Archive | recipe

PATRIOTIC HAND PIES (recipe)

a couple weekends ago the kids and i spent the morning at the farmer’s market and came home with a bucket full of cherries.  after we ate a few handfuls and i put the younger kids down for naps, ozzie asked if we could spend time in the kitchen making something sweet and summery.  now, i don’t typically give up nap time to make a mess in the kitchen, but  because he is 12, and the words made my heart melt, i said yes…

cherry-hand-pies-armommy-1… even though he requested we make cherry pie, and i am not a pie girl unless it involves pumpkin.  not sure what it is, but desserts that involve fruit don’t really do it for me.  i prefer my fruit fresh and my desserts with chocolate. usually.

then we decided to make hand-pies which changed my perspective on fruity desserts, because they are too cute not to eat. am i right!?

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(images from instagram)

INGREDIENTS to make the filling –

  • this pie crust
  • 3 cups pitted cherries, roughly chopped (1 to 1-1/2 pounds whole cherries)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 egg, lightly beaten
  • powdered sugar

DIRECTIONS –

  •  make pie crust according to directions (link under ingredients).
  • preheat oven to 375.  line two cookie sheets with parchment paper.
  • In a large bowl, mix together fruit, sugar, cinnamon, salt, lemon juice and cornstarch; mix until well combined. Set fruit mixture aside.
  • remove dough from fridge and let sit for 5 minutes. on a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. trim to 15-by-10 inches. cut into six 5-inch squares.  repeat with remaining dough, stacking squares in between pieces of parchment.
  • working with one square at a time, place 2 tablespoons of fruit mixture in the center. then fold in half to enclose and crimp the edges with a fork to seal. repeat process with remaining squares.
  • place hand pies on prepared baking sheet. brush pies with egg wash and sprinkle with sanding sugar. using a paring knife, slit the center (or make a design) of one side of each hand pie to allow steam to escape.
  • place baking sheets in oven and bake until crusts are golden brown and filling is bubbling (about 25 minutes).
  • allow pies to cool slightly and finish with a little dusting of powdered sugar. serve with vanilla ice cream, if you have any handy.

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so sweet and festive they would be perfect to make & bring to a 4th of july celebration.

speaking of 4th of july, what are you most looking forward to that day?  fireworks, yummy food, good company, ….? all of the above?

talk soon.

xo . rae

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homemade hostess gifts

the last day of school is right around the corner (or has come and gone for some of you!) marking the start of summer! i’m sure everyone’s social calendars are filling up with backyard shindigs, and baby and wedding showers. to make sure you don’t show up empty handed here’s a simple hostess gift you can throw together in the kitchen ahead of time.

to make it easier on yourself, stock up on jars or bottles so your ready to package the sauces and go – or pick a few of your favorites and set up an ice cream sundae bar at home. just be sure and invite me! (recipe and download below)

hostess-gift-sundae-syrups

CHOCOLATE FUDGE

you’ll need

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup light cream or evaporated milk
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon vanilla

here’s how

  1. combine all ingredients (except vanilla) in saucepan. stir constantly over medium heat until mixture boils. let boil for 2 minutes.
  2. remove from heat and stir in vanilla.
  3. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

PEANUT BUTTER SAUCE

you’ll need

  • 1 cup smooth peanut butter
  • 3/4 cup heavy cream
  • 1/3 cup sugar
  • 1/4 cup light corn syrup

here’s how

  1. combine ingredients in saucepan. stir constantly over medium heat until sauce is smooth and sugar has dissolved (about 5 minutes). be careful not to overcook or sauce will become too thick!
  2. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

BUTTERSCOTCH SAUCE

you’ll need

  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 teaspoon cornstarch
  • 1 cup light brown sugar
  • 2/3 cup light corn syrup
  • 4 tablespoons unsalted butter

here’s how

  1. in a small bowl combine cream, milk and cornstarch and set aside.
  2. in a saucepan combine brown sugar, corn syrup and butter. stir constantly over medium heat until butter melts and sugar has dissolved (about 5 minutes).
  3. reduce heat slightly, add milk mixture and bring to a boil for a quick 30 seconds…. remove from heat.
  4. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

STRAWBERRY SAUCE

you’ll need

  • 2 pints fresh strawberries, washed, stemmed, hulled and quartered
  • 1/2 cup seedless raspberry jam

here’s how

  1. combine ingredients in saucepan. stirring occasionally, heat over medium heat until berries have softened and mixture becomes a sauce.
  2. let cool, poor into canning jar (add printable label) and store in refrigerator for 1 to 2 weeks. reheat in microwave or hot water before serving.

have fun!

xo . rae

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breakfast club: easy blender crepes recipe

there is a certain two year old in our home that will greet me in the morning with a sleepy, “make crepes, momma?” several times a week. it’s hard to resist, but this recipe (especially if made the night before) is super easy to throw together and equally as easy to clean up after. depending on the toppings, they are also fancy and filling enough for a family brunch or breakfast for dinner!

(fully recipe and gluten free alternative below…)

blender-crepe-recipe-illustration

Easy Blender Crepes: Makes Approx 30 Crepes, 10 minutes Prep Time, 15 minutes Cook Time

You’ll Need

  • 1 stick (8 tablespoons) unsalted butter, melted
  • 2 cups whole milk
  • 5 eggs
  • 1-teaspoon vanilla extract (optional)
  • ½ teaspoon kosher salt
  • 1 ¾ cups all-purpose flour (*or all-purpose gluten free blend to make GF)

 

Sweet or Savory Topping Ideas

  • Chocolate nut butter and bananas
  • Fruit preserves and whip cream or cream cheese
  • Ricotta cheese and honey or powdered sugar
  • Eggs and sausage or bacon
  • Cheese and salsa
  • Goat cheese, roasted red peppers and arugula

 

Here’s How

  1. Mix melted butter, milk, eggs and salt in the blender. Blend until just combined but not whipped. Add the flour and blend until fully combined. Refrigerate for 10 minutes to 24 hours. Before using, consistency should be that of thick egg nog. Add milk if too thick, flour if too thin.
  2. Use an 8″ or 10” nonstick fry pan or a crepe pan. Heat pan on medium high and lightly spray with non-stick cooking spray. With large ladel, add ¼ cup batter and swirl around to make an even coating of batter on the bottom of the pan. Cook for about one minute, until edges start to pull away from the pan. Carefully flip crepe by sliding thin spatula underneath. Cook on the other side until lightly golden. Do the same with remaining batter, stacking crepes on a plate as they are ready.
  3. Layer leftovers between parchment paper and freeze in a ziploc bag for extra busy mornings or snack time!

* This crepe recipe can be made the night before and stored in the refrigerator for up to 24 hours.

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