No-Bake Blueberry Pie with Chocolate Crust

Nothing says “Happy National Blueberry Month” like a no-bake blueberry pie. This version features two layers: a five-ingredient chocolate crust and a six-ingredient blueberry cream filling. Rather than cheese, the cream comes from cashews. Rather than baking in the oven, the pie chills in the freezer. It’s gluten-free, dairy-free and takes maybe 15 minutes to blend. Try this sweet treat this season!No-Bake Blueberry Pie / Go Eat Your Bread with Joy

Whether it’s because you’ve spent the day at the pool, you’re away on vacation or your house doesn’t have air-conditioning, no-bake desserts are a must for the summer months. There’s no need to turn on the oven. You won’t have to gather a lot of cooking gear. All you have to do is blend ingredients in the food processor (or blender) and chill them in layers until firm. Even better, the resulting pie is chilled. That means each bite is a cooling, refreshing blend of berries sweetened and blended with cashew cream–almost as good as sweet tea for taking with you to relax on the front porch. Read More

Blueberry Buckle Doughnuts, Doughnut Cookies or, Doughkies

This article on blueberry buckle doughnuts (or doughnuts meet cookies, i.e., doughkies) is the third post in a series of make-ahead mornings, batch breakfasts designed to save you time. Also in this series: breakfast panna cotta and a closer look at smoothie packs.

blueberry buckle doughkies

Built like a doughnut, baked like a muffin and crunchy enough that their bite can be heard across the room, these doughnut hybrids are like doughnut meets cookie: doughkies?Read More

Healthy Pumpkin Muffins for Toddlers or Anyone

This is part four in a Cook the Cookbook series featuring Margaret Rudkin’s The Pepperidge Farm Cookbook, published in 1963. Also in this series: Intro, Venison Vegetable Soup, Will the Best Pie Crust Please Stand Up? and Pepperidge Farm bread.

healthy pumpkin muffins for toddlers or anyone

At first glance, the fourth chapter of Rudkin’s book strikes me as the strangest, departing from the linear storyline of her life to feature her interest in old cookbooks. As if to explain, she writes that she developed this interest while in the food business. In fact, knowing her hobby, on the twentieth anniversary of Pepperidge Farm, her employees surprised her with a copy of the world’s first printed cookbook, with a scroll signed by each one. Read More

Will the Best Pie Crust Recipe Please Stand Up?

This is part two in a Cook the Cookbook series featuring Margaret Rudkin’s The Pepperidge Farm Cookbook, published in 1963. Read the intro to this cookbook’s series here and part one here.

pie crust made with butter and coconut oil

Before Margaret Rudkin wrote the world’s first cookbook to land on the New York Times Bestseller list, she was a mathematics and finance major who joined the working world and met the man she’d marry, Henry, at a job. They wed in 1923, three years before they’d, “to live a real country life,” buy 125 acres of land in Connecticut and name it Pepperidge Farm.Read More