Sometimes food is so beautiful there is no words need it speaks for itself. In other times there’s a story behind the food we make and that’s worth sharing in pictures and in stories. For years I’ve had shared my love of food with friends with in the last 2 years I have been blogging about desserts and other things I make in my life. Along they way I have made friends even best friends. But sometimes there are somethings I can’t even put into words. How stressful it is to make a wedding cake, how excited when I get to see my friend Monique The Girl on the go, and how I get to bake with friends and teach them new things… Often wish to share these new things no matter how ridiculous they are… So this is what a plan to do, with all the new people I meet and the old ones that are bonkers talented and food of course. even if I’m the providing the food… Lets pry into people’s awesome lives a little bit…
Lets try a new project it shows what people know and how much more I need and want to learn… I actually have time to do this.
lets give back and lets give thanks to everyone in our lives…
Here is a big THANK YOU to you!
Do you ever sit in class or an interview for a new job and they ask that terrible question?
What do you see yourself doing in 5 years? Really? I don’t even know what I’m doing tomorrow. Life changes in an instant, in breath, If anyone knows its me. Sometimes life isn’t fair and you just have to work at it.
I also didn’t know that my roommates bum of a boy friend would be moving in without asking about my feelings but hey that’s life sometimes. That definitely wasn’t in my 5 year plan… But I wouldn’t trade my life for anything…
God is there, god is good and gives you what you need when you need it.
I do what I want I don’t have time to wait around on other people… Lets make your life a life changer and pay it forward!
EGGNOG PUMPKIN PIE
Makes 2 9 inch pies
1 29oz can of pumpkin
1 1/3 cup egg nog
1 cup sugar
1 tsp cinnamon
pinch of salt
2 pie crusts
3 cups all-purpose flour
1 1/4 teaspoon salt
4 Tablespoons sugar
1/4 teaspoon baking powder
1/2 cup (8 Tablespoon) frozen butter that has been grated on a cheese grater
1/2 cup vegetable oil
2 tablespoons cream cheese, at room temperature
4 Tablespoons cold milk
Preheat the oven to 425 degrees
In a medium-sized bowl combine flour, salt, baking powder and sugar. Whisk together.
Add frozen butter that has been grated on a cheese grater and tablespoon of cream cheese. With your fingers, work the cream cheese and butter into the flour mixture, breaking the butter and cream cheese up until they’re in well incorporated into the flour. Some butter bits will be tiny, other the size of small peddles. The dough may even begin to some together in a rough, sandy kind of way.
Combine the milk and oil. Whisk together. Add all at once to the flour and butter mixture. With a fork, begin to combine the ingredients, making sure that all of the flour mixture is introduced to the liquid. The mixture does not need to come together into a ball. Leave it a bit shaggy and dump the dough into a clean 9-inch pie plate. With your fingers, press the dough evenly into the bottom of the pie plate and up the sides. Try to get the dough as even as possible, but don’t worry too much about finger indentations. You can’t fight that. Let dough chill in the fridge while you make the filling.
Mix sugar, cinnamon, salt, Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in eggnog. Pour into chilled pie crusts. Bake in preheated 425° F oven for 25 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. of course