Lisa Smith shares a Pumpkin Pie Recipe (With a Homemade Crust)

Things you’ll need for the pie filling:

– 8 oz. cream cheese

– 1/4 cups of canned pumpkin puree

– 3/4 cup sugar

– 2 eggs

– 1/2 cup of heavy cream

– 1/2 stick of melted butter

-1 teaspoon vanilla extract

-1 teaspoon cinnamon

-1 teaspoon pumpkin spice

Things you’ll need for the pie crust:

-1 cup flour

-1/2 teaspoon salt

-1 stick of butter (cut into cubes)

-1/4 cup of cold water

Pie Crust:

1. Okay, let’s start with the pie crust. In a small bowl add one cup of flour, and salt. Mix these. Add one stick of butter that has been cut into cubes. With a fork combine the flour and butter, until you get a crumb texture. If you have a food processor you could do it that way, but honestly it doesn’t tale very long to do by hand.
2. When you have that crumb texture, add the cold water and mix until you have a dough ball. Take that ball into your hands, kneed it a bit, and add flour as needed. You don’t want this dough to be sticky.
3. Roll out the dough into a round shape that fits your pie pan (nine inch pan, so roll it out to about ten or so inches). This doesn’t have to be perfect. Put the dough into your pan, and with your hands position and move the dough until it covers the entire pan.
4. Take a piece of aluminum and place it on the center of your pie, covering everything except the edges. Fill this aluminum with baking beans. Throw your crust in the oven at 350 for ten minutes. Take the beans and the aluminum out, and bake for another five.

Pie Filling:

1. In the same bowl you made the dough (wipe it out if you feel you need to) mix the cream cheese until soft. Once you have that nice and whipped, add the pumpkin puree and continue to mix.
2. Add all of the rest of the ingredients, mixing after each one to make sure it’s well combined.
3. Now your filling is all done.
4. Pour the filling into your warm pie crust and put it back into the oven at 350 for another fifty minutes, or until the pie filling is stiff.
5. Take out your pie, let it cool completely.
6. And Enjoy!!

Does Tucker Pierce have what it takes to be a hero when the U.S. military quarantines his island?

Fourteen-year-old Tucker Pierce prefers to fly under the radar. He’s used to navigating around summer tourists in his hometown on idyllic Pemberwick Island, Maine. He’s content to sit on the sidelines as a backup player on the high school football team. And though his best friend Quinn tells him to “go for it,” he’s too chicken to ask Tori Sleeper on a date. There’s always tomorrow, he figures. Then Pemberwick Island is invaded by a mysterious branch of the U.S. military called SYLO. And sitting on the sidelines is no longer an option for Tucker, because tomorrow may never come.

It’s up to Tucker, Quinn, and Tori to uncover the truth about the singing aircraft that appears only at night—and the stranger named Feit who’s pushing a red crystal he calls the Ruby that brings unique powers to all who take it. Tucker and his friends must rescue not just Pemberwick Island, but the fate of the world—and all before tomorrow is too late. 

#1 New York Times bestselling author D.J. MacHale brings his brilliant plotting and breathless pacing to SYLO, the first in this ultimate end-of-the-world adventure trilogy.

Hardcover, 407 pages

Published July 2nd 2013 by Razorbill

I had a hard time remembering that Tucker and his friends are only 14 years old. Throughout this story they are brave, have foresight and really trust their gut feelings, making them seem older.

When Pemberwick Island is taken over by a government agency, the people begin to question the intensity the soldiers have shown. Tucker and Quinn witness an explosion late one night and the next day the boats begin to arrive. They won’t let anybody leave the island claiming there has been an outbreak that needs to be contained and with a recent death, the people don’t really question it as they are concerned about their safety.

Not only are the residents stuck, but the vacationers are also not allowed to go until the issues have been resolved and the boats are allowed to leave again.  As the situation becomes more dire, more people die and some taken to camps “for their safety”,do the people begin to question the severity of the situation.

When Tucker, Quinn and Tori witness the soldiers killing innocent people who try to escape. They question if the takeover is really for their safety and begin getting involved. Then there is a twist to the story. Right before the island becomes isolated,  a stranger shows up and begins handing out a new type of drug that acts like a steroid giving the user energy and strength.

Are the drugs and deaths just a coincidence? Or are all the events connected somehow? The main characters show different reactions to what is happening. Tucker and Tori have similar thoughts, but Tori has more concern for her father than others.  Tucker does focus more on everybody as a whole and the safety of of mankind itself.  Quinn brings a lot of the humor to the story and he is also the most detailed and logical thinker.

This story is a true invasion of different kinds. As the first book in the series we just get a taste of what is to come next, the real revelations coming out at the close of the book. I was impressed with this story and the way the author chose to release the details. I was loving the ending and was sad to have reached the last page. I am anticipating very good  things to happen in this series!

Joelene Pynnonen says: Almost a decade after the series premiered, Veronica Mars is making a comeback, this time on the big screens. With the release date set for next year, now is a perfect time to revisit the original TV show that captivated thousands. 

The series follows the eponymous main character, Veronica (Kristen Bell), as she navigates her way through a high school that has recently become hostile to her. The reason for this unfolds thorough a series of flashbacks. Veronica’s best friend, Lilly Kane (Amanda Seyfried), was brutally murdered and Veronica’s father, County Sheriff Keith Mars (Enrico Colantoni), accused Lilly’s billionaire father of the crime. The small but wealthy community proceeds to force Keith out of his job. He opens a private investigation agency and Veronica works there after school.

There’s something about teenage detectives that appeals to me, and this series was no exception. It’s one of those gems that take a few episodes to get into and then suddenly it hooks you so badly that you pull all-nighters to get through it and your workmates think that you’re hung-over. There is a charm about Veronica Mars. It’s one of those shows that puts entertainment first but still manages to be clever, without being pretentious.

The Veronica Mars character very much steals the show. She’s an outcast and is struggling to come to terms with that when so recently she was part of the school’s inner circle. It would be easy for the show to become mired in angst, but it takes a more pleasant turn. While Veronica no longer has the status that she once had, she is witty, resourceful and proactive. She remakes herself so that she’s indispensable to the school in another way, by solving the myriad of problems and mysteries that students bring her. Her confidence is based in her intellect, her ability to problem-solve and her remaining friends, not in what general society thinks of her.

The chemistry is the other thing that gets me. All of the characters have it with each other, despite them all being very different people. Kristen Bell has an easy, natural acting ability that makes the scenes she’s in shine and it’s a lot of fun to watch her interact with both the people who hate Veronica and the people who love her in the series. While her interactions with both Wallace and Lilly are probably some of my favourite TV depictions of friendship, it is her relationship with her father that constantly makes me want more. He’s protective of her but they also have a quirky, off-beat bond. Rather than loving one another because they’re related, they are connected on a deeper level. Veronica doesn’t tell Keith everything but he knows who she is and he respects her for it.

The brilliance of Veronica Mars stems from a combination of many things, but at heart it is a teen series that focuses on wonderful characterisation, entertaining dialogue and some amazing performances. It’s definitely something to watch before the movie comes out.

Pavlova is one of those recipes that some people are known for – we all have a Great Aunt Gertrude whose pav is a thing of family myth and legend – and others are terrified of. Truth is, pavlovas are a really, really easy to make as long as you don’t rush things. There’s no great secret to getting a perfectly crispy shell and a soft, marshmallowy centre – just patience and a few simple rules.

I made this one for my Beloved’s birthday earlier in the week:

What You Need:

160ml of eggwhites (Best from room temperature eggs)

1 ¼ cup of caster (aka superfine) sugar

2 teaspoons of white vinegar

2 ½ tablespoons of sifted cornflour

For Decoration: 250ml cream, a teaspoon of vanilla essence, a tablespoon of icing mixture and 3 Peppermint Crisp chocolate bars.

How it’s Done:

Pre heat oven to 130 degrees C.

160ml of eggwhite is what you’ll get from about 5 standard sized eggs. But as you can see from the photo – eggs at my place don’t exactly come in standard sizes! We keep our own backyard chickens in a couple of different breeds. So I find it’s much easier to measure the eggwhite instead of assuming 4 or 5 eggs will do it. Also, if you’re like me and useless at separating the whites from the yolk, check out this groovy little gadget that does the job for you. Easy!

Okay, so into a large mixing bowl, add your 160ml of eggwhite and, using an electric beater, mix on medium speed until the whites turn…well…white, with soft, foamy peaks. This will take about 4 or 5 minutes. Slowly add the caster sugar, a little at a time. Keep beating on medium to high in between sugar additions. Before adding the next lot of sugar, make sure the grains from the previous addition are completely dissolved.

(Hint: An easy way to do this is to rub a little between your forefinger and thumb. If it’s gritty, keep whisking.)

As you whisk, you’ll find the mixture growing and changing texture to a firm, glossy meringue. I find I’m usually whisking for at least 20 minutes.

(Hint: When you think it’s finally ready, take a spoonful and turn the spoon upside down – if it stays put and doesn’t drip, it’s done.)

Add the vinegar and cornflour and mix gently until combined.

 On a round baking tray lined with baking paper, begin to pile up the mixture. Again, don’t rush this bit, make sure there’s no air left underneath, the sides are fairly straight and bear in mind that the meringue will spread a little as it bakes, so it’s better to pile it high. Add to the pre-heated oven, and turn the temperature down to 120 degrees C. Bake for 1 hour, 30 minutes. Turn the oven off, and open the door a little. This allows the pavlova to cool down slowly and there’s less chance of it crashing!

 
While the pav cools completely, head back to the electric beaters and whip up the cream. I find adding icing mixture helps to stabilise it a bit, and gives a thicker result (that one’s a hint from my Mum). Add vanilla, too. Crush the Peppermint Crisps by whacking them on the edge of the bench-top while they’re still in their packets. No mess!

 Once your pav is cool, very, very carefully transfer it with a spatula to your serving plate. Break up the meringue on top, pile on the cream and sprinkle loads of the crushed up Peppermint Crisp, and you’re ready to go.

 See? No great mystery there – but that’s not to say you have to admit there isn’t! Shhh…

I made these cupcakes for a birthday party and everybody really liked them! They look cute and are good for any chocolate lover!

Ingredients:

For the dough:

1 box of chocolate cake mix

For the chocolate butter cream:

1 cup unsalted butter, room temperature

3 cups of confectioner’s sugar

½ cup cocoa powder

2 teaspoons of vanilla extract

6 tablespoons of heavy whipping cream

2 cups of semi-sweet chocolate chips

1. Follow the instructions on the back of your chocolate cake mix box, and allow your cupcakes to cool. I used a cake mix, because I didn’t have enough time to make my own, also I wanted to focus on the butter cream and decorations instead.
2. You can make this frosting ahead of time, but I recommend not putting it in the refrigerator, because the butter inside of it will cause it to become pretty stiff and it will take forever to get soft again. Instead leave it in a cold room.
3. In a microwave safe bowl, melt down the two cups of semi-sweet chocolate chips, for about twenty five seconds. Mix the chocolate, and if there are still a lot of large chunks put the chocolate back in for another fifteen seconds.
4. Again mix the chocolate until all the clumps are melted down and it’s smooth. Add two tablespoons of heavy whipping cream and mix. If it becomes stiff, that’s okay, if it doesn’t that’s okay too. Put that bowl aside.
5. In a mixing bowl mix the butter until it’s soft and creamy.
6. Sift the three cups of powdered sugar and cup of cocoa powder. And in three sets slowly add in the dry ingredients. And after each, mix and scrap down the sides of the bowl. Continue to do this, until all the dry ingredients are gone.
7. I know it can become pretty stiff and hard for the mixer. Add in the rest of the heavy whipping cream and the two teaspoons of vanilla extract. Mix until well incorporated.
8. Finally take the bowl of semi-sweet chocolate, and mix that into the butter cream. Until well incorporated.
9. This frosted about twenty five cupcakes. Feel free to drizzle some melted chocolate, or some nuts on your cupcakes! Have fun!