Pumpkin Pie

Pumpkin Pie. Nostalgia. I like how I only bake this once a year. I also like how as soon as I flip my  calendar to October that all my favorite blogs already have pumpkin this and pumpkin that. I wish every month had it's own unique ingredient. 

Let me just say that I was fasting when I baked these pies. I'm going to say that is why I misread the directions. And burnt the first pie. Yes, it's true, I burnt a pie. Look at that. Go ahead, point and laugh.

Apparently I overlooked the part where you need to reduce the oven temperature. I'm just so glad I had an extra crust and can of pumpkin to make another pie for Nadijah.

We still ate the burnt pie. It wasn't that bad actually. It just wasn't as creamy and soft. I was so glad when both these pies were finally gone. All I wanted to do everyday was eat pie. And I did. 

Pumpkin Pie

1 (15 oz.) can pumpkin (about 2 cups)
1 (14 oz.) can Sweetened Condensed Milk
2 large eggs
1 tablespoon pumpkin pie spice*
1/2 teaspoon salt
1 (9-inch) unbaked pie crust

Heat oven to 425°F.

Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust.

Bake for 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean. Cool.

*If you don't have pumpkin pie spice, you can substitute with:
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Cheesecake Stuffed Strawberries

I made this fresh summer snack for a get-together with some lovely ladies.

These are so simple to make, and taste like a mini bite of strawberry cheesecake.

I decided to add some heavy cream because I wanted that strawberries-and-cream kind of undertone along with the cheesecake flavor. I also made mine a little sweeter which I highly recommend. :)

You don't have to pipe the cream with a star tip, even though its an easy way to make it look so pretty. You could just put in a plastic bag and cut off the end. 

You know what would make these over the top? Dip them in chocolate. Omg. Maybe next time.

Cheesecake Stuffed Strawberries

Recipe adapted from The Sweets Life and Nutmeg Nanny

Ingredients
1 lb large strawberries

8 oz. cream cheese, softened

1/3 cup heavy cream

1/3 cup powdered sugar

1.5 tsp vanilla extract

1 graham cracker

Directions

Process the graham cracker in a blender to make fine crumbs.

Rinse strawberries and cut off the tops. Core out the inside with a paring knife. Try to find large strawberries because most of them have a nice hollow center. If you want to stand your strawberries upright slice a bit off the bottom to make a flat surface (I didn't do this).

Combine cream cheese, powdered sugar and vanilla with a mixer and beat until creamy. Beat in heavy cream. Add cream cheese mix to piping bag and fill strawberries. Once strawberries are filled dip the top in graham cracker crumbs. Devour and fall in love.

You could also drizzle or dip strawberries in chocolate if desired.

Store leftovers in refrigerator.

Disney's Ohana Bread Pudding

Bread pudding was first known as "poor man's pudding" because leftover stale bread was softened with a little water, sugar, and spices. However nothing feels poor about this bread pudding.Warm from the oven, smelling of butter and cinnamon, sweetened with a caramel-like banana sauce and topped with vanilla ice cream.

Disney's Ohana Bread Pudding

Recipe adapted from Disney's Polynesian Resort

Breading Pudding

8 cups french bread (at least one pound loaf)

5 eggs

3 cups whole milk

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 1/2 cup sugar

Directions

Preheat oven to 350 degrees F. Cut bread into 1 1/2 inch cubes, place on a cookie sheet and bake until lightly toasted, about 12-15 minutes. Remove from oven and set aside.

Reduce oven temperature to 325 degrees F. Grease a 10-inch cake pan with butter or shortening.

In a bowl, combine the rest of the ingredients. Add the bread and gently stir until it is coated with the milk mixture. Place mixture in cake pan and bake for 1 hour. Let stand 10 minutes, serve warm with ice cream.

Banana Foster Sauce

1/2 cup sugar

1/2 cup brown sugar

1/2 cup corn syrup

1/2 cup unsalted butter

1/4 tsp nutmeg
1/4 tsp cinnamon

1 cup heavy cream

1 tsp vanilla extract

1 tsp rum extract

1 cup banana slices (about 4 bananas)

Directions

Combine both sugars, corn syrup, butter, spices, and half of the heavy cream in a large pan. Bring to a boil and slowly add remaining heavy cream keeping mixture at a steady boil.

Candy will brown slightly; cook 3 minutes until candy forms into a firm ball in cold water. Remove from heat and add extracts. Add sliced bananas. Serve warm.

Fried Banana Nutella Rolls - Banana Haru Maki

Fresh banana and nutella wrapped in an egg-roll style wonton, deep-fried and rolled in cinnamon and sugar. Topped with chocolate and caramel sauce. Served warm, with a scoop of vanilla ice cream.

Is your tongue on the floor yet? I saw Samrena pin these. They looked so freakin good I had to make them that very day. I just had something similar at Sushi Zushi. It's called banana haru maki. Delicious.

Naven said these were one of the best things I ever made. And they were so easy! :)

The only uneasy thing was trying to find spring roll or egg roll wrappers at the store. I looked everywhere. I tired myself out looking and asking. I couldn't find them. Had to improvise. I just grabbed frozen puff pastry dough. I guess I really wanted to make these that day. 

I rolled out the dough to make it as flat as I could, but still able to keep its shape. I cut my own little wrappers, probably about 6 inches x 6 inches. Here's a better picture of how to wrap it. Basically, put 2 tablespoons of the nutella in the center of the wrapper and then place half a banana in the corner. Wrap that corner over the banana. Then bring the corners to the left and right of the banana in together and pinch them together to combine them. Then roll the banana to the last corner on the opposite side. Pinch the dough to seal it.

They turned out very well with the puff pastry dough. I was worried it would be too thick and not fry all the way through.

I bought Torani dark chocolate sauce just for these. Alittle bit more expensive, but worth it. I wanted to make homemade caramel, but I got lazy.

Last words I shall say are cinnamon and sugar. That is all. ..... and nutella.

Fried Banana Nutella Rolls

Recipe adapted from Erica's Sweet Tooth
Yield: 9 rolls

1 package (17.3 oz) frozen puff pastry dough
5 bananas, halved
1 cup Nutella
Vegetable, peanut or canola oil for frying (I used vegetable)
1/2 cup caster sugar*
2 teaspoons cinnamon
Dark chocolate sauce (optional)
Caramel sauce (optional)
Vanilla Ice Cream (optional)

Directions

Take box of dough out of freezer and place on counter for 30-40 minutes. Unwrap the folded dough and lay flat. Don't wait too long, because if the dough becomes fully to room temperature, it becomes harder to unwrap the folded layers. If however, you wait too long like I did, you can use a rolling pin to roll it out.

*You can make caster sugar by pulsing 1/2 cup of granulated sugar in the blender until it is super-fine but not powdery. Place in a bowl and stir in cinnamon. Set aside.

Once the dough is at room temperature, use a rolling pin to make the dough as flat as you can, but still able to keep its shape, so you can pick it up and move it. Use flour to dust the rolling pin and dough. Cut dough into 6 inch x 6 inch wrappers. 

Put 2 tablespoons of the nutella in the center of the wrapper and then place half a banana in the corner. Wrap that corner over the banana. Then bring the corners to the left and right of the banana in together and pinch them together to combine them. Then roll the banana to the last corner on the opposite side. Pinch the dough to seal it.

Heat 2 inches of oil to 375 degrees and place about 3 rolls into the oil at a time, frying for about 2 minutes on both sides, or until they are nice and golden.

Carefully, use a slotted spoon or tongs to remove rolls, shake off excess oil, and drain on a paper towel-lined plate. Serve warm with ice cream and enjoy!

Strawberry Pie Parfaits

You know how I mentioned how good that strawberry pie was?

Yeah, well, I transformed that goodness into miniature parfait size.

I couldn't resist, this recipe is so easy to throw together and I just wanted to try it with strawberry pie filling.

I realized later that I had pinned this 10 weeks ago. They adapted the recipe the same way. Bakers think alike.

I halved the recipe and it made 3 servings in these 6 ounce glasses.

I have to admit, I am now sick of strawberry cream pie and I won't make it again. 

But if you want to impress your friends, these cute little parfaits are the way to go!

And I really can't say which is better, fresh strawberries or the pie filling.

I prefer fresh strawberries if you make this in the pie form, but the canned pie filling is better for parfaits!

Strawberry Pie Parfaits

Adapted from Just Putzing Around the Kitchen
Yield: 3 servings (6 ounce glass)

Ingredients:

3/4 cup graham cracker crumbs (I crush them using a blender)
3 tbsp butter, melted
1 (8 ounce) block of cream cheese, room temperature

1 cup heavy cream
1/3 cup sugar
2 tsp vanilla extract
1 cup of strawberry pie filling

Directions:

1. In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
2. Whip the heavy cream using an electric mixture and beat until your cream holds firm peaks. Set aside.
3. Mix cream cheese, vanilla, and sugar with electric mixture until smooth and creamy.
4. Mix about 1/3 of the whipped cream into your cream cheese mixture to lighten it.
5. Add the rest of the whipped cream by gently folding until evenly incorporated and smooth.
6. Layer graham cracker crumbs, cream, and strawberry filling in a 6 ounce glass.
7. Fridge for a few hours to allow the creamy filling to firm up.
8. Enjoy!

Sweet Strawberry Cream Pie

Everyone loved the strawberry pie. So I made it again. I don't do that too often, so it is that good.

This time, I sweetened the strawberries with some sugar, to make them juicy and syrupy.

Sweet Strawberry Cream Pie

Adapted from Just Putzing Around the Kitchen

Crust:

1-1/2 cups graham cracker crumbs (I crush them using a blender)
6 tbsp butter, melted

Directions:

(First do step #1 for the filling to give the strawberries time to sweeten with the sugar)

Preheat oven to 375 F.

In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
Gently spread out the crumbs to evenly coat the bottom and sides of a pie dish. Then, firmly press the crumbs down. Bake for 8-10 minutes. Set aside to cool completely.

Filling:

2 (8 ounce) blocks of cream cheese, room temperature
2 cups heavy cream
2/3 cups sugar + 5 tablespoons sugar
2 tsp vanilla extract
2 pints strawberries, sliced into thirds

Directions:

1. Mix 5 tablespoons sugar with sliced strawberries in a bowl and set aside.
2. Whip the heavy cream using an electric mixture and beat until your cream holds firm peaks. Set aside.
3. Mix cream cheese, vanilla, and 2/3 cup sugar with electric mixture until smooth and creamy.
4. Mix about 1/3 of the whipped cream into your cream cheese mixture to lighten it.
5. Add the rest of the whipped cream by gently folding until evenly incorporated and smooth.
6. Spoon filling into your cooled pie crust, and spread it out in an even layer.
7. Spoon sliced strawberries on top of the cream.
8. Optional: melt chocolate + 1 tbsp shortening (or cream), and stir until smooth and liquidy.
9. Drizzle melted chocolate over the top of the strawberries.
10. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
11. Slice and serve immediately. Enjoy!

Fresh Strawberry Cream Pie

I pinned these 36 weeks ago. That's almost the time it takes to bake a baby in your belly. So no, I don't think pinterest is a waste of time! You'll get around to it eventually! Or inspire someone else to do it!

I was looking for quick easy recipes because I had to make this on Saturday after work before leaving to Austin for the Electric Run. Which was awesome sauce. And so was this pie!

It took me a month to blog those last two recipes. Because they sucked. This pie was delicious, and I've noticed I blog successful recipes quicker than... you know, those other ones.

Even though the cream filling and graham cracker crust are delicious, I would only make this if you had some wonderful looking strawberries. I didn't do the chocolate drizzle on top, because my strawberries were already ripe and sweet. If strawberries aren't looking their best, you could use ripe peaches or any canned pie filling!

We were grillin' outside and it was warm out so this was a nice dessert. Fresh ripe fruit and cold pie. It tastes much better the next day, after the cream and vanilla sit with each other for a while with the strawberries on top.

Strawberry Cream Pie

Adapted from Just Putzing Around the Kitchen

Crust:

1-1/2 cups graham cracker crumbs (I crush them using a blender)
6 tbsp butter, melted

Directions:

Preheat oven to 375 F.
In a small bowl, mix together graham cracker crumbs and melted butter until a crumbly, moist mixture forms.
Gently spread out the crumbs to evenly coat the bottom and sides of a pie dish. Then, firmly press the crumbs down. Bake for 8-10 minutes. Set aside to cool completely.

Filling:

2 (8 ounce) blocks of cream cheese, room temperature
2 cups heavy cream
2/3 cups sugar
2 tsp vanilla extract
2 pints strawberries, sliced into thirds
1/2 cup chocolate chips (optional)
1 tablespoon shortening or 1 tablespoon heavy cream (optional)

Directions:

1. Whip the heavy cream using an electric mixture and beat until your cream holds firm peaks. Set aside.
2. Mix cream cheese, vanilla, and sugar with electric mixture until smooth and creamy.
3. Mix about 1/3 of the whipped cream into your cream cheese mixture to lighten it.
4. Add the rest of the whipped cream by gently folding until evenly incorporated and smooth.
5. Spoon filling into your cooled pie crust, and spread it out in an even layer.
6. Layer sliced strawberries in overlapping rows on top of the cream.
7. Optional: melt chocolate + 1 tbsp shortening (or cream), and stir until smooth and liquidy.
8. Drizzle melted chocolate over the top of the strawberries.
9. Stick the pie in the fridge for a few hours to allow the creamy filling to firm up.
10. Slice and serve immediately. Enjoy!

Blackberry Lemon Pie

I wanted to make Yusif and Naven this pie but fresh raspberries are a bit pricey at the moment so I went with blackberries instead. 

Which is good because I like to vary recipes if I'm going to make them again just to try something new. Also, I didn't use the pecans in the crust.

To further switch things up, I decided to try a different lemon filling recipe. I made Ina Garten's lemon curd and it came out perfectly. I loved the tart lemon flavor and it was thick and creamy. 

I have to laugh because Maryam heard me muttering about my ingredients. I said something like, "okay, it makes 3 cups of curd." And then she told me, "hey, you should have named your blog that! 3 cups of Kurd!" And then I was like, "no! 1/2 cup of Kurd!"

I previously made this pie with a prepackaged dough. It was good, but I wanted to make my own crust this time so I used this recipe which I have made before. It's normally a good recipe except today I used butter flavored shortening. Mistake. It tastes good in my cobbler dough but it didn't pair well with this pie. So just use regular shortening. 

 Another thing that was a bit off-putting.... I remember the cream cheese whipped cream to be HEAVENLY last time. But when I made it today, it wasn't nearly as good! All I could taste was cool whip and I hate that flavor! I have no idea what happened but I bet whipping your own cream would give a better result!