Tag Archives: pumpkin

Birthday Pies: Dorie’s Twofer Pie

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It just so happened that one week after the Tiramisu Black Forest Cake, I got another birthday sweet request.  This time instead of cake I was asked to make mini pies.  The birthday boy was more of a pie person and the party was going to be held at a Wii game room, so it seemed smart to make everything easily accessible. To be honest, this was the first time that I made pie with a real crust.   Not that graham cracker/oreo crumble crust business, but the real deal with pâte brisée.  I’ve always been intimidated by pâte brisée that I think I avoided any and all recipes that called for a flaky pie crust.  However, instead of feeling fright, I was surprisingly happy to stand up to the challenge.  It was sort of refreshing not coming up with any more excuses.  ”Easy as pie,” people say, there must be some truth to that!

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Pumpkin Cheesecake Crumble Pie

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I’m doing another retake.  First it was the potatoes, gratin to mashed, and now it’s the pumpkin, from caramel pie to cheesecake.  It’s repetitive, I know.  I also admit, for a toddler blog, I have quite a few pumpkin recipes (here, here, here, and here).  But, what can I say I’m a raging pumpkin-a-holic.

I’m working on cutting back.  After all, this isn’t “Jessica’s Pumpkin Party” (although, it has a nice alliteration ring to it!).  In the meantime, before I decide to lay low on the orange stuff I have to tell you about this amazing pumpkin cheesecake crumble.  The taste and texture is similar to a New York style cheesecake, but immersed in pumpkin goodness.  The original recipe was for making cheesecake squares with sour cream topping.  I simplified mine and made it into a pie, left the sour cream out, and served it with crumbles of the leftover crust.  The crumble tastes like evil granola: full of nutty, whole grain flavors that mask the fatty, buttery, white flour reality.

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Roasted Pumpkin and Potatoes with Sausage

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If one of your dishes suddenly goes up in smokes or an unexpected (or uninvited) guest decides to show up, this side will save the day! It’s super easy, flexible, and the ingredients will already be on hand.  Without a clue as to what I was going to cook today, I went into this dish blind.  BLIND I say!  No flipping through cookbooks or browsing through recipes.  I simply thought about what I had and went for it!  I’m like my own parent, watching my inner chef grow!  My, how far I’ve come.  Two years ago, I probably couldn’t tell you exactly what roasting was.  Oh yea, that was me.

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Caramel Pumpkin Pie Tart

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Thanksgiving without pumpkin pie is like Christmas without cookies.  I look forward to eating it every year but am always disappointed by what I make.   I didn’t grow up eating pumpkin pie, so I distinctly remember the first time I had it.  I fell in love with the creamy texture and buttery, shortbread crust.  The pumpkin flavors were strong enough with just the right amount of sweetness.

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Pumpkin Butter

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I’d forgotten how wonderful autumn in Korea was.  The sun brightens the flittering breeze as the sky is seamless with not a gloomy cloud in sight.  Looking at the contents of my suitcase I expected much colder temperatures, the type where long sleeves, a scarf, and a thick sweater barely gets you by, but I am pleasantly surprised that the sweater can wait.  I am also surprised how normal and comfortable I already am here.  Sure, I’m still jetlagged dozing off at 8 pm as my brother only begins to open his textbooks, but I instantly felt at ease when I landed here.  I guess that’s the meaning of home, when you still feel like a part of the house you grew up in, not like a visiting guest.  Maybe I’m anticipating the moment when this place doesn’t feel that way anymore that I don’t realize that I haven’t gotten there yet.  It’s nice.  I’ve always felt like such an old soul, a grandma in a youth’s body that I welcome the idea that I still have a lot of growing up to do.

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