Classic Pumpkin Pie

Classic Pumpkin Pie

I believe my spirit animal is the Canadian Goose.

Classic Pumpkin Pie-1

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.

Classic Pumpkin Pie-4 Classic Pumpkin Pie-5

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.

Classic Pumpkin Pie-6 Classic Pumpkin Pie-7

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.

Classic Pumpkin Pie-8 Classic Pumpkin Pie-9

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

Classic Pumpkin Pie-2

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.

Classic Pumpkin Pie-3

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

About these ads
Posted in Baking, Food and Drink | Tagged , , , , , , | 3 Comments

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

141006_weekend recap-01

141006_weekend recap-02

{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

141006_weekend recap-03 141006_weekend recap-04

141006_weekend recap-05

141006_weekend recap-06

141006_weekend recap-07

141006_weekend recap-08 141006_weekend recap-09

141006_weekend recap-10 141006_weekend recap-11

{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

141006_weekend recap-12

141006_weekend recap-13 141006_weekend recap-14

141006_weekend recap-15

141006_weekend recap-16

Posted in Living | Tagged , , , , , , , , , | Leave a comment

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!

____________________

Bakers Dozen Donuts_Raleigh-1

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.

Bakers Dozen Donuts_Raleigh-4

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.

Bakers Dozen Donuts_Raleigh-2 Bakers Dozen Donuts_Raleigh-7

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.

Bakers Dozen Donuts_Raleigh-10

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.

Bakers Dozen Donuts_Raleigh-3 Bakers Dozen Donuts_Raleigh-9

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.

Bakers Dozen Donuts_Raleigh-6 Bakers Dozen Donuts_Raleigh-8

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!!

Bakers Dozen Donuts_Raleigh-5

Baker’s Dozen Donuts

1307 Buck Jones Road

Raleigh, NC 27606

919.377.1221

Posted in Drinking, Exploring, Food and Drink | Tagged , , , , , | Leave a comment

Deep Dish Apple Pie with a Cheddar Rosemary Crust

Deep Dish Apple Pie with a Cheddar Rosemary Crust-12

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

And it was gooood. Dang good.

Deep Dish Apple Pie with a Cheddar Rosemary Crust-10

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.

Deep Dish Apple Pie with a Cheddar Rosemary Crust-11

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.

Deep Dish Apple Pie with a Cheddar Rosemary Crust-1 Deep Dish Apple Pie with a Cheddar Rosemary Crust-2

Deep Dish Apple Pie with a Cheddar Rosemary Crust-3 Deep Dish Apple Pie with a Cheddar Rosemary Crust-4

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!

Deep Dish Apple Pie with a Cheddar Rosemary Crust-5 Deep Dish Apple Pie with a Cheddar Rosemary Crust-6

Deep Dish Apple Pie with a Cheddar Rosemary Crust-7 Deep Dish Apple Pie with a Cheddar Rosemary Crust-8

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.

 Deep Dish Apple Pie with a Cheddar Rosemary Crust-9

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.

Deep Dish Apple Pie with a Cheddar Rosemary Crust-13

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

 

Posted in Baking, Food and Drink | Tagged , , , , , , , , , | Leave a comment

Figgy Piggy Grilled Cheese Sandwiches

Figgy Piggy Grilled Cheese-1

So I take most of my blog pictures in the front of our townhouse because I can spread out a bit there, I get natural lighting, and there is a granite ledge is a pretty neutral background for my photos, as opposed to our deck or wooden patio table. But that can lead to some weird situations when my neighbors walk by. For the most part they just ignore me or laugh at me when I bring out food, get set up on the walkway or granite ledge and begin to take picture while basically laying on the ledge.

Sometimes I get questions about what I am doing and what I’ve made (so I share when I can), which happened in the case of these sandwiches.

Some people had just moved in across the street so they were a little bit curious about what I was doing, whereas my other neighbors are used to my ledge laying and picture-taking, so they came over to find out what I was doing. And I’m not talking 2 people came over, like 6 of them. Yep, I had 6 people drooling over these grilled cheese sandwiches as I answered questions as to why I was taking pictures to them and what exactly I had made. The conversation slowly took a new spin though, like ‘oh, so you’re not a chef… but you create food… so do you have people test this food?’ I explained that sometimes I do, but in this case the grilled cheese was for our dinner. They were utterly deflated as they realized they would not be taste testing. ha!

They will just have to make their own!!

Figgy Piggy Grilled Cheese-3

I need more grilled cheese in my life.

While we are trying to go more paleo, I really need to fit more grilled cheese sandwiches in. At least, if I use Kerrygold cheese and butters I’d be using and enjoying a great quality product. All of their products are made from grass-fed cows which makes them taste to good. I figure I can use the quality over the quantity approach in this case.

Figgy Piggy Grilled Cheese-4

That right there is the start of something good. Really good.

I specifically used Kerrygold’s Dubliner cheese to create this grilled cheese as it is a robust aged cow’s milk cheese that has a deverse falvor notes that range from nutty to sharp to sweet. The flavors are directly related to it being made of milk from their grass-fed cows. As the flavors are so pronounced, they can handle standing up to the fig and prosciutto that I was adding to the grilled cheese.

Dubliner has a hard texture similar to a Cheddar, so if you can’t find Kerrygold then get a good quality of cheddar. But I do strongly suggest that you locate Kerrygold’s Dubliner. So good!

Figgy Piggy Grilled Cheese-7 Figgy Piggy Grilled Cheese-8

I normally put mayo on the outside of the bread when I make grilled cheese. (It is worth a try if you havent done it!) But I wanted to change things and use butter since I had Kerrygold’s Salted Butter. Kerrygold butter tastes and looks so good because their cows are grass fed. That is why it’s that nice bright color.

Figgy Piggy Grilled Cheese-9 Figgy Piggy Grilled Cheese-10

Don’t be stingy with the fig jam. It has to stand up to the salty prosciutto and the strong cheese. You definently want to taste the sweetness when you bite into the grilled cheese.

Figgy Piggy Grilled Cheese-11 Figgy Piggy Grilled Cheese-12

I really don’t buy prosciutto as often as I should. Sure, it is pricey but you don’t need much to pack a punch to a dish. I spent $4.95 on this package of prosciutto which for 4 sandwiches isn’t too bad considering how much flavor it adds to it.

Figgy Piggy Grilled Cheese-13 Figgy Piggy Grilled Cheese-14

Be careful not to burn the bread!! I admit that I can get easily distracted so I often will burn my grilled cheese and that is THE WORST.

Figgy Piggy Grilled Cheese-15 Figgy Piggy Grilled Cheese-16

To melt the cheese without burning the bread it’s best to keep the heat low and to cover the skillet. In my case I needed to be creative since I didn’t have a lid large enough. ha!

Figgy Piggy Grilled Cheese-5

I swear this is one of the best grilled cheese sandwiches I’ve ever had. In fact, just looking at these photos again reminds me of this grilled cheese and how I need to make this again. Pronto.

Plus it’s National Cheese Month you basically you gotta. ;-P

Figgy Piggy Grilled Cheese-6

Figgy Piggy Grilled Cheese Sandwiches

Makes 4 Sandwiches

Ingredients

  • 8 slices of Italian bread, sliced 1/2″ thick (I used slices that were 3″ x 5″)
  • approximately 5 ounces of Kerrygold Butter, softened to room temperature
  • 4 Tablespoons Fig Jam
  • 8 ounces of Kerrygold Dubliner Cheese
  • 4 ounces of prosciutto (8 slices)

Process

  1. Lay out the 8 slices of Italian Bread on your work surface in 2 rows to pair of the 4 sandwiches.
  2. Very lightly butter each side of the slices.
  3. Put a thin coat of fig jam  on the ‘inside’ side of all of the slices.
  4. Place 1 slice of the prosciutto on top of the fig onto 4 slices of bread.
  5. Slice the block of cheese into very thin slices. Divide the cheese into 4 equal portions and place onto 4 slice of bread.
  6. Place the remaining slices on top of the cheese and top of the 4 slices of bread.
  7. In a large skillet over medium low heat, melt 1 tablespoon of butter. Place the sandwiches in the skillet. Be very careful that the heat is not too hot as you want to slowly brown the bread.
  8. When the one side is golden brown, very carefully flip the sandwiches. After 2 minutes, cover the skillet and continue cooking, flip as needed, until the cheese is melted and the bread has achieved desired doneness. (My sandwiches took about 9-10 minutes total to cook.)

____________________

I received the complimentary Kerrygold products as I am part of their Kerrygold Blogger Network. All opinions are my own. I only like good grilled cheese sandwiches & had to share.

Posted in Cooking, Food and Drink | Tagged , , , , , , , | 3 Comments