Pumpkin, Cranberry, and Pecan Pie

Are you ready?

Are the gifts wrapped, the cookies baked, the halls decked? 

Me?  Nope.  I pretty prepared, I'll admit, thanks to a lot of online shopping (the result of our little ice storm a few weeks back) and a bit of proactive holiday decorating before the season kicked into full swing.  But no sweet treats have been made in my kitchen yet (I'm currently tackling about a thousand plus cookies every morning at the bakery so baking anything at home right now isn't exactly making it to the top of my to-do list), however, I fully intend to bring a few dozen on our upcoming Christmas vacation. 

But today I must share with you this pie.  I made it for Thanksgiving (ok, Nathan made it for Thanksgiving- I fetched ingredients and told him what to do.  I'm good at that.), but it would suit any holiday meal just fine.  It's essentially your classic pumpkin pie doused with a cranberry pecan crumble and it's a nice twist on the traditional version.  And it's easy as...pie, so you can tell someone else to make it. 

Pumpkin, Cranberry, and Pecan Pie

1/4 cup sugar
1/2 cup brown sugar, packed
1/4 cup flour
1 teaspoon orange zest
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon cardamom
1 (15-ounce) can pumpkin
3 slightly beaten eggs
1/3 cup heavy cream
1/2 teaspoon vanilla
1 single pie crust

For the Cranberry Pecan Topping
1/2 cup packed brown sugar
4 teaspoons flour
1/4 teaspoon salt
2 tablespoons cold butter
4 ounces fresh cranberries, coarsely chopped
2/3 cup chopped pecans

In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and all of the spices (nutmeg through cardamom). In a separate bowl, combine the pumpkin, eggs, cream, and vanilla.  Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into a pie shell. Bake at 375 for 20 minutes.

Meanwhile, add the brown sugar, flour, and salt, and butter to a small food processor and chop until it resembles a coarse mixture. Stir in the chopped cranberries and pecans.

Remove pie from the oven and sprinkle the cranberry mixture on top. Return the tart to the oven and bake for 20-25 minutes, or until the pie is set, topping is golden and bubbly, and the crust is golden. If the crust starts getting too brown, you can add strips of foil around the edges.  Cool on a wire rack. Cover and refrigerate within 2 hours.

Adapted from Beantown Baker.

Cranberry Cornbread

Martha Stewart made a boo boo.

And I'm not talking about a scary ghost boo boo.  She made a remark that horrified bloggers everywhere. 

See for yourself {video at 1:40}.

Read for yourself {below}:

“Who are these bloggers? They’re not trained editors and writers at Vogue magazine. I mean, there are bloggers writing recipes that aren’t tested, that aren’t necessarily very good or are copies of everything that really good editors have created and done. Bloggers create kind of a ‘popularity‘. But they are not the experts and we have to understand that.”

Ouch.

Now I have been a Martha fan for as long as I can remember (was I the only nerd who enjoyed watching Martha Stewart Living on summer mornings during my adolescence?), and I'll admit I'm no trained professional, nor is everyone going to love every one of my recipes (heck, there are plenty of recipes I post that Nathan doesn't like- this means I eat the whole pie).  No one is editing my [random] writing (editors would probably cry if they had to proofread my weekly blurbs) and I'm far from the domestic diva Martha is, but, unfortunately, that comment left a sour taste in my mouth. 

To me, blogging is a creative outlet.  I share whatever I want to whoever is interested and try new things in the kitchen just so I can indulge the handful of people who are actually reading this little corner of the internet that is mine.  It's fun, it steps me outside of my usual culinary comfort zone, and I'm definitely not in it for the money (I've probably made about 25 cents since the inception of Serves Two, and if I were more motivated to make it "big"- because you can make a big chunk of change if you put your heart and soul into a blog- I might just dabble in some advertising and whatnot), but I do it for me.  And for you, whoever is reading this. 

I get ideas from magazines, cookbooks, the internet, television, and two of my favorite sources for information: my brain and other blogs.  Blogs are real.  They're people just like you and me cooking in their own kitchen, taking pictures with their own cameras, sitting down at their own computer and sharing with the world wide web.  You don't get quite the same realness when you're flipping through Bon Appetit,...or Vogue. 

So today I give you Cranberry Cornbread.  A buttery crusted cornbread tossed with fresh and dried cranberries imparting both tartness and sweetness, then baked in a skillet.  The recipe just so happened to originally have come from Martha, but I found it on a blog.  And the cranberry addition?  It was my own idea.  And it's a good thing.

Cranberry Cornbread

Makes one (8-inch) skillet (double recipe for 10.25 or 12 inch skillet)

1/2 cup yellow cornmeal
1/2 cup + 2 tablespoons all-purpose flour
1 tablespoon granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
1 egg yolk
2 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon cornmeal
1/2 cup fresh cranberries
1/3 cup dried cranberries

Preheat oven to 425 degrees.  In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined.  Toss cranberries with 1 tablespoon cornmeal.  Fold into batter.

Put the butter in a 8-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 15 to 20 minutes. 

Adapted from Brown Eyed Baker.  Originally from Martha Stewart.

Curried Cranberry Chicken Salad

I'm heading to a party.

A party with presents and pizza and cake and Nathan in a speedo.

It's a birthday party for Benjamin!

Yes, my adorable nephew turns three this weekend and we're going to celebrate.  There will be water games and animals (no, not a petting zoo, just our dogs Sam and Annabelle, so yeah, I guess a petting zoo) and candles (three big special candles) and balloons. 

Our little getaway starts in t-minus two days with the four hour roadtrip north.  The drive usually starts out with me driving (Nathan sleeping), then Nathan driving (me reading while Nathan is ready to chat, so...no reading)-- ps currently reading Dark Places by Gillian Flynn (Gone Girl).  Very good.  Excellent writing but a bit on the morbid side.  Dark, I suppose. 

Before I headed out, though, I was hoping to share this quick and easy chicken salad with you.  (Sorry, not exactly cake and pizza but it's a perfect summertime treat, nonetheless).  Simply chicken tossed with celery, green onions, dried cranberries, and a dash of curry powder, it's a healthy meal that keeps Nathan trim for that speedo. 

Curried Cranberry Chicken Salad

Serves 2-4 (about 3-4 cups)

1 large chicken breast, cooked and chopped (mine was about 10 ounces)

2 sticks celery, chopped

2 green onions, sliced

1/3 cup dried cranberries

1 (5.3 ounce) container plain greek yogurt (I used Oikos)

1/2 teaspoon dried italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon curry powder

Mix chicken, celery, green onions, and cranberries in medium size bowl.  In separate, small bowl, mix yogurt, itailian seasoning, salt, pepper, and curry powder.  Pour yogurt mixture over chicken mixture and toss to coat.  Refrigerate for one hour before serving.

Chelsea Original :)



Cranberry Cake Pie

I have mixed emotions when it comes to crust...

Absolutely looooove pizza crust.  Indifferent when it comes to bread crust- don't mind it on sandwiches, but I tend to nibble my way around the less appealing perimeter of toast, saving the best for last- the jam filled center.  And pie crust?  Well, not a very big fan.  It's just kind of...bland.  And dry.  And I'd really rather just eat the filling.  (We have a slight exception here that I feel must be noted: over Thanksgiving, my sister made a wonderful spiced crust with her pecan pie and it was phenomenal.  Best I've ever had, hands down.)

Well these mini pies have a different take on the whole traditional pie crust thing.  It's a pour-over crust that bakes up almost cake-like.  All buttery and sugary with a tender crumb embedded with tart, juicy cranberries- this is a crust I can definitely get on board with.

Cranberry Cake Pie

Makes one 10-inch pie (or 6 mini pies)

2 cups raw cranberries (fresh or frozen)
1 1/2 cups white sugar, divided
2 eggs
3/4 cup  butter, melted
2 teaspoons almond extract
1 cup all-purpose white flour

Preheat the oven to 325 degrees.  Grease a 10-inch pie plate.  Wash the cranberries, leaving some water on them.  Place the cranberries in the pie plate and sprinkle with 1/2 cup of the sugar.  

In a mixing bowl, cream the remaining 1 cup sugar with the eggs and butter.  Stir in the almond extract.  Add the flour and mix well. The batter will be thin. Pour over the cranberries.  Bake for 35 to 45 minutes (25 to 28 for mini pies) or until a tester inserted near the center of the crust comes out clean.  

Adapted from Beantown Baker.

Pumpkin Cranberry Apple Bread

aka fall wrapped up in a little tiny loaf

We had some company over the weekend.  And I thought I'd make a little somethin' somethin' for breakfast.  That's where this bread came in. 

You see, I contemplated picking up a loaf of pumpkin chocolate chip bread at work for our special guests; however, my parents are...how should I say this...classy.  Meaning they don't do chocolate for breakfast.  Maybe traditional would be a better word...(But don't get me wrong.  They know a good thing when they hear it.  Afterall, it was my mom who ordered us all a warm piece of cinnamon bread pudding with whisky sauce on Friday night.  Comfort food at its finest.) 

Anywho, that classiness/traditionalness (new word?) actually worked in everyone's favor.  As a result, I came up with this bread: a moist pumpkin loaf studded with red cranberries and cinnamon-sugar tossed apples.  Autumn in your mouth, really. 

Pumpkin Cranberry Apple Bread

1 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon salt
2 eggs
1 cup sugar
1/2 cup vegetable oil

1/4 cup water

1 cup pumpkin puree (about half of a 15-ounce can)

1 tablespoon sugar

1/4 teaspoon cinnamon

1 apple, peeled and chopped

1 cup fresh cranberries, roughly chopped

Preheat oven to 350 degrees.  In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt; set aside.

In a separate large bowl, whisk together eggs, 1 cup sugar, vegetable oil, water, and pumpkin puree until smooth. Gradually add in dry ingredients, whisking until just combined.

In small bowl combine cinnamon and sugar.  Toss with chopped apples.  Fold apples and cranberries into pumpkin mixture.  Spread evenly into prepared 9x5-inch loaf pan. 

Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.  Store in fridge for 3-4 days.

Adapted from Erin Cooks.

Pink Cranberry Muffins...For A Cause

I heart pink.

And creating something pink that's for a good cause?...Well, that's even better.

The Beantown Baker is hosting the 5th Annual Power of Pink Challenge in which she is encouraging readers, bakers and bloggers everywhere to make something pink during the month of October to raise Breast Cancer Awareness.  Props to her! 

Breast Cancer has shown its ugly face in a few close family members of mine and, sadly, even taken a life.  So when I heard about this challenge I was on board.  

I knew immediately I had to use cranberries- they're starting to make their appearance this season and I was itching to break into a bag.  Instead of a traditional cranberry orange muffin, however, I chose to do a cranberry cranberry muffin (I subbed in cranberry juice for the orange) and added just a touch of pink food coloring to amp up the...pinkness.  The result: a tender, sugar-dusted sweet muffin with a dose of tart cranberries that pop in your mouth.  Yum.

If you are interested in participating in the Power of Pink Challenge, check out the Beantown Baker's Rules and get creative in the kitchen for a good cause!

Cranberry Muffins

Makes 12 muffins

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup cranberry juice

2 tablespoons butter or margarine

1/4 cup hot water

Pink food coloring (optional)

1 cup fresh or frozen cranberries

2 tablespoons sugar

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.  In another small bowl, beat egg.  Add cranberry juice, butter, and hot water.  Add to flour mixture, stirring just until moistened.  Add a touch of pink food coloring, if you choose, and mix until blended.  Fold in cranberries.

Divide batter among 12 greased or lined muffin cups.  Sprinkle 1/2 teaspoon sugar over each muffin.  Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing to a wire rack.

Adapted from AllRecipes*.

*I found and printed this recipe a couple of years ago and can no longer find the link on AllRecipes.