“Special” Pot Pie
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<b>Book:</b> <i>My Vermont Table</i> by Gesine Bullock-Prado<br><br> <b>Chapter:</b> Stick Season <br><br> <b>Overall Score:</b> 13/12 (admittedly, I gave it a few bonus points) <br><br> <b>Recommended?</b> Technically (shh), this recipe is titled Spooky Pot Pie, but I just had to give it a more apt name for this post: Special Pot Pie. And special it is indeed. If you don’t mind a project, make this pot pie! Yes, you make the pie crust, filling, and even the thyme/lemon/cheddar cream sauce binder from scratch, but wow. I’ve actually made this pot pie five times. Every minute of time and ounce of heart I’ve put into making this pot pie has been so worth the effort when I’ve gotten to feast on it with people I love!
<br><br> What makes this recipe even more extra-special to me...
Chocolate-Toffee Meringue Cookies
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<br><br><b>Book: </b> <i>My Vermont Table </i> by Gesine Bullock-Prado <br><br>
<b>Chapter:</b> Winter<br><br>
<b>Overall Score:</b> 9/12<br><br>
<b>Recommended?</b> I’ve seen a lot of recipes touted as “brownie” cookies, but none of them quite capture that quintessential crackly brownie crust the way these do. These cookies <i>literally</i> shine! Don’t worry about the fact that they’re from the Winter chapter. Make them in any (every!) season. When your heart can’t decide whether you want a cookie or a brownie, get the best of both worlds by making these. <br>