recipes we love

Sour Cream Pear Pie

Still trying to come up with a dessert recipe for Thanksgiving? We've got a great recommendation! This sour cream pear pie is an old-fashioned custard pie that's as simple to make as it is seasonal. It's definitely a crowd pleaser, and if you have any left, it makes a fantastic breakfast!

First off you will need a single pie crust. We think this recipe is awesome, and there is good visual reference as well.

For the filling:

  • 1 cup sour cream
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup flour
  • 4 large ripe pears (we used bartletts)

For the streusel topping:

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 3 Tablespoons soft butter
  • 4 Tablespoons chopped nuts (we used hazelnuts)
  • 1/4 cup oats

Peel and core pears and cut into thin slices. Blend sour cream, egg, vanilla, sugar, salt and flour until smooth. Fold pears into the custard mixture and pour into prepared pastry shell.

For streusel: Combine flour, brown sugar, and oats in a small bowl. Using a pastry blender or your fingers, cut the butter into the flour mixture until crumbly and then stir in the nuts.

Bake pie without streusel at 375 degrees for 40 minutes. Take out of oven and sprinkle the streusel on top and bake for an additional 15 minutes. If the pie starts to get too brown while cooking, just cover it with some foil. Let cool for a bit, then serve it up and garnish with whipped cream!

YUM!


Recipe Round-up: Thanksgiving

Thanksgiving is just around the corner and we here at Hanna are all getting ready, which means talking about some of our favorite dishes to make for the big day. We compiled some of our best for you, as well as couple that we found particularly intriguing (and are planning to test out ourselves!). For example, chocolate pie may not be the first dish that you think of when you think of Thanksgiving, but we all thought it sounded pretty amazing!

As traditional of a holiday as Thanksgiving may be, we love the idea of shaking things up with a new dish or two. Now if only we had some of that chocolate pie right now... (sigh!)

Acorn Squash & Goat's Cheese Muffins with Spiced Fig Jam

Fall has a way of stirring up an explosion of delicious creations. Hearty greens sprout back into action, herbs carry on a second wind, a whole new slew of fruits fall from their perch in the trees, and the many varieties of squash transform an average meal into a very special treat. The skies the limit to what can be done with these buttery, sweet beauties. 

Inspired by Fall's offerings we put together a lovely pairing of sweet and savory. See the recipes below. 

acorn squash and goat's cheese muffins with spiced fig  jam

acorn squash and goat's cheese muffins with spiced fig  jam

Acorn Squash and Goat's Cheese Muffins

What you'll need:

  • 1 cup whole milk
  • 4 ounces soft mild goat cheese
  • 1 1/2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter
  • 1 large egg
  • 1 1/2 cups roasted (and cooled) chopped acorn squash
  • 6 sprigs of sage - finely chopped 

Preparation

Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups. In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together with remaining milk and egg. Add chopped squash and sage to butter mixture. Stir butter mixture and squash with sage into flour mixture until just combined. Divide half of batter evenly among muffin cups and top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

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Spiced Fig and Lemon Jam (It's a good idea to make this before you make the muffins!)

What you'll need:

  • 1/2 lemon (unpeeled), thickly sliced, seeded
  • 1 1/2 pounds fresh ripe figs, halved (about 4 cups)
  • 2 1/4 cups sugar
  • 2 tsps ground cinnamon
  • 2 tsps ground ginger (fresh)
  • 1 tsp ground black pepper
  • 1 tsp ground cardamom 

Preparation

Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon, ginger, pepper and cardamom. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.

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To Savor - Soup Recipes from Around the World

An autumnal chill is in the air and we can't think of a better way to warm up than eating a piping hot bowl of soup. It's the perfect meal to savor and nourish and immediately warms our insides. It's no wonder that soup has such a long and fascinating history and that it continues to fill the hearts and bellies of families around the world.

With the help of some of our favorite food blogs out there, we've compiled a few really yummy, family-friendly soup recipes from across the globe. Enjoy!

Vegetable Lasagna Soup via Edible Perspective 

Vegetable Lasagna Soup via Edible Perspective 

Vietnamese chicken noodle soup via Pickled Plum

Vietnamese chicken noodle soup via Pickled Plum

Smoked Gruyere Butternut Soup with Spicy Chickpeas via How Sweet Eats

Smoked Gruyere Butternut Soup with Spicy Chickpeas via How Sweet Eats

Albondigas Soup via Simply Recipes

Albondigas Soup via Simply Recipes

West African Peanut Soup via Cookie and Kate

West African Peanut Soup via Cookie and Kate

Swedish Mushroom Soup via Martin & Servera 

Swedish Mushroom Soup via Martin & Servera 

Fall dishes for cozy nights

Fall is such an exciting time for cooking, the farmers markets are bustling with the weekly harvest and there are so many good, fresh ingredients at hand. We have gathered some fall recipes for you that are simple enough to make for a weekday dinner and sure please everyone.

Baked pasta with broccoli rabe and sausage via The Smitten Kitchen

Baked pasta with broccoli rabe and sausage via The Smitten Kitchen

Hearty chicken stew via Cookin' Canuck

Hearty chicken stew via Cookin' Canuck

Spinach and Tomato Fritatta via Food 52

Spinach and Tomato Fritatta via Food 52

Turkey kale meatballs via In Praise of Leftovers

Turkey kale meatballs via In Praise of Leftovers

Apple crumble cake via Seasons and Suppers

Apple crumble cake via Seasons and Suppers

What are your favorite meals to make once the Fall season is in session? Tell us your go-to recipes in the comments below! We can't wait to get cozy and start cooking...

Quick & Healthy After-School Snacks

Satisfy your hungry back-to-schoolers with these super quick and healthy recipes we gathered from some of our favorite food blogs. 

5 ingredient granola bars via how sweet it is

5 ingredient granola bars via how sweet it is

roasted red pepper hummus via Tori Avey

roasted red pepper hummus via Tori Avey

watermelon popsicles via the kitchn 

watermelon popsicles via the kitchn 

kale chips with sea salt and smoked paprika via williams sonoma

kale chips with sea salt and smoked paprika via williams sonoma

apple sandwiches via the kitchn

apple sandwiches via the kitchn

sesame snack bars via noms for the poor

sesame snack bars via noms for the poor

Heirloom Tomatoes and Burrata

It's been a sultry and sun-quenched summer in Portland and all the tomato plants are going crazy - in a good way. In fact, the tomatoes are so ripe, sweet and delicious, we had to put together this super-easy recipe and share it with all of you. Immediately. 

Ingredients:

  • a fresh baguette (or two) 
  • two or three large heirloom tomatoes 
  • one or two balls of burrata cheese (the yummiest, creamiest cheese ever!)
  • finishing salt (to taste)
  • crushed black pepper (to taste)
  • 1.5 tablespoons extra virgin olive oil
  • several basil leaves

All you need is a good knife (we like the ceramic variety) for cutting tomatoes without smashing them, a bread knife (for cutting the baguette) and a cutting board (to use for both prepping and serving). 

Cut the tomatoes into 1/4 inch slices. Cut the baguette into 1 inch (or so) slices. Arrange tomatoes onto the cutting board. Place baguette onto the cutting board. Add the basil to the cutting board. Drizzle the olive oil onto the tomatoes. Add salt and pepper to a small ramekin.

To eat, stack the burrata, basil. tomatoes and a little salt and pepper onto the sliced baguette. Enjoy! 

Upgrade U: Back to School Lunches

It's that time of the year again and we've been searching for some healthy alternatives to perk up our kids lunch bags. These delicious recipes look as good as they taste, and are definitely a step up from the lunchables packs we ate as kids.

Lavashak (Fruit Leather) - Via Honestly Yum

Lavashak (Fruit Leather) - Via Honestly Yum

Hermits in the Back Seat - Via Pass The Knife

Hermits in the Back Seat - Via Pass The Knife

Fall Pantry Granola Bars - Via Bake Something

Fall Pantry Granola Bars - Via Bake Something

While perhaps not always practical for the everyday, it's nice to have a few extra-special options in your back pocket for when you feel like letting your inner Martha Stewart out (and sure, maybe snapping an instagram pic or two of your efforts!).

Onigiri - The Kitchn

Onigiri - The Kitchn

These are some of our personal favorites that take brown-bagging it to the next level. Happy packing!

Vegan Salad Rolls - Via Just Kale Me Now

Vegan Salad Rolls - Via Just Kale Me Now

Champion Breakfasts

Gone are the days of bland, too-sugary cereal and super-processed breakfast bars. The five recipes below are the new breakfasts of champions (and superheroes to tastebuds too). Yum!

SPROUTED BUCKWHEAT AND COCONUT YOGURT BREAKFAST BOWL - Via Ashley Neese

SPROUTED BUCKWHEAT AND COCONUT YOGURT BREAKFAST BOWL - Via Ashley Neese

Easy poached eggs with avocado toast - Via Alida Ryder

Easy poached eggs with avocado toast - Via Alida Ryder

OATMEAL 3 WAYS - Via Green Kitchen Stories

OATMEAL 3 WAYS - Via Green Kitchen Stories

Fried mozzarella with mushrooms on toast - Via What Should I eat for breakfast today

Fried mozzarella with mushrooms on toast - Via What Should I eat for breakfast today

Cinnamon whole grain power pancakes via Pinch of Yum

Cinnamon whole grain power pancakes via Pinch of Yum

Let's have a picnic!

We've rounded up some of our favorite recipes for the perfect summer picnic. These recipes are tasty, healthy and perfect for making with the whole family. 

Lavender lemonade via Against All Grain

Lavender lemonade via Against All Grain

Grilled summer vegetables with roasted tomato vinaigrette via the First Mess

Grilled summer vegetables with roasted tomato vinaigrette via the First Mess

Watermelon basil salad via A House in the Hills

Watermelon basil salad via A House in the Hills

And for some more family fun, have kiddos draw a picnic scene, incorporating these words into the scene: Ants, Bees, Trees, Blanket, Breeze, Flowers, Birds, Shade, Dirt, Dog, Pond, Mom and Dad.

Grilled parmesan polenta chips via Half Baked Harvest

Grilled parmesan polenta chips via Half Baked Harvest

turkey and zucchini meatball sandwiches via Hungry Girl Por Vida

turkey and zucchini meatball sandwiches via Hungry Girl Por Vida

No bake dar chocolate snickers cookies via Pinch of Yum

No bake dar chocolate snickers cookies via Pinch of Yum