Food Minia

These heart-shaped, chocolate-filled hand pies  are a sure way to win your sweetheart's heart  Made with LOVE Say hello to my 💓 My heart is sweet and warm ... and stuffed with smooth and creamy chocolate, of course :) These hand pies are all you love about pie crust and spreadable chocolate bundled up in cute and most dangerous heart-shaped cookie.  Each one of this has a buttery, flaky and

Make your holidays sweeter with these mini pecan pies Deliciously small and perfectly unshareable! This post is sponsored by Pepperidge Farm Puff Pastry. All opinions are mine.Thank you for your support! Who says that dessert should be shared?!? Oh no. Sometimes it's nice to selfishly enjoy every last, tiny little crumb of it. Especially when it's as yummy and cute as these mini pecan pies.

When I first saw NYT Food's Instagram post featuring a cranberry curd tart I knew I needed to make it if only because of how gorgeous it was.  But each time I made it I couldn't figure out how to photograph it so that the picture would do it justice.  Which meant I just kept making it over and over again.  Awful, I know.  Then this last time I got a pomegranate in my Boston Organics delivery and decided to try sprinkling some on top of the tart for some contrast, and it finally looked as good as it tasted!  They also give the tart a little crunch and freshness to cut all the richness. For the crust, instead of the using the hazelnut crust in the original recipe, I used Smitten Kitchen's " great unshrinkable sweet tart shell " because hazelnuts are expensive and it's pretty much a no-fail recipe.  To save time and effort, I usually end up just pressing the dough into the tart pan right after making it (starting with the edges), docking it, and then freezing...

Sometimes you get an idea in your head that you just need to make a reality.  This was one of those times.  I already had alphabet cookie cutters from another project  and a good slab pie recipe .  I didn't have any leaf cookie cutters, but those were easy enough to freehand cut out of the dough. For the filling I used up fruits that had been accumulating from my Boston Organics deliveries and ended up using 3 pears, 2 apples, and 4 oz. of cranberries, which I think ended up being about 5-6 cups of chopped fruit.  I liked how the cranberries added a little tartness and color to the otherwise simply sweet filling.  (If you want to add more than 4 oz. of cranberries, I would also up the amount of sugar to account for the additional tartness.) I cheated a little and didn't make a bottom crust, but in the end I think that was a good call because it saved a lot of time and aggravation and really, no one likes the soggy bottom crust right?  That meant I coul...

I found a beautiful pie on Pinterest and created my own recipe inspired by a lady named Yoli from Bulgaria .  I had to translate her recipe to english, change some measurements, and used substitutions. I made this pie for Thanksgiving and it was a huge hit.   For the dough: 1/2 cup soft butter 1/2 cup powdered sugar 1 teaspoon vanilla 1 teaspoon grated orange peel 1 egg 1 cup finely ground almonds (almond flour) 1 cup flour For the cream: 6 tablespoons sugar 4 tablespoons flour 1 teaspoon vanilla 1 teaspoon grated orange peel 3 egg yolks 1 3/4 cup milk 1/2 cup apple cider 5-6 apples apricot jam Directions: Beat soft butter with powdered sugar, vanilla, and orange peel. Add egg and ground almonds. Add flour gradually to make a soft dough. Dust a 9 inch greased round pie pan with flour. Spread the dough evenly in it. Place in refrigerator while preparing the cream. For the cream, in a sauce pan mix the flour with vanilla and orange peel. Add yolks and a little milk. Stir unt...