Recipe: Melting Moments (Exploding Balls)

December 20th, 2011

I have to share this cookie recipe because it is so delicious. Here, we call these Exploding Balls because they will crumble everywhere if you’re not careful with them, but they’re actually called Melting Moments. They are a ball of shortbread goodness topped with powdered sugar.

Because the ingredients aren’t extensive you should definitely use a good vanilla extract (definitely not imitation). There are purists out there that believe a super high quality butter is imperative, but I’ve used both a cheaper butter and higher quality and couldn’t really tell the difference. My palate is obviously not a butter snob. This recipes yields about 60 .

INGREDIENTS

*Combine the flour, cornstarch, and salt. Set aside.

*Beat your butter and sugar with a mixer on high for about 2 minutes, or until it’s light and fluffy. Start slow or the sugar will jump out and hug you.

* Add the vanilla extract to the butter and sugar.

*Gradually add the dry ingredients to the butter mixture. You don’t want to over mix the batter. Just add a little bit at a time, mix it until everything is incorporated, then add a bit more. Keep going until you’ve used up the flour mixture. If you see bits of flour in the dough that’s perfect.

*Cover and refrigerate for about an hour or two. Maybe a tad longer.

Preheat oven to º350.

*Once the batter is firm, form about 1 inch balls. I use a 2 tsp. size cookie dropper for this.

*Place cookies on a cookie sheet, and bake for 10-16 minutes or until the edges begin to brown a bit. About halfway into the baking process I turn the sheet around so that the cookies in the back don’t brown too much.

*Place cookies on a wire rack, or a sheet of parchment paper to let cool for at least 5 minutes. If you use a wire rack be sure to use some parchment paper or paper towels directly underneath for easy clean-up.

*Once they’ve cooled, place a bit of confectioner’s sugar in a sieve, or fine strainer, and sprinkle over top of the cookies.

Ta-da! Exploding Balls!

Yields about 60

How to: Make your very own pumpkin pie from scratch!

November 18th, 2011

My husband thinks I make a yummy pumpkin pie. With Thanksgiving just around the corner, may I share a Pumpkin Pie recipe with you? They’re a dime a dozen, really. My secret, though, is to puree the pumpkin myself. It’s really quite simple.

First preheat your oven to 350° F

Take a small Pie Pumpkin like this:

Cut it in half with a long knife. See those guts? Scoop ‘em out. Use your hands, a melon-baller, a spoon… whatever. Just get the seeds out.

Pulp side down, bake it for 45-90 minutes. You’ll know it’s ready when you can easily shank it with a fork.

When it’s done, it will look brownish…

Let it cool. When you can grab it without burning yourself, scoop out the pulp. Ta da!

You can either store it in the fridge for a few days until you’re ready to make your pumpkin treat. Ooooorrrr, if you’re like me, you finish that sucker.

I like to use this Patee Brisee recipe for my pie crusts. I just add a little extra sugar if I’m making a sweet pie. :)

This is when you should make that pie crust.

Now on to the filling:

The thing about recipes is that they should be used as a basic jump-off point. At least, this is my motto in the kitchen. The amount of sugar should be determined by how ripe/unripe your fruit/vegetable is. The amount of thickener (or in this case liquid {evaporated milk}), by how much sugar you use and so on. But most importantly, if you taste it and needs more {insert spice/herb/sweetener}, according to you, than it’s right. No recipe should tell you what you like. The trick is to TASTE WHILE YOU COOK!

So here is your jump-off point a yummy pumpkin pie recipe:

Preheat oven to 425° F

3/4C white sugar
1 t ground cinnamon
1/2t salt
1/2t ground ginger
1/4t ground cloves
2 eggs
1 can evaporated milk

Mix the dry ingredients together. In a mixer, add the pumpkin puree and the dry ingredients. Mix until combined, on medium low is fine. Add eggs. Scrape the sides every now and then. Add evaporated milk slowly.

Here’s the thing about the evaporated milk, I rarely use the entire can. I use *maybe* 3/4. It depends on how big the pumpkin is, but more importantly, your taste. If you want denser pie, add less. If you want lighter pie, add more. Experiment and find what you like. :)

Pour into your pie shell, and bake for 15 minutes. Reduce temperature to 350° F; Bake for 40-50 minutes. It’s ready when you insert a knife and it comes out clean. Let it cool.

{No pictures of the finished pie. We ate it before I remembered to take a photo.}

We like to let it sit for about 30 minutes and then we dive in, but I think the rules state that you’re supposed to let it sit for about 2 hours. I think it’s a bunch of bologna. Eat it when you want, just don’t burn your tongue. Rules are made to be broken.

Enjoy!

(C= Cup; t=teaspoon; Let it cool=don’t be an idiot.)

(Disclaimer: I’m sure some foodie expert is screaming at the screen right now – I don’t claim to be right. I do claim to make good pie. I may not do it the right way, foodie expert. But it sure is yummy!)