Maple Pecan Pie {One Year Anniversary!}

Maple Pecan PieTomorrow’s a big day–this little blog is turning one year old! That’s 140 posts, 136 recipes, and more flour and sugar than I care to think about. It’s also late nights, hours of recipe testing, and a lot of joy. I have a job and a side business, but this blog is what matters most to me. It’s probably the biggest project I’ve ever undertaken, and I can’t wait to see how it grows in year two.

It’s comments, encouragement, and support from all of you that keep me in the kitchen creating new things. Thank you for reading and making my recipes in your kitchens. Thank you for sharing this little blog with your friends and family. It’s a real blessing to have so many people following my little passion project.Maple Pecan Pie

So, how does one celebrate their blog’s anniversary? Well, they furiously text their little sister and two close friends saying “What should I make for the blog’s one year anniversary?” One recommended a throwback to my first post. One recommended something from my childhood. And one goes to Harvard and doesn’t have time for my petty nonsense (love you, Smel).Maple Pecan Pie

With their suggestions in mind, I started thinking about pecans and about my grandmother, Nonnie. She lived in a tiny little house near Benbrook, Texas, and she made the very best biscuits and chocolate cake in the world (according to my family, at least). She made my dad breakfast literally every Sunday morning until she was no longer able to cook. My mom, little sister, and I would go to church while my dad ate fried eggs with sausage and biscuits, following it up with a twenty minute power nap in her red chair. Every fall, Nonnie and my dad would go into her backyard and rack her huge pecan tree. He’d bring home gallon-size zip-top bags full of Texas pecans and show Eliot and I how to properly break the shells and eat the meats, just like his mom showed him, just like we’ll do with our (figurative) children someday.

I don’t remember Nonnie ever making pecan pie from her tree in the backyard–I figure that cracking the shells was too much for her arthritic hands. But I also don’t remember a holiday without pecan pie. It’s always been a part of my family’s story.Maple Pecan Pie

So, today, let’s celebrate one year of blogging with Maple Pecan Pie, the perfect tribute to my family, my Texan childhood, and my northeastern adulthood. This pie has everything you love about traditional pecan pie, but with a hefty dose of maple syrup and my go-to Cream Cheese Pie Crust. The filling is sweet, but not cloying, thanks to a little apple cider vinegar, and it has a little depth from the addition of nutmeg. If you’re going to mess with something as iconic as pecan pie, this is the way to do it.

And if you’re going to acknowledge one year of baking and blogging, Maple Pecan Pie is the perfect way to celebrate.Maple Pecan Pie

Maple Pecan Pie
makes one 9-inch standard pie

1/2 recipe Cream Cheese Pie Dough
1 cup pure maple syrup
1/2 cup dark brown sugar, packed
3 large eggs, room temperature
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
4 tablespoons unsalted butter, melted and cooled slightly
2 cups pecan halves, roughly chopped
whipped cream, for serving (optional)

On a floured surface, use a rolling pin to roll pie dough to a 12-inch diameter. Fit in pie plate. Cut excess to 1/2-inch, and crimp as desired. Chill pie crust.

Place the oven rack in the bottom-third position. Preheat oven to 350F.

Make the filling. In a large mixing bowl, whisk together maple syrup and dark brown sugar. Add eggs one at a time, whisking until combined. Stir in apple cider vinegar, vanilla, nutmeg, and salt. Whisk constantly as you drizzle in the melted butter.

Remove pie plate from the refrigerator and place it on top of a rimmed baking sheet (for catching overflow, although you shouldn’t have any). Place chopped pecans in the bottom of the pie crust. Pour filling over the top. Bake pie 40-50 minutes, tenting with foil at the 20 minute mark.

Let pie cool completely on a rack. Serve slightly warm or at room temperature with whipped cream, if desired.

Make Your Own Pumpkin Purée

Did you get pie pumpkins at the farmstand this year? Good, me too! I have about ten cans of perfectly good pumpkin purée in my kitchen, but I just couldn’t resist the cute display at Salinger’s Orchard.

My pumpkins sat on my counter for two weeks waiting for me to do something with them. I thought about making Dorie Greenspan’s Pumpkin Stuffed with Everything Good, but let’s be real, I do not need a whole pumpkin filled with bread, cheese, and bacon. I considered just keeping them for decoration, but that’s just a waste. And so I came to my senses and made pumpkin purée.Make Your Own Pumpkin Purée

Y’all, I am a big fan of canned pumpkin purée for everyday baking, but it doesn’t hold a candle to this stuff. It’s sweet and rich, and look at that color! I’m not saying I’ll be making my own all the time or anything, but it’s fun to use an actual pumpkin to make cookies every once in a while!

Let me show you how to make your own pumpkin purée.Make Your Own Pumpkin Purée

Grab your pumpkin. This is a sugar pumpkin, but cheese pumpkins work well too!Make Your Own Pumpkin Purée

Remove the stem and slice it in halves or quarters, depending on the size. See those seeds and fibrous innards? Scoop ’em out with a sturdy spoon. You can save the seeds and roast them later.Make Your Own Pumpkin Purée

Place your pumpkin pieces in a casserole (or your trusty cast-iron skillet). Pour in water until there’s about 1/4-inch in the bottom of the pan. No need for oil or anything.Make Your Own Pumpkin Purée

Roast your pumpkin pieces at 375F for 45-50 minutes, or until they are fork-tender. Let them cool until you can handle them.Make Your Own Pumpkin Purée

Use a sturdy spoon to separate the flesh from the skin.Make Your Own Pumpkin PuréeMake Your Own Pumpkin Purée

Throw all that good pumpkin in a food processor and let it go for 3-5 minutes, until smooth. Mine puréed up just fine, but if yours looks dry, add water by the tablespoon until it looks right.Make Your Own Pumpkin Purée

That’s it! Transfer your pumpkin purée to an airtight container and refrigerate it for up to a week. It’s really delicious stirred into yogurt and oatmeal, but why not use it to make something delicious?!Make Your Own Pumpkin Purée

Like Pumpkin Oat Muffins.Make Your Own Pumpkin Purée

Or Pumpkin Spice Latte Cupcakes.Make Your Own Pumpkin Purée
Or Chewy Pumpkin Ginger Cookies.Make Your Own Pumpkin Purée

Or Pumpkin Wafers & Pumpkin Icebox Cake.Make Your Own Pumpkin Purée

Or the lightest, fluffiest Pumpkin Pie ever.

Let me know what you’re baking with pumpkin this fall! @e2bakesbrooklyn on Instagram 💗 

Enchiladas Suizas

As I’ve mentioned before, New York is not the place to live if you love Tex-Mex. Sure, there are plenty of taco and burrito places and many restaurants that claim to serve my native state’s cuisine, but if you want an enchilada plate with rice and refried beans, you’re better off making it yourself.

After being here for two years, I gave up on finding a restaurant that made decent salsa, let alone anything else. I’ve slowly but surely learned to make many of my favorite Tex-Mex dishes at home. I still get homesick for Texas on occasion, but being able to go into my kitchen and make something that tastes familiar and comforting always helps.

Enchiladas SuizasI’ve had many successes over the last seven years (see here, here, and here), but these Enchiladas Suizas are my best homemade Tex-Mex to date. When I dug into a plate of them on Saturday night, I figured they’d be pretty good, but I didn’t expect for them to blow my mind. They were creamy, tangy, and reminded me almost exactly of the enchiladas at my family’s favorite restaurant. I made them again on Sunday, just to see if it had been a fluke, but sure enough, these Enchiladas Suizas are everything I remember and more. So. Good.

Enchiladas SuizasIf you didn’t grow up in North Texas, you may be wondering what Enchiladas Suizas are. The short answer is that they’re chicken enchiladas with a tomatillo-sour cream sauce. The better answer is that they’re heaven on earth.

The sauce is what makes these enchiladas so special. It starts with roasting tomatillos, jalapeños, garlic, and onion. Those are blended with cilantro, lime, sour cream, and slightly-thickened chicken stock. The result is a creamy, tangy, spicy magic. Seriously, I could put this stuff on everything.

Enchiladas SuizasOnce the sauce is made, put a little in the bottom of a baking dish and roll the enchiladas. The tortillas are briefly fried to keep them them from tearing during the rolling process. Then each tortilla is topped with shredded chicken, onion, and Monterey Jack cheese before being rolled into a cigar shape and laid seam-side down in the baking dish. Once all the enchiladas are rolled, top them with the rest of the sauce and some more cheese and bake until bubbly. Then eat more than is appropriate because…damn.

If you, like me, are a Texan living elsewhere, these Enchiladas Suizas are a great way to get a taste of home. And if you’re not, well, you’re in for a treat.Enchiladas Suizas

Enchiladas Suizas
makes 16 enchiladas

1 1/2 pounds boneless skinless chicken breasts
1 teaspoon Kosher or sea salt

1/2-3/4 pound fresh tomatillos, sliced in half
1-2 jalapeños, sliced in half lengthwise, seeded (optional)
1/4 small sweet onion, peeled
2 cloves fresh garlic, unpeeled
2 tablespoons canola oil
2 tablespoons flour
1 1/2 cups chicken stock
1/2 cup fresh cilantro
juice of one lime
1/2 cup sour cream
1/2 teaspoon Kosher or sea salt

For Assembly:
16 corn tortillas
canola oil
1/2 small onion, small diced
8 ounces Monterey Jack cheese, grated

Place chicken breasts and salt in a medium pot. Cover with cold water by two inches. Bring to a boil, reduce to a simmer and let cook for 30-40 minutes, until the chicken is cooked through. Remove chicken to a plate to cool until you can handle it. Shred with two forks or your hands.

Make the sauce. Preheat oven to 425F. Line a rimmed baking sheet with parchment paper. Lay tomatillos, jalapeños, onion, and garlic on the pan. Drizzle with canola oil. Roast for 15-20 minutes. Set aside to cool for 10-15 minutes.

Reduce oven temperature to 375F.

Heat canola oil in a medium saucepan over medium heat. Whisk in flour until a thin paste forms. Whisk in chicken stock. Bring to a boil. Simmer for ten minutes, stirring occasionally. Remove from heat.

In a high-powered blender, combine roasted vegetables and stock mixture.* Blitz until smooth. Add cilantro, lime juice, sour cream, and salt, and process again.

Heat 1/2 inch of canola oil in a small skillet over medium-high heat. Using tongs, briefly fry each tortilla for 5 seconds per side before laying on a plate.

Assemble the enchiladas. Grease a large casserole (9×13″) with oil. Pour in 1 cup of sauce and spread it to cover the bottom of the pan. Take tortillas one-by-one, filling them with 3-4 tablespoons of shredded chicken, 1-2 teaspoons of onion, and 1 tablespoon of cheese. Roll them tightly before placing them seam-side down in the prepared pan. Once enchiladas are rolled, top with the additional 2 cups of sauce and any leftover cheese. Bake 20-25 minutes, until the cheese is brown and the sauce is bubbly. Let cool 10 minutes before serving.


1. Alternatively, you may use 4 cups of cooked, shredded chicken. Skip the boiling step and go straight to making the sauce.

2. Hot liquids expand while blending. Please be careful!

Caramel Apple Puff Pancake {Dutch Baby}

Caramel Apple Puff Pancake {Dutch Baby}I must have pancakes on the brain. Last week, I posted this single-serving pancake recipe, and thanks to the response I got, I have spent the last week working on another. If I ever get the banana version to quit sticking to the pan, I’ll put it on here.

Until then, let’s talk about this Caramel Apple Puff Pancake. Oh, y’all. It is good. Goooood. Like apple pie meets caramel meets the best weekend breakfast there is. You’re going to want to make it for every weekend and holiday brunch you have for the rest of the season because it. is. ridiculous.

Caramel Apple Puff Pancake {Dutch Baby}It all starts with a classic Puff Pancake {Dutch Baby} batter. Puff Pancakes are a family favorite. They’re super easy to make and very impressive. The batter comes together in a food processor (or blender) before being poured into a screaming hot pan. Then, it’s baked for about twenty minutes until it puffs up. When it comes out of the oven, it quickly deflates, leaving behind a beautifully browned pancake with a soft custard-like center and chewy edges. It’s a thing to behold and is perfect with some confectioner’s sugar and maple syrup (or lemon juice). It really doesn’t need to be messed with. But we all know that’s not really my style.

Caramel Apple Puff Pancake {Dutch Baby}Caramel Apple Puff Pancake {Dutch Baby}Here, the traditional batter is poured into the pan and then sprinkled with sliced apples that have been tossed with sugar and pie spices–basically pie filling without a thickener. As the pancake bakes, it envelops the sliced apples. When it comes out of the oven, it’s basically the most autumnal thing ever. A drizzle of caramel sauce is all it needs to bring it over the top.

Caramel Apple Puff Pancake {Dutch Baby}Now, of course you may use store-bought caramel sauce (I hear Trader Joe’s has a good one), but I am here to convince you to make your own. It’s quick, easy, involves minimal ingredients, and is SO much better than anything you could get near the ice cream toppings. I swear. All you do is melt some sugar over medium-high heat, stirring until it becomes a dark copper color (but doesn’t burn). Then, whisk in a bunch of butter. Take the pan off the heat and whisk in some cream. It’ll bubble up violently, but just keep whisking and it’ll calm down and become a smooth, luxurious sauce. Whisk in some vanilla and salt, and then pour it on everything.

Caramel Apple Puff Pancake {Dutch Baby}The best pieces of advice I can give you for making homemade caramel?

  • Use a silver or white saucepan so you can see the sugar changing color.
  • Wear an oven mit. Molten caramel burns a lot more than boiling water.
  • Don’t step away from the caramel, even for a second. It can burn in the blink of an eye.

If I haven’t scared you away, please try this caramel sauce. It comes together in a matter of minutes and really is worth the (minimal) effort…especially when it’s drizzled over this perfectly spiced apple puff pancake.Caramel Apple Puff Pancake {Dutch Baby}

Caramel Apple Puff Pancake {Dutch Baby}
makes 4-6 servings*

2 large baking apples,* peeled, 1/4-inch slices
1 tablespoon apple cider vinegar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
pinch of Kosher or sea salt

Puff Pancake Batter:
4 large eggs
1 cup milk (not skim or fat free)
2 teaspoons pure vanilla extract
1 cup all-purpose flour
3-4 tablespoons granulated sugar
1/2 teaspoon Kosher or sea salt
3 tablespoons butter (unsalted or salted)

Caramel Sauce:
1 cup granulated sugar
6 tablespoons unsalted butter
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon Kosher or sea salt

Place a large ovenproof cast iron or stainless steel pan in a cold oven. Preheat oven to 400F.

Prepare the apples. In a medium mixing bowl, use your hands to toss apple slices and vinegar together. Sprinkle sugar, spices, and salt over the top and toss to combine. Set aside.

Prepare the pancake batter. In the bowl of a food processor or high-powered blender*, combine eggs, milk, vanilla, flour, sugar, and salt. Process 30 seconds, or until no lumps remain. Let batter rest five minutes.

Once oven has reached 400F, remove the hot pan and add butter. Place pan back in the oven for 60-90 seconds, until butter has melted. Remove pan from the oven, and swirl the butter so it coats the pan. Pour in batter. Scatter apples over the top, leaving any excess liquid in the bowl. Bake 19-20 minutes, until puffed and golden. Do NOT open the oven door during baking.

While the pancake is baking, make the caramel sauce. Place sugar in a 2-3 quart saucepan over medium-high heat. Whisk sugar until the sugar melts and turns a deep copper color. Whisk in butter until completely incorporated. Remove the pan from the heat and stir in heavy cream. Caramel will bubble violently, but will quickly relax into a smooth sauce. Whisk in vanilla and salt. Transfer sauce to a jar.

Let pancake cool 2-5 minutes before slicing. Drizzle individual portions with caramel sauce and serve immediately.

Caramel sauce will keep in an airtight container in the refrigerator for up to two weeks.


1. If you’d like to make a 3-4 serving puff, use 3 large eggs, 3/4 cup milk, 1 1/2 teaspoons vanilla, 3/4 cup all-purpose flour, 2-3 tablespoons granulated sugar, 1/4 teaspoon salt, and 2 tablespoons butter. Use the same amount of apples. Follow all instructions as written, changing the baking time to 18-19 minutes.

2. I used one tart apple (Granny Smith) and one sweet apple (McIntosh).

3. If you do not have a food processor or blender, you may whisk all of the ingredients together and then push them through a wire mesh sieve to remove any lumps of flour. Let batter rest five minutes before proceeding as written.

My Favorite Pumpkin Oatmeal Cookies

My Favorite Pumpkin Oatmeal CookiesNaming these cookies was difficult. I know how dumb that sounds, but it seriously took me two days to come up with a name for this recipe. Job hazard, I suppose.

My Favorite Pumpkin Oatmeal CookiesMy Favorite Pumpkin Oatmeal CookiesI mean, these pumpkin oatmeal cookies are soft-centered and chewy-edged, perfectly spiced and full of pumpkin flavor. And then there are the add-ins: chocolate chips, dried cranberries, and chopped walnuts. As someone who’s not much for fruit with their chocolate, I have to say that I love this creamy, tangy, nutty combination. Looooove it.

My Favorite Pumpkin Oatmeal CookiesBut what on earth was I going to call them? Chocolate-Cranberry-Walnut Pumpkin Oatmeal Cookies isn’t exactly a great name. No cookie really needs a six word name after all. That’s ridiculous. But Autumnal Oatmeal Cookies didn’t sound much better–so bland! And so, after spending entirely too long thinking about naming a recipe, I realized it was right in front of me the whole time. These are My Favorite Pumpkin Oatmeal Cookies. Maybe they’ll be your favorite, too.My Favorite Pumpkin Oatmeal Cookies

My Favorite Pumpkin Oatmeal Cookies
makes 4 dozen cookies

3/4 cup dried cranberries
1 1/2 cups boiling water
1 1/2 cups all purpose flour
2 1/2 teaspoons pumpkin pie spice
3/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 1/2 cups light brown sugar, packed
1 large egg yolk, at room temperature
1/2 cup pumpkin purée
1 1/2 teaspoons real vanilla extract
3 cups old fashioned oats
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350F. Line two baking sheets with parchment or silicone baking mats. Set aside.

Place dried cranberries and boiling water in a small bowl. Set aside.

In a medium mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Beat in light brown sugar, followed by egg yolk, pumpkin purée, and vanilla. Mix in dry ingredients followed by oats.

Strain cranberries and press out any excess water. Add them to the dough, followed by chocolate chips and chopped walnuts.

Scoop dough in 2 tablespoon increments* and drop 2 1/2 inches apart on prepared baking sheets. Bake 10-11 minutes, until the edges are set and the centers look just a tad underbaked. Let cool on the pans for ten minutes before removing to a rack to cool completely.

Cookies will keep in an airtight container at room temperature for up to a week.


I use this medium cookie scoop.