My friend Kate, over at Gluten Free Gobsmacked, is smack-dab in the middle of the adoption process.
I've written about Kate's journey before, and I have encouraged you, my friends and readers, to help her with her adoption journey. In fact, she knows now that she and her love will be adopting a beautiful baby girl!
But things are getting closer than ever. It won't be long now before the Chan Family is a a little bigger Family!
So here's your chance to help:
Kate is sponsoring some on-line auction items. If you go here you'll see how you can help.
I still haven't sold my cookbooks for Kate's benefit, but I hope to do that before the holiday season ends.
Anyway, I wanted to make sure you all saw Kate's latest endeavor. Help her if you can. What a great way to share the spirit of the season!
Much love, especially to my friend KATE!
P.S. I baked an exciting pumpkin pie yesterday. Now, except for the crust, Pumpkin Pie should be GF. So this was easy with a Whole Foods crust. It was pretty tasty, too. It's actually a Paula Deen recipe.
1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
1 1/2 cups heavy cream (I used a can of evaporated milk instead)
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
2 tablespoons dark rum
2 teaspoons vanilla extract
Preheat the oven to 375 degrees F.
Partially bake the pie shell, according to the package directions. (I didn't do this. It worked just fine).
In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.