pumpkin pie

Hope you had a Happy Thanksgiving!!

Pumpkin Pie
Serves 8-10
1 8-ounce package cream cheese, softened
2 cups canned pumpkin puree
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, beaten
1 cup half-and-half
1/2 stick melted butter
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pie shell, baked off, home-made or store-bought
Whipped cream, for topping

Preheat your oven to 350*.

In a large mixing bowl, beat the cream cheese with a hand mixer.

Beat in the pumpkin.

Add the sugar and salt, and beat until combined.

 

Mix in the egg and yolks, half-and-half, and melted butter.

 

 

 

Stir in the vanilla, cinnamon, and ginger.

 

 

Pour the filling into the pre-baked pie crust and bake for 50 minutes, or until the center is set.

 

Cool to room temperature and serve with cinnamon whipped cream. Enjoy!

white bean mushroom wild rice soup

Mmmm.
The essence of Autumn.
Soup.
And root veggies.
And wild rice.
And rosemary.
Doesn't that sound warm and toasty and perfect?

No recipe here, let's just go!

White Bean, Mushroom, and Wild Rice Soup
Serves 4ish.

Take some sliced baby bella mushrooms and toss them in some butter in a large Dutch oven.
(2-3 cups shrooms + 3-4 tablespoons butter)

Saute!
(5-7 minutes)
Add some carrots.
(1 cup, sliced)

Saute!
(3-5 more minutes)
Add some red pepper flakes, white beans, and cooked wild rice.
(1 teaspoon + 1 can, drained and rinsed + 1ish cup)

Add some chicken stock and rosemary.
(4 cups + 1 sprig)

Simmer!
(10ish minutes)
Take some liquid out and puree with some more beans.
(1 cup + 1 can, drained and rinsed)

Add back in.
Simmer!
(5ish more minutes or until you are ready to eat)
Serve and enjoy!

amish country

A short while ago, we were lucky enough to travel up to Ohio and check out my Dad's new company.
While we were there, we drove around the Amish countryside and enjoyed the beautiful Autumn sun, golden fields, and gorgeous bounty that our Earth provides us.
Here are a few pictures of the wonderful gifts our Lord gives us if we take care of His land with love.
Enjoy!

*this lovely lady offered to pose with this huge sweet potato! :)*

  

 

gd likes

a cool lazy susan

gig em Ags!

polish pottery drawer pulls

a new outfit for Autumn :)

soooo...what do you like?

apple white cheddar scones

Time for apple season!!
I've told you before that I didn't truly know what apple season meant until I lived on the East coast.
But, now that I'm here?
Let's do super-cool-and-yummy-things-with-apples!
:)

Like scones.
I have a bit of a love affair with scones.
And these are just heavenly.
You'll see.

Apple White Cheddar Scones
Makes 6.
Taken from the Smitten :)
Freezes beautifully, individually wrapped and unbaked
2 firm tart apples (1 pound)
1 1/2 cups flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt plus additional for egg wash
6 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup sharp cheddar, shredded (white is recommended)
1/4 cup heavy cream
2 large eggs


Position a rack at the center of oven and preheat oven to 375*. Line baking sheet with parchment paper.
Peel and core apples, then cut them into one-sixteenths1 chunks. Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. Leave oven on.
Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
*The Smitten's tip: Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.*
Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use your hands to pat the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has been lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.
Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes.