recipes i want to try one day

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demi adejuyigbe @electrolemon

in october 2021 i had such a transcendently good piece of pumpkin pie [with] a dense texture. i got obsessed with trying to recreate it every fall for the next three years. anyway, i finally nailed it. here's the recipe- pumpkin pie with orange zest and cardamom whipped cream

Recipe text:

PUMPKIN PUDDING PIE with ORANGE ZEST & CARDAMOM WHIPPED CREAM

(makes -3 pies)

2 ½ cups sugar

15oz can pumpkin puree

2 eggs

½ tsp baking soda

2 cups flour

2 tsp baking powder

½ tsp ground cinnamon

¼ tsp vanilla

pinch of salt

2½ cups milk

4 TBSP butter (melted)

1 orange

1 tsp powdered sugar

1 cup heavy cream

2 TBSP powdered sugar

1 tsp cardamom

pinch nutmeg

pumpkin pudding pie with orange zest:

preheat the oven to 325°F

prepare the pie crust (that's another recipe's job- either find a scratch recipe or buy a pre-made dough or graham cracker crust)

blend 2½ cups sugar, pumpkin puree, eggs, and baking soda in a large mixing bowl (if using a mixer, blend with a paddle attachment)

add the flour, baking powder, cinnamon, vanilla, and salt; blend until well mixed

add the milk and melted butter, whisk until well mixed (if using a mixer, blend with the whisk attachment)

pour your batter into the crust, filling right up to the edge (the mix will be more liquid than solid, but it will rise/solidify in the oven)

bake at 325°F for 55 minutes

remove from the oven and let it cool

top with sifted powdered sugar

zest an orange over the top of the pie (microplane if possible but regular zester is fine; have found that the most aesthetically pleasing version is to peel the orange and then finely dice the peel but that's a hassle!)

whipped cream:

put your metal mixing bowl and whisk in the freezer for at least 15 minutes

whisk powdered sugar, cardamom, and nutmeg together in bowl

add heavy cream; whisk until stiff peaks start forming

Ingredients:

1 lb cavatappi pasta

1 lb shredded mozzarella

1 lb shredded Colby jack

1/2 lb sharp cheddar

3 Tb butter

3 Tb flour

1 can evap milk

2 cups heavy cream

1 Tb Dijon mustard

(spices not in specified amounts so I'm guessing here)

2 Tb salt

1 Tb ground pepper

2 Tb garlic onion powder

1 Tb smoked paprika

Instructions:

Boil pasta and drain, set aside

Shred cheese by hand, mix in large bowl

Preset oven to 350°

Melt butter in pan, add half of spice mix, stir

Add flour to pan, stir until it smells nutty

Add evap milk and whisk vigorously u til lumps are gone and roux is thickened

Add heavy cream and mix, add rest of spices

Stir in mustard and start adding cheese, one handful at a time

Once half of the cheese is mixed in, add drained pasta and stir

Add layer of pasta to baking dish, layer of shredded cheese, another of pasta, another of cheese

Bake at 350° for 30-45 mins until golden crust (can broil for 2-5 mins at end)