biscuits and such | Blog
southern food blog
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A Day of Pie

Yesterday was Baltimore’s first annual pie festival, the B’Eat More Pie Fest. After almost a year of planning, some stress and a whole lot of pie, I’m happy to say that the festival was a huge success.  People came, ate pie, listened to music, laughed, ate more pie, and then settled into a sugar induced haze.

Twenty pies were entered into the contest, which meant (after Rachel and I contributed a few) that we had 25 pies for the raffle!  That also meant that we had a few hundred pie bites to sell, ranging from a samosa pie with yogurt to a banana toffee pie.

We had music.

And nieces.

Our judges took their job very seriously.

The winning sweet pie (top photo) was a Blueberry-Peach Mini Mariner Pie, a pie so delicious that our judges were talking about the crust for hours.  The winning savory pie was a Frito Chili Pie, something the savory judges agreed would be the perfect end to a late night out.

In the end, the festival was everything we’d hoped for and much more. We were able to raise $350 for Heart’s Place, Baltimore’s only family shelter.  We had a great community event that we can’t wait to repeat next year.  Thanks for all your help, support, and love!

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Pumpkin Spice Latte

I know, this is not the crab cakes I promised.  But the weather is so crappy and I’m so cold and wet and even though I’m not ready to let go of summer, fall seems to be pushing it’s way into our lives like a battering ram.  I really only have one way to cope (because I am NOT ready for pants yet), which is by embracing my favorite part of fall- the pumpkin spice latte.

Pumpkin Spice Latte

1 cup milk
1/2 cup espresso or 1 cup strong coffee
1 tablespoon pumpkin pie spice
3 tablespoons pumpkin puree
1 tablespoon cocoa powder
2 tablespoons sugar

In a pot over medium heat, combine milk, pumpkin, sugar, cocoa and spice. Heat, stirring occasionally. Add coffee. Using an immersion blender, blend until frothy (or, whisk until frothy.) Serve.


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