Made a Strawberry, Raspberry & Toasted Coconut Crumble

Ingredients for the pastry dough:

2 1/2 cups all-purpose flour

1 tsp kosher salt

1 1/2 tsp sugar

1 cup frozen unsalted butter

3/4 cold water

1 tbsp lemon juice



1. Combine flour, salt and sugar in a large bowl. Working with 1 stick of butter at a time, coarsely grate into flour mixture. Toss to coat, then repeat until all the butter has been incorporated.

2. Combine water and lemon juice. Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball ( you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Wrap in plastic, and flatten into rectangular disc. Chill for 2 hours or overnight.


Filling Ingredients:

3 1/2 cups strawberries, hulled and halved

3 1/2 cups raspberries

1 tbs lemon juice

1/2 cup of sugar

1/4 tsp of salt

2/3 cup of starch


Topping Ingredients:

1 cup all purpose flour

1/2 cup unsalted butter, cut into pieces

2/3 cup packed light brown sugar

1/2 tsp salt

1 cup shredded toasted sweetened coconut



1. Preheat oven to 400F

2. Line a 13x9-inch rimmed baking dish with parchment paper. Roll Pastry out on a lightly floured surface into a rectangle. Fit pastry into prepared baking dish. You want to have a 3/4 inches on all sides. Moisten pastry edge with a little water and fold over to create a pastry lip that stands slightly above the edge of the pan. Squeeze pastry edge all around to seal. Chill while making filling and topping.

3. Combine strawberries, raspberries, lemon juice, sugar and salt in a bowl, and stir gently to mix. Let stand 10minutes or until sugar has dissolved and fruit looks juicy.

4. Combine flour, butter brown sugar and salt in a bowl of a food processor and process until all flour has been absorbed and mixture looks like cookie dough. Add coconut and process until incorporated.

5. Add starch to to fruit mixture and stir gently until it coats the fruit and is completely moistened. Spread fruit and any juices into prepared pastry crust in an even layer. Break crumble topping into large and small chunks and sprinkle all over fruit layer.

6. Bake in the lower third of oven for 50minutes or until fruit juices are bubbling and thickened, and until pastry and crumble are golden and cooked through.



"She was beautiful passionate and just as crazy as I am....she could party like a man and love like a woman. -Blow

Made a Hearty Tuscan Soup


1 tbsp olive oil

1 onion, chopped

1 garlic clove, minced

3 cups low-sodium chicken broth

1 cup water

1 can navy beans, drained and rinsed

1/2 can diced tomatoes

2 cups packed chopped kale

2 cups homemade or store bought croutons

1/2 cup chopped fresh basil

1/2 cup grated parmesan



Heat a large pot over medium. Add oil, then onion and garlic. Cook stirring occasionally, for 3 mins. Add broth, water beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered for 10mins. Stir in Kale and continue simmering until kale is just tender,about 5mins.

ladle soup into 4 bowls. sprinkle with croutons, basil and parmesan.



My Pumpkin Chocolate Chip Squares were a hit this Thanksgiving


1 cup butter

1 cup pumpkin puree

1/2 cup brown sugar

2 eggs

2 tsp. Vanilla

2 3/4 cup of flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp baking soda

1/2 cup chocolate chips



Melt butter. Add brown sugar, vanilla, egg and pumpkin puree. Mix until fully combined. Add dry ingredients gradually. Mix well. Pour into greased 9x9 pan. Sprinkle with chocolate chips. Bake at 350F for 25mins.


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