You are going to LOVE it!
Remember StoneGable is on facebook. Become a facebook friend to get extral tips, recipes and insights from StoneGable. Click on the StoneGable icon on my sidebar! Let's be friends!!!!!
I am participating in Foodie Friday at Designs By Gollum. I get so many great recipes from Michael Lee's weekly meme! Click HERE for a foodie delight!
Breathtaking Ladew Topiary Gardens was the perfect setting for a romantic picnic for two. Here is a sneak peek of an article I am working on for Belle Inspiration, a new beautifully graphic e-magazine premiering September 15th.
The article focus on the art of picnicking and how to set a most elegant picnic table. Full of helpful tips and visual inspiration, sharing easy ways to dine al fresco.
After we have picnicked come with me for a visual tour of lush Ladew Gardens...
There is something stunning to see around every corner!
I hope this little look had made you curious!
Belle Inspiration is an on line magazine celebrating La Joie De Vivre!
Click HERE for more previews, information and to subscribe!
Visit Bonjour Romance for a giveaway celebrating Belle Inspiration and an update!
I am participating in Tablescape Thursday at Between Naps On The Porch hosted by Susan! Thanks Susan for all of your hard work.
Graceful and lush, hydrangeas offer big blooms of color and fluff! If dried correctly they also offer year round enjoyment! The techniques for dryinghydrangeas are simple. It is the timing that can be a little tricky. But once understood, hydrangeas dry easily and stay beautiful for a year or more.
There are several ways to dry hydrangeas. But the easiest way that produces the best results is water drying.
Follow these easy steps for vibrant flowers that are surprisingly sturdy.
*WAIT! Correct timing is everything! Hydrangeas can be harvested from August to October depending on your location and variety of the plant.
Do not pick hydrangeas for drying that have freshly bloomed. There is too much moisture in them and they will begin to die before they dry.
Most hydrangeas will begin toself dryon the bush. When blooms take on a vintage look they are ready to be picked for drying. Some sign to look for are:
~color becomes muted...
~their color will change...
~brown or sepia tones appear on some of the florets...
~and flowers begin to get a papery feel.Trust me on this one.
*Cut hydrangeas from bush and strip all leaves.
*Put flowers in a vase filled about one third full of water. And that's it!
Do not refill the water. Just let it evaporate. If water gets stagnate, replace it with new water to the current watermark.
I put mine in a vase and then in a big basket. It should not sit near a window (like mine) if you are worried about faded color. I'm moving these to on top of the TV cabinet, but it was too high for a good photo.
Drying hydrangeas by using this method will keep the color more vibrant and the heads less fragile than air drying.
And they are perfectfor fall decorating!
This garden friend has been spinning a web on my pink hydrangeas. He is a zipper spider ~ so called because he makes a zipper design on his web. Isn't his art marvelous? They are an impressive size. This one was about the size of a generous half dollar. He is a non poisonous, non aggressive spider (that has very poor eyesight) who likes to hangs out in gardens. And he literally hangs upside down. I delight when I see one of these colorful spiders! They are such awonder to me!
Summer is winding down... school is beginning for many... football practices are now 3-a-days, and there are only a couple of weeks before Labor Day. My veggie garden is an unruly tangle of vines and tendrills and big, big leaves! The birdhouse gourds and pumpkins are popping up everywhere including my compost bin! I am busy harvesting and canning and finding uses for all of StoneGable's bounty.
This week StoneGable's menu was helped along by some wonderful recipes from fellow blogs. One of the best things about blogging in finding recipes that others have taste tested and approved!
So thanks to the wonderful people behind, Designs By Gollum, Butter Yum, Faithfulness Farm, Mimi's Kitchen and Podso.
Grilled Salmon with Strawberry Salsa
Roasted Broccoli with Garlic Oil
Fresh Garden Tomatoes
Recipe: Grilled Salmon With Strawberry Salsa
Doesn't that sound delicious? Wait till you see the photos! Michael Lee at Designs By Gollum is not only a wonderful author, decorator, and blogger but she is a GREAT cook. Host of Foodie Friday, a blogland favorite, Michael Lee makes everything a must try recipe! Click HERE for this savory with a little sweet recipe.
Oven Roasted Tomato Sauce with Artichoke Cheese Ravioli
Garden Salad with Champagne Vinaigrette
Recipe: Oven Roasted Tomato Sauce
This recipe makes me weak in my knees! The thought of taking garden tomatoes and roasting them... yum! I am putting the brilliant sauce over store bought Artichoke Cheese Ravioli. This recipe comes from Butter Yum. Perusing her blog is like looking through a high end food magazine. I even have a "favorites" file named "Butter Yum". Click HERE for the recipe!
Chicken Florentine Casserole
Nebraska's Dorothy Lynch Salad
Recipe: Chicken Florentine Casserole and Nebraska's Dorothy Lynch Salad
My whole dinner tonight comes from a wonderful blogging buddy of mine, Gail, at Faithfulness Farm. Gail or Mrs P. This blogger can cook! She is a contributor to the wildly popular Gooseberry Patch cookbooks. Now that is a glowing endorsement! When I saw this recipe I took the whole meal! Click HERE for a filling and delicious meal!
Corn On The Cob
Arugula, Shaved Parmesan And Pinenuts With A Lemon Vinaigrette
Recipe: Sticky Ribs (Prep begins Tuesday night)
The ingredient list is long, but it is NOT a complicated recipe. You need to have a chunk of your day at home to make this because of the roasting time. Very well worth it!
1 cup dark brown sugar
3 TBS kosher salt
1 TBS dry mustard
1 TBS ground fennel
1 tsp pepper
1 TBS smokey Hungarian paprika
4 racks of baby back ribs (2 1/2 lbs each)
1 TBS butter
1 onion, chopped
3 cloves garlic, pressed
1 1/2 tsp dried thyme
1 cup ketchup
1/2 cup chili sauce
1 cup cider vinegar
1 cup beef broth
1/4 cup worchestershire sauce
3 TBS molasses
Line 2 large rimmed baking sheets with heavy aluminum foil. Mix sugar, salt mustard, fennel, pepper and paprika in a bowl. Pat ribs dry with a paper towel. Put in rimmed baking sheet and rub with dry rub mixture.
Cover with foil and refrigerate overnight.
Preheat oven to 250 degrees. Pour off any liquids that have accumulated in the baking sheets, cover again and roast in oven for about 3 hours, until rib meat is tender BUT not falling off of the bone.
Meanwhile, in a saucepan, add butter and melt over medium heat. Add onion and cook until translucent. Add garlic and thyme and cook for 1 minute. Add remaining ingredients and cook for about 30 minutes until sauce is thickened.
Preheat grill to medium high. Brush liberally with barbecue sauce. Grill for 5-10 minutes until charred and tender. Remove and let rest for 5 minutes. Cut between the bones and serve with barbecue sauce and lots of napkins!
Friday: Company's Coming
Faux Veal Marsala
Smashed Potatoes with Roasted Garlic
Fresh Green Beans
Caprese Salad With Homemade Mozzarella Cheese (upcoming post~ very easy!)
I LOVE, LOVE, LOVE Veal Marsala. I just love almost anything made with Marsala wine. So when my sweet friend, Podso, posted this faux version made with boneless turkey ( chicken can be used too) breasts cutlets. I knew it would be on the menu! I love her blog~ so full of fun, recipes, and a beautiful account of day to day life! Click HERE for a special treat!
Pasta With Corn Pesto
Recipe: Pasta With Corn Pesto
I am almost delirious about the prospects of this recipe!!!! This is so interesting and just different enough to be a signature dish! Mimi's Kitchen is a blog worth following! Her upscale recipes are so inspiring. Click HERE for the inspiration.
Sunday: Soup Day Italian Wedding Soup Garden Tomatoes
Recipe: Slow Cooker Italian Wedding Soup
1 small onion, chopped finely
1/3 cup chopped fresh Italian parsley
1 large egg
2 cloves garlic, minced
1 tsp kosher salt
1/2 cup bread crumbs
1/2 cup grated Parmesan
8 ounces ground chicken or turkey
8 ounces ground pork
Freshly ground black pepper
6 cups chicken broth
1 TBS olive oil
1 cup carrots, diced or cut into matchsticks
1 cup celery, diced
1 head escarole, chopped (fresh spinach or curly endive can also be used)
2 cloves garlic, finely chopped
Salt and pepper to taste
1/4 cup locatelli or romano cheese
1/4 cup acini di pepe pasta (or other small pasta)
Preheat oven to 350 degrees.
In a large bowl mix the first 10 ingredients. Do not smoosh the ingredients, mix gently so meatballs don't get tough. Make small meatballs with about 2 TBS of mixture and put on rimmed baking sheet. Bake about 15 minutes until done.
In a large skillet add olive oil and heat over medium high heat. Add carrots and celery and saute for 4 minutes. Add to slow cooker. Add all the remaining ingredients EXCEPT pasta and cook on high for 3 hours. Add pasta during the last hour of cooking. Serve with more romano cheese.
Walk in the manner worthy of the calling with which you have been called, with all humility and gentleness, with patience, showing forbearance to one another in love, being diligent to preserve the unity of the Spirit in the bond of love. Eph 4:1-3
"Picnicking on the croquet lawn at Ladew Topiary Gardens is a throwback to a more gentle time! Breathtaking and lush, these magnificent gardens and mansion are nestled in the heart of Maryland's hunt country."
Here is a sneak peak of the articles I am working on for a new and BEAUTIFULLY graphic e-magazine, Belle Inspiration.
picture courtesy Ladew Topiary Garden
image courtesy Ladew Topiary Garden
image courtesy Ladew Topiary Garden
The premiere issue of BELLE INSPIRATION will be launched September 15th!
Belle Inspiration's group of international contributors are working hard to fill this e-magazine with creative beauty.
Here's another peak from the pages of Belle Inspiration premiere issue.
Belle Inspiration is the creative genius of our own Mimi Bleu at Bonjour Romance. Mimi has worked tirelessly to produce a magazine that is inspiring and yet practical, bringing beauty and joy into everyday living.
Please visit Belle Inspiration for more information and to subscribe or advertise. Bring a little joie de vivre to your life!
I am participating in Pink Saturday at How Sweet The Sound. Beverly, our hostess for over 2 years, gives homage to all that is pink on the blogs each Saturday! You will want to visit PInk Saturday and discover some pink loving blogs!