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Bacon and Jalapeno Cheese Biscuits
November 29, 2020

Bacon and Jalapeno Cheese Biscuits

Bacon and Jalapeno Cheese Biscuits are biscuits that are full of bacon, jalapenos, and Monterey Pepper Jack cheese. Not only are these biscuits delicious, but they’re also super quick to make. In just about thirty minutes, from start to finish, you can make these super …

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by Sharon
Rigatoni with Artichokes and Basil Pesto
November 28, 2020

Rigatoni with Artichokes and Basil Pesto

Rigatoni with Artichokes and Basil Pesto is a meatless pasta dish that is full of flavor. Along with the artichokes and pesto, the rigatoni is tossed with roasted peppers, sun-dried tomatoes, and bocconcini mozzarella. To make life easier, this recipe uses frozen artichoke hearts, and …

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by Sharon
Pumpkin Pie with Cream Cheese Crust
November 26, 2020

Pumpkin Pie with Cream Cheese Crust

Pumpkin Pie with Cream Cheese Crust is a pumpkin pie with a dough that is really easy to roll out. A lot of pie doughs are too moist or too crumbly, but this cream cheese dough has a really great texture. It never rips or tears and is really easy to work with. It also freezes very well, and you just need to defrost it in the fridge overnight. Although, the other day, I actually defrosted it in the microwave, and it was still terrific. Also, the pumpkin filling is terrific!

The Equipment You’ll Need

  • A Pie Plate- I prefer ceramic pie plates, but glass would work, too. Use a nine inch pie plate.
  • A Pastry Blender- This is for cutting the butter and cream cheese into the flour.
  • A Food Scale- I always use a food scale to weigh my flour when I bake.
  • Pie Weights- If you don’t have these you could use dried beans.
  • A Crust Protector- This is a metal ring that you can lay over the crust edge to prevent it from burning.

The Ingredients You’ll Need for Pumpkin Pie with a Cream Cheese Crust

  • Pumpkin Puree- Make sure you don’t use pumpkin pie filling instead.
  • Cream Cheese- Do not use low fat cream cheese.
  • Sweetened Condensed Milk- This come in a can and can be found in the baking section of your market.
  • Nutmeg- I like to buy the nuts and grate them myself.

How I Made my Pumpkin Pie

  • First, I made the pie dough. It’s important to weigh the flour, so you use the right amount. And, it’s important to use a big bowl, so you have lots of room to work with the dough.
  • Next, I made the filling. I like to heat the pumpkin puree with the sugar, so that they really get well mixed.
  • Finally, I baked the pie, just until it was no longer jiggly in the center.

This Pumpkin Pie with a Cream Cheese Crust is a true family favorite. I’ve been making it for years, and Thanksgiving wouldn’t be the same without it!

Pumpkin Pie with a Cream Cheese Crust
Pumpkin Pie with a Cream Cheese Crust
Pumpkin Pie with Cream Cheese Crust

Pumpkin Pie with Cream Cheese Crust

An easy, classic pumpkin pie, with a dough that is easy to roll out.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
chilling time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 slices

Equipment

  • pie plate

Ingredients
  

  • 1½ cups all purpose flour (180g)
  • â…› tsp. salt
  • ½ cup cold unsalted butter, cut in half inch pieces (112g)
  • 3 ounces cold cream cheese, cubed
  • ¼ cup ice water
  • 1½ cups canned pumpkin puree (366g)
  • ½ cup dark brown sugar
  • â…” cup heavy cream
  • ½ cup sweetened condensed milk
  • 1½ tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ½ tsp. nutmeg, grated
  • ¼ tsp. kosher salt
  • 2 eggs
  • 1 egg yolk

Instructions
 

  • First, make the pie dough: In a large bowl mix together the flour and salt. Using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is the size of peas. Pour in the ice water, stirring with a fork, one tablespoon at a time, until a scraggly dough is formed. You may not need all the water. Empty the dough onto a floured board, and shape the dough into a ball. Wrap in plastic wrap and refrigerate for thirty minutes.
  • On a floured board roll out the dough into a twelve inch circle, and then press it into a pie dish. Fold under any dough that is hanging over the pan, and then crimp it using a fork or two fingers. Refrigerate for thirty minutes.
  • Preheat the oven to 325 degrees.
  • Place some foil in the in the pie dish and fill it with pie weights. Bake for twenty minutes.
  • Meanwhile, make the pie filling: In a three quart saucepan, stir together the pumpkin and sugar and cook ten minutes on low heat. Then, take the pan off the heat and add the rest of the ingredients. Pour into the pie shell and bake 45 minutes, or until the center is not jiggly. If the crust starts to brown too much, cover it with a crust shield.
  • Chill for a few hours and then serve cold.
Keyword Dessert
Tried this recipe?Let us know how it was!
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by Sharon
Chicken and Tangerine Tossed Salad
November 24, 2020

Chicken and Tangerine Tossed Salad

Chicken and Tangerine Tossed Salad is a main course salad filled with grilled chicken, tangerines, red cabbage, cilantro, romaine lettuce, fried wontons, red bell peppers, and a ginger dressing. My favorite part of this salad is the ginger dressing, filled with sesame oil, fresh ginger, …

chicken salad, ginger dressing, salad
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by Sharon
Kale and Manchego Mini Quiches
November 22, 2020

Kale and Manchego Mini Quiches

Kale and Manchego Mini Quiches are pastry tarts filled with a creamy quiche filling dotted with kale, Manchego cheese, and diced chorizo. They are a delicious breakfast or brunch dish, that would be very festive for a holiday or special occasion. The Equipment You’ll Need …

eggs, quiche
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by Sharon
Quick and Easy Apple Tart in One Hour
November 20, 2020

Quick and Easy Apple Tart in One Hour

Quick and Easy Apple Tart in One Hour is the perfect dessert for those days when you want to serve dessert, but are very pressed for time. I specifically had Thanksgiving in mind when I created this recipe. Personally, I have a lot to cook on Thanksgiving, but I want to make my own desserts. So, this tart is the answer to my problems. Many tart doughs need to be chilled before you can use them, but this one does not. Also, the butter doesn’t need to be softened, which really speeds up the whole baking process.

The Equipment You’ll Need

  • A Tart Pan- An 11×7 tart pan with a removeable bottom.
  • A Pastry Cutter- You’ll need this to cut the butter into the flour.
  • A Food Scale-This is essential, in my opinion, for weighing your flour.

The Ingredients You’ll Need for Quick and Easy Apple Tart in One Hour

  • Four- Be sure to use all purpose flour.
  • Sugar- I used granulated sugar.
  • Apples- You can use any baking apples, but I used Granny Smith Apples.

How I Made My Tart

  • First, I made my dough. I used a pastry cutter and cut the butter in until it was the size of small peas. Then, I stirred in the vanilla and water. I found it helpful to to use my hands to get the water well distributed. I knew when I could press the dough together with my fingers that the dough was moist enough to press into the pan.
  • Next, I very carefully pressed it into the tart pan, making sure it was evenly distributed.
  • Then, it was time to sprinkle the sugar and butter mixture over the bottom of the tart. This is to soak up the apple juices, so that the bottom doesn’t get soggy.
  • Finally, I shingled the apples all over the top of the tart and baked it off.

Not only is this tart quick and easy, but it is also super inexpensive to make, because you only need a few ingredients. So, if you are looking for a delicious Thanksgiving dessert, I hope you’ll try this Quick and Easy Apple Tart in One Hour.

Quick and Easy Apple Tart in One Hour
Quick and Easy Apple Tart in One Hour
Quick and Easy Apple Tart in One Hour

Quick and Easy Apple Tart in One Hour

An easy apple tart recipe that you can make from start to finish in a little over an hour.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6
Calories 360 kcal

Equipment

  • 11×7 rectangular tart pan with a removeable bottom

Ingredients
  

  • 1½ cups all purpose flour (209g)
  • 8 tbsp. sugar
  • pinch salt
  • 12 tbsp. unsalted butter
  • 1 tsp. vanilla extract
  • ¼ cup water
  • ½ tsp. cinnamon
  • 3 peeled, quartered, and sliced in â…› inch slices Granny Smith apples
  • juice of one lemon

Instructions
 

  • Preheat the oven to 375 degrees.
  • In a bowl, toss the apples with the lemon juice, and set aside.
  • In a mixing bowl, stir together the flour, two tablespoons of the sugar and the salt. Cut ten tablespoons of the butter into half inch pieces, and then using a pastry cutter, cut the butter into the flour mixture. Cut in until the butter and flour are the size of peas.
  • Then, add the vanilla, and the water, one tablespoon at a time, until the dough begins to stick together when you pinch it.
  • Press the dough up the sides of the tart pan, and then all over the bottom.
  • In the empty dough bowl, mix together four tablespoons of the sugar with a tablespoon of flour and a half teaspoon of cinnamon. Cut in two tablespoons of butter, until a sandy mixture is formed. Sprinkle this all over the bottom of the tart.
  • Shingle the apples all over the top of the tart, overlapping them slightly. Sprinkle with two tablespoons of sugar.
  • Place the pan on a baking sheet and bake for 40 minutes until the crust is browned.
  • Cool the tart pan on a wire rack until it's completely cool, about thirty minutes. Remove the sides and serve.

Nutrition

Calories: 360kcal
Keyword apple desserts, apple tart, tart
Tried this recipe?Let us know how it was!
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by Sharon
Chicken and Bean Burrito Bowls with Chipotle Sauce
November 18, 2020

Chicken and Bean Burrito Bowls with Chipotle Sauce

Chipotle and Black Bean Burrito Bowls with Chipotle Sauce are bowls of lettuce topped with seasoned black beans and grilled chicken, avocado, tomato, and chipotle sauce. They’re basically like a chicken burrito, but in a bowl, instead of a tortilla. The Equipment You’ll Need A …

chicken burrito bowls
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by Sharon
Oktoberfest Salad with Pretzel Croutons
November 17, 2020

Oktoberfest Salad with Pretzel Croutons

Oktoberfest Salad with Pretzel Croutons is a fall salad filled with honey mustard brushed roasted chicken, roasted potatoes, red cabbage, apples, and pretzel croutons. And, the whole salad is tossed with a delicious creamy honey mustard dressing. The Equipment You’ll Need A Salad Spinner- This …

chicken salad, German salad
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by Sharon
Truffle Cheese Soft Pretzels with Truffle Cheese Dip
November 16, 2020

Truffle Cheese Soft Pretzels with Truffle Cheese Dip

Truffle Cheese Soft Pretzels with Truffle Cheese Dip are homemade soft pretzels that I serve with black truffle Pecorino cheese dip. This recipe uses an instant yeast so there is no rising time. Also, I omit the step of boiling the pretzels, that is common in many soft pretzel recipes. I did this for two reasons. First of all, it adds more work, and I don’t feel that it improves the flavor of the pretzels. Secondly, boiling the pretzels tends to make them look sloppy, and part of the fun of these pretzels is twisting them into beautiful shapes, and I hate it when boiling the pretzels ruins my shaping.

The Equipment You’ll Need

  • A Food Scale- This is imperative for measuring the flour correctly.
  • An Instant Read Thermometer- I use this for measuring the temperature of the water.

The Ingredients You’ll Need for Truffle Cheese Soft Pretzels with Truffle Cheese Dip

  • Yeast- For this recipe I use Red Star Platinum Yeast. It’s an instant yeast, which allows me to skip the rising step.
  • Truffle Cheese- I use Black Truffle Pecorino cheese, but you could easily substitute regular Pecorino cheese or cheddar cheese.
  • Salt- I used Maldon salt flakes, but you could also use kosher salt.

How I Made my Pretzels and Dip

  • First, I made the dough.
  • It’s very important to weigh your flour using the food scale.
  • Also, be sure to take the temperature of your water.
  • When mixing the dough, stir the flour in a little at a time. Too much flour will create tough pretzels.
  • Next, it was time to knead the dough.
  • Then, I shaped the dough. We had fun making different shapes, like snails and hearts.
  • At this point, you could boil the pretzels, but I don’t find it adds much to the flavor.
  • Don’t forget to make the dip. Just be sure to watch the cream so it doesn’t burn.
  • When the pretzels are done, be sure to paint them with butter and sprinkle them with cheese and salt.

Making pretzels is so much fun! Needless to say, it is a great baking project to do with kids. So, I hope you’ll try these quick and easy Truffle Cheese Soft Pretzels with Truffle Cheese Dip.

Truffle Cheese Soft Pretzels with Truffle cheese dip
Truffle Cheese Soft Pretzels with Truffle Cheese Dip
Truffle Cheese Soft Pretzels with Truffle Cheese Dip

Truffle Cheese Soft Pretzels

Soft Pretzels topped with Black Truffle Pecorino cheese with a truffle cheese dip.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 15 minutes
Total Time 1 hour
Course Bread
Cuisine American, German
Servings 16 pretzels

Ingredients
  

  • 1 packet Red Star Platinum Yeast
  • 1 tsp. salt
  • 3 to 4 cups all-purpose flour (360g to 480g)
  • 1½ cups warm water (120° to 130°)
  • 2 tbsp. vegetable oil, for greasing pans
  • 1 beaten egg
  • 4 tbsp. melted butter
  • 1 tbsp. sea salt flakes
  • 1 cup Black Truffle Pecorino cheese

For the Truffle Cheese Dip:

  • 1 tbsp. each butter and flour
  • ¾ cup heavy cream
  • 1 cup Black Truffle Pecorino cheese

Instructions
 

  • In a large bowl, mix together the yeast, salt, and two cups (240g) of the flour. Add the water.
  • Add more flour, a quarter of a cup at a time, just until the dough is no longer sticky. It should bounce back when you poke it. Knead it on a floured board for five minutes until it's smooth.
  • Cover the dough with a tea towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 425°, with the rack on the top third of the oven. Brush two parchment lined baking sheets with the vegetable oil.
  • Roll the dough out into a 14 by 12 inch rectangle, and then cut the dough into 12 14 inch stirps. Stretch each strip into a U. Take the top of the U and twist the top of the strands together twice, and then fold them down to meet the bottom of the U. Press down to seal the twisted strands to the bottom of the U. Lay them out spaced apart on the two sheet pans.
  • Brush each pretzel with the beaten egg. Bake the pretzels for about 25 minutes, switching the pans halfway through, so they each get a turn on the top rack.
  • While the pretzels bake, make the dip. In a small skillet melt the butter on low heat. Add the flour and cook, stirring, for two minutes. Add the cream and bring to a simmer. Remove from the heat and stir in the cheese.
  • As soon as the pretzels are done, brush them with the butter and sprinkle with the cheese and salt.
Keyword soft pretzels, truffle cheese dip, truffle pretzels
Tried this recipe?Let us know how it was!

cheese pretzels
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by Sharon
Apple Pie Dutch Baby with Cinnamon Pecan Streusel
November 15, 2020

Apple Pie Dutch Baby with Cinnamon Pecan Streusel

Apple Pie Dutch Baby is a baked pancake topped with an apple compote, a cinnamon pecan streusel, and a caramel sauce. I serve it for breakfast, but you could top it with ice cream or whipped cream and serve it as a dessert. If you’re …

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by Sharon