Being good on my goal to start the pie chapter of the MB cookbook this year, I decided my first bake out of the book for the year would be a recipe from that chapter. Blueberries were on sale last week at the grocery store, so I decided to make the Blueberry Crumb Pie. “It’ll be easy!” I said to myself. “Really, how difficult could pie crust be?”
Well, it turned out to not be as easy, or as exciting as I thought.
Now that the whirlwind of the holidays has ended, I am able to focus on blogging and baking once again. As the first bake of the new year, I decided to make something out of an Ina Garten cookbook. After looking over her recipe index, I decided that a fall/winter fruit dessert would be the perfect choice. So, Pear, Apple, and Cranberry Crisp!
I had a few days off from work this week. I didn’t go anywhere, I was able to take some time for myself. While I didn’t get everything done that I wanted (mainly due to my own laziness and poor planning skills…and the fact that I took a nap one afternoon), I did spend the majority of Tuesday in the kitchen making something tasty.
I also took the time to try and take some halfway decent photos of what I made, which you can see in this post! I am really working on upping my photography game.
So what did I make?
It appears that I am on a Magnolia Bakery kick lately. I’m not sure if it’s because of an article about their vanilla cupcakes is making the rounds online or I’m still just infatuated by the cookbook itself. Whatever the reason, I decided to tackle a recipe from the Icebox Desserts chapter this week.
Over the weekend, I was finally able to see some friends for the first time since the start of the pandemic. Both of these friends were former co-workers who have moved onto bigger and better opportunities. It is so strange, sometimes. You go from seeing certain people almost every day for years then suddenly overnight it’s over. It’s the same thing with graduating high school and even college.
We still keep in touch and had plans to see each other regularly, but the pandemic kind of put those plans on hold. We are now hoping to restart our regular visits.
We decided that I would host the little get-together, so naturally, I made a couple things. I made a lovely dip as an appetizer. In fact, it was Ree Drummond’s (The Pioneer Woman) Eight-Layer Dip. But the star of the show was the dessert!
This dessert is featured in the Banana Pudding chapter of the Magnolia Bakery cookbook. Banana Pudding seems to be their signature treat at the bakery. The chapter contains variations on the basic BP recipe: salted caramel, java chip, peanut butter, etc.
All of them look delicious. So, I figured combining the deliciousness of banana pudding with Nutella would be a hit! And it was!
But, I will say, I think the recipe for Banana Pudding that I made from Ina’s Garten’s cookbook tasted better. Maybe next time I’ll try that recipe with the Nutella addition!