Dessert – Page 4 – mythankfultable.com

Fresh from Iowa (Illinois) Pumpkin Pie

December 9, 2017 by chrissy@mythankfultable.com

Pumpkin Pie

Pumpkin Pie, you are a wonder. You hold within your delicate pie crust all that is representative of fall and New England. Except, Libby’s the actual pumpkin canning king, lives in Morton, Illinois. In fact, annually the Libby’s Pumpkin (owned by Nestle) Company holds a giant festival in Morton, Illinois to celebrate all that is pumpkin.

Once upon a time, I used to buy sugar pumpkins at the farmer’s market, bake them down, scoop out the flesh in pre-measured 2 cup portions, and make my pumpkin pie with the real thing instead of the canned stuff…

However, even when I used my own pumpkin, prepared with my loving and farmer’s market fresh produce, I still used, the Libby’s Pumpkin Pie recipe.

Pumpkin Pie Shell Awaiting Pumpkin Goodness

Years later, my brother lived in Illinois for a spell, but then returned to his original transplant location of Iowa. (Let’s Go Wes Des!) I heard about the Pumpkin Festival and it’s traditions. Give me all of the fall festivals. I will shed my Massachusetts love (temporarily) for a pumpkin festival such as this.

The best part about this recipe is, it is easy. It is all over the internet, it is tried and true, and it makes 2 pies! Why is this important?

I make a deep dish pumpkin pie for the family dessert table…and a second, smaller one, to sample first. You know, in case there is anything wrong with this recipe…or in case I get tempted to try the pie destined for the dessert table.

Pumpkin Pie

This recipe also makes a beautiful pumpkin custard which sets up nicely, so when you cut into it- you have the perfect wedge of orange goodness. I also use real nutmeg and a microplane (ask for these for a stocking stuffer if you don’t have them already) which smells like nothing you have ever smelled. Fresh nutmeg is divine. Truth be told nutmeg isn’t actually in the recipe- but I put it in my pumpkin pie anyway.

Now, for me- I don’t like there to be a lot of jiggle in the pumpkin pie. So, it becomes a dance of too much verses just enough. I pull the pie out when the jiggle is minimal- and even then, sometimes-like the picture here- you get a wrinkle or a crack. I’m ok with it. It is a custard and that makes it tricky only because it doesn’t contain nuts or anything to conceal the cracks if they happen- but I would much rather a pretty little wrinkle than an undercooked egg product. I also refrigerate my pumpkin pie-which is tricky when involving pie crust. It is usually the last pie I bake for this reason. If I can serve it without refrigerating it first, the crust will be better, but again, I don’t like the idea of a custard based pie sitting on the counter for long before serving to my guests.

Pumpkin Pie

I used my maple leaf pie crust cutter/stamps for this, and was so pleased with the result. It turned into a beautiful pie, and no one cared that the pumpkin came from a can. Even if I use a different brand of pumpkin (I made one with organic pureed pumpkin earlier), I still use the Libby’s recipe.

Now, is fresh homemade sugar pumpkin baked in your own oven better? Of course it is. you will swear you taste the difference because you WORKED SO HARD to make it so. However, in the circle of life that is prepping for family desserts, let’s be honest. You are still making the pie. You are still mixing the filling and pouring it into a shell and baking it in the oven and making a pumpkin miracle- no matter whether the pumpkin is freshly baked and scooped, organic from a can, from where you live or from several states away. It is still amazing.

This pie represents home for me. For the hands of my grandmother teaching me how to make pie crust, to my father standing at the kitchen counter carving a turkey, the deep dish pie plate I have used for twenty years, and my brother, who gets to go to the pumpkin festival so far from where I live. Pumpkin pie rules supreme from October to December, and then it goes away until the next maple leaf changes and floats on the crisp autumn air.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Fresh from Iowa (Illinois) Pumpkin Pie

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Traditional pumpkin pie from the Libby’s company!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 1/2 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Freshly grated nutmeg
4 Large eggs
1 can LIBBY’S® 100% Pure Pumpkin (30 oz)
2 cans NESTLÉ® CARNATION® Evaporated Milk (12 fl oz)
2 unbaked 9-inch deep-dish pie shells ( I use one deep dish and one regular pie dish)

Instructions

In a mixer, combine pumpkin puree, eggs, and sugar until combined.
Gradually add evaporated milk.
Blend in spices.
Pour into pie shells.
Preheat oven to 425*
Bake for 15 minutes at 425* then reduce heat to 350* and bake for an additional 50 minutes until set.

Bourbon Pecan Pie

December 6, 2017 by chrissy@mythankfultable.com

Bourbon Pecan Pie

Having grown up in a non-pecan pie eating house, the mystery that is pecan pie is a love affair that began when I was older, and was able to embrace the beauty of that sweet nutty flavor with a splash of bourbon. Fall fast and hard, I did.

I was always afraid of pecan pie because, as I mention A LOT, I am a north east lady and this pie is distinctively southern. I imagine pecan groves and roadside stands, very Gone with the Wind, very warm climate beautiful plantation sort of pie.

Turns out, pecan pie is preeeettty simple. And northeastern, if the gal who makes it is from the northeast. In a time where we can access southern pecans and southern made bourbon and whisk it into a pie crust, it doesn’t matter where you live or what your accent is, this pie is for you.

Bourbon Pecan Pie

The trickiest part of pecan pie is that special moment when the corn syrup mixture (and I use dark corn syrup, just a personal preference) meets the egg and bourbon mixture. Even though you do cool the corn syrup mixture, you have to be careful not to turn your eggs into a scrambled mess. It’s not as scary as it sounds, you just go slow and whisk fast.

In all of my pecan pie making, I have yet to make scrambled bourbon pecan eggs and yet every time I make this pie, this is my one worry. Again, it has yet to happen. Let the mixture cool enough, drizzle slowly, and whisk the whole time as you go.

Now, for the pecans. Halves? Pieces? up to you. I like to do a blend for visual appeal, and it is important, but, I have also made it with just halves, and just pieces, and no one has complained. Literally, no one complains that the nuts in a pecan pie are already smaller and therefore, easier to chew. SO, you do it the way it works for you.

Bourbon Pecan Pie

This pie cooks up and browns beautifully. I bake this pie until there is no jiggle in the middle (wish I could say that about my own middle) and the pecans have a roasted nutty flavor. I watch the edges of the crust so that they don’t brown too much and find that perfect balance of pecan pie doneness. It’s like the force, and you, young Skywalker, must harness it. Or, stick close to your oven and watch, give it a shake every five minutes or so near the end of cooking time.

I’m sad I didn’t get a slice shot of this beauty, but the caramel colored center serves as a perfect base for the pecan top layer.

The best part about growing up and learning about new flavors is finding something you really love. Like this pie. Don’t rule it out if you haven’t ever had a slice. Pecan pie could be your new great love. Then, you can mix it up, add chocolate chunks, and step up to Chocolate Bourbon Pecan Pie. Just saying.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy,

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Bourbon Pecan Pie

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Delicious Pecan Pie with a Bourbon kick!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 unbaked pie shell
1 Cup Dark Corn Syrup
1 Cup White Granulated Sugar
1/2 Cup Butter
4 Eggs, beaten
1/4 Cup Bourbon
1 1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
1 – 1 1/2 Cups Pecans

Instructions

Preheat oven to 325*
In a saucepan, combine corn syrup, butter, sugar, and cook over medium heat while stirring constantly until butter melts and sugar is dissolved.
Cool mixture slightly.
In an additional bowl, whisk eggs, bourbon, vanilla, salt and mix well.
Slowly pour egg mixture into corn syrup mixture, whisking continuously until thoroughly combined.
Add pecans and mix to coat.
Pour mixture into prepared pie shell.
Bake for 50 – 60 minutes, until pie is set in the middle.

Cranberry Pecan Streusel Crunch Pie

December 4, 2017 by chrissy@mythankfultable.com

Cranberry Pecan Streusel Crunch Pie

I am a New England girl. I am more specifically a Massachusetts girl. Give me my glorious western mass mountains, rotaries, the turnpike, the cape, the fact that I can be in Vermont in an hour, and all the glory that goes with the Patriots, the Celtics, the Bruins, and the Red Sox. Ok, so I am not a big sports fans, but I can name key players and read a twitter feed to follow games, so who is any wiser? (Oh wait, just shared that on my blog…)

Cranberries!

Something that every New Englander can hopefully know is the harvesting of a cranberry bog. These little power houses of antioxidants are amazing in their chambered, floating figures of bright red goodness. It is a fall tradition, to flood the bogs, set those babies free, and corral them into their futures as cranberry juice, cranberry sauce, Craisins, and of course, to be sold as is in the stores.

Cranberries, Orange Zest and Sugar

If you are not from New England, in the world of YouTube and other internet wonders, you too can witness a cranberry harvest, but there is nothing like actually being there. It’s cooler weather, the leaves are starting to turn, cider and cider donuts are happening, typically there is a festival one weekend, and you think to yourself, “Hey, we are known for this! This is a very cool New England thing.”

Does everybody love the cranberry? No. Some people like it with their booze (Hello Cape Codder), some people like it for health reasons. I’m just a fan. Thus, this pie for the holidays.

Look at how pretty they are. All nestled in sugar and with orange peel.

Cranberries Pie Filling

This pie is so beautiful color wise, and it is paired with a pecan oat streusel that is just sweet enough and just crunchy enough to balance the tart of the cranberries. The original recipe is found on the www.smittenkitchen.com website.

The filling is partially cooked on the stovetop, and the combination of the pectin in the cranberries with the cornstarch make for a tight filling that packs a punch flavor wise. It is not cranberry sauce in a pie crust at all.

The streusel crust combines oats, brown sugar, cinnamon, pecans, and is pulverized to make a crumbly but consistent texture. I processed mine quickly so the little bits of pecan and oats were identifiable without being dominant. This may, in fact, be my new favorite streusel topping. I may just try this on top of muffins or crisps in the near future.

Cranberry Pie

After the cranberry filling is partially cooked and the streusel is prepped, it is as easy as assembling the layers and popping it in the oven.

You know when you have to wait for something special and you wait and wait and wait? I got these pie crust punch cutters in my Christmas stocking last year and have waited all this time to use them.

I made an extra pie crust just for the decorative edges on this year’s pies and was I ever happy. I rolled the pie crust into the pie plate, and instead of pinching the edges, I cut and attached the pretty leaves on the outside rim.

Cranberry Pecan Streusel Crunch Pie

Of all the pies this past holiday held, this was the one I chose for dessert. Just enough tart and sweet, crunch and chew, and balance between the flaky pie crust, crumble of the streusel, and consistency of the cranberries. Topped with a dollop of fresh homemade whipped cream, I was a happy girl.

There seems to be a common thread in my life these days of balance, between the sweet and the not so sweet, the blessings and the sorrow, and the fine line to keep solid between the two.

In this daily journey, I am thankful for the sweeter side of things, for the smell of cinnamon and the beautiful colors around me. I am thankful to live in a part of the world where every fall the mountains burst with colors, and the cranberry bogs fill with tiny chambered floating fruit, bobbing along their flooded homes to make their way into this special dessert for my family.

Every day is a gift.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Cranberry Pecan Streusel Crunch Pie

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This pie combines the jewel like color and tart flavor of cranberries, orange zest with a pecan oat streusel topping. It is a perfect balance of tart and sweet, crunchy and chewy and flaky!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Unbaked Pie Crust

Cranberry Filling:

4 1/2 Cups of Fresh Cranberries (original recipe said you can use frozen- I did not).
1 Cup White Granulated Sugar
Orange Zest from one Orange OR 2 Clementines (I like the taste of orange and cranberry so I add more)
1/8 Teaspoon Salt
1 Tablespoon of Cornstarch

Streusel Topping:

2/3 Cup Rolled Oats
1/2 Cup Flour
1/3 Cup White Granulated Sugar
1/3 Cup Dark Brown Sugar
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon salt
3/4 Cup Pecan Pieces
6 Tablespoons Butter, melted and cooled

Instructions

For Cranberry Filling

Combine cranberries, orange zest, sugar, cornstarch, salt in a saucepan over medium heat and begin to cook. Some of the cranberries will pop or leak juices, which is perfect. Continue to stir and cook for approximately 5-7 minutes. Allow filling to cool slightly. (I waited about 10-12 minutes).
Pour cooled filling into pie shell.

For Streusel Topping:

Using a food processor, grind oats and pecans for a coarse grind, add additional ingredients except butter. Pulse processor to combine all streusel ingredients.
Combine Streusel ingredients with melted and cooled butter until crumbled in texture.
Sprinkle topping over cranberry filling.

Bake pie for 50 minutes or more or until the cranberry filling is bubbling up through the streusel topping. If pie crust begins to brown too much while filling is cooking, cover edges of pie with foil to protect from burning.

Notes

While cooking this pie, I erred on the side of longer, waiting for the cranberry filling to really bubble up through the streusel topping. It did mean my cooking time was longer, but the result was worth the wait. The cranberries cooked down but retained their consistency, the crumble topping browned nicely, and it was all over a beautiful pie to cut into!

Chocolate Bourbon Pecan Pie

December 2, 2017 by chrissy@mythankfultable.com

Chocolate Bourbon Pecan Pie

Prepare to wow and amaze your guests, be the star of the dessert table, and enter into a sugar coma that compares to no other. May I present to you, the Chocolate Bourbon Pecan Pie.

This is a staple in my dessert arsenal, it is also the pie that never seems to have a remaining slice left in the pie plate. It’s the top pick of my daughter and I think, mine as well.

This pie comes out twice a year: Thanksgiving and Christmas. So maybe that is why it is so special. Or, it could be that pecan pie meets chocolate chunks and it melts into a flaky pie crust to make the gooey, sticky, wonder that is pecan pie meets chocolate.

I can’t expound on it’s perfection.

Chocolate Bourbon Pecan Pie

Now, if you aren’t a pecan pie lover, and I know you are out there. I understand. It isn’t for everyone.

But for a girl who didn’t try pecan pie until I was an adult, the wonder is still there for me.

This recipe is all over the internet, my original copy was from 2012 and printed from all recipes.com. I have since seen it on several blogs, and the variations are minimal.

Essentially, you combine sugars and corn syrup, butter until melty and beautiful. Combine eggs and bourbon and vanilla in another bowl, and you marry the two. Then add your pecans and chocolate and pour into the pie shell.

Chocolate Bourbon Pecan Pie

What I love about this pie is how beautifully it sets up. I let my pecan pie bake until there is almost no jiggle in the middle. It actually almost puffs up and then settles down as it cools. I have also experimented with chocolate chips and chocolate chunks, and both seem to have the same consistency when it comes to melting into the under-the-pecan layer.

The smell in your kitchen as this bakes is somewhere between pie crust and toasted pecans and brown sugar. Which, in my opinion, is quite lovely.

I am thankful this pie only appears a few times a year, even though my daughter continues to ask when the next pie is being made (she had to share this one with the family), I am reticent to make it only because it is a serious temptation. As in, let the dog out in the middle of the night and grab your fork temptation.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Bourbon Pecan Pie

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A delicious combination of melted chocolate and pecan pie come together in this dessert! Perfect with a dollop of fresh whipped cream.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Unbaked Pie Shell
1 Cup Chopped Pecans
1 Cup White Granulated Sugar
1 Cup Dark Corn Syrup
1/2 Cup Butter
4 Eggs, beaten
1/4 Cup Bourbon
1 1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
6–8 Ounces Chocolate Chips

Instructions

Preheat oven to 325*
In a saucepan, combine corn syrup, sugar, butter, and cook over medium heat, stirring constantly until butter is melted, sugar is dissolved, and ingredients are combined.
Cool mixture slightly.
In a large bowl, whisk eggs, vanilla extract, bourbon, and salt.
Slowly pour melted sugar and corn syrup mixture into egg mixture, whisking constantly.
When combined, add pecans and chocolate chips.
Pour into pie shell and bake for 45-60 minutes, depending on your oven. You want to check- give the pie a little jiggle and see if the inner part of the pie has set.

Homemade Sea Salt Caramel

November 28, 2017 by chrissy@mythankfultable.com

Homemade Sea Salt Caramel

The idea that you can take plain old white sugar and transform it into something as magical as caramel is somewhat daunting and yet it called out to me.

Come to find, it wasn’t really that difficult. I did require that I was organized, had my ingredients ready to go, and stayed present in the process.

Granulated Sugar About to Become Caramel

It’s actually pretty simple. Sugar in a pan, stir as it transforms into an amber liquid (which is really kind of mad science chemistry and a lot of fun without the idea of noxious gasses or flames). Add butter, Add Cream. Add Sea Salt.

Yup, there you have it. The result is this amazing slightly salty caramel goodness that has found it’s way into my coffee, apple pie, my daughter’s breakfast, and there is enough left over to store in the fridge for something yummy in the near future.

Melted Sugar

This recipe is originally from www.sallysbakingaddiction.com and accompanies the Salted Caramel Pie recipe. I doubled the ingredients so I would have extra and I am glad I did. It filled a one pint jar with enough left over to use in the pie, etc.

I used a non-stick pan that is similar to wok shaped with a flat bottom. I also used a spatula and a whisk for the process. I had all of my butter cut into pieces next to me on the stove.

I didn’t remeasure my heavy cream and it was almost impossible to photograph the process- but I had helpers (Thanks Em and George) so we got it done.

Adding Butter to Melted Sugar

The sugar dissolves, and you add your butter.

Expect bubbly madness and to whisk away. So much fun. Once the sugar and butter are incorporated (this takes a few minutes of whisking but you get there.

Incorporating Butter into Melted Sugar

Ready to add Heavy Cream

At this point, you are going to slowly incorporate the heavy cream, whisking, and smiling, because you are almost done.

The last thing you add is your salt. I used Himalayan Pink Sea Salt. You can use any sea salt you prefer.

Now, I put my caramel in a mason jar because it looked pretty and was convenient. It will keep in the refrigerator for up to two weeks. It does get pretty solid and needs to be warmed up before using once it has been refrigerated but that isn’t super difficult to do.

Friends, not only was this recipe delicious and relatively easy to do (ok- moderately easy to do), I can honestly say I will be doing this again. What an awesome holiday gift to give, use on sundaes, the options are endless. If you are gift giving this tasty treat, you can keep it at room temperature for a day and it will be ok, but keep it in the refrigerator otherwise.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe!

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Homemade Sea Salt Caramel

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Original recipe from www.sallysbakingaddiction.com. I doubled the ingredients to have extra on hand!

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Cups Granulated White Sugar
12 Tablespoons Salted Butter, cut into Tablespoon-sized pieces.
1 Cup Heavy Cream
2 Teaspoons Sea Salt

Instructions

Slowly dissolve sugar in a sauce pan over medium heat. Stir constantly with either heat resistant spatula, wooden spoon, or whisk.
Sugar will transform into clumps, then melt down. An amber colored, thick liquid is the stage where you want to proceed.
Add pats of butter to melted sugar, careful to watch-the butter will cause the sugar to bubble rapidly. Continue to stir/whisk until butter and sugar are incorporated.
Very slowly incorporate the heavy cream, stirring the whole time. Again, watch for bubbling when this stage happens.
Allow the mixture to boil for one minute.
Remove from the heat and stir in the salt.
Allow to cool before putting in a jar or using.

Salted Caramel Apple Pie

November 28, 2017 by chrissy@mythankfultable.com

Salted Caramel Apple Pie

I wish I could tell you that I do everything right the first time. That, without flaw, I tackle projects, and recipes, and parenting, and life in general with the best possible attitude and right mindset. I don’t.

I know the right thing to do, and I even do the right thing a lot of the time, but sometimes…there is that nagging, grumpy feeling that just plain honestly feels good to indulge in.

I recently asked my good friend how it is even physically possible for me to live in this “totally blessed” mindset (Which I do). And simultaneously live in a “grumpy” mindset. (Which sometimes, I do).

Please don’t miss the excessive lemon zest. My bad.

I have a very thin filter, and at this point in my life I am kind of transparent about how I feel on things. I just don’t have the time to fake it. Life is too short. I am not talking about slaying someone over something minuscule. Big picture stuff.

If I disagree, you know.

The best advice I ever got about the holidays and divorce was from my bestie (the ricotta maker), who said, “We all navigate the holidays Chrissy, even the married people.” That is true. We all decide to go to where and what are we bringing and when. Or, we choose to order in and stay on the couch in quiet. We navigate. Sometimes it is easy, sometimes, not so easy. Gratitude and Grumpy.

Salted Caramel Apple Pie with Lattice Crust

Which brings me to this pie. Salted Caramel Apple. Granny Smith and Macoun Apples. Lemon Zest. Salted Caramel. Flaky Crust. This pie is beautiful and I am not even an apple pie lover.

I did make the Salted Caramel and yes, it is spectacular. The apples did not mush and get runny.

The lattice was sprinkled with cookie sugar and my son, who says very little says, “I don’t know how you do this. That is really pretty.” Cue the mom tears.

So imagine my surprise when my daughter bites into it and says, “It’s kinda tangy.” “Good tangy? Sour? Bad? I mean, does the caramel balance it out?” (this is Thanksgiving and my pie is bad)?

“No mom, it’s really good, just tangy.” Lemon zest. you sneaky devil. You are the grumpy to my blessed life. So true confession? I added more lemon zest than the recipe called for. I like lemon zest. Oh well. But, it did get me thinking. It was the zing of the zest that made the pie tangy.

Salted Caramel Apple Pie

Life lesson, once in a while it’s ok to have a little grumpy with your gratitude. To say, “I am tired and may not want to do this thing.” or,

“You know what, I baked pies all day and I am not cooking supper because I am getting up tomorrow at the crack to drive.” or,

“Is this holiday going to be ok, now that some major parts of our lives are different?”

Which is the heart of this holiday for my kids.

It’s ok to feel a little sad or a little tangy. It’s not good to wallow in it. But to feel it? Yeah, that’s ok.

This Thanksgiving was wonderful, and cherished; and, it was sad. Which is fitting. A lot of people who grieve during the holidays have the additional emotions that they too have to navigate.

Salted Caramel Apple Pie

It doesn’t mean that it’s easy. It’s got a little zing. You can love the people you are with and miss the people you aren’t. You can cry when you wash the holiday dishes and think, “he/she should be here.” It’s all a part of it.

I personally loved the tang of the extra lemon zest, and when you top the pie with salted caramel, it balances out really well. Like life. You get a little zing to balance the sweet. I used a combination of Granny Smith and Macoun apples- and the amount of flour in the mix with the apples prevented the apples from getting runny and soft. (Not a fan of apple soup in my pie crust).

I will do my best to get the salted caramel recipe up asap, as it is used in the pie as well as for topping. (The finished picture was actually my daughter’s Thanksgiving dessert). This pie, originally from www.sallysbakingaddiction.com is simply beautiful and delicious. I use my own pie crust recipe (yes, I actually make pie crust on the holidays…) but the lattice I brushed with egg wash and sprinkled with decorating sugar, like the original recipe calls for.

Although our Thanksgiving was a “first” in many ways, the mix of bitter-sweet made the holiday. We loved on family, sat with friends, and said goodbye to some parts of who we used to be. Life is a gift. Thankful hearts, both blessed and grumpy, are still thankful. And hey, nobody wants a super sweet apple pie, anyway. That’s all about balance. Big hug friends!

I hope you enjoyed this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Salted Caramel Apple Pie

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Delicious chunks of apple with lemon zest and salted caramel. Original recipe from www.sallysbakingaddiction.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

Two pie crusts (lattice is optional but you will want two)
homemade salted caramel sauce (I made mine but you can use purchased caramel- I won’t tell)
10–12 Cups Peeled and Sliced Apples -I used four Granny Smith and three Macoun. I kept my apple slices relatively 1/2 in slice- not super thin and not super chunky. Every apple pie lover likes their apples a certain way- you do you!
1/2 Cup Granulated Sugar
2 Teaspoons Fresh Lemon Zest. (I used at least 2 tablespoons. I zested the whole lemon)
1/4 Cup fresh Lemon Juice (I used the juice from the lemon I zested)
1/4 Cup flour
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Nutmeg (I used my microplane and ran the nutmeg over it a few times)
1 and 1/2 Teaspoon Ground Cinnamon

Egg Wash:

1 Egg beaten with 1 Tablespoon Water or Milk
Decorating Sugar for sprinkling on top pie crust after egg wash

Instructions

Place apple slices in a bowl with lemon zest, lemon juice, sugar, and spices. Toss to combine.
Roll out pie crust and place dough in pie dish.
Fill pie dish with apple mixture. This will be a fairly large mountain of apples, but that’s what we are going for. Drizzle 1/2 Cup of Salted Caramel mixture over apples. (So pretty).
Cover apples with remaining pie crust.
For Lattice- measure and cut out strips of pie crust dough with a pastry cutter or knife (I use an old tortellini cutter – it has a rippled edge that I like and it is about a million years old).
I start my lattice by securing one side of strips to the pie, then weaving the second side over and under the established strips. Then trip excess crust dough and pinch edges for a pretty finish.
Brush with egg wash, then sprinkle decorative sugar.
Bake in a 400* oven for 20 minutes, then reduce the heat to 350 and bake for an additional 40-50 minutes. When baking pie, don’t wander to far, you want to watch your crusts to make sure they don’t get too brown. You can tent your edges with foil if crust is getting browner than you would prefer.
Allow Pie to cool. Drizzle additional Salted Caramel over each slice when serving.

Brown Sugar Frosted Pumpkin Bars

November 22, 2017 by chrissy@mythankfultable.com

Brown Sugar Frosted Pumpkin Bars

I wanted to write about this recipe long before now- because it seems pumpkin has a life of between late august and late November. Once Pumpkin Pie has taken center stage at Thanksgiving, it get pushed back into the back of the pantry and recipe lists. I love a bar cookie, and this fits the bill. Its a dense pumpkin cake bar with a brown sugar frosting, read: LOVE. It isn’t too sweet, and the pumpkin flavor is accented with all of the great spices that go with it, cinnamon, nutmeg, and ginger. The bars are easy to assemble, mixing in one bowl, and the frosting is also relatively easy. You could actually make the bars without the frosting and they resemble a less spicy gingerbread with pumpkin shining through.

These were made for a fall party and they were a hit. I also liked that it was another excuse to cook with pumpkin and feature it NOT in a pie.

The original recipe is from www.handletheheat.com and I tinkered with the recipe to use all of the pumpkin I had in my container. I purchased organic pumpkin, and there was enough left over that I increased the amounts. If you wanted to try to make this gluten free, I don’t think it would impact the end result of the pumpkin bars. I used regular flour, but the density would remain the same.

On the side of frosting, I did follow the recipe exactly, and felt it could have used more confectioner’s sugar to be a thicker, lighter more frosting-er frosting. However, when you make a frosting with two types of sugar, the last thing you want to add is more sugar, especially when the bars themselves are healthy(er than usual recipes you see here).

These held their shape when packing into lunches, and stayed moist for almost a week in a sealed container, which is pretty amazing when it comes to dessert!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Brown Sugar Frosted Pumpkin Bars

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Pumpkin bars frosted with a brown sugar frosting! Recipe adapted from Handle the Heat’s Pumpkin Bars with Brown Sugar Frosting.

Author: chrissy@mythankfultable.com

Ingredients

Scale

Pumpkin Bars:

1 3/4 Cup Pumpkin Puree
2 1/4 Cup Flour
14 Tablespoons (I stick and 6 Tablespoons) Butter, melted
2 Teaspoon Cinnamon
3/4 Teaspoon Ground Ginger
3/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Salt
3/4 Teaspoon Baking Soda
1 Cup Packed Dark Brown Sugar
2 Large Eggs
1 Tablespoon Vanilla Extract

Brown Sugar Frosting:

1 Stick (8 Tablespoons) Butter
1/4 Cup Dark Brown Sugar
1/2 Teaspoon Cinnamon
1/8 Teaspoon Salt
1 1/2 Cups Confectioner’s Sugar
1/2 Teaspoon Vanilla Extract
1 + Tablespoon of Milk (more if needed)

Instructions

Line a 9×13 Pan with parchment paper.
Preheat oven to 350*
Combine Flour, cinnamon, ginger, nutmeg, baking soda, and salt in a bowl. Whisk to combine.
In a mixer, combined butter, brown sugar, egg, vanilla, and pumpkin puree.
Gently add flour mixture to pumpkin mixture.
Pour batter into prepared pan.
Bake at 350* for 25-30 minutes or until tester comes out clean from center of pan.
Cool

To make frosting:

In a mixer, combine butter and sugar until light and creamy.
Add cinnamon, salt and gradually add confectioner’s sugar.
When all of the ingredients are combined, add milk and vanilla, until frosting is the right consistency.
Frost pumpkin bars with frosting. Cut into squares or bars.

Pioneer Woman’s Peanut Butter Pie

November 21, 2017 by chrissy@mythankfultable.com

Peanut Butter Pie

Peanut, peanut butter…I used to think peanut butter pie was really hard to make. Truth be told, it is the easiest pie I make. It is my go -to stand-by for school breakfasts. Every Friday we (the teachers) eat breakfast together at my school. It’s a critical part of our love language. On shorter weeks, we find a way to have breakfast anyway (this pie is actually for our Friendsgiving Breakfast today).

Peanut Butter Mixture

With Thanksgiving around the corner I will be making this again on Wednesday, and although it isn’t my favorite, it will disappear (That’s the power of peanut butter and chocolate). Is it complicated? Not really. Is it a given people will be excited about it? Unless they have a nut allergy, the answer is a resounding yes.

So the truth of peanut butter pie is this: You put a block of cream cheese and a cup of peanut butter in the mixer and whip until well blended. Then add 1 and 1/4 Cup of confectioner’s sugar.

The consistency of the middle of a peanut butter cup is the end result. Resist the urge to eat this filling at this point.

Peanut Butter Cloud

Then take a whole tub of cool whip or whipped topping, add it to the peanut butter mixture and whip that filling until a light, peanutbuttery cloud is what you’ve created.

It has the consistency of a thicker, gooey chocolate mousse except, it isn’t chocolate, and your entire kitchen smells like a peanut butter bomb went off. Scent saturation!

The hardest part of the recipe is in the making of the Oreo crust (pulverize oreos and combine with butter and press into a pie plate). Which is a little work – until I found out that you can BUY A PREMADE OREO CRUST. Hello game changer. I will not be making a crust this time. I will be buying it forever more. I removed the pie crust’s plastic cover, spooned the filling into the pie shell.

Easy Way Out

It could be over at this point. People would still love your peanut butter pie. HOWEVER. I chop up some peanut butter cups and sprinkle them around the edges. Because, yes please. It is pretty. It also makes for a yummier treat.

For all my peanut butter loving friends out there I recommend this recipe. It is the Pioneer Woman’s Peanut Butter Pie. The only thing I did was add peanut butter cups on top and cheated the dessert gods and bought my crust. And for those two things, my heart is thankful.

There is still time for you to grab these ingredients and whip up this pie treasure. No go and make some peanut butter clouds of your own!

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe!

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Pioneer Woman’s Peanut Butter Pie

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Delicious peanut butter pie from the Pioneer Woman’s recipe.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Smooth Peanut Butter
1 8 Ounce Block of Cream Cheese
1 1/4 Cup Confectioner’s Sugar
1 Container of Cool Whip or other whipped topping
25 Oreo Cookies
4 Tablespoons of Butter, melted
10 Miniature Peanut butter cups, chopped

Instructions

In a food processor, pulse 25 Oreos until; pulverized and the white cream centers of the cookie are incorporated into the chocolate part.
Pour four tablespoons of melted butter over the crushed Oreos.
Press Oreo mixture into a pie plate.
Bake in a 350* for 5-7 minutes.
In a mixer, combine cream cheese and peanut butter until combined and smooth.
Add confectioner’s sugar and combine.
Add entire container of Cool Whip and continue to mix on a high speed until light and fluffy.
Spoon peanut butter mixture into pie crust.
Sprinkle crushed peanut butter cups on edges.
Refrigerate until chilled through and serve.

Chocolate Chip Pecan Pie Squares

November 7, 2017 by chrissy@mythankfultable.com

Chocolate Chip Pecan Pie Bars

I know, I placed a teaser picture on my Facebook page and then made everybody wait because I was too busy being a mom and a daughter and a teacher and a multitasking human who didn’t actually get anything right last week. Cue the tears. Ok, maybe no tears. I think I put myself in time out last week maybe three times. People, one minute for every year adds up to a nice little segment of time to decompress. Or put away clean laundry. You decide.

Chocolate Chip Pecan Pie Bars

Anyway… This is an absolute frankendessert of goodness. Oh. My. Chocolate Chip Pecan Pie Bars. As in…make a chocolate chip brownie like bottom and then top it with the pecan pie filling and bake.

On the edges, the pecan pie absorbs into the cookie layer. on the inside, it remains that gooey, Karo

Chocolate Chip Layer

syrupy nutty amazing ness that is all things pecan pie.

You don’t like pecan pie? We need to talk. Unless you have an allergy, it could be a deal breaker in our friendship. Like country music, or not returning one of my books (you know who you are).

This recipe is actually pretty easy to prepare, you mix your cookie dough in the mixer, and then as it bakes, you mix your pecan pie topping.

It bakes in two sessions, and the ingredients are a little higher end (I know, pecans are expensive) but if you want to impress a crowd, this is your dessert.

Chocolate Chip Layer

This is also a large dessert. This recipe fills a 9×13 pan, to the top. I lined my pan with parchment, making it easier to lift out after baking, easier to cut into bars, and saving me a lot of time with pecan stickiness on the pan after baking.

This dessert is so beautiful.

This was one of two desserts I made for the last of the pumpkin carving parties. Nothing says hello Halloween like a fire, friends, food, and more food.

Pecan Pie Layer

We have been lucky enough to be invited for several years, and it is hard to believe our kids are seniors this year. Sigh. We have transitioned to it being all about the pumpkins, to all about the hanging out. Party food needs to also be portable, so these bars work nicely. They don’t need a fork like pecan pie does. You will, however, need a napkin.

I did mention that these bars had to go to school the next day?

I can’t be trusted with anything this lovely. My school peeps are so worthy of great love, and desserts.

The original recipe is from www.confessionsofacookbookqueen.com. I did alter the recipe, par for the course, changing the brown sugar, the vanilla extract, and the amount of chocolate chips.

One thing I would mention is- really watch towards the end of the baking time. I actually cooked these a little longer because I wanted to make sure the topping set. In doing so, I think the color of the base layer was more brown and caramelish than intended.

Once the bars have baked, allow them to cool completely. Remove from pan, and slice into squares.

Because this is a richer dessert, the squares don’t need to be large, but I like a hearty portion, so this made enough squares for the party, to share at school, and still manage a portion to live on my countertop calling out to me.

Chocolate Chip Pecan Pie Bars

In this season of thankfulness and abundance, this dessert just seems perfection to me. It’s a Thanksgiving treat, and my heart is always looking for another reason to be thankful.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Chip Pecan Pie Squares

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Chocolate Chip and Pecan Pie come together to make delicious bar dessert. Original recipe is from Confessions of a Cookbook Queen (Amazing Food Blog!) I changed a few of the measurements and the amounts of sugars.

Author: chrissy@mythankfultable.com

Ingredients

Scale

Cookie Layer:

1 Cup Softened Margarine
1/2 Cup White Granulated Sugar
1 Cup Dark Brown Sugar
1 Tablespoon Vanilla Extract
2 Eggs
2 1/4 Cup Flour
1 Teaspoon Baking Soda
1 12 Ounce Package of Semi-Sweet or Dark Chocolate Chips

Pecan Layer:

4 Eggs
1 1/2 Cups Corn Syrup (I used light)
1 Cup Dark Brown Sugar
1/2 Cup White Granulated Sugar
3 Tablespoons Melted Margarine, slightly cooled
1 Tablespoon Vanilla Extract
2–3 Cups Pecan pieces (I used a blend of pieces and halves- the halves add to the visual)

Instructions

Line a 9 x 13 Baking Pan with Parchment Paper and spray with cooking spray.
preheat oven to 350*
For cookie layer: In a mixer, combine margarine and sugars until creamed and fluffy.
Add eggs and vanilla, mix until combined.
Slowly add flour and baking soda to the mix.
Fold in chocolate chips of choice.
Press batter into prepared pan and bake for 20-25 minutes. Your outer edges will appear more cooked (golden brown) than the inner portion.

Pean Layer:

While cookie portion is baking, combine eggs, sugars, corn syrup, vanilla, melted margarine and whisk until thoroughly combined.
Stir in pecans, combining and coating the pecans in mixture.
Carefully pour pecan layer over cookie layer and return to the oven.
Bake for an additional 25-35 minutes until the pecan layer is set (only a little jiggle) and golden brown. Your kitchen will smell amazing at this point!!!
Remove for oven and cool on countertop. Place in refrigerator to cool before slicing.
Remove liner and slice into squares.

Vegan Pumpkin Oat Bars with Dark Chocolate Chips

October 10, 2017 by chrissy@mythankfultable.com

Pumpkin Mixture

I am not sure why on the weekend my body feels the innate need to rise before the sun like it does on the work week, but I’m telling you, it is not of my own volition. Oh for the days where my body could sleep for hours, with my mom starting the vacuum at ten am because no one should still be asleep at ten am.

When my children were babies, they too, were early risers. Many day held the five am coffee and playing with the quiet toys, or watching of the cartoons with the volume low in the dark hours of dawn while praying for the energy to get to lunch.

Now, if I let them, and I do, because I am that mom, they sleep. One rises before the other, but they do, finally, more than a decade later, sleep. So I find myself with my coffee, my to do list, and this recipe to blog.

While I did go meat free for two years, I have never delved into the Vegan world. I am intrigued by it. I feel I would benefit from it, I know people who are vegan and are not deprived in any way. They eat amazing, Whole Foods. They fill their bodies with all things healthy and right in the world. And they still have desserts!

So here I am, finding myself trying out vegan recipes and learning…They are actually pretty wonderful.

OK, there is a different expectation when it comes to a vegan recipe. As in, no egg, no butter, no…but WAIT! Why am I focusing on the NO part?

Let’s focus on the YES! As in Hello Pumpkin Bars of goodness! This recipe asked two things of me: 1. To make my own gluten free oat flour. (you’ve got this) and 2. To anticipate vegan as being not less-than. It is actually less work, grinding oats included to bang out this recipe than many of my other dairy infused and sugar-ladened ones. Anticipating a great turn out…I was up for it!

This recipe bakes up like a traditional bar cookie, sweetened with a little brown sugar and applesauce, pumpkin puree, and a load of spices. It marries the fall of pumpkin, and lightens the guilt of this season of indulgences; you know the September fair through New Year’s resolution season. I grabbed half of a bar last night and felt 0% guilt. It satisfies the sweet tooth without being over the top.

Ok, I did put in a lot more chocolate chips than the original recipe called for. I’m sorry. It had to be done. Truthfully, you can half the chocolate and it will be delicious.

Vegan Gluten-Free Pumpkin Oat Bars with Dark Chocolate Chips

In a world where as a mom, and a single mom, and a working mom, I need to feel good about what I feed my kids. I really liked that these were a healthy snack, and that I am learning new things. Like how can I make more of these types of recipes? So keep an eye out. I’m into it.

Back to making my own oat flour. I know, the Little Red Hen sings out to me. “Who will help me grind the wheat?” This process took all of one minute tops. I scooped gluten-free oats into a processor, and pulsed the button. Come on. I take longer to pick out my coffee at Starbucks. Zoom Zoom, oat flour. Which, was pretty empowering. I made flour. Go me.

I love that it is healthier than anything else I have posted on this blog, I love that I can sneak a corner and not feel like I have wrecked my day, I love that it is pumpkin and spicy and it is delicious.

Did I mention it is delicious? As in, you don’t really feel like you need to say, “It’s vegan” in a hushed voice?

The true test, I brought them into work. They know everything they say is weighed in the final post, so I asked, and the result? Empty pan. And on a Breakfast Friday, when there are bagels and Danish pastries and donuts present. So, I say yay. The crowds approve.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Vegan Pumpkin Oat Bars with Dark Chocolate Chips

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A delicious healthy vegan, gluten-free pumpkin oat bar with dark chocolate chips! This recipe was originally from www.ambitiouskitchen.com changes to the recipe were by me.

Author: chrissy@mythankfultable.com

Ingredients

Scale

3 Cups Gluten-Free Oats – pulsed into flour using food processor, Nutri-bullet, etc
1 Tbsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt
1 Tablespoon Cinnamon
24 Grates-2 Tsp Fresh Ground Nutmeg
1/2 Tsp Ground Cloves
1 can of Pumpkin Puree (not Pumpkin Pie Filling)
3/4 C applesauce of choice (I used Granny Smith unsweetened)
1 Tablespoon Vanilla Extract
3/4 Cup Dark Brown Sugar
1 1/2 Tablespoon Olive Oil
1 package Vegan Dark Chocolate Chips (check ingredient list- some grocery store brands are in fact vegan)

Instructions

Preheat oven to 350*
Make your oat flour by taking the three cups of gluten free oats in a processor/nutribullet/blender and pulse until fine flour occurs. This is not a long process!
Whisk in Baking Powder, Baking Soda, Salt, Spices and set aside.
In a separate bowl combine Pumpkin, Apple Sauce, Vanilla Extract, Olive Oil, and Brown Sugar until combined.
Slowly add dry ingredients to pumpkin mixture.
Fold in Dark Chocolate Chips.
Line a 8×11 rectangular pan with parchment paper.
Smooth batter into pan, reaching the batter to the edges.
Bake in a 350* for approximately 20 minutes. These bars cook up quickly. A tester should come out clean or with a few clinging crumbs.
Cut into bars. Bars will keep for a few days in a sealed container, or will refrigerate/freeze.