Pumpkin PieHappy Thanksgiving! I still can't believe it's already Thanksgiving and the whole holiday season. Has this year been flying by? I think it's on overdrive or something.
Here is a simple Pumpkin Pie recipe. It's adapted from the Libby recipe on the can, but I used some brown sugar and extra yolk.
I topped it with this new Trader Joe's product. It is ultra pasteurized whipping cream. You can keep it on the shelf until you need it (refrigerate for at least 6 hours before use). It contains cream and carrageenan so it's been prepared for shelf stable-ness (sure, that's a word). I whipped it by hand at Friendsgiving (with some super fine sugar and vanilla), and it takes longer to whip than regular cream. The Kitchn has this review of the $1.29 product...I'm definitely going to keep some in the fridge in case I run out of regular cream.
Recipe:Pie Crust (for one 9" pie crust)
1 1/4 c all-purpose flour
1/4 t salt
1 t sugar
4 ounces/1 stick butter
3 to 4 T ice water
Using your fingers, quickly cut in butter until the mixture has the consistency of wet sand. Add water until dough just holds together. How much water you use can depend on the humidity in the air. Form into a disc, wrap in plastic wrap and refrigerate for 1 hour. Then roll out as needed for your pie.
Pie:
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoons Trader Joe's Pumpkin Spice
2 large eggs
1 egg yolk
1 can (15 oz.) pumpkin puree (NOT the pumpkin pie mix)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Prep: Preheat oven to 425° F oven.
1. Combine sugar, cinnamon, salt, ginger and cloves in small bowl.
2. In a large bowl, whisk eggs together.
3. Stir in pumpkin and sugar-spice mixture into large bowl with eggs.
4. Gradually stir in evaporated milk.
5. Pour mixture into unbaked pie shell. Put pie on a cookie sheet for easy transport into oven.
6. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
7. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
8. Top with whipped cream before serving.
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by Dorie Greenspan
Some of the recipes from Dorie's book: Baking: From My Home to Yours
- This new book by Bouchon Bakery is beautiful. I haven't baked anything from it, but can't wait. Fortunately, Bouchon had a pop-up bakery in Beverly Hills (now they have a permanent bakery) and I went on my 40th birthday for delicious cookies and signature bouchon "cork" brownies. Everything is in weights and they have a chapter about throwing out your measuring cups. Woo hoo...speaking my language.
- This is a great book with lots of instruction and easy to make recipe. It's by Sur la Table and pastry chef Cindy Mushet. Some of the items I've made include Orange Chocolate Chip muffins, Nectarine Upside-Down muffins, and Chocolate Chip Toffee scones.
- Oh man, I love this bakery and this book. Joanne Chang has some detailed instructions and very delicious recipes. The yellow cake is worth buying this book alone. And the lemon ginger scones? Please. Just add it to your cart already.
Mochi: recipes from savory to sweet!
by JustJenn Fujikawa ($12.50). My friend JustJenn has this great recipe book of all mochi related recipes! From Savory to Sweet! Get your mochi on this holiday season. JustJenn is so creative and makes awesome recipes - you'll really enjoy this book!
Salter 3003 Aquatronic Glass Electronic Kitchen Scale
(about $40)
Portable Speaker ($15-20 Available in Blue, Black, Red and Silver)When I bake, I love listening to audiobooks. However, I'd rather not have headphones in my ears (have you caught the cords on a drawer and have them yanked from your ears? Totally sucks). This cute little plug-in speaker does the trick. My colleague uses it with her iPad to watch movies in bed, and another friend uses it in her car. It charges via USB on your computer, and the charge lasts awhile.
Roku HD Streaming Player
($10)
Everyone received a glow necklace that reminds you of a carnival or Disneyland. It was also FREEZING. Um, I know the use of the word "freezing" by a native Los Angeles girl may be laughed at by others...but it was really cold outside. The low was 48 degrees on Saturday and it felt it.
The Manhattan Beach Pier is decorated with simple lights and the "tree" at the end of the pier was a beacon of "you are almost done." I've never run on the beach as I usually have Ms. Cidney the Dog with me (only a few Los Angeles area beaches allow dogs on the beach). It was harder than asphalt but oh so beautiful. Running under the moonlight with the waves rolling besides you...if it weren't so dark, it would totally be a postcard of beautiful Los Angeles living.
These pancakes are fluffy and have a hint of molasses and spices. Fresh minced ginger is added to the batter. When I make these again, I might also add some ground ginger to the mix to amp up the spices.
The liquid includes milk (I used almond milk), molasses and egg yolks. The egg whites are beaten until stiff and folded into the batter.
When you wake up with a craving for pancakes and gingerbread...make these!
This Orange Sauce has been a favorite part of our weekend breakfasts for as long as I can remember. My grandmother served this sauce over her German Pancakes and Crepes. Every time I make it, I remember fantastic breakfasts in her home. We pour this sauce over pancakes, waffles, crepes, German pancakes and just about any other sweet breakfast food.
