• BA’s Pecan Pumpkin Pie

    Welcome back to Sweet D, two weeks in a row, are you impressed?? The bar is really low, I am aware, but this was the first weekend in ages that I had literally no plans. Who knew that would be such a satisfying thing to say, you know? That’s how I know I’m a grandma in a 24 year old’s body, I have to actively reserve weekends to do nothing so I can actually get some sleep. And, after sleeping until 11:30 on both Saturday and Sunday, I can tell you that I am, in fact, STILL TIRED lol. BUT in addition to sleeping forever, I caught up on all 7 episodes of Bon Appetit’s “Making Perfect” Thanksgiving addition. To me, Thanksgiving is like the Olympics of cooking, so naturally I start preparing weeks in advance. I watched Brad Leone and Queen Claire Saffitz bake this remarkable marriage of two classic pies and you KNOW I had to try it out. So yes, that was my whole Saturday and now there’s a pie in my fridge, someone come help me eat it thanks.

    Since I was old enough to cook, I have taken responsibility for most of the pies at my family’s Thanksgiving. I would make 2 apple and 2 pumpkin, and my mom would take the pecan. I take the day before Thanksgiving off from work and my Mom and I are prepping LITERALLY from the moment I wake up, and I’m usually still making pie well past midnight. Now as anyone who cooks Thanksgiving knows, any time saving measures you can take, the better, so I made this pie with a frozen pie shell. It saves me over an hour of prep time, and can be baked straight from the freezer, plus it still tastes good! But, if you’d prefer to use a homemade crust, the one from the original recipe is never a bad idea.

    So let’s get down to what makes this pie special. The filling is perfectly smooth thanks to the eggs and heavy cream, with every fall spice you could ever hope for. But the real showstopper? The gorgeous pecan topping!! Toasted pecans tossed with butter, cinnamon, maple syrup, and egg white, then baked until crisp, you’ll have to restrain yourself from eating them all off the top of the pie. I had some left over that I baked separately, and I’m keeping them in a tupperware exclusively for snacking!

    Before we go full Thanksgiving, here are five things to be happy about today:
    ONE. Eating too many cheese and crackers before dinner.
    TWO. Coming inside after being out in the cold.
    THREE. Running errands on a Sunday and rewarding yourself with coffee.
    FOUR. Pie for breakfast.
    FIVE. Hot drinks in clear mugs.

    Let’s bake!

    BA’s Pecan Pumpkin Pie

    This impeccable dessert is the marriage of two Thanksgiving classics, the pecan pie and the pumpkin pie. A smooth, custardy pumpkin filling with ALL the warm Autumn spices, topped with toasty, maple-caramelized pecans, it's the best of both worlds!!
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Dessert
    Servings: 8 people

    Ingredients

    • 3 large eggs
    • 1 additional egg; yolk and white separated
    • 1 15 oz. can pumpkin
    • ¾ cup whole milk
    • ¼ cup granulated sugar
    • 2 Tbsp whiskey
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • ¼ tsp nutmeg
    • ¼ tsp ground cardamom
    • Pinch ground cloves
    • 8 Tbsp brown sugar; separated
    • 3 Tbsp melted butter; divided
    • 1 tsp salt; divided
    • cups whole pecans
    • 1 Tbsp Maple Syrup
    • Frozen pie shell; or see link to original recipe for homemade crust!

    Preparation

    Preheat your oven to 400 degrees F and place the still frozen pie shell into a small sheet pan. In a large bowl, combine the eggs, extra yolk, canned pumpkin, heavy cream, sugar, whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 tablespoons of the brown sugar, 2 tablespoons of the melted butter, and a pinch of salt. Whisk thoroughly until evenly mixed. If you prefer a completely homogenous mixture, you can use an immersion blender or regular blender in batches, making sure not to incorporated too much air.

    Pour the filling into the pie shell and carefully transfer the whole sheet pan to the oven so that the filling doesn’t spill, it’s very runny. Bake until the filling has puffed and the center is a little wobbly when shaken. This should be about 40 minutes.

    What happens when you pour filling into a pie shell on a lopsided oven rack!

    About 15 minutes before the pie is done, spread the pecans in one even layer on a second sheet pan and toast, tossing once, until they are fragrant and slightly darkened in color.

    In a bowl large enough for the pecans, whisk the reserved egg white, remaining 2 tablespoons of brown sugar, a dash of cinnamon, and remaining salt until foamy. Add the syrup and remaining 1 tablespoon of butter and whisk until combined. Add in the toasted pecans and toss until they are all evenly coated.

    Remove the pie from the oven and arrange the pecans on top as you’d like, making sure the extra egg white mixture drips back into the bowl. Return the pie to the oven and bake for another 8-10 minutes, until the filling is totally set and the pecans are dry to the touch. Allow the pie to cool for at least 2 hours before serving.

    Looking for more pie? check out classic apple, banana cream, cheesecake pudding, and pear!

  • New York Times Spiced Chickpea Stew with Coconut and Turmeric

    Jump to Recipe

    THE STEEEEEEW. Okay, I am so far behind on this stew I know it came out so long ago now, I just never got around to trying it out. You better believe that now I’m kicking myself because I can’t imagine a life without this. It takes less than an hour to come together, and is somehow light and refreshing while simultaneously the perfect filling Fall stew. I know, I don’t get it either, it’s a beautiful contradiction. For those who maybe have a social life and don’t follow food people as obsessively as I do, here’s the lowdown. This stew recipe from Alison Roman came out ages ago to an explosive following. Everywhere I turned, it seemed people were talking about “The Stew”. At some point, a particularly scathing review was posted and claimed that the reason so many people liked the stew was because no one was actually following the recipe, to which Alison Roman replied that the recipe is whatever we want it to be. First of all, I love that. Second of all, whoever wrote that article was WAY off base. And THIRD of all, I followed this recipe exactly and have not even 1 regret. NOT ONE. In conclusion, who’s to say.

    I have to admit, I really love recipes that give you options for putting your own spin on it. So much of how I learned to cook involved tweaking recipes that I already knew. And, while I support anyone who wants to change this around, I stuck pretty closely to the recipe. The base of this stew is simple- garlic, ginger, onion, red pepper flakes, and *duh* chickpeas. Turmeric gives it this gorgeous color, and the coconut milk is smooth and silky. Stir in some kale towards the end, top with a generous swoop of yogurt and a toasted pita and eat with rice. Boom, your new favorite meal.

    Before we get started, here are 5 things to be happy about today!!
    ONE. Supermarket free samples.
    TWO. Pumpkin waffles and cinnamon syrup.
    THREE. The first tree that starts to turn for Fall.
    FOUR. Connecting with a stranger’s dog on the street.
    FIVE. Getting a seat on a crowded subway.

    Let’s cook!!

    New York Times Spiced Chickpea Stew with Coconut and Turmeric

    I finally took on this insanely popular stew and my god, it lived up to the hype. Somehow both light and also filling, I cannot wait to make this stew once a week forever.
    Prep Time15 mins
    Cook Time45 mins
    Total Time1 hr
    Course: Dinner, Main Course
    Keyword: chickpeas, coconut, fall cooking, the stew, turmeric
    Servings: 4 people

    Ingredients

    • ¼ cup olive oil
    • 4 cloves garlic, minced
    • 1 large onion, chopped
    • 1 [2-inch] piece ginger; peeled and minced
    • tsp ground turmeric
    • 1 tsp red pepper flakes
    • 2 [15-oz] cans chickpeas; drained and rinsed
    • 2 [15 oz] cans full-fat coconut milk
    • 2 cups chicken or vegetable stock
    • 1 bunch kale; stems removed and torn into pieces
    • Mint, plain yogurt, toasted pita, basmati rice; for serving
    • Salt + Pepper; for seasoning

    Instructions

    • In a large pot over medium heat, cook the onions, garlic, and ginger with some salt and pepper in the oil until the onion is translucent, around 5 minutes.
    • Add the turmeric, red pepper flakes, and chickpeas, and season again with a little more salt and pepper. Cook so that the chickpeas begin to fry slightly, and get crisp and browned, about 10 minutes. Remove 1 cup of the cooked chickpeas and set aside in a bowl for the finished stew.
    • Using a wooden spoon/ spatula, gently crush the remaining chickpeas in the pot, so that they break apart and release some of their starch, which will help thicken the stew later. Add the coconut milk and the stock, and bring to a simmer.
    • Cook, stirring occasionally, for approximately 30-35 minutes, or until the stew has reached your desired level of thickness. (I thought my stew looked too thin, but keep in mind that adding the greens will help too!)
    • Add the kale about 7 minutes before you're finished cooking, until they're slightly wilted and softened. Do a seasoning check and adjust salt + pepper levels accordingly.
    • To serve, put a portion of rice into each bowl, top with the stew and then some of the reserved whole chickpeas. A scoop of yogurt and a handful of mint, as well as a toasty pita, and you're SET!

    Looking for more stew content already? Fear not, I’ve been thinking about cold-weather food for a month now. Look here and here!