Entries Tagged as 'nom nom'

#30pies

28.09.13

Pumpkin Pies made with Ice Cream @ohbotherblog

So by now I’m sure you’ve heard about the woman who is making her boyfriend 300 sandwiches in the hopes of earning an engagement ring (more or less). Well I’m taking that chick’s sandwiches and raising her 30 pies. Pumpkin pies to be exact.

Some dear friends of mine are hosting a Harvest Dinner tomorrow night at their (very cool) barn and I’m bringing dessert. The conversation went a little like this:

“Hey, can you make your pumpkin pie for the barn dinner?”

“Sure, of course.”

“Great. Now can you make 30 mini ones?”

I’m actually being dramatic (shocker!); making 30 mini pies is not a huge deal at all. My pumpkin pie recipe makes two 9″ pies already, so I basically just have to double my recipe. The real problem I foresee is transporting them.

But anyway, my pumpkin pie is pretty damn good because—get this—I make it with ice cream instead of sweetened condensed milk. The recipe I use is adapted from an Allrecipe’s submission called Cindy’s Pumpkin Pie, which I’ve been using for about 10 years.

Pumpkin pie recipe made with ice cream @ohbotherblog

Cindy uses some funky measurements, so I’ve adapted those over time. And, instead of using vanilla ice cream, I use pumpkin ice cream. Boom!

Here’s the recipe:

Meg's Pumpkin Pie
Serves 16
An easy pumpkin pie recipe that uses ice cream instead of sweetened condensed milk.
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Ingredients
  1. 3 cups pumpkin (or vanilla) ice cream, softened
  2. 3 eggs
  3. 1 15 oz. can of pureed pumpkin
  4. 3/4 cup white sugar
  5. 1/2 tsp. salt
  6. sprinkle, sprinkle, sprinkle pumpkin pie spice (cinnamon, nutmeg, ginger)
  7. 2 (9 inch) unbaked pie shells
Instructions
  1. Preheat oven to 425℉. Place ice cream near the warm oven to soften.
  2. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt and pumpkin pie spice. Mix in soft ice cream until smooth. Pour filling into two 9-inch pie shells.
  3. Bake for 15 minutes in the preheated oven. Reduce temperature to 350℉, and bake an additional 30 to 40 minutes, or until filling is set.
Adapted from from Cindy's Pumpkin Pie Recipe
oh, bother. blog | a working mom in a Pinterest world. http://ohbotherblog.com/

Note: For the mini pies, rather than first baking for 15 minutes at 425℉ and then 30-40 minutes at 350℉, I baked them for about 30 minutes at 350℉.

Oh, and if you want to check out that girl’s sandwiches, here’s her 300 Sandwiches blog.

i cooked. alert the media.

01.09.13

Caribbean Jerk Pork with Avocado Mango Salsa and Red Cabbage Slaw @ohbotherblog

Once a quarter, my cousins and our significant others gather for dinner at one couple’s house. This weekend was my turn.

In celebration/mourning of the end of summer, I went with a Caribbean theme. I was married in Jamaica—have I told you that? I will sometime—so I’m a big fan of jerk-flavored foods and general tropical fare. I’m also a huge fan of anything I can make in the crock pot. So the menu was this:

  • Jerk pulled pork with avocado mango salsa and/or red cabbage slaw (served with King’s Sweet Rolls)
  • Chicken pineapple skewers
  • Esquites (Mexican corn salad)
  • Caribbean sweet potato salad

Caribbean Sweet Potato Salad and Mexican Corn Salad @ohbotherblog

Everything was bangin’, if I do say so myself. If I’ve got a recipe and a crock pot, I’m golden. Bonus: these dishes were all able to be prepped in advance, so I wasn’t running around the kitchen like a nut once my guests arrived!

Here are the recipes:

I, of course, added some of my own hacks to make things easier:

  • I didn’t actually make the salsa for the pork. I purchased store-bought fresh mango salsa and just added my own avocado.
  • My grocery store didn’t sell the “fancy” purple cole slaw, so I purchased store-bought and just mixed in some red cabbage.

 

 

pinterest win: chocolate chip raspberries

31.07.13

chocolate chip-stuffed raspberries @ohbotherblog

Okay, this is about the level of cooking I care to tackle these days.

Holden is obsessed with berries and I’m obsessed with chocolate. Today during dinner, I had a flashback to a Pin I saw a while ago for chocolate chip-stuffed raspberries and I decided to give ’em a whirl.

Literally the easiest thing you can possibly do. If this in any way turned into a Pinterest Fail, I would have given you full license to take me out back and shoot me.

Sweet and bittersweet. Cool. Chocolate. What’s not to like? Did I mention a monkey could probably actually make these?

Go ahead. Treat yo self.

cheater guac!

14.06.13

Cheater Guacamole - easiest guac ever. Avocados, fresh salsa, salt, garlic, lime juice. Leave an avocado pit in to prevent from browning. @ohbotherblog

Okay, you guys will never hear me bragging about being a good cook. Obviously my baking skills need a little work from time to time. But I am going to put it out there and say that I make some damn good guacamole. Who cares if I cheat a little?

This is seriously the easiest guacamole ever. I’ve literally made it four times in the past seven days for various events. No chopping vegetables, no need to buy fresh cilantro. Making this guac takes like five minutes. And it’s so good!

Here’s all you need:

Easiest guacamole ever - avocados, fresh salsa, salt, garlic, lime juice. Leave an avocado pit in to keep it from browning! @ohbotherblog

See, buying the fresh salsa is key. It already has the tomato, cucumber, green pepper, red pepper, red onion, cilantro, lime juice, tomato juice, garlic, poblano pepper, serrano pepper and salt right in it. No need to chop.

I read somewhere to leave in an avocado pit to keep the guac from browning, so I always do that. Here’s the recipe, even though this is so ridiculously easy, you don’t need it!

Cheater Guac
No lie, the easiest guacamole ever (read: no veggie chopping). And it's delicious. My go-to for any party.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 4 avocados
  2. 1 container fresh salsa (16 oz.)
  3. garlic salt or powder
  4. salt
  5. lime or lemon juice
Instructions
  1. Halve avocados and scoop the meat into a bowl.
  2. Dump in the container of salsa.
  3. Sprinkle garlic and salt to taste.
  4. Drizzle the lemon or lime juice in one circle around the bowl.
  5. Mash, mash, mash with a fork.
Tip
  1. I always leave one avocado pit in the bowl because I read somewhere that it helps to prevent browning
oh, bother. blog | a working mom in a Pinterest world. http://ohbotherblog.com/
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