10:10-13- Columbus Day Weekend Recap

{Friday}

home | pump | get Autumn from daycare | Price gets home | taco salad for dinner | Autumn bath & goes to bed | cleaning |  lounge and watch TV | bed early-ish @ 10.30

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{Saturday}

up @ 5.30 | go to Katz’s for bagels | Price makes bagel sandwiches | morning relax and hang out | Autumn sleeps in the K’tan so we all do an hr nap | go shopping at Kohl’s | Friendly’s for lunch | CVS | Autumn nap in the K’tan = we nap again | clean up | taco leftovers for dinner | Autumn gets a bath | watch NASCAR | bed @ 11.20

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{Sunday}

sleep in until 7.35!! (because Autumn was up in the middle of the night & the she slept w us!)|  watch NACAR race recaps | morning clean up | Autumn naps on Price | New England Dessert Showcase | fashion show work at the office | Price takes Autumn to the Dr = cold with a minor ear infection | get home | talk to mom |  long, long walk with Autumn | grocery store trip | get beer | chicken fajitas over a sweet potato for dinner | DVR catch up | lots of REVIT project work on the computer | bed late

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{Monday- Columbus Day}

get up early | computer work at home | make breakfast | Price went to work | Autumn took a long nap | work & conf call while she naps | quick show and change clothes | go into Boston to have lunch with Price | meet Price’s coworkers |  lunch at Joe’s | back home | go on a walk | left over fajitas for dinner | Autumn bath and bed | clean up scrapbooking stuff in basement | shower | DWTS | go to bed

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Classic Pumpkin Pie

Classic Pumpkin Pie

I believe my spirit animal is the Canadian Goose.

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They have this whole migration thing down. They are constantly seeking out warmer weather. I, like my brethren, love the warmer weather. I should craft my own plane to ride along side them so I can settle in with them in a prime spot. (Which reminds me of at Anna Paquin movie which makes me ball like a baby.)

Except I can’t do that because are assholes that crap everywhere and eww.

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Anyway, in some attempts to embrace in inevitable cold, I’m trying to enjoy every that the season has to offer. I enjoy the things like leaf peeping, pumpkin carving, baking up a storm, eating an unacceptable quantity of hot Apple Cider Donuts, and of course, apple picking.

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Basically making pie is a perfect fall activity. We have begun to clear the days/nights when keeping the oven on for 45-60 minutes for a pie was questionable. Like, how much more heat can I have in this house?! But now, the temps are pie perfect.

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And pumpkin is such a great pie. A perfect fall pie.

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One day I will make it completly from scratch but right now the only squashes in my oven are of the butternut, buttercup, acorn, and spaghetti. I have yet to roast up a sugar pumpkin but the problem with that is that canned pumpkin is so good. Just pop that sucker open and scoop it out. But, hmmm… I used to think that premade pie crusts were ah-maze, but now that I am making my own I have seen the light.

Until I get a sugar pumpkin to roast up, I will be whip up this canned classic. So while it isn’t exactly from scratch (my crust was homemade!!!) it was pretty dang good.

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Classic Pumpkin Pie

Makes 1 pie, 8 servings

Ingredients

  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 fl. oz.) evaporated milk
  • 1 unbaked 9-inch deep-dish pie shell

Process

  1. Preheat oven to 425 degrees.
  2. In a small bowl, combine the  sugar, cinnamon, salt, ginger, cloves, and nutmeg.
  3. Beat the eggs in a large bowl. Stir in pumpkin and vanilla extract.  Mix the sugar-spice mixture until completely combined. Gradually stir in evaporated milk.
  4. Pour the pie mixture into the crust line pie plate.
  5. Bake for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes more, or until a knife inserted near center comes out clean.
  6. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Slightly adapted from Libby’s

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10.3-5: Weekend Recap

{Friday}
Get Autumn from daycare | order Vietnamese food | Price gets home | get food | dinner | Autumn to bed | kitchen cleaning | fell asleep on sofa | pump | bed

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{Saturday}
Autumn woke up at 4 | back to bed at 5.30 | up at 7.30 | Autumn has breakfast | grocery shopping at Market Basket | Starbucks | pick up packages at my office | pumping | put away groceries | big house clean day- floors, bathroom, laundry, total gut clean out of refrigerator | make  HaHa’s Chicken for dinner | work on laptop for deadline | prep breakfast casserole | pump | bed at 11.30

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{Sunday}

up early | Make French Toast Casserole- shared w neighbors | take bath with Autumn | work while Autumn naps | make a big salad for our lunches | go to work for fashion show team work session | Autumn doesn’t nap, sleeps in car | talk to Emily | take Autumn on a walk | watch DVR’d NASCAR race|  have HaHa’s leftovers for dinner | Price gives Autumn a bath | Autumn to bed | re-org linen closet | Price cleans bathroom tub, new shower head | pump | fold laundry | bed

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Monday Munchies: Bakers Dozen Donuts- Raleigh, NC

As part of my Monday Munchies series, I will feature a different eatery for a review on the first and third Monday of every month. Hope you enjoy!

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I’ve been trying to think of fun, simple ways of changing things up for the wedding, so I’ve been thinking we can ditch the cake and just enjoy some other sweets.  Maybe pies? Maybe cookies? Maybe Donuts?

Man, I love donuts! So it comes as no surprise that I turned to Yelp to track down some great donuts while we were in Raleigh.

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Reviews turned us to Baker’s Dozen Donuts. So we headed over there one morning to satisfy our donut cravings.

As we pulled into a shopping center and up to the simple storefront that is identified with a large sign simply stating “DONUTS”, I saw someone walking out with large boxes of donuts. A sure sign that people love donuts from here.

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They have 2 kinds of donuts- a yeast donut and a cake donut. Both equally good. I didn’t find their donuts to be very large which was refreshing as I’ve been to shops were donuts are so big you can barely finish them. These were a manageable size so we were able to get a few to share.

Flavors include classics like glazed twists, French Crullers, and Boston cream. Donuts are covered in the perfect amount of glaze and sprinkles. They even fill the donuts to order. I swear you just don’t get that kinda of service and quality at a lot of places.

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We shared 3 donuts (about $1 each) plus an apple fritter ($1.50). I had read good things about the buttermilk donut we got that, as well as a sugar coated one, and a pumpkin donut.

The yeast based sugary donut was light and fluffy, while the cake donuts were denser, as to be expected. The pumpkin reminded me of a pumpkin muffin with it’s pleasant pumpkin flavor. The buttermilk was my favorite as it was really light, evenly glazed, and had a interesting tangy flavor from the buttermilk.

I’m already missing these donuts. And that fritter… OMG that fritter.

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The apple fritter was the best fritter that I’ve ever had. It was about the size of the palm of your hand. Well, maybe a bit bigger than that, but it again was a good size for a treat. The flavor was very sweet and apple-y. It was definitely not suggy from the sugary glaze as it has a nice crunch it. And yet it was still light as the texture of the fitter was very airy.

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The shop has minimal decor with some cute pictures and fake flower arrangements, which is just fine since I think that most people just run into get donuts and go. We ate some of each of our donuts there and finished them up later.

Just hop into the shop and get yourself some donuts and you won’t be disappointed. I promise!!

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Baker’s Dozen Donuts

1307 Buck Jones Road

Raleigh, NC 27606

919.377.1221

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Deep Dish Apple Pie with a Cheddar Rosemary Crust

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I might have had this for breakfast. A slice. Not the whole pie.

And it was gooood. Dang good.

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I had such high hopes to whip this pie up last week after we got home from our trip to Raleigh on Tuesday night but it was not in the cards. I was just so zonked after work both Wednesday and Thursday nights from playing catch up and then I was dragging myself out of bed in the morning (as usual) and then it was Friday morning… crap!! So I missed posting a pie recipe last week, which really, really bums me out. But I have to admit that if it means I’ve posted 50 pies instead of 52, I’m still okay with that. 50 pies… wow.

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I used the apples from when we went apple picking last weekend with Price’s mom and sister in New Hampshire. It’s a fun activity but it meant more this year as it was Autumn’s first time. She certainly enjoyed herself as she bit right into her apple as it hung on the tree.

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If you are going apple picking soon, or just picking up some apples while going grocery shopping, then I strongly suggest that you make a pie. A big deep dish pie. And one with cheddar cheese in the crust definitely doesn’t hurt.

Side note: I used to dread making crusts but now I really enjoy it. I’ve enjoyed all the pies I’ve made this year but my deminished fear related to crusts has been the best part of this whole thing. yay!

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We all know that apples and cheddar are a great combination when we are snacking. BUT just because we want dessert we shouldn’t have to miss that combo. So I decided to make a pie using apples and cheddar. I know of some diners that will put a slice of cheddar on top of the slice of pie prior to warming it up when they serve it to you. That’s a fine way to get cheddar to snuggle up to your apple pie, but cheddar IN the crust is so much better than just being on it.

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And since we have a rosemary bush on our itty bitty back deck I grabbed some of that to kick up the savory flavors. Kinda like a cheddar rosemary cracker. I think it adds a nice little elements to the crust and pie.

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Deep Dish Apple Pie with a Cheddar Rosemary Crust

Makes 1 deep dish pie

Ingredients

For The Crust

  • 2 1/2 Cups flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons minced fresh rosemary
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
  • 6 ounces sharp white cheddar cheese, coarsely grated
  • 1/3- 1/2 cup ice water

For the Pie

  • 4 1/2 pounds of granny smith apples
  • 1/2 Cup sugar
  • 1/2 Cup brown sugar
  • 1/3 Cup flour
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 1/2 Tablespoons unsalted butter

Process

  1. To make the crust, in the bowl of a food processor, combine flour, salt, sugar, and the rosemary. Add the butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. Add the grated cheese and pulse to combine.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; do not process for more than 30 seconds.
  3. On a floured surface, gently work the dough together. Divide the dough into two equal balls. Flatten the balls and  wrap them with plastic wrap and chill in the refrigerator.
  4. While the dough is chilling, combine the sugars, flour, and cinnamon together in a small bowl, set aside.
  5. Peel the apples in about 1 pound batches. Cut the apples into 4 pieces around the core, then slice each piece into 1/4″ thick slices. Add the slices to a large bowl and add some of the sugar mixture, mix well to coat all the pieces. Repeat with all of the apples.
  6. Preheat oven to 400. Line a rimmed cookie sheet with wax paper.
  7. Remove the chilled dough from the refrigerator. On a floured work surface, roll out one of the disks to be large enough to fit your deep dish pie dish. Place the pie dough in the dish and trim so there is an extra 1/2″ beyond the edge of the dish.
  8. Scoop the apple pie filling into the pie plate. Leave any juices behind in the bowl. Top off the apples with a few small pieces of butter.
  9. Roll out second pie crust to be large enough to cover the pie. Carefully lay the crust over the apples. Fold the top layer edge under the bottom edge, then pinch together around the pie. Cut 4 small slits around the pie and make a tiny cross slit at the top.
  10. Place the pie on the prepared cookie sheet. Bake for for 75-90 minutes or until crust is golden and apples are tender.
  11. Place the pie on a cooking rack and allow to cool before slicing and serving. Store any remaining pie in an airtight container for up to several days.

Crust is adapted from Martha Stewart, Pie from I am a Honey Bee

 

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