On this lovely, chilly Thanksgiving Day, I would like to announce that I am a nightmare in the kitchen, I can't cook. I have to come to terms with myself that I am not a foodie. Cooking and sewing. Those are my two white elephants. When I say I don't cook I mean I don't do it like my mother and grandmother did, huge meals, from scratch, planned weeks in advance, grocery shopping monthly, meals that taste so unbelievably good that you dream about their signature dishes for years. I can still remember how my grandma's Lemon Cake tasted to this day. Me? I get lost in the grocery store, and I swear they move stuff around weekly just to add to my frustration. But with the holidays here, I often get inspired by some recipe that I read about and I bookmark it so I can try to make it. Suzie at Avoiding Laundry had just that kind of recipe. It sounded easy and simple, had easy to follow along steps and most of the ingredients were pre made. Simple right?
Here is Suzie's recipe:
1 (18 ounce) package of pre-made cookie dough
1 (28 ounce) can pumpkin pie filling
3 tablespoons powdered sugar or whipped cream
Preheat oven to 350 degrees. Slice cookie dough into 12-18 slices. Spray muffin tins with non-stick spray and place dough in tins, making sure some of the dough goes up the sides. Fill each cup with pumpkin pie filling. Bake 20-25 minutes. Remove and let cool. Sprinkle with powdered sugar or whipped cream.
Here is how mine turned out. Ridiculous. I see what I did wrong, now. Why did I feel like I had a blindfold on during the process?
I think I used the wrong size pan, too much dough and filling. As you can see I didn't even have enough dough to fill the 12th cup. Pathetic.
The good thing is, they taste good, which is a bonus, but you always want the presentation to be good too right? I mean, I wanted to start photographing food, like Mari does, she is awesome at cooking and photography....
Oh well, maybe when Christmas rolls around I will try again.