Best Pie Dough Recipe on Earth

Here is my special pie dough recipe I use, from my mother, who got it from her old high school ec. teacher.:


Pie Dough/ Pastry

(500g) 2 cups cake flour
(250g) 1 cup milk or margarine- cold
1/2 tsp salt
60 ml cold water
15 ml vinegar or lemon juice
1 egg yolk

Beat all liquid ingredients together.
Cut into flour, and rub till it resembles bread crumbs.
Now roll/cut and use to your hearts desire. (I use it for mince pies mmmmm)

200C (about 380 F) till brown

Love and sugar,
Kerry the Momster

Hey lil punkin'

I love pumpkin anything, so this time of year is my favorite for baked treats and pumpkin flavored lattes at all my favorite places. Here is a recipe I was hoping to use for thanksgiving, but seeing as I have been put on a hypoallergenic diet for a while (my baby was having issues, so the doc wants to see if it's something I'm eating), I won't be able to try this until later on. But please let me live vicariously through you, with this new spin on pumpkin pie, as a delicious cheesecake. This is the recipe for the Cheesecake Factory Pie, so it's bound to be good!

Cheesecake Factory Pumpkin Cheesecake
Originally posted to recipelink.com by Elly, Ohio:

Crust:

1 1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" spring form pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Love and sweetness,
Kerry the Momster

The Big 5

Today its official! My little baby is a bonafide five year old. One can't even classify her in toddler terms anymore in clothing, and she no longer has a car seat, but a booster! So grown up!

Of course, this rite of passage requires cupcakes at school. So she decided she wanted chocolate. I decided I did not want to make regular cupcakes- as often they are not that chocolate-y, but something more along the line of brownies. Brownies don't make for the same cute,colorful, celebratory indulgences as cupcakes however, and thus I made a new concoction. A hybrid of brownie and cupcake, ingenious!

It was as simple as mixing two recipes together, and the only real talent came in mathematically trying to figure out the bake time, as brownies have a shorter cook time. I was afraid that the cakes wouldn't rise sufficiently, and although they did not rise as much as regular cupcakes, they still came out spongy, but moist and speckled with Ghirardelli chocolate chips. The perfect choco-combo!

We dressed them in blue frosting, sprinkles and colorful toothpicks that I found on sale at Target. And my "big" little girl was off to school, looking all five and alive, leaving me with a whole bowl full of cake mix (I had double because of combining two recipes).But no fear, preggo-mama is here, and will certainly be ingesting the two-layer, choc-chip, brownie cake I was able to bake from the leftovers.

In conclusion, mixing the two recipes worked great and I baked at 325 for the number right in the middle of the two (35 minutes for the cake, and 25 minutes for the cupcakes).

Of course I sampled a few already...And by few I mean 9 ;)


Love and sugar
Kerry, the Momster

Goodness Gracious, Baked Balls of desire.

I had the great fortune of stumbling onto the most inspiring baking blog about a year ago. I have baked a few items off of here, and still plan to make many more. I can't keep up with all the skilled sugary compositions, as just as I get done making one, there are 3 more I want to create. The blog has an equally cute name to match the darling confections, Bakerella.

I made these delectable cupcake balls, coated in candy, for my daughter's school. I had several people ask me for the recipe, and I also referred them to this site. There are so many ideas on here!- any season or occasion. Try the cake pops too. And now there is even a Cake Pop book.

 

And some more of Bakerella's creations:

Love and Sugar,
Kerry, the Momster

Father's Day

Tomorrow is Father's Day. A bittersweet day for me. I lost my Dad 4 years ago to a sudden heart attack. He was 47 yrs old.I wish I could tell him, now that I have my own children, how thankful I am to have had him. He was a fantastic father and would have made a really great granddad.

On the other hand I get to celebrate the amazing father my husband has turned out to be. Something you can only hope for, but can never be sure of until the babies arrive to disrupt your life. He takes it all in stride, is very involved and a lot of fun too. My daughter and I will be making him a yummy breakfast in bed, followed by some little prezzies, all whilst wearing a "King for the Day" crown.

We are making bite size french toast, with dipping syrup and a side of berries and cantaloupe  and coffee.
(Here's the Recipe):

Yield: MAKES: About 6 servings

 

Ingredients

• 1  loaf (about 1 lb.) sturdy artisan-style bread
• 6  eggs
• 1  cup  low-fat milk (1% or 2%)
• 2  teaspoons  vanilla
• 1  teaspoon  ground cinnamon

Preparation

1. Cut bread into 1-inch-thick slices. Trim crusts; cut bread into 1-inch cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add 2 cups bread cubes and mix to saturate.
2. Lightly butter a 10- to 12-inch nonstick frying pan. Place pan over medium-high heat. Lift bread cubes from mixture, shaking off excess liquid. Add cubes to hot pan and cook (adjust heat if necessary), turning as needed, until golden brown, about 5 minutes. Keep warm.
3. Repeat to soak and cook remaining cubes. Discard any remaining egg mixture.

Nutritional Information

Calories:315 (34% from fat)

Protein:14g

Fat:12g (sat 4.8)

Carbohydrate:37g

Fiber:2.1g

Sodium:520mg

Cholesterol:224mg

Cindy Bates, Forest Grove, OR, Sunset, SEPTEMBER 2004

 

Love and memories,

Kerry the Momster