T-Giving Brunch: Chocolate Pumpkin Pie

I like to eat dessert first and, let's be honest, sometimes in place of my meals. That's nothing to brag about, but in planning the perfect Thanksgiving brunch, the pie was foremost on my mind. So, I woke up early yesterday morning and mixed together a gluten-free pie crust I've been meaning to try.

I let the dough chill while I ran my long run (10 miles this week -- feels good being back at double digits again!) . . . and then returned home to finish what I started.

CHOCOLATE PUMPKIN PIE
vegan + gluten-free, depending on pie crust

What you'll need . . .

• Pie crust * 
• 8 ounces (softened) vegan cream cheese
• 1 cup raw sugar
• 1/4 cup liquid chai mix
• 1 cup pumpkin puree 
• 1/2 cup bittersweet chocolate chips
• 1/4 cup ground flax meal
• Pinch salt

* Bob's Red Mill send me some Gluten-Free Pie Crust to try -- one bag makes two crusts. I froze one for later use.

Method . . .

1. Prepare your pie crust and press it into your plate, then let chill while you preheat your oven to 350 degrees F.
2. Cream together the cream cheese and sugar, then add in the chai mix (alternatively, you can use 1/4 cup maple syrup and a teaspoon mix of cinnamon, nutmeg, etc.) and pumpkin puree.
3. Melt chocolate on the stove top or in microwave and then mix well into the rest, along with the flax meal and salt.
4. Pour mixture into chilled pie crust (I don't usually pre-bake pumpkin pie crusts) and bake for 45 to 55 minutes, until edges are browned. 
5. Let cool before slicing, if you can wait that long.

I don't have tremendous experience with gluten-free baking or pie baking, for that matter. I was impressed with the pie crust. It held together beautifully and tastes delicious. The filling is sweet, but not sickeningly so. I made some mini Chocolate-Pumpkin Pies a few years ago -- and the cream cheese is a fantastic edition. It made the whole flavor more complex and rich.

So, this whole Thanksgiving brunch thing. I'm hoping to give you some good ideas for a mid-day meal that's both sweet and savory -- a crowd-pleaser for vegetarians/vegans and others, alike. At least for me, the dinner has never really excited me much. Brunch, on the other hand, is a meal that just oozes holiday spirit. 

More CHOCOLATE + PUMPKIN:

• Chocolate-Pumpkin Cake w/ Pumpkin Frosting
• Pumpkin Hot Chocolate
• Mini Chocolate-Pumpkin Pies
• (Green?!) Pumpkin Chocolate Chip Cookies

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Breakfast Quiche + Rosemary Crust

I've tacked the word "breakfast" onto this tasty quiche recipe, but it's really appropriate no matter the time of day. Or year, for that matter. I have some more spring-like recipes coming up, it's just been a tough transition from all the comfort dishes I've been making.

Let's dive right in . . .

BREAKFAST QUICHE + ROSEMARY BISCUIT CRUST
individual servings made easy using a muffin tin!

What you'll need for the crust . . . 

• 2 cups whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon fresh or dried rosemary
• 1/2 cup cold Earth Balance
• 2/3 cup almond milk 

What you'll need for the egg mixture . . .

• 5 large eggs
• 1/2 cup shredded cheddar
• 1/2 cup red or green peppers, chopped 
• 1/2 cup onions, diced
• Salt and pepper to taste
• 2 tablespoons almond milk 

Method . . .

1. Preheat your oven to 425 degrees F. Lightly grease the cups of your muffin tin and set aside.
2. In a food processor, pulse together the flour, baking powder, salt, and butter/Earth Balance until it becomes coarse meal.
3. In a bowl, mix with the almond milk until just combined. Do not over-mix.
4. On a lightly floured work surface, divide into 12 equal pieces of dough. Roll into balls and then flatten or roll flat. Press into the muffin tin cups as you would pie crust.
5. Gently whisk together all ingredients for the egg filling. Then distribute into the cups, making sure to leave some space at the top for expansion (if you fill them too much, they will spill out and make a mess of your oven, I know this from experience!)
6. Bake for 20 to 25 minutes, until eggs are set and lightly browned. Let cool before serving.
7. Serve immediately or can be refrigerated for a few days and eaten warm or cold.

If you'd like to freeze these guys for a convenient grab + go, simply:

• Let quiches cool completely. This part is important when freezing most things. I even place mine in the refrigerator to make the process faster. 
• Wrap individually in plastic wrap and then place in a large freezer bag. Choose your freezer spot carefully so they aren't crushed. 
• Consider defrosting first in your refrigerator when it's time to re-heat -- though they can be reheated from a frozen state. 
• Also consider topping with aluminum (if reheating in the oven) so they don't brown too much. Choose microwave setting carefully to avoid hot spots.

Oh, and please top liberally with hot sauce. My favorite lately always is Sriracha Hot Chili Sauce. It goes especially well with eggs fried in coconut oil. And on pizza. Anything, really.

Any suggestions? Hot sauce is my favorite condiment!

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(Yet Another) Perfect Pizza Crust

As I mentioned this morning on (never home)maker, baby! Stephen has been making our dinners for the past month. And he's become quite a cook. Especially with garlic knots and pizzas. After all, it was Stephen who invented the Garbanzo Garlic Knots.

File this pizza crust recipe away under your MUST MAKE ASAP heading. I know we've declared it many times, but we mean it more than ever: This crust is PERFECT. You'll make it over and over again.


PERFECT PIZZA CRUST

What you'll need . . .

• 1 cup chickpea/carrot puree (see below)
• 2 teaspoons yeast
• 1 cup warm water
• 1 cup bread flour
• 2-1/2 cups whole wheat flour
• pinch of salt

To make the puree, drain and rinse 1 can of chickpeas and 1 can of unsalted carrots (of course, you can steam your own carrots if you have time). Blend in a food processor until smooth. You will have enough puree to make this recipe twice. If you plan to make it soon -- refrigerate the leftovers. If not, freeze.


Method . . .

1. In a small bowl, combine warm water and yeast. Let sit until frothy, about 5 minutes.
2. In a large bowl, combine the flours and salt.
3. Whisk the yeast mixture and 1 cup of the puree together. Then add these wet ingredients to the flours.
4. Mix with a spatula, then switch to kneading with your hands.
5. Lightly oil another large bowl and let your dough rise in it -- covered with plastic wrap -- for 2 to 3 hours.
6. Once dough has risen, divide into two balls. Each is large enough to make a large pizza.

To bake:

1. Preheat a pizza stone at 425 degrees F.
2. Flatten out your dough into a round. Once stone is preheated, bake on one side for 4 to 5 minutes.
3. Then remove from oven, flip over and start building your pizza on the baked side.
4. Once topped with toppings, bake for another 12 minutes. Until browned and bubbly.

Toppings suggestions:

Mix of mozzarella/cheddar cheeses
Fresh tomato slices
Green onions
Minced garlic
Fresh basil, oregano, etc.


Today on (never home)maker, baby! -- we're celebrating our entry into the third trimester . . . at least we THINK. 27 weeks!

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