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Updated September 2, 2014
Pillsbury Pie Crust
package Pillsbury™ Refrigerated Pie Crust (2 crusts)
cup coarsely chopped pecans
tablespoons brown sugar
tablespoons butter, melted
teaspoon pure vanilla extract
egg whites lightly beaten
tablespoons semi-sweet chocolate chips
Grab 6 ramekins and lightly coat the insides with cooking spray.
Roll out the Pillsbury™ pie crusts. Using a large cookie cutter (or martini glass) cut out circles and place each crust inside each ramekin. I used the leftover dough to create the crust edge. You don't even have to crimp the crusts either. This is rustic! Throw in the freezer for 15 minutes.
Combine the remaining ingredients (sans pecan halves) in a large bowl. Whisk until nicely combined.
Pour the pie filling into each ramekin.
Top each with 3 pecan halves.
Bake mini pies for 35 minutes, or until the center is set.
Let cool about 15 minutes and dig. in.
More About This Recipe
- Let's face it. Ramekins are pretty darned cute. Anything in a ramekin just begs for an, "Awww loooook, you guys. It's in a ramekin!"
Like, you could probably stick an old, burly bearded man riding a donkey in a ramekin and really feel the need to give him a pacifier and rock him to sleep.
I SAID PROBABLY.
So this is what I'm telling you: the goal this year at the Thanksgiving dinner table is to get at LEAST FIVE, "Awww, look you guys. The pecan pies are in ramekins!"
And when you do, you'll remember me. And this Rustic Ramekin Pecan Pies post. And this special moment we're sharing together right now. I can feel the connection, can you?
Oh, that's just a coffee buzz? Same thing.
Let's make 'em!
It all starts with some pecans. Or PEE-CAWNS, if you will.
And of course, the cute little ramekins:
Grab your Pillsbury pie crusts and roll 'em out.
I used a martini glass, but if you have a large cookie cutter, bonus! Cut out some circles.
Position the mini crusts inside each ramekin.
Round up the pie filling ingredients. Yes, that's bourbon you see. SO WHAT?
Whisk until nicely combined….resist pouring all over your face.
Pour the mixture into the ramekins. I used the extra dough to make the crust edges. Get all rustic-y with it!
Place the pecan halves on each pie.
Bake, bake, bake. Rest, rest, rest. EAT, EAT, EAT.
And a close up…ya know, for good measure.
How many times did you think or say, "AWWW" during the reading of this post? I'm telling you, ramekins HAVE THE POWER.
*Bev has been known to give non-human objects pacifiers. Please don't hold this against her. Too much. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
The Engineered Mama
I love brussels sprouts, but I needed a new way to cook them. I was stuck in a rut of boiling them with butter and salt. The old stand-by is fine, but I needed more flavor and this recipe delivered! It’s a little misleading, since a cast iron skillet is used to first sauté or brown the brussels sprouts, then they’re roasted later, but I promise it’s worth the effort! I have adapted this recipe from one I found from NY Times Cooking.
Chocolate Bourbon Pecan Hand Pies
2 pre-made pie crusts, thawed according to package directions (I used Trader Joe's frozen pie crusts)
1/4 cup (1/2 stick) butter
4 oz dark chocolate chunks
1 large egg
1/3 cup packed dark brown sugar
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/4 cup bourbon
1/4 teaspoon salt
1 cup chopped toasted pecans
- Preheat oven to 425 F.
- Make the filling. In a small microwave-safe bowl, combine the butter and chocolate chunks. Heat on full power for 1 minute, then remove and stir. Everything would have started to melt but you’ll still have some lumps. Stir quickly until you get a smooth texture.
- In a separate microwave-safe bowl, beat the egg until frothy. Stir in brown sugar, maple syrup, vanilla extract, bourbon, and salt. Add in melted chocolate and butter mixture and stir until well blended. Fold in chopped pecans. Heat on full power for 2 minutes, then let cool.
- Assemble hand pies. Unwrap pie crust, sprinkle some flour onto your work surface and roll the dough to about 1/4-inch thick. Using a scone or a 3-inch round cookie cutter, cut the dough into rounds. You might have to gather the scraps and re-form and re-roll to get enough rounds (I ended up with 20 total).
- By now your filling would have cooled a little bit and has thickened. Spoon about a tablespoon of the pie filling in the center of each pie crust round. Place a second pie crust round on top, and use a fork to crimp and seal the edges. Cut incisions on top of each pie.
- Place hand pies on a parchment paper lined baking sheet. Bake for 17 minutes or until the tops and edges are golden brown. Cool for at least 10 minutes.
But really, there are no mistakes, no regrets, just delicious little chocolate bourbon pecan hand pies.
A storebought pie crust makes this vegetable tart a breeze, but you can use a homemade version, like our All-Butter Pie Dough.
This pie is definitely a weekend project, but the depth of flavor achieved by the slow cooking time is worth it.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Try This! Mini Cobblers Baked in Ramekins
Cobblers are one of our favorite ways to enjoy summer fruit, hands down. But they do tend to get a little messy when we’re trying to serve a table of guests. We’ve started baking individual portions of cobbler in ramekins as a way to make this homely dessert a little more manageable and elegant.
First, we make a normal batch of cobbler topping – this recipe for Foolproof Cobbler is an old favorite. Then we take one-cup sized ramekins and fill them roughly halfway with summer fruit. The topping is spooned on top, and we bake them on a cookie sheet until bubbly and golden.
Definitely put a piece of parchment or foil under the ramekins as the juices have a tendency to spill over the edge. (I forgot in the image above and clean-up was not fun!) These are still cobblers after all, and we wouldn’t want to take away all their rustic charm.
Making these individual cobblers is also a great idea for when we don’t have quite enough fruit for a whole cobbler, but want to use up just a handful of berries or leftover fruits. And if you bake them in wide-mouth canning jars, you can screw a lid over the leftovers and stack them in the fridge. Handy!
A Nut of a Pie!
Do you have a sweet tooth? Do you like pie? How about nuts? What about a sweet pie chocked full of nuts. pecans, none the less? Of course, this delight is known as Pecan Pie so get ready to indulge.
That's right! The focus is on National Pecan Pie Day. While pecan pie is considered a specialty of the Southern United States, as are pralines and other pecan infused foods, it has become a holiday tradition nationwide but can be served and enjoyed any time of the year.
A Bit of Pecan Pie History.
The history or exact birthday of pecan pie has become quite a challenge. Check out Abe Lincoln and Pecan Pie! While Lincoln may well have eaten pecan pies, there are concerns with published reports since all of them occurred about a century after he was President of the United States. Not a single document has been uncovered providing proof that such pies existed during his time. As for recipes, late 19th century newspapers offer pecan pie recipes, some with a Texas connection. German settlers might have been recreating nusstorte, a traditional sweet, caramelised nut-filled pastry, in the Lone Star state.
Since it appears the pecan pie originated long before the Karo company, here is a recipe with maple syrup and molasses:
To enjoy a truly delicious pecan pie does not demand a visit to the local bakery or dining out at an exquisite restaurant. What is truly outstanding about this pie is the fact it is so EASY to make!!
Step 4: Pour on top of the pie crust.
Step Five: Cover and cook on HIGH for 2 to 3 hours.
* Need a chocolate fix? Just toss in a nice handful of semi-sweet or dark chocolate chips into the mix.
Mini Blueberry Galettes
Stir together blueberries, sugar, cornstarch, 1 teaspoon lemon zest, juice of half the lemon, vanilla, and salt in a bowl. Set it aside once it's all combined.
Unroll the two discs of dough. Using a 5-inch round pastry cutter (or you can trace a knife around a 5-inch bowl) cut three rounds of pastry from each disc. Re-roll the scraps and cut 2 more. Place them on 2 baking sheets lined with a baking mat or parchment (4 rounds each pan). Evenly distribute the blueberry mixture between the six discs (approximately 1/4 cup per round).
Gently fold the over the edges of each crust, folding the dough in on itself to create a small rim of crust.
Make an egg wash by beating together the egg and water. Brush edges of each pie with the egg wash and sprinkle the crust with sugar.
Bake for 15 minutes until golden and bubbly. Remove from the oven and allow pies to sit on the pan (they will leak a little juice while baking, but this is fine!) for 5 minutes. Remove to a platter and allow to cool.
Serve warm or at room temperature with a dollop of whipped cream. Divine!
So here&rsquos the torture I&rsquom faced with anytime I have to figure out what to call a recipe: Basically, what these are are mini flat blueberry pies. But when I typed &ldquoMini Flat Blueberry Pies&rdquo I didn&rsquot really think it rolled off the tongue. So then I typed &ldquoMini Blueberry Pies&rdquo and I thought that was nice and simple, especially because I have a hangup about not wanting to create overly long recipe titles (i.e. &ldquoMiniature Flat Blueberry Pies with Fresh Lemon Zest, Sweetened Whipped Cream and Mint&rdquo) but the problem is that &ldquoMini Blueberry Pies&rdquo isn&rsquot exactly accurate. To me, a mini blueberry pie would be a pie made in a muffin tin or a ramekin&mdashwhile a mini flat blueberry pie would be just that: a mini flat blueberry pie.
So then we&rsquore back to square one: I don&rsquot like the way &ldquoMini Flat Blueberry Pies&rdquo sounds. Or reads. Or walks. Or talks.
So then I decided to rearrange the words. Mini Blueberry Flat Pies. Flat Mini Blueberry Pies. Pie Mini Flat Blueberry. None of them clicked for me.
So in the end, I decided to call them Mini Blueberry Galettes, since a galette is basically a flat pie, and since that title uses only three words and helps me sleep more soundly at night. Except &ldquogalette&rdquo isn&rsquot actually a word I really like to use very often, because to me it&rsquos so much easier just to say &ldquoflat pie.&rdquo
Be glad you don&rsquot have to live in my head. It&rsquos a complete mess in here.
Here&rsquos the recipe for the miniature flat blueberry pastry pie galette things! They&rsquore delightful&hellipdespite the mighty struggle it took for me to name them.
Rhubarb, oat, and pecan crumble
From Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Rustic Fruit Desserts by Cory Schreiber and Julie Richardson
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- Categories: Crumbles, cobblers, crisps & bettys Dessert Spring
- Ingredients: rolled oats pecans rhubarb store-cupboard ingredients
Slow Cooker Zuppa Toscana
More soup for the cold winter months! This Olive Garden copycat soup is hearty and can stand on its own as a meal. It has it all-meat, potatoes, kale… shhhhh… hang with me, kale haters! I promise you’ll love it. I adapted my recipe from the Crock Pot Zuppa Toscana recipe at Homemade Hooplah. My version has cut some corners to save time. Last time I made this recipe I forgot to brown the sausage with garlic and onion, so I added it to the crock pot instead and it still turned out great!
Easy Individual Peach Cobbler
This easy individual Peach Cobbler is delicious and is ready in just one hour with just a few minutes of prep.
- 2 Tablespoons butter
- 1/4 teaspoon cinnamon
- 1/4 cup flour
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 teaspoon baking powder
- 1 cup canned sliced peaches (drained)
- 2 scoops vanilla ice cream (optional)
- Preheat the oven to 350 degrees F (180 C).
- Melt the butter and pour into two 7 oz ramekins, divided evenly. Click for 7 oz ramekin dishes.
- Sprinkle the cinnamon over the butter.
- Mix the flour, sugar, milk, and baking powder until combined.
- Pour the batter over the melted butter, but do not stir it in.
- Place the peach slices on top of the batter, divided evenly, and place the two ramekins onto a baking sheet to catch any spill-over. Click for a small baking sheet.
- Bake about 45 minutes, or until golden brown and cooked through.
- Allow the individual peach cobblers to cool about 15 minutes before serving.
- Top with the scoops of vanilla ice cream, if desired, and serve.
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Did you like this recipe?
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Tuesday 23rd of March 2021
Delicious! Made it as a last minute dessert for my husband, and he loved it!
Wednesday 24th of March 2021
Hi Kimberly, glad he enjoyed it, thank you!
Friday 12th of February 2021
Thanks so much for sharing this recipe. Made it this evening and it was delicious. Plus, it’s so easy and quick to make. Enjoyed it so much that my partner has requested it again next week!
Saturday 13th of February 2021
Hi Sarah, I love hearing that! I'm happy you enjoyed these peach cobblers, thank you!
Thursday 30th of July 2020
I am anxious to make these but I am wondering if you could assist me with changes in the recipe if I use fresh peaches. Thankyou.
Hi Carol, I have not tried using fresh. So, to use fresh I think you would need to peel, core, and cut 1 peach into slices. Then add it to a pan with an additional 1/8 cup of sugar and 1 teaspoon of lemon juice. Bring to a boil over high heat, stirring constantly. Follow all my other steps in order, adding these cooked peaches during step 6 in place of the canned peaches. Let me know if you try it and how it works out for you.
Nikki Krakauer aka “JustTabandMe”
Sunday 22nd of March 2020
You used a toaster oven sheet. I recognized it, because, unless I’m fixing pot luck amounts, I strictly use my toaster oven. My question, can this be cooked in a toaster oven, rather than a large oven! Thanks.
Tuesday 23rd of June 2020
@Nikki Krakauer aka “JustTabandMe”, I just made these last night and used my toaster oven - came out great! I probably added slightly more sugar and peaches but still pretty tasty and cooked perfectly.
Monday 23rd of March 2020
Hi Nikki, I have not tried baking these in my toaster oven but I think it should work just fine. You may want to adjust the temperature or the cooking time based on how your own toaster oven bakes. Watch it closely so it doesn't over cook and check it for doneness so it isn't under cooked. For instance, with my toaster oven I usually lower the temp by 10 or 15 degrees or I cook for less time because my toaster oven bakes quite hot compared to my regular oven. I hope that helps and let me know how it works out for you :)
I just made this and it was delicious. I used fresh peaches that a friend gave me from her peach tree. I used 2 TB sugar and 2 TB brown sugar. I baked for 45 minutes. It was runny coming out of the oven, but it thickened up as it cooled off. I also used whipped cream instead of ice cream, cuz I had some already whipped up. Will definitely make this again and serve with ice cream. My ramekins were 8oz.
Hi and welcome to my blog. I&rsquom Zona and I&rsquom a simple home cook. I love creating and downsizing recipes for two. Click my pic to read more.