“Best I’ve Ever Had” Pumpkin Pie

There’s no denying that the right pumpkin pie can be life changing. With a dollop of whipped cream and pinch of spice, a slice of pie can transform a so-so day into the highlight of the month. So this holiday season, brighten the lives of your holiday guests with a slice of “Best I’ve Ever Had” Pumpkin Pie.

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Rest assured, this recipe comes from a bona-pied baker: Norma, one of Toad&Co’s amazing Product Developers, has mastered every pie in the book (and then some).  She’s SO good, in fact, that her apple pie medaled at last year’s county fair! Norma is also an accomplished swing dancer and one helluva product developer (you can thank her for perfect arm-holes and  inseams). Turn on some tunes, round up your ingredients and get to work on your masterpiece.

Pumpkin & Sweet Potato Pie

Combine the following in a large saucepan. Bring to a simmer (10-15 minutes). Make sure to mashing the yams nice and good.

1 can pumpkin (15oz.)
1 cup drained canned yams
1/2 cup granulated sugar
1/4 cup maple syrup
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Whisk the following together then add to pumpkin mixture:

1 cup heavy cream
1 cup whole milk
3 eggs and 2 egg yolks
1 teaspoon vanilla extract

Strain and pour into pie crust. Bake 350° until done, about 45 minutes.

Bourbon Whipped Cream

No slice of pumpkin pie is complete without a dollop of whipped cream. Try whippin’ up some Bourbon Whipped Cream to really get the party started.

1 cup heavy cream, well-chilled
2 teaspoons powdered sugar
4 teaspoons bourbon (and 2 oz. for sipping…)
2 teaspoons pure vanilla extract

Combine ingredients in a chilled bowl and beat until soft peaks form and cream is billowy. Cover and refrigerate until ready to use.

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Need a delicious cocktail for your holiday party? Or just something to keep warm? These delicious drinks should do the trick!

BBQ Bourbon Chipotle Oysters

In 1983 when Hog Island planted their first oyster seed, their motto was “Strong backs and weak minds.” Well, they were clearly sandbagging because today they’re considered one of the premier producers of certified sustainable shellfish harvesting over 3.5 million mouth-watering mollusks a year.

As a true testament to their commitment to their backyard they’re also a Certified B Corporation and California Benefit Corporation. Achieving such designations require meeting rigorous standards related to social and environmental performance, accountability and transparency. We made sure to reserve a picnic table, order a bucket-o-beers and proceed to lay down a shuckin’ and grillin’ oyster fiesta.

BBQ Bourbon Chipotle Oysters

50 Hog Island Sweetwater oysters
1/2 lb (two sticks) unsalted softened butter
1/2 cup brown sugar
1/2 cup bourbon
3/4 cup finely chopped garlic
1/2 can of ten oz chopped chipotle chilies in adobo sauce

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Dissolve brown sugar into bourbon. Mix into butter, adding in garlic and chilies. Mix well and refrigerate an hour. When ready to party, fire grill to medium hot, shuck oysters and dollop spoonful of butter mix on each. Place on grill and wait for butter to bubble. Watch oysters sizzle for about one minute. Once the oysters are bubbling, remove from the grill, let cool and gobble.

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To keep it comfortable while shucking oysters, Julana is wearing the Namche Travel Scarf over the Indigo Skye Long Sleeve Shirt layered with the Sia Long Sleeve Tee, with the Heartfelt Sweater Skirt. Jade is wearing the Boxcan Sherpa Overshirt with the Windmere Dress and the Iona Modal Scarf.

Alex is wearing the Kennicott Shirtjac layered over the Indigo Flannel Slim with Rover Pants. Richard is wearing the Los Padres Fleece Jacket.

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