{reflection}

currently...

(blurb)

Eat: Currently munching on my dear friend Sasha's beet salad. She was kind enough to make me a batch and I am savoring every, last bite. She shares my love for beets and beautifully made salads, and I can't wait for her to start her cooking blog so I can steal all her delicious recipes.

Smell: I love the smell of burning firewood!

See: Have you guys heard of Blurb? My friend, Rebecca, just introduced me to this site after showing me a book she had recently made from it. The cover alone sold me...matte and kind of cushy...I like that. I've made photobooks online before, but this one looked like a legitimate 'bookstore' book. (no offense shutterfly). I just browsed the site and now my head is fluttering with ideas for personal travel guides, a cookbook filled with my mom's recipes, and maybe a future children's book (!?!?).

Touch: More screen printing will ensue this week (as will a tutorial of sorts...get ready)

Hear: If you see a girl driving around the Orange County area enthusiastically singing in her car whilst making overly dramatic facial expressions...it's probably me. Don't mind me. I'm just rediscovering & enjoying my Wicked soundtrack.

happy tuesday to all!
 

{thankful for...}

Happy 100th post.
Happy Thanksgiving. :)

mini pumpkin pies

Fall is near. And these mini pumpkin pies are adorable (and tasty too).




This was my first time making pie from scratch...and surprisingly, it was a lot easier than I expected. It helped doing it alongside some excellent baker friends, but I feel good about adding this to my baking repertoire. :)

1) Roll the dough for your pie crusts.
This pastry crust instruction is great (this makes enough for about 72 mini pies so feel free to cut it down)

After you prepare your dough, flatten and cut circles with a biscuit cutter (or cookie cutter or small cup) to give you circles that are slightly bigger than the muffin mold.

2) Press dough inside the muffin molds. Chill in the refrigerator.

3) Prepare your pie filling. The options are endless here, but we opted for a Pumpkin Pie filling

Pumpkin Pie Filling
recipe via here (also on the side of the Libby's can!)

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

Combine dry ingredients in a small bowl. In a separate large bowl, beat eggs lightly. Add pumpkin and dry ingredients and stir. Gradually mix in evaporated condensed milk.

Fill the pie crusts. Here's a clean and efficient way to fill your pies: use a baster! (Erica's genius idea)

Bake at 350 degrees for about 15-20 minutes or until crust is golden brown; top off with whipped cream and enjoy.