Food

Maple Vanilla Walnut Pear Pie Recipe

Maple vanilla walnut pear pie recipe

Pear pie is a favorite in our home. My husband’s love for pie’s has caused me to make a lot of them in the last ten years. It seems he’s settled on this perfect meld of a maple vanilla pear pie/crisp version that I top with walnuts and homemade maple vanilla whipped cream.

This version of pear pie will not only get you feeling warm as the cool weather approaches, but will give you a reason to celebrate it. Pear season only comes with fall, which is the best time to make this delicious pie.

Today, in Palmer Lake Colorado, it’s the beginning of October, and I am sitting here looking out my window at a few inches of powdery fluff they call snow. It’s the earliest I’ve seen snow in Colorado in my lifetime.

As I love snow, winter, and Christmas, I am more of a summer girl. I’m also a fall girl. Not the kind that brings out the Ugg boots or a pumpkin spice potion that gets sprinkled on everything, but the kind that likes to make soup.

The kind that loves the different smells in the air which I’m pretty sure are caused by the leaves changing color, and the temperature dropping.

The cozy sweaters, rusty colors, and deep reds that are finally acceptable to be displayed on my lips.

Yes, I love fall. So to start it off right, here is my much loved version of pear pie.


pear-pie-recipe

Maple Vanilla Walnut Pear Pie Crisp

Ingredients:

Pear Pie Mixture:

7 Small Bosc Pears (They have the best flavor)

1 Tsp Cinnamon

2 TBSP Flour

1 Teaspoon Vanilla Extract

1 Cup Sugar

¼ c Maple Syrup

Crust:

One frozen pie crust

Crumble Topping:

¾ C Flour

1 Tsp Cinnamon

6 TBSP Cold Butter (grated)

⅓ C Sugar (brown or white or both)

¼ C Chopped Walnuts

Whipped Cream:

1 Small Carton Heavy Whipping Cream

1 tsp Vanilla extract

1 TBSP Maple Syrup (I prefer my whipped cream not as sweet, but you can adjust to taste here)

Instructions:

Defrost Pie Crust and prepare in pie pan.

Preheat oven to 350 Degrees F.

Peel pears and slice into ¼ in slices.

Mix together with sugar, maple syrup, flour, cinnamon, and vanilla.

Add mixture on top of pie crust.

Add crumble topping and walnuts to top.

Fold over pie crust edges.

Bake for 45 min - 1 hour or until golden brown on edges and bubbling.

Let cool 45 min.

Top with whipped cream. Enjoy.

Best paired with English Breakfast Tea!

Maple Vanilla Pear Crisp recipe.
Maple Vanilla Pear Crisp fall favorite recipe.
A delicious fall recipe favorite - maple vanilla pear crisp recipe.

2 Week Anti-Inflammatory Meal Plan - Breakfast, Lunch, and Dinner Recipes

2 Week Anti-Inflammatory Meal Plan - Breakfast, Lunch, and Dinner Recipes

30 day anti-inflammatory meal plan for a healthier lifestyle. Detox your body with these incredible anti-inflammatory recipes — breakfast, lunch, and dinner.

Fennel Prosciutto and Melon Salad (Wine Pairing Included)

Fennel Prosciutto and Melon Salad (Wine Pairing Included)

One of my favorite things to do is listen to chill jazz and write articles about my amazing times in Italy, the recipes I’ve tried to emulate, and how to live your life like an Italian. For some reason, the Italians know how to enjoy the little things, make simply astounding food, and enjoy life to its fullest. Pair this recipe with your favorite white wine, or try this incredible Grüner Veltliner. This combo of fennel, walnut, melon, and prosciutto, is the perfect balance of sweet, salty, healthy and hearty.

Peanut Butter Nutella Summer Homebody Whiskey Cocktail

Peanut Butter Nutella Summer Homebody Whiskey Cocktail

A few months back we went to this vegan restaurant with some friends where we tasted an almond milk, peanut butter, chocolate whiskey drink. It was okay, but not great. I knew I could make a better one, so I went home and experimented, and have been ever since. I finally feel like it’s ready to be shared.

Healthy Rustic Chicken and Bean Soup Recipe

Healthy Rustic Chicken and Bean Soup Recipe

Warm your body and soul with this delicious bean and chicken soup recipe. The best way to start your week, or knock out some meal planning. Freeze for later or eat immediately - make in the Instapot or simmer on your stove - enjoy this delicious soup today.

Grandma Hand's Soft Sugar Cookie

THE Softest and BEST Sugar Cookie Recipe 

Simple and yummy

I know that you may not believe me when I say there are literally the best sugar cookies you will ever eat, so I guess you will just need to make them to find out.

You won’t be disappointed with this delicious and soft sugar cookie recipe that is interchangeable. You can make a lemon, m&m, gum drop, peanut butter version, or just plain sugar cookie! #sugarcookierecipe #cookie #recipes #bestrecipe #awarded #softcookie #cookies

When I was younger, our visits to my Grandmas house were always greeted with a warm, soft sugar cookie. My favorite version was and always will be just plain, but there are so many different cookies you can make them into! But I think they are that good they don't need anything except a glass of milk, and you will literally be blown away.

This lady is a rockstar when it comes to making the most simple dishes into something amazing. She even wrote her own cookbook back in the day that sits on my self and is frequently used. I, of course, asked her permission to share it with you all and she said yes. You should feel special because this one is a family treasure. 

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The Softest Sugar Cookie

Recipe by Grandma Hand

Yields: 2 1/2 to 3 dozen
Prep and baking time: 1 hour


INGREDIENTS:


1/2 c (1 stick) softened butter
1 cup granulated sugar
1 large egg
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/2 c sour cream
3 c all-purpose flour 

Soft, delicious, easy and simple sugar cookie recipe. sugar cookies are the best cookie, in my opinion. You can make so many different variations of this sugar cookie, so make sure you invite some friend over when you make these, because they are sure to impress.

PREPARATION
1. Heat oven to 400 degrees
2. Mix butter and sugar, followed by the egg, vanilla, and sour cream.
3. Mix dry ingredients and slowly incorporate into wet ingredients.
4. Form into golf ball sized balls; roll in granulated sugar. Place on cookie sheets lined with parchment paper. 
5. Flatten to about 1/4 inch thickness with the bottom of a drinking glass.
6. Bake 6-8 minutes or until cookies just begin to brown around edges. Tops should spring back when touched with your finger.

VARIETIES:
M&M - After cookies are flattened, press M&M's into them.
Lemon - Substitute 4 tsp lemon extract for vanilla.
Peanut Butter - add in 1/2 c peanut butter to wet ingredients. Flatten with a fork instead of glass. 

Leftover Spinach That Needs to be Used? Make This With It!

Have too much spinach about to go bad? Here's an idea that your kids will also love!

I can't tell you how many times I've had to throw away large portions of rotten spinach because I didn't use it in time. When I used to live in the states, I would buy the giant bag at Cosco, attempting that this would be the week I start eating healthier. Didn't happen. I would go home, make myself one spinach salad. Perhaps throw some in a smoothie, and that was that. The rest would sit in silence for the next two weeks, staring me down every time I opened the fridge to get something. Now, I do something about it, so I don't waste precious food. My son also loves them. What better way to sneak some healthy into the yummy?

Let food be thy medicine and medicine be thy food
— Hippocrates
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Yummy and Healthy

Protein filled Mozzarella Spinach Fritters

 

  • 12 oz steamed or sauteed Spinach (frozen spinach will do if you don't have some you need to use)

  • 3 eggs

  • 1/2 c shredded Mozerella Cheese

  • 1/2 c oat bran (You can also put whole oats in the blender for a few seconds)

  • 1/2 tsp salt (also salt on each side when you cook them)

  • 1/2 Red Onion finely chopped

  • 2 tbsp Olive or Vegetable oil for frying

Directions

Prepare your spinach by washing and then steam or saute. Drain out the excess moisture by pressing the spinach down in a strainer. Add all ingredients together and mix well. Be sure your spinach is cooled down enough to mix with the eggs. You don't want scrambled eggs. Spoon about 1/2 cup mixture into the pan with oil over medium heat and shape into flat burgers. Salt each side. Let cook about 5 minutes per side or until the eggs are cooked through, and there is a golden brown crust. Put on a paper towel to let the excess oil soak out.