• All-American Apple Pie
• Apple and Pear Pie
• Apple Caramel Cheesecake Piewith Toasted Pecans
• Apple Cider Pie
• Apple Galette
• Apple Tarte Tatin
• Apricot Pie
• Autumn Pumpkin Cheesecake Pie
• Blueberries ‘n Cream Pie
• Blueberry LatticePie
• Blueberry-Almond Tart
• Blueberry-Apple StreuselPie
• Blueberry-Peach Galettes
• Buttermilk Pie
• Caramel Apple Pie
• Cherry Pie
• Cherry Pie with Cream Cheese Pastry Crust
• Chocolate Buttermilk Pie
• Chocolate Cream Pie
• Chocolate Meringue Pie
• Chocolate Raspberry Cheesecake Pie
• Coconut & Lime Cream Cheese Pie
• Coconut Custard PieCoconut Custard Pie with Whipped Cream Topping
• Coconut Pie
• Creamy Lemon Meringue Pie
• Decadent Chocolate Ganache Pie
• Dutch Apricot Pie
• Early American Buttermilk Pie
• Easy Lemon Meringue Pie
• Egg Custard Pie
• French Apple Tart
• Fresh Blueberry Pie
• Fresh Cherry Cobbler
• Fresh Lemon Curd Tart
• Fresh Lemon Meringue Pie
• Fresh Raspberry Tart with Lemon Filling
• Fresh Strawberry Pie
• Grandma’s Rhubarb Pie
• Grandma’s Fresh Cherry Pie
• Grape Pie
• Individual Nectarine Tarts
• Innkeeper Pie
• Key Lime Pie
• Key West Key Lime Pie
• Lattice Cherry Pie
• Latticed Peach Pie with Peach Brandy
• Lattice-Top Mulberry or Blackberry Pie
• Lemon Apple Chess Pie
• Lemon Tart with a Lemon Pecan Crust
• Lemon-Buttermilk Meringue Pie
• Lime Custard Tart
• L’orange and Citron Cream Cheese Tarte
• Macadamia Nut Pineapple Tart
• Margarita Key Lime Pie
• Microwave Sour Cream Lemon Pie
• Milky Way Tarts
• Mississippi Mud Pie
• No-Bake Lemon Cream Tart
• Old Fashion Fresh Apricot Pie
• Old Time Chess Pie
• Old-Fashion Apple Pie
• Old-Fashion Blueberry Pie
• Old-Fashion Fruit Tart
• Old-Fashion Pecan Pie
• Old-Fashion Strawberry-Rhubarb Pie
• Old-Fashioned English Custard Tart
• Oven Fried Apple Pies
• Peach Custard Pie
• Pear and Almond Cream Tart
• Pear and Almond Tart
• Pear Praline Pie
• Pear Tarte Tatin
• Pecan Streusel Apricot Pie
• Plum Galette
• Plum Pie Augusto
• Puff Pastry Apple Tart
• Raspberry Sour Cream Tart
• Recipe for Cookie Crumb Crust
• Rum Raisin Apple Pie
• Rustic Chocolate Raspberry Heart Tart
• Scrumptious Strawberry Tart
• Shoofly Pie
• Sour Cream Raisin Pie
• Southern Fried Fruit Pies
• Spiced Peach Galettes
• Strawberry Almond Chocolate Tart
• Strawberry Hazelnut Tart
• Strawberry S’More Tart
• Summer Cherry Pie
• Summer Tart
• Sweet Potato Pie
• Very Lemon Pie
• Vinegar Pie
• Walnut Chocolate Chip Pie
• Walnut Fudge Pie
• White Chocolate and Blueberry Tart
• Worlds Best Apple Pie

KAIJU SUSHI (a dessert)

1. Always boil pasta in boiling SALTED water. Ever had a dish where you forgot to salt it before cooking it, and no matter how much seasoning you did post saute/sear, it still sort of tasted bland on the inside? Same goes for pasta. Your sauce could be fuckin on point, but if you don’t salt dat pasta water, ya fugged, bruh. 
2. Always have your sauce ready BEFORE the pasta. Pestos, emulsified butter sauces, bolognese sauces, they should be in their respective sauce pans, heated and ready to go (unless we’re takin pesto or carbonarashit, as those go bad with heat). The worst thing you could do is fuck up and overcook your delicious pasta bc you were too busy making or finishing up your sauce. 
3. Always TASTE your pasta. I don’t care if the package says it’s ready in 1 minute or an hour, taste your pasta from the boiling water at least 2 minutes in, and every 2 minutes after that. Al dente’s usually the way to go, but you’ll never know when to take it out if you’re not constantly tasting. 
4. DO NOT strain your pasta, wasting your pasta water and allowing your pasta to cool. Use tongs to take pasta straight up form the boiling water (don’t dry it, nerds) and throw it in your sauce. A little pasta water gets in? no probs, and I’ll tell you why. 
5. If your sauce is reducing too much, or it’s too tight, add pasta water. It’s salted and hot and ready to go, it won’t dilute the flavor at all, you’re golden duude. golden. 
6. Finish your pasta in the sauce, allow it to become homogenous, let the sauce stick to the pasta, BECOME ONE WITH THE PASTA BRUH. 
7. Add cheese last, because cheese get’s weird and fucked up in hot pans, so it’s best to throw that on right before you’re ready to eat that shit up. 
8. 4 oz is a normal serving size for pasta. If you don’t have a scale, that’s basically like the first pic above. If you hold the pasta like such, and the width of the bunch is a little smaller than an american quarter, then ur good 2 go bruh. 
9. Dry pastas are not better/worse than fresh pasta. They’re legit just made with different flours using different procedures. One isn’t ‘fancier’ than the other u pretentious buttrockets. 
10. PASTA IS NOT SCARY, IT’S DELICIOUS. These rules look tough, but honestly it’s not that bad bruh. I believe in u. 

• salt water for boiling (just salt some water, don’t fuckin travel to the beach in hopes of created the most bomb pasta ever)
• 1 bunch of pasta
• 2 bay leaves
• 1 sprig thyme
• cold butter (approximately 2/3 cups cut into small pads
• parmesan cheese to taste
• a shit ton of black pepper to taste

• Throw some pasta into some boiling water and do that thing where you constantly taste test the pasta to see if it’s ready. In the meantime, make ur sauce u lazy bumbum.
• Add a little boiling pasta water to a saute pan over low heat, and whisk/mix in the butter quickly till it’s creamy and emulsified. If it’s too thick, just whisk in a teeny bit of pasta water. Add 2 bay leaves and a sprig of thyme for aroma, remove when pasta’s ready. 
• Once the pasta’s ready to rock and roll, use tongs to scoop it up and place it in the sauce. Flip and mix using tongs. Add cheese and crack a lot of pepper. Add salt if it needs seasoning, add more pasta water if the sauce tightens.
• and bam, ya ready to roll. 

• 8 cups of apple cider
• 5 cinnamon sticks
• Honey + nutmeg to taste
• 1.5 cups of whiskey (or dark rum if you’re feeling piratey. Though the Queen doesn’t do rum.)

• Bring cider to boil in medium pot
• Add cinnamon sticks and nutmeg then simmer
• Remove from heat and mix in alcohol
• Stir in a tsp. of honey, add more to taste if needed
• Garnish with orange peel, cinnamon sticks, or cloves (optional)

Currently drinking: The best Butterbeer I have ever tasted.

ohsheglows.com

1. In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Now bring to a boil and stir in vanilla and spice. You can now transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry- just whisk the mixture really well with a wire whisk. Some of the mixture fell to the bottom of the cup, so blending it might help prevent this. Pour in espresso or coffee. Add on cinnamon or whip cream on top if desired.