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.
Maybe.
Posts
They're like free form tarts. : )
ReplyDeleteDon't worry -- taste is more important, and it is a really good idea. Just call them "rustic tarts" and no one will know the difference.
ReplyDeleteI think we might be twins separated at birth. That is EXACTLY how I feel and act in the kitchen. However, I love having company over. I love setting the table. I love visiting. I just am stumped on what and how to make to eat. My secret weapon? I taught all my kids to cook at a young, young age and gave them free range in the kitchen. I cleaned up TONS of messes, but that is why I am in here on blogger instead of in the kitchen today. Happy Thanksgiving! Thanks for the honest blog today. I'm still smiling!
ReplyDeleteThis post warmed my heart as I too am terribly challenged when it comes to cooking (and supermarkets - my husband does the grocery shopping). I once tried to make a batch of cookies and ended up with one ginormous cookie, and then there was the time when my pancakes somehow became scones... that's me, disaster upon disaster.
ReplyDeleteFor the record, I think your muffin/pie/tarts look delicious!
Angex
Oh don't worry about presentation, if it tasted good that is the biggest hurdle. Practice, practice practice.
ReplyDeleteOh gracious, I could have written every word, and mine would have looked the same way.
ReplyDeleteIt's a curse. Just tell yourself that you're ravishingly beautiful, of superior intellect, have a quick wit, a decorating diva, and in all other areas the perfect homemaker, and you just can't have it all!
That's my philosopy. No one else seems to believe it, but it works for me...
These aren't a goof up...they are rustic! The biggest hurdle is taste and it sounds like you nailed it. Way to go!
ReplyDeleteKeep trying! Practice makes perfect!
As long as they tasted good - that's what matters!
ReplyDelete