Snickerdoodle Pie

Something about cold weather put me in a pie frame of mind. I could happily eat pie all year around but I always tend to really think about them with the first cold snap. It also might have been the fact that I received an email chalked full of pie recipe from All You late last week.

So put together the facts that I love pie and the fact that my best friend and I were sitting on her couch chit-chatting Friday night discussing what I’ll be bringing to the girls poker party on Saturday and I remembered that her favorite cookie is a snickerdoodle and ta-da I knew exactly what I was making.

Now, let me explain the poor photos, it isn’t the prettiest pie. Although I am certain someone could or has taken a better photo of it. Let me also explain that it doesn’t quite taste like a snicker doodle, it’s more like a chess pie with some sweetness on top. When I make it again, because despite the fact that it wasn’t spot on snickerdoodle it was really good, I’ll be baking it without the cinnamon sugar on top and instead sprinkling that over after it’s baked. I might also try to come up with some sort of sugar cookie crust. I know that seems like a lot of changes but even without them the pie actually tasted very good like I said above. I brought home half from the party and there is only one piece left as of this writing. That either means it's really good or I am a cow, heck, let's go with both.


Snickerdoodle Pie
recipe from myrecipes.com

1 frozen pie crust, thawed
1/4 teaspoon ground cinnamon
1 cup plus 1 tablespoon sugar
4 tablespoons unsalted butter, melted and cooled
1 1/2 cups buttermilk
4 large egg yolks, lightly beaten
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

Fit pie crust dough into a 9-inch pie pan and crimp edge decoratively. Place in refrigerator to chill while preparing filling.

Preheat oven to 350ºF. Set a rack in lower third of oven. Line a baking sheet with foil and set it on oven rack.

In a small bowl, stir together cinnamon and 1 Tbsp. sugar.

In a large bowl, whisk together melted butter, buttermilk, egg yolks, flour, vanilla, salt and remaining 1 cup sugar. Pour into chilled pie shell.

Sprinkle cinnamon-sugar over custard.

Set pie on preheated baking sheet and bake for 20 minutes. Without opening oven, reduce temperature to 325ºF and bake until pie is set, puffed and golden, about 20 minutes longer.

Let cool on a wire rack, then serve, or cover loosely with plastic wrap and refrigerate to serve cold.


The girls said that it had a slight lemon taste which I am assuming is from the buttermilk. It actually reminded me of a pie that Baby Cakes’ Granny makes, incidently a lemon chess pie. I really did enjoy it.

XOXO,

Amaretto Hard Sauce

My Nanny, Green Nanny as I’ve heard her called in the past being as her last name is Green, is down from Idaho for Christmas this year and that means that my Mother’s side, part of them- really just sisters and Mother, are joining in the Jones side festivities. Would you like to know what else that means? It means that I do not have such a heavy work load when it comes to the list of items I am to make (for this particular Christmas party- 2 more to go) and carry over. Whew. This also means that I will be feasting on my Nannie’s Apple Pie and Sweet Potatoes. Yum! I rarely share recipes from that side of the family because like I’ve said in the past I really got the majority of my culinary experience from my Daddies side of the family. However, I have blogged one recipe from the Green side of the family, Goulash O’Neil. So although y’all have no idea to what amazing dishes my non-southern side of the family serves let me tell you that it could very possibly rival some southern dishes, just sayin’.

Anyway, I ramble, so because I haven’t any baking to do for Christmas Eve and because I wanted to contribute something and cannot possibly go somewhere empty handed, I wracked my brain trying to think of something to share with everyone, other than the Eggnog Fudge, and recalled seeing this Hard Sauce recipe on The Pioneer Women’s blog during Thanksgiving. Ta-da, I’ll bring Hard Sauce for Nannies Apple Pie. I contributed and can rest easy. GRIN.

When I saw the ingredient list I thought this is exactly like buttercream frosting, or my Momma’s version of it anyway but it’s not. The difference being that butter cream is mostly powdered sugar and this sauce is mostly butter. Paula Deen would eat it with a spoon and truth be told so could I. It is really good. I had no problem using my finger to clean the mixing bowl.

Everyone who tried it liked it, once I told my Nanny what was in it she asked "could you pour me a glass?", lol.


Amaretto Hard Sauce
recipe from ThePioneerWomen.com

1 stick softened (not room temperature) Butter
1 ½ cups Powdered Sugar
2 Tablespoons Amaretto

Beat butter in mixer with paddle attachment until fluffy. Add powdered sugar gradually until incorporated, scraping sides of the bowl twice during the process.

Add whiskey and beat again, scraping the bowl to make sure everything gets mixed together.

Spoon into a bowl and serve, or keep in the fridge (it will last for days covered in plastic wrap) until you need it.

NOTE: The hard sauce will harden in the fridge, so be sure to remove it at least a couple of hours before you want to serve. Hard sauce should be smooth and easily spooned onto desserts.

Serve on warm pie. Yum!


Merry Christmas to you and yours,

Buffalo Turkey Dip

I have leftover turkey (who doesn't?). I don't feel like cooking dinner tonight. The only way I will even walk myself into the kitchen is if I hardly have to do a thing. (Although now that I'm in here I see that I still need to clean the dishes from last night. Ugh!) Enter Buffalo Turkey Dip.

Originally I made/make this recipe using canned chicken, (it's another one of those recipes that I've made a million times before becoming a blogger) but I have turkey on hand to use so turkey it is. If you like hot wings, which we do, then you will love this dip. It is simple to make and easy to serve plus its hearty enough to be an entire meal. Yum! Oh and to brag on it a bit more I actually took this dip to my first Thanksgiving with BCakes' family and it has been requested by his cousin every year since. I think it is one of those "the way to a man's heart" dishes.

Baby Cakes always gives this one "10.5 thumbs up" and last night was no exception. So if you’re looking to use up turkey and are kind of tired of sandwiches give this one a try.


Buffalo Turkey Dip
recipe from FranksRedHot.com

8 oz. cream cheese, softened
1/2 cup chunky blue cheese dressing
1/2 cup hot wing sauce
1 cup mozzarella cheese
2 cups diced turkey
1/4 cup mozzarella cheese

Preheat the oven to 350 degrees.

Mix the first 5 ingredients together until combined well.

Bake for 20 minutes or until bubbly and then top with remaining 1/4 cup of cheese and bake until melted.

Serve with crackers and celery.


I thought I would throw in a picture of what the dip looks like without cheese on top...

I really can't describe this dip well enough for you other than by saying it tastes like buffalo wings. Use a celery stalk to scoop some up and it really is uncanny. Enjoy, because I know that once you taste it it'll stay in your recipe files forever.

XOXO,

Twice Baked Sweet Potato Casserole

For the last couple of years I have been the bringer of the sweet potatoes during any family get together and this is not something that I take lightly. Anyone who loves to cook knows the satisfied feeling one gets from making a dish that everyone loves. There is something about bringing a dish over full and then seeing that it is the one dish empty by meals end that makes slaving in the kitchen worthwhile. This year after making the same recipe time and time again I thought I would make a tiny adjustment. I had no idea what a difference that tiny adjustment would make.

The above said adjustment are fresh sweet potatoes. I never gave them much thought in the past for many reasons; the number one reason is that I was raised on canned and the second reason was I was under the impression that it would be too much hassle. Now that I have had it this way I will never go back to the canned version again.

I would also like to note that in the past I have always just added a bit of this and a bit of that, I honestly had no idea of even the slightest measurements so making it yesterday took a bit longer but alas it is done and I now have a recipe to share.


Twice Baked Sweet Potato Casserole

8-10 lbs. sweet potatoes
1 stick unsalted butter, softened
1/3 block of cream cheese, softened
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. vanilla extract
½ tsp. salt
¾-1 cup light brown sugar
1 bag mini marshmallows

Preheat the oven to 400 degrees. Place the sweet potatoes directly on the wire rack and bake for 60 minutes or until done. Think baked potato but a bit softer. After they are done set them on a heat proof surface and cool until comfortable to touch. I find that it is easier to melt the butter and cream cheese into the mix if it is still slightly warm.

Scoop the sweet potato flesh into a large bowl and add the cream cheese and butter, stirring until completely melted.

Stir in the cinnamon, nutmeg, salt, ¾ cups brown sugar and vanilla extract. Taste and add the last ¼ cup of brown sugar as needed.

Put into a 9x13 dish and bake for 15-20 minutes. Top with mini marshmallows and bake for 15 minutes longer or until the marshmallows are browned.

Unfortunately I forgot to take a picture of the casserole, during all the hoopla and lending a hand it just slipped my mind, so that post will just have to borrow a picture until a little later. The picture I borrowed looked exactly like mine except I use more marshmallows and baked it in a rectangle dish. I found the picture here. Not to worry I will be making this again, soon and posting the picture, my picture.

XOXO.

Pumpkin Cobbler

How was your Thanksgiving? Lovely I hope. Baby Cakes and I spent most of our day on the road going from point A to point B but at the end of the day but it was worth it. It was great to catch up with those family members who we only see during the holiday season. It was also great to have some quiet time with the hubby between families to reflect and share some couple time. I would have to say my favorite part was sitting around the table after eating lunch and listening to all the old stories about my Mother and Father in Law that I had never heard before. It was such a good time and so nice to hear the funny memories, it made me feel even more like family.

So now on to the Pumpkin Cobbler, I had to give this recipe out 3 times during the day, not to mention I got a recipe for a wonderful green bean dish to be blogged soon from Baby Cakes’ Aunt, it was a raving success. Baby Cakes’ Nanny asked “is this the dish from the church cookbook that I made and we had at my birthday?” and then it hit me that it is a lot like that dessert in the sense that it too was pumpkin and is topped with cake mix. However, it is actually a variation that I got from here so I guess what I am saying is that there are a millions of sites with this dish out there so although I can't take credit for inventing it this is my variation of it.

Oh, I almost forgot the most important person’s opinion, most important person to me anyway. Baby Cakes loves this recipe so much that he was trying to talk me out of taking the second dish to my families Thanksgiving dinner.


Pumpkin Cobbler

Filling:

15 oz. can pumpkin
12 oz. can evaporated milk
1/3 of an 8 oz. cream cheese, softened
1 1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. vanilla extract
3 eggs, slightly beaten

In saucepan over low heat, slowly stir in the cream cheese, pumpkin, milk and all of the spices together. Reserve the lightly beaten eggs for the time being.

Once the cream cheese is incorporated into the pumpkin mixture remove from heat and let sit for 15 minutes or until cooled. Whisk the eggs into the mixture as well.

Pour the mixture into a 9x13 dish.

Crust:

1 box of yellow cake mix
2 sticks of unsalted butter, melted
1 cup pecans, chopped

Sprinkle the entire box of cake mix over the top of the filling, top with pecans and then drizzle the melted butter all over the top.

Bake on 350 degrees for 45-50 minutes.

Serve with whipped cream.


It really is a fairly easy dish and I promise you will get cheers from everyone who tastes it.

Next up, Sweet Potato Casserole.

XOXO.

Luscious Four-Layer Pumpkin Cake

Okay, I didn't make the recipe that I am about to share but Maggie did. If you follow my blog then you know that we just recently started sharing recipes. (Weird since we've been eating together my entire life, we're both food lovin' gals and talk almost daily (and the conversation always touches on food at some point.) Since she and I are so close (she's my Aunt too) what she makes is mine and vise versa so I'm sharing it in this post. Ha!

She made this this past weekend for the Girls Poker Party and it is divine! You guys it is light and airy with subtle pumpkin flavor. The filling is almost like a mousse. Mmmmmmm. It is amazing. I was already full from the snacks so I only wanted a small piece and then I looked down at this honking peice of cake on my plate and decided to share it with Vanessa, yeah almost didn't happen. At one point I looked at Ness and told her that she is going to have to get her own piece. Once you taste it you'll just keep shoveling it in your mouth. Sooooo gooood. But, my stomach got the better of me and I did infact share, but I didn't want to (pouting).

I've actually had my eye on this recipe for some time now. My co-worker, Sherry, emailed it to me a month or two back and we had ohh'd and ahh'd over it. Then Maggie told me she was making a pumkin cake for the girls night, who knew it would be the same cake? Very cool. Basically I got to eat something I've been wanting to eat and didn't have to bake it myself. Always wonderful.

I hoped to bring a slice or two (or four) home with me but it was late and I already had stuff to carry out (and I'm lazy, sometimes) so I didn't manage to get any home but Baby Cakes will give a review soon because I will be making this myself in the very near future (and I am willing to bet you will too).


Luscious Four-Layer Pumpkin Cake
recipe from Kraft Foods

What You Need

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans

Make It

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.



Like I said above this is a light and airy cake recipe. Everyone who eats it will be smitten, no I take that back, they will be smote with this dessert. This absolutley wonderful pumpkin layer cake.

Bravo Maggie, Bravo!

Yum and Boo Y'all,

Brown Sugar Pie‏

So I am ever on the lookout for yummy recipes and I truly beleive I have found another keeper. Oh my goodness good and all thanks to Grace over at A Southern Grace and her grandmother for sharing it with her.

I know it seems unconventional to have an entire pie focused on brown sugar but well, just try it. I doubled this baby, which ends up being 4 pies. 3 for all the houses we are visting throughout the weekend and one to give as a gift to a dear friend of mine. Definitly worth the bit of time it takes to make them.

Ingredients

3 cups brown sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 cup margarine, melted and slightly cooled
3 eggs, beaten well
1 teaspoon vanilla
1 cup milk
2 regular frozen pie crusts

Directions

Prepare the pie crusts per package instructions.

In a large bowl, combine the brown sugar, flour and salt. Be sure to break up any clumps of brown sugar. In a smaller bowl, mix together the melted margarine, beaten eggs, vanilla, and milk; beat well. Add this wet mixture to the brown sugar mixture and blend with a handheld mixer. Pour into the pie crusts and bake at 350F for about 30 minutes, or until set (just a wee bit wobbly) in the middle. Let cool completely before slicing and serving.

Oh so yummy,

Pumpkin Souffle

So I adapted this recipe from a carrot souffle recipe (Hubby's favorite!) that I tracked down a few years back. I was in charge of dessert for another one of our women only poker parties last night. Had to be pumpkin this I know, so I though I would adapt the carrot souffle into well, pumpkin souffle.

Verdict, tastes just like a pumpkin pie only no crust. Would I make this again? Perhaps. Only this time add a little brown sugar- make it worth missing a crust.

Ingredients
2 cans pumpkin puree
1 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons flour
3 eggs, well-beaten
1/2-1 cup margarine, at room temperature
powdered sugar

Directions
Preheat oven to 350 degrees.

Open and put pumpkin puree into a saucepan and heat over medium/high heat until heated through; put pumpkin into a large mixing bowl.

While pumpkin is still warm, add sugar, baking powder, vanilla, cinnamon, nutmeg and ginger. Beat with mixer until smooth.

Add flour and mix well; add beaten eggs and mix well.

Add margarine and beat well.

Pour mixture into a buttered 2-quart baking dish.

Bake at 350 degrees for 1 hour and 30 minutes or until the top is light golden brown.

Sprinkle lightly over the top with powdered sugar before serving.


I would certainly try this recipe, maybe crush up a few amaretti cookies and sprinkle over the top and a big dallop of cinnamon spiced whipped cream. Yum! Maybe I will be making this again!

XOXO,

Pumpkin Gooey Butter Cake

This recipe will make you slap yo momma- oh my gosh.

Ingredients

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

I emplore you, make this recipe- alot of it, you'll need it!

XOXO, Boo Yum Y'all,