Rhubarb Angel Dessert

For rhubarb lovers, this dessert is a must! The tanginess of the rhubarb is maintained and perfectly sandwiched between a crisp shortbread crust and soft meringue liberally sprinkled with coconut.

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Rhubarb Angel Dessert

Step 1: Shortbread crust

• Line a 9” square baking dish with parchment paper, set aside

• Preheat oven to 350F

Combine in a large mixing bowl:

1/4 cup flour

2 Tbsp corn starch

1 Tbsp sugar

Sift together, then cut in:

1/2 cup butter

Continue mixing while adding:

3/4 cup flour, in 2 Tbsp increments

Continue to mix until well combined. Stir with a spoon until it’s too difficult, then knead by hand for ~1 minute longer to create the shortbread.

Press shortbread dough into the prepared 9”x9” glass baking dish. Put in preheated oven and bake for 10 minutes. While baking, complete Step 2.

Step 2: Rhubarb Filling

Separate:

3 eggs

• Whites into Bowl 1 (set aside)

• Yolks into Bowl 2

To the egg yolks in Bowl 1, add:

1 cup sugar

2 Tbsp flour

1/4 tsp salt

Whisk together. Fold in:

1/2 cup heavy cream (sub: evaporated milk)

Add:

2 1/2 cups rhubarb (cut into 1/4” chunks)

Spoon the rhubarb custard mixture over the par-baked crust and return to oven. Bake at 350F for 45-60 minutes. Test by inserting a clean knife in the center to ensure the custard has set.

Step 3: Meringue

Just before the custard is set . . .

To the 3 egg whites in Bowl 1, add:

1/3 cup sugar

Using an electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Spoon over baked rhubarb. Sprinkle with:

1/4 cup sweetened coconut

Return to oven and bake for 5 to 10 minutes until beautifully toasted. Allow to cool completely, serve.

BONUS TIP: Dip table knife into a glass of water before each slice to prevent the meringue from sticking to the knife. The resulting slices will be picture perfect.

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Brenda’s tips:

• Serving size: ~8 servings

• Rhubarb is ready to harvest in the early spring. The stalks are usually ruby red and are the only edible part of the plant.

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Window to B’s kitchen . . .

Baked Rice Pudding

A perfect way to use up leftover rice - make this custardy rice pudding as a snack or dessert.

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Baked Rice Pudding

• Preheat oven to 300F.

To a medium pot, add:

1 cup milk

1 egg

Whisk smooth, then stir in:

1 tsp corn starch

1 Tbsp brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1 cup rice (pre-cooked or leftover)

Once combined, place over medium-high heat. Whisking continuously, heat until just boiling and remove from heat. Stir in:

1/2 tsp vanilla

Set aside.

• Butter 4 (8 oz) ramekins on the sides and bottom.

• Place prepared ramekins on a sheet pan.

• Equally divide the rice pudding among the ramekins (about 1/2 cup each).

Bake at 300F for 18-22 minutes. Allow to rest 5 minutes before serving.

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Brenda’s tips:

• Serving size: 4 (1/2 cup) servings

• This rice pudding can be eaten without baking, but time in the oven creates a tender creamy custard

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Window to B’s kitchen . . .

Toasted Coconut Layer Cake

Delicately toasted coconut adds a crisp element to this towering white cake. A favorite of coconut lovers, this cake is perfect for any occasion.

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Toasted Coconut Layer Cake

Step 1: Bake Cake

• Preheat oven to 350 F.

• Prepare 3 (8”) round cake pans, lining with parchment & spritzing with non-stick spray, set aside.

Prepare vanilla cake batter, recommended to use:

• Best Sour Cream Cake recipe

• Or Best Sour Cream Cake for High Elevations

• Or, if you’re in a rush, a white cake mix

Optional, add:

1 tsp coconut extract

To the cake batter to enhance the coconut flavor in this cake.

Pour the cake batter into the three prepared round cake pans. Bake at 350F for 35-45 minutes, until tests done with a toothpick. Remove from oven and set aside to cool.

Step 2: Toast Coconut

Preheat oven to 325F.

To a sheetpan, add:

2 cups sweetened coconut

Spread the coconut in an even layer. Place pan in oven to toast coconut, stir & spread out every 3 minutes.

• Depending on the oven, it may toast fairly quickly or take up to 20 minutes. Carefully observing will ensure that it does not burn! If it burns, start over with fresh coconut.

Remove from oven when sufficiently toasted. Set aside.

Step 3: Make Frosting

Note: this frosting should be made immediately prior to decorating the cake, it will take about 10 minutes to make the frosting

Follow the recipe to make Seven Minute Frosting.

Step 4: Decorate Cake

1. Place the first layer on the cake plate

   • Optional: level by trimming the top with a long serrated knife

     1. Trim all of the layers, ensuring they are equal heights

2. Add a generous dollop of prepared Seven Minute Frosting to the first layer, spread carefully with an offset spatula

3. Sprinkle lightly with 2 Tbsp toasted coconut

4. Top with the second layer of cake and repeat the frosting & toasted coconut

5. Invert the last layer and place it on top (this will ensure a perfectly flat top)

6. Apply the frosting around the side of the three layers, using an offset spatula

7. Spoon the remaining frosting on top, use the offset spatula to ensure even coverage but don’t smooth it flat

8. Add the toasted coconut uniformly to the top and the sides of the cake, creating a beautiful finished cake

Slice & serve

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Brenda tips:

• Serving size: 3 layer cake

• Note: the cake can be made in advance, wrapped individually and frozen until immediately prior to adding the frosting. The cake will then need 2-3 hours at room temperature to defrost completely before serving.

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Window to B’s kitchen . . .

Key Lime Pie in a Jar

This recipe is inspired by Chef Curtis Stone’s Gwen Key Lime Parfaits he made on the HBO show Selena + Chef.

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Key Lime Pie in a Jar

Step 1: Prep

1. Set out 4 (8 oz) wide-mouth mason jars.

   • Alternately use regular mason jars, ramekins, or even glass cups

2. Prepare the limes, select:

   3-4 limes

   Zest the limes, reserving all the zest in a resealable container and storing in the refrigerator until needed for the streusel and garnish.

   Juice the limes to accumulate:

   1/2 cup lime juice

   Set aside for Step 2.

3. Prepare the separated eggs, select:

   2 eggs

   Separate (using two bowls).

   • The 2 yolks will be used to make the lime curd, step 2.

   • The 2 egg whites will be used to make the meringue, step 4.

Step 2: Make the lime curd

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove and bring to a boil.

While heating water, to the top bowl (removed from the double boiler*) add:

2 whole eggs

2 egg yolks (from Step 1)

3/4 cup sugar

• Optional: For a sweeter curd, put in an additional 2 Tbsp sugar

1/2 cup fresh lime juice

Set bowl over heated water, reducing stove temp to medium-low.

Whisk mixture continuously for 5 to 8 minutes, until light and fluffy and thick enough to coat the back of a spoon.

Remove bowl from double boiler, set aside to cool 5 minutes.

Whisk in, adding individually:

6 Tbsp butter

When butter is fully incorporated, divide the curd among prepared mason jars.

• Each serving will be ~1/2 cup

Cover each jar and refrigerate at least one hour, or until chilled and set.

Step 3: Make the streusel

Set aside a baking sheet.

In a small mixing bowl combine:

1/3 cup flour

2 Tbsp sugar

1 tsp lime zest

1/2 tsp baking powder

1/8 tsp salt

Sift together, add:

2 Tbsp butter, softened

Using a fork, cut the butter into the dry ingredients. Add:

1/2 tsp water

Cut together to form small and medium-sized clumps.

Spread streusel onto prepared baking sheet:

1. Preheat oven to 350F

2. Place baking pan into freezer for ~10 minutes while oven heats

3. Remove from freezer and bake for 15 minutes, or until golden brown

Set aside and cool.

Step 4: Prepare the meringue topping

To the bottom pot of a double boiler*, add:

~2 cups water

Set over high heat on stove, and bring to a boil.

While heating water, to the top bowl (removed from the the double boiler*) add:

2 egg whites, room temperature (from Step 1)

3/8 cup sugar

Using an electric hand mixer, begin to whip the egg whites on low speed.

When egg mixture begins to thicken and sugar granules have dissolved, remove bowl from double boiler.

Add:

1/2 tsp vanilla

Continuing with the electric hand mixer, whip mixture for 4 to 6 minutes or until meringue holds stiff, glossy peaks.

Step 5: Assemble

Remove mason jars from refrigerator:

1. Spoon streusel over chilled curd

2. Cover the streusel with meringue

3. Using a kitchen torch, gently torch meringue until lightly browned

4. Garnish with the reserved lime zest

5. Repeat for each mason jar

Serve immediately, or take the dessert with you to go — it’s the perfect dessert for picnics!

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Brenda tips:

• Serving size: 4 (8 oz) wide mouth mason jars

• *Double boiler: used when making a recipe that requires indirect heat, it’s two pots (or a pot and a stainless steel bowl), where the top nestles slightly within the bottom, leaving a few inches of space under the bowl

  • the bottom is filled ~ halfway with water and heated over the stove to create hot steam

  • the top bowl contains the ingredients to be cooked using the indirect heat created by the steam

  • the top bowl should not touch the hot water in the bottom pot

• You can complete Steps 1 and 2 up to 4 days before eating.

  • Store the Lime Curd in the refrigerator in the covered jars

  • Store the Streusel Topping in an airtight container at room temperature.

  • 45 minutes before eating, make the Meringue Topping.

  • Assemble together in the jars.

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Window to B’s kitchen . . .

3-Ingredient Chocolate Mousse

Chocolate craving? Let us introduce you to something we think you’ll enjoy. This recipe is inspired by one shared by Good Housekeeping.

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3-Ingredient Chocolate Mousse

Step 1: Make chocolate mixture

To a large, microwave-safe bowl add:

8 oz bittersweet chocolate (60% cacao or higher, chopped)

30 marshmallows, standard sized

1/2 cup heavy cream

Microwave on “High” for 2 minutes.*

Stir mixture until smooth.

• If the marshmallows have not melted, microwave in 15-second intervals, stirring in between

Let mixture cool to room temperature, ~45 minutes.

Step 2: Make whipped cream

When mixture is cool, to a medium mixing bowl, add:

1 1/2 cups heavy cream

1 Tbsp sugar

Whip until soft peaks form:

• Transfer 1/2 cup of whipped cream to a small bowl and refrigerate (topping)

Step 3: Combine chocolate and whipped cream

Using a stand or hand mixer, whip for ~1 minute:

Chocolate Mixture (Step 1)

Fold in, until fully incorporated remaining

Whipped Cream (Step 2)

Transfer mousse to serving dishes, allocating evenly:

• Recommended: 8 (4 oz) ramekins

Refrigerate for 2 hours** or up to 48 hours.

To serve, top with:

Reserved 1/2 cup whipped cream

Chocolate shavings

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Brenda’s tips:

• Serving size: 8 (4 oz) servings

• *You can use the double boiler method to melt the marshmallows, chocolate, and heavy cream together instead of a microwave, if desired

• **It’s impossible to require you to wait two full hours . . . this is delicious even if you can’t wait until chilled

• Love mousse but prefer a sweeter, mellower chocolate intensity? When preparing the whipped cream, increase the amounts as follows:

  • 3 cups heavy cream

  • 1/4 cup sugar

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Window into B’s kitchen . . .

Brenda's Best Chocolate Cake for High Elevation

This is the best chocolate cake, adjusted to bake perfectly at ~6000 feet (high elevation). For the recipe at sea level, look here.

Ashley introduced Brenda to the original recipe when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.

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Brenda’s Best Chocolate Cake for High Elevation

Prepare three, 8” round cake pans

• Alternate pan options noted in Brenda’s tips below

Preheat oven to 350F.

In a small bowl combine:

1 1/8 cups buttermilk

1/2 cup oil

2 eggs

1 tsp vanilla

Whisk together, set aside.

To the bowl of a stand mixer, add:

2 1/4 cups flour

1 3/4 cups sugar

3/4 cup cocoa

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

Adjust speed to “stir” to sift together.

Keep mixer on “stir” while pouring in the liquid ingredients from above.

Stop mixer and scrape down sides, then continue to mix on low until well combined.

Slowly pour in:

3/4 cup heavy cream

“Stir” until just combined.

Divide equally among prepared cake pan(s).

Bake at 350F for 35-50 minutes, until inserted toothpick comes out clean.

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Brenda’s tips:

• Serving size: one cake, or 24 cupcakes

• The following pan(s) can be used for this recipe:

  • One - 13” x 9” = bake for 30-45 minutes

  • Two - 9” round = bake for 35-50 minutes

  • Two - 8” or 9” square = bake for 30-45 minutes

  • One - 10” round = bake for 40-55 minutes

• This recipe is written for ~6000, high elevation

  • For sea level, use this version

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• Frost with Brenda’s favorite, Chocolate Pudding Frosting

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Window to B’s kitchen . . .

Brenda's Best Chocolate Cake

This is the best chocolate cake. Brenda’s friend, Ashley, introduced Brenda to the original recipe from Barefood Contessa when Brenda was looking for the perfect chocolate cake to celebrate her 30th birthday.

Brenda made some changes to the recipe to make it fit her deep love of chocolate. This recipe makes a stunning 3-tier cake when frosted with Chocolate Pudding Frosting.

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Brenda’s Best Chocolate Cake

Prepare three - 8” round cake pans

• Alternate pan options noted in Brenda’s tips below

Preheat oven to 350F.

In a small bowl combine:

1 cup buttermilk

1/2 cup oil

2 eggs

1 tsp vanilla

Whisk together, set aside.

To the bowl of a stand mixer, add:

2 cups flour

2 cups sugar

3/4 cup cocoa

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

Adjust speed to “stir” to sift together.

Keep mixer on “stir” while pouring in the liquid ingredients from above.

Stop mixer and scrape down sides, then continue to mix on low until well combined.

Slowly pour in:

3/4 cup heavy cream

“Stir” until just combined.

Divide equally among prepared cake pan(s).

Bake at 350F for 40-55 minutes, until inserted toothpick comes out clean.

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Brenda’s tips:

• Serving size: one cake, or 24 cupcakes

• The following pan(s) can be used for this recipe:

  • One - 13” x 9” = bake for 35-50 minutes

  • Two - 9” round = bake for 40-55 minutes

  • Two - 8” or 9” square = bake for 35-50 minutes

  • One - 10” round = bake for 45-60 minutes

• This recipe is written for sea level.

  • For high elevation use this high elevation version

  • OR adjust following Brenda’s How To: Cakes at Different Elevations infographic

• Brenda highly recommends frosting this cake with her favorite Chocolate Pudding Frosting

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Window to B’s kitchen . . .

Raspberry Rolls

Raspberry Rolls

Make one batch of Brenda's Favorite Dough Recipe

While dough is rising, prepare each of these 3 parts:

1. Cream Cheese:

In a small mixing bowl, combine:

4 oz cream cheese, softened

2 T butter, softened

1/4 cup sugar

1 tsp vanilla

Mix together until smooth. Set aside. 

2. Raspberry:

In a small mixing bowl, sift together:

1 1/2 cups raspberries (frozen recommended)

1 1/2 tsp corn starch

Set aside. (Note: raspberries will continue to defrost while resting.) 

3. Glaze:

1/4 cup (1/2 cube) butter, softened

1 oz cream cheese, softened

1/2 tsp vanilla

Cream together, then add

3/4 cup powdered sugar

2 Tbsp milk

Stir together until smooth.

IF too thick, add up to:

2 Tbsp milk

Set aside.

Roll out dough:

1. Once dough is risen: prepare a large, clean surface by lightly sprinkling with flour (recommended to use a silicon mat).

2. Using a rolling pin, roll the dough into a large rectangle. The rectangle should measure about 24"x18" and 1/2" thick.

3. Layer with toppings:

   1. Spread Cream Cheese using an offset spatula, being sure to cover the full top.

   2. Spoon the Raspberries over the Cream Cheese, coverage will be ~1-2 raspberries in a 2" square.

4. Following the method demonstrated in Step 6 of HOW TO: Cinnamon Rolls, roll the dough into a long tube.

5. Prepare a baking sheet OR two 13"x9" pans, spraying with non-stick spray.

6. Using a ruler and a sharp serrated knife, mark the long roll at every 1". 23 marks will make 24 rolls.

7. Use non-flavored dental floss (or a length of strong thread) to cut the rolls where marked. The method is demonstrated in Step 8 of HOW TO: Cinnamon Rolls.

8. Place evenly on baking sheet:

   • Baking sheet: 4 rows of 6 OR

   • 13"x9" pans: 3 rows of 4

Let rise 40 minutes.

Set oven to 350F, allow to preheat.

Bake for 18-20 minutes.

Allow to rest 5 minutes then glaze rolls using an offset spatula.

Serve warm or cooled. 

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Brenda’s tips:

• Serving size: 24 rolls

• It is tempting to add a lot more raspberries - don't. Extra berries would add too much liquid, turning the rolls into a mushy mess, aka yucky (can you tell Brenda has toddlers??)

• Great berry substitutions:

  • Strawberries

  • Blackberries

  • Marionberries

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Window to B’s kitchen…

Spread Cream Cheese Mixture over the dough. Add raspberries.

Roll the dough into a large tube.

Mark the long roll at every 1". Use non-flavored dental floss to cut the rolls.

Rolls before and after baking.

Snickers Brownies

Snickers Brownies

 These come together as quickly as any layered dessert and will wow all!

Prepare all the parts and layer together as follows:

1. Brenda Brownies: baked & cooled

2. Nougat: spread evenly using an offset spatula

3. Salted Caramel Sauce: drizzle using a criss-cross pattern 

4. Peanuts: spread then press into nougat & caramel sauce

5. Chocolate PB: don't melt until all other layers are assembled

Chill & cut. Serve.

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The details . . .

1. Brenda Brownies

Make brownies according to directions, but leave out the marshmallows & chocolate chips. 

Recommended to line 13"x9" baking dish with parchment paper, leaving longer parchment exposed on the ends as this will allow easy removal of the brownie for cutting after assembly & chill time are completed.

Leave in pan for now: let cool to room temp and then top with following layers.

2. Nougat

In a mixing bowl, combine:

1 (7 oz) jar marshmallow cream

3/4 cup peanut butter, creamy 

Whip together until combined. Set aside.

3. Salted Caramel Sauce

This recipe will change your life.

Make a batch and keep it in your fridge because you'll find you need it. Recipe makes ~3 cups, and the leftover will keep until you use it up.

Or, if you must, you can use caramel ice cream topping (but know that you are sacrificing flavor)

1/2 cup salted caramel sauce (approximate)

If using refrigerated caramel, heat slightly so that it will readily drizzle.

Set aside.

4. Peanuts

Measure out:

2/3 cup peanuts, roasted & salted

Set aside.

5. Chocolate PB

In a microwave safe bowl, combine:

1 1/4 cup milk chocolate chips

1/4 cup semi sweet chocolate chips

1/4 cup peanut butter, creamy

Set aside until all other layers are assembled. Then, only then, microwave until melted (30-60 seconds). Stir until smooth and immediately pour over the top of prepared layers, spreading as needed with an offset spatula. While the melted chocolate is hot, tap the pan lightly on the countertop for a smooth finish.

Chill until set, ~ 2 hours. Remove from pan and place on a large cutting board. Using a very sharp chef's knife, cut brownies:

• Trim 1/2" off all sides (definitely taste test!)

• Determine desired size: Brenda generally makes 1" to 2" squares (cutting grid of 8 by 4 or 8 by 6)

• Place knife and press down firmly, cutting an entire row at once

• After all rows are cut, turn board

• Using the same top-down motion, slice through to create brownie squares

Chill. Serve cooled.

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Brenda’s tips:

• Serving size: 24-48 servings, plus scraps for munching

• Salted caramel sauce: this is one of Brenda's very favorite recipes. She tries to always keep it stocked in her refrigerator. If you're searching for happiness, you just might find it in a jar of this stuff. It will appear in many future brenaloubakes.com recipes.

• This is a great dessert for parties as it looks very impressive and tastes even better.

• Share these brownies only if you want that person to love you forever.

The Very Best Icebox Cake

Brenda first created this Icebox Cake when a good friend asked her to recreate Magnolia Bakery’s Icebox Cake for a coworker’s birthday. Yes, Magnolia’s cupcakes are good, but their Icebox Cake and Banana Pudding are incredible.

The cake was a huge hit. I remember Brenda making this cake at least once per month after the first creation. If there was anything to celebrate, chances are Brenda made an Icebox Cake.

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The Very Best Icebox Cake

.... you'll ever eat!

Sheet cookie

Make one recipe of

Chocolate Cookie dough

do not add chocolate chips.

Line a three-quarter sheet pan with parchment paper, lightly spritzing with non-stick cooking spray.

Spread Chocolate Cookie dough evenly over parchment paper using an off-set spatula.

Bake at 350F for 13-18 minutes. Set aside to cool.

Once cooled, using a round biscuit cutter, cut entire sheet into circles (i.e. cookies). Keep the scraps.

Whipped cream

To the bowl of a stand mixer, add:

3 cups heavy cream

1/2 tsp vanilla

6 Tbsp sugar

Whip until stiff.

Assemble

On a cake plate, layer:

Chocolate Cookies, laid in a circle

Whipped Cream, spread 1/4" thick

Repeat until you run out of cookies & cream.

Refrigerate until serving.

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Brenda's tips:

• Cookie scraps can be used to fill in centers/gaps in the layers (add to each layer before the whipped cream) or used to construct a mini ice-box treat. Or just eat them.

• Brenda generally prefers a 2 1/2" biscuit cutter to cut the cookies. Smaller diameter will create a taller, skinnier cake and larger will have less layers and fill a larger platter. To fully utilize the sheet of Chocolate Cookie, Brenda will cut partial circles out of the scraps and edges, fitting them together in the middle layers.

• Immediately prior to cutting the cooled sheet of Chocolate Cookies, Brenda slides a plastic cutting board between the sheet pan and parchment to prevent damaging the sheet pan.

• Brenda uses a three-quarter sheet pan (22" x 16") to bake the Chocolate Cookie. You can use 2 half sheet pans (jelly roll size, 18" x 13") or 4 quarter sheet pans (13" x 9").

• When making the cookies, and if you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

Brenda’s Favorite Carrot Cake

Brenda’s Favorite Carrot Cake

Preheat oven to 350F.

Prepare three 8” cake rounds, set aside.

To a large mixing bowl, add:

1 1/4 cups oil

3 eggs

1 tsp vanilla

2 cups sugar

Beat well. Then fold in:

2 1/2 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 tsp cinnamon

Stir in:

1 lb carrots, peeled & grated

1 cup crushed pineapple (with juice)

1 cup shredded coconut

Divide batter evenly between prepared pans. Bake at 350F for 45-60 minutes, or until tests done with a toothpick. Cool. Frost. Serve. 

Recommended: Cream Cheese Frosting

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Brenda’s Tips:

• Serving Size: 16 slices. Plenty to cut into 24 slices.

• Brenda makes the batter in a stand mixer. Hand mixer or stirring with a spoon works just as well. 

• Brenda totally throws in extra carrots if wanting to use up more than a pound. Generally limits herself to between 16 and 20 ounces .... but one time she harvested her garden and had mountains of carrots so put 24 ounces in and the cake was great. 

• If you like walnuts or pecans, go ahead and put in 1/2 cup, chopped. 

• HOW TO: Prepare a cake pan

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Window to B’s kitchen . . .

Ma’s Pumpkin Pie

Brenda and I are really grateful you’re following along on this food blog journey. This project is something that Brenda’s wanted to do for 10 years - for various reasons it wasn’t until 2019 that it’s finally coming to life.

During a quick Labor Day weekend trip to visit the Drakes in Victor, ID, Brenda and I were cooking in her kitchen when she joked about putting a clause in her will about how I needed to publish all of her recipes online. After a good belly laugh I said something to the effect of, “You know, you can still be alive and share your recipes with everyone, right?”

When I returned to Austin I was laid off from my marketing job at a high-end shaving company. One of the first things I did was call Brenda. “It’s now or never. We’re either creating this food blog or not!” Nothing like being dramatic to get the ball rolling. Ha.

Since launching in October it’s been incredible to reconnect with all y’all over food again. Thank you for you love, support, feedback, and encouragement. From using Brenda’s recipes to teach classes on how to knead bread, to using Brenda recipes to incentivize your kids to finish chores, we love hearing your stories.

Here’s to a wonderful Thanksgiving. We hope it’s full of gratitude, love, and friendship for each and everyone of y’all.

xoxo, Brenda + Chelsea

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Ma’s Pumpkin Pie

Prepare one (unbaked) bottom pie crust for a 9" pie plate, or two 8" pie plates.

Fit the bottom crust into the pan, trim and finger crimp* edge. Set aside.

In a medium mixing bowl, combine:

1 can (15 oz) pumpkin puree (Libby’s recommended)

3/8 cup brown sugar

3/8 cup sugar

2 eggs

1 tsp cinnamon

1/2 tsp nutmeg

1/16 tsp ground cloves

1/4 cup + 3 Tbsp heavy cream

1/2 cup milk

Mix with a wire whisk until smooth. Pour into the prepared pie shell(s). Bake at 350F for 60 to 90 minutes or until tests done, when a table knife or toothpick comes out clean. Cool. Serve.

Top with freshly:

whipped sweetened cream

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Brenda tips:

• Brenda believes Thanksgiving celebrations need pumpkin pie, and her Mom’s recipe is the best.

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Window to B’s Kitchen…

*Although not a pumpkin pie, (it’s Dad’s Favorite Cherry Pie) this gif teaches us how to use both of our thumbs to finger crimp pie crusts.

NOTE: we know pumpkin pies don’t have top crusts…you silly goose. We just wanted to show you how to finger crimp.

Dad's Favorite Cherry Pie

Brenda’s love of pies comes from her family. While each member of her 15 person family (remember, she’s one of 13 kids!!!) her Dad reallllllyyyyy loves pies. While cherry has always been considered his favorite, he’s known for letting the cherry pie rest for a few days while he enjoys all the other pies during Thanksgiving. He’s adamant that the melding of the sugar and cherries requires a couple days to reach perfection.

It might sound wild, but give it a try. He really does have it figured out!

This cherry pie recipe is very simple, but check out the “Window to B’s Kitchen…” to see how Brenda takes a regular cherry pie to an extraordinary cherry pie. Cutting designs, topping, trimming, crimping, cream & sugar . . . pie perfection! Pro Tip: these techniques can also be used on any pie.

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Dad’s Favorite Cherry Pie

Prepare one (unbaked) bottom and top crust to fit an 8" pie plate, fitting the bottom crust into the pan.

Into the prepared shell, pour:

1 can (21 oz) cherry pie filling

Sprinkle with:

2 Tbsp sugar

Cover with prepared top crust. Crimp edges together by pressing with a fork along the rim of the pie tin, catching both the top and bottom crust. Brush top with:

heavy cream (or milk)

and sprinkle liberally with:

sugar

Bake at 350F for 60 minutes.

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Window to B’s Kitchen…

Brenda recommends using a table knife to cut designs into the top crust, prior to placing it on the pie. This will result in a more beautiful pie and provide a vent for the steam that naturally builds during baking. Note: keep the crust on the bottom plastic wrap for easy transfer to the pie.

After cutting out the desired shape into the top pie crust, flip to cover the pie filling, remove plastic wrap, and trim the excess crust from the edges.

Using your thumbs, finger crimp the edges of the pie crust.

Brush the top of the pie crust with heavy cream (or milk) and sprinkle liberally with sugar.

Pumpkin Brownies (or Bread)

Happy Halloween, friends!

If you’ve ever lived in/visited New York City during Halloween you know it’s a treat. From the Village Halloween Parade to endless parties, this is when New Yorkers truly play. Brenda even dressed up every year! One would think that Brenda’s fashion design bachelors degree, and experience working in the University’s costume department would mean her Halloween costumes were always incredible. The reality? Every year she dressed up as a witch (a costume she purchased at a Halloween store) because all of her time went into making delicious Halloween treats for parities.

Pumpkin Brownies (or Bread)

In a small mixing bowl, sift together:

1 1/2 cups flour

1 1/2 tsp cinnamon

1 tsp baking soda

3/4 tsp salt

Set aside.

To a medium mixing bowl, add:

3 eggs

3/4 cups oil

1 1/2 cups sugar

1 tsp vanilla 

Beat together until smooth, then stir in:

1 can (15 oz) pumpkin purée 

Fold in:

Dry ingredient mixture 

Stir together until smooth.

Pour into greased 13”x9” baking dish. Bake at 350F for 20-25 minutes or until tests done with a toothpick. Cool. Frost. Serve.

Recommended Frosting: Cream Cheese Frosting

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Brenda’s Tips:

• Serving Size: 12-24 slices

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• Brenda uses this recipe for pumpkin bread - makes two 12”x4” loaves. And obviously add chocolate chips. Bake at 350F for 35-45 minutes.

• Technically this can be made in one bowl, but Brenda prefers the two-bowl method.