As you’ve probably noticed, many of my baked good recipes come from my Oma (Oma is German for grandmother). My father taught me to cook, but it was Oma who taught me to bake. Baking was actually a love of mine long before the cooking; those wonderful holiday weekends spent making gingerbread cookies in my Oma’s kitchen, covered in flour, and wrapped in the apron she made me, sparked my need to show affection with baked goods.
Alright, so admittedly I’ve been a terrible blogger for the last month; but I’m in the process of preparing enough posts to take me through to the new year. I also promise a couple “extra” posts during the holiday season to make up for the ones I’ve missed.
So without further adieu, here is a new recipe recently added to my arsenal that’s just perfect for the holiday season: sweet potato pie.
Pie Crust Cookies were the brain child of my stepmother back when I was a teenager. What can I say about these… they are a cookie and a pie… genius! When you make these, I recommend a double batch because they will be gone so quickly. One batch makes around 12-15 cookies depending on their size.
My Oma gave me this pie crust recipe about 4 years ago, and I’ve never gone back since. It’s simple, flaky, and delicious enough to eat by itself. You can even freeze it for up to a month or make it 1-2 days ahead of time. I use this same crust for anything from Pie Crust cookies (which will be the next post), to double-crusted fruit pies, to pumpkin pie. It’s truly versatile and nearly impossible to ruin. Just follow the recipe and you’ll be golden!
This is another one of those nostalgic recipes from my Oma. Peach Cobbler is one of the few desserts that I only ever liked made by Oma. Most cobblers are overly sweet and the peach flavor drowns in the sugar. To further enhance her recipe, I also added ginger, just like she does with jam, and the resulting pie was positively to die for (I’m not bragging here; my fiance and I both licked our plates clean).