It's The Simple Things In Life...

  

     With all that has been going on in my life lately, my baking ~ even the emotional kind ~ has taken a back seat to chaos. It is a known fact that I love to bake, not for myself, but for others. It makes me intrinsically happy to bring others joy from my kitchen.  But I find myself as of late, unable to find the time to enjoy all that comes with tying my apron strings.

     A good friend of mine just had a birthday and for as long as I can remember I have baked him a pumpkin pie to mark his special day.  In years past when I couldn't find the time to get it to him I had my husband play delivery driver.  This year, I almost didn't find the time to bake the pie. He'd understand, I thought, I'll just let it go this year.  Thankfully, my conscience got the best of me and I made some time to whip up my friend's belated birthday pie.  Before long, my kitchen smelled like fall, and the scents of cinnamon and nutmeg lifted my spirits.

     While the very act of baking the pie made me happy, I had no idea what else that pie would do to elevate my mood. When I arrived at my friend's house to deliver the fresh baked birthday gift I was rewarded beyond belief by the excitement on the faces of his three boys.  They were literally jumping for joy!  Apparently their dad isn't the only one who enjoys eating my pumpkin pies.

      My friend told me that he was very surprised to see me. He honestly thought that this was the year that our tradition would end.  His appreciation was more than I could have hoped for. He told me that people sometimes take things for granted  and don't really realize that the simplest things mean the most. Truer words were never spoken. I am so lucky to have wonderful people in my life; they truly lift me up.  For that, I am emphatically grateful.  I now realize that this is one tradition that is worth every effort to continue.  Next year, however, I think my friend and his family deserve two pies.

The Pumpkin Pie That Keeps On Giving:

Filling:

1 1/2 cups canned pumpkin puree
1 cup brown sugar, firmly packed
2 eggs, beaten
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup nutmeg
1/2 cup evaporated milk
1/2 cup cream

~ Combine pumpkin, sugar, eggs, salt, cinnamon, pumpkin pie spice & nutmeg in a large bowl.
~ Mix together evaporated milk and cream and gradually stir into pumpkin mixture.
~ Mix well.

Graham Pie Crust:

6 tbsp butter, melted
1 1/2 cups graham crumbs
1/4 cup sugar

~ Mix and press into pie plate.
~ Bake @ 350 degrees for 8~10min, let cool before filling.

 * When you are short on time (as I was in this case) a store bought graham pie shell works just as well.

~ Pour filling into pie crust.
~ Bake @ 350 degrees for 50-55 minutes.
~ Let cool.

Whipped Cream Topping:

~  Whip 500ml heavy whipping cream in a glass bowl with a whisk attachment until stiff peaks form.

~ Once pie has cooled, spread whipped topping to cover pie and dust with cinnamon.
~ Top with chopped walnuts.


Before....

 

And after...

 



Just Another Muffin Monday...

Monday: is it just me or do they seem to come around all too soon? On a Friday afternoon it seems like the weekend is full of potential. The next thing I know I'm standing in my kitchen cleaning up our Sunday supper dishes and making lunches for yet another Monday.   I can't help but muse over the great intentions I had in mind for my two days off from school. None the less, I was fortunate enough to spend some time in my kitchen doing some much loved fall baking.

With Monday in mind I made a batch of pumpkin spice muffins.  Mondays are very long days for me and my colleagues at school. We have classes from 9am until 8pm with a long 5 hour break in the afternoon.  These muffins will be the perfect accompaniment to all of the coffee we'll be drinking as we attempt to make it through our seemingly never ending Monday.


These Are The Days That You Wish Your Bed Was Already Made Pumpkin Spice Muffins (makes 12 muffins)

• 1 3/4 cups all purpose flour
• 3/4 cup packed brown sugar
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp pumpkin pie spice
• 1/2 tsp nutmeg
• 1/2 cup chopped walnuts
• 2 eggs
• 3/4 cup pumpkin puree
• 1/4 cup vegetable oil
• 1 tsp vanilla

~ Whisk together flour, brown sugar, baking powder, cinnamon, baking soda, salt, pumpkin pie spice & nutmeg.
~ Mix in 1/4 cup of chopped walnuts.
~ In a separate bowl, whisk together eggs, pumpkin, oil and vanilla.
~ Pour wet ingredients over dry and stir until moistened and combined.
~ Using an ice cream scoop, spoon mixture into muffin tin lined with paper liners.
~ Sprinkle with remaining walnuts.

Bake @ 375 degrees for 20-25 minutes.

Enjoy!