Tag Archives: Cooking

Pumpkin Pecan Pie

28 Nov

Happy Thanksgiving! I could spend hours listing all of the wonderful things in my life that I am grateful for, but I’d rather spend time with them than blog about them. ๐Ÿ˜‰ So, I’ll keep this short and sweet – you can’t have Thanksgiving dinner without a pumpkin pie, but there are no rules about dressing it up a bit! My second favorite pumpkin pie variation: Pumpkin Pecan Pie. Enjoy!

P.S. Ignore how horrid my crust looks! I made it gluten-free and gluten-free flour just doesn’t stick like the regular stuff. It was crumbly, but it still tasted good. ๐Ÿ™‚

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Ingredients:

9 in unbaked pie crust

3 eggs

1 can pumpkin (15 oz)

3/4 cup sugar

1/3 cup dark corn syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

3/4 cup candied pecans

Combine all ingredients, except pecans, and mix well. Pour into pie crust. Bake 20 min at 350^F. Sprinkle with pecans and bake 25 min more. Serve with whipped cream.

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Banana Bars

8 Nov

A little less good for you than straight banana bread, and a little too good to be able to eat just one. When our pan got polished off, my four year old cried. Guilt requires me to make another batch…darn.

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Ingredients:

Bars-

2 cups sugar

1/2 cup butter

3 eggs

2 cups mashed bananas (3-4 bananas)

1 tsp vanilla

2 cups flour

1 tsp baking soda

pinch of salt

Mix butter and sugar until creamy. Add eggs. Add the rest of the ingredients until well blended. Spread into a greased jelly roll pan (15x10x1). Bake at 350^F for 20-25 min. Cool and frost

Cream Cheese Frosting-

1/2 cup butter, softened

1 8oz pkg cream cheese, softened

4 cups powdered sugar

2 tsp vanilla

Mix all ingredients well and spread over cooled banana bars.

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Treacle Scones

22 Oct

If there was a fall version of the scone, this would be it. Molasses, ginger, all spice… good stuff, people. Make yourself a breakfast treat, and if you have the brilliant idea to make breakfast for dinner for a family of 6, either double the recipe or plan a side – this recipe only makes 8 scones. ๐Ÿ™‚ If it’s just you, then eat them all yourself…I won’t tell.

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Ingredients:

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp ground ginger

1 tsp all spice

1/4 cup butter

1 Tbsp molasses

milk

Mix dry ingredients. Heat molasses and butter until melted. Stir the liquid into the flour mixture and enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Divide dough in half, roll each piece into a circle about 1/2″ thick. Cut them into four triangles and bake at 400^F for 10 min until browned. Serve with warm butter, Buttercream Syrup, and jam.

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Hawaiian Haystacks

30 Sep

My life has been all consumed lately by dragons. Three of them to be exact. And three little girls who so desperately want me to finish said dragons. Welcome, Halloween costume extravaganza! I was only going to make one – the other two were going to be hula girls…and then they saw the shiny fabric for the first dragon, and “I want to be a dragon too!!!” How do you say no to that? Well, you don’t. So, I have pictures and recipes stacking up, waiting to be blogged about, and instead I’ve been cutting, pinning, unpicking (a sad reality when I sew), and piecing together three dragons. They are going to be awesome!

All consuming sewing projects also call for relatively fast dinners. I love Hawaiian Haystacks because ย everyone can tailor (haha…no pun intended) to their tastes. We call them ‘birdies nests’ at our house and the kids have fun stacking them up and arranging all their toppings.

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Ingredients:

1/2 cup butter

3/4 cup flour

1 cup milk

2 cups chicken broth

1 can cream of chicken soup

1 tsp salt

2 chicken breasts, cooked and diced

Melt butter, and mix with flour until golden brown. Add milk and broth and stir until incorporated. Stir constantly until thickened. Add salt, cream of chicken, and diced chicken. Serve over rice with toppings.

Suggested toppings:

diced tomatoes

diced pineapple

coconut

chow mein noodles

shredded cheese

Buttercream Syrup

12 Sep

This is my low-fat syrup (in case you haven’t read the ingredients yet – that was sarcasm). It is so perfectly indulgent and I never even feel guilty slathering it on.

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Ingredients:

1 cup sugar

1 cup heavy cream

1/2 cup butter

Mix all ingredients in a saucepan and cook over medium heat until boiling. Remove from heat and serve.

 

Banana Milk

19 Jul

We’re going for simplistic today. I decided to start potty training my two year old two weeks after we brought our new baby home – I’ll give you one guess how that turned out. I quit after three days. Baby is almost six weeks old now, and as much as I hate potty training, big sister is ready and I am going to have to suck it up and stick it out. We are on day three now, so as long as I make it to tomorrow…what I didn’t count on was the fact that she’s got a little stomach bug right now. Stomach bug = diarrhea. Not really something I should talk about on a food blog, I know. I won’t go into detail, I’ll just say that I’m not having fun. We’re trying to keep with a basic diet of saltines, toast, and high fiber foods like bananas. She was really excited about the banana – so was I, until she started squishing it while still in the peel. Not much you can do with a squished banana. Luckily, I had just the thing…and yes, I totally spilled while taking my ‘pouring’ picture. ๐Ÿ™‚

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Ingredients:

4 cups milk

2 large bananas

1/8 – 1/4 cup sugar

Place milk and bananas into a blender or food processor and blend until smooth. Add sugar to taste – less is more! If you get it too sweet you lose the banana flavor. Blend until sugar is dissolved.

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