When the weather is hot, we love easy no-bake desserts! Here, Gabriela Une Vie Saine shares her favorite no-bake treat, an uncomplicated raspberry nutella pie.A decadent no-bake pie with Nutella and raspberries as the star ingredients!
We always try to promote seasonal cooking, so it's exciting to see when you do the same! RetroinAL uploaded these delicious-looking photos of a recent Spring meal in the community.
Arugula and strawberries are both in season at the moment, so why not make tasty and healthy dishes that capitalize on their abundance?
And not to forget dessert...
The cupcake craze seems to be reaching its peak, but there's a new trendy dessert poised to take its place — pie. The most traditional of baked goods has been enjoying a resurgence lately, with 12 million more slices sold last year than the year before.
With pie's popularity on the rise, chances are you'll be seeing the new bakeries pop up with over-the-top latticed creations ready to compete with those ubiquitous cupcakes. If you need a sugar fix, which baked good is better for you — a slice of pie (typically 1/8 of a nine-inch pie, or about three ounces) or a cupcake with frosting?
Since the Obamas' state dinner last week featured classic American food, I've had traditional cuisine on the mind. We asked you to share what dishes you consider signature to the US, and the responses were deliciously varied, from apple pie to barbecue. Here, I've rounded up 10 recipes, inspired by your suggestions, for a good old American feast.
My mother is in town, and she made not one, not two, but three types of pies for Thanksgiving. Being a pie lover, I had to try all three — pumpkin, apple, and pecan. Not full pieces, mind you, but slivers and whipped cream was involved in the mayhem. Each small slice was tasty. What about you?
When it comes to Thanksgiving, it's like a war of the pies. Be it apple, pumpkin, cherry, or pecan pie, there's bound to be some sort of competition between the sweets. If my taste buds could have their druthers, we'd dive right into the pecan pie and never look back. Unfortunately for my senses, yet fortunately for my skinny jeans, my willpower is better than that. While no pie is truly a good choice, some are better than others.
In the true autumnal spirit, I chose the two pies most commonly associated with a Thanksgiving supper and compared them side by side. Come check out the nutritional breakdown and tell me what you would choose!
You skip the store-bought stuff in an attempt to make your own from scratch, but the dough won't stop breaking apart when you try to roll it out. What should you do?
If the pastry is crumbly and difficult to roll, then the crust is most likely too dry. Adding moisture will help the dough become more coherent.
Add a few sprinkles of cold water (no more than a teaspoon at a time), handling the dough as little as possible until it's evenly moistened. Is the dough cracking only a tiny bit at the edges? If so, it simply needs to warm up a little bit — but not too much, otherwise the crust won't come out flaky.
Worried that your turkey's too dry? Gravy's too lumpy? Bread doesn't rise? Then write us in the YumSugar Community to get that problem solved!
- Start by baking the pie in a disposable aluminum pie pan. This way you won't have to remember to get the pan at the end of the party.
- Pick up a pie box from a local bakery or the baking department of your regular grocery store.
- Place the box on a large sheet of parchment paper. With a pencil, trace the shape of the box onto the parchment paper. Cut down to size leaving a two-inch border on one edge.