COOKIN’ WITH MAE / PUMPKIN PIE

As I was deep cleaning our kitchen, I found a can of pumpkin pie filling in the back of the pantry! Whoop! After A was in bed, we got cookin’. Penelope had so much fun with this recipe! :)

*Full recipe at the bottom.

Step 1: Mix sugar, salt, cinnamon, ginger and cloves in a small bowl.

Step 2: Beat eggs in large bowl.

Penelope found the goopy eggs to be very funny. She scrambled them one yolk at a time. ;)

Step 3: Add seasonings to the eggs and mix, mix, mix.

Step 4: Stir in pumpkin.

Step 5: Slowly mix in evaporated milk, once fully mixed, pour into pie crusts. Bake.

Penelope really wanted to try the milk, so I saved her a little bit at the bottom of each can. As you can see, she liked it.

There is no finished pie photo. Zack got into it before one could be taken. It was pretty + delicious though!!

 

Pumpkin Pie (from a can)

1 1/2 cup sugar

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

4 eggs

1 20 oz. can pure pumpkin (makes 2 pies)

2  12 oz. cans evaporated milk

2 unbaked 9 inch pie crusts.

*We substituted the ginger + cloves for 3 1/2 tsp. pumpkin pie seasoning.

Bake at 425^o for 15 minutes. Reduce temperature to 30^o; Bake 40-50 minutes or until a tooth pick comes out clean. Cool for 2 hours, serve immediately / refrigerate.

COOKIN’ WITH MAE / BROWNIES

Penelope made [delicious!] brownies from scratch this morning.

Zack took photos, so this post will be a little different than the norm. I will say though, this recipe is really easy, and if sugar and cocoa powder weren’t so messy, she could’ve done this solo.

This recipe was taken from here – and this would be a great Christmas gift.

For the “mix,” that you can gift or keep ready in the pantry.

2 cups granulated sugar

1 cup cocoa

1 cup all-purpose flour

1/2 teaspoon salt

See directions for amounts on the website, depending on pan size:

For a 9x9 pan:

Mix 2 cups of Brownie Mix with

1/2 cup melted butter [or you can use vegetable oil, or liquid coconut oil]

2 eggs

1 teaspoon vanilla extract

1 tablespoon water.

If desired, add 1/2 cup of chopped nuts or mini chocolate chips

Spread in a 9x9” pan that’s been sprayed with cooking spray.

Bake at 350°F for about 20-24 minutes (I did 20)

Penelope enjoyed licking the bowl while I messed with the oven and cleaned up. Its always the best part. :)

COOKIN’ WITH MAE / DONUTS! MUFFINS?

Since we have been making our own butter, I have acquired quite a bit of buttermilk. Sadly, I don’t have a single recipe that requires buttermilk.

However, last week I finally located a buttermilk donut recipe! Zack’s favorite food is donuts, so two for one – not a bad deal! As you can see, I do not have a donut pan, but they taste yummy nonetheless. :)

You may notice, as you read this, that these would be great in the fall with some coffee!

2 cups all-purpose flour

1 1/2 cups sugar

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. salt

1 large egg, beaten

1 1/4 cup buttermilk (or whole)

2 Tbsp. unsalted butter, melted

2 tsp. vanilla extract

Penelope did great measuring out the ingredients, but I always insist on pouring the sugar – it is so messy!

I told her to make sure and level off the measuring spoons. ^ She waited until the spoon was over the bowl to do so. :)

She forgot the level off the nutmeg – now our house smells like nutmeg!

* Mix dry ingredients + wet ingredients separately.

I whisked the egg in a measuring cup, so she could pour easily. I also had to pour the buttermilk, since I had just enough for the recipe and couldn’t afford to spill it. As you can see in the photo above, even Mama doesn’t have a steady hand…

I also melted the butter in a bowl, and poured it into a measuring cup, to make it easier in her.

Grease the pan (even if you choose to use a donut pan) with spray or canola oil. I figured the oil would be easiest for P to use.

Bake at 350^o for 17 minutes.

When they are done, let them cool for 5 minutes while you prepare the toppings.

Toppings:

Melted butter

Cinnamon + sugar, mixed

Shavings from a vanilla bean (We skipped this one)

Roll the donuts in the butter, and then in the sugar mixture. Sprinkle vanilla bean shavings on top.

ENJOY!

COOKIN’ WITH MAE / JAM!

My first Cookin’ with Mae post! I am so excited!  Earlier in the day we spent time with our favorite neighbor, Mrs. Brenda. She always stocks us up with plants, recipes, and food – always! This time we arrived home with daylilies, baby bellies full of freshly picked strawberries, a box of pectin and a recipe for strawberry freezer jam! So, naturally,  we made it immediately.

In case you’re in the mood to make some toddler-friendly jam, here are some step by step instructions!

Step 1 / Find the jars you wish to use (1-2 cup sizes are best) + clean them.

I chose 1 cup mason jars, but my neighbor always uses 1/2 cup plastic butter tubs with snap on lids and they work perfectly.

Step 2 / Clean strawberries. You will need two cups smashed berries for the jam, ^ this is too many strawberries, but as you’ll see later, Penelope made sure there were no left overs.

Step 3 / Pluck leaves + cut off tops. (Our chickens go nuts  for strawberry scraps!)

Step 4 / Snack break :)  ^ Dirty dishes photo bomb  ^

Step 5 / Place strawberries in bowl (too much detail?)

Step 6 / SMASH!! – you can use a processor, just make sure not to puree the strawberries.

Step 7 / Another snack break. ;)

Step 8 / Mix 4 cups sugar (not sugar substitute, it will not set right) + two cups smashed strawberries.

Let sit for 10 minutes. Stir occasionally.

Step 9 / [While the sugar-berry mix settles] Stir 1 box pectin + 3/4 cup water in small sauce pan. Pectin may start out lumpy. Bring to a boil on high heat, and stir constantly. Boil for 1 minute, stirring constantly. Remove from heat.

(This recipe came in the pectin box – and it has a large chart to use for all types of jam!)

While I did the sauce pan business, Penelope finished off the remaining strawberries.

Step 10 / Stir pectin slime into sugared strawberries. Stir constantly until sugar is completely dissolved (about 3 minutes).

Step 11 / Pour into prepared containers, leaving 1/2 inch of space at the top for expansion during freezing. Cover.

Step 12 / Let stand at room temperature for 24 hours until set. Refrigerate for 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in the refrigerator.

I am not typically a jam / jelly kinda lady, but I love this stuff! We will be making apricot and blackberry jam next! Who wants some?