Pumpkin Apple Pie

Ciao Everyone!!


Today is Thursday, November 15th.

Do you know what that means??

ONE WEEK UNTIL THANKSGIVING!!!!

Happy one week 'till thanksgiving, everyone!!

"I will give thanks to the LORD because of his righteousness and will sing praise to the name of the LORD Most High." Psalm 7:17

"The LORD is my strength and my shield; my heart trusts in him, and I am helped. My heart leaps for joy and I will give thanks to him in song." Psalm 28:7

"In that day you will say: “Give thanks to the LORD, call on his name; make known among the nations what he has done, and proclaim that his name is exalted." " Isaiah 12:4

God Almighty is most worthy of all our thanks!


Because of the upcoming holdiday, this will now be a very holiday-oriented recipe post...

Do you know what my biggest issue is with the classic Thanksgiving dinner??

It's all so good.

So good that by the time you get to the end, there is only just enough room to try some pie..maybe..or there has to be, regardless;)

But in our family, there will always inevitably be: Pumpkin Pie, Apple Pie, and the amazing Apple Crisp (among whatever other spontaneous additions that somehow also made it to the party).

And I love them all.

I do not love the unsolvable equation of how to enjoy them..all of them.. without feeling wayy to full.

Not a happy decision:P

So I have invented the perfect solution!!!!!!! :)

Pumpkin Apple Crumb Pie!

(original creation)

Serves: 8-12

For the filling:

2 cups sliced apples (about 2 small apples)

1 tablespoon lemon juice

1/2 tablespoon cornstarch

1 tablespoon stevia (baker's bag)

1 1/2 teaspoons cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1 (15oz) can pure pumpkin (NOT pie filling!)

1/2 cup vanilla almond milk

1/2 cup stevia (baker's bag)

1 1/2 tablespoons cornstarch

1 teaspoon pure vanilla extract

1 teaspoon baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

For the crust:

1 1/4 cup homemade oat flour

1/4 cup + 1/2 tablespoon water

1/2 flax oil (although olive oil would probably suffice)

1/2 tablespoon vanilla almond milk

1/4 teaspoon salt

For the topping:

3/4 cup old-fashioned oats

1/4 cup stevia (baker's bag)

2 tablespoons vanilla almond milk

1 teaspoon cornstarch

1 teaspoon baking powder

1 1/2 teaspoons cinnamon

1/2 teaspoon allspice

optional-chopped nuts

Optional:

to serve: sprinkle with more cinnamon, whipped cream, cool whip, or vanilla ice cream/frozen yogurt

Directions:
1) Prepare crust-
Mix ingredients together with a fork; grease pie plate (9-9.5 inch); press dough into form of plate.
2) Prepare filling-
Mix together sliced apples and all ingredients listed beneath them, stopping with 1/4 teaspoon allspice; pour into pie crust and spread evenly.
Mix together pumpkin puree and all ingredients listed beneath it, stopping at crust ingredients (obviously;] ); pour over apple mixture and spread evenly.
3) Bake pie at 400 degrees; set timer for 15 minutes.
4) Prepare topping-
Mix together all ingredients for crumb topping (including any other ingredients you like, such as nuts or raisins); when pie timer goes off, add to top of pie; set timer for another 25-30 minutes, or until topping is looking more golden brown.
5) Now that your pie has baked for a total of 40 MINUTES (notice both baking times), let cool, cover with tin foil or clear wrap, and then refrigerate overnight.
6) Now it's the next day and your pie is very ready to be enjoyed by all!! :)

Ciao for now!

-The Red Lady-

P.S. Comments on this post and any previous are very welcome! :)
(Especially if you've tried a recipe and have a suggestion or question!!)

Chocolate Peanut Butter Pie

Ciao Everyone!!

Pie is a pretty crazy thing.

I mean really, how many varieties of the same thing can we make, people?!?!?

There are sweet pies (like rocky road or pudding pies), nutty (like pecan pies), fruity (like apple or blueberry), all the way down across and over to savory pies, like spinach or meat pies)!!!

What is up with that?!

Well, I think it's crazy. 

Like pine trees. How are there so many varieties, and yet all are pine trees!?

(Sorry for the random rabbit trail... had a weird conversation about that, and it's lingering in my mind... :P )


Anyways, here is another pie recipe for your mind's collection and appetite's satisfaction:)

Chocolate Peanut Butter Pie

(original recipe by my dad and me:] ) 

Ingredients:

1 package (14 oz) extra firm tofu, drained

1/4 cup natural unsweetened cocoa powder

3 tablespoons stevia (cup-for-cup)

1 tablespoon pure vanilla extract

3 tablespoons vanilla almond milk

1/4 cup homemade peanut butter

1 pre made graham cracker crust

Optional: chocolate chips sprinkled on top; cool whip or whipped cream to serve with

Directions:

1) Put all ingredients (except, of course, the crust) into a food processor.

2) Blend until thoroughly combined. 

3) Pour into crust.

4) Refridgerate overnight.

5) Enjoy!

P.S. The filling itself, if not used in a crust, makes a lovely chocolatey pb mousse!! :)

Ciao for now!

-The Red Lady-

Silky Chocolate Pie

Ciao Everyone!

Don't you love those funny little moments, when you finally shut up complaining to God about a situation or whining about something (even if just in your heart), and God uses that quiet moment to reveal the most simple answer to what you thought was the biggest problem ever?

I love it.

Because it never ceases to remind me how faithful and sweet God's mercy is, even when I act just plan idiotic in front of His throne.

Like really. What clay pot has any right to say to it's maker, "Today is not a good day for the kiln, so screw this", or "I don't want to hold the gold; it's too hot", or "This handle is not the right size...maybe you messed up?".

If that was my pot, I'd probably throw it away. And make a quieter pot.

But God in the riches of His mercy never does that to me. Instead, He patiently and sweetly assures me that the kiln is for my good, the gold is the most valuable and lasting to hold, and I was made exactly for what He needs me to do. It's incredible...

Something else that is incredible:

Chocolate Pie.

My oh my, how I love chocolate pie:)

No, I am not saying that chocolate pie is anywhere near holding the worth of comparison to the beautiful truths of God.

But it is still incredible, in a much MUCH meeker and quieter (and silly and nearly useless) way... ;)

Silky Chocolate Pie

(original recipe)

Ingredients:

1 package firm tofu

1/3 cup natural unsweetened cocoa powder

4 tablespoons sweetener (I prefer stevia or truvia baking blend)

1 tablespoon pure vanilla extract

2 tablespoon vanilla almond milk

1/2 tablespoon agave nectar

small pinch of salt

1 pre-made graham cracker crust

Directions:

1) Combine all ingredients in a food processor and blend until COMPLETELY combined. No clumps whatsoever. *

2) Pour into crust.

3) Cover and refridgerate for at least a day and a half, but preferably two whole days (as in, if you made it wednesday night, it would ultimately be perfect by friday evening).

4) Enjoy!!

*At this point, it's a very nice and creamy chocolate pudding! Like the pie, it would still be better after a day or two in the fridge though :)

Ciao for now!

-The Red Lady-

Key Lime Pie

Ciao Everyone!!!!!!!


 What is delicious and goes beautifully with whipped cream and is very fun and screams Florida + Summertime?????

Key Lime Pie!!!


And since right now I am in Florida...and it is summertime...and I love whipped cream...and fun...and delicious things........

And since I assume you may fall in line with AT LEAST one of those...........

I would love to share a recipe with you!!
....Can you guess what it will be for?? Haha;)


But first, more important things! Like stories:)


The other day I was talking with my dad about cooking and baking and inventing, and how we both thought they were all fun things to do...

When suddenly, he tells me that apparently he used to be a master chef in the art of making tofu pies!

I'm like.... WHAAATT?!??

Naturally, I try to justify this to myself...

"Maybe it's like a spinachy-quiche-type idea or he was just in a mood to make a healthy thing and give it a fun name (such as "pie") or something......"

But no.

He meant a dish that could rightly fall into the category of that wonderousness you and I know as "pie".

Then I asked for his secrets and asked if he felt like taking a baking adventure into the realm of inventions on a subject that he only had memories of and I had never dreamed...

He did:)

 And out of that conversation.... voila!!! Something amazing!!



Now generally this is where I would insert a cute little picture and let you get on with your life...

But since I haven't done that yet, please allow me one more explanation..

I debated on just giving you this close-up and callin it a day:

But then you wouldn't know why this came from such a silliness as:

That was all I found upon returning to the tin pie pan with my camera....


If that doesn't convince you to try this recipe, I don't know what willllllll....

Secret Ingredient Key-Lime Pie

(An original creation)

Serves: 8-12

Ingredients:

16 oz firm tofu

1/2 cup key lime juice

2 tablespoons honey (or agave nectar)

1 tablespoon + 1 1/2 teaspoons Truvia baking blend

1 pre-made graham cracker crust

Directions:

 1.) Blend tofu up in a food processor until very smooth. 

 2.) Add juice, honey, and Truvia and blend until all combined.

 3.) Do a taste test with a clean spoon to make sure it suits your fancy ;) 

 4.) Pour into pie crust, cover, and refrigerate for at least 36 hours (a day and a half).

 5.) Serve with whipped cream, cool whip, or vanilla frozen yogurt!! Also very good with some sliced bananas:)

Note: 

(At direction #3: Please keep in mind that it will become sweeter as it rests in the fridge... but if you can detect the taste of tofu at this point, then you'll want to add a little more sweetener, about a teaspoon at a time. Please also note that normal sugar is supposedly not nearly as sweet as truvia, so my guess for those using normal sugar is you would probably have to double the amount.)

Ciao for now!

-The Red Lady-