Chica's Queso

February 15, 2018

From now on this recipe for Chica's Queso is what you can call my "house" queso. Here in Texas almost every household has their recipe for queso or cheese dip. It may be the typical recipe found on the Velveeta box or the Rotel can, but for me, that just doesn't cut it. I normally try to stay away from any processed foods such as Velveeta, hence my love for organic foods, but if you want a super creamy, velvety queso, you really need at least a little bit of Velveeta. With a mix of Monterey Jack cheese, cheddar cheese and Velveeta you get the best flavor and consistency for queso.

Chica's Queso Tips:

You can make this ahead of time on the stove top and keep it warm in a slow cooker for easy serving or transport.
If using a slow cooker to keep the queso warm, be sure to keep an eye on it and stir occasionally.

For more awesome recipes from The Cake Chica be sure to follow on social media: Facebook, Instagram and Pinterest.

Baked Tortilla Chips

February 7, 2018

Baked Tortilla Chips are incredibly easy to make and they come together in a snap! And with just 3 simple ingredients you can impress your friends at your next gathering with some homemade Baked Tortilla Chips and Game Day Guacamole!

For more from The Cake Chica be sure to follow on social media: Facebook, Instagram, and Pinterest.

Baked Tortilla Chips

Name: Baked Tortilla Chips
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 6-inch corn tortillas; 1 tablespoon vegetable oil; 2 teaspoons kosher salt; Full sized rimmed sheet pan or 2 half sheet pans

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Corn tortillas baked with a little oil and kosher salt. That's it! Simple as it gets.

Ingredients

SPECIAL TOOLS

Full sized rimmed sheet pan or 2 half sheet pans

CHIPS

12 6-inch corn tortillas
1 tablespoon vegetable oil
2 teaspoons kosher salt

Instructions

Position a rack in the center of the oven and heat oven to 400 degrees. Lightly coat a full sized sheet pan with vegetable oil. Cut each tortilla into 8 wedges, and arrange in a single layer on the prepared sheet pan. Sprinkle with kosher salt.
Bake tortillas for about 7 minutes. They should be golden brown and sizzling. Rotate and the pan and flip tortillas over and bake for another 5 minutes until crisp. Enjoy right away or cool at room temperature and store in a container for up to 1 day.

Notes

Storage: Enjoy right away or cool at room temperature and store in a container for up to 1 day.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 993mgCarbohydrates: 30gFiber: 5gSugar: 1gProtein: 4g

Nutrition information is an estimate and will vary.

Red Velvet Cakelets

January 30, 2018

Valentine's Day is just around the corner! This year make your Valentine a homemade treat perfect for the occasion. Or even better, make a date out of it and bake these Red Velvet Cakelets together! It'll be fun I promise!!!

For Valentine's Day, many online casino players may come up with the idea of making their Valentine a homemade treat. What could be better for the day than Red Velvet cupcakes, which happen to be one of the best options for Valentine's Day according to AI in casinos. These Red Velvet Cakes are big enough to be shared, but most likely online casino players won't be able to resist eating them alone.

These Red Velvet Cakelets are big enough to share, but I won't tell if you eat one all by yourself. It will be hard not too. They're super soft and light and have a slight zing from the buttermilk that adds a whole other flavor dimension. A cream cheese frosting tops these cakelets perfectly, made with a mix of butter and cream cheese you can't go wrong with this one!

Red Velvet Cakelet Tips:

Keep your wet ingredients at room temperature, (butter, eggs, and buttermilk) this makes it easier to mix together; which helps to keep you from over mixing.
For the frosting, be sure not to over mix when you add the cream cheese. Over mixing will cause the frosting to thin.
Easy decorating tip: Use candy melts in red or pink and melt according to package directions. Pour melted candy melts in a piping bag and snip a tiny hole at the bottom of the piping bag (no piping tip needed) and on parchment paper or wax paper, pipe "Love" or hearts or anything you like to top your cakelets. Wait for them to dry and stick them on top for a fun and festive garnish.

For more from The Cake Chica be sure to follow on social media: Facebook, Instagram, and Pinterest.

Real Microwave Oatmeal

January 16, 2018

I call this Real Microwave Oatmeal because when most people think of microwave oatmeal, they think about those prepackaged, overly processed and overly sweetened little packets. I'm happy to say you don't have to resort to those little packets anymore!

I regularly make this recipe for breakfast at work. It's super simple. And all you need is some rolled oats, water and your toppings of choice. My toppings of choice always includes fresh berries and nuts.

There are so many ways to dress up your oatmeal. On occasion I throw in some candied pecans or a few semi sweet chocolate chips. The possibilities are endless. I'd love to hear what toppings you like to have with your oatmeal in the comments below!

Follow The Cake Chica on social media: Facebook, Instagram, and Pinterest.

The Cake Chica's Top 10 Recipes of 2017

December 31, 2017

With 2017 coming to a close I thought I would post my top recipes of 2017! I love looking back and seeing recipes I knew would make the list and some that were a total surprise. Did your favorite make the list?

10. Mississippi Mud Cupcakes with Marshmallow Frosting

These little cakes of chocolatey goodness made the cut at spot number 10! And for good reason. Who can pass up the perfectly portioned little chocolate cake with homemade marshmallow frosting? Not me!

9. The Quintessential Pumpkin Pie

The only classic Pumpkin Pie recipe you'll need! Plus with tips on making the perfect pumpkin pie included in this post, you don't want to skip this recipe!

8.Old-Fashioned Chicken Noodle Soup

For the third year in a row this Old-Fashioned Chicken Noodle Soup has made it on the list! Go check out why this chicken noodle soup recipe keeps making an appearance on my lists of top 10's!!!

7. Simple Turkey Chili with Kidney Beans

The name says it all! Simple Turkey Chili with Kidney Beans is a simple and healthy meal you can prepare. This recipe does still need some simmering time but the preparation is simple!

6. Apple Pie with Cheddar Cheese Crust

How about this interesting take on apple pie. Apple Pie with Cheddar Cheese Crust! Yes it works and is my favorite Apple Pie right now. The cheddar cheese compliments the apples perfectly. Give it a try for your next family celebration!

5. Hot Cocoa Cake

This Hot Cocoa Cake is probably my personal favorite of the year! So I was so happy to see it made the cut for my most popular recipes of 2017! Dark chocolate cake and marshmallow filling with chocolate frosting.....yes tastes just like hot cocoa! Give it a try soon!!!

4. Classic Hash Browns

Ever since finding this recipe it's been a breakfast staple in my house. No diner can top homemade hash browns made in your own kitchen. Try these Classic Hash Browns and you'll agree!

3. Bunuelos

Bunuelos always remind me of Christmastime. In my part of Texas (Houston), tamales are as common as turkey is to Thanksgiving. And after you have your tamale Christmas dinner you have to have dessert. These Bunuelos fit the bill perfectly!

2. Mexican Alphabet Soup

Of course this one reminds me of my childhood. This Mexican Alphabet Soup is simple, easy to make and tasty too. No wonder why this one makes the list of top 10's for 2017!

1. Best, Big, Fat, Chewy Chocolate Chip Cookie

And this one comes as no surprise. My Best Big, Fat Chewy Chocolate Chip Cookie is one of my all time favorites. I am glad to see it's yours too!!! Bake these cookies for your next party and get ready to receive all the compliments!

Don't forget to check out the best of 2016 and 2015 below.

The Cake Chica's Recipe Fails of 2017

December 19, 2017

The Cake Chica's Recipe Fails of 2017

This post is a bitter-sweet one. While I hate looking at my mistakes, it also helps me learn from them and grow. So here is a look back on 2017's recipe fails!

Chocolate Peanut Butter Cupcakes

This was supposed to be a peanut butter and chocolate cupcake but as you can see, I had a little trouble with my frosting separating. I made it several times and got the same result. So back to the drawing board with this one. Still planning on making these but with a better peanut butter frosting. Hopefully I will get to that this coming year in 2018!

Old-Fashioned Sour Cream Doughnuts with Chocolate Glaze

These Old-Fashioned Doughnuts might be perfectly fine for some people. But I take my doughnuts very seriously and if they aren't near perfect, then some changes need to be made. And these fit in that category. I was looking for an Old-Fashioned doughnut that had lots of crispy ridges that the chocolate icing could sink into. My first try didn't do it. Luckily I found a recipe that had just what I was looking for. Check out the perfected recipe for Old-Fashioned Sour Cream Doughnuts with Chocolate Glaze.

Strawberry Shortcake

Sometimes simple is best. Like this Strawberry Shortcake recipe I attempted to do some crazy stuff with. I tried this strawberry filling that was good but should really be left to the Strawberry Shortcake recipes made for biscuits. As you can see it made a mess of my cake. And then I tried this Basil-Whipped cream that only seemed to work once for some reason so I just went back to basics and ended up loving the simple cake that is Strawberry Shortcake. Sponge cake layers with a simple homemade whipped cream and fresh strawberries. Nothing fancy but oh so beautiful as is. No need to gussy it up.

Confetti Cookie Cake

Here is another one that I messed with that didn't need fixing. First, I tried to bake the cookie cake in a larger pan. But that didn't work out too well. And it didn't cook all the way through, and I was also impatient and took the cookie cake out of the pan too quickly and didn't give it the proper cooling time. Totally my fault on this one. I am happy to say this recipe for Confetti Cookie Cake has been fixed and is ready to bake.

Sweet Potatoes with Crispy Rice Topping

2017 is the year that I learned there were different types of sweet potatoes. I wanted to re-shoot the pictures for my Sweet Potatoes with Crispy Rice Topping, so I went to the market and bought some nice looking organic sweet potatoes. Only to find out there is such a thing as a white sweet potato. Not what I wanted for my photo session re-shoot. These white sweet potatoes do have a different texture and flavor than the orange flesh ones, so you might not want to use them interchangeably. Nevertheless I did eventually get my photo re-shoot for these Sweet Potatoes with Crispy Rice Topping.

Grandma Mary's Neapolitan Ice Cream Cake

It may look like nothing is wrong with this ice cream cake. But it's what's underneath that is the problem. I made my Grandma's Neapolitan Ice Cream Cake with my spin on it. Well it took me 3 tries to get it just right. First try: I didn't have the cake and ice cream ratio right. And later I discovered I accidentally left out the baking power. Talk about a baking foul. Second time I got more ice cream and the cake grew, and it grew big. My mistake was not preparing my freezer for such a behemoth of a cake. Another mistake through no fault of my own is a power line in our neighborhood got fried and we were without power for hours!!!! What a melted mess. But third time is a charm. I already knew my ice cream to cake ratio was on point, my freezer was prepped for a tall ice cream cake and God willing the power would not go out. Thankfully the third time was a charm and I feel I did my Grandma Mary's Neapolitan Ice Cream Cake justice!

Apple Brulee Cheesecake

What can I say about cheesecake? It's not my favorite dessert which is probably why I don't have many cheesecake recipes on my blog. But, sometimes I do come across a cheesecake that I love. Like Apple Brulee Cheesecake! I was trying some different methods of baking it because my problem is the crust is getting soggy due to the water bath; no matter how many layers of foil I use to cover the bottom of my pan. So I tried to bake it without a water bath but it seems to really need one, but again the water seepage is something I am trying to fix. I have one more trick up my sleeve for this one, and I hope to have it ready to go for 2018. If Apple Brulee Cheesecake sounds like something you might like, be sure to stick around.

Well there you have it. My failures of 2017. Each one of those failures helps me grow and learn so as silly as it sounds, I am thankful for them. Now that my failures of 2017 have been revealed, I can't wait to share my top recipes of 2017 with you next week!!!

Sopaipillas

December 12, 2017

So for my last recipe for 2017 I thought I would do something that is near and dear to me and my heritage, Sopaipillas! These crispy, light and airy little treats are the perfect ending to any meal, especially if it's Mexican or Tex-Mex food.

Here in Texas we have some of the best Tex-Mex food around and Sopaipillas are usually on the dessert menu at all of these Mexican and Tex-Mex restaurants, usually served with a drizzle of honey, chocolate sauce, whipped cream and sometimes maraschino cherries. Have it all or just choose one topping, either way everyone should experience the sopaipilla no matter where you are from or what your heritage is.

Frying Sopaipillas is not difficult. Just be sure you are frying safely with a fry thermometer, and you are always watching your oil temperature. Do not leave the kitchen for any reason. Frying needs your full attention. To make things even easier I have outlined a few tips that might help you with making these beautiful little pillows of sweetness.

Sopaipilla Tips

If you don’t have a food processor, mix the flour, baking powder and salt together in a bowl. Cut in the shortening until the mixture resembles coarse crumbs. Sprinkle the warm water over top and knead until the dough comes together. Continue with the recipe as written.
Be sure your oil is at temperature before adding a new batch to the oil for frying.
Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Be sure to follow The Cake Chica on social media: Facebook, Instagram, and Pinterest.

Sopaipillas

Yield: 20 Sopaipillas

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Little wedges of fried dough, sprinkled with a cinnamon-sugar coating and topped with a drizzle of honey and whipped cream. Perfect for dessert or with your morning coffee!

Ingredients

SPECIAL TOOLS

Food processor
Candy thermometer
Cast iron fry pan

CINNAMON-SUGAR COATING

1 teaspoon ground cinnamon
¼ cup granulated sugar

SOPAIPILLAS

2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
¾ cup warm water
Canola oil for frying

Instructions

CINNAMON-SUGAR

In a small bowl mix together the cinnamon and sugar and set aside until needed.

SOPAIPILLAS

In the bowl of a food processor, pulse together the flour, baking powder and salt, about 3-5 pulses. Add shortening and process until mixture resembles coarse crumbs. Gradually pour in the water through the processor pour spout and process until dough just pulls together.
Divide dough into 5 equal pieces. Roll out each piece of dough on a lightly floured counter or pastry board into an 8-inch circle. Cut each circle into 4 wedges. Lay wedges on a baking sheet lined with paper towels to dry out for about 20 minutes.
While the wedges are drying, pour enough oil in a large cast iron fry pan to go up the sides about 1-2 inches. Heat oil to 375 degrees. Add 3 or 4 wedges at a time and fry for 2 minutes per side. Using a slotted spoon or a wire skimmer, remove sopaipillas from the oil and drain on paper towels. While warm, sprinkle cinnamon-sugar mixture on top and serve with honey. Repeat with remaining sopaipillas. Sopaipillas can be kept warm in a 200 degree oven while you fry remaining sopaipillas for up to 1 hour.

Notes

Sopapillas can be kept warm in a 200 degree F. oven for up to 1 hour. They refrigerate well and can be reheated in a 350 degree F. oven for 10 to 15 minutes before serving.

Mini Panettone French Toast

November 15, 2017

You'll see stores displaying these tasty little (and not so little) panettone cakes around the front entrances of the grocery store. When I see these in my local grocery store, it serves as the perfect reminder that the holiday season is upon us.

Yes, I live in Houston and it's 80 degrees outside. So I am thankful for these little food-inspired reminders that Thanksgiving is near and soon after that, Christmas!

Here are a few tips for making French toast:

Don't add too much dairy to the egg mixture. Too much dairy, and the egg mixture won't cook; leaving you with a wet and soggy bread. French toast should be dry on the surface with slightly crisp edges.
Choose the right bread. The ideal thickness is 3/4" to 1"inch thick. Good options are Brioche, challah and of course Panettone!
Soak the bread. The bread needs to soak in the egg mixture. This will help give the bread a soft and custard-like center. 15 to 30 minutes is good.

Follow The Cake Chica on social media: Facebook, Instagram, and Pinterest.

Mini Panettone French Toast

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Additional Time: 30 minutes

Total Time: 52 minutes

French toast made with a mini panettone bread. A twist on a traditional favorite!

Ingredients

SPECIAL TOOLS

13 x 9-inch baking dish
12-inch non-stick skillet

FRENCH TOAST

2 Mini Panettone loaves
5 organic eggs
½ cup organic heavy cream
Pinch of salt
½ teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon vegetable oil
Fresh berries, optional
Organic powdered sugar, optional
Real maple syrup, optional

Instructions

Slice each loaf into 3 slices.
Whisk together the eggs, cream, salt, cinnamon and nutmeg
Place bread slices in a 13 x 9-inch dish. Pour egg mixture over bread and soak for about 30 minutes, turning bread over halfway through.
Heat a large nonstick skillet over medium-high heat. Add oil and use a paper towel to coat the bottom of the skillet. Add the bread slices and cook for about 2 to 3 minutes per side.
Serve with fresh berries, powdered sugar and syrup.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1022Total Fat: 42gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 583mgSodium: 623mgCarbohydrates: 140gFiber: 6gSugar: 100gProtein: 24g

*Nutritional information is an estimate and will vary.*

Butternut Squash Soup

October 25, 2017

We are just now getting a taste of some real fall weather here in Houston, Texas. I thought it would be the perfect time to share this Butternut Squash Soup recipe to celebrate the amazing weather here!

Time to break out the boots and take advantage of all the wonderful fall veggies.

I'll start out by saying, this soup is pretty simple to make. You'll need either a blender or an immersion blender to process and you're ready to go. With just a few simple and easy to find ingredients you can whip up the Butternut Squash Soup in no time! But it will taste like you spent hours in the kitchen. What I love about this soup is that the butternut squash isn't overpowered by the typical potatoes, rice, cornstarch or heavy cream as thickeners. Yup, there is no cream in this recipe! Just the fresh flavor of butternut squash.

Tips for making this recipe:

Don’t use prepeeled, precut squash for this recipe. It will dry out quickly and become mushy.
Par-cooking the squash in the microwave for 15 minutes helps draw out some of the moisture which helps the fond develop while cooking, and gives it that roasted flavor without having to turn on the oven.
When processing the soup in a blender be sure to only fill it up two-thirds full; and process in batches. Alternatively, you can use an immersion blender and puree the soup right in the pot.
To create the sour cream swirl as in the photos, use a couple of teaspoons of water to thin out the sour cream. Then, place sour cream in a zip top bag and cut one of the corners off and drizzle on top of the soup.

For more from The Cake Chica, be sure to follow on Facebook, Instagram, Pinterest!

Butternut Squash Soup

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Butternut Squash Soup made with leek, vegetable broth and spices. Topped with a drizzle of sour cream.

Ingredients

SPECIAL TOOLS

Blender or Immersion Blender

SOUP

2 ½ pounds organic butternut squash, peeled, seeded and cut into 2-inch chunks (about 7 cups)
2 tablespoons organic unsalted butter
1 leek, white and light green parts only, quartered lengthwise, sliced thin and washed thoroughly
Salt and pepper to taste
4 cups organic vegetable broth
1-2 cups water
2 sprigs fresh thyme
1 bay leaf
Pinch of cayenne pepper
Sour cream for garnish (optional)

Instructions

In a large microwaveable bowl, add the squash and cover with plastic wrap. Microwave squash for 14 to 18 minutes or until a knife inserted in the squash glides through easily, stirring halfway through cooking. Carefully place squash to a colander set in a large bowl and drain for 5 minutes, reserving the liquid.
In a Dutch oven, melt butter over medium-high heat. Add squash, leek and 1 teaspoon salt. Continue to cook, stirring occasionally until the squash has broken down and fond forms on the bottom of the pot, about 10 to 13 minutes.
Deglaze the pot by adding 2 cups of broth and scrape the fond to loosen and dissolve. Add the remaining 2 cups of broth and reserved squash liquid, plus 1 cup of water, thyme sprigs, bay leaf, and cayenne. Increase the heat to high and bring to a simmer until the leeks are tender, about 6 to 7 minutes.
Discard the thyme sprigs and bay leaf. Working in batches, process the soup in a blender until smooth, about 1 to 2 minutes. Return the soup to a clean pot and bring to a simmer, thinning out with up to 1 cup of water to your desired consistency. Add salt and pepper to taste and drizzle with sour cream if desired.

Notes

Soup can be refrigerated for up to 2 days.

Nutrition information are estimates and will vary.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 508mgCarbohydrates: 23gFiber: 6gSugar: 5gProtein: 2g

*Nutrition information is an estimate and will vary.*

Smoky White Cheddar Popcorn

October 18, 2017

Don't touch that microwave! This popcorn recipe for Smoky White Cheddar Popcorn is made on the stove top!

Those bags of microwave popcorn sure are convenient, but I just can't bring myself to eat the additives in those things; and the flavor and freshness you get from popping on the stove top far exceeds that of the microwave version.

Just a few tips:

You'll need a nice large pot. I use a 12 quart but if you don't have anything that big you can get away with something a little smaller. A large pot helps when stirring to evenly distribute the seasoning. If you do not have a large pot you can also use a large bowl and stir the seasoning in and then divide among smaller bowls.
You'll notice there is no salt in this recipe. That's because I used Kernel Season's White Cheddar Popcorn Seasoning which has salt in it. I didn't have to add any additional salt to this recipe. It was perfect as is!

Follow me on social media: Facebook, Instagram and Pinterest.

Smoky White Cheddar Popcorn

Yield: 8 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Popcorn made on the stove top flavored with spices and white cheddar popcorn seasoning.

Ingredients

SPECIAL TOOLS

12 Quart Pot with Lid

3 tablespoons white cheddar popcorn seasoning such as Kernel Season’s
1 teaspoon garlic power
1 teaspoon smoked paprika
3 tablespoons peanut or vegetable oil
1 cup popcorn kernels
¼ cup unsalted butter, melted

Instructions

POPCORN SEASONING

In a small bowl, combine the white cheddar seasoning, garlic powder, and smoked paprika. Set aside until needed.

POPCORN

Heat oil and popcorn kernels in a heavy-bottomed pot over medium-high heat with lid.
When the kernels start to pop, shake the pan back and forth; and up and down to keep the popcorn from burning.
Once the popping has subsided, remove the lid and pour the melted butter on top. With a wooden spoon stir the popcorn to distribute. Pour half of the popcorn seasoning over the top and stir to coat the popcorn. Add the remaining popcorn seasoning and continue to stir and shake the pot evenly to coat the popcorn with seasoning.
Divide popcorn among bowls and enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 188Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 145mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 2g

*Nutrition information is an estimate and will vary.*

The Cake Chica's Top 12 Baking Tools

October 11, 2017

The Cake Chica's Top 12 Baking Tools

With the baking season upon us I thought I would share a list of my favorite baking tools.

1. Measuring Cups and Spoons

This probably goes without saying but you need measuring cups and spoons to bake. I have a dedicated drawer in my kitchen just for my measuring cups and measuring spoons. I have about 4 sets of measuring spoons and about 6 sets (maybe more) of measuring cups. You probably won't need that many unless you bake every week like I do, but you should have at least one set of each in your kitchen.

2. Silicone Spatulas

From stirring cake batter, sauces and everything in between, a good silicone spatula is a must have in the kitchen. I have a few in different sizes. If yours start to tear or come apart, be sure to replace them as bacteria can accumulate in those crevasses.

3. Wooden Spoons

Oh yes the trusty wooden spoon! Great for cooking and baking. I mostly use mine to stir cookie dough and make custard.

4. Whisk

I like to use a whisk to combine my dry ingredients when baking cakes and such. It's a good idea to have a few in different sizes. I also have a silicone whisk that helps when I am cooking a sauce in a nonstick saucepan.

5. Wilton Aluminum Round Pan 8 in.

I've been using these exact pans for years. I like them because the sides are straight up and down. Some cake pans you see at the supermarket are not straight up and down. If you look closely they will have a little slope to it. My first set of baking pans were like this and they were 9-inch round. They were horrible. Wilton pans are pretty affordable and work. My personal preference are the 8-inch round cake pans.

6. Pyrex 9-inch Glass Pie Plate

Trust me when I say not all pie plates are created equal. I used to bake with pie plates that are similar but had those ridges on the edges on the little handles on the side. You can find them at most grocery stores. Until I read an article in a magazine one day recommending the one pictured above. I tried it and never looked back! I just recently bought 2 more of these since I just had one. Plus they're super cheap on Amazon.com. With the holidays quickly approaching I wanted to have my baking supplies ready! I now use those other pie plates for breading chicken breast and things like that. I find these basic pie plates easier to work with when preparing the pie crust.

7. Wooden Rolling Pin

I prefer the tapered rolling pins. They give you more control when rolling out pie dough and it's also easier to roll the dough out in a circle than with the rolling pins with the handles.

8. Cake Spatulas

Cake spatulas are a must when frosting cakes. If you haven't tried using a cake spatula to frost your cakes your missing out! Do it! Depending on your icing you can heat up the metal cake spatula under hot water then dry it, then run your cake spatula around your cake for a smooth finish to your cake. Just one of the many things I use cake spatulas for. It's also a good idea to have different sizes and some that are offset. The set I've referenced above is a good start.

9. Bakers Joy Cake Pan Spray

Sure you can grease and line your pan and flour it, but ever since I found this stuff, my baking life has been simplified! I have never once had this stuff not work. Just be sure to spray your pan well and you'll be good to go. This is a great tool when it comes to holiday baking when time is so valuable.

10. KitchenAid Stand Mixer

I don't know what I would do without my KitchenAid! Okay so you don't NEED a KitchenAid Stand Mixer or any stand mixer for baking, but it makes things so much easier! If you don't have one your hand mixer will work of course, but I would recommend putting a KitchenAid stand mixer on your Christmas list this year. You won't regret it! 🙂

11. Cuisinart Food Processor

Here is another tool you may not NEED but I know it makes my cooking and baking life much easier. I use this Cuisinart 14-Cup Food Processor and I love it! My husband bought me this for Christmas one year. If you don't have one maybe it's time you put it on your Christmas list!

12. Enameled Cast Iron Dutch Oven 6-Quart

You may not think of a Dutch oven as a tool for baking, but what are you going to cook your apples in for that apple pie this year? Dutch oven's are great to have no matter if you bake or not. You can make soups, chili, stew and of course apple pie filling. The one I reference above is a good quality brand and affordable option.

I hope you found this information valuable. I'd love to hear what some of your favorite baking tools are in the comments below!

The Quintessential Pumpkin Pie

October 4, 2017

As an Amazon Associate, I earn from qualifying purchases.

Indulge in the fall flavors with The Quintessential Pumpkin Pie. This creamy classic has the perfect balance of sweetness and spice, making it an absolute must-try for any pumpkin enthusiast.

Overhead shot of completed Quintessential Pumpkin Pie.

Pie Crust Tips

Whether you're using a store bought pie dough or homemade, here are a few tips for the perfect pie crust.

Prebaking the pie crust is important for this custard pie. It helps keep the crust from getting soggy.
Pie weights and docking the dough helps keep the dough from bubbling up during the baking process.
Pie weights can be dry beans, uncooked rice or literal pie weights.
Pouring the hot pumpkin filling into a warm pie crust allows the filling to firm up quickly in the oven, which prevents the crust from getting soggy.
Start making the filling while the crust is in the oven baking. This way, your pie crust will still be warm when the filling is ready to pour.

Overhead shot or raw pie dough in pie plate for Quintessential Pumpkin Pie.

Overhead shot of pie crust with pie weights for Quintessential Pumpkin Pie.

Pumpkin Filling

I love Cook's Illustrated version of Pumpkin Pie. They use a mix of canned pumpkin and canned candied yams, plus the addition of fresh ginger always takes this pie up a notch. I've done the same here.

Pumpkin Filling Tips

Cooking the filling helps intensify the flavor.
If you can't find candied yams you can use canned yams instead.
The pie is ready once the edges are set and the center registers 175 degrees.
Let the pie cool for at least 4 hours before serving.

Quintessential Pumpkin Pie filling ingredients.

Cooked filling for Quintessential Pumpkin Pie.

Pumpkin Pie Spices

Freshly grated ginger
Ground cinnamon
Freshly grated nutmeg

Overhead shot of baked Quintessential Pumpkin Pie on a cooling rack.

Homemade Whipped Cream

No pumpkin pie is complete without a little homemade whipped cream! Right before serving, prepare the whipped cream. In the bowl of a stand mixer, with the whisk attachment attached combine the sugar, salt, cream and vanilla extract. Beat on medium speed for 1 minute, then increase speed to medium-high and whip until the cream is thick enough to hold firm peaks, about 3 minutes.

For piping the whipped cream, fit an 18” piping bag with piping tip #1M and fill bag with whipped cream. Pipe rosettes and stars around the edge of the pie. If you don’t have piping tips, you can spread the whipped cream on top instead. Serve immediately.

Overhead shot of sliced Quintessential Pumpkin Pie with whipped cream close up.

Quintessential Pumpkin Pie Baking Tools

Overhead shot of Quintessential Pumpkin Pie table spread.

Pumpkin Pie Storage

Wrap pie tightly with plastic wrap and store in the refrigerator for 1 to 2 days.

Close up shot of sliced Quintessential Pumpkin Pie.

Let's Connect

The Cake Chica is on the following social media platforms below. Click subscribe, like and follow! We would love to have you over!

Close up of eaten Quintessential Pumpkin Pie.

Adapted from America's Test Kitchen

Suggested Recipes

White Chocolate Pumpkin Cake on pedestal at three quarter angle. — White Chocolate Pumpkin Cake

Quintessential Pumpkin Pie

Yield: 8

Prep Time: 1 hour

Cook Time: 35 minutes

Additional Time: 4 hours

Total Time: 5 hours 35 minutes

Get ready to savor the taste of fall with every forkful of this homemade creamy and sweet Quintessential Pumpkin Pie masterpiece.

Ingredients

SPECIAL TOOLS

Rolling pin
9-inch pie plate
Aluminum foil
Pie weights
Rimmed baking sheet
Sieve
Stand mixer
18” piping bag
Wilton piping tip #1M

PIE DOUGH

1 store bought pie dough or homemade

PUMPKIN FILLING

1 cup heavy cream
1 cup whole milk
3 large eggs, plus 2 large egg yolks
1 teaspoon vanilla extract
1 15 ounce can unsweetened pumpkin puree
1 cup candied yams, drained
3/4 cup (5 1/4 ounces) granulated sugar
1/4 cup maple syrup
2 teaspoons grated fresh ginger
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

WHIPPED CREAM

½ cup (4 ounces) granulated sugar
Pinch of salt
1 ½ cups (12 ounces) heavy cream
2 teaspoons vanilla extract

Instructions

PIE DOUGH

Let refrigerated pie dough slightly soften on the counter for 10 minutes before rolling out. If the dough is frozen, let the dough thaw completely before rolling out.
Adjust an oven rack to the middle position and heat oven to 425 degrees. Roll dough out on a floured surface into a 12 inch circle. Then, loosely roll the dough over a rolling pin and gently unroll it over a 9-inch pie plate. Gently press the pie dough into the pie plate, letting the excess dough hang off the edge. Wrap the dough lined pie plate loosely with plastic wrap and refrigerate until the dough it chilled and firm, about 15 minutes.
Trim the excess dough leaving about 1/2-inch of dough off the edge. Tuck the excess dough under itself and crimp dough edge with your fingers. Wrap dough loosely with plastic wrap and refrigerate until the dough is set, about 15 minutes.
Dock the dough with the tines of a fork and line the chilled pie dough with aluminum foil, covering the edges to keep from burning and fill with pie weights.
Partially bake the pie dough for 15 minutes. Remove the pie weights and foil and continue to bake for 7 minutes or until the crust is golden brown. Transfer the pie plate to a cooling rack while preparing the pumpkin filling. TIp: The pie crust should still be warm when you add the pumpkin pie filling into it.

PUMPKIN FILLING

Adjust an oven rack to the lowest position and reduce the heat to 400 degrees and place a rimmed baking sheet on the rack. Whisk together the cream, milk, eggs, egg yolks and vanilla together in a bowl. In a large saucepan, combine the pumpkin, yams, sugar, maple syrup, ginger, salt cinnamon and nutmeg and bring to a simmer. Cook stirring constantly while mashing the yams down. Coon until the mixture is thick, about 20 minutes.
Turn off the heat and whisk in the cream mixture to combine. Set a sieve over a bowl and strain the mixture through it to remove any remaining solids. Give the strained mixture a quick whisk and then pour into the warm pie crust.
Place the pie on the warmed baking sheet in the oven and bake for 10 minutes. Reduce the heat to 300 degrees and continue to bake for 20 to 35 minutes, until the edges of the pie are set and the center registers 175 degrees. Let the pie cool on a wire rack at room temperature for about 4 hours before serving.

WHIPPED CREAM

Right before serving, prepare the whipped cream. In the bowl of a stand mixer, with the whisk attachment attached combine the sugar, salt, cream and vanilla extract. Beat on medium speed for 1 minute, then increase speed to medium-high and whip until the cream is thick enough to hold firm peaks, about 3 minutes.
For piping the whipped cream, fit an 18” piping bag with piping tip #1M and fill bag with whipped cream. Pipe rosettes and stars around the edge of the pie. If you don’t have piping tips, you can spread the whipped cream on top instead. Serve immediately.

Notes

Pie storage: Wrap pie tightly with plastic wrap and store in the refrigerator for 1 to 2 days.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 493Total Fat: 30gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 187mgSodium: 603mgCarbohydrates: 48gFiber: 3gSugar: 22gProtein: 9g

*Nutrition information is an estimate and will vary.*

Chica's Queso Tips:

You May Also Like:

You may also like:

Ingredients

SPECIAL TOOLS

CHIPS

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Red Velvet Cakelet Tips:

You May Also Like:

You May Also Like:

10. Mississippi Mud Cupcakes with Marshmallow Frosting

9. The Quintessential Pumpkin Pie

8.Old-Fashioned Chicken Noodle Soup

7. Simple Turkey Chili with Kidney Beans

6. Apple Pie with Cheddar Cheese Crust

5. Hot Cocoa Cake

4. Classic Hash Browns

3. Bunuelos

2. Mexican Alphabet Soup

1. Best, Big, Fat, Chewy Chocolate Chip Cookie

The Cake Chica's Recipe Fails of 2017

Chocolate Peanut Butter Cupcakes

Old-Fashioned Sour Cream Doughnuts with Chocolate Glaze

Strawberry Shortcake

Confetti Cookie Cake

Sweet Potatoes with Crispy Rice Topping

Grandma Mary's Neapolitan Ice Cream Cake

Apple Brulee Cheesecake

Sopaipilla Tips

You May Also Like:

Ingredients

SPECIAL TOOLS

CINNAMON-SUGAR COATING

SOPAIPILLAS

Instructions

Notes

Did you make this recipe?

Here are a few tips for making French toast:

You May Also Like:

Ingredients

SPECIAL TOOLS

FRENCH TOAST

Instructions

Nutrition Information:

Did you make this recipe?

Tips for making this recipe:

You May Also Like:

Ingredients

SPECIAL TOOLS

SOUP

Instructions

Notes

Nutrition Information:

Did you make this recipe?

Just a few tips:

You May Also Like:

Ingredients

SPECIAL TOOLS

Instructions

Nutrition Information:

Did you make this recipe?

The Cake Chica's Top 12 Baking Tools

1. Measuring Cups and Spoons

2. Silicone Spatulas

3. Wooden Spoons

4. Whisk

5. Wilton Aluminum Round Pan 8 in.

6. Pyrex 9-inch Glass Pie Plate

7. Wooden Rolling Pin

8. Cake Spatulas

9. Bakers Joy Cake Pan Spray

10. KitchenAid Stand Mixer

11. Cuisinart Food Processor

12. Enameled Cast Iron Dutch Oven 6-Quart

Pie Crust Tips

Pumpkin Filling

Pumpkin Filling Tips