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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Apple Brandy Pudgie Cake

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It’s a pudgie pie….that’s cake! Ever tried putting cake batter into your pie iron? What about booze? We employed both of these revolutionary pudgie techniques and the results were incred-apple!

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Spray your iron with cooking spray and spoon in enough spice cake batter to cover the bottom. Top with brandy-soaked apples and walnuts.

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Cover the apples and walnuts with cake batter filling to the top of your pie iron pan.

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You can have your cake and apple too!

Apple Brandy Pudgie Cake

**recipe makes 2 pudgie cakes**

Ingredients

  • 1/3 box spice cake mix
  • 1 egg
  • 2 ½ tablespoons oil
  • 1/3 cup water
  • ½ of an apple, chopped
  • brandy
  • walnuts, chopped
  • cooking spray

Directions

First, chop up the apple and get it soaking in brandy. Half an apple will make 2 pudgie cakes.  If you are thinking ahead, you will place the apples and brandy in a cup for easy drinking later.

Unless you want to make an entire cake worth of pudgie pies (you might!), divide your cake mix by the number of eggs called for. The cake mix we used called for 3 eggs, so we poured about 1/3 of the mix into a bowl and added 1 egg and 1/3 of the oil and water called for. If you want it extra boozy, pour in some brandy in place of some of the water.  If your batter seems too runny, add a little more cake mix until you get a gloppy consistency. Gloppy is key!

Coat both sides of your pie iron with cooking spray and scoop in enough batter to fill about 1/3 of one pie iron pan. Place a layer of the brandy-soaked apples in next, sprinkle in some walnuts, and then cover with more cake batter, filling to the top of the pan. Carefully close your iron and, here’s the tricky part, place it over your fire or grill so that it is level.   Until your cake starts to firm up, it’s important to keep the iron level to prevent oozing batter. Cook about 5 minutes per side, periodically peeking at your pudgie’s progress. When it is golden and springs back to the touch, it’s done. To be safe, wait a few minutes before digging in. Wash it down with the excess apple-infused brandy!


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Fall for this Pumpkin Spice Latte Pudgie Pie!

PumpkinSpice2Colorful leaves, crisp temps, and pudgie pies?  That’s right, fall doesn’t mean the end of pudgie pie season!  If it’s too cold to go camping, remember that you can make pudgies over a fire pit or grill in the comfort of your own backyard.  What better way to welcome autumn than with a piping hot pudgie pie!  It took us a few (tasty) tries, but we finally developed a pumpkin spice latte-inspired pie that’s so good, it’ll leaf you falling right autumn your chair!

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Place crescent roll dough in a greased iron and top with ginger snap cookie pieces, vanilla pudding mixed with pumpkin spice, and sprinkle with instant coffee.

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Top with vanilla wafer cookie pieces and lay another piece of crescent roll dough on top.

Pumpkin Spice Latte Pudgie

It’s a whole latte YUM!

Pumpkin Spice Latte Pudgie Pie Recipe

Ingredients:

  • Crescent roll seamless dough
  • 3 ginger snaps, broken
  • 4 vanilla wafers, broken
  • ¾ vanilla pudding cup
  • 2 teaspoons (or so) pumpkin spice
  • 2 teaspoons (or so) instant coffee

Directions:

Spray pie irons with cooking spray and place 1 piece of crescent roll dough inside. You can make 2 pudgie pies per tube of dough, just cut it into 4 equal pieces. Stretch the dough so it overlaps the sides of the iron and press down gently. Next, mix the pumpkin spice into the pudding cup. You’ll have some extra, so feel free to sample it. Place ginger snap pieces in a single layer on top of the dough, and top with ¾ of the pudding mixture. Sprinkle with instant coffee and top with a layer of vanilla wafer cookie pieces. Lay the other piece of dough on top and close up your iron. Cook over a fire or grill until dough is puffed and golden. It will be difficult, but let that pudgie pie cool at least 4 minutes before digging in.