pumpkin pie


pie filling from sally’s baking addiction and crust recipe from chow 



  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick butter
  • 5-6 tablespoons ice water
  • (plastic wrap)


  1. add flour, salt, and sugar to a food processor and pulse twice to mix/aerate
  2. cut butter into chunks and add to food processor. pulse a few times until butter is pebble-size
  3. add 5 tablespoons of ice water to food processor and pulse a few times. push gently (avoiding the blade!) to see if dough sticks together. if it’s too loose, add one more tablespoon ice water and pulse a couple more times.
  4. lay out a large piece of plastic wrap on a surface. dump contents of food processor carefully onto the middle of the plastic wrap. gather dough together into a disk, and then fold plastic wrap around it.
  5. refrigerate for at least 30 minutes
  6. lay out a large piece of parchment paper on a surface. dust some flour onto paper.
  7. put dough disk onto floured parchment paper. dust more flour on top.
  8. roll our dough to 1/8″ thick, continuously dusting with flour as needed.
  9. fold dough into thirds gently, and then lift dough into pie pan. unfold dough and press into pan. cut off extra dough.
  10. crimp edges of pie crust, or roll out extra dough and use a cookie cutter to cut into desired shapes for decorative edges. gently place decorative pieces on the pie crust to save for later. cover with plastic wrap.
  11. put pie pan with dough back in the refrigerator for at least 30 minutes, or overnight.
  12. in the mean time, start on pie filling!



  • 2 cups (15oz can; 450g) pumpkin puree
  • 3 large eggs
  • 1 and 1/4 cups (250g) dark brown sugar
  • 1 Tablespoon (15g) cornstarch
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1/8 teaspoon fresh ground pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk (any is fine)
  • 1 large egg beaten with 1 teaspoon milk
  • coarse sugar


  1. in a large bowl, whisk together pumpkin puree, 3 eggs, and dark brown sugar. make sure any brown sugar clumps dissolve.
  2. add in cornstarch, salt, pumpkin pie spice, pepper, heavy cream, and 1/4 cup milk. mix well.
  3. refrigerate (up to overnight is fine/ maybe even better to enhance flavor!) or use immediately
  4. preheat oven to 350F
  5. pour mixture into prepared pie crust. (remove decorative crust pieces first…). if using decorative dough cut-outs, press into the edge of pie crust after adding filling.  (note: some of my decorations slid off the edges in the oven. avoid this by not placing them too far over the edge!)
  6. in a small bowl, whisk together 1 egg with milk. brush mixture lightly over pie crust edge. sprinkle coarse sugar over crust.
  7. put foil or parchment paper on a baking pan. place pie on top.
  8. bake pie in oven for about 50 minutes, until custard is set. (middle won’t wiggle anymore)
  9. after about 20-25 minutes, check pie every 5-10 minutes. if crust starts getting too dark/burning, cover pie with foil and continue baking.
  10. after taking pie out of oven, let cool for about 3 hours on a cooling rack.

pizza pretzel bites

OLYMPUS DIGITAL CAMERA(sorry for the photo quality– i was in a big rush and also the sun was setting!)

these were so gooooood! not very glamorous, but perfect for watching football. this recipe took sort of forever to make, so it’s a good thing i had help from paul with rolling out and stuffing the little pizza rolls. if you don’t have hours to spend doing this, definitely enlist help from some friends or half the recipe.  everyone really loved them at the super bowl party i brought them to last night, though, so i think it was worth it! recipe from here

note: next time i will try making these by keeping little dough balls and stuffing the pepperoni and cheese inside, rather than rolling them up. i think it might be faster and more effective.

Pizza Pretzel Bites

Yield: Makes about 6 dozen pretzel bites


  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Canola oil
  • Pepperoni slices, cut into small pieces
  • Shredded mozzarella cheese
  • 5 quarts water
  • 3/4 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt
  • Pizza sauce-for serving


1.  Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

3. Oil a bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot over high heat and carefully add the baking soda.

5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Roll each bite flat with a rolling pin. Stuff each bite with pepperoni and cheese. Fold over the dough and pinch the ends. Set bites on a baking sheet and continue until all pretzel bites are stuffed.

6. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been lined with parchment paper or a Silpat.  Make sure they are not touching.  Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.

7. Remove from oven and let cool for five minutes. Serve warm with pizza sauce.

candy corn cupcakes



admittedly i kinda hate the taste of candy corn, but i think they look so cute! i made these for my halloween party, along with the sangria and jello shots. (and, not pictured because i already posted about it once, sweet potato-lentil curry.)

recipe makes 12 cupcakes. also note, to make the candy-corn coloring, i first put a bit of plain (white) batter into the bottom of each cupcake, then added yellow food dye and did the same, then added red food dye to the remainder of the batter to finish with orange cupcake on top.


  • 1/3 cup  butter
  • 2 eggs
  • 1 cup  all-purpose flour
  • 1 teaspoon  baking powder
  • 1/4 teaspoon  baking soda
  • 1/8 teaspoon  salt
  • 2/3 cup  sugar
  • 1 teaspoon  vanilla
  • 1/3 cup  buttermilk
directions1.Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

3.Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread frosting over cupcakes.


memorial day fruit tart

OLYMPUS DIGITAL CAMERAtart shell from: http://www.marthastewart.com/336048/pate-sucree

  • Yield: Makes one 11-to 12-inch or two 8-to 9-inch or two 14-by-4-inch crusts


  • 2 1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
  • 2 large egg yolks
  • 1/4 cup ice water


  1. In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
  2. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.


pastry cream: http://www.marthastewart.com/312893/pastry-cream

  • Yield: Makes about 1 3/4 cups


  • 1 cup whole milk
  • 1/2 vanilla bean, split
  • 5 tablespoons sugar
  • 3 large egg yolks
  • 1 tablespoon cornstarch
  • 1 tablespoon flour (preferably rice flour for lightness)
  • 1 tablespoon unsalted butter


  1. Place milk, vanilla bean, and 1/4 cup sugar in a medium saucepan over high heat; cook until almost boiling.
  2. In a medium bowl, whisk together egg yolks with remaining 1 tablespoon sugar until thickened. Sprinkle in cornstarch and flour and continue beating until well combined.
  3. Remove vanilla bean from milk. While whisking constantly, slowly pour heated-milk mixture into egg-yolk mixture. Pour mixture through a fine sieve back into saucepan, and cook, whisking constantly, over medium-high heat, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes.
  4. Transfer to a large bowl and whisk in butter until melted. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; refrigerate until completely cooled.

roasted turkey







followed almost exactly from: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html



  • 1 (14 to 16 pound) frozen young turkey

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water

For the aromatics:

  • 1 red apple, sliced
  • 1/2 onion, sliced
  • 1 cinnamon stick
  • 1 cup water
  • 4 sprigs rosemary
  • 6 leaves sage
  • Canola oil


Click here to see how it’s done.

2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

heart cupcakes

these would probably be cute for valentines day! also could use other letters, shapes, flavors of cake, etc for different effects
1. made red velvet sheet cake, using this recipe: http://www.marthastewart.com/316586/red-velvet-chocolate-cake

2. let sheet cake cool, then cut out shapes

3. made vanilla cake batter, using this recipe: http://buddingbaketress.blogspot.com/2011/04/one-bowl-vanilla-cupcakes-with-vanilla.html

4. put a tiny amount of batter at the bottom of each cupcake paper, put in red velvet cut-out, then filled the rest of the cupcake paper with vanilla cupcake batter. baked at 350 until done. decorated, cut open, and consumed– yum!

photos from the process:

also, paul made a dog cupcake : )

memorial day cake


adapted from martha stewart’s white cake recipe: http://www.marthastewart.com/341816/white-layer-cake-with-lemon-curd-filling


  • 3 cups cake flour, (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup milk
  • 8 large egg whites


  1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
  2. Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
  3. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
  4. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
  5. Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.
note: i used store-bought icing instead of martha’s icing/ lemon curd that she suggests. also, i split the batter into 3 bowls and dyed one red, dyed one blue, and left one white. voila.