I don’t know if you heard or not, but I’m tying the knot.

In 19 days. Not that I’m counting or anything.

The last 14 weeks have been a bit crazy, but I’ve been so pleased to see that people are sticking with me through the blog’s downtime. I just wanted to let you know that I’ll be back very soon, right after the wedding is over.

And I’ll be back better than ever, thanks to my array of new toys::

It’s pretty much heaven inside our new apartment right now. Plus, I have a barrage of new recipes and ideas to try out so believe me, this is going to be a win-win situation for all.

So, please keep coming back and soon we’ll be up and running per the usual again.

Aaaaand, we might even have a new chic look here at Sugar & Butter. After all, I’m marrying an architect/graphic designer extraordinaire.

It’s true, kids. The official taste tester, Mr. Ryan Misner has proposed.

Yes, to me.

Last Saturday, among a throng of tourists and America’s most honest man – Abraham Lincoln – Ryan got down on one knee and asked me to marry him. I think I said yes. It all kind of became a blur, honestly.

I will get back to blogging soon enough. But for now, I wanted to make sure you knew what was going on in this little corner of Sugar & Butter.

Much love,

Heather

Of all the things I have ever told you, taught you, or asked of you, this is the most important thing.

Ever.

Last time, for the pumpkin pie, I told you, “Line shell with parchment paper, leaving a 1-inch overhang. Fill shell with pie weights or dried beans.”

And I meant it, people. Please (please!) do not forget to place the parchment paper over the crust before you add the beans.

Case in point::

That’s right, go ahead and laugh. But I’m pointing the finger at Ryan on this one. He came over while I was baking and we were talking, and I just didn’t pay attention. I actually put the crust in the oven to bake before I realized what I had done. It’s like I’ve always said, behind every major cooking mistake there’s a good-looking man responsible for things. Sort of.

After I pulled it out, I thought maybe I could salvage things. No, no. There were beans definitely baked into the crust. Forever.

Thankfully, I had an extra crust in the freezer. Thirty minutes later, we were back in business. However, this little situation was a solid reminder to triple-check the directions and send your boyfriend out for a round of golf while baking.

Please make an example out of me. And in the spirit of Thanksgiving, I’m thankful for all of my readers – the ones who continue to like my recipes, ask questions, and forgive me when I make ridiculous mistakes.

Now stop laughing and start baking.

I’ve recently discovered something.

I am terrible at making pumpkin desserts. I don’t know what it is, but I must have some deep-seated subconscious issue with pumpkins that makes me sabotage my desserts every time.

For example, last week I went to make pumpkin mousse at my friend Suzzette’s house. I botched the recipe so bad, we had to use an ice cream maker to save things (Thanks Suzz. You’re the best!). Remember. When all else fails, try freezing it.

Ok, not really. But thankfully, because the mousse was cream based, we could make pumpkin ice cream out of it. Believe it or not, it’s not so bad.

This week, to continue with the holiday baking posts, I thought pumpkin pie would be a great choice. And it definitely was. I almost redeemed myself from last week’s mousse debacle. Except…the middle wasn’t quite cooked all the way. That can easily be remedied in your own kitchen by leaving it in 5 minutes longer than I did (in other words, follow the recipe). All-in-all, this pie was pretty good. Top it off with some homemade whipped cream (1 c heavy cream, 1 tsp vanilla extract, and 1 TBS sugar, beat on high til thickened and forming stiff peaks) and you’ve got yourself a holiday winner.

Clearly I won’t be bringing pumpkin based desserts to any parties anytime soon. I think I’ll stick to chocolate.

Makes 1 9-inch pie

Ingredients::

• 1 basic pie crust
• 1 can (15 oz) pure pumpkin puree (not pumpkin pie mix)
• 1 tsp pumpkin pie spice
• 3 whole eggs, plus 1 egg yolk for pie crust
• 3/4 cup brown sugar
• 1 1/2 cups (12 oz) evaporated milk
• 1/2 tsp salt

Directions::

1. On lightly floured surface, roll out pie dough into a 10-inch round. Fit dough into 9-inch pie plate, trim edges so there is almost no dough overlapping the edge of the plate. Chill pie shell for about 30 minutes until firm. Meanwhile, preheat oven to 375 degrees F.
2. In a small bowl, whisk egg yolk and 1 TBS water. Brush chilled pie shell with egg wash. Line shell with parchment paper, leaving a 1-inch overhang. Fill shell with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove parchment paper and weights. Return crust to oven, baking for 15 minutes more or until golden all over. Cool completely on wire rack.
3. Turn oven down to 350 degrees F. In a large bowl, whisk (or mix on low) together pumpkin, brown sugar, cinnamon, ginger, salt, nutmeg, eggs, and evaporated milk until combined. Pour mixture into crust, and bake until filling is set around the edges but is still soft in the center, 40-45 minutes. If crust gets too dark, cover with foil or crust covers. Transfer pie to cooling rack to cool completely.

I do believe that we are almost to the end, ladies. The close of the season is upon us. I’ve saved one of the best football recipes for last. Remember those crazy amazing potato skin chips? I think they were made by Keebler or something like that. Anyway, these are like those. Except better. And bigger. And lighter. 

I adapted this recipe from one of the best magazines ever, Clean Eating. You’ll want to pick that one up next time you buy a magazine. 

Don’t freak out when you see the white potatoes. Potatoes do have some redeeming qualities: fiber, copper, iron, magnesium, calcium, vitamins B6 and C, believe it or not. Get rid of all the pasty starch in the middle, bake the outside, and voila! A healthier, yummy version of a football staple. Top these with nonfat plain Greek yogurt and I promise that your football fans won’t even know it’s not sour cream. Ask Ryan, he’ll tell you. Wink, wink. 

Watch and learn. 

Serves 4

Ingredients:: 

• 4 medium baking potatoes
• 1 tsp olive oil
• cooking spray
• 1/8 tsp garlic powder
• pinch of chili powder
• pinch of paprika
• 1/8 tsp salt
• 4 slices turkey bacon, chopped
• 2 oz. light cheddar cheese
• 3 TBS green onion or chives, finely chopped
• nonfat plain Greek yogurt

Directions:: 

1. Preheat oven to 425 degrees F. Rinse and scrub potatoes well with vegetable brush. Poke 4-5 holes in each potato with a fork. Rub the outside of each potato with 1/4 tsp olive oil. Place potatoes directly on oven rack and bake for 50-60 minutes or until cooked through. Let potatoes cool for about 1 1/2 hours before proceeding. 
2. Preheat oven again to 425 degrees F. Cut potatoes in half the long way. Using a spoon, scrape out centers, leaving an even 1/2 inch thick potato shell. 
3. Spray a medium baking sheet with the cooking spray. Arrange potato shells on baking sheet. Lightly mist with cooking spray then season with garlic powder, chili powder, paprika, and salt. Bake 10 minutes. 
4. Meanwhile, cook the bacon over medium-high heat in a small pan, until barely cooked, about 4 minutes. Transfer bacon to paper towel to drain fat. Sprinkle cheese, bacon, and onion evenly over shells. Bake for 15 more minutes or until potatoes are lightly browned. Top with a spoonful of Greek yogurt. Serve immediately. 

Sigh…

There are only about 4 weeks left in the regular football season. Or at least that’s what Ryan tells me. I suppose it could be a hoax, but let’s face it. Ignorance is bliss. No need to google for the truth. This week’s football snack revolves around a seasonal item: pumpkin. 

You may have carved a pumpkin in the last week. And if so, well I hope you saved the seeds. Much like the ancient civilizations did, you can use every part of the pumpkin for something. By the way, this is a hoax. I’m hoping you’ll think I’m smarter than I really am. But really, you should roast those pumpkin seeds. They are a mighty fine snack and really easy to make. Herman thinks you should. This is Herman. He has a snaggletooth::  

Anyway, here is how you make roasted pumpkin seeds. 

Ingredients:: 

• seeds from one large pumpkin
• 3 TBS olive oil
• salt
• Cajun spice mix

Directions:: 

1. Preheat oven to 400 degrees F. Bring about a quart of water in a medium saucepan over high heat. Add the pumpkin seeds, boil for 10 minutes. Rinse the seeds in a colander. 
2. Spread pumpkin seeds onto a large baking sheet. Drizzle olive oil over seeds, mixing with hands to coat. Ensure that the seeds are in a thin layer on the sheet, with not many overlapping. Sprinkle seeds with a generous amount of salt and Cajun mix, to taste. 
3. Roast seeds for 25-30 minutes or until all seeds are golden brown and no longer translucent. 

By the way, you want them more baked then these above. See the translucent ones in the middle? Cook the seeds longer to achieve the toasted look like the ones on the side. My oven is 30 years old by the way. 

That’s right. I said it out loud.

Chocolate Pecan Pie.  Or as Jimmy Carter would say, Peecan Pie.

If ever there was a pie that would be considered a “bad boy” in the world of “good girls”, this is it. Just saying its name out loud makes me feel a little guilty. But then I taste it and move on with my life, and don’t feel bad. Yes suh, it’s that good.

I love this pie so much in fact, last year Ryan was afraid I would leave him and run away with the Whole Foods version of this. When I told him that I was going to try out my own version, he almost refused to taste it citing, “the pain” as his reason.

I changed his mind.

Enjoy, kids. This is the best Southern pie you will evah evah have. Make me  and Jimmy proud.

Serves 8. Or 10 if you behave.

Ingredients::

• One pie crust
• 1 large egg yolk
• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup light corn syrup
• 5 TBS unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups pecans
• 1 cup semi-sweet or Special Dark chocolate chips

Directions::

1. Preheat oven to 425 degrees F. Roll the thawed dough out into a thin round disk and place into standard size pie pan. Press pie dough into the bottom and up against sides of the pan. Trim any excess edge. Prick the bottom of the crust with a fork a few times, and glaze the crust with egg yolk. Bake for 12-15 minutes or until golden brown.
2. Meanwhile, whisk the eggs, sugar, corn syrup, butter, vanilla, and salt in large bowl until well blended. Add the pecans and chocolate, gently folding in with a spatula or rubber spoon.
3. When pie crust is slightly cooled (5-10 minutes out of the oven), pour pie filling into crust. Bake for about 35-45 minutes or until the edges are firm and the center seems a bit jiggly. Let cool on baking rack for at least 1 1/2 hours. Serve at room temp or still warm.

You will need this. Trust me. This little recipe (thank you Martha Stewart) with only 4 ingredients will become the base of many desserts I plan on bestowing upon you during the upcoming holiday season. In fact, later this week I will kick off the Holiday Desserts series. 

Don’t pretend you’re not excited. 

Memorize this recipe. Say it out loud 50 times if you have to. Make flashcards. Keep a 3×5 up on the mirror in the bathroom. Whatever you need to do to learn it, do it…this guy is your holiday dessert weapon. 

Plus, it’s quite tasty. 

You can make the dough in a food processor, but it’s risky unless you really know what you’re doing. I do mine by hand and just cut in the butter with a pastry blender. 

Makes enough for one double-crust or two single-crust 9-inch pies

Ingredients:: 

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, cold, cut into pieces
• 1/4 cup ice water, plus more if needed

Directions:: 

1. In a large bowl, combine flour and salt. Add the butter, and cut in butter by hand with a pastry blender until mixture resembles coarse crumbs with some larger pieces remaining. 
2. Add the ice water and continuing to use the pastry blender, mix it in gently, just until the dough holds together without being wet or sticky. Do not over blend. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a little more water, 1 TBS at a time. 
3. Turn out the dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen up to one month. Thaw overnight in the fridge before using. 

Oh, my. My roommate/soul mate went and got married on Saturday.

Before I spent the rest of my Saturday crying at every little thing – “I’m so lonely! Amy’s never coming back!” Amy’s vows. Amy’s dad’s speech. Amy’s dad’s prayer. Zach and Amy’s stories. Honestly… – I made breakfast for her bridal party and closest friends.

At least I’m good for something other than crying.

If you love quiche, you will love this version. It is light, fluffy, and easy.  There are a ton of vegetables (hidden, for the kids maybe?) and I really like that zucchini has a starring role in here.  The most time consuming part of this dish is actually cutting up all the vegetables and sauteing them.

This would make a great breakfast/brunch entree – or even dinner. I mean, the world’s “most perfect food” should be eaten at any time of day, right? Please look past the ingredient “11 large eggs” and remember that this equals less than 1 egg per person. It’s ok, I promise.

Go wild.

Makes about 12 servings

Ingredients::

• 11 large eggs
• 3 cups lowfat Mexican-blend cheese
• 1/2  cup  skim milk
• 1/2  cup  all-purpose flour (about 2 1/4 ounces)
• 1  teaspoon  baking powder
• 1/2  teaspoon  salt
• 1  (16-ounce) carton fat-free cottage cheese
• Cooking spray
• 4  cups  sliced zucchini (about 4)
• 1 medium onion, diced
• 1  cup  finely chopped green bell pepper (about 1)
• 2  tomatoes, thinly sliced

Directions::

1. Preheat oven to 400°.
2. Beat eggs in a large bowl until fluffy. Add 1/2 the cheese, milk, flour, baking powder, salt, and cottage cheese.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini, onion, and bell pepper; sauté for 5 minutes or until tender. Add the zucchini mixture to egg mixture.
4. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

Alright, alright. I know. Fruit? The men are saying, “What the heck is this stuff on my plate?” However boys, all’s fair in love and football.

Football season coincides with holiday season. While this may a be a food dream for some, it is a jeans nightmare for others. So I created this little accompaniment to go along with all that meat. And cheese. And salt.

Bananas, apples, and strawberries. Lime juice. Sugar. That’s it! I love, love, love the way that bananas deconstruct and become a little gooey mixed with citrus juice and the juices from the other fruits. Lime or lemon juice also keeps the apples and bananas from oxidizing (turning brown and becoming gross) and adds a punch of vitamin C. I personally like lime juice because it’s different and fun.

This is a real fruit salad. None of that crazy jello/whipped cream add in stuff. Feel free to mix and match your fruits. I also may or may not have used Splenda (but I’ll never tell).

Makes about 8 servings

Ingredients::

• 2 apples, cored, and cut into 1 inch pieces
• 3 bananas, peeled and sliced into 1 inch pieces
• 1/2 pint strawberries, hulled and sliced in half or quarters
• 1 oz. lime juice
• 2 TBS sugar

Directions::

1. Combine cut fruit in medium bowl. Gently stir in lime juice and sugar. Refrigerate until chilled or serve at room temperature.