Friday Food Truck Photo, September 30

Mango Italian ice from Sunset Ice. Pure mango flavor. This is my son's favorite dish at the food truck events.


The people on the truck are super nice. I asked for less ice so it wouldn't spill over the cup, and they only charged me $1 instead of the full $2.50. Bonus!

Cinnamon Roll Pancakes

Happy National Pancake Day! I don't usually keep up with food holidays, but I was tipped off by Jaclyn about this day. Luckily, I had a pancake recipe ready to post.

I've found a trend with my breakfast foods - I like to combine them. Donut muffins, banana bread waffles, and now cinnamon roll pancakes. These are different than the type of pancake that you actually swirl a cinnamon batter into the pancake as it cooks. I plan on trying those out soon. The toppings for this recipe totally won me over - a spiced maple syrup swirled with a cream cheese icing. A word of warning: the topping, when warmed, will not swirl as prettily. However, they still will taste amazing.



Cinnamon Roll Pancakes
adapted from Cuisine At Home
October 2011


Pancakes:
1 ½ c all purpose flour
¼ c sugar
1 tsp apple pie spice
1 tsp baking soda
½ tsp table salt
2 c buttermilk
3 Tbs pure maple syrup
1 egg
½ tsp vanilla extract
Butter for cooking

Cream cheese icing:
6 oz. cream cheese (from a block)
¼ c sweetened condensed milk
3 Tbs buttermilk or regular milk
½ tsp vanilla extract
1-2 tsp warm water

Spiced Maple Syrup:
¾ c pure maple syrup
3 Tbs sweetened condensed milk
2 Tbs unsalted butter
¼ tsp apple pie spice


For the pancakes: Combine flour, sugar, apple pie spice, baking soda, and salt in a bowl; set aside. Whisk together the buttermilk, maple syrup, egg, and vanilla in a separate bowl. Fold buttermilk mixture into dry ingredients until just moistened. Small lumps are okay. Let batter rest for 10 minutes.

Heat a large griddle over medium-low. Melt a pat of butter and spread a thin layer over the surface of the griddle. Pour about ⅓ c of batter onto the griddle for each pancake. Cook until bubbles form in the pancakes and the edges are set. Flip and cook until golden, about 2-3 minutes on each side. Remove pancakes to a plate and cover with foil to keep warm. Repeat with remaining batter.

For the cream cheese icing: Place cream cheese, sweetened condensed milk, buttermilk, and vanilla in a sauce pan over medium heat. As the cream cheese melts, whisk ingredients together until smooth. Add water 1 tsp at a time until desired consistency is reached. Pour into a bowl or small pitcher.

For the spiced maple syrup: Heat maple syrup, sweetened condensed milk, butter, and apple pie spice in a small saucepan over medium heat until butter melts and ingredients are well combined, about 5 minutes. Pour into a bowl or a small pitcher.

Chocolate Peanut Butter Chex Mix

This is the "Plex" mix I made for my son's Yo Gabba Gabba party. Since chocolate and peanut butter is one of my favorite food pairings, I was all for it. I thought it would be a popular snack for the youngsters, but it was equally popular with the adults. We now have a gigantic bag of m&m's that are missing all the yellow candies. Oh, what to do with them???


Chocolate Peanut Butter Chex Mix
adapted from Chex.com

4 c Rice Chex cereal
2 c Wheat Chex cereal
1 c vanilla baking chips
½ c semi-sweet chocolate chips
1 c peanut butter chips
1 c chocolate candies (like M&Ms)
2 c mini marshmallows


Line 2 cookie sheets with waxed paper. Pour half of the Rice Chex and half of the Wheat Chex into a large bowl and stir to combine. In a small microwave-safe bowl, heat vanilla chips in microwave until melted, about 1 minute. Stir chips to smooth. Pour vanilla chips over the cereal and stir to coat evenly. Spread the cereal onto one of the prepared cookie sheets. Melt semi-sweet chips the same was as the vanilla chips. Drizzle over the vanilla-coated cereal. Place cookie sheet in refrigerator and chill to set.

Repeat process with remaining cereal and the peanut butter chips. Spread peanut butter coated cereal onto the second prepared cookie sheet. Chill in refrigerator until set. Gently break the cereal into small chunks and place in a large, clean bowl. Add the chocolate candies and mini marshmallows and toss to combine.

Friday Food Truck Photo, September 23rd

Florida avocado stuffed with Japanese sticky rice and lump crab meat from Big Wheel Truck. Sesame/seaweed mixture sprinkled on top. I had just eaten a very unsatisfactory sandwich right before ordering this. So the first bite of avocado and crab was especially refreshing.

A Very Yo Gabba Gabba Birthday Party

We celebrated the tyke’s 2nd birthday this past weekend! I guess I can start using his real name, since it shows up in the picture. Now, I’m not one who usually likes “themed” things. There was no theme for his birthday last year. Nowadays, he LOVES Yo Gabba Gabba. Once I began brainstorming things to do for a Yo Gabba Gabba party, the ideas kept coming. So, a themed party it was. It's hard to see, but Gabba Land provided the background for the food spread.


First were the cupcakes. I made toppers out of fondant to resemble each of the five characters. The shapes were easy to cut out and put together. I loved that I could make these well in advance of the party, so that all I had to do was put them on top of the frosted cupcakes. This meant that I could make the cupcakes just before the party, and they would be uber-fresh. The cupcakes and smash cake were both homemade funfetti.


Then I came up with a snack food for each of the characters:

- Muno, “He’s tall and friendly.” These homemade fruit roll-ups were long and red, just like Muno.


- Foofa, “She’s pink and happy.” This refreshing watermelon basil water was just the right shade of pink.


- Brobee, “The little green one.” This hummus and veggie tray was a bit of a stretch, but I loved making the cucumber skewers with alternating slices so they looked like Brobee’s stripes. I didn’t get a picture of the whole tray, but it was a colorful array of baby carrots, celery, grape tomatoes, yellow bell pepper, and the cucumber skewers.


- Toodee, “She likes to have fun.” There was an episode where Toodee didn’t want to eat her snack of yogurt, because she didn’t think she’d like it. Once she tried it however, she discovered she liked it. (Try it, you’ll like it!) I realized I spelled "fruitty" wrong. I wanted it to sound like "tutti fruitti," but I messed the card up.


- Plex, “A magic robot.” Hubs came up with the idea of having “Plex” mix. I decided to add the yellow candies. This was a big hit among both the kids and the adults. Recipe coming soon!


DJ Lance. Can’t forget about him! I made a smash cake and decorated it to look like his boombox. Normally, I’m philosophically opposed to smash cakes. Why waste all that lovely cake? But like I said, once the ideas started rolling, I couldn’t help myself.


There was also more substantial food for everyone. There were a number of vegetarians at the party, so I made sure to use vegetarian sausage and vegetable stock in the red beans. The gumbo was for the meat eaters. There were also make-your-own shrimp po boys, but they were eaten so quickly I didn’t get a picture of them.


My favorite part of the party was watching Tyler blow out the candles. He made a loud “ffffff” sound and shook his head back and forth, like when he blows on hot food.


And of course, he loved digging into the cake.


There were also cookie favors for the guests. After the party, Hubs asked, “What are we going to do next year to top this?” I’m sure I’ll think of something!

Pie Week Winner and Wrap Up

~~~~~~Drumroll~~~~~~~~

Congratulations to Carina! Her comment was, "Mmm..awesome giveaway! i love pie making but my pie-making supplies were recently depleted so this sounds great! and my favorite pie might have to be fresh blueberry pie, so hard to choose!! also, where do you find lard?"

I found lard in my local supermarket. It was with the vegetable shortening. Other places to look would be in the section with Latino food, or at a Latino grocery.


Thanks everyone for entering! The hardest part about hosting a giveaway was figuring out how to capture a screen shot of the random generator. There's no snipping tool on my computer, so Hubs worked some technical magic. He's so helpful!

Pie Week has come to a close. I have eaten waaaay too much pie in preparing for it. Along with all the pies featured on the blog, there were the ones that didn't quite make the cut. There were the cracked, oozing hand pies,


The shepherd's pie that tasted great, but used too many processed foods for my comfort,


And the fig galette that looked great but didn't photograph well.

All in all, I am supremely satisfied with Pie Week. I hope you all had fun reading. I need some time away from pastry dough.

Apple Hand Pies

For the final day of Pie Week, I give you the classic apple pie. But there's a twist - it comes in a handy, self-contained packet. These remind me of the desserts at fast food restaurants. Or the kind that used to be at fast food restaurants, before they made an attempt to be healthy.


I actually made these hand pies twice. The first time, the apples were raw going into the pie. Due to the large hole in the surface of the crust, the apples dried up and still tasted a bit raw. All the pictures in the collage, and those of the finished product, are from this batch.

I wasn't satisfied with the dry, raw filling, so I found another recipe that cooked the apples before filling the pies. I liked the results much better. However, the large vent in the crust proved to be a problem again. Most of the juices leaked out of the hole.


While I love this apple shaped mold, it took more than a few tries to figure out the best technique. Here are some tips: Roll the dough out a little thicker than you normally would. If you're making a fruit pie where the filling gets bubbly, then don't use the side with the hole. Just cut out two shapes from the side without the hole. Don't crimp too tightly because this weakens the edges. Check the edges once the pies are on the baking sheet. Use a little less filling than you normally would. The amount of filling in the collage is just a bit too much.

I also made fried versions of the hand pies. Something didn't quite work, so I'm still tinkering with the process. Also, this is your last chance to enter my pie package giveaway! It closes at 8:00 p.m. Eastern time tonight. Good luck everyone!



Apple Hand Pies
Adapted from Alison Ladman
As seen in the Seattle Times


1/3 c sugar
¾ tsp cinnamon
1/8 tsp nutmeg
1 Tbs butter
3 small Granny Smith apples, peeled, cored, and diced
2 tsp cornstarch
1 tsp lemon juice
1 Tbs water
Pastry dough for single layer crust
1 egg, beaten with 1 Tbs water

Combine sugar, cinnamon, and nutmeg in a small bowl. Set aside. Melt butter in a skillet over medium-high heat. Add the apples and sugar mixture. Sauté for 4-5 minutes, or until just tender.

Stir the cornstarch, lemon juice, and water in a small bowl. Add to the apples and stir. Cook until the juices thicken and bubble, about 2 minutes. Set the filling aside to cool.

Preheat oven to 375°F. Line a baking sheet with parchment paper. Roll pastry dough out on a lightly floured surface to a 3/8” thickness. Cut out shapes for hand pies. Place a few tablespoonfuls of filling in on each cutout. Dab water on the edge of the dough and crimp closed. Make sure the pies are sealed well. Brush egg wash over the surface of the pies. Cut slits or shapes on the top of each pie to allow steam to escape. Place pies on the baking sheet and bake until bubbly and golden brown, about 20-25 minutes (depending on size.) Transfer to a wire rack. Let cool for 20 minutes before serving.

Honey Pear Galette

Pears are one of my favorite fruits. I know, I say that with just about every fruit I mention. There are some I don't care for: cantaloupe, papaya, persimmon. Maybe I just haven't given them a chance. But pears, they are a fall favorite. My love of pears is evidenced by Exhibit A, below.


Pears seem to take a backseat to apples. With pears, you know exactly when they're ripe. In fact, there's about a two day window to eat a ripe pear. I actually like them just before they ripen - when they're sweet but still a little firm. When they're at this stage, they're perfect for this recipe.


A galette is a free form pie that doesn't use a plate. I like to think of it as a lazy man's pie. Most of the time when I ruin a crust, it is because it fell apart when transferring to the pie plate. This problem is eliminated with a galette, so my success rate for it is much higher.


I combined two different recipes to make this - the custard comes from White on Rice, and the honey comes from Dessert For Breakfast. The uniform pear slices made an attractive center. When the galette baked the pears got really watery and the custard looked like it might break down, but everything set when the galette cooled. Next time I may drizzle the honey on after the galette bakes.

Did I mention that there's a giveaway going on?



Honey Pear Galette
adapted from White On Rice and Dessert for Breakfast


Pastry Cream:
1 c whole milk
2 Tbs cornstarch
4 Tbs sugar
1/8 tsp sea salt
1 egg
¼ tsp vanilla extract
½ tsp cinnamon

1 single layer pastry crust

Pear Filling:
4 ripe pears, peeled and thinly sliced
1 Tbs all purpose flour
Pinch of salt
2 Tbs honey

Egg wash (1 egg beaten with 1 Tbs water)


For the pastry cream: Heat milk in a small saucepan over medium-high heat. Mix cornstarch, sugar, and sea salt, and egg in a small bowl. Once milk begins to boil, remove from heat. Slowly pour 1/3 c of the hot milk into the cornstarch mixture, whisking constantly. Pour that back into the saucepan with the remaining milk, also whisking to combine. Place saucepan over medium heat and cook until the mixture thickens, whisking constantly (about 2 minutes.) Pour pastry cream into a heatproof bowl and let chill while you prep the pears.

Preheat oven to 400ºF. Roll pastry crust into a 12-inch circle. Transfer crust to a baking sheet. Spread pastry cream in the center, leaving approximately a 2-inch border. Arrange the pear slices on top of the pastry cream. Sprinkle with the flour and salt. Fold edges of the crust over the pears. Lightly brush the surface of the crust with the egg wash. Bake until the crust is golden, about 30-40 minutes. Place on a cooling rack and drizzle exposed pears with honey. Cool before serving.

Banana Cream Pie

Pie Week is over halfway done. Have I featured your favorite pie? Maybe your favorite is coming up. Do any of these look enticing enough to try? These last few recipes are cooler-weather pies.


I'm a sucker for anything with a whipped cream topping. Banana cream pie is has simple ingredients - sliced bananas, vanilla custard, and that beautiful, fluffy topping. When put together, this pie becomes more than the sum of its parts.


Don't forget to enter my giveaway.


Banana Cream Pie
adapted from Kelly Jaggers


Pastry crust for single layer pie

3 ripe bananas, peeled and sliced ¼-inch thick
1 ½ c whole milk
½ c sugar
4 Tbs corn starch
2 eggs
¼ tsp salt
3 Tbs unsalted butter
1 tsp vanilla

½ Tbs cold water
½ tsp unflavored powder gelatin
1 c heavy whipping cream, cold
3 Tbs powdered sugar
1 tsp vanilla


Heat oven to 375ºF. Roll out pastry dough and place in a 9-inch pie. Line pastry with foil and add pie weights or a pound of dried beans (I use black eyed peas.) Bake for 20 minutes. Remove foil and weight and bake an additional 10 minutes, or until crust is golden brown. Cover edge with a pie shield if it starts getting too brown. Remove pie crust from oven and set aside to cool.

Layer banana slices evenly in the bottom of the crust. In a medium saucepan, combine the sugar, milk, cornstarch, eggs, and salt. Whisk until smooth. Cook over medium heat, stirring constantly, until it begins to simmer and thicken.

Remove from heat and add the butter and vanilla. Stir until melted. Pour custard through a strainer to remove any lumps, then pour custard into the prepared crust.

Place a layer of plastic wrap over the crust, making sure the surface of the custard is touching the wrap. Chill overnight.

Place cold water in a small bowl. Sprinkle gelatin over the water and let sit for 5 minutes. Microwave for 10 seconds to melt. Set aside while you whip the cream.

Whip the cream in a medium, cold bowl on medium-high speed. Once cream starts to thicken, add the powdered sugar, vanilla, and gelatin, and continue whipping until soft peaks form. Top pie with whipped cream. Let pie chill for 30 minutes before serving.

Ham, Zucchini, and Gruyere Quiche

Pie Week charges on. Wednesday already? Time to change things up, with a savory pie. You may (or may not) have noticed a dearth of egg recipes on my blog. Aside from the occasional dessert with a rich custard, I tend to stay away from eggy dishes - brunch favorites, hollandaise sauce, anything with meringue....That's because Hubs has an egg intolerance. The tyke may have inherited this. Since I don't want to be the only one in the house to eat something, I tend to shy away from these types of foods.


The one exception to this is quiche. Every so often, I crave quiche. I love the cheesy, light-but-dense filling, especially combined with a pastry crust. Quiche is a great way to use up the stuff that hangs out in my refrigerator drawers. Leftover mushrooms? Throw them in! A few nubs of hard cheese? Grate them up! A few sprigs of thyme? Even better! Quiche is one of the few dishes where I'll eat ham, probably because there's lots of other stuff to hide it in. I also like to eat quiche with a salad, especially arugula, because it helps balance out the richness from the pie.



Ham, Zucchini, and Gruyere Quiche
original recipe


Pastry dough for a single layer pie

2 Tbs olive oil
1 medium zucchini, diced
7 oz. ham steak, cubed
4 large eggs
1 c regular cream
1 ½ c gruyere cheese
¼ c shredded Parmesan cheese
Salt and pepper


Preheat oven to 350˚F. Roll out pastry dough and line a deep dish pie plate.

Heat oil in a large skillet over medium-high heat. Add zucchini, and cook until softened, about 5 minutes. Add ham and cook until the ham begins to brown, another 3-4 minutes. Remove pan from heat and set aside.

In a large bowl, whisk together eggs and cream. Stir in gruyere, Parmesan, and ham/zucchini mixture. Season with salt and pepper. Pour into the prepared pie plate. Bake until set, about 35-40 minutes. Cover edge of the crust with a pie shield or strips of foil to keep them from burning. Remove from oven, and let cool for 15 minutes before serving.

Grasshopper Pie

It's Day 3 of Pie Week! Be sure to enter the giveaway. You know how I said that great pie starts with a great crust? Here's a prime example. This crust has crushed Oreos, coconut, and butter - what a blissful combination. It pairs perfectly with the chilled mint custard.


The original recipe involved steeping mint leaves in cream. I tried it once, and it seemed like an unnecessary step. I achieved the exact same results with some peppermint extract, with a lot less time and mess. That's the thing about Martha Stewart recipes. Occasionally, the directions are overly complicated.


Also, I once made this pie using double stuff Oreos. Big mistake. All the extra "creme" melted when the crust baked, forming greasy pools on the surface. That's why I stick to reduced fat cookies.



Grasshopper Pie
Adapted from Martha Stewart


6 Tbs butter, melted, plus extra for the pie plate
¾ c sweetened shredded coconut
1 ½ c crushed chocolate wafer sandwich cookies (reduced fat Oreos work great)
½ c sugar
2 c heavy cream
3 Tbs green crème de menthe (or clear, with 4 drops of food coloring)
1 envelope (1/4 ounce) unflavored gelatin
5 large egg yolks
½ tsp peppermint extract


Preheat oven to 350°F. Lightly butter a 9-inch pie plate. Whisk together the coconut, cookie crumbs, and ¼ c of the sugar. Add melted butter and stir well until combined. Press mixture into the pie plate. Bake until just set, 10-12 minutes. Cool completely.

Prepare an ice water bath by filling a large bowl halfway with ice cubes. Pour enough cold water in to fill to the top of the ice. Set aside.

In a medium bowl, beat ½ c whipped cream until stiff peaks form. Set aside. Place crème de menthe (and food coloring) in a small bowl. Sprinkle gelatin over it. Set aside. Beat egg yolks and remaining ¼ c sugar in a medium heat-proof bowl. Set aside.

Heat the other 1 ½ c cream and peppermint extract over medium heat until warm. Add gelatin mixture and whisk until gelatin is melted. Temper the egg yolks by slowly drizzling about ½ c of the warm cream mixture into the egg yolk mixture, whisking constantly. Pour egg mixture back into the pan of remaining cream. Heat until cream mixture reaches 150ºF, stirring constantly.

Transfer the pan to the ice water bath. Whisk until the mixture thickens to the consistency of pudding, about 2 minutes. Remove the pan from the bath. Gently fold in the chilled whipped cream with a rubber spatula until well combined.

Spoon mixture into the pie crust. Chill until set.

Peach Pie

Welcome to Day 2 of Pie Week! Don't forget to enter my Pie Week giveaway. Summer is easing into autumn, for most of the country. Here at Pie Week, I aim to reflect this shift. Florida is not one of those places that cools off in September. The weather regularly stays over 90 degrees. So my first pie recipe is a summer favorite.


Peach pie is a quintessential Southern dish. Peaches come in season at the end of summer, and it is one of my favorite fruits. One of Hubs' students gave us a basket of peaches from when they went picking up in Kentucky. They were some of the best peaches I ever had. Ever since we ate those, Hubs has been asking for peach pie.


This version has a little hit of brown sugar and cinnamon. They complement the peaches nicely. While I love the lattice top to the pie, the large openings dried out the exposed peaches. Next time, I'll use a tighter weave, or cover the top completely.



Peach Pie
adapted from Kelly Jaggers
from The Everything Pie Cookbook

Note: Ripe peaches will peel very easily. If you have trouble removing the skin, use a vegetable peeler. Or, cut a thin “x” into the bottom of each peach. Blanch peaches in boiling water for 1 minute, then plunge them into a bowl of ice water to halt the cooking process. Skins should peel away after the peaches cool.

¾ c light brown sugar
¼ c cornstarch
¼ tsp cinnamon
1 tsp vanilla
7-10 ripe peaches (depending on size), peeled, pitted, and cut into 1-inch chunks

1 double layer pie crust, unbaked

2 Tbs unsalted butter
1 egg, beaten with 1 Tbs water


Heat oven to 425ºF.

In a large bowl, combine brown sugar, cornstarch, cinnamon, vanilla, and peaches. Gently stir to coat the fruit and let stand for 10 minutes.

Roll out half the double layer pie dough and press into a 9-inch pie plate. Trim edges. Pour the peach filling into the plate. Dot the top with butter. Brush the edge of the crust with the egg/water mixture.

Roll out the second half of the pie dough. Cut into 1-inch strips. Place on top of the filling in a lattice design. Trim edges of lattice strips. Crimp the edges with a fork or your fingers. Brush the top layer of crust and the edges with the egg wash.

Place pie on a baking sheet and bake for 20 minutes. Reduce heat to 350ºF and bake for an additional 30 minutes. Cover edges with a pie shield or strips of foil to prevent burning. Cool for 1 hour before slicing.

The Perfect Pie Crust and a Giveaway

There's a National Pie Day (January 23rd). And there's a Pi Day (March 14th. 3-14, get it?) But there's no Pie Week. Olivia Munn has started a petition for a National Pie Week. Britain has a Pie Week. Why don't we? So I'm taking things into my own hands, and declaring it Pie Week around here. I'm posting a pie recipe every day this week. Will your favorite make an appearance? Check back to find out.

Great pie starts with a great crust. For me, this includes using a combination butter and lard. Yes, lard. It helps make the crust flaky. I've tried using vegetable shortening, but it leaves a weird texture in my mouth. The only way I can describe it is "mouth-feel." So lard it is. I guess it's a good thing I don't make a pie every week.


Kelly Jaggers' The Everything Pie Cookbook has great tips for making pie crust. A lot of them I already knew. Give the dough a quarter turn after rolling it once to keep it from sticking. Don't overwork the dough when mixing. Use ice cold water. After reading her book, I actually put those tips to work. Guess what, I consistently made fantastic pie crusts! Imagine that. This recipe was my favorite from the book.


The Perfect Pie Crust
adapted from “Food Processor Pie Crust”
by Kelly Jaggers


Makes a single crust. For a double crust, double the ingredients. Divide dough in half, flatten each half into a disk, and separately wrap and chill the disks.

1 ¼ c all purpose flour
1 Tbs sugar
½ tsp salt
4 Tbs unsalted butter, chilled and cut into chunks
3 Tbs lard (or vegetable shortening), chilled and cut into chunks
3-4 Tbs ice cold water


Add flour, sugar, and salt to the bowl of a food processor. Pulse a few times to combine. Add butter and shortening and pulse until the dough separates into large pebbles, about 5 pulses.

Add 2 Tbs of water and pulse. Add more water, a tablespoon at a time, if needed. Dough should start to clump together into one mass, but should not feel wet or sticky.

Turn the dough onto a lightly floured surface and form into a flat disk. Wrap in plastic and chill for at least 30 minutes.

Take dough out of refrigerator and let sit on the counter for 10 minutes. Unwrap, and roll dough out on a lightly floured surface, forming a 12-inch circle. Periodically turn the dough 90 degrees (a quarter turn) to keep the dough from sticking. Dust the surface with a little more flour if necessary.

Carefully transfer dough to a 9-inch pie plate. Press gently into the plate and trim to 1-inch of the edge of the pan. Crimp edge with a fork or your fingers.


Now for the giveaway - my very first. I'm a little nervous. I'm giving away some pie making goodies - a copy of Everything Pie by Kelly Jaggers, a pie crust shield, and a rolling mat. The book has tons of fabulous looking recipes. The crust shield keeps the edges from turning too brown. And the rolling mat has handy outlines so you know exactly how big the dough is as you roll it out.

Here are the rules:

1. Open to U.S. residents only.

2. To enter, leave a comment telling me your favorite pie flavor. Is it a fruit pie? A custard pie? A savory pie? Duplicate comments will be invalid. Please include your email address if it is not part of your profile.

3. For an additional entry, "Like" Kokocooks on Facebook. Leave a comment telling me your first name and the first initial of your last name.

4. Giveaway closes on Saturday September 17, 2011 at 8:00 p.m Eastern Time. One winner will be chosen at random, and notified via email. Winner has 72 hours to respond.

Good luck!