The Rustic Pear » a collection of tasty recipes for any occasion

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lemonberry 03A summer lemon twist for trifle bowl dessert! lemonberry 01I used blueberries but you could do strawberry, raspberry…any berry that you like with a hint of lemon zip. Get creative and use mini mason jars and serve as individual desserts! lemonberry 04

Lemon Berry Trifle Dessert
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  1. 12-24 white cupcakes, I used a box mix
  2. lemon curd, I used store bought (Stonewall Kitchen)
  3. 2 cups heavy cream
  4. 1/4 cup powdered sugar
  5. 1 tsp vanilla
  6. 4 cups blueberries {or whichever berry your prefer}
  1. Bake cupcakes according to box mix instructions
  2. In mixer using the whisk attachment, beat cream, powdered sugar, vanilla until stiff peaks form
  3. Assemble the Trifle either in one big trifle bowl or mini mason jar for personalized dessert by alternating cupcakes crumbled, whipped cream, lemon curd, berries
  4. Cover and refrigerate until ready to serve
  1. Can be made ahead 24 hours.
Adapted from two peas & their pod
The Rustic Pear

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Well hello there summer! This poor neglected blog my last post said Merry Christmas, but I do have a reasonably good excuse this time. Shortly after the new year I was engaged and soon to be married in June! So now I’m establishing a home with a new husband-a new husband who is now my guinea pig and taste tester so I’m hoping to get some more recipes on the blog to share with all of you! I had been running not only this food blog but also my photo blog. I still am taking portrait pictures for people but in effort to neglect just one blog instead of two I shut down my photo-blog and am solely going to have this “Rustic Pear” as my creative outlet:)So ya just never know what might pop up her along with a few recipes! Hope you all are having a wonderful July! 


  • Mother Leman - Well Hello Summer to you too:) I am sure glad that husband of yours came along, because now his family gets to be your little guinea pigs too:) xoxoReplyCancel

This year a group of us got together and created a “Fellow Foodie” group–not sure that we have really named ourselves that, but that is exactly what we are, and when describing this group to people that is what I classify them as-part of my fellow foodies! The first get-to-gether was at Chef Karla’s and boy what a great time we had! IMG_8993eWe sat out under the big oak tree {no idea if its oak but it sounded good} with a picnic table that was adorable. IMG_8989eServed on china and ate everything grilled-even dessert! eIt was such a great time!


Tiff is a fellow foodie and after seeing her food post on instagram the other day I asked her to share it-here-with all of you! 


Truly honored to share something on your blog, Miranda. I’m definitely not a professional chef or professional anything {whatever Tiffany!} but I do enjoy doing things for “the experience” and adding a little fun to a day.

I hosted a little gathering of friends and decided to serve hot pretzels and cheese. Then I decided to make the pretzels. I’d recommend it if you have a little time. It’s quite fun. And aren’t they cute?IMG_6950


I used a bread machine recipe from Taste of Home. I’m sure there are tons of other recipes out there if you wish to knead the dough yourself. This just saved me time for things like sweeping my house 😉

You will need:

         1 cup plus 2 Tbs of water

         3 cups all-purpose flour

         3 Tbls brown sugar

         1-1/2 tsps active dry yeast

         2 quarts of water

         ½ cup baking soda

         course salt

In your bread machine, place a cup and 2 tablespoons of water, warmed in the microwave for about 30 seconds. Then add 3 cups of all-purpose flour, 3 tablespoons of brown sugar, and 1 and ½ teaspoons of yeast. 

Select your dough setting and let it do its magic! I added a tablespoon of flour about 5 minutes into the cycle since I thought it looked like it needed it.

When the cycle is complete, place the dough on a lightly floured surface. It will be VERY sticky. I was alarmed at first by this (and may or may not have deemed it a flop). But don’t panic. That is normal. Don’t be afraid to cover your hands in flour to pull out all the dough. Add a little to the dough itself, if needed, to enable you to work with it. Don’t overdo, of course. 

Divide your dough into eight balls.

Roll each into a 20-in. rope with the palm of your hands. Then form into the pretzel shape. I found the best method is to form a U shape. Take the ends and twist them twice about a ¼ of the way up. Then all you have to do is bring them backwards on top of the U and you have a pretzel!IMG_2380


Now comes the fun part…. In a large saucepan, bring 8 cups of water and ½ cup of baking soda to a boil. Grab your handy iPhone timer and your pretzels. Drop your pretzels two at a time into the boiling water for about 10-15 seconds. It doesn’t have to be extremely accurate but that is a good time frame to aim for. Remove them with a slotted spoon onto paper towels. 

Place your pretzels on baking sheets. Bake them at 425 degrees for 8-10 minutes or until they are nice and golden brown.  Brush them lightly with water and sprinkle with course salt. Recipe makes 8 pretzels! 

ENJOY. With cheese, of course  :) 

Recipe courtesy of:


Wow, don’t those look amazing! Mmmm! Thanks Tiffany for being willing to share on The Rustic Pear! 


5It’s Thanksgiving Prep time… what are your preparing? Is the ENTIRE family coming to your house for days?? Check out these soft, chewy Pumpkin Spice Chocolate Chip cookies that are not only “easy as pie” but they are something you can make this week and stick in your freezer for when the hungry numblins come over. Oh and in case you are fretting they are actually easier than pie, quite easier.  

Pumpkin Chocolate Chip CookiesI have this really great friend {that lives a little to far away} but she makes amazing moist chewy cookies called “pudding cookies” and that is how I adapted this recipe. Instead of using vanilla or chocolate pudding mix I used the seasonal “Pumpkin Spice” that Jell-O has out this time of year. It gives just a hint of pumpkin and not an overwhelming taste. 

Pumpkin Spice Chocolate Chip Cookies
a chewy moist pudding cookie with just a hint of pumpkin spice.
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  1. 1 cup butter softened
  2. 1/4 cup white sugar
  3. 3/4 cup brown sugar
  4. 2 eggs
  5. 1 tsp. vanilla
  6. 1 tsp. baking soda
  7. 1/2 tsp. salt
  8. 2 1/4 cup flour
  9. 1 bag chocolate chips
  10. 3.5 oz pumpkin spice instant pudding
  1. Combine butter, sugars, vanilla, and pudding mix {not the ingredients for the pudding just the mix itself}
  2. Beat until fluffy
  3. Beat in the eggs
  4. In a separate bowl whisk the dry ingredients {baking soda, salt, flour} and gradually add in to butter mixture
  5. Fold in chocolate chips
  6. Bake @ 350 degrees for 9 minutes DO NOT OVER-BAKE, let the cookies continue baking for 1-2 minutes before putting them on cooling rack.
  7. And as Kara would say on her hand written recipe Enjoy! : )
Adapted from my bestest Kara
Adapted from my bestest Kara
The Rustic Pear