I need this in my life!! I didn’t even realize that I loved pie until my late 20’s so I feel like I have major catching up to do! Living alone, I haven’t even attempted to bake a pie because so much would go to waste (or I would eat the whole thing). While browsing Williams-Sonoma, I came across the Breville Personal Pie Maker.
This personal pie maker creates up to four individual-sized pies. It would be an awesome thing to have especially if your family and friends have different taste in pie flavors (or if you want to have a little of each). 😉 It’s going for $79.95 on Williams-Sonoma and usually retails at around $150.00.
P.S. It only takes about 8 Minutes until the pies are done! *drools*
Depending on what your making, your pan can get pretty greasy and caked with food. Take a dryer sheet from your laundry room and soak it in your dirty pans with warm water. Leave it overnight (or even a couple hours) and it will be a breeze to clean!
Warning: You’ll be drooling from the amazing smell. Wear a bib if necessary when cooking.
This is a quick and easy recipe that is a perfect last minute meal idea. I had a majority of the ingredients in my fridge and all I did was pick up a pound of flank steak at Von’s when I was making my Starbucks run.
1 Bell Pepper (Fresh or Frozen)
1/2 A Small Onion
1 Garlic Clove Finely Chopped
1/2-1 Pound of flank Steak
Salt & Pepper
Cut your flank steak in strips. Generously salt & pepper. Cut the bell pepper in strips. If you love peppers, feel free to add more than one bell pepper. Chop up half a onion and one clove of garlic.
In one pan, add oil, onion, garlic and bell pepper and cook over medium heat. In a second pan, add the oil and cook steak strips. Cook one side until brown and then stir. I like my steak medium rare so I don’t cook them longer than another minute and a half.
Combine the steak in the pan of peppers and onions. Stir and add any other sauce you may want to use (i.e. Soy Sauce, Mr. Yoshida, etc.). I just added a little Thai paste to give it a little more kick. Stir and plate with rice.
I’m not exaggerating when I tell you that I LOVE DoubleTree cookies. While most people choose their hotel based on reviews and location, I book my hotel based on the closest DoubleTree. My excitement always builds when I’m at the front desk and I see them make their way to the warming drawer full of these delicious cookies. Warm cookies at check-in? Other hotels really should learn this technique. It’s estimated that they give away about 29,000 cookies a day!
My love for these cookies aren’t a secret so I was happy to find that my friend’s mom (Thanks Kelly!) emailed me a recipe to try to bake these cookies myself. They turned out delicious and it has restored my faith in myself that I am capable of making cookies that don’t turn out flat.
P.S. I’m feel a little guilty to confess that I can eat these cookies nonstop. For those of you not looking to be in a week long sugar coma, you can freeze the cookie dough to use at a later time. Enjoy.
1/2 cup of rolled oats
1 1/2 teaspoons of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour
1 cup of butter (2 sticks) – Be sure to get the cream salted butter with no milk (It makes a BIG difference)
1/4 teaspoon of cinnamon
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
1/2 teaspoon lemon juice
1/2 teaspoons of vanilla extract
1 1/2 cups chopped walnuts (You can also replace this with pecans or your favorite nuts)
3 cups of semi-sweet chocolate chips (I actually used 2 cupcs of semi-sweet chocolate chips and 1 cup of a Hershey Bar chopped up)
1. Preheat oven to 350 degrees.
2. Grind oats in a blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.
3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.
4. Stir the dry mixture into the wet mixture. Add the chocolate chips, Hershey bar and nuts to the dough. Mix by hand until they are mixed in well. For best results, let the cookie dough chill overnight before baking.
5. Spoon rounded 1/4-cup portions onto an ungreased cookie shet. Place scoops about 2 inches apart. No need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in sealed container when cool to keep soft.
6. Eat cookies with milk or ice cream