Engaged! Now, How to Plan a Wedding?

Oh my goodness, are we really engaged?  Am I really engaged?  I could never have imagined my wildest dream would come true.  The love of my life has asked me to marry him.  I, of course, said YES!

Jerry and I started dating in July of 2011.  We actually met long before our first date.  I attended the annual Halloween party hosted by Liz and her roommates (before Jerry was one of them).  Our good friend Julie said to me, "Megan you have to meet Indiana Jones, you'd just love him!"  Well, that night I did not meet Indiana Jones, but two years later Julie convinced me to join a slow pitch softball league, and who happened to be on the team?  The one and only, Indiana Jones!!

How we got engaged, you ask?  Jerry and I had been talking for months about making a trip to Portland, Maine for a delicious seafood dinner and a special night out.  We decided we'd try just before Christmas.  Dinner reservations were booked, we even had a back-up plan for Boston, if we could not make the stand-by list to Portland.  

Weather had not been kind to many states the days prior to our departure date.  Flights had been cancelled and delayed - so many that the flight we were aiming for was over booked and the stand-by list was a mile long.  Portland, Maine was not going to happen.  So we waited for Boston.  Boston was not in the cards either.  Back home it was!

Jerry was planning ahead and booked a back-up to our back-up plan.  Reservations at Catch 35 in Chicago, we still were going to be able to enjoy that delicious seafood dinner we were hoping for! So he said he'd pick me up at 5.

Jerry arrives with a Whole Foods bag.  I'm thinking to myself, why on earth does he have this giant Whole Foods bag, we're going to dinner?!  He said he had an early Christmas gift for me. Christmas gift?  It isn't Christmas, I'm not opening anything, silly...  Well he said I had to.  So I open the present to find a wood box, he said open it!  I open the box to find a jewelry box inside.  Jerry asked if I  knew what it was.  I did not - the box was slightly larger than a typical ring box (or what I thought a typical ring box would look like) so I wasn't thinking he was going to propose!  And then he did!  Down on one knee, he asked and I said yes!  I couldn't believe it - I still can't believe it.  We're engaged!!  This really just happened?!

Apparently Jerry knew this was going to go his way - he pulled out a bottle of champagne from the Whole Foods bag (no wonder it was so large!) to celebrate.  And, girls, for those of you wondering - yes he did ask my dad.

WE'RE ENGAGED!!!!!!

December 22, 2012

Be sure to check out our wedding website!

Celebrate people, young and old

Typically every year I make a birthday cake for a cousin of mine.  Well, cousin once removed, or second cousin.  What is a child of your first cousin?  Family trees can be confusing. 

She celebrated her third birthday this year, which means Disney themes are in high demand.  Who am I kidding, I would love a Little Mermaid cake, you never outgrow Disney.  However, they do seem slightly more appropriate when you aren’t approaching 30.

Speaking of 30, I also have the great pleasure of living in the same city as my older sister.  I have so much fun every year planning her birthday festivities, including the cake!  This year she requested a winter themed cake, fitting for December.  All white with clear sugar crystals.  Done.

A Taste of Heaven – Pumpkin Stuffed with Everything Good

Wow.  This is quite the meal.  Last fall my family and I went to a pumpkin patch (one of my favorite fall activities).  We all picked out pumpkins to carve and eat.  That night we made this most delicious stuffed pumpkin.  Pumpkin stuffed with cheese, bacon, bread, chives and heavy cream.  We had leftover cheese cubes that had been mixed with the spices, herbs and bacon.  That alone was heaven on a plate.  We couldn’t stop downing the extra cheese cubes – I think someone should market that as a great appetizer (no, seriously – we ate them right from the bowl).  So it wasn’t too surprising that the pumpkin was also heaven on a plate.  Mouthwatering delicious – I think I’ve told everyone I know about this recipe.  I loved it so much the first time, I had to make it again!

Pumpkin Stuffed With Everything Good

Adapted from NPR

Ingredients

1 pumpkin, about 3 pounds

Salt and freshly ground pepper

1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks (I used sourdough)

1/4 pound cheese, cut into 1/2-inch chunks (I used a combination of Kerrygold Dubliner Cheese and Kerrygold Aged Cheddar Cheese)

2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped

4 strips bacon, cooked until crisp, drained, and chopped

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

Directions

Center a rack in the oven and preheat the oven to 350 degrees F.  Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin.  

Using a very sturdy knife cut a cap out of the top of the pumpkin (like you’re carving a pumpkin).  Cut off enough of the top to make it easy for you to work inside the pumpkin.  Clear away the seeds and strings from the cap and from inside the pumpkin.  Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.  Toss the bread, cheese, garlic, bacon, and herbs together in a bowl.  Season with pepper, you probably have enough salt from the bacon and cheese, but taste to be sure, and pack the mix into the pumpkin.  The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it.  Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin.  Watch as you pour to achieve the right amount.  The ingredients should not be swimming in cream, but you do want them nicely moistened.

Put the cap in place and bake the pumpkin for about 2 hours  (check after 90 minutes ) or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife.  Remove the cap during the last 20 minutes so the liquid can bake and the top of the stuffing can brown. 

When the pumpkin is ready, carefully, very carefully, bring it to the table or transfer it to a platter that you'll bring to the table.

Serve by spooning out portions of the filling.  Make sure to get a generous amount of the pumpkin into each spoonful! 

Makes 2 very generous servings

What is your fall favorite?

Fall is one of my favorite seasons; the crisp air, the cool breeze, the sunshine that hits the leaves just right, all make a fall day beautiful.  So does pie.  Pumpkin Pie.

Basic Pie Dough

Baking Illustrated

For 1 Double-Crust 9-Inch Pie

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1/2 cup vegetable shortening, chilled

12 tablespoons cold unsalted butter, cut into 1/4 inch pieces

6-8 tablespoons ice water

Directions

Process the flour, salt, and sugar in a food processor until combined.  Ad the shortening and process until the mixture has the texture of coarse sand, about 10 seconds.  Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with the butter bits no larger than small peas, about ten 1-second pulses.  Turn the mixture into a medium bowl. *Note - I actually worked this by hand, careful not to overwork the dough.

Sprinkle 6 tablespoons of the ice water over the mixture.  With a rubber spatula, use a folding motion to mix.  Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more ice water if the dough will not come together.  Divide the dough into 2 balls and flatten each into a 4-inch disk.  Wrap each in plastic and refrigerate at least 1 hour, or up to 2 days, before rolling.  

Pumpkin Pie Filling

Libby's Famous Pumpkin Pie

Happy Halloween - Mummy Cupcakes

Halloween is so much fun.  Spooky decorations, scary movies, ghosts and goblins, plus you get to be anything you want on Halloween.  You want to be a super hero?  Of course you’re a super hero!  Princess?  That tiara has never looked better.  It’s also the one day of the year you knock on doors and get candy (endless supply of candy) for saying “Trick-or-Treat.”   Seriously, when else are you that lucky?  And it gets better, when you hit that stage when you are too old to go knocking on doors asking for free chocolate, your friends will throw a fabulous party!  Now this is when Halloween reaches its peak. 

Cocktails that flow from a pumpkin punch bowl, bat and pumpkin themed cookies, witches fingers for appetizers, brains for dinner - the clever food ideas never stop.  Obviously I didn't go empty handed to the Halloween party.  This year in honor of Jerry’s classic Halloween costume theme, mummy cupcakes!  I’m using a traditional chocolate cupcake with white piped frosting to mimic the mummy costume.  A little colored frosting to make the eyes and we’re all set.  Super cute (or super scary!) and delicious.  

Perfect Chocolate Cupcakes
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water

Directions:
Preheat oven to 300 degrees F  Mix all ingredients with the paddle attachment on medium speed until blended.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester. 

For a 9x13 in cake - bake for one hour.

Let cool on wire racks.  Frost and decorate.

My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency 

Pumpkin Butter Bars – It doesn’t get better than this.

There is a theme happening here – pumpkin everything.  It is fall, so I suppose there is no better time than to experiment with pumpkin.  Meredith said “You’re knocking it out of the park with these pumpkin desserts.”  (I’m blushing)  This one happens to be a happy accident.  I ended up with leftover filling from thePumpkin Pie Bites and did not want it to go to waste.  I didn’t want to make a pie since I had just made the pie bites.  Insert thought bubble….  What about that butter crust I used in the caramel bars.  I might just be on to something here.

Pumpkin Butter Bars

Makes 48 small bars

For the Crust

1 pound (16 ounces) unsalted butter, at room temperature

1 cup granulated sugar

1 1/2 cups confectioners' sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

4 cups unbleached all-purpose flour

For the Filling

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

For the Crust

Position a rack in the middle of the oven and preheat to 325° F. 

In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and both sugars until creamy, about 3 minutes. Add the vanilla and salt and beat until combined.  Add the flour and beat on low speed until a smooth, soft dough forms.  Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.  Bake until firm and the edges are a pale golden brown, 20-25 minutes. Transfer to a wire rack to cool.

For the Filling

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.  Spoon over the bottom crust and spread the filling evenly. Remove the remaining dough from the refrigerator and crumble it evenly over the pumpkin filling. Return the pan to the oven and bake until the crumbled shortbread topping is firm and lightly golden, about 30-35 minutes. Transfer to a wire rack to cool completely.

Using a sharp knife, cut the bars into small squares. The bars will keep in an airtight container for 1 week in the refrigerator. Individually wrap each bar into a sheet of plastic wrap and place in a freezer-safe container, then freeze for up to 1 month.

Addicted to Pinterest - Pumpkin Pie Bites

Beautiful photos, creative ideas I would never think of, amazing DIY projects, endless amounts of recipes, the list goes on and on.  I wonder how many other people are addicted to Pinterest?  You’re either on it every chance you get, or you don’t know it exists. 

I have a board for every aspect of my life – that includes building my dream home.  I’m currently renting – and probably will never be able to afford my dream home, but that’s why it’s a dream home.  I get to pretend that money is flowing freely and I’m going to build an amazing home with walk in showers, tree houses for the kids I don’t have yet, relaxing lounge areas for movies and of course the dream kitchen and overly organized pantry that lends itself to endless amounts of cooking and baking.  Don’t forget this kitchen is open and flows right into the rest of the house so I can always be entertaining.  Oh to dream…

Well, for now, I can at least make one aspect of that come true – cook and bake for friends and family in an apartment I don’t deserve that has an amazing open layout – yes I can entertain!

I may as well put all of those wonderful recipes I’ve been pinning to good use!  I’ll start with the Pumpkin Pie Bites.  Who doesn’t like pumpkin pie?  And when it comes in a pop in your mouth, eat as many as you want because they are so small, bite size who can resist?  I’ll take five, or six, or….

Pumpkin Pie Bites

Ingredients

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Directions

Preheat oven to 350 degrees.
Roll out dough and cut into squares (some will have rounded edges).

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each cut square of pie dough – fold edges to meet in the middle.

Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust.  Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies.  Keep refrigerated.