I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Chocolate Dulce de Leche Bars Recipe at Epicurious. Photo by Quentin Bacon yield Makes 24 bars active time 30 min total time 3 1/4 hr Fudgy cookies go Latin with an infusion of dulce de leche, a sweet milk caramel similar to cajeta and arequipe.
These cool treats are happily portable on their crisp shortbread crusts. For shortbread crust: 1 stick unsalted butter, softened 1/3 cup packed light brown sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon salt 1 cup all-purpose flour For chocolate dulce de leche: 1 cup heavy cream 1 cup dulce de leche 4 large egg yolks 5 ounces 60%-cacao bittersweet chocolate, finely chopped (preferably in a food processor) Preparation Make shortbread crust: Preheat oven to 375°F with rack in middle. Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Pecan Praline Morsels Recipe : Paula Deen. Thai Coconut Tapioca Pudding with Cayenne-Spiced Mango Recipe at Epicurious. Photo by Mark Thomas Preparation Combine first 6 ingredients in food processor; blend 20 seconds.
Transfer to medium saucepan; add 2 cups water and bring to boil. Remove pan from heat and let steep uncovered 20 minutes. Pour mixture into strainer set over heavy large saucepan; press on solids to release flavored liquid. Add milk and sugar to flavored liquid in pan; bring to boil. Toss mango cubes, lime juice, and cayenne in medium bowl. *Galangal, Thai basil, kaffir lime leaves, lemongrass, small pearl tapioca, and unsweetened coconut milk are available at Asian markets. Chocolate Toffee Recipe : Gale Gand. Paula's Easy Watermelon Dessert Recipe : Review : Paula Deen. Fresh Strawberry Granita Recipe at Epicurious. Pine Bark Recipe : Paula Deen.