Pumpkin Pie

Remembering the First Tastings: Pumpkin Pie Delights

Do you have vivid memories of your first encounter with certain foods? I certainly do! One particular memory that stands out is my first taste of pumpkin pie. It was during a Thanksgiving school celebration in second grade, where my teacher had prepared fresh, homemade pumpkin pies. Everything else from that day may have faded from my memory, but that first creamy bite of that delicious pie, while seated in my classroom chair, remains etched in my mind. This delectable treat has become a favorite that I could devour year-round, especially when served chilled, making it a perfect refreshing dessert in the warm climate of the Dominican Republic.

Receta de Pumpkin Pie (Pie de Calabaza) en Español.

If you haven't yet experienced the pleasure of indulging in pumpkin pie or are in search of a delightful dessert for your Thanksgiving feast, I have adapted a recipe inspired by the classic favorite from Libby's. Their original back-of-the-can recipe has been cherished for years as a quintessential autumn and Thanksgiving delight.

Express gratitude for everything you have and cherish these moments with your loved ones. Share your beloved Thanksgiving recipes in the comments or tag me on Instagram @MarisCakesRD.

Pumpkin Pie

This classic homemade Pumpkin Pie Recipe with Vanilla Pie Crust is the perfect blend of creamy, smooth pumpkin filling and a flaky, buttery crust that melts in your mouth with every bite.

Ingredients: 

1 can Pumpkin (15 oz. / 425 g)

1 can Evaporated Milk (12 fl. oz. / 315 g)

2 large eggs 

¾ cup granulated sugar

1¾ teaspoons of pumpkin Spice (See notes for substitute)

½ teaspoon salt

1 pie dough for a 9-inch-deep plate (4-cup volume) Easy Pie Crust recipe here.

½ teaspoon of vanilla for the pie dough (optional)

Whipped cream to serve (optional)

Instructions:

1. Homemade Pie Dough: Prepare the pie dough according to the recipe, adding a touch of vanilla for extra flavor. Refrigerate the dough for 30 minutes. Roll it out into a 13” (33 cm) diameter disc to cover a 9” (23 cm) pie dish, leaving extra space for the border. Place the pie crust in the freezer for 30 minutes to chill. If using a glass pie plate, ensure it is PYREX or tempered oven-safe glass and allow it to sit for a few minutes to thaw before baking.

2. Pumpkin Filling: Combine sugar, spices, and salt. In a large bowl, beat the eggs, then stir in the pumpkin puree and the spiced sugar mixture. Slowly mix in the evaporated milk until evenly combined. Gently pour the filling into the pie shell.

3. Baking Instructions: Preheat the oven to 425°F and bake the pie for 15 minutes. Reduce the temperature to 350°F and continue baking for 40 minutes, or until a knife inserted into the center comes out clean. Allow the pie to cool on a wire rack before serving. Serve immediately or refrigerate to serve cold. Optionally, top with whipped cream before serving.

Notes:

a) While store-bought pie dough can be used, making your own dough will result in a tastier pie. Follow my Easy Pie Crust recipe for a flaky homemade crust. You can do it!

b) Substitute for Pumpkin Spice: I use my Autumn Spice Recipe found here, in my E-book Holiday Cakes. 

This pumpkin pie is a true masterpiece, homemade with fresh ingredients and bursting with the rich, earthy flavors of pumpkin, cinnamon, nutmeg, and ginger. ENJOY! 

 If you enjoyed this homemade pumpkin pie recipe, you might also like the following recipes: 

Vermont Style Apple Pie 

Easy Pie Crust Recipe

Creamy Lemon Tart 

 

 Give thanks to the Lord, for he is good; his love endures forever. - 1 Chronicles 16:34

Homemade Applesauce

En Español
Baking with love is a wonderful cooking action from the heart, but what happens on those days we make or prefer a no bake recipe, especially a dessert? I say there is some love in this too!  Love is what this eye-opening applesauce recipe exuberates when you taste it. I fell in love with it from the moment I started making it. The fragrance of the cinnamon, cloves and apples simmering in a citrus concoction and then the smooth texture it has after I blended the mixture was enough for me to enjoy and prepare it with love. This cannot underestimated nor compared to store bought applesauce, you HAVE TO try this to understand why I had an eye opening experience.

Simple, yet delicious recipes like this makes me thankful for apples. Thanksgiving doesn't have to be all about baking, enticing desserts like this one that are low in sugar, with  no preservative and healthy would most definitely make number one on the list of favorites. Don't forget to download our free five favorite apple and spice recipes: November is for Apples and spices.

Miriam’s Flan Recipe

I have been fortunate enough to have my family's no-fail flan recipe for years, which my sister Miriam graciously shared with me. This dessert holds a special place in my heart as it was the first one, I learned to make from scratch in the 80s, and the first one I ever made for my husband back in 1991. Since then, it has become one of his all-time favorites.

Receta de Flan dominicano: Aqui.

As today marks Father's Day in the Dominican Republic, I asked my husband what he wanted for this special occasion, and to no surprise, he picked flan! I couldn't resist making two, as one is simply not enough. Check out the photo of the second flan below.

The key to achieving a flawless, smooth finish with a gelatin-like custard flan is to slowly mix and cook the ingredients. However, one day I decided to take a risk and beat all the ingredients in a blender to incorporate as many air bubbles into the mix as possible. This daring move resulted in a flan with numerous holes filled with caramel. While it was incredibly delicious, it didn't have the smooth finish we typically look for in this dessert. To my surprise, my husband loved it and declared that this was how he wanted his flan from that day on.

I initially disagreed, believing that flans are not supposed to be like that, but my husband insisted that the taste and the way the caramel syrup stuck to the bubbles made it perfect for him. Since then, I've struggled to replicate the air bubble-filled result of that day, but I continue to try.

Regardless of how you prefer your flan, it is a perfect dessert for any occasion. It is so easy to make that you'll want to try making one yourself right now. So grab your can opener and keep reading for the recipe.

The color of the caramel should be like this when removed from heat it will continue to cook and will get a tad darker. From start to finish to get the caramel to this stage takes about four minutes.

Three tablespoons of vanilla may sound like a lot, but it is just perfect to get that delicious vanilla taste for this flan recipe.



My way of setting the bain-marie. I bake uncovered for speed and to get a nice color overall.



1-2-3 steps and you have your dessert ready to enjoy!



If you like what you see wait until you see the last photo below the recipe, it is one to grab a spoon and eat it!

Miriam’s Flan Recipe

Easy three-step classic and homemade flan recipe, also known as caramel flan or vanilla flan. A perfect cool summer dessert.

Ingredients 

Caramel: 

 1¼ cup sugar

 2 teaspoons vanilla

Flan (custard): 

2 cans of evaporated milk or whole milk

1 can sweetened condensed milk

5 whole eggs slightly beaten

¼ teaspoon of salt

3 Tablespoons brown vanilla extract

Instructions: 

1. Make the caramel: Place 1½ cups of sugar and two teaspoons of vanilla in a non-stick pan over medium fire (no water is needed). The sugar begins to melt and darken in the edges, stir from the sides into the center to melt evenly and prevent it from burning. After the sugar melts completely and obtains an amber color pour into baking pan. This process can take about 4 minutes. Hold the pan with oven mitts and tilt to get the entire bottom and at least an inch of the sides covered in caramel. Leave to cool to allow caramel to harden. Note: The caramel will be very HOT and will continue to darken after you remove it from the fire; therefore, do not let it get too dark. I use an 8” or 9” pan that is 2 ½ inch tall.

2. For flan: In a bowl mix the evaporated and sweetened condensed milk, slightly beaten eggs, salt, and vanilla. Stir slowly with a spoon or whisk until completely combined, pour into a sieve, and slowly pour into the caramelized pan. Note: The more air you incorporate into the custard, the more holes you’ll get in the texture.

3. Place in a double boiler and bake at 400˚F 200˚C or cook over the stove for 50 -60 minutes until set but still soft. It will settle even more once it has cooled. Leave to cool on rack and refrigerate until completely cold or preferably overnight. At serving time, run a knife or rubber spatula to separate all sides from pan, and invert flan into serving plate. You should get a perfectly golden brown topped delicious flan. Garnish with cherries, nuts, dried fruit, dulce de leche or whipped cream. Go ahead fall in love with your flan and enjoy!

Yield: 10 servings.

Notes: 

a) For a spiced caramel add a pinch of ground cloves and cinnamon to the sugar.

b) To make coconut flan, substitute one can of evaporated milk for coconut milk.

c) While baking or cooking in bain-marie, make sure enough water is kept in pan to prevent it from drying. If water is left to boil your custard will also boil and will have a texture with holes. Not that that is bad, but aesthetically might not be what you want.

Children’s children are the crown of old men,And the glory of children is their father.~ Proverbs 17:6

Nectarine Fruit Crumble

This nectarine crumble is so delectable!! What I love about this dessert is the combination of pecans, oats and the fruit cooked in its juice. This is a dessert to enjoy and to prepare often because it is too easy to prepare. You can use this same recipe to prepare an apple crumble, pear or plum crumble.

I thank all my blog readers who write to thank, congratulate and greet me. You really surprise me and encourage me to continue publishing even though at times I feel I won't be able to continue blogging. God is my strength a guide in all I do, but you, readers are my motivation to continue with this blog. My daughters are also great inspiration a motivators because every time I post, it's one less recipe they can't say they do not know how to prepare, lol.

I mixed all the dry ingredients before adding butter for photo purpose, but the steps are a bit different. I will explain in the recipe's instructions below.

Batatas Fritas, Fried Boniato

From January 26 to February 27 Dominican Republic celebrates its patriotic month by commemorating our Founding Fathers and the symbols that identify us as Dominican in the world. It's a month to celebrate our independence and to remember, learn and keep us from repeating the mistakes of the past. Unfortunately it may seem we need Juan Pablo Duarte, Matias Ramon Mella and Francisco del Rosario Sanchez to come back and liberate us from the slavery of certain celebrations that I believe should have nothing to do with our folklore and a few other things which I prefer not to write about for now.

I do appreciate the immense heart of this country that automatically grants Dominican citizenship to those born abroad if your parents are Dominicans. So for a few years now I’ve officially been an American Dominican with cédula and all! At times I feel I do not fit in with must customs here, but while I am here in what I can I hope to help make it a better place.

On another note, there is so much to celebrate in this country: an almost always perfect weather, beautiful coastlines, enchanting forests, beautiful green mountains and the secluded rivers in the mountains that are fascinating. To all Dominicans, celebrate this country by bringing out the best of you and of course with our food and delicious desserts. If you are interested in learning how to cook Domnican food I recommend you my eBook.

Today I’ve cooked something easy, sweet potato or boniato fries that are as popular as the tostones, both are favored side dish fritters for Dominicans. In frying stalls and restaurants these batatas fritas are served as an accompaniment to fried meats, sausages or fish. I love them, and lately I have been preparing them often because I find they are less greasy than fries. Since it's batata season, this tuber can be found everywhere in the local markets at a very comfortable price, only five pesos a pound (about .13 USD cents a pound). So take advantage and prepare these sweet potato fries or any of the recipes with this ingredient that I have shared in this blog. Look for  the links of those recipes below. 

Delicious Plum Upside Down Cake, Volteado de Ciruela

I never thought an upside-down plum cake will taste this good. For the upcoming celebrations this should be the dessert to prepare for your loved ones. A Easy, Elegant and Enticing cake. Enjoy!
Another three E cake I recommend is the Pineapple Upside-Down Cake.

I'm off  to roast some marshmallow, play board games with my family and dedicate this time to God, family, pets, farm and life. I'll be back sometime in January. I hope you do like this cake and that your able to bake it successfully this holiday for your family. Remember Christmas baking is all about enjoying family, friends and neighbors. It a opportunity to be grateful for all our blessings. Bake with love, and share the Christmas spirit. You can find favorite traditional Christmas recipes for previous recipes posted in this blog here: Dominican Traditional Holiday Favorites and More!

Share your cakes and Christmas creations by uploading a photo to our facebook page. We will love to see it!

Irresistible Pumpkin Cupcakes Recipe: A Sweet Twist on Classic Fall Flavor

Irresistible Pumpkin Cupcakes Recipe: A Sweet Twist on Classic Fall Flavor

Indulge your taste buds in a delightful journey with our easy-to-follow Pumpkin Cupcakes recipe. Elevate your fall baking game with these moist and flavorful treats that capture the essence of the season. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises a mouthwatering experience that will leave everyone craving for more.  Since November is the month of the chrysanthemum, I chose to adorn these pumpkin cupcakes as mums in honor of Thanksgiving. The recipe I'm sharing today is a personal favorite, as it consistently produces tender cupcakes infused with the alluring aroma and taste of autumn spices.

Receta de Cupcakes de Calabaza (Pumpkin Cupcakes) en español. 

Typically, in food blogs and culinary platforms, buttercream or meringue buttercream is commonly used for embellishing cakes and cupcakes. However, I prefer to use Suspiro (Italian meringue without butter) - a flawless lactose and gluten-free frosting and I am pleased with the results achieved with the Dominican Frosting. follow this step-by-step guide on how to create these heavenly Pumpkin Cupcakes and make your autumn celebrations extra special!

For the chrysanthemum flowers I use 

tip # 68 for the leaves, and tip # 80 for the petals.

Pumpkin Cupcakes

Easy-to-prepare Pumpkin Cupcakes or cake recipe. 

Ingredients:

¼ cup (½ stick) unsalted butter at room temperature
½ cup brown sugar (muscovado)
1 egg
1 cup all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon soda
pinch of salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon freshly grated or ground ginger
¼ teaspoon ground cloves or allspice
¼ cup buttermilk or its substitute
½ cup canned pumpkin puree


Preparation: 

1. Preheat oven to 350˚F (175˚C). Prepare cupcakes pan with liners. Sift flour, baking powder, baking soda, salt, and spices, Reserve. If prefer you can prepare a cake pan to make a one-layer cake.

2. With the paddle attachment beat butter and sugar until pale and fluffy. Clean the sides of the bowl as many times as needed with a spatula. Add egg, and beat until incorporated. Add the flour mixture in three batches, alternating with two additions of buttermilk, and beat on low speed just until blended. Add pumpkin, beating just until combined.  

3. Pour into prepared cupcake pan. Bake at 350˚F (190 ˚C) for 15-20 minutes or until a toothpick inserted comes out clean. Let cool completely before decorating.

Yield: 12-14 cupcakes or one 8" layer cake. 

Notes: 

a) These cupcakes can be prepared up to three days in advance and stored in an airtight container. I have personally stored mine unrefrigerated for several days and they have kept well, but if you prefer, you can also store them in the fridge.

b) My favorite way of serving these cupcakes is sprinkled with icing sugar, but they also pair well with cream cheese frosting or any other frosting of your preference. For more cupcake and frosting recipes, you can find them here: RECIPES.

c) You can use this same recipe to make a cake instead of cupcakes. The Adaptation of this recipe for a cake is to duplicate everything except the baking soda to make two 8" or 9" layers. If only making a small one-layer cake, then there is no need to duplicate the recipe. It yields ONE 8" or 9" cake layer.

d) Check out another version of these delicious cupcakes made with marshmallows HERE.

Wishing you a joyous Thanksgiving Day surrounded by loved ones, and may peace fill your home. I encourage you to take a moment to pray for those who are unable to enjoy a meal at their table, and for those who struggle to afford basic necessities such as bread or milk for their children. Let's also remember those who are separated from their families for various reasons. May this day be more than just about indulging in delicious feasts, but also about sharing abundance with those in need.

If you liked this recipe, you might be interested in:

Pumpkin Pie Recipe

Pumpkin Cake - This same recipe in a cake form

Give generously to them and do so without a grudging heart; then because of this the Lord your God will bless you in all your work and in everything you put your hand to. There will always be poor people in the land. Therefore I command you to be openhanded toward your fellow Israelites who are poor and needy in your land. ~ Deuteronomy 15:10-11

 God bless,
 
Text and Photos © Mari's Cakes

Baked Sweet Potato Cups Made with Batata

En Español
These baked sweet potato cups are just to cute to eat! They are a perfect holiday side dish and go well with baked chicken, turkey or ham.  What I liked most about it is that it is served in orange cups. I have had this recipe for quite some time, but I have yet to try it with sweet potato because they are not grown here, however, we do have boniatos, what we call batatas.  Batatas are great tasting too, but not as moist as sweet potatoes. I was not surprise that this recipe still came out DELICIOUS even when I substituted the main ingredient. So here once again I made an American dish with a Dominican twist. I hope you enjoy it!

The oranges in Dominican Republic are fully ripe and very sweet even when their color is still green in the outside. I tried to get the fruit the most orange in color as I could possible get from our orange trees, YES... the oranges and batatas are from our farm, a true blessing, but lots of hard work. The funniest part is that I had to go out twice to get oranges because in the sunlight they looked yellow-orange, but when I got inside my home they were greenish. I did have a nice time looking for "orange" oranges, some may still not be as orange as the ones in US, but they are close and tasted great too!

Baked Sweet Potato Cups

(Adapted from Southern Living  magazine)

 
Ingredients:
3 pound medium-size sweet potatoes
6 large navel oranges
½ cup butter or margarine, melted
2 teaspoons grated orange rind
1 teaspoon vanilla extract
½ cup whipping cream
2 large eggs
½ cup firmly packed brown sugar
2 tablespoons all-purpose flour
¼ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground  ground cloves

Topping:
½ cup finely chopped pecans
1 tablespoon all-purpose flour
1 tablespoon brown sugar
1 tablespoon butter or margarine, softened
¼ teaspoon ground cinnamon

Preparation:
1. Place sweet potatoes in an aluminum lined baking sheet and bake at 400ºF (200ºC) for 45 – 60 minutes or until tender. Let cool, cut in half and scoop out pulp reserve and discard skins.

2. Cut oranges in half, remove pulp and reserve for another use. Rinse orange rind cups twice in cold water and sprinkle with a little white granulated sugar, reserve.

3. With an electric mixer beat sweet potato pulp at medium speed for a minute; add melted butter, the juice of one orange, orange rind, vanilla, cream and eggs, beat for 2 minutes. Add the next 7 ingredients. Beat at medium speed until smooth, remove any tough fibers if necessary.

4. Spoon sweet potato mixture evenly into orange cups and place on a lightly greased baking sheet. Bake at 350 ºF (175ºC) for 10 minutes. Remove from oven, Combine five topping ingredients and sprinkle evenly on top of each cup bake for an additional 5-10 minutes or until golden brown.



Note:
a) The sweet potato mixture rises in when baked, so just fill cups up to the top line.

b) Scooped orange cups and sweet potato mixture can be made one day in advance. Store them wrapped in plastic separately in the refrigerator until ready to assemble and bake.

c) YESSSS ... you can bake in a baking dish. You may also add mini marshmallows to the pecan topping and bake until marshmallows begin to melt a little and become golden brown.

Yield: 12 servings

I have the right to do anything,” you say—but not everything is beneficial. I have the right to do anything”—but I will not be mastered by anything. - 1 Corinthians 6:12-19

Turnovers with Phyllo Dough

En Español

What do you think about a plum and guava marmalade turnover made with phyllo dough? Delicious right?

They are ideal with the morning coffee or tea or as an afternoon snack. My favorite turnover filling is apple and cinnamon, but since I had a little of each guava and prune marmalade, I decided to use them as filling instead and make this pastry Dominican style. Although I used phyllo dough on this occasion, you can also use puff pastry. Store bought dough makes it less complicated, it may not be the same as the homemade dough, but it's quite good. I was amazed of the quality and how easy it was to work with this #10 phyllo dough. 

For the upcoming holiday reunions, these turnovers are perfect and your guests would be more than pleased. Make them with your favorite filling either savory or sweet. I also included a homemade video to give you more or less an idea of how to work with the phyllo dough and how to form a triangle turnover. I apologize in advance because I couldn't edit the music audio which ends 24 seconds before it should.

Prune and Guava TURNOVERS with Phyllo Dough

 
Ingredients:
1 package of phyllo dough
2 cups of guava or prune jam or use guava paste
½ cup melted butter

For egg wash:
1 egg slightly beaten


Preparation:
Take one phyllo sheet from the pack, meanwhile open and cover the rest of the sheets with a damp kitchen towel and plastic paper. With a brush coat sheet of the phyllo with melted butter and fold three like a letter. Brush butter everytime you fold. On one corner place 1 - 1½ Tablespoon of filling. Fold forming a triangular shape (like flags are folded). Seal the edges well. Coat with egg wash. Bake at 375 ° F (190 ° C) until golden-brown. Let to cool and serve. Enjoy!

Yield 10-12 Turnovers

In what it benefits our God to be complaining about the adversities our enemy sends us?  Stop complaining and glorify God in your walk!


Thank you for visiting, have a happy and blessed day,