Posts made in October 15th, 2011
Alright guys, my recipes from our Canadian Thanksgiving celebration are finally winding down. Did you have fun? Are you totally inspired for American Thanksgiving? Do you want me to ship you a vat of mashed potatoes to bathe in? Because I would totally do that for you, you know.
We’re bidding adieu to Thanksgiving with a fun little twist on the classic, incomparable holiday dessert—pumpkin pie. A pumpkin pie is awesome. Delicious. Simple. Perfectly festive. But you know what else a pumpkin pie is? It’s portion-control disaster. Just one more little sliver, just one more forkful, just a little bit of the crust and BAM, I’ve eaten half the pie.
What, that’s never happened to you? Well then you can go ahead and make a full-on pie. And the rest of us will make some adorable, individually-sized pumpkin pie pots.
These little guys are super fun and portable. Slap the lid on the Mason jar and you have a perfect fall picnic dessert. Or stack them high on a dessert table for a Halloween party. These would even make fun substitutes for wedding cake at a fall-themed reception.
Because of the odd shape of the Mason jar, I decided to veer away from the traditional flaky pie crust and instead go for a graham cracker layer at the bottom of the pot. Babyface said it was his favorite part. I have to admit, the graham paired really nicely with the creamy pumpkin filling and maple whipped cream.
I used four-ounce jelly jars for my “pots” but you could really use just about anything that is ovenproof. Ramekins, mugs, a muffin tin. Just keep in mind that the “serves 6″ note on the recipe is based on of each person eating one, four-ounce Mason jar full of deliciousness.
Pumpkin Pie Pots with Maple Whipped Cream
Adapted from Libby’s
The little versions of the big Thanksgiving dessert staple are a fun and cute way to keep the holiday food portions in check. Serve each pot topped with a sprinkling of cinnamon and a few pieces of graham cracker for dipping in the whipped cream.
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 1/4 teaspoon cinnamon
For the filling:
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 eggs
- 1-15 ounce can of pure pumpkin
- 1-12 ounce can of evaporated milk
For the whipped cream:
- 1 cup heavy whipping cream
- 2/3 cup confectioner’s sugar
- 1/2 teaspoon maple flavoring
- Preheat oven to 425°.
- Combine all the crust ingredients in a bowl and mix until butter is evenly-distributed.
- Divide crust into six, four-ounce jelly jars and press into bottom to form crust. Set aside.
- In a large bowl, mix together all filling ingredients except for evaporated milk until smooth.
- Stir in evaporated milk slowly and whisk until just incorporated.
- Divide the filling between the six jelly jars evenly. Place jelly jars onto baking sheet for easy transporting, if desired.
- Bake for 20-25 minutes or until a knife inserted in middle of jar comes out cleanly. Let cool.
- When ready to serve, prepare whipped cream by beating all ingredients on high in an electric mixer until stiff peaks form. Serve on top of pumpkin pie pots.
Do you have pumpkin pie portion distortion like me?
You may have noticed that I don’t do well without a hard-fast, identifiable goal.
I’ve yet to figure out how to just be healthy and fit for the sake of being healthy and fit, and until I do, I need some sort of finish line to motivate me to keep on keepin’ on. Sometimes it’s a literal finish line, but a lot of times, I like to create my own little challenges. Does it make me incredibly cheesy? Yes! But I am definitely a goal-setter and I think creating challenges is a fun way to gameify health and fitness. And anything that keeps me on track is a good thing.
I’m currently in the last few weeks of my extended Summer of Strength Challenge. As that winds down, it is time for me to create a new focus and new plan. (Don’t worry, I’ll be doing a SoS wrap-up and results post in a few weeks.) One thing that SoS has taught me is that the scale is really not worth all my energy. There are so many other numbers that can be just as good (or even better) indicator of health. So my newest challenge is all about the numbers just not the one on the scale. And it definitely calls for an obnoxious graphic.
We have 40 days until the “holidays” really start. And I want to come into Thanksgiving, Christmas and the New Year feeling my absolute best. And hopefully continue those habits through right past the vats of eggnog and over the third helping of pumpkin pie. A body in motion stays in motion, right? Well I believe a body in health is more apt to stay in health. Even when being assaulted with fudge and wassail.
So here are the “10 number-y goals”. The challenge starts today and ends on Thanksgiving (November 24th). During that time, I’d like to:
- Complete 2000 fitness minutes
- Do a 2 minute plank
- Do a 1 minute chair sit
- Run or walk a total of 100 miles
- Stationary bike a total of 100 miles
- Drink 4000 ounces of water
- Track my food for 30 days
- Eat 200 servings of fruits and veggies
- Go 40 days without stepping on a scale
- Write and post 30 Operation Beautiful notes
Of course, with any good challenge comes a reward! There has to be some gold at the end of the proverbial fitness rainbow to really make me devoted. And since I have to check off so many goals to get this prize, I figured it should be a big one. If I successfully check off all these goals, I get a $200 shopping spree at the nearby outlet malls. Which, considering I’ve been wearing the same pair of Under Armour crops for every single workout for the past two years (yes, including rolling in the grass), I desperately need $200 to spend at the UA outlet. Motivation!
I’ll be updating you with my progress on my (almost) weekly Sweats of the Week posts. Keep me on track. Mama needs a new pair of workout pants!