Well hello fall and goodbye sky. We’ve had an incredible amount of fog in the last week. I like it frankly, it is cool so I have been cozying down in my pjs and blanket. Watching the other buildings slowly disappear is weirdly calming. I don’t like the lack of sunshine, but I will take a few days of darkness here and there.
In other, exciting news, another NFB Digital Studio project has launched, this one is one of mine! Check out Similkameen Crossroads in your web browser. It is a gorgeous photographic and audio essay by Tyler Hagan. It launched at ImagiNative on Friday. Click through the photos while listening to the stories from the Similkameen Valley.
Ahhh all my Christmas food posts are coming in after the holidays, but I firmly believe that holiday food is best eaten year-round. So, dig out your pie plates and whip up this miraculous dish! It was my sister who suggested that we add some of that delicious eggnog to the pumpkin pie, so I looked around to see if it was possible and went ahead with the baking. This pie is incredibly easy and very delicious. I found the eggnog taste present but subtle, Kel didn’t think she could taste it at all. In any case, this pie is pumpkiny goodness, worth a try. For the crust, I used my mom’s Klondike Pastry from the summer, it’s flaky and lightly sweet with a little bit of brown sugar. It browns beautifully with a little bit of milk brushed on (this time we used a little egg nog). Mom cut the holly berries and leaves out of excess pastry dough, wonderful work!
Eggnog Pumpkin Pie
- 1/2 batch of Klondike pastry (use one whole egg still), fit into a pie crust, freeze extra dough for future pies
- 1 large can (15 oz) pure pumpkin
- 1 1/2 cup of eggnog (make it yourself! Totally worth it! And guzzle some while you bake!)
- 2/3 cup sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3 eggs
- Heat oven to 375°F. Prepare your crust and lay into a a 9-inch pie plate, jazz up the edges if you so desire.
- In large bowl, whisk together all the pie ingredients until smooth. Pour into prepared crust. Top with cut-out shapes if desired (brush with a little milk or eggnog).
- Bake pie 60 to 65 minutes or until the centre is just set, and a knife goes in and comes up clean. Cool pie on wire rack and serve with whipped cream.
A one-bowl pie!
Ready to cook, nicely decorated.
Browned to perfection.
The perfect slice… or two.
I was inspired to create these cookies one afternoon when thinking back to when I worked at the Hi Country RV Park at home in the Yukon. My wonderful boss brought down a plate of similar cookies that I practically gorged on until customers started coming in. A few years back I was thinking of these delicious cookies and became determined to create my own.
These are fluffy and moist like cake, full of spice and chocolate. They are amazing. I remember telling my mom, and later my friend Caelin about them, both wrinkled their noses with “pumpkin AND chocolate… I don’t know” type sentiments. My mom still hasn’t had the chance to try them but Caelin was sold on first bite, stealing a second before I could tell her that I just brought enough for one for everyone (thankfully not everyone showed up to that morning’s class). These are the best straight out of the oven (in my opinion that’s how all baking should be eaten) but they are wonderful when kept in a not-totally sealed container (like muffins, they sweat) or are good even after they’ve been frozen and then thawed. Make them. Love them. Eat them until you pop, I know I will.
Pumpkin Chocolate Chip Cookies
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 3/4 cup pumpkin puree (I use canned, but if you are industrious, make your own)
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp cardamom
- 1 tsp ground cloves
- 2 cups semi-sweet chocolate chips
- Heat the oven to 350 degrees F. Line cookie sheets with parchment paper (or lightly spray with non-stick spray).
- Beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
- Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Slowly mix the flour mixture into the pumpkin mixture in thirds.
- Stir in the chips. The cookie dough is thick and gooey, gloppy even.
- Plop the cookie dough in heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges and spongy to the touch.
Plopped and ready for the heat.
7. Cool cookies on a rack when able to remove from the pan (2-3 minutes cooling on the pan). These can sit out for a couple days without issue (they are super moist) but are best stored in a tupperware that is left open on one side.
8. Pour a glass of milk, coffee, soy milk, etc. and eat.
Extra delicious closeup.