Thursday, November 28, 2019

Pumpkin Pie

Pin It Pumpkin Pie

Happy Thanksgiving! I baked this pumpkin pie on Sunday for Allen and me to enjoy together. When I bought Libby's Pure Pumpkin, I noticed next to the famous recipe was a new fashioned pumpkin pie recipe so I had to try it. See the picture below for the recipe. I find it creamier than the original and it has a richer taste. I used more Pumpkin Pie Spice than this recipe states. You can use the spices in the Libby's recipe or go to my Pumpkin Pie Spice recipe to make your own. For the pie crust, I use Ina Garten's pie crust recipe (see link below). I use the pumpkin shape from Paula Deen Pie Press Cutter Set, and the leaf cutout is from Wilton Pie Crust Cutter & Stamp Set. I hope you all have a wonderful day with family and/or friends. Whether you will be sharing this day with others or alone, I think we all need to take a few moments and reflect on what we are thankful for. I am thankful for being alive, spending every day with my hubby, my family near and far, and still having my Mom here with me.

Pumpkin Pie

Pie Crust Ingredients
Pie Crust Homemade (see link below) or Store Bought

1 Egg White, beaten (Eggwash); (use also on cutouts)

1 tablespoon Granulated Sugar, divided

1 tablespoon Ground Cinnamon, divided

Pumpkin Pie

Pie Crust Directions
In a small bowl beat egg white; set aside.

Place pie crust into glass (aluminum, metal, ceramic) and press sides and bottom firmly.

Crimp crust or decorate as you wish.

Dock the crust using a fork by poking holes about 10-15 times.

Chill in fridge for 1 hour so pie crust holds its shape.

Remove from fridge and gently brush eggwash around the crust, and top with cinnamon-sugar. (Save the rest to sprinkle over the pie crust cutouts.)

A slice of pumpkin pie
You will blind bake the pie crust so it cooks evenly and you do not end up with a raw soggy bottom crust.

Heat oven to 425°F.

Add baking sheet in the oven so it is hot.

Cut parchment paper in a circle shape and line it over the crust.

Add pie weights (or beans) and place on hot baking sheet.

Bake for 15 minutes.

The crust should be pale.

Remove from oven and wait 5 minutes, and then carefully lift the parchment with the pie weights (or beans).

Cool completely before adding the pumpkin pie filling/mixture; about 1 hour.

Libby's New Fashioned Pumpkin Pie is so good!

Crust Cutout Ingredients:
1 homemade or store bought pie crust at room temperature

1 tablespoon Granulated Sugar

1 tablespoon Ground Cinnamon

Pie crust cutouts

Cutout Directions:
Roll out 1 pie crust and make as many pumpkin and leaf cutouts as you wish.

Place cutouts on a cookie sheet lined with parchment paper.

Brush cutouts lightly with eggwash.

Lightly sprinkle cinnamon-sugar on top.

Place crust cutouts in 425°F oven for 7 to 9 minutes until crust is golden brown.

Remove and place on wire rack to cool; set aside.

Baked cutouts

Pumpkin Pie Ingredients:
1 can (15 oz) LIBBY's 100% Pure Pumpkin

1 cup NESTLE CARNATION Evaporated Milk

1 can (14 oz) NESTLE CARNATION Condensed Milk

2 Large Eggs

1/2 teaspoon Coarse Salt

3 1/2 tablespoons Pumpkin Pie Spice

Pumpkin pie ingredients

Pumpkin Pie Directions:
Heat oven to 425°F.

In a medium sized bowl, use a spatula to combine the pumpkin pie spice, and salt; set aside.

In a large bowl, beat eggs with whisk.

Stir in pumpkin and pumpkin pie spice and combine with spatula.

Combining ingredients
Gradually add evaporated milk and condensed milk stirring with spatula just until combined.

Pour pumpkin mixture into pie shell that you blind baked for 15 minutes (make sure crust has cooled completely).

After the first 15 minutes of baking, reduce the oven temperature to 350°F, and place pie shield (I use Mrs. Anderson's Pie Crust Shield) or cut strips of aluminum foil over crust.

Coming together
Bake for another 40 to 55 minutes until a cake tester or toothpick comes out clean. My pumpkin pie baked  in 55 minutes.

Cool pumpkin pie on a wire rack for 2 hours before serving.

After first 20 minutes of cooling, place decorative cutouts ever so gently on top of the pie.

Ready to add to pie shell
If you are not serving the pumpkin pie right away, carefully cover it with foil and refrigerate.

Let it come to room temperature for 30 minutes before serving.

If desired serve with whipped cream or your favorite ice cream.

For the Ina Garten Pie Crust recipe, visit:

For Libby's New Fashioned Pumpkin Pie recipe, visit:

For Libby's Famous Pumpkin Pie recipe, visit:


-Sophia/Two Frys

Wednesday, November 27, 2019

Pumpkin Spritz Cookies

Pin It Pumpkin Spritz Cookies

I recently bought a Wilton Cookie Press and it had a pumpkin disk so I made a batch of Pumpkin Spritz Cookies for Thanksgiving. I used orange sanding sugar on the pumpkin body and cinnamon sugar on the stem. Spritz Cookies are made using a cookie press or pastry bag fitted with desired tip. These buttery delights are a little crisp when you bite into them and tender inside. Do not chill the dough and make sure you use ungreased cookie sheets and freeze them for about 10 minutes before you press your cookies on them. The butter ensures the cookies do not stick to the baking sheet. Happy Thanksgiving. See recipe below.

Pumpkin Spritz Cookies

Yield: 9 Dozen Cookies

3 1/2 cups All-Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Coarse Salt

1 cup Granulated Sugar

1 1/2 cups (3 sticks) Unsalted Butter, softened

Pumpkin Spritz Cookies

1 Large Egg

2 tablespoons Milk

1 teaspoon Pure Vanilla Extract

1/2 teaspoon Pure Almond Extract

Colored Sugars and Sprinkles of your choice

Pretty Pumpkins!

Heat oven to 350°F.

In a large bowl, whisk flour, baking powder and salt until combined; set aside.

In a small bowl, whisk egg, milk, vanilla and almond extracts until combined; set aside.

In a bowl of your mixer with the paddle attachment, cream butter, sugar on medium high speed until light and fluffy; about 3 minutes.

Scrape down bowl with spatula.

Wilton Cookie Press, Orange Sanding Sugar and Cinnamon Sugar
With mixer on medium speed, add egg mixture and beat until incorporated; about 30 seconds.

With mixer on low speed, gradually add flour mixture and beat until combined.

Scrape down bowl with spatula and give a final stir to make sure no flour pockets remain.

Dough will be soft, but do not refrigerate.

Fill your cookie press with dough, and fit with desired disk to form cookies or use a pastry bag with desired tip.

Press onto cold ungreased baking sheet, spacing about 1 1/2 inches apart.

Cookies just baked!

Decorate with desired colored sugars and sprinkles.

Bake until cookies are light golden brown around the edges, 10 to 12 minutes. My cookies baked in 12 minutes.

Cool cookie sheets completely before you press more cookies on it. I stick the cookie sheets in the freezer for 10 minutes.

Cool baked cookies for about 5 minutes and then transfer to wire rack and cool completely; about 1 hour.


-Sophia/Two Frys

Saturday, November 23, 2019

Apple Pie Cake

Pin It Apple Pie Cake

I saved an Apple Pie Cake recipe from Martha Stewart (link below) last year and never got around to making it. Last weekend, I bought some lovely Granny Smith Apples and made this recipe and boy am I glad I did. I wanted a more amped up spice profile so I increased the amount of cinnamon, and added clove and allspice. I opted for dark brown sugar but you can use light brown if you prefer. Instead of using 12 apples as listed in the recipe ingredients, I used 10. I think 12 apples as the recipe says is too much and in many of the reviews I read, alot of people used less apples. 10 apples cover the springform pan to the top. If you do not have a springform pan you can use a 9-inch cake pan but it needs to be 3 inches high to fit all the apples. The aroma while this baked in the oven was heavenly, just like an apple pie! This dessert is a cross between an apple pie and crisp and the combination of the two is divine. With each bite you get a scrumptious crumb with yummy apple pie spices, tart tender apples, and a crunchy bottom layer. I bought pumpkin ice cream and it was the perfect compliment. This is a wonderful fall recipe and one to share with family and/or friends on Thanksgiving. Recipe and directions below.

Apple pie cake

My Nordic Ware Springform Pan is great for keeping the sides looking lovely

Apple pie cake

2 cups All Purpose Flour (I use King Arthur)

1 cup Light or Dark Brown Sugar, packed (I use Dark Brown)

3 1/2 tablespoons Ground Cinnamon, divided

1/2 teaspoon Ground Allspice

1/4 teaspoon Ground Clove

1 cup (2 sticks) Unsalted Butter, cold and cut into cubes

9-10 Granny Smith Apples or any tart apple you prefer (I used 10)

2 tablespoons Freshly Squeezed Lemon Juice (plus more for sprinkling over the apples as you slice them; it keeps the apples from browning)

Side view of Apple pie cake slice

Apple pie cake served with pumpkin ice cream

Apple pie cake and pumpkin ice cream - the perfect combo!

In a large bowl whisk together the flour, sugar, and 2 1/2 teaspoons of ground cinnamon, allspice and clove.

Using a pastry cutter, cut into the butter until you see small pieces. Takes about 2-3 minutes. I prefer using the pastry cutter but you may use a stand or hand held mixer.

Press 2/3 of the flour mixture in the bottom of the springform pan and 1-inch up the sides of the springform pan or cake pan.

Peel the apples and then use corer.

Apple pie cake right out of the oven

Granny Smith Apple

I use my Norpro Corer; easy peasy

Ta da!
Take each sectioned apple and thinly slice. Add in a large bowl, sprinkle with a little lemon juice after you slice every 2-3 apples and toss together.

Once the apples are sliced, add the remaining 1 teaspoon of ground cinnamon, and 2 tablespoons of lemon juice and toss together.

Heat oven to 350°F.

Place apples in pan pressing down and making sure the sides are filled.

Add the remaining crumb mixture all around the top and sides covering completely.

With a pastry cutter cut into butter until they are small pieces

Press 2/3 of  mixture into bottom of pan and I inch around the sides

Top with the apples while pressing down into the pan
Place over a baking sheet lined with aluminum foil.

Bake for 1 hour and 15 minutes, or until golden brown on top. I added an extra 5 minutes so check it after 1 hour and 5 minutes and adjust the time accordingly.

Place pan on cooling rack.

Wait 10 minutes and run a knife around the edges.

Add remaining mixture on top

Ready to bake!

Friendly's Limited Edition Pumpkin Ice Cream I bought to serve with this recipe

Let cake cool in the springform or cake pan so it sets up completely.

Remove from springform pan once cooled.

Serve at room temperature with ice cream if desired.

For the Martha Stewart Apple-Pie Cake recipe, visit:


Sophia/Two Frys

Thursday, October 31, 2019

Halloween Linzer Tarts

Pin It Halloween Linzer Tarts

I hope you have a fun-filled and safe Halloween! This is the first time I made Linzer Tarts and the set I bought from R&M International include mini Halloween shapes that are just adorable. I made Linzer witch hats, bats, ghosts, cats, and tombstones. If you never made Linzer Tarts you need to asap! Linzer Tarts originate from Austria from the city of Linz, and in Germany are known as Helle Linzer Plaetzchen. Linzer Tarts consist of two shortbread cookies sandwiched together with a jam filling in the center. The beauty of this cookie is the jam visible in the cutout center of the top cookie that is covered with powdered sugar. Linzer Tarts are named after the Linzer Torte, a pastry with a dough lattice over a jam filling. The texture of this cookie is soft and chewy, and the strawberry jam makes this a divine and buttery treat. You can substitute with any extract (lemon or almond would also work great), and any jam you prefer such as seedless raspberry, orange marmalade, pineapple, blueberry, blackberry, boysenberry, etc. The combinations are endless. See recipe and directions below.

Halloween Linzer Tarts
Yield: 2 Dozen Cookies (depending on size of cutter and thickness of dough)

1 1/3 cups All Purpose Flour

1/4 teaspoon Baking Powder

1/4 teaspoon Coarse Salt

3/4 cup Granulated Sugar

1/2 cup (1 stick) Unsalted Butter, slightly softened

1 Large Egg

1 teaspoon Pure Vanilla Extract

Halloween Linzer Tarts

In a large bowl whisk together flour, baking powder and salt; set aside.

Cream the butter and sugar in a hand held mixer or stand mixer with paddle attachment on low; 1-2 minutes. Do not overmix.

Scrape sides of bowl with spatula and mix for 5 seconds.

Add egg and vanilla extract, and mix until incorporated; about 1 minute.

Scrape sides of bowl and mix for 5 seconds.

Halloween Linzer Tarts
Turn off the mixer, add the flour mixture and cover with kitchen towel, and then turn mixer on low speed and incorporate.

The dough is ready when it begins to clump around paddle attachment.

Form into a disk shape and cover with plastic wrap and chill in fridge for 1-3 hours or overnight. I chilled the dough for 2 hours.

Heat oven to 350°F.

Use two sheets of parchment paper with dough in between and roll with rolling pin until desired thickness is reached.

Halloween Linzer Tarts
Cut out dough using a round cutter.

Take half of the cutout cookies and press Halloween or desired shape into the center of each.

Place onto cookie sheets lined with parchment paper, and put in freezer for 20 minutes. The cookies hold their shape when you do this.

Bake 8-12 minutes or until the edges have slightly browned. My cookies baked in 12 minutes.

Oven temps vary so check the cookies at the 8 minute mark.

Halloween Linzer Tarts 
Make sure cookie sheets cool in between baking. I place them in the freezer for a few minutes.

Do not use hot cookie sheets or the cookies will spread and lose their shape.

Wait 5 minutes before transferring cookies with cookie spatula to wire racks to complete cooling; about 1 hour.

Take cookies with the cutout shapes and dust with powdered sugar; set aside.

So yummy!
Spread 1 teaspoon of jam onto each bottom cookie and then top with the cutout shaped cookies and lightly press them together.


-Sophia/Two Frys

Wednesday, October 30, 2019

Halloween Cupcakes

Pin It Halloween Cupcakes

Happy Halloween everyone! I did not have enough time to make Halloween Sugar Cookies this year but made some Halloween Cupcakes: Zombie Finger and Mummy Cupcakes, and Halloween Linzer Tarts. I used Pillsbury Moist Supreme Devil's Food Premium Cake Mix, and two frostings: Pillsbury Vibrant Green Vanilla and Vanilla for the Mummy Cupcakes. I used several Halloween sprinkle decorations to make the Zombie Finger Cupcakes look a little creepy-spooky. I bought the Zombie Finger Sour Apple Lollipops at Dollar Tree when they first started putting out Halloween stuff. These cupcakes were fun and easy to put together and are a great activity to do with your family.

Zombie Finger Cupcakes

Mummy Cupcakes

1 box mix or your favorite Devil's Food Cake recipe

1 container of Green Frosting

1 container of Vanilla Frosting

Candy Eyes for the mummy

Various sprinkles, and candy decorations

Zombie Finger Cupcakes

Mummy Cupcakes

2 Pastry Bags

1 flat decorating tip (I use Ateco 45 to make the mummy cupcakes)

Any pastry tip you like to make a swirl (I use Wilton 6B Open Star)

Zombie Finger Cupcakes close-up

Zombie Finger Cupcakes

Zombie Finger Cupcakes

Bake cupcakes and cool on wire racks before adding frosting.

Fit tip in pastry bag and fill with the green frosting. Use a clip or rubber band so the frosting does not spill from the top of the pastry bag.

Vanilla Frosting and Candy Eyes

Mummy Cupcakes

Mummy Cupcakes
Make a swirl on each of the zombie finger cupcakes and insert a zombie finger lollipop in the center, and then decorate with desired sprinkles and candy decorations.

To make the mummy cupcakes, use a small offset spatula and dab a light coating of the vanilla frosting over each cupcake and press two eyes into each one.

Zombie Finger Cupcakes close-up

Some of the cupcakes cooled and ready to frost

Easy peasy ingredients - the shortcut route when you a short on time
Fit tip in pastry bag and fill with vanilla frosting. Use a clip or rubber band so the frosting does not spill from the top of the pastry bag.

Make lines going back and forth and up and down to give a mummy effect onto each cupcake.

Mummy Cupcakes

Mummy Cupcakes

Mummy Cupcakes
Cover and let the cupcakes set in the fridge for 2-3 hours.

Let the cupcakes stand at room temperature for 1/2 hour before serving.

-Sophia/Two Frys