Alright. I made it to two pies in a row only 50 to go!
Aha. Ha. What was I thinking? Granted, unlike most of the world who settles back into routine after Christmas holidays, my life revs right up for a week or two after. My daughter’s birthday falls on January 3rd, meaning that we are almost always on Christmas break. Meaning that no kids can be invited before Christmas holidays. Meaning that my week back to school has looked like this:
– Phone in the entire birthday party and have it at Chuck E Cheese. Get over the guilt how one kid gets an amazing home party in November and the other always gets outsourced. Hurray for Birthday party outsourcing!
– Stew over the fact that – excepting the amazing Harry Potter birthday party this year- your kids like the outsourced parties better. I can’t compete with a dingy, stale beer smelling gray mouse who sings bad songs and terrifies children. What. The. Devil?
– Throw my credit card at said stale beer smelling mouse just to make the planning pain go away.
– Grab invitations late Sunday night -because honestly, who’s prepared? Ever?- and dash them out, pack them into the backpack.
-Forget to pack lunches for the first day back and sacrifice my morning coffee time to make sure the kids have food. I would have rather given up a kidney.
– Foolishly listen to your daughter when she begs to be the one to hand the invitations out at school. A lack of sleep and little caffeine had everything to do with this decision.
– Discover Tuesday that one invitation went missing and the other one your daughter “gave it to so-and-so because E wasn’t at school. Or maybe it was the other so-and-so? I don’t know who I gave it to Mommy?”‘
– Wonder who the heck this mystery child is that is going to show up. Do I make a boy treat bag? Girl treat bag? A creepy clown treatbag? Who knows who she gave it to.
– Apologize Wednesday to the two parents who didn’t even get to see the invitations and invite their kids. Late. Grovelling ensued.
– Start making my first gluten/dairy/corn/nut free chocolate cake. Three days before the birthday. I work best when tearing my hair out with stress.
Remember on Thursday that you were a dummy and said you were doing 52 weeks of pies. Consider picking up a McCain cake, but don’t.
So. Here’s your pie, people. With a side of rant.
And that’s why you put up with me. Pie and ranting,where else shall you get that? Add in a cup of tea or coffee and your morning is set.
I am in hunt of the elusive perfect pumpkin pie recipe. Pumpkin pie is a family favorite and one of the only pies we love to eat cold as ice. Straight out of the fridge, chilled with whipped cream on top is perfection.
The best pumpkin pie I have ever tasted was from the Prairie Gardens Pumpkin Festival held out near Bon Accord, just north of Edmonton. Mike and I both agreed that it was the tastiest ever. I am going to guess that besides some possible secret ingredients, that they most definitely used sugar pumpkins in the recipe.
While still searching for my perfect pumpkin pie, this one I whipped up at Christmas was delicious. I do believe it’s from the Eagle Brand of condensed milk? It’s a very similar recipe and you know the internet, tracking down the original creator of a recipe is near impossible. All I can say is that it’s not my own, excepting spicing it up a bit because no one ever puts enough spices in their pumpkin dishes for me.
1 3/4 cups canned pumpkin
1 3/4 cups sweetened condensed milk
2 large eggs beaten
2/3 cup firmly packed light brown sugar
2 tablespoons sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
one 9.5 to 10 inch pie crust, bottom only
Kick the tires and light the fires to 425 degrees.
I’d like to also point out how easy this recipe is. Wanna see?
Combine every single ingredient excepting the crust into your mixer bowl then beat at medium speed 2 minutes.
Pour those ingredients into your unbaked pie crust. Place the pie on the lower or second lowest rack, this again is where you need to know your oven and how it likes to bake pies. No soggy pie bottoms, make sure you are at least the second rack from the bottom! And if you are like me, cover the pie crust edge with tinfoil around the edges so it won’t burn, I did this after the first intial 15 minutes.
Bake at 425 degrees for 15 minutes then reduce the heat to 350 degrees; bake 50 additional minutes.
Now with pumpkin pie – and this is just personal opinion- I take mine out not only when a knife inserted in the center comes out clean, but when the very middle is just barely jiggling. It’s this happy place between overbaking and just underbaking so that when it cools down, it’s not overly done. I’m weird. Sorry about that.
So Happy PieDay everyone! We have a weekend with two birthday parties and countless things to catch up on. That gluten/dairy free cake recipe will come soon, it literally knocked my socks off with how good it was!
Speaking of food, is anyone else going to the 2012 BlogHer Food conference in Seattle WA on June 8/9 th this year? The speakers last year were incredible (Hank Shaw, Alice Currah, David Lebovitz and countless other amazing cooks) and I am crossing my fingers that it’s just as amazing this year. Since I happen to be in San Francisco that very week and driving home, I thought hmmm, let’s drive home through Seattle! The timing is perfect….like it’s meant to be… I hate flying which has stopped me from attending any other events, I just watch and yearn from an online distance. It’s Fate, I tell you, Fate.
I’m torn on whether or not to just buy my ticket before the speakers are announced in February and hope that I will be happy with who’s there. I imagine they sold out incredibly fast last year with such amazing speakers.
So, anyone out there in my blogosphere/twittersphere who wants to hold my hand and go?
I’m Socially Impaired So I Need Company At BlogHer Food ’12 Magpie