Care to guess what I made today? Are you thinking berries? Because if you are, you’re right! I’m sure by now, after all these berry recipes, you’re thinking I am truly crazy about berries. And, it’s true I am crazy about berries and crazy in general.
This recipe I just dreamed up. I bought a refrigerated pie crust the other day and thought I’d whip up another berry pie for my family. I didn’t want to go to the trouble of making a fresh pie crust and make it all pretty. I just wanted to use up these berries. They are taking over my freezer!
However, I was standing over my kitchen island preparing the berries and got a wild idea. What if I could make mini pies that I could put in their lunches? I thought Nate and the kids would love this idea. It also helped that I had just bought these pretty graduated flower cookie cutters, too.
You will not believe how easy this is, and how pretty they come out with seriously MINIMAL effort. I was so thrilled with how these came out, they’re now headed to the kids’ teachers for Easter gifts. Just so pretty and a bit rustic!!
Triple Berry Pie Cookies
2 pie crusts – refrigerated or homemade
1 egg Berry Filling
1/2 cup blackberries
1/2 cup raspberries
1/2 cup strawberries, halved
1/4 cup granulated sugar Cream Cheese Filling
4 oz cream cheese, softened
1/4 cup powdered sugar
1. Preheat oven to 350 degrees. Set pie crusts out to warm up a little.
2. Mix the berries and granulated sugar, set aside.
3. Mix cream cheese and powdered sugar, set aside.
4. Roll out one pie crust on a lightly floured surface and cut out small circles or flowers.
5. Dust the cookie sheet with flour or use flour spray and place these pie crusts on the cookie sheet. These are the bottoms.
6. Roll out the second pie crust on the floured surface and cut out identical small circles or flowers. Then, with a tiny cookie cutter, cut out centers of the pie crusts. These are the tops.
7. Place about 1 1/2 tsp of the cream cheese mixture in the center of each bottom pie crust, spread it out with the back of the spoon just a bit.
8. Now add a raspberry, blackberry, and a half of a strawberry to the center of the cream cheese mixture.
9. Cover each bottom with a top pie crust.
10. Use a fork to press the edges of the pie crusts together.
11. Beat the egg and brush each top with it.
12. Bake for 12-15 minutes, until golden brown.
13. Remove and cool on wire racks.
14. Store in the fridge to last several days.
Aren’t these little things amazing? I love, love, love them. But, I’m a crust girl, so I like the extra crust. I hope you enjoy them. These are great to make with kids. My 3 year old helped through all of it and had such a good time.
For New Years I made some lovely raspberry champagne cupcakes filled with raspberry curd. When I blogged about them, I really didn’t feature the wonderful raspberry curd that went along with them. This stuff is so delicious, I thought it should get its own post all to itself.
Though this was completely unplanned, I seem to be having a Berry theme with the recipes I’ve been sharing lately. Soon, you’ll realize how bad my obsession with berries truly is, and I say this with a bowl full of blackberries sitting in front of me while drinking a blackberry drink. Ha! ;).
Back to the raspberry curd. Curd has such a horrible name. I wonder who came up with it? Really who wants to eat something called “curd.” Well..I do, but that’s only because I’ve tasted it. Prior to investigating what the heck curd was, I always thought it was kind of scary and probably gross.
Let me tell you….it’s simply amazing. I’ve made lemon curd, raspberry curd, and even blueberry curd. It’s all yummy. It’s almost like a custard, very smooth, and it goes perfect on biscuits or toast.
The raspberry curd is almost like eating Sweet Tarts candies. It’s perfectly sweet and tart at the same time. And, there is nothing like it smeared all over a fresh-from-the-oven biscuit. You will think you died and went to heaven.
So the other day, I had a hankerin’ for homemade biscuits. I don’t have an amazing family recipe. Being one to do things the easy way, I went looking on Pinterest for a biscuit recipe I could make in the food processor. I love it for pie crusts and thought I could probably do biscuits that way, too.
I found this great recipe to go with my raspberry curd. If you want a great food processor biscuit recipe, that’s the one to try. This recipe is the one I used for the biscuits featured with the raspberry curd. They were so good together.
Melt the butter in a large saucepan over medium heat.
Add the raspberries, lemon juice, egg yolks, sugar, and salt and cook, mashing the berries.
Stir frequently at first and then constantly toward the end until you feel it thicken. This usually takes about 10 minutes.
Towards the end, at about 7-8 minutes or so, add the cornstarch.
Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. If you still see seeds, do it again because your curd should come out smooth with no seeds.
Cool to room temperature for several hours; the curd will continue to thicken as it cools.
Refrigerate, covered, until ready to serve, or for up to 1 month.
Frequently, I make Asian stir fry dishes for meals. They are super quick and easy, and I can add all kinds of veggies to them. Nate and the kids happily chow down, and I don’t have a huge meal to prepare not to mention the quick clean up.
Most of the time I use steak or chicken breasts which does take a little time to defrost and then cutting up into small pieces. Then, the other day I saw this Korean Beef from Mommy on Demand that looked absolutely delicious!
I had never thought about just using ground beef in a stir fry dish as opposed to the usual steak. Not only would it save money by just using ground beef instead of steak, it would also be a time saver!
I totally meant this to go up Saturday, but I had a night owl toddler who wanted to stay up til the sun came out. I finally passed out, and then it was time to head to our credit union’s annual meeting, which is a blast, so there was no time for blogging. They usually have it some place fun like the zoo or a ranch. (more…)
I was compensated with a family 4-pack to It’z Pizza Euless to facilitate this review. All opinions are my own.
Recently, my family and I visited It’z Pizza in Euless, TX on a Sunday afternoon. It’s a fun family entertainment center complete with games and so much more,. Your meal includes unlimited pizza and pasta buffet with salad, hot dogs for the kids, delicious desserts, and drinks all included in one low price.
We arrived around 2 pm for a late lunch. There wasn’t much of a line, and the buffet was freshly stocked and continued to be for our entire visit. (more…)
So, truth be told, I’m a science geek kinda girl. I excelled at science as a kid and in college. It’s a passion of mine. I love science experiments, and I do a lot of them in our kitchen with my kids. I want them to love science like I do. It’s amazing how adding one compound to another will completely turn one thing into something different.
As I’m sure you’ve noticed, we’ve been experimenting with play dough. I’ve been coming up with fun, edible play dough recipes, and my kids are loving it!
**FLASH GIVEAWAY!** Because I have such wonderful Facebook fans, I’m teaming up with 10 of my friends for an American Girl Doll Handcrafted Item Round-Robin Giveaway! I’d like to give one of The TipToe Fairy’s Facebook fans a MERMAID SET for their 18″ or American Girl Doll.
HOW TO ENTER: Make sure you are a fan of The TipToe Fairy on Facebook (liked from your personal profile), like this Facebook post, and leave a comment on that Facebook post telling me what’s your favorite Historic American Girl doll! Just those 3 steps!
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**This giveaway is sponsored by The TipToe Fairy and is in no way sponsored, endorsed or administered by, or associated with, Facebook or American Girl Doll. Giveaway will end on Friday (4/11/2014) at 11:00 am EST. One winner in the USA will be selected at random and will be announced (and tagged) in this post.* *