Monday, October 31, 2016

Pumpkin Pie

As a food blogger, I love discovering new recipes or through trial and error coming up with a kitchen masterpiece on my own. But sometimes the best recipes are staring you right in the face, as is the case with a classic pumpkin pie.

I've never loved any pumpkin pie recipe more than the one that sits ever so humbly on the side of the Libby's Pumpkin can. Top with whipped cream and sprinkle with a little cinnamon for the perfect bite of Fall.




-1 unbaked 9" graham cracker pie crust
-1 15oz can Libby's Pumpkin
-3/4 cup white sugar
-1/2 teaspoon salt
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground cloves
-2 eggs
-1 12oz can Carnation evaporated milk

1.Heat oven to 425.

2. Mix the sugar, salt, cinnamon, ginger, and cloves. In a large bowl, beat the eggs. Stir in the pumpkin and the sugar & spice mixture. Slowly mix in the evaporated milk.

3. Pour into the pie shell and bake for 15 minutes. Lower oven temperature to 350 and bake for 45 minutes. Allow to cool at least 2 hours. Keep leftovers refrigerated.

Sunday, October 30, 2016

Chocolate Chip Cookie Brownies

There are some things that just belong in pairs. Peanut butter & Jelly. Wine & Cheese. Chips & Salsa. And now I give you Chocolate Chip Cookies & Brownies.

No longer do you need to choose between these two favorite desserts. With a moist first layer of brownie and a top layer of golden brown chocolate chip cookie, you'll really want a glass of ice cold milk handy.



-1 stick of butter, room temperature
-1/2 cup white sugar
-1/4 cup dark brown sugar
-1 egg
-1/2 teaspoon vanilla
-1 cup + 2 tablespoons flour
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 cup of chocolate chips
-1 box brownie mix and the ingredients needed for the mix

1. Heat oven to 350.

2. In a medium bowl cream together both sugars and the butter. Add vanilla and egg and cream until smooth. Stir in all the flour, baking soda, and salt. Add the chocolate chips and stir to combine.

3. Prepare the brownies according to the instructions on the box. Pour brownie batter into 9x9 baking dish. Take the cookie dough an drop over batter in pieces until you've used all the dough. Bake for 40 minutes. Allow to cool for 10 minutes before cutting.


Source: Gimme Delicious Food

Tuesday, October 11, 2016

Apple Pie

Nothing says 'Fall' quite like a freshly baked apple pie.

Admittedly my childhood has turned me into an apple pie snob.  My mom's go-to recipe was from the Joy of Cooking and once you've tried this, no other pie comes close. I attribute this to slicing the apples thin, this doesn't use large chunky apple pieces. By slicing them thin, each forkful is a dense bite of layered apples perfectly covered in sweet and cinnamony goodness. The finishing touch on this is a family trick from a great-great-aunt, brush the top crust with milk for that mouth-watering golden brown finish.



  

-1 package Pillsbury refrigerated pie crust
-6 granny smith apples, peeled and sliced thin
-1/2 cup white sugar
-2/3 cup dark brown sugar
-1/8 teaspoon salt
-1 tablespoon cornstarch
-1/2 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1 tablespoon butter, cubed
-1/2 tablespoon milk
-cinnamon and sugar for topping

1. Heat the oven to 450 degrees. Line the bottom pie dish with the first pie crust. Trim the edges slightly for an even edge.

2. In a bowl, mix the apple slices, white sugar, and brown sugar. In a small bowl, mix the cornstarch, salt, cinnamon, and nutmeg then pour into apples and stir to combine. Dump into pie shell. Sprinkle the cubed butter over top the apples.

3. Top the pie with the top crust, seal and flute the edges, trim any that is too much excess. Lightly brush the top crust with the milk (as much as you need, you might not use the whole 1/2 tablespoon). Then take additional white sugar and cinnamon and generously sprinkle over the crust. Lastly, cut several vent holes.

4. Bake at 450 for 10 minutes. Then reduce heat to 350 and bake 40 minutes.


Source: Joy of Cooking


Monday, October 3, 2016

Pumpkin Chocolate Oatmeal Bites

"Wewease the secwet weapon!"

Unless you've the movie an An American Tail, you have no idea what I'm talking about. Long story short it's a cartoon mouse that pronounces "r's" as "w's".



But as we have entered October, I can't help of think of that phrase as we release the secret weapon of Fall: pumpkin!

As I strolled up the "not big enough for 2 shopping carts" aisle of my local Shop Rite I grabbed several cans of pumpkin in preparation for this Fall season, and now that it is universally acceptable to burn apple spice candles and cook with pumpkin, I present to you Pumpkin Chocolate Oatmeal Bites.

These are best as a snack with coffee or a little bite for breakfast. These aren't a rich, decadent dessert more of a light coffee treat. I added the cinnamon sugar mixture over top, you can leave it off but I felt without that they were tasting a little low on the sweet meter.


-2 cups old fashioned oats
-1/3 cup packed brown sugar
-1 1/2 teaspoons baking powder
-1 teaspoon pumpkin pie spice
-1/4 teaspoon salt
-1 egg white
-1 egg
-3/4 cup milk
-1/2 cup canned pumpkin
-1/2 teaspoon vanilla
-1/2 cup chocolate chips
-1 tablespoon sugar mixed with 1 teaspoon cinnamon

1. Heat the oven to 350 and grease a mini muffin tin.

2. Combine the oats, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.

3. In another bowl, whisk together the egg white, egg, pumpkin, milk, and vanilla. Add these wet ingredients to the dry ingredients and stir until combined. Stir in the chocolate chips.

4. Spoon into mini muffin tins, filling them to the top. Bake for 15 minutes.

Source: Emily Bites