Tag: holiday

Simple pumpkin pie with a frozen crust

We misplaced our pie weights, so we weren’t able to blind-bake (prebake) a frozen pie crust. We decided to try this recipe, which calls for a frozen crust: https://startcooking.com/pumpkin-pie-for-beginners. Our modifications: first, we placed a foil-lined rimmed baking sheet in the oven before preheating to 425. Second, in lieu of 1 Tbsp pumpkin pie spice,…… Continue reading Simple pumpkin pie with a frozen crust

Applesauce Pumpkin Bread

We craved pumpkin bread but wanted a healthier option, so we tried this recipe: https://www.allrecipes.com/recipe/230579/applesauce-pumpkin-bread/ This recipe uses applesauce instead of oil. Our modifications: first, we used unsalted butter to grease two standard loaf pans. Second, we reduced the white sugar to 1.5 cups (from 2 cups) and utilized unsweetened applesauce. For the pumpkin puree,…… Continue reading Applesauce Pumpkin Bread

Simple pumpkin pie

We had a craving for pumpkin pie, but we wanted something straightforward and simple. We tried this: https://www.thekitchn.com/easy-pumpkin-pie-263086 The beauty of this recipe is because it uses condensed milk, it doesn’t require additional sugar. Our modifications: First, we used a Marie Callender frozen pie crust, which we blind-baked for 20 mins following these instructions: https://www.simplyrecipes.com/recipes/how_to_blind_bake_a_pie_crust/…… Continue reading Simple pumpkin pie

Chef John’s classic, fluffy mashed potatoes

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We love homemade mashed potatoes, and we decided to try this classic recipe: https://www.allrecipes.com/recipe/219077/chef-johns-perfect-mashed-potatoes/. Chef John's video is filled with useful tips. We accidentally did not cut the Russet potatoes only lengthwise, but the dish still turned out well. To make this recipe a little healthier: for 3 large Russet potatoes, we reduced the salt… Continue reading Chef John’s classic, fluffy mashed potatoes

Korean vegetarian rice cake soup (dduk guk)

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For the Lunar New Year, we tried this recipe: https://seonkyounglongest.com/soup-recipe-vegetarian-rice-cake-soup-recipe-vegetable-korean-food-asian-at-home/ Our modifications: first, we soaked 10 oz of frozen sliced rice cake in water for 30 mins. Second, at the same time we doubled the soup volume to 9 cups of water with an 8" piece of kombu and 6 large dried shiitake mushrooms. When… Continue reading Korean vegetarian rice cake soup (dduk guk)

Pumpkin spice coffee

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We loosely followed this recipe to use up leftover pumpkin puree: https://www.eatingwell.com/recipe/281009/whipped-pumpkin-spice-coffee/ Our modifications: first, we are on travel with a limited pantry, so we made 8 oz coffee from a Keurig pod. Second, for the milk mixture, we halved the recipe and added a pinch each ground cinnamon, nutmeg, clove, and allsice to the… Continue reading Pumpkin spice coffee

Lemon-barley stuffing

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We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating… Continue reading Lemon-barley stuffing