LEMON MERINGUE ICE CREAM PIE + NEWS.

The Sprouted Kitchen by Sara Forte, photographed by Hugh Forte. Hopefully hardcover, matte paper, intriguing images, produce focused, approachable recipes... a book. We're creating one. Exciting and petrifying, right?

I left my big-girl-career-job last March, knowing that it was not my future. I enjoyed the work and the people, but despite the pragmatist in me, I had a hope that maybe I could take a chance at doing what I actually enjoyed. Hugh motivated me to take the leap, and a lot has happened between then and now. Who knew that months later, the opportunity to write a book would find it's way into my inbox? Long story short, there have been months of emails with Ten Speed Press, lots of questions and me seeking advice from a couple people I respect who have published cookbooks of their own.

I love to eat, I find it gratifying to experiment and end up with something good every so often. I believe in encouraging people to eat well by providing practical tools/recipes to fill their bodies with good things (that may include a bit of ice cream pie) and most importantly, to end up at a table, spending time with each other, because eating is an experience and we all need to be fed. This blog has given me space to do that, and I want to be better; I want to keep learning, and to learn more you must be challenged. Through your kind comments telling me that you made something on here and liked it (which p.s., makes my day), or that you enjoyed the pictures, or resonate with something I wrote, I have been inspired and fulfilled. So, even though I didn't think the opportunity to write a book would come about as quickly as it did, and I may not be completely ready for the task, I needed to say yes. We are beyond excited, but because you people are my trusted internet friends, I am scared and intimidated to enter a market that is inundated with so much incredible work.

I am off to a bit of a slow start, but I am at a grocery store or farm stand every other day, so we're on our way. Hugh is my live in taste tester, and so far hasn't complained about the four dozen carrot date muffins I made before I felt the recipe was just right. It's been fun to brainstorm the feeling we want this book to evoke - to dream together.

So I made this lemon meringue ice cream pie in honor of the big news. I love the different layers of flavor and texture here; crunchy to creamy to tangy to pillowy golden meringue. It may not be ice cream weather where you are, but trust me, it doesn't matter. A slice of pie and a thanks to all of you for making our corner of the internet a place to dream big.

LEMON MERINGUE ICE CREAM PIE IN TOASTED PECAN CRUST

Serves 8

Slightly adapted from Jamie's Restaurant in Florida via Bon Appetit

There are a few softening and freezing steps, but overall, this is a very easy pie. If you were in a pinch, store bought lemon curd will work in the layers here. The homemade version can be made ahead of time.

See our Lemon Curd recipe here

Crust//

1 1/2 Cups Finely Chopped Pecans

1/4 Cup Evaporated Cane Juice/Sugar

1/4 Cup Unsalted Butter, melted

3 Cup Good Quality, Vanilla Bean Ice Cream

Meringue//

3 Large Egg Whites
Pinch of Cream of Tartar
6 Tbsp. Cane Sugar

5 Tablespoons Evaporated Cane Juice/Sugar

1. Make the curd according to instructions and chill for a few hours to firm up.

2. Preheat oven to 400'. Mix the pecans, sugar and butter together until moistened. Press the pecan mixture on the bottom and up the sides of a 9'' diameter glass pie dish, the mixture will be crumbly. Bake until the crust is slightly toasted, about 12 minutes. The crust will have slipped down the sides, use the back of a spoon to press it back in to place. Cool and then freeze the crust for 30 minutes.

3. Dollop 1 1/2 Cups of the softened ice cream over the crust, and spread into an even layer. Spread lemon curd over the ice cream and freeze until firm. About 1 1/2 hours. Dollop the remaining ice cream over the lemon curd, and freeze again. You can do this in advance and finish it with meringue when ready to serve.

4. Preheat oven to 500'. To make the meringue, beat the egg whites with an electric mixer until frothy, add the pinch of cream of tartar and gradually add the sugar while mixer is running. Beat until stiff peaks form. Spread the meringue on top of the pie in an even layer. Place the pie in the oven until meringue is golden in spots, about 3-4 minutes. You could use a butane torch as an alternative if you own one. Cut and serve immediately.

PEACH + BLACKBERRY CRUMBLE

Our pastor is requiring us to write promises to each other for the wedding, and read them aloud. It's just part of his program, it's not an option, and I do agree with the reason that it personalizes the ceremony. I enjoy writing personal things, but the thought of speaking in front of 138 people, a paragraph that will relay my commitment, gratitude and humbleness towards marrying a man I am wholeheartedly crazy about, is a bit daunting. I've been brainstorming, and am taking note of every emotion that passes in these next few weeks. We just found a place to live recently, Hugh is moving in next Tuesday, and there is a warmness I feel in anticipation of having a home with him. It will be our place - a place we get to wake up, drink coffee, read books, work together, tell secrets, enjoy friends, stay up late watching movies and all else that fills our days. Sure, we don't exactly own any furniture at this moment, but I'm actually excited to eat canned soup on the floor while we don't have a table, a stocked kitchen, or unwrapped pots and pans. Isn't that all part of the endearing cliche of being a newlywed? My point is that just as a school is a place you learn or a hospital is a place you get well, a home is a place you love and I CAN'T wait. We won't be in this place forever, but the intangible parts of building a 'home' begin now.

So cheers to home; the occasion calls for a treat like this. The perfect combination of ingredients as we transition from the end of summer towards the beginning of fall. It's something perfect to share, and regardless of where you live, a crumble tastes just as wonderful on the floor of a new apartment as it would on a pretty kitchen table.

PEACH + BLACKBERRY CRUMBLE // Makes 6 Small Ramekins, 4 Large, or 8x8 pan

You could use more or less honey depending on the sweetness of your fruit. I got the tail end of these summer fruits, so I found this measurement to be a perfect compliment to their sweetness. There is flexibility in this recipe - you can use any citrus juice for the orange, your nut of choice, or another flour you have on hand. This could easily be a vegan crumble by substituting the one egg white for a bit of flaxseed meal, and topping it with a non-dairy frozen treat.

3 Peaches (about 1 lb.)

2 Cups Blackberries

1 Tbsp. Fresh Orange Juice

2 Tbsp. Fresh Thyme Leaves

2 Tbsp. Whole Wheat Flour

1/3 Cup Honey

3/4 Cup Oats

1/2 Cup Whole Wheat Flour

1/3 Cup Chopped Pecans

1 tsp. Sea Salt

1 tsp. Cinnamon

1/2 Cup Muscavado or Natural Cane Sugar

3.6 oz./ 1/3 Cup Unrefined Coconut Oil, warmed to a liquid

1 tsp. Real Vanilla Extract

1 Egg White

Vanilla Bean Ice Cream/Gelato for serving

Oven to 375'

1. Wash and dry fruit. Cut peaches into 1'' chunks and place in a bowl, add the blackberries as they are. Toss the fruit with the fresh orange juice and thyme leaves. Sprinkle the whole wheat flour and honey over the fruit, and toss gently. If the mixture looks fairly wet, depending on the ripeness of your fruit, add a bit more flour.

2. Fill the ramekins or pan about 80% full of the fruit mixture. Set aside.

3. In another bowl, combine the oats, whole wheat flour, muscavado/natural cane sugar, pecans, salt, cinnamon and mix. Add the coconut oil, vanilla, and egg white and combine into the dry ingredients. It should resemble a loose, crumbly dough. Distribute evenly between the ramekins, or on top of the 8x8 pan.

4. Place the ramekins on a cookie sheet, and set on the middle rack of the oven. Bake for 20 minutes until the top is golden and a bit of fruit juice is bubbling up the side. I like the fruit to stay a bit firm, if you like it soft, give it another 5-10.

CHOCOLATE CHIP OATMEAL COOKIES WITH CHERRIES + PECANS

I'm fresh off a girls road trip to Napa, California. We stayed at a wonderful hotel in Calistoga called Solage, rode bikes to local wineries, ate, laughed and participated in a self led water aerobics class. We think we're so funny, the lounging pool folk may attest otherwise. We enjoyed a personal tour and tasting at Kelly Fleming's vineyard, and chatted around her big farmhouse table. I get so inspired when I watch people pursue what they love. It is absolutely gorgeous up there. As a Southern California girl, I am awe struck by the landscape that is a mere 8 hours north.

My kitchen has been quiet the past few days, so we're sharing a recipe we had posted on The Kitchn earlier this week. Tara at Seven Spoons posted a version of this recipe quite a ways back, and her images haven't left my mind since. I knew that when I next committed to make a decadent, buttery, serious business cookie, this would be the one. Her post was about a year ago, which goes to show I don't have the self control to make 'serious business' cookies very often. They certainly met my expectations. After a year of thinking about them, they materialized into the soft centered, slightly crisp exterior I had hoped they'd be.

CHOCOLATE CHIP OATMEAL COOKIES WITH CHERRIES + PECANS// Makes 24 cookies

Adapted from Cooks Illustrated

If you like a salty bite to your sweets, I would suggest giving them a sprinkle of sea salt just before you put them in the oven. Pairs perfectly with cold milk or some vanilla bean ice cream.

1 1/3 cup unbleached all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup old-fashioned rolled oats
1 cup pecans, toasted and chopped
1/2 cup dried cherries, chopped coarse
5 ounces bittersweet chocolate, chopped into small pieces OR chocolate chips

3/4 cup unsalted butter, softened but still cool
1/2 cup cane sugar
1/2 cup muscavado/ light brown sugar
1 extra large egg
1 egg yolk
1 tsp vanilla extract

Preheat oven to 350°F (175°C)

Use parchment paper or a silpat* to line several standard baking sheets and set aside.

In a bowl, sift together the flours, baking powder, baking soda and salt. Set aside.

In another bowl combine the oats, pecans, dried cherries and chocolate.

In the bowl of a stand mixer or with a whisk and a strong arm, cream together the butter and sugars on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, egg yolk and vanilla, and beat until incorporated.

With the mixer down to low, add the flour mixture to the bowl until just combined. Finally incorporate the oats, nuts, fruit and chocolate. Do not overmix. Let the mixture chill for 30 minutes in the fridge.

Roll these portions lightly between your hands in about 3 Tbsp. size portions, then place on each baking sheet, spaced evenly. Wet your hands and lightly press the dough to a 1-inch thickness. Bake the cookies, two trays at a time, in a preheated oven for 9-10 minutes. They should appear slightly undercooked, just let them cool completely.

Remove from the oven and cool on the baking sheets for 5 minutes before transferring to a wire rack.

* You can find a silpat at Bed Bath and Beyond or Amazon. They keep the bottoms on cookies or biscuits from burning, while also creating a non-stick surface. They come in a few sizes, so be sure it fits the measurements of your cookie sheet!