Baking and family history are two of my most favorite things so I’m elated today to combine the two with this delicious pumpkin pie recipe, made in my husband’s late great aunt Louise’s pumpkin pie dish. It’s so seasonal and so simple you’ll love it. The men in my life wouldn’t even let it cool before they dove in; the (homemade, anything else is just a sin) whipped cream was melting all over the top. I prefer it a little more room temp but either way, it’s pretty delicious. Here’s the recipe.
Beauty & The Butcher Pumpkin Pie
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 can organic pumpkin (make sure you get plain pumpkin not pumpkin pie mix that has all kinds of seasonings already in it)
1 can evaporated milk
1 unbaked pie crust
Whipped cream (I’d say OPTIONAL but it’s really not, what’s pumpkin pie without FRESH whipped cream?!)
Beat eggs in large bowl. Stir in pumpkin, sugar, and spices. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; then bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours (or two minutes in my house) Serve immediately or refrigerate. Top with whipped cream before devouring…er, serving.
Who says cranberry sauce is just for turkey? It can be a great companion for all sorts of meals and mixed with a little mayonnaise is the most delicious (and ingenious I might add) spread for sandwiches. Here’s an easy recipe that will make you never return to the dreaded “cran in a can” again!
Cranberry Citrus Sauce
2 cups cranberries
Juice and chopped zest of 1 orange
1/4 cup Port, sherry, or other sweet wine
1/2 cup sugar, (or more, I usually end up using closer to a cup because if the tartness)
1 teaspoon cinnamon
1 tablespoon cornstarch
In a saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender and start to burst, stirring occasionally and smushing berries. In a small cup make a slurry with 1 tb cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary. Cool before serving and enjoy! Also this can be made ahead of time and is good in the fridge for several days!
I’ve been away for a while and decided what better way to welcome myself back to the blog scene using my favorite mug with coffee and a cupcake! (the breakfast of champions of course) normally I wouldn’t suggest having a cupcake for breakfast, and truth be told I I usually don’t even drink coffee in the morning, but this is no ordinary cupcake. This is a yum yum cupcake. Last night we went to our local monthly food truck bazaar and after sampling such delicacies as Vietnamese pork buns, fish and chips, Korean BBQ tacos, and truffle fries we ended our evening with my most favorite truck of all, the yum yum cupcake truck. And of course I was too full to eat my “balled of el churro” cupcake, a cinnamon cake, filled with Dulce de Leche sour cream filling, dipped in cinnamon and sugar and topped with a rich mascarpone buttercream. So what better way to savor it then with a strong cup of Starbuck’s French roast with the beautiful fall light streaming in, my lovely Pyrex collection in the background, and my puppy at my feet. It’s going to be a good day! Tonight I’m making shepherds pie at the hubby’s request, stay tuned!
nothing like a warm, comforting bowl of oatmeal to start your day off right! I like to use steel cut oats, they are whole grain groats (the inner portion of the oat kernel) which have been cut into pieces and are the healthiest of the oat variety. Cook with water or almond milk and throw in a pinch of brown sugar or honey, some golden raisins, cinnamon, and my new crack, trader Joe’s honey roasted sliced almonds! Get your day started right!
Figs are in season! An underrated fruit, I feel the fig is. (That was sort of Yoda-like huh?) I created a delicious little fig “purse”, if you will, with only FIVE ingredients! So go to your local farmers market or grocery store and pick up some figs! This dessert is simple, easy, relatively healthy, and sure beats your run of the mill fig newton! Here’s the recipe…
Apx 12 large figs (mission or brown turkey but I prefer brown turkey it’s sweeter and more tender)
1 roll of store bought pie crust (you could make your own but seriously why?atleast not for this recipe)
Preheat oven to 400. Cut pie crust into small squares and sprinkle each square with a pinch of brown sugar and cinnamon. Place a fig on each square and wrap dough around securing it tightly around fig and leaving stem exposed. Place in baking dish/sheet and bake until golden brown, apx 10-12 minutes. Drizzle with a little honey and voila! I’m sure some vanilla ice cream on the side certainly wouldn’t hurt. Enjoy!