Monthly Archives: November 2010

Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay. 

I don’t know about you all, but I am feeling super thankful today.   I have a great family, boyfriend, and friends.  A great job, a wonderful home and neighborhood, clothing, food, etc.  I have absolutely zero room to complain.  I’m glad that there’s a holiday that makes people stop and realize what they have.  It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today.   I would love to hear why, so leave a comment!  Happy Thanksgiving!  Eat some turkey for me today 🙂


Libby’s Pumpkin Pie
From:  Libby’s Pumpkin Can

 Beat the eggs.
 Combine dry ingredients.
 Add the rest.
 Mix, mix, mix!
 Add evaporated milk.
 Fill your crust.
Please don’t judge my ugly pie!

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • ¾ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

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Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay. 

I don’t know about you all, but I am feeling super thankful today.   I have a great family, boyfriend, and friends.  A great job, a wonderful home and neighborhood, clothing, food, etc.  I have absolutely zero room to complain.  I’m glad that there’s a holiday that makes people stop and realize what they have.  It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today.   I would love to hear why, so leave a comment!  Happy Thanksgiving!  Eat some turkey for me today 🙂


Libby’s Pumpkin Pie
From:  Libby’s Pumpkin Can

 Beat the eggs.
 Combine dry ingredients.
 Add the rest.
 Mix, mix, mix!
 Add evaporated milk.
 Fill your crust.
Please don’t judge my ugly pie!

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pumpkin Pie

 
If your family is a little strange like mine, then giving this recipe to you now is perfect.

My family isn’t having Thanksgiving until Sunday this year, but that’s okay. 

I don’t know about you all, but I am feeling super thankful today.   I have a great family, boyfriend, and friends.  A great job, a wonderful home and neighborhood, clothing, food, etc.  I have absolutely zero room to complain.  I’m glad that there’s a holiday that makes people stop and realize what they have.  It’s sometimes very easy to get caught up in every day life and take things for granted.

So stop and think about all that you’re thankful for today.   I would love to hear why, so leave a comment!  Happy Thanksgiving!  Eat some turkey for me today 🙂


Libby’s Pumpkin Pie
From:  Libby’s Pumpkin Can

 Beat the eggs.
 Combine dry ingredients.
 Add the rest.
 Mix, mix, mix!
 Add evaporated milk.
 Fill your crust.
Please don’t judge my ugly pie!

Ingredients

  • 1 (9 inch) unbaked deep dish pie crust
  • 3/4 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Pumpkin Square Cupcakes with Cream Cheese Frosting

I am absolutely loving all of the Thanksgiving/Fall-esque blog posts.  I’m going to share a few of my favorites. If you have some, please post the links under the comments section so I can check them out.  I’m a sucker for seasonal treats. 

Click the links to check out the recipes.  Pictures all belong to the owner of the links provided.

 Jessica @ How Sweet Eats made this delicious-looking pumpkin cake.

Buns in My Oven made this mouthwatering sausage dressing.

This extremely yummy-looking Chocolate Bourban Pecan Pie was made by She Wears Many Hats.

Baking Boy baked this yummmmmy Apple Cranberry-Orange Pie.

I figured I’d better make something good to try and keep up with all of these delicious recipes!  So, I made some Pumpkin Cupcakes for my boss’ birthday… ommmmggg… let me just tell you I’m glad I had to give them away so they were far away from my house.  I could have eaten them all.  Easily.

So, here’s my contribution to the blogosphere:

Sift together dry ingredients.

 Add in the other ingredients.
 Mix until smooth.
 Pour batter in cupcake pan.
 Bake until they look like this.
 While they’re cooling, make the delicious cream cheese frosting.
 Mix it until its creamy.
Frost the cupcakes.  Sprinkle with cinnamon if you want.

Pumpkin Square Cupcakes with Cream Cheese Frosting
Adapted from:  AllRecipes
Servings: 24

Ingredients

  •  3 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 ½ (15 ounce) cans pumpkin puree (approx. 23 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  •  
  • 1 (3 ounce) package cream cheese, softened
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Fill cupcake pans about 2/3 of the way full with batter. Bake for 25 to 30 minutes in preheated oven until a toothpick comes out clean. Cool before frosting.
  4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Pipe or spread evenly on top of the cooled cupcakes.

Pumpkin Square Cupcakes with Cream Cheese Frosting

I am absolutely loving all of the Thanksgiving/Fall-esque blog posts.  I’m going to share a few of my favorites. If you have some, please post the links under the comments section so I can check them out.  I’m a sucker for seasonal treats. 

Click the links to check out the recipes.  Pictures all belong to the owner of the links provided.

 Jessica @ How Sweet Eats made this delicious-looking pumpkin cake.

Buns in My Oven made this mouthwatering sausage dressing.

This extremely yummy-looking Chocolate Bourban Pecan Pie was made by She Wears Many Hats.

Baking Boy baked this yummmmmy Apple Cranberry-Orange Pie.

I figured I’d better make something good to try and keep up with all of these delicious recipes!  So, I made some Pumpkin Cupcakes for my boss’ birthday… ommmmggg… let me just tell you I’m glad I had to give them away so they were far away from my house.  I could have eaten them all.  Easily.

So, here’s my contribution to the blogosphere:

Sift together dry ingredients.

 Add in the other ingredients.
 Mix until smooth.
 Pour batter in cupcake pan.
 Bake until they look like this.
 While they’re cooling, make the delicious cream cheese frosting.
 Mix it until its creamy.
Frost the cupcakes.  Sprinkle with cinnamon if you want.

Pumpkin Square Cupcakes with Cream Cheese Frosting
Adapted from:  AllRecipes
Servings: 24

Ingredients

  •  3 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 1/2 (15 ounce) cans pumpkin puree (approx. 23 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  •  
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Fill cupcake pans about 2/3 of the way full with batter. Bake for 25 to 30 minutes in preheated oven until a toothpick comes out clean. Cool before frosting.
  4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Pipe or spread evenly on top of the cooled cupcakes.

Pumpkin Square Cupcakes with Cream Cheese Frosting

I am absolutely loving all of the Thanksgiving/Fall-esque blog posts.  I’m going to share a few of my favorites. If you have some, please post the links under the comments section so I can check them out.  I’m a sucker for seasonal treats. 

Click the links to check out the recipes.  Pictures all belong to the owner of the links provided.

 Jessica @ How Sweet Eats made this delicious-looking pumpkin cake.

Buns in My Oven made this mouthwatering sausage dressing.

This extremely yummy-looking Chocolate Bourban Pecan Pie was made by She Wears Many Hats.

Baking Boy baked this yummmmmy Apple Cranberry-Orange Pie.

I figured I’d better make something good to try and keep up with all of these delicious recipes!  So, I made some Pumpkin Cupcakes for my boss’ birthday… ommmmggg… let me just tell you I’m glad I had to give them away so they were far away from my house.  I could have eaten them all.  Easily.

So, here’s my contribution to the blogosphere:

Sift together dry ingredients.

 Add in the other ingredients.
 Mix until smooth.
 Pour batter in cupcake pan.
 Bake until they look like this.
 While they’re cooling, make the delicious cream cheese frosting.
 Mix it until its creamy.
Frost the cupcakes.  Sprinkle with cinnamon if you want.

Pumpkin Square Cupcakes with Cream Cheese Frosting
Adapted from:  AllRecipes
Servings: 24

Ingredients

  •  3 eggs
  • 1 2/3 cups white sugar
  • 1 cup vegetable oil
  • 1 1/2 (15 ounce) cans pumpkin puree (approx. 23 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  •  
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Fill cupcake pans about 2/3 of the way full with batter. Bake for 25 to 30 minutes in preheated oven until a toothpick comes out clean. Cool before frosting.
  4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Pipe or spread evenly on top of the cooled cupcakes.

Disappearing Marshmallow Brownies

 These are magic.
And with Harry Potter coming up in 5 days, they’re also are appropriate.

I kinda like Harry Potter, a lot.

It’s not an obsession though, I checked. 
“Have you automatically judged a person based on whether or not they like the Harry Potter books?” Ha. Of course not! That’s rude.
“Do you compare all other books you read to Harry Potter?"  Umm.. noo…
"Do you applaud anything that gets children to read in an age when not many do and were often ostracized for being ‘geeky;’?"  Well, yes, duh… "Do you think Harry Potter is the bridge between that gap?” I might…

“Are you watching Harry Potter while you write this?”…

…Okay, well, if anything, it’s a HEALTHY obsession.  About as healthy as these brownies… which are very healthy…since the marshmallows disappear when you bake them.

P.S. If you don’t like Harry Potter, sorry… you’ll like the brownies, though.  I promise.
P.P.S. My boss is really, really cool and lets me sell yummy goodies at our store on Saturdays now, so I sold these, and they were goooonnne by the end of the day.  They’re delicious.

 Mix the melted butter and butterscotch chips.
 Mix the sugar, eggs, and vanilla.
 Put them together.
 Add in the dry stuff.
 Fold in the good stuff…
 …Until it looks like this.
 Put it in a greased 9×13 in pan.
 Let them cool, cut them, and eat them.

Disappearing Marshmallow Brownies
AllRecipes

Ingredients

  • ½ cup butter
  • 1 cup butterscotch chips
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups miniature marshmallows
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
  2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
  3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
  4. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

Disappearing Marshmallow Brownies

 These are magic.
And with Harry Potter coming up in 5 days, they’re also are appropriate.

I kinda like Harry Potter, a lot.

It’s not an obsession though, I checked. 
“Have you automatically judged a person based on whether or not they like the Harry Potter books?” Ha. Of course not! That’s rude.
“Do you compare all other books you read to Harry Potter?”  Umm.. noo…
“Do you applaud anything that gets children to read in an age when not many do and were often ostracized for being ‘geeky;’?”  Well, yes, duh… “Do you think Harry Potter is the bridge between that gap?” I might…

“Are you watching Harry Potter while you write this?”…

…Okay, well, if anything, it’s a HEALTHY obsession.  About as healthy as these brownies… which are very healthy…since the marshmallows disappear when you bake them.

P.S. If you don’t like Harry Potter, sorry… you’ll like the brownies, though.  I promise.
P.P.S. My boss is really, really cool and lets me sell yummy goodies at our store on Saturdays now, so I sold these, and they were goooonnne by the end of the day.  They’re delicious.

 Mix the melted butter and butterscotch chips.
 Mix the sugar, eggs, and vanilla.
 Put them together.
 Add in the dry stuff.
 Fold in the good stuff…
 …Until it looks like this.
 Put it in a greased 9×13 in pan.
 Let them cool, cut them, and eat them.

Disappearing Marshmallow Brownies
AllRecipes

Ingredients

  • 1/2 cup butter
  • 1 cup butterscotch chips
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
  2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
  3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
  4. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

Disappearing Marshmallow Brownies

 These are magic.
And with Harry Potter coming up in 5 days, they’re also are appropriate.

I kinda like Harry Potter, a lot.

It’s not an obsession though, I checked. 
“Have you automatically judged a person based on whether or not they like the Harry Potter books?” Ha. Of course not! That’s rude.
“Do you compare all other books you read to Harry Potter?”  Umm.. noo…
“Do you applaud anything that gets children to read in an age when not many do and were often ostracized for being ‘geeky;’?”  Well, yes, duh… “Do you think Harry Potter is the bridge between that gap?” I might…

“Are you watching Harry Potter while you write this?”…

…Okay, well, if anything, it’s a HEALTHY obsession.  About as healthy as these brownies… which are very healthy…since the marshmallows disappear when you bake them.

P.S. If you don’t like Harry Potter, sorry… you’ll like the brownies, though.  I promise.
P.P.S. My boss is really, really cool and lets me sell yummy goodies at our store on Saturdays now, so I sold these, and they were goooonnne by the end of the day.  They’re delicious.

 Mix the melted butter and butterscotch chips.
 Mix the sugar, eggs, and vanilla.
 Put them together.
 Add in the dry stuff.
 Fold in the good stuff…
 …Until it looks like this.
 Put it in a greased 9×13 in pan.
 Let them cool, cut them, and eat them.

Disappearing Marshmallow Brownies
AllRecipes

Ingredients

  • 1/2 cup butter
  • 1 cup butterscotch chips
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups miniature marshmallows
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
  2. Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.
  3. In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.
  4. Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.

“Almond Joy” Cookies

Well, I’m pretty excited.

I made up my own cookie recipe for the very first time.

Ever since Halloween, I’ve been craving Almond Joys like no other.  Once I sufficiently stuffed myself full of Almond Joy candy bars, I decided it was time to move on to bigger things.

So, being the obvious next step, I concocted an Almond Joy-like cookie and I’m very happy to inform you that it was a success!  I was so excited!!  I was not expecting them to come out the way they did, but I’m glad they did.  They don’t taste exactly like Almond Joys, but they do taste like coconut-y chocolate-y goodness, which is perfectly fine with me.

Celebrate with me!

 Beat sugar and butter.
 Combine dry ingredients.
 Combine both.
 Add in the coconut.
Mix it allllll up.
 Form into balls.
 Bake in the oven and then thumbprint them.
 Add chocolate chips to hot sweetened condensed milk.
 Mix together.
 Pour mixture into cookie “wells”.
 Add almonds.
Enjoy 🙂

Almond Joy Cookies

Ingredients

Cookie

1 stick butter, at room temperature
½ cup sugar
1 ½ tablespoons egg whites
1 cup flour
½ tsp baking powder
1 tablespoon cocoa powder
2 (overflowing) tablespoons sweetened condensed milk
1 cup sweetened coconut flakes

Filling

¼ cup chocolate chips
¼ cup sweetened condensed milk
Approximately 24 almonds, 1 for each cookie

Directions

1.  Preheat oven to 350 degrees.
2.  Beat together sugar and butter until light and fluffy.  Add in egg whites and sweetened condensed milk and beat another minute or so. 
3.  In a separate bowl, mix together flour, baking powder, and cocoa powder.
4.  Combine with the liquid mixture until combined.
5.  Fold in coconut flakes.
6.  Form into tablespoon sized balls and drop onto a parchment-lined baking sheet.
7.  Bake in the oven for 8-12 minutes.  They will be slightly gooey when you take them out.  Once they come out, press your thumb into each cookie making a “well” in the center for the chocolate center.
8. While the cookies are in the oven, heat the sweetened condensed milk in the microwave for about 30 seconds, just until hot.  Add in the chocolate chips and let them sit in the milk for about a minute.  Mix until smooth. 
9. Spoon a small amount of the chocolate filling into each cookie, top with an almond.