• Whole unbaked peach pie with basil cream cheese crust on wooden table, with black tea towel and small bowl of demerara sugar and spoon. Pie has plaid lattice.

    Peach Pie with Basil Cream Cheese Crust

    “Moving to the country, gonna eat a lot of peaches…” Ok, so I’m not actually moving to the country, this is just the song I sing to myself when making this peach pie with basil cream cheese crust. I have always been a city girl at heart, even when I didn’t live in a city. But I must say this pandemic has been the first time that a country life looked appealing to me. I started growing herbs on my balcony during the shelter-in-place order and Y’all… they’re STILL ALIVE!!! This might not be a big deal to you but for me, this is a Big Deal. I’ve developed a…

  • close up overhead view of honey mascarpone tart with plums and blackberries on white plate

    Honey Mascarpone Tarts with Seasonal Fruit

    The Beautiful Burden of Seasonal Fruit…   The idea for these Honey Mascarpone Tarts with Plums and Blackberries came to me out of a desperate attempt eat every piece of summer produce available to me this season.¬†Summer is great for many reasons, but the fruit (sweet nature the fruit!) is the best! Peaches, plums, nectarines, blackberries, blueberries, raspberries, cherries, cantaloupe, watermelon, the list extends into infinity and I intend to eat All. Of. It. I must admit, however, this goal has been a somewhat impeded by my other goals this season to limit food waste and grocery shopping as much as possible. I have been working hard on reducing my…

  • Freeform Galettes: Dare to be Recipe Free

    Sometimes I wonder if the internet has damaged the kitchen. On one hand, yes, it’s wonderful to have a world of information available to you at an instant. If I want a recipe, I no longer have to flip through endless cookbooks or food magazines. If something is going wrong with my recipe, no need to panic, just google it and the world wide web will provide me a solution. But I also feel there is something lost by having everything you need at your fingertips: Creativity. I no longer have to come up with something to do with that accidental two pounds of plums I ordered, the internet will…

  • top view pastiera

    Pastiera Napoletana – Rice and Cheese for Dessert

    Happy Easter my Crumby friends! This year I decided to go international with my Easter sweets. I wanted to offer a spread of traditional treats from far off lands that I would, of course, post well in advance of the holiday so that you may too enjoy a cultural feast of springtime treats on Easter Sunday. Best laid plans I guess. Unfortunately, when you work in a bakery the majority of your pre-holiday hours are dominated by baking what other people want, so alas, I did not succeed in my endeavor. It was not due to a lack of trying, however. I did my thorough research (i.e. googled) and decided…

  • Lemon Meringue Tarts

    ¬†Introducing the fastest photoshoot ever! Please don’t judge, I have two jobs now (I am a real-life, paid-for-it baker now!) and almost no time. It’s not that I stopped baking at home, I just never have time to photograph the results much less type something up. Well, these little lemon meringue tarts came out so adorable that at the last second before carting them out the door I threw the baking sheet next to the window, and shot off a few pics. No filter for the window light, no cardstock for light bouncing or blocking, didn’t even use a tripod. Needless to say the majority of the photos were garbage,…