Bourbon Pecan Pie

It's that time of year when people begin asking "what are you making for Thanksgiving?" "What type of pie are you having?" Pumpkin? Sweet potato? Well my friend threw out pecan pie. Huh. Well, that's a new one for me. I've always stayed away from pecan pie because it's always been too sweet for me. Of course, when we takes trips to the southern United States it doesn't keep me from ordering it jus to see how it tastes.

I know many people consider this a Thanksgiving staple but it's never been that in our house. Which of course, brings us back to the holiday question... What pie is on your table? This Thanksgiving it will be pecan pie. I've struggled with this recipe. First, making sure it wasn't too sweet. Then making sure there was enough mixture to fill but not overflow a deep pie crust.

Funny enough it's kind of like a custard but because it's milk eggs and sugar mixed with pecans. Hmm, now I'm thinking maybe this dish isn't American at all. People don't say as American as Pecan Pie. Even though I could see people saying as southern as pecan pie.

 Anyway, I'm excited to share this recipe with you because I think for a dessert that is typically extremely sweet, this pie is perfectly balanced. Make the pie and have a slice. Or two or three. I know I did.

Bourbon Pecan Pie
Makes 6 -8 servings

Ingredients

1 deep pie crust
1 1/2 cups of brown sugar
4 1/2 tablespoons of melted butter
3/4 cup of corn syrup
1/2 teaspoon of salt
3 tablespoons of bourbon
1 1/2 teaspoons of vanilla
5 eggs (lightly beaten)
2 cups of pecans

Directions:
Preheat oven to 350 degrees Fahrenheit.

Melt butter in a saucepan over medium heat.

Add brown sugar and whisk (whisk, whisk, whisk do not stop) until smooth
Remove sugar mixture from heat and slowly whisk in bourbon (let the liquor cook off) corn syrup, vanilla and salt.

Lightly beat eggs in a medium bowl.

Slowly whisk in corn syrup mixture.

Place pecans in pie shell (I made two layers one of crushed pecans then a top of whole pecans).

Gently pour syrup mixture over pecans

Bake for  50 minutes to an hour.

Now that I've figured out how to get just the right balance, I'm definitely going to make this again. Hey, there's something to that what's on your table for the holidays. It got me to try something new. I hope this blog does the same for you.

Happy Holidays.

"Pumpkin" Deviled Eggs

Halloween is right around the corner and the topic of discussion is "what are you bringing to the kids Trunk or Treat or Halloween party". There are so many options but depending on the rules and regulations for your child's school you may be limit in what you can buy or bring. This year I don't have to worry about accommodating anyone but my friends and family. So I'm planning on making one of my favorite dishes, perfect for any get together. Deviled eggs. It's hand held and tasty. Not to mention much better than a regular boiled eggs. In my filling I'm adding spicy mustard to give it a little kick. The filling for a deviled egg is very versatile. I love adding bacon and small chunks of jalapeño when I don't have to worry specific palettes.

With no restrictions, it's even easier to get into the Halloween spirit. It of course doesn't hurt that this dish is so easy to alter and easy to make with your children. I'm adding some orange food coloring to make the egg yolk filling look more like a pumpkin. And my little one is acting as sous chef mixing it up for me. With some red food coloring and olives you can make them look like scary eyes. Let's be honest, one of the best parts of the holidays is spending time with family and eating lots of food. So let's have some fun with it.

Deviled Eggs

Makes 12 deviled eggs

Ingredients

6 eggs

1/4 cup of mayo

1 teaspoon spicy mustard

1 teaspoon sweet relish

1/8 teaspoon of salt

fresh pepper

paprika for garnish

parsley for garnish

Optional: orange food coloring

Directions:

Place eggs in a saucepan and cover with cool water. 

Place pan on high heat and cook until water comes to a rolling boil.
Remove pan from heat and set aside for 12 minutes.

Remove eggs from water and gently tap the tip of the egg on counter to crack shell (if having trouble place egg under cool water or submerge in ice water).
Peel eggs. 

Slice eggs in half from top to bottom.

Remove yolks from whites and place in a bowl.

Mash yolks with a fork.

Add mayo, mustard and relish. Then mix and mash until smooth.

Add salt and pepper.

If making for a holiday add food coloring

Spoon a tablespoon of mixture into egg white and garnish

Corn and Poblano Empanada

September 15 is the beginning of Hispanic Heritage month. In celebration of hispanic heritage month I wanted to share some of my favorite dishes. The first is a corn and poblano pepper empanada. Typically I eat empandas filled with meat but while prepping for a dinner with some of my friends I realized I needed something without meat. Little did I know I, this carnivore would fall in love with a vegetarian empanada. The mixture of cream cheese, peppers, corn and potatoes creates the perfect gooey bite with a bite of crunch. It's extremely easy to make and requires very little cooking (especially if you use a frozen bag of corn). It's actually the prefect dish if you are in a rush  but want something filling and flavorful.

So congrats to those Latin American nations that gained independence throughout the month of September. It literally changed the course of the Americas. Of course, since I teach history, I think it's important to honor the contributions of all Americans. Of course, because of my upbringing I have an affinity for mi gente from this region. It's in their kitchens that I learned how to cook hispanic food from as young as 6 years old. My friends and their families welcomed me into their homes and their lives. Making a place for me in the kitchen and at the table allowing me to experience and enjoy hispanic food and culture years before I ever traveled anywhere. It is those bonds an ties that ignited my love of hispanic culture and cuisine. And to them I must say, thank you.

Corn & Poblano Empanada
Makes 12 Empanadas

Ingredients
1 tablespoon vegetable oil
2 poblano peppers (roasted and diced)
1 1/2 cups of corn
1/2 pound of petite potatoes (3) (diced)
1 green onion chopped
1/2 cup cilantro chopped
2 cloves garlic minced
2 ounces Mexican queso/Monterey jack cheese (shredded)
4 ounces cream cheese
1/4 teaspoon cumin
1/4 teaspoon salt
12 large empanada wrappers
1 egg, slightly beaten

Tools: baking sheet, spatula, parchment paper

Directions:

Preheat oven to 375 degrees Fahrenheit.

Roast poblano pepper over an open flame until slightly blistered. Once cooled dice.

Boil potatoes with sea salt over medium high heat for 20 minutes. Potatoes should be firm. Once cooled, dice.

Heat oil in a skillet over medium heat. Add diced garlic and stir until soft.

Add corn to garlic along with salt and cumin. Cook for 5 to 8 minutes. Corn should turn slightly brown. Remove corn and garlic from heat.

In a bowl, add cream cheese, monterey jack cheese, potatoes, poblano pepper, corn with garlic, green onion and cilantro. Season with salt and pepper.

Scoop two (2) spoonfuls of corn mixture into wrapper (use the back of the spoon to push mixture to the center.

Gently fold wrapper over lining the edges. Once edges a lined up gently press dough together with a fork.

Place parchment paper on baking sheet and spray with non-stick spray.

Gently brush empanadas with beaten egg.

Place baking sheet on the top shelf of the oven and bake until golden brown (about 20 minutes).

Note: This dish is great with some spice. When I'm not concerned with making it too spicy for my mini me I add some jalapeño peppers to the mix. I typically make a little spicy dipping sauce with garlic, hot peppers, onion and lime juice. Don't forget the salt and pepper.

How do you like your empanada? Mild or Spicy?

Mama's Potato Salad

There are some holidays that come around and dishes accompany such events. Sometimes it just doesn't seem like it's the holidays with it. Potato salad is one of those dishes that remind me of summer. Memorial Day was created to honor  the men and women who died serving in the U.S. military, for many Americans the holiday kicks off summer. So it's time to make some potato salad.

I've tried and tried and tried to make potato salad but it's never like my momma's. I know what goes in it. I've watched her make it thousands of times but I have never been able to replicate it... until now. Mom sat at the table with me and walked me through it. Come join us.


Mama's Potato Salad

Makes  8 servings

2 1/2 pounds of potatoes (peeled & cut into quarters)
2 celery stalks (minced)
1/4 large yellow onion (minced)
1/4 cup red pepper (minced)
3 boiled eggs (chopped)
1 cup of mayo
1 teaspoon salt
1/2  teaspoon black pepper
1/2 teaspoon paprika
1/8 cup of sweet & tangy relish
1/8 spicy brown mustard
Green onion - garnish


Directions: 

Cover potatoes with salted water and bring to a boil over high heat.

Boil potatoes for 12 to 18 minutes or until tender
(cooking times varies based on the size of your quartered potato).

Once finished, drain water and place potatoes in fridge to cool.

Boil eggs in water for 12 minutes.

Remove eggs and place in fridge to cool.

Combine mayo, salt, black pepper, paprika, relish and spicy brown mustard in a large bowl.

Combine potatoes, red pepper, celery, eggs and onion in a large bowl.

 Mix mayo mixture and potato mixture thoroughly but don't over mix.

Serve chilled and enjoy with your favorite main dish. If you're lucky, something off of the grill.

Mexican Pizzas

My friends know I don't need a holiday to indulge in food but Cinco de Mayo is this week and I just wouldn't be a true American if I didn't make a dish for Cinco de Mayo. Yes, I said American. As my Mexican friends have made very clear, Cinco de Mayo is actually not a widely celebrated holiday in Mexico. But over here in America,  we make a big deal over the Battle of Pueblo. It's how we Americans celebrate Mexican culture. Typically with Mexican food and drink. Funny huh.

This year my Cinco de Mayo dish is Mexican Pizza. I love eating with my hands and Mexican food has always been a go to for my friends and I. Now it's a family favorite when we are looking for something filling and comforting. I love sitting down with friends or family and everyone gets to make their meal just the way they like.  You'll see what I mean. You can watch the faces of your friends or loved ones as their eyes dart back and forth over the topping  and they begin to figure out "lettuce, tomatoes, green chiles then sour cream." Seeing everyone's smiles as they pile their pizzas high warms my heart. There's nothing better than making people happy with the perfect dish. It's a great time, you throw caution to the wind, eat with your hands, get messy and embrace a bit of Mexican culture at the same time. How lucky are we?


Mexican Pizza

Makes 6 servings

Ingredients
24 Corn tortillas

Taco Meat

1 pound of ground beef
1/2 tablespoon of olive oil
1/2 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of paprika
1 teaspoon  of garlic powder
1 teaspoon  of oregano
1/2 teaspoon salt
1/2 cup of vegetable broth/beef broth
2 teaspoons of tomato paste
1/4 minced onion
1/2 teaspoon of cayenne pepper
1/2 teaspoon black pepper

Refried Beans

1/2 teaspoons of olive oil
1 clove of garlic minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/3 cup of water
1 can of pinto beans (black beans)


Directions:

Preheat oven to 350 degrees.

Season ground beef with cumin, chili powder, paprika, garlic, oregano, salt, black pepper and cayenne pepper. Combine thoroughly.

In a pan over medium- high heat place 1/2 tablespoon of olive oil and minced onion.

Add seasoned ground beef and cook and stir until beef is brown and crumbling about 6 to 8 minutes.

Turn heat to medium-low and add tomato paste and vegetable broth. Allow to simmer until thickened.

While the beef is cooking mash the pinto bean with a fork in  a bowl.

Coat another pan with olive oil, add mashed pinto beans and seasoning. Cook for 3 to 5 minutes.

Add water to moisten (you may not need 1/3 cup, it depends on how well drained the beans are) and cook for another 3 minutes.

Add salt and pepper to taste.

Place foil on baking sheet and spray with non-stick spray.

Gently brown each tortilla in a pan with a little oil.

Place six corn tortilla on the baking sheet then place a 1 heaping tablespoon of refried beans on each of the corn tortilla. Spread the refried beans out evenly across the tortilla.

If you'd like sprinkle a little bit of cheese on top of the refried beans.

Add 2 teaspoons of ground beef mixture and a sprinkle of Mexican cheese (cheddar, monteray jack and ... sprinkled with chili powder and cumin)

Place a second corn tortilla  on top of the refried beans and ground beef. Then add cheese on top.

Allow pizza to bake in the oven for 10 minutes. Serve hot and enjoy with the family!!

Possible additional toppings

shredded lettuce
diced tomatoes
dice onions
chop cilantro
green chiles
sliced jalapeño peppers
sour cream
salsa

Carrot Cake Short Cut

Lately I've been craving something sweet. It seems like whenever I get a moment, I'm diving into the chocolate leftover from the holidays or combing the circulars for gelato. Of course, neither of those wonderful sweets ever ended the thirst for my favorite sweet treat, carrot cake.

Ever sine I was little girl I've loved carrot cake. I'm not sure why. If you think about all of the different types of super sweet treats you've been given as a child, there are those that are far more sweet and even more indulgent than carrot cake. But I can remember falling into a nice big slice of carrot cake at the bakery around the corner from my elementary school. It wasn't too sweet and the spice combination is warming.
Maybe my affinity for carrot cake is rooted in really not being allowed to have sweets when I was young. It's the perfect balance between sweet and spicy and it was always a special treat when I did. That might also explain why I don't really like sweet desserts. But I digress, this recipe is just enough sweet and just enough spice to make your tongue tingle.

This carrot cake is a bit different than the one I usually make (carrots, raisins and walnuts) but I haven't been happy with my last couple of cakes so I'm starting with box mix and adding pineapple and coconut. You can do the same if you already have a mix at home. My girlfriend has a gluten free cake mix, so this is perfect for her to just add here and there to make carrot cake. I can't wait for her to make this recipe.

Carrot Cake Short Cut
12 servings

Ingredients
Cake Mix (If you are using a spice cake mix, make recipe with out spices)

1 1/2 to 2 cups of shredded carrot (remove as much water as possible)
1 cup crushed pineapple (remove juice)
1 cup shredded coconut flakes
1/2 cup of orange juice
1/2 cup vegetable oil
3 eggs
1/2 cup walnuts
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger

Tools: Hand mixer, plastic spatula, whisk and Bundt Pan

Directions
Preheat oven 325 degrees.

Pat carrots with paper towel to remove excess water and place in a large bowl.

Remove excess juice from 1 cup of crushed pineapple.
(place crushed pineapple in a coffee filter and gently squeeze to remove excess juice)

Add pineapple to shredded carrots.

Add 1 cup of shredded coconut to carrots and coconut.

Add spices to cake mix. Blend well.

Mix oil and eggs.

Mix carrots, coconut and pineapple
(I combine everything separately as to not over mix the cake batter.

Add oil and egg to flour mix blending gently with hand mixer.

Increase mixer speed to medium and slowly add orange juice.
(The whole process should not take more than 1 1/2 minutes)

Using a plastic spatula, fold in carrot, pineapple, coconut mixture and walnuts.

Spray bundt pan with oil and dust gently with flour.

Bake bake for 35 to 45 minutes at 325 degrees (325 instead of 350 for a cake with a flatter bottom).

The cake is very moist, allow to cool for at least 10 to 15 minutes before removing it from the bundt pan.

Place cake in the refrigerator for a another 30 minutes.

This cake is covered in a cream cheese frosting. I used a pre-made frosting.

Warm frosting for 20 seconds in microwave.

Separate frosting into several small bowls (based on the number of colors you're adding.

Then add your favorite food coloring to each bowl.

Using the back of a spoon or a sandwich bag with the corner snipped, drizzle frosting over cake one color at a time.

Adding frosting was one of my favorite parts of making this dish. When you make it, let me know in the comment section what type of cake mix you used? Pineapple maybe?

Slow-Cooker Corned Beef and Cabbage

I'm not sure exactly when I decided I really liked this dish. Though this is not a dish of my childhood it's one that over the years I've grown more and more found of. Though living in New York provided the opportunity to eat lots of different foods, I don't remember eating dishes like corned beef or shepherd's pie. Those were definitely dishes I was introduced to in Jersey. Of course, as an adult I've never met a holiday I wouldn't cook a dish for. So for St. Patrick's Day it's Corned Beef, Cabbage and Potatoes.

What I do know is that I started making it "right" just a couple of years ago. Now when I say right I don't mean the way it's traditionally done, I mean the way the majority of my friends and family like it. Knowing I made this dish and that I absolutely love food, my colleague was wonderful enough to share a little tip she learned from her mother... beer. I was floored. I had never thought of putting beer in with my corned beef. I remember hubby putting beer in our chili one time and I was not happy.


Of course, she's a food lover like me and you know you can never go wrong with a recipe from mom, so I had to try it. Now I never make corned beef with out making sure there's a bottle set aside to add to the pot. It's a truly comforting meal and a one pot wonder which makes it even better. I make my corned beef in the slow cooker. I actually have been dying for St. Patrick's Day so I could make corned beef in my brand new slow cooker.


Corned Beef and Cabbage
Makes 6 servings

Ingredients

3 pounds of corned beef
4 red potatoes
2 large carrots
1 head of cabbage
1 bottle/can of beer
1/2 cup of water
1/4 teaspoon of salt

Tools Needed: Slow Cooker

Cut potatoes into quarters and slice carrots.

Cut cabbage into strips and place to the side.

Put corned beef into slow cooker and place the carrot and potatoes on the side of the corned beef.

Sprinkle the spice packet on top of the beef potatoes and carrots.

Pour beer over the ingredients, then pour the 1/2 cup of water over everything.

Lastly, place cabbage on top of the corned beef, potatoes and carrots and sprinkle with salt.

Cook, covered for 4 to 5 hours on high (or 7 to 8 hours on low).

Simple, easy and tasty .... what more could you ask for. What dish do you make for St. Patrick's Day?

Lasagna Soup

This holiday has been a wonderful time for me to experiment with some favorite comfort dishes. One of my family's favorite dishes is lasagna. But I don't make it as often as I'd like because making lasagna can be time consuming. Especially, when you are making most of it (minus the pasta) from scratch. But I came across a twist on this favorite comfort dish that makes it quick to make.

To be honest, I'd been dying for some lasagna for a while but I just didn't have the time to make it. Then one night I stop by my favorite convenience store to get a bowl of soup and there it was...lasagna soup. Now, at fist I was hesitant. You know when you have a taste for something and you know if it's not spot that craving will not go away? Well, I didn't want that to happen. I didn't want something that was almost like lasagna but not quite right because then I would still have a hankering for it.

Luckily, the wonderful people at the store suggested I try it before I buy it. Woo hoo. Those words were music to my ears. I tried it and I liked it. Of course, then I had to figure out how to make my own. I knew the toughest part would be getting the broth to taste just right. Eventually, with a little help from the gravy maker (hubby) I figured it out. I hope you like it just as much as we do. It's going to become a main staple in our house especially, during the fall and winter.

Lasagna Soup
Makes 8 - 10 servings

Ingredients
1/4 pound of sausage
1/2 pound of ground beef (gently seasoned with salt & pepper)
1/2 red pepper
1/2 green pepper
1/2 medium onion
1/2 tablespoon of garlic
1/8 cup of Italian seasoning
(fresh thyme, oregano, basil & parsley)
2 tablespoons of tomato paste
15 oz can of crushed tomatoes
4 cups of beef broth (or chicken)
1 bay leaf
1 tablespoon of olive oil
salt and pepper to taste
1/2 box of lasagna noodles
Optional: ricotta or sour cream
                  parmesan or mozzarella cheese
                  parsley for garnish

Tools: Dutch oven or metal stock pot and a wooden spoon

Directions:
 Finely chop peppers and onion.

In a dutch oven or heavy metal pot, heat 1 tablespoon of olive oil on medium- high heat.

Add onion and peppers.

Cook until onion is slightly translucent and soft ( about 4 minutes).

Add ground beef and sausage.

Allow meat to slightly brown then begin breaking it up with a wooden spoon.

Add garlic and italian seasoning, continue to mix all ingredients together.

Add tomato paste and stir for an additional 3 to 4 minutes.

Add beef broth and crushed tomatoes.

Cover pot and allow the mixture to come to a simmer (just a couple of bubbles rising to the surface. If your soup is boiling reduce the heat.)

Allow soup to cook for an additional 30 minutes. Remove the cover for the last 10 minutes of cooking.

While the soup is cooking, in a separate large pot bring salted water to a boil.

Add lasagna noodles and cook as directed in the label.

Once cooked, drain and drizzle with olive oil.

The final step is putting it all together.

I cut up my noodles and put it in the bowl first. Then pour the soup over and add a little parmesan cheese, dollop of sour cream and sprinkle of parsley. Yum.

It's a quick and easy dish that really hits the spot. Hope it becomes one of your fav comforts.

Chocolate Gingerbread Men

The mission for this weekend started with marking holiday bark. It's a great gift to colleagues and friends. If you know the person well, you can add their favorite sweet to this chocolate treat. About a a week or two ago I purchased some chocolate melts to make some Thanksgiving lollipops. Unfortunately, I never used it so I thought this would be the perfect time to do so.

I like making bark. It's pretty simple and you can add your own spin to it. Maybe some candy canes or some almonds. The hardest part is melting the chocolate down and the chocolate melts make that pretty simple. Just pop them in the microwave for 30 seconds to 2 minutes (depending on how many) and it's melted and ready to be smeared on some parchment and topped with your favorite candy or dried fruit or nuts. Then into the fridge it goes to harden. It's that simple.

Of course, today's experiment was even more simple because in the end I realized this was not plain chocolate but chocolate mint melts. So,

I just put the chocolate in a silicon mold. Nice and easy.

Ingredients
12 oz Candy Melts

Tools: Silicon Mold -24 Cavity Gingerbread Man

*Note: If you are making bark spread chocolate on parchment paper on a baking sheet.
If you do not have candy melts you can use chocolate chips. Just add a little bit of shortening.

Directions:
Gently melt candy in the microwave 30 seconds at a time.

Using a spatula gently pour even amounts of chocolate into the cavities.

Refrigerate for 30 minutes to an hour.

Simple Apple Pie

I love to bake. But one thing I don't typically make is pie. I'm not exactly sure why but I don't but I don't. A couple of weeks ago I saw Martha Bakes and decided I was going to make a pie. Of course, weeks passed and the pie was never made. In general, I would rather make cheesecake or cookies or cupcakes or anything other than pie. Not exactly sure what my aversion is to making pie. It's probably just because I do not do it often. I do have a tendency to stick with what I do best. Though, I definitely love eating pie I just couldn't seem to bring myself to to make one. Until... my mom asked me for apple pie for Thanksgiving.

Now what was I to do? Did I want to make pie... no. But that was the only thing  mom asked me to do so I had to suck it up. And guess what? It wasn't as hard as I thought it would be (thank goodness for our food processor) and I think I might like it. I can see a pie being made again. Sooner rather than later. Guess I should thank Martha for the pie crust recipe. It's extremely flaky and I really liked that. Notice there's no sugar in the recipe so if you like your pie crust sweet you should add a teaspoon of sugar to this recipe.

This recipe is extremely simple since it was my first time making apple pie and it was for my momma  I didn't want to make it too complicated. Though some recipes call for ginger and other types of spices, I kept this close to what I know. Cinnamon and apples. Also, mom is a big fan of fresh and simple. So there's not a lot of sugar in this recipe. Also, the apples are still a little crisp once the pie is done. This pie is straight apple baby and it's beautiful.

Apple Pie

Makes 8 servings

Crust Ingredients

2 cups of flour

1/2 teaspoon salt
1 teaspoon sugar

1 1/2 sticks of unsalted butter (cubed & cold)

3 tablespoons of vegetable shortening

1/4 cup of ice water

Pie Filling Ingredients

6 granny smith apples (cored & sliced)

1/2 teaspoon cinnamon

1/4 cup of flour

3/4 cup brown sugar

2 teaspoons lemon

EggWash - 1 egg mixed with water

Tools Needed:

food processor, 9 inch pie plate and rolling pin

Directions:
Preheat oven to 425 degrees F.

Place flour, sugar and salt in food processor. 

Add cubed butter and shortening to the processor.

Pulse/process for 5 to 10 seconds until mixture resembles a course meal.

Add the ice water a little bit at a time making sure not to let the ice cubes fall in.

The water will help the dough come together.

My dough came together in about 20 - 25 seconds.

Place dough in plastic wrap using plastic to shape dough into a flat disk.

Place dough in the fridge for at least an hour.

After an hour cut the dough in half. One half will be used for the bottom of your pie crust the other for the top.

Lightly flour your counter top and your rolling pin.

Roll dough away from you remembering to turn the dough.

Turn and lightly flour your dough continuously so it does not stick.

Use your pie plate to measure how large you should roll the dough.

Your circle should be slightly larger than your pie plate.

*Note: Folding your rolled dough over the rolling pin will make it easier to move it into the pie plate.

For the filling, toss your apples in lemon juice.

Combine cinnamon, sugar and flour.

Toss and coat apples with sugar mixture.

Fill pie crust with apple mixture.

Roll out remaining dough to fit pie or cut into strips.

If creating a lattice, cut at least 10 strips. 

Place 5 strips horizontal and 5 vertical. 

Gently pull back each strip of dough weaving the strip over and under.

Trim the edge of the pastry allowing a little bit of an overhang.

Beat egg and water (egg wash) and brush over the pastry.

Place foil around the edge of the pie so the crust will not burn. 

Bake for 20 minutes. Then remove the foil.

Bake pie for another 20 to 25 minutes until the crust begins to turn brown and the filling begins to bubble.

Allow pie to cool on  a wire rack.

See that wasn't so bad was it?? Told you.

updated July 11, 2016

Sweet Potato Pancakes

So I've been mulling over this idea of Thanksgiving Brunch ever since we had brunch at my friends house the other weekend. The holidays can be a stressful time especially when there's the expectation to see everyone the same day. I remember when my husband and I were back and forth on the highway from the afternoon until midnight trying to see all of our family during the holidays.

Though that's not an issue anymore, it's one many of our friends still struggle with. The holiday shuffle can make you dislike the holidays altogether. So I was thinking maybe there should be a new tradition. Thanksgiving Brunch!! To be had the day of or the day after Thanksgiving (if you can convince one family). Or maybe have brunch for Friendsgiving.

A spin on all Thanksgiving favorites for brunch. Last week's spinach salad can be remixed into a great brunch salad. Just add Turkey. This dish will add the sweet to brunch. I was going for a sweet potato pie feeling. So, let's make some sweet potato pancakes.


Sweet Potato Pancakes
Makes 14 pancakes

Ingredients:

1 1/4 cups of sweet potatoes (3 baked sweet potatoes)
1 1/2 cups of milk
1 1/2 cups of flour
2 eggs beaten
3 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 melted butter
1 teaspoon salt
1 tablespoon brown sugar

Tools: blender, thin spatula, griddle and whisk.

Note: Feel free to switch of the sweet potatoes for pumpkin if that's what you prefer.

Directions:

Mix all of the dry ingredients.

Mix the sweet potatoes, milk and vanilla.

Place wet ingredients in blender to make the mixture smooth.

Add eggs to wet ingredients.

Add dry ingredients to wet ingredients a cup at at time.

Mix thoroughly.

Allow mixture to sit for 15 to 20 minutes.

Place the griddle over medium heat.

Pour about 1/4 cup of batter onto the griddle.

Cook until you see little bubbles and the pancakes begin to firm enough to flip. This should take about 3 minutes.

Flip pancakes and allow to cook for another 2 to 3 minutes.

Transfer pancakes to a plate or platter and cover with foil to keep warm.

These pancakes were drizzled with a little maple syrup and topped with candied walnuts, whipped cream and cocoa powder. Delicious. I love the smooth consistency of the pancake.

Brunch anyone?

Spiced Cupcakes w/Pumpkin Cheesecake Swirl

These cupcakes are on the blog because they were requested by Theresa. Often, I bake so many cupcakes I am not always interested in eating them. Sometimes, I am more interested in developing flavors or putting a surprise inside. Other times I'm trying to create a design or even work on the taste of a frosting. By the time I'm done, I'm so sick of cupcakes that I give them to the neighbors or send them to work with hubby or to school with mini me. Of course, that was not the case with these cupcakes.

I have to admit, I really like these cupcakes and others did too which is why even though I didn't make it from scratch, it's going on the blog. I'm not exactly sure what makes these different than the others. Maybe it's because I love pumpkin or maybe because I love cheesecake. Whatever it is these cupcakes were so delicious I think I've had one everyday this week.

What's even better is that this recipe is super easy. Thank goodness I saw the pumpkin cream cheese in the Supermarket. That's where this crazy adventure started. One hungry trip to the supermarket. This is why you should go to the supermarket hungry. I used a boxed cake mix and the store bought pumpkin cream cheese and added the necessary ingredients to create a cheesecake. Now, I gotta get back to the store and buy some more. If it's not in your store just replace the pumpkin cream cheese with regular cream cheese. Or ... make a regular yellow cupcake and use strawberry cream cheese.

The possibilities are endless.

Spiced Cupcakes w/Pumpkin Cheesecake Swirl
Makes 24 Cupcakes

Ingredients:
Spiced Cake Mix
8 ounces of pumpkin (or regular) cream cheese
1/2 cup of sugar
1 teaspoon of vanilla
1 teaspoon of pumpkin pie spice (not necessary if you are making regular cheesecake)
1 egg

Tools: cupcake tin, 24 cupcake liners & mixer

Directions:

Preheat oven to 350 degrees and line cupcake tin with liners

Make boxed cake mix according to directions and set aside.

Place cream cheese and sugar in a separate bowl with vanilla and pumpkin pie spice.

Mix cream cheese and other ingredients for 2 minutes on medium speed.

Add egg and mix until smooth.

Fill cupcake liners half way with cake mixture.

Add one tablespoon of cream cheese mixture to the cake mix.

Use a knife to gently swirl the cream mixture into the cake mix. Try drawing a figure 8 in the mixture.

Bake cupcakes for 25 to 30 minutes until the cheesecake has set.

Remove cupcakes from oven and allow to cool to room temperature.

Devour!!