So much so that I left the poor guy suspended on bended knee for far longer than I had intended. The ‘oooohs’ and ‘ahhhhs’ coming from our sudden audience made me tongue-tied, to say the least. There, on bended knee, he asked me to marry him. In the morning he surprised me with a beautiful bouquet, and then we took to our car and journeyed three hours away to Algonquin Park, which was were he had proposed to me two years ago. Well, I can’t believe I’m writing this as it really doesn’t feel like it’s been 365 days, but this weekend my husband and I celebrated our one year wedding anniversary. It’s hard to believe it’s been two years since we got engaged! I doubled the recipe and added 1 tbsp of sugar, as the pie crusts I’ve always had had a hint of sweetness to them.įor the apple filling, I used Chef Michael Smith’s recipe (only I, of course, substituted the flour with all-purpose gluten free flour).įor the pumpkin filling, I used E.D. And, if I do say so myself, they came out pretty darn cute!įor the crust, I used Bob’s Red Mill gluten free ‘easy as pie crust’ recipe. Well, I certainly had a couple of those! Just like that my pie baking feat morphed into a mini pie baking feat. In my search for the easiest of pie crusts, I came across images of charming little pies baked in cupcake pans. Since I had never made pie crust before (and my only experience with it was - occasionally - watching my mom release a string of expletives because the dough wouldn’t hold together - sorry mom!), I did some heavy duty googling. Ok, looks like I’m making some apple pie, too, I thought. Before I knew it my fridge was bursting with apples. A few days before I hit the kitchen to whip it up, I visited an apple orchard. This year, I decided it had been far too long since I had pumpkin pie, so I set out to make that.
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