This Shoofly Pie is a family favorite recipe from a vintage cookbook.

It is surprisingly rich and gooey with a molasses filling and a crumble topping.

Today is March 14 aka 3/14 or Pi(e) Day!

What better day to share a new pie recipe on the blog.

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Vintage Molasses Soofly Pie

Serves 8

Ingredients

• 1 unbaked pie crust
• 1/2 cup molasses
• 1 tsp baking soda
• 1 cup boiling water
• 1/8 tsp salt
• 1/4 tsp allspice
• 1/16 tsp ginger
• Crumb topping:
• 1/2 cup salted butter cubed
• 1 1/2 cups flour
• 1 cup dark brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt

Instructions

• Preheat the oven to 450 degrees.
• Add the unbaked pie crust to a pie tin or glass pie pan. Place on a baking sheet.
• Add the crumb ingredients to a large bowl then mix together with a fork until crumbs form then set aside.
• Next, make the filling. In a measuring cup mix together the baking soda and molasses and dissolve completely.
• Boil water in a saucepan, remove from heat and immediately add the molasses mixture, salt, and spices and mix well.
• Pour 1/3 of the syrup into the bottom of the pie shell.
• Add 1/3 of the crumbs on top.
• Repeat two more times, ending with crumbs.
• Place pie in the oven and immediately turn down the heat to 350 degrees.
• Bake for 30-35 minutes, until the pie is golden.
• Slice and serve warm or at room temp.

Notes

Recipe adapted from "The Homestead To Table" Cookbook.

Start with one unbaked pie shell in a tin or glass pie pan. Place it on a baking sheet. 

Add the crumb ingredients to a large bowl.

Then mix together with a fork until crumbs form then set aside. 

Next, make the filling.  In a measuring cup mix together the baking soda and molasses and dissolve completely. 

Boil water in a saucepan, remove from heat, and immediately add the molasses mixture, salt, and spices.

Mix well. 

Pour 1/3 of the syrup into the bottom of the pie shell.

Add 1/3 of the crumbs on top.

Repeat two more times, ending with crumbs.

Place pie in the oven and immediately turn down the heat to 350 degrees. 

Bake for 30-35 minutes, until the pie is golden. 

Slice and serve warm or at room temp. Makes 8 servings. 

The post Vintage Molasses Shoofly Pie appeared first on For the Love of Food.

This decadent dessert is made with cookie dough crust and topped with three different flavors of ice cream. Serve sliced and topped with whipped cream and sprinkles for a fun frozen treat!

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Today’s recipe is sponsored by Circulon

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

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Layered Ice Cream Cookie Pie

Makes 10-12 slices

Ingredients

• 16 oz package cookie dough I used Pillsbury Oreo Cookie Dough
• 3 pints of different flavor and color ice cream I used raspberry, chocolate fudge, and chocolate chip cookie dough
• whipped cream for topping
• sprinkles for topping

Instructions

• Preheat oven to 350 degrees.
• Press cookie dough into the bottom of a deep dish springform pan .
• Bake from 14 minutes until cooked through then remove from oven and cool completely.
• Let one pint of ice cream thaw for 5-10 minutes until slightly soft but not melted.
• Using a rubber spatula, spread a layer on top of the pie crust about 1 inch thick.
• Place in the freezer for at least 1 hour to harden.
• Repeat with second flavor of ice cream and repeat by freezing until solid.
• Finally add the third flavor of ice cream, spreading to cover the top of the pie.
• Freeze until solid before slicing.
• Serve topped with whipped cream and sprinkles.

Notes

I achieve the best layers use three different colors of ice cream and making sure each layer is completely frozen before adding the next.

Circulon was nice enough to send me their amazing non stick deep dish springform pan. It was perfect for this layered pie!

When I saw this cookie dough at the store I knew I had to sue it for the crust of my ice cream pie!

You can use any cookie dough flavor you want but this Oreo flavor was delicious! 

Lay all your cookie dough in the bottom of a nonstick round pan.

Press cookie dough into the bottom of a deep dish springform pan .

Bake at 350 degrees for 14 minutes or according to the package.  Let cool completely.

Let one pint of ice cream thaw for 5-10 minutes until slightly soft but not melted.

Using a rubber spatula, spread a layer on top of the pie crust about 1 inch thick.
Place in the freezer for at least 1 hour to harden.

Repeat with second flavor of ice cream and repeat by freezing until solid.

As you can see with this layer my kids and I were not patient enough and it was not completely frozen.

So when I spread the 2nd layer on it kind of blended together. Still tastes good but doesn’t look as pretty!

Finally add the third flavor of ice cream, spreading to cover the top of the pie.

Freeze until solid before slicing.

I achieve the best layers use three different colors of ice cream and making sure each layer is completely frozen before adding the next.

I love how easy it is to remove from springform pans!

You can get about 10 large slices out of this pie!

Serve topped with whipped cream and sprinkles. 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Homemade Mickey Bars from Big Bear’s Wife
Pina Colada Poke Cake from Semi Homemade Recipes
Whopper Cookies from Eat Move Make
Seashell Macarons from Simply Inspired Meals
S’mores Bars from It’s Shanaka
Birthday Cake Fudge from Fake Ginger
Soft Baked Lemon Poppyseed Cookies from Blogghetti
Smoked Cheesecake from 4 Sons ‘R’ Us
Berry Mousse from Cindy’s Recipes and Writings
Layered Ice Cream Pie from For the Love of Food
No Churn Lemon Shortbread Ice Cream from Hezzi-D’s Books and Cooks
Mini Biscuit Peach Pies from Our Good Life
White Chocolate Macadamia Nut Cookies from Family Around the Table
Blueberry Lemon Yogurt Loaf from Sweet Beginnings
S’mores Donuts from Jolene’s Recipe Journal
Bourbon Caramel Sauce from Savory Experiments
Dutch Oven Peach Cobbler from Devour Dinner
Lemon Filling (No eggs) from Shockingly Delicious
Gluten-Free Blueberry Crisp for Two from Books n’ Cooks
Kinder Bueno Cheesecake from SugarYums
Blueberry Turnovers from Cheese Curd In Paradise
Instant Pot Strawberry Crunch Cheesecake from Baking up Memories
Raspberry Shortbread Sandwich Cookies from Pastry Chef Online
Mint Chocolate Cookie Ice Cream Fudge from Sweet ReciPEAs
Custard Cream Sandwich Cookies from Karen’s Kitchen Stories

The post Layered Ice Cream Cookie Pie #SummerDessertWeek appeared first on For the Love of Food.

What is more American than apple pie, right?

For the 4th of July holiday this year I decided to bake up a fresh apple pie but I was inspired by the book I just read and made a Blue Apple Pie instead!

I am hooked on Joanne Fluke’s fun Hannah Swensen murder mystery series (with recipes) and this recipe sounded too good to pass up!

I share a few other Joanne Fluke recipes on this blog including these amazing Double Fudge Brownies !

Scroll down for the recipe for my version of the Summertime Blue Apple Pie.

This patriotic crumble topped fruit pie is delicious served warm or cool with a scoop of ice cream on the side! 

This recipe is from my favorite food themed murder mystery series by Joanne Fluke.

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

She looks cute and innocent but she will sneak bites if sweets the minute you turn around!

Ava is always a great helper in the kitchen!

Today’s recipe sponsor is Dixie Crystals

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

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Blue Apple Pie

Makes 8 slices

Ingredients

For the pie:

• 1 frozen deep dish piecrust slightly thawed
• 1/2 cup sugar
• 2 tbsp flour
• 1/8 tsp nutmeg
• 1/8 tsp cinnamon
• 1/8 tsp cardamom
• 1/8 tsp salt
• 2-3 cups Granny Smith apples peeled and sliced
• 1 tsp lemon juice
• 1 can blueberry pie filling
• 1/4 stick 1/8 cup cold butter, cut into pieces
• whipped cream or ice cream for serving

For the crumble topping:

• 1 cup flour
• 1/2 cup cold butter cut into pieces.
• 1/2 cup brown sugar
• 1/2 tsp cinnamon

Instructions

• Preheat oven to 350 degrees.
• I roll out my piecrust and fit into my large 9 inch pie dish. You can also buy the frozen pie crust already in the tin.
• In a large bowl mix together sugar, flour, and spices.
• After you peel and slice your apples add them to a bowl and toss with lemon juice to keep from browning.
• Add the apples to the bowl of ingredients and toss to coat.
• Now add the blueberry pie filling and mix in.
• Spread filling into the pie shell.
• Add the pieces of cold butter on top of the filling.
• Place the pie on a baking sheet in case it overflows.

To make the crumble:

• Add flour, cut up butter , brown sugar, and cinnamon to a food processor.
• Blend until it is it mixed well and in small pieces.
• Sprinkle the crumble all over the top of the pie, patting on and covering as much as possible.
• You can cut a couple slits in the top of the pie for venting if you need to.
• Baked the pie until it is golden brown and the apples are tender, about 1 hour to 1 hour 15 minutes.
• Remove and let cool before slicing.
• Serve with scoops of ice cream or whipped cream.

Notes

Recipe for author Joanne Fluke.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Sorbet from Big Bear’s Wife
Sugar Cookie Fruit Pizzas from Semi Homemade Recipes
Strawberry Banana Oatmeal Cookies from Eat Move Make
Ursula Blackberry Yogurt Mousse Cake from Simply Inspired Meals
Strawberry Upside Down Cake from It’s Shanaka
Margarita Bundt Cake from Fake Ginger
Air Fryer Blackberry Hand Pies from Blogghetti
Grape Jello Pie from 4 Sons ‘R’ Us
Lime Raspberry Hand Pies from Cindy’s Recipes and Writings
Summertime Blue Apple Pie from For the Love of Food
Waffle Ice Cream Sandwiches from Hezzi-D’s Books and Cooks
Strawberry Peach Poke Cake from Our Good Life
S’mores Mug Cake from Family Around the Table
White Chocolate Peach Crumb Bars from Sweet Beginnings
Strawberry Pizzelles from Jolene’s Recipe Journal
Hocus Pocus Buns from Savory Experiments
Cookies and Cream Ice Cream from Devour Dinner
Small Batch Emergency Air Fryer Brownies from Shockingly Delicious
Chocolate Chip Cheesecake Bars from Books n’ Cooks
Strawberry Crunch Cheesecake from SugarYums
Crescent Roll Peach Dumplings from Cheese Curd In Paradise
Instant Pot Orange Dreamsicle Cheesecake from Baking up Memories
Rum Raisin Brownies from Food Hunter’s Guide to Cuisine
Chocolate Chocolate Chip Shortbread from Pastry Chef Online
Drumstick Cheesecake Cups from Sweet ReciPEAs
Sheet Pan No Bake Banana Split Cheesecake from Karen’s Kitchen Stories
Double Chocolate Zucchini Bread from Comfortably Domestic
Baltimore Strawberry Pie from Cookaholic Wife

The post Summertime Blue Apple Crumble Pie #SummerDessertWeek appeared first on For the Love of Food.

 

Mississippi Mud Pie is a Southern favorite that I have enjoyed many, many times over the years. Honestly, each time I order it in a restaurant it is different. It is a rich fudge chocolate pie but sometimes it also has marshmallows or nuts added. Some people add a layer of whipped cream on top. Some make a pudding layer in the middle. I like my pie simple- CHOCOLATE.

Extra chocolate – in the crust, in the filling, and in the ganache on top. Serve it with a side of vanilla ice cream and you have a Chocolate Lovers dream dessert!

Why is it called Mississippi Mud Pie?

As Dolly Parton explained this dessert gets it name from the way the Mississippi River mud looks on the hot, dry summer days. That mud may not be appealing but this gooey, rich pie sure is!

Today’s recipe is sponsored by Meyer/Anolon 

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Chocolate Lovers Mississippi Mud Pie

Ingredients

For the crust:

• 2 cups {2 sleeves} chocolate graham crackers
• 1/2 cup {1 stick} butter melted

For the filling:

• 3/4 cup {6 ounces} dark chocolate chips
• 1/2 cup {1 stick} butter
• 1 tsp vanilla
• 1/4 tsp salt
• 1 cup sugar divided
• 3 eggs seperated {room temp}
• 1/4 cup flour
• 1/4 cup cocoa powder

For the ganache:

• 1/2 cup heavy cream {or evaporated milk}
• 1/2 cup semi sweet chocolate chips
• whipped cream for topping
• vanilla ice cream for serving

Instructions

• Preheat oven to 325 degrees.
• Grease a 9 inch pie dish or springform pan and place on a baking sheet.
• Add graham crackers to a food processor and pulse until it is small crumbs.
• Pour into a bowl and add melted butter.
• Mix well then press into the pan. Press onto the bottom and up the sides, using a drinking glass to press it down well.
• Bake for 8 minutes then remove and let cool completely.
• Adjust oven temperature to 350 degrees.
• Heat a double boiler on medium heat over simmering water.
• Melt butter and dark chocolate together, stirring often, until smooth.
• Remove from heat and let cool slightly. Pour into a large mixing bowl.
• Whisk in vanilla, salt, and 1/2 cup sugar then add all three egg yolks.
• Sift the flour and cocoa powder evenly into the chocolate mixture then stir to combine.
• In a large bowl, beat the remaining three egg whites with a mixer on medium until foamy, adding in the 1/2 cup sugar.
• Increase the speed to high and beat until stiff peaks form, about 3 minutes.
• Fold the egg whites gently into the chocolate mixture.
• Spread into the pan, smoothing the top.
• Bake for 30-35 minutes until the top is cooked but the center can still be gooey.
• Let cool completely, about an hour, until you can remove from pan and place on a platter.

To make the ganache:

• Combine heavy cream and chocolate chips in a saucepan over medium heat.
• Stir until melted and smooth.
• Remove from heat and let cool slightly. It will thicken as it cools.
• Pour on top the top of the pie, spreading to cover the entire top.
• Let set then slice and serve with ice cream on the side and whipped cream dolloped on top if desired.

Add graham crackers to a food processor and pulse until it is small crumbs.

Pour into a bowl and add melted butter.

Mix well then press into the pan.
Press onto the bottom and up the sides, using a drinking glass to press it down well.

Bake for 8 minutes at 325 degrees then remove and let cool completely.

Heat a double boiler on medium heat over simmering water.
Melt butter and dark chocolate together, stirring often, until smooth.

Remove from heat and let cool slightly. Pour into a large mixing bowl.

Whisk in vanilla, salt, and 1/2 cup sugar.

Then add the three egg yolks.

Sift the flour and cocoa powder evenly into the chocolate mixture.

Stir to combine.

In a large bowl, beat the remaining three egg whites with a mixer on medium until foamy, adding in the 1/2 cup sugar.

Increase the speed to high and beat until stiff peaks form, about 3 minutes.

Fold in the egg whites gently into the chocolate mixture.

Spread into the pan, smoothing the top.

Place the pan on a baking sheet.
Bake at 350 degrees for 30-35 minutes.

The top should be cooked but the center can still be gooey.
Let cool completely, about an hour, then you can remove from pan and place on a platter.

To make the ganache:
combine heavy cream and chocolate chips in a saucepan over medium heat.

Stir until melted and smooth.
Remove from heat and let cool slightly. It will thicken as it cools.

Pour on top the top of the pie, spreading to cover the entire top.

Let set then slice.

 Serve with ice cream on the side and whipped cream dolloped on top if desired.

 

• • • Brownie Ice Cream Sundaes from Desserts Required
    • Strawberry Shortcake Ice Cream Bars from Family Around the Table
    • Simple Watermelon Lime Garnita from Cheese Curd In Paradise
    • No Churn Patriotic Funfetti Ice Cream from Hezzi-D’s Books and Cooks
    • No Churn Lemonade Ice Cream from 4 Sons R Us
    • Orange Julius Popsicles from A Kitchen Hoor’s Adventures

• • • Key Lime Pie-sicles from The Domestic Kitchen
    • Lemon Meringue Pie from Palatable Pastime
    • Mississippi Mud Pie from For the Love of Food

• • • Pineapple Coconut Milkshakes from Daily Dish Recipes
    • Brown Sugar Cinnamon Pound Cake from Pastry Chef Online
    • Beach Cake from Everyday Eileen

• • • Banana Split Eclair Dessert from Big Bear’s Wife

• • • Lemon Lavender Scones from Jen Around the World
    • Frosted Cookie Bars from Miss in the Kitchen
    • Easy Raspberry Lemon Crumble Bars from Who Needs A Cape?
    • Peach and Nectarine Torte with Almond Whipped Cream from Nancie’s Table
    • Cookie Bars from Back To My Southern Roots
    • Bomb Pop Cheesecake Cups from Sweet ReciPEAS
    • Mini Raspberry Cheesecakes from Karen’s Kitchen Stories
    • Coconut Congo Squares from Love and Confections

• • Orange Creamsicle Truffles from Sweet Beginnings

The post Chocolate Lovers Mississippi Mud Pie #SummerDessertWeek appeared first on For the Love of Food.

1. Easy Peanut Butter and Chocolate Swirled Fudge
2. Ginger Chicken Noodle Soup
3. Boston Cream Puffs 
4. Butternut Squash Noodles with Sage and Pancetta
5. Turkey Cranberry Monte Cristo 
6. Famous Crab Dip

Check out Cookaholic Wife!

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Chocoholic Peanut Butter Pie

Ingredients

For the Crust:

• 1 15 oz package Peanut Butter Oreos
• 1/2 cup {1 stick} butter melted

For the Filling:

• 1 cup milk chocolate chips
• 1/2 cup heavy cream
• 1 cup creamy peanut butter
• 4 oz cream cheese softened
• 1/2 cup powdered sugar

For the Topping:

• King Size Reese's Cups {4 pack} chopped
• whipped cream optional

Instructions

• Add melted butter and oreo cookies to a food processor.
• Blend until they are finely crushed.
• Press cookie mixture evenly into the bottom and up the sides of a 9 inch pie or tart pan.
• Place in the fridge for 20 minutes while you prepare the filling.
• For the filling: in a large mixing bowl add cream cheese, powdered sugar, and peanut butter.
• Mix on low speed with a mixer until smooth.
• Scoop and spread into chilled pie crust, covering the bottom.
• Place back in fridge for 10 minutes.
• Next add chocolate chips and 1/2 cup heavy cream to a microwave safe bowl.
• Microwave mixture until cream begins to boil, about 1-2 minutes.
• Remove and whisk until it is a smooth ganache.
• Pour chocolate ganache over the chilled peanut butter filling and spread into an even layer.
• Sprinkle on the chopped Reese's cups.
• Refrigerate until firm, at least 20 minutes.
• Slice and serve topped with whipped cream if desired.

Microwave mixture until cream begins to boil, about 1-2 minutes.

Remove and whisk until it is a smooth ganache.

Pour chocolate ganache over the chilled peanut butter filling.

Spread into an even layer.

The post Chocoholic Peanut Butter Pie #FoodBloggerLove appeared first on For the Love of Food.

Check out my recipe and the link up with other talented bloggers recipes and crafts inspired by The Princess Bride! 

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As You Wish Glazed Cherry Hand Pies

Makes 12 pies

Ingredients

• 1 box 14 oz refrigerated pie crust {2 rolls}
• 1 cup cherry pie filling {recipe here} or substitute 1 can cherry pie filling
• 2 1/2 cups powdered sugar
• 1/4 cup milk
• 1 egg beaten
• 1 tbsp water
• colored sugar for decorating

Instructions

• Preheat oven to 425°F.
• Remove pie crusts from the box and allow to come to room temperature, about 15 minutes.
• Unroll pie crust and roll out on a floured surface.
• Use a 3 inch heart shaped cookie cutter to cut the dough into heart shapes. I got about 8-9 then re-rolled the scraps to get a few more. Repeat with the remaining pie crust {there are two per box}.
• Add 1 heaping tbsp of cherry pie filling into center of each pie crust heart.
• Place the remaining hearts on top of the filled hearts.
• Seal the edges by pressing around the outside of the hearts with a fork to seal.
• Poke each pie a couple times in the center with a fork to let air escape when baking.
• In a small bowl mix together egg and water.
• Using a basting brush, brush egg wash over the tops of each hand pie.
• Bake on a lined baking sheet for 12 minutes, or until golden brown.
• While pies are baking, whisk together the powdered sugar and milk in a medium bowl until smooth to make the glaze.
• When you remove the pies from the oven, gently dunk them with a fork into the bowl of glaze, coating both sides.
• Carefully remove to a parchment lined plate or baking sheet.
• Sprinkle with colored sugar and let cool and set.

It’s not quite cherry season so I used 2 bags of frozen cherries to make my cherry pie filling.
You can also use a can of cherry pie filling if you’d like.

View my recipe here.

How amazing does this look?! Try not to eat it with a spoon!
My recipe makes extra so I bake up a Cherry Cobbler too.

Remove pie crusts from the box and allow to come to room temperature, about 15 minutes.
Unroll pie crust and roll out on a floured surface.

Use a 3 inch heart shaped cookie cutter to cut the dough into heart shapes.
 I got about 8-9 then re-rolled the scraps to get a few more.

Repeat with the remaining pie crust {there are two per box}.

Add 1 heaping tbsp of cherry pie filling into center of each pie crust heart.

Place the remaining hearts on top of the filled hearts.

Seal the edges by pressing around the outside of the hearts with a fork to seal. 

I just love these adorable pies.
They are Made With Love, of course!

Poke each pie a couple times in the center with a fork to let air escape when baking.

In a small bowl mix together egg and water.
Using a basting brush, brush egg wash over the tops of each hand pie.

Bake on a lined baking sheet for 12 minutes, or until golden brown.

While pies are baking, whisk together the powdered sugar and
milk in a medium bowl until smooth to make the glaze.

The pies are ready when they are golden brown.

 

When you remove the pies from the oven, gently dunk them with a fork into the bowl of glaze.

 

Coat both sides.

Carefully remove to a parchment lined plate or baking sheet.

Sprinkle with colored sugar and let cool and set.

My little taste tester had to try one right away!

How perfect are these?! The perfect Valentine’s movie snack!

You are going to love these As You Wish Glazed Cherry Hand Pies !

Comment below and tell me your favorite romantic movie and if you
love The Princess Bride like I do, what is your favorite part?
 I just love the part with Westley and Vizzini drinking the poison in the game of wits. Inconceivable!

Check out more Movie Monday crafts and recipes here inspired by The Princess Bride!

An InLinkz Link-up

A match made in heaven!
Check out my favorite The Princess Bride quotes here. 

 

The post As You Wish Glazed Cherry Hand Pies appeared first on For the Love of Food.

Happy National Cheeseburger Day! 

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Cheeseburger Mini Pies

Makes 5 burger pies

Ingredients

• 1 pound lean ground beef
• 1/2 cup sweet onions preferably Vidalia onion
• 1 tablespoon steak seasoning recommended: Montreal
• 1 tablespoon steak seasoning sauce recommended: Dale's Steak Seasoning Sauce
• 5 slices Cheddar cheese
• 1 sheet frozen puff pastry dough thawed for 20 minutes
• 1 egg yolk

Instructions

• Preheat the oven to 375 degrees.
• Mix the ground beef, onion, steak seasoning, and seasoning sauce together (using your hands is the most efficient way to do this).
• Form into 5 small flat patties.
• Cook the hamburgers to medium-well.
• Top each burger with a slice of cheese and remove from heat.
• Roll the puff pastry sheet to flatten slightly.
• Cut it into 5 rectangles.
• Cover each burger with a piece of puff pastry and wrap it around the bottom, pinching all of the edges to seal.
• Place on an ungreased baking sheet, pinched side down.
• Whisk together the egg yolk and 1 teaspoon water to make an egg wash.
• Brush each wrapped pastry with the egg wash.
• Bake for about 15 minutes, until the puff pastry is nice and brown.
• Serve warm with a side of fries and baked beans.

Notes

Recipe courtesy of Paula Deen, 2007

 

 

The post Cheeseburger Mini Pies appeared first on For the Love of Food.

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Frozen Pink Lemonade Pie

Ingredients

• 1 12 ounce can pink lemonade concentrate thawed
• 1 14 ounce can sweetened condensed milk
• 1 8 ounce container frozen whipped topping thawed
• 1 tsp fresh lemon juice
• 1 8 inch graham cracker crust
• whipped cream and lemon slice for garnish (optional)

Instructions

• Combine the lemonade concentrate, sweetened condensed milk, whipped topping, and lemon juice in a medium bowl and mix well.
• Pour into the crust and smooth the top with a knife.
• Cover with plastic wrap.
• Freeze for several hours (or overnight).
• Garnish with whipped cream and a lemon slice.
• Slice and serve immediately.

Notes

Recipe from Southern Cooking for Company by Nicki P. Wood.

The post Frozen Pink Lemonade Pie appeared first on For the Love of Food.

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Butternut Squash Pie

Serves 6-8

Ingredients

• 1 butternut squash halved lengthwise and seeds removed
• 2-4 tbsp butter cubed
• 1 cup evaporated milk
• 1/2 cup sugar
• 1 tbsp flour
• 1/2 tsp ground ginger
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 eggs beaten
• 9 inch pie crust
• optional garnish: whipped cream

Instructions

• Place squash halves in a shallow baking pan, cut side up.
• Top with butter, cover with aluminum foil.
• Bake for 375 degrees for about one hour, until fork tender.
• Remove from oven; turn squash halves on their side in the pan and allow liquid to drain until cool.
• Scoop squash pulp into a bowl and mash, discarding skin.
• Measure 1 1/2 cups of mashed squash into the top of a double boiler; add milk and warm through over low heat.
• In a separate bowl, mix sugar, flour, spices, and salt; add eggs.
• Whisk well; add to squash mixture and stir well.
• Warm through, but do not boil.
• Pour warm filling into unbaked pie crust.
• Bake at 400 degrees for 10 minutes.
• Reduce heat to 350 degrees; bake until pie sets, about 15-20 minutes.
• Top servings with a dollop of whipped cream.

Notes

Recipe from Hometown Harvest cookbook.

The post Hometown Harvest Butternut Squash Pie appeared first on For the Love of Food.

Scroll down for the winning announcement for the For the Love of Pizza Recipe Challenge with Mama Mary’s!

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Pumpkin Pecan Pie Dessert Pizza

Ingredients

• 1/2 cup canned Pumpkin pie filling/mix
• 1 Mama Mary's Mini Original Pizza Crust
• 1 tbs butter
• 2 tbs brown sugar
• 1/4 cup chopped pecans
• 1/4 tsp pumpkin pie spice

For the Maple Whipped Cream

• 2 tsp maple syrup
• 1 cup heavy cream

Instructions

• Preheat oven to 425 degrees.
• Melt 1/2 of the butter and 1 tbsp brown sugar in a small skillet.
• Brush onto on side of pizza crust.
• Place on a baking sheet and bake for 3 minutes.
• Meanwhile, add the rest of butter and 1 tbsp brown sugar to the skillet again.
• Once it is melted add pecans and stir.
• Cook for 2-3 minutes over medium until pecans are toasted and coated in sugar. Remove from heat.
• Take crust out of oven and spread pumpkin pie filling evenly on top.
• Sprinkle with pumpkin pie spice.
• Remove pecans from butter mixture and sprinkle evenly on top of pizza.
• Bake for 7 more minutes.
• Remove pizza from oven.
• Cut into 4 pieces.
• Top with a dollop or two of whipped cream and serve!

For the Maple Whipped Cream

• Using a cold bowl and beaters (I put mine in the freezer for about 30 minutes before using) beat heavy cream and maple syrup on high until stiff peaks form.

How amazing does this look?!

Happy Fall, y’all!

Also check out Mama Mary’s quick and easy desserts in stores!

And now it’s finally time to announce the winner in the
 For the Love of Pizza Challenge with Mama Mary’s Pizza!

And the winning recipe is…..

 
a Rafflecopter giveawayCONGRATS KAY! Thanks for voting! 

This post was sponsored by Mama Mary’s Pizza. As always all opinions are my own. 

The post Pumpkin Pecan Pie Dessert Pizza with Maple Whipped Cream appeared first on For the Love of Food.