Easy as Lemon Pie

Easy lemon pie from scratch. Seriously, this is the most simple recipe! Perfect spring pie

Easy lemon pie from scratch. Seriously, this is the most simple recipe! Perfect spring pie Easy lemon pie from scratch. Seriously, this is the most simple recipe! Perfect spring pie Easy lemon pie from scratch. Seriously, this is the most simple recipe! Perfect spring pie Easy lemon pie from scratch. Seriously, this is the most simple recipe! Perfect spring pie Easy lemon pie from scratch. Seriously, this is the most simple recipe! Perfect spring pie Easy lemon pie from scratch. Seriously, this is the most simple recipe! Perfect spring pie

Don’t ask me where the term “easy as pie” came from. Speaking as someone who loves to bake pies, and has been doing it for years, pie is not the simplest dessert to pull off. I find that every pie is a learning experience, and I still have plenty of pie fails. Well, this my friends, this recipe makes for a truly easy pie.

You can whip this delectable lemon pie up in just a matter of minutes (yes, seriously) and still be the hero of the dinner table. Now that my time is more limited (hello there, working mother to a toddler with a baby on the way here!) I am feeling inspired to create more simple recipes. Recipes that can still be showstoppers, but don’t take hours out of your day.

Just recently Jeff and Julian and I were walking around out in our backyard. Jules was running around barefoot, the sun was bright and warm, and I was getting all the springtime feels. When we went inside to put Jules down for a nap, I had the urge to bake something that would keep that springtime, sunshiney feeling alive all day. Enter this lemon pie creation. I’m on a lemon baking kick lately it seems. 

The filling is rich, but the bursts of lemon make it feel light. The simple addition of a whipped cream topping adds to the lightness that exemplifies a spring pie. Typically, I can eat decadent pies all day long. But there is something about the change in the season that calls for a lighter fare.

If this recipe inspires you to bake a lemon pie of your own, be sure to tag me on Instagram (heidi.stephens) or on Facebook (Bainbridge Boheme) so I can see your beautiful creations!

Ingredients:

Crust:

  • 1 ½ cup graham cracker crumbs
  • 6 Tbsp butter (melted)
  • 1/3 cup sugar
  • Pinch of salt

Filling

  • 3 egg yolks
  • 2 cans sweetened condensed milk
  • 2/3 cup fresh squeezed lemon juice (approx. 3 large lemons)
  • Zest of 1 lemon
  • Pinch of salt

Topping:

  • 1 cup heavy whipping cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • Pinch of lemon zest (optional)

Instructions:

Preheat oven to 350F. In a medium sized bowl, mixed together graham cracker crumbs, melted butter, sugar and salt until well combined. Press the mixture into a greased pie pan, packing firmly. Bake for 7 minutes.

In a standing mixer on medium speed, beat together egg yolks, condensed milk, lemon juice, zest and salt until creamy, approximately 5 minutes. Add filling to baked pie crust and bake for 10 minutes. Allow to cool on wire rack for 30 minutes, then finish cooling in refrigerator for at least 1 hour to set.

Prepare whipped cream topping by beating heavy cream, sugar, vanilla and zest on high until fluffy. Top the pie with whipped cream and serve chilled. Enjoy!

xx,

Heidi

 

 

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Perfect Lemon Ricotta Pancakes

Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good! Simple and easy lemon ricotta pancake recipe. Perfect for a spring breakfast for Easter or Mother's Day. Light and fluffy, and oh so good!

Oh dear! These are the fluffiest, most flavorful pancakes in the history of pancakes. My family simply could not get enough of these lemon ricotta shortstacks. They are so light and airy, but packed with a powerful lemony punch. My dad, who is not a pancake eater, was hooked! And I can’t even recall how many baby Julian had. Whoops.

The zest of a lemon makes these pancakes the perfect springtime breakfast. They are ideal for making a special occasion feel even more special. Easter and Mother’s Day come to mind for me! You may remember that I vowed to work on my lemon ricotta pancake recipe in my Spring To-Do List post. Well I’m pretty darn excited about how this one turned out, and so happy to share it with you! We will definitely be devouring these come Easter morning. And I hope you will be too!

Keep in mind, these are not a 2 minute pancake. There are a few additional steps here that you won’t run into if you’re using Krusteaz. But I assure you, if you follow the recipe and make these from scratch, you will notice and appreciate the difference! As will anyone that is lucky enough to devour these bad boys!

As always, let me know if you try out this recipe! Be sure to tag me in your creations. I simply love seeing my recipes in other people’s kitchens! Enjoy!

Ingredients:

  • 1 cup flour
  • ⅓ cup sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 cup whole milk ricotta cheese
  • 1 ¼ cup whole milk
  • 2 tsp lemon zest
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • 2 eggs, separated

Instructions:

Whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in your dry ingredient mixture, set aside. In a separate bowl, whisk together the ricotta, milk, lemon zest, lemon juice, vanilla, and egg yolks. In a clean, dry bowl, whip the egg whites on high until soft peaks form. Add the milk mixture to your dry ingredients well, stir until combined. Gently fold in the egg whites. Preheat a skillet or griddle to medium heat. Pour about ⅓ cup of batter onto buttered skillet and cook until bubbles begin to form, and bottom is golden brown, then flip and cook until golden brown on opposite side. Serve warm with a dusting of powdered sugar, or a drizzle of maple syrup. Enjoy!

xx,

Heidi

 

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Strawberry Rhubarb Pie: My Husband’s All Time Favorite Pie

The perfect strawberry rhubarb pie recipe for spring baking. Happy springtime baking! The best pie recipe!

The perfect strawberry rhubarb pie recipe for spring baking. Happy springtime baking! The best pie recipe!

The perfect strawberry rhubarb pie recipe for spring baking. Happy springtime baking! The best pie recipe!

Let the Springtime baking commence! As you can tell from the title of this post, strawberry rhubarb pie is my husband Jeff’s favorite pie. It’s always a special treat for us when I can make it again, because it means that the weather is warming up, and spring has arrived! I am finally getting back into my usual baking groove after battling a pregnancy induced illness for the past few moths. I seriously haven’t baked a thing since Christmas day. “Pie Day” was even missed, that’s how sick I’ve been. And I must say, it feels so good to be back in the kitchen and back to eating some homemade sweets! Finally!!

I made this pie last week and it turned out divine. I got so many messages requesting this recipe after posting to my Instagram, that I decided to blog about it afterward! So, excuse the lack of food photography, but by the time I sat down to write about this (just days after baking the pie) it was all gone! It is seriously that good. Like out of this world, I’m-going-back-for-thirds kind of pie. And this pregnant mama has no qualms about multiple slices of pie!

I added a few fun floral designs to my lattice crust so the pie felt even more spring like. When I offered my dad a slice of this delicious springtime pie he said “Oh no! Too much sugar in a strawberry rhubarb!” Too much sugar?! As if that’s such a thing. But the truth is, this pie does not have any more sugar than any other pie. The plump, ripe strawberries add a sweetest all their own to the dish. The pairing of the strawberry and rhubarb together makes for a tart yet sweet combination, that no one will be able to pass up. Just ask my husband.

If you try this recipe at home, please tag me and let me know! It always makes my heart sing to see my recipes in action in other people’s kitchens. Happy baking!

Ingredients:

  • Perfect pie crust (store bought works just fine too)
  • 3 cups ripe strawberries hulled and sliced
  • 4 stalks of rhubarb cut into ½ inch thick pieces
  • 1 cup sugar
  • 2 Tbsp minute tapioca
  • 2 Tbsp cornstarch
  • ½ tsp cinnamon
  • ¼ tsp salt
  • Squeeze of lemon
  • 2 Tbsp cold diced butter
  • Glaze: 1 beaten egg + 1 Tbsp cold water

Instructions:

Roll out the dough disks into two 12 inch rounds. Transfer one disk to an ungreased 9 inch pie dish. Refrigerate both disks until firm, approximately 30 minutes while preparing the filling.

In a large bowl, combine the strawberries, rhubarb and lemon juice. In a medium bowl combine the sugar, tapioca, cornstarch, cinnamon and salt. Add the dry ingredient mixture to the strawberry and rhubarb and toss gently to coat. Transfer immediately to the prepare pie dish. Dot the pie with the cubes of butter. Cover pie with top crust in whatever fashion you fancy. Shown above is a lattice design. Trim edges to about 1 inch of overhang. Crimp the edges of the top crust under the lower crust to seal in pie. Refrigerate pie for 30 minutes to allow crust to firm and set.

Preheat oven to 350F. Remove pie from refrigerator and brush evenly with glaze. Place pie on center rack of oven and bake for 50-55 minutes, until juices are bubbling and crust is golden brown. Allow to cool on a wire rack.

Delicious when paired with a scoop of vanilla bean ice cream. Enjoy!

xx,

Heidi

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Christmas Cookies

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

This easy and delicious sugar Christmas cookie recipe with royal icing is my go-to cookie recipe every year--Bainbridge Boheme

Baking and decorating Christmas cookies with my Grandma Shirley is one of my most beloved holiday memories. She had every kind of sprinkle variation imaginable, and her cookies always turned out perfectly. My sister and brother and I would spend the whole day at her house baking and decorating and then eating the fruits of our labor. Christmas music was always on in the background and I’m sure we destroyed her kitchen. I can’t claim to be as skilled as Grandma Shirley, and my sprinkle collection is probably a fraction of hers, but I wanted to share my cookie recipe with you all for the holidays! Honing my icing and cookie decorating skills is taking some time, but trial and error is always more fun when you get to eat the failed attempts!  I’ve mentioned this before on another cookie post, but I often just leave cookies unfrosted, and luckily my husband thinks they are tastier that way.

Well the other day, baby Jules and I headed over to my parent’s house to make some Christmas cookies with my nephew Bennett. You can see his cute chubby hand helping out in the photos above! I knew I couldn’t leave these Christmas cookies naked, so I found a super easy royal icing recipe to try out. I kept the icing simple and white and used mostly my white sprinkles for this batch. The next batch was green and red, it just didn’t last long enough to be photographed!

This sugar cookie recipe has been my go-to for as many Christmases as I can remember. It’s simple, fool proof, and only requires an extra 30 minutes to chill before baking. My nephews, and whole family loved the cookies. Baby Julian even got a few bites! Baking and decorating Christmas cookies is a delicious and festive way to get in the holiday spirit!

Do you bake Christmas cookies with your kiddos or family members? There are so many special memories around baking Christmas cookies. I’d love to hear yours!

CHRISTMAS COOKIES:

Ingredients:

¾ cup butter, room temp

1 cup sugar

1 egg

1 egg yolk

2 tsp vanilla

Grated rind of 1 lemon

¼ tsp salt

2 ½ cups flour

Instructions:

With a standing mixer, beat the butter until creamy. Add the sugar and continue beating until light in color. On low speed beat in egg and egg yolk just until combined. Add vanilla, lemon rind and salt. Add the flour until blended, do not over beat batter. Form dough into a ball and wrap in plastic. Refrigerate for 30 minutes. Preheat oven to 375F. On a lightly floured surface, roll out dough and stamp with desired cookie cutters. Bake on a lightly greased baking sheet for approx 7-8 minutes. Allow to cool completely before decorating. Store in an airtight container if you don’t eat them all! Enjoy!

Adapted from The Cook’s Encyclopedia of Baking

ROYAL ICING: Wilton’s recipe

xx,

Heidi

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Apple Rose Pie

Apple Rose Pie! The most perfect and simple apple pie to serve at Thanksgiving dinner. It's the perfect Thanksgiving centerpiece!

Apple Rose Pie! The most perfect and simple apple pie to serve at Thanksgiving dinner. It's the perfect Thanksgiving centerpiece!

Apple Rose Pie! The most perfect and simple apple pie to serve at Thanksgiving dinner. It's the perfect Thanksgiving centerpiece!

The easiest, most delicious apple pie! The recipe is simple, and while it make look complex, it is easy! Perfect apple pie for Thanksgiving, it will be the centerpiece of the table

A few months ago I posted the above video to my Instagram and Facebook accounts and I received so many messages and comments asking for the recipe! It may have taken me some time, but I have all the details here! And just in time for Thanksgiving. This pie would make for the perfect Thanksgiving centerpiece, and will definitely be making an appearance at our feast. Trust me, this is easier than it looks. Unless you already think it looks easy, then you are correct. I particularly love it because it means I don’t have to peel the apples. That’s always been a mundane task in my book.

I adapted this recipe from one I discovered years ago on Preserve, but sadly that website no longer exists.

Let me know if you try this at home, and how it turns out! I especially love seeing all of your photos of your baking creations. Everyone adds their own unique twist, and it makes it that much more fun to see. And to eat, of course! Hope everyone is getting geared up for Thanksgiving! I know we are.

Ingredients:

1 pie crust, my favorite recipe is here

3 apples

1/2 cup butter

3/4 cup brown sugar, packed

Juice of 1 small lemon

1/4 tsp cloves

1/4 tsp nutmeg

1 tsp cinnamon

1 egg, beaten

Instructions:

Preheat oven to 400F. Roll out pie crust and place in lightly greased pie dish. Let crust chill in the fridge until filling is ready. On the stove top, melt butter over low heat. Whisk in sugar, spices and lemon juice, stirring for approx 1-2 minutes until ingredients are well incorporated. Set aside. Wash and core apples. Slice apples thinly using a mandolin slicer, or a very sharp knife. Cut the apple slices in half so that they resemble half moons. Starting from the outside of the pie crust, place the apples skin side up, one slightly overlapping the next. Work your way around the pie dish in a clockwise direction towards the center of the pie. For the center rose use the smallest apple slices to create a tight rose bud. Pour the syrup mixture evenly over the pie. Beat 1 egg and 1 Tbsp water and brush the pie crust with the egg wash. Bake pie for approximately 25 minutes. The crust will be golden brown and the filling will bubble when finished. Let the pie cool before eating. Enjoy!

 

Photography by Jessica Crockett

xx,

Heidi

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Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This recipe is the fall season in cake form. It is fluffy and moist and better than a pumpkin spice latte, using all ingredients you have at home. Enjoy baking this from scratch!

This right here is autumn in cake form. It is dense, moist, and tastes worlds better than a pumpkin spice latte, in my humble opinion. If you couldn’t tell from my home decor, or recent adventures to the pumpkin patch, I am fairly obsessed with pumpkins! I have a baking book titled “Pumpkin” that I borrowed from my best friend, and just never returned; sorry Ash, I owe you! Basically, I love pumpkin and I was eager to try out and enjoy some pumpkin recipes for fall!

A couple of notes on this recipe: If you have pumpkin spice, then simply use that instead of the spices listed below. Also, it’s important to wait until your cream cheese is nice and soft before preparing the frosting. I didn’t soften mine enough because I was in a time pinch, but I paid for it in random cream cheese pockets. Still very tasty, but not so appealing to the eye.

As always, let me know if you try this recipe at home. I especially love seeing your photos of your baking creations, so be sure to tag me in any Bainbridge Boheme baking projects you recreate! Happy baking, and happy tasting!

Cake Ingredients:

2 ½ cups flour

1 ½ tsp baking powder

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

¼ tsp allspice

¼ tsp clove

½ tsp salt

¾ cup butter, softened

1 cup brown sugar

½ cup sugar

2 eggs

1 cup milk

1 cup pumpkin puree

Frosting Ingredients:

8oz cream cheese, room temp

½ cup butter, softened

2 cups powdered sugar

½ tsp vanilla

1 tsp cinnamon

Instructions:

Preheat oven to 350F. Grease 3 6-inch cake pans, alternatively 2 9-inch cake pans will work as well. Whisk together flour, baking powder, spices and salt. Set aside. In a mixer, beat the butter and sugars on medium speed until light and fluffy. Add eggs one at a time until well incorporated. MIx in vanilla. Alternate adding flour mixture in 3 portions and milk in 2 portions, starting and ending with flour. Gently fold in the pumpkin puree. Distribute batter evenly among pans. Bake for 25-30 minutes until golden brown, or until knife comes out clean from center of cake. Allow to cool in pans for 30 minutes, then flip cakes onto wire rack to cool completely.

For frosting, beat the cream cheese and butter in a mixer on medium speed until well combined and smooth. Gradually add the powdered sugar until smooth. Mix in the vanilla and cinnamon until well incorporated. Frost cake as desired. Enjoy!

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