Blog Archives

Thanksgiving Classic… Pumpkin Pie!

HOWDY!!!!!!

OH MY GOSH I HAVE MISSED THIS SO MUCH!!! As some of you know, I’ve been training for the Nike Women’s Marathon in San Francisco in October, and between that, work, and having a (very small) social life, I have just been CONSUMED and not had the time to blog. Or bake much for that matter. 😦 Sad day. And while the race was almost a month ago (yes, I survived the marathon) I have still been in training for the Houston Marathon in January, hence the continued neglect. However, I have decided that the blog may no longer be neglected– it, too, is important, and necessary to my life! So with a VERY HAPPY HEART, I want to thank you for not getting annoyed with me for being absent (or at least not verbalizing it to me). BUT I AM BACK! I will try to post at least once a week… I can’t promise anything but I will do my best! Besides, it’s the holiday season, I HAVE TO BAKE! So here we go!

One of my best friends, Kelly, is having a Thanksgiving potluck at work tomorrow, and she signed up to bring pumpkin pie. Because I am SUCH a good friend (just kidding… but seriously haha) I promised her I’d make it for her! So when I got home from work today, I dusted of Stella the Mixer, and we got to work on the pie! And because I have to try everything I bake, I of course, made TWO pies so I could have one… I promise I shared with my family 🙂

So let’s get started friends!

You’ll need…

Pumpkin Pie Ingredients *Cinnamon not pictured

You’ll need to…

Preheat your oven to 350°. Unroll pie dough, and press into a 9-inch pie pan. Crimp the edges to make the pattern you like. Cover the pie dough completely (inside and the edges) with aluminum foil, and fill the pie pan with pie weights, uncooked rice, or uncooked beans***. Place in the freezer for at least 15 minutes. Remove from the freezer and bake for 10 minutes.

***Filling the pie pan with the weights/rice/beans keeps the crust from bubbling up when you bake it! And the reason you have to bake the crust before you put the filling in is to keep the crust crisp. If you don’t do this, the crust with come out mushy… yeah yuckers. So don’t skip this step! I promise you won’t regret it!

Remove foil, and bake the crust for about ten more minutes, or until the crust is beginning to color. In the bowl of your stand mixer (or a large bowl), beat the cream cheese until smooth.

Add in the pumpkin, and beat until completely combined. You don’t want lumps of cream cheese floating around in your batter, so scrape the bowl and make sure it’s completely incorporated!!! Es muy importante kiddos. (I really did learn something in spanish in high school…)

Add the sugar and salt, and beat until combined. Add the eggs and yolks, half & half, and butter, and beat until combined.

Add the vanilla, and all of your spices, and mix until fully incorporated (the batter should look speckled).

Pour the batter into your baked pie crusts, and bake for 50 minutes, or until the pie is set. You can use a knife in the center if you are unsure.

Cool pie completely on a wire cooling rack before serving. If you try to cut it before it’s completely cool, it won’t set properly… or look as pretty! Patience is a virtue peeps.

OH MY GOSH. SO GOOD!!! I am so glad I made an extra for pie for myself, because this pie is FANTASTIC! Seriously… I love it so much. I am entrusted with the pumpkin pie every year at Thanksgiving, so if there is one thing I know, it is good pumpkin pie. And THIS fits the bill. Yep. I wish I could eat the whole thing and not get fat… I guess one slice will do! The crust is nice and flaky, the pie is yummy and well spiced… it really is just delish!

So now that you’ve learned how to make it, you should go do just that! Make it for your family, your friends, WHOEVER you’re spending Thanksgiving with… they will love you so much (more than they already do)!!!

Thanks so much for reading, and feel free to leave comments/questions/suggestions! I am off to run off the sugar high I’m currently on… (I might have had more than one slice, oopsies!)

Love,

Katie

……………………………….

Here’s the full recipe…

Pumpkin Pie

Ingredients:

1 piece pie dough

1 package (8 oz) cream cheese, room temperature

2 cups canned pumpkin

1 cup granulated sugar

¼ tsp salt

1 egg + 2 egg yolks, slightly beaten

1 cup half & half

¼ cup unsalted butter, melted

1 tsp vanilla

¾ tsp cinnamon

1 tsp pumpkin pie spice

¾ tsp nutmeg

You’ll need to…

  1. Preheat your oven to 350°. Unroll pie dough, and press into a 9-inch pie pan. Crimp the edges to make the pattern you like.
  2. Cover the pie dough completely (inside and the edges) with aluminum foil, and fill the pie pan with pie weights, uncooked rice, or uncooked beans. Place in the freezer for at least 15 minutes. Remove from the freezer and bake for 10 minutes. Remove foil, and bake the crust for ten more minutes, or until the crust is beginning to color.
  3. In the bowl of your stand mixer (or a large bowl), beat the cream cheese until smooth.
  4. Add in the pumpkin, and beat until combined.
  5. Add the sugar and salt, and beat until combined.
  6. Add the eggs and yolks, half & half, and butter, and beat until combined.
  7. Add the vanilla, and all of your spices, and mix until fully incorporated (batter should look speckled).
  8. Pour the batter into your baked pie crusts, and bake for 50 minutes, or until the pie is set.
  9. Cool pie completely on a wire cooling rack before serving.

Adapted from Paula Deen.

Pumpkin Spice Muffins

Howdy!!

FALL!!! I love the fall… relief from the extreme heat, pretty foliage (not always in Texas, but I can dream), fantastic clothes, and the yummy fall flavors! Everyone has been tweeting and posting on facebook about their new boots, cooler temperatures, but mostly… their first pumpkin spice latte of the season! I am not a huge fan of coffee– if I’m going to indulge, I don’t like to waste it on something I don’t particularly care for, but i LOVE pumpkin, and all of the talk about it made me really want some pumpkin! So instead of having a pumpkin spice latte, I made my own treat– PUMPKIN SPICE MUFFINS!!! They are delicious, and great for breakfast, or even dessert (just add vanilla ice cream)!!! Seriously, they are SO FANTASTIC, I might have eaten 1 (or 3) within minutes of taking them out of the oven! They taste like fall, and they will make your house smell absolutely amazing! Trust me when I say, these things will go fast! My family and I have eaten almost a dozen… and I made them 2 hours ago. So let’s get to making them…

You’ll need…

Pumpkin Spice Ingredients

***I normally use unsalted butter, but all I had at home today was salted, so I used that and didn’t add salt. If you use unsalted butter, add 1 tsp salt!

You’ll need to…

Pre-heat your oven to 400°. Line two 12-cup muffin tins, and set aside. In a small bowl, mix your crumble ingredients together until well mixed, and set aside for later.

In a medium bowl, whisk together your flour, baking powder, baking soda, and spices until evenly distributed, and set aside.

In the bowl of your stand mixer, or a large bowl, beat together your sugar, butter, oil, eggs, pumpkin, and water until will mixed.

Add the flour mixture to the wet ingredients, and mix until well combined.

Add your white chocolate chips and nuts, and mix until evenly distributed.

Fill your muffin tins evenly with the batter; each cup should be full. (If the cups are full, they overflow just a little when they’re baking, which is PERFECTION in a muffin!!!)

Top each muffin with about a half tablespoon of crumble. Bake for 15-18 minutes, until tops are golden brown. Remove from the oven, and let cool in the muffin tin for 10 minutes, then move to a wire rack to cool completely.

OMG. These are so fantastic!!! Whether you’re like me and don’t feel like getting your fall flavors in a coffee cup, or just want a new way to experience pumpkin deliciousness, you MUST TRY THESE!!! They are so yummy, so fantastic, so perfectly fall… I promise you will love them!!! And so will the people around you! They will not last long, but they’re so easy to make, it won’t take long to whip up more! And this recipe makes about 2 dozen, so you’ll have plenty to go around, which is good, because you’ll need them!!!

I hope you enjoyed learning how to make these, and I hope you go channel your fall flavor love and make these immediately!!! I have a long day of work ahead, so I’m off for some sleep, but I’ve never been more excited to wake up for breakfast 🙂

Love,

Katie

…………………………………

Here’s the full recipe…

Pumpkin Spice Muffins


Ingredients:

Muffins:

3 cups all-purpose flour

2 cups granulated white sugar

¼ cup salted butter, melted

¼ cup vegetable oil

3 eggs

1 ½ cups pumpkin

½ cup water

1 ½ tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin spice

½ tsp nutmeg

½ tsp cloves

1 cup chopped walnuts or pecans**

1 cup white chocolate chips

Crumble:

4 tbsp butter, melted

1/3 cup all-purpose flour

3 tbsp granulated white sugar

3 tbsp brown sugar

**I used half a cup of each because I love both!

You’ll need to…

  1. Pre-heat your oven to 400°. Line two 12-cup muffin tins, and set aside. In a small bowl, mix your crumble ingredients together until well mixed, and set aside for later.
  2. In a medium bowl, whisk together your flour, baking powder, baking soda, and spices until evenly distributed, and set aside.
  3. In the bowl of your stand mixer, or a large bowl, beat together your sugar, butter, oil, eggs, pumpkin, and water until will mixed.
  4. Add the flour mixture to the wet ingredients, and mix until well combined.
  5. Add your white chocolate chips and nuts, and mix until evenly distributed.
  6. Fill your muffin tins evenly with the batter; each cup should be full. Top each muffin with about a half tablespoon of crumble.
  7. Bake for 15-18 minutes, until tops are golden brown. Remove from the oven, and let cool in the muffin tin for 10 minutes, then move to a wire rack to cool completely.

Blueberry Streusel Muffins

Howdy y’all!!!

First, I would just like to sincerely apologize for disappearing for about two weeks!!! As most of you know, I’ve been training for a marathon with Team in Training (donate HERE if you want to help me raise $$$ for Leukemia & Lymphoma Society) and I have been so busy with that, and work, that I haven’t had much time to bake. So sad, I know. My poor stand mixer, the lovely Stella, has missed me. Poor thing. 😦 The race is in a 3 weeks (OMG!!!!!) so I will be back in full swing on here soon!

Yesterday, we had our long run for training, and I volunteered to bring breakfast for after the run! I brought the usual breakfast items- bananas, bagels, orange juice, etc., but I wanted to bring something that I made myself too, so, for the first time in a while, I busted out Stella and put her to use! As some of you may know, I have become unhealthily addicted to Pinterest and I found an amazing recipe for Blueberry Muffins on there (this is the link to the original recipe)!  So after reading over the recipe, and changing a few things to my personal liking, Stella and I made some DELICIOUS Blueberry Streusel Muffins! And they were a hit… the recipe was requested by everyone and our tummies were all very happy post-run! And my family was happy too… I had just enough left over for the three of them to have one too! So let’s get started on making these delicious breakfast babies…

You’ll need…

Blueberry Streusel Muffin Ingredients

You’ll need to…

Pre-heat your oven to 425 degrees. Line a 12-cup muffin tin with papers. In a small bowl, mix together your lemon zest and sugar, and set aside for later.

In a small bowl, mix together your sugars, flour and butter until it is crumbly, and set aside for later.

In a small saucepan, combine 1 cup of blueberries, 1 teaspoon of sugar, and your water, and simmer over medium-low heat. Stir constantly, and mash with a potato masher every 2 minutes. Simmer until the berries have broken down and the mixture is thick; about 5-6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

In a medium bowl, mix together flour, baking powder, and salt, and set aside. In the bowl of your stand mixer, or a large bowl, beat together the remaining sugar and eggs until well combined. Slowly mix in butter and oil until well combined, then add your buttermilk and vanilla.

Add in your flour mixture and remaining cup of blueberries, and fold in with a spatula until combined (your batter will be a bit lumpy, but don’t worry—that is how it’s supposed to be!)

Using a cookie scoop, scoop your batter into your muffin tin (fill each cup full to the top.) Add about a teaspoon of the blueberry reduction to each filled muffin cup, and using a skewer or toothpick, gently swirl it into the batter.

Sprinkle streusel over each muffin, then sprinkle your lemon zest sugar on top.

Bake muffins for 16-18 minutes, or until the tops are a nice golden brown. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely.

OMG. YUMMERFEST. For real guys… these are absolutely HEAVENLY!!! They are sweet, a little bit tart, and oh so nice!!! These seriously went so fast, I’m sad I didn’t get to eat more… guess I’ll be making more this week!!! 🙂 But seriously, I will be. They are that good. And what a nice treat at the end of a 15 mile run… yes, my tummy was H-A-P-P-Y on Saturday morning!!!

 

Oh, and fun (scary) fact: I learned on Saturday morning, thanks to the women I ran with, that any pre-packaged blueberry muffins/baked goods do NOT use real blueberries, because there is not a large enough blueberry supply in the world. They use blue coloring and blueberry flavor… NOOOOO!!!! Just another reason to make these! Nothing tastes as good as fresh 🙂

 

I hope you all enjoyed learning how to make these DELICIOUS muffins!!! I seriously wish I could mail each of you one (or 5) of these, but sadly I can’t… so I really hope you try these out yourself! I promise you will be happy you made them, and so will anyone you share them with!

I’m off to bed… early run in the morning!

Love,

Katie

…………………………………….

Here’s the full recipe…

Blueberry Streusel Muffins

Ingredients:

Sugar Topping:

1/3 cup sugar

2 tsp lemon zest

Streusel Topping:

3 tbsp white sugar

3 tbsp brown sugar

1/3 cup flour

5 tbsp butter, melted and cooled slightly

Muffins:

2 cups fresh blueberries, washed

1 1/8 cups plus 1 teaspoon granulated sugar

1 tbsp water

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1 tsp sea salt, fine

2 large eggs

4 tbsp (½ stick) unsalted butter, melted and cooled slightly

¼ cup vegetable oil

1 cup buttermilk

2 tsp vanilla extract

You’ll need to…

  1. Pre-heat your oven to 425 degrees. Line a 12-cup muffin tin with papers.
  2. In a small bowl, mix together your lemon zest and sugar, and set aside for later.
  3. In a small bowl, mix together your sugars, flour and butter until it is crumbly, and set aside for later.
  4. In a small saucepan, combine 1 cup of blueberries, 1 teaspoon of sugar, and your water, and simmer over medium-low heat. Stir constantly, and mash with a potato masher every 2 minutes. Simmer until the berries have broken down and the mixture is thick; about 5-6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
  5. In a medium bowl, mix together flour, baking powder, and salt.
  6. In the bowl of your stand mixer, or a large bowl, beat together the remaining sugar and eggs until well combined.
  7. Slowly mix in butter and oil until well combined, then add your buttermilk and vanilla.
  8. Add in your flour mixture and remaining cup of blueberries, and fold in with a spatula until combined (your batter will be a bit lumpy, but don’t worry—that is how it’s supposed to be!)
  9. Using a cookie scoop, scoop your batter into your muffin tin (fill each cup full to the top.)
  10. Add about a teaspoon of the blueberry reduction to each filled muffin cup, and using a skewer or toothpick, gently swirl it into the batter. Sprinkle streusel over each muffin, then sprinkle your lemon zest sugar on top.
  11. Bake muffins for 16-18 minutes, or until the tops are a nice golden brown. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack to cool completely.

Sugar & Spice Almonds and Cashews

Howdy!

So as most of you have noticed, it is FINALLY starting to get cooler! No more 100 degree days, nice cool mornings perfect for running, FOOTBALL SEASON is here… it is time for fall!!! So to kick off fall, we need a nice fall tasting treat! The other day, my family and I were trying to find a great tasting treat to make the house smell amazing, and so I decided to make some Sugar & Spice Almonds and Cashews!!! They are so yummy, so delicious, and they taste like fall! And the best part is, they are simple to make! So let’s get started!

You’ll need…

Ingredients

1 egg white

1 tbsp water

1/3 cup brown sugar

2/3 cup white granulated sugar

1 tsp sea salt, fine

¼ tsp smoked paprika

1 tsp ground cinnamon

½ tsp ground nutmeg

1 lb nuts (I use a mix of almonds and cashews, but you can use whatever you prefer)

You’ll need to…

Preheat your oven to 300°.  Mix all of your dry ingredients in a medium bowl, and set aside for later. In a large bowl, beat together the egg white and water until frothy.

Add the nuts, and mix until all are well coated with the egg/water mixture. **This is what makes the sugar mixture stick to them, so it’s important they all get coated well!

Add the dry ingredients, and mix until all the nuts are evenly coated with the sugar and spice mix.

Place on a baking sheet covered in parchment paper or a silicone baking mat (I used a Silpat Baking Mat, and it worked PERFECTLY!) and bake for 30 minutes, stirring every 10 minutes.

Remove from the oven, and let cool. Separate nuts while cooling to prevent them from sticking together.

OMG. Spiced just right, so sweet, so delicious!!! They seriously taste like fall.. maybe that’s why they disappeared so fast! Seriously, they last for less than a day! I took some to work, and I think they were gone in 5 minutes! So give them a try… they’re super easy to make, and taste absolutely amazing! And a great way to welcome fall 🙂

I hope you enjoyed learning how to make these, now go make them yourself! You won’t regret it, I promise!

Feel free to leave comments/questions/suggestions!

Love,

Katie

…………………………………..

Here’s the full recipe…

Sugar and Spice Almonds & Cashews

Ingredients

1 egg white

1 tbsp water

1/3 cup brown sugar

2/3 cup white granulated sugar

1 tsp sea salt, fine

¼ tsp smoked paprika

1 tsp ground cinnamon

½ tsp ground nutmeg

1 lb nuts (I use a mix of almonds and cashews, but you can use whatever you prefer)

You’ll need to…

  1. Preheat your oven to 300°.  Mix all of your dry ingredients in a medium bowl, and set aside for later.
  2. In a large bowl, beat together the egg white and water until frothy.
  3. Add the nuts, and mix until all are well coated with the egg/water mixture.
  4. Add the dry ingredients, and mix until all the nuts are evenly coated.
  5. Place on a baking sheet covered in parchment paper or a silicone baking mat (I used a Silpat Baking Mat, and it worked PERFECTLY!) and bake for 30 minutes, stirring every 10 minutes.
  6. Remove from the oven, and let cool. Separate nuts while cooling to prevent them from sticking together.

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Howdy y’all!

So last night was Friday, and while I should probably out doing something super exciting and fun since it’s the weekend, I couldn’t help myself… I baked! I had been craving something sweet all day long, but I really wanted to try something a little different than the usual. So instead of one of my typical go-to recipes, I decided to make Snickerdoodle Cupcakes! The same delicious cinnamon sugar flavor as a Snickerdoodle Cookie, but different texture… and FROSTING! If you like snickerdoodle cookies, or even just cinnamon and sugar, you really really need to try these! I promise you will not be disappointed! I love sweets, but I also don’t feel like getting fat, so of course, I make my family and friends help me eat them, and I think all of us were very happy with the results! Seriously, the cupcakes are already gone, and I have requests for more! So lets get started:

Cupcakes:

You’ll need…

Snickerdoodle Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350° F. Line a 12-cup cupcake pan. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.

In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. It is VERY important to keep stirring the whole time so it doesn’t scorch on the bottom! Once melted, remove from heat and set aside.

In a medium bowl, beat the eggs and sugar together until thick (this should take a few minutes), and then add the vanilla.

Add the flour mixture to the egg and sugar mixture, and mix until they are blended. Then add the butter and milk mixture and mix until well blended.

Pour the batter into your cupcake pan, filling each cup about 3/4 full, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, they are done! Let them cool for 10 minutes in the cupcake pan, then move to a wire cooling rack to cool completely.

Frosting:

You’ll need…

Cinnamon Cream Cheese Frosting Ingredients

You’ll need to…

Cream the butter and cream cheese until smooth. Then add the vanilla and cinnamon and mix it until well blended.

Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best! And you can use more or less than 3 cups… it’s all about the consistency that you like!)

Frost your cupcakes once they are COMPLETELY cooled! If you try to frost them before they are cool, the frosting will melt and run!

*Optional- Mix a small amount of extra cinnamon and sugar together in a small prep bowl, and sprinkle over frosted cupcakes. (I use a small hand held strainer and it works perfectly!)

I wish they weren’t gone already!

Ok guys… I know that was a pretty long post, but I promise, it doesn’t take as long as it might seem! And even if it did, these cupcakes are definitely worth it! The frosting is great, but most importantly, the cake is fantastic too! The problem I have with some of the cupcake places around town is that either the frosting is really good but the cake is dry, or the cake is amazing but the frosting is just not very good. This is NOT the case with these– I promise you will like the whole thing!

I hope you all enjoyed reading, and now I hope you go make them for yourself. You will certainly enjoy (and so will your friends and family… that is, if you are nice enough to share)!

Feel free to leave me any questions/comments/suggestions! Thanks for reading 🙂

Love,

Katie

……………………

Here’s the full recipe…

Ingredients

Cake:

1 cup all purpose flour

¾ tsp baking powder

1 ¼ tsp ground cinnamon

1 pinch salt

½ cup whipping cream

4 tbsp (half stick) butter

2 large eggs

1 cup sugar

½ tsp vanilla

Frosting:

8 oz cream cheese

½ cup butter

3 cups powdered sugar

1 tsp vanilla

2 ¼ tsp ground cinnamon

You’ll need to…

Cake…

  1. Pre-heat your oven to 350° F. Line a 12-cup cupcake pan.
  2. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.
  3. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.
  4. In a medium bowl, beat eggs and sugar together until thick (a few minutes), and then add the vanilla.
  5. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.
  6. Pour batter in cupcake pan, filling each cup about 3/4 full, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, they are done!
  7. Let cool for 10 minutes in the cupcake pan, then move to a wire cooling rack to cool completely.

Frosting…

  1. Cream the butter and cream cheese until smooth.
  2. Add the vanilla and cinnamon and mix until well blended.
  3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)
  4. Frost your cupcakes once they are COMPLETELY cooled!

*Optional- Mix a small amount of extra cinnamon and sugar together in a small prep bowl, and sprinkle over frosted cupcakes. (I use a small hand held strainer and it works perfectly!)