Category:

Lemon Créme Handpies

5/3/2020

One thing I love about this recipe is that you can use any canned compot, or you can make your own. You can even make it sugar free version with a sugar free filling.

The other thing I love about this recipe is that it is simple and something I can make quickly but it's made to look like I spent all day on them. These would be great for a potluck or a quick dessert to take to someone's house for dinner. I hope you enjoy this one as much as I do!

INGREDIENTS
1 14.1oz package refrigerated Pillsbury Pie Crust
1 egg
1 tablespoon water
1 cup Lemon Créme Filling
1/3 cup white chocolate chips
1/8 tsp shortening

DIRECTIONS

Preheat oven to 425.
Bring pie crust to room temperature. Unroll one pie crust on a floured surface.
Prepare egg wash by lightly beating together the egg and the water, set aside.
On the first sheet of pie crust, lightly stamp (just to give you an idea of where to put the Lemon Créme). Place a teaspoonful of the Lemon Créme in the center of each of the lightly outlined circles.
Unroll 2nd pie crust and lightly place on top of the 1st one with the fillings. Using a 2.5" Ravioli Stamp to cut & seal crust into circles, carefully stamp out each pie making sure to keep the Lemon Créme "bump" in the middle of the stamp. Place each pie on a parchment lined cookie tray about 1" apart.
Once they are all cut out, you can take the remaining dough and roll it out to make a few more. You should get about 14-18 pies total.
Generously brush the tops of each pie with egg wash. Using a pairing knife, carefully a small X onto the tops of each pie. Bake pies for 12-15 minutes or until golden. Let cool completely.
In a small bowl, melt white chocolate and vegetable shortening together. Drizzle white chocolate over pies. Let set completely before storing.

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Triple Berry Chia Seed Jam

12/1/2019

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This recipe uses freeze dried fruits, but there is also directions if using fresh or frozen fruit.

INGREDIENTS
2 cups Freeze Dried Blackberries
1 cup Freeze Dried Raspberries
1 cup Freeze Dried Strawberries
1 cup Freeze Dried Diced Apples
1 cup Chia Seeds
3 cups Water
Honey to taste

DIRECTIONS

If you are using fresh or frozen fruits use same amount just reduce the water to 1/2 cup.
Bring everything besides the chia seeds and honey to a boil on medium-high heat, stirring often.
Cook mixture for 20 minutes. This is where you add the honey. Dip a spoon in the mixture, let cool, and then taste. Adjust the sweetness level with honey.
Next you will need to decide if you want chunky or smooth-ish jam. If you want chunky then add chia seeds and cook for another 5 minutes stirring often.
If you want smooth-ish then use an immersion blender to blend the mixture. (Careful this can get very hot and might splatter). Add chia seeds, cook for 5 minutes stirring often and then use immersion blender again if desired.

*This makes about 1.5 pints depending on the thickness you desire.

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Gluten Free Hamburger Buns

2/14/2019

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This was my first time using coconut flour. It makes a nice hearty bun that can hold up to what ever you use to fill it. Tonight I filled mine with a Cooked Chicken Breast and Sharp Cheddar Cheese and it was delightful! The bun held up nicely and only started to crumble a little towards the last couple of bites.

INGREDIENTS
1 1/4 cup coconut flour
1 tbsp. baking powder
1 tsp. Kosher salt
6 eggs
1/2 cup olive oil
1 Tbsp. water

DIRECTIONS

Preheat the oven to 325 degrees. Add coconut flour, baking powder, and kosher salt to a medium mixing bowl. Mix until combined.
Add the eggs, olive oil, and water to the dry ingredients.
Mix well and let sit for about 10 minutes, allowing the dry ingredients to soak up the wet ingredients.
Divide dough into 5-6 equal parts (5 for larger buns and 6 for smaller buns). Dough is very wet, but not sticky.
Quickly form bun shapes from the dough and place on a baking sheet lined with parchment paper. This is where you can add your toppings (optional). For these I used Trader Joe’s “Everything but the Bagel” seasoning.
Bake in the oven for 30 minutes at 325 degrees.
Using a knife, slice the buns in half horizontally.

Yields: 5-6 buns