Now, first of all, I have to say I’m sorry for not posting yesterday. I have been working on two food related projects-one of which I will share today, another which will be hopefully done today.
I also have been battling with my bank over my mortgage. Not fun. I just want to add my new husband’s name to the note, and OMGsh they are being difficult. Then, on top of it- they outsource. Half the time I have no clue what the’re saying to me….frustrating.
I don’t want to spend this time bitching about that, though. Because when I think about it, my brow frowns and I don’t want a frown-line wrinkle. Which I will have if I focus on the negative, and then I will be one of those old ladies that walk around that permanently look mad. You know the ones… ugh don’t want that to happen.
I guess there’s always Botox. Botox is weird, though…. who thought that food poisoning and wrinkles would somehow help each other? Yes- did you know Botox is Botulism? The reason you don’t eat damaged cans, and unsealed jars. A nerve paralyzing toxic bacteria….with super powers. It fixes frown lines. Hmmm…who knew. Smarty pant foodie scientists, that’s who!
Jeez I get into some weird rambles, sometime. I don’t plan them either. Heck, half the time I post I don’t know what to write except the recipe. Then I ramble. Because you let me. That’s just nice of you. 🙂
Back to yesterday.
Barely. They are impossible to cut.
My hubby gutted them, and I stuck em in the oven whole in a pan of water. 350 for about an hour, or until it felt like I would be able to cut through the skin.
Note: Potato head parts were not harmed in this process.
my mini cherry pies from last Thanksgiving? I love mini pies…you can have pumpkin, cherry and pecan without feeling like you gorged with three whole slices. I highly suggest mini pies this Thanksgiving. And, yes- I will have a nice Thanksgiving post for y’all this year.
For the recipe:
The Domestic Mama and The Village Cook’s
Pumpkin pie filling
2 cups fresh cooked pumpkin pureee
2 eggs c light brown sugar
3 oz softened cream cheese
1/4 tsp cloves
1/4 tsp allspice
1 tsp cinnamon
1 1/2 tsp vanilla
2 tbs heavy cream
Combine in a food processor.
Pour into prebaked shell(s)
For mini tarts: Bake at 425 for 10 minutes, reduce heat to 325 and bake for 15 more.
For standard pie: Bake at 425 for 10 minutes, reduce heat to 325 and bake 35-40 minutes, or until filling is set.