I know what you’re probably eating today. I’m gonna take a very wild guess. It’s a sandwich, piled high with shredded dark meat turkey and cranberry sauce and mayonnaise and if you’re super crazy, you might’ve added mashed potatoes on your bread. I say live it up because in January everyone is going to be on a cleanse.
This recipe is all about using up those last bits of pumpkin puree you might have in your fridge from the pumpkin pie you maybe made. Or maybe didn’t.
For this post I teamed up with bobble and their presse. I figured it was a good match because nothing goes better with doughnuts than coffee…and vice a versa.
Thanksgiving is undoubtably the most popular pie holiday of the entire year.
And I happen to love, LOVE pie. I love eating pie, but I’m pretty sure I love making it even more.
Here are some tips that I find helpful:
Common Problem: Dough Shrinkage
Dilemma: Have you ever rolled out the most perfect pie crust, crimped the edges to only be super bummed out after it comes out of the oven that the whole thing shrunk??!?!
Solution: Shrinkage happens for two reasons.
The first is too much water in the dough. When you wrap up the dough in plastic wrap, it should never be sticky. If it’s sticky, roll the entire thing in a few tablespoons of flour and knead it one more time AND then wrap it.
The second possible problem is that it didn’t have enough time for the gluten to relax. Most pie crust recipes will tell you to rest it in the fridge for an hour. Well, if you only let it rest for an hour, most likely it will shrink. Ideally it’ll rest for an entire night in the fridge. This also breaks up some of the work and makes pie-making a bit easier.
Common Problem: Pumpkin (or any custard) Pie Cracking
Dilemma: You make a pumpkin pie (or cheesecake) and it looks perfect when it come out of the oven and then BOOM! A DAMN CRACK! Many people will tell you that you probably baked it too long and this could be true. But if there was no crack in the oven then you probably baked it just right, but it was the drastic temperature change when you took it our of the oven that did you in.
Solution: First of all, cracking isn’t the worst thing that could happen—it’s totally edible and delicious. To avoid it from happening, turn the oven off, prop the oven door open and allow the pie to cool slowly, rather than taking it from the very hot oven to often times chilly (it’s November after all!) kitchen counter. I usually let it cool for about 30 minutes to an hour this way and then take it out and place it on the counter. If you have kids or dogs, have them avoid the kitchen for that time.
Common Problem: Being Flustered
Dilemma: If you’ve never made pie, the first time may stress you out so much that you may never want to make it again. It requires a good amount of steps. There are multiple components. The idiom “easy as pie” could not be further from the truth. But it’s not hard.
Solution: Make the pie crust the day before. This will allow you to concentrate on just the pie crust, which if you’ve never made it before, can be a confusing. You’ll have to have a bit of focus but I swear you can do it!
Make the filling, stick it in the fridge and then roll out the pie crusts. Organization helps a whole lot of pie-making. AND if all else fails, Tweet me and I’ll try and help! Also, if the pie turns out to be not the prettiest, top it with a scoop of ice cream and no one will care!
Now, here are some of my favorite pies to make for Thanksgiving!
Hello, you pie-loving humans. I’m here with another pie. This one is slightly different.
A: Because you make it in a tart pan (I used a rectangle one but a circle one would do just fine or if you’re like this is annoying just use a regular 9-inch pie dish, you can do that, too!)
B: There aren’t a ton of spices in this. Like, barely at all.
C: Hello, butterscotch. It’s all about pumpkin and butterscotch and their sweet and caramel-y-like union.
This recipe starts with sweet butterscotch. A few years ago I was very confused as to what the difference was between butterscotch vs. caramel.
It’s this easy: butterscotch is made with brown sugar, where caramel is made with white sugar.
That’s it. I like my butterscotch not burnt or taken too far but just right.
If you hate making pie crust, this is super easy. It’s a gingersnap crust taken from the No-Bake Pumpkin Pie from The Year of Cozy. I steal from myself!
I’m back in the US of A and I’m super stoked to be back cuddling with Amelia, eating chips and salsa and answering lots of emails. It’s the simple things you miss when you’re away. Nothing ever feels as good as home does.
But enough about me and my boring I miss home paragraph, let’s talk about something way more exciting: PIE.
This pie is cool. I’m gonna be honest, up until like a month ago when I was prepping for Thanksgiving recipes, I’d never tried sweet potato pie. I know I know! I have no idea where I’ve been.
I think when I’m making my pie-eating decision, I go with apple or pumpkin pie, never sweet potato.
But that’s all gonna change! This pie is super simple and chill. No crazy spices, no crazy amount of sugar. If you need to make it dairy-free, by all means use the coconut milk. I loooved the coconut milk. If you don’t care, then use whole milk! It’s chill and versatile.
This pie is the first of the handful of pies I’ll be sharing this weekend. And at the very end of the week, I’ll be doing a lil’ round-up of my favorites of all-time. There are quite a few pies on this blog.
First up: Black-Bottomed Pecan Pie…with NO CORN SYRUP.
I can feel the “busy cloud” starting to creep in on us. Or maybe it’s because I’ve been planning my little heart out the past couple of days. I’m plotting Thanksgiving recipes and cookie recipes and healthy recipes for when you’ve eaten too many cookies.
One thing I’ve wanted to make for a very long time are pretty eclairs and cream puffs. These are relatively simple. I know, I know. The relatively part is relative.
If you’ve never made pate a choux before, I will tell you…it’s weird. It feels very very wrong and incorrect and like you’ve read some sort of mistake.
But it’s not. In a saucepan, you combine butter and water and milk and sugar and salt. When the butter melts, you add the flour.
And stir and stir until it forms a mass. Then you cook it some more until it dries out a bit more.
Then the whole thing is transferred to a bowl or stand-up mixer. A bit of mixing goes on to cool the dough off. And then eggs…a lot of them. One by one they’re added.
After that you pipe out the dough onto a baking sheet in either eclair shapes or cream puff shapes.
I’ve always wanted to make madeleines because as a kid I was obsessed with the Madeline book series.
“In an old house in Paris that was covered in vines, lived twelve little girls in two straight lines …”
Whenever I misbehaved, my parents loved to threaten to send me to boarding school but because of Madeline, I was actually like, Ok, send me to boarding school—it looks like fun!
In my brain, boarding school was a place where I’d get to hang out with my friends and study together and play lacrosse together and wear knee high socks.
I went to catholic school my whole life so I was used to nun. All the scary nun stories that older people loved to tell me never had an affect on me because all the sisters at my school were so nice; I was never hit with a ruler or told to stand in the corner.
Fun fact: Amelia was almost named Madeline. It was between the Amelia Bedelia books and the Madeline books.
I feel like Amelia is closer to Amelia Bedelia’s personality (read: a hot mess) than Madeline so I think it’s a good choice.
After a year hiatus, I’ve gotten back into ceramics and I’m making plates! And bowls and all the things. I’m super excited. One of the best parts about ceramics class is that I get to take it with my friend Lara. She’s Australian and I alway ask her questions about Australia. I recently brought up fairy bread and she was like “Oh yeah, for kids’ birthday parties!”
Well, today is the day I take a turn around the earth one more time, so I figured what better way to celebrate than with re-imagined fairy bread.
If you’re unfamiliar, fairy bread goes like this: margarine or butter smothered on soft bread…and then topped with sprinkles! That’s it. Couldn’t be simpler and kewt!!
This is different because instead of the sprinkles sprinkled on top, which you could do, the sprinkles are dotted throughout the buttery brioche.
Sounds simple…umm…but this took me like a week to figure out. One secret I learned: FREEZE YO SPRINKLES.
Freezing the sprinkles prevents the sprinkles from bleeding as they’re mixed into the dough. And we do have to really mix in the sprinkles so you get the sporadic sprinkle behavior.
Back in February, I made funfetti souffles (after my friend, Sam, was like dude funfetti souffles) and the sprinkles were a nightmare in the egg white. They created a big ol’ mess and I sort of just abandoned the project. Now I know the secret thanks to Joshua. (This has been a community effort!)
When I set out to make this book I wanted it to be a bit different than this blog; I wanted it to be an extension, tell a slightly different story. It is just that. It’s a story about working through all the muck that is our mundane and very normal and, often times, challenging lives. It’s about controlling what you can in life because sometimes things aren’t so easy. One thing I found I could control was my thoughts, how I spent my free time and my perspective. I know this idea sounds a bit lofty and it sort of is. The inspiration came from listening to This is Water by David Foster Wallace, a life-changing listen (if you haven’t, I highly recommend it).
While the book’s introduction may sound a bit like, ok calm down, Adrianna, the rest of the book is happy. It’s broken up into sections: “Make,” “Live, “Do.” There are DIYs, recipes and ideas to make your day a bit sweeter.
There’s also a ton of Amelia. Hello grain-free doggie doughnuts!
Today I’m sharing a recipe for Fruit Sugars. It took me a looooong time to figure out this recipe and when I finally nailed it, I felt silly because it really couldn’t be simpler. Freeze dried fruit is pulsed in a food processor and then mixed with sugar and a teeny bit of water. As you mix the two vigorously with your fingers, the sugar will take on the fruit’s color. I think it’s beautiful.
Put this sugar in tea. Sprinkle it on cookies. Put it on all the things!!!
I’m not sure you know how much A Cozy Kitchen means to me. I imagine you don’t because I don’t really talk about it all that often, do I?
The whole world could be crumbling, but as long as I can bake and cook and shoot and do it with Amelia by my side and you reading, all will be ok.
This space encourages me, it inspires me, you inspire me. Thank you so much for hearing my very hormotional rant right now. Thank you for spending your hard-earned money on my book. And thank you for simply being here and reading this. I appreciate you all so very much.
Autumn has finally arrived in LA and I’m rolling in it like a dog in recently fertilized grass. Yesterday I put on my fluffiest of fluffy socks, put Notting Hill on the TV and baked my lil’ heart away—it was my favorite Sunday.
One of the things that has been on my to-make list forever is this—honeycomb! I don’t think it’s a big secret that I don’t love corn syrup. I’ll use it on occasion but I try and avoid it when I can; mainly because I hate the flavor. (I do love it in marshmallows though.) For me, corn syrup has this acidic flavor that hits me in the back of my throat that I don’t love. This honeycomb doesn’t have a drop of corn syrup, instead it uses honey because duh, that’s what honeycomb should be made with!
I used clover honey, but feel free to use wildflower or another type of honey that you like. I’d probably avoid raw, mainly because I haven’t tried it that way and I want you to actually end up with something edible, breakable and delicious.
The honeycomb is cooked in a large pot (I used a 5-quart Dutch oven). When you add everything to the pot, you’ll think it’s a bit silly and it’s way too big but when the baking soda is added, the whole thing bubbles up quite a bit so you want that extra space. SAFETY!
It really takes like 10 minutes to make. And after that you just transfer it to a baking sheet and wait for it to set, which is like a minute.