Desserts Archives - Page 3 of 11

Strawberry Rhubarb Hand Pies

July 5, 2014 by Shari Eckstrom 68 Comments

Because it’s summer and the memories are just waiting to happen. ~ unknown

This weekend our four year old Grandson Edison came to play with us for the weekend. He is at that wonderful age where magic is waiting around every corner and he is bound and determined to seek it out. I love it; no guile, just wide eyed innocence and wonder. He is a joy to be around.

Last night we took him to the fireworks display. He was happy, frightened, curious, and a bit daring all in turn and I had the privilege of remembering what it was like to be young, innocent and carefree for a small space in time.

Thankful to God for the little things in life that bring so much joy and pleasure.

#StrawberryRhubarb Hand #Pie. A perfect piece of pastry that fits right in my hand!

Click To Tweet

Strawberry Rhubarb Hand Pies

Strawberry Rhubarb Hand pies are a fresh taste of summer. I envision running through tall grass in the meadows. A picnic enjoyed on a checkerboard blanket. A tall glass of sweet lemonade, potato salad, and fried chicken. All topped off with a sweet and tangy delightfully delicious Strawberry Rhubarb Hand Pie that is my own. A perfect piece of pastry that fits right in my hand! These little pies are a nod to picnics and everything summertime.

Strawberry Rhubarb Hand Pies

Serves: 6

Ingredients

4 tbsp unsalted butter
1½ cup rhubarb, sliced
2 cup strawberries, cut in half
1½ tsp orange rind, grated
¼ cup orange juice
¼ cup raw sugar, plus more for sprinkling
Pinch of sea salt
¼ tsp freshly ground cracked pepper (optional)
1½ tsp Grand Marnier (optional)
1 tsp cornstarch
1 tbsp water
2-3 tbsp heavy cream, or 1 beaten egg white
pie crust (enough for double pie)

Instructions

Melt butter over medium high heat.
Add rhubarb and saute until soft, about 5 minutes.
Add strawberries, orange zest, orange juice, sugar, salt and cracked pepper (if using). Stir gently and allow to zimmer for three minutes until sugar is dissolved.
Stir in Grand Marnier (if using).
Whisk together cornstarch and water. Add to simmering fruit mixture. Continue to simmer, stirring continually until mixture has thickened. (about 4-5 minutes).
Place filling in refrigerator to chill.
Meanwhile, roll out pastry dough to about ¼ inch thick
Cut 4 inch circles, squares (or use lattice hand pie mold) from pie crust. Double pie crust should make 12 individual circles or squares.
Preheat oven to 425 degrees.
Once pie filling has cooled, spoon equally atop 6 of the pie cutouts.
Top pie crust with filling with the remaining 6 pie crusts (optional to cut strips and make lattice to go atop the filling if pie molds are not used).
Crimp the edges of the individual pies and place on baking sheet lined with parchment paper.
Brush pies all over with cream or egg white and sprinkle with raw sugar.
Place pies in the oven and immediately reduce heat to 375 degrees.
Bake pies for 15-20 minutes until crust is golden and filling is bubbly.
Allow to cool for 10 minutes before serving, filling will be hot, or serve cold.

My favorite pastry dough recipe is from Martha Stewart: Pate Brisee It never fails. Flaky and delicious every time. When using her Pate Brisee, chill the dough only slightly. Otherwise the dough will be a little harder to work with because of the butter content. If the dough gets to hard, let it sit for a few minutes to warm up.

Norpro 1042 Lattice Mini Pie Mold
(Affiliate link from Amazon.com)

Strawberry Rhubarb Hand Pies shared with:

*New Mama Diaries: Creative Style Link Up *Mrs AOK: Mommy Monday Blog Hop *My Pinterventures: Merry Monday Linky Party *Oh My Heartsie Girl: Monday Reflections *Create with Joy: Inspire me Monday *Creative K Kids: Bloggers Brags *It’s a Gingersnap: Motivate Me Mondays *Plucky’s Second Thoughts *The 21st Century House Wife: The Hearth and Soul Hop *Yesterfood: Treasure Box Tuesday *Lou Lou Girls *Craving some Creativity: Tune it up Tuesday *Crafty Spices: Wordless Wednesday *Oh My Heartsie Girl: What I Made Wordless Wednesday *Creative K Kids: Tasty Tuesdays *The Shady Porch: Party on the Porch *Foody Schmoody: Wednesday Roundup *My Paper Craze: Creative Spark *Lambert’s Lately: Create it Thursday *Sweet Haute: Sweet Haute Share Linky *Momma Lews: Pin it Party *Crafty Allie: Worthwhile Wednesday *Living Well Spending Less: Thrifty Thursdays * Organized 31: Inspsire Us Thursday *The Deliberate Mom: Shine *A Dish of Daily Life: Foodie Friday’s *The Kitchen Chopper: The Weekend Social *Happy and Blessed Home: Family Fun Friday *Juggling Real food and Real Life: Let’s Get Real * In the Kitchen with Jennie: Foodie Friends Friday * Coffee With Us 3: Pretty Pintatstic * The Cookie Puzzle: Party in Your PJ’s * Love bakes Good Cakes: Freedom Friday’s * Creat with Joy: Friendship Friday *Natasha in Oz: Say G’Day *Savvy Southern Style: Wow us Wednesday *To Work With My Hands: Wake Up Wednesday *Pebbles and Piggytails: Saturday Dishes

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

All American Pies

June 7, 2014 by Shari Eckstrom 49 Comments

All American Pies

Lemon Meringue Pie is one of my husband’s favorites. It is not a big stretch that I would choose the tart and tangy lemony treat as the feature to celebrate all things pie in honor of Father’s Day, 4th of July and the beginning of summer! I have some incredible pies to share today, so let’s get started!

Lemon Meringue Pie

First up…The All American Lemon Meringue Pie. Tart and tangy with just the right amount of sweetness, a bonafide Blue Ribbon All American favorite! From none other than yours truly, Pure Grace Farms.

Strawberry Pie

“The best way to eat strawberries? In a pie!” ~ Jenny Untarnahrer. Strawberry Pie from In the Kitchen with Jenny is surprisingly simple to make. Head over to Jenny’s site to learn how it’s done!

Best Fudge Pie

“This is not a chocolate pie and it’s not a brownie pie. This pie is the best gooey chocolate fudge pie with pecans ever.” ~ Diane Roarke. The Best Fudge Pie comes from Recipes for Our Daily Bread. Diane does a great job of giving you step by step pictorial instructions.

Easy Delicious Peach Pie

“A classic peach pie with tapioca…” ~ Sinea Pies. Easy Delicious Peach Pie is next up from Ducks ‘n a Row. Sinea has made making this pie look easy with simple to follow instructions and a video!

Apple Pie

“…A classic apple pie: sweet, juicy, tender apples wrapped up in a golden crust.” ~ Joy Mc Elroy. Last but not least is the anytime favorite, Apple Pie from Yesterfood. An incredible pie that is always on everyone’s list!

It is my hope this summer that you are able to take some time to stop and smell the roses, spend time with your family gathering around the (picnic) table, take a moment now and again to be grateful for the blessings we have, AND eat more pie!

All American Lemon Meringue Pie

5.0 from 3 reviews

All American Lemon Meringue Pie

Serves: 6-8

Ingredients

1 cup Sugar, divided.
6 tbsp sugar (for meringue)
5 tbsp cornstarch
¼ tsp salt
1½ cup boiling water
3 eggs, separated
1 tbsp butter
⅓ cup freshly squeezed lemon juice
1½ tbsp grated lemon rind
Baked 9" pie shell (see recipe link below)

Instructions

Combine ½ c. sugar, cornstarch and salt in small sauce pan; mix well.
Gradually stir in boiling water, while whisking. Bring to a boil over medium high heat, stirring constantly, until mixture is thick enough to form a mound when dropped from a spoon (about 5 minutes).
Once thick, reduce heat slightly, cover and continue cooking for an additional 7 minutes, stirring occasionally to keep mixture from sticking.
In the meantime, combine egg yolks with ½ cup sugar in a small bowl, mix well.
Stir a small amount of hot mixture into egg yolk mixture, blend well.
Immediately pour egg yolk mixture back into remaining hot mixture blending well.
Continue to cook mixture on stove for 2 minutes, stirring constantly.
Remove from heat. Add butter, lemon juice and lemon rind to mixture, stirring gently until well blended and butter has melted.
Pour into baked pie shell.
To make meringue, beat egg whites until foamy with electric mixer at high speed.
Gradually add 6 tbsp sugar, 1 tbsp at a time, beating well after each addition.
Beat egg whites until stiff, glossy peaks form when beaters are slowly.
Spoon meringue unto lemon pie filling starting with the outer edges first and working your way inwards toward the middle. Finishing with a large mound in the center.
Bake in 425 degree oven 5 minutes, or until the meringue is lightly browned.
Cool on rack.

Recipe for All American Lemon Meringue Pie from Farm Journal’s Best-Ever Pies by Patricia A. Ward

The Recipe for All American Lemon Meringue Pie shared with:

My Pinterventures: Merry Monday Linky Party

Create with Joy: Inspire me Monday’s

Creative K Kids: Bloggers Brag

Yesterfood: Treasure Box Tuesday

Oh My Heartsie Girl: Mondays Reflection

Lou Lou Girls: Lou Lou Girls

3GLOL: Teach Me Tuesday

OKC Mom of 3: Tasty Tuesdays

New Mama Diaries: Turn it up Tuesday

The Shady Porch: Party on the Porch

The Crafty Wife: The Wednesday Roundup

Easy Life Meal and Party Planning: Four Season’s Blog Hop

Sweet Haute: La Dolce Vita: Thursday Sweet Haute Share Link Party

Lambert’s Lately: Create it Thursday

Janine’s Confessions of a Mommyholic: Pin it Party

The Happy Housie: Summer Celebration

Living Well Spending Less: Thrifty Thursday

Happy & Blessed Home: Family Fun Friday

Calm Healthy Sexy: Let’s Get Real

My Paper Craze: Creative Spark

The Cookie Puzzle: Party in Your PJ’S

Kitchen Dreaming: The Weekend Social

In the Kitchen With Jenny: Foodie Friends Friday

Coffee With Us 3: Pretty Pintastic Party

Natasha in Oz: Say G’day Saturday Link Party

Satori Design for Living: Our Sunday Best Showcase

Mrs Tee love life and Laughter: Mommy Blog Hop

Ducks ‘n a Row: Plucky’s Second Though Link Party

New Mama’s Diaries: Creative with Style

Our Delightful Home: Show Me What You Got

Mandy’s Recipe Box: Totally Talented Tuesdays

Simple Living and Eating: Foodie Friday

*Pebbles and Piggytails: Saturday Dishes

Lemon Blackberry Tea Cookies

June 2, 2014 by Shari Eckstrom 46 Comments

Two years ago I decided I had to have a lemon tree. Not a big decision if one lives in Florida, California, or maybe Hawaii, but I live in Boise, Idaho. Not exactly a mecca for citrus! I knew it to be an impossible dream since I had no green house and winters in my area drop to the teens.

Growing up in Southern California I remembered the smell of those lovely blossoms; the delicate fragrance floating on the wind and perfuming the air. So I threw caution to the wind and went to the most logical place I could think of to buy lemon trees in Boise; ordering one on Amazon, with an orange tree as well for good measure!

It has been two years now and my poor Tim has paid the price. During the winter the trees remain indoors under the grow lights, but once the weather begins to change, off go the lights and the trees go outside during the day and inside at night. I baby those trees like they were finest gold. Tim does all the heavy lifting. In and out, in and out, all summer long. I am glad Tim is such a great sport, though secretly (sometimes not so secretly), I think he wishes they would wither up and die!

Monetarily those citrus trees are certainly not worth it, but the pleasure and joy they bring with the smell of those blossoms far exceeds anything money can buy.

Lemon Blackberry Tea Cookies

Lemon Blackberry Tea Cookies are sure to please. The lemon infused cookie is soft on the inside with a crispy outside. A pool of blackberry preserves adorning its center. White Chocolate adds the final decadent touch. Great for summer, lemonade and outdoor picnics. The best part is how easy they all come together.

4.5 from 2 reviews

Lemon-Blackberry Tea Cookies

Prep time

45 mins

Cook time

18 mins

Total time

1 hour 3 mins

Serves: 24

Ingredients

1 cups all-purpose flour
½ cups oat flour
½ cup whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
½ cup (1 stick) unsalted butter, room temperature
1 cup raw sugar
1 large egg
1 tbsp Grand Marnier (or 1 teaspoon pure vanilla extract and 2 tsp milk)
½ cup blackberry preserves
½ cup white chocolate melts (or white chocolate chips and 1 tsp butter)

Instructions

Preheat oven to 350 degrees.
In a medium bowl, whisk together flours, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy.
Add egg, Grand Marnier (or vanilla and milk), and lemon juice and beat until combined.
With mixer on low, beat in flour mixture.
Scoop dough with cookie scoop or by heaping tablespoons, 1 inch apart, onto two baking sheets.
Press slight indentation into center and add 1 tsp blackberry preserves.
Bake until edges are golden, 15 to 18 minutes, rotating sheets halfway through.
Let cool 5 minutes on sheets.
Meanwhile place White Chocolate (is using chips add butter) into small microwave safe dish and microwave on 50 % power for 25 seconds. Stir, if not melted, continue to microwave 15 seconds at a time, till chocolate is completely melted with a smooth consistency.
once cookies have cooled for 5 minutes, lightly drizzle chocolate over cookies. Cool completely so chocolate will harden.
Serve.

Adapted from Glazed Lemon Cookies by Martha Stewart

Lemon Blackberry Tea Cookies shared with:

Yesterfood: Treasure Box Tuesday

3GLOL: Teach Me Tuesday

Creative K Kids: Tasty Tuesdays

Oh My Heartsie Girl: What I Made Wordless Wednesday

The 21st Century Housewife: Hearth and Soul Tuesday Blog Hop

Lou Lou Girls: Lou Lou Girls

Foody Schmoody: The Wednesday Roundup

The Shady Porch: Party on the Porch

Easy Life Meal and Party Planning: Four Seasons Blog Hop

Lambert’s Lately: Create it Thursday

Sweet Haute: La Dolce Vita: Thursday Sweet Haute Share Link Party

Momma Lew: Pin it Party

Put a Bird on It: Link’n Blogs

Living Well Spending Less: Thrifty Thursday

Jordan’s Onion: Thank Goodness It’s Thursday

Coffee with us 3: Pretty Pintastic

Create with Joy: Friendship Friday

Oh My Heartsie Girl: Weekends are Fun Blog Hop

The Kitchen Chopper: The Weekend Social

Wine Ladie Cooks: Foodie Friends Friday

Juggling Real Food and Real Life: Let’s Get Real

My Pinterventures: Merry Monday Linky Party

Create with Joy: Inspire me Monday’s

Creative K Kids: Bloggers Brag

My Paper Craze: Creative Spark

Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Peaches and Cream Cheesecake

May 10, 2014 by Shari Eckstrom 39 Comments

We don’t remember days, we remember moments. ~ Cesare Pavese

This past week I had an opportunity to take a little walk down memory lane…actually, it was more like a long, long drive down a busy congested six lane freeway, complete with honking horns, hand waving gestures, and the like. But a trip to the past nonetheless. I am in the San Diego area visiting family and on business, so it was a perfect time to sneak a few moments here and there to venture out and visit some of the places where so much of my life was spent and reflect on the many memories that were formed here. As I drove (and weaved in and out of the brutal traffic), I remembered the quiet sleepy little town I grew up in and mourned its loss. Gone; the little grocery store on the corner. I always managed to find a reason to visit or buy something in that store because of cute little Jimmy behind the counter. It closed many years ago not long after the large super chain grocery store moved into town. In high school I remember the huge commotion that was created over the stoplight that was being put in on main street. Excitement indeed, but it was a pittance in comparison to the fervor generated when the first fast food restaurant was erected! Now as I take the trip down main street, the fast food places with their large signs and billboard advertising are too numerous to count, and stoplights are nothing more than a petty annoyance. I know… change is inevitable, but as I get older I begin to realize more and more the importance of simplicity and search for it as for hidden treasure. I am glad for the memories I have here, but at the same time grateful I no longer call this place home. I am hungry for the simple life back in Idaho. Three weeks seems like a lifetime. Time to go home.

5.0 from 1 reviews

Peaches and Cream Cheesecake

The key to a well formed cheesecake with no cracking is two fold. First, be careful not to over mix after the cream cheese, sugar and flour have been beaten. Mix only until ingredients are just incorporated. Secondly, it is important to allow the cheesecake to cool down gradually. Once edges are set, turn off oven and leave cheesecake to cool without opening oven for best results.

Ingredients

11 pecan sandies cookies (I used Keebler, but homemade or any brand would do), finely crushed (about 1 cup).
¼ cup unsalted butter, melted
⅓ cup pecans, toasted and coarsely chopped. *see note below on how to toast pecans
4 pkg's cream cheese- 8 oz, room temperature
1 cup sugar
4 eggs, whisked lightly
¼ cup peach brandy (or brandy may be replaced with 1 tbsp pure vanilla and an additional ¼ cup milk)
3 tbsp flour
1¼ cup sour cream, divided.
2 peaches, pitted and skins removed, coarsely chopped.
1 peach, pitted and sliced, for garnish.
***To toast pecans, place whole pecans on baking sheet in 325 oven for 10 minutes or until lightly browned and fragrant. Remove from oven, cool slightly and chop.

Instructions

Preheat oven to 325 degrees F. Grease a 9 inch spring form pan.
In a medium bowl, mix crushed pecan sandies with melted butter. Press onto bottom of spring form pan.
Place crust in preheated oven for 10 minutes to set. Remove from oven, sprinkle with toasted pecans. Set aside.
Lower oven temperature to 300 degrees F.
In a large bowl, beat cream cheese, flour and sugar until smooth.
Gradually add peach brandy, beating until just combined.
Add whisked eggs, beating only until incorporated.
Stir in ¾ cup sour cream, stirring until smooth.
Pour ½ filling onto prepared crust.
Sprinkle filling with chopped peaches and swirl slightly.
Pour remaining filling over peaches.
Bake in preheated oven for for 55 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set). Turn the oven off, and let cake cool in oven with the door closed for 1 hour.
Once cheesecake is removed, run a warm knife along the edge to loosen. Chill in pan in refrigerator for 8 hours.
Remove spring form. Spread remaining ½ cup sour cream on top of cheesecake and garnish with fresh sliced peach.
Serve chilled.