You won’t believe how easy this galette is to make. And it makes for a perfect, elegant holiday dessert!

Working a 9-5 job (actually its more like 8-7 sometimes) and blogging full time can leave you with very little tv time. The only time I get to watch tv is at the gym or when I sacrifice sleep, which is what I did with Dexter.

I really like catching up on my shows when I’m working out since I totally get invested in them, which helps pass the time when I’m on the elliptical.

There’s one problem though.

I can’t freely cry when I’m watching my shows at the gym. And let me tell you – I am a crier. I bawl my eyes out in almost every episode of Grey’s and I’m a huge sucker for proposals. I even cried in a Kay Jeweler commercial. Oh and put on the ending of Armageddon. My eyes will be swollen.

Yeah it’s bad.

With that said, I should tell you that I was watching Nikita at the gym yesterday and had the toughest time holding back my tears. Shane West carried around a diamond ring to propose to Maggie Q but then of course he gets captured and the prison takes his ring away. But then Maggie Q does the extraction and tries to save him and while there’s gun fire and bullets flying everywhere, Shane West asks for the gun and when she asks why, he says, “To get your engagement ring!”

Mind you, he’s still in handcuffs.

It’s a completely unrealistic scene but all I wanted to do was cry.

I have chills just talking about it.

In other news, I now get to cross off galette on my bucket list.

This was the first time I made it and I couldn’t believe how easy it was to make! I used the pie crust from Trader Joe’s (at $1.50 a piece, how could I resist?!) and some frozen raspberries that I had lingering around. Once your pie crust is thawed and ready to go, this takes just 10 minutes to put together.

Once it’s out if the oven, you’ll have such a  flaky, buttery crust with a perfectly sweetened raspberry filling. Best of all, you can substitute your favorite kind of berry in this!

Today’s theme for Christmas Week is “Christmas Pies and Pastries”. Be sure to visit all the participating bloggers today to see what special dish they whipped up for you!

Now for the awesome giveaway!

Freund Container & Supply has generously donated $100 gift certificates for each #ChristmasWeek blogger to give away! Freund Container & Supply is the largest distributor of glass bottles, containers and wholesale packaging supplies online. Freund offers over 5000 items in stock every day, 98% same day shipping and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

This giveaway is for one $100 gift certificate to Freund Container & Supply, which will expire on March 31, 2013. The gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited.
Be sure to enter the giveaway through the rafflecopter below. Good luck!

a Rafflecopter giveaway

Freund Container & Supply is also offering all #ChristmasWeek blog readers 10% off purchases from now through March 31, 2013. Simply enter code JINGLEME10 to receive your discount!

Giveaway ends on Wednesday, December 12, 2012 at 9:00 p.m. Pacific time. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to both US and Canadian residents. However, due to current international shipping rates, Canadian winners will pay higher shipping costs for orders.

Disclosure: This giveaway is sponsored by Freund Container & Supply. #ChristmasWeek bloggers have not been compensated as part of this giveaway.

One year ago: Almond Poppy Seed Bread

Raspberry Galette (adapted from Comfort of Cooking):

Yields 4-6 servings

INGREDIENTS:

  • 1 pie crust, store-bought or homemade
  • 2 cups raspberries
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 tablespoon turbinado sugar
  • 1 large egg, beaten

DIRECTIONS:

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium bowl, combine raspberries, sugar and cornstarch.

Roll out pie crust and transfer to prepared baking sheet. Spread raspberry mixture evenly over the top, leaving a 1-inch border. Sprinkle with turbinado sugar.

Fold the border over the edge of the raspberries, covering the filling by about 1 inch. Brush the edge with beaten egg.

Place into oven and bake for 30-35 minutes, or until the crust is golden brown.

Let cool 5 minutes before serving.

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