Friday, April 29, 2011

Easter Chocolate Lasagna

Easter Chocolate Lasagna | #Chickencasserolerecipes #Roundsteakandgravy #Ketoairfryerrecipes #Leftoverchickenrecipes #Chickencordonbleucasserole #Buntcakerecipes #Turtlecheesecakerecipes #Oreofudgecheesecake #Blueberrycheesecakecrumbcake #Bananapuddingcheesecakerecipe #Samoacheesecakerecipe #Oreodessert

Ingredients

  • Oreo Crust:
  • 36 Oreo cookies
  • ½ unsalted butter-melted
  • Cream Cheese Layer:
  • ½ cup unsalted butter-softened
  • 1 cup powdered sugar
  • 8 oz cream cheese-softened
  • 1 teaspoon vanilla
  • 1 cup Cool Whip
  • Chocolate Pudding Layer:
  • 2 (3.9 oz.) packages chocolate instant pudding
  • 2 and 3/4 cups cold milk
  • Topping:
  • 2 cups Cool Whip
  • 1 ½ cups crushed Oreo
  • Peeps bunnies, Easter egg candies…

Instructions

  1. In a food processor finely crushed Oreo cookies into fine crumbs. If you don’t have food processor, place Oreo cookies into ziplock bag and crush the cookies with a rolling pin.
  2. Using a fork mix crushed Oreo with melted butter, then press the mixture into the bottom of 9 x 13 inches dish. Place in the fridge to firm.
  3. Beat cream cheese, softened butter, sugar and vanilla until it’s light and creamy. Stir in 1 cup Cool Whip. Spread the mixture over the crust and place in the fridge.
  4. In a medium bowl mix chocolate instant pudding with 2 and 3/4 cups cold milk. Whisk for a few minutes until the pudding starts thickening. Spread the pudding over the cream cheese layer. Place in the fridge for 10 minutes.
  5. Spread 2 cups Cool Whip on top and sprinkle with crushed Oreo. Refrigerate at least 4 hours before serving.
  6. Garnish with Peeps and Easter egg candies.

Recipe has been adapted from >>>>>  here

Tuesday, April 26, 2011

Bananas Foster Cupcakes

Bananas Foster Cupcakes | #Turtlecheesecakerecipes #Keylimecheesecakerecipe #Samoacheesecakerecipe #Samoacake #Dessertrecipescheesecake #Bananasfostercake #Dessertcupcakes #Cupcakecookies #Yummycupcakes #Cupcakemuffins #Cakerecipes #Cupcakefrosting

Ingredients

  • 1 (15.25-ounce) box butter pecan cake mix, Betty Crocker
  • 2 cups mashed banana, about 3 small
  • 1 cup water
  • 3 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • Frosting
  • 1 cup butter, softened
  • 1/3 cup mashed banana
  • 1 teaspoon lemon juice
  • 2 tablespoons dark brown sugar
  • 5 cups powdered sugar, sifted
  • 1 tablespoon dark rum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • Praline Sauce
  • 1/4 cup butter
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons dark rum
  • 2 tablespoons praline liqueur
  • 1/4 teaspoon salt
  • 1 banana, sliced

Instructions

  1. Preheat oven to 350 and line 18 muffin cups with liners. Set aside.
  2. Using an electric mixer, beat cake mix, water, 2 cups mashed banana, eggs, vegetable oil, and vanilla for 2 minutes. Divide batter between muffin cups, filling almost to the top. (They won't rise much due to the bananas.)
  3. Bake 20 to 25 minutes. Let cool.
  4. To make frosting, beat butter with an electric mixer for 1 minute.
  5. Mix together banana and lemon juice. Add to mixer and beat until incorporated into butter.
  6. With mixer on low, add brown sugar and then powdered sugar 1 cup at a time.
  7. Beat in rum, vanilla extract, and cinnamon. Use an offset spatula or pastry bag fitted with a large star tip to frost cupcakes.
  8. To make praline sauce, melt butter in a medium skillet over low heat.
  9. Add light brown sugar and cinnamon, turn heat to medium and cook 3 to 4 minutes stirring constantly.
  10. Turn heat to low and add dark rum, praline liqueur, and salt. Cook 5 minutes.
  11. Add banana slices and remove from heat. Cool to room temperature before drizzling on cupcakes.

recipe adapted  >>>>>  here

Sunday, April 24, 2011

Cinnamon Sugar Donut Muffins

Cinnamon Sugar Donut Muffins | #Summertreats #Summerbbqdesserts #Summercookies #Doughnutholes #Smoresbars #Bakeddonutholesrecipe #Cinnamonsugarmuffins #Muffinrecipesforkids #Donutmuffinscinnamonsugar #Quickeasydesserts #Cupcakemuffins #Dessertrecipes

Ingredients

  • FOR THE MUFFINS:
  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1/3 Cup Butter, Melted and Cooled
  • FOR THE TOPPING:
  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 5 Tablespoons Butter, Melted

Instructions

  1. Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a small bowl beat the egg. Add the milk, vanilla extract, and melted butter and mix well to combine.
  4. Add the wet ingredients to the dry ingredients and stir just until moistened, being careful not to over mix.
  5. Spoon batter into muffin cups about 1/2 - 3/4 of the way full. Bake in preheated oven for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan.
  6. For the topping: In a small bowl mix together the cinnamon and sugar. In another small bowl melt the 5 Tablespoons of butter.
  7. Dip the muffins into the butter, then roll in the cinnamon sugar mixture.

RECIPE ADAPTED >>>>>  here

Saturday, April 23, 2011

No Bake White Chocolate Lime Cheesecake Recipe



No Bake White Chocolate Lime Cheesecake Recipe | #Lemonywhitechocolatecheesecake #Cakerecipes #Dessertrecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Ideasyoumightlove #Keylimepie #Nobakecheesecake #Summerdesserts #Vanillawhippedcream #Cakeplates #Whitechocolatecheesecake




Ingredients

  • FOR THE CRUST :
  • 2 cups (250g | 8.8oz) graham cracker crumbs
  • 1/2 cup (100g | 3.5oz) light brown sugar, packed
  • 1/2 cup (120g | 4.2oz) butter, melted
  • 1 tsp pure vanilla extract, (store-bought or homemade)
  • 2 tbsp lime zest*
  • 1/4 tsp salt (I use Himalayan salt)
  • FOR THE CHEESECAKE FILLING:
  • 3- (227g | 8oz) packages cream cheese, at room temperature
  • 1/2 cup (100g | 3.5oz) granulated sugar
  • 1 can (300ml | 397g | 14oz) sweetened condensed milk
  • 1 cup (240ml | 8oz) whipping cream
  • 1 cup (240ml) fresh lime juice*
  • 2-3 tbsp lime zest*
  • 1 cup (175g | 6.25oz) white chocolate, finely chopped
  • 8 sheets gelatin (or 2 tbsp (11g) powdered gelatin)
  • FOR THE WHITE CHOCOLATE GANACHE :
  • 1-1/4 cup (220g | 7.7oz) white chocolate, finely chopped
  • 1/3 cup (80ml) whipping cream
  • GARNISH :
  • 1 cup whipped cream
  • 1 tbsp grated lime zest*
  • 1 tbsp granulated sugar


Instructions

  1. Start by zesting, then juicing 8 limes. I strongly recommend that you use a microplane zester and a 2 in 1 lime and lemon sqeezer. These tools will make your life a whole lot easier!
  2. FOR THE CRUST
  3. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
  4. Combine the graham cracker crumbs, brown sugar, melted butter, vanilla extract, salt and about 2 tbsp of the lime zest in a large mixing bowl. Mix until well combined and press firmly at the bottom and about halfway up the side of the prepared pan. Set aside.
  5. FOR THE CHEESECAKE FILLING
  6. Place the sheet gelatin to soak in a large bowl filled with icy cold water (if using powdered gelatin, sprinkle it over 1 cup of fresh lime juice so it has a chance to bloom).
  7. Whip the heavy cream until firm peaks form and reserve.
  8. Melt the white chocolate in a small mixing bowl and set aside.
  9. In a large mixing bowl, combine the cream cheese and sugar and mix on high speed with an electric mixer for about 2 minutes, until light and fluffy. Add the condensed milk and about 3 tablespoons of lime zest and resume beating until well incorporated.
  10. Pour in the melted white chocolate and mix on high speed until combined.
  11. Warm the lime juice over very low heat or in the microwave until barely just warm to the touch (and until gelatin is completely melted, if using powdered gelatin). It's important that the lime juice doesn't become hot or it would hurt/destroy the gelatin; lukewarm is what you're after.
  12. Remove the sheet gelatin from the water bath and squeeze it between your fingers to remove as much water as possible. Add the gelatin to the warm lime juice, stir until fully dissolved and then pour this into the cream cheese mixture. Resume mixing until it's well incorporated, then delicately fold in the whipped cream.
  13. Pour onto the reserved crust and spread evenly all the way to the side of the pan. Gently tap the side of your pan and give it a little shake to help the top settle and smooth out.
  14. Place your cake in the fridge until completely set, about 6 hours or better yet, overnight.
  15. FOR THE WHITE CHOCOLATE GANACHE
  16. In a small mixing bowl, combine the white chocolate and whipping cream and place that in the microwave for 30 seconds. Allow to rest for 30 seconds and then stir for 30 seconds. If there are still lumps of unmelted chocolate, repeat the process but for 20 seconds this time, and continue doing that until the chocolate is completely melted but not hot, and the ganache is well combined.
  17. Pour this right over the cheesecake and tilt the pan in a circular motion to spread the ganache all the way to the egde; tap the sides and give the pan a little shake like you did before to help make that top really smooth and even.
  18. Put the cake back in the refrigerator for about 15 minutes, until the ganache is set.
  19. GARNISH
  20. Take the cake out of the pan and place it on a cake plate or stand.
  21. In a small bowl, combine a tablespoon of grated lime zest with an equal amount of granulated sugar and mix well; Decorate the cake with swirls of whipped cream (I used an open star Ateco #2) and sprinkle some of the sweetened zest over the rosettes, then garnish with slices of lime.
  22. Serve chilled.

Recipe adapted >>>>>  here



Rated 4.4/5 based on 782 customer reviews

Thursday, April 21, 2011

SLOW COOKER RICOTTA ROSEMARY CREAMED CORN

SLOW COOKER RICOTTA ROSEMARY CREAMED CORN | #Fallcocktailsforacrowd #Cookingrecipes #Holidayrecipes #Thanksgivingmenu #Thanksgivingsidedishes #Holidaycooking #Cookingrecipes #Holidayrecipes #Slowcookerrecipes #Crockpotrecipes #Vegetablerecipes #Holidaycooking

Ingredients

  • 2 pounds frozen corn kernels , divided
  • 1/2 cup heavy cream
  • 4 ounces (1/2 package) cream cheese, cubed
  • 1 cup ricotta cheese
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1 teaspoon sea salt from McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® Onion Powder
  • 1/4 teaspoon McCormick® Black Pepper, Ground
  • 1/4 teaspoon McCormick® Paprika
  • 1/4 teaspoon McCormick® Rosemary Leaves
  • 1/4 teaspoon McCormick® Thyme Leaves
  • 2 tablespoons butter, cubed

Instructions

  1. Place 1 cup of the corn, cream, cream cheese, ricotta, flour, sugar and all of the seasonings in blender container; cover. Blend on high speed until smooth.
  2. Spray inside of slow cooker with no stick cooking spray. Mix remaining corn, butter and blended corn mixture in slow cooker until blended. Cover.
  3. Cook 4 to 6 hours on LOW or 2 to 4 hours on HIGH until desired consistency, stirring occasionally. Season with additional salt and pepper to taste, if desired. Stir well before serving.

recipe adapted >>>>>  here

Wednesday, April 13, 2011

MOLTEN CHOCOLATE LAVA CAKE

MOLTEN CHOCOLATE LAVA CAKE | #MOLTENCHOCOLATE #LAVACAKE #Dessertrecipes #Cupcakecakes #Cakedesserts #Moltenchocolatelavacake #Lavacakerecipes #Deliciousdesserts #Dessertrecipes #Chocolatedesserts #Deliciousdesserts #Sweetrecipes #Sweetstreats #Deathbychocolate



Ingredients

  • ½ cup butter
  • 220g semi-sweet chocolate
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2 egg yolks
  • 6 tablespoons flour
  • 1 teaspoon powdered sugar, extra for dusting
  • 1 teaspoon cocoa powder, for dusting


Instructions

  1. Preheat oven to 200C.
  2. Brush 4 small souffle cups with melted butter very well.
  3. Melt chocolate and butter in a heat proof bowl over simmering water, stir until smooth.
  4. Stir in powdered sugar.
  5. Add eggs and egg yolks and keep stirring.
  6. Stir in flour until well blended.
  7. Share between cups and bak efor 13-14 minutes until the sides are set.
  8. Let them rest for a minute and transfer them on serving plates.
  9. Dust powdered sugar and cocoa powder on each right before serving.

recipe adapted >>>>>  here


Keto Coconut Mousse

Keto Coconut Mousse | #Ketochocolatemousse #Ketodessertrecipeseasy #Quickketodessert #Ketosweets #Glutenfreedesserts #Ketofriendlysnacks

Ingredients

  • 1/4 cup Butter softened
  • 8 oz Cream Cheese softened
  • 1/2 cup Erythritol
  • 2 cups Heavy Whipping Cream
  • 1/2 cup Flaked Coconut
  • 1/2 tsp Coconut Extract (or vanilla)
  • Toasted Coconut optional

Instructions

  1. In a large mixing bowl, cream butter and cream cheese until smooth and creamy. Add Erythritol and continue beating until well blended.
  2. On high speed, gradually add heavy whipping cream until stiff peaks form. 
  3. Fold in flaked coconut and coconut extract.
  4. Either refrigerate until serving time or serve immediately. You can garnish with toasted coconut if you choose! 

recipe adapted >>>>>  here

Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze

Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze | #Cupcakemuffins #Dessertrecipes #Muffinbread #Quickbread #Sweetbread #Breakfastrecipes #Dessertrecipes #Veganbaking #Vegansweets #Rawvegandesserts #Rawfoodrecipes #Carrotcake



Ingredients

  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground allspice
  • 10 tbsp butter, softened
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup plain greek yogurt
  • 1/2 cup sour cream
  • 2 cups finely grated carrots
  • 1 cup chopped walnuts, toasted
  • *For the Glaze
  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 3 tbsp (or more) milk

Instructions

  1. Preheat oven to 375 degrees.
  2. Line a muffin tin with paper cups, spacing the cups out so they aren’t next to each other then grease the outer edge with cooking spray or butter. Set aside.
  3. In a large bowl whisk together to flour, baking powder, baking soda, salt, and allspice.
  4. In another large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the sides if necessary. Add the vanilla and beat until smooth.
  5. Alternately add the flour, greek yogurt, and sour cream to the butter mixture, scraping the sides of the bowl occasionally, and ending with the flour mixture. Don’t over mix, the batter should be slightly lumpy. Work in the carrots and toasted walnuts until evenly distributed.
  6. Use an ice cream scooper to fill the muffin cups, piling it up about a 1/2 inch above the rim of the cups.
  7. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  8. Meanwhile beat the cream cheese with the paddle attachment for 4 to 5 minutes or until light and fluffy. Add the powdered sugar and milk and beat on medium speed until smooth. Add more milk if you want a thinner consistency.
  9. Drizzle the tops of the muffins with the glaze and enjoy!!

recipe adapted  >>>>>  here

Tuesday, April 12, 2011

White Chocolate Lemon Sugar Cookies

White Chocolate Lemon Sugar Cookies  | #Peanutbuttercookies #Cookiesrecipeseasy #Lemonwhitechocolatechipcookies #Lemoncookiesrecipes #Lemonsugarcookies #Sweettreatseasytomake #Softchocolatechipcookierecipe #Softchewychocolatechipcookies #Softgooeychocolatechipcookies #Ooeygooeychocolatechipcookies #Cookiedesserts #Yummycookies


Ingredients

  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons lemon extract
  • 2 Tablespoons light corn syrup
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup white chocolate chips
  • 1/4 cup granulated sugar, for rolling cookies in
  • yellow food coloring, optional

Instructions

  1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup, and a few drops of yellow food coloring (if using) and beat until combined.
  2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the white chocolate chips. Cover dough and chill in the fridge for one hour.
  3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about 1/8 cup each) and roll in the remaining 1/4 cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

Recipe has been adapted from>>>>>  here

Monday, April 11, 2011

Turkey, Spinach & Cheese Meatballs

Turkey, Spinach & Cheese Meatballs | #Lowcarbmeals #Meatballrecipes #Healthyweeknightdinners #Ketochickenpizza #Lowcarblowcalorierecipes #Supremechickenpizzabake #Lowcarbmeals #Sausagerecipes #Meatandveggiemealscleaneating #Simpledinners #Grillfoilpacketmeals #Grillmealprep


Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large egg
  • 3 ounces baby spinach, chopped (3-1/2 cups whole; 1-1/2 cups chopped)
  • 3 scallions, white and green parts, finely sliced
  • 3 garlic cloves, minced
  • 1.25 pounds 93/7 ground turkey (I use Shady Brook Farms)
  • 1.25 pounds Italian turkey sausage, removed from the casings (I use Shady Brook Farms)
  • 1 cup shredded mozzarella (preferably whole milk but low-fat will work)
  • 1/3 cup grated Parmigiano Reggiano, plus more for serving
  • 1/2 cup Italian seasoned bread crumbs
  • 1 (24 oz) jar marinara sauce, homemade or good quality store-bought

Instructions

  1. Preheat the broiler and set an oven rack on the second-highest rack. Line a baking sheet with heavy duty aluminum foil and grease with the olive oil.
  2. In a bowl large enough to hold all of the ingredients, beat the egg. Add the chopped spinach, scallions, and garlic and stir until evenly combined. Add the ground turkey, turkey sausage, mozzarella, Parmigiano-Reggiano and bread crumbs. Using your hands, mix until evenly combined. Shape the mixture into 1-1/2 inch balls and place on the prepared baking sheet.
  3. Broil the meatballs until golden brown on top, about 10 minutes.
  4. Meanwhile, heat the tomato sauce in a large pan on the stovetop. Add the broiled meatballs and simmer over low heat for 5 to 10 minutes, or until the meatballs are fully cooked.
  5. Freezer-Friendly Instructions: These can be frozen in their sauce for up to 3 months. When ready to serve, reheat the meatballs in their sauce on the stovetop over medium heat until hot in the center.

recipe adapted  >>>>>  here

Sunday, April 10, 2011

Sweet Potato, Chickpea and Spinach Coconut Curry

Sweet Potato, Chickpea and Spinach Coconut Curry | #Stuffedsweetpotatorecipes #Healthydinnerrecipesvegetarian #Veganlunchideas #Vegetarianveganrecipes #Veganricerecipes #Easydinnerrecipesvegetarian #Dairyfreepastarecipes #Dairyfreedinnerrecipes #Dairyfreevodkasauce #Veganpenneallavodka #Veganvodkacreamsauce #Cookingrecipes



Ingredients

  • 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
  • 1 tablespoon (15ml) cumin seeds
  • 1 medium onion, finely chopped (about 2 cups/500 ml)
  • 3 large cloves garlic, minced
  • 4 teaspoons (20ml) grated fresh ginger
  • 1 teaspoon (5ml) ground turmeric
  • 1 teaspoon (5ml) ground coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
  • 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
  • 1 (14-ounce/398ml) can diced tomatoes, with juices
  • 1 (14-ounce/400ml) can light coconut milk
  • 1 (5-ounce/142g) package baby spinach
  • freshly ground black pepper
  • FOR SERVING
  • cooked basmati rice, quinoa, millet, or sorghum
  • chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)


Instructions

  1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
  2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
  3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
  4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
  5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

RECIPE ADAPTED  >>>>>  here



Rated 4.8/5 based on 832 customer reviews

Friday, April 1, 2011

Blueberry Hand Pies

Blueberry Hand Pies | #Blueberry #Oatmeal #CrumbleBars #Ketobreakfastrecipes #Lowcarbblueberryrecipes #Ketoblueberrymuffins #Lowcarbbreakfastrecipes #Blueberryketorecipes #Ketoproteinbars #Easydessertrecipes #Blueberrypiecookies #Blueberrysconeseasy #Blueberrymuffinshealthy #Nobakeblueberrydessert #Blueberryhandpies





Ingredients

  • Crust:
  • 1 cup cold butter cubed
  • 2 ½ cups unbleached all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1/3 cup ice water
  • Filling:
  • 1 ½ cups blueberries
  • 2 tablespoons sugar
  • 3 tablespoons corn starch
  • 1 tablespoon lemon juice
  • 1 egg for egg wash
  • Glaze:
  • 2 cups powdered sugar
  • ¼ cup lemon juice

Instructions

  1. In a food processor, add the flour, salt, and sugar. Cube the cold butter into little cubes and add to the flour. Place the lid onto food processor and pulse until the butter is the size of peas.
  2. Fill a glass with water and add ice, then measure out 1/3 cup of cold water.
  3. Slowly add to the food process a tablespoon at a time, pulsing in between each addition. Once it’s all been added, pulse until the dough comes together. If it’s still dry, pulse a little longer until the dough forms. Divide the dough in half.
  4. Place a piece of Reynolds Wrap onto a clean surface and place half the dough onto the wrap. As you rap the dough, form it into a disc. Repeat with the other half of the dough. Place in the refrigerator for at least 1 hour.
  5. Right before you pull the dough out of the refrigerator, prepare the blueberries. In a medium bowl toss the blueberries with sugar, corn starch, and lemon juice. Set aside.
  6. Make an egg wash by beating one egg a small bowl, set aside.
  7. Remove one disc of dough from the refrigerator. Sprinkle a few tablespoons of flour onto a clean surface. Roll out the dough until it’s ¼ inch thick. Using a 4-inch cookie cutter, cut out circles, place on a baking sheet lined with parchment paper. Roll the leftover dough back out and cut out more pieces. (I recommend rolling out the second disc of dough right before they are ready to go into the oven. If you choose to roll them out all at once, keep the pieces in the refrigerator until they are ready to bake.)
  8. Brush the edges of each circle with egg wash. Place 1-2 tablespoons of blueberries in the middle of one piece of dough. Place the second piece on top. Use a fork to seal the edges. Brush the tops with egg wash.
  9. Bake at 400 degrees for 15-20 minutes until golden brown. Remove from oven and transfer to a cooling rack.
  10. To make the glaze, whisk the powdered sugar and lemon juice together. Drizzle over the top of each pie. Let cool before serving.

recipe adapted  >>>>>  here