Author: Marlee And Christie

Blueberry Lemon Cream Pie

~ Marlee And Christie ~ Leave a comment

It’s Pie Day! And we LOVE pie! I mean, who doesn’t love pie? And if you don’t like pie, then I don’t know if there is any hope for you. Kidding! I’m sure we can find you a pie to like!

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Our first recipe for pie day is a personal favorite. Blueberry Cream Pie! We were inspired by this recipe and this one and made our own interpretation by adding lemon. But if you’re not a fan of lemon, you can always omit it!

Blueberry Lemon Pie

Fun fact: Did you know that first pie recipe was first recorded in a 16th century (1545) cookbook? How crazy is that? And then by 1553 a German Cookbook had a recipe for pastry dough!

Blueberry Lemon Pie

Ingredients

  • One pie shell (You can use your own or pre-made)

Pie Filling Filling:

  • 3 cups blueberries
  • 1 cup sugar
  • 1/3 cup flour
  • 2 large eggs (Always at room temperature)
  • 1/2 cup sour cream
  • 1/2 tsp vanilla
  • Zest of one lemon
  • 1 tsp lemon extract

Streusel Topping 

  • 2 1/2 tbsp brown sugar
  • 2 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup melted butter (I prefer salted)
  • 2/3 cup of flour

Step 1: 

Preheat oven to 350°.

Step 2: 

If using your own dough, lay the pie dough in pie plate and crimp the edges the way you like. Place in the fridge until ready for use. If using a frozen or pre-made dough, leave in freezer until ready.

Step 3: 

To make the filling, place sugar and flour in a large bowl and whisk until blended.

Step 4:

Next, add the eggs one at a time. When you add the first egg, the mixture will look dry and crumbly and may be hard to mix. Don’t worry, as you keep adding ingredients, the mix will smooth out.

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

A little sketchy looking, but keep going!

Blueberry Lemon Pie

Look at that! Smooth and beautiful!

Step 5: 

Add the sour cream, vanilla, lemon zest and lemon extract and whisk until smooth.

Blueberry Lemon Pie

Blueberry Lemon Pie

Step 6: 

In a separate bowl, mix together the brown sugar, sugar, cinnamon, and nutmeg and whisk together. Add the melted butter and use a pasty cutter or fork to mix together until crumbly.

Blueberry Lemon Pie

Step 7: 

With a wooden spoon, gently mix blueberries into cream mixture. Take your pie dough out of the fridge or freezer and pour the blueberry and cream mixture into the awaiting pie shell. **We always put our pie shells on a cookie tray for easy transfers from counter to oven.

Blueberry Lemon Pie

Blueberry Lemon Pie

Step 8: 

Gently crumble the streusel topping evenly across the top of the pie. Place the pie in the oven and bake for 50 to 55 minutes. Cool and then serve with fresh whipped cream or vanilla ice cream.

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

Blueberry Lemon Pie

**If you don’t have fresh blueberries, you can always use frozen just make sure you let them thaw completely before using. Trust us, you don’t want all that extra water in your pie. It will become soggy and no fun!

***You can also add a tiny amount of either corn starch or instant tapioca. You can read more about that here, if you’re confused!

****We recommend cooking the pie the day before and letting it cool completely before cutting. But if you don’t mind messy pie (I mean, it still tastes the same) then go for it!

And let us know how this sexy pie turns out for you!

And remember kids, pies are just sweet Calzones. Thank you Ben Wyatt for your sage advice. Maybe next time we should make a sweet calzone…Until next time!

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Sarah’s Gluten Free, Dairy Free, Vegan Cookies

~ Marlee And Christie ~ Leave a comment

It’s seems that almost everywhere you go, especially in LA, there is some new diet fad, or something everyone is giving up for “health reasons”. But what about when you’re actually allergic to gluten? Or dairy? Are you just supposed to just sit idly by and not enjoy desserts? No! You can make these delicious little morsels of goodness!

We have to admit, when Sarah first offered to bring over a dessert that was vegan friendly, we were definitely skeptical. Most vegan food almost always “taste vegan” but these cookies definitely don’t taste vegan. They’re super addictive and not overly sweet. These bad boys will go very quickly, trust me.

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Sarah’s Gluten Free, Dairy Free, Vegan Cookies                                                                                                                   (Don’t Be Scared, we promise they’re flavorful!) 

What You Need?                                                                                                     

  • Measuring Cups
  • Measuring Spoons
  • Whisk
  • Wooden Spoon
  • 2 Medium to Large sized Bowls
  • 2 Cookie Sheets
  • Parchment Paper

Dry Ingredients 

  • 1 cup All purpose Gluten Free Flour
  • 1 1/2 cup Almond Meal Flour
  • 1/4 Flaxseed Meal
  • 1/4 Cornstarch
  • 1 1/2 Teaspoons Xantham Gum
  • 1 Teaspoon  Baking Soda
  • 1 Teaspoon  Salt
  • 1 cup of Sugar (You can experiment with different kinds)
  • Dark Chocolate Chips (Morsels) (as much or as little as you like)

Wet Ingredients 

  • 6 Tablespoons of Unsweetened Apple Sauce
  • 3/4 cup of Coconut Oil Melted (plus)
  • 2 Tablespoons of Coconut Oil
  • 2 Tablespoons of Vanilla

Step 1:

Preheat the Oven to 325

Step 2:

Put all Dry Ingredients in bowl one and all the wet in bowl two. Whisk Dry together and the Wet together but separately.

Step 3:

Slowly fold the dry ingredients in to the wet using the wooden spoon. Do this a little at a time to ensure all ingredients are mixed thoroughly.

Step 4:

Fold in the Dark Chocolate. Eat some of the dark chocolate. It’s good for you.

Step 5:

Wet your hands to avoid sticking to the batter and make about 1 and 1/2 inch balls. Place them 1 1/2 to 2 inches apart on the baking sheet. Bake for around 12 to 15 mins.

Step 6:

URgEnT! EAT THEM NOW!!! FUCK COOLING!!

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These cookies may seem scary, but we promise you, you will enjoy these! At least give em’ a try and let us know what you think. It’s embarrassing the amount of cookies I’ve eaten (Marlee).

They’re soft, chewy, and literally one of the most perfect cookies we’ve ever had! And because they’re gluten free, dairy free and vegan, that basically makes them healthy, right?

Boozy Bolognese

~ Marlee And Christie ~ Leave a comment

One thing we really love to cook is Pasta Bolognese. We can’t tell you how many recipes we’ve tried, and even though we’ve made TONS of different versions, we still love finding, cooking, and fine-tuning them just the way we like it.

For this particular recipe, we made it for our close friend Sarah, who can’t eat dairy, or gluten, or basically air, but we still love her. We took out all the dairy and replaced it with wine (Ina approved). I mean, who doesn’t love a good red wine when having Italian? And don’t worry, all the alcohol cooks off, and it leaves this wonderful rich aroma. Trust me, I had some for lunch today, and just the smell had my mouthwatering!

Boozy Bolognese

Doesn’t that look good? Not bad for two amateur photographers! And remember as we continue posting, we continue learning and we will be adding photos with steps, as we make the food. But for now, please look at this deliciously scrumptious photo.

Boozy Bolognese 

  • 1lb ground beef (80/20 is best)
  • 1lb ground pork or sweet pork sausage
  • Olive Oil
  • 8oz carrots finely chopped
  • 8oz celery finely chopped
  • 16oz onions finely chopped
  • 2 to 3 tablespoons garlic
  • 1 bottle of red wine (Chianti is always good)
  • Two 28oz cans tomatoes (San Marzano are best)
  • 2 to 3 tablespoons tomato paste
  • 2 bay leaves
  • Salt
  • Pepper

Step 1:

Use about 1 to 2 tablespoons of olive oil and coat the bottom of a dutch oven or pot. Heat the oil over medium heat till the oil “dances”.

Step 2:

Sauté the onions over medium heat for two to three minutes or until onions are tender and almost translucent. (Variation: you can also add some chopped mushrooms to give it some extra “meatiness”.)

Step 3:

Add the meat and season liberally with salt and pepper. I use a potato masher to break up and evenly distribute the meat on the bottom.

Step 4:

While the meat is browning add the carrots. And stir everything together.

Step 5:

Continue to brown the meat until almost all the pink is gone. Add the celery and then garlic. Once garlic is fragrance, move to the next step.

Step 6:

Next add two cups of red wine, and turn the heat to low and let all the liquid cook off, stirring occasionally. The time varies depending on your oven.

Step 7:

One the liquid is cooked off, add the two cans of tomatoes and two more cups of wine and bring to a boil. Once the sauce starts to boil, lower the heat to low and add the bay leaves.

Step 8:

Let the sauce simmer on low, for three hours and remember to stir occasionally.

Step 9:

Cook a pound of pasta, until al dente and then mix some sauce on those noodles, and EAT IT. You’re welcome.

Well, there it is! Our first official recipe. And it’s not even from Pinterest, just one we made up on the spot! We hope you enjoy our first recipe, and keep a look out for many more to come!

Hello world!

~ Marlee And Christie ~ 1 Comment

This is our very first post. We are super excited to share or recipes, pins and videos   with you. It’ll be a few weeks before our first video is up, but we will be sharing recipes with you until then. Some from our own recipe boxes, and some we’ve found from Pinterest.

We will always give credit where credit is due, and will never claim any recipes as our own, especially if we find them on Pinterest. We are just two girls cooking our way through Pinterest!

We love cooking and baking, and we want to show the world, it’s not as hard as you think. We all make mistakes, and we can’t guarantee every dish is going to look perfect, or even taste perfect, but you keep going anyway until it’s almost perfect, because lets be real, there is no such thing as perfection. And it’s better if we understand than now, instead of spending our lives striving to be something we’re not. Okay, serious moment over.

You can follow both Christie and myself on Pinterest and see what tickles our fancy.

Happy Cooking!