Meyer Lemon-Blueberry Hand Pies

 

Finally, FINALLY our local grocer has stepped up their produce game and brought me something I've been wanting for months: Meyer lemons. And, while we're at it, the best blueberries I've seen all summer. Without hesitation, I plopped two of each into the cart with no immediate plan, but complete intent to make something spectacular with my purchases. I've learned my lesson too many times before; if you see it, get it, because you may never see it again. And that rings pretty true since I stopped by the store again, and those New Zealand Meyer lemons were nowhere to be seen. Maybe I didn't look around enough. Or maybe they just disappeared as quickly as they'd appeared.

At any rate, it occurred to be that the possibilities were pretty endless for my blueberry-lemon pairing, but if I really wanted to get good at making pies then I ought to make one. For once though, I just wasn't interested in a regular 9-inch pie. Instead, I wanted something with a lot more mobility, and something that could be picnic-ready if/when the occasion arose. So, I went with hand pies. I'm a gal on-the-go, and expect my pies to accommodate that!

If you're wondering how my pie skills are coming along, the quick answer is: slowly, but surely. As simple as it seems to make a pie, no matter the form, it takes a lot of practice. I still struggle with gathering dough to form the disks, which should be so simple, but it gives me so much trouble. And sometimes I handle the dough wayyyy too much, but I'm working on it. I sense a lot of practice pies in my future, and what on earth could be better than that?

Meyer Lemons are a special fruit indeed. To me they're sort of like, if a mandarin orange and the brightest lemon ever, had a baby. They're slightly sweeter than your average lemon, and bring a very unique type of citrus note to any dish you make. And since citrus and blueberries go hand-in-hand. they make these flaky, buttery hand pies a wonderful treat for any time of the day. And the most beautiful part of it all is that you can serve them warm, or pack them up in a basket and serve at room temperature.

It's always nice to have an any-time dessert literally in the palm of your hand.

You can find the recipe here at BonAppetit.com! <------ This recipe calls for a regular lemon, but a Meyer lemon works so beautifully!

CAN YOU BELIEVE IT'S AUGUST ALREADY??

Chocolate Chip Skillet Cake

I've said this so many times before, but it bears repeating now: one should never underestimate the power of a chocolate chip cookie. There's a reason why it's such a classic, go-to dessert. It's soft in the middle, ooey gooey, and oh-so-cholatey. In times of stress, I find myself going back to my favorite chocolate chip recipes, seeking out that comfort that only a good cookie can bring. And when that cookie happens to be 9-inches, baked in a skillet, and slightly under-baked in the center, it's even better. Let's call it an easy reward for surviving Monday, shall we?

Never have the words "You deserve a cookie," been more applicable.

What You'll Need:

2 cups AP flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 sticks unsalted butter at room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

Directions:

-Preheat the oven to 350 degrees F. Grease and flour well one 9-inch ovenproof skillet.

-In a medium bowl, whisk the flour, baking soda, and salt.

-In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl using a wooden spoon, or with a hand mixer) beat the butter and sugars (granulated and light brown) on medium speed until light and fluffy. Reduce the speed to low and add the egg. Add the egg yolk, then the vanilla, and mix well.

-Carefully add the flour mixture a little bit at a time while the mixer is on low speed,  and beat until just combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips. Transfer the batter to the prepared skillet, making sure that it is smooth and evenly distributed.

-Bake until the edges are baked and golden, but the center is still slightly under-baked, about 18-20 minutes. Let cool on a wire rack for about 10 minutes before serving.

(This cookie can last for up to three days tightly wrapped, and at room temperature.)

SOURCE: Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Stick, Fluffy, Creamy, Crunchy Treats by Joy Wilson

P.S. Check out my review of this excellent cookbook here!