Category: Booze

Banana Pudding with Vanilla Wafer Crumble

This isn’t your grandma’s banana pudding and it certainly isn’t the “off the back of the Nilla Wafer box” banana pudding recipe either!  Thumbing through the pages of the October 2009 Food & Wine Magazine, I found this different, may I even say elegant, spin on a truly classic Southern comfort food!

vanillapudding

Banana Pudding with Vanilla Wafer Crumble

  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 1/2 cup plus 2 teaspoons sugar
  • Salt
  • 2 cups whole milk
  • 3 tablespoons banana liqueur (optional)
  • 2 tablespoons cold unsalted butter plus 1 tablespoon melted butter
  • 2 teaspoons pure vanilla extract
  • 1 cup vanilla wafer cookies (about 15), coarsely ground
  • 1/4 teaspoon cinnamon
  • 2 bananas, coarsely chopped
  1. Line a baking sheet with parchment paper.  Preheat the oven to 325°.
  2. In a bowl, combine the wafers, cinnamon, 2 teaspoons of sugar and a pinch of salt.
  3. Stir in the melted butter.
  4. Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned. Let cool.
  5. In a bowl, whisk the egg yolks with the cornstarch, the 1/2 cup of sugar and 1/4 teaspoon of salt.
  6. In a medium saucepan, bring the milk to a boil.
  7. Gradually whisk the milk into the egg yolks until smooth.
  8. Transfer the pudding mixture to the saucepan and add the banana liqueur.
  9. Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes.
  10. Scrape the pudding into a bowl and whisk in the cold butter and vanilla.
  11. Cover with plastic and refrigerate until chilled, about 4 hours.
  12. Spoon the chopped bananas into bowls.
  13. Top with the pudding, sprinkle with the crumble and serve right away.

Yum! #ThisGirlLovesToEat

 

Frozen Margarita Pie

This dreamy pie comes from the magicians at Bon Appétit.  It’s easy and boozy!  My favorite dessert combination. 😉  It’s not a pie you can make at the last minute though.  You need to allow for at least 8 hours freezing time so the consistency is right, so plan ahead if you’re making this.

The Tequila you use matters – don’t just pour any old tequila in or you could ruin this pie.  Food & Wine Magazine recently published a list of 10 Top Blanco Tequilas and any of these would be great in this pie:

  • Espolon Blanco $26  100% agave tequilas, with a silky texture and a spicy kick
  • Tapatio Blanco $36  Smoky & complex, w/anise and classic herbaceous agave notes
  • Astral $39  Potent, floral tequila, agave juice ferments w/the pulp—a long-abandoned traditional approach
  • Casa Noble Crystal $40C  Certified Organic; Vegetal and funky (in a good way)
  • Siempra Valles Blanco $40  Earthy Agave from the Jalisco lowlands
  • Pasote Blanco $45  This subtle tequila from master distiller Felipe Camarena heads toward the lighter, greener side of agave, with grass and mint
  • Fortaleza Blanco $50  Guillermo Sauza started Fortaleza almost 30 years after his family sold its namesake brand. All of his tequilas—including this minty, unaged version—are superb
  • Expresiones del Corazóne Artisianal Edition Blanco $60  Agave at two different sugar levels is distilled and blended for this flavorful blanco—think eucalyptus, black pepper and plantain
  • Roca Patrón Silver $69  Emphatically agave-scented, this is made with the traditional tahona method, using a two-ton volcanic rock to crush the roasted piñas
  • Casa Dragones Blanco $75  This one is smooth w/lime peel and pine needle notes

 

frozen-margarita-pie-2

Frozen Margarita Pie

  • 6 TBSP Unsalted Butter
  • 10 graham crackers
  • 3 Tbsp. sugar
  • ½ tsp. kosher salt. divided
  • ¾ cup chilled heavy cream
  • 5 limes, divided
  • 1 14-oz. can sweetened condensed milk
  • 3 Tbsp. tequila blanco

Melt 6 Tbsp. butter in a small saucepan over medium heat. Let cool slightly.

Crumble 10 graham crackers into the bowl of a food processor. Add 3 Tbsp. sugar, ¼ tsp. salt, and melted butter to bowl and process until mixture resembles wet sand.

Transfer graham cracker mixture to a shallow 9″ pie pan. Using a measuring cup, press firmly into bottom and up sides of dish. Freeze 20 minutes.

Meanwhile, whisk ¾ cup heavy cream in a medium bowl until cream begins to thicken to the point you see ripples and stiff peaks begin to form, 3–5 minutes.

Cut 4 limes in half and juice into a fine-mesh sieve set over a glass measuring cup (you should have about ½ cup juice). Pour lime juice into another medium bowl and whisk in 14 oz. condensed milk, 3 Tbsp. tequila, and remaining ¼ tsp. salt until smooth.

Fold half of whipped cream into lime juice mixture, carefully folding under and over while turning the bowl. Add remaining whipped cream and continue to fold until no streaks remain.

Remove pie pan from freezer and pour in filling. Using the back of a spoon, gently spread filling to edge of crust.

Using a microplane, zest half of the remaining lime over pie.

Freeze pie at least 8 hours, or preferably overnight.  #ThisGirlLovesToEat

Food Network’s Can O’ Beer Cake


The named the recipe didn’t entice me, but the picture sure did!  The tiny air pockets in the cake, the luscious glaze and the dark cherry compote look too good to pass up, so this is definitely gracing my next dinner party table!

Can O’ Beer Cake

Ingredients

  • Nonstick baking spray, for preparing the pan
  • One 15-ounce box yellow cake mix (I am substituting a chocolate cake mix)
  • 1/3 cup vegetable oil
  • 3 large eggs
  • One 12-ounce can lager, such as Budweiser or Sam Adams
  • 1/4 cup granulated sugar
  • 1 1/2 cups confectioners’ sugar, sifted
  • One 12-ounce bag frozen cherries, thawed
  • Whipped cream for serving, optional

Directions

Preheat the oven to 350 degrees F and spray a 10-cup plain Bundt pan with nonstick baking spray.

Whisk the cake mix, oil, eggs and 1 cup beer in a large bowl until smooth and well-combined, at least 30 seconds. Pour the batter into the prepared pan, smoothing the top with a rubber spatula, then bake until a cake tester inserted in the center of the cake comes out clean, 45 to 50 minutes.

Meanwhile, pour 2 tablespoons beer in a heatproof glass bowl and microwave until hot, about 30 seconds. Stir in 2 tablespoons granulated sugar until dissolved.

Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Using a toothpick, poke several holes over the cake, then drizzle the beer syrup evenly over the cake until it soaks in. Let the cake cool completely.

Stir the confectioners’ sugar and 2 tablespoons beer together in a bowl until smooth. Add more beer, 1 teaspoon at a time, as needed to form a thick glaze. Drizzle the glaze evenly over the cake and let stand until set, about 10 minutes.

Meanwhile, combine the remaining beer and 2 tablespoons granulated sugar with the cherries in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the cherries are warmed through and the liquid is reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let cool completely.

Serve cake slices with the cherries on the side and a dollop of whipped cream, if using.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Boozy Hot Cocoa

Last year the weather reports for California promised the El Niño was coming which was supposed to mean many many opportunities to stay in, warm and dry, and sip on hot drinks.  The weather reports couldn’t have been more wrong!  Instead of rain filling up our reservoirs, lakes, and packing our mountains with snow, it was one of the hottest years on record!  I barely had to wear more than a sweatshirt and my Uggs stayed clean and dry, unworn, in my closet.  Hardly the kind of weather for enjoying hot drinks.

This year the weather reports predicted a La Niña, an unusually dry winter.  Thankfully, once again, the forecasters have been completely wrong.  We are just 3 weeks past the official start of winter and already we’ve had more cold days & nights, more rain than we’ve seen in years, and there’s more to come.  Instead of bone dry reservoirs, we are seeing them refilling to levels of 75-80% of capacity.  Thank you #PineappleExpress!

That also means that I can finally whip out the recipes I have been sitting on for boozy hot cocoa.  Yes!

Mint Cocoa Hot Toddy

  • 1 oz Kahlua
  • 1 oz Peppermint Schnappsmintchocolatetoddy
  • 1 envelope hot cocoa mix
  • 6 oz hot water (or milk, if that’s what pkg calls for)
  • Miniature Marshmallows
  • Chocolate Shavings
  • Cinnamon Stick
  1. Make 6 oz. of hot cocoa in a 10 oz mug.
  2. Add the Kahlua and the Schnapps.
  3. Place 8 or so miniature marshmallows on top.
  4. Grate some chocolate over the marshmallows, and stir with a cinnamon stick.

Toasted Bailey’s Hot Cocoa

  • 3 cups Milk
  • 1/3 cup Half and Halfbroiledbaileyshotchocolate
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Bailey’s Irish Cream
  • Marshmallows
  1. In a small saucepan, add milk and half and half. Turn on medium heat and let mixture warm up. Add chocolate chips.
  2. Let chocolate chips melt in milk mixture, whisking frequently. Once the chocolate has fully combined, add Bailey’s. Stir to combine and transfer to mugs.
  3. Place marshmallows on top of hot chocolate and toast the tops of your marshmallows with your mini-torch. Once your marshmallows are browned and melty it’s time to enjoy!

Chocolate-Orange Hot Chocolate

  • 2/3 cups Milk
  • 1/4 cup Heavy Creamchocolate-orange-hot-chocolate
  • Zest of 1/2 and Orange
  • 2 oz Dark Chocolate chopped
  • 1 oz +/- Warmed Grand Marnier
  1. Heat the milk, cream and orange zest together in a saucepan until simmering then remove from the heat and pour through a sieve into a jug to remove the orange zest. Pour the infused milk mixture back into the pan and add the chocolate, stirring until the chocolate has melted and is really smooth.
  2. Put the pan back on the heat to warm through then add the orange liqueur. Pour into a mug and serve.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Darkest Chocolate Cake With Red Wine Glaze

chocolate-red-wine-cake-101916

I keep old copies of Bon Appétit, Gourmet, Cooking Light, Food and Wine, and other cooking magazines for when I want to break out of a recipe rut.  Lately I have been experimenting with wine more in my cooking and baking, but wasn’t happy with the texture of the last couple of cakes I’d made, so I thumbed through in search of professional guidance so I’d be able to share something decadent at an upcoming dinner party.

I found exactly what I was after in the February 2014 edition of Bon Appétit.  

**Tip:  I always read the reviews of those who have made the recipes, paying particular attention to those who have made them more than once.  Those changes have been included in the recipe below.

Darkest Chocolate Cake With Red Wine Glaze

  1. Cake:
    • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
    • 1/3 cup all-purpose flour, plus more for pan
    • 8 ounces unsweetened cocoa or 100% cacoa baking chocolate chopped
    • 1 cup sugar
    • 6 large eggs
    • 3/4 teaspoons kosher salt
  2. Glaze and assembly:
    • 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
    • 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
    • 1/2 teaspoon kosher salt
    • 1/2 cup powdered sugar
    • 1/2 cup red wine (such as Pinot Noir)
    • Blackberries, Raspberries and/or Strawberries (1-2 baskets total) washed, stemmed (if necessary) and laid on paper towels to dry
    • Special equipment: A 9″ Springform pan
  1. For cake:
    1. Preheat oven to 325°F. Lightly butter and (powdered) sugar the pan.
    2. Melt the chocolate and the butter.
    3. Separate the 6 eggs.
    4. Whisk the egg yolks and sugar together until the eggs are thick and pale in appearance.
    5. Pour a little of the chocolate mixture into eggs to temper it and then add the egg mixture to the chocolate and mix well.
    6. Add the flour and the salt and mix til combined.
    7. Beat the egg whites until soft peaks form.
    8. Add a bit to the batter and gently mix in.
    9. Add the rest of the egg whites to the batter and gently fold until completely incorporated into the batter.
    10. Pour batter into pan, it should go almost all the way to the top.
    11. Bake for 43-45 minutes, check with toothpick for doneness, if it comes out clean–it’s done.
    12. Transfer pan to a wire rack and let cake cool completely in pan before turning out.
    13. Cool completely before releasing pan.
    14. Glaze as directed and pair with some of the berries to balance out the chocolate.
  2. For glaze and assembly:
    1. Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.
    2. Meanwhile, bring wine just to a boil in a small saucepan.
    3. Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
    4. Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
    5. DO AHEAD: Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

Alternative Preparation:  You an substitute an equal amount of Chambord Liqueur for the wine and you will get a sweeter dark raspberry taste to the chocolate glaze.

The cake is very rich.  Slice into very narrow pieces – you can easily serve 12-16 with this decadent cake!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

NYE Drinks With a Twist

champagneAre you tired of serving the same champagne cocktails every New Year’s Eve?  I’ll let you in on a secret. I’m tired of drinking them!

Let’s face it, 2016 wasn’t a year that many of us would like to relive.  Between the circus of a Presidential election that has called the United States’ brand of democracy into question, the staggering number of terrorist acts perpetrated worldwide, and the deaths of some of the most beloved entertainers of our time, I think a few unique drinks are exactly what is called for to help give the boot to a year that’s left a rotten taste in most of our mouths.

vodkamartiniA simple and classy option is to stick with a straight forward cocktail served “on-the-rocks” or “up” like a Martini, James Bond style.   If your party is going to be one with low music and quiet conversation this is the type of drink to take it there.

My “Go-To” Martini Recipe

  • Fill cocktail shaker up halfway with ice cubes
  • Skewer 3 Martini Olives and Place in Chilled Martini Glass
  • Using a mister filled with dry Vermouth, give one short spritz over the olives
  • Add 1 + 1/2 to 2 Shots of Quality Vodka (I prefer Grey Goose L’Orange) to the cocktail shaker and give a couple of quick shakes
  • Strain vodka into glass over the skewered olives  enjoy

**Tip – If you like your martini dirty, add a cap of olive juice to the vodka in the cocktail shaker.  You can add (or substitute) pearl onions to your olive skewer if you prefer.

bluemooncosmoIf you want to shake up your boring martini affair and add some life to your party, change your music to something a bit more upbeat and consider serving one (or more) of the following variations:

Blue Moon Cosmo Martini

  • 1 ounce fresh lime juice
  • 1 ½ ounces Grey Goose L’Orange vodka, well chilled
  • 1 ounce blue curacao
  • 1 ounce white cranberry juice
  • sugar (optional)
  • Place all in a shaker with ice and shake well.
  • Pour into chilled glass and garnish with a lime slice

**Tip – Dip rim into cranberry juice then sugar.

Pomegranate Cosmo

pom-cosmo

  • 5 strips lemon zest
  • 5 strips orange zest
  • 2 teaspoons sugar (I use Superfine Bakers Sugar)
  • 1 cup crushed ice
  • 2-ounces pomegranate juice
  • 1 tablespoon fresh lemon juice
  • 3-ounces Grey Goose L’Orange Vodka
  • 2 tablespoons pomegranate seeds, divided

 

  • Place 3 lemon and 3 orange zest strips in a cocktail shaker
  • Sprinkle with sugar and muddle
  • Add crushed ice, pomegranate juice, fresh lemon juice, and vodka
  • Shake well and strain into 2 chilled cocktail glasses
  • Garnish with pomegranate seeds, remaining 2 strips each of lemon and orange zest
  • Serve

**Tip – Dip rim into pomegranate juice then sugar.

If you were the lucky recipient of an Echo Dot or other Alexa voiced Amazon assistant, for a holiday gift, you can source the tunes for your party using Spotify.  You can also stream music from Spotify.com thru your network connected devices, like your home theater or stereo.  My son turned me on to this music source and for a limited time you can subscribe to their premium “Unlimited Streaming” option for .99 for 3 months.

Hopefully these libations and tunes will help us all usher in a more festive 2017!

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

 

 

 

 

Holiday Gifts For the Cocktail Lover

tistheseasonIt’s the time of year when we all exchange gifts with friends.  If you’re college age to not-yet married or perpetually single and loving it, chances are you and your friends also love getting together for cocktails.

Since we all can likely name our best friends’ go-to drink orders here are a few ideas for inexpensive ways to make sure they can make themselves a “five o’clocker” using the proper tools and vessels to drink them from without breaking the bank.

You can probably figure out gifts for a wine drinker – glasses, a pretty corkscrew, funnychampagne napkins, an aerator, or a decanter.  For a beer drinker there is always the bottle opener, pilsner glass, mason jar glasses, or even (for the guy who hasn’t outgrown college) beer pong supplies/table.

If your gift is going to a margarita or  daiquiri lover:

Is your gift going to a Martini aficionado?

And finally, gifts for lovers of mixed drinks or straight up spirits:

None of the gifts we exchange with friends need to break the bank to show that we care. With a little forethought and a handy 20% coupon for Bed, Bath & Beyond  (you can use 5 per purchase you know) you might even save enough to grab a bottle or two to share with them!

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Baked Jameson Cherry Brie Bites

I went looking for something simple but spectacular that would pair equally well with both cocktails and wine before dinner and came across this amazing photo by Spencer Burton for Las Vegas Weekly:

scaled-cherry_baked_brie_by_spencer_burton_h_t1000

It turns out that these are one of the most popular items on the appetizer menu at one of my favorite Las Vegas watering holes: Nine Fine Irishmen, located in the center of the casino at New York New York.

I pulled the dinner menu up on the internet and had to search for it.  I was looking for Baked Jameson Cherry Brie Bites but couldn’t find it.  Now that I’ve seen where they have it hidden at the bottom of the appetizers, it’s easy to see how I missed it the last time I stopped in for a pint of #Guinness and a splash of whiskey.

They list it simply as “Baked Brie” with an unimaginative description of: “Brie Cheese, Whiskey Marinated Cherries, Puff Pastry, Balsamic Reduction, Toasted Baguettes” and they don’t show the mouth watering picture.  Not a great sales job at all!

I’m much more intrigued by the glowing description that Brock Radke gave in his November 2013 article describing the, then new item as, “the perfect bite-sized delight for the holiday season. Bonus: Irish whiskey is involved.”

I’m sold.  Point me to the kitchen!

Jameson Cherry Baked Brie Bites

  • 5-7 squares of puff pastry (5×5 inch, cut into four pieces)
  • 1½ lb. Brie cheese (cut into 1-inch cubes)
  • 1 cup dried tart cherries
  • ½ cup Jameson Irish Whiskey
  • 2 tbsp. light corn syrup
  • 2 eggs, beaten well
  • fresh ground pepper (to taste)

Now it’s time to prep the cherries:

  1. Soak cherries in Jameson overnight.
  2. Cook cherry-whiskey mixture in a small pot on low heat until fruit softens, then add corn syrup and mix well.
  3. Use a hand-mixer or blender to purée the mixture, then chill and let sit for 2 hours.

When your cherry mixture has finished chilling it’s time to assemble the bites:

  1. Heat oven to 425°F.
  2. Gently separate one square of puff pastry dough and spread a fingernail-sized portion of Brie in the middle.
  3. Add a small dollop of cherry purée and season with pepper.
  4. Fold dough so all corners are sealed.
  5. Spray a baking tray with nonstick cooking spray and place bites on tray in rows.
  6. Brush the top of each pasty pocket with egg.
  7. Bake for approximately 10 minutes or until golden brown.
  8. Let sit for two minutes before serving.

The part I’m missing in this recipe is that they don’t mention the balsamic reduction. Based on the picture it appears that they reserve some of the whiskey-cherry purée to add to the top for presentation with a couple of sprout leaves.

Helpful tip:  You can cut the preparation time by buying whiskey soaked cherries online or at your local Total Wine or Bevmo if they carry them.  I keep a jar on hand that are soaked in my favorite bourbon-whiskey, Maker’s Mark, and I’m sure that you can prepare the same a few days ahead and keep them well sealed in your refrigerator so that you can shorten the prep time.

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Bedtime Red Wine Hot Cocoa

red-wine-cocoaRed wine to ease away the stress and tension from a day filled with kids, husbands, work, traffic, housework, bills, etc., then hot cocoa laced with more read wine to pave the way to bedtime?  Sounds too good to be true, but Scary Mommy says it’s so, so I believe!

Now, if you can keep yourself from chugging the entire bottle down you wino 😉 here is how you make your Bedtime Red Wine Hot Cocoa:

In a small saucepan combine:

  • 3 tsp unsweetened cocoa powder
  • 4 tsp sugar
  • 1/8th tsp salt

According to http://www.scarymommy.com, you are to, “Mix that shit together.”  Then stir in:

  • 2 to 3 TBLS milk
  • 1/4 Cup + a few more TBLS “to taste”
  • 1 tsp vanilla (if desired)
  • 1 cinnamon stick (if desired)

I like my wines to be hearty in body and bold in taste, so I use a Zinfandel, Meritage, Red Blend, Red Table Wine, Cabernet Sauvignon, Syrah or Petite Syrah.  Simmer until just warm.  You don’t want to cook off the alcohol!  I like to add a tsp of vanilla and a cinnamon stick to the pan while it’s simmering.  Top with some whipped cream and shaved chocolate if you’re feeling fancy.

Here’s another way to make it that’s even more decadent:

  • 3 Cups Dark Chocolate Chunks
  • 1+ ½ Cups Milk (Substitute Half & Half or Cream if desired)
  • 1 Cup Red Wine

red-wine-hot-chocolate-5In a saucepan over medium heat, combine milk and chocolate chips. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk. Pour in red wine and heat until everything is hot. Pour into 2 mugs and top with whipped cream.

You can also add in marshmallows, sprinkle more cocoa powder or cinnamon on top.  The possibilities are only limited by your imagination, how much you love wine, and/or how bad your day was.

If you’re on Facebook and are interested in the things I may not devote an entire blog post to: my favorite recipes, drinks, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood

Snickerdoodle Pumpkin Chiffon Pie

Don’t get me wrong, nothing says fall, Halloween and Thanksgiving more than pumpkin pie, but the same old pumpkin pie year in – year out can get boring.  I thought I’d shake things up a bit with a curveball and a bit of unexpected flavor that I hope we all will enjoy!

saraleepumpkinpie

I’ll still make a regular pumpkin pie, and if you are planning to make a regular pumpkin pie too, there is a hotline setup to help you in case you get in a bind: Sara Lee Pie Hotline 1-888-914-1247, Monday through Friday from 7 a.m. to 6 p.m. CST.  The hotline is open Thanksgiving Day from 7 a.m. to 1 p.m. CST.

Snickerdoodle Pumpkin Chiffon Piepumpchif

Assemble the Crust

  • 4 TBLS (1/2 stick) Unsalted Butter, at room temperature
  • 1 TBLS Unsalted Butter for greasing the pan
  • 2 TBLS Cinnamon
  • 1/2 Cup + 2 TBLS Sugar
  • 3/4 Cup Flour
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 Large Egg Yolk
  • 1 tsp Vanilla

Preheat the oven to 375°F and generously butter the bottom and sides of a 9″ regular (not deep dish) pie pan.

  1. Combine flour, salt and baking soda.  Set aside.
  2. Whisk together the cinnamon and 2 tablespoons of the sugar.
  3. Sprinkle 1/2 of the cinnamon-sugar mixture into the buttered pie pan and spread it around until the entire pan is well coated
  4. Beat the 1/2 stick of butter and 1/2 cup sugar for about 3 minutes until light and fluffy.
  5. Add egg yolk and vanilla. Beat until combined.
  6. Reduce speed to low and slowly add flour mixture beating just until well combined.
  7. Transfer dough to work surface covered with a very light coating of flour and cinnamon.  Flatten cookie dough into a disc and then press into the bottom and up the sides of the prepared pie pan.
  8. Sprinkle the remaining cinnamon and sugar all over the surface of the inside of the pie crust.
  9. Poke holes all over the bottom of the crust and put into the freezer for 15 minutes.
  10. Bake the crust about 12 minutes or until lightly browned.  Remove from oven and let cool completely before filling.

Prepare the Pie Filling

  • 4 ounces room temperature Cream Cheese
  • 1 Cup Pumpkin Pie Purée
  • 3/4 Cup Pure Maple Syrup
  • 3/4 Tsp Ground Ginger
  • 1/2 tsp freshly Ground Nutmeg
  • 1/4 tsp Salt
  • 3/4 tsp Cinnamon
  • 1 TBLS Bourbon
  • 1+3/4 tsp unflavored Gelatin
  • 1/4 Cup Water
  • 1/2 Cup Heavy Cream
  1. In small saucepan dissolve gelatin in the water over low heat.
  2. As soon as the gelatin is dissolved, remove from the heat and stir in the Bourbon.
  3. In the bowl of the stand mixer, mix the cream cheese until light and airy. Set aside.
  4. On medium-high speed, mix the pumpkin purée, maple syrup, ginger, nutmeg, salt, and cinnamon and beat until well combined.
  5. Add the cream cheese and beat on high until smooth.
  6. Stir gelatin mixture into the pumpkin mixture and move all into a large chilled mixing bowl.
  7. Clean and dry the stand mixer bowl.
  8. Beat 1/2 cup of the cream on high until stiff peaks form and then stir into the pumpkin mixture.
  9. Pour filling into crust and chill overnight.

To prepare for serving

  1. To prepare for serving, beat 1 cup whipping cream, 1/2 cup sugar and 1 tsp vanilla  until stiff peaks form
  2. Top pie with whipped cream and sprinkle with 1 tsp pumpkin pie spice

Make up to one day ahead and keep refrigerated until time to serve.

If you are on Facebook and are interested in the things I may not devote an entire blog post to, recipes, food facts, nutritional information, photos and other things that make my mouth water, I have a page on Facebook you can visit too:  https://www.facebook.com/ThisGirlLovesHerFood