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pie is light and full of flavor

Le 12 February 2015, 10:27 dans Humeurs 0

As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? For just 5 weight watchers points per serving, you can enjoy this luscious and delicious pumpkin pie, with whipped cream and all. Just because you’re watching your weight, does not mean you have to suffer by not eating desserts. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor.

I just love this pie, the aroma of pumpkin pie spice is one of my favorites, and as the pie bakes in the oven, the house smells amazing. I can hardly wait for it to come out and try a piece.

To make this lighter version of pumpkin pie, you’ll need 3 oz of graham crackers, which I placed in  a food processor with a tablespoon of brown sugar and process it into crumbs. In the meantime, melt the butter, 2 tablespoons is all you need. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Use your fingers to mix it well. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Using your fingers arrange the crumbs evenly on the bottom and up the sides.

Chill the pie plate for 30 minutes, after which you will need to bake it for 8 to 10 minutes.

In the meantime, whisk all the egg whites using your electric mixer until stiff. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. Pour the pumpkin custard in the pie shell and smooth it out. Bake the pie at 350 F degrees for 45 to 55 minutes. I kept mine for 50 minutes in the oven, to test it if it’s done, insert a knife in the center and if it comes out clean it’s done.

without some sort of nuts in it

Le 11 September 2014, 10:32 dans Humeurs 0

This morning, Dwight woke me up, whispering in my ear “8”. I am like, “what?!!”, with my half sleepy voice. He was unusually happy at 5 o’clock in the morning with a cute smile on his face. Come to find out, he was happy because we only have 8 days left before we go on vacation Floor Stand.

Knowing how much he needs to get away, I am happier for him than myself. But I must admit – I am looking forward to it as well, mainly because this time of the year, the beginning of the fall, is my absolute favorite time in the States. I have been missing it since we’ve moved here to Virgin Gorda, and I am glad that this year, even if it is just for a short amount of time, I will get to enjoy the smell of autumn in the air Hong Kong Customs.

So in 8 days of time, we are heading to Santa Fe, New Mexico first, and then to San Miguelle D’Allende, Mexico. Neither of which we have ever been. Therefore, lately if I am not cooking or photographing food, I am surfing on the Internet to find out about things to do, places to eat and visit. Needless to say, I can’t wait.

Speaking of autumn, my favorite fall ingredient, pumpkin is out. Even on Virgin Gorda. My reasoning to bake this pumpkin-cinnamon bread is totally for selfish reasons. This is my way of getting us excited about the smells we are going to experience during our trip. The smell of the cinnamon- pumpkin- brown sugar combination is what I am talking about cristal champagne.

About this recipe: This Pumpkin-Cinnamon Pull-Apart Bread recipe is my first time making a pull-apart bread. And I must say, to my surprise, it came out perfect on my first try. The recipe is from Kinfolk’s Recipes for Small Gatherings cookbook. Though I should mention, I made a couple of changes to it, as I found their version to be a little sweeter than we’d prefer. I also added some walnuts, because I can’t imagine pumpkin bread without some sort of nuts in it.

If you are like I was, thinking that making pull-apart bread looks and sounds to complicated, just hear me out for a second, because it really isn’t. Yes, it does take some extra time, because this is a yeasted bread and yeast needs time to do its magic, but the end product is so worth it.

I thought it would be helpful to demonstrate with pictures, so I photographed the process along the way solar motor.

I think Dan spent basically

Le 8 August 2014, 07:14 dans Humeurs 0

Today was the nicest day we’ve had in a while — clear skies, high of 70, lots of sun, and no wind. It was a day meant to be spent outside. So, instead of lounging around our condo being lazy like we usually do on Saturdays, Dan and I decided to revive our balcony garden. Admittedly, neither of us is really that good with plants yet. Especially me — I managed to kill three cacti in my office last year. And Dan, who actually comes from a family of good gardeners, never really took an interest in plants before. So when we started our balcony garden last spring, there was definitely a bit of a learning curve. But it was fun, and we were so pumped when our plants started to actually grow things. I think Dan spent basically every morning on the balcony, plant-whispering to his peppers. Must have worked, because we had more peppers than we could eat last year. Our thumbs weren’t black after all Ergonomic Chair!

Lessons learned from last year: (1) citrus plants need a ton of sunlight and lots of warm weather, (2) over-zealous watering is bad for plants, (3) herbs just take up garden space if you never actually use them, (4) mint can overrun everything in no time, (5) peppers are easy to grow but we don’t actually eat that many peppers, and (6) growing flowers from seeds is beyond my powers. So this year, we changed things up! We got a new mint plant (our other ones died over the winter) and put it in its own pot, bought full grown daisies for our hanging planters, and replaced our herb pots with tomatoes, a habanero plant, and some green onions. Doesn’t everything look awesome <You beauty???

As a reward for all our hard work in the garden, I made us a big pitcher of mojitos. Cherry-berry frozen mojitos, to be exact. I love mojitos in any form, but blended just seems more decadent, don’t you think? And, cherry isn’t a flavor you see a lot in drinks, so that uniqueness made these mojitos a lot of fun. I had originally planned on using frozen peaches for our post-gardening cocktail, but when I saw bags of frozen cherries at the store I knew I had to try them. The resulting beverage wasn’t as tart as I was expecting, but a dash of lime juice helped balance out the sweetness of the cherries. Cool, sweet, slightly fizzy, and refreshing, these mojitos were the perfect treat after a productive morning/afternoon in the garden…and again the next day, just because vintage tube. Cheers!

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