Tuesday, November 27, 2012

Thanksgiving Leftover Mini Pies

I am just a little behind in getting this post to you, but trust me...it's worth the wait! If you're still looking for a fun and delicious way to enjoy your Turkey Day leftovers, look no further...

I have to admit...these little Thanksgiving Leftover Mini Pies just may have been my favorite part of the holiday meal! To make these little cuties you just need a little leftover pie dough and some Thanksgiving fixins' and voila a perfect bite sized leftover treat!

Makes about 6 Mini Pies

1 pre-made pie crust, thawed
Leftover fixins' (I used: turkey, ham, sweet potatoes, green been casserole, peas & onions, scalloped potatoes, and cranberry sauce)


Cut pie dough into circles that will be large enough to fit all the way into the muffin tins. Preheat the oven to 425 degrees and press pie dough into muffin tins. Loud up your pie shells with whatever your little heart desires and bake for about 10 minutes. Serve warm.

And there you have it...every flavor of Thanksgiving packed into cute little pies!

Thursday, November 22, 2012

Mini Pumpkin Pies

Well folks, Thanksgiving is finally here! A time of giving, a time of thanks, and of course...great food!

This year I am thankful for so many things...my friends and family who have been there for me and supported me through this last year, a job that allows me to have such a flexible work schedule, all my lovely followers of this little blog, and most importantly, for my much improved health!

I want to wish you all a very happy Thanksgiving and hope you enjoy the next few days with your friends and family! And in case you're looking for any last minute inspiration...I give you these adorable mini pies...

Pumpkin pie just screams Thanksgiving and this mini version is just too cute!

Makes 2 mini pies

1 pre-made pie crust, thawed
1 (15 oz.) can pumpkin puree
2 egg whites, 1 whole egg
3/4 cup light brown sugar
1 cup coconut milk
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon salt


Preheat the oven to 350 degrees. Roll out dough and cut into circles a little bigger than the ramekins you'll be using. Line each ramekin with dough and press and trim to fit the ramekin. Press the edges with a fork.

In a large bowl, combine puree, eggs, brown sugar, and coconut milk. Whisk until smooth. Whisk in melted butter, vanilla, cinnamon, ginger, nutmeg, and salt. Whisk to combine.

Pour the mixture into crusts. Set ramekins on a baking sheet and bake until the filling is set, about 50-55 minutes. The center should jiggle slightly when you gave the pan a shake.

Recipe Adapted from several sources

Tuesday, November 20, 2012

Pumpkin Cream Cheese Truffles

 I can't tell you how many posts I've seen on Pinterest for Pumpkin Cream Cheese Truffles, but I just had to get in on the frenzy! A creamy filling that tastes just like pumpkin pie...maybe better...is coated in white chocolate and topped off with a graham cracker crumb garnish. What's not to love?

Makes about 16 fairly large truffles

1/2 cup pumpkin puree
1/3 cup gingersnap cookie crumbs
1/4 cup graham cracker crumbs, plus more for garnish
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces cream cheese, softened
1 cup white chocolate, chopped
14 ounces white candy melts or almond bark
2 teaspoons vegetable shortening


First start out with this easy trick to get excess moisture out of the pumpkin puree: Line a baking sheet with a triple layer of paper towels. Using a spatula, spread the pureed pumpkin in a thin, even layer. Place more paper towels on top to soak up the excess moisture. Once the top towels are completely saturated, peel the towels off of the pumpkin.

Transfer the puree to the bowl of a standing mixer. Add the gingersnap crumbs, graham cracker crumbs, sugar, cinnamon, salt, and cream cheese. Mix well until smooth.

Melt the chopped white chocolate in a medium bowl set over a pan of simmering water. Stir often to help melt the chocolate and keep it from burning. Add the melted chocolate to the pumpkin mixture and mix until smooth. Scrape down the sides of the bowl to ensure that everything is mixed well.Transfer the mixture to a bowl, cover with plastic wrap, and place in the freezer for about 1 hour (until firm enough to shape into balls).

Line a baking sheet with parchment paper. Using a cookie scoop, shape the dough into balls and place on the prepared baking sheet. Cover with plastic wrap and freeze until ready to coat.

Line a separate baking sheet with parchment paper and set aside. Melt the candy melts and stir in the vegetable shortening until smooth. This will help thin out the candy coating. Place one pumpkin ball at a time on small fork over the melted candy coating. Spoon the coating over the ball until completely coated, then dip the bottom into the coating. Gently tap the fork onto the side of the bowl to shake off any excess coating. Use another fork to push the ball off onto the prepared baking sheet. Garnish with a sprinkle of graham cracker crumbs; repeat with the remaining pumpkin balls. Chill the truffles in the refrigerator until set.

These little beauties are perfect to bring to all your Thanksgiving festivities!

Recipe Adapted from Whole Foods

Saturday, November 10, 2012

Butternut Squash & Mushroom Ravioli {from scratch}

With all of the sweets I've been whipping up lately, I thought it was time to share a savory recipe with you. A few days ago I decided to try my hand at making some ravioli from scratch. It's something I've always wanted to try, but with not having a pasta machine, I was a little intimidated. There are a lot of steps involved in making these by hand, but it was absolutely easy to accomplish, and it's so rewarding to make your own cute little raviolis!

You can make any filling you'd like to stuff your raviolis, but this Butternut Squash & Mushroom filling is just perfect for Fall. Top off with some Browned Sage Butter Sauce and you've got yourself a fancy Fall meal!

Makes about 16-18 large raviolis

1/2 large onion, chopped
1 cup mushrooms, finely chopped
4 garlic cloves, minced
3 cups cubed butternut squash
1 teaspoon fresh thyme, minced
1 teaspoon fresh sage, minced

2 cups all-purpose flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon olive oil

Egg Wash:
1 egg
1 tablespoon water

Browned Sage Butter Sauce:
1 stick butter
10 fresh sage leaves 


Start by preparing your filling: Add cubed squash to a large pot of boiling water, cook until soft. Drain squash and return to the pot. Puree squash in the pot with a hand blender until smooth.

Saute onions and mushrooms in a large skillet with some olive oil, cook until tender. Add the butternut squash puree to the skill. Add the garlic, herbs, salt and pepper to taste, and combine. Heat for about 3 minutes. Transfer to a bowl and set aside.

Now it's time to prepare your pasta dough: I used this super easy tutorial by Lauren's Latest to make my dough.

Start by dumping the flour onto a super clean kitchen counter. Make a well in the center.

Crack in the eggs and add the salt and oil.

Using a fork beat the eggs and slowly take in flour from the sides into the center to form a dough. Once you can't mix with a fork anymore, sprinkle with more flour and work the dough into a ball with your hands.Now it's time to knead the dough. After about 10 minutes it will look like this:

Wrap the dough in plastic wrap and set aside for 20-30 minutes. After resting, unwrap the dough and cut into fourths. Prepare a simple egg wash of 1 egg with 1 tablespoon water and set aside. Flour the counter, your rolling pin, and hands well, and roll one quarter of the dough into a very thin rectangle. Move the dough around often and keep sprinkling with flour to reduce sticking. The thinner you can get your dough the better. Thick dough = tough ravioli and that's not what you want!

Once you have the dough rolled out it's time to add the filling. Place dollops of filling on one half of the dough (determine the size of dollops by how big your ravioli cutter is).

Brush egg wash around the edges of the filling to help seal the dough. Fold the other half of the dough over the dollops of filling. Press the top piece around the dollops of filling to get rid of any air pockets.

Flour your ravioli cutter, stamp out raviolis, and place on a floured baking sheet.

You can now put the sheets of raviolis in the freezer for 24 hours, then transfer to Ziplock bags to freeze for later, or you can cook them up fresh.

To cook the raviolis: Bring a large pot of salted water to a low boil. Add half of the raviolis and cook about 3 minutes until they float to the top. Remove with a slotted spoon and set aside on a dish.

For the Browned Sage Butter Sauce: Melt the butter in a sauce pan and add sage leaves. Cook on medium low for about 2-3 minutes until the butter starts to brown. Plate up your raviolis, spoon the sauce over top, and enjoy your fresh homemade raviolis!

Not too shabby...I think my Grandmother would have been proud!

Ravioli Filling Adapted from Part Time Housewife
Pasta Dough Adapted from Lauren's Latest

Saturday, November 3, 2012

Pumpkin Spiced Muffins with Vanilla Maple Glaze

I'm just starting to make a small dent in my Fall recipe list, and with Thanksgiving now right around the corner I have so many ideas and so little time! But, before I get ahead of myself, I have to properly introduce you to these muffins...

Perfectly spiced pumpkin muffins with a crumb topping and vanilla maple glaze. All the flavors of fall wrapped up into one little muffin.


Crumb Topping:
2 tablespoons melted butter
1/4 cup flour
1/4 cup brown sugar

1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup pumpkin puree

Vanilla Maple Glaze:
2 cups powdered sugar, sifted
4 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons maple syrup
1-2 tablespoons milk (as needed to thin icing)


Preheat the oven to 350 degrees. Line muffin tins with liners and set aside.

Prepare the crumb topping: Combine melted butter, flour, and brown sugar in a small bowl. Mix with a fork until little pea size crumbs appear. Set aside in the fridge.

In a medium bowl, whisk flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg. Set aside. In the bowl of an electric mixer, cream softened butter with sugar. Beat in the eggs, one at a time, and add vanilla. Add the pumpkin puree and mix. Stir in the dry ingredients and mix to combine.

Scoop the batter into muffin tins 3/4 of the way full. Sprinkle with the crumb topping. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool on a wire rack while you prepare the glaze.

In a small bowl, combine powdered sugar, melted butter, vanilla extract, and maple syrup. Stir to combine into a nice glaze. Use milk as needed to thin out the glaze, but you will want it to be thick enough to pipe onto the muffins.

Once the muffins have completely cooled, fill a piping back with the glaze and pipe onto the muffins.

Recipe Adapted from Eat at Allie's