Fresh Strawberry Pie

This is all you need for summer. 

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Today we’re featuring Brenda’s Fresh Strawberry Pie—a long time Saunders’ family favorite—made by Jill’s daughters. 

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Fresh Strawberry Pie

Make the pie crust of your choice. Prepare two 8" shells = fully bake and cool. Set aside.

Make the 'Junkit' sauce

In a medium pot, combine:

1 cup water, cold

1/4 cup corn starch

3/8 cup sugar

Whisk together.

Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously. *A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth. Set aside to cool.

Prepare:

4 cups strawberries, hulled & sliced

In a large mixing bowl, whip:

1 cup heavy cream

1 T sugar

Beat until whipped cream thickens.

Set aside.

In a large mixing bowl, combine:

1 (8 oz) package cream cheese

3/4 cup powdered sugar

Whip until smooth. Then beat in:

Junkit sauce

Fold in:

Prepared strawberries

Whipped cream

Pour into cooled pie shell.

Refrigerate ~1 hour. Serve.

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Brenda’s tips:

• Serving size: two 8" pies (or one 10" pie) 

• This pie is best served fresh. Don't let it sit in your fridge for days - just eat the whole thing!

• Brenda uses slight variations of this Junkit recipe anytime she wants to thicken fruit in desserts.

• For a non-dairy option, prepare only one 8” shell and fill it with the Junkit + prepared strawberries.

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Window to Jill’s kitchen…

Janice’s creation.

Emery’s creation.

(No Cook) Fresh Strawberry Freezer Jam

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Sheryl made this freezer jam (Sheryl…Brenda’s asking if you’ll share the jam with her?!), which made us think we have to share Sheryl’s biscuit recipe with you all soon. They’re SO GOOD. 

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(No Cook) Fresh Strawberry Freezer Jam

Prepare 4-5 pints (8-10 cups) of freezer-safe containers, set aside.

In a small bowl, mix together until well blended:

5 cups sugar

1/2 cup Instant Clear Jel

Note: sift together very thoroughly to prevent clumps in the finished jam. 

In a large bowl, mash* to make:

5 cups mashed strawberries

Once desired texture is reached, pour in:

Sugar & Clear Jel

Fold together until evenly distributed (jam will immediately begin to thicken). If available, use an immersion blender to combine.

Pour into prepared freezer-safe containers. 

Allow to rest at room temperature 12-24 hours so that the sugar can completely dissolve, then transfer to the freezer.

Freeze until firm. Keeps for ~one year in freezer. 

Ready to enjoy? Transfer to refrigerator to defrost. Keeps for a few weeks in refrigerator.

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Brenda's tips:

• Variations:

  • Perfectly ripened sweet fruit may need as little as 2 cups of sugar per 5 cups berry puree (sugar mixed with 1/2 cup Instant Clear Jel)

  • Thicker jam = increase to 2/3 cup Instant Clear Jel

  • Thinner jam = decrease to 1/3 cup Instant Clear Jel

• Instant Clear Jel is magical. It's the best way to retain perfectly fresh tasting flavor in your strawberry jam.

  • It is a modified corn starch and does NOT work like regular corn starch

  • It comes as a white powder and has no discernable flavor

  • Instant Clear Jel requires ZERO heat to thicken

  • Only downside: it MUST be mixed well with sugar to dissolve in fresh pureed fruit

• There you have it: fast, fresh and deliciously spreadable

• *Timesaver Tip: strawberries can be "mashed" using any method:

  • Blender - very smooth puree

  • Food Processor - pulse until desired texture is reached, chunky or smooth

  • Hand food masher - leaves chunks of berry 

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Window to Sheryl’s kitchen…

Chocolate Pudding Frosting

Chocolate Pudding Frosting

Step 1

Remove from refrigerator, and add to bowl of stand mixer:

1 cup (2 cubes) butter

Set aside to come to room temp.

Step 2

In a small saucepan, combine:

2/3 cup sugar

1/3 cup flour

3 T cocoa 

1/8 tsp salt

1 cup milk

Cook over medium heat, stirring continuously, until thickened. Remove from heat. Set aside to cool.

Step 3

In a microwave safe bowl, heat until just softened:

1 cup chocolate chips (semi sweet recommended)

Stir until smooth and set aside to cool.

Step 4

Wait until everything has reached room temperature.

Step 5

Whip the butter for 15 seconds, add:

Chocolate pudding mixture, cooled (from Step 2)

Whip on medium, scraping sides of bowl regularly, for 1-2 minutes. 

Pour in:

Chocolate chips, melted & cooled (from Step 3)

Whip until light and fluffy, 2-3 minutes. Frost a cake or cupcakes.

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Brenda’s tips:

• Serving size: Frosts one 8"- 3 layer cake or ~36 cupcakes

• This frosting doesn’t rejuvenate well, so Brenda makes it immediately prior to using. If necessary, refrigerate, then bring to room temperature before frosting your cake.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

• Frosting made with cooked flour & milk is known as Heritage Frosting or Ermine Frosting or a variety of other names. It's generally not as sweet as buttercream frosting and is also more heat stable. It stays soft to the touch and the sugar doesn't crystalize as readily as other sugars. Basically it's perfect. Go bake a cake so you have a reason to make this frosting!

Best Buttercream Frosting

Buttercream frosting is perfect for decorating cakes—add a few drops of food coloring to tint to desired color and go to work. 

You’ll find most buttercream frosting recipes use butter substitutes, but Brenda believes buttercream frosting should only be made with real butter. Why? To retain the rich, delicious butter flavor. If you’re adamant about using a butter substitute Brenda says, “Swap half for shortening if you don’t mind the loss of flavor.”

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Best Buttercream Frosting

To the bowl of a stand mixer, add:

1 cup (2 sticks) butter 

Beat until creamy. Then stir in:

1 tsp vanilla

Add, scraping sides of bowl often:

2 cups powdered sugar

1 T milk

1 cup powdered sugar

1 T milk

1 cup powdered sugar

Once combined, beat on medium speed until light and fluffy.

Divide and tint as desired. 

Use frosting immediately or store tightly covered in the refrigerator. Naturally bring to room temperature before using.

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Brenda’s tips:

• Serving size: frosts one 13”x9” cake or 24 cupcakes. May require two or three batches for extensive decorations.

• 4 cups powdered sugar is ~1 lb. No need to measure by the cup if you use a 1 lb box.

• If needed, slightly decrease or increase the milk, 1 tsp at a time, to reach desired consistency.

• Maintains structure well for decorating.

• Remember to freeze cakes prior to decorating for smooth application of frosting.

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Window to B’s kitchen…

Best Sour Cream Cake for High Elevations

This recipe was written for an elevation of ~6k above sea level.

This Brenda recipe was inspired by a Williams Sonoma recipe.

Baking at sea level? Use Brenda’s Best Sour Cream Cake recipe.

Remember, when baking cakes or cake-like goods, reference Brenda’s Elevation infographic.

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Best Sour Cream Cake at High Altitude

In the bowl of a stand mixer, sift together:

2 5/8 cup flour

1 1/2 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

Set to low speed until combined. 

In a small bowl, combine:

3/4 cup oil

1 cup sour cream

2 eggs

1/2 cup milk

1 Tbsp vanilla

Stir well and then pour into flour mixture.

Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds. 

Divide between 

• 24 cupcakes, bake at 360F for 20-22 minutes

• OR

• Two 9" rounds, bake at 360F for 25-28 minutes

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Brenda’s tips:

• Serving size: 24 cupcakes or two-9” rounds or one 13”x9”

• This recipe has been adjusted to work well at ~6K ft above sea level.

• This recipe makes a great basic white cake with a tender crumb, particularly perfect because it can be put together in mere minutes. 

• Frost with:

  • Ma's Fudge Frosting

  • Cream Cheese Frosting

  • Vanilla Buttercream Frosting

  • Chocolate Pudding Frosting

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Window to B’s kitchen…

Best Sour Cream Cake

Brenda’s a huge fan of baking cakes. It’s no surprise that everyone who’s eaten a Brenda cake is a huge fan of Brenda Cakes. While she loved baking them, she was NOT a fan of decorating them. April 30, 2013 was a pivotal day in the Brenda/Chelsea Friendship Story…read more…

This Brenda recipe was inspired by a Williams Sonoma recipe.

Baking at a high altitude? Brenda’s written a Best Sour Cream Cake for High Altitude.

Remember, when baking cakes or cake-like goods, reference Brenda’s High Elevation Adjustments infographic.

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Best Sour Cream Cake

In the bowl of a stand mixer, sift together:

2 1/4 cup flour

1 3/4 cup sugar

2 tsp baking powder

3/4 tsp baking soda

1 tsp salt

Set to low speed until combined. 

In a small bowl, combine:

3/4 cup oil

2 eggs

1 cup sour cream

1/4 cup milk

1 Tbsp vanilla

Stir well and then pour into flour mixture.

Turn mixer to low speed until ingredients are combined. Stop mixer and scrape bowl sides. Mix on medium speed for 30 seconds. 

Divide between 

• 24 cupcakes, bake at 350F for 23-25 minutes

• OR

• Two 9" rounds, bake at 350F for 28-30 minutes

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Brenda’s tips:

• Serving size: 24 cupcakes or two-9” rounds or one 13”x9”

• This recipe makes a great basic white cake with a tender crumb, particularly perfect because it can be put together in mere minutes. 

• Frost with:

  • Ma's Fudge Frosting

  • Cream Cheese Frosting

  • Vanilla Buttercream Frosting

  • Chocolate Pudding Frosting

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Window to B’s kitchen…

Ma's Fudge Frosting

Ma's Fudge Frosting

In a small pot combine:

2 Tbsp butter

4 Tbsp cocoa

6 Tbsp heavy cream

Whisk while heating to a boil. Boil 1 minute. Remove from heat and cool to about 80-100F.

Add:

2 cups powdered sugar

Mix in completely*, then beat with a hand mixer for 2 minutes to create fudge-like consistency. 

* If needed, add more cream in 2 tsp increments.

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Brenda Tips:

• For a lighter milk chocolate frosting, only use 2 Tbsp cocoa.

• If frosting seems a little dry or sugary, add 2-3 tsp cream, mixing with a hand mixer.

• This is the perfect frosting for Brigham Young Donuts (Cake Donuts).

Brigham Young Donuts (Cake Donuts)

These delicious cake donuts are a favorite tradition for Brenda and her family. During The Church of Jesus Christ of Latter-day Saint’s semi-annual General Conference Sessions the first weekend of April and October, Brenda’s mom would makes these as a special General Conference breakfast. Brenda has carried the tradition with her to the different places she has lived, and hopes you make them part of your family traditions too!

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Brigham Young Donuts (Cake Donuts)

To your favorite mixing bowl, add in order:

1 cup milk, warmed to about 80F

1/4 cup potato flakes

1/2 cup sugar

1 egg

5 tsp oil

3/4 tsp cinnamon

1/4 tsp nutmeg

Whisk together, then stir in:

1/2 tsp salt

1 1/2 tsp baking powder

2 1/4 cup flour

Knead 30 times (similar to biscuit dough).

While kneading, add: 

1 Tbsp flour increments, up to 1/2 cup

Let rest 10 minutes.

While resting…

Heat oil:

• Use an electric fryer, set to 360-375F

• Or, fill a medium pot with 2-3" of oil, turn heat to medium

Prepare a cookie sheet covered with a clean dish towel.

Prepare a cake pan covered with paper towels or clean paper sacks.

Roll dough out on a lightly floured silicone mat or countertop, roll to about 3/4" thick. Using a donut cutter, cut donut rounds and set on the towel covered cookie sheet.

Fry in small batches:

• Carefully drop donut into hot oil

• Let cook until the area just above the oils surface begins to brown, then flip

• Cook for 2-3 minutes on the other side.

• Carefully remove from the hot oil, placing on the paper lined pan

 Cool enough to frost and then enjoy.

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 Brenda’s Tips:

• Serving size: 12 donuts, standard size. Recipe can be multiplied.

• Brenda recommends slicing the donut like a bun and putting the frosting in the middle to make a delicious donut sandwich! Her favorite combinations:

  • Ma’s Fudge Frosting with sprinkles

  • Vanilla frosting with coconut

• No donut cutter? Use a biscuit cutter for the outer circle and a small medicine bottle to punch out the center.

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.

Dumplings Part 1: Wontons (Wrappers)

Dumplings (Pot Stickers) totally from scratch. Brenda promises it sounds more intimidating than it is. When I asked her about her dumpling making experience she said it took making this dish three times before she felt fully confident in her abilities.

In order to make your dumpling making experience the best it can be, Brenda strongly recommends checking out redhousespice.com to understand detailed dumpling making.

In particular, she recommends these two posts:

Ultimate guide to homemade wrappers

10 ways to fold dumplings 

 In her words, “You’re welcome.”

Happy Chinese New Year, Friends!

Dumplings Part 2: Dumpling Filling

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Dumplings Part 1: Wontons (Wrappers) 

Hot Water Method

In a large mixing bowl, combine:

2 cups (10 oz) flour

3/8 cup (3 oz) boiling water

Stir together. Gradually add:

1/8 cup (1 oz) room temperature water

Knead by hand for 1-2 minutes. Let rest 10-20 minutes. 

Knead dough until smooth.

Rest 30-60 minutes. 

Note: If making dumplings, make the filling (sweet or savory) while dough is resting.

To make 32 wontons: divide into 4, roll each into 5” snake and set aside 3 in a covered bowl.

• Working with 1, cut into 8

• Roll each individually into round disc shape (use pasta machine if available, setting 5). 

• Fill, fold and freeze.

Repeat with remaining 3 portions.

Steam 12-15 min. Serve hot.

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Brenda Tips:

• Serving Size: Recipe makes 32 3.5" wontons

• Brenda prefers the "hot water method" to make dough as it is much easier to work with.

• Brenda lines a baking sheet with parchment. As each set of 8 is filled & folded, she puts the baking sheet into the freezer while rolling out the next set of 8. This will maintain the integrity of the shape and food safety.

• Filled wontons can be stored in the freezer for up to a month.

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Window to B’s Kitchen…

Crepes

During the 10 years Brenda lived in NYC she quickly gained the reputation as “The Baker.” Any get together, party, church function, or work potluck she’d show up with an incredible dessert. She also has the sweetest sweet-tooth known to man. She once ate over half of an 8“ round chocolate-chocolate cake in one sitting (it was a competition, yes she won). And, she’s eaten an entire pan of brownies in one day multiple times.

Since leaving NYC, marrying John (who doesn’t have a sweet-tooth), and starting a family in Victor, ID she’s begun cooking more savory dishes. She’s also keen to create dishes like Crepes. That way, her and her family can make them any way they’d like. Sweet. Savory. And everything in between.

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Crepes

Set non-stick skillet to medium heat. 

While heating, add to the pitcher of a blender:

2 eggs

1/2 cup cold water

2/3 cup milk

1/4 tsp salt

1 tsp vanilla

1 cup flour

2 Tbsp sugar

2 Tbsp butter, melted

Blend until smooth. Grease skillet with butter. Pour about 1/4 cup batter in, swirling the pan to thin out the crepe, cook 30-60 seconds, flip over and cook an additional 30 seconds. Repeat. Serve hot.

Delicious additions....

• Cheddar cheese, ham & poached egg

• Sautéed zucchini with pepperoni & cheese

• Chopped chocolate & salted caramel sauce

• Berries & whipped cream

• Bananas, whipped cream & caramel drizzle

• Butter & syrup

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Brenda's Tips:

• Serving Size: 6-8, 9” crepes

• Refrigerate crepe batter for up to 48 hours.

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.

Chocolate Cookies

You can double or triple the chocolate intensity by adding any variety of chocolate chips. Or just make them as is and enjoy the velvety brownie texture.

Leave out chocolate chips and try them out in Icebox Cake!

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Chocolate Cookies

Cream together, mixing for approximately 5 minutes:

1 cup (9 oz) brown sugar

1/2 cup (4 oz) sugar

3/4 cup (6 oz) butter, softened

Then add, stirring until smooth:

3 eggs

3 tsp vanilla

Sift dry ingredients together and fold into the above mixture:

2 cups (10 oz) flour

1/2 cup cocoa

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Optional: just before the dry ingredients are fully incorporated, add:

1 cup chocolate chips

Do not overmix!

Portion by scooping equal sized dough balls onto a greased 13x9.

Cover and refrigerate 24-72 hours.

Bake at 350F for 8-10 minutes, adding 5 minutes for extra-large cookies.

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Brenda’s notes:

• 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 . . .

HOW TO: Prepare A Cake Pan

What may seem like an “extra step” for the casual baker/cook (i.e. Chelsea), is labeled “essential” by Brenda. Taking a few extra minutes to prepare a cake pan means your cake will:

• slide out of the cake pan with minimal effort, leaving the cake in one piece.

• be easier to freeze and save for later (remove the parchment paper from the bottom of the cake, put in a freezer-safe container/bag or wrap tightly in plastic wrap, and freeze for up to 4 months).

• be easier to frost.

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HOW TO: Prepare A Cake Pan

Spritz bottom of cake pan lightly with

cooking spray

Trace and cut

parchment paper

to fit bottom of pan. Note: trace the outside of the pan, cut off the line, and it will fit the inside perfectly.

Lay parchment in pan, spritz parchment for easy release. Add cake batter. Bake. Cool. Remove from pan and pull off parchment to frost. If freezing, always remove parchment prior to wrapping cake in plastic wrap.

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Brenda’s tips:

• Using a combination of cooking spray and parchment will allow for quick release and a prettier cake.

• Wax paper can be used in place of parchment paper.

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.

Chocolate Mousse Pie

Every Thanksgiving in NYC Brenda would make this pie. You felt lucky if you were able to snag a sliver before it was fully consumed. Sometimes the pie pan would be licked clean (shhhhh, don’t tell Brenda).

Origin: Brenda developed this pie during her high school years. It even won a local pie contest. Keep in mind she grew up in Vale, OR; a very small farm town without a traffic light. This means there was some fierce competition by stay-at-home-mamas, and teenagers who were trying to get out of farm chores.

The only variation to this recipe has been the pie crust. Initially, she used a chocolate graham cracker crust, until succeeding in developing a baked chocolate crust with all the layers of tender flakiness you dream about.

Brenda’s dabbled in making tiny variations to the filling, but the original creation was so good she decided no improvement is needed.

Any chocolate fan* agrees this is the best chocolate mousse pie you’ll ever consume.

*This recipe makes one 9" pie. You might want to go ahead and double it before you even start. One for you and one to share.

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Chocolate Mousse Pie

Step 1: Fudge sauce

In a two quart saucepan, combine:

3 Tbsp cocoa

1 tsp shortening

3/4 cup sugar

2 tsp corn syrup

1/8 tsp salt

1/4 cup milk

Cook over medium heat, whisking constantly, until the mixture reaches a mild rolling boil. Reduce heat to low, simmer, without stirring, to soft ball stage (235F)*. Remove from heat.

Drop on top but don't mix yet:

1/4 cup cold butter

Cool to lukewarm (maximum temp 110F)**, then blend at medium speed with an electric mixer until sauce is creamy. Set aside to cool to room temperature.

Step 2: Chocolate pie crust

In a medium mixing bowl, sift together:

1 cup flour

2 tsp cocoa 

2 Tbsp powdered sugar

1/4 tsp salt

Cut in each individually:

1/4 cup oil

2 Tbsp cold butter, sliced thin

Make a well, add:

1 tsp increments cold water, up to 3 tsp

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball. Place between two sheets of plastic wrap and roll into a circle to fit a 9" pie plate. Bake at 350F for 10 minutes. Set aside to cool.

Step 3: Whipped cream

In a medium mixing bowl, combine:

1 1/4 cup heavy cream

2 Tbsp sugar

Whip until stiff. Set aside.

Step 4: Assemble filling

In a separate medium mixing bowl, combine:

8 oz cream cheese, softened

3/8 cup sugar

1/2 tsp vanilla

Using an electric mixer, beat until smooth. Whip the fudge sauce (Step 1) into the cream cheese, mixing until well blended. Fold in the prepared whipped cream (Step 3). 

Step 5: Finalize

Spoon filling (Step 4) into cooled chocolate pie shell (Step 2). 

Top with:

1 oz chocolate shavings  

Chill. Serve.

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Brenda tips:

• Serving Size: one 9 inch pie

• Brenda recommends storing in the refrigerator. This pie will keep for days and days, and the crust never becomes soggy. 

•  12 oz Frozen Whipped Topping (thawed) can be substituted in place of making whipped cream (Step 3).

No thermometer? 

• *Soft ball test: grab a small bowl and add about 1/2 cup cold water. After the sauce has cooked at a rolling boil for a few minutes and appears to have thickened somewhat, drop a spoonful into the cold water. If you can push it into a ball, the sauce has reached soft ball stage. If it dissolves, the sauce needs to cook longer. Test again after a few more minutes of boiling. The sauce reaching this stage is dependent on variables such as the humidity in your kitchen. Sometimes it can be reached in 5 minutes and at other times it takes nearly 20. 

• **Lukewarm: this is less critical but can be determined by carefully feeling the outside of the pot of fudge sauce. If it is cool enough to touch without pulling away, the sauce should be cool enough to blend.

•  This is a super secret recipe, that’s why you just found it on the internet.

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Window to B’s kitchen…

Step 1: Whipping the fudge sauce

Step 4: Making the cream cheese mixture

Step 4: Mixing the cream cheese mixture and the fudge sauce

Step 4: Folding the whipped cream into the cream cheese and fudge sauce mixture

Discover & share this Animated GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

Step 5: Creating the chocolate shavings to top the pie with

Discover & share this Chocolate Mousse Pie GIF with everyone you know. GIPHY is how you search, share, discover, and create GIFs.

The final product . . . yum!

Pie Crusts

Brenda is known for her pies. Every Thanksgiving she lived in NYC she would host a pie party. She’d cook at least 8 different pies, and if my memory serves me right, each year she’d add more and more pies. She’d even send out a survey before each pie party asking for requests. Don’t believe me? When we first started this blog a friend commented,

“If you need testimonials, Brenda’s pies Thanksgiving 2014 changed my life.”

She claims growing up in a large family (she’s one of 13 kids), she grew accustomed to making lots of pies. She wanted to keep the tradition alive and the pie parties commenced.

All this pie making has lead to several pie discoveries for Brenda. The most important: generally, people will only notice crust that is too thick or undercooked. So the most important factor in determining which pie crust to make is elevation.

Keep in mind, Brenda will share all of her pie fillings soon, but for now, she’s sharing 5 … YES FIVE … pie crust recipes to get you started.

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Brenda’s tips:

I know my tips usually follow the recipe, however, there are a couple of very important things you must know before you start. 

• Serving Size: each of these recipes make 1 bottom and 1 top crust for a 10” pie (or about 2 bottom crusts for a 9” or about 3 for an 8”)

• Each of these recipes were written to be made by hand.

• Do not over mix! Pies should have flaky, crisp, yet tender crusts. To create, the flour’s gluten should remain dormant which means don’t mix the dough any more than necessary once liquid is added. The fat does need to be cut into the flour, but all that mixing should happen before the water is added. 

• Baking: many pie recipes recommend baking at 425F then reducing to 350F. Don’t do it. This results in pies that are beautiful on the outside and disappointing on the inside. Simply bake the entire time at 350F. Trust me.

  • Filled & baked generally need 60-70 minutes. No need to cover with tinfoil to prevent blackening the edges. Before baking, lightly brush the top with heavy cream (or milk) and dust with sugar for a beautiful, deliciously crinkly top.

  • Shell only: use a fork to pierce the sides & bottom of crust, then bake for 10 minutes. Cool, fill and serve.

 How to: Roll Out Pie Crust (being published Thursday!)

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1. Fast & Easy Pie Crust

* Great almost anywhere, except high elevation

In a mixing bowl, cut together with a fork:

3 cups flour

1/2 tsp salt

3/4 cup oil

Make a well, add:

1 Tbsp increments cold water, up to 6 Tbsp 

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball.

No need to chill, simply divide, and roll out in circles to fit pie plate & top. 

2. Buttery Pie Crust

* Great almost anywhere, except high elevation

In a mixing bowl, cut together with a fork:

3 cups flour

1/2 tsp salt

1 cup cold butter, cut into 1/4” slices

Make a well, add:

1 Tbsp increments cold water, up to 6 Tbsp

Fold the water in, mixing as little as possible, until a shaggy dough forms. Lightly press into a ball.

Chill 30 minutes (up to three days), divide, and roll out in circles to fit pie plate & top.

3. Pie Crust for High Elevation 

In a mixing bowl, sift together:

3 cups flour

2 Tbsp powdered sugar

1/2 tsp salt

Then add:

2/3 cup oil

Cut together with a fork, set aside.

In a small mixing bowl, whisk together:

1 egg

1 Tbsp white vinegar 

3 Tbsp water

Fold the liquid into the flour mixture, until shaggy dough forms. Turn out on floured surface. Fold in half, press together firmly. Repeat three times. Lightly press into a ball. Dough may be more sticky than traditional pie crust. 

Chill (or don’t), divide, and roll out in circles to fit pie plate & top.

4. Shortbread Pie Crust

* Great for any elevation, enough to make a bottom crust

Cream together:

1/2 cup butter

1/2 cup sugar

Stir in:

1/4 tsp vanilla 

Cut in:

1 cup flour

Mixture will be crumbly. Press lightly into a 10” round pie plate. Pre-bake 10 min at 350F, then fill and finish baking (50-60 minutes).

5. Graham Cracker Crust

*Great for any elevation, enough to make a bottom crust

In a mixing bowl, stir together:

1/4 cup butter, melted

1 pkg graham crackers, crushed

3 Tbsp sugar

Mixture will be crumbly. Press firmly into a 9” or 10” round. Bake 350F for 8-10 minutes.  Note: one package contains 9 crackers.

HOW TO: Form Cinnamon Rolls

HOW TO: Form Cinnamon Rolls

1. Prepare a large, clean surface by sprinkling with flour. You can use a rolling mat. Brenda’s preference is to use a large canvas cloth mat or a large silicon mat.

2. Using a rolling pin, roll the dough in a large rectangle shape about 1/2 inch thick. A true or close to true rectangle will result in uniform finished rolls. For large rolls, the rectangle should be approximately 24" x 18” from a single batch of dough.

3. Melt 2 tablespoons of butter. Spread the melted butter evenly over the rectangle of dough using a rubber spatula, being sure to get all the way to the edge.

4. Top with a layer of brown sugar. Drop handfuls on and then sweep the sugar by hand to spread it out, resulting in a continuous layer over the full surface. Light brown sugar recommended.

5. Sprinkle with ground cinnamon. Start at one corner and sprinkle back and forth until reaching the opposite corner, then go back and fill in any "light" spots.

   (Optional) Add chopped walnuts and/or raisins.

6. Using your hands and starting at a convenient corner of the dough, lightly flip the edge up and over, continuing this motion the full 24” length of your rectangle. Once you reach the other end, reverse direction and roll the flipped edge under. As you go back and forth along the edge of the dough, your hands will quickly turn the rectangle of dough into a 24” long tube. To prevent the centers from "popping" when baking, be careful not to stretch the dough while rolling it up, simply coax it into a tube as if the dough were not elastic.

7. Mark the dough using a serrated knife to score the spot where it will be cut. Brenda uses a ruler for precise 2” tall rolls. To estimate 12 equal rolls, mark half, then half of each half, and then thirds of each quarter - 11 marks that result in 12 spirals when cut.

8. Use non-flavored dental floss (or a length of thread) to cut into individual rolls. Slide the floss under the long tube of dough to the first mark. Bring the two ends up over the top, cross, and pull tightly together - the dough will cut into a perfect swirl.

9. Place the rolls on a greased baking sheet. Brenda uses a roaster pan that is about 16" x 12" x 2.25" in order to make 2” tall cinnamon rolls stay within the pan and not hang over the edge. Brenda puts 12 rolls (4 rows of 3) in that pan, carefully placed so that each has maximum space to expand to their baked size of 4" square. If you don't have access to a similar pan, Brenda suggests a sheet pan with 2" sides or use a regular 13" x 9" as they generally have 2" sides.

10. Let rise for 40-50 minutes or until fingerprint stays. Bake 350F for 25-30 minutes. Cool. Frost. Eat.

Recommended Frosting: Cream Cheese Frosting

Dough Recipe: Brenda’s Favorite Dough Recipe

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Window to B’s Kitchen…

1. Flour the surface

2. Roll dough into a large rectangle

3. Spread the melted butter

4. Cover with a layer of brown sugar

5. Sprinkle with cinnamon

6. Roll into a long tube

7. Score the dough with a sharp knife

8. Cut with unflavored dental floss (or strong thread)

. . . . resulting in a beautiful swirl

9. Cut rolls and space evenly in the baking dish

10. Let rest 40-50 minutes then bake at 350F for 25-30 minutes