Cans Get You Cooking in October: Libby's Famous Pumpkin Pie, Gluten Free

This is a sponsored post on behalf of the Cans Get You Cooking program.

This is my favorite time of year for canned goods! I use CARNATION® Evaporated Milk for lots of things throughout the year such as breakfast casserole for Christmas morning, cake fillings, quiches and casseroles. I always have it on hand in my pantry. But first off it's PUMPKIN PIE time!! My absolute fave time of the year! I used a favorite simple no fail recipe from Libby's in a gluten free pie crust (linked below). 

let's make it pretty...

all dressed and ready to impress! 

Libby's Famous Pumpkin Pie, Gluten Free
from very best baking

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 9-inch deep-dish pie shell crust, unbaked (gluten free crust recipe)

MIX 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.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50* minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate (I like mine cold). Top with whipped cream before serving.
*Because I used a gluten free crust which doesn't brown so quickly, I baked mine about 15 extra minutes.


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I'm doing my Cans Get You Cooking shopping at Albertsons. 

(they are not affiliated with this program)

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Cans Get You Cooking. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Pillsbury® New Ready-To-Bake Gluten Free Doughs: Review, Fudgy Chocolate Cream Pie

I’m excited to let you know that Pillsbury has launched its first-ever line of ready-to-bake gluten free pizza dough, cookie dough and pie & pastry dough, ensuring that gluten free homes everywhere can also enjoy these classic items.

The new line of gluten free dough comes in convenient, refrigerated containers and will be available at most major grocery retailers for about $4.99 each.

For more information on Pillsbury Gluten Free Dough including recipe inspiration, please visit www.pillsbury.com/glutenfree.

I had recently heard of these through Instagram so I was happy to receive an offer to try these gluten free products out. I am happy to say that I had no tummy troubles after trying each product so I can safely say that these should be ok for your GF tummy as well if you decide to try them out.

Please follow along with Pillsbury on Facebook and Twitter. Product locator here.


Pillsbury Ready-To-Bake Gluten Free Cookie Dough

Pillsbury Ready-To-Bake Gluten Free (chocolate chip) Cookie Dough

Straight from my door to my oven! I baked these at 350 for about 11-12 minutes. They came out so soft and delicious. This container gave me 16 small cookies as it says (I use the same scooper for all of my cookies). My oldest says she couldn't tell these apart from a glutened cookie. :)

Pillsbury Ready-To-Bake Gluten Free {thin crust} Pizza Dough

This come with enough dough for one 11" pizza. Directions say to oil your hands to help handling it, but honestly water is fine, you just want your hands wet if it feels too sticky. I used my silpin rolling pin and it didn't stick. I rolled it super thin to fit my baking sheet. You pre-bake it for about 15 minutes, then add your toppings and bake for another 12 minutes. 

Once my Margherita pizza was done I added fresh basil and cut a piece. Well, the middle of the crust seemed under baked, I wasn't pleased with that. The edges were nice and crispy like a cracker though. The flavor of the crust wasn't so great either, it was pretty plain. Sorry I just wasn't a fan of this store bought pizza dough. I'll stick to my other gluten free brand thanks.

Pillsbury Ready-To-Bake Gluten Free Pastry Dough

This comes with enough dough for two crusts. Simply divide it into two and knead it so it comes together. I rolled out enough for one crust between two layers of plastic wrap. Gluten free crusts are pretty delicate so while adding to my tart pan, I had to piece it back together but I got it. 

 I prebaked this crust using foil and rice (directions below). I baked it an extra few minutes to be sure it was baked through and as you can see (aside from my oven not browning evenly) that the crust did shrink. 

The chocolate cream pudding filled my tart pan perfectly and so I let it chill all afternoon before giving in. The crust was flaky but kind of chewy in a strange way. The pie was delicious though, great chocolate pudding pie. Next day, the crust was better, not chewy like it was before.

Fudgy Chocolate Cream Pie
adapted from Allrecipes

1 (9 inch) gluten free pie crust, pre-baked
1 1/4 cups white sugar
2 tablespoons gluten free flour blend
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk, slightly warmed
2 tablespoons coffee, cooled
4 egg yolks
2 (1 ounce) squares unsweetened chocolate, chopped
1 tablespoon butter
2 teaspoons vanilla extract

In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture.

Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (about 10 minutes since the milk was already warm). Boil and stir for one minute. Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.

Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours.

Top with whipped cream and cocoa before serving.

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Pillsbury. The product(s) in this review were provided to me free of cost for the purpose of conducting my review. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Palmolive Soft Touch Dish Soap: Creamsicle Pie Recipe, Review

sponsored post from Palmolive

Palmolive has invited me to be inspired by their newest dish liquid line, Soft Touch, when creating my next meal. With more caring ingredients for your hands, the new line comes in Coconut Butter, Aloe and Vitamin E, and their colors (green, orange and pink) are perfect for a Summertime meal!

Palmolive offered me a gift card to purchase the ingredients needed to make a dish and then clean up with Palmolive Soft Touch they also sent along! My challenge was to make a dish that features the colors of the latest line. So which color inspired dish would you make from these soaps?

Some color-inspired dishes for these Palmolive Soft Touch dish soaps may be:

Pink (Vitamin E scent):
Shrimp scampi
Strawberry desserts
Beet and goat cheese risotto

Orange (Coconut Butter scent):
Apricot cobbler or tart
Mandarin or buffalo chicken
Twice-baked sweet potatoes

Green (Aloe Scent):
Fresh fig and arugula salad
Broccoli soup
Cilantro lime rice
Key lime pie

 

Well since we're now in a smaller place, heating up my stove/oven makes it really hot in here, so naturally I went with a no bake chilled summery dessert. I opted for the orange inspired dishes of the Palmolive Soft Touch in Coconut Butter scent. Clean up was easy, my dishes came out sparkling clean and the soap was easy on my hands leaving them soft. Even my kids loved the scent of the coconut.
This creamsicle pie came out wonderful! It's a little soft set, sort of like a thick pudding pie. If you like those frozen creamsicle pops, you'll love this creamy dreamy pie!

Creamsicle Pie
from Serious Eats

1 recipe graham cracker crust (see below)
12 ounces evaporated milk
2 packages instant vanilla pudding mix (3.4 ounces each)
Zest of 1 orange
16 ounces cream cheese, softened
1 teaspoon vanilla extract
12 ounces frozen orange juice concentrate, thawed

1 cup heavy cream, chilled
2 tablespoons confectioner's sugar

Whisk together evaporated milk, pudding mix, and zest in a bowl for 2 minutes or until mixture is thickened.

Beat cream cheese and vanilla at medium speed with an electric mixer until fluffy. Add orange juice concentrate, beating until smooth; add evaporated milk mixture, and beat until blended.

Pour into crust. Cover and chill 8 hours or until firm. (Please note that I used a tart pan giving me extra filling, I set aside to have as pudding style later on)

Make whipped cream:
Combine cream and confectioner's sugar in a bowl and whip with a whisk until it holds soft peaks. Dollop or pipe each slice with whipped cream.


No Bake Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs (gluten free recipe here)
3 TBL granulated sugar
6 tablespoons butter, melted

Mix graham cracker crumbs, sugar and melted butter until well blended . Press mixture evenly into the bottom and up the sides of a 9 inch pie plate or tart pan. Chill for about 1 hour. Assemble pie.

 

 

my easy gluten free no bake graham cracker crust

tasted just like a creamsicle!

clean up was a breeze, the scent was dreamy and left my hands soft!

 

*Disclosure* I wrote this review and or giveaway for "Mommy? I'm Hungry!" about Palmolive . The product(s) in this review were provided to me free of cost for the purpose of conducting my review and or giveaway. All opinions expressed in this review are my own. Product info and stock images if any are provided by PR or Co.

Tuesdays with Dorie: Banana Coconut Ice Cream Pie

Spike of spike.bakes selected Banana Coconut Ice Cream Pie this week (he'll have the recipe for ya). Check this recipe out. You take shortbread cookies, coconut and butter. Cook them down a little then press into a pie dish and freeze. Stir chocolate ice cream with pureed bananas to make the filling. Freeze. Easy as pie! No baking!! Perfect for the upcoming summer! Well for those of use getting summer this year! In Utah it just snowed!
Anyways, this crust is awesome. The overall pie, I was honestly not crazy about. Since it's all frozen, it's hard to slice and my crust stuck to the dish when getting a slice out. Then it was hard to eat just a bite, it was "hard". Well I did freeze mine a day + overnight so maybe that's why. I had to let it sit out a bit to slice it and eat. The kids liked it though. I used a dark chocolate gelato and left the rum out of mine and sliced the bananas for the top per slice of pie.

You know what I'm thinking, this would be great done as a Banana Coconut Chocolate pudding/cream pie instead. But that crust! I may have to think of something else to use that with too, Hmmm....something key lime maybe?

enjoy,

Cherry Crumb Pielets for Pi Day!

Right? Pielets? Like tarts are tarlets, mini pies are pielets. Who cares, they're good! March 14th is National Pi Day! So this is my part to celebrate.

I have this Pillsbury 2010 calendar and each month is a feature recipe with a pretty picture to go along with. Well February's feature kept calling my name, so I finally went ahead and made my version of it combining another recipe. They called for ready made biscuits, but I used Dorie's pie crust I had stashed in my freezer (♥ her recipe, see below). I already had the cherry pie filling and the crumb topping was a cinch to put together. This recipe was easy as...PIE!

Cherry Crumb Pielets
3/4 cup all-purpose or unbleached flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup Butter
1/2 cup Chopped Nuts, if desired (I used sliced almonds)
1 can (21 oz) cherry pie filling
1 recipe for pie crust (below)

Heat oven to 425°F.
In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts.
Roll pie crust dough on lightly floured work surface. With 3 1/2- or 4-inch round cutter, cut 12 rounds from each crust. (*save scraps for little cinnamon sugar treats, just bake the scraps till golden, when done roll in cinnamon sugar!)
Fit rounds into ungreased regular size muffin tins, pressing in gently. Spoon about 2 tablespoons pie filling into each crust-lined cup.
Add a little topping to each pie (about 2 Tbl)
Bake 14 to 18 minutes or until edges are golden brown and filling is bubbly.



Good For Almost Everything Pie Dough
-reprinted with permission from Dorie Greenspan, Baking From My Home to Yours
makes one 9-inch crust

1 1/2 cups all·purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of water—all a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.

Gather the dough into a ball, flatten the ball into a disk and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)

*My note for mini pies: After this step, roll out on a lightly floured surface and use a 4" cutter (*use a drinking glass!) and cut out 12 rounds to fill your muffin tins. You may have to re roll leftover dough scraps to get more rounds.

To Roll Out the Dough: Have a buttered 9-inch pie plate at hand. You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. (I usually roll this dough out on the floured counter.) If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to lift the paper, plastic or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled-out dough into the fridge for about 20 minutes to firm up.

To Make the Crust: Fit the dough into the pie plate and, using a pair of scissors, but the excess dough to a 1/4- to 1/2 inch overhang. Fold the dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. Alternatively, you can finish the crust by pressing it with the tines of a fork.

*To my surprise, these were also featured at The Kitchn! Thanks guys!

enjoy,

Tuesdays with Dorie: Toasted-Coconut Custard Tart

I'm so glad Beryl of Cinemon Girl picked Toasted-Coconut Custard Tart for TWD this week, but more so that I made it. I wasn't going to because maybe just 2/5 of us like coconut, I love it. After reading the rave reviews in the P&Qs I just had to.

I decided to use my 9" spring form pan* for my crust since I do not have a tart pan, and it came out perfect! I love Dorie's crusts, they are the only ones that have ever turned out for me. I was also happy that I could finally use the frozen egg yolks I had leftover from previous recipes using egg whites. *Yes, freeze your yolks in a freezer bag, and thaw in cool water and they are perfectly fine to use, they may be a different consistency at first, but they'll incorporate fine.

Because we're not liqour people I left out the Rum and also the Coriander (thought I had some, but honestly I would not have added it, seems weird). I just added some extra vanilla.
When making the custard, be warned that once it starts to thicken, it goes quick! Mine took maybe 10 minutes from start. I toasted my coconut on the stove, because I always burn it in the oven. This way I could control the toasting of it. Also, please ignore my over whipped cream, it still tasted good!



I really loved this tart! Dorie is right the ratio to cream to custard in this tart is much better than a big pie. It was perfect! Even day 3 was great. This is another Dorie recipe I will be making again. I would definitely make this for company or potluck, and if you like/love coconut, this recipe is one to try! Head over to Beryl's site to get the recipe.



sharing a piece of this over at Tina's



enjoy,

Honey Crunch Pecan Pie

With the Holidays nearing, I wanted to share this with you. This is a recipe I found some years ago (I have mentioned it last Holiday, but have never blogged about it yet), it's the first and only pecan pie I've only made and it's become a tradition in my home to bake for Thanksgiving and Christmas. The pecan pie lovers in the family all loved it, and raved about it, saying it wasn't as sickly sweet as other's they've had. Since I love Dorie's pie crust recipes, I use hers for this pie.

*You can vote for this Honey Crunch Pecan Pie in the Bon Appétit Blog Envy Bake-Off! Please please please, vote for my Honey Crunch Pecan Pie HERE! -you'll need to click "vote on the next batch" to get to the pie category to vote for me-

Honey Crunch Pecan Pie
-recipe found and adapted from here

One 9-inch pie crust, unbaked, kept cold until ready to use (Dorie's recipe below)

4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 cup coarsley chopped pecans

1/3 cup packed brown sugar
3 tablespoons butter
3 tablespoons honey
1 1/2 cups coarsley chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Mix well. Spoon mixture into unbaked pie shell.
Bake in preheated oven for 15 minutes. Remove and cover edges of pie crust with aluminum foil. Return to oven for 20 minutes.

To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

Good For Almost Everything Pie Dough
-reprinted with permission from Dorie Greenspan, Baking From My Home to Yours
makes one 9-inch crust

1 1/2 cups all·purpose flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) very cold (frozen is fine) unsalted butter, cut into tablespoon-size pieces
2 1/2 tablespoons very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

Put the flour, sugar and salt in a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing—what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 tablespoons of water—all a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface.

Gather the dough into a ball, flatten the ball into a disk and wrap in plastic. Refrigerate the dough for at least 1 hour before rolling. (If your ingredients were very cold and you worked quickly, though, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)

To Roll Out the Dough: Have a buttered 9-inch pie plate at hand. You can roll the dough out on a floured surface or between sheets of wax paper or plastic wrap or in a rolling slipcover. (I usually roll this dough out on the floured counter.) If you're working on a counter, turn the dough over frequently and keep the counter floured. If you are rolling between paper, plastic or in a slipcover, make sure to turn the dough over often and to lift the paper, plastic or cover frequently so that it doesn't roll into the dough and form creases. If you've got time, slide the rolled-out dough into the fridge for about 20 minutes to firm up.

To Make the Crust: Fit the dough into the pie plate and, using a pair of scissors, but the excess dough to a 1/4- to 1/2 inch overhang. Fold the dough under itself, so that it hangs over the edge just a tad, and flute or pinch the crust to make a decorative edge. Alternatively, you can finish the crust by pressing it with the tines of a fork.

*Proceed with Honey Crunch Pecan Pie recipe above.

enjoy,

Tuesdays with Dorie: Banana Cream Pie

This week's recipe comes from Amy of Sing for Your Supper, check it out for the recipe if you love cream pies! This used my favorite all time go-to crust from Dorie. I just used it on her fruit Galette too. Mmmm! I also believe this is my 300th blog post! Woo hoo! Let's eat pie!

Ok, so I like banana cream pie and haven't had it in forever, so I knew I wanted to make this. Dorie took hers up a notch by adding in some cinnamon and nutmeg to the cream. Different I thought, but went with what was written. To make the cream, you have to stir stir stir, but not too long because it may thicken and look curdled before it starts to boil! Ack! A lot of us TWDers had this issue, but we all whisked as fast as we could, and it came together nicely. Sieving the brown sugar was no fun either. I gave up after a couple of tablespoons worth.

Then you could chill it over an ice bath (as Dorie does) or keep it in the fridge until thick. I did the ice bath, and assembled my pie, before I lost my sunlight for a photo op. WELL, I seemed to have had a lot of cream, because my pie was full! When I went to cut a piece for a photo, it didn't quite make it to the plate. It was not set, so it glopped everywhere and then slid off my pie server! I still took a photo (for here). It tasted ok though, but I was not crazy about the cinnamon and nutmeg flavors or the brown color it turned. It reminded me of pumpkin pie! I thought it needed more chill time, so I waited until the next day to try again.

It had set a little better, but I'll admit it was not very photogenic for me. I even liked the flavors better in it the next day. Oh! and the whipped cream topping, is SO good! I loved the addition of sour cream to it! Overall, this was really good and the kids loved it! My little girl thought it was silly to be eating banana pie! Next time I think I'll leave out the spices though.

So, if you attempt to make this, just realize it does ask for a prebaked pie crust, and make the cream at least a day ahead so it's thickened. The day I made this, I was also making homemade pizza and ended up in the kitchen ALL day! I hadn't planned it taking me forever. lol

My first crust crimping!

my flop photo, needed more chill time and patience

but it was gooood!

enjoy,