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Tag Archives: Recipe

Maple Pumpkin Pie

11 Oct

This was the pie that wasn’t supposed to happen.  It was 8 a clock on a Tuesday night and I was starving.  Munching on an apple, I impatiently stirred a pot of pasta when my boyfriend told me he would be right back, he was out of soda water.  Before I could yell at him to hurry up because I would gnaw my own arm off if I didn’t get a proper meal soon, he slammed the door shut. Two minutes later, he called me from the grocery store.  The man wanted a pumpkin pie and asked if he should buy one.  Why he thought it was a good idea to insult me with such a ridiculous question, I have no idea. So in my most calm voice, I said “ No, I’ll make you one”

Fast forward two hours later; I was on the ground clutching my hand because our new entertainment center slammed shut on my fingers.  With a bum hand, no pumpkin pie action would happen in our kitchen that night or at least I thought.  My boyfriend has the power of persuasion.  He offered to do everything; all I had to do was direct. An offer he knew I couldn’t refuse.  The next morning when the pie wasn’t a soupy mess anymore, I had a slice for breakfast. It was silky smooth with a hint of maple and tons of flavor from the spices.  Perfecto! Enjoy.

Makes 8 servings.

Ingredients

  • 1 8-inch deep-dish pie crust, either store-bought or homemade
  • 1 15-ounce can pumpkin pie
  • 1/2 cup sugar
  • 1/8 cup maple syrup
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of cloves
  • 3 eggs, lightly beaten
  • 1 cup milk

Directions:

Preheat oven to 375 F.

In a bowl combine pumpkin, sugar, maple syrup, the spices, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate over night.

Adapted from here

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Chocolate Covered Pita Chips

19 Apr

There is not much to say about these chocolate covered pita chips. I could say that they are crunchy, chocolaty and then confess to eating about half a dozen of them but then you would be missing the point, which is that they are so simple and amazing, that you should stop reading this blog post and go make them right this minute!  Oh, and that they are healthier than regular potato chips because A) they aren’t fried and B) they have antioxidants from the chocolate. Ok, I’m done. Get baking!

24 Pita Chips 

Ingredients

  • 2 pita rounds
  • 1 tablespoon of sugar
  • 9 ounces of semisweet chocolate
  • 1 tablespoon of kosher salt
  • 1 tablespoon of carmel
Directions

Cut the pita rounds into triangles and space evenly on a baking sheet. Sprinkle sugar over the tops of the pita chips. Bake in a 350 F degree oven for 10 minutes until crispy. While chips are baking, melt the chocolate in 30 seconds intervals in a microwave safe bowl until melted. Let the pita triangles cool and pour into a bowl. Then line the baking sheet with parchment paper. Take the chips and dip them in the melted chocolate. Lay them on the parchment paper. Sprinkle salt on top. Put the baking sheet into the refrigerator for 40 minutes until the chocolate is no longer wet. Drizzle with carmel. Chocolate covered pita chips will last for one week in a cool dry place. Enjoy!

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