Pumpkin Bread

I used the last of the pumpkin puree that I had in the freezer to make pumpkin bread for when my grandparents came into town.  The recipe makes two loaves.  One was used for breakfast with the abuelos and the other for my in-laws for a dessert! I still can't believe how much I like this bread and it is so surprising because I never would have thought of pumpkin bread! I will continue to make pumpkin bread as long as I have access to pumpkin! 

Pumpkin Bread:
(recipe modified from Tastes from Lizzy T's)

Ingredients:

• 1 cup oil
• 2 cups sugar
• 2 tsp. vanilla
• 3 eggs
• 2 cups pumpkin puree
• 3 cups flour
• 1 tsp. salt
• 1 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie (see notes)

Directions:

1. Mix together oil, sugar, vanilla, eggs, and pumpkin.
2. Mix together remaining ingredients. 
3. Incorporate the dry and wet ingredients together. 
4. Pour mixture evenly into two well-greased loaf pans and bake at 350 degrees for 45-55 minutes, until a toothpick comes out clean.

Notes:

• So delicious! Enjoy w/ butter, fruit on top, whipped cream, or plain! 

See you in the kitchen,

Katie 

Banana Pudding Pie

This is NOT banana cream pie.

This is banana pudding pie.

And it is so delicious!

My mom has made this for such a long time using her vanilla pudding recipe from a 30+ year old Betty Crocker cookbook.

This year I decided to make it for the family’s Christmas Eve celebration along with the Pumpkin Pie with Streusel that I made for Thanksgiving this year.

Banana Pudding Pie:

Ingredients:

• Graham cracker crust
• 1 ripe banana
• 1/3 cup sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups milk
• 2 egg yolks
• 2 tablespoons butter
• 2 teaspoons vanilla
• Whipped cream (homemade, whipped topping, whatever you prefer)

Directions:

1. Slice banana into the bottom of the pie crust.
2. For the pudding, in a saucepan mix sugar, cornstarch, and salt.
3. Stir in milk, cook over medium heat, stirring often.
4. Thicken and boil for 1 minute.
5. In separate bowl, pour enough of the pudding mixture into the eggs yolks while stirring (this keeps the egg yolks from cooking in the pudding mixture with chunks of cooked yolk).
6. Add the egg yolks into the saucepan and boil for 1 more minute.
7. Take off heat, add in vanilla and butter.
8. Pour the vanilla pudding over the banana slices.
9. Let sit (optimally) in the fridge for at least 2 hours and preferably overnight.  (The pie is much easier to slice and work with after the pudding has set).
10. Spread whipped cream over the top of the pie.
11. Dust the pie with cocoa powder.
12. Refrigerate until ready to be served.

Notes:

• You can use a flour pie crust as well, but I prefer the graham cracker crust.
• I prefer to whip up my own whipped cream, but cool whip or ready whip can be used. Click here to make your own whipped cream.

See you in the kitchen,

Katie

Mom's Apple Pie

So I spent my first Valentine's Day with my husband.  We kept things simple - supper by candlelight (yes!) with his favorite treat for dessert afterward.  

My mother makes the BEST apple pie.  Throughout the entirety of my courtship with my now husband, every time my mom saw him, she would have a warm apple pie for him.  What a mother! :D 

Mom and Me

Well, it quickly became his favorite dessert.  So when I asked him what he would like for dessert, he said of course apple pie.  Now, there is something special about a mom's touch in the kitchen, so I am still working on perfecting her pie.  Nonetheless, it is delicious! And quite simple.  An apple pie for everyone! So I hope you enjoy courtesy of my wonderful mom!   

Mom's Apple Pie:

Ingredients:

• 2 pie crusts (1 for the bottom, 1 for the top)
• 6-8 apples, peeled and sliced
• 1/2 cup brown sugar
• 2 tablespoons Minute Tapioca
• 1 tsp cinnamon 
• Dash of salt
• 2-4 tablespoons of butter

Directions:

1. Put crust in pie pan.
2. Mix together apples, sugar, tapioca, cinnamon, and salt.
3. Let sit for five minutes. 
4. Place apple mixture into pie pan.
5. Slice the butter into 4-5 pieces and place on top of apples.
6. Then add top crust - seal.
7. Brush with milk or cream, then sprinkle cinnamon and sugar on top.
8. Cut small slits in top.
9. Bake at 350 degrees F for 40-50 minutes.

Notes:

• Use your favorite pie crust recipe or just buy the store-brand frozen dough (that's what I usually use!).
• Substitute flour or cornstarch if you don't have the tapioca on hand.
• Serve with whipped cream or vanilla ice cream! Yum!

*The pictures below were not taken for the same pie! I have different pictures at different steps.

See you in the kitchen!

Katie

Pumpkin Pie with Streusel

This recipe will be a keeper and perhaps a staple now for every Thanksgiving to come.

I have never cared much for pumpkin pie, and hence have never been interested in baking one either.

However, this year for Thanksgiving, my husband and I were in charge of bringing the dessert.  One apple pie, one pumpkin pie, and some mini pumpkin cheesecakes.  So I decided it was time – I would make my first pumpkin pie.  Come to find out, I actually enjoyed it as well! This pumpkin pie is unique as well because of its streusel. Yum!

This recipe comes from Land O Lakes and is relatively straightforward.  It is nice because although in the recipe it calls for pumpkin pie spice, it gives the measurements of individual spices to use if you don’t have the pre-mixed spices or if you would rather mix it yourself anyways.  The recipe below is modified slightly, but otherwise copied from the website and by clicking on its title name, you will be directed to the original location!

Pumpkin Pie with Streusel:
(recipe modified from Land O Lakes)

Ingredients:

• Crust
• 1 cup all-purpose flour
• 2 to 3 tablespoons cold water
• 1/3 cup cold butter, cut into pieces
• 1/8 teaspoon salt
• Streusel
• 1/2 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice*
• 1/4 cup chopped pecans
• 1/4 cup butter, softened
• 1/4 cup firmly packed brown sugar
• Filling
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice**
• 1 (15-ounce) can pumpkin
• 1/2 cup whipping cream
• 1 cup firmly packed brown sugar

Directions:

1. Heat oven to 425°F. Combine 1 cup flour and 1/8 teaspoon salt in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly.
2. Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
3. Combine 1/2 cup flour, 1/4 cup brown sugar and 1/2 teaspoon pumpkin pie spice in bowl. Cut in 1/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Set aside.
4. Beat eggs at medium speed in bowl until thick and lemon-colored; add all remaining filling ingredients. Beat until well mixed. Pour filling into prepared crust. Bake 10 minutes. Reduce oven temperature to 350°F. Bake 20 minutes. Remove pie from oven; sprinkle streusel over pie. Continue baking 25-35 minutes or until knife inserted in center comes out clean.

*Substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and dash ground cloves.

**Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Notes:

• I used store brought crust and skipped making the crust outlined here.  I haven’t tried this crust so I cannot say it turns out well/doesn't turn out well. Skip to step 3 if not making the crust!
• I didn't have pecans on hand, so I used walnuts – equally as delicious.
• I topped it off with my homemade whipped cream. YUMMY!

See you in the kitchen!

Katie

Chocolate Pudding (Or Vanilla!)

My dad and brother were visiting over President's Day weekend to go skiing! We went to Powder Mountain outside of Ogden, Utah and it was wonderful! Snow was a little crunchy and icy, but it was my 2nd time out this season! And I got to spend it with some family.  It was wonderful.  

After a long day on the slopes, my husband and I cooked supper for the two of them.  As a special treat, I made chocolate pudding and of course whipped up some cream to top it with! This actually is one of my dad's favorite treats.  My mom has been making this chocolate pudding for as long as I can remember.  When my dad was off his legs for a good several weeks after a knee surgery, I probably made this for him every other day! Such a comfort!

Chocolate Pudding:

Ingredients:

• 1/2 cup sugar
• 1/3 cup cocoa
• 2 tablespoons of cornstarch
• 1/8 teaspoon salt
• 2 cups milk
• 2 egg yolks
• 2 tablespoons butter
• 2 teaspoons vanilla

Directions:

1. Separate egg yolks into a glass bowl, set aside momentarily.
2. Mix sugar, cornstarch, salt, and cocoa in saucepan.
3. Stir in milk, cook over medium heat, stirring constantly (burns quickly).
4. When it starts to boil, let boil for one minute.
5. Gently pour a small portion of the chocolate mixture into the egg yolks and stir together letting the hot mixture cook the egg yolks.
6. Pour this now back into the saucepan and let boil for one more minute.
7. Remove from heat.
8. Stir in butter and vanilla.

Notes:

• Make sure to 'cook' egg yolks in separate bowl to pour back into saucepan.  Skipping this step may leave you with cooked chunks of egg yolk in your pudding!
• It is enjoyable both hot and cold from the fridge!
• Whip up some heavy whipping cream to plop on top of the pudding! So good! The chocolate pudding can be a little rich, so it provides a nice contrast. 
• To make vanilla pudding instead, reduce sugar to 1/3 cup and do not add the cocoa.  Vanilla pudding!

See you in the kitchen!

Katie

Whip Your Own Whipping Cream

My mom goes to all sorts of parties featuring cooking products, especially parties hosted by Tupperware and Pampered Chef.  The last time she went to a Tupperware one, she asked what I would like and I believe I answered that I would like some pinch bowls.  My mom got me this – what’s called a Tupperware Whip N Prep Chef.

….what?????????

Actually, it is AWESOME!

Homemade whipped cream hands down beats EVERYTHING else - Cool Whip, stuff from the can, etc.

You can whip whipping cream using a whisk, using a hand mixer, using a stand mixer, etc. but this Whip N Prep works like a charm.  But whatever way you do it, it follows the same process.

Whipped Cream:

Ingredients:

• Heavy whipping cream
• Powdered sugar
• Vanilla

Directions:

1. Pour cream into container.
2. Start whipping until soft peaks form.
3. Add powdered sugar and vanilla to taste.
4. Whip just until hard peaks forms.
5. Add to hot chocolate/coffee, dollop on pie, use as a ‘frosting’ or spread over pudding pie, or just pudding, or lick from spoon!

Notes:

• Never go back to whipped 'toppings'. :D 
• The more cream in the Whip N Prep, the easier and faster, but it is still super quick!
• I only usually make enough to use right away.  It is best made right before use!

See you in the kitchen!

Katie