Monday, February 13, 2017

Cherry Rose Tarts



 What do you get when you take Shortbread pie crust,  fill it with cherry pie filling, top it  with "pie crust rose petals", and drizzle it with Almond  Icing?  You get delicious little Rose Tarts, just in time for Valentines Day.  






Let's get started.

Roll half of the pie dough onto floured surface to about 1/8 of an inch thickness.
Cut 36 circles with the larger round cookie cutter.
Place three circles of dough into each muffin cup, for a bottom crust. Stagger them so that they look like petals around the top.

Press them into the muffin cup, so that they fill the cup evenly, and are well pressed together.


Distribute the Cherry Pie filling evenly in the muffin cups. 


One can of Pie filling will fill 12 muffin cups.


In two or three batches, roll out remaining dough onto a floured surface to about 1/8 of an inch thickness. Cut about 72 small circles( You will want to do them in batches, so that the dough doesn't dry out as you go). These will be your petals.

Cut each circle in half to create a half circle.

Layer them like petals onto the tart. 




I layered about nine petals inside the tart, and then created a center 3 petals and placed it in the center of the tart.


 For the center, roll a dough petal into a tight tube. 


 Layer with 2 or three more petals, by wrapping around this tube.  If needed, dip them in water to help them adhere to each other.

 Place it in the center of the tart. You can see the tart on right has the center placed in, and the tart o the left needs its center put in.


  Place into preheated oven and  bake 25 - 35 minutes.

Cherry Rose Tarts:
Ingredients:
1 recipe Shortbread Pie Crust
1 21 ounce Can Cherry pie filling
1 recipe Almond Icing
1 12 cup Muffin Tin
Two sizes of round cookie cutters (the small one 2-3 inches across, the larger one 3-4 inches across); I used a round measuring shot glass for the small, and a slightly larger round cutter for the larger one)

Instruction:
  1. Preheat oven to 350 degrees.
  2. Roll half of the pie dough onto floured surface to about 1/8 of an inch thickness.
  3. Cut 36 circles with the larger round cookie cutter.
  4. Place three circles of dough into each muffin cup, for a bottom crust. Stagger them so that they look like petals around the top.
  5. Press them into the muffin cup, so that they fill the cup evenly, and are well pressed together.
  6. Distribute the Cherry Pie filling evenly in the muffin cups. One can of Pie filling will fill 12 muffin cups.
  7. In two or three batches, roll out remaining dough onto a floured surface to about 1/8 of an inch thickness.
  8. Cut about 72 small circles( You will want to do them in batches, so that the dough doesn't dry out as you go). These will be your petals.
  9. Cut each circle in half to create a half circle, and begin to layer them like petals onto the tart.  For the center, roll a dough petal into a tight tube.  Layer with 2 or three more petals, by wrapping round this tube.  If needed, dip them in water to help them adhere to each other. Place in the center of the tart.
  10. When all are finished, place in oven and bake 25 - 35 minutes; or until the crust is slightly golden brown.
  11. Drizzle with Icing,  or dust with powdered sugar.
  12. Serve hot or cold.
  13. Enjoy.
Note: These look pretty just dusted with powdered sugar, but they taste the best with the Almond icing drizzled over them.

Shortbread Pie Crust:
Ingredients:
3  cups Organic Unbleached Flour (plus 1 cup for dusting and rolling).
1 1//4  cup Butter, slightly softened
3/4 cup Organic Cane Sugar
1/2 tsp salt
1/3 cup Organic Half and Half or Cream.
2 Tablespoons Organic White Vinegar

Instructions:
  1. Measure half and half and Vinegar together in a small bowl, and place into the freezer to chill.
  2. Measure flour, salt and  sugar into a mixing bowl.
  3. Cut in butter until the mixture is thoroughly blended and crumbly.
  4. Slowly add the cream and vinegar mixture to the flour mixture, stirring until all of the dough clings together, (don't be afraid to adjust the liquid up or down a little, to get just enough moisture in the dough to allow it to cling together nicely, but not be too wet).
  5. Stir and form into a ball.
  6. Cover and refrigerate about an hour, for best rolling results.

Almond Icing
Ingredients:
1 cup Organic Powdered Sugar
1 teaspoon Almond Extract
1-2 Tablespoons Organic Half and Half

Instructions:
  1. Add powdered sugar to a small mixing bowl.
  2. Add almond extract, and  stir.
  3. Stir and add the "Half and Half a little at a time, until the icing can be drizzled from a spoon.
  4. For this recipe, I saved a little of the cherry pie filling to add some color to the icing (less than a teaspoon), so that is an option if you want to add some color to your icing.


Dust them with Powdered Sugar,





Or drizzle them with Almond Icing.






Enjoy!

Friday, December 16, 2016

Cinnamon Salt Dough Ornaments






I have a new class on Skillshare: "How to make Cinnamon Salt Dough Ornaments". In this class, you will learn how to make a wonderful cinnamon scented salt dough, using ground cinnamon and essential oils. Next, we will create ornaments that look gingerbread cookies and smell heavenly when baking in the oven, your whole house will smell wonderful and so delicious you will want to eat them. I will show you how to decorate them, hang them and store them so that they will last for Christmases to come. Click the link if your interested in taking the class, and I look forward to seeing you there.



"How to Make Cinnamon Salt Dough Ornaments" Link












Wednesday, December 7, 2016

Wholesome Old Fashioned Gingerbread


Its been smelling like gingerbread around our house....we've been baking cakes, cookies and even cinnamon salt dough ornaments; It smells wonderful. Beginning in Fall and into the New Year, Gingerbread is a favorite I like to bake.  This year I found this fun Gingerbread Pan at the "Tuesday Morning" store, and couldn't resist it.  Cute isn't it?
A little powdered sugar makes a simple sweet topping, and puts a little snow on the roof... really cute and fun for the kids.  Of course, a glaze, or frosting, or sticky topping would be delicious, and those of you that have the inclination, can get your cake decorating tips out, and really deck this out.
This recipe is a wholesome somewhat healthy recipe, which is nice at Christmas time, when there are so many sugar and dye loaded goodies going around; it is a wholesome alternative. Gingerbread is a wonderful cake to make  using all whole wheat or whole grain, because it comes out so moist and delicious.







It takes a little more than one of my Gingerbread recipes, to fill this pan up, so I make a double recipe for this one and pour the extra into muffins.


Wholesome Gingerbread


Ingredients:
2 and 3/4 cup Whole Wheat flour (I used Whole Einkorn Flour, you can use any whole grain or gluten free mix you would like)
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp ground clove
1/4 tsp nutmeg
2 tsp baking powder
1 tsp salt
1 cup butter, softened
3/4 cup coconut sugar
3 eggs
1 tsp vanilla
3/4 cup organic molasses
1/8 cup raw honey
1 cup buttermilk

Instructions:

  1.  Heat oven to 325 degree
  2.  Grease and lightly flour the baking pan; (to grease and flour this pan is very important for it to turn out well, however, if you are using a bread pan, you can simply spray with cooking spray).
  3. In a medium sized mixing bowl, stir and mix together flour, ginger, cinnamon, cloves, nutmeg, baking powder and salt; set aside.
  4. In a large mixing bowl, combine softened butter and coconut sugar; mix until light and fluffy.
  5. Add eggs, one at a time, beating well after add each one.
  6. Add vanilla, molasses, and honey and mix well.
  7. Add buttermilk and mix until well blended
  8. Pour flour mixture into wet mixture, folding and blending as you pour.
  9. Mix until well combined.
  10. Pour into prepared baking pan. For this gingerbread pan, I put the mixture almost to the top, being sure to fill in the tree indentations.
  11. Place on a foil lined cookie sheet and place in oven.
  12. Bake 55-65 minutes.
  13. Allow to cool upright in the pan about 10 minutes.
  14. Using a long bread knife, slice across the base of the cake, removing the uneven top, making it level with the pan; this allows a nice even base to hold your cake up, once it is flipped over.
  15. Place a plate over the top (which is really going to be the bottom) of the cake, and flip the cake pan over.  Allow to slowly come out of the pan.  
  16. Remove pan, and cool.
  17. Dust with powdered sugar, or frost with frosting or icing.
  18. Enjoy!

Enjoy!

Monday, November 21, 2016

How to Make Cinnamon Pinecones


It's been smelling like the Holidays around here these last couple of weeks, because I have made several batches of Cinnamon Pinecones. I have been making these Cinnamon Scented Pinecones for quite a few years, now, and just love them. They are one of my favorite Fall routines. I like the cinnamon pinecones you can buy on sale at this time of year; but they aren't cheap... and I have often found that the scent is a manmade scent, that gives me a headache when I have smelled it for too long.  So, I began making  my own Cinnamon Pinecones several years ago.  The cinnamon oil from pure essential oils is a delicious smell that reminds me of Fall and Christmas time and it also works as an air purifier, is anti-bacterial and anti-viral.  I like to diffuse Cinnamon Essential oil through the fall and winter months to help fight the seasonal bugs. Cinnamon Pinecones are perfect for adding beauty, fragrance, and increasing the bacteria and viral fighting qualities in your home. If you are interested in a video class on how I make these, I now have a link to my Skillshare class,  for these. It is a free class for a short period of time, but you can actually sign up for Skillshare for a 3 month trial for only 99cents, to get  unlimited access to all of their classes.  Here's the link: "How to Make Cinnamon Scented Pinecones"


                                              How to Make Cinnamon Scented Pinecones












You'll love making up a batch of these for the holidays. If you are already a Skillshare member, just click the link, and you are ready to go. 

Have a wonderful Thanksgiving, and blessings to you all.

Friday, October 14, 2016

Rustic Tomato Pie




We have plenty of green and red tomatoes to use up before the freezing temperatures get here and put an end to them. The last few weeks I have been using them whenever I can. This was a delicious recipe I made this week;  a cheesy crust topped with a little goat cheese, mozzarella, pesto, tomatoes, onions and you have this mouth watering Rustic Tomato Pie. I don't know about you guys, but I crave the combination of those ingredients.







The Pie Dough that I am using for this recipe is a delicious, cheesy pie dough (that would be good enough to eat alone), but almost any pie crust will work for this.

Roll out the dough.


Add a little Goat Cheese, (or you could use Feta or Boursin Cheese if you are not a fan of Goat Cheese).  A little goes a long way on any of these cheeses.



Top with Tomatoes... in any variety or stage of ripeness... the green ones add a delicious tang.



Put as many as you can fit on there.



Sprinkle with some freshly minced garlic (can you see the little garlic guys on there?)



Add a some thinly sliced onion.



.... a  drizzle of Pesto


... and just a smidgeon of olive oil for flavor.

Go ahead and sprinkle with some salt....



... then top with shredded Mozzarella. 



Now its time to roll those sides up....



...like this.


Bake at 375 degrees for about 30 minutes.


Let cool for about 5 minutes...


.... and  serve it up.




Rustic Tomato Pie
Ingredients:
1 recipe pie dough (enough for 2 single pie crusts) See Cheesy Pie Crust Recipe below.
4-6 ounces Goat Cheese, Feta or Boursin Cheese
4-6 Tomatoes, sliced
2-3 cloves garlic, crushed and minced.
1/2 medium, white onion, sliced thin.
2-3 Tablespoons Pesto ( if you don't have any Pesto handy, add a little fresh basil, or  even dried basil will work).
1-2 teaspoons Olive Oil
2-3 pinches of Himalayan salt
2-3 cups Shredded Mozzarella Cheese.

Instructions:
1.   Preheat oven to 375 degrees.
2.   Divide dough into two balls.
3.   Place each ball of dough onto a floured cookie sheet or pizza stone. Roll into circles about 1/4             inch thick, and trim for neatness if desired.
4.   Layer ingredients equally onto each pie, as follows goat cheese, (the goat cheese can be                       crumbled, and lightly spread over the crust), tomatoes, garlic, onion, pesto, olive oil, salt and               Mozzarella.
5.   Gently fold up the edges of the crust.
6.   Bake for 30-35 minutes, or until cheese is just beginning to brown, and crust is golden.


Cheesy Pie Crust
Ingredients:
1 cup Whole Grain flour (I used a combination of whole grains)
1 cup Organic White Flour (I used Einkorn flour)
1 cup grated Parmesan Cheese
1 cup shredded Cheddar Cheese
3/4 cup Organic Palm Shortening
1/2 cup Half and Half
2 Tablespoons Organic White Vinegar

Instructions:

  1. In a small bowl, mix together half and half and vinegar, and place in the freezer, while mixing the remaining ingredients together.
  2. In a medium/large mixing bowl, mix together flours, and cheese.
  3. Add the shortening and cut into flour and cheese mixture.
  4. Stir in half and half and vinegar mixture, stirring until all the ingredients cling together; If dough is still too crumbly to cling together, add cold water a teaspoon at a time, and continue to stir until it all holds together well.
  5. When mixture clings together, form into two balls of dough, wrap in plastic wrap and place into the refrigerator for 10- 15 minutes. 

Makes 2 single pie crusts.
Delicious for any savory pies.

Enjoy!