I love Fall. What's my favorite part of fall? Well besides of the leaves and weather...its the Fall Baking. Yep, warm pies, cookies, breads. Ahhh I love it. Bakerella kicked off her Fall baking by making Pumpkin Pie Bites. Mmm. Just saying it makes my mouth water.
I couldn't just sit there and stare at the computer screen drooling. I had to bake these. And its true they are incredibly easy! Using "Ready to Roll" Refrigerated Pie Crust makes it super quick!
I made my way to the store to buy my supplies and a pumpkin shaped cookie cutter. (You really want to make sure you use this size cookie cutter. The first batch I made I used a smaller "cheaper" cutter. After baking they didn't look much like Pumpkins.)
Mmmm....they are soo delicious! Best Pumpkin Pie filling ever! Take a look how they came out.....
It doesn't stop there... I also made some APPLE PIE ones...!
Before baking I add a little bit of milk and sugar to the tops of the unbaked pies.
1/2 cup flour
1/2 cup sugar
3/4 teaspoon ground cinnamon (Depending on how cinnamon-y you want your pie filling you can alter the amount)
1/4 teaspoon ground nutmeg
5 cups diced peeled apples (for regular apple pie I just slice these, you need smaller chunks to fit in these small pies)
Mix Flour, Sugar, Cinnamon, Nutmeg, & Apples in a large bowl.
Stick in the refrigerator for about 1 hour. (This way all flavors combine a little and your mixture settles and gets juicy.)
While your filling is in the refrigerator, cut your ready to roll pie crust using a medium sized round cookie cutter.
Press them into a mini muffin pan.
When your filling is ready fill the dough with the filling, top lightly with milk and addontial sugar.
Bake in a oven heated to 425 Degrees for about 10-15 minutes or until juice is bubbly.
Visit Bakerella and make her Pumpkin Pie Bites! NOW! :)
Tuesday, October 6, 2009
Who doesn't love Peanut Butter and Chocolate?! I made these Cupcakes for my friend's birthday, and boy were they a BIG HIT! They are a scrumptious Chocolate Cupcake topped with Creamy Peanut Butter Buttercream.
Creamy Peanut Butter Buttercream
1/2 Cup Vegetable Shortening
1/3 Cup Butter
3/4 Cup Creamy Peanut Butter
1 Teaspoon Vanilla Extract
4 Cups Sifted Confectioner's Sugar
5 Tablespoon's Milk
Thoroughly combine Vegetable Shortening and Butter. Once combined you can add Peanut Butter and Vanilla.
Next add Confectioner's Sugar 1 or 2 cups at a time. This is where things get a little messy for me. After i'm done with this I have sugar EVERYWHERE! And I always seem to be wearing black...hmmm.
After you've added all the sugar...your icing will be dry.
Whip in 5 Tablespoons of milk and your done!
If you want you can store it in the frig for up to 2 weeks! Just make sure you re whip it before you use it After your Chocolate Cupcakes cool...get your decorating bag and a 1M Tip...your ready to decorate! I find its easiest to stick your decorating bag in a tall glass and cuff it down the sides. It will now be so easy to fill the bag with icing!!!! Swirl your icing on top!
Aren't they adorable?! I topped them with little chocolate sprinkles...
...and little mini peanut butter cups!
Visit wilton.com/recipes/ for This Buttercream Recipe and other Baking ideas!