Alright kids, take a seat and get comfy. Today we are going to talk about what happens when you let your family try to style your photos. Let me just say, it’s not a good idea. Ever. It’s a bad idea for a few reasons:
1. They aren’t really there to help. They really just want you to hurry up and take the photos so they can eat the damn thing. Truth.
2. The pressure to hurry up will stress you out to the max, thus resulting in not your best photos.
and 3. They have no idea what they are doing. Case in point:
So, as you can see, family members + photo styling = bad idea. That concludes today’s lesson. I hope you took good notes.
Now, how ’bout this pie, eh? The day before Easter, I was in the kitchen at my mom’s house making 40 manicotti shells. One at a time. About halfway through the process, my mom who was at the store gave me a call and said that she didn’t think my brother’s key lime pie was going to be enough for 12 people for dessert. Earlier in the day, I was perusing some of my favorite blogs and I came across this Strawberries and Cream Pie from Lindsey of Gingerbread Bagels. Everything on Lindsey’s blog looks amaze-balls, but this pie really stuck in my mind that day, because, um, hello, it looks delicious! So, I told my mom to pick up some of the ingredients at the store so I could make it.
You might remember my story from my post last week about Mikey’s Key Lime Pie. Apparently Mikey was feeling threatened about this pie, but like I said before, both pies were the bomb! This Strawberries and Cream Pie is pretty simple to make and is so SO yummy! I think my favorite part is the crumb topping! Aside from my pie almost being burned, it came out pretty good, but Lindsey’s was way better-looking. I followed Lindsey’s recipe almost exactly except I used a little less sugar and refrigerated crust since I was so dang tired from already standing in the kitchen for 3 hours. Your second lesson of the day?! Make this pie!
- 1 refrigerated pie crust
- 2 pints strawberries, stems removed and sliced
- 1 cup sugar (I used 3/4 cup)
- 1/3 cup all purpose flour
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1/2 tsp. vanilla extract
- 2 1/2 tbs. brown sugar
- 2 tbs. sugar (I used 1 tbs.)
- 1/2 tsp. ground cinnamon
- pinch ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/2 cup plus 2 1/2 tbs. all purpose flour
- Preheat oven to 350 degrees.
- Roll out the pie crust and press into a pie dish. Shape the edges in to desired shape. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and sugar together.
- Add in the eggs, sour cream, and vanilla extract. Mix for about 3 minutes.
- Place the strawberries into the pie crust. Pour the filling evenly over the strawberries.
- In a bowl, combine the brown sugar, sugar, cinnamon, and nutmeg. Stir in the melted butter.
- Add in the flour and use your hands or a spatula to combine until the mixture has a crumbly texture.
- Distribute the crumb topping evenly over the top of the pie.
- Bake the pie for approximately 1 hour and 10 minutes.
- Let pie cool for at least 4 hours before serving.
Recipe from Gingerbread Bagels