So last week I went on a really bad Tinder date, so I thought I’d spill the beans for the entire internet to hear. Back to square one, eh?
Fall may have begun, but that doesn’t mean you can’t enjoy the classic tastes of summer. Plus, in LA almost any baking is a fall recipe because it’s too damn hot to bake all the time- but I do it anyway. 😉
I had stumbled upon this Tasty video on Facebook, which I tagged my mom in instantly because it looked AMAZING.
So, essentially, it led to the inspiration for this dish, although it wasn’t the recipe we followed. For some reason, Buzzfeed’s Blueberry Slab Pie Recipe says it includes peaches but has 0 peaches in the recipe. So, I figured it’d be better to use a trusted food source…
The recipe my mom (aka mostly my mom) adapted was from Food52 for Martha Stewart’s Slab Pie. We did a half recipe on a quarter baking sheet, because no one needs an entire sheet of pie unless you’re feeding an army, or, just really want a lot of pie (no judgment). Follow the above link for her exact recipe, but here is our adaptation:
Patee Brisee (Pie Crusts)
- 2 1/2 cups all purpose flour
- 1/2 tablespoon coarse salt
- 1 teaspoon sugar
- 1/2 pound (2 sticks) cold unsalted butter, cut into small cubes
- 6 to 8 tablespoons ice water
- Process flour, salt, and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.)
- Turn dough out in two portions onto two pieces of plastic wrap, with one slightly larger than the other (this will be your bottom crust). Flatten dough, and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
Blueberry Slab Pie
- All purpose flour, for dusting
- Pate Brisee (recipe below)
- 3 cups fresh blueberries
- 3/4 cups granulated sugar
- 1/8 cup cornstarch
- Juice of 1/4 a lemon (about 1/2 tablespoon)
- 1/8 teaspoon salt
- 1/8 cup sanding sugar (or granulated sugar)
- Heat oven to 375 degrees F. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out larger piece of dough to fit baking sheet, trimming excess dough. Fit into a quarter baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
- In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice, and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
- On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to fit on top; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface of pie with cream (thinned with a little water if necessary), and sprinkle with sanding sugar.
- Bake until crust is golden brown and filling is bubbling, 20 to 30 minutes. Transfer to a wire rack, and let pie cool until it is just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 6-8 pieces. Slab pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
I can’t take much credit for this recipe, but I can tell you that it tastes great. I think I’ll be making a lot more slab pies with different fillings this fall. Which should I do next?
This week I’m packing to head to NYC for Generation Beauty by ipsy, all in the midst of this NYFW business, so it had me thinking what I need to bring to feel my most fashionably fearless.
So…when it comes down to fashion…what do wear? A dress, naturally, because, who doesn’t want to make the sidewalk their own red carpet?
My #1 issue with dresses is the undergarment situation. Thong? Spanx? or just go commando?
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I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Ever since I saw this video posted by Kandee Johnson (done by nails artist YvyNails), I knew I had to try the chrome nail look. Since then, it’s blown up and tons of salons are doing them, and, as I’m a bit hesitant to DIY until I know the exact process, I decided to find a local nail salon to do mine and take you along with me!
I searched Yelp for “chrome nails” and found Top Nail Spa in Beverly Hills- I called to book and confirm they had the chrome, and I was good to go! When I arrived, I was pleasantly surprised at how nice the entire staff was. I probably had 3-5 people on staff help me at any time from picking a color, showing me the effects of the chrome, talk to me about the best things to do for my nails, get me water, put my bag on a chair, and you know, actually doing my nails. I had a great experience overall.
A video posted by Olivia Frescura (@oliviafrescura) on
I wound up picking OPI’s “Need Sunglasses?,” a bold yellow to put under the silver chrome to make a gold color. I had did a poll on twitter (follow me @oliviafrescura if you’re not already!) asking which color I should get- but I went for the gold, even though the rose gold had won…gold is just much more me.
What kinda chrome nails should I do tomorrow? 💅🏻
— Olivia Frescura (@OliviaFrescura) September 2, 2016
The process took almost 2 hours total, as the removal of my last mani took forever & I had to get acrylic powder on my nails before the gel/chrome, as they are very thin (but super long!), which all wound up costing me $80…super expensive and I wouldn’t do it monthly, but worth it to try the chrome nails trend for myself.
Sound off in the comments…what color would you pick for your chrome nails?