Best. Day. Ever.

So, you may have noticed that I was absent from the blog over the weekend, despite teasing you all with some more pie recipes.

There was a reason for that. I was in Baltimore visiting Brian for our second anniversary of being together…. and celebrating OUR ENGAGEMENT!

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That’s right…. I’M GETTING MARRIED.

We celebrated with sushi dinner and seeing Big Hero 6 (side note: it was amazing and you should all go see it.) When we went back to his apartment, it had been decorated to look like the lantern scene from Tangled- where he popped the question. And cried.

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June 11,2016 here we come :)

Classic Pumpkin Pie #7daysofpie

A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

It’s day two of #7daysofpie! So I thought I would drop in with a recipe for pumpkin pie. After all, it’s not Thanksgiving without a pumpkin pie! Yeah, you can go buy one. OR, you can make this incredibly simple, 7 ingredient pie that will take you less than 40 minutes. Your choice.

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

I adapted this recipe from my white chocolate pumpkin pie galettes.  The difference? No white chocolate ganache (although I’m sure it would be excellent drizzled on top!), and it’s baked in a full size pie dish so it’s much simpler. Again, for the crust, you can either make your own, or opt to use store bought. I used Pillsbury once again (And no, I am not sponsored by them, I simply love their products and find that their crust tasted significantly better than store brand.), but would have used homemade if I could. I cut leafs and hearts out of the second crust for decoration; feel free to decorate however you please and get creative!

5.0 from 1 reviews
Classic Pumpkin Pie #7daysofpie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A simple, 7- ingredient classic pumpkin pie that will be a hit at your Thanksgiving table! Use your favorite pie crust recipe, or simply roll out one from the frozen food section of your grocery store.
Ingredients
  • 1 pie crust
  • 1 15 oz can pure pumpkin (about 1.5-2 cups of pumpkin puree)
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 large egg
  • ½ cup milk
Instructions
  1. Preheat oven to 375˚F.
  2. Prepare pie crust if using homemade. Place one crust into a 9-inch pie pan.
  3. In a large bowl, mix together pumpkin, brown sugar, and cinnamon. Stir in egg and milk.
  4. Pour into prepared pie crust.
  5. Bake for 20-30 minutes, or until filling is firm and crust is golden brown. Keep in the refrigerator until ready to serve so the filling has time to "set up."

Easy Classic Pumpkin Pie |Pixiedustkitchen.com

More Pies! 

Chocolate Pear Pie

Chocolate Pear Pie #7daysofpie| Pixiedustkitchen.com

Chocolate Chip Cookie Brownie Pie

Chocolate Chip Brownie Crack Pie. Chocolate chip cookies covered in a buttery brownie filling | Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Chocolate Pear Pie #7daysofpie

Chocolate Pear Pie #7daysofpie| Pixiedustkitchen.com

THANKSGIVING IS IN A WEEK CAN YOU BELIEVE IT? I certainty can’t.  OMG. November and December are two of my favorite months of the year, and it’s not the weather- I can’t stand cold. HOWEVER I love holidays, gift-giving, and spending time with family. And you know what else? PIE.  I’ve been a pie- baking fiend since I was eight years old and discovered a recipe for apple pie in the back of a book about Colonial Williamsburg.

So, to help us pregame for Thanskgiving, for the next 7 days, I will be sharing a new pie recipe every day. Am I crazy? Yes. Yes I am.  Seven pies to help count down until your Thanksgiving dinner!

Chocolate Pear Pie #7daysofpie| Pixiedustkitchen.com

Chocolate Pear Pie #7daysofpie| Pixiedustkitchen.com

Today’s pie is super duper simple- Pears, some warming spices (cinnamon and nutmeg), and chocolate, topped with a delicious chocolate chip crumb topping. (Similar to the topping on these bagels.)

I have a recipe for homemade, all- butter pie crust, but for this pie I used store-bought, Pillsbury to be exact. I prefer to make my own, but I live and bake out of a dorm room- homemade is too messy to be trying to make on the floor of a 10’x10′ box.

This pie could not be easier, so why not stock up and make this pie for your Thanksgiving dinner?

5.0 from 1 reviews
Chocolate Pear Pie
Author: 
Recipe type: Dessert
 
A fun twist on the traditional fruit pie, this pie combines chocolate and pears for a unique and delicious dessert for your next holiday party!
Ingredients
  • 1 pie crust
  • 3-4 medium sized pears
  • ¼ cup flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 tablespoons sugar
  • 4 tablespoons hot fudge, melted
  • ½ cup (1 stick) butter
  • 1 cup flour
  • ½ cup sugar
  • ¼ cup chocolate chips
Instructions
  1. Preheat oven to 350˚F.
  2. Place pie crust in pie tin.
  3. Wash and cut pears into thin wedges.
  4. Toss together pears, ¼ cup flour, cinnamon, nutmeg, and two tablespoons sugar.
  5. Place into prepared crust and swirl hot fudge overtop.
  6. In a medium bowl, cut together butter, 1 cup flour, and ½ cup sugar. Mix in chocolate chips and place over prepared pie.
  7. Bake for 20-30 minutes or until pie crust is golden brown and pears are softened.

 

Saturday Sprinkles 11/00/14

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Well, it’s been way too long since my last Sprinkles post! Or really, my last post in general. Life is rough, but time flies and doesn’t stop for anyone. I can’t believe it’s November already! I’ve been busy with school and loving it, but I can’t wait to graduate in May and settle down.  It’s scary figuring out what will happen after May 10, 2015, but I can’t wait. I am so done with these 60-80 hour work weeks.

A little update on my Myasthenia Gravis: I’ve been on a prednisone regemin for about two months now. It’s not fun, but it is working so I’m dealing with it.  I’ve scheduled thoracic surgery for December to remove my thymus gland. While the doctors have not been able to prove that an enlarged thymus is the cause of MG, they know that this has the highest rates of long-term remission. So yay!

I’ve been obsessed with Political Dramas! The West Wing has been on repeat pretty much all. The. Time.  Can Jed Bartlett be the real President? I’m loving Scandal and House of Cards as well, but TWW is my faveee.

And the new Taylor Swift album? I’M IN LOVE.  I seriously haven’t been this obsessed with an album since the last Jonas Brothers album dropped. (Speaking of, has anyone seen the new HBO show with Nick? How is it? AND HIS NEW MUSIC HELLO.)

Links I’m loving

10 Ways to build your blog while traveling

Simple Ways to Streamline your Social Media To-Do List

How cute are these christmas cupcakes? And they’re so easy, too!

Edamame soup? Yes please! 

 

 

 

White Chocolate Candy Corn Popcorn

White Chocolate Candy Corn Popcorn is the most addicting and easiest snack mix you will ever make! Only three ingredients and takes less than 10 minutes to make. All you need is a microwave!

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever!“This is so good, it’s bad.” That’s what my Bible study leader, Sara said as she held the bowl of popcorn out to the other girls, convincing them to eat some popcorn. That may sound terrible, but it’s true! This white chocolate candy corn popcorn mix is SUPER addicting and delicious! Plus, it’s only three ingredients and no-bake, making this so, SO easy to whip up for last minute halloween parties and get-togethers.

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever!

PLUS, a recipe that is just three ingredients and takes less than ten minutes to make is a win all around. I’ve got homework to do, people! And it’s not like life gets any less busy after school ends- I know you all have jobs, kids, pets, relationships, and whatever else to do. Ain’t nobody got time for complicated recipes!

White chocolate candy corn popcorn from Pixiedustkitchen.com. Three ingredients from the easiest and most addicting snack ever!

Here’s the down low: we pop a bag of popcorn. I used store brand “natural style” popcorn (For you east-coasters, the specific brand was Giant/Martins). Next we melt a 12 oz bag of white chocolate candy melts. I used Ghirardelli, but only because that’s all that was available at my grocery store, and toss in a cup of candy corn. I used the “autumn mix” variety with the little pumpkins for variety, but use whatever you prefer. Just mix ‘em all up and you’ve got yourself the easiest snack at the party!

White Chocolate Candy Corn Popcorn
Author: 
Recipe type: Snack
 
White Chocolate Candy Corn Popcorn is the most addicting and easiest snack mix you will ever make! Only three ingredients and takes less than 10 minutes to make. All you need is a microwave!
Ingredients
  • 1 bag plain microwave popcorn
  • 12 oz white melting chocolate
  • 1- 1 and ½ cups candy corn
Instructions
  1. Pop the popcorn according to the directions. Pour into a large bowl and remove the kernels.
  2. Melt the chocolate according to directions- I emptied mine into a large bowl and mirowaved for 30 seconds at a time, stirring in between.
  3. Pour chocolate over popcorn and stir. Mix in candy corn.
  4. Place onto lined baking sheet until chocolate hardens. Break into chunks and serve.

Related Recipes

Butterscotch Popcorn Muddy Buddies

chocolate-butterscotch-popcorn-4

Snickers Muddy Buddies

snickers-puppy-chow-muddy-buddies

Oreo Peanut Butter Caramel Popcorn

caramel-oreo-butter-popcorn-21

Candy Corn Cookie Crumble Bars

Candy Corn Cookie Crumble Bars | Pixiedustkitchen

The Big Harvest Potluck

I spent last weekend in Bucks County, PA at The Big Harvest Potluck. It was a wonderful weekend full of food, learning, friendships, and so much more.

The Big Potluck: A Weekend of Food, Fun, and Friendship

I went into the conference riddled with anxiety and fear. I’ve always been a fierce introvert- one of the few ways I stray from the typical INFJ. I knew going in that I would be the youngest by a few years. What would everyone else think? Would they think I was too young to be blogging, that baking out of a dorm room was crazy? Or maybe they’d be amazed. Who would know?

From the moment I walked into the Sands Hotel and Resort in Bethlehem, PA, I felt welcomed. Dining on stone-fired pizza under the stars and discussing food, the food industry, and getting to know other bloggers was a wonderful start to the weekend.

The Big Potluck: A Weekend of Food, Fun, and Friendship

Sadly, I missed the morning sessions due to illness. But what I did hear the next day left me thinking hard about my own voice and story.  Listening to Christopher Hirsheimer and Mellssa Hamilton of The Canal House talk about finding your own story in photography reminded me of my growing passion, and inspired me to find my own style. Cheryl Sternman-Rule’s writing workshop pushed me to improve my writing, to find my voice, and to write in new and different ways.

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This wasn’t your typical conference- in fact, it was more like a retreat. I went in knowing no one, and left with wonderful new friends and acquaintances. Thank you to all of the sponsors- Sabra Hummus, Gourmet Garden, Burpee Seeds, Kitchen Aid, OXO, Analon Cookware, Kerrygold, and Terra Chips. Thank you to the wonderful organizers, Maggy, Erika, and Pam, and everyone who helped behind the scenes.

I left the event relaxed, encouraged, and ready for more- I can’t wait to return to next years event.

Brown Butter Caramel Apple Blondie Cupcakes

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat! 

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

Happy fall, y’all! Yesterday was the first day of fall and I celebrated by making these brown butter caramel apple blondies! However, I had to make them as cupcakes because I seem to have lost my brownie pan. Oops. #movingfourtimesinfouryearsproblems

You guise. GUISE. These blondies are the bombdotcom. (Side note: do the cool kids still say that? IDK. I’m old.)  Lily took one bite and promptly informed me that we will not be sharing these. Apparently I’m not allowed to tell people about these, because then we will have to give more away. (So please keep the fact that I’m sharing these here on the dl.)

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

So you can come here to Philly and steal some from me (please don’t, I don’t condone breaking and entering), or make your own. I suggest making your own. I mean, what’s not to love: BROWN BUTTER (which is kind of the bombdotcom in it’s own right), apples, a hefty dose of cinnamon, and caramel. I used AverieCooks base blondie recipe that I’ve used in the past, because it is SO SIMPLE and SO EASY to remember, and results in a consistently excellent blondie every single time. There’s really no reason to reinvent the wheel here.

Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!

The caramel sauce I used was a homemade sauce I made in my crockpot (recipe coming soon! It just needs a little more perfecting.), but feel free to use any caramel sauce you prefer! A quick pinterest search will result in about 59239430192 caramel recipes, or feel free to use your favorite store bought brand!  Like I said earlier, I baked these in cupcake tins, because I couldn’t find my brownie pan. However, I am including instructions for both in the recipe below!

So lets recap: Brown butter blondie base. Cinnamon -y apples. Ooey, gooey, caramel drizzled on top. YES PUH-LEAZE. Brown butter caramel apple blondies will be the highlight of your Thanksgiving table!

Brown Butter Caramel Apple Blondie Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Super simple blondies made with brown butter, caramel, and apples. Ready in less than 30 minutes and in one bowl, these brown butter caramel apple blondies are a quick, easy, and delicious fall treat!
Ingredients
  • ½ cup (1 stick) butter
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 1 cup flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 large apple
  • about 8 teaspoons caramel
Instructions
  1. Preheat oen to 350˚F. Spray brownie or cupcake pan with nonstick baking spray and set aside.
  2. Brown the butter: in a light colored saucepan over medium heat, melt the butter. Once completely melted, start stirring and don't stop. It will foam and bubble, and brown specks will start to appear. Remove from the heat at this point, and place into a heat proof mixing bowl.
  3. Mix in sugar and egg. It is important for the egg to room temperature so we don't accidentally cook it!
  4. Mix in flour, cinnamon, and salt. The batter will be very thick, this is okay!
  5. Peel and slice apple. Gently fold into blondie batter.
  6. Press batter into prepared baking pan. Drizzle caramel on top of blondies and bake for 15-20 minutes, until a toothpick inserted into the middle comes out mostly clean.
  7. When you pull the blondies out of the oven, run a knife around the edge(s) of the pan so that the caramel does not stick to the pan as it cools. Let cool completely before slicing (if using a brownie pan) or removing (if using a cupcake pan.)
  8. If you are using a brownie pan, I suggest lining it with parchment paper or tinfoil so it is easier to remove and slice the blondies.

 

Peanut Butter Snickerdoodles

Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good. 

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

Well, school has officially started. I am a college senior, which is quite honestly terrifying! But I’m working things out.  School is in full swing- I had my first two tests yesterday. This semester is going to fly by!

So it’s a good thing I have these cookies- I’m going to need a lot to get through this semester! I made these by adapting my recipe for my death by peanut butter cookie sandwiches. The differences I made were removing the extra egg yolk from recipe, and rolling the cookie dough in cinnamon and sugar. I also melted the butter, partly for ease, but but partly because melted butter can create a chewier cookie. With the loss of the extra egg yolk, I wanted to make sure these cookies didn’t loose any chewiness!

Soft, Chewy peanut-butter loaded cookies rolled in cinnamon and sugar | Pixiedustkitchen.com

The cinnamon adds a sharpness and a “snap” to the cookies that is addicting, and the middles of the cookies are soft and chewy and loaded with peanut butter! They’re also supah addicting.

You do need to chill the cookie dough- but once again, lets pull out our favorite trick of flash freezing the dough. Don’t preheat the oven until the cookie dough is mixed up. Then, scoop out balls of cookie dough, place them in the freezer, and preheat the oven. Once oven is heated, pull out the balls, roll them in a mixture of cinnamon and sugar, and place on a lined baking sheet in the oven for 7-10 minutes.

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The recipe yields 16 peanut butter snickerdoodles- enough to share and place in the cookie jar, but the small yield keeps me from being 800000 pounds from eating all of these.

I just looooove how soft and chewy these cookies are and the combination of cinnamon with peanut butter- it’s one of my faves. If you haven’t tried it I HIGHLY RECOMMEND IT. Starting with these peanut butter snickerdoodles!

5.0 from 1 reviews
Peanut Butter Snickerdoodles
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Soft, Chewy, loaded-with-peanut butter cookies rolled in cinnamon and sugar. Snickerdoodles never tasted so good!
Ingredients
  • FOR THE COOKIES
  • ½ cup (1 stick) butter
  • ¾ cups creamy peanut butter
  • ¾ cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup flour
  • FOR THE CINNAMON SUGAR COATING
  • ½ cup granulated sugar
  • ½ teaspoon cinnamon
Instructions
  1. Melt together butter and peanut butter. Mix in sugars, vanilla extract, and egg.
  2. Mix in flour, salt, and baking soda until just combined.
  3. Mix together sugar and cinnamon to create coating and set aside
  4. Scoop in 1 and ½ tablespoon size balls and place in the freezer.
  5. Preheat oven to 350˚F.
  6. Remove cookie dough balls from freezer and roll cinnamon/sugar mixture until completely coated.
  7. Bake for 7-10 minutes, or until edges are slightly golden brown. If cookies seem too soft in the centers, this is okay. Let sit on cookie sheets until firm and move to a wire wrack to cool completely.

 More peanut butter recipes:

Death By Peanut Butter Cookie Sandwiches

Peanut Butter Cookie Sandwhiches

Butterfinger Stuffed Peanut Butter Cookies

Butterfinger Stuffed Peanut Butter Cookies buy Pixiedustkitchen

Peanut Butter Cup Pie

Peanut Butter Cup Pie | Pixiedustkitchen. Silky peanut butter cup filling poured over mini peanut butter cups and topped with an easy chocolate ganache.

Peanut Butter Cheesecake Cookies

peanut-butter-cheesecake-cookies-2

Mini Pumpkin Pie Galettes with White Chocolate Ganache

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

It’s September! Which means we can eat pumpkin without people thinking we’re CRAZY. I hope you’re ready for Fall Foods Fever, because we’ve got it BADDD over here.

Our first recipe? A super duper simple version of a pumpkin pie. These may look fancy, but they could not be easier. All you have to do is roll out small discs of dough and put some dollups of pumpkin pie filling. Fold up the edges, and you are good to go!

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

I used my homemade pie crust recipe that I’ve been using and loving for 12+ years, since I was 8.  (Ahem. Excuse the horrible photos.)  I felt that forming the smaller discs would be easier with homemade pie crust as you don’t have to try to reform a premade one. However, if premade is more your jam, go for it! Simply cut each crust into four pieces, roll them into balls, and re-roll out into smaller circles.

Mini Pumpkin pies with white chocolate ganache. These look impressive, but couldn't be easier! Recipe on Pixiedustkitchen.com

You may have some pie filling left; I added a few tablespoons of flour and baked the rest in a muffin tin.

Surprisingly easy, and amazingly good! You should totally go make these now!

Mini Pumpkin Pie Galettes with White Chocolate Ganache
Author: 
 
Mini rustic-style pumpkin pies drizzled with creamy white chocolate.
Ingredients
  • 2 pie crusts (one recipe)
  • 1 15 oz can pure pumpkin
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • ½ milk
  • 1 large egg
  • 1 cup heavy cream
  • ¾ cup white chocolate chips
Instructions
  1. Prepare pie crust if making homemade.
  2. Mix together pumpkin, brown sugar, cinnamon, and nutmeg.
  3. Mix in milk and egg.
  4. Roll pie crust into eight circles, don't worry about making them perfect.
  5. Place about ¼ cup of pie filling in middle of pie crust. Fold edges over and place onto lined baking sheet, putting four galettes on one sheet. (I put the galettes in the fridge to help firm up the crust a little but, but this is optional.)
  6. Preheat oven to 375˚F.
  7. Place baking sheet in the oven and bake for 5-10 minutes, or until edges are golden brown.
  8. To make ganache, microwave heavy cream and chocolate chips together for 30 seconds. Stir until smooth. If ganache doesn't smooth out, place back in microwave for 15 seconds at a time and stir until smooth. Drizzle over cooled galettes before serving.

More Pumpkin Recipes

Easy Pumpkin Crescent Rollls

2-Ingredient Pumpkin Spice Crescent Rolls. Buttery crescent rolls with a pumpkin spice filling. Made easy with the use of 2 simple shortcuts! |PixieDustKitchen.com

Pumpkin Spice Cookies

Pumpkin Spice cookies | PixieDustKitchen

On Life Lately

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Wow. I did not intend to go this long without a post.  But, as it does, life happens.

Let’s catch up, shall we?

All summer, I have been alternating between working full time at the urgent care office and traveling locally. I’ve been to Virginia (twice!), Florida, Pittsburgh, and Missouri.  One week on the road, one week at home.  I’ve been baking and photographing recipes when I can, but have yet to sit down and import photos, edit photos, and type up a post.

I was planning to get back into the groove of things last week, when I had some unexpected health troubles. I started seeing double on Monday. Tuesday I saw a doctor at my office, was sent to an opthamologist, who sent me to the hospital for an MRI. They determined it was not an emergent issue, so I was admitted overnight and sent for an MRI in the morning. After the MRI, I was taken to the opthamology unit, where I saw a neuro-optomology specialist who diagnosed me with Myasthenia Gravis, a neurological auto-immune disorder where the immune system starts to make antibodies against the proteins that make muscles work. Fortunately for me, it is only in my eyes and hasn’t affected my breathing. I’m on medications and will be having surgery in a few months that will hopefully put me into remission.

So what does this mean for the blog? Nothing, really. I can’t see as well, (Still seeing double), but it could have been a lot worse. I’ll still be baking and blogging!

HOWEVER, School starts in a few weeks. (SENIOR YEAR BABY!!!) and I’ll definitely have to cut back on posting at that point. So, I’ll be posting 1-2 times a week, with a recipe and maybe a bonus post, such as a round up or life update post! This way I am still updating consistently, but not stressing trying to post multiple times a week.

Thank you for bearing with me friends in my MAJOR lack of posting this summer, and I will see you around in blogland!

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