Pie Baking--Picture blog

This year for the FNC Thanksgiving lunch, I made the Cheesy Apples again and tried my hand at baking a pie. I do believe this is my first pie I have baked. Let's take a look at how it turned out.



First you pulse a stick of butter in with flour. After about 5 seconds, the chilled water is added to make the dough, well doughy.




Once the dough is doughy, wrap in plastic wrap to form a disc and chill for 15 minutes.




Rolling out dough is always fun, but I need more space to work with and do not have the master technique down yet.



My pie crust is not as pretty and cool as it is suppose to be, but hey give a girl a break with her first pie. The crust will bake for 15 minutes with foil and pie weights, then for another 12 minutes without.




Whisk 2 eggs together to prepare for the filling.




In a saucepan, whisk butter, brown sugar, and light corn syrup together.




Once the sauce is smooth and melted it will be a nice golden brown.



Slowing mix in the sauce with the whisked eggs from earlier. (Do not mix in too quickly as the eggs will cook some.)



Stir in the chopped pecans and shredded coconut. This will create a gooey pie filling. Before placing the filling in the crust, fill the crust with chocolate chips. (I forgot to take a picture.)



Bake for 25 minutes until done.

We will see how everyone likes this during the lunch!

Some chili goodness.

Since the weather has finally cooled off some, I decided it was time for some chili. It has been awhile since I have cooked up a batch so I was looking forward to have a taste.

Chili is one thing I do not measure when I cook. I brown the ground beef and onions then mix, the whole canned tomatoes, chili powder, garlic, salt, pepper, cumin, and tomato paste together in a soup pot. I let it shimmer for a good 30 minutes or more. I prefer not to have rice with my chili, just a little cheese and a dap of sour cream.

I heart October.

In lieu of October and Brian being a fan of pumpkin, I made a sweetie treat for us this weekend.

Pumpkin Whoopie Pies


Ingredients
1 1/2 sticks (6 ounces) unsalted butter (1 stick melted, 1/2 stick softened)
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions
1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Sauteed Soy Green Beans

Sauteed Soy Green Beans

2 can of green beans (I'm sure you can use fresh, but we just did the easy way)
4 T of butter
2-4 T soy sauce (I recommend the low sodium since you have all the butter and garlic salt)
Garlic salt or garlic powder
Ground black pepper

Drain the green beans and place in a saute pan. Add the soy sauce, ground pepper, and garlic. Stir ingredients together in pan. Slice the butter in tablespoon size and place around pan. Once the butter begins to melt, stir the beans. Continue to stir beans until majority are a brown with a crisp to them.

Finally found it.

For a couple of years now I have been trying to find a good hummus recipe I like. I seriously could eat hummus all the time for every meal if it is good. I wish I could get the recipe from Volta, but until I find out a way to do that; here is one that will substituate.

Hummus

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup EVOO, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil (I use tahini instead of the oil)
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

Blend all ingredients together, expect for the paprika and the parsley for garnish, on low speed. You will need to stop it often to push the mixture down and around to insure it is all mixed well. If the mixture becomes hard to mix, add a little more EVOO. When ready to serve place in a bowl or plate. Garnish with EVOO, paprika, and parsley.