Monday, November 22, 2021

The BEST Pumpkin Pie

 Good morning, evening, afternoon, whenever you are reading this!  I am typing it in the morning! 

We had our family Thanksgiving last Saturday night.  What great food, great company and a hefty helping of laughter to go with it.  However, after all of that, there was PIE.  Oh, was there PIE!  


So I have a couple, or 4 maybe 6 sisters who can bake their hineys off!  I mean seriously, straight from a bakery tasting baked goods.  My sister Peg was in charge of the pies, and her pumpkin pie was amazing enough that with ALL the pumpkin pie recipes out there, I still wanted to share it.  Not sure if it is just a recipe she got somewhere.

I am going to stop talking and get to sharing, there aren't many days before Thanksgiving and I want  you to have a chance to make this one!  I used fresh, homemade pumpkin puree.  Please, feel free to use pumpkin PUREE from the store, if you choose!

You will need one pie crust if you are using a deep dish pie plate.  If you have a regular one, like I do, these will make 2 pies.  Blind bake your pie crust at 425 degrees for approx. 15-20 minutes. Remove and cool!

SET OVEN TEMP TO 375 degrees F, this is the temp you will need to bake the pie at.

You will need:

2 cups pumpkin puree

3 eggs

1 cup heavy whipping cream

1/4 cup milk

MIX THESE WET INGREDIENTS TOGETHER.


IN A SEPERATE BOWL MIX ALL DRY INGREDIENTS BELOW

TOGETHER!

1 1/2 cups brown sugar

1 T  cornstarch

1/2 tsp salt

2 tsp cinnamon

3/4 T pumpkin pie spice


Now combine the wet ingredients into the dry and whisk until completely combined.  You can also use your hand mixer or stand mixer. When completely combined, place into pie shell.  I suggest you put the pie crust on a cookie sheet to catch any drips.  Bake for 50 minutes, and start checking.  Using a butter knife, check the pie for doneness.  If it comes out fairly clean but the pie is a WEE BIT jiggly like Santa's belly, take it out, it will carry over cook and set as it cools!

Don't forget the fresh whipped cream!

ENJOY and HAPPY THANKSGIVING from our house to yours!




Monday, November 15, 2021

Simple Apple Crostata

 Good Evening!  I hope you are all well, healthy, happy and all the good things!  The holiday season is in full  force around here.  Blogging and YouTube are like retail you have to be 2 seasons ahead of the game!

December will bring you TONS of cookie and crafting videos!  Don't miss it, make sure you are subscribed to my YouTube Channel HERE!

I wanted to give you a little somethin' somethin' new for Thanksgiving.  It is super easy kind of "apple pie-ish" dessert.  Make it ahead, use homemade pie crust or don't, but this is so easy, it takes the same amount of time to whip out 2 as it does one!  If you don't need 2, freeze one for a quick dessert when you need one.  We all need dessert, let's just be honest about that!

Now a crostata is basically an open faced pie.  It usually has a lattice top, but who has time for all that, unless you want to?  If I wanted to do all the fancy stuff I would just stick with the pie version.  I mean you do you, but, I, did me this way!

Let's get to it.  Life is busy and to much chatter just keeps you on my website, looking at all of my recipes, oh wait....

For the crust you can buy store bought, or here is my EASY EASY, you can't fail pie crust recipe and it is SO good! PIE CRUST RECIPE


Here is what you need:

4 cups of peeled, and sliced apples.  I used MacIntosh

1/4 cup brown sugar *if you add more, nobody will know*

1 tsp cinnamon

1 TBSP cornstarch

1 egg, whisked

granulated sugar to sprinkle on the crust

Mix this all together in a bowl, making sure everything is coated well.  If you made a homemade crust, it will make 2 crusts.  Either half the recipe or keep that one in the freezer for later use.  Roll it out evenly.  Place your apple mixture in the middle leaving about a 2 inch border.  Now, fold the sides up over the apples.  So how easy?  Beat an egg and brush the curst and sprinkle some sugar on it.  Bake at 400 degrees for about 30-45 minutes.  When you crust is done, the crostata is done.  Depends on the thickness of your crust and so....just start checking when you can smell it!

Don't forget the ice cream scoop on top!  Maybe even a drizzle of caramel!  Lord give me strength!


ENJOY!



Monday, October 18, 2021

Ugly Guacamole

 Friends!  I am so glad to have you back here again!  I see a few new friends, and might I ask that if you are here already that you hit that "Follow" button.  You can get emails when I post a new recipe, nothing else.  Thank you kindly!

So now that you have dared click on this recipe, let's talk.  I love guac.  I mean, I just have to get that off my chest, guacamole is divine.  I am honestly not sure I have ever tasted any I didn't like EXCEPT when it was literally all cilantro with a small side of guac.  That is the next subject. I taste soap, it seems there are 2 camps where guac is concerned.  Soap tasters, and non soap tasters.  However, I do like a little cilantro.  I don't love it in guacamole.  There is just this whole thing.  But the most pressing issue is the look of this guacamole.  I mean, can we agree it looks like monster puke?  I mean, maybe that is what I should call it.  I know you know that I keep it real and it isn't like I can hide its lack of beauty!  As a food blogger, it is sometimes so hard to share your favorite recipes, especially when they look less than magazine worthy.  Guess what, today I don't care.  Halloween season is the perfect time to share a really ugly recipe.  I don't know, I just wanted to share it.....


So here is what you will need, super simple, like SUPER simple.  

2 medium avocados

1 tsp garlic powder

1/2 lime for juice (use the other half to garnish if you like or use both halves)

2 Tbsp salsa

pinch of salt and pepper

Cut your avocados in half, remove seeds and inside into a bowl.  Using a fork, combine all ingredients, mushy, mushy, mushy!  I enjoy it a bit chunky, if you like it complelely smooth, consider using a food processor.  If you aren't serving right away, place one of the avocado seeds in the finished product, cover in an air tight container and enjoy it fresh when you are ready!

ENJOY!



Monday, September 20, 2021

No Bake Peanut Butter Bars

 *waves like crazy*

My friend Rachel always says that and I thought it was fitting!  

I hope this finds you all doing well and getting ready for that wonderful FALL weather to get here!  Does anyone NOT enjoy Fall?  The older I get the more "over" summer I am.  I mean you guys, I get downright mean in the summer.  I clearly can't take any personal responsibility because, it is out of my control.  I swear!  Summer is gross.  I can do ONE month of summer.  Can someone arrange that, because I would sure be a happier person probabaly 3 months out of the year!

Speaking of HOT and SUMMER, I had to share this recipe.  I was chatting to my sister (#1) and she was having her daughters and their families over for dinner today and she told me she was making No Bake Peanut Butter Bars!  I was like...WHHHAAAAAAAT?  I have not had one of those for probablly 40 years!  I was so glad she reminded me.  Her first teaching job, or maybe she was student teaching.....Shout out to GREELEY NEBRASKA!  This was apparently a popular recipe there because she used to make it all the time and never did before that.  

I split my batch for experimental reasons and I found my version was a little better and added these cinnamon and honey undertones and it was perfection,  so, I mean, obviously I went with it.  This recipe is super easy and can we talk about freezing them?  Oh myLANTA they freeze beautifully.

Annelle:
"It’s in the ‘Freezes Beautifully’ section of my cookbook, and I want to make something that freezes beautifully."

Name that movie!?



Here we go, and PLEASE make these, because they won't heat up your house, they take like 5 minutes and they are super rich, will feed tons of people and there are plenty for you to sneak during the night when you "get up for a drink"!

You will need a 9x13 pan, you can easily halve the recipe for an 8x8 or 9x9 or any other freakishly odd size pan you have. Why do they even do that to us?

Here is what you will need!

1 cup salted butter  (melted)

2 cups of CINNAMON HONEY graham crackers (about 2 packs) THIS is what takes this to new levels

4 cups confectioners sugar (powdered sugar, icing sugar)

2 tsp vanilla extract

2 cups of CREAMY peanut butter

1 11.5 (or close) bag of semi sweet chocolate chips

2 HEAPTING tablespoons of creamy peanut butter

Get your graham crackers smooshed.  Use a rolling pin, food processor, baseball bat, hammer, whatever works for you.  They absolutely do not have to be "find crumbs" but just get them smooshed.  Next add in your melted butter and combine until they are mixed.  Next add in your powdered sugar, and vanilla and peanut butter.  You are going to need a hand or stand mixer for this.  I mean it is possibly to use a wooden spoon, but just don't.  One arm will be twice the size of the other because of the muscle building and that is not a good look on anyone.  When this is completely mixed, or pretty daggone close, press it into the bottom of the pan.  I lined mine with parchment first so I could lift them out and cut them easily. Make sure to press your mixture in firmly.

Now for the topping.  In a microwave safe bowl, add in your chocolate chips and 2 big ol' globs of peanut butter.  Microwave 1 minute and stir.  Continue microwaving for 30 second intervals and stirring until all is melted and smooth.  Pour over your peanut buttery goodness and smooth it out to cover.  Refrigerate for 2 hours.  They can stay in far longer, but, I say at least 2 hours.

Cut and enjoy!  Send them in your kids lunches, have them for afterschool snacks, eat them when you are sad, happy, mad or shocked because after all.....food is love!


ENJOY!




Thursday, August 19, 2021

Fresh Strawberry Jello Fluff

 Good Afternoon from sunny Nebraska!  I pray this finds you all well, physically and mentally.  There is so much going on in the world and I hope you are all doing well, and dealing well.


It has been awhile since I shared a new recipe with you.  I have been filming my old recipes for my YouTube channel as I need them or make them.  Also sprinkling in some shopping and crafting!  If you don't follow me there please do, I would love to have you.  Here is the link to my channel, Chefwannabe's Life

So let's get into my history with jello.  It probably should come with a disclaimer that my comparisons will be gross, and well, yeah,

As a child I loved jello, PLAIN, no fruit in it.  Meh.  Also, it required some whipped topping.  I mean...it is what it is.  As an adult, I can't stand it.  After seeing babies born, any jiggly jello reminds me of placenta.  Ok?  Ok.  I said it, you know I don't mince words, gross or not.  And I just can NOT eat it.  In an attempt to make friends with the jello, I decided to play with it.  Yes, I play with food often!

I had to try this a couple of time to get it to work perfectly.  Perfect consistency, etc.  Let me preface this recipe with IF your strawberries are not as sweet as you would like, you can sprinkle them with some sugar, let them macerate, and then drain off ALL liquid before adding them to the jello.  This is a must, so decide what you can do with the strawberry goodness instead of sending down the drain.  Here we go!

1 3.4 oz. pkg strawberry jello

2 cups strawberries cut in chunks

1 8 oz. tub whipped topping

1-2 cups mini marshmallows

Place jello powder in your bowl with 1 cup boiling water and only 1/2 cup cold water.  Make sure the powder is completely dissolved and place in refrigerator.  Let chill JUST UNTIL the edges are starting to set.  Remove and using a hand mixer blend in cool whip and strawberries.  Let some of the strawberries stay chunking and some get blended up a bit more.  When you are sure it is blended well, (scrap the bottom or you will get a layer of gelatinous goo at the bottom) fold in marshmallows and place back into the refrigerator for at least 6 hours.  Yes, I said it and overnight is best.  The texture is perfection, PERFECTION I tell you!  I can NOW EAT JELLO!  

I don't know if you eat jello as a side or as a dessert.  As a kid my mom had it with dinner, and my husband grew up with jello as a dessert.  Jello.....DESSERT?  I will take a hard pass on that one.  


ENJOY!



Thursday, June 10, 2021

Easy Ganache

Hello and WELCOME to my new subscribers!  It is so good to see you all, it has been a little but but I know you all understand "life".  It is all going a million miles an hour and I love it, mostly!

I wanted to share my easy ganache recipe.  It really is a basic that I should have shared long, long ago.  It is the glorious ingredient in so many things and it is the crowning glory of so many more!



I will show you in the video, how to use my ganache 3 ways.  Glazed topping, whipped frosting, and truffles!


You can double or triple this recipe depending on what you are doing and how much you need.   I ALWAYS use semi sweet chocolate chips.  Here we go!


2 cups semi sweet chocolate chips

1 cup heavy whipping cream

1/4 tsp vanilla extract


In a bowl, place your chips.  Then, either on your stove top or in the microwave, scald your heavy cream.  That means you need it to be bubbling around the outside but not boiling.  Pour it carefully over the chips, make sure they are all submerged and wait 2 minutes.  Let the heat of the cream work and then take a whisk and start mixing slowly.  You aren't looking to incorporate air, just mix the chocolate and cream together.  When it is smooth, add your vanilla.  Now.....

You can immediate dip cupcakes, or donuts, eclairs, cream puffs, etc in the ganache after letting it set about 5 to 10 more minutes.  

You can let it cool in the fridge, like over night.  Take a hand mixer to it and whip it.  You can see it changing color to a lighter brown as air incorporates and it basically transforms to the most decadent silky chocolate whipped cream you have ever been blessed enough to indulge in!  Pipe it on or spread it between cake layers, frost cakes, cupcakes, eat it with a spoon.  I would NEVER do that, but...I mean I have done it and highly recommend it!

Last of my choices is truffles.  Let it get really solid, use a small cookie scoop or spoon, roll into balls and then roll in anything...crushed chocolate candies, nuts, coconut, cocoa, powdered sugar, maybe stick a surprise in the center!

Here is a link to my video.  Make sure to subscribe, I would LOVE to have you!  


ENJOY!



Thursday, February 25, 2021

Fluffer Nutter Cake

 Good Evening and welcome back to my website and recipe blog!  Thank you for clicking the link and I hope you will follow directly so you don't miss any new recipes!  Maybe even look back on some favorites!  You can use the search bar to search keywords if you are on a PC or on your mobile device go to your desktop view and you will see it!

It is good to see you again!  It has FINALLY stopped snowing and being -30 degrees here in Nebraska.  Whoa, that is like, the kind of cold that makes your face instantly go numb and you can't even move your mouth to speak! I hope everyone is warming up, snow is melting and we are just around the bend from Spring!  (My favorite time of year btw)

I wanted to share my Fluffer Nutter Cake with you tonight.  I grew up eating peanut butter and honey or peanut butter fluff sandwiches!   Was it a favorite of anyone else?  I still indulge from time to time but BOY is it sweet!

Here we go with the recipe!  I was thinking Spring when I made this, and so I added pastel star sprinkles on top, you add what you want, even crushed peanuts if you want or nothing.  I needed sprinkles.  

Prepare one white cake.  From a box, from scratch,  no judging here.  Make it ahead or make it just before so you can pour the peanut butter mixture on while it is still warm if you want.  I poked holes in mine, the  mixture is a little thick so make BIG holes, or add a little milk to it to thin it a HAIR!

You will then need:

8oz jar of creamy peanut butter

13oz + 1/2 cup marshmallow creme/fluff

1, 8oz container of whipped topping

Combine peanut butter and 13 oz container of marshmallow creme together in a bowl and microwave until it has thinned out considerably.  If it doesn't thin out as much as you want, and you want it to for sure run into the holes on your cake, add 2T of milk and mix completely.  You may need to give it another 30 seconds in the microwave.  Make sure it is completely mixed and then pour and spread over the top of the cake.  Evenly spread it on top and lick the spatula!  Seriously, it is the nature of the beast.

Now, with a hand mixer combine 1/2 marshmallow creme and container of whipped topping.  Mix until combined and spread on top of the peanut butter mixture.  Cover it evenly and then dress the top how you like...IF you like.  Again, I would recommend licking the spatula.

Put this baby in the fridge for about 30 minutes before serving and BAM.  That is what I call heaven right there!


ENJOY!