Sunday, December 15, 2019

Roasted Carrots

Roasted Carrots

Roasted carrots are a simple way make a delicious side dish. They are much better roasted than just steaming them and taste even better bringing out the sweetness of the carrots. Look for the long slender carrots at your supermarket or farmers market. See recipe below.

7-10 Carrots

1 tablespoon Extra Virgin Olive Oil

Sea Salt

Cracked Black Pepper

Roasted Carrots

Heat oven to 400 degrees.

Line baking sheet with parchment paper.

Wash carrots and pat dry with paper towel.

Roasted Carrots
Add olive oil using a food-grade brush and season with sea salt and cracked black pepper.

Roll carrots on parchment paper so they are coated evenly.

Bake for 30-35 minutes until they are tender and browned.

-Allen/Two Frys

Beef Stir-Fry

Beef Stir-Fry
with Levinsky's Carrot Jalapeño Sweet & Sassy Zinger Hot Sauce

I won Levinsky's Carrot Jalapeño Sweet & Sassy Zinger Hot Sauce on a Facebook contest and decided to cook with it on beef stir-fry. Levinsky's make great vegetable based natural sauces and have an ever growing line. Levinsky's Carrot Jalapeño Sweet & Sassy Zinger Hot Sauce complimented this dish and had a fresh taste with a tangy-sweet flavor. This vinegar based sauce with carrots and jalapeño blended well with the minced ginger, sesame oil and stir-fry sauce and had a touch of heat. Levinsky's has recently expanded into a more traditional line of hot sauces (see link below). This is a quick and easy meal that takes less than 30 minutes to prepare. Beef Stir-Fry recipe and directions below.

Beef Stir-Fry with Jasmine Rice

Beef Stir-Fry with Jasmine Rice

Beef Stir-Fry with Jasmine Rice

1-2 cups Jasmine Rice

1 bag Frozen Chinese Stir Fry Vegetable Blend

Sliced Mushrooms (canned or fresh)

1 pound Beef Round Strips

Coarse Salt

Cracked Black Pepper

2 tablespoons Extra Virgin Olive Oil, divided

1/2 teaspoon Ginger, minced

3 tablespoons Lewinsky's Carrot Jalapeno Sweet & Sassy Zinger Hot Sauce

1/2 teaspoon Japanese Sesame Oil

1/2 cup Stir-Fry Sauce

Levinsky's Hot Sauce 

Minced Ginger, Stir-Fry Sauce, Japanese Sesame Oil

Cooking veggies

Set your rice cooker to the cook setting with desired amount of jasmine rice, water, and season lightly with salt.

Season frozen stir fry veggies and mushrooms with salt and pepper.

Add 1 tablespoon olive oil to skillet on medium heat, add veggies and mushrooms, and cook just until al dente; set aside.

Levinsky's Hot Sauce

Cooking beef in sauces
Season beef strips with salt and pepper.

In a skillet on medium-high heat, add 1 tablespoon extra virgin olive oil, and beef strips.

Cook for about 5-6 minutes.

Veggies added

All done!

Jasmine Rice 
After three minutes, add minced ginger, Lewinsky's or your favorite hot sauce, sesame oil, stir-fry sauce and with tongs, stir together.

Add the steamed veggies and mushrooms to skillet and stir together.

Serve the beef stir-fry with jasmine rice.

For further information, visit:

-Allen and Sophia/Two Frys

Saturday, December 14, 2019

Apple Crumb Pie

Apple Crumb Pie

Happy Holidays everyone! I love apple pie but I think apple crumb pie is even better as I prefer less pie crust. I use Granny Smith and Gala apples and love the sweet and tart combination. The aroma of cinnamon and apples while this baked was dreamy. With each bite you get a scrumptious cinnamon spiced crumb with sweet-tart tender apples, and a yummy pie crust on the bottom layer. This is another great recipe to share with family and/or friends this holiday season. Recipe below and directions.

For the Pie Crust:
Pie Crust Homemade (see link below) or Store Bought

Crumb Topping Ingredients:
1 cup All Purpose Flour

1/3 cup Light Brown Sugar, packed

2 1/2 teaspoons Ground Cinnamon

1/4 teaspoon Coarse Salt

1/2 cup (1 stick) Unsalted Butter, cut into 1/2 inch size pieces, room temperature

Filling Ingredients:
7-8 Granny Smith and Gala Apples or any variety you prefer

2 tablespoons All Purpose Flour

1/3 cup Granulated Sugar

1/4 cup Light Brown Sugar, packed

2 teaspoons Ground Cinnamon

1/4 teaspoon Coarse Salt

4 tablespoons Unsalted Butter, melted and cooled

1 tablespoon Freshly Squeezed Lemon Juice

Yummy oeey gooey Apple Crumb Pie

Make the crust or use store bought.

Roll out dough and place into 9-inch pie plate.

Trim the edges if necessary and crimp or style the edge of the dough as you wish.

Place uncovered in fridge for at least 1 hour or overnight.

Make the crumb topping:
In a large bowl mix together the flour, light brown sugar, cinnamon, and salt.

Using a pastry cutter, cut in the butter until you see small piece of crumbs; set aside. (You may also use a spatula or your hands.)

Apple Crumb Pie taken right out of the  oven
Make the filling:
Heat oven to 400°F.

Place an aluminum foil lined baking sheet on the lowest oven rack.

Peel the apples and then use corer.

Take each sectioned apple and thinly slice and put in a large bowl. (This step takes the longest.)

Once the apples are sliced squeeze out any liquid (I forgot this step which is why mine oozed over the crust) then add the melted butter, flour, ground cinnamon, salt, granulated sugar, light brown sugar, and lemon juice and toss together.

Place the apple mixture over the cooled pie crust.

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

Delish slice of Apple Crumb Pie

Place over the hot baking sheet in the oven.

Bake for 30 minutes.

Reduce the oven temperature to 350°F, place a pie shield or aluminum foil over the pie crust edges so they do not burn.

Bake for 60-80 minutes.

Check pie after 60 minutes and use a pairing knife to check if apples are soft. If not, adjust time accordingly.

Place pan on a wire rack to cool.

If not serviing right away, cover gently with aluminum foil and place in fridge until ready to serve.

This recipe was adapted from Food Network Magazine, November 2019, Classic Apple Crumb Pie, pg. 134.

For the Ina Garten Pie Crust recipe, visit:


Sophia/Two Frys

Thursday, November 28, 2019

Pumpkin Pie

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

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

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