Do you know what’s in season this time of year? Berries and laziness! Combine them with this easy to make, free-form pie.
Crust (taken from this recipe):
- 1 1/2 cups (190 grams) all-purpose flour
- 3 Tablespoons (45 grams) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick or 115 grams) cold unsalted butter, cubed
- 1/4 cup (60 ml) ice water, plus more as needed
- 1 egg, beaten for egg wash
- additional sugar for sprinkling
- 2 cups fresh blackberries rinsed and patted dry
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- In a medium bowl, whisk the flour, sugar, and salt together. Using a pastry cutter (or your hands), cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water, stirring with a fork until the flour is moistened and starts to stick together. Add up to 2 more Tablespoons of ice water if the dough seems dry. Gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it between sheets of wax paper into a disk about 1/2 inch thick. Refrigerate it for at least 1 hour.
- Preheat the oven to 375. In a medium sized bowl, toss blackberries with sugar and cornstarch until absorbed.
- Transfer dough to a lined baking sheet and spoon the blackberry mixture into the center of the circle, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.
- Brush the crust with the beaten egg and sprinkle with sugar. Bake for 30-40 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving (it’s especially delicious when served with ginger ice cream)
Enjoy this delicious dessert on the go (running away from your many admirers, of course)!
This recipe is a dumbed-down version of this recipe.
- 1 package of pre-made pie dough
- 3/4 cup Nutella
- 2 cups diced strawberries
- 2 teaspoons all-purpose flour
- 1 large egg
- Preheat oven to 425.
- Open up the pie dough and cut out an even number of shapes that are roughly 3″ in diameter.
- Mix diced strawberries with flour.
- On half of the crusts, spread a dollop of Nutella, leaving a 1/2 inch margin, and top with strawberries. Place a second crust on top, then crimp sealed using a fork (running a wet finger around the edge is never a bad idea either). Place on a baking sheet.
- Whisk the egg with a little water, then brush over the pies. Cut two to three slits in each pie, then put in the oven for 15 minutes.
- Let cool for a few minutes, then enjoy!
I’ve never been one for love poems, but here goes…
Cupcakes are red,
Frosting is white,
There’s enough to go ’round,
So don’t start a fight!
Here’s Paula Dean’s recipe (minus one cup of powdered sugar):
For the Red Velvet Cupcakes:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 3 cups sifted confectioners’ sugar
- Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
- Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
- Spread or pipe on cupcakes.
Though Santa was generous this year, he brought me neither a set of fine motor skills nor a competency in food photography (so imagine your cookies looking much better than those in the picture)! However, regardless of how they are decorated, these little guys are always delicious, so enjoy the yuletide yumminess!
For the Gingerbread Cookies (originally from The Best Recipes Cookbook):
- 3 cups unbleached all purpose flour
- ¾ cup packed dark brown sugar
- ¾ tsp baking soda
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 12 tbsp unsalted butter, softened but still cool, cut into 12 squares
- ¾ cup light or dark molasses
- 2 tbsp milk
- royal icing for decorating
- With an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at a low speed until all combined, about 15 seconds. Stop the mixer and scatter the butter pieces over the flour mixture and mix at med-low until the mixture is sandy and resembles very fine meal, about 90 seconds. Reduce the speed to low, and with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to a medium and mix until thoroughly combined, about 10 seconds.
- Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, roll the dough ¼ inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment, stack the dough on a baking sheet and freeze until firm, 15-20 minutes (or refrigerate 2 hours-overnight).
- Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 350. Line 2 baking sheets with parchment paper or spray them with nonstick cooking spray.
- Remove 1 dough sheet from the freezer and place on the work surface. Take off the parchment. Cut the dough into 3-5 inch shapes, transferring to the prepared baking sheet with a metal spatula and keeping them ¾ inch apart.
- Bake the cookies until set in the centers and the dough barely retains an imprint when touched very gently with a finger tip (8-11 minutes), rotating the baking sheets front to back and switching top to bottom halfway through the baking time. Do not over bake. Cool the cookies on the sheets for 2 minutes, then remove to a wire rack and cool to room temp.
- Store up to 1 week in Tupperware with parchment between layers.
For the Royal Icing (modified from Tips from a Typical Mom):
- 1 1/2 cups powdered sugar
- 3 tsp milk
- 3 tsp corn syrup
- Put powdered sugar in a mixing bowl and start mixing on low with the wire whisk attachment.
- Slowly add the milk and corn syrup and whisk until smooth with the consistency of white glue.
- Scoop into a plastic bag, snip off the corner, and decorate cookies!
“Cleanliness is next to Godliness, but fatliness is next to saintliness…so bring on the cookies!”
-Santa Claus, DFA
Peppermint Pudding Cookies
- 2-1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3/4 cup butter, room temperature
- 3/4 cups brown sugar
- 1/4 cup sugar
- 1 (5.1 oz) package vanilla pudding mix
- 3/4 cup white or vanilla cake mix
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 package (12 oz) white chocolate chips (the ones with cocoa butter)
- 1/4 to 1/2 cup crushed candy canes (approx. 6) for top of cookies
- Preheat oven to 350. Stir together flour, salt and baking soda and set aside.
- In a large bowl, cream butter and sugars together. Add in pudding package and cake mix and beat until well blended.
- Add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated. Add in the entire bag of white chocolate chips and mix.
- Scoop out 1″ balls onto a greased baking sheet. Flatten and sprinkle with candy canes before baking. Bake at 350 for 10 – 15 minutes. Makes about 40 cookies.
(originally from tidymom.net)
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 3/4 teaspoon cinnamon
- 1 1/4 cups sugar
- 3/4 cup butter, slightly softened
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup alcoholic eggnog (or add 1-2 tablespoons rum if using non alcoholic eggnog)
- 1-3 tbsp eggnog and approximately 1/2 cup sifted powdered sugar for the glaze
- Preheat oven to 300 degrees.
- Mix flour, baking powder, cinnamon, and nutmeg in a bowl and set aside.
- In another mixing bowl, mix sugar and butter together. Add egg yolks and vanilla to the mixture and beat until smooth.
- Finally, add eggnog (and rum if using) and mix on medium speed until smooth and creamy. Slowly add flour mixture into eggnog/sugar mixture until completely combined, but be careful not to over-mix.
- Drop spoonfuls of dough onto a prepared cookie sheet and bake for 20-22 minutes. Remove immediately, and move to a cooling rack.
- Once cookies have cooled, mix together the eggnog and powdered sugar until the consistency of paste. Brush glaze onto cookies and sprinkle with nutmeg. Makes about two dozen cookies.