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Tag Archives: Cinnamon

Libby’s Pumpkin Pie 

 

Oh, boy, boy, who’s looking forward to Thanksgiving? I know I am.
Lol, I cannot believe that it’s right around the corner. My family’s favorite tradition is when we go to Hot Springs, Arkansas every year and stay in a vacation rental for a week. While we are there, we enjoy hiking, walk around downtown, shopping, relaxing and last but definitely not least eat lots and lots of food on Thanksgiving until our bellies are full and content lol. I also enjoy watching The Macy’s Thanksgiving day parade while I’m in my pajamas and drinking coffee. 😀

So anyways, as some of you know I recently have been practicing my baking for the upcoming holidays since I know that I’m terrible at it lol. But I’m determined to show baking who’s boss and not let it intimidate me. 😀 Moreover, to further improve my cooking skills an incredibly sweet family friend of ours taught me how to bake my first pie. I bet you will never guess what kind I made, if you guessed pumpkin then yep you got it right! 😀 Lol, I not only cannot believe that I baked my first pie, but I was shocked at how incredibly easy it was to make. And oh yes, of course, it was so very yummy. 😀 I think I just might make this delicious pie again for this Thanksgiving. I too made a buttermilk pecan pie that I will write about later this week.

Libby’s Pumpkin Pie

3/4 C. granulated sugar
1/2 teaspoon salt
2-3 tsp Penzey’s Pumpkin Pie Spice or 1/2 tsp. ground ginger
1/4 tsp. Ground cloves and 1 tsp. Ground cinnamon
2 large eggs
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 Fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) Pillsbury’s deep-dish pie shell
Whipped cream (optional)

Preheat your oven to 425° F for the first half of baking and then for the second 350° F

Directions

1. Combine sugar, cinnamon, salt, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. Place your pie into the preheated 425° F oven and bake for fifteen minutes. Reduce temperature to 350° F; bake for forty to fifty minutes or until knife inserted near center comes out clean. Cool on wire rack for two hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Adapted from Very Best Baking

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Snickerdoodle Cookies

Do you love baking? Lol, I know I do. Even though I am not all that great at it. However, I still enjoy doing it and seldom will bake something whenever I’m bored lol. And so the other night I thought I would practice my baking skills by making these very delicious Soft & Chewy Snickerdoodle Cookies while watching the Olympics.


Snickerdoodle Cookies

Ingredients

1 cup butter, melted 

1 1/4 cup sugar1 egg1 1/2 tsp vanilla extract

3 C. flour

1 1/2 tsp baking powder

1/4 tsp salt

1/4 C. sugar
1 1/2 tsp cinnamon


Instructions


Preheat oven to 350

1. In your electric mixer cream together butter and sugar until light and fluffy. Combine the egg and vanilla and mix until combined. In a separate bowl combine dry ingredients: flour, baking powder and salt and mix to combine.

2. Gradually add flour mixture to butter mixture, mixing well after each addition. The batter should not be sticky and should not be crumbly. If it is sticky, mix in flour one tablespoon at a time until it becomes not sticky. If the batter is crumbly, stir in water one teaspoon at a time until the dough holds together.

3. Combine cinnamon and sugar together and on a plate. Measure dough with a 1/4 cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with parchment paper. Bake for twelve – fifteen minutes or until the center is set. Let cool 2 minutes then cool on a wire rack.

Source The pinning mama

Coming up this week

Lasagna Soup

Slow Cooker King Ranch Chicken

Apples, onions and pork chops Side dish Garlic Green Beans