Saturday, March 19
Homemade pot pies totally hit the spot when it's been raining outside all day. And it's extremely satisfying knowing all your hard work paid off when you break through the crust and taste how amazing it is! It was really easy to adapt the recipe to my liking; making a homemade savory crust and taking out the expected shredded chicken. The recipe was definitely time consuming, but totally worth it.
Herbed Parmesan Pie Crust
- 12 oz. all purpose flour
- 6 oz. butter, slightly room temperature
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh or dried herbs
- 1 egg yolk
- 3 oz. cold water
- 1 teaspoon salt
Pot Pie Filing (adapted from the Food Network: Emeril Live)
- 5 tablespoons butter
- 1 cup diced onions
- 1/2 cup diagonally sliced celery
- 2 cups roughly chopped cremini mushroom
- 2 teaspoons minced garlic
- 1 teaspoon plus 1 pinch salt
- 1/4 teaspoon freshly ground black pepper
- 5 tablespoons all-purpose flour
- 1/2 cup whole milk
- 2 cups diced potatoes, blanched in boiling salted water
- 1/2 bouillon cube, plus 3 cups water
- 2 1/2 cups frozen vegetable medley of carrots, peas, corn and green beans
With a knife cut out circles of dough big enough to cover the top the of the ramekins. Press the dough evenly around the edges to create a seal. Egg wash the dough. Put the pot pies on a cookie sheet lined with foil or parchment paper because they'll most likely boil over. Bake at 400 degrees for 30 minutes or until the crust is golden.
Friday, March 18
Wednesday, March 16
When it comes to chocolate, I definitely stand in the middle of the spectrum. Some days I want milk chocolate, some days I want dark chocolate. At the end of my trip to the grocery store, you'll be able to find me picking up different bars and wondering which one will satisfy me the most. But on the days where I cant decide between the two, I pick this guy.
The best of both worlds is in this bar. It's rich and pure like dark chocolate yet creamy like milk chocolate. Milk chocolate tends to immediately melt in your mouth, but this one doesn't. It takes several seconds to blend on your tongue like dark chocolate and when it does it delivers that silky smoothness of milk chocolate. I highly recommend this bar!