I just wanted to share this pretty cherry pie picture we had on set the other day. The amazing stylist Karla Spies was preparing it in the studio and I had the pleasure of getting to watch her and see all the trade secrets. First of all its really a mash potato pie with a layer of cherries on top, so I guess a savory sweet pie. And the other tip I learned was she made her lattice pie crust on a sheet of wax paper and then put it in the freezer so she could lay the whole top on perfectly. Then let it thaw out and crimp the edges.
It was a thing of beauty, of course those stylist always make it look so easy. Perhaps this will inspire you for those thanksgiving pies that are right around the corner.
Take the time to celebrate any occasion, these champagne floats are sweet, bubbly and creamy. Pick your favorite sherbet flavor scoop into the glass and pour some champagne over the top and watch all the sparkly bubbly action that comes to life with your first scoop. Or you can wait for the sherbet to melt and sip. Ice Cream and bubbly could be for breakfast or dessert.
I am lucky enough to have this served to me when I visit Wild Country Maple Syrup farm. This recipe transforms bacon into a sweet and salty candy treat with a nice thick chewy bite. Great to snack on its own or use in other recipes. I recommend a bloody Mary garnish.
- 1 pound sliced bacon
- ½ cup pure maple syrup
- ½ teaspoon cayenne pepper
- Preheat oven to 350 degrees. Line a jelly roll baking pan with foil. Spray with nonstick spray.
- Combine maple syrup, and cayenne pepper in a small bowl.
- Drizzle the maple syrup over the slices of bacon and grind Black Pepper on top and for some more spice sprinkle some red pepper flakes.
- Bake at 350 degrees for about 25 minutes or until the bacon is browned and crisp.
- Let cool on a rack for a few minutes to let them dry and stiffen up.
The rhubarb patch in the garden is ready for harvest and one of my favorite things to make is pie. This recipe is sweet and tart, what I like is there is only natural sugar in the pie. It’s made with maple syrup, lemon and ginger. Very simple ingredients and easy to make.
- maple syrup
- pie dough
Ice Cream season is right around the corner. You might say it never goes out of season. But the hot sun is coming and soon melting ice cream will be running down fingers and arms. Some people like their ice cream hard you break your plastic spoon. Some people like it soft and scoopable. Others need a straw for their ice cream soup. I like to watch it melt.
I had to share this salted Caramel chocolate chip bar with you. It is so sick, we were making them in the studio and I could not stop snacking on them till I felt sick. But it is worth it. This bar is a chocolate cookie salty sweet gooey goodness. And easy to make with the quick Caramel microwave instructions.
this recipe comes from Brown Eyed Baker
photo stylist Barb Standal
recipe from Wild Country Maple Syrup http://www.wildcountrymaple.com
Recently I had the opportunity to do some photography with Wild Country Maple Syrup working on their new web site which required all kinds of photography. Shooting on site at their maple tree farm and maple syrup facilities in Lutsen MN was a lot of fun. The beautiful rustic log cabin buildings set in the north woods off of lake superior is inspirational. The maple syrup is the finest quality.
Instead of making popsicles I’m just watching them melt. Not a bad way to pass a summer day.
This is a throw back to my teenage years. It’s as simple as gettting a bag of M&M’s and a skillet. On low heat fry up a single layer of M&M’s, it does not take long like 3 minutes. The outside stays hard and the inside is a soft chocolate that melts in your mouth. Come on kids give it a try.