From the monthly archives:

October 2011

Find it, Make it – Simple Pumpkin Pie Custard

by Julie Kohl on October 31, 2011

Find it, Make it - Adventures in New Recipes by Amanda
This is a great fall dessert that will satisfy your craving for pumpkin pie in a hurry. No crust involved!! I found this on Pioneer Woman’s Tasty Kitchen site posted by member bloggingoverthyme.
Here is the link to Simple Pumpkin Pie Custard. You can also check out Bloggingoverthyme’s blog for lots of other foodie goodness.

I made this to follow up the pasta dish from my previous post which you can link to here: Pasta with Roasted Vegetables and Bacon.

I made only one small adjustment to this recipe. It called for 3 servings but I separated it into 4 ramekins so everyone in my family could have one. I also made some whipped cream with heavy cream, a little white sugar, maple syrup and cinnamon to top it.

This dessert was a big hit. It was so easy. I already had every ingredient in my kitchen and it presented like I had slaved over it. My kids loved it and thought they were pretty special with their own little individual dish to dig in to. Also, since it’s made with skim milk and no crust, you don’t feel so guilty about it!

Simple Pumpkin Pie Custard

{by Bloggingovertime on Tasty Kitchen}

  • 3 Tablespoons Pure Maple Syrup
  • 1 whole Egg
  • 1-½ whole Egg Whites
  • 2-½ Tablespoons Granulated Sugar
  • ½ cups Pureed Canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • ⅛ teaspoons Salt
  • 1 teaspoon Ground Cinnamon
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Ginger
  • ½ cups Skim Milk

Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom.
Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins.
Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered.
Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.
These taste delicious cold or heated slightly in the microwave!


Click here for more recipes in the Find it, Make it series.


Find It, Make It – Recipes with Amanda

by Julie Kohl on October 29, 2011

I would like to introduce a new feature here on the blog, Find It, Make It. My sister Amanda loves to cook and try new recipes. She is always telling me about the new stuff she is making. My husband is pretty picky, although he would NEVER admit it, and her husband loves to try new stuff so she gets to make new recipes a lot more often than I do. Additionally, she has two young boys. Once a month or so, Amanda will be sharing posts about the recipe tries along with the reactions of her family. I hope you enjoy this new feature. I am so excited that my sister will be collaborating with me on my blog!


Hi. I am Julie’s sister, Amanda. She has asked me to contribute a recipe post for her blog. I love to cook and love to try new recipes so as I try them out I will share my experience.

This week I made a Martha Stewart recipe, Pasta with Roasted Vegetables and Bacon.

Unfortunately I didn’t think to take a picture of my finished product this time around…but I promise to in the future. Anyway, this recipe was AMAZING!! Going into it I thought I might think it was okay, but really made it because I thought it would be something more for my husband. But I ended up loving it and it definitely found its place in our rotation.

Overall, this recipe was pretty easy to make but it did involve a little chopping and grating. It was average on cost as orecchiette is more than the average macaroni and I splurge on cheese and HIGHLY recommend using good quality parmigiano reggiano. My kids (age 3 and 4) both liked it. It was filling, but light and satisfied that good fall recipe need I get this time of year. I served it alone, but some crusty bread is always great. I made a dessert to go with it and you can get the recipe for the Simple Pumpkin Pie Custard here.


Pasta with Roasted Vegetables and Bacon
{Recipe from Martha Stewart}

2 tablespoons extra-virgin olive oil
2 ounces bacon, preferably slab, chopped
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 small onion, thinly sliced
1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
Coarse salt and freshly ground pepper
8 ounces orecchiette
3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
1/2 cup fresh flat-leaf parsley, coarsely chopped

Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.

Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.

Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

Click here to see more recipes in the Find it, Make it series.

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On Friendship and Breast Cancer

October 22, 2011

As I have grown older I have found friendship to be a very different thing than it was when I was younger.  As a girl, it was about sleepovers and hanging out on the playground.  As a teen, friendships were about gossiping on the phone and going shopping.  As an adult, I find that I […]

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Drawing 101 – Value

October 15, 2011

Value is the lightness or darkness of an object.  Adding value (shading) to objects that you draw can help add dimension and make objects look more realistic.  Adding value is actually pretty simple.  Lets look at some examples. Here is a simple drawing of a circle. It looks like…well…a circle! Here is a circle with […]

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Hunter’s Carrots

October 2, 2011

Hunter’s Carrots is one of my favorite fall/winter side dishes and make a great accompaniment to the Beer Butt Chicken I posted about the other day. Hunter’s Carrots 1/2 oz. dried shiitake mushrooms 1/2 cup beer (use whats left from the Beer Butt Chicken recipe) 1 1/2 lbs. carrots, sliced 4 slices of bacon 2 cloves of […]

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31 Day Drawing Challange

October 1, 2011

If you’ve been to Eggs and Herbs before you know a few things about me: I live on a small chicken farm with my wonderful husband Richie. I love to cook. I am an art teacher. I love to craft and create. If you’ve never been here before you may want to browse around and […]

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