Written on October 30, 2013 at 10:00 am , by Michael Wurm, Jr.
I don’t know about you, but I’m a huge fan of pumpkin pie. There’s nothing better than gobbling up a slice of that pumpkin-y goodness this time of year. Seriously, I’ve been known to eat pumpkin pie with just my hands – like a piece of pizza.
As much as I love traditional pumpkin pie (no whipped cream for me by the way). I also like to mix things up sometimes. Changing up perennial favorites can be a fun way to experiment in the kitchen and give new foods a try.
I was excited to stumble upon this recipe from BHG for Snickerdoodle Pie. It sounded like a winner to me, so I decided to give it a fall-inspired addition.
Yes, I cheated a little bit and used a store-bought crust. I just haven’t mastered the art of crust making.
I was really intrigued by this recipe because it’s almost like a cake in a pie crust – a pake. (My fellow Drop Dead Diva fans will understand that reference.)
The gooey caramel layer and cinnamon sugar sprinkled on top create an almost crunchy shell for this pie’s soft interior. It’s kind of like a snickerdoodle.
Since the center of this pie is cake-like, I think a dollop of whipped cream is sheer perfection on this. It acts like icing.
To recreate this recipe, I added ½ cup of pumpkin puree after mixing in the eggs. I also mixed ½ teaspoon pumpkin pie spice, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg into the flour before adding it to the batter. When it comes to pumpkin, it’s all about the spices.
As you’re entertaining this fall, don’t skip the pumpkin pie. Add this version to your recipe repertoire for a wonderful weekend or party dessert. You won’t be disappointed. Click here for the Snickerdoodle Pie recipe.
Michael Wurm, Jr. – Inspired by Charm
Written on August 27, 2013 at 8:30 am , by BHG Guest Blogger
Lindsay Landis is a graphic designer and entrepreneur by day and a food blogger and cookie dough addict by night. Her food blog, Love & Olive Oil, chronicles her culinary adventures in and around the kitchen. She is the author of The Cookie Dough Lover’s Cookbook and co-author of Breakfast For Dinner with her husband Taylor. Lindsay and Taylor also run Purr Design, a web and graphic design business. They currently reside in Nashville with their three crazy cats.
Classic cinnamon churros are deep fried tubes of perfection, dredged in cinnamon sugar and served when they are still warm and tender. When I think of churros I always think state fairs and amusement parks, where it seems like they are as ubiquitous as turkey legs and cotton candy. Why I never thought that these delicious carnival staples could be so easily made at home, I have no idea.
I stuck to the classic cinnamon churro recipe, but decided to mix it up a bit when it came to the sauce. Both chocolate and dulce de leche are fairly common churro dipping choices, but what if you can’t make up your mind (like me, in this case)? Easy: choose both, together in what may be the ultimate churro companion.
To make this chocolate dulce de leche sauce, simply heat approximately 1/2 cup of pre-made dulce de leche with 1/4 cup of semisweet chocolate chips and 2-3 tablespoons heavy cream (more or less depending on how thick you want it) and stir until smooth. It should take just under a minute in the microwave, stirring every 20 to 30 seconds, to fully melt the chocolate. The result is a thick and decadent dipping sauce unlike any other. Pro tip: the leftovers (if there are any) make a fab ice cream topping.
While the flavors may seem similar, a churro is much quicker to make than, say, a doughnut. There’s no yeast or rising time, and the dough itself comes together in a matter of minutes. The hardest part might be piping straight (ish) logs of dough; since the dough is thick it does require some muscle strength to extrude it through the piping tip.
A “tip” tip: use a large star tip for piping your churros. I used a Wilton 1B closed-star tip, but an open-star tip like 1M would probably be a better choice. Avoid smaller tips or jumbo tips unless you really want super skinny or extra fat churros, respectively. As you are piping, use a knife or kitchen shears to cut the dough cleanly at the end of each 4-inch-long tube.
Frying can be a little intimidating, but all you really need is a watchful eye and a good instant-read thermometer. Drop the churros into the hot oil very carefully by “laying” them in the oil away from you to avoid painful splashes. Use a pair of heat-proof tongs or a wire mesh ‘spider’ to flip the churros and transfer them to the cooling rack once they’re perfectly golden brown.
These cinnamon churros are best served fresh and warm the day they are made. However, I will say that frozen churros are surprisingly good (should you find yourself with extras), or even chopped and served over vanilla bean ice cream with a drizzle of that same chocolate dulce de leche.