Human female named Beth // Documenting my adventures in food making and art/crafting. Mostly food though.
Install Theme
*gets ready to take pie photos**suddenly has cat in lap*

*gets ready to take pie photos*
*suddenly has cat in lap*

(Source: creativeanchorage)

The first pumpkin pie of the season!It tastes amazing after not eating any for almost a year. Recipe below.
[[MORE]]
Pie Pastry2 1/2 cups flour1 tsp salt3/4 cup shortening1/3 cup cold water (add ice cubes to the water, re-measure later)
Prepare the ice water and set aside.In a large bowl combine flour and salt.  Cut the shortening into cubes and mix it in with a pastry blender, a fork, or your hands (stopping when the shortening bits are the size of peas).  Add the cold water (it’s messy, but I find my hands work best here) until everything comes together into a dough.  Depending on the weather you may need more water, add it in small additions.Divide dough in two and roll out between two sheets of waxed paper.  Transfer into pie pan and trim/flute the edge.  Repeat with second crust.
Pumpkin Pie3 1/2 cups (one 29 oz can) pumpkin3 cups (two 12 oz cans) evaporated milk4 eggs1 1/4 cups sugar1 tsp salt2 tsp ground cinnamon1 tsp ground ginger1/2 tsp ground clovesPreheat oven to 425˚F.  Combine all ingredients until smooth (gently if using a mixer, or everything will splash out).  Divide between the two crusts and bake for 15 minutes.Reduce the temperature to 350˚F and bake for 40-50 minutes, or until a knife inserted in the center comes out clean.  Cool completely on wire racks and store in the refrigerator. 

The first pumpkin pie of the season!
It tastes amazing after not eating any for almost a year. 
Recipe below.

Read More

(Source: creativeanchorage)

I ran out of sweet potato crackers and we had homegrown butternut squash to use up, so…I made more crackers.  Sweet potato or squash, they taste exactly the same (delicious). 
I can’t get over the inside layers and air pockets when you bite into one!

teeeeeeegan:

I saw creativeanchorage review some British chocolates a few months ago, and we ended up sending some parcels full of chocolate and tea across the Atlantic ocean to one another.I opened the parcel, then two weeks later actually had a proper look and blogged about it.

What a great arrangement of my teas!  (And a lovely write-up.)  Tegan even likes American Kit Kats :]

teeeeeeegan:

I saw creativeanchorage review some British chocolates a few months ago, and we ended up sending some parcels full of chocolate and tea across the Atlantic ocean to one another.
I opened the parcel, then two weeks later actually had a proper look and blogged about it.

What a great arrangement of my teas!  (And a lovely write-up.)  
Tegan even likes American Kit Kats :]

Random food thought: what if I made chocolate bark with swirls of almond butter?  (I then checked out of curiosity- it exists, gorgeously.) 

As you can see, I did not end up with chocolate almond bark, but perhaps a mistake that worked.  I melted some chocolate and spread it over waxed paper.  I then attempted to soften some almond butter, but it was still too thick to drizzle even after additional heatings.  Left with blobs of almond butter on my chocolate, I ended up mixing the two together completely (with added almond butter to form a sort of dough paste), thinking I could make it into truffles.
I formed dough balls (and stuffed some with yep, almond butter) and rolled them in hot chocolate powder.  Yum!

(Source: creativeanchorage)

And now, a (my) crafts category up top!  
It might need some cleaning up still.

scienceandfood:

Baking Science & Tasting Colors
The folks over at Shari’s Berries were kind enough to send us a detailed infographic on baking science. Meanwhile, there are some folks  who can actually taste colors. What we’re reading…

scienceandfood:

Baking Science & Tasting Colors

The folks over at Shari’s Berries were kind enough to send us a detailed infographic on baking science. Meanwhile, there are some folks  who can actually taste colors. What we’re reading…

Sweet potato chips drizzled with peanut butter, sprinkled with cinnamon and mini chocolate chips are close enough to these sweet potato peanut butter fries, right?

Sweet potato chips drizzled with peanut butter, sprinkled with cinnamon and mini chocolate chips are close enough to these sweet potato peanut butter fries, right?

(Source: creativeanchorage)

Crystallized candied ginger is too strong on it’s own, so I chopped it up and made ginger bark!

Crystallized candied ginger is too strong on it’s own, so I chopped it up and made ginger bark!

(Source: creativeanchorage)

My dinner was very cold by the time I was done taking photos, since Georgie sniffed it for ages (“finally she has some meat in this odd box!”)

Remember my review of UK chocolates?  After calling me adorable for doing so, teeeeeeegan and I started a discussion on UK vs. US Kit Kats, she offered to send me goodies from across the pond (I said likewise), and here we are!  I only requested three/four of the pictured things, so a big thanks to her for the extras.  I sent her Mega Stuffed Oreos (which they don’t have), a yucky American Kit Kat, tea, some more tea, tea, and…oh yes, more tea.  (Hey, she asked for tea!)

Remember my review of UK chocolates?  After calling me adorable for doing so, teeeeeeegan and I started a discussion on UK vs. US Kit Kats, she offered to send me goodies from across the pond (I said likewise), and here we are!  I only requested three/four of the pictured things, so a big thanks to her for the extras.  
I sent her Mega Stuffed Oreos (which they don’t have), a yucky American Kit Kat, tea, some more tea, tea, and…oh yes, more tea.  (Hey, she asked for tea!)

Of course chai was included in the feast!  I wrote about it two years ago but I’ve altered my recipe since then.  I’m planning a chai-making post!

Of course chai was included in the feast!  I wrote about it two years ago but I’ve altered my recipe since then.  I’m planning a chai-making post!