Decadent Pumpkin Pie w/ Pine Nut Topping

I can’t be the only person who has been waiting since last spring for fall to come again, just so i can make some pumpkin pie. During winter and fall your allowed to make rich stews, pies and traditional cold-weather foods. This recipe for Decadent pumpkin pie with a pine nut topping is the best pie you will ever taste! You can make the pie crust from scratch like i have done, and add cinnamon and molasses, for some extra flavor, or you could use some store bought pie crust as well! A graham cracker crust would work here too! Pine nuts and pumpkin are one of the best combinations in pumpkin pie history. This may be the best pie you will ever make.

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Makes one 9 inch pie

Ingredients:

For pie crust:

1. 1 1/4 cup flour
2. 1 tsp cinnamon
3. 1/2 tsp ginger
4. 1 stick very cold butter unsalted
5. 1/4 tsp salt
6. 1 tbs molasses
7. 4- 8 tbs cold water

For pie base:

1. 15-oz can pumpkin puree (not pumpkin pie mix) [or use 2 cups fresh pumpkin puree]
2. 1 Can sweetened condensed milk
3. 1/2 tbs molasses
4. 1/2 tsp cinnamon
5. 1/2 ground ginger
6. 1/4 tsp allspice
7. 1 tsp vanilla extract
8.  1 whole egg plus 3 egg yolks (the yolks will keep the pie from being dry and cracking)

Pine nut topping:

1. 1/2 cup pine nuts (toasted)
2. 1/2 tsp cinnamon
3. 1/3 cup flour
4. 1/3 cup brown sugar
5. 3 tbs butter

Directions:

If you are not making your own pie dough you can skip this explanation on how to make it. if you are making a a graham cracker crust just press it into the pie dish before starting and refrigerate it while making the pie filling so it can firm up.

Preheat your oven to 350 degrees F.

Add the flour, cinnamon, ginger, and salt to a medium bowl, or the bowl of a food processor. mix to combine and add the butter, cut into small chunks. Blitz in the food processor or cut into the flour with a pastry cutter until the mixture forms into coarse crumbs. In a small bowl mix together the molasses and the 8 tbs of water. slowly add the mixture to the butter flour mixture tablespoon by tablespoon mixing in between. add just enough for the dough to press together when you squeeze it with your fingers. wrap the dough in plastic wrap and refrigerate it for at least half an hour and up to overnight.

Roll out pie dough you have made or a store-bought pie crust about 3 inches in diameter larger than your pie plate. Place the dough onto the pie plate. cover the dough on the dish with a layer of parchment paper and pour dried beans or pie weights into the dish. bake at 350 for 20 minutes. Then carefully remove the pie weights or beans and poke holes in the bottom of the crust with a fork. bake for another 10 minutes uncovered.

Increase the oven temp to 450 degrees F. For the filling whisk together the pumpkin puree, sweetened condensed milk, molasses, cinnamon and ginger in a medium bowl. add the egg and egg yolks and mix well until combined.

Pour the filling into the pie plate. Bake in the preheated 450 degrees F oven for 15 minutes. then reduce the temperature to 350 F and bake for another 30 minutes.

Make the topping while the pie is baking. In a small bowl add the flour, brown sugar, cinnamon, and the toasted pine nuts. Mix until combined, cut in the butter with a fork until the mixture forms crumbs.

When the pie has baked, take it out of the oven and crumble over the topping and return it to the oven for another 10 minutes at 350 degrees.

Allow the pie to cool before serving. I love it cold, but you can also eat it at room temperature.

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Date Almond Chocolate Chip Ice Cream

Dates, almonds, and chocolate are probably the best combination in existence. The Super sweet dates with a rich crunchy almond all cut through with the delicious bitter note from the chocolate. Perfect. This ice cream is out of this world. And all you need is a blender, though it would make the texture better, you don’t even need an ice cream machine!

Ingredients:

2 cups heavy cream

1 tsp Vanilla extract

1 1/2 cups Pitted mejdool dates (big soft ones)

3/4 cup roughly chopped almonds

3/4 cup semisweet or milk chocolate chips

1 tsp Arabic gum (optional)

1 cup whole milk

Directions:

1. In a Blender add the milk, Arabic gum (if your using it) and pitted mejdool dates blend for 5 minutes on high or until all the dates are dissolved.
2. Add the mixture to a prefrozen icecream machine and freeze according to manufacturer’s direction.
3. Right when the mixture is about to turn into soft serve consistency add in the chopped almonds and chocolate chips. Continue freezing in machine, then add to a container and freeze in a freezer for about 4 hours or until completely frozen.
4. Or if you don’t have an ice cream machine just pour the mixture into a large bowl and put the entire bowl into your freezer for about 1/2 hour. Then take it out and blend it with a hand held blender, or mixer and freeze for another 1/2 an hour. Mix in the almonds and chocolate once the mixture is thick.Repeat the process every half an hour until your desired consistency is reached.
5. Enjoy!

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Blueberry Crumble Cake Recipe

This cake is a delicious easy summertime cake with a dollop of whipped cream, ice cream, with coffee or just on its own! This cake is absolutely delicious! It will be a hit at any gathering. Blueberries go so well with cinnamon and brown sugar! If you don’t have any brown sugar, you can learn how to make it easily here!

Oven Temp: 425 F

Pan Needed: 10 inch round cake pan

Baking time: 20 minutes

Ingredients:

2 cans of buttermilk biscuits (8 per can) [or make your own with my recipe]

1 stick butter

3/4 cup brown sugar packed

1/2 tbs cinnamon

2 cups blueberries (1 pint)

1/4 cup white sugar

3/4 cup oatmeal

2 tbs brown sugar

1/4 cup flour

Directions:

1. Preheat your oven to 435 Degrees F and Spray a 10 inch cake pan with cooking spray
2. If you are using homemade biscuit dough press the dough that has been made and is ready be baked into a large square. Then cut it into small 1 1/2 inch by 1 1/2 inch cubes.
3. Melt butter in a small saucepan. In a small bowl mix together the brown sugar and cinnamon.
4. Roll each biscuit cube in butter lightly, dip it into the brown sugar and cinnamon mixture and place into the cake pan.
5. Lay an even layer on the bottom with 2/3rd of the sugared biscuit dough. If there doesn’t seem to be enough by 2/3rd of the dough just press the biscuit pieces into an even layer.
6. Mix together the blueberries and white sugar and pour the  blueberries over the biscuit base in an even layer.
7. Dip the remainder of the biscuits in butter and sugar and position evenly on top of the blueberries. All of the blueberries will not be covered.
8. In the pan with your remaining melted butter add the oatmeal, flour, and the brown sugar. Mix well and sprinkle this mixture evenly all over the cake.
9. Bake for 25 minutes. Cool for 10 minutes before eating.Enjoy!

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Watermelon Caprese Salad Recipe

This recipe was not planned at all. It kind of just came to me while attempting to make a watermelon caprese salad with some Mozzarella I THOUGHT WE HAD. I knew watermelon went great with salty cheese and tomatoes so i said why not?! I sliced everything up and found out we had no more mozzarella cheese. So i decided to create a foux cheese…dip?? It’s not authentic. BUT IT WORKS!!

The way to eat it is to pick up a slice of tomato, watermelon, basil, and mint all stacked and spread on some of the dip with a knife onto each bite. It is an amazing appetizer experience. It’s Low Calorie, and amazingly flavorful. Great summer treat!

Ingredients:

1/2 large watermelon

2 tbs balsamic vinegar

3 tbs brown sugar

1 cup water

2 large round tomatoes (not plum/Roma tomatoes)

15 Medium mint leaves

15 Medium basil leaves

salt and sugar for sprinkling on top

For The “cheese dip”:

3/4 cup Greek yogurt

1/2 tsp salt

1 tsp sugar

2 tsp lemon juice

Directions:

1. Slice the watermelon so that you get 4 thin sheets (about 1/2 inch thick, try your best!)
2. With a small cookie cutter or a small cup with a 2 inch diameter cut out as many circles as you can possibly cut out of the watermelon slices.
3. Make the marinating liquid for the water melons by mixing together the balsamic vinegar, brown sugar and water In a medium bowl. Stir until all the sugar is dissolved.
4. Place the circular cutouts of watermelon into the liquid to marinate while you slice your tomatoes.
5. Cut the tomatoes into circles as you would to top a burger. (1/4 inch thick)
6. Remove the watermelon from the liquid and arrange the slices with the slices of tomato alternating from the edges of the plate to make a ring.
   
7. Alternate with a piece of mint and a piece of basil going in between each watermelon and tomato slice. (use the picture as a guide)
8. To make the “cheese dip” mix together the greek yogurt, salt, sugar, and lemon juice well. Dollop the dip into the center of the plate for people to spread it on each bite with a knife.
9. Sprinkle the whole platter (including the dip) with a small even layer of salt and sugar.
10. Enjoy!

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Dried Fruit Poached Pears Recipe

This easy but elegant recipe is an amazing way to get rid of some raisins, dried apricots, dates, figs, or any dried fruit you have lying around. It brings together the bright, fruity, sweetness of pears with the woody, smoky notes of dried fruit. Don’t worry about the dried fruit going to waste, you can use them after their use is done in this recipe, in cookies, breads, cakes, and ice cream. Dried Fruit Poached Pears make a great super easy after brunch dessert!

Ingredients:

5-7 bosc or anjou pears

1 cup dried fruit (e.g. raisins, dried apricots, dried figs, etc…)

3 cloves

1 cinnamon stick

2 star anise

1 cup brown sugar

6 cups water

1/2 tsp salt

Directions:

Add the water, brown sugar, star anise, cinnamon, cloves, and dried fruit in a medium pot over medium high heat. Bring to a boil, stirring frequently. Set aside to steep off of the heat for at least 2 hours.

Strain out the dried fruit and spices. Bring the liquid to a boil in the same pot while you peal your pears.

For a smoother looking finished pear, after peeling, lightly scrub each pear with a clean sponge to get rid or ridges.

Place the peeled pears in the boiling spiced water and lower the heat to medium low. Boil the pears for 10 minutes, then flip the pears and boil them for another ten minutes. Serve warm or chilled with a scoop of ice cream! Enjoy!

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The Best Oatmeal Trail Mix Cookies Recipe

These cookies are so great and easy. They can be made any flavor you decide or have! The PERFECT delicious low fat snack!

Makes 12-16 three inch cookies.

Makes: 12-16 3-inch cookies

Baking time: 10-12 minutes

Pan: Parchment paper lined baking sheet

Ingredients:

1 cup rolled oats

1/2 cup flour (you could replace 1/4 of a cup with protein powder if you like)

1/2 cup of wheat bran (or crushed bran cereal)

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3 tbs butter)

1/4 cup coconut flakes

1/4 cup chocolate chips

1/4 cup chopped nuts

1 ripe banana mashed

1/4 cup brown sugar

1 tsp vanilla extract

1/4 cup melted chocolate chips (optional for drizzling on top)

(NOTE: you can substitute any trail mix ingredients for the coconut, chocolate, and nuts. Try adding craisins, peanut butter chips, or m&m’s!! As long as the total amount of add ins are 3/4 of a cup you’ll be fine.)

Directions:

Add the oats, flour, wheat bran, baking powder, baking soda, salt, and the add ins of your choice to a medium bowl and mix well. Add the butter and sugar to another small bowl. Blend until creamed well.

Add mashed banana and vanilla extract.

 Add the wet ingredients to the dry and stir well to combine. Refrigerate for 15 minutes while you prep your oven to 350 degrees F.  After 15 minutes dump the dough out onto a piece of parchment or wax paper and cover with another piece of lining paper.
Roll the dough out to about 1/4 of an inch thickness. Remove the top sheet of parchment and cut out circles with a cookie cutter of a small rimmed cup like i did.
Place the cookies onto a parchment or wax paper lined baking sheet 1 inch apart.

 

Bake for 10-12 minutes or until golden brown on the edges. DON’T EVEN WAIT. Dig into one hot!!! Yeah i said it. Haha. Or wait for them to cool completely and drizzle them with melted chocolate chips. Enjoy!!

These cookies can be a great way to incorporate lots of fiber and protein in your diet! They make for delicious filling snacks that you DON’T have to feel guilty about putting in your kids lunchboxes. Or you know…devouring all by yourself.

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Maple Snickerdoodle Recipe – Maple Cinnamon Sugar Cookies Recipe

So for thanksgiving last year, which I make for the family, I decided to go a little crazy and try something new instead of the traditional pumpkin pie. So I made this incredibly amazing maple walnut pumpkin pie. And for the recipe I went out and bought some maple extract, the star of the show. It smells and tastes amazing. It’s been sitting in our cupboard since then and ever so often I trickle a splash into my oatmeal.

Putting together some good-ol Snickerdoodles today I saw the container on the counter and a light bulb lit…no it literally exploded on top of my head. I was THAT excited. I poured some into the cookie dough batter and instantly knew that this… was gonna be good.

Pan: 2 baking sheets lined with parchment or wax paper

Oven: 350 degrees F

Baking time: 10 minutes

Ingredients:

1 cup (2 sticks softened butter)

1 1/2 cups sugar

2 eggs

2 teaspoons maple extract

2 3/4 cup flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

Heaping 1/4 cup sugar

1 tablespoon cinnamon

Here’s a tip! DON’T preheat your oven yet, make the batter and then preheat your oven so you can give your cookie dough some time in the fridge without wasting electricity!

Directions:

In a medium mixing bowl cream butter and 1 1/2 cups sugar until fluffy. Add eggs and maple extract.

In another bowl whisk together flour, cream of tartar, baking soda, and salt. Add and mix the flour mixture into the butter and sugar mixture. Refrigerate dough. Preheat your oven to 350 degrees F.

In a small bowl combine your heaping 1/4 cup sugar and cinnamon. Once your oven is preheated, pull your dough out of the fridge and form it into 1 inch balls, either with a spoon or a sorbet scoop. 

Roll each ball in the cinnamon sugar you made and place it on your baking sheet.

Leave about 2 inches between each cookie, they do spread a lot. Bake for 10 minutes and allow to cool for about 2 minutes on the baking sheet, and then transfer them onto a cooling rack to cool completely. 

These things are sooooooo PERFECT. That chewy candy mouth feel paired with the warmth of maple cinnamon. Listen, I know you’re gonna fall in love with these… Enjoy!

If you liked these or want to try them, please, share this recipe ! If your like me and want the world to know when a legend is born! And tell me in the comments what recipes you’d like to see next!

Brazilian Brigadeiro Recipe

These Brazilian treats are a staple for any party at my house. They’re like chocolate truffles except have deep notes of sweet flavor and have a texture like caramel. They are also incredibly easy and basic to make!

Pan: medium saucepan

Ingredients:

1 14 oz can of sweetened condensed milk

1 tbs butter

4 tbs cocoa powder

Whatever you choose to roll them in after forming them for example: bittersweet chocolate crushed into a fine powder in your food processor  coconut shreds, sprinkles,  toffee, chopped nuts, or anything along those lines really…

Directions: Mix the sweetened condensed milk, cocoa, and butter in a medium saucepan over medium low heat. Stir constantly over medium low heat until the mixture thickens up and releases from the bottom and sides of the pan. 

If you tilt the pan and the mixture just starts to roam around free from the sides and bottom, remove the pan from the heat and pour the mixture onto a large glass plate. Allow the mixture to cool to room temperature (about 20 minutes) before forming into balls.
 

Grease your hands with some butter or cooking spray and tear off half tablespoon to one tablespoon sized balls from the brigadeiro mixture and roll them into balls in your greased palms. Roll in the topping of your choice, i used finely ground bittersweet chocolate to add a different level of sweetness and to cut the richness of the brigadeiro. Place in little mini cupcake liners. Enjoy!