Hello, I am Mary and this is my virtual place where I'll show you some photos of pretty foods and yummy recipes. Over time I have learned that the best food I have ever had was homemade food, always with a touch of love. I know it sounds corky, but this is what my mom once told me. Here you'll find recipes from different books, from my mom's, grandma's and sisters' kitchen, or simply made by me. I always like to experiment and try new things. You wonder where my blog title comes from. I love photography and since I've started to photograph food I saw another side of it. Food is art indeed. The colors, the textures, the perfumes, the way we cook it and present it. Let's admit that everything in life evolves around food. Food always brings people together.
When I'm not in the kitchen or with my family I love to photograph people. I am a wedding and portrait photographer based in Washington DC, you can see some of my work on my other website here.
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Cheers and don't forget to have something sweet every day!
Monday, November 24, 2014
Author: Mary Sandoval
This is the kind of pie I grew up with, starting from late October until late spring almost every Sunday my mom would bake a pumpkin pie. It's light and if you use the right pumpkin you don't have to use too much sugar.
- 200 gr warm water
-100 gr. sunflower oil
-a pinch of salt
-1/2 tsp dry yeast
- 3 or more cups of flour
- 3.5 lbs sugar pumpkin (get it organic- it makes a huge difference in taste)
- 5 tbsp sugar
- 1 tsp cinnamon
Pour flour in a big bowl and make a small circle in the middle. Mix the yeast in the water then pour along with the oil and salt. Knead it until it makes an elastic dough and let it aside for 30 min. Cut your pumpkin into small cubes, grate it and mix it with sugar and cinnamon. Divide the dough into five pieces, then take each one of them and roll it out very thin. Pour the pumpkin mixture into it and roll it. Brush it with a beaten e.g. and sprinkle a little sugar on top. Bake at 350 for about 45 min or until it's golden.