Mini Heart Strawberry Pies

Today I made some miniature strawberry heart pies.  I love them - they scream Happy Valentine's Day!


They were super easy to make because I used store-bought pie dough.

Ingredients:

store-bought pie dough 

strawberry jam

1 egg

tablespoon of milk

granulated sugar

Directions:

The store-bought pie-dough comes with two rolls of pie dough in each box.  Bring the pie dough to room temperature and roll the dough a little thinner on a lightly floured surface. Cut out 12 hearts.

Put a tablespoon of strawberry jam in the middle of each heart. Note: in the above picture I used a Silpat but parchment paper would also work in a pinch.

Roll out the second piece of pie dough with the rolling pin and cut out 12 more hearts. Place them on top of the jam hearts. Using the blunt end of a skewer punch little holes around the hearts.

Put the cookie sheet with the hearts into the refrigerator. Preheat the oven to 425 degrees. Meanwhile combine and egg with milk in a small bowl.

Once the oven is ready take the cookie sheet out of the fridge and brush the egg mixture over each heart. Sprinkle with a small amount of sugar.

Bake for 10-12 minutes until the hearts are golden brown.

Serve with a little vanilla ice cream! Happy Valentine's Day!

Root Beer Float Pie

This is a cool and refreshing pie to serve at your summer barbecue. Although I make this pie for Thanksgiving and Christmas. I found this recipe on www.thedomesticrebel.com and I have made a few adjustments to the recipe - starting with the graham cracker crust.

It is so simple to make!


Ingredients:

crust:

1 1/2 cups graham cracker crumbs

1/4 cup packed brown sugar

1 teaspoon cinnamon

7 tablespoons of melted butter

filling:

3/4 cup root beer

1/2 cup milk

1 small box of  instant vanilla pudding

1 teaspoon root beer extract

1 container (8 ounce) Cool Whip, room temperature

Directions:

First the crust must be made.  Preheat oven to 325 degrees. Combine the crust ingredients and press them firmly into a pie pan. Bake for 10 minutes in the preheated oven. If you have the time the homemade graham cracker crust really makes the pie awesome!

Tip: I make a ton of graham cracker crumbs in my food processor all at once and keep the extra graham cracker crumbs in a large jar so that I always have graham cracker crumbs in my pantry.

Let the pie crust cool completely. If you want to skip this step you can buy a graham cracker crust at the grocery store. No judgement here!

In a large bowl combine the root beer, milk, pudding and root beer extract. Whisk until everything is thick and combined. 

Tip: I found the root beer extract at both Michael's and Hobby Lobby in the cake/candy making aisle.

Once the mixture is thick and combined add the room temperature Cool Whip and stir until everything is combined. Pour the mixture into the prepared pie crust and put into the freezer for at least 8 hours or overnight.

After at least 8 hours in the freezer take the pie out and decorate with whipped cream and cherries.

I like to use the maraschino cherries with the stems.

The leftovers can be stored in the freezer! Let me know if you make this recipe! I make it all the time  because it is one of my family's favorite desserts!

Grasshopper Ice Cream Pie

This is a really easy pie and both Todd and Christian loved it! I could not partake because I gave up sweets for Lent.

Ingredients:

Chocolate graham cracker crust (store bought or homemade)

Mint and chip ice cream (softened)

Cool Whip (softened)

Andes candy

Mint Oreos

Hot fudge sauce

Directions:

Fill the chocolate crust with the softened ice cream - smooth the top.

Next smooth the Cool Whip over the ice cream and decorate with broken Oero's and Andes candy.

Put the pie in the freezer for at least three hours. Set the pie out for a few minutes before cutting the slices.

I found the Mint Oreo's at my local grocery store.

Before serving heat up some hot fuge sauce and drizzle over each slice of pie. Happy Pi day!

Homemade Apple Pie

Lately I have been in a pie making mood. I have been experimenting with different crust recipes.  And I found this recipe on http://www.simplyrecipes.com and I knew that I had to try it because the pie dough had sour cream as an ingredient. 

I usually make my pie dough one day in advance. Most recipes say to chill the dough for 2 hours or overnight. But I also saw another crust recipe online where the dough doesn't need to be chilled at all! I will probably try that crust recipe next week. 

Crust Ingredients;

2 1/2 cups flour

2 sticks and 2 tablespoons of butter, room temperature, cut into cubes

1 teaspoon salt

2 teaspoons sugar

1/2 cup sour cream

Filling Ingredients:

3 pounds Granny Smith apples (6-8 apples)

1 tablespoon of lemon juice

2/3 cup sugar

3 tablespoons of flour

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

Egg Wash:

1 egg yolk

1 tablespoon milk

Directions:

In a large bowl whisk the flour, salt and sugar. Add the cubed butter and use a pastry cutter to blend the flour and butter until the largest pieces of butter are no large than a pea or a kernel of corn. 

Make a well in the center of the flour/butter mixture and add the sour cream. Using the pastry cutter again combine the sour cream until the mixture begins to clump into a dough. 

Make 2 equal sized dough balls. Pat each ball into a disk. Sprinkle each disk with a little flour and wrap with plastic wrap. Refrigerate for 2 hours or overnight.

While the dough is chilling - you can start making the filling.

Wash, peal, core and slice the apples. Slice the apples into 1/4-inch to 1/2-inch slices. As you slice your apples add the lemon juice to the bowl so that the apple slices don't turn brown. 

Combine the sugar, flour and spices in a bowl. Add the flour mixture to a bowl and sprinkle it over the apples. Using a large spoon fold the mixture together. Stir in the vanilla extract.

Remove one disk of dough from the refrigerator. Let it sit at room temperature for 5 to 7 minutes. On a lightly floured surface roll out the dough  to about a 12-inch circle. Place the dough into the pie pan.

Preheat the oven to 375 degrees. Place the apples inside the pie crust.

Get the next disk of dough out of the refrigerator.  Let it sit for a few minutes. Then roll it out on a lightly floured surface to a 12-inch circle. 

Place the rolled out dough on top of the apples and crimp the edges with your fingers. Combine the yolk and milk in a small bowl and brush the entire top of the pie with the egg wash. Using a sharp knife cut four slits on the top of the pie.

Place your pie on a large cookie sheet and place in the 375 degree oven for 20 minutes.

Reduce heat to 350 degrees for 20 to 25 minutes. Cover the pie with foil and continue baking at 350 degrees for another 20 to 25 minutes. Your pie crust should be golden brown.

Transfer the apple pie to a cooling rack for at least an hour. I am lazy and just put it on the cooktop.

Serve warm or room temperature. Always with a scoop of vanilla ice cream.

Let me know if you decide to make this Apple Pie! Your family will thank you!

Homemade Strawberry Pie

I made a Strawberry Pie! Many steps but very simple. I found this recipe on http://www.thecasualcraftlete.com and I decided to make this recipe because the crust was homemade.

Many Strawberry Pie recipes that I looked up used a store bought pie crust. I love making homemade pie crust.

Technically summer is not really over! And nothing says summer like fresh Strawberry Pie!

Pie Crust:

1 1/4 cup flour

/4 teaspoon salt

1 stick of butter, chilled and diced

4 to 6 tablespoons of ice water

Egg Wash:

1 egg

1 tablespoon milk

Strawberry Filling:

1 1/2 cup water

1 cup sugar

3 tablespoons cornstarch

3 ounce box strawberry jello

4 cups strawberries (cut in half)

Directions:

Begin by making the pie crust. In a large mixing bowl combine the flour and salt. Add the diced butter and cut into the flour using a pastry cutter or two forks. I used a pastry cutter. Keep pressing, cutting and combining until the mixture looks like little peas. Add the ice water one tablespoon at a time until the dough starts to form a ball. 

Flatten the dough into a disk and cover with plastic wrap and place into the refrigerator for at least two hours or overnight. I made my dough the day before I made the pie and it chilled overnight.

The next morning I set the dough on my countertop for 5 minutes or so and started rolling it out on a lightly floured surface.

Carefully transfer the pie dough to a 9-inch pie pan and press the dough up against the sides. Crimp the edges with a fork and prick the bottom of the dough with a fork-  this prevents the dough from rising.

Cover the dough and pie plate with two pieces of foil - pressing against the sides. Then add some dried beans to weight it down. Refrigerate for 20 minutes.

Bake the pie crust at 400 degrees for 25 minutes.  Take the crust out of the oven - remove the foil and beans. Careful the foil and beans are very hot. Brush the dough with the egg wash - egg and milk. Place the pie dough back into the 400 degree oven for 5 minutes without the foil and beans.

Set the baked pie crust aside to cool.

Isn't this a beautiful pie crust? The pie crust is the most difficult step - I can't stand really brown or burn't pie edges. 

For the strawberry filling - wash and slice four cups of strawberries. Set aside.

In a medium saucepan combine the water, sugar and cornstarch over medium heat until the mixture is really thick. Stirring constantly for 5 minutes.

Remove the thickened  mixture from the heat and add the strawberry jello. Stir until everything is combined and the jello is completely dissolved. Let the mixture sit for a few minutes to cool and add the strawberries. Toss until everything is combined. Pour the strawberry mixture into the cooled pie crust.

Chill in the refrigerator for at least 2 hours before serving.

I love fresh pie!

We had this wonderful pie for dessert last night. It was delicious! 

Backyard BBQ Menu

Tomorrow we have some friends coming over for a backyard BBQ.  So here is my easy and make ahead menu! I will try to remember to take some photos tomorrow!

Appetizers:

olive tapenade (made a few hours ago)

hummus (store bought)

Dinner:

spinach strawberry salad (will make dressing in the morning)

chicken and vegetable kabobs (chicken is marinating in fridge)

twice baked potatoes (did the first step a few hours ago)

Dessert:

key lime pie (will make in the morning)

watermelon cake (if I have time)

Beverages:

beer, wine, ice tea, soda

We are going out in a little bit - but if we get home early enough I might even make the salad dressing and key lime pie later on tonight.

Fingers crossed that I can post some pics!

Key Lime Pie

Nothing screams Springtime like a homemade Key Lime Pie. I make Key Lime Pie all the time because it is one of my husband's favorite desserts.

This year I made a Key Lime Pie for dessert on Easter Sunday. Then I made another pie again tonight.

I found this awesome recipe on home based mom. I knew I had to try it because she added sour cream and I have never made a Key Lime Pie with sour cream!

Ingredients:

1 1/4 cup graham cracker crumbs

1/4 cup sugar

5 tablespoons of butter, melted

2-14 ounce cans of sweetened condensed milk

1/2 cup sour cream

3/4 cup freshly squeezed lime juice

lime slices, lime zest and whipped cream for garnish

Directions:

In a pie plate combine the graham cracker crumbs, sugar and melted butter. Gently stir together until combined and press the crumbs down.

Preheat oven to 350 degrees. Combine the condensed milk, lime juice and sour cream in a medium sized bowl. Throw in a few tablespoons of lime zest!

Pour the lime juice mixture into the prepared crust. Bake at 350 degrees for 10 minutes. Turn off  the oven and let the pie sit in the oven for 30 minutes. Chill for 3 or 4 hours.

After the pie has chilled it can be decorated with lime slices. And whipped cream.

This pie would be perfect to serve at your next dinner party or to bring to a BBQ. 

Key Lime Pie

Today I made a Key Lime Pie - it is one of my husbands favorite desserts. He always wants to order Key Lime Pie for dessert in restaurants. It is really very simple to make and this recipe called for lime zest which added a little extra lime flavor. I also did not process my graham crackers in the food processor because I detest cleaning out my food processor. So instead I put the graham crackers in a large zipper top bag and used a rolling pin over them repeatedly until they were almost fine crumbs. I think my crust has a thicker rustic look.

I found this recipe on The Moveable Feasts and it is a really fascinating blog.

Ingredients:

4 teaspoons grated lemon zest

1/2 cup fresh squeezed lime juice

4 large egg yolks

1 can (14 ounces) sweetened condensed milk

11 graham crackers, processed to fine crumbs ( 1 1/4 cup)

3 tablespoons sugar

5 tablespoons unsalted butter, melted

Directions:

For the filling whisk the zest and yolks in a medium bowl for about 2 minutes until the mixture is tinted light green. Whisk in the sweetened condensed milk and then the lime juice. I used a combination of regular and key limes to make the lime juice. Key limes are so small that it would take forever to make 1/2 cup of juice.  Set the mixture aside to thicken at room temperature.

For the crust preheat the oven to 325 degrees. Mix the graham cracker crumbs and sugar in a medium bowl. Add the melted butter. Stir until the mixture is blended.Press the crumb mixture into a 9-inch pie pan. Pressing the mixture to the bottom and sides of the pan to form an even layer. Bake the crust for 15 minutes and transfer to a wire rack to cool for about 20 minutes.

Preheat the oven to 325 degrees and add the filling on to the cooled crust and bake for 15 - 17 minutes. The center should be set but yet wiggly when jiggled. Return the pie to the wire rack so that it cools to room temperature.

Once the pie is cooled it should be refrigerated for at least 3 hours. Serve with lime slices and dollops of whipped cream.

I used the key limes to make the slices to decorate the pie.

Key Lime Pie is really a perfect summertime dessert. It is both sweet and tart, cool and refreshing.

Pecan Pie Granola

I have given up sweets for Lent - so I didn't want to make a pie for Pi Day tomorrow. Besides since Noelle is away at school and Christian only likes ice cream for dessert - would make a whole pie just for my husband?

So I ran across this Pecan Pie Granola recipe on the Dashing Dish and realized that it would be perfect for Pi Day tomorrow. However, I changed the recipe a little - I felt I could change it because I make granola all the time and often substitute ingredients.

Granola is a perfect snack, on top of yogurt or ice cream, with milk like cereal. And did you know that Pecan Pie is American's third favorite pie. The most popular is Apple followed by Pumpkin. And pecans are one of the most antioxidant nuts.

Ingredients:

1/2 cup pecans, chopped

1/2 cup almonds, chopped

2 cups old fashioned oats

1/4 cup brown sugar

1/2 teaspoon salt

1/2  teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

3 tablespoons maple syrup

1/2 teaspoon vanilla extract

1 egg white, lightly beaten

1 cup butterscotch chips

Directions:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and lightly spray it with cooking spray.

In a medium bowl combine all of the dry ingredients - mix to combine. Add the maple syrup, vanilla and egg white. Stir until everything is well combined and pour the mixture on the prepared baking sheet.

Bake for 25 minutes.

 Once the granola is cooled stir in the butterscotch chips. And store the granola in a sealed container.

Tomorrow I am bringing pizza to Christian's math class in honor of Pi Day! Pi Day is yummy!

Mini Vanilla Shakes with Apple Pie French fries and Hamburger Cookies

My son is always at a pool, the beach, basketball courts, tennis courts, batting cages or Big Air (a trampoline park) but somehow he has an unbelievable amount of time to play video games. It is a struggle to keep him off the video games. So I thought he might like to help me make the hamburger cookies. I was wrong. But he did enjoy eating them!

These are super simple to make!

Ingredients:

Vanilla Wafers

Keebler Mint Grasshopper Cookies

or

York Peppermint Patties

Red, Yellow and Green Icing

Directions:

Using a Grasshopper cookie or York Peppermint Patty (the hamburger)  put a little red(ketchup) , yellow(mustard)  or green (lettuce) icing on top of the hamburger - top with a Vanilla Wafer.

Turn the hamburger over and add a different color of icing and another Vanilla Wafer. Try to get the icing to ooze a little bit over the hamburger so that the color shows a little.

This is a fun and easy treat for the kids to make!

A basket of Apple Pie Fries! Yum!

Ingredients:

Pre-made Pie Crusts like Pillsbury

1 1/2 cups Apple Pie filing

1 egg

Granulated sugar

Directions:

Preheat oven to 350 degrees. Roll out the pie crusts. Put the apple pie filling into a food processor and press pulse until most of the chunks are removed and the mixture resembles apple sauce.

I despise cleaning out my food processor. Today I used my mini food processor.

Spread the apple pie mixture over the pie crust.

Top with the second pie crust.

Now crack an egg in a small bowl and add a splash a water. Mix well and brush the egg mixture over the top crust.

Sprinkle the top crust with granulated sugar.

Using a fluted pastry cutter - start cutting out your Apple Pie French Fries. Carefully place the fries onto  a cookie sheet and bake at 350 degrees for 10 minutes. Until the fries are golden brown.

Now put some vanilla ice cream into some small juice cups or shot glasses. It will get melty and you can add a few Apple Pie Fries, a dollop of whipped cream and serve with some Hamburger Cookies.

Yum! A fun summer dessert!