Category Archives: Pies

My Sincere Apologies

Ok, first I want to apologize for the extreme lack of posts in the past few weeks! It is certainly not because I haven’t been busy in the kitchen, just not sure what happened…did not seem to have any free time for myself any time recently! So this post is going to be a compilation of some of the better things I’ve made over the past few weeks! I apologize for the lack of pictures as well and will get back on track and start posting again, I promise!

Pumpkin Granola:

  • 3 cups oats
  • 1/2 cup whole wheat flour (or regular flour is fine)
  • 1/4 cup coconut
  • 1/2 T cinnamon
  • Dash of cloves, ginger and nutmeg (I used less cloves and ginger because that is what I prefer, but completely up to you)…could also sub pumpkin pie spice and get everything in one shot!
  • 1/2 can of pumpkin (don’t worry, plenty of uses for the rest of that can)!
  • 1/4 cup apple sauce or vanilla yogurt
  • 1/4 cup brown sugar
  • 2 T honey

Pre-heat oven to 350 degrees. In a large bowl, combine all of the dry ingredients. In a separate bowl combine the pumpkin, applesauce and honey. Add to dry ingredients, mixing well to coat everything. Pour into an 8X8 baking pan and bake for 55-60 minutes, turning every 15 minutes or so.

Pumpkin Cheesecake:

adapted from Paula Deen

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted butter

Filling:

  • 2 (8-ounce) packages cream cheese, at room temperature
  • 8 ounces whole milk ricotta (Paula uses 3 packages of cream cheese, I have made it that way as well and it is fabulous)!
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup Greek yogurt (Paula uses sour cream)!
  • 1  cups sugar
  • 1/2 cup brown sugar (Paula uses all white sugar)!
  • 1/2 teaspoon ground cinnamon
  • dash of cloves and dash of nutmeg
  • 2 tablespoon flour
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 9-inch springform pan very well.

For crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into prepared pan.

For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 50-55 minutes. Center will still be wobbly (2-3 inches out from center is ok, it will set up as it cools and refrigerates)! Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate at least 4 hours before serving. You may have heard/read other recipes where a water bath is necessary to bake a cheesecake but since this one has flour added in, it isn’t necessary. However, I have made this recipe in the past and used a water bath and it turned out just as good, just not necessary!

Pumpkin Spice ‘Donut Holes’:

For the Holes:

  • 1 3/4 cup flour
  • 2 t baking powder
  • dash of salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t allspice
  • dash of  ground cloves
  • 1/3 cup canola oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 t vanilla
  • 1 (15-ounce) can pumpkin puree
  • 1/2 cup milk (I used vanilla silk)

For the coating:

  • 1/2 stick butter, melted
  • 1/3 cup sugar
  • 1 T cinnamon

Pre-heat oven to 350 degrees. Grease a mini-muffin tin with cooking spray. In medium bowl, combine flour, baking powder, salt and spices, whisking to combine. In large bowl, beat oil with sugar until dissolved. Add in pumpkin, egg, milk and vanilla. Add dry ingredients to wet, mixing until just combined. Fill mini-muffin tins until almost full, bake 8-9 minutes. While baking, melt butter in small bowl. In another bowl, mix cinnamon and sugar together. When donuts are done, let cool until able to touch and remove from pan. Coat hole with butter (can either paint them with butter or just roll them around in the butter) then roll in cinnamon/sugar mixture. Set on cooling rack to finish cooling and eat as many as you can warm because these babies are delicious!

Pumpkin Beer Bread:

  • 1 1/4 cups flour
  • 1/2 cup whole wheat flour
  • 1 t baking powder
  • 1/2 t baking soda
  • dash of salt
  • 2 t cinnamon
  • 1/2 t ginger
  • dash of nutmeg and allspice
  • 3 T butter
  • 1 (15-ounce) can pumpkin puree
  • 1 cup brown sugar
  • 2 eggs
  • 10 ounces pumpkin ale
  • cinnamon sugar mix

Pre-heat oven to 350 degrees. Spray a 9X5 loaf pan. Combine flours, powder, soda, salt and spices in medium bowl. In small saucepan over medium heat, melt butter. Remove pan from heat, mix in pumpkin and brown sugar until sugar dissolves. Add in the eggs, one at a time, whisking the entire time. Finally, stir in the pumpkin ale. Add wet mixture to dry mixture, mix until just combined. Transfer to prepared pan and top with cinnamon sugar. Bake 45 minutes or until cake tester comes out clean.

Caramel Apple Upside Down Cake:

Syrup:

  • 4 T butter
  • 3/4 cup brown sugar
  • 2 T apple cider or juice
  • 1/4 t cinnamon
  • 1/2 cup light corn syrup

Cake:

  • 2 apples, sliced (reserve top of 1 apple with stem intact)
  • 3/4 cup canola oil
  • 1 cup brown sugar
  • 2 T cider or apple juice
  • 2 eggs
  • 2 t cinnamon
  • 1/4 t ginger
  • dash of cloves and salt
  • 1 1/2 cups flour
  • 1 t baking soda
  • 1 apple, diced

Preheat oven to 350 degrees. Spray 9-inch round cake pan thoroughly. Place top of apple with stem in center of pan, stem-side down, then line bottom of pan  with apple slices overlapping in a circle around  apple top. 

 Next, make the syrup. In a saucepan over low heat, combine all of the syrup ingredients and heat until sugar is dissolved. Remove from heat and pour a little over half the syrup over the apple slices and set aside rest of syrup. In a large bowl, combine oil, sugar, cider, and eggs. Mix until combined and sugar is dissolved. In separate bowl, whisk flour, spices and soda. Add dry into wet, mixing to combine. Fold in chopped apples. Pour batter over apple slices and bake for 45-50 minutes. Remove from oven and scrape around edges of cake with a spatula, let cool on wire rack 5 minutes then turn out onto a serving plate, bottom side up. Scrape any remaining sauce out of the pan onto the cake. Pour remaining syrup over cake when serving.

Strawberry Bread:

  • 2 cups whole wheat flour
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 2 t cinnamon
  • 1 t baking soda
  • dash of salt
  • 1 1/2 cups strawberries, halved
  • 3 T milk (I used vanilla silk)
  • 1/4 cup canola oil
  • 1/2 cup applesauce

Preheat the oven to 350 degrees. Grease 9×5 loaf pan with spray. Combine flour, sugar, cinnamon, baking soda and salt in a bowl, whisk to combine. Put strawberries and milk into a food processor or blender and pulse until smooth. Add oil and applesauce, blend until combined well. Add strawberry mixture to dry ingredients. Stir until justl incorporated. (Overmixing will produce a tough bread). Pour into greased loaf pan. Bake for 45 minutes.

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Beer, Broccoli and Cheese!

Long overdue, a few of us girls finally got together last night to catch up and eat some grub! One of my friends, Nicole, is doing the triathlon this coming Sunday in Chicago (amazing I know) and since I was in charge of cooking dinner, I wanted to come up with a balanced, healthier meal that would help keep her fueled…one chock full of healthy fats, protein, carbs and loaded with vitamins and nutrients. I saw a recipe on Pinterest for a broccoli cheese casserole sans any ‘cream of anything soup’ which intrigued me, so I decided to go that route, but adding in some chicken for more protein! I also made a beer bread to go along with it for fun! Add in some baked polenta appetizers and an amazing salted caramel pie baked by my friend Em and we had one complete dinner!

Chicken, Broccoli, Cheese Casserole:

  • 2 T butter
  • 2 T olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced or sliced thing
  • 1/4 cup flour
  • 1 3/4 cups skim milk
  • 1 cup chicken broth
  • few squirts of lemon, to taste
  • dash of mustard powder
  • 1 t spicy mustard (I used a Habanero mustard, but Dijon or any similar would work as well)
  • Salt and pepper to taste
  • 2 cups cheddar cheese, plus another cup for topping
  • 1/3 cup parmesan cheese, plus more for topping
  • 3 cups cooked broccoli
  • 3 cups cooked rice (I used black rice, more antioxidants than blueberries and more fiber than brown rice, a little healthier alternative)!
  • 3 chicken breasts, cooked and diced

Cook rice, broccoli and chicken and set aside. I steamed the broccoli, threw the rice in a rice maker and grilled chicken breasts with garlic salt and lemon pepper. Meanwhile, pre-heat oven to 350 degrees and heat oil and butter in saucepan until butter is melted.  Saute onions until soft, 5-7 minutes, add garlic, cook another minute or two. Whisk in flour, cooking only for a minute, not browning it. Slowly add in milk, broth, lemon juice and mustard whisking constantly until smooth. Once smooth, let cook and thicken for 5 or so minutes, whisking only occasionally. Once thickened, add in the cheeses and remove from heat. Once cheese is melted, add in cooked broccoli, rice and chicken. Stir to coat everything, pour into a casserole dish or 9X13 pan. Top with cheddar and more parmesan, bake for 45 minutes.

Beer Bread with Cheddar and Garlic:

  • 2 cups flour
  • 2 T sugar
  • 2 t baking powder
  • 1 t salt, divided
  • 10 ounces or 1 1/4 cups beer (guess you’ll just have to drink those last two ounces)!
  • 1 cup cheddar cheese
  • 1 t garlic powder, plus more for top
  • 1 t onion powder, plus more for top
  • 1 t mustard powder, plus more for top
  • 1 T butter, melted

Whisk together flour, sugar, baking powder, salt, garlic powder, onion powder and mustard powder. Slowly mix in beer with a wooden spoon or rubber spatula until just combined. Do not over-mix. Add in cheese, until just combined. Pour (I use this word lightly as the batter is very thick and will not ‘pour’) into a 9X5 loaf pan. Cover with plastic wrap and let sit in a warm area for 30 minutes. The dough will puff lightly and grow a little in the pan. Brush the top with the melted butter and sprinkle seasonings over top. Bake at 375 for 30 minutes.

Polenta Appetizers:

  • 1-2 T olive oil
  • 4 ounces mushrooms, diced
  • 1/2 large leek, chopped
  • 3 cloves garlic, minced or sliced thin
  • salt and pepper to taste
  • fresh mozzarella
  • parmesan cheese
  • seasonings of choice (I used rosemary and thyme)
  • more olive oil for drizzling (this has to be really good olive oil, I used a garlic olive oil I infused myself with excellent quality oil from Italy)
  • log of polenta (I got mine from Trader Joe’s but I have seen them at Jewel, etc)

In a small saucepan, heat olive oil. Add in mushrooms and leeks, saute until softened 5-7 minutes. Add in garlic and cook a few minutes more. In the meantime, slice the polenta into slices. Cover with mozzarella cheese then mushroom leek mixture, then sprinkle with parmesan cheese, seasonings and drizzle with a smidge of olive oil. Transfer to greased cookie sheet and bake at 375 for 10-15 minutes, until cheese is melted and polenta is browned a little on the bottom.

Em’s Salted Caramel Pie:

  • 1 1/2 cups graham cracker crumbs
  • 6 T butter, melted
  • 1 (14 ounce) can sweetened condensed milk
  • salt

Pre-heat oven to 425 degrees. Mix graham cracker crumbs and melted butter, press into a 9-inch pie plate. Top with sweetened condensed milk, sprinkle with salt. Bake for 1 to 1 1/2 hours, covered with foil! This is very important, as I burned the crap out of mine when I baked it uncovered!

Easter!

Yes, I realize this post is a bit late but still wanted to share about our Easter anyways! We all went over to my brother’s house since they just recently had the new baby and wouldn’t have been able to celebrate with us otherwise. My gram has a problem with overdoing everything (no surprise there) so she ended up catering an entire home-cooked Easter dinner over to their house. Crazy, yes, delicious, yes, unnecessary, probably! In an effort to help her out, we all made little things to bring along. I was given the task of side dish, appetizers and a dessert. I went with a pesto cream cheese dip with homemade pesto, a buffalo chicken ring, cheesy potatoes, and a caramel pie with a chocolate pretzel crust. So here they are:

Pesto Dip:

Pesto:

  • 1/2 cup salted almonds
  • 2 cups arugula
  • 1/4 cup olive oil
  • 1/2 cup parmesan cheese
  • 3 cloves garlic
  • Salt & Pepper to taste

Add almonds, garlic and arugula to nut grinder, salt and pepper to taste. Pulse to incorporate/chop a little, then stream in olive oil until all blended, chopped finely enough for your liking. Pour into bowl, mix in parm.

For the dip, spread 1 (8-ounce) package of room temperature/softened cream cheese on the bottom of a serving bowl/platter. Top with homemade pesto and then diced cherry tomatoes. Sprinkle with more parmesan. Serve with crackers, chips, pretzels, anything your little heart desires will do!!

Buffalo Chicken Ring (aka, the one ring to rule them all):

I got this recipe from my best friend’s fiance Joe, he emailed it to all of us asking one of us to please make it for him! Here is the website he sent us: http://jayesel.net/2011/11/10/recipe-buffalo-chicken-ring/

  • 2 crescent roll packages
  • 1-2 ribs celery, finely diced
  • 1 (8-ounce) package cream cheese
  • 1/2 packet of ranch dressing mix
  • Frank’s to taste
  • 2-3 chicken breasts, shredded
  • 1 cup cheddar cheese

Pre-heat oven to 350 degrees. Boil chicken until cooked through, set aside to cool. Combine cream cheese and ranch packet, set aside. Mix shredded chicken, cream cheese mixture, and Frank’s to taste. Mix in celery and cheese. Open crescent packages and keep in two’s; on a pizza stone,  form a circle, overlapping the corners so it looks like this:

recipe: Buffalo Chicken Ring

Fill the ring with the chicken mixture and fold over outer edges, seal to close, like so:

recipe: Buffalo Chicken Ring   recipe: Buffalo Chicken Ring

Bake about 20-25 minutes, until crescent dough is cooked through. BE CAREFUL, you will want to eat this immediately out of the oven because it is so incredibly delicious but it will burn the shit out of your mouth, I promise! Let cool before indulging!!

Cheesy Potatoes:

This is a Hover family favorite, definitely all the credit for this recipe goes to them! I also cannot remember for the life of me if I have already shared this recipe in a previous blog, but it is  definitely worthy enough for another post if I have!

  • 1 stick butter
  • 1 onion, chopped
  • 2 cans cream of chicken soup (or 1 large can)
  • 1 medium container of sour cream
  • 1 bag frozen potatoes or hash browns
  • 4 cups cheddar cheese

Pre-heat oven to 350. Melt butter in skillet over medium heat, add onions and cook until softened, about 10 minutes. In the meantime, in a very large bowl, mix together the cream of chicken soup, sour cream and 2 cups of the cheese. Add in potatoes and butter/onion mixture. Pour into a 9X13 baking dish, top with remaining 2 cups of cheese and bake 30 minutes or until top is golden brown.

Caramel Pie:

Emily made this pie for me and our friend Sisen a while back and it was sooo tasty, I had to try it myself (and her version was salted, which upped the tasty factor in my book)! Instead of salting the caramel, I decided to add the salty element into the crust. Warning, this recipe did not turn out how it was supposed, I should definitely have practiced this one ahead of time! It was still delicious however presentation was seriously lacking!

  • 2 cans sweetened condensed milk
  • 2 cups chopped pretzels
  • 6 ounces chocolate, melted
  • 5 T butter, melted

Pre-heat oven to 375 degrees. Mix together melted chocolate, melted butter and pretzel crumbs. Press into bottom and up sides of a greased 9-inch pie plate. Pour sweetened condensed milk into crust, bake for 1 1/2 hours, COVERED WITH FOIL! This was my big mistake, I did not cover until half way through which caused a lovely burned topping of my pie. Luckily, this was easy to salvage by removing the burnt top and exposing the wonderfully cooked caramel underneath! I also disguised this by adding some crushed pretzel crumbs and drizzled chocolate on top.

Apple-tastic!

Josh is quite picky when it comes to his apples and will only really eat the honeycrisp variety! I am sure you can imagine how annoying this is, not only because they are they most expensive apple on the market (averaging $2.99/lb) but also because they are seasonal and you can only find them during peak season in late September through early October! So on a recent trip back to Michigan, we stopped by Josh’s cousin’s apple orchard and stocked up…and I mean STOCKED up! We bought a bundle, which translates to two extra-large paper bags full of apples! Honeycrisp apples will keep for months though as long as they remain cold and do not freeze…so currently we have them chilling out on our patio, but this can only continue until the wintery weather of Chicago really kicks in (we’ve been pretty lucky so far)! So in an effort to use up as many apples as possible, I’ve turned to baking with them…something I usually do not do since I am not a fruity dessert person and much prefer the rich, decadence of chocolate! I have one recipe I’ve made a few times now that gets good reviews and one I just tried for the first time Tuesday night…the latter ended up being better than I thought it was going to be when taking it out of the oven. The first is an apple pie with homemade gingerbread crust and the second is an apple coffee cake.

Apple Pie with Gingerbread Crust:

    • Pie:
    • 1/3 cup granulated sugar
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon salt
    • 2/3 cup sour cream
    • 1 beaten egg
    • 2 teaspoons vanilla
    • 5 cups sliced, peeled cooking apples, such as Rome or Jonathan (or in this case, Honeycrisp)!
    • 1/3 cup all-purpose flour
    • 1/3 cup packed brown sugar
    • 1 teaspoon ground cinnamon
    • 3 tablespoons butter
    • Ground cinnamon (optional)
    • Gingerbread Crust:
    • 1 1/3 cups flour
    • 1 teaspoon ground ginger
    • 1 teaspoon ground allspice
    • 1/4 teaspoon salt
    • 1/3 cup vegetable or canola oil
    • 2 tablespoons milk

Gingerbread Pastry: In a medium bowl, combine 1 1/3 cups flour, 1 teaspoon ground ginger, 1 teaspoon ground allspice, and 1/4 teaspoon salt. Add 1/3 cup oil and 2 tablespoons milk all at once. Stir gently with a fork until mixture clings together. Shape into a ball. Roll dough between 2 pieces of waxed paper, to a circle 12 inches in diameter (press any cracks back together). Remove top piece of waxed paper, carefully invert pastry into a 9-inch pie plate without stretching it, remove waxed paper. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry; crimp edge as desired. Do not prick pastry. Set aside. If the dough is tough to work with and shape, refrigerate it for a half hour or longer. For the pie: in a medium bowl stir together granulated sugar, the 2 tablespoons flour, and the salt. Add sour cream, egg, and vanilla. Stir to combine. Place apples in pastry-lined pie plate. Pour filling over apples. In a medium bowl stir together 1/3 cup flour, the brown sugar, and 1 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts if desired. Spoon evenly over filling. To prevent over-browning, cover edge of the pie with foil and bake on top of a baking sheet. Bake in a 375°F oven 30 minutes; remove foil. Bake for 35 to 40 minutes more or until apples are tender. Remove from oven; cool on a wire rack. Serve warm or at room temperature. Store, covered, in refrigerator.

Apple Coffee Cake (adapted from Emeril Lagasse):

    • 1 stick butter
    • 1 1/2 cups brown sugar
    • 2 large eggs
    • 2 cups flour
    • 1 t baking soda
    • 1 1/2 t cinnamon
    • 1/2 tn salt
    • 1 cup sour cream
    • 1 t vanilla
    • 2 cups apples, cored, peeled, chopped
    • Crumble Topping:
    • 1/2 cup packed light brown sugar
    • 1/2 cup flour
    • 3/4 t cinnamon
    • 4 T butter, softened
    Pre-heat oven to 350. Grease a bundt or 9X9 pan. Cream together butter and sugar. Add eggs in one at a time, beating well after each addition. Mix in vanilla and sour cream. In a separate bowl, mix together flour, baking soda, cinnamon and salt. Add dry to wet ingredients and then fold in the apples. Pour into prepared pan.
    For the crumble topping, mix together the sugar, flour and cinnamon. With a pastry blender or fork, mix in butter until you get coarse crumbs. Sprinkle over top of batter and bake for 45 minutes.
    I originally baked the coffee cake in a 9X13 pan as Emeril suggested and I think it came out a little too flat for my liking which is why I recommended a bundt or 9X9 but it is up to you on the thickness you desire. If you like the traditional coffee cake style you see in grocery stores, a long thin rectangle, then definitely go with the 9X13 but decrease the cooking time to 35-40 minutes or so! The flavor was definitely there but it did come out to be a bit greasy for my taste too…I am not a fan of grease laden hands/fingers. I might experiment a bit with the butter-flour ratio next time if I make this again. I have an amazing coffee cake recipe already that I think I will just add apples to next time instead but you never know, I like a good challenge too!

    If anyone has any good apple recipes, send them my way…we still have plenty to use up!!

Sour Power!

Slight change of plans for our holiday this year. We had planned on spending Thanksgiving with Josh’s family in Michigan, until Josh realized he has a very important hockey game to coach tonight and didn’t want to miss it! He also has a tournament to coach beginning Friday morning, so going for one day seemed like too much of a hassle! Their family’s Thanksgiving is huge, I mean huuuuge…so big that they have to rent a hall that can hold  at least 75 people! They also alternate between Battle Creek and Port Huron every year. They are super cute about everything, going in early to decorate, creating a menu and delegating which couples/families bring what, etc. Such a fantastic tradition and a great chance for the entire clan to get together and celebrate…big bummer we are missing it…but there is always Port Huron next year! Josh’s sister Mandy makes this lemon pie that is his absolute favorite and since he can’t be with his family this year, I figured I’d make it for him so he can at least have some ‘taste of home!’ The key to this pie however, is having time and patience! It is a pretty difficult recipe overall but mostly takes a long time…standing over the stove and stirring constantly…not one of those you can just throw together and wait for it to bake! But for him, it’s worth slaving over! So here is the recipe:

Lemon Truffle Pie:

  • pie crust (either pre-made or you can make your own), baked and cooled
  • 2 T cornstarch
  • 2 T flour
  • 1 cup sugar
  • 1 cup water
  • 2 egg yolks, beaten
  • 2 T butter
  • 1/4 cup lemon juice (fresh is definitely best)
  • 1/4 tsp lemon zest
  • 6 ounces white chocolate
  • 1 (8-oz) package cream cheese
  • Whipped cream
  • Slivered almonds

In a medium saucepan, mix together the sugar, flour and cornstarch. Gradually add the water until it is smooth and heat over medium until thickened and boiling, stirring constantly. Once boiling, reduce to low heat and cook 2 minutes. Remove from the heat, and temper/add 1/4 of the hot lemon mixture into the egg yolks, stirring constantly (so you don’t end up with scrambled eggs), then add the egg yolk mixture to the lemon mixture and return to low heat and heat until boiling, stirring constantly (this takes a very long time, do not raise from low, just be patient and wait for it to come to a boil…this is the hardest part)! Once boiling, cook for 2 minutes, remove from heat and add in butter, lemon juice and lemon zest. Once butter is melted, add 1/3 of the hot lemon mixture to a small sauce pan and melt the white chocolate over low heat until just melted. Set aside the remaining 2/3 lemon mixture and let it cool. Once the white chocolate is melted, in a medium bowl, beat cream cheese until light and fluffy, add in white chocolate mixture. Beat until well blended. Top the baked and cooled pie crust with the white chocolate mixture followed by the lemon mixture. Refrigerate for at least 2-3 hours before serving. Serve topped with whipped cream and slivered almonds. Big tip for making this pie is to have everything ready and out because things move quickly once everything starts happening! I have everything measured out in bowls, eggs beaten, cream cheese fluffed, etc all before beginning because you do not have any hands free to do it while stirring and waiting!

This is a very rich and decadent pie from what I understand…I am not a big fan of lemon or pie in general (it’s not chocolate after all) but I am told that this pie is amazing…so for the lemon lovers out there, I say it’s worth it! I will take a picture of the finished pic with the whipped cream when serving tomorrow to post for you guys! I also made a pumpkin cheesecake, recipe courtesy of Paula Deen but have yet to taste it so I don’t want to share the recipe if it isn’t even good! My top cracked pretty good so it is unappealing which makes me hesitant…I definitely should have gone with my gut and used a water bath for cooking…lesson learned for next time! Nothing a little whipped cream can’t cover up…I’ll let you all know how that one turned out! Have a great Thanksgiving and please share any and all fabulous recipes with me! I am always looking for new things to try!