as GOLD as it gets

Life's adventures should be fully accessorized!


freshly picked blueberry pie

You might remember from this post that I was picking blueberries for a blueberry pie contest at our local farmers market. Unfortunately I didn’t win but it was so much fun! While this might not be crowned as the winner of the West Windsor’s Farmers Market…it’s a pretty delicious pie and I’m sure your family will agree! I was specifically searching for a recipe that had lemon in it because I thought it would be such a nice balance to the blueberries, and it definitely is. To see the full recipe from Inspired Taste click here (or see below). fresh blueberry pie Ingredients:
•Your favorite pie crust, for crust and lattice
•2/3 cup to 3/4 cup granulated sugar (adjusted according to sweetness of berries)
•1/4 cup cornstarch
•2 teaspoons freshly grated lemon peel
•1/8 teaspoon ground allspice
•1/8 teaspoon ground cinnamon
•1/8 teaspoon kosher salt
•6 cups fresh blueberries from Terhune Orchards
•1 tablespoon butter, cut into small squares
•1 egg yolk
•1 tablespoon heavy cream
•1 tablespoon coarse sugar

1) Roll out half of the pie dough to fit an 8- or 9-inch pie dish. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.
2) Being careful to not stretch the dough, fit into pie dish and trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
3) Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer blueberry filling to prepared pie crust. Refrigerate while you prepare the lattice crust.
4) Once you interlace the lattice crust over the pie filling, place the butter over the open areas of the lattice.
5) Then, make an egg wash by whisking the egg yolk and cream together and brush over the pie dough. Sprinkle sugar over the crust.
6) Place pie in the fridge for 20 minutes minutes before baking for 20 minutes at 400 degrees F on the lower third of your oven. Then reduce heat to 350 degrees F and bake for another 35-40 minutes until crust is golden and filling is bubbling. (Baking on the baking sheet will catch any drips from the pie as it cooks.) Cool for 2-3 hours before serving so filling can set. baking blueberry pie baking blueberry pie west windsor farmers market blueberry pie contest west windsor farmers market blueberry pie contest


soft sugar cookies, just like the grocery store!

There is probably nothing better than the grocery store soft sugar cookies! You know the ones I’m talking about – with frosting and seasonal sprinkles! These skip the frosting and are really fun with the sprinkles baked into the dough.

I’ve looked at some recipes before but I had to try the soft sprinkle sugar cookies from Krissy’s Creations, head over to her blog to get the full recipe. Her photographs are amazing and will leave you literally drooling over her sweets (oh and I went to high school with her!)

soft sprinkle sugar cookies | as GOLD as it gets

The recipe is very easy to follow and would be easy to alternate for different themes or season with any sort of sprinkles. Beware that you will get a TON of cookies from the recipe. I made one baking sheet full and am freezing the rest of the dough.

IMG_4603I love that the sprinkles match three of my favorite essie polishes : mod squad, as gold as it gets and tart deco (left to right). Doesn’t it remind you of summer and pink lemonade?!

These are definitely a hit! I used a 2 Tbs scooper UNTIL IT BROKE AND SHANKED ME. Literally was shanked by a kitchen tool. See where the 1 Tbs broke off in my hand? Luckily, I was able to move my hand quickly from the dough but that jagged metal pierced me right in the thumb joint.

Be safe friends, the kitchen is a dangerous, dangerous place.

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the BEST cookies (again!)

I shared my favorite cookie recipe here before, but I took some new pictures of them and they are literally just as good as they were before. They are commonly known as Monster cookies with mini M&M’s and chocolate chips, but there is nothing scary about these cookies. They are simple and a huge crowd-pleaser (they’ve even been equated to crack).

the best m+m and chocolate chip cookies

cookies on baking sheet

This time I used 1 Tbs scooper but usually use a 2 Tbs scoop for even sizes.
cookies fresh out of the ovenDon’t these make you just salivate looking at them fresh out of the oven?

You’ll want to use both mini m&m’s and mini chocolate chips but the dough has so much flavor they don’t even need a ton of “stuff” in them.

The recipe is here and also here from Picky Palate .


simple + fresh strawberry cake

I like to think of this cake as a serving a fruit – it’s packed with fresh strawberries – that works, right? It’s not the prettiest cake but it is DE-LISH.

basket of strawberries

It’s easy, fresh and doesn’t take too long to make. A literal – dump all the ingredients, beat and bake- sort of cake.

simple and fresh strawberry cake
simple + fresh strawberry cake Continue reading

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glazed donut muffins

I have such a great recipe suggestion today. It’s versatile and delicious. It could be dessert or breakfast… Muffins that taste like glazed donuts (+ they are baked!)
glazed donut muffin

Does anyone else accumulate this much mess while they cook? #whatadrag
kitchen mess
donut batter
just out of ovenThese rise perfectly everytime. They have a vibrant aroma of nutmeg and cinnamon – and taste amazing.
donut glaze

glazed donut muffins

These muffins really do taste just like a glazed donut and are so easy!
To get the full recipe check out Sweet Pea’s Kitchen.

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crock pot balsamic pork

Is anyone else scared of big slabs of uncooked meat? It’s incredibly daunting to ensure that you cook it where it doesn’t give someone e.coli (or worse) + is appetizing. I was really nervous about this because pork can be a little pricey to screw up…and I know this from experience.

balsamic pork crock potI added a few things to Skinnytaste’s recipe but I don’t think it would really challenge the “skinny” aspect of the recipe.

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