Mini desserts are neatly stacked, stored and ready to transport to my family Thanksgiving feast tomorrow using Sweet Stackers!
Thanksgiving dinner is a feast of many different dishes and is VERY filling. It always feels like there is no room for dessert, but Thanksgiving desserts are just as traditional as the main course. Pumpkin pie, pecan pie…must eat one, tiny, sliver of pie, right?
Tiny bite-sized desserts are perfect for a huge feast like this because they allow you to sample many different treats. This recipe was inspired from a recipe on the “Created By Diane” blog, but I made the recipe even more bite-sized. This recipe is very tasty and combines the sweet from the graham cracker crust and filling with the tartness of fresh cranberries. Oh and don’t forget the hint of “a little something, something” (bourbon).
Aren’t they so dang cute and full of fall color?
Spiked Cranberry Pecan Pie Tarlets
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 8 tablespoons of melted butter
- ½ flour
- ½ cup bourbon (I used a honey bourbon)
- 1 teaspoon cinnamon
- 1 ½ cups pecans, toasted and coarsely chopped
- 1 ½ cups fresh cranberries
- ¾ cup light corn syrup
Preheat the oven to 350º. Grease or lightly spray mini muffin tins (36 count total).
Mix the graham crackers, sugar and butter together. Place a heaping tablespoon of crust mixture to fill each mini muffin cups. Press firmly with your thumb for form a crust up the sides of each cup.
Toast the pecans for 3-5 minutes in a small fry pan over medium heat. For the filling, mix the flour, bourbon and cinnamon. Add the toasted pecans, cranberries and syrup and mix well to combine. Spoon another heaping tablespoon full of filling into each crust. Evenly filling with a good combination of nuts and cranberries.
Bake for 22-25 minutes. Remove from oven and let cool in the pan until the crust sets.
Yum! They are not too sweet and not too tart – a perfect bite-sized treat after a filling Thanksgiving dinner!
Hope you and your family have a Happy Thanksgiving!
We are still on a berry kick after going raspberry picking at a local farm last week! I used some freshly picked raspberries to make Frozen Raspberry Lemon Muffins last week and froze the rest of the berries we picked. To freeze, just gently lay the washed berries on a cookie sheet in a single layer and place in the freezer until frozen. The berries can then be transferred to a zip lock bag.
My kids are begging for a raspberry pie tonight! I found the perfect recipe called Grandma’s Fresh Raspberry Pie on the my local berry farm’s website You Pick Berries. It is so easy and so delicious!
To make a graham cracker crust, I combined the following ingredients and pressed them into two 9″ pie plates:
- 2 C graham cracker crumbs
- 1/2 C melted butter
- 1/3 C sugar
Bake in a 400° oven for 10 minutes.
For the pie filling, I doubled this recipe to fill two graham cracker pie shells:
- 3 C fresh raspberries
- 2 ½ TBS flour
- ¾ C sugar
- 1 TBS corn starch
- pinch of salt
- 2 TBS butter
- 1 C water
- ¼ C water
Boil 1 cup water with 1 cup of raspberries for 2 or 3 minutes. Mix flour, corn starch, sugar and salt with ¼ cup water. Add the mixture to the pot of boiled water and berries. Cook and stir until thick. Remove from heat and add butter and let cool.
Put 2 cups berries in baked pie shell. Pour cooled berry mixture over top and chill.
My family will enjoy one pie for dessert tonight and I froze the other pie by wrapping the pie tin it in foil and placing it in a gallon size zip lock freezer bag to enjoy for another day.
This pie was the perfect mixture of not too tart and not too sweet…just a wonderful fresh raspberry taste!
Ahhh….back from a fantastic family vacation in Michigan! We did a bunch of fun things besides being at the beach. The day before we left we visited Andrew’s U-Pick Blueberries, a nice family farm with tons of berries ready to be picked. We made it 45 minutes before their stand closed and picked 7 lbs of blueberries to bring home. While picking, I day-dreamed of what to do with them…jam, pie…yum! The kids enjoyed getting lost in the dense bushes!
Here was my first stab at Blueberry Pie!
Flakey Pie Crust – easy and really turned out flakey and delicious! (yield 1 pie crust, double the recipe to make a double crust pie)
1 1/2 C flour
2 TB sugar
1/2 tsp salt
1/6 C cold shortening (Crisco) – note: measure 2 tablespoons and 2 teaspoons
1/3 C cold butter
1/4 C water
Combine all dry ingredients and cut in shortening and butter until pea-sized crumbs are achieved. Add water and mix until the dough comes together. Roll dough evenly until it is 1/8 inch thick. I then refrigerated for 15 minutes, which made the dough easy to work with.
Kitchen tip: I rolled my dough in between two sheets of wax paper that were dusted with flour. Wow! This really makes it easy to lift into a pie plate without sticking to the surface or rolling pin.
Note: I doubled the recipe to make a double crust pie.
Blueberry Pie Filling:
4 C blueberries
2/3 C sugar
7 TB corn starch
3 TB water
2 TB lemon juice
1/2 tsp cinnamon
1/5 tsp allspice
Place all the blueberries in the pie crust. Mix the remaining ingredients and pour over the blueberries.
The pie is ready to bake, unless you want a top crust. Roll out dough for a top crust and place on top. Pinch the sides together all the way around the pie and make slits in the top of the crust to vent.
Yay for new kitchen gadgets! (Thanks Mom! Kitchen gadgets are the best gifts!!) I used a silicone pie shield which worked perfect so the pie crust didn’t brown or burn. If you don’t have a pie shield, then cover the crust edges with aluminum foil all the way around to get the same results.
Bake 375° for 1 hour, until crust is golden and the filling is bubbling.
The crust turned out perfectly golden brown! Can’t wait to serve up a warm slice with dab of vanilla ice cream!
Kuchen – a German word for cake.
This is one of my favorite desserts since I was a kid. Mom would whip this up in her kitchen using whatever fruit we had on hand. This recipe is so versatile because you can use just about any type of fruit! During the summer, peaches and plums are delicious. In the fall, apples or pears. During the winter, even canned fruit works great!
I am determined to go blueberry pickin in Michigan next month and I will be taking this recipe with me!!
1 1/4 C flour
1/4 C sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 C butter
2 egg yolks
2 TB milk
fruit (I used 4 large peaches, sliced)
1/2 C sugar
2 TB flour
1/8 tsp. nutmeg
2 TB butter
Sift flour with sugar, salt and baking powder.
Cut in butter until it crumbs. There are different techniques to cutting in butter, but I do it the old fashioned way using my fingers to break up cold butter into pea sized pieces as the flour mixture coats the butter.
Combine egg yolks and milk and add to the flour mixture. Once blended, spread and press into bottom of pan a 9×9″ square pan or 9″ round baking dish. Arrange fruit and cover with streusel crumbs.
Bake 375° for 45 minutes or less.
Kuchen is scrumptious served warm….even with a scoop of vanilla ice cream on top!
Ha! I need a bigger piece!
Hooray for the first day of summer and boo to the last day of farm fresh strawberries! My girls and I took a short trip to the local farm stand to purchase some fruits and vegetables. The sign off the side of the road said “last day for fresh strawberries”. We purchased a pint, hurried home to wash them up and have a taste – devine!
We easily could have gobbled them all up, but I thought it would be a great opportunity to get my kids baking a special treat on a hot summer day. This light and refreshing cheesecake would be a great way to celebrate!
I had my 5 year old, mix 1 1/2 C of crushed graham crackers with 1/8 C melted butter and 2 TB sugar. She pressed the mixture on the bottom and up the sides of a 9 inch springform pan. You can use a pie plate, but the higher sides of a springform pan kept the crumbs contained.
For the cheese mixture, they helped measure the following ingredients and placed them into a stand mixer: 2 – 8 oz. packages of cream cheese, 2 eggs, 1 TB vanilla, 4 TB half&half, 1/2 C sugar. The cheese mixtured was poured over the crust and placed into a 350° oven for 20 minutes.
Once this came out of the oven, my 3 year old combined the following topping ingredients: 1/2 pint sour cream, 2 TB sugar and 1/2 tsp. vanilla.
Spread the topping mixture over the cooled cheese cake and place in the 350° oven for an additional 5 minutes.
Once cooled, we place the sliced farm fresh strawberries over the top.
Heavenly! Light and refreshing on a hot summer day.