How has your day been?
Happy New Year to one and all! Look at me, starting off 2014 with a blog post.
2013 was a slow year for knitting. I had a pretty rough pregnancy and then I was busy with my most important FO. Besides, now that we live in Florida, my enthusiasm for woolen things has waned somewhat. I have so much wool. *sigh* I did manage to finish, well, cast off in any case, that shawl I’d been working on for forever. It makes a pretty decent baby blanket, if I do say so myself. I’m hoping to get back into knitting/crafting this year, though, and maybe even start blogging regularly again! Wouldn’t that be something!
I have been trying, for the last few Thanksgivings, to find a decent pumpkin pie recipe that will work with all of our food allergies. I found a pretty good recipe for the filling, but an even serviceable pie crust has remained an elusive quarry, until now. The two recipes I riffed off of can be found here and here. Here’s my version:
Pie Crust (makes 2 9″ gluten/diary/soy-free pie crusts):
160 grams gluten-free all-purpose flour mix (usually I use Bob’s Red Mill, but right now I have a mix I’ve been working with that has amaranth, sorghum, arrowroot starch, and potato starch. It worked great)
150 grams coconut flour
40 grams almond flour
1/2 tsp salt
168 grams (6 oz) coconut oil
50 grams sugar
63 grams beaten egg (for me this was 3 eggs with several spoonfuls removed)
Combine the flours. You can use a sifter, or put them all in a bowl and whisk them together like I did. Then I whisked in the salt.
Cream the coconut oil and the sugar. I used my stand mixer, but you can use a hand mixer or a spoon. Whatever works best for you.
Add the egg, and some of the flour, mixing to combine. Then add the remaining flour. Don’t forget to scrape your damn bowl!
What I ended up with at this point was exactly like gluten-full pie crust after you cut the fat into the flour. I split this crumbly mixture into 2 separate bowls (using my kitchen scale) and into each I added enough ice water (a little at a time) to form it into a ball. There is no reason you couldn’t do this before dividing it in half. Roll each half into a 9″ circle between sheets of plastic wrap and then move it to a cookie sheet and refrigerate for at least an hour. NO CHEATING.
When you’re ready, get your sheets of dough out of the refrigerator and, if they are stiff (mine were like planks), allow them to rest until they are pliable before transferring them to your pie plates. If you get any cracks, just pinch the edges back together. Prick with a fork before baking (something I almost always forget to do!)
Pumpkin Pie Filling (makes enough for one gluten/dairy/soy free-pie, double if you want to make 2)
1/2 cup brown sugar, firmly packed
1/4 cup white sugar
1 tsp ground cinnamon
1/2 tsp ginger (I use the dehydrated whole ginger root from here and grate it into the sugars with my Microplane.)
1/4 tsp nutmeg (I use whole nutmeg and grate it with the Microplane.)
1/2 tsp salt
2 large eggs
1 15 oz can pumpkin
1 tsp vanilla extract
1 cup canned coconut milk (I use the full fat kind, but “lite” will work fine too)
Preheat oven to 425°
Whisk together the sugars, spices, and salt in the bowl of your stand mixer. Add eggs, pumpkin, and vanilla, and coconut milk. Mix on medium until smooth.
Pour into your prepared (unbaked) pie crusts and bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for 50-60 minutes, or until a knife inserted into the center comes out clean. It will probably look a little wibbly-wobbly in the center, but it will set as it cools. Let it cool for at least 2 hours. NO CHEATING.
OMFG THIS PIE IS FUCKING AWESOME. This is the first gluten-free pie crust recipe I have found that actually works the same way as a gluten-full crust. I was able to roll it out and get it into the pan without it being too sticky and it didn’t crumble to dust when I cut and served the pie. I feel like I can actually make a covered pie now! I can make pocket pies! I am ridiculously, obscenely, excited. And the filling is AMAZEBALLS. Creamy, custardy, smooth, and perfectly pumpkiny. OM NOM NOM NOM NOM.
One final note, the egg in the pie crust makes it more susceptible to burning, so if you have (or can get) a pie crust shield, I highly recommend it. Or not. I mean. Pie crust that’s a bit dark on the edges never hurt anyone. Besides, you’re not fucking Martha Stewart so stop Instagraming that shit and eat it.
Although, to be fair, this photo is at least a little better than anything Martha Stewart took without a food stylist.
Life marches on, as they say, and things at chez moi have been busy but fun. The Bigs have been taking a weekly nature class down in Ft. Lauderdale and Talia has been growing big and fast. Today she is 207 days old, or 6 months and 24 days. She is a proficient crawler and can pull herself to standing and cruise along the furniture. I’m serious. The last couple of days she has been practicing standing without holding onto anything. I anticipate walking by Christmas (or the New Year at the latest).
And finally I’ve started been knitting again. I cast on and finished this pretty shawl to throw over Talia’s shoulders if we ever get any cooler weather here.
I didn’t really have much of this hand spun from last year’s TdF so basically it’s just the first half of Grandmother’s Favorite Dishcloth, knited until I ran out of yarn. It’s soft and cozy and should keep her shoulders nice and warm when those cold northern winds start to blow through and bring the temperature down below 75°. And yes that is considered cold down here. Stop laughing, it really is! Really!
This poor blog which I’ve barely touched in a year. My poor knitting projects which have laid idle for months. It’s been kind of busy around here, as you can imagine and I wonder how anyone will find read these posts anyway now that google no longer supports reader. Then again, maybe that’s for the best and I will start writing for myself again, like I did back when my blog was good. Anyway, in the meantime you can always find me tweeting @kniterrupted. It seems the most I can manage right now.
I know it’s been a very long time since my last post. All I can say is that it’s because reasons. The biggest reason is this:
Talia Jayne was born on April 29th, 2013. She was 7 lbs, 2 oz, and 19 inches long. She is a very calm, chill little baby. The perfect addition to our family.
I thought this was interesting, although I am sad that I only hit 58 posts this year. After such a strong start too. I’m hoping to be more blog-productive in 2013. Happy New Year, y’all!
Here’s an excerpt:
4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 19,000 views in 2012. If each view were a film, this blog would power 4 Film Festivals