Mini Pumpkin and Apple Pies

These little baby pies are made the same way as their larger counterparts but they're wayyy cuter!  They taste the same too.  I saw these little tart pans in the store one day and couldn't resist….and hence why I made mini pies.  They even have removable bottoms, making removal super easy.  I made these for thanksgiving last year, so I decided to go with two traditional types, pumpkin and apple.  These would be great for the Christmas dessert table too.  Everyone has their own little pie to dig into, just perfect! For each one, I followed recipes for whole 9" pies then divided up the crusts and fillings among the small pans I had.  Each one was baked in the oven and baked until golden.  Enjoy!!


For the mini pumpkin pies:
Adapted from Verybestbaking.com


Ingredients:
Crust:
1 Cup graham cracker crumbs
1 tbps butter, melted
2 tbsps dark brown sugar
1/2 tsp ground cinnamon


Filling:
3/4 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
2 eggs
1 can (15 oz) pure pumpkin
12 oz evaporated milk



Directions:

• Preheat oven to 425 degrees
• Mix graham cracker crumbs with melted butter until well combined then mix in cinnamon and brown sugar
• Press crust mixture into pans

• Mix ingredients for filling until well combined
• Fill prepared pans with filling just before it reaches the top
• Place pies on a baking sheet and baked until crust is golden, about 25 mins
• Enjoy!

For the mini apple pies:

Ingredients:
Crust:
1 cup all-purpose flour
1/3 cup shortening, cold and cut into 1/4" cubes
1 tsp salt
3 tbps cold water (plus more if needed)

Filling:
4 granny smith apples, peeled and sliced
2 tbsps lemon juice
1/4 cup dark brown sugar
2 tsps ground cinnamon
1 tbsp flour
1/4 cup milk
2 tbsps granulated sugar

Directions:

• Preheat oven to 425 degrees
• Combine flour, salt and sugar with a handheld or stand mixer 
• Add butter and mix until well combined and dough resembles coarse crumbs
• Add water, 1 tbsp at a time until dough becomes smooth and holds together
• Roll dough out onto a lightly floured surface and knead a few times, but don't over knead
• Place dough into pans ensuring that enough dough is reserved to cover the tops of the pies as well

• Peel and slice apples, then mix with lemon juice
• Add in the sugar, cinnamon and flour.  Mix until well combined
• Arrange slices in pans.  Allow filling to get as close as possible to the top
• Cover pie with the remaining dough and cut a few small holes in the top
• Brush tops with milk then sprinkle with granulated sugar
• Place pies on a baking sheet and baked until crust is golden, about 25 mins
• Enjoy!

Sauteed Brussel Sprouts

This recipe is an easy and delicious way to make Brussel Sprouts.  I have learned that in order to ensure your Brussel Sprouts come out tasting yummy, they should never be over cooked! Over cooking them will lead to a bitter, unpleasant taste. Once they have become lightly browned, they are done!  That's really it, no crazy tricks, it's just that simple!  I've always heard of children hating this vegetable, but they were probably eating over cooked ones!  I never had them as a kid, but I think I would have like them!  If you're a veggie lover and haven't tried Brussel Sprouts, or think you don't like them, try this recipe and give them a second chance!  This a perfect side for the Thanksgiving table too, and can be whipped up in no time!

*The recipe was adapted from Myrecipes.com and some ingredients were omitted to make it vegetarian.


Ingredients:

1lb Brussel Sprouts- washed, stems trimmed, cut in half and any wilted leaves removed
Olive Oil
1 Shallot, thinly sliced
2 garlic cloves, thinly sliced
1/2 cup Veggie broth
1 Tbsp I can't believe it's not butter
Salt & Pepper to taste



Directions:

• Coat a large skillet with olive oil (about 2 Tbps) and heat on medium high
• Once heated, add in shallot and Brussel Sprouts and cook for about 5 mins
• Add in garlic cloves and veggie broth and Simmer on low heat for about 10 mins allowing broth to reduce
• Stir in butter and cook for about 5 more mins or until Brussel Sprouts are lightly browned (on the cut side)
• Season with salt and pepper to taste
• Enjoy!!

Individual Veggie Pot Pies

Until I decided to make this recipe, I had never before eaten a pot pie!  Yes, they look and smell delicious, but none of the ready made ones that I have watched my family eat over the years have come in a vegetarian version!  One day as I was making pie crusts for some dessert recipes, it occurred to me that I should reserve some and make pot pies for dinner!  The recipe I used for the filling was adapted from Pillsbury.com.  When the idea hit me to make these, I thought I should check out their website for some ideas and tips because after all, they're known for their frozen pie crusts.  The recipe for the crust is one I have been using for years.  I'm not sure of the exact origin, but I believe it to be a pretty basic buttery crust.  Using a pre made biscuit dough would work perfect here and be even easier too.  When making these, to help speed up the process a bit, I used frozen veggies.  I also made two small separate pies one vegetarian, one not, but this could be made as one large pie if all of the people eating it like the same thing!   First, I made my vegetarian pot pie wit the frozen veggies, mushrooms and chopped fresh onion for some added flavor.  The second one was made with the addition of grilled chicken and the mushrooms were omitted (this one was for my boyfriend who loves meat, likes veggies and despises mushrooms!)  The combination of veggies and crust is absolutely delicious and all you need for a satisfying meal!  This recipe is pretty easy and comes together very quickly.  It can even be made ahead of time and frozen (for no more than a about 1 month)..perfect for a quick week night dinner!  Make this and you won't be disappointed, I promise!  Enjoy!!!

Ingredients:

2 Tbsps I can't believe it's not butter

2 Tbsps flour

Dash of pepper

2 oz Vegetable broth

1 cup Mixed frozen vegetables (I used a mix of carrots, peas, beans, corn and mushrooms)

1/4 of a small onion, chopped

2 Tbsps milk (I use skim)

(chicken breast, cut into small pieces, already cooked if making pot pie with chicken)

Directions:

• Preheat oven to 350 degrees
• In a large skillet on medium heat, melt butter Stir in flour and pepper, constantly stir until until bubbly, about 1 mins
• Slowly stir in broth and milk, cook until mixture thickens, continue to stir constantly, about 5 mins
• Add in frozen veggies and onion (& chicken if using)*, cook until bubbly 
• Spoon filling into ramekins
• Using a biscuit cutter, cut a round out of the dough appropriate in size for the ramekin you are using (mine were 6")
• Place the dough rounds on top of the filling in the ramekin and make slits in the dough to allow steam to escape
• Brush the tops with a little bit of milk
• Bake for 20 mins, or just until biscuits are golden brown on top
• Enjoy!!!

*When I make these, I make the veggie filling first, put the filling into one ramekin then proceed through the steps a second time including the chicken.  

Club: Baked- Buckeyes

It's time for the second Club: Baked recipe of the month! Wow, time really flies by..can't believe it's almost Thanksgiving!!  Anyway, because my boyfriend and I literally just got back from a nice little vacation (hehe), I had to quickly make these a few days before we left, I knew I wouldn't have time otherwise.  I almost didn't make them at all..for two reasons….First, because I didn't want to eat anything like this right before going away (haha) and Second, because my boyfriend graduated from Penn State who apparently rivals with the Ohio Buckeyes (I had no idea!).  So, I found solutions to both of these dilemmas: I cut the recipe down to 1/3 which made 12 rather than 36-40 and then renamed my little treats to Nittany Lion Eyes.  Ok, so that doesn't sound right, and yeah they do still look like Buckeyes but no one tell my boyfriend..(who loved them btw)! Because making these were kind of last second for me, I had to use what I had on hand. I used natural peanut butter (which the recipe advises NOT to use), fat free cream cheese (I hate cream cheese but the amount was so small you couldn't even tell it was in there and the fat free cream cheese had a weak taste to begin with) and semi-sweet chocolate (which I like so I was okay with this substitution).  The Buckeyes Nittany Lion eyes ended up being very easy to make and came out yummy.  I think using natural peanut butter made these slightly dry but it didn't effect the taste, because they were GOOD!  When making these, I kept visualizing peanut butter cups thinking that they were going to be that size, but I followed the recipe instructions and used 1 tbsp as a measurement guide which made them much bigger than I originally thought.  That being said, eating 1 of these little guys was surprisingly filling (unlike with peanut butter cups where I could sit there and eat hundreds haha).  Even though I rushed through this one, I felt they were well worth making!  Karen of Karen's Cookies, Cakes and More is hosting this one for us, so check out her page for the recipe…right nowww! (you really, realllyyy have to!).  Also, please check out the Club: Baked blog page to see all of the other members results too! Enjoy!

Roasted Eggplant Pizzas

Eggplant parmesan (specifically made by my father!) is probably my all time favorite dish.  There's nothing like eggplant that has been breaded and fried to golden perfection THEN topped with homemade marinara sauce THEN covered with mozzarella cheese and baked until melty and browned.  MMM! Makes my mouth water just thinking about it.  Even the cold left overs eaten straight from the fridge makes me want some right this very second!  However, this is NOT that recipe.  I just can't help but think of my dad and his eggplant parm though, even when I only so much as see an eggplant!  Anyway, this is a lighter eggplant meal.  It doesn't require many steps or much clean up (clean up stinks!).  It's just a simple dish in which eggplant is roasted and dressed to look as if it were a pizza.  The last time I made these, I had a jar of marinated roasted red peppers in the fridge and decided to throw some slices on top of the eggplant at the last second, after they came out of the oven.  This is just an extra step and if you have some on hand, go for it…I highly suggest it…de-licioussss!!  These make great appetizers or side dish to any italian meal.  I recently served them along side my Spaghetti Squash Marinara.  Try this easy and yummy recipe asap!! Enjoy!!   

Ingredients:

1 Eggplant, skin on (any size)

Olive Oil

Salt 

Pepper

shredded mozzarella cheese (I use low-fat, part skim)

marinara sauce

Roasted red peppers (optional)

Directions:

Preheat oven to 400 degrees

• Cut eggplant into slices, crosswise, about 1/4" thick
• Arrange on a greased cookie sheet ( I use a silpat)
• Brush topside of eggplant with olive oil then sprinkle with salt and pepper
• Bake for approximately 25-30 mins
• Remove eggplant from oven, move oven rack to the very top and set broiler to low
• Put 1 tbsp of sauce on each eggplant then top with desired amount of shredded mozzarella
• When broiler is ready, put eggplant back in oven and remove once cheese is melted and slightly browned, about 5 mins
• Remove and top with roasted red peppers (optional)
• Enjoy!!

Spaghetti Squash Marinara

I try to keep with tradition and make macaroni for early Sunday dinner each week.  This recipe switches up the weekly meal and replaces pasta with Spaghetti Squash for a lighter, healthier dish.  After some time in the oven, the inside of the Spaghetti Squash becomes soft and when scraped with a fork, results in long strands which to me, look just like Angel hair pasta. At this point, there are really so many things you could do with the squash to make it delicious.  My favorite way to eat it is as if it were macaroni and toss it with marinara sauce.  Not only does it look like Angel hair, but the consistency is very similar too.  This is definitely a meal to try while it's still fall and spaghetti squash are readily available in the supermarket.  Enjoy!

Ingredients:


1 Small-Med Spaghetti Squash
Marinara sauce
Shaved parmesan cheese (optional)


Directions:

Preheat oven to 375 degrees

• Cut Spaghetti Squash in half length wise and scoop out seeds
• Put Squash face down in a baking dish and fill 1/4 of the way full with water
• Bake this way for 40 mins then flip squash over and bake cut side up for 15 mins more
• Let squash cool long enough so it can be handled easily and scrape all of the insides out with a fork
• Toss with marinara sauce and parmesan cheese
• Enjoy!!

Club: Baked- Caramel Apple Cake

Caramel Apple Cake was the chosen recipe this time for Club: Baked…definitely another appropriate pick for the fall.  Although I'm not able to go apple picking this year, (not sure where or if Florida has apple picking haha) making this cake reminded me that fall baking is not just about pumpkin (I'm a little pumpkin obsessed)!  The cake itself was very easy to make and since I had unsweetened applesauce on hand I skipped making it and just used what i had.  I must admit though that my caramel buttercream did not come out how I hoped.  I have made plentyyy of buttercreams in the past and this one was just too thin.  I stuck it in the fridge for a good hour so it would thicken up, but once i removed it and started to frost my cake, it became thin again.  Thankfully, the Baked Explorations book had a photo of what the cake is supposed to look like..this confirmed for me that there was something wrong with my frosting for sure.  I have made caramels and caramel sauce in the past so I know how that should look and taste too.  This time for some reason, I didn't care for it so I only used it in the buttercream and skipped making a pretty design on top.  Before getting this one together, I decided I was going to halve the recipe and make only one layer, while any extra batter would go into a muffin tin.  I was able to get one 8" round cake and 6 cupcakes out of it.  I left the cupcakes alone and only frosted the cake.  Although this wasn't the best buttercream I've had, it did add an extra layer of sweetness to the cake which I liked, while the naked cupcakes were very apple-y and made great breakfast treats.  Melissa is our host this time so please check out her blog for the recipe.  Also, be sure to stop by the Club: Baked page to see how all of the other members did with this one!  Enjoy!