Pregnancy and Pumpkin Pie

One major change that I have noticed during pregnancy.. aside from the giant watermelon now protruding from what was once my stomach lol is that I have become a BAKER! I love baking! Something about it just makes me feel good, I can't explain it. Not to mention you get a yummy and delicious treat come the end of it. So in the spirit of the holidays and my cravings for all things pumpkin currently.. *cough, cough* pumpkin spice lattes lol and also because it was just Thanksgiving and I was going to attempt to bake this on the day until I realized how long it would take... I baked a classic pumpkin pie! 

This was my first ever pie experience and I wanted to do it right so I decided to make the crust too. This is where time becomes a factor (and why there was no way I could make the whole thing on Thanksgiving lol - whoops) so I recommend trying this over the weekend when you have plenty of free time for all the waiting needed to make the dough. I combined two different recipes, one for the crust and one for the pie filling. For my first homemade pie, I think it turned out pretty cute and I promise you it was absolutely delicious - pregnant lady approved! So I am sharing all the details down below. Let me know what you think and if it's your first pie making experience - you've got this and it is totally worth it!!

Pie Crust Ingredients:

1 1/4 cups all-purpose flour

1 tbsp sugar

1/2 tsp salt

1/2 cup (1 stick) butter

1/2 tbsp apple cider vinegar

4 tbsp ice water

Pie Filling Ingredients:

One 15 oz can pumpkin puree

3 large eggs

1 1/4 cups packed brown sugar

1 tbsp corn starch

1/2 tsp salt

1 1/2 tsps ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground clove

1/8 tsp black pepper

1 cup heavy cream

1/4 cup milk

Pie Crust Directions:

Cut the stick of butter into quarter-inch cubes and place them in the freezer for at least ten minutes or until you are ready to use.

Pulse together the flour, sugar, and salt in a mixer, once or twice until just combined. Add the butter cubes to the flour mixture and pulse a few times until the butter is evenly distributed, with the largest butter bits about the size of large peas.

(Don't stress too much on the size of the butter bits - I overdid this step and it became dough before I added water and vinegar lol)

Add the vinegar and ice water, pulsing once or twice between each tablespoon. The dough is ready when it appears crumbly, but will easily hold together when pinched between two fingers. It’s better to err on the side of a slightly wetter dough than too dry – you can always add a bit more flour when you’re rolling.

(I added too much water during this step so slowly add the water so your dough isn't too soggy - adding flour in the upcoming rolling step that helped sturdy up my dough)

Put the dough out on to a lightly floured work surface and shape into a round disk. Wrap the dough tightly in plastic wrap. Refrigerate the dough for at least 30 minutes prior to rolling it out. Waiting an hour or overnight is best.

(I gave it a couple hours in the fridge while we went to get a Christmas tree!)

Remove your dough from the fridge. Wait about 5-10 minutes for the dough to warm slightly and become pliable.

Place the dough in the center of a lightly floured work surface. Using a rolling pin start in the center of the disk, and roll outwards, with firm but gentle pressure. Turn the dough and continue rolling towards the edges. As you work, don’t be afraid to sprinkle additional flour on top of the dough and underneath, as well as on the rolling pin to avoid sticking.

(This is where I added flour)

Continue rolling until the dough is about 2-inches larger in diameter than your pie pan and about 1/8-inch thick.

(I held my pie pan over top of the dough to get the right size)

Gently transfer the dough to your pie pan, being careful not to pull or tear the dough. Use your fingers to gently fit the dough against the sides and bottom of the pan, ensuring there are no air pockets. Fold any overhanging dough back into the dish to form thick edges. Brush edges with egg wash - 1 egg beaten with 1 tbsp of milk.

(I slowly wrapped the dough onto the rolling pin and rolled out the dough over top of the pan - it worked like a charm and I have always wanted to do it!)

Place the pie shell in the freezer for 20 minutes until chilled through, or in the refrigerator for at least an hour. Preheat the oven to 375℉.

Take the pie crust out of the freezer. Line the inside bottom and sides with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with sugar or pie weights and make sure it is evenly distributed around the dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights. Prick the bottom of the crust all over with a fork to create steam vents and return crust (without weights) to the oven for 7-8 more minutes or until the bottom starts to brown.

Make the pumpkin pie filling!

Pie Filling Directions:

Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, heavy cream, and milk. Vigorously whisk until everything is combined.

Pour pumpkin pie filling into the warm crust. Only fill the crust about 3/4 of the way up.

Bake the pie until the center is almost set, about 55-60 minutes. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.

(I baked mine a little bit longer - keep checking every 5 minutes and wiggle it to check for doneness)

Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours before garnishing and serving.

Pie Crust Decorations: 

I just used leftover dough and rolled it out thin. Then I took a sharp knife and cut out some stars, trees and leaves. Brushed these with egg wash and placed on a sheet with parchment paper. Bake for 10 minutes or until lightly browned. Set aside and place on top of your pie once it has cooled.

(I highly recommend making these because they make your pie look cute and they taste delicious!)

Original Pie Crust Recipe linked here: Fork Knife Swoon

Original Pie Filling Recipe linked here: Sally's Baking Addiction

Thanksgiving Morning Frittata

Looking for the perfect breakfast to enjoy on Thanksgiving morning while you prep that pretty turkey? I have just the thing - my absolute favorite frittata recipe! Sharing ingredients and cooking instructions below. Check out @thenexthappening on Instagram for a quick video of how it all comes together. Make sure to comment and share your finished breaky if you decide to cook it. I would love to see all your masterpieces! Hope you enjoy and have an amazing Thanksgiving morning!

Serves 4-6 people

Ingredients:

1 small cauliflower, broken up into florets

6 eggs

4 tbsp crème fraíche

2 tbsp dijon mustard

2 tsp paprika

3 tbsp finely chopped chives

5 oz smoked gouda, grated

2 oz cheddar, grated

salt and pepper

2 tbsp olive oil

Cooking Instructions:

Simmer cauliflower in a large pot of salted boiling water for 4 to 5 minutes or until semi-cooked. Drain and dry.

Preheat oven to 375 degrees Fahrenheit. Break the eggs into a large bowl. Add the crème fraíche, mustard and paprika and whisk well - making sure everything is blended together. Now stir in the chives and three-quarters of the cheeses. Season well with salt and pepper.

Heat up the olive oil in a cast iron skillet or ovenproof frying pan. Fry the cauliflower for about 5 minutes or until golden brown on one side. Pour over the egg mixture and spread evenly across the cauliflower in the pan. Cook on medium heat for about 5 minutes.

Scatter the remaining cheese on top, then transfer the pan to the oven. Cook for 10 to 12 minutes or until the frittata is set.

Remove from the oven and let rest for 2 to 3 minutes before cutting into wedges. Eat immediately and enjoy!

Summer Date Night At Grand Canal Shoppes

at The Venetian Resort – From the Dress to Dinner!

 

The “date night” is OFFICIALLY BACK! No more are the nights of Netflix and chill - okay maybe a few more of those nights; but for this girl who loves herself a social outing, this moment could not have come soon enough! I have missed so much about this incredible city, but mostly the chance to get out on the town and make some memories! 

 

With that being said, what does this 2021 post-covidish Vegas date night even look like? I have so many questions – Do I remember how to eat in public? What happens if I trip in my heels? Where did I put all of my bras? All valid questions after basically a year on house arrest. Well my friends, I am here for you! I have taken the first steps out into the unknown to answer these queries (and no, you won’t trip). We decided the best way to spend our first date night out was to visit Grand Canal Shoppes at The Venetian Resort. So come with me on this summer date night adventure – from the dress to dinner, I will give you all the know-how needed to make that next night out on the town one to remember. 

 

First things first, what the heck do you wear?! I mean, athleisure has become a second skin at this point and although this trend is 99% of the time totally appropriate for the occasion, I think for the night we shed that skin and slip into something a bit more exciting. For this, I recommend a shop that gives you everything you need to stun with the convenience and ease of it all being in one place (plus an equipped staff qualified to keep you on track) – Tory Burch at Grand Canal Shoppes at The Venetian Resort.

Their current collection gives me all the feels! I don’t know if it was finally being able to try something on in the store or seeing a piece in real life and not through a computer screen, but let me tell you, it was good! I walked through and picked out three favorites and let a member of their staff do the rest – with my only direction being “think summer date night.” This was bold seeing as I RARELY like anything someone picks out for me but oh, they did not disappoint! My absolute favorite full look had to be the Ruffle Neck Dress in the color Wood Rose, the Cleo Macrame Woven Mini Bag in Yuca and their best-selling Double T Sport Slides in Dulce De Leche and Gold. It was summer date night perfection! Surrounded by these macrame bags, raffia, rope heels, and luxurious fabrics and prints, I could have stayed forever... Alas, a girl has got to eat and her date was getting impatient.

So once the perfect outfit was selected,  we weaved our way through The Shoppes, and headed over the river and through the woods…  I mean through the square to our dinner date spot – Smith & Wollensky. If you don’t know Smith & Wollensky, they have a pretty large cult following and started their stint in Vegas a little way down the strip from where they sit now. When they closed their original location, they vowed to come back to our city and ended up putting down roots in Grand Canal Shoppes three years later!

 

Now, don’t let the entrance fool you... because it fooled me! From the front you can see a little bar area and some smaller tables – nothing crazy – the place looks pretty small. Lucky for us, the magic happens upstairs. Down the hall and into an elevator, you feel like a “somebody” as they send you up to the second floor to what opens up into the quintessential steakhouse; low lighting, cozy booths, a wine wall and a steer head or two. What you don’t normally see is a canal filled with gondolas and men and women in those cute straw hats and striped shirts that pass by as you dine. Needless to say, this view set a one-of-a-kind scene!

 

We started the dinner with cocktails; a dirty martini for Jordan and an Elderflower gin and tonic for me. My drink was a gin and tonic with a twist – literally - a twist of lemon rind, lemon thyme syrup, and elderflower tonic. Jordan’s dirty martini was so good I decided to start ordering them at bars – extra dirty, blue cheese olives, shaken not stirred. Did I mention they mix it up at your table and leave the chilled shaker for you to fill your glass at your leisure?

 

We nibbled on a dinner roll – ridiculously delicious and I loved how they gave you dishes of Himalayan pink salt and butter to dress your roll how you like it! I want to get some jars like this for my home now. We then ordered their Wollensky Salad to share and the Dijon vinaigrette dressing was AMAZING – I am for sure looking up the recipe! We decided to take a look at the wine list and noticed the great price on Duckhorn by the glass... so you know we had to indulge. If you haven’t tried this wine – highly recommend! 

 

As this was our first time at Smith and Wollensky, we wanted to order two different dishes  to try a bit of the menu but when our server described the Snake River Farms Swinging Tomahawk, we just couldn’t resist. It’s a more expensive choice but it easily fed us two – with leftovers – plus you get dinner and a show! They cart the hanging steak out to your table and begin to char the meat with a blowtorch - yes, a blowtorch at the table. The smell alone gets your mouth watering and when you taste it… out of this world! Crispy, juicy and oh so delicious. 

 

The dish comes with potatoes, which Jordan had to know how to recreate -  they were full of flavor! The secret to these spuds… a blow torch and dripping steak fat – I guess this means we have to come back. For a side, we ordered the truffled mac and cheese because you have to order anything and everything that has truffle in the name, it’s a basic rule of food engagement. This. Was. Beyond. Incredible. Enough said, order it! When we filled ourselves to the brim, our server packed our leftovers in a green bag with nothing but “lucky puppy” across the front.

 

Then came desert, two espresso martinis and the world’s largest chocolate cake slice. I’ll start with the martinis and then get into the cake layers. If you have been to San Francisco and had an Irish Coffee from the Buena Vista, then you will understand the goodness and magic of these espresso martinis. Jordan and I swear the secret is in the Irish cream – it almost gives it an amaretto flavor that’s so light and refreshing. I would say one of the best espresso martinis I have ever had... and I’ve had a few. Now onto the cake, don’t worry I didn’t forget. The Gigantic Chocolate Cake is a ten-layer chocolate cake made up of chocolate layer cake, chocolate mousse, ganache and is garnished with fruit, whipped cream, and topped with a cookie steer. If you need a mental picture, just think of the movie Matilda, when Brucie had to eat that giant chocolate cake (pretty much spot on). Again, we could not finish and to our delight the server brought out another green bag... larger than the first, that too said “lucky dog.” I mean come on, so GOOD!

 

With that, dinner was done and our night was coming to a close. We slowly made our way back through The Shoppes and to our car to head home. As I sit back on my couch... and write this post, Jordan and I reminisce on the past evening -  both in agreement, it was a night to remember!

WE GOT ENGAGED!!! A NYC PROPOSAL // FIRST SNOWFALL OF THE YEAR

An innocent girls trip to New York City turned into one of the most magical moments of my life. It involved roses, a walk through central park, and the first snowfall of the year. Let me give you a little back story..

MAKING EACH YEAR BETTER THAN THE LAST // HAPPY NEW YEAR 2018

HAPPY NEW YEARS EVE KIDS!

Can you believe it?! 2017 is coming to an end! A whole year under our belts and another on our heels. It really is true what they say, the older you get the faster the years fly bye.

VALENTINE'S DAY..JUST ANOTHER DAY?

Today is VALENTINE'S DAY!

I had put together a post of places to go to dinner and gift ideas for your significant other. But I was driving to work yesterday and listening to 98.5 KLUC // a local Vegas radio station // and they were talking about whether or not you should go on a first date on Valentine's Day. It was funny because they were at polar opposites in what they thought about it; People were either dead set against it or completely "why not" about the idea. Some believing that by going out on this one universal day of love you put too much pressure on yourself and the possible relationship. I just think it's so interesting that this one day can have such power over people. With all the flowers, chocolates, cards, gifts, dinners and so on, Valentine's Day is one of the heavy-weights of holidays. So before I tell you my stance, I kind of wanted to find out where Valentine's Day even started..I mean does anyone know?

KEEP ON SWEATIN'

It's GYM TIME! 

You know you promised yourself that once the New Year started you'd be back in that gym busting out the squats. So what better way to keep that promise then to get yourself some new goods and try some new tips to motivate that fitness spirit within! Here I put together some things that keep me ready to head back into the gym for every sweat-session. I hope it gives you that extra boost to keep pumping the iron!

Now, nothing gets me revved up and ready to go more than a killer outfit...so I have a few staples that I can't wait to wear into the gym, and sometimes out // whoop whoop athleisure // With gymwear I try to keep everything black, white, or grey with a few pops of color and patterns here and there; that way everything matches! The last thing you want to do is spend an hour trying to put together a cute gym outfit and eventually giving up all together. Make it easy and quick so you have no excuse to miss class!

A FEW OF MY FAVORITE PIECES

2017 IS THE YEAR

Happy New Year Everyone! We are already three days in to 2017..CRAZY! And with this new year comes the New Year's Resolutions right?

Ok I feel like every new year people always say, "This year is going to be better than the last! I am going to accomplish all my goals and totally rock! Woohoo year blah blah blah". I don't know why we get this sudden pep in our step come the new year, probably because most people love a beginning. It just feels fresh, the whole new start-new me mentality. Believe me I am with you on this, but how do you actually achieve it? How do you make this year better than the last? How do you set New Year's Resolutions that become resolute? Well I don't have a fool-proof answer and I feel like most people don't, but here is the way I am going to try to achieve this "better year" in 2017; baby steps.