Recipe by Elizebett Rocha Bento Eslinger In my house, a slice of pumpkin pie isn’t just for dessert; it’s also breakfast, an afternoon snack, or a birthday celebration centerpiece. We’ve eaten a lot of pumpkin pie over the years! While seemingly simple, getting the filling set perfectly without a soggy pastry is a delicate balancing act. Blind baking the crust (i.e. cooking the crust for a period of time before adding the filling) helps the crust flake beautifully without overcooking the pumpkin custard. Substitution note: if you don’t have a 14oz can of sweetened condensed milk, you can replace it with 100 g (about ½ cup) of granulated sugar, 50 g (about ¼ cup packed) brown sugar, and 12...
Recipe by Elizebett Rocha Bento Eslinger This recipe may not settle the debate on canned versus homemade cranberry sauce, but it's likely to be a hit at the Thanksgiving table or as a spread on turkey sandwiches. And it's super quick to make! It has a lovely citrus zing, doesn’t require cooking, and stores well in the fridge for up to a week. Ingredients 12 oz fresh cranberries zest from 1 medium orange 1 medium orange (washed, peel and pith removed, and cut into chunks) 3/4 cup granulated sugar 1 dash of salt 1/4 tsp ground cinnamon Directions Put all ingredients into a food processor and pulse until finely chopped. Scrape into a serving bowl (or a storage container if...
This recipe in particular is lovely, not just because cinnamon is the star, but also because it's fun to make with little hands helping in the kitchen.
As a youth, I probably wouldn't have told anyone about my attempt today: to use an almost-expired container of yogurt in a cake recipe. It could have revealed I was "less than" in some way I can't exactly articulate even today. However, the world around me has evolved. Thrifting is trendy and green, and now I'm writing a full blog post about the origins of my frugality and its connection to chocolate cake.
