Our Go-To Easy Chicken Stir Fry // Nom Nom

I try to share our recipes from time-to-time in this space. Especially when I find a quick and easy recipe that we make on repeat. This is our go-to stir fry. It was shared by a friend in our college hall's cookbook, and we love it! Guys, I'm serious, this is the easiest thing, EVER.

Here we go!

Ingredients:

1 lb chicken breasts (you could definitely sub tofu or another meat here)
12-15 oz mixed frozen veggies (we just use the whole package)
1/2 cup Asian toasted sesame salad dressing (Kraft, or knock off) - get the low sugar version.
2 T. soy sauce
1/4 tsp. ginger
1/4 tsp. garlic powder
1/4 tsp. red pepper flakes

Add for Serving:

Cooked Rice
Chow mien noodles & chopped dry roasted peanuts

1) Cut chicken into bite sized pieces and saute over medium high heat until cooked through (about 6-8 min). Meanwhile, cook rice according to package directions. Mix dressing, soy sauce, and spices together.

2) Add vegetables and sauce to chicken. Cook for until veggies are tender.

3) When rice is finished serve a bit of rice onto each plate and top with the chicken stir fry mixture. Finish the plates with chow mien noodles and/or chopped dry roasted peanuts.

Enjoy!

This meal makes about 4-6 servings for KC and I. We often make it just to have for lunches during a busy week. Super easy and reheats well, just wait to add the noodles and peanuts!

There you have a super easy go-to recipe from KC and I's kitchen.

Other "Recent" Recipes: Apricot Adobo Pork Loin + Mashed Potatoes + THE BEST ASPARAGUS EVER(!), The Easiest Veggie Ravioli, and The Perfect Fall Meal.

What are some of your go-tos? I'd love the recipes!

XO,

Alexandra

Juliet's Lingerie Shower + White Sangria Recipe / April 2017

Hello friends! I hope that you had a great weekend! Ours was packed with social activities, and it ended up being so fun. We had a bit of downtime on Sunday which was also nice!

The biggest part of my weekend was hosting (one of my best friends), Juliet's lingerie shower! She's getting married at the end of May, and since she lives in Taiwan... she can't have normal bridal showers (where would she put the stuff?!). Lingerie however, is traditionally very packable. ;) 

We had such a fun time, it was a small group of us, about half of her bridal party, and it was a great sized group!

Decor:

Tassels - DIY here. I got a HUGE package of tissue paper at TJMaxx for $2.99.
Balloons - Target Dollar Spot, y'all! ($5 each)
Milk Glass Vases + Flowering Culinary Sage - you can get milk glass at thrift stores and I keep this collection on the mantle in our new space! Culinary sage were the most wild looking flowers I could find in town, super pretty! Adding the flowers made my everyday vases look more festive!

Food:

Drinks - Strawberry Mint Margaritas, Gin/Blueberry Drink (SO STRONG! I recommend adding a bit more cranberry!), and White Sangria (recipe below).
Food - appetizers, crudite, and pretzels.
Desserts - spice cupcakes, blueberry pavlova (I changed the blueberry jam a bit), and Birthday Cake Popcorn.

White Wine Peach Sangria

1 bottle of white wine
1/2 cup peach vodka (any peach liquor will do)
2 peaches sliced (or 1 small bag of frozen sliced peaches)
1 orange, sliced
1 1/4 cups of orange juice
1/4 cup sugar (to taste, very optional!)
ginger ale/club soda to taste (1/2 liter)

1) Mix all ingredients aside from ginger ale/club soda. Let chill for at least one hour (I made it the night before).
2) Add ginger ale/club soda immediately before serving.

Games:

The Panty Game - each guest is instructed to bring a pair of panties, they should be unwrapped and put into a bag/box as guests arrive. Then, hang each pair of panties up, and have the bride guess which pair is from which guest. There are several versions to this game, in one nothing happens if you guess incorrectly, this time we played that you have to try on the pair that you guessed incorrectly and model for your guests (over your clothing ;). Would you guys like the PDF of the sign I made for the bag?

Marriage Advice Madlib - KC and I made a madlib (I didn't like any existing ones!) that was around the topic of marriage advice. I designed a PDF and printed them for the guests. Reading them was a blast, and they definitely got a little naughty. We all laughed so hard. Would you guys like this PDF?! 

Disney Love Song Guessing Game, get that printable, here. Some of them were pretty tough, and it got us all singing Disney songs. hehe :) 

Extras:

Our baking store went out of business last summer, so Jessica and I (figuring we'd be hosting something... ;) gathered up some cute party crown/hats, and matching cupcake liners with toothpick tassels. They were cute and fun little touches.

I always like to use white serving platters if I can. Ours are packed right now, but I think they really help! 

I used these carafes for our drinks. They are so handy, simple, cheap, and cute.

Lastly, we gave nail polish favors. I like to get Essie because they're nicer polish. I get mine at TJMaxx, because they're $3-4 cheaper each. :) I put a little tag on each that said, "to a lifetime of getting nailed!" - thanks, Pinterest!

Have you guys ever thrown a bridal shower or lingerie shower?

What is your go-to food to make for a crowd?

XO,

Alexandra

Apricot Adobo Pork Loin with Mashed Potatoes and Asparagus // Noms

Pork loins are underrated and I often forget about them in the world of cooking. There are several pork loin recipes that are now our go-to dinner choices. (so easy!)

This one is the one we've made the most, but I can share the others later if you guys are interested. :) Mashed potatoes are pretty standard, and many of you may want to leave those out of your meal.. so I'm not going to share that recipe. The asparagus is BOMB and easy, so I am definitely sharing that.

Apricot Adobo Pork Loin

4 servings

1-2lb pork loin (original/unseasoned)

1/2 cup apricot or peach preserves

1-2 T adobo chiles/sauce (you can chop these up and freeze them in ice cube trays! We never use them all! If you do this, just use one cube!)

Salt and pepper

1) Salt and pepper the pork loin. Sear all sides in a hot skillet.

2) Meanwhile, mix adobo chiles and preserves.

3) Place seared pork loin in an oven safe dish. Coat pork loin with half of the preserves/chile mixture.

4) Bake at 400 F for about 45 minutes, or until internal temp is 145 (medium-rare) 160 (medium). We've made this in two ovens and the times will vary based on oven and size of pork loin.

5) Let rest for 10 minutes before serving. Use rest of sauce to top pork loin before serving. (you can put this on your potatoes too)

The BEST Asparagus EVER

4 servings

Two Bunches of Asparagus
Olive Oil
Sea Salt, Kosher Salt, etc. (some type of chunky salt)

1) Rinse asparagus.
2) Trim asparagus to correct length. {this is a very important {yet easy} process that makes ALL the difference}
     a) hold both ends of the asparagus
     b) pull both ends down with even pressure on both ends until the asparagus snaps and breaks.
     c) the "head" end is the part you keep, the other part disgard. *at this point you may feel like you are wasting food and money but if you cook this part as well you will not be pleased. Its too tough to eat*
3) Place "head" ends of the asparagus in a dish and drizzle with olive oil.
4) sprinkle with sea or kosher salt to taste
5) grill on an outdoor grill or george foreman grill for 4-5 minutes.

There you have it, super easy! We make this asparagus all. the. time. It's super easy and one of our favorite veggies!

What are your go-to easy/quick meals?! Please share! :)

Hope you have an exciting week ahead.

XO,

Alexandra

The Easiest Veggie Ravioli

My guess is that many of us made a goal to eat better in 2016. Maybe you did, maybe you're doing great! ... maybe not so much. It's never too late friends, persistence is they key to achieving goals!

Sometimes, KC and I are just plain busy... and we need something fast, but something that's not awful for us... well, this recipe, is SUPER EASY, QUICK, and overall decently healthy. Eat a reasonable portion and serve it with a salad.... you're good to go!

*this recipe comes with some very specific veggies, but you can really use whatever you want! Spinach, onion, peppers... whatever sounds good to you!*

Veggie Ravioli

Serves 6-8**

18 oz. of refrigerated cheese or veggie ravioli (we tried a mushroom one last time...NOM!)
4 oz. mushrooms, sliced (you can use canned, drain first! Or use fresh!)
14 oz. canned artichoke hearts (in water), chopped
4 oz. canned sliced black olives (you can buy non-sliced, and slice them FOR SO MUCH CHEAPER!)
29 oz. jarred pasta sauce of choice
1 pkg. shredded mozzarella

1) Cook ravioli according to package directions. Prep. veggies while ravioli is cooking. Drain and return to pan. Add pasta sauce, and prepared veggies. Stir to combine.
2) Spray 9 X 13 baking dish, and put pasta mixture in pan. Top with cheese. Bake at 400 Degrees F. for 15-30 minutes or until cheese is melted. (ours only took 15!)
3) Serve with salad and enjoy!

Substitution Ideas: Like I mentioned above, any veggies would be great in this! If you choose raw veggies, you may want to sautee them to soften them a bit before baking... or let bake for the longer amount of time. You can also substitute other types of pasta/ravioli. You could use cheese, mushroom, squash, meat... etc. Even tortellini would work! Any sauce would be great here too!

**6-8 servings is a lot for some, but is convenient in terms of packaging of the ingredients. We each eat a serving the first night, save individual servings in 2 cup pyrex for lunch the next day, then we freeze whatever's left in individual serving sizes! So easy to pull out of the freezer on a day you need a lunch in a pinch!**

What's your favorite meal that's easy and healthy?!

XO,

Alexandra

DIY Vanilla Extract // Learn Stuff

I made it a goal this year to learn about or how to do 5 new things. The first thing I learned is how to DIY vanilla extract!

Why on earth would I want to do that?

1) Artificial vanilla extract tastes awful. Just say no. I promise you'll be able to tell the difference and prefer it!
2) Real vanilla extract is expensive! Especially if you buy organic!! I can only get about 2oz for about $10. (OY!)
3) Its' so flippin' easy & SO much cheaper to make it yourself!!

Seriously:

1) buy ingredients
2) find jar
3) cut open beans
4) put beans in jar, cover with vodka.
5) let sit in a cool, dark cupboard for a month or two.

DONE. 

Specific Process:

Ingredients:

3-5 vanilla beans (can buy in spice section at grocery store, best at natural food stores, they were much cheaper there than at Target, or Amazon is a great source!)
8 oz of vodka (rum, brandy, or bourbon would work as well)
clean jar
dark place to store while aging

1) Cut open your vanilla beans length wise. Make sure they will fit in your jar. If they are too tall, you can cut them in half. (the alcohol just needs to fully cover the beans).
2) Put the beans in the jar, making sure they can all be covered by alcohol. Pour in the alcohol, and seal the lid.
3) Give the jar a few shakes.
4) Store in a cool, dark, space for 1-2 months. (the longer, the stronger)

When you use this extract, as is, after it has sat in your cupboard, it will have a vanilla bean fleck to it. If you don't like that, you can strain it through a coffee filter before using it.

Similarly, you can leave the beans in, to let the flavor strengthen, or you can remove them. You can also leave them in and refill the alcohol a little as you go. You'll be able to tell when the beans are all used up! Sources I have read recommend using beans later for vanilla flavored sugars. :)

5) Use and enjoy. As far as I can tell... as long as this is well sealed and stored in a cool and dry place, it should last until it's gone. I haven't read anything in my research to suggest otherwise.

6) Now make a bigger batch.... and never ever buy extract again. :)

Substitutions:

Vodka will leave your extract with the most neutral flavor, but you can substitute rum, brandy, or bourbon if you'd rather. It will just change the flavor of your extract a little.

You're welcome!

For a cost comparison: I could get 2 oz of organic vanilla extract for about $10. I DIY'd this vanilla extract, which is 8 oz for just about the same price (we used 5 beans). That's a great savings, and obviously, the larger batch you make... the cheaper it is!

Lastly, this is like one of the greatest DIY gifts ever for anyone who likes to cook or bake. Why not make a huge batch of extract... and then funnel it into small jars to give as Christmas or Mother's Day gifts?!?! It's so easy... but so appreciated!

Have you guys tried this before?! Is anyone going to? Maybe I'm just a baking nerd... but I was SO JAZZED to try this! :)

Have any of you learned about or how to do something new this year?! I'd love to hear about it!

XO,

Alexandra

The Perfect Fall Meal // You're Welcome

Seriously, this is the best fall meal, ever. ever. ever.

Harvest Salad + Apple Pork Chops + Mashed Potatoes and the Sauce. Yum so so so so so good.

This meal will have four burners going (unless you make the mash ahead! I would recommend it!), so mix up the salad last. It's so worth the full stove!

Here we go!

Harvest Salad - Makes 6 Servings

borrowed, adapted, and enjoyed from Witch in the Kitchen by Cait Johnson

1 tart, firm apple, chopped into chunks
3 cups lettuce, I used 50/50 mix
3 T. dried cranberries
3 T. chopped walnuts or pecans
Cider Dressing (1/4 c. olive oil (fruity if you have it), 1 T. cider vinegar, 1 T. apple cider, 2 tsp. lemon juice, 1 tsp. dijon mustard, 1 garlic clove crushed, 1/8 tsp. dried thyme, crushed.)

1) Mix the dressing, toss with salad ingredients, top with freshly cracked salt and pepper, and serve immediately.

Enjoy!

Mashed Potatoes - Serves 6

borrowed, adapted, and enjoyed from The Mom 100 Cookbook by Katie Workman

Kosher or Sea Salt
8 large potatoes (~ 4 lbs), peeled and cut in half, or fourths if you want to cook it a little faster ;)
1 cup milk (whole, or not whole mixed with some half and half or cream)
1/2 cup cream or half and half
4 T. (1/2 stick) of butter, cut into pieces
Freshly ground salt and pepper

1) Fill a large pot with water, salt generously. Bring to a boil and add peeled, cut potatoes. Partially cover the pot and cook over medium heat until potatoes are tender when pierced. About 15-20 minutes.

2) Drain the potatoes, and return to the empty pan to dry them out. Stir for about 2 minutes until dried but not brown. Remove from heat and mash. Microwave the milk and cream/half and half for about 1 minute or until hot. Add the butter and hot milk to the potatoes and stir with wooden spoon until well combined.

3) Season with salt and pepper to taste.

Serve with the pork chops, apples, and salad.

Enjoy!

Apple Glazed Pork Chops - Serves 6

borrowed, adapted, and enjoyed from The Mom 100 Cookbook by Katie Workman

** allow 1-8 hours for marinating **

1/2 cup firmly packed brown sugar
1/2 cup apple cider or apple juice
3 T. of canola or veggie oil, plus extra for the pan
2 T. low sodium soy sauce (regular works too... but we always go with low sodium!)
2 T. cider vinegar
1 tsp. grated peeled ginger (you can sub powdered, but fresh is SO much better and it's not high maintenance like fresh herbs I promise!)
Kosher or Sea Salt & Fresh Ground Pepper
2 tsp. cornstarch
6 pork chops, (we do boneless, but either works!)

For the Sauteed Apples (just say yes!!)

1 T. unsalted butter (or salted and skip adding the salt)
2 apples, peeled, cored, and sliced (we used honeycrisp, but any work, also we use the corer slicer tool and then I like to go ahead and cut each slice in half again, it's a really nice thickness)
1 T. maple syrup (the real stuff!) OR brown sugar
1 pinch of kosher or sea salt (omit if using salted butter)
1/4 cup heavy (whipping) cream **optional** - we don't add this!

1) Prep your pork chops. Combine brown sugar, apple juice/cider, 2 T. of the oil, soy sauce, cider vinegar, and ginger in a small sauce pan. Season with the salt and pepper, and bring to a boil over medium-high heat. Then reduce to medium heat to keep at a simmer. In a bowl or liquid measuring cup, mix the cornstarch with 1/3 cup of water. Whisk the cornstarch mixture into the brown sugar mixture in the sauce pan. Let simmer, stirring occasionally as needed until thick, about 3 minutes. Let cool to room temp.

2) In a non-reactive dish, grind salt and pepper into the bottom, and place the pork chops on top, flip them over allowing the salt and pepper to stick to both sides of the chops. Lay the pork chops out in a single layer in the pan. When the marinade is cooled, pour it over the pork chops, use tongs to turn them, coating both sides. Cover the dish with lid or plastic wrap and refrigerate for 1 - 8 hours.

3) Remove the chops from the marinade, scrape off the sauce as you remove them. Pour the remaining marinade into a small sauce pan. Let the marinade simmer for at least three minutes to make sure the bacteria is killed. This will be your (AMAZING!) sauce.

4) Heat a large skillet over medium-high heat. Add the 1 T. of oil, once it is hot, add pork chops in a single layer. You may need to use 2 skillets or cook in 2 batches. Cook them without moving them for 4 minutes, then turn and cook 4-5 minutes more on remaining side, or until they have lost nearly all the pink in the middle.

5) While the chops are cooking, saute the apples in another small sauce pan or skillet. Melt the butter, and add the sliced apples.Cook the apples until tender, about 4-5 minutes. Add the maple syrup OR brown sugar, and salt (if using unsalted butter). Cook while stirring until the apples become glazed, about 1 minute longer. Sometimes... I add more maple syrup if it is looking too watery... If using the cream, add it and cook until heated through. About 2 more minutes.

Serve with mashed potatoes and salad. We like to put the apples on top of the pork chops and then top it with the sauce. We also use the sauce as a "gravy". Just do it.

Enjoy.

This is why you love fall.

You're Welcome. ;)

While you're hungry... here are 8 Favorite Fall Recipes... (two words: pumpkin. waffles.)

What are some of your favorite fall meals?

Linking up with Kari, who just happened to post these awesome freebie calendars of ALL THE MOVIES playing on TV this month in prep for Halloween. #amazing!

XO,

Alexandra

Pimm's Cup Recipe // A British Summer

Summer is not yet over, so let's savor the last of it with one of my favorite cocktails! :) 

When it comes to summer cocktails I love the freshness of a good Pimm's Cup. It reminds me of tea, and gardens, and warm weather. I had my first one on New Year's Eve, with just the bare minimum. While we were in New Orleans (the first time) I tried a few more interesting varieties. Since then I have been making them at home (occasionally... ), and now I find it an especially good cocktail for guests! Pimm's Cups are a big deal in Britain, so I say, let's all be British this summer!

Here is my recipe for this easy & unique summer cocktail:

Pimm's Cup
Makes 1 tall glass

1-1.5 oz of Pimm's Liqueur
lemon lime soda, ginger ale, or lemonade
a handful of ice
2-3 strawberries
2 cucumber slices

1) Take one cucumber slice and one or two strawberries, then cut or crush them a little, and put them in the bottom of the glass. Reserve the other strawberries and cucumber for garnish.
2) Measure out the Pimm's and put it into the glass, and then nearly fill to the top with the soda, ginger ale, or carbonated lemonade.
3) Add a handful of ice, give it a stir, garnish with a strawberry and cucumber slice.

Enjoy!

Notes:
-strawberries and cucumber slices are optional, but make a lovely addition to the cocktail. However, the drink is still tasty without them!
-I typically use 1 oz of Pimm's and lemon lime soda
-a striped straw is always a nice touch
-this makes a lovely, unique, and easy cocktail to share with guests
-for friends who don't partake, an iced herbal tea would yield a similar taste. :) 

Anyone else wondering why them Pimm's is always gone? ;)

What is your favorite summer cocktail? -or non-alcoholic beverage?

XO,

Alexandra

Peppermint 'Hotschnappslate' & Peppermint Hot Chocolate // A Christmas Tradition

Last Christmas we started making this recipe, and there is no going back. We served it at our 'Friendsmas' party and at a family Christmas later as well. 

But let's be honest, it would be good while trimming the tree, wrapping gifts, signing Christmas cards, watching Christmas movies...... 

It is so delicious, a little naughty, and very pretty. - the best part is that it is also easy!

Plus it is simple to make a non-alcoholic version for under-agers, non-imbibers, and those who are expecting as well!

To make a non-alcoholic version, just replace the peppermint Schnapps with a pump or two of peppermint flavored syrup. You can find these at grocery stores by the coffee or soda. World market has a very large selection of flavored syrups. 

You could also add marshmallows, holiday colored sprinkles, etc. - just have fun with it!

No matter how you top your minty hot chocolate I'm sure this treat will make your holiday season more festive.

What is your favorite way to dress up your hot cocoa?

XO,

Alexandra

12 Sweet Pie Recipes for Summertime!

I love pie. Don't you guys love pie?

Our city recently got a diner (a real one!), and they serve... you guessed it!... pie! :) We had dinner there, and the pie (which we got to go) was divine!

Which reminded me, that my Summer Bucket List mentioned making two new pies... I need to get on that! While looking for ideas, I made this list of 12 pie recipes that I found on Pinterest! While great at any time of year, they would be especially fantastic for summer!

1) Apricot Raspberry Galette - Gluten free!
2) Patriotic Pie - While a bit late this year, this pie would be lovely for the 4th!
3) Peach Pie - Peach is my favorite!
4) Strawberry Peach Tart - I have yet to eat or make a strawberry pie! Maybe it's time?
5) Cherry Hand Pies - Cherry is KC's favorite!
6) Blueberry Peach -  or try this one from Becca @ Ladyface - It's gluten free & vegan too!
7) Old Fashioned Banana Cream Pie - This is legit, no pudding involved!
8) Scarlett O'Hara Raspberry Pie - adorable name, may just make me try it!
9) Four Berry Pie -Mmmm...
10) Blackberry Crumb Pie - Crumble topping is hard to resist.... and super low maintenance!
11) Berry Apple Rhubarb Pie - Rhubarb is also a pie flavor I have never eaten or made!
12) Meyer Lemon Chess Pie - I have never had a chess pie.. but this looks delicious!

Is your mouth watering?

Perhaps you are feeling like pie is more effort than you have time for... try this no-fail fruit crisp recipe. My favorite combination so far is raspberry peach! I love how easy it is: put fruit in pan, top fruit with crumble, bake, eat... Top it with ice cream if you are feeling really crazy. And then eat the leftovers for breakfast... ;)

What is your favorite summer pie or dessert?

Pretty darn soon it's going to be time to start thinking about fall!

Exciting!!

XO,

Alexandra

*all images from the original source*

Crazy 'bout Cajun Food // Mardi Gras 2014

I don't know about you guys... but I LOVE cajun food! It's so flavorful and diverse! Sometimes too spicy for me... but always tasty! I'm excited to be eating a whole lot more coming up soon! :)

To celebrate Mardi Gras around here, I thought, why not collect some Cajun recipes from Pinterest and share them on here! I am also including one recipe I tried back in 2012 and LOVE LOVE LOVE!

Counter Clock-Wise From the Top Left: 

Creole Shrimp with Garlic & Lemon: via.

Red Beans and Rice: via.

Muffuletta Panini: via.

Jambalaya: via.

Our Jambalaya: recipe here! 

Of course you could also make Beignets, Cafe Au Lait, or Hurricanes.. but dinner is always a good place to start!

Happy Mardi Gras!

Laissez Les Bons Temps Rouler!

(Let the Good Times Roll!)

Alexandra

National Pie Day 2014! // Ideas & Recipes

National Pie Day is a big deal for us.... yet it ALWAYS sneaks up on me... : / but... tomorrow January 23rd is the day! 

In honor of the day, and really in honor of pie, I make a pie on the 23rd every year. This will be my 4th year!

So far, since I am still a fairly new cook.. I have been trying to test out new recipes every year. This year is no different, but I won't be giving away my recipe just yet! :)

Instead, I thought I would leave you a mouth-watering pie post, with links to recipes that I have tried in the past! I hope that you will feel inspired to make your own pie tomorrow, or really anytime this week, because pie makes people happy. Make a pie and share it with those you love!

Mini Chocolate Meringue Pies (2013)

Individual sized chocolate pies with meringues. The meringues turned out perfectly, and win/lose we weren't stuck with 3/4 a pie to eat all by ourselves... :) 

Old Fashioned Banana Cream Pie {2012}

 This recipe also made my top 12 of 2012 recipes! So it is very good in my opinion! :) Kyle had never had a cream pie before, but he loved it! This recipe really wasn't too hard but was definitely worth any and all effort put into it! Crust recipe and directions also included in the post!

Heart's Desire Cherry Pie {2011}

A nice cherry pie. It uses both frozen and dried cherries so it has a mix of sweet and tart, which is nice for those of us who aren't always the biggest fan of tartness. This is Kyle's favorite. Crust recipe and directions also included in the post!

Apple Cranberry Pie

This pie is so delicious. I always make it for either Thanksgiving or Christmas, but it doesn't have to be seasonal. It uses dried cranberries so it can really be made whenever you want it! Because the cranberries are dried they are much sweeter than fresh ones. So if made with mild or sweet apples it is actually quite sweet! If you like tart go for a green apple, like Granny Smith and you will have a sweet/tart combo! It is also great with a crumble crust, recipe also at the above link. Crust recipe and directions also included in the post!

Blueberry Peach Pie

This pie was not my favorite, but Kyle and his parents loved it! If you like blueberry pie, you will probably like this pie. It was very easy! What I love most about it are the colors! :)

Pumpkin Pie

While for some this pie is seasonal, there really isn't any reason it needs to be. It is yummy all year round. I just used the recipe on the can of pumpkin. 

Need a basic crust recipe? This one never fails me and can be cut in half for single-crust pies! :) Double Crust Pie Pastry

Whatever your plans for the 23rd, the rest of the week or the weekend; i hope you are able to fit in a nice homemade pie and time with your loved ones! :) 

What are you planning to bake?

What is your favorite type of pie?

Thank You for Reading!

Alexandra 

8 Fall Recipes I Can't Wait to Try!

I recently posted about my 8 favorite fall recipes... but I'm always searching for more! Here are 8 fall recipes from Pinterest that I can't wait to try!

All titles link to the original recipe or pin page if the link was broken. All images are from the original recipes.

1. Pumpkin French Toast 

2. Pumpkin Oatmeal Muffins

3. Shepherd's Pie

4. Turkey Panini with Blue Cheese and Cranberry Apricot Chutney

5. Pumpkin Coffee Cake with Brown Sugar Glaze

6. Fall Champagne Sangria

7. Pumpkin Pie Smoothie

8. Mushroom Pasta Sauce

What are your favorite fall recipes and foods?

Thanks for reading!

Alexandra

8 Favorite Fall Recipes!

Happy Fall everyone!

The weather is starting to cool down which always makes me want to stay home, cozy up and bake!

In 2012 I tried 100 new recipes, here are my 8 favorite fall dishes from that list! Click on the title of the dish to follow the link to the recipe!

1. Apple Cranberry Pie

This pie is amazing! So simple and so delicious! A great way to eat cranberries without the SUPER tart taste!

2. Upside Down Chicken Pot Pies

Easy as can be "filling" and fluffy sheets of puff pastry! Hearty and warm for those chilly fall days!

3. Honey Peanut Butter Granola
Yummy yummy yummy! This granola is so flavorful and delicious! I have tried it several different ways and it always turns out great! Put it in a jar and you've got breakfast for 2 weeks!

4. Sausage Skillet Hash

This skillet dinner is so easy and comforting. The potatoes, spinach, sausage and sauce are so flavorful and warm. The cider vinegar gives you a little "fall" flavor while you're cooking. (and I don't even like cider vinegar!)

5. Bierocks
The ultimate Midwestern comfort food. Breaded pocket filled with hamburger, onions and cabbage. Sounds weird if you haven't had it before.. but it's amazing! This recipe feeds a crowd so consider freezing or throwing a party!

6. Pumpkin Waffles
I don't really need to say anything about this one. 
Pumpkin. Waffles.

7. Easy Cheesy Potato Soup
So So So good. Warm, cheesy.. delicious!

8. Chili Pie
Chili is one of those foods that automatically makes me think of fall. This dish is a twist on your usual chili... cheesy potato topping can't make it worse... :) 

Looking forward to re-making these recipes this fall as well as trying out a bunch of new soup recipes from Pinterest!

Have you read my fall bucket list?

What are your favorite fall recipes? I'd love to know!

Thank you for reading!

All for now,

Alexandra

National Pie Day Pie 2013!

January 23rd was National Pie Day!

This year I decided to make mini pies. We got 4 little pie plates {4 inch} as wedding gifts, so I decided to try them out!

One of my friends from Miller, Joyce, gave us a wonderful cookbook called Small Batch Baking, which is perfect for just the 2 of us! 

I found the recipe for mini chocolate meringue pies in it, and it turned out being really yummy and easy. I won't lie I was really intimidated by the meringue. It is so easy to mess it up, but they actually turned out really well! I was really pleased.

They were yummy, simple and perfectly portioned for two.

Mini Crusts & Chocolate Meringue Pies

Borrowed, Adapted and Enjoyed from Small Batch Baking

Crust Ingredients

1/2 cup all purpose flour

1/4 tsp. salt

1/4 tsp. sugar

3 T. unsalted butter, cold, cut into small pieces

4 tsp. ice water, more if needed

unsalted butter, at room temperature for greasing pans {if using tart pan, or jumbo muffin pans, I did not use for pie plates}

 Filling Ingredients

1/3 cup of sugar

1 T. + 3 tsp. cake flour

1 T. unsweetened cocoa powder

pinch of salt

1/3 cup of whole milk

yolk of one large egg 

1 oz. of bittersweet or semisweet chocolate {I used semi sweet}

1 T. unsalted butter 

1/4 tsp. vanilla extract 

Meringue Ingredients:

White of large egg used in filling @ room temp

1/8 tsp. cream of tartar

1/8 tsp. of vanilla extract

pinch of salt

1 1/2 T. sugar

Pans Required

2 mini pie plates, 1 jumbo muffin plan or 2 mini tart pans + a cookie sheet, food processor {or you can do the crust by hand with the same general instructions}

Crust 

1) Place dry ingredients in the food processor and pulse to blend.

2) Space out pieces in food processor and pulse about 15 times or until the lumps of butter are about the size of peas.

3) Sprinkle the ice water over the flour and process lightly until small, moist clumps of dough being to form. Add up to 2 tsp. more ice water if needed to wet the dough.

4) Tear off two sheets of waxed paper and divide the dough into 2 equal pieces. Flatten each ball of dough into disks and wrap in the pieces of waxed paper. Refrigerate for 30 minutes.

5) Press the dough into the bottom of two ungreased pie pans or greased jumbo muffin cups, or greased mini tart pans. Prick the bottom of the crust with a fork several times and put in the freezer and chill for 15 minutes.

6) After chilling the dough, place in a 375 degree oven and bake for 4-5 minutes. 

Preheat oven to 350 degrees Fahrenheit.

Filling

1) Put the dry ingredients in a sauce pan and whisk together. Whisk in the milk and egg yolk and place over medium heat and whisk constantly until thick and bubbly.

2) Remove pan from heat and add butter and chocolate. Replace over heat until butter and chocolate have melted, stirring constantly. 

3) Remove from the heat and mix in the vanilla. Keep warm on the stove. 

Meringue {prepare immediately!}

1)  Place the egg white in a bowl or kitchen-aid mixer bowl and beat on medium speed until it is foamy. 

2) Add the cream of tartar, vanilla and salt and increase mixer speed to high and beat until soft peaks form.

3) With mixer running on high speed, slowly add the sugar. Beat until stiff peaks form. 

4) Add the filling evenly to the pie shells and mound the meringue to the top with high peaks. Seal the meringue to the edge of the pan. If using jumbo muffin pans fill other muffin spots with water so that your pan does not warp while baking.

5) Bake until golden brown, 15-17 minutes.

6) Remove and allow to cool completely away from drafts. If using tart or muffin pans remove from pans to serve.

Share & Enjoy!

*Best eaten the day that they are made.*

I was thrilled to get a comment on my instagram picture from a {I assume} seasoned pie maker saying that my meringue looked perfect! It made me feel really good, especially since I was so nervous! Sometimes it just works out. :)  

What type of pie did you have on National Pie Day?

All for now,

Alexandra