Harvest Sunrise Pie

Found in SL November 2024 here 

 

Oat Crumble Crust:
1 1/2 cups old-fashioned regular rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 Tbsp. unsalted butter, melted 
1 tsp. vanilla extract
Pumpkin Filling:
1 (15-oz.) can pumpkin puree
4 large eggs
1 cup packed light brown sugar
3 Tbsp. unsalted butter, melted
1 Tbsp. cornstarch
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. kosher salt
Additional Ingredients:
Spiced Cranberry Compote (recipe follows)
Sweetened whipped cream

Prepare the Oat Crumble Crust: Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray; set aside. Stir together oats, flour, brown sugar, cinnamon, and salt in a large bowl. Pour melted butter and vanilla over oat mixture; stir together with a fork until mixture is crumbly. Transfer to prepared pie plate. Press firmly into bottom and up sides, using bottom of a measuring cup to help press mixture down and smooth out surface. Bake until it begins to brown slightly around edges, 10 to 12 minutes.

Meanwhile, prepare the Pumpkin Filling: Beat together pumpkin, eggs, brown sugar, butter, cornstarch, cinnamon, ginger, vanilla, and salt in a large bowl with a hand mixer on medium-low speed until well blended, about 1 minute. Remove crust from oven, and pour filling into crust.

Bake at 350°F until filling is set, about 45 minutes. Let cool completely on a wire rack, 2 to 3 hours. Spoon Spiced Cranberry Compote over cooled pie. Pipe or dollop with sweetened whipped cream.

Spiced Cranberry Compote MAKES 1 3/4 CUPS

Whisk together 1/4 cup water and 1 1/2 teaspoons cornstarch in a heavy-bottomed large saucepan until cornstarch is dissolved, about 30 seconds. Whisk in 2/3 cup granulated sugar, 3 tablespoons honey, and 1 1/2 teaspoons pumpkin pie spice until combined. Stir in 1 12 oz. package fresh or frozen cranberries. Cook over medium-high, gently stirring occasionally to avoid breaking berries too much, until thickened, about 15 minutes. Remove from heat, and transfer to a medium-size heatproof bowl. Let cool, uncovered, until room temperature, about 1 hour. Store in an airtight container in refrigerator up to 5 days. 

Buttermints

Found in SL April 2026 here

1/2 cup (1 stick) unsalted butter, softened
1/8 tsp. table salt
4 cups powdered sugar (1 lb.), divided
1 Tbsp. half-and-half or heavy cream
1/2 tsp. vanilla extract
3/8 tsp. mint extract
Food coloring (optional)

Place butter and salt in the bowl of a stand mixer. Beat at medium-low speed until smooth and creamy, about 1 minute. Add 3 cups sugar, half-and-half, vanilla, and mint extract; beat at low speed until a smooth dough forms, 1 to 2 minutes. With mixer on low speed, gradually add remaining 1 cup sugar, beating until dough is stiff and smooth, 1 to 2 minutes.
   
Turn dough out onto a work surface dusted with powdered sugar. Knead a few times until smooth. If desired, divide dough into 2 or 3 equal portions. Add 1 to 2 drops of food coloring to each portion and knead until evenly combined.
 
Pinch off a lime-sized piece of dough; roll into a 1/2-inch wide rope on work surface. Using a bench scraper or knife, cut rope into 1/2-inch-long pieces. Repeat process with remaining dough.

Arrange cut dough pieces in a single layer on a sheet pan lined with parchment paper. Let stand, uncovered, at room temperature until completely dry, 8 to 12 hours. Store in an airtight container with wax or parchment paper between layers for up to 2 weeks.
 

Frequently Asked Questions

Are butter mints and dinner mints the same thing? These names are often used interchangeably for the same type of candy, but dinner mints can refer to a larger variety of after-dinner mints.
Do butter mints need to be refrigerated?  Once fully dried, these mints can be stored at room temperature. If your kitchen in warm, you can store in the refrigerator or freezer for extended storage.
Can I use different flavorings for butter mints? Absolutely! While mint is a classic, you can also flavor the candies with other types of extracts, including lemon, orange, almond, and more.
What if my butter mint dough is too dry or too sticky? If your dough is hard to work with, adjust the consistency with additional powdered sugar or a few drops of half-and-half at a time until pliable.

Little Layer Chocolate Cake

Found in SL April 2026 here

 

24 oz. evaporated milk
6 cups granulated sugar, divided
1 cup unsweetened cocoa powder
3 Tbsp. light corn syrup
1 tsp. kosher salt, divided
2 1/2 cups unsalted butter, softened, divided (5 sticks)
6 large eggs
3 tsp. vanilla extract, divided
4 1/2 cups soft winter wheat all-purpose flour (such as White Lily)
2 Tbsp. baking powder
2 cups whole milk
Cooking spray
9 8" round disposable aluminum pans
18 8" rounds parchment paper

Preheat oven to 425°F. Prepare 9 8" disposable aluminum pans with cooking spray and rounds of parchment paper.
 
In a large saucepan, whisk together evaporated milk, 3 cups sugar, cocoa powder, corn syrup and 1/4 teaspoon salt over medium heat. Attach a candy thermometer to pot and cook, whisking occasionally, to just at soft ball stage (234-236°F), about 15 minutes.

Meanwhile, cream (3 sticks) butter and remaining 3 cups sugar using a large heavy duty stand mixer.
Add in eggs, 2 at a time, until well incorporated, about 2 minutes. Add in 2 teaspoons vanilla.
Sift together flour and baking powder in a medium bowl. Add remaining 3/4 teaspoon salt to sifted flour mixture.

Add flour mixture and milk alternately in 3 additions, beginning and ending with flour mixture. Scrape down sides of mixer bowl with a rubber spatula and mix to incorporate fully, about 1 minute.

Once chocolate icing reaches soft ball stage, reduce heat to simmer and add remaining cup (2 sticks) butter and remaining teaspoon vanilla. Stir to melt butter, about 2 minutes. Maintain a very low simmer until first round of cake layers are out of oven.
   
Using a kitchen scale, add 4 oz. batter to each prepared pan. Using an offset spatula, spread batter as evenly as possible on bottom of pans.
  
Bake 4 layers at a time for 5 minutes in preheated oven. Remove from pan by placing a wire rack on top of pan and inverting pan to release cake layer.
 

Remove parchment from cake layer, and place first layer on cake stand. Remove icing from heat.
  
To assemble cake, pour about 1/4 cup hot icing onto first cake layer, just enough to make a very thin layer of icing, but not enough to seep over sides of layer. Repeat with remaining 7 layers.

Prepare same cake pans with more cooking spray and rounds of parchment; weigh out 4 oz. batter for each pan, and spread layers as before. Bake 4 layers at a time for 5 minutes in preheated oven; continue layering cake with icing and baked cake layers.
  
For top layer of icing, pour enough icing over top to seep over sides of cake.

Use an offset spatula or small rubber spatula to spread a generous layer of icing to fully cover sides and top of cake. (Icing will be thicker at this point, and you will have some leftover).
  
Let cake set at least 30 minutes or up to 1 day before slicing.

Spaghetti Veggie Casserole

3 tbsp salted butter

1# spaghetti, broken into 2" pieces (instead of breaking, I recommend cooking the using a knife to chop it)

1 green bell pepper, diced

1/2 yellow onion, diced

8oz cremini mushrooms, trimmed and quartered

1 medium zucchini, cut into 1/2" pieces

1 1/2 tsp fresh thyme

3 garlic cloves, minced

1 pint cherry tomatoes

3 c loosely packed baby spinach

1/2 c dry sherry

1/2 c heavy cream

2 10oz cans cream of mushroom soup

1 4oz jar diced pimentos, drained

1 1/2 c grated sharp cheddar cheese (6oz)

1 1/2 c grated fontina cheese (6oz)

1 tsp seasoned salt

1/4 tsp cayenne pepper

2 c vegetable broth

 

Preheat oven to 350°. Butter a 9x13" baking dish.

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Drain and set aside in a large bowl.

Melt the butter in a large skillet over medium high heat. Add the bell pepper and onion and cook, stirring, until beginning to soften, 2-3 minutes. 

Add the mushrooms, zucchini, and thyme and continue to cook until the vegetables are tender and just beginning to brown, about 5 minutes. 

Reduce the heat to med low and add the garlic and cherry tomatoes. Cook, stirring occasionally, until the tomatoes burst and turn jammy, 5-6 minutes. 

Add spinach and stir just until wilted. Transfer the vegetables to the bowl of spaghetti.

Add the sherry to the drippings in the skillet. Bring to a simmer over medium heat and cook, scraping up any browned bits, about 30 seconds. Add the heavy cream and simmer for another 30 seconds. Pour into the bowl with the spaghetti and vegetables. Add the cream of mushroom soup, pimentos, 1 cup cheddar and 1 cup fontina, seasoned salt, cayenne pepper, and vegetable broth. Stir until well combined.

Transfer the spaghetti mixture to the prepared baking dish and top with the remaining 1/2 cup cheddar and 1/2 cup fontina. Bake until golden brown and bubbly, 40-45 minutes. Let sit 10-15 minutes before serving. 

Cinnamon Chocolate Chip Cookies

Original recipe found here.

1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups chocolate chips mix of semi-sweet and bittersweet

Preheat your oven to 375°F.
Using a stand mixer fitted with the flat beater attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, mixing after each addition, and the vanilla. Mix again.
Combine all the dry ingredients in a bowl and whisk together. With the mixer on low speed, carefully add in the flour mixture until well mixed and combined. Stir in the chocolate chips. If wanting to enjoy the cookies right away, place the cookie dough in your fridge and chill for at least 1 hour. Form and shape your cookie dough balls and place on a lined baking sheet about 2 inches apart. I like to bake 6 cookies on one baking sheet. Bake for 10 to 12 minutes or until golden brown around the edges.
Alternatively, you can form and shape all your cookie dough balls and place on a baking sheet and place cookie dough into your freezer. Freeze overnight. When ready to bake, preheat your oven to 375°F, place on a lined baking sheet about 2 inches apart and bake for 14 to 15 minutes* or until golden brown around the edges. Enjoy!
Notes
*When baking from frozen, sometimes I bake at 375 for 14 to 15 minutes and then turn off the oven and leave the cookies in there for 1 additional minute.