From Cupcakes to Traditional Korean Food and Everything in Between

Mini Pumpkin Pies

I recently had the dilemma of transporting several pies to a holiday party and lo and behold 7 of said pies had apparently experienced a bit of turbulence and their delicate flaky crusts had crumbled.  The silver lining here was that I was able to hoard the buttery bits for myself, done in the spirit of concealing the evidence but mostly to satiate the crying “give it to meeee” in my head.  Also, 3 of the other pies were just fine but any way you look at it, the odds weren’t great.  From now on, I think I’ll make a safer journey with these mini pies that are itty bitty in size but bold in flavor.

 

 

{Homemade Pumpkin Spice}

5.0 from 2 reviews
Mini Pumpkin Pies
 
Prep time
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Author:
Serves: 2 Dozen Minis
Ingredients
Crust
  • ⅔ c unbleached flour
  • ½ tb sugar
  • ¼ ts fine salt
  • 5 tb frozen butter, cubed/shredded
  • 1½ -2 tb ice water
Filling
  • 1 c homemade pumpkin puree
  • ½ ts pumpkin spice
  • ⅛ ts fine salt
  • ¼ c room temperature heavy cream
  • 1 room temperature egg
  • ½ ts pure vanilla extract
  • Optional: whipped cream and sprinkles
Instructions
  1. In a food processor, quickly pulse the flour, sugar, salt, and a bit of butter at a time until the mixture becomes crumbly. You don't want to over work this.
  2. After all the butter has been added, slowly tip in the tiniest bit of water at a time until the dough lumps together. Again, you don't want to over work the dough.
  3. Gather the dough into plastic and chill in the fridge for about 30 minutes.
  4. For the filling, blend everything together until creamy and combined.
  5. Take out the crust about 10 minutes or so before rolling onto a lightly floured surface. Stamp out circles with a round cutter or simply cut them out rustically with a paring knife.
  6. In a lined mini cupcake tin, tuck the crusts onto each bottom and top with the filling.
  7. Bake at 350 for 9-12 minutes. Cool completely and top with whipped cream if desired.

I will be traveling from November 23rd-30th. Videos will resume the first week of December.  Happy Thanksgiving, loves!

Your Squishy Monster

Korean Potatoes 감자조림

 

I’ve expressed my love for the egg several times before but the humble potato comes in a close second.  It’s just so versatile and patient.  Weeks can go by and you won’t hear the potato grumbling to be used up or envious of your attentions elsewhere and when you need it, its applications are endless.  This potato side dish is something we had often growing up.  Traditionally, each Korean meal is eaten alongside several banchan or side dishes and this one is so no-fuss that it can be whipped up in virtually minutes and the  soy and honey do magical things as they glaze the veggies in a salty, caramelized crust.  It’s so delicious, I’ve also featured it on our Thanksgiving table as well and it’s always a winning dish!

 

 

 

 

 

 

 

 

5.0 from 2 reviews
Korean Potatoes 감자조림
 
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Author:
Serves: 4 servings
Ingredients
  • 2 yukon/russet potatoes, chopped
  • 1 tb sesame oil
  • 2 cloves garlic, minced
  • 1 medium sweet onion, chopped
  • 2 tb soy sauce
  • 1 tb honey
  • S + p to taste
  • Sesame seeds/scallions for garnish
Instructions
  1. Glaze a pan with the oil and toss the potatoes until they're golden.
  2. Add the garlic and onions.
  3. When the potatoes are tender, add the soy and honey.
  4. Adjust with salt and pepper if needed.
  5. Garnish with sesame seeds and scallions.

Love,

Your Squishy Monster

Foolproof Gravy

If you can master this simple technique, the options are endless when it comes to tailor-making gravy with a personalized touch for Thanksgiving supper {or anything that requires gravy–can that be everything, please?}  I love playing around with this depending on what mood strikes.  This can range from anything from thyme to cognac {my personal favorite additions}.

 

 

 

5.0 from 4 reviews
Foolproof Gravy
 
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Author:
Serves: 1 c gravy
Ingredients
  • ½ c unsalted butter {or your fat of choice}
  • ¼ c unbleached flour
  • 1½ c low sodium stock warm or at room temperature
  • S + P
Instructions
  1. Melt and brown the butter. Do this by setting your pan low and slow and keeping your eye on it. It can go from browned and aromatic to burned and bitter very quickly.
  2. Vigorously whisk in the flour a bit at a time all while simultaneously whisking.
  3. After a few minutes, slowly pour in the stock.
  4. Heat and stir until nicely thickened.
  5. Adjust seasonings as you go.

What’s your favorite addition to gravy?

Love,

Your Squishy Monster

Monkey Bread

I may have a new addiction…and I may or may not have devoured more than half this tin the moment I wrapped up filming.

Monkey bread is beautifully composed of pillowy soft balls of dough that are buttered, rolled in sugar and spice then soaked in gooey, sticky caramel sauce.

Welcome to my newest obsession.

 

 

 

5.0 from 4 reviews
Monkey Bread
 
Prep time
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Author:
Serves: 6 Servings
Ingredients
Dough
  • 4 oz whole milk {but please no less than 2%}
  • 2 tb + 2 ts unsalted butter
  • 1¼ ts yeast
  • 1 room temperature egg
  • 2¼ c unbleached flour
  • ½ ts fine salt
  • ¼ c sugar
Spice Mixture
  • ⅓ c sugar
  • 1½ tb freshly ground cinnamon
  • ¼ ts freshly ground cloves
  • ¼ c melted butter
Caramel Sauce
  • 1 stick unsalted butter
  • 1 c brown sugar
  • ¼ c heavy cream
  • Heavy pinch of fine salt
Instructions
  1. Gently melt the butter in the milk. Make sure it's no more than 110-120*.
  2. Dissolve the yeast into the milk mixture.
  3. In a separate bowl, combine the egg, flour, salt, and sugar with the yeast/milk mixture.
  4. Work and knead this dough until it is smooth and soft, comes together and is no longer tacky on the surface. Cover with plastic and set aside to rest in an undisturbed place until doubled in size.
  5. Meanwhile, work on the spice and sauce. Simply stir the sugar, cinnamon and cloves {not the butter} in a bowl and set aside. For the sauce, place the butter, sugar, cream, and salt into a pot, melt, then set aside. It doesn't need to bubble or reach a certain temperature.
  6. When the dough has risen, flatten it out and begin cutting out chunks to roll into balls.
  7. Dunk each ball into the melted butter and roll into the spice mixture.
  8. To assemble, using a bundt pan, layer beginning with just a bit of sauce on the bottom followed by a bit of the dough balls, followed by more sauce. Repeat. {Also reference video}.
  9. Cover the pan and allow to rest for another 30-45 minutes.
  10. Bake at 400* for 14-17 minutes.
Notes
Prep does not include inactive rising time.

Love,

Your Squishy Monster

No-Bake Pumpkin Pie

I love pumpkin pie but faced with the prospect of baking several pies in a few weeks on top of Thanksgiving supper, I figured I’d whip up a no-bake version for myself when the craving was fierce but the effort must be kept to a minimum. Cue this layered custardy treat that involves no baking at all.  It features a creamy spiced pumpkin filling with homemade whipped cream, and a crunchy cookie bottom–there’s even a fluffy whipped cream cheese layer involved. Happy baking!

 

 

 

 

{Homemade pumpkin spice}

5.0 from 2 reviews
No-Bake Pumpkin Pie
 
Prep time
Total time
 
Author:
Serves: 2 Servings
Ingredients
Pumpkin Filling
  • 1 c pumpkin puree {not filling}
  • ¼ c brown sugar
  • 1 ts pumpkin spice
  • 1 tb cold heavy cream
  • Pinch of fine salt
Whipped Cream Cheese
  • 4 oz room temperature cream cheese
  • ½ c sifted powdered sugar
  • 2 tb cold heavy cream
  • 1 ts pure vanilla extract
  • Pinch of fine salt
Whipped Cream
  • ½ c cold heavy cream
  • ¼c-1/2 c sifted powdered sugar
  • 1 ts pure vanilla extract
Cookie Crumbs
Instructions
  1. Combine all the ingredients for the filling. You can either mix it by hand or use a food processor for a smoother filling. Cover and chill until ready to use {though the longer it sits the better}
  2. Combine all the ingredients for the whipped cream cheese. Again, you can mix it by hand or use a food processor.
  3. Combine all the ingredients for the whipped cream, whisking by hand or using a mixer.
  4. To assemble, layer cookie crumbs, pumpkin filling, whipped cream cheese, and whipped cream. Alternate as desired and top with more cookie crumbs.

Also, don’t forget to check out my pumpkin pie cheesecake and my mini pumpkin pies next week.  I’ve got you pumpkin covered!

Love,

Your Squishy Monster

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