The Farm Chicks

Serena's No Bake Pumpkin CheeseCAKE

I'm a huge fan of cheesecake, but not of the preparation.  When I lived in remote Alaska, I loved a blueberry cheesecake that the local Arctic Pizza restaurant would serve.  It was served in slices like a cake, containing several layers and looking more like a cake than a cheesecake.  I was always so baffled as to how they got the teeny tiny thin layers of the cake until one day I pulled it apart and realized that the "cake" was actually graham crackers!  I devised this recipe with that concept in mind, and boy is it tasty (and easy!)

Ingredients

• 3 8 ounce packages lowfat cream cheese
• 1 1/3 cup granulated sugar
• 1 15 ounce can pumpkin puree
• 1/4 cup whipping cream
• 1 teaspoon vanilla
• 13 1/2 full-sized graham crackers

Directions

	Beat cream cheese and sugar together in a large bowl until completely combined and cream cheese has softened up. Add pumpkin puree, whipping cream and vanilla, beating until the mixture is completely combined and fluffy.
	Line a 9"x9" ungreased baking pan with 4.5 graham crackers, followed by 4-5 big scoops of the filling. Repeat the layers two more times, ending with the filling as the top layer
	Cover cake with plastic wrap and place in the refrigerator overnight. Do not cheat, do not eat early! Because I promise you, if you let it set up overnight, the filling will become thick and rich and the layers will be like thin thin cake. And you will see, it. is. heavenly.

Note

You may be tempted to add spices, but I highly recommend leaving it simple.  Unbaked pumpkin has a very subtle flavor and will be overpowered by any spices.  If you allow the pumpkin to shine, you'll be so happy you did.

Want to make a taller cake?  Use a loaf pan instead.

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Thanksgiving Salad

Grandma MaryJane makes this salad every year for Thanksgiving and It is one of my all-time favorites.  I've lightened it up a bit since the Thanksgiving meal is such a heavy one, but the results are still a fruity, flavor-popping salad.  The most important ingredient is the pomegranate seeds, which are such a seasonal delight.

Ingredients

• 2 heads romaine lettuce (washed, dried, and torn into bite-sized pieces)
• 4 seedless mandarin oranges (peeled and sectioned)
• 1/2 cup onion (peeled, quartered, and thinly sliced)
• Pomegranate seeds from 1 pomegranate
• 1/2 cup roasted, slivered, unsalted almonds
• DRESSING:
• 1/4 cup olive oil
• 3 tablespoons fresh mandarin orange juice
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoon granulated sugar

Directions

	Combine all salad ingredients in a large salad bowl. Set aside and prepare dressing.
	Combine olive oil, orange juice, vinegar and sugar and whisk until completely combined. This dressing is not a thick dressing, and will appear slightly more runny than a typical dressing
	Toss salad with dressing, just before serving, or serve salad with dressing on the side.

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Caramel Banana Hazelnut Pie

I recently gathered a bunch of hazelnuts from the farm just down the road which inspired this dreamy caramely creation.  I love the toasty crunch of the hazelnuts paired with the sweet softness of the banana and caramel.  If there were ever a pie that was worthy of a spoon, it would be this one.

Ingredients

• CRUST:
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup butter
• 1 egg yolk
• 1 teaspoon vanilla extract
• CARAMEL:
• 3/4 cups butter
• 2 cups light brown sugar (packed)
• 1 1/4 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• BANANAS & HAZELNUTS:
• 2 bananas (sliced)
• 1/2 cup toasted hazelnuts (roughly chopped)
• WHIPPED CREAM TOPPING
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon honey

Directions

	CRUST: Preheat oven to 400 degrees. Add flour and sugar to a large bowl or food processor. Cut in butter until it looks like sand. Stir or pulse in egg yolk and vanilla until combined. Pour crumb mixture into a 9" pie or tart pan and press evenly onto bottom and sides of the pan. Bake for approximately 10 minutes or until lightly browned and your kitchen smells like heaven. Remove from oven and cool.
	CARAMEL: Add butter, brown sugar, and cream to a saucepan, cooking and whisking at medium-high heat until bubbling all over. Reduce heat so mixture continues to boil softly. Cook and whisk for 15 minutes. Remove from heat and whisk in vanilla. Set aside to cool slightly. (This is a generous amount of caramel. If you have a little leftover, use it to drizzle on the plate when you serve, or save as an ice-cream topping. Just keep it in a jar in the fridge to enjoy!)
	BANANAS & HAZELNUTS: Line pie crust with sliced bananas and top with chopped hazelnuts. Gently pour caramel over bananas and hazelnuts and place in refrigerator to cool completely and firm up.
	WHIPPED CREAM TOPPING: Add all ingredients into a large bowl and whip until stiff peaks form. Mound Whipped Cream Topping atop pie and serve immediately. Refrigerate any leftovers.

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Sour Plum Jam

I really love jam making time, and watching the pantry shelves fill up with jewel-like jars of sweetness.  My Sour Plum Jam is one of my favorites because it's not overly sweet, as most jams are, and its uses are really versatile.

Ingredients

• 8 cups Italian plums (seeded, and cut into fourths)
• 1 cup granulated sugar
• 1/4 cup water

Directions

	Add ingredients into a large stockpot. Cook at medium high heat until boiling.
	Once mixture begins to boil, stir often to ensure ingredients don't burn. Cook for 20 minutes, stirring often.
	After 20 minutes, the mixture will have broken down quite a bit. To help it along, stir and mash with a potato masher.
	Cook until the mixture coats a mixing spoon, and reaches a consistency to your liking.
	(It should take a couple of seconds for the jam to drip off the spoon).
	Ladle mixture into clean, hot pint-sized canning jars, leaving a 1/4” headspace. Top with canning lids and rings and process in a boiling water bath for 15 minutes. Makes 2 1/2 pints. (Can 2 pints and refrigerate the remaining 1/2 for immediate use or double the batch to make 5 pints).

Note

Fruit that is slightly under-ripe contains more pectin than ripe fruit.  I recommend using about 1 cup of slightly under-ripe plums.

Don't use overly ripe fruit.  It will make your jam too runny.

The pectin is concentrated in the skins, so it's a must that the skins are left on for this jam.

If you are unable to find any slightly under-ripe plums, grate in 1/2 cup of sour apple skins.  They'll cook down nicely and will work as a great natural thickener.

Uses:

Serve with scones

Use as a dip for cinnamon donut holes, along with sweetened mascarpone cheese

Use as a filling for your favorite layer cake

Serve with savory pork chops

Fill mini shortbread tarts, available at the market, for an impromptu treat

Make jelly donuts!

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Linguica

Being Portuguese, I grew up eating Linguica, which is Portuguese Sausage.  And although we're not huge meat eaters in our house, we do love it.  And you know how you can get into a recipe rut sometimes, making the same things over and over?  Well, I thought you'd like to learn about something different that can spice up your meals a bit!

Some Linguica is spicy, but I prefer to use the standard non-spicy sort so the boys aren't breathing flames.

A traditional dish my Uncle makes is a thick sort of stew with chicken pieces, diced canned tomatoes, Linguica and black olives.  It's tasty and always reminds me of him and my trips to San Francisco to visit.

I tend to use Linguica in really simple ways, and whenever I do, the boys are excited to eat it.  It's really tasty.

Here are my favorites:

When making spaghetti, sometimes I substitute Linguica for the ground beef.  When I substitute it, I don't add any salt to the sauce, as the Linguica has plenty and it flavors the sauce really well.  I call it Linguica Spaghetti.  Whooo! Creative right?

An incredibly simple and delicious dinner is Angel Hair Pasta with Linguica.  After cooking the pasta, I toss it with a little butter and sprinkle in small fried chunks of the Linguica.  Add a green salad on the side, and it's a super quick and easy meal.

Linguica and eggs.  Scramble up some eggs, add in fried Linguica, serve it to your husband, and he'll fall in love with you all over again.

Notes:

Linguica is readily available in most grocery stores.  If you have a hard time finding it, ask your butcher and he'll probably be able to point it out for you.

I usually slice Linguica into little rounds (as seen above) and then in half again, so the sausage is more of an accent than the only flavor in a bite.

I like to fry up the Linguica before using it, making the edges crispy and browned, which is much more appetizing to me than a pale piece of sausage.

I hope you'll give it a try.

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Fresh Cherry Pie

After picking pie cherries, my favorite thing to do is come home and bake them up into pies.  Not only are they delicious in summer, they're also a special treat when frozen and baked up in the winter, when snow is on the ground and a taste of pie is like a mouthful of sweet sunshine.

Ingredients

• 4 cups pitted pie cherries
• 1/3 cup all-purpose flour
• 1 1/2 cup granulated sugar
• 2 discs Pie Dough (Find the link to my pie dough recipe at the bottom of this post.)

Directions

	Roll out bottom pie crust and turn into a 9" pie pan. Set aside.
	Add pitted cherries to a mixing bowl. Stir in flour and sugar until completely combined. (Fresh cherries have a LOT of juice, which will mean your pie will be juicy too. If you prefer a less juicy pie, just drain off a bit of the juice before you mix in the flour and sugar).
	Pour pie filling into pie shells. (This recipe makes one pie, however, you can double it to make two, if you'd like).
	Roll out pie dough and cut into strips for a top lattice crust. (I use a rolling pie crust cutter that has a scalloped edge, but a knife will work just fine).
	Moisten pie dough along the rim of the pie pan, then lay down lattice strips, press into place along edge, and crimp.
	Bake at 425 degrees for 40-60 minutes or until crust is browned and the center of the pie is bubbly.

Note

I like my pies farm-style, meaning they're not thick and perfectly gelled into a firm wedge when you cut into them, rather, the juices run out from the slice, just a little bit.  To get the farm-style filling, I use flour as the thickener.  If you prefer a more gelled pie, substitute 2 1/2 tablespoons of cornstarch for the flour.

I think using tapioca in a pie is a crime.  Pies don't like it either.  It turns their filling lumpy.  When I was a little girl, it reminded me of hundreds of poison oak bumps, in a pie.  If you ever see a pie recipe calling for tapioca, RUN!

Tips:  Line your oven with foil before baking your pie.  Chances are, it will boil over a bit.

Fruit pies are not set until the juice in the center of the pie is bubbling.  If you take it out before the center is bubbling, your pie will be soupy, which will taste just fine, but won't look great.

Make sure your pie is cooled down before cutting, or juices will run.

If your pie is soupy, scoop out the slices with a serving spoon, serve into shallow bowls, and top with vanilla ice-cream or whipped cream.  When you serve it to your guests, name it something cute, like cherry frumble or sour cherry soup.  (Yes! You can make up new words to suit your dessert.  You're the chef! Thing is, when you serve it up proud, no-one will ever know you didn't intend for it to be anything other than the way you're serving it!)

Pie making should be fun.  Don't let it intimidate you and don't hesitate to make it.  After all, nothing is more American than pie, and we don't want our children to lose that tradition now do we?

You can find my recipe for pie crust here.

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Strawberry Shortcakes

Loving strawberries is easy.  But Strawberry Shortcakes are even more love worthy.  Scrumptious lemony little biscuit cakes piled high with homemade whipped cream and farm-fresh strawberries.  Oh. my.

Ingredients

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 3 teaspoons baking powder
• 2/3 cups cold butter (chopped into small cubes)
• 2 eggs
• 2/3 cups milk
• zest of 1 lemon

Directions

	Preheat oven to 450 degrees. Combine dry ingredients. Cut in butter until completely incorporated and mixture looks like small crumbs. Set mixture aside.
	Add eggs to a separate bowl and whisk. Add milk and lemon and whisk once more. Pour into the bowl of dry ingredients and stir, just until moistened.
	Dump dough out onto a heavily floured surface and gently work into a rectangle, 1" thick. (This will be messy, but be patient and it will come together). Using a biscuit cutter, cut into individual biscuits. Place biscuits on an ungreased cookie sheet and bake for 8-10 minutes, or until puffed and golden brown.
	The center of the biscuits will appear slightly separated.
	And once they're cooled, you can easily split them apart.
	Layer shortcakes with homemade whipped cream and strawberries. (If they're tiny berries like mine were, you can leave them whole. If they're large berries, slice before serving.) And for a final sweet touch, dust with powdered sugar. (This recipe makes about 12-13 standard-size biscuit shortcakes).

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Fish Fajitas

Summer calls for light dinners and Fish Fajitas really fit the bill.  Not a fan of fish?  You can always substitute chicken, or any meat you prefer.

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2lb halibut or other firm white fish (cut into bite-sized chunks)
• 1 small onion (peeled, halved, and sliced)
• 2 red and/or yellow peppers (cored, seeded, quartered, and sliced)

Directions

	Prepare onions and peppers and set aside.
	Whisk together olive oil, cumin, salt and pepper in a medium-sized bowl. Add halibut and stir.
	Heat a large frying pan over high heat until very hot. Add halibut and marinade mixture. Add onions and peppers and fry until fish is just cooked and veggies still have some crunch. Don't overcook. Serve with warm corn tortillas, guacamole, and chopped fresh cilantro.

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Lemon Poppy Seed Bundt Cake

I love the delicate texture of this bundt cake, accented by the tangy, lemony glaze and the crunch of the poppy seeds.  It's a special treat, any time of the day!

Ingredients

• 1 cup butter
• 2 cups sugar
• 4 eggs
• 1/2 teaspoon vanilla
• zest from 2 lemons
• juice from 1 lemon
• 1 cup buttermilk
• 3 cups flour
• 3 tablespoons poppy seeds
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

Directions

Oil and flour your bundt pan. Preheat oven to 325 degrees. Beat butter and sugar together in a medium-sized mixing bowl until fluffy. Add in eggs and vanilla and beat well. Add in remaining ingredients and beat until completely combined. Pour batter into the prepared bundt pan and bake for 45-55 minutes, until cooked through. Remove from oven and set on a wire rack for 5 minutes. Remove from pan and continue to cool on the wire rack. Drizzle with glaze, once cooled. Glaze 1 cup powdered sugar 2 Tablespoons lemon juice Whisk together until smooth. Cover until ready to use.

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Lemon-Parsley Grilled Chicken

I'm a big fan of lemon and use it a lot in the spring and summer.  The fresh taste goes well with the season.  And I've really grown to love parsley, which when combined with the lemon in this marinade, is delicious.  I use only Italian Flat Leaf Parsley, as it seems a lot more delicate in texture than regular parsley.  If you're not in love with parsley, you can substitute your herb of choice.

Ingredients

• 2 - 4 boneless, skinless chicken breasts (filleted)
• juice of 1 lemon
• 1/2 cup fresh parsley (minced)
• 1/2 cup olive oil
• 1/2 teaspoon salt

Directions

	Mince parsley and combine with lemon juice, olive oil, and salt in a medium mixing bowl.
	Fillet chicken breasts, into two or three slices each, depending on thickness. (I like thin chicken fillets, so I fillet mine three times each).
	Add chicken to the marinade in the bowl. Let marinade in the fridge for 15 minutes. Grill over medium heat until cooked through. Serve with grilled veggies and red potatoes.

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Grandma's Rhubarb Crunch

Every spring, Colin's mom, Mary Jane, makes this Rhubarb Crunch.  I love that it has a special syrup that is poured over the top, making it different from any crunch I've ever tasted.  Our family looks forward to it every year.

Ingredients

• 4 cups rhubarb (chopped)
• 1 1/4 cup all-purpose flour
• 1 cup oats
• 1 1/4 cup light brown sugar (packed)
• 1/2 cup melted butter
• 1 teaspoon ground cinnamon

Directions

	Chop rhubarb and set aside. Mix together the flour, oats, cinnamon, brown sugar and melted butter.
	Press one-half of crumb mixture into a buttered 7"x11" or 8.5"x11" baking dish.
	Sugar Sauce: 1 cup granulated sugar 2 tablespoons cornstarch 1 cup cold water 1 teaspoon vanilla extract Whisk sugar, cornstarch and water together in a glass bowl.
	Microwave until thick, clear, and bubbly, approximately 3-5 minutes. Remove from microwave and whisk in vanilla. Add chopped rhubarb atop pressed-in crumb mixture in the baking dish. Pour sugar sauce evenly over rhubarb.
	Top with remaining crumb mixture.
	Bake at 350 degrees until edges are bubbling and crumb topping is browned, about 30-40 minutes.

Note

If you're a little short on rhubarb, feel free to add in chopped apples or strawberries to get to 4 cups.  However, you wouldn't want to completely replace the rhubarb, as it is a nice contrast to the sweetness of the crust and sugar sauce.

My go-to small kitchen appliances are:

Stand Mixer

Hand Mixer

Food Processor

Immersion Blender

Instant Pot

Happy Spring!

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Mintade

It's going to be 80 degrees in Spokane today.  The perfect weather for Mintade!

1 cup fresh squeezed lemon juice, strained

1/2 cup fresh squeezed orange juice, strained

1/4 cup fresh squeezed lime juice, strained

6 cups icy cold water

1 cup fine granulated sugar*

1 cup fresh mint leaves, torn

lots of ice

Combine juices and water in a pitcher.  Stir in sugar, until dissolved.  Stir in mint leaves, smashing leaves with spoon to release mint oil.  Pour into ice-filled glasses.

*I like to use fine granulated sugar, however regular sugar works okay too.  It will just take a little longer to dissolve.  You may enjoy using more or less sugar, depending on your taste.

Sources:

Spoons: JoAnn's Fabric

Vintage napkins: The Farm Chicks Show

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Egg on a Plate Cookies

I love making things that make my family smile. Today I made these cookies and then asked the boys if they wanted some eggs. Of course they did, and came flying upstairs, expecting fried eggs. Instead, this is what they found. And they loved it.

 

Ingredients

• 1 cup unsalted butter (at room temperature. You can substitute salted butter and skip the 1/4 teaspoon salt.)
• 1/2 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt

Directions

	Make the dough: Add the butter to a large-size mixing bowl and beat with an electric mixer on medium-low speed until smooth, about 2-3 minutes. Beat in sugar and vanilla on medium speed, until well combined. Sift together flour and salt. Gradually beat into butter mixture on low speed.
	Shape the dough: Transfer dough onto a piece of plastic wrap and pat into an 8” disc. Wrap with the plastic and chill for one hour. (If you're in a hurry, just pop it into the freezer until firm). On a lightly floured surface or parchment paper, roll out dough to 1/4" thick and cut into 2.5" - 3" rounds, using a circular cookie cutter. Use a small glass, dipped in flour, to press the center of the "plate", as shown above. Reroll until all dough is used. Place the cookies about 1" apart on ungreased baking sheets (I like to line my pans with parchment paper), and refrigerate for 15 minutes.
	Bake the cookies: Heat oven to 350 degrees. Bake 12-15 minutes until firm, but not brown. Cool on a wire rack.
	Decorate the cookies: Flood with frosting as shown with the cookies in my Christmas Wreath project, using the same icing recipe. Outline and flood the rim of the cookie plate with icing and then flood the center. Allow to set and top with a gummy fried egg and cracked candy egg. (See sources below). Makes about 18 cookies plates, depending on size.

Sources:

I found these darling little gummy fried egg candies at Cost Plus World Market, but did a search to make sure they're widely available, and they are. I found many stores online where they're sold like here, here, and here.

The eggshells are candy malt eggs that are widely available at most markets during the Easter season, and online throughout the year.  To crack the eggs, I held each egg firmly with one hand and carefully jabbed a sharp knife into the center of the egg with my other hand, and tapped the egg against the counter, while applying pressure with the knife.  It takes a little practice to not completely shatter the egg.  But after a few times, you'll get the hang of it and you can eat all of the crumbs from your practice eggs!

The Butter Cut-Outs recipe is from my next book, The Farm Chicks Christmas.  It's such a wonderful recipe because it can be adapted for so many different holidays or eaten just as the perfectly soft, buttery cookie I sometimes crave.  I adapted it from a recipe given to me by my friend, HaneLore and I share a few different ways to prepare it in the book.

Idea:

While Bongo was munching away on his "plate", he suggested making little cast iron fry pans, iced and flooded with black icing, complete with a handle. I think that would be soooo cute!  A little fried egg, right in the pan.  I'll have to try it, for sure!

Now get crackin'!  hee hee

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Springcakes

This weekend was perfect, and It felt like spring.  So we had springcakes.

I used my favorite cupcake recipe and frosting, tinting it green for the grass.I baked the cakes in mini square pans, (but cupcake pans would work great too).  I frosted the cakes by hand and then piped the grass on using Wilton decorating tip #233.  I lightly sprinkled the grass with colorful non-pareils and added some cute little chocolatey mushrooms.

Spring. I heart you.

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Quadruple Chocolate Mousse Cake

A variation of this cake used to be sold at a bakery in Spokane that has since closed.  It's rich and decadent and one of the best chocolate desserts you will ever taste. Now, before you get started, I'll warn you that this isn't a quick and easy recipe and it does contain raw eggs.  It also takes some time and requires a special cheesecake pan. But don't worry, if you want to make it a lot easier for yourself and don't have a special cheesecake pan, I've included an option for you as well.

Ingredients

COOKIE LAYER:

• 1 1/4 cup Nabisco Famous Chocolate Wafer Cookie crumbs
• 3 tablespoons melted butter

DARK CHOCOLATE LAYER

• 1/2 cup melted butter (1 cube)
• 7oz semisweet chocolate, broken into pieces
• 4 eggs (separated)
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar

MILK CHOCOLATE LAYER:

• 10.5oz milk chocolate, broken into pieces
• 1/4 cup coffee
• 1 1/2 cup heavy whipping cream (whipped into soft peaks)

WHITE CHOCOLATE LAYER:

• 10.5oz white chocolate, broken into pieces (do not use white chocolate chips)
• 1/4 cup water
• 1 1/2 cup heavy whipping cream (whipped into soft peaks)

Directions

	Mix crumbs and butter together and press into the bottom of a 9-inch cheesecake pan (not springform).
	For the Dark Chocolate Layer: Melt the butter and chocolate together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the butter. Using a whisk, whisk in the vanilla extract and egg yolks. In a separate bowl, beat the egg whites and sugar until stiff peaks form. Gently fold stiff egg white mixture into the dark chocolate mixture until well combined. Spread the dark chocolate mixture evenly over the Cookie Layer and refrigerate for 30 minutes.
	For the Milk Chocolate Layer: Melt the milk chocolate and coffee together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the coffee. In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat). Gently fold whipped cream into the milk chocolate mixture until well combined. Spread the milk chocolate mixture evenly over Dark Chocolate Layer and refrigerate for 30 minutes.
	For the White Chocolate Layer: Melt the white chocolate and water together in a glass bowl in the microwave in 30 second intervals, stirring after each interval, until chocolate is melted and combined with the water. In a separate bowl, whip 1 1/2 cups heavy whipping cream until soft peaks form. (Do not overbeat). Gently fold whipped cream into the white chocolate mixture until well combined. Spread the white chocolate mixture evenly over Milk Chocolate Layer and refrigerate overnight. To serve, push bottom of the cheesecake pan up and out of the pan and slice. Store in the refrigerator.
	For an easier option, add each layer as described above evenly amongst small bowls or cups for individual servings:

For an easier option yet, choose whichever one chocolate (dark, milk, or white) you like best and fill individual cups with the one chocolate of your choice.

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Raspberry Swizzle

Imagine a fizzy raspberry creamsicle in a drink and you can imagine my Raspberry Swizzle.

Ingredients

• frozen, unsweetened raspberries
• vanilla ice cream
• sparkling cider

Directions

	This drink is so-o-o-o yummy. And so simple! Heat some frozen (unsweetened) raspberries until runny. Layer a few spoonfuls or the raspberries with vanilla ice-cream scoops in a frosty glass. Pour sparkling apple cider over the top, swizzle all together, and enjoy!

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Sweetie Pies

I've always loved using pie crust to make delicious treats and these are a favorite, for sure! A bit of jam, sandwiched between heart-shaped pie crusts, they're as cute as they are delicious.

To begin, prepare your favorite pie crust.  Roll it out in thin strips to cut with a heart cookie cutter:

Add a dollop of seedless raspberry jam to the center of each heart:

Moisten the edge of the heart with water, all around, and cover with another heart cut-out:

Softly press top edge down onto bottom edge, forming a seal, and press sealed edges together with fork tines, all around:

Prick center of each little pie with fork tines and place on a parchment-lined baking sheet.  Bake at 425 degrees for 15 minutes, or until lightly browned:

Remove from oven and cool on a wire rack.  Serve warm or at room temperature:

Sweetie Pies make the perfect little homemade Valentine treat:

Or, you can dust them with powdered sugar:

And keep them on hand for a tasty little snack...

But you better act quick!  They're so yummy that they'll be going..going...

Gone!

Sources:

The Sweetie Pie tag was from my Valentine Tag Collection. (The line is now sold out).

The polka-dot food safe tissue paper is from The Container Store.

The tiny heart treat box is from Martha Stewart.

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Cambazola and Honey

Ingredients

• Crackers (I prefer Cabaret)
• Cambazola Cheese
• Honey

Directions

	Gather all on a platter, along with a cheese knife and a tiny spoon for the honey. Guests can assemble appetizers by layering cheese and walnuts on top of a cracker and drizzling with honey.

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The Whipped Cream Secret

When it comes to the holidays, there is no better dessert topping than real whipped cream.  But when I make something, I want it to be fuss-free.  And usually, with whipped cream, it will separate after a short time.  One year by chance, I discovered that by adding honey to whipped cream, it becomes stabilized and won't separate.  Here's the trick:  Add one teaspoon of honey for each cup of whipping cream.  Whip and sweeten and you normally would (I use powdered sugar) and your whipped cream won't separate.

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Apple Butter

When apple harvest arrives, the boys immediately start asking if it's time for apple butter.  The texture is like a thick and chunky applesauce, loaded with deliciously spicey flavor, which makes it perfect for their morning toast.

Ingredients

• 16 medium apples (peeled and chopped)
• 3 cups granulated sugar
• 1 cup apple cider
• 1 cup water
• 3 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions

Add all ingredients into a large cooking pot and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until apples are soft and mashable. Mash with a potato masher until it reaches a consistency to your liking. Cook 4 minutes more, uncovered. Ladle mixture into clean, hot pint-sized canning jars, leaving a 1/4” headspace. Top with canning lids and rings and process in a boiling water bath for 10 minutes. Makes 5 pints.

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Applesauce Donuts

It's apple harvest time here, which makes me want to spend all day in the kitchen, tinkering away on possible recipes.  These donuts were a recent creation that my family fell in love with right away.  Imagine a cake donut, but tastier, with the added moisture of applesauce and a deliciously spicy flavor. Make sure to eat them when fresh and warm for best texture.

Ingredients

• 1 1/4 cup granulated sugar
• 1 cup unsweetened applesauce
• 3 tablespoons sour cream
• 2 tablespoons butter (melted)
• 2 eggs (well beaten)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 4 1/4 cups all-purpose flour

Directions

	Combine sugar, applesauce, sour cream, and butter together in a medium bowl and whisk until smooth. Whisk in beaten eggs, until all combined. Add all remaining ingredients, and stir until mixture is completely combined. (The mixture will be thick). Cover the bowl with plastic wrap and refrigerate for at least one hour.
	Remove dough from refrigerator and turn out onto a really well floured counter. Roll out dough to 1/2" thick and cut into donut-sized circles, with a hole in the center. (Since I don't have a donut cutter, I used a circle cookie cutter, and for the center - the bottom of a large pastry decorating tip.)
	Fill a saucepan with vegetable oil or shortening and heat over medium-high heat until oil is hot for deep frying. Cook 1-2 donuts at a time, depending on the size of the pan, turning once the bottoms are deeply golden browned. Once both sides are browned, remove from oil, and drain on a cooling rack, with paper towels underneath. Once donuts are slightly cooled, dredge each in the Cinnamon/Sugar coating. (recipe below). Cinnamon/Sugar Coating 1 cup granulated sugar 1 teaspoon cinnamon

Note

These must be served when fresh and warm. If served later, they will be dense and not very tasty.

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Peach Fanchonettes

These are a scrumptious take on the classic peach pie, yet more fresh and uncomplicated tasting.  I had never heard of a Fanchonette (which I’ve now learned is classically a tarte-sized pie, traditionally with a layer of jam, topped with a custard) until I noticed a recipe on a display on the wall at a local cafe.  I had to try it.  This is my adaptation, which is tiny bit creamy, not too sweet, and incredibly delicious.  I hope you’ll give it a try!

Ingredients

• 3 fresh peaches (peeled, pitted, and halved)
• 1 egg yolk
• 1/4 cup whipping cream
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• pinch ground nutmeg
• 1 disc basic pie dough (Find the link to my recipe at the bottom of this post.)

Directions

	First, roll out your favorite pie crust. I used our basic pie crust recipe (don't bake the shells before filling).
	Lay out six mini pie pans, face down (I used my mini vintage restaraunt-ware bowls that are oven safe). Cut a circle around each pan, about 1/4" wider, all around.
	Line each pan with the dough, finishing the edges as you like. (I pressed my edges with a fork). Place on a baking sheet and refrigerate until ready to use.
	Assemble Fanchonette ingredients: Combine all ingredients (except the peaches) together in a small bowl and whisk until combined. Set aside.
	Place fresh peach halves in mini pie shells, cut-side down.
	Pour custard mixture over each peach half, dividing mixture evenly among all six pies. Depending on the size of your mini pies, you may need to double this custard mixture
	Bake pies, on baking sheet, at 425 degrees for approximately 20 minutes, or until crust is lightly golden browned and custard is set. Serve warm or at room temperature. Enjoy!

Crepes with Honey Mascarpone & Strawberries

My family loves these crepes served for dessert, but they would also make a spectacular breakfast treat.  The subtle infusion of flavor from the orange zest really makes them special.

Ingredients

• 1 egg
• 3/4 cups milk
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon oil
• 1 teaspoon grated orange zest
• pinch salt

Directions

Combine all ingredients in a batter bowl or large measuring cup with a spout for pouring. Whisk well, until all ingredients are very well combined. Heat a 6" frying pan to medium-high heat. Lightly spray (only necessary before the first crepe) the pan with cooking oil and pour in enough batter to make a 6" crepe (about 3 tablespoons of batter). Tilt pan all around to spread out batter really thin. Once crepe is browned, (about 15-20 seconds) flip over and lightly brown other side (about 10 seconds). Remove crepe from pan and set on a piece of parchment paper. Continue cooking crepes and stacking on top of each other until all the batter is used up. (You should have about 8 crepes). Don't worry if the crepes tear or don't look perfect. Once they're assembled and folded up, no-one will ever notice. Honey Mascarpone: 8 ounces mascarpone* 1 teaspoon vanilla extract 2 tablespoons honey Add all ingredients to a small bowl and whisk together until smooth and creamy. *Mascarpone is a soft Italian cheese, somewhat similar to cream cheese, and is available in most grocery stores (commonly in the dairy, cheese, or deli sections) and specialty Italian markets. Strawberries: 1 pound of fresh strawberries, rinsed and sliced Assemble crepes by spreading desired amount of Honey Mascarpone and sprinkling strawberries onto each crepe. Fold into fourths, dust with powdered sugar (if desired) and enjoy!

 

Classic Chocolate Cake

My Moist Chocolate Cupcakes with Vanilla Buttercream recipe works really well in cake form.  Simply divide the batter equally between three 8" round cake pans and cook for 20 minutes at 350 degrees, or until a toothpick inserted comes out clean.  I use the same frosting recipe as with the cupcakes, and frost it all up once the cakes are cool.

P.S. The cakestand and paper liner are from Martha's Collection at Macy's.  (I think they're only available in stores, not online).

Soft Ginger Molasses Chews

Perfectly crisped on the outside, and soft and chewy on the inside.  A real family treat!

Ingredients

• 1 banana (mashed, or unsweetened applesauce.)
• 1/4 cup molasses
• 2 1/2 cups light brown sugar (packed)
• 1 cup vegetable oil
• 2 eggs
• 4 1/2 cups all-purpose flour
• 2 tablespoons ground ginger
• 1 tablespoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt

Directions

	Preheat oven to 350 degrees. Combine banana (or applesauce), molasses, brown sugar, oil, and eggs in a large mixing bowl. Beat until well combined. Add dry ingredients, beating again until well combined.
	Drop by heaping tablespoonful onto a large, ungreased baking sheet. Bake for approximately 10 minutes, until the tops of the cookies are well crackled and just slightly browned. Remove from oven and let cool. Makes about 34 cookies.

Rosey Lunch Party

A special lunch with friends calls for pretty little settings. I love these tiny café creamers I found at a sale, and for a recent lunch party, decided they’d make perfect personal vases. I filled the “vases” with tiny wild roses and set out a mix of beautiful old china plates to create special place settings.

Forks were placed atop cloth napkins and tied off with pretty vintage ribbon. As a final touch, I placed a sprig of wild rose buds under each ribbon.

This salad is the perfect light lunch:

Raspberry Poppy Seed Salad

Ingredients

• SALAD:
• greens of your choice
• thinly sliced red onions (just enough to lightly accent the greens)
• fresh raspberries (enough to accent the salad)
• RASPBERRY POPPY SEED DRESSING:
• 2 - 3 tablespoons fresh lemon juice
• 1/2 cup vegetable oil
• 1 teaspoon honey
• 1 teaspoon raspberry jam
• 1/2 teaspoon poppy seeds
• salt and pepper to taste
• GARNISH with feta cheese and thinly sliced almonds

Directions

	Combine salad ingredients in a pretty bowl. Combine dressing ingredients, and pour desired amount over greens. Toss gently and garnish. Serve promptly, and enjoy.

Note

To keep the dressing from separating, slowly pour the oil into the lemon juice, while whisking rapidly. Whisk in remaining ingredients. The result will be a creamy dressing that won’t separate.

Make delicious sandwiches by hollowing out good quality focaccia bread squares and stuffing with this yummy salad.

 

Sour Cream Coffee Cake

I've adapted this scrumptious coffee cake from the Davenport Hotel's collection of special recipes.  Although they no longer serve the original version of this cake, it will always be a favorite in our home.

Ingredients

• BATTER:
• 1 cup butter (at room temperature)
• 1 1/4 cup granulated sugar
• 2 eggs
• 1 cup sour cream
• 2 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• FILLING:
• 1 cup chopped pecans
• 1 1/4 teaspoon ground cinnamon
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• ICING:
• 1 tablespoon melted butter
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Directions

	Preheat oven to 350 degrees. Grease and flour a 10" bundt pan and set aside. Prepare filling by combining all ingredients in a small mixing bowl, and set aside. Prepare icing by combining all ingredients in a small mixing bowl. Cover and set aside. To prepare batter, cream butter and sugar in a medium-sized mixing bowl. Add eggs and vanilla and beat well. Blend in sour cream. Add dry ingredients and blend well. Spoon half of batter into prepared bundt pan and smooth out evenly. Sprinkle filling over batter. Add remaining batter, and smooth out evenly. Bake for approximately 45 minutes, or until toothpick inserted into cake comes out clean.
	Remove from oven and let sit in the pan for 5 minutes. Turn out onto a cooling rack and let cool until warm (not hot).
	Drizzle with icing. Serve warm or cooled. Makes 8-10 servings.

 

Moist Chocolate Cupcakes with Vanilla Buttercream

Everyone in my family is a huge fan of cupcakes, and really love this version that I've been making for as long as I can remember.

 

*Post Edit* February 25, 2014. This recipe has been slightly revised for even better results. Enjoy!

 

Ingredients

• 2 cups granulated sugar
• 1 3/4 cup all-purpose flour
• 3/4 cups cocoa powder
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

Preheat oven to 350 degrees farenheit. Fill muffin pans with 24 cupcake liners. Add all ingredients, except the boiling water, into a mixing bowl. (I recommend a batter bowl to easily pour the batter into the cupcake liners). Beat with a hand blender, stand mixer, or by hand with a wire whisk, until batter is completely combined and smooth. Add the boiling water, and whisk, just until blended. (Don't be alarmed - the batter appears watery). Evenly ladle (or pour) the batter into the liners. Bake for 20-25 minutes, until the center of the cupcakes spring back when lightly touched. Cool and frost. Vanilla Buttercream Frosting Perfectly sweet, but not overly so, and light and creamy just like you'd want on a cupcake. 1/3 cup butter, just slightly cooler than room temperature 3 1/2 cups powdered sugar  2-4 tablespoons milk, depending on desired consistency 1 1/2 tsp vanilla extract food coloring, if desired Beat butter in a medium-sized mixing bowl until creamy. Gradually beat in 3 cups of the powdered sugar. Beat in milk and vanilla. Blend in remaining 1/2 cup powdered sugar. If desired, tint with food coloring. (For the perfect pastel colored frosting, only 1 drop of food coloring is necessary).

Note

This recipe also makes a delicious Chocolate Layer Cake. To make as a cake, divide batter evenly between three oiled and floured 8" round cake pans.

Bake in preheated 350 degrees fahrenheit oven for approximately 25 minutes, or until toothpick inserted comes out clean.

Remove from oven and cool on wire rack for 10 minutes. Invert cakes onto cooling racks until cooled. Frost layers as desired.

My go-to small kitchen appliances are:

Stand Mixer

Hand Mixer

Food Processor

Immersion Blender

Instant Pot

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Mini Apple Pies

I love baking pies and especially enjoy making these darling mini apple pies, a tiny version of our Farmhouse Apple Pie.

Ingredients

• 2 1/2lb mixed apples (peeled, cored, and chopped into 3/4-inch pieces. I prefer the Jonagold and Golden Delicious varieties.)
• 2 tablespoons all-purpose flour
• 3/4 cups granulated sugar, plus 1 Tablespoon
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 discs Pie Dough (Find the link to my pie dough recipe at the bottom of this post.)

Directions

Preheat the oven to 375° F. Roll out pie dough on a lightly floured surface to 1/8-inch thickness. Lay mini pie pan on dough, top-side down. Trace around mini pie pans (about 1-2" inches wider than pans) with a knife and cut out. Drape mini pans with dough. Set aside and keep chilled. Roll the remaining dough to 1/8-inch thickness. Set aside on a parchment paper-lined baking sheet and keep chilled. Toss the chopped apples, flour, 3/4 cup sugar, cinnamon, nutmeg, and salt together and mix until combined. Pour apple mixture into the prepared mini pie pans and top with the remaining dough. Trim, leaving 1/2-inch overhang, fold under, crimp edges and poke holes in top with a fork. Sprinkle the top with the remaining tablespoon of sugar; chill for 10 minutes. Bake until fruit is bubbling and crust is golden brown — 30 to 35 minutes. Cool on wire rack. Yield: 3 mini pies

Click here for my pie dough recipe.

Photos by Thayer Allyson Gowdy.

Lemon Curd

 

This deliciously tart, thick cream is traditionally used as a spread for scones, but is just as tasty in a tart or topped with fresh berries.

Ingredients

• 2 eggs
• 2 egg yolks
• 1/2 cup granulated sugar
• 1/2 cup fresh lemon juice
• zest of 1 lemon
• 6 tablespoons butter (cut into pieces)

Directions

Whisk eggs, yolks, and sugar in a small saucepan until smooth. Add lemon juice, zest and butter. Cook over medium heat, stirring constantly, until butter melts, about 5 minutes. Reduce heat to medium-low, continue cooking and stirring until curd is thick enough to coat the back of a spoon, about 5 minutes. Curd should be thick. Pour through a strainer into a chilled bowl. Keeps up to a week in the refrigerator.

Peach Pie

A classic and delicious pie.

Ingredients

• 5 cups fresh peaches (peeled and sliced)*
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• pinch ground nutmeg
• pinch salt
• 2 discs Pie Dough (You can find my pie dough recipe here).

* If peaches are tree-ripened, they will be juicier. In this case, increase flour to 4 tablespoons.

Directions

Preheat oven to 400 degrees. Roll out one pie dough disc on a lightly floured surface to 1/8-inch thickness. Drape pie pan with dough. Set aside and keep chilled. Peel and slice peaches and place in mixing bowl. Add remaining ingredients and gently toss until all ingredients have been mixed in with the peaches. Pour filling into pie shell. Roll the remaining dough to 1/8-inch thickness. Drape over peach filling. Trim, leaving 1/2-inch overhang, fold under, crimp edges and poke holes in top with a fork. Bake until filling is bubbling in the center and crust is golden brown - 45 - 50 minutes. (If the peaches used are tree-ripened, the pie may take longer to bake because the peaches will be much juicier. If this is the case, cover the crust with foil once it's golden brown and continue to bake until the center filling is bubbling). Cool on wire rack.

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Sweet Potato Bake

This little dish is incredibly delicious.  Packed with sweet potatoes and seasoned with nutmeg and cinnamon, it's almost like having pie with your Thanksgiving dinner!

• 1 29 ounce can sweet potatoes (drained and coarsely mashed)
• 1/4 cup melted butter
• 2 eggs (beaten)
• 1/3 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• PECAN TOPPING:
• 1/4 cup butter (at room temperature)
• 3 tablespoons all-purpose flour
• 1/2 cup pecans (coarsely chopped)
• 3/4 cups light brown sugar (packed)

Directions

	Preheat oven to 350 degrees. Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly. Set aside. In another bowl, combine filling ingredients and stir until well combined. Scoop into a small casserole pan and top with pecan topping. Bake for 30 minutes or until topping is browned and bubbly. Makes 12 servings.

Note

You can always substitute fresh-cooked sweet potatoes for the canned.  4-5 sweet potatoes should be used.