Recipe

Pumpkin pie redemption!

YES!

Remember when I tried to make a different pumpkin pie recipe than I usually do and it was a fail?

Well guess what?! I took my time, roasted the pumpkin in a different way, and it came out deliciously, if I do say so myself 😉

I owe the roasting technique to Kathleen. She left me a comment on my failure post and it helped me tremendously!

Thank you Kathleen!

I shall have the recipe for the pie (Betty Crocker -HOLLA!), the crust, and how to roast a pumpkin up very soon as I am on Thanksgiving break and now have a little bit of free time. Woot woot.

Has a blogger ever helped you with life problems?!

Corn maze and lactose-free recipe

Saturday evening was spent at a corn maze with my church. It was fun to roam through the corn, mostly lost. We found our way out eventually and got on a hay ride that brought us to a bonfire where we roasted hot dogs and marshmallows.

A few pictures:

Boys are goofy.

******

Time for a recipe! I love pie. Pie crust gives me a belly ache because it has dairy it in (I’m lactose-intolerant). Sad. So I searched out and tested some recipes for a dairy-free pie crust. Yippie!! The recipe is now added to my recipe tab/pages.

Dairy-free pie crust

Ingredients:

-1 cup unbleached flour

-1/2 teaspoon salt

-1/4 cup vegetable oil

-2 tablespoons cold water

Directions:

Mix flour and salt with a whisk. Stir in oil until mixed and don’t be afraid to use your hands! Add water until mixed completely. Place dough into middle of a 8 or 9-inch pie dish. Spread dough out with hands, covering the bottom of the dish, up the sides, and over the rim. Bake pie according to directions and enjoy. (Makes 1 o- or 9-inch pie crust)

*******

I’m off to school. Today is my long day on campus.. fun fun! Have a good Monday 🙂