Tuesday, July 23, 2013
Sunday, July 21, 2013
cherry almond crumble
I found this recipe via pinterest from
pastry affair blog.
This is so good with the freshest fruit in season.
I've made it twice this weekend.
One I brought to NY which we had for breakfast and
I just made another to take to my favorite boy in NH.
pastry affair blog.
This is so good with the freshest fruit in season.
I've made it twice this weekend.
One I brought to NY which we had for breakfast and
I just made another to take to my favorite boy in NH.
agar agar for cornstarch,
and used whole wheat pastry flour.
and used whole wheat pastry flour.
In addition to cherries,
I added 2 plums, a peach and lemon juice.
I added 2 plums, a peach and lemon juice.
Cherry Almond Crumble
Cherry Filling
1 1/2 lbs (0.7 kg) dark sweet cherries, pitted and halved
1/4 cup (50 grams) brown sugar, packed
2 teaspoons cornstarch
1 tablespoon brandy or dark rum (optional)
1 1/2 lbs (0.7 kg) dark sweet cherries, pitted and halved
1/4 cup (50 grams) brown sugar, packed
2 teaspoons cornstarch
1 tablespoon brandy or dark rum (optional)
Preheat oven to 350 degrees F (180 degrees C). Lightly grease a 10 inch round or cast iron pan.
In the prepared pan, mix the cherries, brown sugar, and cornstarch together until the sugar and cornstarch dissolves. Evenly pour the brandy over the top. Bake for 20 minutes.
Almond Crumble
4 tablespoons (60 grams) butter, room temperature
1/4 cup (50 grams) brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (60 grams) all purpose flour
1/2 cup (45 grams) old fashioned oats
1/2 cup (60 grams) sliced or chopped almonds
4 tablespoons (60 grams) butter, room temperature
1/4 cup (50 grams) brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (60 grams) all purpose flour
1/2 cup (45 grams) old fashioned oats
1/2 cup (60 grams) sliced or chopped almonds
In a large mixing bowl, beat together the butter and sugar. Mix in the cinnamon and salt. Stir in the flour, oats, and almonds. The mixture should hold together in your hand when squeezed together. When the cherries have finished baking, evenly sprinkle the crumble over the top. Bake for an additional 20 minutes.
Serve warm or chilled, with ice cream or whipped cream. Keep chilled in the refrigerator.
Thursday, July 18, 2013
Wednesday, July 17, 2013
Wednesday, July 10, 2013
Sunday, July 7, 2013
summerART !
Before we head into
take a looky at what we've been up to.
printed and painted these masterpieces
marbled colored circles
to create these cool mobiles
sewed and stuffed these tie dyes
into big pillows
designed and painted bug bags
for summer adventures
and made mustaches with all my friends!
WE have spaces available for
summerART (4 week sessions, Tues - Thurs 10- 1:00)
email or call the studio
to reserve your spot!
Tuesday, June 25, 2013
Monday, June 24, 2013
Thursday, June 20, 2013
Tuesday, June 18, 2013
Friday, June 7, 2013
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