New Idea

So I've been thinking about blogging more in 2012 now that I am no longer a student. I think this is a good idea.

I'm working on a new format that would be in video form.

Thoughts?

And yet another pie recipe...

Coconut Cream Pie

courtesy of Taste of the South Magazine, don't remember the issue (www.tasteofthesouthmagazine.com)

makes: 1 10 inch deep dish pie

preparation: 30 minutes

cook: 15 minutes

refrigerate: 2 hours

bake: 20 minutes

Ingredients:

3 1/4 cups whole milk

1/4 cup unsalted butter (I used Smart Balance and it worked great)

3 eggs

1 2/3 cups sugar

1/2 cup cornstarch

1 1/2 tsp vanilla extract

1/2 (15 ounce) package refrigerated piecrust (1 sheet) OR use this recipe (I use butter instead of shortening)

2 cups sweetened flaked coconut

1 (12 ounce) container frozen non-dairy whipped topping, thawed OR make your own, recipe at bottom

Garnish: 1/4 cup toasted coconut

Directions:

1. In a large saucepan, combine milk and butter and bring to a boil over medium heat. Remove from heat.

2. In a large bowl, combine eggs, sugar, and cornstarch. Beat at medium speed with an electirc mixer for 5 minutes.

3. Add half of the milk mixture to egg mixture and whisk constantly to prevent curdling. When mixture is smooth and thick, add remaining milk mixture, whisking well. Return to saucepan.

4. Reduce heat to a simmer. Once simmering, whisk constantly for 10 minutes. Remove from heat and add vanilla, stirring to mix well. At this point it should be thick like a custard.

5. Fill a large bowl with ice and add water to make an ice bath.

6. Transfer hot custard mixture to a stainless steel bowl and set bowl over ice bath to cool to room temperature. Whisk once more for good measure. Once cooled, refrigerate for 1 to 2 hours.

7. Preheat oven to 425 degrees.

8. Unroll piecrust and fit into a 10 inch deep dish pie pan. Place a square of parchment paper or aluminum foil in center of piecrust. Fill center with pie weights, dried beans, or rice.

9. Bake for 20 minutes, or until lightly browned. If using the homemade pie crust, it will take a little longer to bake. Keep checking on it so it doesn't get too brown.

10. When custard mixture has cooled and thickened, add coconut, stirring to mix well. Spoon custard into cooled piecrust. Top with sipped topping. Sprinkle with toasted coconut, if desired.

Whipped Cream

1cup whipping cream

2Tbps powdered sugar

Whisk whipping cream until foamy. Gradually add powdered sugar and beat on medium-high speed until peaks start to form and is at consistency you prefer

In a Pie Baking Mood

Lately, I have been making a lot of pies. Peach, lemon, coconut cream...they are so delicious! I don't really like cake too much, so I prefer pie and as it turns out...I've found some really good recipes. Here's one for peach pie:

Brown Sugar-Cinnamon Peach Pie

courtesy of Southern Living, July 2011

makes: 8 servings

hands on time: 30 minutes

total time: 4 hours, 50 minutes *seriously, it takes a long time

Ingredients:

1 1/3 cups cold butter

4 1/4 cups all purpose flour, divided

1 1/2 tsp salt

1/2 to 3/4 cup ice-cold water

8 large fresh, firm, ripe peaches (about 4 lbs)

1/2 cup firmly packed light brown sugar

1 tsp ground cinnamon

1/8 tsp salt

1/2 Tbsp butter, cut into pieces

1 large egg, beaten

1 1/2 Tbsp granulated sugar

Directions:

1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp salt. Cut butter into flour mixture with a pastry blender (I just used my hands) until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbps at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.

2. Preheat oven to 425 degrees. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4 inch thickness. Starting at 1 edge of dough, wrap dough around rolling pin. Place rolling pin over a 9 inch pie plate and unroll dough over pie plate (seriously, why has no one told me this trick before. It worked perfectly!). Press dough into pie plate.

3. Roll remaining dough disk to about 1/ 4 inch thickness on a lightly floured surface.

4. Peel peaches, and cut into 1 /2 inch think slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into pie crust in pie plate, and dot with 1 1/2 Tbps butter. (Do not make mixture ahead of time or it will become to juicy)

5. Carefully place remaining pie crust over filling; press edges of crusts together and seal. Cut off excess crust and reserve. Crimp edges of pie. If desired, re-roll excess crust to 1/4 inch thickness. Cut into 3 inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbps granulated sugar. Cut 4-5 slits in top of pie for steam to escape.

6. Freeze pie for 15 minutes. Meanwhile, heat a jelly roll pan in over for 10 minutes. Place pie on hot jelly roll pan.

7. Bake at 425 on lower oven rack 15 minutes. Reduce oven temperature to 375 and back 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are think and bubbly (juices will bubble through top). Transfer to wire rack and cool 2 hours before serving.

For a lattice top, cut remaining dough disk in Step 3 into 3 (1 1/2 inch wide) strips and 8 (1/4 inch wide) strips using a fluted pastry wheel. Process as directed through Step 4. In Step 5, replace whole crust with dough strips, making a lattice design. Omit pastry leaves. Brush lattice with beaten egg and sprinkle with sugar. Omit slits in crust. Process as directed in Steps 6 and 7 shielding just the edges with foil.

And there you have it! Best peach pie ever.

Thursday Latelies...a little late

Iced Coffee!!!

The Civil Wars Check them out!

Pretty Life Anonymous

Thursday Latelies

It's Thursday!!



Hope you have been finding the little things (and big things!) to be thankful for day to day in your life! Doing the Thursday Latelies has really helped me be aware of the things I have and how fortunate I really am!

Here's another link to Bex's blog if you want to check it out and see the other Thursday Latelies!

ANNIVERSARY!!!

Today is the day! Our 5 year anniversary! I cannot believe it's been 5 years!

I know people always say this, but it's really true...I love Ethan now more than I did 5 years ago and more than I thought possible. I cannot imagine what it's going to be like when we hit our 50th and even further!

As promised, this is my favorite picture from our wedding:

I love it for so many reasons. We both look so happy to be with each other. You can see my dress and you can see my flowers (which I LOVED, by the way!). This is us walking out of the reception to begin our life together. So sweet. It still hangs in our apartment today!

Sweet side note about our photographer, once again...when we came back from our honeymoon, this was waiting for us...blown up....and framed. How sweet is that?!

So thankful I married my best friend 5 years ago today. Looking forward to what God has for us this year!

Thursday Latelies

Sorry this took a day to post. I was trying to figure out a new way to upload video. Vimeo. That's the way to go!

1. Bex! Check it out...you'll be glad you did!

2. Sally Hansen Insta-Dri Nail Polish in Lightening

3. The End of Christianity, by William Dembski

4. Sseko Designs. I want the Starboard Stripe, Marigold, and Metallic Ava right now the most!