Pudgie Revolution

Pie Iron Cookin' for Food Lovin' Campers


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Bin There, Pack That

When that perfect-weather weekend pops up, having your camping supplies ready to go is a great way to minimize prep and maximize fun.  We fit most items into our camp bin and handy table tote.  Tote-ally awesome, right?

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All of this stuff fits in the bin:

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The “junk drawer” is one of those zippered bags that sheets and pillowcases usually come in. It’s clear, durable, and easy to open and close.  Our junk drawer contains: canisters of fuel, single burner stove, collapsible drip coffee maker, tiny cribbage board, deck of cards, tiny backgammon, collapsible dish-washing bucket, duct tape, tablecloth clips, emergency poncho, and extra batteries.  The “lotions and potions” sack contains sunscreen, sunburn gel, bug spray, cortisone, and camp soap.

When choosing a bin, find one with a tight-fitting lid that will be waterproof, even in the craziest of storms.  A sodden bin will surely sadden happy campers!

All this stuff fits into our handy (and adorable) table tote:

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Our table tote is a 5 gallon bucket with a snug-fitting wood lid.  We store items in here that we don’t need to access frequently so we can use it as a table.  Smokey says, “Only YOU can produce forest fun!”

BinBlog1Of course, we never go camping without our pudgie pie irons. Here’s a pie iron pro tip:  When the camp chair breaks and all you’re left with is the carrying case, use it to store your pie irons. It’s tote-ally perfect!

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We Love You, Pie Iron Pineapple Upside-Down Cake

Everyone knows the quickest way to a person’s heart is through a pudgie pie.  Quicker yet might just be a heart-shaped pudgie pie. Since we have yet to find a heart-shaped pie iron (hint-hint Rome Industries), we attempted the next-best thing.  While it was a labor of love to create, the Pie Iron Pineapple Upside-Down Cake we devised is pretty golden.

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We’ve been experimenting with cake batter lately, and it turns out that it works great in a pie iron.  If you don’t want to make an entire cake mix (can’t imagine why) you can just divide it by the number of eggs called for and divide the rest of the ingredients accordingly.  We found a pineapple cake mix calling for 3 eggs, so we just made 1/3 of it by adding 1 egg and 1/3 of the oil and water called for.  1/3 box of cake mix is the perfect amount for 2 pudgie cakes.

At first, we didn’t succeed.  The first 2 attempts at this pudgie tasted great, but our pineapple mysteriously disappeared from the outside both times.  First we tried filling the pie iron with batter and laying the pineapple and cherry on top, and then we tried putting the pineapple and cherry on the bottom and covering it with batter.  Each time the pineapple moved into the middle.

So, we tried, tried again. While it is a bit arduous, the key is to cook the batter in the iron for a few minutes to firm it up and then add the pineapple and cherry on top.  Oh, the things we’ll do for the love of pudgies.

Pie Iron Pineapple Upside-Down Cake

  • 1/3 box pineapple cake mix
  • 1 egg
  • 1/3 scant cup water
  • 5 T vegetable oil
  • 1 ring canned pineapple, heart shape optional
  • 1 maraschino cherry
  • high heat cooking spray

Directions:

Liberally spray pie iron pans with cooking spray.  Mix cake batter according to box directions. Fill one side of pie iron to the brim with cake batter.  Carefully close and place over heat source keeping iron extremely level.  Don’t be alarmed if a little oozing occurs.  After about 3 minutes, open iron and top batter with pineapple slice and cherry.  Close and continue cooking, about 5 minutes total on each side or until cake is golden brown.  Use a knife to gently release any stuck edges.  Let cool and share with the one you love!

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Use Your Noggin!

IMG_4845Take a break from the holiday hustle and bustle and put that leftover egg nog from the office party to good use with this tantalizing yuletide pudgie treat.  You can relax knowing that Pudgie Revolution! is offering a FREE SHIPPING UPGRADE to Priority Mail until 12/18, so there’s still plenty of time to order those last-minute gifts for your pudgie lovin’ pals. You’re sure to be a holiday hero!

Use Your Noggin!

Ingredients 

  • 4-5 fat slices of french bread, preferably a day or two old
  • 1 1/2 cups eggnog
  • 1 cup milk
  • 3 large eggs
  • 2 egg yolks
  • 1/3 cup sugar
  • cinnamon and nutmeg
  • bourbon, brandy, vanilla extract, or the like

Directions

Butter your bread on one side and slice into cubes, placing cubes in an appropriately sized bowl or dish. Combine eggs, yolks, sugar, and a pinch of salt in a medium dish and beat vigorously until bubbly.  Whisk in eggnog and milk (preferably warm), along with a healthy splash of the spirits of your choosing.  Sprinkle with cinnamon and nutmeg.  Pour egg mixture over bread cubes and set aside for and hour or two, or overnight. Relax and enjoy some down time.  You deserve it!

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Once your bread cubes are thoroughly sodden, prep your pie iron by spraying generously with cooking spray.  Pile bread mixture into pie iron and cook over a medium flame for 5-7 minutes per side.  This pudgie will ooze, so don’t be alarmed.  You know it’s coming along once it starts hissing at you.  That’s a good sign!  When both sides are toasty golden brown and the inside is firm, turn pudgie out onto a plate and dust with powdered sugar.  Let cool for a few minutes before drizzling with real maple syrup and devouring joyously.  Happy holidays!

 


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Thanks a Latke! FREE SHIPPING

We at Pudgie Revolution love the multitude of holiday traditions celebrated this time of year.  Every delicious dish is an invitation to devise a pudgie permutation.  In appreciation of Hanukkah, we’ve conjured up this delicious recipe for potato latke pudgie pies and are offering FREE SHIPPING on orders placed through our website from now until 12/14. L’chaim!IMG_4835Thanks a Latke! Pudgie Pie

2 large russet potatoes

1 small yellow onion

1 egg

3 TB breadcrumbs

1 tsp baking powder

salt and pepper

Peel and shred potatoes and onion.  Wrap in a towel and squeeze out as much moisture as you can.  Beat egg well and mix with breadcrumbs, baking powder, salt and pepper.  Add potato and onion mixture to egg mixture and stir to combine.

Spray inside of pie iron generously with high heat cooking spray.  Pre-heat iron over the fire for five minutes.  Remove hot iron from fire, spray again, and fill with potato mixture.  Cook over a medium hot flame until golden brown and crisp, about 3-4 minutes per side.

Serve with homemade applesauce and crockpot brisket.

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