Tag Archives: holiday

Makin’ Pies | A Thanksgiving Recap

4 Dec

“It’s not far I can walk down the block to Table Talk
Close my eyes make the pies all day
Plastic cap on my hair I used to mind now I don’t care
I used to mind now I don’t care ’cause I’m great” – Patty Griffin

Me and my grandparents circa 1982. I think.

Me and my grandparents circa 1982. I think.

When I was little my grandfather used to tell me this story of one of the first jobs he had as a kid. He would go into local stores and look for mold on all of the Table Talk pies that they were selling. His job was to take a little pocket knife and scrape the mold off of the bottom crust and place the pie back on the shelf. It was the depression and totally indicative of the times and the spirit of that era.

Why all this talk about pies and making pies.. well I made several different versions of pumpkin pies for Thanksgiving and wanted to share some recipes, links and love. Kate thinks I am crazy, and often calls me a baking renegade. Thanksgiving week was no different. I decided to make four pies this year, one to keep and the rest to give away. They were all pumpkin based, one traditional, a vegan option, and even a gluten-free paleo friendly option! Now you get the picture. For real.

twopies

The traditional pumpkin pies were for my family and for the staff that volunteered to work Thanksgiving morning at Bloc, one of the cafes I manage. This had a buttermilk and butter crust and Kate’s Dad’s pumpkin pie filling recipe. The results… amazing! The crust was evenly browned and crisp and never got soggy even after chilling in the fridge overnight!

The crust recipe is from Joy the Baker’s blog and it is her Dad’s Perfect Pie Crust recipe.
Here’s the link: Dad’s Sweet Potato Pie

I don’t want to share Denny’s exact pumpkin pie filling recipe here, so I have found a similar vintage pumpkin pie recipe that will do the trick.
Carnation’s Famous Pumpkin Pie from 1959 (hint: leave out the cloves in the recipe)
Notes:
– I made the crust in the food processor and it still came out amazing
– I didn’t have buttermilk on hand, so I made my own with 1/3 c whole milk and 1/3 tsp cider vinegar
– I had extra pie crust & filling since I used recyclable pie tins for my lucky pie recipients, so I made a mini pie for Kate & I 🙂

extrafilling

Next up…Vegan Mini Pies, delivered swiftly to the folks that volunteered to work at Diesel on Thanksgiving morning! The crust is made from coconut oil, not shortening and is soy free. It remained very light in color, but yielded a very sturdy, yet flaky crust. I found this recipe on a blog that is amazing and super cute, Loves and Lemons, it was the complete recipe, the author provided.

Again, I made the crust in the food processor, no kneading or hand cutting in the fat for me! The only change I made was that I used canned coconut milk instead of almond milk in the filling, because it is what I had on hand.
Mini Vegan Pumpkin Pies

veganmini

Lastly, a recipe I had been wanting to try out since the first Fall leaf hit the pavement. Paleo Pumpkin Cashew Cheesecake from Paleo Fondue. One word Y-U-M! Kate isn’t even a fan of cheesecake and she loved this recipe. In typical Jess fashion I did make a substitution. I thought the unsweetened coconut crust that she used in her recipe was too “healthy” for my liking at the time, so I made my own crust recipe up:

Gluten Free Ginger Snap Crust
makes enough for a 9″ spring form pan

3/4  package of Mi-Del Gluten Free Ginger Snaps
1 TBS melted virgin coconut oil
pinch of all natural sea salt

1) Pulse ginger snaps and salt in a food processor until evenly sized crumbs are created, graham cracker cust

2) Once ginger snaps are processed, add the coconut oil and pulse until crumbs look evenly coated with oil and wet

3) Coat the bottom of your spring form pan with the crumbs and evenly press the layer, ensuring that the mixture goes about 1 inch up the sides of the pan

4) Place pan on a baking sheet and bake crust in a 350 degree oven for 8-10 mins, check frequently you don’t want your crust to burn. You are just baking the crust enough to set it.

5) Cool crust completely then refrigerate while you make the cheesecake filling.

pumpcheesecake

Notes:
– In the photo above I made coconut whipped cream, using chilled canned full fat coconut milk and powdered sugar.

There you have it, our Thanksgiving recapped in pie recipes. You should try all of them, but if that is too overwhelming, just take my advice and bake at least one of the recipes above. It will be worth it.

 

 

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Trick or Treat | Handmade Howl-o-ween

31 Oct

Kate and I have a great relationship. She’s the maker to my baker. We have a lot in common, but we balance each other out.
Perfect case in point Halloween…. I love Halloween, I love the decorations, the costumes, pumpkins, Halloween candy and most of all throwing a Halloween party.

Every year I come up with the idea for “our” costume, a couples costume usually that entails hours of crafting and several yards of felt. Kate humors me and every year slaves over “our” costume and in true Kate fashion it always comes out perfect. Again, Kate and I have a great relationship. She tolerates watching the “Goonies” with me on the eve of Halloween, she spends hours hand sewing costumes we’ll wear for one night, and she does it mainly because it makes me happy.

This year she crafted my idea for Stevie and Ollie’s costumes too.. taking Stevie’s crate rest into consideration we came up with this…



No Boston Terriers were harmed in this photo shoot.

Stevie the lion and Ollie the lion tamer wish you all a Happy and Safe Halloween from our vintage circus to yours have fun!

Making & Baking Our Way into Fall | Pics & Links

3 Sep

Oh hi! Here’s what we’ve been up to (a meaty post with pictures & links!)…

Savoring summer, time with Kate’s dad & the best lobstah roll ever (PJ’s Family Restaurant in Wellfleet).

Making pickles! Refrigerator style using this recipe and farm fresh pickling cukes from a farm near Jess’s home town. We added cloves of garlic & black whole peppercorns to each jar. We also made a spicy batch for our neighbor by tossing in a sliced jalapeno from our container garden (YAY!). We’ve been eating them on EVERYTHING (pictured below on turkey sandwiches).

Salivating over a new issue of Bon Appetit and celebrating awesome neighbors with this delightful coffee cake. Toss blueberries in panko breadcrumbs? SURE!

Here’s what the blueberry coffee cake looked like sliced (just before it got hand delivered to our favorite neighbors). This Instagram filter makes it look straight out of my mom’s 1970 Better Homes & Gardens cookbook.

Catching up on crafty gifts, part I! Long overdue wedding card/art piece for friends Emily & Chris. Those are heart shaped bits I cut out of their save-the-date & invitations. I love sewing paper.

Catching up on crafty gifts, part II! Finally getting around to finishing this advent calendar project for 2 very special little boys (yes, that’s 48 little fabric bags). Promised last year that I’d make these & we’d fill them with goodies each year…literally the gift that keeps on giving! The first time I stumbled across this project on Lansdowne Life, I obsessed over the adorable vintage looking fabric…to die for, right?!? Can’t wait to fill the bags with goodies & send them off. Oh & those pinking shears were an amazing vintage find at a little consignment shop on the Cape. 

Officially launching Opal & Ollie on Etsy. YAY! A selection of my etched glass mason jars are also available at Magpie in Davis Square & On Centre in Jamaica Plain.

St. Patrick’s Day Baking Challenge | Vegan Dutch Oven Irish Soda Bread

17 Mar

If you aren’t vegan, you might have the same reaction to vegan Irish soda bread that Jess’s gram had when she told her we were making our St. Patrick’s day “boiled” dinner in the crockpot.

“What?! That’s not how you do it! You boil it all together in a pot on the stove & change the water 1/2 way through. THAT’S how you make a boiled dinner.”

(Adapted from Smitten Kitchen’s Skillet Irish Soda Bread)

Makes one (delicious) loaf

Ingredients

¼ cup Earth Balance Buttery Sticks, melted

3 cups King Arthur Unbleached All Purpose Flour

2/3 cup vegan sugar

1 TBS baking powder

1 ½ tsp salt

1 tsp baking soda

1 ¾ cups soy milk

1 ½ TBS apple cider vinegar

6 TBS Nayonaise (vegan mayo)

1 ½ cups raisins

Steps

1. Preheat oven to 350 degrees. Grease a dutch oven or ovenproof skillet with nonstick spray, line with parchment paper, and spray lined dutch oven again. (I used a Le Creuset 3.5 quart oval dutch oven)

2. Combine soy milk and apple cider vinegar and let sit for 15 minutes. This will curdle and turn into vegan “buttermilk”.

3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, combine “buttermilk”, Nayonaise, and 2 TBS of melted Earth Balance.

4. Add wet ingredients to the dry ingredients and stir until just combined. Don’t over mix. Stir in raisins.

5. Pour batter into the dutch oven. Brush the top with the remaining Earth Balance.

6. Bake until golden and firm to the touch, about 1 hour. Cool in dutch oven on wire rack for about 10 minutes. Remove bread from dutch oven & set on wire rack to finish cooling.

The result: A yummy bread that seems a little more moist than other Irish soda breads I’ve tried (this is a good thing!). It tastes so much like the traditional recipe, even your gram will be none the wiser.

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