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Life is full of pie over here at the Loverbee house. Pie, pie, a whole lotta pie. What can I say? It’s pie season! Most of our clan are pie and ice cream folk. Me? I can take it or leave it – the ice cream, that is. But if there’s maple ice cream in the house, you better believe it’s going on my pie.
This homemade Maple Ice Cream takes pie à la mode to a whole new level – and it’s so easy to make. It’s rich, it’s creamy, and that maple flavor will send you over the moon for pie and ice cream. It goes just perfectly with any fruit pie, crisp, or cobbler. Move over boring vanilla. You’ve been topped.
I prefer the flavor of maple flavored syrup over pure maple syrup in this ice cream. But that’s just me. It gives the ice cream more of that maple bar flavor that I’m totally addicted to. Pure maple syrup is also delicious and what Matthew prefers. You can give both versions a try and decide for yourself.
Are you ready to see just how easy this is? Okay, pour all of the ingredients into a quart size jar, screw on the lid nice and tight, and shake till the ingredients are all blended together. So easy! If your ingredients are already super cold, you can pour your mixture straight into your ice cream maker.
I like to put my ice cream container in the freezer while my ice cream churns. Then, I spread it in, cover with foil, and freeze for 4 hours or so.
When you’re ready to scoop, take the ice cream out and let it sit on the counter for 10 minutes to soften up a bit.
1 pint whipping cream
3/4 cup whole milk
1/2 cup maple flavored syrup or pure maple syrup
a hefty pinch of Kosher salt
1. Make sure your ice cream maker’s freezing component is frozen.
2. Pour all ingredients in a quart size jar, screw on the lid, and shake until blended. Leave in the fridge for 2 to 4 hours until very cold, unless all of your ingredients were already super cold.
3. Pour mixture in your ice cream machine and churn according to your machine’s manual. Mine usually takes about 10 to 15 minutes.
4. Scoop into a freezer safe container, cover, and freeze for 4 hours.
5. Take out your ice cream and leave it on the counter to soften for 10 to 15 minutes before scooping.
Indian food is my very favorite. When my hubby suggested a carrot pie I turned to my favorite Indian dessert for inspiration – spiced carrot pudding. Ever had it? It’s like a rice pudding made with shredded carrot instead of rice. Carrots are cooked down with sugar, milk, golden raisins, and cardamom to make a gorgeous pudding that’s garnished with nuts. It’s totally delish. These are the fabulous flavors I put into my Carrot Cardamom Pie with Pistachio Cardamom Whipped Cream.
This Carrot Cardamom Pie is just as creamy and sweet as any ol’ pumpkin or sweet potato pie. Roasting the carrots brings out their natural sweetness, and the cardamom adds a happy surprise of exotic autumn flavor to the custard. Oh, and the pistachio cardamom whipped cream? It really is something special. You may end up squirting half the piping bag down your throat. Save some for the pie, will ya!
Start by roasting yourself about 8 large carrots.
Once cooled, zap them in a food processor until pureed. You may need to stop your machine and push down the contents a few times.
I used a sourdough pastry shell for my pie, but a regular one will do just fine – just make sure it’s deep dish. I blind baked my crust for 15 to 20 minutes to avoid a soggy bottom.
Mix up your carrot custard and pour into your cooled crust. Wrap foil gently around the edges of the pie and bake for 20 minutes. Then, remove the foil and bake another 25 to 30 minutes until a knife inserted in the center comes out clean.
When your pie is completely cool, make your whipped cream and pipe pretty swirls all around it. Or, you can just heap it all on top like a cream pie. This recipe makes a stabilized whipped cream, so you don’t have to worry about it turning into a puddle as it sits on your dessert table.
Go “foodie” this Thanksgiving by serving this spin on the classic pumpkin pie and amaze your guests with the delectable flavors of cardamom and pistachio.
Carrot Cardamom Pie with Pistachio Cardamom Whipped Cream
(makes 1 deep dish pie)
For the Carrot Cardamom Pie:
about 8 to 10 large carrots
olive oil to coat
1 deep dish single pie crust (I used sourdough pastry)
4 large eggs
3/4 cup sugar
1 tsp cardamom
1/2 tsp cinnamon
12 oz evaporated milk
For the Pistachio Cardamom Whipped Cream:
1 pint whipping cream
1 Tbsp pistachio pudding mix
1/3 cup powdered sugar
a scant 1/2 tsp almond extract
1/4 tsp cardamom
another 1/4 tsp cardamom to garnish
1. Preheat oven to 425 degrees, line a large baking sheet with foil and lightly grease.
2. Peel and cut carrots into similar sized pieces so they roast evenly. Toss them with a little olive oil, dump onto baking sheet, and roast for 30 to 45 minutes or until a knife easily slides into the chunks.
3. Allow carrots to cool and lower oven temp to 375 degrees.
4. Blind bake your crust. Line the crust with foil, fill with 1 lb dry beans, and bake for 15 minutes. Remove foil and beans, push down any puffiness, and bake another 5 minutes. Allow crust to cool for 10 to 15 minutes. Raise the oven temp to 400 degrees.
5. When carrots are cool enough, put them in a food processor and process until you have a puree. I had to stop the machine and push the mixture down several times.
6. Weigh out 15 oz of carrot puree (or about 1 1/2 cups) and place in a bowl.
7. Beat the eggs into the puree and then beat in the rest of the pie ingredients using a whisk.
8. Pour the custard into your cooled crust and lightly wrap the edges with foil. Bake for 20 minutes. Remove the foil and bake another 25 to 30 minutes or until a knife inserted in the center comes out clean. If the edges look too brown as the pie bakes, cover them again with foil.
9. Allow pie to cool completely.
10. Beat all of the ingredients for the whipped cream until stiff peaks form.
11. Pipe rosettes or simple puffs all around the pie, sprinkle a little cardamom over the cream, and serve with any leftover whipped cream. You can also just pile all of the whipped cream onto the pie at once for a more cream pie kinda look.
It’s pie season! Hip, hip, hurray! I’m so excited! Can you tell? Let’s talk favorite pie. Mine is pecan. Anybody else with me on that one? It’s my very favorite pie of all time, forever and always. Don’t worry, I will refrain from writing it a poem.
So, I’ve been playing around with my favorite pecan pie recipe and I’ve finally configured a Honey Nut Pie that I am totally in love with. It took a few tries to achieve the perfect combo of nuts and the right amount of honey. It was so worth the arduous work of tasting pie after pie to make this delectable Honey Nut Pie a nut lover’s dream.
This pie is packed with chunky cashews, pecans, and almonds all toasted to nutty perfection and mingling together with lovely notes of honey. If you’re a nut lover (like me), you are going to love this pie.
I like to use sourdough pastry for most of my pies. I usually make up a batch, roll out 2 or 3 crusts, and freeze them so I can pull ’em out whenever I crave pie. 😉 For this pie, I blind bake my crust to avoid a soggy bottom. This is especially helpful with my sourdough pastry recipe as it contains quite a bit of butter.
This nut-liscious pie bakes in a deep dish crust. When the pie is done baking it will have a slight wobble in the center. No worries. The pie will set up as it cools.
After 5 minutes out of the oven brush the top of the pie with a little warm honey to accentuate the honey flavor.
Spending Thanksgiving with any nut lovers? Bring this Honey Nut Pie along and watch ’em drool.
Honey Nut Pie
(makes one deep dish pie)
1 deep dish single pie crust (I used sourdough pastry)
3 large eggs, lightly beaten
1/4 cup honey
3/4 cup light corn syrup
2/3 cup sugar
1 tsp vanilla extract
1/3 cup melted butter
3/4 cup raw cashews
3/4 cup pecans
1/2 cup almonds, roughly chopped
1 to 2 Tbsp honey for brushing on top
1. Preheat oven to 375 degrees.
2. Toast your cashews (unless they’ve already been roasted) for 5 to 7 minutes.
3. Line the crust with foil, fill with 1 lb dry beans, and bake for 15 minutes. Remove foil and beans, push down any puffiness, and bake another 5 minutes. Allow to cool for 10 to 15 minutes.
4. Lower oven temp to 350 degrees and whisk together the eggs, honey, corn syrup, sugar, vanilla, and melted butter.
5. Stir in the nuts and fill your pie crust.
6. Cover the edges with foil and bake 25 minutes. While your pie cooks, place a heat safe dish with 1 to 2 Tbsp of honey on top of your oven to warm.
7. Remove foil from pie and bake another 20 to 25 minutes. You can add the foil back onto the edges at any time during baking if they are looking too brown. The finished pie should have a slight wobble in the middle.
8. Once out of the oven, let pie cool for 5 minutes (or until it looks set) and brush the top with warm honey.
9. Let pie cool for 2 hours before cutting.
Enchiladas. I looooooooove me some enchiladas. Every time I go to a Mexican restaurant I order the cheese enchilada plate. I know, I know, how boring and unadventurous. What can I say? I love enchiladas! When I’m at home, however, I don’t want to be standing over a hot stove dunking hot tortillas in oil and sauce, tediously rolling them up while trying to keep the filling inside and the tortillas from breaking and MY SANITY FORM FLYING OUT THE WINDOW! (deep breaths) So, I make Our Favorite Enchilada Casserole instead.
This casserole is cheesy and meaty and jam-packed with flavor. It’s everything I love about enchiladas, without all the fuss.
The key to this casserole is lots and lots o’ sauce. (I also have a couple of secret ingredients that add loads of flavor. More on that in a bit.) I learned the hard way, over years and years of enchilada casserole making, that too little sauce will leave your casserole high and dry. So, I use a whole 28 ounces.
I also cut my tortillas in half so there’s less tortilla overlap. I’m trying to avoid sauceless cheeseless layers of corn tortilla that heighten the dryness factor.
Okay, so, my secret ingredients. First, I use a packet of taco seasoning to season my ground beef. I’m going for layers of flavor with this dish. Btw, I don’t follow the instructions on the packet. I sprinkle it right over the beef like I would sprinkle on salt and pepper. The beef gets coated with flavor. So delish. Second, I add Cotija along with Monterey Jack to each cheesy layer. Cotija is a salty Mexican cheese packed with flavor. Can you tell I like flavor – and salt? 😉
I start the process by lightly spraying a 9 x 13 inch baking dish with oil and laying down a layer of sauce. Then, a layer of corn tortillas goes down with more sauce on top of that to completely cover the tortillas. I add plenty of Monterey Jack and Cotija, and then a sprinkling of meaty beefy goodness. Then, I repeat the layers two more times ending with a final layer of corn tortillas, over which I pour all the rest of the sauce and a final topping of cheese.
After 35 to 45 minutes in the oven, my bubbly, melty, flavor-packed casserole is ready for a sprinkling of green onions. I serve this casserole with sour cream and a great big smile.
Our Favorite Enchilada Casserole
olive oil spray
1 lb ground beef
1 1.25 oz packet taco seasoning
About 20 corn tortillas, cut in half
28 oz enchilada sauce
5 cups shredded Monterey Jack cheese
1 1/2 cups grated Cotija cheese
1/3 cup sliced green onions
1. Spray a medium skillet with oil spray and heat over medium high heat.
2. Add ground beef, sprinkle with taco seasoning, and brown. Drain any excess grease.
3. Lightly spray a 9 x 13 inch baking dish. Lay down a layer of sauce.
4. Lay down a layer of tortillas being careful not to overlap them too much. Completely cover the tortilla layer with sauce.
5. Sprinkle on a healthy cup of Monterey Jack and a healthy 1/3 cup of Cotija.
7. Sprinkle on 1/3 of the taco meat.
8. Repeat the layers two more times.
9. Cover with a final layer of corn tortillas, all the rest of the sauce (even if it seems like too much), and the rest of the cheese.
10. Bake for 35 to 45 minutes until bubbly and brown.
11. Sprinkle with green onions.
Thanksgiving is my favorite. I’m sorry to say that the discipline of gratitude isn’t always on my radar throughout the year – except for the month of November. In November the weather is grand, the anticipation of an amazing feast with the ones I love fills my mind and heart, and my home is warm with good ol’-fashioned comfort food and the sweet faces of my little family. I admit, it’s much easier for me to have thoughts and feelings of gratitude at this time of year.
So, my goal each November is to take advantage of a thankful disposition and usher our little family into a season of gratitude in whatever way fits us best. This year I’ve incorporated my boys’ love for decorating with a discipline of gratitude in this easy Thanksgiving garland.
This garland is fairly simple to make. No sewing, no gluing – just a few thumb tacks here and there.
Here’s what you’ll need for this craft to line a descent sized archway:
6 yards wide orange wired ribbon
2 dozen felt leaves (mine came already cut)
4 to 6 dozen mini clothespins
8 to 10 sheets of card stock to print the thankful cards
a handful of push pins
Print out about 8 copies of the thankful cards using the template below. I thought a chalkboard design would be cute and we could write out our thanksgivings in chalk. My printer printed them best in the black and white setting. You can have kids cut them out.
Measure out where you want to hang your garland. When I say that, I really mean, kinda hold it up and try to picture where you want it to start and end. 😉 It can go around an archway, doorway, or just draped along a wall. You could also twirl in some little white twinkly lights. That would be so pretty.
I thought it would be fun to have our garland hanging in our dining room where we’ll be enjoying Thanksgiving dinner.
Hang the ribbon by pushing a thumb tack into one end and pinning it to the wall. I had two 3 yard long ribbons to work with, so I started them both at the top middle of my archway to get the most even hanging on either side of the arch.
Twirl the ribbon like a streamer bending the wire a little, if you need to, to get it to stay twisted. Press a tack through the ribbon and into the wall wherever you see fit to secure it.
Once your ribbon is secure, have kids use the clothespins to hang up leaves and thankful cards. If you have small children helping, you may need to rearrange some of the decorations. Just say’n.
Throughout the month, the whole family can grab a card and write something they’re thankful for with chalk. Have fun talking about new additions to the garland at dinnertimes. You can also share your favorite thanksgivings at your Thanksgiving feast.
Aren’t these chalkboard cards just adorable? Happy crafting!
I couldn’t resist. We had a bunch of spooky candy left over from our Gluten Free Chocolate Pumpkin Jack-o-lantern Cookies that I had to put to good use.
So, we spooky-fied a cake – just for fun!
First, the boys and I made some Spooky Chocolate Bark to decorate our cake. I used my Movie Candy Chocolate Bark recipe replacing the movie candy with spooky candy.
Next, I baked up a deep dark chocolate cake. I baked my batter in a couple of 6 inch pans and a few cupcakes liners. I thought a small cake would be cute, but you can also use two 8 inch pans. Make sure to butter your pans, line the bottom of each with parchment paper, and butter the parchment paper. This ensures easy removal from the cake tins.
Then, I whipped up an easy ganache by warming some cream in the microwave, pouring it over some chocolate chips, stirring it all up until smooth, and letting it cool and set for a bit.
While my ganache was cooling, I whipped up my favorite cream cheese frosting. I chose cream cheese because it is unbelievable with rich dark chocolate cake. Fab – u – lous!!
To put my cake together, I piped some cream cheese frosting onto the bottom cake layer leaving a rim to hold the ganache. I poured in some ganache and put it in the fridge to set up a little. Then, I put on the top layer and frosted the whole thing with a thin layer of frosting. After another brief spell in the fridge, I put on another layer of frosting and piped some puffs around the top of the cake. I filled a Ziplock freezer bag with the rest of the ganache, drizzled it all around the piped puffs on top, and sprinkled on some Halloween sprinkles.
Then, to finish off the cake, I pushed a shard of spooky chocolate bark into each puff and lined the bottom of the cake with them as well.
The cake turned out adorably spooky! The boys were in heaven. I just love making their day.
I also decorated the extra cupcakes. You can bake the whole batter into cupcakes if you want. They’re much easier to decorate than a layer cake.
Spooky Chocolate Bark Cake
For the deep, dark, chocolate cake:
(Recipe adapted from My Baking Addiction)
1 3/4 cups flour
3/4 cup dark cocoa powder
2 cups sugar
2 tsp baking soda
1 tsp baking powder
1 tsp Kosher salt
2 Tbsp instant coffee granules
about 1 cup warm water
1 Tbsp apple cider vinegar
about 1 cup whole milk
2 large eggs
1/2 cup vegetable oil
2 tsp vanilla extract
For the chocolate ganache:
1/2 cup whipping cream
1 cup semisweet chocolate chips
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
5 to 6 cups powdered sugar
2 tsp vanilla extract
A batch of spooky chocolate bark for decorating (I used myMovie Candy Bark recipe replacing the movie candy with spooky candy)
Halloween sprinkles for decorating
1. Make your spooky chocolate bark using my recipe. Set in the fridge and break into shards.
2. Preheat oven to 350 degrees, butter your cake tins, line the bottoms with parchment paper, and butter the parchment.
3. For the cake batter, pour enough warm water over your coffee granules to make 1 cup and set aside. Also, pour enough milk over the apple cider vinegar to make 1 cup of sour milk and set aside for 15 minutes.
4. In a large bowl, whisk together all of the dry ingredients for the cake batter.
5. Pour all wet ingredients into the dry ingredients and whisk together until batter is smooth.
6. Pour into prepared cake tins and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes for 20 minutes, loosen edges with a butter knife, remove cakes, and cool completely.
8. To make the ganache, pour chocolate chips into a heat proof bowl. In another microwave safe dish, heat 1/2 cup whipping cream for about a minute (watch it carefully) until just simmering. Pour over the chocolate chips and set a timer for 5 minutes. Then, stir ganache until smooth and set another timer for 15 minutes so ganache can set a bit.
9. For the frosting, beat cream cheese and butter for 30 seconds. Beat in 3 cups powdered sugar. Beat in vanilla and then beat in 2 to 3 more cups powdered sugar until you get the consistency you like. Then, scrape down the bowl and beat on high for 3 minutes.
10. Put half the frosting into a Ziplock freezer bag prepared with a piping tip.
11. Pipe a layer of frosting onto the bottom layer of the cake making a little rim to hold the ganache.
12. Pour in some of the ganache and set the cake in the fridge to set for about 15 minutes.
13. Top with the other cake layer and frost the whole cake with a thin layer of frosting. Then, set in the fridge for 15 minutes.
14. Put another layer of frosting onto your cake making it as smooth as you wish.
15. Pipe puffs of frosting all along the top of the cake.
16. Fill another Ziplock freezer bag with ganache. Snip a teeny tiny piece off of one corner and drizzle onto the top of the cake. Sprinkle with Halloween sprinkles.
17. Push a shard of spooky chocolate bark into each frosting puff and line the bottom of the cake with more.