Daring Bakers, October 2009: French Macarons


The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.




Macarons are French cookies made with egg whites, almond flour, and sugar and sandwiched with a delicious filling.

For this challenge, we were encouraged to create whatever flavor of macarons we wished. I decided to make chocolate flavored cookies filled with coffee meringue buttercream. It was certainly a winning combination.

“You never make enough of those things,” my sister chided.10-21-09n1

I suspect that I did not make my macarons properly. There was no almond flour in the house, so I attempted to grind the almonds with the powdered sugar. It worked fairly well, but I just couldn’t get the almonds ground fine enough. Also, almond flour is dryer than ground almonds, so the cookies were a bit dense. However, the flavor was wonderful.

These cookies were surprisingly easy to create. Next time I will either grind the almonds more or break down and buy some almond flour. I also think I could make these healthier by using raw sugar that has been processed in a blender or food processor.

Here is a very nice video showing how French Macarons are made.


French Macarons

Printable Page


For the Macarons:

  • 2 ¼ cups Confectioners’ (Icing) sugar (225 g, 8 oz.)
  • 2 cups Almond flour (190 g, 6.7 oz.)
  • 2 tablespoons Granulated sugar (25 g , .88 oz.)
  • 5 Egg whites at room temperature
  • 4 tablespoons cocoa powder, optional for chocolate macarons

For the Meringue Buttercream:

  • 2 large egg whites
  • 1/2 cup demerara or white sugar
  • pinch of salt
  • 1 1/2 sticks butter
  • 2 teaspoons of coffee extract, espresso, or flavoring of choice


For the Macarons:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar, cocoa powder (if using), and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t over fold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip. You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or until lightly colored.
7.  Remove from oven and cool on a rack before filling. When the macarons are completely cool, spread with filling of choice and serve.

For the Meringue Buttercream:

1. Place the egg whites, sugar, and salt in a medium heat-proof bowl set over a pan of simmering water and whisk gently and constantly until the egg whites are hot (approximately 140° F) and the sugar is dissolved, 3-4 minutes.

2. Remove from heat and whip with a hand mixer until thick and cooled, approximately 5 minutes. Beat in the butter and flavoring and continue beating until smooth and spreadable. Use immediately or store in the refrigerator for up to 5 days. Return buttercream to room temperature and beat with a hand mixer before using.

Yield: 10 dozen.

  1. Meeta says:

    i still think these look truly wonderful. hats of for having a go at these.

  2. Lauren says:

    Wonderful job! Your macs look amazing! I love the flavours you chose – gorgeous photos =D.

  3. Ellie says:

    They look lovely and I bet they taste good too~~

  4. Wonderful job! They look lovely- great flavor choices!

  5. alana says:

    I had similar almond issues… but yours look delicious. fabulous job.

  6. Anne says:

    Where are your feet?

  7. Memoria says:

    Even without the “feet”, I think these macs are beautiful.

    P.S. Has anyone ever told you that look like (a better version) of Renée Zellweger?

  8. Becky says:

    Hey Erica!
    I just love your webpage. I was thinking about your ground almonds not being fine enough? I use my electric coffee grinder to grind things like that. I works so fabulously!!
    Your recipe’s always look so super yummy!!

  9. Hannah says:

    those look fantastic!

  10. Erica says:

    Becky: So glad to hear that you enjoy my blog! Thanks for the tip about grinding almonds — that would probably do a better job than a food processor.

  11. colleen says:

    I’m sure they are delicious but if you’d pay a little more attention to correct spelling, readers wouldn’t have to wonder if macarons is macaroons or macaroni.

  12. Erica says:

    colleen: Macarons is the correct spelling. If you follow this link, you can read more about French Macarons.

  13. Paula says:

    they look good but are you sure they are the right consistency? They look a bit hard like biscuits- but macarons are suppose to be extremely delicate and soft when you bite into them. Just like the ones at Laduree which are sooo yummy!!

  14. boytoy says:

    Those are NOT macarons. They look like hockey pucks. The French would start another REVOLUTION if they saw these. They would NEVER EAT THEM!!!!!!!!



Transitional Country Hearth Bread



Last year, my sister Janna gave me Peter Reinhart’s Whole Grain Breads for Christmas. I haven’t baked very many loaves yet, but the ones I have tried have been very tasty.


Hearth Breads are baked directly on the hearth (without a pan) to create a nice, crispy crust. I baked mine in a very hot oven on a stone.

As with most of Peter Reinhart’s breads, the dough was soaked overnight to produce superior flavor. There are only a few tablespoons of non soaked grains in this bread.


I must confess that this bread was nearly a disaster. When I scored the risen dough, it deflated pitifully. Then, when I attempted to transfer the loaf from the pizza peel to the oven, it slipped onto the floor. Not to be daunted, I simply picked up the lump of dough, placed it back on the pizza peel, transferred it to the stone, and shut the door, hoping it would regain it’s height in the oven.

Thankfully, the dough rose very nicely in the oven. I am quite pleased with this recipe and hope that next time I bake something from Whole Grain Breads I will not have quite so many mishaps.



This is my entry for World Bread Day.

Here is the roundup

5 Responses to “Transitional Country Hearth Bread”

  1. Bridget says:

    I recently got this book, and I’ve been really impressed with it. I’ve made the hearth bread a couple times with good results, and I just enjoyed the pizza dough tonight (plus a whole wheat bagel this morning)!

  2. Karly says:

    I really need to get that book. I’ve heard some great things about it. Your bread looks yummy, even with the bits of dirt from the floor. ;) Kidding! I’m a big fan of the 5 second rule around here!

  3. zorra says:

    Gosh, one can not see that the dough had such a rough time. ;-) The bread looks gorgeous.

    Thank you for your participation in World Bread Day 2009. Yes you baked! :-)

  4. Lavie says:

    oooo! this looks lovely!

  5. Love that yummy looking bread!
    Come over to our blog and receive an award from us!

Magazine Mondays: New York Cheesecake

Magazine Mondays is an event held by Ivonne at Cream Puffs in Venice. Once a week, bloggers are invited to post a recipe made from a magazine and submit the post to Ivonne. I think it’s a great way to motivate you to actually use your magazines!


This week, I decided to make New York-Style Cheesecake (in celebration of National Dessert Day) from an issue of Martha Stewart Living. Of course, I didn’t make the recipe as it was written. I used demerar sugar in place of granulated white sugar. And I must admit that I undercooked the cake slightly. But it still tasted wonderful!

New York-Style Cheesecake

Printable Page

Adapted from Martha Stewart Living, May 2004


  • 1/2 cup all-purpose flour, plus more for dusting work surface
  • Cheesecake-Crust Dough (recipe follows)
  • 7 eight-ounce packages of cream cheese, at room temperature
  • 2 1/4 cups demerara sugar or granulated white sugar
  • 1 cup sour cream, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 5 large eggs, at room temperature
  • Butter, for greasing the pan
  • Boiling water, for water bath
  • Large, shallow roasting pan, for water bath


For Rolling and Baking the Crust

1.) Make Cheesecake-Crust Dough and chill for the required amount of time. Preheat of to 350°F. Wash out bowl and paddle for stand mixer.

2.)  On a lightly floured sheet of wax paper, roll the Cheesecake-Crust Dough slightly thicker than 1/8 inch. Place the base of a 10-inch springform pan on top of the dough as a guide, then cut the dough. Flip the dough onto the base and remove the wax paper.

3.) Attach sides of pan to base. Wrap the exterior of the pan (including the base) with a double layer of foil. Freeze dough in pan for 15 minutes.

4.) Transfer pan to baking sheet and bake in preheated oven until golden, about 18 minutes. Transfer pan to a rack and allow to cool. Keep oven going.

For Mixing the Cake Batter:

5.) Place the cream cheese the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until fluffy & smooth, about 3 minutes.

6.) In a small bowl, whisk together the sugar and flour. Turn the mixer to low and slowly add the sugar mixture. Mix until smooth. Add the sour cream and vanilla and mix until smooth. Add the eggs, one at a time, mixing each just until combines. Do not overmix.

7.) Butter the sides of the pan. Pour batter into pan over crust. Set the pan in a large, shallow roasting pan. Carefully add the boiling water to roasting pan to reach halfway up the sides of the cake pan.

8.) Bake in preheated oven for 45 minutes. Reduce temperature to 325° F and continue to bake until the cake is golden and set but still slightly wobbly in the center, about 30 minutes more. Turn the oven off. Leave the cake in the oven with the dore slightly ajar for 1 hour.

9.) Transfer cake to cooling rack and allow to cool completely. Refrigerate, uncovered, for 6 hours or overnight. Run knife around the edge of the cake before removing the sides of the pan. Serve plain or with your favorite toppings.

Yields approximately 12 servings (we got 16 servings)

Cheesecake-Crust Dough


  • 8 tablespoons (1 stick) butter, at room temperature
  • 1/4 cup demerara or granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • Pinch of salt


1.) Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy, about 3-4 minutes. Add the egg yolk and vanilla and mix. Add the flour and salt and mix just until a dough forms.

2.) Shape the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1/2 hour or up to 1 day.

Yields enough dough for one 10-inch cheesecake


Subscribe to my RSS feed. ~ Get email updates. ~ Twitter. ~ Facebook.

7 Responses to “Magazine Mondays: New York Cheesecake”

  1. Melanie says:

    Oh mr goodness! That looks scrumptious!

  2. Samantha says:

    Oh my! I LOVE cheesecake! Esp, New York Style!!! A true weakness for me! :P

  3. Ivonne says:


    First of all, congratulations on a most beautiful cheesecake! I have bookmarked that very recipe and have yet to try it so thank you for inspiring me. Secondly, congratulations on a most charming and beautiful blog! So glad that you introduced yourself through Magazine Mondays!

  4. […] Erica from the charming Cooking for Seven made a New York Cheesecake from Martha Stewart Living. […]

  5. wic says:

    this looks so delicious that I will have to bake one.

  6. Wendy says:

    Wow, that looks so good! I’m a huge fan of cheesecake but have never attempted to make it on my own, so I’m looking forward to this :). I work with Del Monte and if you’re interested in more dessert ideas, look out for Fruit Chillers. They’re a frozen treat loaded with real fruit, and can help create great desserts (like homemade frozen yogurt). Check out our site and browse through recipes, grab some coupons too!


  7. […] I have mentioned previously, Magazine Mondays is an event held by Ivonne at Cream Puffs in Venice. Once a week, bloggers are […]

National Dessert Day

Hello there! It’s National Dessert Day today! In celebration, I’m making cheesecake.

Here are my five favorite dessert recipes from Cooking for Seven.


Chocolate & Almond Biscotti


Eve’s Pudding


Maple & Pecan Banana Cake


Macadamia Nut Brownies


Maple Pecan Ice Cream


So go make yourself a delicious dessert!


Subscribe to my RSS feed. ~ Get email updates. ~ Twitter. ~ Facebook.

2 Responses to “National Dessert Day”

  1. Rachel says:

    YaY!!! Another wonderful excuse to make something delicious…. I do believe every day is dessert day in my house =)

    Thanks for sharing!!

  2. Andrea says:

    I just wanted to chime in on the raw sugar… that is all I have ever used to cook/bake with. The trick I have found the most helpful is to use a Vitamix and grind the sugar in there. I grind it for literally a couple of seconds and it’s perfect to use in all baked goods. If you want to grind it into powdered sugar it takes a about 3 minutes or so. And it’s not perfectly smooth but it makes wonderful frosting. My kids sure appreciate having birthday cakes with frosting :)

    I borrowed my mom’s Vitamix for awhile while they were doing missions in Asia but bought my own when they came back. I can’t live without it. I’ve seen them on Craig’s List also for around 75 dollars. I bought mine gently used for 100.

    Have a great day!!


Apple Muffins

I am  definitely a Minnesota girl. When the weather turns cold, I rejoice! And I get an itch to bake delicious, sweet things. Like these muffins. And this pie.


Our apples didn’t do so well this year. There were quite a few deformed apples, but I am thankful for what we did get! It is so nice to be able to munch on an apple whenever I wish.

These muffins have a lovely blend of flavors. Chunky apple pieces, nutty whole wheat flour, LOTS of cinnamon (1 whole tablespoon), and crunchy sugar granules on top.

“Do these have the same ingredients as apple crisp?” my brother asked.

They do resemble that delicious dessert.

Whole Wheat Apple Muffins

Printable Page

Adapted from Smitten Kitchen

2 cups (8 ounces) whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1 cup demerara sugar, sucanat, or rapaduradivided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

1) Preheat the oven to 450°F. Grease and flour or line with paper muffin cups 14 muffin cups and set aside.

2) Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add 3/4 cup of the sweetener of choice. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

2) Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup of sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Serve warm with butter.

Yield: 12-14 muffins

Subscribe to my RSS feed. ~ Get email updates. ~ Twitter. ~ Facebook. 

  1. Niki says:

    These look delicious! I can’t wait to try them! I’m always looking for more apple recipes this time of year, so when I have 30 lbs of apples from the orchard, I can make looks of delicious apple goodies! Thanks!

  2. Catarina says:

    Hello Erica,

    I just made these muffins to serve at a Moms breakfast. They were so simple to make and really tasty! Of course I had to taste one, my husband also tasted on and said they were good and he’s a tough critic!

    I did think it was too much apple but not so, and mine almost turned out as pretty as the one in the picture.

    Looking forward to trying more of your recipes.


  3. Pierrette says:

    Just made these some of the best apple muffins I have ever made thank you for sharing the recipe.

  4. Polprav says:

    Hello from Russia!
    Can I quote a post in your blog with the link to you?

  5. Erica says:

    Go right ahead! All I ask is that you link either to the post or to my blog.

    Have a great day!

  6. […] Apple Muffins from Cooking for Seven  Print This Post  • Subscribe •  E-mail this Leave a Comment […]

  7. JeniQ says:

    I’m wondering if you could incorporate pumpkin puree into the muffins. What do you think?

  8. Erica says:

    JeniQ: That might work — you could replace some of the butter of buttermilk with pumpkin puree. It you replaced the buttermilk with the puree, you would have to make sure to increase the leavener because the buttermilk reacts with the baking soda.

    You might try adding puree then increasing the flour accordingly.

    I have no idea if it would result in muffins anywhere near scrumptious, but it may be worth a try! Good luck!

  9. […] Tartlets from Confessions of a Tart, Raspberry and White Chocolate Cupcakes from Cook Sister!, Whole Wheat Apple Muffins from Cooking for Seven, White Russian Cupcakes from Cute and Delicious, Chambord Candy Apple […]

  10. […] Tartlets from Confessions of a Tart, Raspberry and White Chocolate Cupcakes from Cook Sister!, Whole Wheat Apple Muffins from Cooking for Seven, White Russian Cupcakes from Cute and Delicious, Chambord Candy Apple […]

  11. Eleanor says:

    These muffins are great! I try to eat vegan so I substituted the egg for a cup and 1/2 of homemade apple sauce and soy yogurt, they turned out super moist and really yummy! Thanks so much for posting this recipe :)

  12. Sarah says:

    Ahh! Thank you so much for this! I was just looking at the original recipe for these muffins on Smitten Kitchen and was pondering if I could substitiute Whole wheat flour and sucanat for white flour and sugar. These are great and super delicious!

  13. Erin Mowry says:

    Hi! I made these muffins this morning and they were DELISH!! I used white whole wheat flour and I only had 1/2 cup buttermilk so I substituted the other half with applesauce. The muffins were so moist and appley! I love them! You have a lovely blog and I will be following on Google Reader.

    Erin {erinink.etsy.com}

  14. Shawna says:

    I don’t have the type of sugar it calls for can I substitute something else? I do have pearl sugar. I would love to make these I live on the big island of Hawaii and finally found the pastry flour by the pound here and don’t want to special order the sugar. Since I have the buttermilk to use up today and it costs almost $4 for the small carton here. Thanks for the recipe it looks so good I love your site and look forward to each new recipe. Shawna Niles

  15. Shawna says:

    Erica I forgot to tell you I love your muffin tin. Shawna Niles

  16. Erica Lea says:

    Shawna: You can go ahead and use any “solid” sweetener you wish. Regular sugar or brown sugar should work fine. Thank you – those tins are pretty cute. :)

  17. Ansley says:

    These are so good! There are some underweight people in my family that I’ve been trying to help fatten up, and these are a perfect healthy treat for me to keep making them. I used Greek yogurt instead of buttermilk, and I think that made the batter more dry than it would be with buttermilk. I just added some milk until the batter looked slightly wet like your example picture, and they turned out perfectly moist! My husband loved them! We were recently married too, so thanks for giving me a recipe to impress him with! :)

  18. […] Apple Cinnamon Muffins (adapted from Cooking for Seven) […]

  19. Jessica says:

    Love Love these!! They are going to become a favorite around here. I love that they are relatively low in sugar….at least compared to other recipes I found. So yummy!!!

  20. Katie says:

    Erica, these are the best muffins I’ve ever had or made!! I ate 4 of them right out of the oven! I will definitely make these again; in fact, I’ll be making them in just a few more days for my house-guests. Thanks for sharing the recipe! God bless! :-)

  21. Kassie says:

    Hi Erica,

    Just a question – would you ever consider posting the calories per serving of the things you make? I love to bake too but am also trying to count calories! Not that things have to be low fat, but then it is easier to keep track if we know how many calories are in something. Maybe too much to do, but just a suggestion. Thanks for the great recipe!

    :) Kassie

  22. Erica Lea says:

    Kassie: Good suggestion! Calorie counting isn’t really the focus of my blog, but I totally understand the need to know that info. :) Maybe someday I’ll feel the need to include that info with each post, but for now I like to keep is simpler. :) You can calculate the calories in any of my recipes using this handy tool: {link}

  23. Lorlyn says:

    These are so good! I made these this morning and my 5 year old daughter totally love them. It is just the right amount of sweetness. I used 1/2 cup of buttermilk and 1/2 cup of Greek yogurt.
    Thank you for sharing the recipe!

  24. Erica Lea says:

    Lorlyn: Hmmm…the Greek yogurt sounds lovely. So pleased you enjoyed the muffins!

  25. Jeffery says:

    Thank you for posting this recipe! It was passed on to me by a friend, and it’s delightful. I just made up two batches (one with Gala apples and one with Granny Smith) to share at my university choir practice and my Bible study group. It’ll definitely be a go-to recipe in the future for me. :)

    Bonus photo ^

  26. Jeffery says:

    Erica, the link you provide to the Printable version on Google Docs isn’t publicly accessible. Could you fix that when you get a moment, please? :)

Winter Squash Pie & Whole Wheat Pie Crust

We have had a wonderful crop of squash this year. I love lightly sweetened squashed, baked with crunchy pecans,  then smothered with butter to serve. Or butternut squash soup. But for my first squash creation of the year, I decided to make pie.


This pie came together almost effortlessly, even with all of my usual (somewhat crazy yet healthy) substitutions. Of course I didn’t want to sweeten my pie with white sugar, so I used maple syrup instead and reduced the cream by 1/4 cup. For the crust, I just couldn’t stand to use all white flour, so my sister used half whole wheat.

Speaking of the crust, this is my new favorite recipe. No rolling required, and the result is a crispy, tasty crust. My “healthy” version appears below the pie recipe.

The most rewarding thing about this pie was Dad’s reaction. He doesn’t really like pumpkin pie, but he loved this one. The crust was just to his liking, and when I mentioned that the texture could be a little smoother for my tastes, he disagreed. Is there any better reward for cooking?

Winter Squash Pie

Printable Page

Adapted from Taste of Home


  • 1 cup pure maple syrup
  • 1 cup cooked winter squash, mashed with a little cream or milk
  • 3/4 cup heavy whipping cream
  • 3 eggs, lightly beaten
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (I reduced this to 1/8 because Dad dislikes nutmeg)
  • Dash salt
  • 1 unbaked pastry shell (recipe below)
  • Whipped cream


1) In a bowl, combine the first eight ingredients.
2)Pour into the pastry shell; bake at 375° for 10 minutes. Reduce heat to 350°; bake for 45 minutes or until set. Cool on a wire rack. Serve warm, at room temperature, or chilled.Garnish with pie crust leaves and whipped cream.

Yield: 8 servings.

Whole Wheat No-Roll Pie Crust

Adapted from Joy the Baker


  • 3/4 cups all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 teaspoon salt
  • 2 Tablespoons sugar
  • 1/8 teaspoon baking powder
  • 1/4 cup (4 Tablespoon) frozen butter that has been grated on a cheese grater
  • 1/4 cup vegetable oil (I used gently melted coconut oil)
  • 1 Tablespoon cream cheese, at room temperature
  • 2-3 Tablespoons cold milk

In a medium sized bowl combine flour, salt, baking powder and sugar.  Whisk together.

Add frozen grated butter and cream cheese.  With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’re well incorporated into the flour.  Some butter bits will be tiny, others the size of small pebbles.  The dough may even begin to come together in a rough, sandy kind of way.

Combine the milk and oil.  Whisk together.  Add all at once to the flour and butter mixture.  With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid.  The mixture does not need to come together into a ball.  Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate.  With your fingers,  press the dough evenly into the bottom of the pie plate and up the sides.  Try to get the dough as even as possible, but don’t worry too much about finger indentations.  You can’t fight that.

Place the prepared crust in the freezer while you preheat the oven and prepare your filling.  If you’re going to pre-bake your crust, heat the oven to 350 degrees F and line the chilled pie crust with foil, weigh down with beans, and bake for 10 minutes, covered.  Remove the foil and beans and bake for 4-6 minutes uncovered until golden brown.

If you need an unbaked pie crust, simply remove the crust from the freezer once your filling is made, fill your pie and place in a preheated oven.  Bake according to recipe.

Yield: One 9-inch pie crust


12 Responses to “Winter Squash Pie & Whole Wheat Pie Crust”

  1. what an absolutely gorgeous pie! i’m so glad the crust worked out for you! and i’m glad it got dad’s stamp of approval! bravo lady. well done!

  2. redmenace says:

    This looks fabulous!!!! I never thought about making squash pie, but why not combine these great ingredients together? Thanks!

  3. OH MY GOSH this looks AMAZING!!!!!!! Great job!! I love that you made a whole wheat crust too, cant wait to make this!

  4. […] turns cold, I rejoice! And I get an itch to bake delicious, sweet things. Like these muffins. And this […]

  5. PattyK says:


    Your pie sounds as if it tastes delicious. To avoid the bubbles on the top, mix with a spoon only til combined. To avoid the cracks on the top, don’t “insert knife to test” like a lot of recipes say. You may want to bake it a little less time, too. We eat with our eyes, too!

  6. […] Winter Squash Pie with whole wheat crust. […]

  7. Kate says:

    Hello Erica,

    I’m a new reader, enjoying looking back through some old posts of yours, and this pie looks lovely. I was wondering, could you tell me where or how you make the little leaves of pastry on top? Is there some kind of cutter you use?
    I’m glad to have found your blog and look forward to reading further:)

  8. Erica Lea says:

    Kate: My mom picked up a set of leaf cookie cutters someplace – couldn’t tell you where. :)We simply cut them out and placed them on a cookie sheet. They take around 10-15 minutes to bake – make sure to watch carefully so they don’t burn!

  9. John Hoffoss says:

    Awesome recipe. I made it once with apple syrup from a local orchard instead of maple syrup, and that had a great flavor. I made one tonight with a different kind of squash but I was out of syrup, so I used one T of raw sugar and two T of dark brown sugar. I’ll use two more T of dk bar next time, but awesome otherwise–cool, slightly sweet but not quite savory flavor.

    The pie crust recipe is a knock-out too. I used all whole-wheat pastry/bread flour and a touch extra of all the wet ingredients. This crust turns out well if you just use a pastry knife with chilled butter rather than grated frozen butter, FYI.

  10. […] week.  For my pie, I’ll probably use a combination of that recipe and a couple of others:  Winter Squash Pie and Acorn Squash […]

  11. Your “no roll” pie crust is genius. I found an amazing whole wheat pie crust recipe- only ingredients are ice water, whole wheat pastry flour, cold butter and salt… and it’s amazing every time I make it but I’m terrible at rolling & getting it successfully into the pie plate. It usually ends in tears. Haha.

    I’ve gotta try this one! I bet the cream cheese makes the flavor incredible!

Rosemary & Thyme Spread


This recipe was one of those successful concoctions that occasionally happen in the kitchen. My sister, Janna, first happened upon this delicious combinations of spices and cream cheese.

The list of ingredients is very small, but the flavors are wonderful. Next time you’re short on time and need something fast, consider this super-simple spread. No alliteration intended.


Rosemary & Thyme Spread

Printable Page


  • 1 (8 0z) package of cream cheese
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoon ground black pepper


Mix all ingredients together thoroughly. Taste and adjust seasonings if needed. Serve with crackers or toast.


11 Responses to “Rosemary & Thyme Spread”

  1. Becky says:

    Looks great and so simple! Thanks for the idea!

  2. Peggy in Alaska says:

    Looks lovely! I wanted to say thank you for the pizza sauce recipe!! It is now our familys favorite and we use it each weekend.

    Also are the crackers in the above photo homemade? If so, is it a recipe you have posted? We are trying to switch over to more homemade “convience” items to include crackers.

    We just got high speed internet in our area and I am so excited at how quickly your blog loads now. It used to take between 5 and 10 minutes, on average!

    Keep up the good work!!

  3. Erica says:

    I am so glad that you use and enjoy my recipes!

    The crackers are not homemade — they are rye crispbreads. My sister, Janna, made something similar once…they were pretty good!

  4. Myra says:

    Thanks for the rosemary dip! Sam’s had rosemary and sea salt focaccia crisps on sale, I impulsively bought 2 huge bags and had no recipes to go with them…now I do, can’t wait to give it a try!
    I too, have a family of 7 (we’re opposite of you, 4 boys, 1 girl)!

  5. toasters says:

    Every time i come here I am not disappointed, nice post!

    Greetings from Tim. :)

  6. […] Rosemary & Thyme Spread was feature here, and my Pizza Sauce was featured […]

  7. […] 1.5 years ago, first posted this recipe for Rosemary & Thyme Spread. Now, I’ve recreated it with step-by-step instructions. Check out my Guest Post on the Tasty […]

  8. Shreela says:

    I make a very similar dip – slightly different spices, and it has 3-4 tablespoons of butter smushed in. Try some with butter once, we think it makes a huge difference.

    We spread it on crackers most the time too, but I made stuffed mushrooms with it the other night. It would have been better if I had bread crumbs on top, but they still tasted nice without the breadcrumbs.

    If I’m able to prepare an artichoke the way they did on Food52 (but without the stem), I’m going to try the spread in an artichoke, with breadcrumbs of course. Food52’s movie of how they trim artichokes is under their movies tab.

  9. rghawki says:

    I just made this and it is delicious! Thank you so much for such a great and easy recipe.

  10. […] Rosemary & Thyme Spread with Crostini—Discovered and wonderfully prepared by our friend. She bookmarked this site for later review, and I think I’ll have to, too. Beautiful photography. […]

  11. Simone says:

    This looks so delicious. I never tried it. I think I’ll do that today.