Bourbon Pumpkin Meringue Pie

Please excuse the mediocre Iphone picture of an otherwise beautiful pie, if I do say so myself…

I’m a little late in getting this post up, as I have been totally preoccupied with the small human that is growing in my belly, but I am indeed baking pies for Thanksgiving this year, and I’ve got you covered. To order, please email me at rachel@rachelgoing.com with the subject line “Thanksgiving Pie”, by noon on Sunday November 18th. Pick up will be in North Park on Tuesday November 20 or Wednesday November 21.  9″ deep dish pie flavors and prices are as follows: Continue Reading

photo courtesy of Melissa Biador

How to bake a pie, that is. In this hands-on pie class Sunday, May 20, you will learn how to make a strawberry -rhubarb pie from start to finish. The class is $75 and you will get to take home your whole pie, and enough of your own handmade pie dough to make another pie. To sign up, email me at rachel@rachelgoing.com. Space is very limited!

The Details:
WHO: you, me, and a few other people
WHAT: Strawberry Rhubarb Pie!!!
WHERE: North Park, … Continue Reading

Apple Pies

Hey! I’m baking pies and taking names people. Let me do the dirty work for you this Thanksgiving. 9″ deep dish pies (baked in a wood fired oven) in the following flavors are  available for pre-order:

Organic Apple…$20

Organic Apple-Cranberry Crumb…$20

Bourbon Pumpkin…$20

Maple Pecan…$25

All pies are also available  Gluten Free!!!

GF Organic Apple…$28

GF Organic Apple- Cranberry with Oat Streusel…$25

GF Pumpkin….$25

GF Maple Pecan…$33

Pick up days are Tuesday November 22 and Wednesday November 23 in the North Park area of San Diego. Delivery is available … Continue Reading

Jammin'

I’ve been really avoiding sitting down to write this, because, well…I don’t know? I’m not a writer? As much as I want to share all the great stuff I cook and bake at home, sometimes actually writing it up feels like I’m back in high school and I have an essay due. Then other times, it’s effortless. Today is not one of those days, so forgive me for my lack of wit, but I’ll make it up to you by providing you with a recipe for, dare I say it? The most delicious thing that happened to toast since butter. Trust me.
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Quarter inch of butter completely optional, but highly recommended.

I’ve decided to be honest with you and just admit, right off the bat, that this is indeed a cake. It just happens to be baked in a loaf pan, which makes it look like bread, and makes me feel a lot better about spreading an unnecessary amount of butter on  each slice, and eating it for breakfast.

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