stonefruit piette

DSC_6148The thing about fruit pies is that you’ve got to get the right ratio of crust to fruit. Too much crust isn’t really a problem I guess, because everyone loves a good pie crust. But too much fruit and you’ll be drowning in sad bites of soggy fruit without any crunchy crust to go with. That’s one of the reasons why these small 6″ pie pans work so well – the smaller volume of fruit is guaranteed to not overwhelm the crust.
Read more

cinnaberry coffee cake

DSC_5983 copyWhen I first saw this recipe, not gonna lie, I was super overwhelmed. Three parts?? So many ingredients! I wasn’t sure if I was up for the task… but then I thought about the fluffy, moist, crunchy, amazing textures of coffee cake and I rolled up my sleeves and got out the butter. And let me tell you, it was much less complex than I expected (the three parts are essentially the same ingredients in different ratios) and it was so worth it.

DSC_5941 copy
Read more