Drink Recipe for a Cold Day
On Monday, we sampled a drinking chocolate mix from TCHO Chocolates. The Spaniards were known to drink chocolate in a demi-tasse cup for medicinal purposes. We at GP are totally down with this concept! Of course, we took it a bit further and added a dollop of peppermint whipped cream. Enjoy!
Peppermint Whipped Cream
½ cup whipping cream
¼ cup powdered sugar
½ tsp peppermint extract
Whip all ingredients on high with an electric mixer until peaks form
How to Grill Food - December Style!
Our Favorite Pumpkin Pie Recipe
Our Favorite Pumpkin Pie Recipe
We've seen a lot of variations, but this classic version of pumpkin pie goes great with all the trimmings. This recipe makes two 9-inch deep dish pies. They're so delicious, you won't have to worry about what to do with the second pie. However, it freezes well if you decide to save one for later.
Ingredients
* 1 (29 ounce) can pumpkin
* 1 cup white sugar
* 1 cup light brown sugar
* 1 teaspoon salt
* 3 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground allspice
* 1/4 teaspoon ground cloves
* 1 tablespoon vanilla extract
* 4 eggs
* 2 (12 ounce) cans evaporated whole milk
* for garnish, crystallized ginger nibs
* for garnish, whipped cream
* 2 9-inch deep-dish pie shells (homemade or frozen)
Preheat oven to 425 degrees. Combine the white and brown sugar, salt, cinnamon, ground ginger, nutmeg, allspice and cloves in a bowl. In a separate bowl, beat the eggs lightly. Add the pumpkin to the eggs, alternating with the sugar and spice mixture. Gradually add the evaporated milk and vanilla extract.
Pour into the prepared pie shells. Do not overfill the pies (there may be some filling left over--that can be used for mini tarts if you have extra pie crust). Bake at 425 degrees for 15 minutes, then turn the oven down to 350 and continue to bake for an additional 40-50 minutes. Pie is done when knife inserted in center comes out clean. Sprinkle with ginger nibs and cool on wire racks.
Serve with whipped cream.
Helpful Hints:
Using frozen pre-made pie shells (from the frozen food section of your local grocery store) makes this delicious pie a breeze to put together.
If the edges of your crust get too brown, cover them with aluminum foil for the remainder of time in the oven.
Peachy Keen
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Honing in on Hawk's View
We spent Memorial Day weekend at the newly opened tasting room of Hawk’s View Cellars www.hawksviewcellars.com. The view is indeed spectacular, complete with circling hawks and the mighty

