Ingredients For Enchilada Sauce

Tomatillo

If you are not familiar with tomatillos, let me assure you, they are not green tomatoes. Even when I sent my husband to the store for a few more he said, “Aren’t those just green tomatoes”… No, they look like tomatoes but they have a different flavor and texture. They have a papery husk around them and a slightly sticky coating that is easily washed off. Tomatillos have a more acidic flavor then tomatoes and are more firm and less juice. They are a vital and main ingredient to all green salsa and enchilada sauces.

Jalapeno

Jalapenos add spice and flavor to our enchilada sauce. The seeds are what bring the heat. If you want a mild sauce you can take out the seeds after roasting them. For my kids I only leave the seeds in 1 of the 3 jalapeno’s and take them out of the other two. If I was cooking for just me and my husband we would leave the seeds in all three jalapenos and embrace the heat.

Onion

Yellow onions are my favorite for this recipe but red or white onions will still work. We will roast the onion along with the jalapenos, garlic and tomatillos. Onions are a give a little sweet and spicy flavor that pairs perfectly with the tomatillos and jalapenos.

Garlic

Garlic is another pungent flavor that add depth to our sauce. Three whole garlic cloves roasted with the rest of the ingredients will add so much more flavor than just adding garlic powder.

Cilantro

Some people are not a fan of cilantro. If you are one of those people leave the cilantro out. I love cilantro and it compliments this sauce wonderfully with its bright fresh flavor. If you don’t like cilantro you will not like the sauce unless you opt out of this one ingredient.

Lime Juice

Lime juice adds a fresh, zesty flavor. Its best with fresh limes but 2 teaspoons of bottled lime juice will also work great. If you don’t have limes, lemon juice will also add desired zesty flavor, just in a little different way.

Chicken Broth

Chicken broth add another layer and depth of flavor as well as the needed liquid for this to become a sauce. If you don’t have chicken broth you can use any other type of broth or plain water. I prefer the broth.

Salt

Salt to taste. If you are using water instead of broth you might need a little more salt.

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah

How To Make Enchilada Sauce

Cut Onion and Tomatillos

Cut the onion into quarters and the tomatillos in half or quarters depending on the size

Roast The Vegetables

On a baking sheet or roasting pan spread out quartered onions, quartered tomatillos, whole garlic cloves and jalapenos drizzled with a little olive oil. Roast them at 350 for 30 minutes.

Blend All Ingredients

Take the vegetables out of the oven and let cool for a few minutes. Take the seeds out of the jalapenos if you want a mild sauce or keep them if you want more heat. Add them a blender or bowl with an immersion blender. Add the broth, cilantro and lime juice and blend together till smooth. Add salt to taste.

Store

Store your sauce in a jar for about 2 weeks in the refrigerator or up to a year in the freezer.

You can also do a quick water bath canning with the recipe and store on your shelf for a year. If you choose to can don’t forget to through clean and sterilize your jars and lids. Although this recipe is already very acidic I would also add on the top of my sauce some extra lime juice. The acidic juice will help keep bacteria from forming in your sauce.

Green Enchilada Sauce

Yield: 4 cups, 2 pint mason jars.

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 1 lb or 20 tomatillos
• 1 onion
• 3 jalapenos
• 3 cloves of garlic
• 1 cup chicken broth
• 1/2 bunch cilantro
• Juice from one lime
• Salt to taste

Instructions

1. Take the husk off all your tomatillos, wash and cut in half or quarters depending on their size.
2. Cut your onion in quarters
3. On a baking sheet spread tomatillos, onions, whole jalapenos and 3 whole garlic cloves with a little olive oil. Bake at 350 for 30 minutes
4. Once baked, remove seeds from jalapenos for a mild sauce or keep them for more heat and spice.
5. Add the roasted vegetables, broth, cilantro, and lime juice into a blender and blend until smooth.
6. Add salt to taste and enjoy!

The post Verde Enchilada Sauce (From Scratch Recipe) appeared first on Embracing The Home.

Ingredients for Cranberry Apple Pie

Cranberries

You can use fresh or frozen cranberries for this recipe. I used frozen and let thaw for a few minutes as I was peeling and cutting the apples but thawing is optional. Cranberries are a tart berry that are easily balance with just a bit of sugar for the perfect tart to sweet ratio.

Cranberries are typically a seasonal ingredient in the grocery stores but I have been able to find them year round at AzureStandard.com. (click here to learn more about Azure Standard)

Apples

Granny Smith Green Apples are the best apples for pie. When cooked they stay soft while still holding their form. Other apples, like fugi or gala apples often fall apart creating more of an applesauce type texture rather than our desired pie filling texture.

White Sugar & Brown Sugar

In this recipe we will use both white sugar and brown sugar. You could use 100% white or brown for this recipe if you want or if you are out of one or the other. If you are out of brown sugar you could add a little molasses to the recipe to add the brown sugar flavor. (read here to find out more about making brown sugar from scratch) You could also substitute the sugar in the recipe to honey or maple syrup of monk fruit sweetener.

Lemon Juice & Zest

Add a little more tart and zest with lemon juice and zest from 1 lemon. Lemon and cranberry are a beautiful flavor combination. The lemon helps the cranberry shine without overpowering the apple flavor.

Flour or Cornstarch

To help thicken the filling to avoid runny apple juice everywhere you can add either flour or cornstarch. The both do the job perfectly. Some people say they can taste the flour and so they prefer cornstarch… Some think the cornstarch doesn’t mix as well so they like flour… I’ve never had problem with either one and I believe its simple preference. If you are looking or a gluten free pie filling recipe use the cornstarch.

Vanilla

Vanilla provides warm undertones in our flavors adding another complementary layer to our apples and cranberries. Typically in an apple pie we have a heavy presence of spices with cinnamon and all-spice or cloves and ginger. This recipe we want the main flavor to be the cranberries and apples without the overwhelm of the spices. Vanilla helps us achieve this.

Cinnamon & Nutmeg

Although we don’t want the spices to overpower our cranberries I still add a little for well rounded flavors. We will not add the all-spice or clovers or ginger but only the cinnamon and nutmeg for our cranberry apple pie. These two spices add just enough spice to complement the apples but not to much to overpower the cranberries.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

How To Make Cranberry Apple Pie

Step One: Make your crust.

I always makes my crust the day or two before. You can make the crust the same day but be sure to let it refrigerate for at least 1 hour.

I personally really like the gingerbread pie crust recipe with the apple pie but a classic pie crust works better for our cranberry pie.

Step Two: Peel, Core and Cut Apples

Peel, core and slice about 5 large apples for your cranberry apple pie. I highly recommend getting an apple peeler to save so much time! You can peel and core and cut by hand, I’ve done that for years but I love my new apple peeler and never want to go back.

Step 3: Mix Pie Filling Ingredients

In a large pot combine the cranberries, apples, sugar, lemon juice and zest, flour, cinnamon, nutmeg, salt and vanilla powder all together.

Step 4: Cook Filling on Stove Top

Cook the filling in a large pot covered with a lid for 30-60 minutes. Cooking the apples before baking insures an even bake between the apples and the crust. This allows my to take the pie out of the oven as soon as the crust is done without having to guess if my filling is also done.

When you cook, make sure you cook to the exact texture you want your apples to be with your apple pie. The apples will not get any softer when you are baking it. Once cooked and cooled something happens to the apples and they don’t ‘cook’ any more after the first cook. So Don’t under cook your apples or they will be crunchy in your apple pie.

Step 5: Let the Apples Cool

Cool the cranberries and apples completely before adding them to your pie crust. If you’ve read my 5 tips on a perfect crust you will understand why. The butter in the crust needs to stay cool until its in the oven. You don’t want it to melt until its time for it to create the flaky air bubbles in the crust. So do not put warm apple pie filling in the crust or you might melt the butter too soon and the butter will absorb the flour and you will get a dense crust.

I have often made the filling the day before and let it sit in the fridge overnight before baking on Thanksgiving day.

Step 6: Bake Pie

Now its time to bake your cranberry apple pie. Bake at 400 degrees for 10 minutes and then reduce the temperature to 325. We want the crust to get hot so that the butter can melt quickly and the steam can do its job in making a flaky crust, then we reduce the temperature so that we don’t burn the tops of the crust.

Step 7: Let Pie Cool and Enjoy

One the pie crust is completely cook your pie is done! Let cool on counter or refrigerator for at least 4 hours before cutting into. Enjoy with some homemade whipped cream!

Cranberry Apple Pie

Yield: 1, 9 inch pie

Addtional Time: 2 hours

Stove Cook Time: 30 minutes

Bake Time: 40 minutes

Total Time: 3 hours 10 minutes

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Ingredients

• 2 Cups Flour
• 1 Cup Butter (Two Sticks)
• 1 Teaspoon Salt
• 2 Tablespoon Sugar
• 2-4 Tablespoons Water
• 2 Tablespoons
• 1 Ice Cube

Cranberry Apple Pie Filling

Toggle ingredient group

• 1 1/2 Cup Cranberries (Fresh or Frozen)
• 5 Large Green Apples
• 1/2 Cup White Sugar
• 1/2 Cup Brown Sugar
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Lemon Zest
• 1/3 Cup Flour
• 1/2 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1 Teaspoon Nutmeg
• 1 Teaspoon Vanilla

Instructions

1. Make a pie crust and store in the refrigerator till ready to assemble.
2. Peel, core and cut all the apples.
3. Mix in a large pot the cut apples, cranberries, lemon juice and zest, white sugar, brown sugar, flour, salt, cinnamon, nutmeg and vanilla. Cook the filling on the stove top for about 30 minutes or until apples are soft. To no UNDER cook. Cook until the apples are the desired texture for your finished pie.
4. Let the cranberry apple filling cool down completely.
5. Prepare your pan with your pie crust and pour in the filling. Place your top crust on the pie over the filling and bake!
6. Bake at 400 degrees for 10 minutes, then reduce the temperature to 325 degrees and bake for another 30 minutes. Let cool and enjoy with some fresh whipped cream!

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Apple Peeler Corer, Long lasting Chrome Cast Magnesium Alloy Apple Peeler Slicer Corer with Stainless Steel Blades and Powerful Suction Base for Apples and Potato(White)

Azure Market Organics Cranberries, Whole, Organic, Frozen

Monk Fruit In The Raw Sweetener Baker’s Bag, 16 oz., Keto Certified Monk Fruit Sweetener, Zero Calories, Zero Net Carbs, Non-GMO Project Verified

The Spice Way Nutmeg Whole – (4 oz)

Cook’s, Pure Vanilla Powder, World’s Finest Gourmet Fresh Premium Vanilla, 4.5 oz

The post Cranberry Apple Pie Simple and Sweet Recipes appeared first on Embracing The Home.

Ingredients For Whipped Cream

Heavy Whipping Cream

You need heavy whipping cream, not just cream, not half and half, not milk. The good thick heavy whipping cream. Its literally in the name whipping cream. That’s the one you want for whipped cream.

Powdered Sugar

Just a little powdered sugar. We don’t need to make our cream as sweet as our dessert we are putting it on, we just want to lighten it a little. If you don’t have powdered sugar you and make your own by added a cup of white sugar to you vita-mix blender, food processor or coffee grinder and blended till its powder.

Vanilla

I like to use vanilla powder in place of vanilla extract. The two are equal in flavor, I believe the price for the powder is cheaper then the extract, but mostly I feel more confident in measuring out the powder than extract so its a lot easier for me to write recipes out using the powder.

Tools for Whipping the Cream

I use my Kitchen Aid mixer with the whisk attachment. If you don’t have a kitchen aid you can also use a hand mixer, or you can whisk by hand. Whisking by hand take much longer and is a great arm workout as you have to whist fast. Its doable but I don’t really recommend…

How to Make Whipped Cream

Step One: Whip the Cream!

In your Kitchen Aid or a bowl and hand mixer or by hand whisk the cream by its self until it comes to a soft peak.

A soft peak is when the cream gets just thick enough to stand up yet still a little floppy, not firm enough to be molded.

Step Two: Add Powdered Sugar and Vanilla

Once your cream is at a soft peak add the powdered sugar and vanilla and whisk still the cream is firm. Don’t over whip your cream or it will start to separate the cream and the little bit of milk and start turning into butter. When firm you are done!

Storing Whipped Cream

Store you whipped cream in a air tight container with a little room on top. We don’t want to smash the cream down and lose its fluffiness. Keep in refrigerator.

You can keep your whipped cream in the fridge up until the expiration date on the whipping cream carton.

Whipped Cream

Yield: 3 Cups

Prep Time: 5 minutes

Total Time: 5 minutes

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Ingredients

• 2 Cups Heavy Whipping Cream
• 3 Tablespoons Powdered Sugar
• 1 Teaspoon Vanilla Powder or Extract

Instructions

1. In a bowl with a hand mixer or whisk or in your Kitchen Aid mixer, pour 2 cups of heavy whipping cream. Whisk on the highest setting till the cream forms a soft peak.
2. Once the cream is at a soft peak add the powdered sugar and vanilla and continue whipping until the cream is firm.
3. Store in an air tight container in the refrigerator and enjoy!

Shop This Recipe!

Cook’s, Pure Vanilla Powder, World’s Finest Gourmet Fresh Premium Vanilla, 4.5 oz

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black

OVENTE Portable 5 Speed Mixing Electric Hand Mixer with Stainless Steel Whisk Beater Attachments & Snap Storage Case, Compact Lightweight 150 Watt…

Huakai stainless steel small whisk for cheese, coffee, eggs, very handy (6 inches)

The post How To Make Whipped Cream From Scratch appeared first on Embracing The Home.

Ingredients For Pecan Pie

Pecans

You can use pecan pieces or pecan halves for this recipe. I use the pieces. The pieces make it easier to chew in my opinion. If you do use pecan halves I suggest dividing the the pecan and chopping half of them while keeping the rest to make a pretty design on the top of the pie.

Can you substitute pecans with other nuts?
Yes you can! I had a friend who was allergic to pecans and so she always made a walnut pie for the holidays. I’ve seen recipes for walnuts pie, sliced almonds pies, and even macadamia nut pies all with the same ingredients as pecan pie recipes.

Brown Sugar

You can use brown sugar or white sugar for your pie but I like the molasses flavor from the brown sugar. I think the brown sugar and pecans pairs so beautifully together, along with the honey of course.

Butter

Butter is important to both the texture and the flavor. One day I would like to try this recipe out with coconut oil. I think the texture would stay the same and the slightly nutty flavor form the coconut oil would fit right in with the other flavors. I have yet to try coconut oil as a substitute so if you try it let me know how it turns out in the comments.

Honey

I use honey instead of corn syrup for my pecan pie. I love the flavor of honey and it just so happens to be way healthier than corn syrup. I’ve seen recipes also use maple syrup, but I have yet to try it. I do think it would be wonderful.

Eggs

The eggs help keep the sugar and honey from caramelizing too much and making the nuts candy hard and un-chewable. They also help hold together the pie so that it not a crumbly mess.

Vanilla & Salt

Vanilla and salt for flavor! You don’t need much to enrich the flavor of the this pecan pie and you could add more of either on to make a bold statement. Maybe adding a little extra salt for a salted caramel pecan pie, or adding more vanilla for a sweeter undertone.

Flour OR Cornstarch

Just a tablespoon or so of some flour or cornstarch keeps the filling from becoming runny. Just a little goes a long way, we don’t want a cake like texture. I go back and forth all the time with using flour and cornstarch. They both do the job, as to which one you use is purely preference.

How To Make Honey Pecan Pie

Step One: Make Pie Crust

Make your pie crust! I usually make my crust a day or even a week before I’m making my pie. I keep the crust in the back of the fridge till I’m ready to make my pie.

Step Two: Melt Butter, Sugar and Honey

In a sauce pan heat up butter, honey and brown sugar until the sugar is melted and it starts to bubble. You don’t need to boil and caramelize you filling yet, this step is just so the these three ingredients are completely combined. Take off heat and let cool down.

Step Three: Prepare Pie Crust

While the hot filling is cooling is when I roll out my pie crust and mold it into the pan. Place your prepared pie pan in the refrigerator while you mix the other ingredients together. We want our pie crust to stay cold.

Step Four: Mix All Ingredients Together

Once the butter, sugar and honey mixture has cooled down add the eggs, flour, vanilla and salt and mix thoroughly. Add the pecans. Pour the filling mixture into your prepared pie pan and bake!

Step Five: Bake

Bake the pie at 400 degrees for 10 minutes. We want the crust to get hot quickly at a high temperature so that the butter can do its work in making a flaky crust. After the first 10 minutes reduce the temperature to 350 degrees and bake for another 30 minutes. At this time also place foil or a pie shield over the edge of the crust so that it doesn’t burn.

Step Six: Let Cool

Before you can enjoy your pie let it cool down for 4 hours before serving. During this time the filling is going to cool and settle. If you serve to early you will have a runny pie. Serve with some caramel syrup, whipped cream, eggnog or vanilla ice cream and enjoy!

Quick Tip! How to Make a Foil Crust Shield

Honey Pecan Pie

Yield: 1, 9 inch Pie

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 4 hours

Total Time: 4 hours 55 minutes

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Ingredients

• 1/2 cup butter
• 3/4 cups brown sugar
• 1/2 cup honey
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 tablespoons flour or cornstarch
• 1 1/2 pecans

Instructions

1. Make Pie Crust. Classic Pie Crust - Gingerbread Pie Crust
2. Melt Butter, Sugar and Honey. In a sauce pan heat up butter, honey and brown sugar until the sugar is melted and it starts to bubble. You don't need to boil and caramelize you filling yet, this step is just so the these three ingredients are completely combined. Take off heat and let cool down.
3. Prepare Pie Crust. While the hot filling is cooling is when I roll out my pie crust and mold it into the pan. Place your prepared pie pan in the refrigerator while you mix the other ingredients together. We want our pie crust to stay cold.
4. Mix All Ingredients Together. Once the butter, sugar and honey mixture has cooled down add the eggs, flour, vanilla and salt and mix thoroughly. Add the pecans. Pour the filling mixture into your prepared pie pan and bake!
5. Bake. Bake the pie at 400 degrees for 10 minutes. We want the crust to get hot quickly at a high temperature so that the butter can do its work in making a flaky crust. After the first 10 minutes reduce the temperature to 350 degrees and bake for another 30 minutes. At this time also place foil or a pie shield over the edge of the crust so that it doesn't burn.
6. Let Cool.Before you can enjoy your pie let it cool down for 4 hours before serving. During this time the filling is going to cool and settle. If you serve to early you will have a runny pie. Serve with some caramel syrup, whipped cream, eggnog or vanilla ice cream and enjoy!

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Antenda Adjustable Silicone Pie Crust Shields – Baking Protectors Cover Ring Fits 8-11.4 Inch Pies

Cook’s, Pure Vanilla Powder, World’s Finest Gourmet Fresh Premium Vanilla, 4.5 oz

The post Honey Pecan Pie Made To Perfection! (no corn syrup) appeared first on Embracing The Home.

Ingredients for Vegan Irish Soda Bread

Flour

This recipe turns out best with 100% All-Purpose flour but I often use a 50/50 mixture of All-Purpose and Whole Wheat Flour. The bread still turns out wonderfully. When using just All-Purpose

Baking Soda, Baking Powered & Salt

Baking soda and powdered is a raising agents. The baking soda creates little air bubbles when activated by acidic ingredients like apple cider vinegar or buttermilk. To make this recipe vegan I use vinegar to activate. Baking powder is also activated partly by acidic ingredients but also heat. So to insure a even continually rise I use both. You can substitute them for each other if you need.

Don’t forget to enhance the flavor of everything you make some good ol’ salt.

Sugar

This bread is somewhat bland but with the right amount of sugar can easily turn into a dessert! You don’t need to much sugar to make it perfect for a dinner side or snack bread.

Chia Seeds

We will use chia seeds as an egg substitute. Chia seeds soaked in water create a gel like texture simmilar to an egg white. The chia seeds are also filled with good omega-3 fats that also help bring out bread together so it wont crumble and fall apart.

Water or Plant Based Milk

You can use water or a plant based milk for our liquid. Be sure to soak your chia seeds in some water to create our egg substitute.

Coconut Oil

Melted coconut oil will also add to our fat based ingredients to help keep our bread soft and held together. You can use olive oil or another favorite oil to bake with. My favorite is coconut.

Apple Cider Vinegar

Apple cider vinegar is used to help activate the baking soda and baking powder and create a nice fluffy soft bread. Without the vinegar the baking soda will not be activated and your bread will be dense. If you don’t have apple cider vinegar you can substitute with lemon juice.

How To make Vegan Irish Soda Bread

Step 1: Prepare Pan and Preheat Oven

Preheat oven to 350 degrees and prepare pan. One the baking soda and apple cider vinegar mix the bubbling and rise affect begins. We want to get the batter in the oven quickly so have your pan prepared by oiling it or parchment paper lining the pan.

Step 2: Chia Seeds Egg Substitute

Mix chia seeds in water and let soak for about 5 minutes till the water and chia seeds create a thick, gel like texture.

Step 3: Mix Dry Ingredients

Combine flour, sugar, salt and baking soda in a mixing bowl. Set aside.

Step 4: Mix Wet Ingredients Together

Mix the apple cider vinegar, melted coconut oil and chia seeds and water/milk together.

Step 5: Combine Wet and Dry and Bake

Mix together wet and dry ingredients together. Pour into prepared pan and bake at 350 degrees for 40 minutes.

Step 6: Cool and Enjoy!

Check if the bread is done by inserting a toothpick, if it comes out clean the bread is done. Let cool before cutting into it. Serve with a little butter, some honey and enjoy!

Vegan Irish Soda Bread

Yield: 1 loaf

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

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Ingredients

• 3 Cups Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 teaspoon salt
• 1/3 Cup Sugar
• 1 Tablespoon Chia Seeds
• 1/4 cup melted coconut oil
• 2 Cups water or milk

Instructions

1. Prepare baking pan by greasing or lining with parchment paper or and preheat oven to 325 degrees.
2. Mix together dry ingredients then in separate bowl mix together wet ingredients (and chia seeds)
3. Combine the two when oven is preheated and the pan is prepared. Once the baking soda is activated by the apple cider vinegar you want to get in the oven quickly to ensure and nice even, fluffy raise.
4. Bake for 1 hour at 325 degrees. Let cool before cutting in. Enjoy!

The post How To Make Vegan Irish Soda Bread appeared first on Embracing The Home.

Tips For Easy Pie Making

Buy An Apple Peeler

For the last couple years I have been making apple pie by peeling my apples by hand. I have enjoyed the slow peeling process and romanticized it a little so it never felt like a chore but a treat. This week I decided splurge and buy a $20 apple peeler, slicer and corer. Oh my word I was done so fast I didn’t know what to do with myself!

If you want to save time and energy this holiday season, especially if you make everything from scratch for Thanksgiving and Christmas I highly recommend buying a peeler. Its well worth it. Here’s the one I ordered.

Apple Peeler Corer, Long lasting Chrome Cast Magnesium Alloy Apple Peeler Slicer Corer with Stainless Steel Blades and Powerful Suction Base for Apples and Potato(White)

Make Your Crust The Day Before

The day before I want to make my pies I also make the crust. The crust turn our flakier and tender if the sit in the refrigerator for a least an hour before baking. You want the butter to stay as cold as possible when making your crust and storing it in the refrigerator for a day or 2 before baking with it helps tremendously. You can keep your crust in the refrigerator for up to 10 days if needed or you can freeze for 6 months.

Cook Your Filling Ahead of Time

My trick for not burning my crust while getting perfectly soft apples with thick syrup filling every time is to cook my apple pie filling ahead of time. This allows my to take the pie out of the oven as soon as the crust is done without having to guess if my filling is done.

When you cook, make sure you cook to the exact texture you want your apples to be with your apple pie. The apples will not get softer when you bake it. Once cooked and cooled something happens to the apples and they don’t ‘cook’ any more after the first cook. So Don’t under cook your apples or they will be crunchy in your apple pie.

Ingredients for Apple Pie Filling

Apples

Granny Smith Apples are the favorite for apple pies. They are firm in texture and cook to a tender soft apple while still keeping its form. They are more sour than a Fuji or Gala apples which adds a extra layer of flavor to our sweet apple pie.

Sugar

This recipe calls for both brown sugar and white sugar. Sugar is our sweetener of choice but honey, maple syrup or Monk Fruit sweetener is also a great alternatives. If you use the honey or maple syrup just be sure to cook for a long time at a medium to low temperature when you cook your filling on the stove top. Honey and maple syrup burn easier. They also have more liquid in them than cane sugar so you also might want to add another tablespoon of flour or cornstarch.

Cinnamon, All-Spice, Nutmeg & Salt

Our spices include cinnamon, nutmeg, and all-spice. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint.

Vanilla Powder/Extract

You can use vanilla powder or vanilla extract. The vanilla is optional but I like the subtle background flavor it gives to my apple pies.

Flour/Cornstarch

The flour or cornstarch is what thickens the syrup of our filling. The sugar also makes it syrupy but because there is so much juice from the apples the flour or cornstarch thickens it up perfectly.

You can use either flour or cornstarch. I typically use flour because its quick and usually our already but If I’m making a gluten free apple pie I use cornstarch. Some people think the flour gives it a funny taste so they prefer the cornstarch but I have found that with apple pie I never taste the flour taste that you get in other pies like Raspberry Pie.

Lemon Juice & Lemon Zest

The lemon flavor is not strong but adds a balances the sweet and tangy flavors with the granny smith apples and the sweet sugar along with the warm spices.

How To Make Apple Pie

Step 1: Make a Crust

Like I mentioned before, I always makes my crust the day or two before. You can make the crust the same day but be sure to let it refrigerate for at least 1 hour.

I personally really like the gingerbread pie crust recipe with the apple pie but a classic pie crust works great too. I also have a gluten free pie crust recipe.

Step 2: Peel Apples

Peel, core and slice about 5lbs or 8 large apples for your apple pie. Again, I highly recommend getting an apple peeler to save so much time!

Step 3: Mix Pie Filling Ingredients

In a large pot combine the apples, sugar, lemon juice and zest, flour, cinnamon, nutmeg, all-spice, salt and vanilla powder all together.

Step 4: Cook Filling on Stove Top

Cook the filling in a large pot covered with a lid for 30-60 minutes. Cooking the apples before baking insures an even bake between the apples and the crust. Get perfectly soft apples with thick syrup filling every time is to cook my apple pie filling ahead of time. This allows my to take the pie out of the oven as soon as the crust is done without having to guess if my filling is done. Do Not Under Cook The Apples.

Step 5: Let the Apples Cool

Cool the apples completely before adding them to your pie crust. If you’ve read my 5 tips on a perfect crust you will understand why. The butter in the crust needs to stay cool until its in the oven. You don’t want it to melt until its time for it to create the flaky air bubbles in the crust. So do not put warm apple pie filling in the crust or you might melt the butter too soon and the butter will absorb the flour and you will get a dense crust.

I have often made the filling the day before and let it sit in the fridge overnight before baking on Thanksgiving day.

Step 6: Bake Pie

Now its time to bake your apple pie. Bake at 400 degrees for 10 minutes and then reduce the temperature to 325. We want the crust to get hot so that the butter can melt quickly and the steam can do its job in making a flaky crust, then we reduce the temperature so that we don’t burn the tops of the crust.

Step 7: Let Pie Cool and Enjoy

One the pie crust is completely cook your pie is done! Let cool on counter or refrigerator for at least 4 hours before cutting into. Enjoy with some ice cream, eggnog, whipped cream or caramel syrup!

Apple Pie Filling

Yield: 1, 9 inch pie

Prep Time: 1 hour

Cook Time: 40 minutes

Additional Time: 4 hours

Total Time: 5 hours 40 minutes

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Ingredients

• 5 lbs (8 Large) Granny Smith Apples
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/3 cup flour or cornstarch
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/2 teaspoon all-spice
• 1 teaspoon vanilla
• 1/4 teaspoon lemon zest
• 2 Tablespoons lemon juice

Instructions

1. Make pie crust dough (Gingerbread Crust, Classic Pie Crust) and refrigerate.
2. Peel, core and slice 8 large apples.
3. In a large pot mix together all filling ingredients, apples, lemon juice, lemon zest, brown sugar, white sugar, flour, salt, vanilla powder, cinnamon, nutmeg and all-spice.
4. On the stove, heat your apple filling mixture on medium high for about 40 minutes or until the apples are soft and syrup is thick.
5. Cool your filling down completely. I often will refrigerate it over night and assemble and bake the pie in the morning but 1 hour is typically enough time.
6. Assemble pie crust and pour the pie filling in. Add the top crust and bake for 10 minutes at 400 degrees and 30 minutes at 350 degrees.

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The Spice Way Nutmeg Whole – (4 oz)

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Ingredients for Pumpkin Pie

Pumpkin

I love using fresh pumpkins from our own garden but we never grow enough for all the pies, breads and soups that I start making in the fall. Canned pumpkin puree is really easy to use, makes the process quick and then making fresh pumpkin puree. I like to cook a few pumpkin then freeze the puree so I can have my own pumpkin all season long.

Substitutes Sweet potato or butternut squash also make some really good pie and you can substitute the pumpkin with equal amounts of either of them.

Evaporated Milk

For some reason evaporated milk is always hard for me to find in the store. Sweeten Condensed Milk is everywhere but evaporated milk likes to hide in the aisles of the store along with the molasses. So I’ve stopping looking for it and instead I make my own.

Its really easy to make your own evaporated milk, simply simmer the milk until it is reduced by 50-60%. Check our Jenny’s Blog on how to make Evaporated Milk. To make Sweetened Condensed Milk you do the same but add sugar.

Sugar

Sugar is our sweetener, you can substitute with a 1:1 ratio of Monk Fruit Sweetener. I have never tired to substitute honey or maple syrup for this pumpkin pie recipe but I believe it could be done. If you do try consider reducing the milk by 1/4 of a cup to make up for the added moisture.

Eggs

Eggs are a binding agent in baking as well as adding a creamy texture from the rich egg yoke.

Cinnamon, Nutmeg, Ginger, & All-Spice

Our spices include cinnamon, nutmeg, ginger and all-spice. These spices add so much flavor and you can easily adjust the amounts and create a whole new flavor. If you favor one flavor over the other you can experiment by adding a extra 1/4 teaspoon to the spice you want to stand out. Reduce another spice you want to be more subtle then the others.

I also really like freshly ground nutmeg. This is optional but if you have never tried grating your own nutmeg from whole cloves you are missing out. I love the taste of nutmeg and fresh nutmeg does not disappoint.

Vanilla Powder/Extract

You can use vanilla powder or vanilla extract. The vanilla is optional but I like the subtle background flavor it gives to my pumpkin pie.

Salt

Enhance the flavor with good salt like Redmond Real Salt. If you are looking for a unrefined natural salt with multiple minerals and electrolytes harvested in the United States of America, then look no further. Redmond Real Salt is full of flavor and nutrients and harvested out of the ancient seabed deep beneath Central Utah.

Flour or Cornstarch

We don’t need much but just a little flour or cornstarch mixed in to our pie batter thickens our pie just enough to keep hold our pie together, especially when we cut into it.

How To Make Pumpkin Pie

Prepare Your Gingerbread or Classic Pie Crust

I have a recipe for both a gingerbread crust or a classic crust. I love the gingerbread spices and if you’ve followed me for any amount of time your might have notice I love Blackstrap Molasses. So making a gingerbread crust with blackstrap molasses makes me so happy! But if you just want just want a classic perfect crust I have that too or if you are gluten free… I’ve got a recipe for that as well

Make Evaporated Milk (if you can’t find in store)

You can use store bought evaporated milk or make your own. Its really easy to make your own evaporated milk, simply simmer the milk until it is reduced by 50-60%. Check our Jenny’s Blog on how to make Evaporated Milk. To make Sweetened Condensed Milk you do the same but add sugar.

Mix Ingredients Together

Let your evaporated milk cool down to room temperature then mix it with all the other ingredients, pumpkin, spices, vanilla, eggs and flour/cornstarch

Pour Into Pie Pan and Bake

In your prepared unbaked pie crust, poor your pumpkin pie batter into the pie crust. Bake at 400 degrees for 10 minutes and then reduce the temperature to 325. We want the crust to get hot so that the butter can do its job in making a flaky crust, then we reduce the temperature so that we don’t burn the tops of our pies before the center is cooked through.

Let Cool and Enjoy!

Let cool all the way before serving. Pumpkin pie is served best with homemade whipped cream! A cup of hot coco or eggnog or some vanilla ice cream on the side would also complement this pumpkin pie recipe.

Side Story: So my 3 year old daughter got upset when playing outside with her big brother and immediately, without any prompting, as shes is still crying, started helping me finish making my pumpkin pie. She was soon happy again. This just goes to show baking truly does make everything better!

Classic Pumpkin Pie

Yield: 1, 9 inch Pie

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 2 cups or 15 oz can of Pumpkin
• 2 Eggs
• 1 Cup Evaporated Milk
• 3/4 Cup Sugar
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All Spice
• 1/2 Teaspoon Ginger
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Salt

Pie Crust

Toggle ingredient group

• Classic Pie Crust
• Gingerbread Pie Crust

Instructions

1. Prepare Crust (Classic Pie Crust, Gingerbread Crust) in 9 inch pie pan and place in the refrigerator until we are ready to bake.
2. Make Evaporated Milk (additional 30 minutes) or use store bought.
3. In a large bowl mix together all your pie filling ingredients.
4. Pour batter into prepared pie pan with the uncooked pie crust.
5. Bake at 400 degree for 10 minutes. Reduce heat to 325 degrees and baked for another 25 minutes. Its done when the center does not jiggle when moved.
6. Let cool completely and serve with whipped cream, eggnog or ice cream!

Shop This Recipe

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The Spice Way Nutmeg Whole – (4 oz)

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Antenda Adjustable Silicone Pie Crust Shields – Baking Protectors Cover Ring Fits 8-11.4 Inch Pies

The post My Classic Pumpkin Pie Recipe appeared first on Embracing The Home.

Ingredients for Banana Donuts

Banana

Banana’s are sweet, full of potassium, magnesium and antioxidants. They sweeten and keep any baked goods moist. These donuts stay light, moist and sweet with banana’s. The sweetest banana’s are overripe banana’s, do not use the green ones for this recipe.

Greek Yogurt

Greek yogurt is full of protein and vitamin B12, calcium, phosphorus and selenium. This recipe doesn’t have any oil or butter because the healthy Greek yogurt provides the needed moisture while adding a lot more nutritional value then butter or oils.

Milk

I use rice milk or regular milk sometimes I even use just plain water. What ever type of milk you typically use will work for this recipe. If you use water use a little less, instead of 3/4 cup use 1/2 at first then add a tablespoon more if needed.

Egg

Eggs are a bonding ingredient, they are very important to the texture of baked goods. We want our donuts to be soft with a little springy but not crumbly. Eggs also help with the raise, keeping the donuts from becoming dense.

Sugar

I use organic cane sugar from Azure Standard, and this recipe calls for 1 whole cup. It seems like a lot to me to use a whole cup of sugar as I’m trying to make ‘healthy’ donut and that is why I don’t call these donuts healthy. You could substitute with honey (1:3/4 ratio), maple syrup (1:3/4 ratio) or monk fruit sweetener (1:1 ratio).

Spices, Nutmeg, All-Spice & Cinnamon

These donuts are fall flavored with all the lovely fall spices such as nutmeg, all-spice and cinnamon. These spices are full of warmth and joy. I like to use fresh nutmeg but that is optional. If you don’t have all-spice you can substitute with 1/4 teaspoon of cloves. Cloves is very strong and can easily overwhelm a recipe so be careful.

All Purpose Flour

In most of my recipes I like to use 1/2 all purpose 1/2 whole wheat but for these donuts, again as a dessert and not a breakfast I choose to use 100% All Purpose Flour. All purpose has a much lighter texture insuring a good rise and lighter donut.

Baking Soda and Powder

This recipe calls for both baking soda and baking powder. Baking soda is activated as soon as it is mixed in with the liquids (namely the greek yogurt) So we want to add it in last. Baking powder is also activated at the mixing point but also has some agents in it that need heat to insure activation. By adding both of these raising agents we get a longer raise throughout the baking process giving us a fluffy donut.

Salt

A little salt goes a long way in enhancing the flavor of every wonderful meal, including sweet desserts.

More Banana Baked Goods…

How To Make Banana Donuts

Mix Wet Ingredients

In a large bowl mash the bananas and add yogurt, egg and milk and mix together.

Mix Dry Ingredient

Add in the dry ingredients starting with the sugar and ending the the baking soda. You can also mix all the dry ingredients in a separate bowl then add together but personally I like to use less dishes.

Spoon or Pipe into Donut Molds

You can spoon the batter into your donut molds or pipe them in. Using a piping bag goes a lot smoother, faster and cleaner but is not necessary.

Bake and Add Toppings

Bake on a baking sheet so that you can handle the silicone molds easily. Set oven to 350 and bake for 12-15 minutes.

While they are baking combine some sugar and cinnamon for the topping. Once baked, let cool just enough to handle then remove from the molds. While still warm rub some butter on the tops of the donuts and butter side down, dip them into the sugar and cinnamon mixture.

You can also melt some chocolate chips and dip the donuts in chocolate. My kids especially love it when I add a little bit of sprinkles on the chocolate.

Let Cool and Enjoy!

Let the banana donuts cool down all the way before letting the kids bite into them. Enjoy and happy baking!

Baked Banana Donuts

Yield: 24 Donuts

Prep Time: 10 minutes

Cook Time: 14 minutes

Total Time: 24 minutes

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Ingredients

• 3 Ripe Bananas
• 1 Cup Yogurt
• 3/4 Cup Milk
• 1 Egg
• 1 Cup Sugar
• 2 Cups Flour
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon All Spice
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Cinnamon Sugar Topping

Toggle ingredient group

• 1/2 Cup Sugar
• 1 Tablespoon Cinnamon
• 1-2 Tablespoon Butter

Chocolate Topping (Optional)

Toggle ingredient group

• 1/2 Cup Chocolate Chips, Melted
• Sprinkles (optional)

Instructions

1. Mix wet ingredient together, banana, yogurt, egg and milk
2. Add dry ingredients starting with the sugar and ending with baking soda.
3. Spoon or pipe into donut molds.
4. Bake for 12-15 minutes at 350 degrees
5. Mix together the cinnamon sugar topping and/or melt you chocolate chips.
6. Cool just enough to handle and remove gently from molds. Rub a some butter on the tops and dip, butter side down, into the sugar and cinnamon mixture.
   
   For chocolate topping there's no need to butter them, just dip into melted chocolate then let cool completely. Add sprinkles if desired.

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Ingredients for My Caprese Salad

Tomatoes

Fresh tomatoes! You can use Cherry, Roma, Beefsteak… Any type of tomatoes works. Cut them in medium-large bites.

Mozzarella Cheese

Fresh Mozzarella is best but if you don’t have any you can use regular it just isn’t quiet the same but is still good. You can either buy the slices or the pearls. For this salad I use a high quality regular mozzarella because its what I had on hand. I cut it into cubes the same size as my tomatoes.

Fresh Basil

I grow fresh basil in my garden and I advise everyone to grow basil. Its easy and so rewarding! If you don’t have a basil in your garden you can buy fresh leaves at your local grocery store or ask a friend who has a garden if they could spare a few basil leaves. This recipe will not work at all with dried basil.

Balsamic Vinegar

Although not a traditional ingredient I don’t ever make Caprese without a little balsamic. It adds a sweet, bold flavor that complements the other ingredients beautifully.

Olive/Avocado Oil

Traditionally you would drizzle olive oil on caprese salad but I was out so I used Avocado oil and it did not disappoint. You don’t need a lot just a little drizzle.

Garlic

Fresh garlic is another non traditional ingredients that I just can’t seem to live without! I love fresh garlic on just about everything. The garlic is bold flavor and some people don’t love it, if you are one of those people feel free to leave it out.

Salt and Pepper

Adding a little salt and pepper goes a long way.

How to Make Caprese Salad

Caprese salad is easy to assemble. Traditionally sliced tomatoes and sliced cheese with full leaves of basil, drizzle some olive oil and you are done! I personally like everything cut a little smaller so I can easily have all the ingredients in one bite.

Cut or slice your tomatoes the way you want, cut or slice the mozzarella the same way at the tomatoes. Cut or keep your leaves whole depending on your preference. Add minced garlic, salt and pepper, olive oil and balsamic vinegar.

Caprese Salad

Yield: 2-4 servings

Prep Time: 10 minutes

Total Time: 10 minutes

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Ingredients

• 4 Medium to Large Tomatoes
• 5-10 Basil Leaves
• 3-5 Mozzarella Slices
• 3-4 Tablespoons Olive Oil
• 3-4 Tablespoons Balsamic Vinegar
• 2 Garlic Cloves

Instructions

1. Cut or slice tomatoes, cheese and basil however you prefer.
2. Add minced garlic and salt and pepper
3. Drizzle olive oil and balsamic vinegar
4. Toss lightly and serve!

Add more….

Here I added butter lettuce and avocado to my Caprese Salad to go along with my Honey Balsamic Salmon. I may seem like you are ruining a good caprese salad by adding more ingredients but I like to think of it more as elevating my everyday salad with some caprese.

In my cooking I also encourage creativity and experimenting, its how we learn and grow to be a better cook. So add ingredients you think will make your meal complete and worry about tradition later.

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Ingredients for Honey Balsamic Salmon

Salmon fillets

This recipe calls for 2, 4oz fillets but the glaze could easily cover 3. If you plan to cook more than that I would double the recipe.

Honey

Honey is our sweetener but you could easily substitute honey for brown sugar. I go back and forth depending on the flavor I’m craving. There are sometimes when I really want that honey flavor and sometimes I want the caramelized brown sugar. Either one works.

Balsamic Vinegar

Balsamic Vinegar is our main ingredient and flavor for our salmon. Use Balsamic Vinegar not balsamic glaze or dressing.

Dijon Mustard

You can use Dijon or yellow or even spicy brown mustard, either one will work but my favorite is Dijon. You could also use powdered mustard. If you use powdered only use 1/4 of a teaspoon.

Rosemary

This is optional, We have a rosemary bush and put it in almost everything. It does go very well with balsamic glaze. You can use fresh if you have it. Just chop it up nice and small and add it in. Or you can use dried rosemary and that work just as well.

Garlic

One of my favorite cooking ingredients of all time. I like to use fresh garlic but sometimes I do use powdered. If using powdered measure out 1/4 teaspoon.

Salt and Pepper

I add salt and pepper to taste, It doesn’t need much you can either add it to the sauce or sprinkle a little on each fillet.

How to Cook Salmon

Mix Glaze Ingredients together

In a small bowl add honey, balsamic vinegar, Dijon mustard, rosemary, garlic, salt and pepper and mix till combined.

Marinade Salmon

Take your fresh or thawed salmon and put in a ziplock bag to marinade. Pour 1/2 of your balsamic mixture into the bag with the salmon. Zip the bag, letting out the air and place in refrigerator for at least 30 minutes.

Cook Salmon

Place your skillet on high to med high and get it nice and hot. Take your salmon and place it skin side down on your hot skillet. If you want the skin to be extra crispy add a little oil to the pan first. Cook for a few minutes and pour or spoon the extra sauce from the bag onto the fish. After 4-5 minutes when most of the salmon is cooked flip over and pour or spoon more sauce on the fish. after 2 minutes turn the heat off, pour the rest of the sauce in the pan and place the lid and let be for 5-10 minutes before serving.

Serve and Enjoy!

Serve the salmon over rice or with a nice Caprese Salad. When you serve the salmon drizzle the sauce that is in the pan on the salmon and enjoy!

Salmon With Honey Balsamic Glaze

Yield: 2, 4oz fillets

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

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Ingredients

• 2, 4oz Salmon Fillets

Honey Balsamic Glaze

Toggle ingredient group

• 1 Tablespoon Honey
• 1/4 Cup Balsamic Vinegar
• 1/2 Teaspoon Mustard
• 1 Teaspoon Rosemary
• Salt and Pepper
• 1 Garlic Clove (1/4 Teaspoon Garlic Powder)

Instructions

1. In a small bowl mix together all the honey balsamic glaze ingredients, Honey, Balsamic Vinegar, Mustard, Rosemary, Garlic and Salt and Pepper.
2. Take fresh or thawed Salmon fillets and place in a ziplock bag. Pour 1/2 of you balsamic glaze in the bag and marinade in the fridge for at least 30 minutes.
3. Heat your pan on high/med high till its hot. Drizzle a little oil in the pan and place your salmon skin side down and cook for 4-5 minutes. Spoon a little of the glaze on the salmon as it cooks.
4. Flip on the the other side and cook for another 2 minutes.
5. Turn off heat and pour the rest of the glaze on the Salmon and leave in the pan with a lid for 5-10 minutes off the heat.
6. When you serve drizzle the sauce from the pan on the fish. Enjoy!

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