Eat: Pie

It's September, and it's pie baking season!
Although I'm not a huge fan of pie, I can't help but love it's design and the way it's built. (crust, filling, lattice pie crust...)

It tastes even better with a scoop of ice cream!
(I'll stop now, I have a feeling some of you are drooling already.)

Here's a few great tips for pie-making:

• Make sure you add the right amount of water in your pie crust- too much water makes the pie bland and soggy, too little makes it too hard.
• Take time creating the pie filling! A great filling makes a great pie.
• If it goes well with the pie you're making, sprinkle some cinnamon on top of the pie crust. It adds a warm autumn-ish flavor.

                                                         Pie + Fall = Happiness

**Photo source unknown

Trend Close-ups: French Macarons

I decided to focus on one trend, learn a little bit about it, and then post about it. So I'm starting with one of my favorite cookies: French macarons.

seriouseats.com

These French pastries have slowly gained their popularity. In most French bakeries, it's not unusual to see some behind a glass case. They also come in a variety of flavors: Chocolate, Violet, Raspberry, Pistachio, Orange, Rose, Lemon, Coffee, Coconut, Mango, Vanilla, and Mint.

seriouseats.com

Although they're known as French pastries, these cookies were actually "born" in Italy. At first, macarons were rather simple pastries. Their main ingredients were almond powder, egg whites, and sugar. But in the beginning of the 1900's, did the macarons we know today come together into the well-known French macaron.

Want to know more? Look here:

The history of Macarons:
http://www.madmacnyc.com/history-of-macarons

Intro to Macarons:
http://www.seriouseats.com/2007/10/introduction-to-french-macarons.html

Buy macarons:
http://www.saveurdujour.com/french-gourmet-food-french-macaroons-c-62_113.html