Instagram Lately – Holiday Delectables

I have been posting a ton of recipes made in our new kitchen lately, and have been hit or miss with including links to the recipes, so here they all are!

My round-up from Thanksgiving this year:

Mini Brown Sugar Pumpkin Cheesecakes with Oreo Crust
Mini Brown Sugar Pumpkin Cheesecakes with Oreo Crust


Chicken Apple Sausage Cornbread Stuffing
Chicken Apple Sausage Cornbread Stuffing

This year, instead of using all chicken apple sausage, I used half hot Italian and half chicken apple sausage to try and balance the sweetness of the cornbread.

Butternut Squash Soup with Scallops and Garlicky Swiss Chard
Butternut Squash Soup with Scallops and Garlicky Swiss Chard

I made the soup this time without the apple, and double the carrots and celery.

Apple and Pear Galette with Walnut Streusel
Apple and Pear Galette with Walnut Streusel

And here’s my December round-up:

Apple Pie Cookies
Apple Pie Cookies
Turkey Pumpkin Chili
Turkey Pumpkin Chili
Erica's Birthday Cupcakes - Chocolate Stout Cupcake with Salted Caramel Frosting
Erica’s Birthday Cupcakes – Chocolate Stout Cupcakes with Salted Caramel Frosting

I used the cupcake recipe from the Irish Car Bomb Cupcakes.  Being the practical baker that I am, I didn’t want to buy a whole 6-pack of Guinness since we’re not Guinness drinkers at home. So I bought a bottle of Old Rasputin Russian Imperial Stout, which worked great except I didn’t realize the bottle was 9% ABV which is over twice what Guinness is.  The cupcake was a teensy bit more beer flavored than the Guinness Cupake usually is, but it still tasted fine.  I used the frosting recipe from the Samoas Cupcakes, and added 1 cup extra powdered sugar to thick it a bit. Since I wasn’t dipping the cupcake in coconut flakes, I wanted to make the frosting a bit more substantial. It still wasn’t thick enough to pipe but it was delicious nonetheless.


Pumpkin Pie Crumble Bar

When I turned 30, IMAX surprised me with a cake and a batch of pumpkin pie bars from my favorite bakery in LA (arguably in the world).  I was obsessed with having these again, and scoured the internet for about a year to find a recipe that would help me replicate them.  I finally came across one that sounded and looked like the bars from Cookie Casa.

Pumpkin Pie Crumble Bar
Pumpkin Pie Crumble Bar

The annual IMAX Thanksgiving potluck is my time to do a test run of one of the dishes I’ll make the following week on Turkey Day.  This recipe was the perfect opportunity to try the bars out. I found the recipe on Brown Eyed Baker, but I wasn’t happy with the outcome.  The topping looked and tasted like crumbs instead of a chunky crumble.  Remembering what gave crumbles that great semi-chunky clumpy texture from the crumble I made a few years ago, I decided to start playing with this recipe.  I made this three more times between Thanksgiving and Christmas, tweaking each time and finally found something I was really happy with.  I bumped up the pumpkin content to a full can of puree to help bulk up the filling, as I thought the original was a bit crust- and crumble-heavy.  I also cut an extra 1/4 cup butter into the oatmeal crumb mixture with a pastry blender for texture, and I pared down the spice content a wee bit.

I brought these to the Annual Sho-Yu Holiday Party last night, finally happy with the outcome.  I am happy to share the recipe as I have edited it, after making this a total of 6 times since November!


For the Oatmeal Crumb:

  • 1 1/4 C all-purpose flour
  • 1 1/4 C quick oats
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 3/4 C unsalted butter, melted and cooled slightly
  • 1/4 C unsalted butter
  • 1 tsp vanilla extract

For the Pumpkin Pie Filling:

  • 1/4 C granulated sugar
  • 1/4 C light brown sugar
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 1/4 tsp salt
  • 1 egg
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1 can pureed pumpkin
  • 1/3 C evaporated milk


  1. Make the Oatmeal Crumble: Preheat oven to 350 degrees F and adjust oven rack to middle position. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.
  2. In a medium mixing bowl, whisk together the flour, oats, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add 3/4 cup melted butter and vanilla extract, then stir with a fork until the mixture is evenly moistened. Press two cups of the mixture into the prepared pan and bake on the center rack for 15 minutes.

    Press Crust with Bottom of Measuring Cup
    Press Crust with Bottom of Measuring Cup
  3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, and then the evaporated milk until the mixture is smooth and thoroughly combined.
  4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes.
  5. While the filling is baking, cut 1/4 cup butter with a pastry blender into the remainder of the dry mixture until the butter is about pea size, trying to disperse throughout the remainder of the dry mixture. Set aside. This extra step will really give the topping that “crumble” texture, versus just being lots of crumbs on top.

    Cut Extra Butter for Crumble Topping
    Cut Extra Butter for Crumble Topping
  6. Remove the dish from the oven, pinch the oatmeal crumble mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the baking dish to the oven, placing it on the upper-middle rack, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly.
  7. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Are these as good as Cookie Casa’s?  They’re not, but they are still pretty darned close!

A Pumpkin Pie for Grandma Yaya

November was a really weird month. I turned 30. My grandma passed away, and the next day, I went to a funeral for another relative and then rushed over to a funeral home to help plan my grandmother’s funeral and pick out her casket – all in the same day. I got the flu for the first time since high school. I hosted my first family Thanksgiving and it ended with a bang – and not the good kind.

My paternal grandmother passed away a few weeks ago from pneumonia complications at the age of 90, and I honestly didn’t think it would be as difficult as it was to accept it.  She started to show early signs of dementia about 5 years ago, and it really progressed.  She wasn’t really herself in her last couple of years. I somewhat felt like I had been slowly saying goodbye to her bit by bit when I visited her on weekends at her nursing home.  Watching her and my other grandparents slowly deteriorate has been one of the hardest things to deal with – it’s truly a slow burn that you never really get used to no matter how many times you see them.

We had a family viewing a couple of weeks ago to say goodbye before closing my grandma’s casket, so I tucked a letter and some family photos inside with her.  Writing it made me realize how much of the content in this blog (sass included) really all started with her.

Hi Yaya,

I honestly never expected that saying goodbye to you would be so hard.  It was heartbreaking to see you slowly lose the feistiness and spunk (that I am pretty sure I inherited from you) in your last years.  Selfishly, it wasn’t the way I wanted to remember you.  You always remembered who I was even if you weren’t completely sure where you were or what year it was, and I’m so thankful for that.

Thank you for all of the lessons you have taught me directly and indirectly.  A lot of who I am today is due largely in part to you.  “Use your head” and “that’s what you get” were two of your most simply stated but effective life lessons – ones I frequently find myself saying internally today.  Teaching me to be accountable for my actions was a big thing that dad instilled in me, and he definitely got that from you.

Thank you for inspiring me to learn to cook and bake because we all know I wasn’t going to learn from either of my parents.  When I was in middle school, we went out for a big family dinner at Benihana and you made a comment to me about how bland the food was (and you were right). You said you could make that shrimp the chef flipped into his pocket much tastier at home.  Sure enough, the next time I came over you invented what would become my favorite dish to eat at your house.  I miss that shoyu garlic shrimp and rice – it rivaled the shrimp trucks from Oahu.  Then it became a thing – if ever we ate somewhere, you just made it better next time I came over.  Some of my favorite memories with you are of the two of us making and decorating sugar cookies when I was in kindergarten and grade school.  I watched you make so many of my favorite things – I should have learned the recipes from you while I had the chance… especially the Yaya pumpkin or apple pie with the from-scratch crust my dad covets so much (sorry Dad).

Thank you for teaching me how to thread a sewing machine in high school. My friends loved those soft throw pillows that you taught me how to make my sophomore year. I think I must have made more than 20 and gave them out as Christmas gifts.  Leslie kept hers til college. It was pretty gross by then. That year was when I first went into a Jo-Ann Fabric and Crafts store – it was the start of an expensive relationship.  That simple throw pillow lesson lit the fuse on what would become a slew of sewing and crafting projects over the years, including the puppets that inspired me to start chronicling all of my culinary and sewing adventures.  I am now just realizing as I write this that my blog should really have been dedicated to you for planting the seeds for so many of my creative outlets.  I wished I had learned to cook and bake sooner, so that I could have done it for you before you went to Keiro and helped you out more during holiday gatherings and weekends. Thanksgiving and Christmas dinners would have been no match for the two of us… not that you weren’t already owning that area on your own.  It’s amazing how much I’ve learned to appreciate now what I so thoughtlessly took for granted at a younger age.

I can only hope that I can love Kevin throughout our upcoming marriage even half as deeply and devotedly as you loved Grandpa George.  I never got the chance to meet grandpa, and you didn’t talk about him much.  But seeing you honor him with food, tea, and flowers from your garden every single day, and annually at a formal service, for 30+ years after he passed showed that he was the one and only true love of your life.  I’m glad you will be together again both in spirit and in reality. We are burying you tomorrow with his ashes like you asked.

I am hosting my first family Thanksgiving this year, and I’m going to make sure to make a full pie (crust from scratch!) for the first time. It’s something I know won’t live up to yours, but I am going to try it anyway for you.

If Kevin and I decide to have kids, I promise to make sure they know who their great grandma was and to do my best to show and teach them as much as you’ve done for me.  I’m indelibly grateful for the three decades I had with you and will cherish those memories for the rest of my years.  You will always have a special place in my heart.

I miss you.  I love you. Rest in peace.

Her last wishes were “to be put in the ground as soon as possible with grandpa’s ashes, no cremation, no public viewing, and no cold storage”.  We were somehow able to turn everything around in seven days, having the funeral exactly a week from when she passed.  I also managed to catch Kevin’s flu in the process.  Listening to the reverend read the eulogy I wrote for my grandmother with the THICKEST of Japanese accents (my uncle Wallace was repeatedly called “Walrus”, “feisty” was “frizzafriz”, and “plethora” was “pridder”, etc.) while fighting off flu-ridden chills and aches was not exactly the perfect funeral I had romanticized in my head for her, but I think it ultimately was the intimate service she wanted.

I felt better after the funeral for about a day.  Then my flu turned into a full blown head cold with sinuses a’flowing.  I had 4 days to get rid of it because I was already signed up to host family Thanksgiving for my mom’s side of the family this year (my first time doing it), and there was no way I was going to cancel.  After all, I had just written to my grandma the week prior that I was going to do it and make that pie.  I wasn’t operating at 100% (still not there as of the writing of this post), but I SARS-masked up and cooked like it was nobody’s business.

Mask Up!
Mask Up!

I opted out of making the bird, but I think I came in pretty strong with almost everything else.  I made the same chicken apple sausage cornbread stuffing that I made last year, lots of various roasted vegetables, mashed potatoes, my favorite kale salad, and more.  LOTS of recipes to follow in the coming weeks.  Add a dash of Thanksgiving Day family drama on top of the congestion and mourning, and viola – not the ideal first holiday meal I thought I’d be hosting. I did make that first pie. I’ve done miniature pie cookies in the past and cobbled together pre-made parts for an easy pie, but never made a full one from scratch.  I’d always found pies intimidating, but after my grandma’s passing, I decided I really needed to try it.  Her pies were infamous within the family and beyond.

I found a Martha Stewart recipe that sounded good with instructions for a supposedly “fool-proof” pâte brisée pie crust to go with it.  This “fool” (yours truly) managed to over-process the dough a wee bit, despite trying to do so less than what the recipe said, so the crust ended up being a little crumbly when I tried to roll it out.  The next time I make a pie, I’m not going to use a food processor.  It’s way too easy to over process the dough and end up with a crumbly crust that isn’t great for rolling out or creating that beautiful fluted thin crust that my grandma used to make.  Mark my words, the next time I make a pie, I’ll stick with my go-to “old faithful” pie crust recipe from Smitten Kitchen that I’ve used for the pie cookies.  The pastry blender is more work and time, but you’ll have way more control over the texture of your dough. Worth it. Here’s the recipe as I followed it.  I look forward to posting a new improved version soon!

Pâte Brisée for Traditional Pumpkin Pie


  • 2 1/2 cups all-purpose flour, plus more for surface
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 ounces (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 3 to 4 tablespoons ice water, plus more if needed


  1. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream until mixture just begins to hold together.

    Flour, Sugar, Salt, COLD Butter
    Flour, Sugar, Salt, COLD Butter
  2. Shape dough into 2 disks. Wrap each in plastic, and refrigerate for at least 1 hour or up to 3 days (or freeze for up to 1 month; thaw in refrigerator before using).

Martha Stewart’s Traditional Pumpkin Pie with a Fluted Crust 


  • All-purpose flour, for surface
  • 1 half recipe for Pate Brisee for Traditional Pumpkin Pie
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup packed light-brown sugar
  • 1 TBSP cornstarch
  • 1/2 tsp coarse salt
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1 tsp pure vanilla extract
  • 3 large eggs
  • 1 can (12 ounces) evaporated milk
  • Ground cloves


  1. Preheat oven to 375 degrees. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish (or in my case, a regular 9.5-inch dish), leaving a 1-inch overhang. Fold edges under.
    Cut Out Your Pie Circle
    Cut Out Your Pie Circle

    NOTE FROM ME:  The easiest way to transfer your fragile rolled out pie dough from your rolling area to the pie dish is to flour your rolling pin and the surface of the dough, roll the dough onto your pin, and then unroll it onto your dish.

    Transfer to Pie Dish
    Transfer to Pie Dish
  2. Shape large, loose half circles at edge of dough, then fold into a wavelike pattern to create a fluted edge (I couldn’t flute the crust as it was too crumbly – I just folded it under to make it a little thicker). Prick bottom of dough all over with a fork. Freeze for 15 minutes.

    Ready for First Round in the Oven
    Ready for First Round in the Oven
  3. Cut a circle of parchment, at least 16 inches wide, and fit into pie shell. Fill with pie weights or dried beans. Bake until edges of crust begin to turn gold, about 15 minutes. Remove pie weights and parchment. Bake until golden brown, 15 to 20 minutes more. Transfer to a wire rack, and let cool.

    Pinto Beans - Cheap Pie Weights
    Pinto Beans – Cheap Pie Weights
  4. Meanwhile, whisk pumpkin, sugar, cornstarch, salt, cinnamon, ginger, nutmeg, vanilla, eggs, milk, and a pinch of cloves in a large bowl.  Whisk it really really really well – makes a huge difference.

    Ready for the Oven
    Ready for the Ov
  5. Reduce oven temperature to 325 degrees. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into cooled crust. Bake until center is set but still a bit wobbly, 50 to 55 minutes. (If crust browns too quickly, tent edges with a strip of foil folded in half lengthwise.) Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).

    Hot Out of the Oven - Wobbly Middle
    Hot Out of the Oven – Wobbly Middle

In the end, the crust was still flaky, though I wasn’t able to get it to roll to less than 1/8” the way my grandma did because the dough would crack.  It was a decent crust, but it wasn’t quite the perfectly thin and flaky crust that my grandma’s was.  I did really like the filling recipe and will definitely use it again next time.  It was silky smooth and didn’t have that typical almost-grainy pumpkin texture that pumpkin pie sometimes does.

Grandma Aya (a.k.a. "Yaya") and Grandpa George
Grandma Aya (a.k.a. “Yaya”) and Grandpa George

I will get better at this, grandma – promise!

Mini Brown Sugar Pumpkin Cheesecakes with Oreo Crust

Another backlogged holiday season post!

For Thanksgiving dinner (yes…Thanksgiving) with my mom’s side of the family, I needed to come up with something a bit different to contribute for dessert.  It had been a while since the last time I’d made anything with cheesecake, so I decided to once again combine pumpkin and cheesecake.  I found a great recipe on Fowlering the Width for mini pumpkin cheesecakes here:

  • 1 package of oreos
  • 4 T unsalted butter (half of a stick)
  • 24 oz. cream cheese  (3 8-oz. bricks), room temperature
  • 1 3/4 cups dark brown sugar
  • 4 eggs, room temperature
  • 1 15-oz. can 100% pure pumpkin
  • 1 T of vanilla extract
  • 2 t of pumpkin pie spice
  • 1/4 C all-purpose flour
For the Crust:
  1.  Crush your oreos in the food processor and then pour in the melted butter. Spoon about a tablespoon or so of the crust into cupcake liners and then press down with a glass.

    Pressing Oreo Mixture into a Crust
    Pressing Oreo Mixture into a Crust
For the Filling:
  1. Beat the cream cheese in your mixer until smooth. Add the brown sugar and mix. Break your eggs into another bowl and then break them up with a fork. Add to the mixer. Beat well.
  2. Add the pumpkin, vanilla, pie spice, flour and mix until well combined.

    Pumpkin Cheesecake Batter
    Pumpkin Cheesecake Batter
  3. Pour filling into crusts. Bake at 325 for 35 minutes then turn off heat and crack the oven door for an additional 30 minutes. Then cool in kitchen for another 30. Then cool in fridge for 6 hours or overnight. You can top with whipped cream or eat as is.
 Makes 36 cupcake-size cheesecakes.
Mini Brown Sugar Pumpkin Cheesecakes with Oreo Crust
Mini Brown Sugar Pumpkin Cheesecakes with Oreo Crust

I ran out of foil cupcake liners, soooooo I had to improvise a bit with some foil.

Ghetto Cupcake Wrappers
Ghetto Cupcake Wrappers

The tops didn’t crack in the oven – always a good sign with cheesecake.  These were VERY rich and very sweet, for those that are into that.  The texture of the cheesecake was light and airy considering how much cream cheese went into it, but they were still really flavorful.  If you make these, be careful not to eat too many at once if you’re sensitive to rich foods like yours truly or you won’t like what happens after…

Pumpkin Swirl Cheesecake Bars

Each year at work, we have a Thanksgiving potluck the Thursday prior to Thanksgiving.  Over the four years I’ve been at my job, I’ve contributed an array of different things – from bottled water to ice to a side dish of some sort.  This year, I decided to go with dessert.  I’m keeping up the promise I made a few posts ago and am bringing the pumpkin back into the spotlight – this time with cheesecake in these pumpkin swirl cheesecake bars.

Pecans went on sale at Target last weekend, so I picked up a couple bags.  My dad (perpetually teeming with random facts) told me that the state of Texas (a pecan crop leader) is looking at a 15-year drought, so the price of pecans are expected to skyrocket in the near future.  I was sure to pick up a couple bags.  Thanks, dad.  I beat the pecans in their bag with a rolling pin a bunch of times to make sure they were in small pieces before measuring them out for the crust.

Crust (Dry Ingredients) - Flour, Brown Sugar, Salt, Cinnamon, Chopped Pecans

I doubled the recipe with the intent of making two 9″x9″ pans worth.  However, I started the baking process late on a weeknight and by the time I realized I didn’t own a second 9″x9″ pan, it was already almost 1am.  I wasn’t about to wait to use the same pan twice nor run out to buy another.  So, I threw everything in a 9″x13″ pan and crossed my fingers.  The crusted ended up being close to half an inch thick, and the cheesecake portion didn’t set with the 30 minutes it was in the oven.  I left it in for a bit more and tried to eyeball it, but about 15 minutes later, it sadly cracked a bit across the top in a few places.  Luckily, the cheesecake was still really creamy, so other than the appearance, it turned out fine.

All Swirled Up and Ready for Baking!

I bought a box from a baking supply store and added a cute Lotta Jansdotter sticker label so that people in the buffet line would know what they were getting.  I definitely didn’t use a sharp enough knife to cut these because the edges didn’t come out so clean in square form.  Oopsies!

Presentation - Not Cleanly Cut, I Know.

I’ll be making this again on Thursday for my family’s Thanksgiving dinner potluck.  The cheesecake part is soft enough for my grandpa to eat.  NOM!

Pumpkin Swirl Cheesecake Bar

P.S.  This is the first project I’ve used Lightroom with.  Thoughts?  I’m still figuring out how to use it, but I think I figured out the very basics!