Cherry Pi(e)

For those of you who have never eaten a cherry pie, I highly encourage you to go buy or bake a fresh one! I baked a delicious cherry pie last night (Michael’s request) and it turned out incredible! I cheated and used an already made pie crust so next time I’ll have to battle homemade crust. But the fresh cherries were incredible. While I believe that cherry pitters are silly, it probably would have sped up the pitting-process. I was stoked since this is only my second pie ever prepared, the first was a pecan pie last Thanksgiving.

We had a fun evening last night that included steak and imperial stouts, pie and coffee, foosball, and some Portlandia.


  • 1 recipe pastry for a 9 inch double crust pie
  • 4 tablespoons quick-cooking tapioca (I used cornstarch)
  • 1/8 teaspoon salt
  • 1 cup white sugar (I used 3/4 cup of organic evaporated cane juice sugar)
  • 4 cups pitted cherries
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons butter


  1. Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside, covered.
  2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet — in case of drips!
  3. Bake for 50 minutes in the preheated oven, until golden brown.

The recipe I used is from and can be found here if you’d like to print it out or save to your online recipe box.


eating my way through october

when the leaves start falling from the trees and the nights grow colder, it is time for pumpkin everything! i have been indulging in some of my favorites like pumpkin spice bubble tea, coffees, and beer. i had so many incredible fall beers in the last month and the best one is pumpking by southern tier brewing. currently, i am drooling over today’s design sponge post all about pumpkin dishes. check out the recipe for jennie love’s pumpkin risotto…yum! next week i plan to attempt making pumpkin ravioli with butter and sage from scratch.

pumpkin pie italian water ice at rita’s

pumpkin pie tastykake from philadelphia

everyone’s fave :: the pumpkin spice latte

arabesque cookie

captain crunch cookies!! yes! i got the recipe from miss in the kitchen and modified it a bit. we chose to use crunch berries which made them more happy cookies. the consistency is fairly dry since there is not much liquid in the recipe. this is probably so the cereal stays crunchy. these cookies were incredibly easy to make and cook time is only about 10 minutes. they taste best once completely cooled and crunchy!

boozy figgy pop

if you received (and actually read) the daily candy email last week, then you probably saw some delicious picnic recipes by this lady. i was immediately smitten over mom’s cucumber salad and the boozy figs and peaches caught my eye since the fig tree has been going nuts this last week with figs galore. i am really weirded out when people refer to food as sexy (she says is at least four times), but to each their own. if you do not want to watch the video, just toss the ingredients below in a bowl and let sit for at least 30 minutes (serves 4). pour over ice cream for that extra yum. you can thank me later!

8-10 figs (quartered)

4 peaches (cut to preferred size)

honey drizzled (local is best, no clover)

rum drizzled (dark is best)