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Monthly Archives: November 2013

:: Thankfulness ::

1canoe2 team

Happy Thanksgiving!

We hope this holiday finds you well! We also hope that you are able to spend it with friends and family, and that you are able to enjoy all of the good things that come with being with the people that you love! We know that it is important to be thankful all year long, but it sure is nice to have a special day that is meant for reflecting on the wonderful things in our lives – and, we have SO much to be thankful for!

We were talking this week at the office about this very topic, so I wanted to share with you just some of the things that a few of us here are counting as blessings this year!

Beth says, “I’m thankful for the barn, and all the amazing people who work under it’s tin roof. For Amelia and her sweet spirit. She makes me smile all the way to my toes. For the opportunity to have work that we love and that is meaningful.”

Zach keeps it simple, but we know he has a big heart! He is thankful for Instagram (he really does love it!), empty movie theaters, and his family.

Haley says, “I’m extremely thankful for my two older brothers. They’ve changed tires, replaced headlights, and helped me understand countless math problems and tax forms. They’ve both opened their homes to be my (rent-free) summer housing, even letting me bring along a puppy in potty training. Plus, I can’t even begin to count how many delicious meals they’ve made or paid for. Thanks for being so awesome, Brad and Matt!”

Amy tells us that she is “Thankful for my grandma’s green jello mold. Reserved for the cranberry sauce every thanksgiving. My favorite as a little girl! It’s the only thing that I wanted when she passed in June. Also, I’m thankful for seasons. Life and weather. Joyful for each one and the “sun” and “showers” that each one bring.”

There are many things that I am thankful for this year, but I’m most thankful for my super awesome family that I can always count on, for ANYTHING. For the incredible team that we have stitched together who make coming to work so much fun. And, for a God full of love that always provides me with what I need (and, who is teaching me to be very, very patient).

Here’s to a holiday full of gratitude!

happy thanksgiving

What are you thankful for this year?

:: Carrie ::

Everyone Loves Pie {Week 47}

chocolate pretzel pie

This past week was my younger brother, Dustin’s, birthday, so I made him a Chocolate Pretzel Pie! Yum. A little salty and a little sweet – the perfect combination! I posted this photo on Instagram a few days ago, and I have had several people let me know that they want to make this pie for Thanksgiving, and “please post the recipe on the blog soon!” Well friends, here you go! I hope it is a perfect ending to your Thanksgiving meal!


Chocolate Pretzel Pie

1 1/2 cups crushed pretzels
2/3 cup butter, melted
2 Tbs brown sugar
3 large eggs beaten
3 Tbs butter, melted
1/2 cup corn syrup
1 cup sugar
2 Tbs good quality bourbon
Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/4 cup whipping cream
9-10 whole pretzels for garnish
In a medium bowl, combine the crushed pretzels,  butter and brown sugar.  Combine and mix thoroughly. Press this mixture in to a 9 inch, shallow pie pan and place in the freezer for 10 minutes to firm up.  Meanwhile, preheat your oven to 375 degrees.
In a separate bowl, combine the eggs, butter, and corn syrup. Then add the sugar.  Pour this into the chilled pie crust and place on a baking sheet.  Bake for 15 minutes at 375 then reduce to 350. Bake for 20-25 minutes until the pie is just set.
Allow to cool to room temperature.
For the ganache:  In a small saucepan over low heat combine the chocolate chips and whipping cream.  Stir periodically while the chocolate melts, whisking to remove any lumps if needed.  Allow to cool slightly until the chocolate reaches a thicker, pouring consistency.  Spread, using an off set spatula over the top of the cooled pie.  Place pretzels decoratively around the edge.  let the chocolate firm up a little bit before serving.
*** The original recipe calls for 2 Tbs of bourbon in the filling. I didn’t add it, but I’m sure it would be really good. You should probably go with the bourbon.
:: Carrie ::

Show Us Your Best Pie!


You guys. It’s time! It’s time for YOU to show us YOUR pies! With Thanksgiving coming up, this next week might be the biggest pie baking week of the whole year, so we decided that a pie contest is in order!

You probably know that at the start of the year I came up with this crazy plan to make a pie every week and give it away. Well here we are 46 weeks into the year and that plan is still going strong! It’s been nothing but fun, and it has become bigger than I ever imagined it would. My hope is that with all of the pies I have been baking that it might have inspired you to get out your own rolling pin!

The contest is simple! Pick out your favorite pie recipe, bake a beautiful pie, take a photo of it, and upload it so the world can see! The contest starts this Friday, November 22nd and the last day to submit your photo is Saturday, November 3oth. All of the contest details (and prizes!) are outlined below, so get to work!


I have my pie all picked out for this Thanksgiving, and we can’t wait to see yours! Plus, contests are FUN! I entered my first pie contest this past summer at the Missouri State Fair, and the competition was serious. I know there are some amazing bakers out there. This is your chance to show us what you’ve got!

Good Luck!

:: Carrie ::

Everyone Loves Pie {Week 46}

blackberry raspberry

This past week we celebrated Veteran’s day! I’m sure most of us have a family member or friend, or at least someone we know that has made sacrifices in their life to serve our country. I’m also sure that we can all agree that if it weren’t for those people, who fought for our freedom, that our lives would be much different. We are so blessed to live in such an amazing country!

One of my favorite veterans is my great uncle Woodrow. He’s my Grandma’s big brother, my dad’s uncle, and he’s 96 years old and still going strong! Uncle Woodrow served in the army and fought in WWII. One of his assignments took him up into Canada and into the Alaskan territory as part of the crew that built the Great Alaskan Highway. During this time he helped chart new territory and became really skilled at driving a bulldozer. When the war broke out he was sent straight to Europe, and from what I’ve heard, he put his bulldozer driving skills to good use, risking his life on multiple occasions, while saving other lives in the process. Recently my Grandma brought me a box of letters that she and her parents received from him during the war. I’m looking forward to digging into them soon and reading a little more about that time.

So, for Veteran’s Day I made Uncle Woodrow a Blackberry Raspberry Pie! I hopped in the car to deliver it to his house, but I before I got there I met him in his pickup truck in the road going the other direction. I turned around and finally caught up with him where he had stopped to check on how the guys were coming along with harvesting his corn fields. I only hope I’m still getting around that good when I’m 96! He was tickled to get a pie, and he put it right in the back of his truck to take home. I think it might have been my favorite pie delivery of the year!

uncle woodrow


Blackberry Raspberry Lattice Top Pie


1 recipe for a double pie crust
3 cups blackberries
2 cups raspberries
1 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon grated lemon zest
2 tablespoons unsalted butter, diced
1 large egg


Preheat the oven to 400 degrees. In a large bowl, toss the blackberries, raspberries, sugar, cornstarch, lemon juice and lemon zest. Let stand, mixing occasionally, 20 minutes.

Prepare the pie dough and fit half of it into a 9-inch pie plate. Trim the edges, leaving a 1/2-inch overhang. Refrigerate while you continue. Cut the remaining piece of dough into approximately eleven 11/4-inch-wide strips.

Spoon the berry mixture into the pie shell. Dot the top with the butter. Arrange the dough strips in a lattice pattern on top of the filling and trim the strips close to the edge of the pan; roll up and crimp the edge. Lightly beat the egg with 1 tablespoon water and brush on the top and edge of the pie.

Place the pie on a baking sheet in the oven and bake until the filling is bubbling, 45 minutes to 1 hour. If the crust browns too quickly, cover it with foil and continue baking. Let the pie cool before serving.

:: Carrie ::

The Great Wide Open


We are SO excited to be able to introduce you to our newest collection of art prints! We call this series “The Great Wide Open”, and it is the celebration of the beautiful, majestic places of untouched America. What you see here is the culmination of several months of work. From concept, to painting, to figuring out the logistics for production, to photographing them, it took several of us many hours to get to this point. But we are thrilled with the outcome, and just filled with pride in knowing that hard work pays off!

We all put in a lot of time and effort in our own ways, but I guess the whole idea for this project started in my head, so let me TRY and describe to you where that came from. This might get kind of wordy, and formal sounding, but I’m going to go ahead and say it…

I’ve always been drawn to big wide open spaces. Those untouched parts of our country, places that still look the same as they did before our nation existed. Places where you can see for miles and the sky is big and huge. This may come from growing up on the prairie in central Missouri surrounded by farmland as far as the eye can see. But, I also love the view from the top of a mountain, or gazing out over the vastness of the ocean. Give me a clear view of the sky and I could watch clouds float by all day long. There’s something about being in a big place and feeling so small, that makes me appreciate the grandness and beauty of the world, and I wanted to capture that in some way. Each of the five paintings included in the series are based on photographs that I took, or memories of places that left a big impression on me. The words and text are hand painted as well, and come from the songs “America the Beautiful” and “Home on the Range”.

So, that’s how I would DESCRIBE this collection to you, but if you are more of a picture person, like I am, here are some photos so you can SEE this series and how it developed, from concept, to a painting on my studio table, to the final piece…




Waves of Grain




Sea to Shining Sea




Where the Buffalo Roam




Wild Rocky Mountains



Cloudy Skies


We hope you are clearing a spot on your wall for one of these! The series includes five original paintings which are reproduced as prints on birch plywood. They are available in two different sizes, finished with a sturdy oak frame, and sealed with a UV coating to last for years to come! For more information and to purchase one of these you can see them in our shop, right here.


:: Carrie ::

Everyone Loves Pie {Week 45}

cranberry pie

The first pie in the month of November went to my own Mama. It was her birthday, and I made her a Cranberry Pie!

I think November might be one of my favorite months of the year – for several reasons. In my family we have lots of birthdays to celebrate in November. By this time of the year we are deep in the heart of fall. The weather is crisp. Sometimes it’s downright cold. We get to celebrate Thanksgiving – my favorite holiday. And, everything starts to feel really festive with Christmas on it’s way. We also eat some really delicious foods at this time of year – and it is definitely a good time for pie. Cranberry pie sounded like the perfect flavor to kick off the month. (Maybe it could be a good Thanksgiving pie?)


Cranberry Pie

Recipe for a 9 inch double crust 
1 Tbs butter, softened
1 Tbs all-purpose flour
1 cup sugar
1 1/2 cups raw cranberries
1/2 cup golden raisins
Pre-heat the oven to 350 degrees. Line the pie pan with the crust leaving a half inch overhang. Keep the pastry for the top crust handy.
In a bowl, combine the butter and flour and mash them to make a smooth paste. Add the sugar and continue mixing to combine everything into a crumbly mixture.
Add the cranberries and raisins, and toss and stir to mix everything together well. Pour the filling into the pie crust. Position the top crust and seal the edges. Cut several slits in the top to allow the steam to escape. Place the pie on a baking pan and place in the oven. Bake until the crust is golden brown, and the filling is bubbly and thick, 40-50 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature.
:: Carrie ::

Things We Love :: Fall


“No spring nor summer beauty hath such grace as I have seen in one autumnal face.” – John Donne

Maybe you live in a place where the leaves turn bright colors in the fall. If you do, I hope you take some time out each year to soak it all in. Our fall has been spectacular this year. So beautiful! There’s usually about a two week time period, as all the leaves are changing, when everything is at it’s peak. I always wish that it could last longer, or that the trees looked like that all the time, but then I guess it would just be one of those things that we got used to, and it wouldn’t seem special any more.


I love that there is this surprise every fall. We kind of forget throughout the year, at least I think I do, just how beautiful it is until it happens. There is this burst of awesome, and then it’s over.


I imagine, that when God planned it all out he thought, “Man, this is really going to knock their socks off!” And it does. Every single time.


Hikes in the woods on a perfect fall day are pretty hard to beat.


What’s fall like where you live?

:: Carrie ::

Everyone Loves Pie {Week 44}

Ginger Peach Pie

Can you believe that we are 44 weeks into the year, and that there are only 8 more weeks left of 2013? Which also means that there are only 8 pies left too! I can already tell you that when I look at my list of “People to Make Pies for” that there are MANY more than eight still on the list. A year is not long enough.

Well, I definitely did not want to make it through the whole year without baking a pie for my Uncle Joe! My dad’s brother, a hard-working farmer, and an all around funny guy! He’s the uncle who, on a family ski trip, tied a red bandana to a tree limb somewhere on Peak 9 in Breckenridge, Colorado and offered twenty bucks to any of us who could find it. No one did, so maybe it’s still there! Keep your eyes peeled. I’m guessing the twenty dollars is still up for grabs!

It’s been REALLY busy around the farm lately – everyone working from dawn until dusk, and sometimes later, bringing in the harvest. I dropped off this ginger peach pie at Uncle Joe’s house last friday morning, and it was waiting for him when he came in for lunch. I received an awesome cell phone photo of a big piece of pie on a plate with a smiling face. I think he liked it!


Ginger Peach Pie


one recipe for a double pie crust
6-7 cups peaches, cut into 1/3-inch slices
1 tablespoon lemon juice
1/4 cup white sugar
1/3 cup brown sugar, packed
2 teaspoons ginger
3 tablespoons cornstarch
Prepare the pie crust. Roll out half of the pie dough and fit it to a 9 inch pie pan. Place the pie pan and the remaining dough in the refrigerator to chill. Peel and slice the peaches and place in a bowl. Toss peaches with lemon juice. Add sugars, ginger, and cornstarch and toss again to coat. 
Pour the filling into the dough lined pie pan, then roll out the remaining dough for the top. 
Brush crust with milk, water, or egg as desired for shine, and add a little decorative sugar. Place pie pan on rimmed baking sheet to catch any spills, and place in oven and bake for 20 minutes. Then reduce heat to 375 degrees and bake for an additional 30-40 minutes, or until filling is bubbly and crust is golden brown.
:: Carrie ::

Hand Painted Globes :: The Big Announcement!


Last week I finished up the fifth of five hand painted globes, and here they are! We are all pretty much in love with them, and they look SO good in our studio. It’s really tempting to just keep them, but don’t you worry, everyone is going to have a chance at scooping up one of these beauties! We hope that you’re just as excited about this whole project as we are! We very rarely do any custom artwork, and I don’t think we have EVER offered any one-of-a-kind pieces. So, here is your chance to own something really unique, and BEAUTIFUL!

If you have been reading along here on the blog, or following our Facebook page, or checking in with us on Instagram you are probably aware that we have been building the suspense just a little bit about how we plan to release these globes into the world. Well, here come ALL the details, so pay attention!


Over the course of the next few weeks, all of the globes will be going up for AUCTION!  One globe per week, and the dates are listed above, and in the photos that follow. Starting on November 11th, you can visit our website and click on the auction tab found on the homepage to make your bid on that week’s globe! Make sure to follow 1canoe2 on Facebook, Twitter, and Instagram so that you don’t miss out on any of the auction dates, times, and details!

We’ve put together a collection of detailed shots of each globe for you. It’s time to pick out your favorite!


Black background, with creamy white continents, and gold lettering.


This globe is slightly larger. Pink background, black continents, with gold lettering.


Navy blue sky with some white stars, and gold constellations. This one features a quote from Teddy Roosevelt, which says, “Keep your eyes on the stars, and your feet on the ground.”


This one sits on a wire base. Light aqua background, black continents, and gold lettering.


The last one is another slightly larger globe, and features a pattern of flowers and leaves in shades of green, navy, pink, white and gold. It also includes a hand painted quote from William Shakespeare which reads, “One touch of nature makes the whole world kin.”


But wait, there’s one last detail! Before the auctions begin, and to kick off this whole thing, we are giving all of you a chance to WIN a globe! This week we are giving this globe (above) away to one of our Facebook followers. All you have to do is visit our Facebook page and enter for a chance to win!


:: Carrie ::