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Lindsey here to tell you about these cute little pumpkin pies I made.
I think that if I could tell you the top two things we are known for the first would be the Original Hot Cocoa Bomb, which we created YEARS before Costco started selling their imitation. The second thing would be pie! This started off with my mom showing you how to make our basic pie crust.
Since then we've only shown you some of the most amazing pies around:
Like the best apple pie ever (I'm biased towards my mom's and don't really like anyone else's.)
This award winning Dream Pie Alicia makes. (It is so creamy and DELICIOUS!)
And of course, because I am me, my favorite pumpkin pie!
We love pie so much we put some of our favorite and best recipes in a book, and are letting you have it! In our Etsy shop we still have our For the Love of Pie Book up for sale. With Thanksgiving swiftly approaching you're going to want this book for all of your pie needs!
Well, since we love pie so much, when I saw this mini pie pan at a Pampered Chef party, I knew I just had to have it!
It was so cute! I bought it with these little pie cutter rings to make perfectly shaped mini pie crusts!
I found a few mini pie pans on Amazon for you to get your own. Like this mini pie pan! It makes twelve little pies, and comes with it's own cutting tools! Or you can get these cute individual mini pie plates. Don't you love the scalloped edges? So cute!
Once you have your mini pie pans or tins, you can make any type of mini pie that you want! You could make my mom's delicious pecan pie! Or get your For the Love of Pie e book and make all kinds of mini pies, and then put them together in a cute pie charcuterie board! Here is the pie charcuterie board my mom put together last year for my birthday party!
I made mini pumpkin pies. I also bought little pie boxes to package them up!
If you want to make these mini pumpkin pies, use my pumpkin pie recipe found in the For the Love of Pie book. I adjusted the baking times like this: 450 degrees for 7 minutes, then 350 degrees for 20 minutes. You could even spruce your little pies up with cute little leaf designs! My recipe made 12 mini pies! You could just make mini pies for Thanksgiving and have dessert be a pie charcuterie board! Everyone would get their own little pie! I can see now how beautiful that table would look! Hop on over to our Etsy shop to get yourself ready for Thanksgiving with our pie book and have fun with it! I think I'm going to go make some more mini pies, maybe this time a fruit pie!
This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support!
Blueberries have been on sale! Here is a luscious, creamy way to use them without heating up your kitchen. I didn't even turn on my oven to make the crust! I simply put together the graham crackers, sugar and melted butter, pressed them into my favorite blue pie dish and chilled it until I was ready to use it. (Blue pie dish=Perfect for blueberry desserts!) The blueberry flavor isn't super strong, so on this blueberry cheesecake I love to pile on the fresh blueberries to get that fresh taste.
Here is the recipe!
I hope you try it and love it! Let me know!
Here are a few other blue pie plates!
This recipe was originally posted in July of 2017. We're bringing it back up to remind you that it is a great time for pie!
This post contains affiliate links. We will be compensated for purchases made through those links at no additional cost to you. All views expressed are our own. Thanks for your support!
With the Fourth of July just around the corner I wanted to reshare one of my favorite pie recipes, this delicious Strawberry Rhubarb pie! I really hope you're all planning a special Fourth of July celebration. I feel like we need it this year more than ever. Many people are hurting, but I feel like a Fourth of July celebration can be a symbol of hope. The beauty of America is we are allowed to express what we think and feel and try to change for the better. That is what we should celebrate, the freedom that allows us to do that!
I hope you make this pie as part of your celebration, and don't forget that you can buy our pie e-book for lots of other delicious pie recipes. (Linked in side bar.)
Happy Fourth of July!
Hello everyone! I hope you had a lovely and wonderful fourth of July! We had the family over yesterday for a barbecue and swimming. It was a great time and I am really thankful that PH and I were able to buy this house where we can have family over and celebrate together. We had great food because PH is a master barbecuer. Also, I set to work yesterday to make a strawberry rhubarb pie. As you may remember from this Friday Faves post, Madalynn's favorite pie is strawberry rhubarb. I love making strawberry rhubarb pie, and I decided that I wanted to fancy it up for the fourth. So I did a crust topping of stars, as pictured above.
I tried to get a nice shot of it sliced, but I am not the best pie slicer. Don't worry though, that doesn't affect the taste. We ate it with a side of ice cream. So now I am going to give you my recipe for this delicious pie. Don't forget to check out all the rest of our pie recipes here. We love making pie in this family, and we want you to love making it too!
Strawberry Rhubarb Pie
For the pie crust:
Use our recipe here
For the filling:
3 1/2 cups sliced strawberries
2 1/2 cups sliced rhubarb (it's okay to use frozen, especially if you live in a place like Phoenix
1/2 cup granulated sugar
1/2 cup honey
1 TBSP lemon juice
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup cornstarch
3 pats of butter
1 TBSP heavy cream
Preheat oven to 400 degrees Fahrenheit. After putting the bottom crust in your pie pan (9 inches) mix together all of the filling ingredients except the butter and cream. Stir together and pour into pie pan. Top with the pats of butter.For the top crust roll out the dough. Using two different sizes of star cookie cutters cut out stars. Starting at the outer edge place larger stars around in a ring and moving in to the center. Fill in large gaps with the smaller stars. Brush the top with the heavy cream. Place in the oven for 20 minutes. Then reset the oven to 350 degrees Fahrenheit and continue baking for another 25 minutes. Remove from oven and allow to cool before eating.
Hello everyone! I am here with the perfect lemony recipe for these hot summer days. (Is it hot where you are? We are sweltering here already.)
I love lemon desserts because even though it is boiling lava hot outside, if I have a bite of a tangy, lemon dessert like this Lemon Curd Tart I just feel light and refreshed.
Have you ever made lemon curd before? It's pretty easy to make. If you make this lemon curd recipe and don't want to put it in a tart, skip the gelatin part. I just added that to make sure the curd would be perfectly set.
The other great part of this Lemon Curd Tart is the Coconut Flour Crust. As you well know, we have a great pie crust recipe. I am loathe to try any gluten free pie crusts because the few times I have previously, they did not turn out well. I like this coconut flour crust because you press it into the pan instead of having to try and roll it out in advance, which is when all the gluten free crusts I've tried have fallen apart and ended up in the trash.
I felt like the coconut crust was the perfect compliment to the lemon tang, and it wasn't a strong coconut flavor so it was a perfect balance of flavor. My husband was happy because he could actually eat a slice instead of just trying to get the middle like I usually make him do.
This Lemon Curd Tart recipe is going to become a summer staple in our home, and I think it will in yours as well!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!