Baking Days!

I woke up hungry today, and hungrier than usual. My routine morning cup of coffee didn’t quite cut it for me. After snacking on some fruit and yogurt, I realized my hunger was a lovely combination of the typical “I need food to survive” and “I’m craving something.” I was brought up in a house where the motto was Food is Love and I think I’ve done a fair job of instituting that same motto here in our house. The rising of the cravings, especially the fall cravings tend to lead to loaves of bread, muffins, cookies and pies for sharing, and the occasional “experimental dessert.” With the temperatures slightly dipping, I find myself more likely to turn the oven on and create some surprises for my family.

While searching for things to bake, of course I stumbled upon the fall favorites: pies – oh glorious, pies!!! I recently watched one of those short little videos on making some pretty amazing pie crusts – you know one of those that make it look SO EASY. Perhaps after a trip to the apple farm I’ll try out one of those fancy crusts. But in scouring my recipe box, I found my favorite – pecan pie. So delicious, so decadent.

My favorite recipe comes from Sally’s Baking Addiction. She tells the story of trying to perfect her pecan pie, and finding that her grandmother’s recipe is the best one of the bunch. Well, Sally, yes – I have to agree. Wonderful recipe…….

Ingredients:

Pie crust

2 and ½ cups chopped pecans (Sally uses only Diamond of California)

3 large eggs

1 cup dark corn syrup

½ cup packed dark brown sugar

1 and ½ teaspoons pure vanilla extract

¼ cup unsalted butter, melted and slightly cooled

½ teaspoon salt           

½ teaspoon ground cinnamon

Adjust the oven rack to the lower third position and preheat the oven to 350°F. Roll out the pie crust onto a lightly floured surface, to a 12-inch diameter circle. Place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.

Spread pecans evenly inside pie crust. Set aside. In a large bowl using, using a wooden spoon, whisk the eggs, corn syrup, brown sugar, vanilla, melted butter, salt and cinnamon together. Once combined and thick, pour evenly over pecans in pie crust.

Bake the pie for 45-50 minutes, or until the top is lightly browned. You may want to place a pie crust shield on top of the pie, after the first 20 minutes of baking time, to prevent the edges from browning too fast. Remove the pie from the oven and place on a cooling rack.

And for those of you gals that love your crock pot, in my search for new recipes, I found this at Spicy Southern Kitchen. 

Yes! CROCKPOT PECAN PIE!!!

Ingredients:

1 refrigerated pie crust

3 eggs

1 cup sugar

2/3 cup dark corn syrup

1/3 cup melted butter

1/8 teaspoon salt

1 teaspoon vanilla extract

1 and ½ cups chopped pecans

Vanilla ice cream for garnish

Spray the inside of your crock pot with cooking spray. Place pie crust in crock pot and mold it to fit the shape of the crock pot. Please note, the recipe is easier if you have a round crock pot instead of an oval one, but this didn’t stop me.

Stir remaining ingredients together, except pecans, until mixed well. Stir in pecans next. You may want to leave a few pecans to arrange on top of the filling to make it look pretty.

Pour filling into the pie crust. If you did reserve some pecans, gently place them on top of the filling. Cover the crock pot and cook on HIGH for 2 and ½ to 3 hours.

Serve warm with ice cream!

And of course, there’s pumpkin – Pumpkin Soufflé – that is! Courtesy of Delish.

Ingredients:

3 sweet potatoes

1 teaspoon cinnamon

2 tablespoons brown sugar

1 teaspoon pure vanilla extract

Large pinch of kosher salt

4 egg whites

And for the topping:

¼ cup finely chopped pecans

¼ cup brown sugar

2 tablespoons flour

2 tablespoons butter, melted, plus more for the ramekins

½ teaspoon kosher salt

Preheat the oven to 400°F. Place sweet potatoes on a baking sheet and poke holes in all potatoes with a fork. Roast under tender, about 50 minutes and let cool completely.

Scoop out flesh from potatoes and transfer to a food processor along with cinnamon, brown sugar, vanilla and salt. Add egg whites and continue to process until smooth.

In a large bowl, mix all crumble ingredients until well combined.

Butter two small ramekins and divide batter evenly between the two, smoothing the tops. Sprinkle each with crumble topping. Bake until puffy and completely set, about 38-40 minutes. Serve immediately.

Now, are you hungry too??? I'll be in the kitchen!!!!