Pumpkin Pie

This is Paula Deen's Pumpkin Pie Recipe from Food Network. After making the filling, I realized it was enough for two 9" pies. Its yummy. I didn't add the ginger because I didn't have it on hand, but I'm sure its delicious with it! Enjoy!

Ingredients:
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 tsp salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger, optional
2 piece pre-made pie dough
Whipped cream, for topping

Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Hazelnut Pumpkin Pie

Every year I make the staple Pumpkin Cheesecake for the family but this year, I decided to add something to the dessert menu. Last night I was watching the Food Network channel and saw Sunny Anderson bake a Hazelnut Pumpkin Pie! I must try it, I said to myself. So now, its on the menu. Here is the recipe. Tell me what you think!



Ingredients:

2 cups graham cracker crumbs
3 tablespoons sugar
3 tablespoons hazelnut creamer, divided
1/2 cup butter, melted
1 (8-ounce) package cream cheese
3/4 cup light brown sugar
3 eggs
1 (15-ounce) can pumpkin puree
1/2 cup heavy cream
1/4 teaspoon allspice
1/2 teaspoon salt

Directions

Heat oven to 350 degrees F.

To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside.

For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving.

Garlic Mashed Potatoes

Ingredients:
1 head garlic, top sliced off
2 tbsp olive oil
6 to 8 large Yukon gold potatoes, peeled and quartered
1 tbsp salt
1 cup milk, warm
1/2 stick butter, softened
Salt and black pepper, to taste



Directions:

Preheat oven to 400 degrees F. Place the cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the packet and bake in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with salt and pepper.

Caramelized Onion and Cornbread Stuffing

One of my favorite recipes for Thanksgiving is Caramelized Onion and Cornbread Stuffing by Tyler Florence from Food  Network. I watched him make this recipe about 4 years ago and have been making it every Thanksgiving since then! It is superb!







Ingredients:

2 tbsp butter
2 onions, chopped
6 large cornmeal muffins cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stockSalt and freshly ground black pepper



Directions:

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Thanksgiving Turkey

Thanksgiving is a week away! Stores are stocked with turkeys, cranberry sauce and many other yummies! Here is the recipe I use for my turkey. It is Alton Brown's Brine Turkey from Food Network with a little twist. Hope you enjoy!





Ingredients:

1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 whole bulb of garlic
1/2 tsp dried rosemary
1 tsp dried parsley
1 gallon heavily iced water

For the aromatics/stuffing inside turkey

1 lemon, cut in half
1/2 onion, sliced

1 bulb garlic
4 sprigs rosemary
6 leaves sage
Canola oil

Directions

2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, garlic, rosemary and parsley in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate. ( I usually do this the Sunday before Thanksgiving)

Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Add lemon, garlic and onion to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Fear

There is a fear that has seized over my heart. I've been through numerous relationships and never in the past have I felt this fear. I blame, yes blame, my last relationship. When you trust someone unreservedly, you don't realize the consequences of that trust being broken. I didn't. Never did I once think about how the negativity of that relationship would affect me. Nor did I think about how it would effect my future relationships. The emotional roller coaster that I rode on a daily basis affected me in many ways. One of them is this fear that has masked my heart.


I have, in some ways, overcome this fear but not to the full extent. I need to be able to trust 100% again without any doubts in my mind. I need to release this fear so someone else doesn't become the victim of my faults and fears. That will make me no different from my ex then. He did this to me and I refuse to do the same to anyone else! I must empower this fear and change in to a strength!

Being Content

Its been a long time since I've had this feeling of satisfaction. A few months ago, my life was chaotic. It seemed like everything was falling apart. Not much as changed since then except the fact that I feel content right now. Not content with life- Not yet. But content with where I am and where I am leading my life.

I started school about a month ago. I am half way done with the two classes I began with. Its been a struggle getting back into the routine of school but I like it. I like to feed the brain. I am not working right now but financial aid is helping me alot. Money problems are still there, but have lessened in some ways.

I have also strengthened my friendships with a few people and omitted a few but all for the better. In the past month, I have learned so many things about people that were "so called friends" and honestly, I'm happy I did. I learned to accept that not everyone is as I make them out to be. 

My relationship with my family hasn't changed but they love me unconditionally and I don't need to be reminded that at any  time of my life. I know they treasure me and will always be there for me through good times and bad. I'm glad I have them.

Religiously, I am excelling. I am continuing with my vows. I am connecting with god on a daily basis. I think I understand "religion" a little better now. My recent understandings have actually enlightened me in ways that might contribute to this satisfaction in some ways.

Honestly, I am happy right now. I don't know if this happiness is external or internal but whichever it is, I am glad I am feeling this way. With gods grace and my hard work, I hope that this feeling continues to embrace me.