key lime pie.

whats that you say? key lime pie? why but of course. because it is always a good idea, and i somehow let it slip away and never made it this summer so i was feeling jipped. 
oh me oh my i do love pie and so while i pretty much have zero time on my hands lately, i always seem to find a way to sneak in baking. it is an unexplainable treasure God gave us, never ceasing to amazing me. 
sorry i don't have a recipe to share, but im sure you have one you love already. 
and now we will be moving on to pumpkin and apple shortly. but for now, im thinking this easy chocolate cake sounds like a good idea. 

{fellow whip cream lover} 

{drawing fanatic and avid colorer}

strawberry rhubarb pie.

visiting the farmers market last week, and i happened upon some gorgeous rhubarb. so of course this called for a pie. a nice sunday evening kind of treat. i resolved to write up a recipe for you all since i have been asked to in the past. i do love making a delicious pie. so here goes it. 

strawberry rhubarb pie. oatmeal streusal topping.

1 pie crust (i love barefoot contessa's recipe as it has both butter and shortening, and makes two crust per recipe)

filling: 
about 1 lb. rhubarb, cut into 1/2 in. slivers
about 1 lb. strawberries, cut into quarters
juice of 1 small lemon
3/4 c. sugar
1/2 t. almond extract
1 t. vanilla extract
zest of 1 small orange
1 t. salt
pinch of fresh grated nutmeg
1/4 c. cornstarch

Par bake pie crust at 400 for about 10 minutes until golden. 
Prepare your filling. Add all above ingredients, excluding the cornstarch to your pan. Bring to a simmer over medium to low heat. Cook slowly, stirring occasionally, until tender. Add cornstarch and stir to combine, leaving no chunks. 

streusal topping: 
1/2 stick of butter, melted
1/2 c. flour
1/2 c. sugar
1/4 c. oats
1/4 t. cinnamon
handful of slivered almonds

combine all dry ingredients, and then add melted butter. smash with fork or whisk until mixture resembles balls of streusal topping. 

Fill pie with filling and top with streusal. Cook at 375 for about an hour until filling is bubbling and looks jammy. let cool and serve with vanilla ice cream. enjoy!

pumpkin pie.

we were recently at whole foods and found these sweet

 little pumpkins. ruby was over the moon as she 

has been asking since her summer school class to buy 

one so we could cook the seeds. 

and of course i was pumped to have fresh pumpkin 

on hand. so win win. 

and by the way for some reason the smell of pumpkin 

cooking is the most wonderful smell of all coming 

out of your oven. such a tease b/c you want to just 

eat up the smell but there is nothing to eat. 

anyhow, i played around with a recipe and thought it 

was pretty delish so if your in the mood for a pre-thanks

giving pie, go nuts and make one this weekend!

yum yum pumpkin pie.

2 c. freshly cooked, cooled pumpkin

2 T. softened butter

1/2 t. salt

3 eggs

1/2 c. brown sugar

1/2 c. buttermilk

1/2 c. heavy cream

1 t. cinnamon

1/4 t. nutmeg

1 pie crust (just use your own favorite...ina garden has a lovely one)

preheat oven to 350. 

in stand mixer, mix well your pureed pumpkin with salt and softened butter. 

in separate bowl whisk together eggs and sugar well. add buttermilk and cream to eggs until combined. 

add creamy egg mixture to pumpkin along with cinnamon and nutmeg. 

pie mix should not be lumpy so if needed you may pour into your blender to fully combine, as a last measure. 

now pour pie mix into unbaked shell and cook for 50-60 minutes. 

once cooled top with whip cream and enjoy! cheers to the end of summer and beginning of a new season.