Is it Autumn yet?!

No, seriously. This summer wasn't anywhere near as miserable as last summer was, but I am completely ready for Fall. It's my favorite time of year. I love the weather, the smell, the colors, the football, my anniversary, all of it. I probably say this every year around the beginning of August. Poor August never gets love. If my excitement for Autumn wasn't bad enough, we also get to throw in our move to New Mexico and visiting Washington D.C. and Omaha into the mix. I'll do my best to blog more this month, that'll make up for my lack of enthusiasm for the eighth month, right?!

This past week I've been on a Fall kick, making soup, baking pumpkin pie, later today I'm going to make oatmeal raisin cookies and maybe a coffee cake. Cole woke up kind of early the other day, so we cuddled in my bed and watched The Nightmare Before Christmas. This week has also been amazingly cloudy, with a couple of days where it was sunny (we had just enough sun so it wouldn't be depressingly cloudy, there's a fine line in case you didn't know, especially in Germany), but it wasn't too hot. In other words, the weather has been amazing in our little slice of Germany and I'm crossing my fingers it'll continue for a while!

Josh and I had a hankering for pumpkin pie. I used a premade, roll-out crust, and mixed 1 can of pumpkin, 1 can of sweetened condensed milk, 2 eggs, and 1 tablespoon of pumpkin pie spice. Put it in an oven preheated to 425 degrees for 15 minutes, then reduce oven temp to 350 and continue to bake 40 minutes.This quick and easy recipe comes from McCormick's website.

Coleden Levi turns 2!

Today is Josh's first day back to work in a month. It's only 9am here and I already miss having him home. I'm hoping that we will adjust to our "normal" schedule quickly. We haven't seen it in about 8 months because Josh had trainings to attend a month before his deployment, then there's the 6 month deployment itself, and then our month of all-Josh-all-the-time.

As we do get back into the swing of things, I'm going to be making more appearances here on my little spot of the internet. I know how to blog with this schedule, I never seemed to figure it out while Josh was gone. Photo Fridays will be making a comeback, as well as tons of recipes I can't wait to share.

My first order of business is to share some of the details of Cole's birthday! I wish I could say how much fun Cole had, or how happy and excited he was to open all of his gifts...but I can't. Unfortunately my 2-year-old was in a mood from the moment he woke up. I don't know if it was from our very tiresome trip to Heidelberg the day before, or what, but he was such a grouch.

We decided to hold off on opening gifts until after he took a nap in hopes that he would cheer up some. That was a gamble worth taking. In the meantime, we taped some streamers to his door for him to bust through (thanks Pinterest) and I think that alone perked his spirits up. The rest of our day was spent playing with all the cool, new stuff he got.

 We had to sneak Dorian out of Cole's room to put him in the shopping cart. Cole immediately went to Dorian to make sure he was okay, he's such a good daddy.

 This is a FAST slide! Thanks Papa and Lady!

 He's really getting into this slide thing now!

 He loves his sit n spin Aunt Beth and Uncle Dan!

 Cool shades and a serious face.

 His first light up shoes! Gigi and Grandpa, he loves clapping the shoes together. We barely got them on him.

 His new white board/chalkboard.

If you look at the top left hand corner you'll see a photo of Cole from his birthday last year! I didn't do that on purpose but I love that it happened. He's also wearing the same shirt because I ordered it too large, but we got two good birthday uses out of it.

This cake, oh man. I made this cake last year for Cole with a cream cheese frosting. Since we know he's sensitive (we don't think he's allergic anymore) to dairy, I made the cake dairy-free and used a frosting that was made in a plant that also produces dairy products (I didn't feel like making frosting). Cole loved it!

 Daddy even gave Cole soy ice cream! If you haven't tried it, go now and get some, it tastes like homemade ice cream to me :)

This is slightly altered to fit our tastes and sensitivities from Bakingdom.

That about covers it, there were more gifts than what is shown, but we had some weird lighting and a lot of them didn't come out the way I had hoped :/ oh well, I can't wait for next year's birthday when we'll be stateside!

My Birthday Part 2

I like to pretend my birthday is something to celebrate for at least a week, which it is. This year, it took almost my whole birthday week to do everything I had hoped to accomplish in one day. My birthday supper, for example, was supposed to be spicy Italian beef, with an angel food cake for dessert. Neither of those happened on the 27th. After my spa day was over and Cole was fast asleep, this birthday girl had a small marathon of Supernatural (Josh got me the first 8 seasons on DVD!).

Honestly, I don't know what possessed me to try this spicy Italian beef recipe, I really don't care for spicy food. In any case, it wasn't too spicy (my husband will say it isn't spicy enough when I make it for him, once he gets back). If you are an adventurous eater, this recipe might be right up your alley:

^This photo is a bit of a lie, I added the pepperoncini for a more interesting photo, those suckers did NOT stay on my sandwich for long. Sorry for the deceit, friends.

This recipe comes from the Crock-Pot recipe collection

Spicy Italian Beef
Ingredients:
1 boneless beef chuck roast (3-4 pounds)
1 jar (12oz.) pepperoncini
1 can (14 1/2 oz) beef broth
1 1/2 cups water (or beer)
1 onion, minced
2 tablespoons dried Italian seasoning
1 loaf French bread, cut into thick slices
provolone cheese (optional)

Trim any fat from beef and discard. Place chuck roast in crock-pot. Drain and pull off stem ends of pepperoncini. Add pepperoncini, broth, water/beer, onion and herb blend to crock. Do NOT stir. Cover and cook on low for 8-10 hours. Remove beef, shred and return to cooking liquid; mix well. Serve on French bread.

I think this would also be tasty on rice, if French bread isn't appealing to you.

I wanted to have a birthday cake that Cole could enjoy too, and I found out angel food cake is naturally dairy-free. Unfortunately, Cole couldn't have cared less about the cake. He was more interested in the strawberry sauce and "whipped cream" I served with my cake.

This recipe comes from About.com

Angel Food Cake:
12 large egg whites (or about 1 1/2 cups)
1 1/4 cup confectioners' sugar
1 cup all purpose flour
2 t. vanilla extract
1 t. cream of tartar
1/4 t. salt
1 cup sugar
Strawberry sauce (recipe below)
Dairy-free "whipped cream" (recipe below)

Preheat the oven to 350 F. Place the egg whites in a large mixing bowl, and let stand at room temperature for 30 minutes. Meanwhile, sift together the confectioners' sugar in a medium-sized bowl until well combined. Set aside.

Add the vanilla extract, cream of tartar and salt to the egg whites. Using an electric hand mixer, beat the egg whites mixture on slow speed for 2 minutes. Turn up the speed to a medium speed setting and begin gradually adding the sugar, beating continuously until the sugar is dissolved and stiff peaks form. Turn off the mixer, and using a spatula, slowly fold in the flour-confectioners' sugar mixture into the egg whites.
Gently spoon the batter into an ungreased 10-inch tube pan. Bake for 35-45 minutes, or until the cake springs back when touched or a toothpick inserted into the center of the cake (between the outer wall and the inner wall of the pan) emerges clean. Invert the cake pan onto a cooling rack and allow the cake to cool for at least 1 hour before removing the cake from the pan.

Strawberry Sauce:
3 cups strawberries, chopped (I used frozen strawberries that I thawed slightly)
3/4 cup sugar
1 tsp. lime juice

In a medium saucepan, combine everything and bring to a boil over medium heat, stirring frequently. Once it begins to boil, reduce heat and simmer for 5 minutes, still stirring frequently. Remove from heat and serve warm or cold.

Dairy-free "Whipped Cream"
1 can of coconut milk
vanilla
cinnamon

Chill coconut milk overnight. Spoon (not pour) coconut cream into bowl, add desired amount of vanilla and cinnamon and whip. Voila!

Tip: To know if it's a good coconut milk to use for whipped cream, rattle the can, if you hear nothing, add it to your cart. If you hear liquid sloshing around, it won't work for whipping. Also, now that I've told you to give the can a shake, before you place it in the fridge and after it's spent the night there, do not shake it. Basically, once it's in your home, leave it alone. Otherwise the cream combines with the coconut water and isn't worth whipping.

I could end this post another activity from my birthday week, instead I will leave you with this little nugget of information:

Loving Lately

Man, it has been a long while since I have done a Loving Lately. Let's begin!

To start, there has been a language explosion at my house. I love how much my son is talking right now! We take turns counting to three and then we both yell "GO!" That's his favorite part. Cole knows I have a monitor and can hear him when he's in his crib, so when he wakes up he'll say "heh-lllloooowww," repeatedly until I say hello back through the intercom, to which he responds with "HI!" and incoherent jabbering. This week I got him to say "cheese" for pictures, and the irony of that isn't lost on me.

Birds Nests! This little snack brings back so many memories for me, I just love them. I've wanted to make these bad boys for almost two weeks and now that I've made them, I wish I would've done it sooner. Also, I wish I would've purchased more milk, these are great with milk (or soymilk)! They are also dairy, and nut free.

Ingredients:
1 large can chow mein noodles
2 cups semi sweet chocolate chips (if you don't need it to be dairy-free, you can use milk)
3/4 cup sunbutter (or peanut butter if you don't need it to be peanut-free)
2 tablespoons confectioners' sugar (optional)

In a medium/large bowl, melt chocolate chips and sunbutter together in the microwave in 1 minute increments until smooth. Add the noodles, mix evenly until well coated. Drop large spoonful onto wax paper. Refrigerate at least an hour before serving, so nests can set. ENJOY!

If this deployment has taught me anything, it's that I watch a lot of television. I'm completely caught up with every show I've started since Josh left. I needed a new show, my beautiful friend Katie raves about Sherlock, so I finally watched it. All three seasons. In a week. To be fair, there are only three episodes per season, and in true BBC fashion, a Christmas special (this one is only like 7 or 8 minutes long, but for the people that have watched this show from the beginning, that had to be the best 7 or 8 minutes in two years). Gotta love the BBC. I thought Robert Downey Jr. did a pretty good job as Sherlock Holmes, but Benedict Cumberbatch absolutely knocks it out of the park. Don't get me started on Martin Freeman and his amazingness as Dr. John Watson. The chemistry between these two is ridiculous. Watch this show. 

One more thing...

Photo Friday the 13th!

Day 7: Christmas Tree. Originally, I had hoped to get a picture of Cole's silhouette, but my boy was just too wiggly for it, so we'll stick with a regular old Christmas tree shot!

Day 8: Something cold. I love and hate when I wake up to a chilly house. I love bundling up and being cozy, but those first few steps on the chilly tile floor, are not my favorite. Cold toes are the worst when you don't have a husband to sit on them to warm them up. That's true love folks!

Day 9: Baking. I love baking around Christmas. These great cookies came out of an unfortunate attempt to make spritz cookies. Word to the wise: buy a metal cookie press, the plastic ones are worthless. Recipe below.

Day 10: Underneath. Her new favorite place to hang out. 

Day 11: Holiday drink. When we moved to Germany, we were introduced to Gluhwein. Our first Christmas here, I was unable to partake because I was pregnant, but last Christmas I finally got to give this wonderful beverage a try. It's especially tasty when your checking out a Christmas market! Another recipe to check out below!

Day 12: Joy. One of my favorite things about Christmas is receiving holiday-scented soaps from my mom! Cole decided he didn't like the way I had them arranged...his way looks better.

Day 13: Handwriting. Every year I could always count on getting a Christmas card from my Grandma. This will be the first year I won't be receiving one from her. I'm so happy I'm a hoarder and keep old cards. Merry Christmas Grandma, I miss you terribly.

I made this dairy-free by using vegan butter.

You can use the same ingredients to make spritz cookies if you have a cookie press that won't break at your first attempt to use it. Just reduce the cooking time to 5 or 6 minutes.

I used a Pinot Noir. I've heard that you can substitute grape juice for the red wine if you're wanting an unleaded version, but I've never tried it so I can't tell you if it's good or not. I found this recipe on Food.com.

It's the first day of autumn!

This is one of my favorite days of the year. Our morning started out super foggy, but quickly became a beautiful FALL day. Last year I made apple chips, this year I'm celebrating with an apple-honey dutch baby. Have you heard of these? I was flipping through an old Taste of Home cookbook, looking for a fun apple recipe when I spotted this one. What is a dutch baby? It's basically a pancake, sometimes they're called German pancakes, how perfect is that?!

Ingredients:
PANCAKE:
3/4 cup all-purpose flour
1 tablespoon sugar
3 eggs
3/4 cup milk (I used lacto-free milk to make it dairy free)
2 tablespoons coconut oil
TOPPING:
3 large apples, sliced
1 tablespoon coconut oil
1/2 cup honey
2-3 teaspoons lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon cornstarch
2 teaspoons cold water

Preheat oven to 400 degrees. In a bowl, whisk together the flour, sugar, eggs, and milk until smooth. Place coconut oil in a 10-inch dutch oven, and heat in oven for 3-4 minutes or until oil has melted; tilt pan to coat bottom and sides (I used a pastry brush for the sides). Pour batter into hot skillet. Bake for 18-20 minutes or until edges are lightly browned.
While the pancake is baking, saute apples in a saucepan with coconut oil until lightly browned. Stir in honey, lemon juice, cinnamon, and nutmeg. In a small bowl, combine cornstarch and water until smooth; add to apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon into pancake. Serve immediately.

Now, I haven't figured out the prettiest way to get the Dutch baby to a bowl, but as ugly as it is in my bowl, it's darn tasty!

Baked Beignets

I love New Orleans, powdered sugar, baking, powdered sugar, trying new recipes, and powdered sugar. This recipe seems to have been made for me.

I've had my eye on this recipe for a while. I pinned it a few months ago, but I've never worked with yeast before. After reading up on it a little bit (Jenna, the author of the blog, does an amazing job of explaining how to work with yeast), I found out that it's not as scary as it seems. Make sure the "warm water" is at least 100 degrees and don't let the salt mingle with the yeast because salt kills yeast. Mix the salt in with flour and other dry ingredients and then incorporate it with the yeast. Pretty simple.

This is a tasty alternative to frying. One day I'll try frying them, but for now, I'm trying to keep my junk food a little less junky.

This is her exact recipe here:

Ingredients:
1/4 cup warm water (about 100 degrees F)
1 packet active dry yeast
3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup sugar
5 T cold butter, cut into small chunks
1 egg
3/4 cup buttermilk

Combine the yeast, warm water and a pinch of the sugar in a small bowl and set aside for five minutes. The water will start to look foamy and bubble a little bit. That’s normal.
Meanwhile, combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Using your fingers, cut in the butter and work mixture together until it resembles coarse sand.
Mix together the egg and the buttermilk. Add to yeast and then add to dry ingredients. Stir together to form a soft dough and then continue to knead (or use your Kitchen Aid) until dough becomes smooth and elastic. If using a Kitchen Aid, keep your speed on medium and beat with paddle attachment (or dough hook) for 6-8 minutes until smooth. If using your hands, make sure you are working on a lightly floured surface. The dough will feel smooth like pizza dough when it’s done.
Spray a bowl with cooking spray and drop in your dough ball. Cover with plastic wrap and let rest for 15 minutes. Then, roll out dough into a large rectangle or square on a floured surface. Cut square into five long strips and then cut those strips into squares. Place squares on a lined baking sheet, spray with cooking spray and cover with plastic wrap. Let rise for 45 minutes.
Preheat oven to 400 degrees. Bake beignets for 10-12 minutes or until lightly golden. Dust with powdered sugar and eat warm.

I absolutely loved trying this recipe! It was delish and easier than I expected. I should mention, that after I took my photo above, I added more powdered sugar, but in case I didn't make it clear before-I LOVE powdered sugar! 

Ahh Summer!

I'm in full on summer mode right now. It has been wonderfully sunny (for the most part) the last week or so. I was rummaging through my recipe page and realized how few drink recipes I have. This needs to change and fast. My goal over the next few weeks will be to beef up my drink category. What are your favorite summery drinks, I'd love to try them! As I type this post I'm sipping on this groovy beverage and it's really hitting the spot!

In other summery-type news, a couple of weeks ago, my friend Stephanie and I hit up our Euro Store a.k.a. Kik and discovered some pretty nifty finds. Among them, a couple different popsicle molds. I was all over this! I couldn't wait to get it home and get down to business. I made 100% apple juice popsicles that Cole loved. That was his first introduction to any form of juice and he was digging it.  My child is totally a frozen treat fanatic, just like his mama. Once I was sure he liked it I wanted to expand a little. I blended some strawberries and apple juice to create a tasty and healthy snack that goes perfect with a warm day! I can't wait to try new flavors!

Ingredients:
Apple Juice
Strawberries (frozen or fresh)

I just eye-balled the amounts. I threw a couple handfuls of strawberries in the blender and filled the blender with juice until it was covering about half of the strawberries. Blend until smooth and freeze.

Rainy Days and Oatmeal Raisin Cookies

Thank you Spring for finally showin up. It's been a rainy couple of days for us, and I'm loving it. Drizzly days like this make me want to bake. Since yesterday was also a bit cold, I needed something hearty. Enter the oatmeal raisin cookie. This cookie. Oh. Man. This cookie. So tasty. It's great as it is, but could easily be dressed up some too. Please, please give these cookies a try, you won't be sorry!

Ingredients:
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 3/4 cups rolled oats
1 cup raisins*

Preheat oven to 350 degrees. In a large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls (I didn't listen to this sound advice on my first batch, I added closer to a heaping spoonful, and the cookies ran together terribly. So make sure to drop by teaspoonful, trust me on this) onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely. Yields about 4 dozen.

*For extra plump raisins, soak by putting them in a colander and placing the colander in a saucepan. Cover with hot water while you prepare the dough.

Chocolate Chip Cookie for Two

I love chocolate chip cookies, they're one of my favorites. If it were up to me, I'd make this classic cookie and other great dessert items regularly, but Josh doesn't dig sweets the way I do. I can't see making a whole cake, or an entire batch of cookies just for myself.

Like most people, I find myself glued to the Pinterest page for an unknown amount of time. It's fascinating the things others have come up with and have kindly shared. I happened upon this nice little recipe and thought I'd try it. It claimed it was a single serving cookie, but I'm glad I asked Josh if he would split it with me because, it was the perfect size for two people! In case you were wondering, I asked Josh 2 or 3 days in a row until he agreed to try it with me. If you learn only one thing about me, then know I'm a very persistent person, or that I openly cheat at Monopoly, but that didn't seem to apply here.

I tweaked it a little but for the most part I stuck to the recipe I found. Hope you like it as much as I did! Josh thought it was too sweet. Figures.

Ingredients:
2 tablespoons butter (melted)
1 tablespoon white sugar
1 tablespoon brown sugar
5 drops vanilla
pinch of salt
1 egg
1/4 cup flour
2 tablespoons chocolate chips

Directions:
Combine all the ingredients and microwave 2 minutes. Enjoy!

Homemade Snickers

What could be a better time to try a homemade dessert than when a piece of home is heading my way?! With my mom and aunt en route to Germany today, I see no better way to celebrate than with a melt in your mouth no-bake copycat recipe!

Ingredients:

• Bottom Layer
• 1 1/4 c. milk chocolate chips
• 1/2 c. peanut butter

•  Nougat Layer
• 1/4 c. unsalted butter
• 1 c. granulated sugar
• 1/4 c. evaporated milk
• 1 1/2 c. marshmallow fluff
• 1/4 c. peanut butter
• 1 tsp. vanilla extract
• 1 1/2 c. salted peanuts coarsely chopped

• Caramel Layer
• 1-14 oz. bag caramels
• 1/2 c. milk

• Top Layer
• 1 1/4 c. milk chocolate chips
• 1/2 c. peanut butter

 Instructions:

• Top & Bottom Layer
• Melt chips and peanut butter together. Pour into 9x13 pan, spreading evenly, let cool and harden completely.

• Nougat Layer
• Melt butter in saucepan on medium heat, add in sugar and milk stirring until dissolved and bring to boil. Let cook 5 minutes stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts. Pour over bottom layer. Let cool completely. 

• Caramel Layer
• Combine ingredients in saucepan over low heat. Let melt stirring frequently until smooth (about 10 minutes) pour over nougat layer. Let cool completely.

Helpful hints: Thoroughly grease the 9x13 pan. Refrigerate at least one hour before serving. You can keep it at room temperature if you'd like, but they are super gooey. I left mine in the fridge over night and it was very easy to cut into. Hope you enjoy!

Mountain Apple Cobbler

Don't you love finding new recipes to try?! I especially love recipes that have an unexpected surprise ingredient. When I saw this recipe, I knew I had to try it as soon as possible. I had no idea how it would turn out, but when the timer had about 15 minutes left, Josh was commenting on how great the aroma was (which he never does) so I had high hopes for this dessert.

Ingredients:
2 (8 ounce) cans refrigerated crescent rolls
2 large Granny Smith apples-peeled, cored, and cut into 8 wedges each
1 cup butter, melted
1 1/2 cups white sugar
1 tablespoon ground cinnamon
1 (12 fluid ounce) can or bottle of Mountain Dew (that's right!)

Directions:
1. Preheat oven to 350 degrees F. Grease a 9X13 inch baking dish
2. Unroll the crescent roll dough, and separate the sheets into individual triangles. Roll each apple wedge into a triangle of dough, and place them into the baking dish seam side down.
3. Mix the melted butter, sugar, and cinnamon in a bowl, and spoon evenly over the dough-wrapped apple slices. Pour the soda over the rolls.
4. Bake until the top is browned, the apples are cooked through, and cobbler is bubbling, 40-50 minutes.
5. Let cool for a few minutes. I spooned them out so that the bottom wouldn't get soggy but that is completely up to you! Other than that, enjoy!

No Bake Peanut Butter Bars

I love no bake recipes. I love the simplicity, and I especially love the outcome! You have to try these, they are amazing. Beware though, you may need more than one glass of milk. Just sayin'. It should also be noted that the photo above is the first bar AND the corner, now I don't know about you but when I'm cutting into a baked good, the first piece is always the toughest to get out in tact. This came out beautifully. Officially obsessed.

Ingredients:
1 cup butter melted
2 cups graham cracker crumbs
2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

Directions:

1. In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. 
2. Press evenly into the bottom of an ungreased 9×9 inch pan. 
3. In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. 
4. Spread over the peanut butter layer. 
5. Refrigerate for at least one hour before cutting into squares (I let mine sit over night so it would be easier to cut)
6. Enjoy!

Happy Pi Day!

In celebration of this day, I'm making Josh's favorite, an apple pie. I'll be honest, when it comes to this specific pie there wasn't a whole lot I needed to do. Right after Christmas, the commissary had pie filling on sale for $.5 a can, well I couldn't pass that up could I?! Josh and I also happened to go to the aforementioned commissary this morning for a few groceries and not realizing what today was, bought a few Pillsbury pie crusts because I had a coupon. It was fate.

Ingredients:

2 Pillsbury Pie Crusts (2 come in a box)

2 Cans Lucky Leaf sliced apple

1/4-1/2 cup sugar

2 T. cinnamon

Dash of nutmeg

Directions:

Preheat oven to 425°F. Place one pie crust in an ungreased 9-inch pie plate. Make sure crust is firmly pressed against the side and bottom.

In a large bowl combine apples, sugar, cinnamon, and nutmeg. Once the filling is mixed to your liking, spoon into crust-lined pie plate.

Top with second crust. Cut off excess crust or wrap under bottom crust edge. Press edges to seal; flute.

I brushed on a little butter and added a little cinnamon and sugar to sweeten the top, totally optional though. Cut slits in several places in top crust.

After baking 15 minutes, take pie out cover edge of crust in 2-inch strips foil to prevent excessive browning. Continue baking for another 20 minutes or until crust is golden brown.