Pumpkin Pie from Scratch

I'm feeling particularly restless today.

It likely has A LOT to do with adjusting to reality after an amazing four-day weekend out of town visiting my favorite people on this earth.

It gets harder and harder to leave every time. So yesterday and today have felt a little...off since coming back to The City.

But enough with the sadness! Let's talk about PIE.

Mmmmmm....pie.

Are you burned out on pumpkin yet? Because this recipe is actually pretty cool.

Right before Halloween, while we were buying our pumpkin, The Mister asked if we could get a second pumpkin to make a pie from scratch. I've never had ANY experience whatsoever in this, but it's possible, people! We did a little research and, with some guidance from the farmer's market lady, bought a "cheddar pumpkin."

(Other pumpkins for this are better known as "pie pumpkins," but our local folks recommended the cheddar.)

We had to dig a little bit, but we finally found a great recipe at pickyourown.org that was surprisingly easy - nowhere near as intimidating as it seemed.

Once you clean the pumpkin on the outside, you'll have to slice it in half and clean the insides before you cook the rind.

You can cook it in the microwave if you're pressed for time, but I recommend baking it because there will be no doubt when it's done.

Plus sometimes microwaves freak me out.

I'm weird. I know. I've accepted it.

Cooked pumpkin!

My advice, though? DEFINITELY use an ice cream scoop to scoop out the insides. This is SO MUCH EASIER (and faster! and more efficient!) than using a large spoon like I used to do. It really took all of three minutes to clean out the entire pumpkin.

The pumpkin rind - post-scooping!

Also, while this tasted great, I prefer my pumpkin pie a little sweeter, so I would recommend using more vanilla than called for, and possibly more sugar. I didn't have any evaporated milk on hand, so I used sweetened condensed milk, so that could have possibly been what made the difference.

The pumpkin "meat"

I hope you enjoy this - our little kitchen smelled great as it baked. It's a great way to kick off the holidays :)

P.S. If you wanna be REALLY scandalous...try drizzling that beauty with condensed milk right before you dig in. No regrets!

"From Scratch" Pumpkin Pie

from PickYourOwn.org

Makes 2 pies

What You'll Need:

1 pie pumpkin (we used a cheddar pumpkin)

2 frozen (or homemade) pie crusts

1 cup of sugar

1.5 tsp ground cinnamon

1 tsp ground cloves*

1 tsp ground allspice*

1/2 tsp ginger*

1 tsp vanilla
1/2 tsp salt
4 large eggs (Makes a lighter, fluffy pie. For a more dense pie, use just 3 eggs)
1.5 cans of evaporated milk
Optional: Whipped cream

*I used just over 3 tablespoons of pumpkin pie spice instead of these ingredients, as the original recipe listed as a replacement.

What You'll Do:

Spray a baking sheet with nonstick cooking spray. Wash pumpkin thoroughly in cool or warm water. Cut in half using a serrated knife (a smooth knife could be dangerous) and clean out the insides with an ice cream scoop. Once clean, lay each half face-down on the baking sheet. Cover with foil and bake at 350 for about 45 minutes. Stick a fork in each half to see if it's soft, and if not then bake longer (up to 90 minutes).

Using a spoon or ice cream scoop, scoop out the soft insides of the pumpkin until just the rind (or now soft "peeling") is left. Once cooled, use a hand (immersion) blender, hand mixer, or regular blender and blend until smooth.

Combine the remaining ingredients (minus the whipped cream) with about 3 cups of the pumpkin meat and mix until smooth and evenly blended. Pour into pie crusts and bake at 425 for 15 minutes, then turn heat down to 350 for around 45 minutes. You'll know the pie is done when you can stick a butter knife into the center and it comes out clean.

Let the pie cool then serve warm with whipped cream.

Oh By Gosh, By Golly!

Whoooo weee!!! It has BEEN awhile, folks!

Lots and LOTS of stuff going on on this end, as I'm sure is the case with most of you. Lots of traveling, laughing, people, and cooking, cooking, cooking!

But HEY LOOK AT OUR CHRISTMAS TREE!!!!!!!

It's awesome and I love it :) :) :) :)

Also, we got super cheesy AWESOME and put up one of those "Our First Christmas" ornaments too. I was slightly hesitant to get one at all but, when I found it, I couldn't pass this one up...

IT'S CAKE!!!!!!!!

Wonderful, glorious CAKE!!!!!!!!

We all know my fascination.

Last week at work we had a baking competition. My contribution? Cake balls :) Red velvet, at that, folks. MMMM. But oh, the fate that was to come....

Check out those beauties -- these wonderful balls of YUM before their disastrous end.

Everything was fine and dandy until it came to the "dipping" part. Apparently, this girl is NOT meant to make candy. They tasted fine, but they LOOKED hideous. I couldn't bring something so ugly (albeit, delicious) to compete in a competition, only to get overlooked by leery tasters. Le sigh.

But alas, all was not lost!

Thankfully I have a husband who has co-workers that will eat almost anything -- despite the looks of it -- so I boxed the ugly little treats up and sent them off, mainly to GET THEM OUT OF MY FRIDGE because OH MY GRACIOUS if they stayed I'd eat them all.

And we've had more than our fair share of sugary treats ever since.

For instance - The Cookie Swap.


Oh yes. It happened again.

I was SO THANKFUL when Natalie emailed me a few weeks back to tell me that her church was once again holding its annual cookie swap. When she invited me I hoped and HOPED that everything would fall into place and I would get to attend again this year - and boy, was I EXCITED that it did.

You might remember THIS POST from last year's event - an event I lovingly remember as the day that prompted my fascination with The Monkey Bread.

WHICH, by the way, I made for an early family Christmas celebration a few weeks back:

Ooohh....

Aaahhh....


But back to the Cookie Swap on Saturday!

Late Friday night, the Hubs and I arrived back in town around MIDNIGHT after his family's early Christmas celebration - but staying up an extra 20 minutes to make these babies for The Swap? Totally worth it:

Myyyy ohhhhh my, they were so good.

But then again, is anything NOT good when it involves Oreos? Aaaahhh...so easy, so delicious.

I MIGHT have had one with breakfast this morning. Along with a banana. So it totally makes it healthy.

Welcome to my world.

On Sunday, for the first time in WAY TOO LONG, we woke up before the sun and WENT FOR A RUN!

I'm telling you -- what a way to start a Sunday.

The weather was crazy cold and slightly windy, but to be outside (versus a treadmill) and in the open surrounded by beautiful scenery was invigorating. It felt amazing to be able to just RUN the road ahead and go up and down hills and across bridges and through the trees!

Yes - I said hills. I NEVER thought I'd be so happy to see hills. I guess a few months on the treadmill has had more of an effect than I thought.

Five miles later, we were back in the car and ready to start the week. Here's to doing this more often!

Maybe. Because I do enjoy sleep.

Happy Monday, friends!

The Only Banana Pudding Recipe You'll EVER Need

Last night I did something scandalous.

Something so deliciously scandalous.

I may not be proud, but I'm definitely not sorry!

Feast your eyes on this amazing-ness.

As previously stated, this is the only recipe for Banana Pudding that you'll ever need. EVER. Courtesy of my mom =) (love!)

Ohhhhh how I LOVED those days when I would wake up in the morning and see a giant bunch of perfectly yellow bananas sitting in the kitchen -- right next to a bag of Nilla Wafers. Oh, I knew what was coming. Deliciousness, that's what.

I'm not sure if there's a dessert I like more, although cake and apple pie come dangerously close.

I made this yesterday after we were invited to have dinner with a family from our church - there was basically nothing left.

Let me tell you, if you are ever in a bind and need to bring a "quick" dessert -- this is it.

This is sooooo it. It pretty much takes about 20 minutes, tops. If you're slow.

Once you whip up the pudding mixture, it's all layering from there. You don't even have to let it chill if you don't have time, because the pudding thickens as you go. I enjoy a cold banana pudding though, so I like to let mine sit for a few hours, even overnight, if I have the time.

It comes together, quickly, easily, and deliciously. Although it does require some sampling as you go.

Not that there's anything wrong with that.

Just be careful not to eat that tiny bit of sweetened condensed milk that somehow doesn't make it out of the can....

I'll admit it. I didn't even try.

I'm not proud, but I'm not sorry :p

I LOVE IT, I tell ya! LOVE. IT.

If you've ever made banana pudding, you know that it's a layered dessert. The trick is to evenly arrange the toppings so that you get incredible amounts of them in every heavenly bite.

Arrange it like this....

Then this....

Until all of your ingredients are gone with enough left for you to sample. I'm crazy in love with this dessert. Is that weird?

You're going to make someone very happy with this dish. Even if it's yourself. Because it's just that good.

P.S. Happy Friday :)

BANANA PUDDING FOR EVERYONE!!!

The Only Banana Pudding Recipe You'll Ever Need
Serves 8-10

4 very yellow bananas

2 cups of milk

1 package of vanilla instant pudding mix - MUST be vanilla

4 oz cool whip (half of a package)

1 can sweetened condensed milk (fat free will work!)

1 package of Nilla Wafers

Slice bananas thinly, then set aside. Combine milk, pudding mix, cool whip, and condensed milk in a large bowl and blend until even using an electric mixer. Once it's nice and combined, layer everything in another bowl in this order:

Pudding mixture

Banana slices

Nilla Wafers

Repeat until all ingredients are gone, then chill until ready to eat. Tastes great if chilled for at least 1-2 hours, even overnight.

Monkeyin' Around

I am stoked.

I am so totally STOKED.

I am so totally STOKED and now I will show you THIS RECIPE  ----------->-------------->------------->

--------->---------------->------------------>

!!!!!!!!!!!!!!!!!!

Yes! Yes! YES! All of my Monkey Bread dreams have finally come true! As I mentioned a few posts back, I have been drooling over the mere THOUGHT of making The Monkey Bread since Christmas time. Well, last Friday night The Fiance' and I decided that we'd waited long enough and dug in, got our hands dirty, and baked the deliciousness that IS The Monkey Bread.

My oh my, was it ever worth the wait. And an apt start to a fabulous weekend, I do believe!

While this is a relatively quick recipe, it did take us a little longer than expected to make it, mainly because I'm obsessed and I wanted to make sure that we had wonderful, delicious brown sugar and cinnamon in every. single. bite. I may or may not have triple double dipped each piece into layers upon layers of cinnamon and brown sugar. Oh my yum.

#WorthIt.

This is a great Saturday morning breakfast with coffee. It's also a great late-night snack. Or after-work-waiting-on-the-chicken-to-bake appetizer. Whatever floats :)

NOTE: This is NOT a healthy recipe. There is a whole stick of butter/margarine in this bad boy. I almost could not take it! But alas, all in the name of The Monkey Bread. Please use small portions :) It will last longer that way :D Or share with friends! They will love you that much more.
 

Nom.

Nom Nom.

Nom Nom Nom!

THE Monkey Bread

3 cans of biscuits

1 cup of sugar
2 tbsp of cinnamon
2 tbsp brown sugar
1 tsp honey or Karo syrup
chopped pecans or walnuts (I used about 1/4 cup, but add more if that's your thing!)
1 stick of margarine (THIS part. Yikes. Please use caution ;) )

Note: If using a dish that is NOT already non-stick, please-oh-PLEASE remember to grease the pan with either cooking spray or a thin layer of butter.

In a medium bowl, mix sugar, cinnamon, and brown sugar (YUM).Cut biscuits into quarters. To ensure that every bite gets flavor, flatten the biscuit pieces, dip in the sugar mixture, the roll the biscuit piece into a ball before placing it into a baking pan. Stack the biscuit balls on top of one another, making a nice cake shape.

Melt the margarine and stir into the sugar mixture, then add the honey/Karo syrup. Stir in half of the pecans, then pour over biscuits. Top with remaining pecans and bake for 20 minutes at 350 degrees.

Turn out of pan immediately. Pairs wonderfully with a hot cup of coffee and friends.

Party Planning: Part Three

Happy New Year's Eve!

Who's excited? I'll tell you what I'm excited about...

Desserts!!!!

Who doesn't love them? I'm gonna get straight to the point here and present you with some eye candy....



Note: These are not my pictures; they were just too pretty not to post!


Ooh la la...
Beautiful, beautiful desserts! These are just a few ideas for your next party -- great for tonight if you're searching for a last-minute recipe for that party we've been talking about!

• Cake pops. They've been all the rage this year. While they do take time and planning, they're totally worth it. Usually they have to freeze overnight, but boy do they deliver. You can choose basically any flavor you want, with any icing you want, and boom, you have cake pops. Recipes are everywhere, but I found this one on Pinterest. It's a delicious little detail that you can mix with your color scheme! :)

• Cupcake Martinis. It's all about presentation here. Also doubles as pretty table decor! I don't drink, but I love the fun glasses.

• S'mores. YUM. If you're bonfiring tonight like us, s'mores are a must.
  
  No bonfire? No problem! Serve them as an inside treat like in the picture: Tip Junkie {source of picture} suggests to add some metallic sanding sugar on top for a nice sparkle.
  
  Another idea for inside s'mores is to put them in the oven just before serving. Turn your oven on broil to really get a nice "goo" factor going on. Then a touch a brown sugar, if you're a fan :) Loooooove!

Next....

All pictures from Pinterest :)

Is your mouth watering yet? I need cake. Stat.

• Clock cakes. Aren't these cute? I believe the picture is showing cheesecakes with an oreo crust, but get creative and bake your favorite cake in a round pan, then decorate away. If you're a fan a mini-cakes, it would be oh-so-adorable to give each guest their own clock at midnight!

• Giant oreo cake. Why have I never seen one of these until now? If you need a recipe for tonight...this is it! Go out and buy four, five, {however many!} etc. NOW!

• Cupcakes. Nuff said. Don't you just love the cute little signs?

• My favorite! Add a sparkler at midnight for a nice firecracker-y effect!

Okay. It's New Year's Eve and this post is late! So go out there and enjoy yourself -- everyone be safe! Happy New Year!

Don't forget your Midnight Kissses! ;)

Lovely Weekend Adventures

Happy Tuesday folks!

Although last night consisted of yet another midnight baking adventure, it's thankfully been a pretty grand day thus far! :) Bosslady's birthday is today and our department wanted to bring a little sweetness into the office. Brownie points? Quite literally :)

Happy Birthday Bosslady!

I LOVE birthdays and birthday surprises...and I love how sprinkles make most any dessert just look "happier." These brownies were not the prettiest in the world, but they are pretty tasty...Good enough for me! :)

What a weekend right? To call it bittersweet is a huge understatement. My heart is still in pieces for what happened on Friday. This world is crazy and I struggle to find the right words to pray for those families. Thankfully, we serve an Awesome God who hears our heart rather than our words, and who I feel cries with us through pain and trials. This world needs some major prayer, people.

On a lighter note, the weekend kicked off with our office Christmas party on Friday night. After a fast-paced day at work, I was one tired chick once I returned home. I pretty much fell into my bed and didn't move until I woke up the next morning, determined to sleep as late as possible.

I don't know about y'all, but around here it's been a little difficult getting in the "Christmas spirit." October through December is without a doubt my favorite time of year -- the changing colors, the cooler weather (NOTE: cool - not cold! :) ), the decorations, the MUSIC...I love it all. But in a workplace where everything has to be very PC, and in a city that's so cramped that it takes an hour to drive 2 miles (no joke), everything seems a little less "spirited."

Because of this, we decided that SATURDAY would be deemed "All Things Christmas" day. Shopping, music, food, etc. And was it ever. I highly recommending doing this at some point before next week!

Saturday started off with a surprise breakfast from a local donut shop I'd never visited. Apple fritters, butter rolls, cinnamon rolls, piggies in blankets, and coffee...pretty much the works. I must say, it was all pretty impressive -- so impressive that you kind of have to ignore the amount of calories you're going to consume just looking at it ...but totally worth it in the end. We stuffed our faces and decided it was best to go for a long run afterward :) Hey, it's all about balance, right? ;)

Part of "the feast"!!!

Later that afternoon, the Christmas shopping ensued. This was the first time I've really seen our area decked out for Christmas, since I rarely make it to that side of town due to traffic and time. Music was playing, stores and windows were decorated -- it really felt like a Christmas village :) There was even a trolley running that night so we could visit all of the stores without losing our parking spot! LOVED IT!

Christmas spirit has officially been FOUND :) Gifts are wrapped, my office and apartment are finally decorated, and I'm blasting Christmas music every chance I get. Sometimes you just need a true day OFF to really enjoy things.

Speaking of enjoying things...I feel like this Blackberry Crisp dessert is something truly worth enjoying. I mentioned it last week when my friend Lauren visited. Although it's a very light dessert, it's sweet enough to feel as though you've had something substantial. It's got oatmeal AND fruit in it, so you can totally eat this for breakfast too if you so desire...this I know from experience ;)

I had all of the ingredients on hand already, hopefully you will too. If not, no worries -- it uses very practical ingredients that you'll likely use again. I even had blackberries in my freezer (rare occasion) leftover from a previous recipe.

Hope you enjoy this - it's great for a cold night, but I've eaten it in the summertime too with other fruits mixed in (See Skinnytaste for the summer recipe!). Hopefully your crisp will be a little thicker...I used half a bag a blackberries because that's what was left in my freezer, but use as many as you want -- 2 bags will give you a SUPER juicy crisp...I encourage it :)

 

Apologies for the bad lighting...regardless of pictured, it's very, very good!
Check out Gina's site...she has MUCH better pictures! :)

Warm Blackberry Crisp

Inspired by Gina of Skinnytaste 

1 bag of frozen blackberries (or more, if you wish!)
~ 1 teaspoon of lemon juice
~ 1 teaspoon of cornstarch, more if you use more berries
1/4 cup of sugar

1 cup of dry oatmeal
1/2 cup of whole wheat flour (I do not recommend white flour here at all)
3/4 cup brown sugar (if you're a fan like me. If not just use 1/2 cup)
1 teaspoon of cinnamon (more if you're a fan, like me ;) )
a little less than half a stick of butter

Directions:
In a mixing bowl, toss your fruit with the lemon juice, sugar, and cornstarch, in that order. Pour into a pie dish (I rubbed a light layer of butter on this, just in case).

In a separate bowl, mix the rest of the ingredients and pour on top of the fruit layer in the pie dish. Bake at 375 until the crust is a nice golden brown color. Serve warm and top with whipped cream or ice cream and a dash of cinnamon :)