The state nut is the almond so it seemed nice to give that delicious little treat a shout out as well with an almond crust and crumble to top the rhubarb and strawberry bars.

Harry’s Berries Strawberries

It’s the very beginning of rhubarb season, so they’re popping up more and more at farmers markets. They don’t seem to be in groceries stores quite yet, but I imagine you’ll start seeing them more regularly in the coming weeks. For this recipe, I made a trip to the Santa Monica Farmers Market on 2nd to buy rhubarb.

Full disclosure, I was planning on using strawberries from Costco (gasp!) because the pricing can’t be beat. I mean, I fund this entire blog myself as I’m building my own pastry catering business, so I look for good savings. However, on my rhubarb hunt, I passed by the Harry’s Berries stand and sampled one of their gaviota varietals. I was a goner. Gaviotas are a low acid, SUPER sweet strawberries that are amazing! Next thing I know, I’m handing over $8 for a pint of strawberries. They’re incredible! And I suppose worth it for a delicious produce splurge. I purchased my rhubarb and left the market before I was tempted with anything else.

Santa Monica Farmers Market

This was my first time baking with rhubarb and it definitely won’t be my last. Especially with the rhubarb and strawberry combo. I’m already brainstorming other desserts. Rhubarb and strawberry macaron, anyone?!? An important thing to note about rhubarb, is that the green leafy bit at the top is poisonous. I just learned that recently. Chop that part right off, and pitch it in the trash/compost bin.

The almond crust and crumble is one that I adapted from my LA days in the restaurant world. I didn’t have the exact recipe on hand so I had to go a little bit off memory, a little bit off just trying. I used the same mix for the crust and crumble and still had leftovers. In the future, I’d look to reduced the quantities by 20%, but if you’re using a larger pan/sheet tray, you might use it all. Also, the almond crumble makes for a nice snack. Healthy, maybe not, but delicious.

These bars ended up being the perfect dessert to take to my friend Spencer’s BBQ. He’s celebrating a return back to Los Angeles, just as I’m about to move away. Burgers, pimento cheese, guac, chips, beers and rhubarb and strawberry almond crumble bars… the recipe for a successful BBQ.

Specialty Tools:

• Jam Thermometer (or a digital thermometer)

If you’re brand new, we have a new recipe that comes out every Thursday. January covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

March was everything pi(e)! Week nine/chocolate chip cookie pie with dulce de leche, week ten/birthday mint chocolate chip grasshopper pie, a bonus Pi Day pizza pie, week eleven/Guinness Cottage Pie, and week twelve/cherry hand pies.

April is dedicated to California-inspired recipes started with a week thirteen/chocolate avocado mousse.

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe! Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

Have y’all baked with rhubarb before? Or baked something using the delicious rhubarb and strawberry combo?

Cheers, y’all!

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site.

The post Rhubarb & Strawberry Almond Crumble Bars appeared first on Recipe For Adventures.

To kick things off, we’re starting with the most California-y of desserts – a chocolate avocado mousse. Avocado is the state fruit, and is one of the most glorious things on earth, so naturally, I wanted the first of the Cali-dessert recipes to include avocado.

When researching avocado baking options, I found a recipe from celebrated Venice bakery, Gjusta, for their chocolate avocado mousse. I was intrigued! This is a slight modification from their recipe, as I’m moving, and attempting not to fill my cabinets with everything I’ll need to get rid of quickly, or go to waste, or lug across the country…

Their original recipe is vegan (unless you add whipped cream on top) but I had to substitute honey over agave, making it vegan-adjacent. The “is honey vegan” google debate rabbit hole was too much for me as it seems to be a fairly contested issue. If anyone out there wants to weigh in, I’d love to find out more!

A few folks had a less than “that sounds AMAZING” reaction when I told them I made chocolate avocado mousse. If I never told you it was ‘avocado’ chocolate mousse, you would just think it was delicious, creamy, chocolatey heaven. I look forward to trying this recipe again and using agave to taste the difference. I can still get fairly decent avocados in Atlanta… (insert prayer hands emoji!)

Two days ago, I tried the Gjusta version of the chocolate avocado mousse topped with cocoa nibs and it was equally as good. I enjoyed the cocoa nibs on top, but I wouldn’t have hated on adding a dollop of whipped cream on top.

Next avocado recipe to try…avocado ice cream! Anyone tried some?

Now that I’m about 90% packed up, I can finish out these last ten days in Los Angeles running around town trying out all kinds of new foods and eating all of my favorites (Bay Cities, In-N-Out, Fishing With Dynamite…).

Specialty Tools:

• Food Processor (I used my Cuisinart Mini Prep Plus that I got for Christmas, and it worked just fine on this small amount. If you were going to make anymore, a larger food processor, blender or Vitamix might work better)
• Ramekins – I used 3.5oz ramekins and got five. You could probably get six out of the recipe using 2-3oz ramekins, or filling them slightly less

If you’re brand new, we have a new recipe that comes out every Thursday. January covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

March was everything pi(e)! Week nine/chocolate chip cookie pie with dulce de leche, week ten/birthday mint chocolate chip grasshopper pie, a bonus Pi Day pizza pie, week eleven/Guinness Cottage Pie, and week twelve/cherry hand pies.

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe! Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

Have y’all ever baked with avocados? Or do you stick solely to guac when mashing up your avos?

Cheers, y’all!

Print

Chocolate Avocado Mousse

A modified version of the Gjusta chocolate avocado mousse recipe. Creamy and chocolaty goodness! 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 5 people

Author Beth Meyer

Ingredients

• 2 each large avocados
• 1 each vanilla bean, split lengthwise
• 75 grams cocoa powder
• 85 grams maple syrup
• 1 TBSP honey
• 40 grams fresh orange juice
• 1/2 tsp salt
• whipped cream, cocoa nibs, hazelnuts optional topping

Instructions

• In a food processor, or blender, combine 2 large ripe avocados and blend until creamy. Split vanilla bean and scrape out the seeds and add to avocados. Add cocoa powder and puree until combined. 
• Add 3/4 cup of hot boiling water to the mixture until mixture becomes smooth and creamy. Add orange juice, honey, salt, and maple syrup and continue to puree until smooth and creamy. 
• Put mixture in a piping bag and pipe into XX ramekin; alternatively you can spoon into ramekin. Chill in the refrigerator uncovered for at least two hours. 
• Top with cocoa nibs, hazelnuts or whipped cream. Serve and enjoy!

Notes

You can use agave to make this recipe fully vegan. I didn't have any, so honey was my substitute. 

 

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site.

The post Chocolate Avocado Mousse appeared first on Recipe For Adventures.

Meyer lemons, native to China, are a cross between a lemon and a mandarin orange. In the early 1900s, the US Department of Agriculture sent Frank Meyer to China on an agricultural exploration. There he discovered Meyer lemons, which were a popular houseplant in China. He brought them back to California and they were eventually named for him. Meyer lemons are grown in California, Texas and Florida and can be eaten whole, since the layer of pith (which is normally bitter) is so thin. I’ve yet to find any relation to Frank Meyer, but since my last name is Meyer, I feel like I’m a distant cousin to the aromatic and sweet Meyer lemon empire, right?!

This pie was an interesting one. It’s the first time I’ve made a Meyer lemon meringue pie. I usually opt for lemon tarts, but I wanted to try the pie. I made it twice, and the first time it tasted nice, but something wasn’t quite right (I was mixing around quantities for the recipe on my own). Then I got nervous. Feels a bit silly saying I was nervous of a pie, but the farmers market Meyer lemons weren’t cheap, so I also didn’t want to waste any more of the really lovely ingredients.

Meyer Lemon Meringue Pie Take One

Meyer Lemon Meringue Pie Take One

The other week I was in the Manhattan Beach library (I love the library and this is a really good one!) and I decided to browse the cookbook aisle to see what I could find out about this lemon meringue pie situation. I came across America’s Test Kitchen cookbook by Cooks Illustrated from 2002, which had three pages dedicated to the lemon meringue pie.

I had previously looked at a few church cookbook lemon meringue pie recipes, but those cookbooks can sometimes be quite scant on the specifics. Ha!

This is the first #BakingWithBeth recipe that I’d like to continue to make to perfect my technique, as it was far from perfect. But this whole project was more about learning and baking amongst a community, so this is the perfect recipe example to share the process. The recipe below is the one from America’s Test Kitchen. In the cookbook, they discuss how it took them 30 attempts to get the pie right from all aspects, so I guess I shouldn’t feel too bad about my lemon meringue pie journey. If any one has any lemon meringue pie tips, feel free to pass them along! Or recipe variations you find that have worked well.

There will be more lemon meringue pie days in the future, but for the time being, I might revert to lemon meringue tarts. I love meringue, but not really that much meringue and I like the thicker curd of a lemon tart a bit better. What do y’all think?

Specialty Tools:

• Thermometer
• Rolling Pin

If you’re brand new, we have a new recipe that comes out every Thursday. January covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

March is everything pi(e)! Week nine kicked off with a chocolate chip cookie with dulce de leche, week ten was my birthday mint chocolate chip grasshopper pie, a bonus Pi Day pizza pie recipe by a guest contributor, week eleven with a savory St. Patrick’s Day Guinness Cottage Pie, and week twelve / cherry hand pies.

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe! Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

Have y’all ever made a Meyer lemon meringue pie? Or another lemon meringue pie?

Cheers y’all!

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site

The post Meyer Lemon Meringue Pie appeared first on Recipe For Adventures.

This recipe is super simple to whip up, especially cheating a little bit and using store-bought puff pastry. I really liked making puff pastry during pastry school (and all laminated doughs!), but as it’s a fairly involved and lengthy process, it’s nice to buy it pre-made. You could even make up the cherry hand pies and freeze a few of them pre-bake for later. Then you’d have them on hand whenever you’ve got a cherry pie for breakfast craving. Because cherry hand pies are totally meant for breakfast, right?!

I can’t wait to make more hand pies and experiment with all the filling varieties. And get glazed additions involved as well, ala Toaster Struddle. Yum! For this round of cherry hand pies, busted out my Mr. Gigglepants Hibiscus Sugar I got from a local Atlanta artisan dry goods company, Beautiful Briny Sea, to sprinkle on top. The King of Crops sell the Beautiful Briny Sea product line at their Ponce City Market stall, which I discovered during the holiday macaron pop-up. The hibiscus sugar seemed like the perfect match to the cherry hand pies! Next time I might even use a little in the mixture!!

Specialty Tools Needed:

• Hibiscus Sugar, optional (if you’re not in Atlanta, Beautiful Briny Sea have an Etsy shop)
• Pastry brush

If you’re brand new, we have a new recipe that comes out every Thursday. January covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

March is everything pi(e)! Week nine kicked off with a chocolate chip cookie with dulce de leche, week ten was my birthday mint chocolate chip grasshopper pie, a bonus Pi Day pizza pie recipe by a guest contributor and week eleven with a savory St. Patrick’s Day Guinness Cottage Pie.

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe! Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

Have y’all ever made cherry hand pies? Or any other tasty hand pie fillings y’all want to share?!

Cheers y’all!

Print

Cherry Hand Pies

Scrumptious cherry hand pies topped with hibiscus sugar 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 9 3x3 inch hand pies

Author Beth Meyer

Ingredients

• 342 grams frozen sweet cherries (12 ounces)
• 55 grams dried tart cherries
• 50 grams golden brown sugar
• 110 grams sugar
• pinch salt
• 1 tsp vanilla
• 1/2 tsp fresh lemon juice
• 1/2 tsp lemon zest
• 14 grams cornstarch 1 1/2 TBSP
• 16 grams cold water 1 1/2 TBSP
• 1 17oz package puff pastry thawed

Instructions

• Put frozen cherries, dried cherries, brown sugar, sugar, salt, vanilla, lemon juice and zest in a medium size pot. 
• Over a medium heat, cook until for a 3-5 minutes until the cherry juice is released. While that is cooking, mix together the cornstarch and cold water in a small bowl. 
• Once the cherry juices are released, stir the mixture and then add the corn starch water mixture. Stir to combine. 
• Bring the mixture to a boil. As it starts to boil, stir and let cook for another minute. Remove the mixture from heat and let cool. As it cools, it should thicken. 
• Cut the thawed puff pastry into 3"x3" squares using a sharp knife. In a small bowl, mix egg whites with a touch of water for your egg wash. 
• Spoon 1-1.5 TBSP of mixture onto the puff pastry square. With a pastry brush, brush the perimeter of the square. Place matching puff pastry square on top and push down around the edges to seal. Crimp with a fork around the edges to seal in the mixture. With a sharp knife cut a few slashes in the top of the pie to vent. Continue until all are filled. 
  
• Egg wash all of the pies with the egg white wash mixture. Sprinkle with hibiscus (or plain) sugar. Chill in the fridge for 20 minutes. 
  
• Bake at 375 degrees Fahrenheit for 20-25 minutes or until golden brown, rotating midway through baking. 

Notes

Recipe was adapted from the Bon Appetit recipe

The filling mixture yields a bit more than my puff pastry. Granted, you might want super filled cherry pies, so you could always evenly divide among the puff pastry squares. Or you could decrease the amount of filling quantities, or get more puff pastry and make extra pies!  

For the dried cherries, I used the Costco Kirkland brand Tart Montmorency Cherries

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site

The post Cherry Hand Pies appeared first on Recipe For Adventures.

Originally I called this a Guinness shepherd’s pie, but after consulting a few of British friends, they were quick to correct me that cottage pie uses minced ground beef and shepherd’s pie uses lamb (because shepherds & sheep…). I found one article that suggested the Irish use minced ground beef in their shepherd’s pie, but I was unable to find any historical research to confirm. Is it an Irish Guinness cottage pie? Is it an Irish Guinness shepherd’s pie? Perhaps it’s just a bit of a pie MASH up. Ha Ha!

I mean, what’s not to like? Meat, good. Mashed potatoes, good. Guinness, goooooood!

What exactly is the difference between shepherd’s pie and cottage pie? In the States you don’t hear as much about a cottage pie, hence my confusion about the two dishes. Historically, the term cottage pie was used when referring to a type of meat pie that was used by peasants around the time of the introduction of potatoes to the UK and Ireland. It was a good way to use leftover meat, potatoes were an affordable crop and the peasants lived in cottages. The term cottage pie first appeared at the end of the 18th century and pre-dates shepherd’s pie by nearly a century. You can find lots more fun facts about the two meat pies from this Jamie Oliver article.

Recently, I did the Ancestry DNA test and it confirmed that I’m 42% Irish (who knew?!). And this recipe uses Guinness. So, that makes it a super authentic Irish Guinness cottage pie, right?! Either way, it’s really tasty and one I’ll definitely be making again! Originally, I toyed with making individual pies. I ended up purchasing a new baking dish from Crate & Barrel to make it and I loved it. It was the perfect size for a two-person dinner, with a small amount of leftovers!

Specialty Tools Needed:

• You can use any baking dish, but I used the Everyday Small Baking Dish from Crate & Barrel
• Piping Tips

If you’re brand new, we have a new recipe that comes out every Thursday. January covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

March is everything pi(e)! Week nine kicked off with a chocolate chip cookie with dulce de leche, week ten was my birthday mint chocolate chip grasshopper pie and a bonus Pi Day pizza pie recipe by a guest contributor!

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe! Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

Have y’all ever had a Irish Guinness Cottage Pie? Those of y’all from (or have ancestry in) Ireland and the UK, share your secrets!

Cheers y’all!

Print

Irish Guinness Cottage Pie

Mince meat pie with carrots, peas and topped with mashed potatoes. Can easily be doubled for more guests & a bigger baking dish! 

Course Main Course

Cuisine Irish

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Author Beth Meyer

Ingredients

• 1/2 TBSP olive oil
• 100 grams onion, diced small onion (or half large)
• 1 clove garlic
• 3/4 lb minced ground beef
• 7 grams butter (1/2 TBSP)
• 1 TBSP flour
• 150 grams frozen peas & carrots
• 1 TBSP Worcestershire sauce
• 1 TBSP Tomato paste
• 110 grams Guinness (1/2 cup)
• 93 grams chicken stock (1/2 cup)
• 1 tsp salt
• to taste pepper

Mashed Potatoes

• 2 large russet potatoes
• 1 tsp salt (to taste)
• 56 grams butter
• 55 grams milk
• 34 grams Irish cheddar
• 1 each egg yolk

Instructions

• Sauté onions in olive oil until translucent. Add in garlic and sauce for 30 seconds to one minute.
• Add minced ground beef and cook until brown. Drain the fat and return to the heat. Add butter, peas, carrots and flour. Stir until mixed together. 
• Stir in Worcestershire sauce, tomato paste and Guinness. Cook for a few minutes over a medium heat.
• Add chicken stock. Cook until mixture is thick and resembles a chunky, meat sauce. 
• Pour meat sauce into a lightly greased baking dish and let cool completely. 
• Peel potatoes and cut into chunks and place in a medium-large pot with salt and bring to a boil. Boil until potatoes are tender. Drain potatoes and put in a medium bowl. 
• Add butter and mix together with a hand mixer. Slowly add milk and continue beating until smooth and creamy.
• Shred Irish cheddar into small pieces. Mix into the potatoes until completely incorporated and there are no lumps. Mix in one egg yolk.
• Put potatoes in piping bag with large tip. Pipe potatoes on top of cooled meat sauce. 
• Bake on top of a sheet tray at 325 degrees Fahrenheit/163 degrees Celsius for 30 minutes. After baked, place baking sheet and dish until the broiler for approximately 5 minutes, rotating frequently until potatoes are browned. 

Notes

You could easily double this recipe and make in a larger dish for more people.

It also makes for excellent left overs! 

This could serve 4 with small servings with a side of vegetables, or something.

Be careful when piping the potatoes if the cheese is too large. My first piping bag exploded due to a cheese blockage.

I cooked it at a lower temp and then place under the broiler to not have the meat sauce bubble out of the potatoes. 

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site

The post Irish Guinness Cottage Pie appeared first on Recipe For Adventures.

Today’s recipe is a special one because it’s one from the #BakingWithBeth community and was submitted by my brother, Paul. Years back, Paul developed a pizza making affinity and has yet to slow down. My dad made us homemade pizza’s growing up, and still makes them for us today. He now grills his pizza’s on the Big Green Egg, so perhaps Paul picked up his pizza kitchen skills from him. They are both really quite good! Also, back in the 90s, my grandfather owned an Italian pizza restaurant in Monticello, Georgia, so it might go even further down the Meyer line. I think this means I need to practice my pizza skills and organize a Meyer-family pizza pie-off.

In keeping with a Pi Day pizza pie theme, Paul decorated this year’s pizza with sausage in the shape of Pi. However, due to a bit of loose handling when putting the pizza in the oven the sausages did not stay in their planned shape. Haha! In previous years, he’s celebrated the glorious Pi Day pizza pie occasion using red bell peppers. The pizza and toppings are your art canvas, my friends! Go wild & let’s see those Pi Day pizza pie creations!!

Paul’s Pi Day Pizza Pie

Paul’s Pi Day Pizza Pie – Slight sliding of the sausage but it still looks delicious!!

Paul’s Pi Day Pizza Pie 2015

Now that we’re on the subject of pizza, let’s take a quick look through some of my favorite pizza’s from the country that invented pizza – Italy! I’ve had train station pizza in Italy that was really good, so it’s a tough to choose from so many options.

Best Pizza in Italy

Gino Sorbillo – Naples, Italy

It feels wrong to make a favorite pizza list and not have the number one spot be from the city that invented pizza. The recommendation for Gino Sorbillo in Naples came from a friend who grew up just across the bay in Capri, so it felt legit taking advice from a local Italian. It is a phenomenal place to stop for a pizza pie. Maybe worth a side trip to Naples for a day?!

Buffalo Mozzarella – Gino Sorbillo – Naples Italy

Gusta Pizza – Florence, Italy

This next one is a recommendation from a friend, and a helluva recommendation it was. It was my mom and my final day in Florence and we stopped into this small, unassuming pizzeria before our train. My friend said Gusta Pizza was his favorite pizza ever, and it’s pretty hard to disagree.

Gusta Pizza – Florence, Italy

Il Grottino Azzurro – Positano, Italy

Following a fairly strenuous hike along the Path of the Gods, our local Positano guide Lucy took us to get pizza at Il Grottino Azzurro in Positano. An extremely delicious and well earned lunch after our hike! Three of us basically devoured the entire thing. A little up the hill from central Positano, but well worth the trek.

Il Grottino Azzurro – Positano, Italy

Da Franco – Sorrento, Italy

Da Franco is a recommendation from Lucy as being the best pizzeria in Sorrento. I visited with culinary classmates and chef lecturers on our International Culinary Diploma gastronomy trip to the Amalfi Coast and it was pretty amazing.

Da Franco – Sorrento, Italy

Dar Poeta – Rome, Italy

Sometimes the simplicity of a delicious margarita pizza is all that is needed. Dar Poeta in Rome in the Trastevere neighborhood checked all those boxes. A glorious pie after a long day walking and exploring the history of Rome.

Dar Poeta – Rome, Italy

Now, let’s get y’all making your own pizza’s at home!

Specialty Tools Needed:

• Dough Scraper
• Bowl Scraper
• Pizza Stone
• King Arthur Bread flour
• 00 flour (if using instead of bread flour; you might be able to find at your local grocery or specialty culinary shop)

If you’re brand new, we have a new recipe that comes out every Thursday. January covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

March is everything pi(e)!! Week nine / chocolate chip cookie with dulce de leche and week ten / mint chocolate chip grasshopper pie.

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe! Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

Do y’all have a favorite Pi Day pie? Have you ever made your own pizza? What’s your go-to toppings?

Cheers y’all!

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site

The post Pi Day Pizza Pie appeared first on Recipe For Adventures.

My stepsister’s birthday is ten days after mine and growing up my dad would buy me a mint chocolate chip ice cream cake (chocolate cake!) and Sally a mint chocolate chip grasshopper pie from Baskin Robbins. One year, my dad went to Baskin Robbins and the attendant didn’t understand what he meant by pie (Pie? What is pie?), and after multiple failed explanation attempts, he got frustrated and we ended up with an inferior mint chocolate chip cake and pie from a local Lilburn ice cream shop. We never let him live that down.

Baskin Robbins mint chocolate chip ice cream is my favorite ice cream. I love all kinds of ice cream, but BR mcc sits at the top of the list. If you’ve ever been inside a BR with me before, you know that I get a sample of whatever flavor sounds good and then order the mint chocolate chip scoop. Though, if I’m feeling really glutenous, I’ll get two scoops and have the second scoop (on top so I finish with the mint chocolate chip) as another flavor. If you ever want to get on my good side, you can buy me a mint chocolate chip ice cream cone and I’ll love you forever. (A crush in college actually bought me a mint chocolate chip cone during our ethics class without me telling him my favorite flavor. It seemed like such a good sign. It did not work out. Ha!) As I’m coming to find out, perhaps a love of mint chocolate chip ice cream is a Pisces thing, as my fellow Pisces have been coming forward lately to share their love of this delicious flavor.

This mint chocolate chip ice cream recipe is pretty dang close to the Baskin Robbins flavor. I absolutely love my ice cream maker purchase and will be making this mcc recipe frequently. To create a more creamy, rich ice cream, I used a créme anglaise base using egg yolks, sugar and a blend of milk and cream. I also melted the chocolate before I poured it in the ice cream maker. Once poured into the semi-frozen ice cream, the cocoa butter becomes solid immediately and creates fractures and swirls of chocolate throughout the ice cream. You have to keep an eye on it and use a spatula so all of the chocolate doesn’t clump in the middle, but it’s the BEST way to add chocolate chips to ice cream.

For the mint chocolate chip ice cream grasshopper pie, I used an Oreo cookie crust. I intended on using regular Oreos, but when I was at the grocery store, the Cool Mint Oreos spoke to me. I mean, it’s a grasshopper pie after all!

Run to the grocery, get all the ingredients and make this grasshopper pie now! You won’t regret it! You can make it, put some candles on it to celebrate my birthday. Or, St. Patrick’s Day is approaching to eat all things green. With this grasshopper pie, the world is your oyster, my friends!

For my birthday grasshopper pie, I used a swiss meringue instead of whipped cream and added some Pot O’ Gold Fancy Sprinkles to make it, well, fancy!

Specialty Tools Needed:

• Ice cream maker
• Small Off-Set Spatula / Palette Knife
• Pie Dish
• Piping Tips

If you’re brand new, in January we covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

March is everything pi(e)!! Last week we kicked things off with a sinfully delicious chocolate chip cookie with dulce de leche.

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe! Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

What is y’all’s favorite birthday dessert? Have y’all ever tried the Baskin Robbins mint chocolate chip grasshopper pie?

Cheers y’all!

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Mint Chocolate Chip Grasshopper Pie

A near copycat Baskin Robbins mint chocolate chip ice cream grasshopper pie with a fudge lattice and swiss meringue topping. 

Course Dessert

Cuisine American

Author Beth Meyer

Ingredients

Mint Chocolate Chip Ice Cream

• 6 each egg yolks
• 475 grams heavy cream
• 250 grams 2% milk
• 200 grams sugar
• 1 1/4 tsp peppermint extract
• pinch salt
• 225 grams chocolate 60% (melted)

Crust

• 25 each Oreo cookies
• 57 grams butter

Fudge Lattice

• 75 grams chocolate 60%
• 75 grams whipping cream

Instructions

Mint Chocolate Chip Ice Cream

• Whisk together egg yolks, sugar  and salt until pale and creamy. 
• In a medium pot, bring the milk and heavy cream to a boil. Once it begins to boil, take off the heat and gently pour a small amount over the yolks and sugar while whisking to temper the eggs. Gently pour a bit more over the mixture until you have whisked in all the milk and cream.
• Pour the whole mixture back into the pot and place on a medium-low heat. Stir constantly with a spatula in a figure eight formation until the mixture thickens. Once thickened you will be able to trace a line down the spatula and the mixture should not run. The temperature will be the right thickens at 170-175 degrees Fahrenheit (77-79 degrees Celsius). It should go no higher than 180 degrees Fahrenheit / 85 degrees Celsius. 
• Pass the créme anglaise through a strainer into a metal bowl over ice to cool the mixture. Stir in peppermint extract and mint food coloring. Once cool (about 15 minutes), pour mixture into ice cream maker and follow the manufacture instructions.
  
• For my ice cream maker, pour into the frozen bowl and place in the machine. Mix for 20 minutes. While the ice cream is churning, melt chocolate in the microwave, or over a bain marie/double boiler. Once the ice cream has churned for 20 minutes, slowly pour the melted chocolate over the ice cream. It will fracture and become solid upon hitting the cold ice cream. Using a spatula, evenly incorporate it into the ice cream carefully as it churns. Churn with the chocolate for an additional five minutes. 
  
• Place in a container and freeze for four hours, or until firm. 
  
  

Oreo Cookie Crust

• Blitz 25 Oreos in a food processor. Once crumbly, pour in melted butter and blitz for a few more minutes. 
  
• Pat crumbs into a pie dish until all areas are evenly covered. Bake for 7 minutes at 350 degrees Fahrenheit / 176 degrees Celsius. 
  
• Let crust cool completely and then freeze for 20 minutes. 

Grasshopper Pie Assembly

• Let ice cream soften and scoop mint chocolate chip over the frozen crust. 
  
• Using a small pallet knife or offset spatula, evenly spread the ice cream over the crust. Freeze for one hour. 
  
• While the pie is freezing, gently boil cream and pour over chocolate. Stir continuously with a spatula from the inside out to make a ganache. Pour into a piping bag with a plain tip. Let sit a room temperature until a pipe-able consistency. 
• Pipe strips of chocolate horizontally and then vertically to create a lattice. Outline the edge of the pie with whipped cream (or swiss meringue!) and a dollop in the center. 
• Add sprinkles if you feel fancy! Freeze again for 15-20 minutes (or until ready to eat). Serve and enjoy! 
  

Notes

Oreo packages usually have 30 cookies - this leaves you 5 to eat while you make the crust. Quality control

If you want to go swiss meringue over whipped cream as a topping (highly recommend!!), I used one part egg whites to two parts sugar. For this pie I used 40 grams whites and 80 grams sugar. Whisk the two over a double boiler/bain marie (I used the KitchenAid mixing bowl over a small pot of simmering water) until it reaches 160 degrees Fahrenheit (71 degrees Celsius). Place the mixing bowl on the mixer and whisk on high until the mixture cools and you get glossy, stiff peaks. Put in piping bag with tip and pipe along edges and in the center. 

This pie does well served on the day of making, as well serving it 5 days later. I wrapped the pie (swiss meringue, sprinkles & all) in plastic wrap and stored in the freezer to serve after my birthday dinner and it did beautifully! 

The chocolate ganache lattice might be a bit too rich. Next time, I'm going to leave out the cream and just use chocolate to see how I like it  

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site.

The post Mint Chocolate Chip Grasshopper Pie appeared first on Recipe For Adventures.

I had leftover dulce de leche from the homemade DIY Samoas, which is what originally contributed to this idea. You can make your own, or you could always use some of the canned dulce de leche from the store if you’re not up for the full time commitment of the homemade variety. Or whip up a more speedy creamy caramel instead. I’ll have to try a side-by-side comparison sometime soon and see which wins out – creamy caramel vs dulce de leche!  I predict an overly indulgent tie with cookie crumbs, caramel and chocolate smeared on each judge’s face.

A chocolate chip cookie pie (with or without dulce de leche) is the perfect quick and easy treat to bake for all the up coming spring and summer bbq’s! Or even just a casual weekend dessert.

Specialty Tools Needed:

• Cast Iron Skillet
• Small Off-Set Spatula / Palette Knife

If you’re a regular, thanks again for coming back for another #BakingWithBeth recipe. Let’s see those things y’all are baking at home in your kitchens!

If you’re brand new, in January we covered all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February was all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores and the final week of the month, week eight / DYI Samoas Girl Scout cookie.

Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see what kind of recipe for adventures y’all have going on.

What do you think… are you a purist with a chocolate chip cookie pie, or does a chocolate chip cookie pie with dulce de leche take it to an 11?

Cheers y’all!

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Chocolate Chip Cookie Pie with Dulce de Leche

A cast iron skillet chocolate chip cookie pie filled with creamy dulce de leche for a rich and sinful treat! 

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Ingredients

• 78 grams butter, softened
• 80 grams sugar
• 155 grams dark brown sugar
• 170 grams all-purpose flour
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1 each egg
• 1.5 tsp vanilla extract
• 200 grams chocolate chips, 60%
• 110 grams dulce de leche

Instructions

• With an electric mixer, cream together butter and sugars with the paddle attachment. While creaming, sift together dry ingredients.
• Add egg on low speed until incorporated. Add vanilla extract. 
• On a low speed, add dry ingredients and mix until a dough forms. 
• Take off mixer and stir in chocolate chips until incorporated. 
• Take approximately 65% of the dough (roughly 472g) and press it down on the bottom of a lightly greased cast iron skillet until the bottom of the pan is covered. Smooth with a small palette knife/off-set spatula. 
• Add the dulce de leche in even clumps over the bottom layer of cookie dough. 
  
• Add the remaining cookie dough (roughly 250g) on top of the dulce de leche. Smooth and cover with a small palette/off-set spatula until dulce de leche is covered. 
  
• Bake at 375 degrees Fahrenheit for 25-30 minutes. Let cool. Serve and enjoy!

Notes

The base for the cookie was based off the Bon Appetit Giant Chocolate Chip Skillet Cookie recipe.

I used leftover dulce de leche from the homemade DIY Samoas recipe. You can make your own to keep on hand, or use canned dulce de leche from the grocery store.  

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site.

The post Chocolate Chip Cookie Pie with Dulce de Leche appeared first on Recipe For Adventures.

Following pastry school, I’ve been hired here and there to create dessert bars and desserts for specific events, but as I’ve become a freelance pastry chef, this was my first event to be hired to cater the full thing. Very grateful and humbled by the support and trust of Tressa and the Jewels & Jammies crowd.

First steps of planning a themed Oscar menu involved listing each movie and figuring out each dish. For prep, I was able to squeeze in six of the eight films. For the nominees, a mix of sweet and savory was created, though more heavy on the savory side because I was planning for a few bonus sweets. I mean, what kind of event would I be catering if they didn’t include macarons (one of my favorite pastries to make!)?! For an Oscar macaron, champagne & lemon seemed quite fitting and it was used as a filling in both traditional macs and the more festive Oscar statue mac. Featured below walking the red carpet are this years Oscar Macs. Who wore it best?

Champagne Lemon Oscar Macarons

Champagne & Lemon Oscar Statue Macarons Red Carpet Entrance

Here’s a preview of nearly the whole themed Oscar menu spread (the guests had already started in on the food at this point) before we break down each themed Oscar menu item dish by Best Picture nominee dish. And of course, as with any celebratory occasion, champagne flute sugar cookies were on hand to toast each winner.

Oscar 2017 Red Carpet Themed Best Picture Cuisine

Congratulatory Champagne Cookies

Arrival: UFOnuts

Kicking off the Oscar food with one of my favorites of the night. Arrival takes place around a linguistics professor communicating with 12 alien spacecrafts that have landed on Earth (one of two of the nominees that I haven’t seen yet). To represent Best Picture Nominee Arrival, UFOnuts with a galaxy marble glaze seemed like the perfect option. One because doughnuts. Two because marble glaze is so on trend, but it’s also really fun to create marble baked goods. And three, I love a good pun. So, so much. These brioche UFOnuts are out of this world.

Fences: Buttermilk Biscuits

Fences, set in 1950s Pittsburg, is the film adaptation of the Pulitzer-Prize winning play by August Wilson. Best Supporting Actress Winner Viola Davis’ character Rose made buttermilk biscuits in Fences for her husbands WWII veteran brother, Gabe, who suffered brain damage during the war. Gabe is at their house for meals through the film. As a Southerner, I was oh so happy to include buttermilk biscuits (with a strawberry cherry jam) to the menu!

Hacksaw Ridge: MRE Rations Bread & Spinach Dip

The second of the eight that I haven’t seen yet, Hacksaw Ridge is about a Pacific unarmed medic serving and saving dozens of lives during the WWII Battle of Okinawa. Representing WWII and Hacksaw Ridge, MRE rations were served in the form of bread and spinach dip. And a cheese platter, because what’s an Oscar party without cheese!? Okay, we used MRE’s a bit liberally here.

Hell or High Water & Whiskey Sweet Tea

Hell or High Water takes place around two brothers robbing branches of a West Texas bank to prevent foreclosure on their family farm. It seemed only fitting to include whiskey and sweet tea, and the Hell or High Water & Whiskey Sweet Tea was born. Infused with some fresh lemon juice and mint! Perfect post-bank robbery cocktail. (ed note: please note I am not condoning robbing banks!)

Hell or High Water and Whiskey Sweet Tea

Hidden Figures: Rocket Ship Fruit Skewers

I loved this story! One of the few feel-good movies in a pretty heavy line-up this year. Hidden Figures tells the story of the 1960s US space race against the Soviet Union and three brilliant African-American women (Katherine G. Johnson, Dorothy Vaughan and Mary Jackson) who helped NASA launch John Glen into space. In honor of the achievement, USA rocket ship fruit skewers were created to showcase Hidden Figures.

Hidden Figures Rocket Ship Fruit Skewers

La La Land: Chicken on a Stick & La La Lollipops

Award season darling, La La Land follows aspiring actress Mia and jazz musician Sebastian as they struggle to realize their dreams in modern day Los Angeles. The movie follows them through rejection and unexpected paths to the spotlight. If you haven’t seen La La Land, chicken on a stick might seem ridiculous and unrelated, but in the film Sebastian hopes to name is jazz bar as a tribute to Charlie Parker. La La Lollipops were thrown in as a bonus sweet treat to accompany the musical.

Lion: Veggie Train & Lion Dip

Lion is based on a true story about a five-year old boy who gets stuck on a train which takes him thousands of miles away from his family across India and eventually adopted by an Australian couple. Twenty five years later, he struggles with memories of the past and using Google Earth, he attempts to find his family. My first instinct after seeing the movie was to make jalebi, a fried flour batter spiral soaked in sugar. However, with all the other sweet treats, we opted for a Lion (faced) veggie train with homemade hummus. Bit of a stretch, but it was cute! Just as cute as the adorable Sunny Pawer, who played little Saroo.

Manchester by the Sea: Lobster Rolls

In Manchester by the Sea, follows Lee Chandler as he returns to his hometown to take care of his nephew after his older brother dies. Due to the fact that the family fishing boat is pivotal to parts of the movie (and in real life is a commercial lobster boat) and the setting in Massachusetts, lobster rolls became the menu item to represent Manchester by the Sea. Great acting, but this one is pretty bleak.

Moonlight: Moon Pies

Moonlight follows a young black man finding his way in life growing up in Miami struggling with poverty, drugs and his sexuality. A fun play on the name, Moonlight Moon Pies have no actual significance in the movie. But it’s hard to argue with cookies sandwiched around homemade marshmallow fluff covered in chocolate. Just as good as this year’s Best Picture Winner Moonlight.

The 2017 Academy Awards made quite the splash in headlines with the Envelope-Gate scandal. La La Land Producer Jordan Horowitz handled the situation with a lot of class as he handed over the Oscar to Moonlight Producer Barry Jenkins. Such a CRAZY ending. And then the internet exploded.

Cheers to all the 2017 Oscar winners!

Sugar Cookie Champagne Flutes

Shout out to Roxy, one of the best dressed of the evening!

Jewels & Jammies Best Dressed – Roxy

To wrap things up, I wanted to include a throwback to 2010 and the 82nd Oscars. The 82nd Oscars fell in March due to the Winter Olympics. Oscar Sunday happened to fall on my 28th birthday, so it seemed only fitting to throw an Oscar themed birthday bash.

That year was the only other time I’ve created a themed Oscar menu based on the Best Picture Nominees. Menu items were divided up and prepared amongst guests. Featured that year were Up Cakes (Up), Crab Bombs (The Hurt Locker), A Brie C (An Education), A Serious Dip (A Serious Man), Blueberry Avitarts & an Avitini (Avatar), In Flight Snacks (Up in the Air), The Blind Sliders (The Blind Side), District 9 Layer Dip (District 9), Inglorious Little Bastard Pigs-n-a-Blanket (Inglorious Bastard) and 5 Finger Lickin’ Chickin’ (Precious).

Everyone dressed up based on a former Best Picture Winner and we had a press wall. Good times.

82nd Oscars Party – Guess the former Best Picture Winners??!

Have y’all ever hosted an Academy Awards party with a themed Oscar menu? What did you include?

The post Academy Awards 2017: Red Carpet Cuisine Themed Oscar Menu appeared first on Recipe For Adventures.

Selling Girl Scout cookies was one of my favorite parts of being a Girl Scout. Well, eating the Girl Scout cookies was actually my favorite part. My go-to Girl Scout cookies then and now have always been Thin Mints, Samoas and Tagalongs.

Girl Scout cookies are a real treat because they’re only available for a limited window of time during the year. Usually sold during a six to eight week period at the beginning of each calendar year. Girl Scout cookies are sold to help fundraise for each troop and prizes can be won based on cookie sales. When I sold Girl Scout cookies in the late eighties and early nineties, they were $2 and $2.50 per box but now these delicious little suckers have surged to $5 a box.

When it’s Girl Scout cookie season, I like to buy from and support local Girl Scouts. But what about those times of the year when it’s not Girl Scout cookie time and you’ve got a craving for a Samoas?! Or if you’re not living in the US? What then? Have no fear, my friends. Here is a super delicious and simple, albeit slightly messy, homemade Girl Scout cookies Samoas recipe.

Before we get into the recipe, I would be remiss not to share a scene from one of my favorite eighties movies and the quintessential Wilderness-Girl-Scout-cookie-selling anthem…

There’s no doubt I’ll be making homemade Girl Scout cookies, especially Samoas, year round now! I’ve even got a side-by-side comparison below. Speaking of which, have these gotten smaller or did I just remember them to be a similar size to my larger version?

Specialty Tools Needed:

• Plain edge round cutters, multi-sized 

Thanks again for coming back for another #BakingWithBeth recipe. If you’re just catching up, January was all things Southern cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.

February is all about cookies!! Week five / best chocolate chip cookies, week six / Italian macarons and week seven / chocolate covered alfajores!

Be sure to follow along Instagram and Facebook and tag #BakingWithBeth so I can see all the fun treats y’all make!

I can’t believe it’s already been two months! This has been the most fun project I’ve worked on and I love that is helping me organize my recipes and develop new ones to build the catalogue of Recipe (s) for Adventures.

Keep it coming with the photos and feedback – it truly makes my day to see y’all bake with me!

What do you think… anyone made homemade Girl Scout cookies Samoas or another type? I’m working on homemade Girl Scout cookies Thin Mints and Tagalongs! If you’ve ever tried them, would love to hear!

Cheers y’all!

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Homemade Samoas

Homemade Samoas based off the popular Girl Scout Samoa Cookie

Course Dessert

Cuisine American

Servings 20 cookies

Author Beth Meyer

Ingredients

Shortbread Cookies

• 100 grams all-purpose flour
• 100 grams rice flour
• 100 grams butter, softened
• 100 grams sugar
• 1 each egg
• 1 tsp vanilla extract

Caramel Topping

• 100 grams unsweetened shredded coconut
• 230 grams sugar
• 50 grams water
• 110 grams whipping cream
• 57 grams butter
• 1 tsp vanilla extract
• 1/4 tsp salt

Chocolate

• 200 grams dark chocolate pieces (60%)

Instructions

Shortbread Cookie

• Sift together flours. Cut butter into small half inch pieces and add to flours. With the paddle attachment on low speed, mix the butter into the flour until it forms small balls and the butter is coated by the flour (rubbing in method). 
• Add sugar and mix on low speed until combined.
• Add vanilla and egg slowly and mix until incorporated (about 30 seconds). 
• Wrap with plastic wrap and refrigerate for an hour.
• Roll out dough. Using a round cutter (I used 2.25"), cut shortbread into circles. Using a smaller cutter (I used the large end of a piping tip) cut a smaller circle out of the center and place on baking sheet. 
  
• Bake at 325 degrees Fahrenheit for 12-15 minutes. 
• Cool and set aside. 
  

Caramel Topping

• Toast coconut at 325 degrees Fahrenheit on a baking sheet for 8-10 minutes until golden brown. Toss coconut at 4 minutes and 6 minutes to get an evening browning. Once toasted, set aside to cool.
• In a meduim-large pot, combine sugar and water. Place over a medium-high heat and stir until sugar is dissolved and mixture begins to boil. Do not stir once mixture begins to boil. 
• Using an electric thermometer, bring sugar mixture to 356 degrees Fahrenheit / 180 degrees Celsius and amber in color. Take off heat. 
• Slowly add whipping cream, stirring as you add. Be careful as the mixture will bubble and seize up, but if you continue to stir it will come together. Next add butter, salt and vanilla and stir quickly to mix until you have a smooth caramel. 
• Reserve 60 grams of caramel in a small bowl. Add the toasted coconut to the remaining caramel and mix together. Let the mixture cool and set up. 

Samoas Assembly

• Using the 60 grams of reserved caramel, spoon 1/2 teaspoon onto each circle and spread evenly coating the cookie. 
  
• Once the coconut caramel mixture has set a bit, spoon about 1/2 tablespoon onto each cookie, using your fingers to evenly space out the mixture. Place in fridge to set for a half hour - hour. 
• Once cookies are set, melt 200 grams of chocolate in a microwave safe bowl, or over a double boiler/bain marie.
• Dip the bottom of each cookie into the chocolate. Shake off excess and set on parchment paper. 
• Once all cookies have been dipped, use a small piping bag and drizzle chocolate stripes over each cookie. 
  
• Eat and enjoy! 

Notes

I think I might add a bit more coconut next time to try and thicken the caramel mixture. Also, might reduce the whipping cream a smidge, to thicken the caramel.

I kept mine in the refrigerator, as I wasn't sure if they would melt a bit at room temperature for too long.

We did a side-by-side taste test with the official Samoas and these won!  

Disclaimer: Please note some of the links are affiliate links which will not incur any additional cost for you, but help with the maintenance of this site.

The post Homemade Girl Scout Cookies: Samoas appeared first on Recipe For Adventures.