Hot Chocolate Recipe
A rich & creamy homemade hot chocolate ready in under 10 minutes! This is the best homemade hot chocolate recipe!
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Creamy Mashed Potatoes
An easy to follow recipe that produces the best mashed potatoes you’ve ever tried! Fluffy, creamy, and rich, this easy side dish is sure to become a family favorite!
Adorable Turkey Crust Pumpkin Pie
This easy and adorable Turkey Crust Pumpkin Pie will wow your family and friends at the Thanksgiving table. A delicious and smooth pumpkin pie, this is our favorite way to make pumpkin pie.
Adorable Turkey Crust Pumpkin Pie Recipe
Ingredients
- 2 Pie disks, unbaked
For the Filling
- 15 oz Pumpkin puree
- 3/4 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 3 Eggs, room temperature
- 1 cup Heavy cream
- 1/2 cup Whole milk
Instructions
- On a clean floured surface roll out your first pie dough out to a circle. Roll the dough onto the rolling pin and transfer to the pie dish. Push the edge inward so the dough forms to the pan and press in. Fold the edge under and crimp the edge with your fingers. Chill in freezer to 10 minutes.
- Cut a round of parchment paper and frill the edge then press to the pie pan. Fill the paper three-quarters full with pie weights or dry rice and bake the crust for 12 minutes.
- Remove the rice, and paper prick the crust all over, including the sides, with the tines of a fork, and bake for another 10-12 minutes and remove from oven. Crust should be dried out and just turning color. Reduce the oven temperature to 350 degrees.
- In a small mixing bowl stir together the sugar, salt, cinnamon, nutmeg, and ginger until combined. And place aside.
- In a large mixing bowl whisk together the pumpkin, eggs, milk, and heavy cream until combined. Add the dry ingredients to the wet ingredients and stir to combine.
- Pour the filling into the blind baked pie. Then partially bake the pie in a preheated oven for for 25 minutes.
- While the pie is baking roll out your second pie crust. Then use a small 5″ – 6″ bowl as the body of the turkey and use a knife to carefully cut around the bowl on the crust.
- Using the knife cut out a neck and head shape for the turkey, along with a small triangle for the beak, and also a long skinny piece for the turkey waddle.
- Wet a finger with water and use it to attach the turkey beak and waddle to the head of the turkey. Using additional water (as glue), transfer the turkey neck and head onto the bottom of the body of the turkey. Use your fingers to re-shape, if needed.
- To make the feathers, use a small piece of cardboard (from the back of a notepad) and draw out two sizes of feathers (one long, and one short). Or like I did can print out some feathers. Cut 6 long feathers and 5 short feathers from the remaining uncut pie dough. Gently use the knife to add the veins to each feather, making sure not to cut through the dough).
- Remove the partially baked pie from the oven and gently place the turkey body (including the neck, head, beak, and waddle) and on top of the pie, right up to the edge. Using the water as glue, place the feathers, one at a time, on the body of the turkey overlapping as needed, and to your liking. Use a toothpick or fork to add small holes for the turkey’s eyes.
- Return the turkey crust pie back to the oven and continue baking until the center of the pie is set, and the turkey crust is lightly golden (approximately 30-40 minutes)
- Set aside to cool completely. ENJOY!
Notes
If your outer pie crust is turning too brown before the turkey is golden, cover the outer rim of the pie crust with aluminum foil and continue baking until the pie is set and the turkey is golden.
Chicken Pot Pie
This homemade Chicken Pot Pie is the ultimate comfort food! Made with a buttery, flaky homemade pie crust filled with shredded chicken, vegetables, and a creamy sauce. If you’ve never tried a homemade savory pot pie, this will impress everyone!
Apple Pie Recipe
The only Apple Pie Recipe you will need! The Homemade Pie Crust is perfection and the filling will surprise and delight you. Your mouth will be watering when you smell this apple pie baking to perfection in the oven!
Homemade Pie Crust
This homemade pie crust dough recipe yields a flaky tender crust with rich buttery flavor. This All Butter Pie Crust is the only pie crust recipe you’ll ever need.
Homemade Pie Crust
Ingredients
Baking & Spices
- 2 1/2 cups All Purpose Flour
- 1/2 Tbsp Granulated Sugar
- 1/2 tsp Sea Salt
Refrigerated
- 1/2 lb COLD unsalted butter (2 sticks) diced into 1/4" pieces
Other
- 6 Tbsp Ice Water
Instructions
- Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
- Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
- Add 6 Tbsp of ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
- Transfer dough to a clean surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour before using.
Can I make Pie Dough in Advance?
You can prepare the crust and refrigerate up to 3 days ahead. Soften slightly at room temperature before rolling it out.
To freeze pie dough: wrap and seal airtight then freeze up to 3 months. Thaw completely prior to rolling.
How to Pre-bake Pie Crust (Blind bake):
Some recipes call for a pre-baked pie crust and this is how you blind bake:
1. Form your edge. The easiest methods are crimping the rim by pushing all around the edge with a fork, or forming a fluted rim (see tutorial below). Place pie crust in the freezer 30 minutes which will help the crust bake more evenly without sliding down.
2. Line the center with a 9-10″ ring of parchment paper and fill about 2/3 full with pie weights (see below). Preheat oven to 375˚F and bake for 20 minutes. Remove pie weights, prick the bottom of the crust all over with a fork and place back in the oven without weights for 15 minutes or until golden.
What can I use Instead of Pie Weights?
When you pre-bake an empty crust a.k.a. “blind-bake,” the dough tends to puff up and rise. Using pie weights solves this problem. Here are some alternative to store-bought pie weights.
- Dry Raw Beans – beans should not be used for cooking following a blind bake but can be re-used to blind bake pie crust.
- Dry Raw Rice – If using rice, it becomes toasted and can be used for cooking in pilaf recipes after it is use to prebake a pie crust
Homemade Dog Treats
These Homemade Dog Treats are made with peanut butter and pumpkin and are sure to be a hit! This easy recipe is made in one bowl with just 5 ingredients – simple and delicious! Homemade dog treats are a simple way to let your pups …
Creamy Potato Soup
Creamy Potato Soup. This simple potato soup is ultra creamy and comforting! With only a few ingredients this soup comes together quickly on the stovetop.
Homemade Bread Bowls
I’m so excited to share this step-by-step tutorial for how to make perfect Homemade Bread Bowls right in your own kitchen! These homemade bread bowls are surprisingly easy to make. Crusty on the outside, soft on the inside, they make a perfect vessel for your favorite soup!
Homemade Bread Bowls Recipe
Ingredients
Baking & Spices
- 4 cups Bread flour
- 2 packets Instant yeast
- 1 tsp Salt
- 2 tbsp Sugar
- 2 tbsp Olive oil
Liquids
- 1 1/2 cups Warm water
Egg wash
- 1 Egg
- 1 tsp water
Instructions
- In the bowl of a stand mixer, mix together the warm water, yeast, sugar, oil, salt, and 2 cups of flour. Add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and is smooth, but still slightly tacky. Knead the dough until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled (about one hour).
- Gently punch down the dough and divide into six equal pieces. Roll each piece of dough into a ball and place on a greased or parchment lined baking sheet. Cut an x on the top of each dough ball. Cover lightly with a kitchen towel and let rise until doubled, about 30-45 minutes. During the last 15 minutes of rise time, preheat the oven to 400. Bake 15 minutes, or until golden brown and cooked through. Then let cool.
- To serve, cut a circle out of the top of the bread bowl, then scoop out the inside of the bread to make a bowl. Ladle hot soup into the bowl and serve immediately. ENJOY!
The BEST Zucchini Bread Recipe!
Have you been searching for the BEST zucchini bread recipe? Well don’t stress, it’s right here! This zucchini bread is so moist and fluffy, so easy to make and loaded with zucchini. There isn’t a better zucchini bread recipe out there!