3 pies in 4 hours

Thanksgiving has come and gone and I realize that I might be a little late in posting this but I wanted to share what I made for Thanksgiving dinner. My task this year was to bring dessert and I had settled on two pumpkin pies and my favorite apple pie. I thought I had found the pumpkin pie recipe I wanted to use a few weeks ago but I wasn't completely happy with what I had so I finally decided on using the recipe from the most obvious source: the recipe from the can of pumpkin!

I used my favorite recipe for the crust (see it here). I left it in the fridge for about 10 to 15 minutes which made it easier to work with. I discovered half way into making the crust that I was out of butter. I could have sworn that I had another four sticks in the fridge but I must bake too often.

Here is the recipe I followed for the pumpkin pie:

Libby's Famous Pumpkin Pie

Ingredients:

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz) Libby's Pure Pumpkin
1 can (15 fl oz) Nestle Carnation Evaporated Milk
1 unbaked 9 inch pie shell

Preheat oven to 425 degrees Farenheit. Mix sugar, cinnamon, salt, ginger, and cloves in a bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Now, if you want, you can add a fun leaf cut out crust. I made another pie crust, rolled it out, and cut-out several different types of leaves using small leaf cookie cutters. I placed the leaves on a cookie sheet and set it in the fridge for about 10 minutes. Then I beat one egg with about a 1/2 cup of half and half (you can also use heavy cream) and brushed the pie crust with theegg wash. I took the leaves and pressed them onto the crust and then brushed them with the egg wash. I recommend doing this before you add the filling; I dropped a few and did my best to wipe off the filling. It wasn't too horrible but it's easier to do the crust first.

I really enjoyed making these pies and having the chance to get a little more creative with my pie crust. I was also really pleased with how the pumpkin pie tasted. I normally avoid eating pumpkin pie; the custardy texture of most pies just isn't my favorite. But these turned out really great and had a much different texture to them. I am not sure what the technical baking term is for that but I would say that they had more substance.

I hope everyone had a great Thanksgiving! Next up: Christmas cookies! Can't wait!

Poppy Seed Muffins

I love to bake for Ryan. I may have said this before but it's worth saying again. He is my favorite person to bake for. I love making him things he's asked for or surprising him with something new. And he is a great test subject; he graciously advises when something doesn't work and of course makes sure I know when he loves something. Even when I have epic fails he is always there encouraging me and helping me talk out what changes I want to try next time.

A few days ago Ryan suggested I try making poppy seed muffins. He even found a recipe to try so how could I refuse? He found it online at Betty Crocker. We finally had time last night and while we are still learning to work with each other in the kitchen the muffins were neither burnt or under baked so I consider our endeavour a success. He even came prepared: He had already read through some of the reviews and had ideas on how to make our own changes.

We decided to double the recipe. At some point, one of us added too much baking soda or the other added too much baking powder. Meh, oh well. It happens to me a little more often than I'd like to admit. But, we decided to roll with it. Tip of the day: Roll with it. You never know what awesome discoveries your mistakes will lead you too. And besides, life is too short to cry over spilled milk. Or over-measured baking soda.

The recipe was really simple. We were able to mix it all in a bowl. I enjoyed not needing my stand mixer for this one. We also skipped adding almonds to the top, of which neither of us are fans so it was a legit omission. And since we skipped the almonds we also didn't sprinkle the tops with sugar. I tend to skip that part of a recipe anyways. I'm sure the sugar would add a nice crunch to the topping but it really isn't needed.

I think these turned out awesome. My mom had given me jumbo baking cups since they didn't fit in her muffin pan. They fit perfectly in mine and with the doubled recipe we had just the right amount of batter to fill each cup. The muffins rose quite a bit and I think that had to do with our overmeasurement but the texture was fine. Ryan said they set up very well today and of course I forgot to pack one in my lunch. I can definitely see why people add lemon to these; the flavor blends so well with the almond and poppy seed. Ryan is a purest and prefers his poppy seed muffins lemon-less. But I do think it will be fun to try different combinations with the recipe. I'll have to let you know how that goes.

I also love that this is another at-home recipe for something we normally purchase. Any time I can bake something versus buying it from store is a huge budget saver for me. I can't wait to make these again. Maybe for a snowy Saturday morning sometime this winter?

Happy Baking!

Thanksgiving baking

Ah, the feast of thanks is upon us. And so is my favorite baking season of the year. This week is my busiest baking week of season and I have it all planned out. Not only will I be baking three pies for Thanksgiving (and of course my family favorite cheesy potatoes) but I will also be spending the weekend heralding in the Christmas season with a cookie baking session. I am so excited!

But first, Thanksgiving pie. My husband and I will be spending Thanksgiving with his family and I will be bringing dessert. Go figure, right? I have chosen to do two different pies this year. I got lucky on the pumpkin pie recipe because it yields two pies. Of course it came from Martha Stewart (I think I need to broaden my recipe sources. Eh, I'll get there). I will also be making my favorite apple pie, Apple Crumb Pie, which I made earlier this year.

I'm actually not a huge fan of pumpkin pie. However, there are some non-traditional options you can try if you're feeling adventurous. For example, pumpkin chocolate chip cookies. I made a batch of these earlier this month. Ryan had been asking for cookies and my mom chimed in with a request for something chocolatey. I really wanted to try something with pumpkin so this worked for all three of us. The recipe is found here and originally calls for a chocolate drizzle. I wasn't feeling up to the challenge of rigging a double boiler so I just added the chocolate chips right into the batter. A revision that saved time and still tastes good = success!

These turned out a bit more cakey than I like but they seemed to be a hit. I will have to have an experiment in texture one of these days. The trick I believe is in the amount of leavener you use. My domestic goddess mentor, Liz, has some knowledge on this that I have heard before but have not yet fully retained. I feel a lesson on baking soda versus baking powder is due. And I think I might add a little more pumpkin pie spice. I like my pumpkin desserts to have a bit more kick than these turned out to have. So an experiment in spices should be in the works soon, too.

I hope to hear all the great baking stories that I am sure will happen this week. Get in that kitchen, enjoy the time you have, work with your hands, and give thanks for the blessings our wonderful God has given us!

Happy Thanksgiving!

And Happy Baking!

A cook, a baker, and one yummy meal

Earlier this year I made cupcakes for my friend Michelle's birthday. I had mentioned to her that I love baking as much as she loved cooking and we both agreed that sometime in the future we should prepare a wonderful meal together. A few weeks ago our collaboration dreams became a reality. It was so much fun! We spent all day Friday planning and shopping and got together Sunday to prepare our meal.

On our planning day, we brought together recipe books and online links and compared notes on what we liked and didn't like from each recipe. We mixed and match different recipes from various cookbooks, both of us curious to see if our crazy combinations would work. We would have to wait for Sunday and just roll with it. Once our list was finalized we headed out to go shopping. I love shopping with Michelle. We made a great tag team. Plus, she didn't judge me for wanting to stop at Cost Plus World Market (sorry, Husband, I know it's crazy to force you to shop with me in those stores). Actually, it was Michelle's idea so in that way we are perfect for each other.

Our goal for this dinner was to make something simple and very Fall time appropriate but to also play with flavors we have never put together before. Here is what we made:

First Course
Homemade French Bread
Butternut Squash Bisque

Second Course
Roasted Herb Chicken with Hot Toddy Glaze (one of our gamble combinations!)
Apple-Cream and Brie Mashed Potatoes (another one that made us curious)
Broccoli Gremolata
To drink, Spiced Cider from Trader Joe's

Third Course
Snickerdoodle Cheesecake with Cinnamon Whipped Cream

What a meal! I was so excited about this menu. I couldn't wait for Sunday and to get started in the kitchen. I got the table set the day before and did my best to kid-proof the house. That meant all my candles were put up and away. I missed the air freshner which Michelle's youngest tried to eat but her husband caught him in time!

I made the bread and cheesecake in advance on Sunday so that the oven would be available for the chicken. The bread is a recipe Ryan found and it has become a fast favorite in our house. I will have to post about that one later to give it the justice it deserves. The cheesecake was simple and easy to make. I found it in a magazine at Michelle's and then lost the copy I purchased but thankfully I found it online. If anyone has family that loves snickerdoodle cookies this cheesecake is a fun, and delicious, variation.

Michelle arrived later and we got started immediately. I was pleasantly surprised at how easy it was to be in the kitchen with her. There was a flow to our work together. We sort of rotated around each other without really getting in the other's way. Other than the bread and dessert I made earlier we both had a part in every single dish. The smells coming from the kitchen were unbelievable. The only hiccup was the chicken. Once everything was prepared we realized the chicken didn't cook all the way through. Oh, well, cook and learn I guess. We allowed the chicken to fully cook and Ryan did the honors cutting into it. Finally, our meal was ready to enjoy.

The table was beautiful. Michelle brought pumpkin shaped soup bowls and they added the right pop of color to my white servingware. We have had the Habigs over for dinner before when their oldest (Heidi) was about a year old. She is now over two and their baby boy (Hank) is a year and a half. I have never had such a pleasant meal with friends. The kids were a hoot and a half. We talked about everything, from Heidi's love of broccoli to politics to Ryan's internships. Hank entertained us with all the new words he is learning.

It was an amazing meal, both in food and company. Of course, picture taking was for the most part forgotten. We were enjoying ourselves too much! I will definitely share some of our recipes in the future since many that we tried are being added to my favorites list.

I hope everyone enjoys this time year, gathering together and giving thanks for the blessings God has given us. I am so blessed to have a friend who loves to cook and who I love to cook with. Thank you, Michelle, for hanging out with me, for being so easy to talk to, and for cooking with me.

Happy Baking!

Easy Batter Cobbler

Well, my search continues for pumpkin recipes and I have found a few that I am excited to try. I am going through each one to make sure that I not only have or can easily get all the ingredients but also that the recipe doesn't ask for anything outside my skill level. So, a few weekends ago (while I was still doing my research), I felt like the weather called for baking and I answered with an easy batter cobbler.

I have made this recipe many times over the past few years but never shared it here. It was a lucky find on allrecipes.com. It is called Easy Batter Fruit Cobbler and it is, as the name says, really easy and very versatile. The ingredients are always in my pantry, with special thanks to my grandma who makes sure that I can an extra can of home preserved peaches so that I can make this whenever I like. The recipe really can used with any fruit but I prefer peaches. Ryan's favorite is blackberry which is a delicious (and cheaper if you pick them yourself) option. I really want to see what this is like with bananas, like a variation on bananas foster. You can use any fruit that suits your fancy which means you can make this at any time of year with whatever is in season!

One of the coolest elements of this recipe is that a half stick of butter is added to the pie pan and melted in the oven as it pre-heats. Once melted, the batter is poured in the middle of the plate and the butter creates this amazing thin crust. I next add the fruit around the whole plate. When using peaches, I like to sprinkle the batter with a little nutmeg. Cinnamon is my spice of choice when using blackberries but both work well together.

The whole thing takes about 50 minutes to bake. The clean up is so easy (you don't need an electric mixer). Once golden and bubbly, it's ready! We love this Tillamook's Vanilla Bean ice cream. Serve and enjoy!

Happy Baking!

Back to baking

Wow, I can't believe I spent the whole Summer season not blogging! That's not to say I didn't bake at all; I baked like crazy this summer. Chocolate chip cookies, almond cake, many, many loafs of banana bread, and a successful experiment in transforming my Pumkpin Ginger Bundt into a bread loaf.

But, now that we have come to Fall (and the start of my favorite three months of the year), I feel like it is time to get back on the blog. It is my goal this Fall to experiment as much as I can with one ingredient (Almost Iron Chef style but not as intense). The ingredient of choice for this season: Pumpkin! Ah, I am so excited!

To introduce our home to the start of Fall I made what I think is my absolute favorite thing I have ever baked: Pumpkin Ginger Bundt. The desire to bake came to me late in the evening a weekend ago and so I followed my whim and whipped this up. The only issue this time was that I was still in search of a great vanilla glaze. My secondary goal this Fall was to find a vanilla glaze recipe worthy to be paired with my favorite cake and I think Martha Stewart once again came through with a winning recipe (see it here). The trick: sifting the powdered sugar. Whodda thunk?! The texture was ten times better than any other glaze recipe I have tried.

This brings me to my second trick: let the cake cool completely before adding any glaze or icing! I figure that this is a standard Baking 101 tip but I could hardly resist taking a slice once the cake was out of the oven (and I challenge anyone to resist this cake once you smell it). The glaze was not pretty but the whole thing tasted oh-so-good! I can't wait to make this again when I have time to let it completely cool.

I hope everyone is enjoying the start of Fall. Stayed tuned for my adventures with pumpkin!

Happy Baking!

Nutella Mug Cake

Well, it has been too long. I haven't blogged much lately but that does not mean I haven't been baking! I am currently on a banana bread kick. I've made banana bread about three times in the last month or so. I can't help it, it just tastes too good. What I do like is that I have had the chance to make this a few times and get the recipe perfected. I've added one cup of chocolate chips - Amazing addition. Ryan is a big fan. I feel like I have this one down, which is a good feeling. Often I just experiment so it's great to have a solid recipe in my baking arsenal.

One new thing I was able to try was sent to me by a co-worker. She sent me a recipe for Nutella Mug Cake and I was surprised at how simple it was. All the ingredients are mixed together in a coffee mug and then microwaved. I was slightly skeptic at first but I found this so easy and delicious that I actually want to cut this post short and go make some right now. So yummy!

I am not sure where she found it but I am glad it is now in my recipe book. She also sent me the day of her birthday with the recipe; I took the hint. I tried it at home first over the weekend. I felt like it had too much Nutella (I know, not possible right?) so the next time I added just a little less. I've made my adjustment in the recipe below. I am also really tempted to add chocolate chips to this just to give it that little bit of gooeyness.

Nutella Mug Cake


Ingredients
4 tablespoons self rising flour
4 tablespoons sugar
1 egg
3 tablespoons cocoa powder
2 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Mix all ingredients in a large coffee mug. I mean, really large. It definitely rises a lot so use a big mug. Whisk together until smooth. Microwave on high for 1 1/2 to 3 minutes. Top with whipped cream and enjoy!

This yields a very large portion. I could barely eat half of it when I made it at home. For my next go at it I am going to try dividing the recipe in two and putting it in ramekins. Something simple, quick, and delicious. I like those kinds of recipes!

Happy Baking!