Eggnog Pie

The Eggnog Cookies that I made last week was so good! ( Eggnog Blossoms )

I have extra Eggnog in the fridge that needed to get used so I decided to make 

another Eggnog Dessert!

Eggnog Pie!

This was so fluffy,creamy and it was definitely the easiest Pie I've ever made.

You just bake the Pie crust for 10-15 minutes. 

 Depends on how you want your crust to be cooked.

Then just mix all of the ingredients together.

That's it!

Let me know what you guys think!

Eggnog Pie

Ingredients 

• 1 prepared pie crust
• 1 3.4 oz box vanilla instant pudding mix
• 1 1/2 cups eggnog
• 2 cups whipped topping, like Cool Whip (thawed)
• dash nutmeg

Instructions

1. In medium-sized bowl, combine eggnog and pudding mix, and beat with electric mixer until thick
2. Sprinkle in some nutmeg
3. Fold in whipped topping until mixture is fluffy and color is pale yellow
4. Spoon mixture into pie crust, and smooth with spatula until even 
5. Refrigerate for 2 hours or until firm. You can also refrigerate overnight or until ready to serve

Enjoy!!!

xo

Sunday Well Spent.

Happy Monday everyone!

How was your weekend?

I hope it was fun and relaxing. 

Our weekend was fun, It's Halloween weekend!

So we did some Halloween activities this weekend. 

We went to a Fall Festival then yesterday we painted pumpkins.

We usually carve pumpkins, but I wanted to do something that little man 

can do, so painting it is!

So proud of him, he did a lot of work on this Pumpkins.

While he was painting.

Pumpkin Pie was in the oven too!

Such a relaxing Sunday.

This Pumpkin pie is actually my first Homemade Pie.

I was just craving for Pumpkin Pie, I glad I made it.

It's definitely easy to make and better than frozen Pie you can get at the store.

Let me know what you guys think!

Pumpkin Pie

Ingredients

• 3/4 cup granulated white sugar
• 1/2 teaspoon Kosher salt
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 15 ounce can Libby's 100% Pure Pumpkin Puree
• 1 12 fl. ounce can evaporated milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
• whipped cream, optional.

Instructions

1. Preheat oven to 425 degrees F.
2. In a medium mixing bowl, mix granulated white sugar, Kosher salt, cinnamon, ground ginger and cloves until combined. 
3. In a large bowl, beat eggs, Add the whole can of pumpkin puree and pour in the evaporated milk and mix with the eggs. 
4. Add the sugar-spice mixture to the wet mixture. 
5. Pour into defrosted pie shell.
6. Bake for 15 minutes in the preheated oven. After 15 minutes, reduce heat to 350 degrees F and bake for 40-50 additional minutes. To check for doneness, a knife should come out clean when inserted into the center.
7. When the pie is done, cool on a wire rack for 2 hours to allow the pie to firm up. Serve warm or refrigerate. Goes great with whipped cream, enjoy!

Enjoy!!

xo

-Jen

Homemade Apple pie

 

My First homemade Apple pie from scratch!

 

 

Hello everyone!

 

I have been wanting to make this for a long long time now, and I wanted to make it from scratch! (I love a challenge)

 

There's a lot of recipes I found  on the internet and finally after a long long time of searching. I found the perfect one!  

 

This recipe is perfect for somebody like me who haven't made homemade apple pie ever! Easy, And I swear it was so delicious!

 

 



 

Ingredients:

Crust

• 2 cups all purpose flour
• 2 tsp. Sugar
• 1/4 tsp. Salt
• 1/4 tsp. Ground nutmeg
• 1/2 tbsp. Ground cinnamon
• 2/3 Cups Cold unsalted butter (cut into chunks)
• 4-5 tbsp. Cold water

Filling

• 1/2 Cup sugar
• 1/4 Cup Firmly packed brown sugar
• 1/4 Cup all purpose flour
• 1 Tbsp. Ground cinnamon
• 1/2 Tsp. Ground nutmeg
• 5-6 Medium /Large Honey-Crisp (or other tart cooking apples) Peeled, Sliced 1/4 -Inch Thick.

 

Topping

• 1 Tbsp. Butter
• 2 Tsp. Sugar

 

Directions:

• Heat oven to 350F.
• In electric mixer, combine the flour, sugar, salt, cinnamon and nutmeg. Add in the chunks the of butter until the mixture resembles "streusel" crumbs.

 

 

• Slowly stir in the water until mixture is moist.

• Roll the dough into a ball.

 



 

• Divide the ball in half. Roll each half into a ball and flatten tightly. Wrap one ball and refrigerate.

 
 



 



• Roll the remaining ball on a floured surface. Roll out the dough into a 12- inch circle.
• Place dough into a 9- inch pan. I had a hard time keeping the dough together, so when I placed the dough into the pan, I pieced it together with my fingertips, It worked just as great!

I still need practice working with the pie crust!

• Combine all the filling ingredients.

•  Add the coated apples to the pie crust.

 

                           

 

This was challenging for me. I know it will get better after practicing. I added an extra dough crust around the edges to connect it with the bottom layer.

 

• Just roll out the refrigerated dough into 9-10 inch circle and slice with a pizza cutter.

 

Felt like I was failing big time. But thank you Pinterest!

I'm such a Perfectionist, This apple pie taste good but I really want to make sure it will look good, which I think It did.. I think! haha!

•  When you are done with the crust, Melt the Tbsp of butter and paint it onto the outer crust.
• Sprinkle sugar all over the top of the crust (Add more if desired, which I did!)
• Bake apple pie for about 45 minutes. Check every 2 minute after the 30 minute mark  because all ovens cook differently. The edges will be lightly brown as well as the top.

 

 

Let it cool for 10 minutes, and serve with vanilla ice cream!

 

My hubby who doesn't really like apple pie approves! That made my night! :)

 

Enjoy!!

 

Xo-Jen

Filipino egg pie

 

 

 

 

Hello everyone! Thank you for stopping by, I hope you are having a good day so far!

 

Today I want to share you one of my favorite pie from my motherland (Philippines)

Another recipe that I can put on my I can't believe I made this list.

Yes! I thought this was really hard, but I think If you really love baking and you enjoy doing it I don't think anything is hard!

 

Egg pie is a dessert that resembles to egg custard if you like that dessert you will love this too!

 

This is my first time making egg pie and probably not the last time! :)

 

Ingredients:

 



Ingredients

Pie Crust

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup unsalted butter, chilled and cut into cubes
• 1/4 to 1/2 cup cold water
• 2 tablespoon granulated sugar

Filling

• 1 3/4 cups evaporated milk
• 3 pieces raw eggs
• 1 piece egg, white separated from the yolk
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

 

 

 

 

Cooking Procedure

1. Create the crust by combining the flour, sugar, and salt then mix well.
2. Add the butter in the middle and mix using a pastry mixer.
3. Gradually pour the cold water while mixing the ingredients. Continue mixing until all the ingredients are well incorporated.
4. Gather the dough and mold it into a ball-shaped figure.
5. Refrigerate the dough for at least 30 minutes to harden the butter.
6. Sprinkle flour on a clean flat surface and flatten the refrigerated dough using a rolling pin. The flattened dough should be wide enough to cover a 9 inch circular baking pan.
7. Arrange the flattened dough on top of the baking pan and cut the extra edge using a pair of scissors.
8. Refrigerate while doing the filling.
9. Start making the filling by scalding the evaporated milk. This is done by heating it in the microwave oven for 2 minutes.
10. In a large mixing bowl, combine the 3 raw eggs and the separated egg yolk then whisk.
11. Gradually add the granulated sugar while whisking.
12. Put-in the vanilla extract then whisk until every ingredient is properly distributed.
13. Pour-in the scalded milk then mix thoroughly.
14. Beat the separated egg white using an electric mixer until it forms soft peaks.
15. Fold the processed egg white in the milk-eggs-sugar mixture.
16. Preheat oven to 350 degrees Fahrenheit.
17. Pour the filling mixture on the refrigerated pie crust.
18. Bake for 15 minutes at 350 degrees Fahrenheit then lower the heat to 325 degrees Fahrenheit and continue baking for 30 to 40 minutes.
19. Remove the egg pie from the oven and let cool.

 

 





 

 

 

 Enjoy! :)



My Favorite Blueberry cheesecake pie! :)

 

 

 

I'm going to be honest, I'm not a professional cook.. and probably not a good food blogger, but I'm just really proud of myself that i got to make this cheesecake, I'm not interested to cooking before but when my hubby asked me to marry him, I know I have to learn! haha

 

 

I was a little unsure if i should make this or not, I just thought it's really hard to make it.. For my first cheesecake I decided to make a pie cheesecake to make sure that it will look good, I don't know but for me the presentation is more important to me, the taste Is just the second. haha!

 

Anyway, this is really easy to make and yes it was really good!! i swear i won't share it if it wasn't good! :)

 

 

Ingredients

(adapted from betty crocker)

• 1 Pillsbury refrigerated pie crust
• 1 package (8oz) cream cheese, softened
• 1 cup sour cream
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla

 

Blueberry topping:

• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 cup water
• 2 tbsp. lemon juice (optional)
• 2 cups fresh blueberries

Directions:

• Heat oven to 425F. Slowly and gently unroll crust. Place crust in ungreased 9 inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10 inch parchment paper or foil circle. Fill bottom of crust about 1/2 inch deep with metal or ceramic pie beans( use rice or dry beans if you don't have pie beans) Bake 10 minutes.
• Reduce heat to 375F. Remove parchment paper and beans from the crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just turning to light brown
• Meanwhile, in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium high speed just until blended; pour into crust.
• Cover edge of crust with strips of foil to present excessive browning. Bake to 25-30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
• Meanwhile make the blueberry topping; In a 1 1/2 quart sauce pan mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most berries have popped. Stir in remaining 1 cup blueberries.
• Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.

 

-Make sure you don't over cook the blueberry topping since it will thicken as it cools.

                        

 

 

 

 

 

                                              Enjoy!

                                                                xo-Jen :)