Cherry & Blueberry Mini Pies

Pies just scream summer don't they?

When we had some friends over for dinner the other night I knew a pie was in order.. but not just any pie..

Mini pies!

I love individual desserts.

Not only does everyone get their own pie to munch on, you don't have to worry about a lot of left overs that you may or may not eat for breakfast or nibble on for the rest of the week despite the fact that you still need to be able to fit in your perfectly fitting wedding dress in 3 months... hypothetically speaking of course.

Even though Mountain Man attempts to sway me, cherry pie just happens to be my favorite.

But it just didn't feel right to do something so simple, so I threw in a few blueberries and finished 'em off with a little sugary and oh-so-delicious crumb topping.

Cherry & Blueberry Mini Pies

Makes 4 mini pies

Oven: 350 Bake time: 25 minutes

1 package pie crust (or use your favorite recipe)

1 can cherry pie filling

2 cups fresh blueberries

Crumb Topping

1/3 cup brown sugar

2 TBS butter, melted

1 TBS AP flour

dash of cinnamon

Preheat oven to 350. Spray large muffin pan with cooking spray and set aside.

Make crumb topping by mixing all ingredients in a small bowl until combined and set aside.

On a lightly floured surface, roll out pie crust.

Cut 4 circles using an extra large round cookie cutter (Mine was slightly larger than the muffin cup).

Place cut outs in prepared muffin pan and press into bottoms, lightly pinching the sides.

Add about 1/4 cup of blueberries to bottom of each crust.

Add enough cherry filling to almost reach the top of the muffin cup (about 1/3 cup each).

 

Add another 1/4 cup of blueberries on top of cherry filling.

Sprinkle crumb topping evenly on each of the mini pies.
Transfer to oven to about 25-30 minutes or until the sides of your crust are lightly browned.
Allow to cool in the pan on a cooling rack for about 30 minutes before trying to remove.
Serve with fresh whipped cream or ice cream.

I wish I had a picture once they were all dolled up, but they were too good and the guests were waiting!

Until next time..

Happy Baking!

Cherry & Chili Chocolate Cookies

I know what you're thinking... cherry, chili and chocolate? One of those things doesn't belong, right? Chili powder isn't supposed to be in baked goods!? Well, you're wrong and this cookie will prove it to you!  

If there is always one thing I can expect in my Christmas stocking its chocolate. But this year my mom didn't just get me the normal Lindt Dark Chocolate Truffles, instead I was introduced to Lindt Creations: Cherry & Chili. I went back and forth about what to expect.. was it going to be weird? a spicy chocolate? It just doesn't make sense.. but then, one bite later, I was sold. The hint of chili combined with the sweet cherry filling was a perfect ending to a wonderful piece of chocolate. 

I knew I wanted to use this combination in a cookie. Then, the other day it came to me as I eyed the jar of cherry jam I had left over from the Lemon Whoopie Pie filling I made for Ashley a few weeks ago. I also just happened to have some of the chocolate in my pantry. So the adventure began :)

Cherry and Chili Chocolate Cookies

A swEEts Original

Oven: 350 degrees Bake Time: 12 minutes

Yields about 24 cookies

1 stick softened butter

1/2 cup white sugar

1 egg

1/4 cocoa powder

1/4 tsp cayenne chili pepper powder

1 tsp vanilla extract

1/4 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda 

1 1/2 cup AP flour

1/2 cup cherry jam

6 pieces of Lindt Creations: Cherry & Chili, chopped*

In a small bowl whisk flour, baking powder, baking soda, and salt.

If using a standing mixer use a paddle attachment and beat butter, sugar, and egg.

Mix in cocoa powder, cayenne pepper, and vanilla extract.

Add flour mixture and mix until combined.

Roll about a tablespoon (basically one spoonful) of dough into a ball. Place balls on parchment paper lined baking sheets.

Once dough has been placed on the baking sheets, poke a hole into the ball until you just about hit the baking sheet- I used the end of a rounded knife handle.

Fill each hole with cherry jam.

Pop your jam filled cookies to the oven and bake for 15 minutes.

Transfer the baked cookies to a cooling rack.

In a double boiler, melt the chopped chocolate mixing constantly until smooth. *If you can't find the Lindt Creations: Cherry & Chili, you could always melt a dark or semi-sweet chocolate of your choice. To get the cherry and chili flavor, once the chocolate is melted add a spoon full of cherry jam and a pinch of chili powder.

Drizzle the melted chocolate over each cookie and leave on the cooling rack for chocolate to cool.

If you can't wait for the chocolate to cool, I won't judge.. I didn't :)

Just another adventure...Happy Baking!