Christmas is my favorite time of the year between holiday parties, spending time with family and friends… And of course Baking! Pinterest has given me so many ideas over the past few years and I’ve made them my own in a sense. My favorite find on pinterest is the Brownie Santa Hats. We have all seen them and we know they could be simple and just grab a Box of brownie mix and whip them up… But why not make them taste better and make the brownies from scratch?! These are delicious and look great in the end… Perfect for showing off at a party 😉
10 tablespoons unsalted butter
1 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 rounded teaspoon Kosher salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
In order to make these small cup-cake brownies you will need one of the small muffin tins, if you don’t have one you can find them at Wal-mart for cheap or even the grocery store when you purchase the ingredients!
Start by pre heating the oven to 325 Degrees (F) and spray the mini tin with baking spray, if you want to use a mini liner you can it just doesn’t look as pretty. Start by melting the butter and combining it with the Sugar and Coco powder. Once those are mixed it will look chunky but add the rest of the ingredients and it will start to smooth out. Once you have mixed all the ingredients to a smooth consistency it’s time to pour a little into each cup. With this recipe you should be able to get close to 24 mini brownies. Once you have filled the cups place in the oven for 10-15 minutes until a toothpick in the middle cup comes out clean!
Let the brownies cool for 1-2hours, you don’t want to frost them too early or else the frosting will melt. While waiting you can clean the strawberries and cut the tops off them. As soon as the brownies are cooled you can place a strawberry on top and use a plain round piping tip or get that cotton ball Santa hat look by using a French piping tip. Start by piping around the bottom of the strawberry and top it off with a little dot of frosting! Place them on a festive tray and your friends will love them!
Thanksgiving is approaching! Ahh the holidays always seem to creep up on me and possibly you too… No need to worry I have you covered in the Pie department! Last week I went out to eat with my brother and asked what kind of pie he wanted this year, because he always seems to have an opinion on what I’ve baked, so this year I covered my butt and asked in advance. He wanted pumpkin, my mom wanted traditional apple, and well… I’m never easy and really enjoyed baking a pecan pie last year that I wanted to make again this year so instead of choosing one… I hired my mom and we made all three! It is the trifecta of Thanksgiving pies!
CHEATER ALERT – I do not make my own pie crust, please no judging, I’m just not there yet and the crust isn’t the important part… the filling is!
Decorations – When you see the pictures of the pies you will notice some have cut outs. I bought these last Thanksgiving at Williams & Sonoma and they just make the pie’s so perfect! They have them for every season too so check it out! They may even be on clearance!
Pie 1 – Pumpkin
This is an age-old recipe I’ve been told never fails. I used Libby’s Famous Pumpkin Pie recipe, however, instead of using the 12 fl ounces of evaporated milk, I used half and half. I’m told it makes the pie more moist and delicious! I’ll have a better idea on Thursday when I have my first ever piece of pumpkin pie!
3/4 Cup Granulated Sugar
1 Tsp. Ground Cinnamon
1/2 Tsp. Salt
1/2 Tsp. Ground Ginger
1/4 Tsp. Ground Cloves
2 Large Eggs
1 Can Libby’s Pure Pumpkin
1 1/2 Cups Half & Half
1 Unbaked 9in Deep Dish Pie Crust (MUST BE DEEP!)
Preheat the oven to 450 Degrees (F). Mix all the spices together in a bowl, whisk in the eggs, pour in the pumpkin, and gradually add the half and half as you mix together. Once all the ingredients are mixed together pour filling into the pie crust.
In the pictures you will notice we added tin-foil around the pie, this was to prevent burning and just keeping a tint of golden to the crust. Once the pie is complete let it stand for 2hours. Then refrigerate or serve immediately.
*If you decide to add the decoration place on top of the pie about 10-15 minutes before the pie should be done. This will give that piece a nice tint of brown and make the pie very festive for the table.
Pie #2 – Apple Pie
My great Nana Clough made the best apple pie, according to my mom, so what better way to remember a family members at the holidays but to bake up their most delicious recipe. I love making recipes that my family members have made long before I was even a thought. So here it is my Nana Clough’s Apple Pie recipe.
7 Apples Core and Skinned
1 Cup Sugar
2 Tbsp. Flour
1 Tsp. Ground Cinnamon
1/4 Tsp. Salt
1/4 Tsp. Ground Nutmeg
2 Tbsp. Lemon Juice
1 1/2 Tbsp. Butter
1/4 Cup Milk
Preheat oven to 425 Degree (F). Once the apples have been skinned and the core has been removed and they are sliced thin, pour the lemon juice over them, this prevents them from browning, and they spice mix will mask the taste of the lemon, don’t worry about that!
Start by mixing all the dry ingredients together. Once those have been mixed pour it over the apples and get messy. Dig your hands in there and start to flip the apples until they are all covered. After you have completed that, place it in the pie pan and cut up the butter into small slices and place over the pie.
After that is done put the top crust on and then brush the top with the milk. Your pie is now ready to bake for 40-45 Minutes or until the crust is golden brown and the apples are nice and tender.
*Add the tin foil again after 15minutes to keep the crust from burning.
Pie # 3 – pecan Pie
Growing up I was never a fan of pie, I enjoyed my ice cream and called it a day… until I discovered pecan pie and then it was over I was in love and I needed to learn how to make it and Thanksgiving last year seemed like the perfect time! I found this recipe on the Food Network website and I will use it till the day I die… my children and grandchildren will know it as “Shelagh’s pecan Pie,” but you will all learn I didn’t come up with this recipe I found it and swear by it! It’s so simple and the outcome makes you go back for seconds.
5 Tbsp. Unsalted Butter
1 Cup Packed Light Brown Sugar
3/4 Cup Light Corn Syrup
1/2 Tsp. Salt
2 Cups Chopped & Toasted Pecans
2 Tbsp. Bourbon
2 Tsp. Vanilla Extract
For this recipe it’s important to pre-bake the pie crust just a little bit I bake it at 350 Degrees (F) for 10Minutes just to defrost the crust and help it set for this filling.
In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stir constantly, continue to boil for 1 Minute. Remove from the heat and stir in the nuts, bourbon, and vanilla. Set the mixture aside to cool slightly (5Minutes), try to align with the pre-bake so the pie crust is still hot when filling. Bake for about 40-50 Minutes or until the edges are light brown but the center is still slightly loose.
All of these pies can be eaten after cooling. Just remember to add the whip cream and ice cream to make it complete! Enjoy!
Happy Thanksgiving from my Family to Yours!
Sorry this is a little late but it’ll be great to save for next year! I love rice krispies and making rice krispie treats any way possible, sometimes I’ll add peanut butter or M&M’s sometimes even both! But during the Halloween season I kept seeing these cute little pumpkin treats so I decided to give it a try. I had to go to work on Halloween day and had yet to bring my co-workers something delicious so I felt this was the perfect treat! It’s super simple and come christmas maybe we can make a tree instead. Rice Krispie treats are very versatile and again very easy and not time-consuming. Enough with the chit-chat let’s get started.
3 Tablespoons Butter
10oz. Mini marshmallows
6 Cups Rice Krispies
Midget Tootsie Rolls
Green Frosting – To make it easy buy the can with the different tops.
Start by melting the butter over medium heat in a large pan. Once the butter has melted start pouring the marshmallows into the pan and continuously stir until they are melted, turn the heat off. Once the marshmallows are melted add food coloring (Red and Yellow) and make a bright orange coloring.
Once the coloring is right start to add the Rice Krispies and mix into the melted marshmallows. It’s important to add some cooking spray to the spoon you use when mixing or it will get sticky.
Once all the Rice Krispies are mixed in it is then time to get a little messy. Spray your hands with cooking spray or Crisco or butter and start grabbing the mixture and forming a small pumpkin ball.
Once the coloring is right start to add the Rice Krispies and mix into the melted marshmallows. It’s important to add some cooking spray to the spoon you use when mixing or it will get sticky. Once all the Rice Krispies are mixed in it is then time to get a little messy. Spray your hands with cooking spray or Crisco or butter and start grabbing the mixture and forming a small pumpkin ball.
Once all the pumpkin balls have been formed grab the green frosting can and if you get the easy can with different tops use the “Leaf” top and spray a little right across the top of the ball.
After the pumpkins have their leaves it’s time to start adding the stem. I found the whole midget Tootsie roll was too long so I cut them in half. Once that’s done you will have a perfect pumpkin patch, that taste even better than they look!
Enjoy and Happy Halloween!