Passion Fruit Pie

Happy Pi Day! That wonderful day on the calendar, 3/14, were we celebrate the irrational number Pi. Irrational because it cannot be expressed exactly as a simple fraction and therefore is an infinite decimal. What it is exactly though is the ratio of a circle’s circumference to its diameter, and regardless of the size of the circle, it will always be the same number. So, due to this fun math themed day I bring you a new recipe for pie. I am always stumped to come up with a new pie recipe for today. When I start searching for a recipe most of the ones I come across are some sort of variation of an apple or pumpkin pie. Both of which I prefer baking during the Fall months. And of course there are the berry pies, but, I think those are better in the summer months when berries are in season. So I run out of options quickly. This year I started to think about pies I’ve made and flavors that I haven’t come across and I thought to myself what about a Passion Fruit Pie.

I decided to follow the recipe for my go-to Key Lime Pie but switch out the key lime juice for passion fruit pulp. I purchased frozen passion fruit pulp and let it defrost in my refrigerator overnight. I also switched up the crust I use. Normally I make Key Lime Pie with a store bought graham cracker crust, but for this pie I decided to make a shortbread cookie crust. And that was my first step in making this pie.

Using my food processor I pulsed shortbread cookies, I used Keebler Sandies Classic Shortbread Cookies, into fine crumbs and then combined the crumbs with melted unsalted butter. Next, I pressed the crumbs into the bottom and along the sides of a 9-inch pie plate. After baking it in a preheated 350 F oven for 10 minutes I let it cool while I made the filling. While baking the crust beforehand isn’t completely necessary I decided to do so so that the crust would be firmer once the pie was done. This would minimize the chances of it crumbling when cutting a piece of the pie.

In a large bowl, using a handheld mixer, I beat egg yolks until they were light and fluffy. I continued beating the eggs while gradually adding in sweetened condensed milk. And finally, I added in the defrosted passion fruit pulp. Once the mixture was combined I poured it into the shortbread cookie crust and returned the dish to the oven for an additional 20 minutes. When done, the pie filling will be set.

I let the pie cool completely on a wire rack before transferring it to the refrigerator to chill before serving.

Before serving I whipped up a small batch of homemade whipped cream and decorated the top of the pie. To create the swirls I used a Wilton 6B piping tip.

This pie was delicious… It was the perfect texture and a wonderful combination of sweet and tart! And yes, pre-baking the crust did help in preventing it from falling apart when slicing into the pie.

Passion Fruit Pie

Ingredients:

For the crust:

1 3/4 cups shortbread cookie crumbs*

6 tablespoons unsalted butter, melted

For the filling:

4 egg yolks

14oz. can condensed milk

1/2 cup passion fruit pulp**

Whipped cream for decorating and/or serving

 

* I used about 15 Keebler Sandies Classic Shortbread Cookies. You could also purchase a 9-inch shortbread pie crust. If using a store bought pie crust there is no need to pre-bake it. Just fill it with the pie filling and bake as directed below.

** I purchased a frozen 14oz. package from Goya and left it in the refrigerator overnight to defrost.

 

Directions:

Preheat the oven to 350 F.

Combine the shortbread cookie crumbs and the butter in a medium bowl and mix them together. Once mixed, transfer to a 9-inch pie plate and press the crumbs in an even layer along the bottom and sides of the dish. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.

While the crust is cooling make the filling. In a large bowl, using a handheld mixer on medium, beat the egg yolks until they are light and fluffy. Gradually add in the condensed milk and continue beating until combined. Finally, add in the passion fruit pulp and continue beating until combined.

Pour the filling into the pie crust and bake for 20 minutes. The filling will be set.

Transfer to a wire rack to cool completely and then refrigerate for a few hours before serving and/or decorating with whipped cream.

 

Whipped Cream

  • Servings: About 2 cups
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Ingredients:

1 cup heavy cream

2 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

 

Directions:

In a medium bowl combine the heavy cream and confectioners’ sugar and beat with a handheld mixer until soft peaks form. Add in the vanilla extract and continue beating until stiff peaks form. Refrigerate until ready to use.

 

Apple Crumb Pie

I’m wrapping up my mini apple week today with a pie that would be a perfect addition to your Thanksgiving dessert table… An Apple Crumb Pie. I make my fair share of desserts for Thanksgiving and this year I decided to make things a little easier on myself and forgo making any pies with a decorative pie crust. My baking list for Thanksgiving usually includes about 6 or 7 different desserts so taking that small thing off of my list is definitely going to help me get everything done in a timely fashion. And since I normally head to the city to see the Macy’s Thanksgiving Day Parade balloons get inflated the night before Thanksgiving I have limited time on that day to bake so I normally end up baking one last thing on Thanksgiving morning and I am trying to avoid that this year. Coupled with no decorative pie crusts I am also thinking of baking one or two things ahead of time which should definitely free up some time for me.

To begin this pie I started by making the crumb topping. Once I mixed all of the ingredients together I placed it in the freezer so it could firm up. Next, I covered a large baking sheet with aluminum foil and placed it on the bottom rack of my oven and preheated it to 400 F. And finally I made the filling. I added all of the ingredients for the filling to a large bowl and using a rubber spatula gently folded them together.

Now, I’ve never had much success in making pie crust from scratch so I always opt to either use refrigerated pie crust or my real favorite frozen pie crust. I apologize to those of you who are cringing right now. I just find it fool-proof, especially the frozen one, and since I am usually more concerned with how the filling is going to come out and perfecting a decorative crust it’s just easier for me. To be honest, when I do make a decorative pie crust I use a frozen crust for the filling and a refrigerated pie crust to decorate it. It’s so much easier to make cut outs or cut long strips with pie crust that is already the perfect thickness. If you’re thinking of following my trick here’s another one. If you want to decorate your pie with cut-outs make sure you refrigerate them after cutting them out before placing them on your pie. Same thing goes for the strips you would use for braiding or a lattice design. Handling the pie crust softens it quickly and then when you go to place it on your pie it won’t place as well or may start to break (especially if you are making a lattice design), firming it up again makes it easier to work with and it will bake better. Okay, so back to the pie at hand. I used a frozen 9-inch deep dish pie crust. I kept the pie crust in the freezer until I was ready to fill it. I spooned the filling into the pie crust and then gently topped it with the crumb topping, breaking any pieces of crumb that were too large. I carefully removed the hot pan from the oven and placed the pie on it and then returned it to the oven.

Look at those nice pieces of crumb topping… YUM!!!

I baked it at 400 F for about 25 minutes and then reduced the oven temperature to 350 F and baked it for about another 50 minutes. My apples were a tad soft to begin with (I got them a few weeks ago from apple picking) so my pie was ready rather quickly. About 25 minutes after reducing the heat I covered the top of the pie with a piece of aluminum foil so the crumb topping wouldn’t burn. Once I removed it from the oven the crumb topping was a perfect golden color and the filling had bubbled out just a bit.

After letting it cool completely I placed it in the refrigerator covered with aluminum foil for a few days before cutting into it -I baked it on a Thursday night and sliced it on Sunday. Final verdict… It was the best apple pie I’ve ever made. I would say pie in general, but that distinction belongs to Key Lime Pie. Per requests, I am planning on making two of these for Thanksgiving!

 

Apple Crumb Pie

Ingredients:

1 Frozen 9-inch deep dish pie crust*

Crumb Topping:

1 cup all-purpose flour

1/3 cup light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 stick unsalted butter, cut into 1/2-inch pieces at room temperature

Filling:

3 pounds mixed apples, peeled and sliced 1/4-inch thick

4 tablespoons unsalted butter, melted

1/3 cup granulated sugar

1/4 cup light brown sugar

2 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1/8 teaspoon salt

*You could also use a homemade pie crust or a refrigerated pie crust. If using either, once you have prepped your pie plate with the crust place the dish in the refrigerator until the crust is firm, at least 1 hour or overnight. If using a frozen pie crust, you can fill the crust right out of the freezer.

 

Directions:

Make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Add the butter to the mixture and use your hands to mix it until crumbs form. Place in the freezer until ready to use.

Line a large baking sheet with aluminum foil and place it in the bottom rack of your oven and then preheat the oven to 400 F.

Make the filling: Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the pie crust. Sprinkle the filling with the frozen crumbs. Breaking any large crumbs into smaller pieces and making sure to spread them evenly over the pie and patting them down while doing so.

Place the pie on the baking sheet in the oven and bake until the crumbs lightly brown, about 25-30 minutes. Reduce the oven temperature to 350 F and continue baking until the apples are completely soft when pierced with a knife, about an additional 60 to 80 minutes. If you find the crumb topping is getting too dark cover it loosely with a piece of aluminum foil. Transfer the pie to a wire rack to cool completely.

Recipe from Food Network

Mini Fruit Tarts

I recently made a bunch of bite-sized treats (and cookies) for a party some friends of mine were having. A lot of brainstorming went into what I should make. I was all over the place with ideas. At one point I was actually thinking of making petit fours, but, I quickly nixed that idea when I couldn’t find or come up with a recipe that would be completely foolproof. I knew I was going to make cheesecake brownie bites (which are always a hit, you can find the recipe here), Raspberry Ripple Cupcakes, Rugelach (another hit), Chocolate Chip Cookies and Peanut Butter Cookies, but, I wanted something new to make. So, after some random Google searches I settled on Mini Fruit Tarts. They seemed simple enough, and, I made things even easier for myself when at the last minute I decided to buy frozen phyllo shells instead of making the dough myself.

I found these phyllo shells at my local supermarket in the frozen food section. To prep the shells I simply placed them on a baking sheet and baked them in a 350 F preheated oven for four minutes to make them crispy.

While they were cooling I made the filling. I combined mascarpone cheese, heavy whipping cream and confectioners’ sugar in a large bowl and used a handheld mixer to beat the ingredients until stiff peaks formed. I transferred the mixture to a piping bag fitted with a medium-sized round piping tip and piped the filling into each of the shells, but, you could use a small spoon to spoon the mixture into them as well. I then placed the filled tarts in the refrigerator while I chopped up strawberries and kiwis to top them. Once the fruit was ready I topped each of the tarts with a piece of strawberry and kiwi and a blueberry. I honestly think that I had 45 tarts done in less than an hour. You can’t beat that!

Here are some pics of all the desserts I made. Oh yeah, at the last minute (the night before) I decided to make mini carrot cupcakes as well. I ended up using my go-to Carrot Cake recipe and since I didn’t halve it I ended up with about 100 mini cupcakes. I only ended up frosting half of them and the rest ended up being the perfect little snack to munch on.

 

Mini Fruit Tarts

  • Servings: 22 (2 each)
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Ingredients:

3 boxes of phyllo shells*

1 cup mascarpone cheese

1 cup heavy whipping cream

5 tablespoons confectioners’ sugar

Fruit for topping**

 

*I used Athens Phyllo Shells, each box contains 15 shells

**I used chopped strawberries and kiwis and blueberries

Directions:

Preheat the oven to 350 F. Place phyllo shells on a large baking sheet and bake for 3-5 minutes. Remove from the oven and let cool on the pan.

In a large bowl combine the mascarpone cheese, heaving whipping cream and confectioners’ sugar and using a handheld mixer beat the ingredients until stiff peaks form.

Transfer the mixture to a piping bag fitted with a round tip and pipe the mascarpone cream into the cooled shells. You could also use a spoon to spoon the mixture into the shells.

Top with your desired fruit and chill until ready to serve.

Meyer Lemon Shaker Pie

A pie for Pi Day! To celebrate Pi Day this year I am bringing you a Meyer Lemon Shaker Pie. Meyer lemons are a tad sweeter than your traditional lemons. They are a cross between regular lemons and mandarins and tend to be smaller, rounder and smoother than traditional lemons. They also have a deep yellow / orange hue to them.

I began by thinly slicing the lemons, removing the pits.

I then combined the sliced lemons with sugar and salt and set it aside.

In a medium bowl I whisked together 4 large eggs with vanilla extract and then combined that with the lemons. I opted to use refrigerated store-bought pie dough. After letting it come to room temperature I rolled it out about and extra 1/2-inch and then pressed it into a pie dish that I greased with butter. I brushed the crust with a beaten egg yolk and then poured the lemon mixture into the crust.

Next, I rolled out the other half of my pie crust approximately an extra 1/2 inch and then placed it on top of my pie. I attempted to do a decorate crust my crimping the ends. I am not a great pie maker so I was happy with the way this crust looked when I was done. I did my best not to rush through it and I was very happy that I was able to cut slits in the pie that were four individual slits as opposed to four slits that I over sliced and turned into 2. It’s happened. I am telling you, baking pies knocks me off-kilter and I end up doing something wrong. Practice makes perfect though. My plan at this point was to freeze the pie for an hour prior to baking. But, I found out the hard way (when I went to go put the pie in the freezer) that my freezer wasn’t wide enough for me to get the dish in. UGH! So, I ended up refrigerating the pie overnight instead. On a side note, when it comes time for me to purchase a new refrigerator I will be going to the store with a bag of pie dishes and cookie sheets to make sure I get a freezer part that I will be able to fit things in. Not being able to get certain dishes and pans in my freezer can be maddening at times. I didn’t find it to be such an annoyance until I decided to freeze my cookie dough back in December and I was only able to fit one cookie sheet in there from the 10+ that I own. It definitely slowed down my flow of getting things done! Anyhoo…

After refrigerating the pie overnight I baked it the following morning… I was pleased with the golden brown color of the crust and that my decorative edge didn’t fall apart completely while the pie was baking.

I let the pie cool for a bit and then sliced into it… The filling was jammy as it’s supposed to be, but, I found it incredibly sweet. I tried taking a few bites, but, it was just too much for me. If I make this again I will definitely cut back on the amount of sugar I used per the directions (2 cups). While I was scooping the sugar out to combine with the lemons in the back of my mind I was already thinking “this is way too much sugar,” but since other recipes I saw called for that much I followed along.

While the recipe I followed didn’t call for the lemons and sugar to macerate for 24 hours, I found that many recipes called for this step in order to break down the rind and pith of the lemons to eliminate any bitterness.  If I were to make this recipe again I would definitely do that as well as cut back on some of the sugar. While the pie did have a nice taste to it and the bitterness from the rind and pith wasn’t strong, as I mentioned, the sweetness was just too much for me. So, here is what I would do. I would slice the lemons and combine them with the sugar (probably only a cup and a quarter to a cup and a half) and salt in a large bowl. Cover and refrigerate for 24 hours, stirring occasionally. The following day I would then continue with the recipe, whisking together the eggs and vanilla and then combining that with the lemons. And instead of freezing / refrigerating the pie before baking, I would omit this step and go ahead and bake the pie

Meyer Lemon Shaker Pie

Ingredients:

4 to 7 small to medium Meyer lemons

2 cups sugar

1 teaspoon salt

4 large eggs

1 teaspoon vanilla extract

1 store-bought pie crust or homemade

 

To finish the pie:

1 large egg separated, white and yolk whisked separately

2 teaspoons sugar

 

Directions:

Thinly slice the lemons, removing any seeds. You will need 2 cups of sliced lemons. Combine the lemon slices with the sugar and salt and set aside to allow the lemon to macerate. Whisk the 4 eggs and vanilla extract together in a separate bowl.

Lightly grease a 9-inch pie dish. Roll out half of the dough to fit in the dish with a 1-inch overhang. Brush the dough with the beaten egg yolk.

Combine the sliced lemons and egg mixture and then spread into the prepared pie crust.

Roll out the other half of the dough. If using store bought dough, roll it out approximately a 1/2 inch more and then place on top of the dough in the pie dish. Trim off any excess dough and pinch the bottom and top crust together and crimp or seal the edges with your finger or fork.

Cut 4 slits on the top and brush with the beaten egg white and sprinkle the sugar on top. Chill in the freezer for 1 hour or in the refrigerator overnight.

Preheat the oven to 450 F. Bake the pie on the lowest rack of the oven for 15 minutes. Lower the temperature of the oven to 375 F and move the pie to the center rack and bake for another 30 minutes. If the edges of the pie begin to brown too quickly, cover with a pie cover or strips of aluminum foil.

Let the pie cool for at least 30 minutes before slicing and enjoying.

Recipe from The Kitchn

Mushroom Quiche

I’ve had two frozen deep dish pie crusts in my freezer since a little before Thanksgiving. I purchased an extra pack just in case of a mishap while baking my pies for the holiday. Thankfully I didn’t need them. And then they sort of got buried in my freezer to make room for the frozen cookie dough I had stored in there for my Christmas baking. Once all the cookies had been baked though the crusts reemerged and I decided it was time to make something with them, something other than pie. And then I remembered I had photocopied a Mushroom & Sausage Quiche recipe from a cookbook I ultimately got rid of (I had one too many and needed to purge them). Which I then I decided to omit the sausage from and increase the amount of mushrooms and ended up with the Mushroom Quiche recipe below. Which I am happy to say will be made again and possibly with some baby spinach next time.

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Mushroom Quiche

Ingredients:

1 frozen deep dish 9-inch pie crust

1 tablespoon butter

8 oz. sliced white mushrooms

1 medium sweet onion, chopped

4 eggs

1 cup sour cream

1 cup cottage cheese, 2% or 4% milkfat

2 tablespoons flour

1 teaspoon hot sauce

3 tablespoons grated parmesan cheese

1 8 oz. package shredded cheddar cheese

 

Directions:

Preheat the oven to 350 F. Place the pie crust on a baking a sheet.

In a large skillet melt the butter over medium-high heat. Add the mushrooms and chopped onions and cook for 5 minutes, or until both are tender.

Place the eggs, sour cream, cottage cheese, flour, parmesan cheese and hot sauce in a food processor (or blender) and process until smooth. Scraping the bowl as necessary.

Transfer the mushrooms and onions to a large bowl and add in the egg mixture and cheddar cheese, stir to combine. Spoon the mixture into the pie crust (you may have some leftover). Cover the edges of the pie crust with strips of aluminum foil to prevent the crust from burning.

Bake in the preheated oven for 50 – 60 minutes, until the top is golden brown and the center is set. A toothpick or cake tester inserted in the middle should come out clean. Let cool for 10 minutes and enjoy!

Recipe adapted from a Mushroom & Sausage Quiche recipe found in the cookbook Paula Deen & Friends

 

Happy Holidays!

How was your Thanksgiving? Mine was good… Surrounded by loved ones, delicious food and sweet-tooth satisfying desserts. Of course, I did my fair share of baking… Key Lime Pie, Pumpkin-Brownie Swirl Pie, Pumpkin Pie, a Pumpkin Tiramisu Cake and the below Pear Cranberry Pie, just to name a few things.

 

I’ll admit that I took some major shortcuts when it came to making the crust for this pie. First off, I used a frozen deep dish pie crust as the base and for the lattice pattern I used refrigerated pie crust that I cut into strips to weave and braid and then added a decorative border with leaf cut-outs. I decided to brush the pie with milk prior to baking – I usually use an egg, but, after all of the baking I did I was feeling lazy and didn’t feel like cracking and whisking an egg – so I made sure to dab a little milk under the leaf border so to that the leaves and the lattice and braided strips would adhere to the crust. One other thing to note, I let the frozen crust sit out at room temperature for a few minutes after filling it so that it would be easier for my top crust stick to it. As for the filling, if you’ve never had pear pie you should definitely try one. For me, pear pie isn’t as sweet as apple pie and while I do bake a lot I actually don’t like things that are overly sweet. If you want the best of both worlds, try this Brown Butter & Vanilla Pear Pie I made last year for Thanksgiving. While the filling consists mainly of pears, there is 1 apple in the mix. As for the recipe for this or, I got it from the premiere issues of Magnolia Journal last year. You can find the recipe here.

Now that Thanksgiving is over I am looking forward to Christmas and New Year’s. I can’t believe how quickly the year has flown by. Fourth of July honestly feels like it was just a few short weeks ago, but, it was more like 5 long months ago. Today marks my three-month anniversary at my new job, oh yeah, I never mentioned that, I got a new job. I was working part-time before but I am now working full-time, which has given me some challenges when it comes to writing blog posts and sometimes baking, but, not really. I can always squeeze in some time for baking.

Next week I will be bringing you my 3rd annual Cookie Palooza… Hopefully you’ll try at least one of the recipes and just maybe it will become one of your staples. One of the cookies is actually one I am planning on making and gifting later this month, oops, later next month – we are still in November. I kind of like that Thanksgiving was early this year. I feel like it cuts down on the panic of realizing that the next set of holidays are just around the corner. Although, I was at Walmart a few weeks ago and seeing people shopping for what seemed like Christmas gifts already had me panicking a bit. Like I was short on time to get things done. Yikes! I have to-do lists everywhere I look.

The second week in December I am bringing you something new… A Holiday Cake Week. The idea came about last year when I never seemed to get the time to post about a Yule Log Cake I made and then some Snickerdoodle Cupcakes I made. So, I figured I would save the write-up for both and create a special week for them this year. Rounding out the five is a Pull-Apart Cupcake Christmas Wreath, a Rum Cake and a Rainbow Cookie Cake. Yum!

So, sit back, enjoy this last month of the year and don’t forget to indulge in some delicious treats. ‘Tis the season!

Strawberry Rhubarb Crumble

Crumbles are great for the warmer months. They can be made with pretty much any fruit, are super simple and pair well with a scoop of vanilla ice cream on top. Summer is an ideal time for cherry pie, blueberry pie and strawberry rhubarb pie… How about making one of those into a crumble? Today, I am bringing you just that… A Strawberry Rhubarb Crumble.

A little backstory on Rhubarb… You may think that rhubarb is related to celery because it pretty much just looks like red celery and that it is a fruit because it’s primarily used in dessert, but, both accounts are wrong. Rhubarb and celery while they may look alike are not part of the same family, and based on the theory that fruits have seeds, rhubarb is not a fruit. Rhubarb is used in baking because its tart flavor will not become overly sweet when added with sugar and other sweeteners. To me rhubarb tastes like an unripen apple. If you’re keen on tart flavors then raw rhubarb may be perfect for you, but, avoid eating its leaves as they contain high levels of oxalic acid which can cause kidney damage, granted, you would have to eat a pretty hefty amount, but even a small amount can make you sick so why take the chance. Anyhoo, back to the crumble.

I began by making the topping… I mixed flour, baking powder, granulated sugar, light brown sugar and lemon zest in a bowl. I then added in melted butter and stirred all of the ingredients together until it formed into clumps and then refrigerated it for 10 minutes.

In another bowl I made the filling by tossing together chopped rhubarb, quartered strawberries, lemon juice, granulated sugar, salt and to thicken the filling, cornstarch. I transferred this to a 9-inch deep dish pie plate and let it sit for 10 minutes.

Once everything had sat for its designated time I covered the fruit with the crumb topping…

And baked it in a 375 preheated oven for about 45 minutes. Until the filling was bubbly.

I let the crumble rest for a bit and then enjoyed some with what else, a scoop of vanilla ice cream.

If you’re looking for some more easy summer cakes to make check out the Dump Cakes I posted about a few years ago or the Apple Streusel Dump Cake I made for Thanksgiving last year.

And, if you happen to buy too much rhubarb and need another recipe to try out, check out these Rhubarb Cupcakes.

Strawberry Rhubarb Crumble

Ingredients:

For the Topping:

1 1/3 cups flour

1 teaspoon baking powder

3 tablespoons granulated sugar

3 tablespoons light brown sugar

Grated zest of 1 lemon

10 tablespoons unsalted butter, melted

For the Filling:

1 1/2 cups 1-inch pieced chopped rhubarb (about 3 stalks)

1 quart strawberries hulled and quartered (about 4 cups)

Juice of lemon

1/2 cup granulated sugar

3 tablespoons cornstarch

Pinch of salt

Vanilla ice cream for serving

Directions:

Preheat the oven to 375 F.

Make the topping: In a medium bowl combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir the mixture until it forms small and large clumps. Refrigerate for 10 minutes.

Make the filling: In a large bowl combine the rhubarb, strawberries, lemon juice, sugar, salt and cornstarch. Let rest for 10 minutes and then transfer to a 9-inch deep dish pie plate or a 9-inch square baking dish.

Top the filling evenly with the topping mixture and place the dish on a foil lined baking sheet. Bake until the topping is golden brown and the filling is bubbling, about 40 to 50 minutes.

Let the crumble rest for at least 15 minutes before enjoying.

Serve warm and store leftovers in the refrigerator.

Recipe from Food Network