Tuesday, October 16, 2012

Mini Strawberry Pies

Before I even begin to share this recipe, I have to send a great big "Thank you" to the amazing Rachael, from Adventures in Wunderland, for posting her recipe for Muffin Tin Apple Pies!  Without it, I would not have been inspired to whip up a batch of these tasty little treats.  As soon as I saw her Facebook post I immediately went to my kitchen to check out how many apples I had available.  Just one....ONE...which is almost completely unheard of in my house.  We almost always have an overabundance of apples.  Before I got too discouraged, I decided to rummage through the refrigerator and see what else I could come up with.  That's when I found the strawberries...and, I wouldn't be exaggerating if I said they were on their last leg.  Perfect for pie, right?!  So, I tweaked Rachael's Muffin Tin Apple Pie recipe and made Mini Strawberry Pies instead.  You really can't go wrong with either of these delicious morsels, so make sure to take a peek at Rachael's recipe and leave a comment letting her know Creative Travel Mugs sent you!  She'll love it. ;-)


1 Quart of Fresh Strawberries
1 box Pillsbury Refrigerated Pie Dough
3/4 Cup of Sugar
3 Tbs of Cornstarch (I used Rice Flour)
3/4 Cup of Water
Whip Cream (Optional)


Preheat oven to 450 degrees.

Mini Pie Crusts:
Unroll one of the refrigerated pie doughs on a floured surface.  Using a biscuit cutter (or cup) with a 4-5 inch diameter, cut circles into the dough.  Place each circle into muffin tins and then prick multiple times with a fork to prevent bubbling.  Bake for 10 minutes or until golden brown.  Remove from oven and cool.

Wash and slice the strawberries.  Fill each cooled mini pie crust with the sliced strawberries. (Note: not all the strawberries slices will fit into the cups.)

Put the remaining strawberries into a saucepan, mash them up and mix in the sugar. Place saucepan over medium heat and bring to a boil, stirring frequently.

In a separate small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Spoon mixture over berries in pastry shell. Chill about 1 hour before serving. 

Serve each mini strawberry pie with a dollop of whipped cream or a sprinkle of powder sugar. (optional)

Now tell us, in the comment section below, what kind of beverage you think would pair perfectly with this mouth watering dessert, then go and  ENJOY!!


Thursday, October 4, 2012

Mini Cannolis

The great taste of homemade Italian Cannolis without all the hard work!  This has easily become one of my favorite dessert recipes of all time.  And, not only was it super easy to whip up, but it paired very nicely with a bold, smooth Cabernet Sauvignon....just sayin'!


For Cups
  • 1 refrigerated pie crust
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
For Filling
  • 1 (15oz) container of whole milk ricotta cheese
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips


In a large bowl with an electric mixer combine the ricotta cheese, confectioners sugar, white sugar, and vanilla extract.  Place the filling in a 1-gallon plastic storage bag and chill while you make the cups.
Note: Filling is best when allowed to chill overnight.

Heat oven to 425°F. Unroll the pie crusts onto a lightly floured surface and sprinkle the top of each crust with the sugar and the cinnamon. Lightly press the cinnamon sugar into the pie crust with either your fingertips or by gently rolling over it with a rolling pin.

With a 3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin pan to create a pastry cup.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.

Remove filling from refrigerator, cut one of the bottom corners off the bag and squeeze about a tablespoon of filling into the cooled cannoli cups.  Top with mini chocolate chips, dust with additional confectioners sugar and serve!

**Cups should be filled shortly before they are eaten so the don’t get soggy.**

So, what do YOU think these tasty little treats would pair great with?