Pumpkin Pie for "Easter"

As I was rummaging through my freezer and pantry this morning I saw one of my favourites wanting to be baked.
Pumpkin and a frozen pie shell!

What did that mean to me?  Heck, yes.. bake a pumpkin pie on a Wednesday.  A friend asked if this was a new tradition for Easter. I said Sure, why not, who doesn't like pumpkin pie.

I followed the directions on the can of Libby's Pumpkin and mixed away.  I pre-heated the oven to 425 degrees, sprayed the empty pie shell with Pam and baked it for approximately 10 minutes. I like my crust a golden brown with a crunch!
Once that was baked to "perfection", I poured the liquid pumpkin mixture in the shell and baked it for 15 minutes as 425 degrees.  After the 15 minute mark, turn down the oven to 350 degrees and bake for 48 minutes.  Before removing it from the oven, check the pie to ensure it's done. I like to use a clean knife and gently place it in the center of the pie and if it comes out clean, it's done. *if not, then place it back in for a few more minutes, Keep an eye on it! You don't want this delicious pie to burn nor over bake.

Place the pie on a cooling rack and then serve.  If you're ready to serve, place it in the refrigerator.

Here's a picture of my masterpiece. I can't wait to eat a slice!   Don't forget to add your special sweet topping, whether it's cool whip, Reddi-whip, or Vanilla bean ice cream.

Enjoy!

Sweets,
Stepheny

Saturdays are made for baking

Contrary to *my belief.. I always say Saturdays are made for Dancing a local dance clubs in Orlando.  One of my favourites is Independent Bar located in the heart of downtown Orlando.

Today is different; it's all about baking all sorts of yummy sweets.  My muse comes in various forms, this time it was a picture found in a magazine. I saw a cute cupcake in the form of the beginnings of life growing out of a shell filled with dirt.  I thought, what a great concept for a "Welcome Spring" sweet cupcake dessert.  My friends will totally Love the idea, more importantly eat the sweet creation.

I started with using Pillsbury white cake mix and used the 1/3 measuring cup to pour equal amounts of batter in each cupcake paper cup.  Baked the cupcakes according to the directions on the box and cooled them on a rack.

Right now I'm making the butter cream icing and creating the flowers using butter cream stiff consistency. 

Pictures will be posted in a later update.

If you have any questions regarding baking or almost anything, please send me an email at stephs_sweets@hotmail.com

Thank you.

Sweets,
Stepheny