Mini Cherry Crisp Pies: Farewell Summer

Mini Cherry Crisp Pies 

Hi everybody :)

Summer is almost over and Fall is very near, YES :) This recipe is my celebration to the end of the sunny days, until we meet again Summer... Farewell. 
Since I had so many views on the Mini Peach Cobblers ,  I decided to make another mini dessert, Mini Cherry Crisp Pies. These little pies have a flaky buttery bottom crust, a crunchy topping, with a sweet and tart goodness in the middle. 

I wanted the taste of a crispy crunchy topping like in the Cinnamon Apple Crisp but with a buttery flaky crust like in the Praline Liqueur Pecan Pie, so I came up with a combination of both. Let's get it started... 

What I did...
 
Mini Cherry Crisp Pies 

Filling:
 4  cups sweet cherries, pitted 
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
Cooking spray

Topping:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/8 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup sliced almonds or pecans

Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening, chilled
1/3 cup unsalted butter, chilled; cut into small pieces
5 to 7 tablespoons cold water  

To Prepare the Pastry:
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide pastry in thirds. On a lightly floured surface, roll out ball to fit three 8 - 9 oz ceramic ramekins baking dishes. Transfer pastry to baking dishes; trim even the edges. 

Add filling. Roll out remaining pastry;

Preheat oven to 375°.

To Prepare the Filling: 
Combine cherries, 1/3 cup granulated sugar, cornstarch, juice, almond extract, and salt in a large bowl; toss gently. Spoon cherry mixture into  pastry shells.

To Prepare Topping: 
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds. 

Sprinkle oat mixture evenly over cherry mixture.

Bake at 375° for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes; serve warm.

What I Think:
The Taste:
I love the sweet/tart balance of the cherry filling. The dried sour cherries and the cranberries help offset the sweetness of the others cherries just right. The dried blueberries added a  nice touch too.  Like I mention before the topping and the crust were AMAZING!!! REPEAT AS OFTEN AS POSSIBLE!
ENJOY! Come again...
 
Linked to: 
From the Farm Blog Hop
The Better Baker Weekend Potluck

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes

Marvelous Mondays @ This Gal Cooks 
Mop Up Mondays - I Should be Mopping the Floor
The Chicken Chick: Clever Chicks Blog Hop
Flour Me With Love: Mix it up Monday! 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
Titus 2 Tuesday 
Two Cup Tuesday No. 36 
Time to Sparkle!  
Tuesday-Talent-Show:  Chef In Training
Zentmrs: Tuesday Table
Wednesday Whatsits 
Wake-Up Wednesday 

Oatmeal-Chocolate Chip Cookies

Oatmeal-Chocolate Chip Cookies

Hi everybody :)
My daughter, Patrina, is stepping in once again to for me, since she had so much fun sharing the Oatmeal Scotchies  with you. This time she made these deliciously chewy oatmeal cookies with chocolate chips sprinkled about. The perfect after school snack with a glass of milk on the side. Once again, Patrina...

Hi, everyone.  I found the recipe for these cookies on the back of a bag of flour; the recipe is also available here.  I made the cookie dough one night around midnight and decided to bake the first batch the next morning, because the heat of the kitchen was too much, even at midnight.  I refrigerated the dough until morning.

Oatmeal-Chocolate Chip Cookies
1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. 

Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack

Tip: Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.

  
What I Did and/or Think: I didn't add any chopped nuts.  I really wanted to add pecans, but looking through the freezer for them made my hands numb.  

Like before (I know my mom hates this), I did not measure the baking soda, salt, or vanilla.  I was beginning to feel tired at this point, and did not want to bother with the teaspoons.

I used margarine.  I also combined quick-cooking oats with old fashioned (about half quick and half old-fashioned).  Finally, I added extra chocolate chips to the dough, since the bag was nearly empty after I added the cup.
These cookies were very tasty!  I would love to make them again (but with pecans next time).  

ENJOY! Come again... 
Linked to :  
From the Farm Blog Hop
Full Plate Thursday @ Miz Helen's Country Cottage 
Show Case Your Talent  @What's Cooking Love 
Food-Tastic Fridays @ Not Your Ordinary Recipes  
Foodie Fridays @ Designs By Gollum  
Foodie Friday @ Simple Living   
The Country Cook:: Weekend Potluck
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!  
The Chicken Chick: Clever Chicks Blog Hop

Marvelous Mondays #62

Skip To My Lou: Made by you Monday
Tuesday Talent Show #99
Tuesday’s Table

Wake Up Wednesdays

Mini Peach Cobblers: Sweet Georgia Pride

Mini Peach Cobblers: Sweet Georgia Pride

Hi everybody :)

As you may know August is Peach Month, and since we Georgians pride ourselves on our peaches and are well- known for our peach cobblers, this recipe is so fitting for the occasion. 

I so love baking in large batches, but I have such a small family with a member or two MIA (missing in action) more often than not.  I'm starting to rethink my baking habits. I spotted this recipe for Southern Peach Cobbler on Allrecipes, and made a few changes and adjustments here and there to make mini cobblers. Here's what I did...

Mini Peach Cobblers
Filling:
6 fresh peaches - peeled, pitted and sliced into wedges (Ga. grown; of course)
2 1/2 tablespoons white sugar
2 1/2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1/2 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 1/2 tablespoons Peach Schnapps (optional)
Crust:
1 cup all-purpose flour
2 1/2 tablespoons white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
Topping:
3 tablespoons white sugar
1 teaspoon ground cinnamon

Preheat oven to 425 degrees F (220 degrees C).
   
In a large bowl, combine the filling ingredients.  Toss to coat evenly, mashing slightly.  Cover, refrigerate, and let sit for about 2 - 3 hours. (This will allow the peaches to release more juice and the flavors to blend.)
Pour into three 8 ounces ceramic ramekin baking dishes. Bake in preheated oven for 10 minutes. (filling will start to thicken)

Meanwhile, in a large bowl, combine the first 5 ingredients for the crust. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined. (The hot water will start to melt the butter somewhat.)

Remove peaches from oven and drop spoonfuls of topping over them. Sprinkle cobblers with the sugar and cinnamon mixture. 

Bake until topping is golden, about 15 - 20 minutes. (It took me 18 minutes.)

What I Think:
The cobblers were delicious; spiced just right!! The smell of them baking was amazing. These are surely going on the REPEAT list :)   
BTW: a small bit of advice, if your are going to make the recipe as stated on Allrecipes, I would double the crust by 1/2 ( using 1 1/2 cup flour, 9 tablespoons butter, leaving the baking powder, salt as is;  and sweeten with sugars to taste  and 1/4 plus 2 Tbsp. water .)

ENJOY! Come again... 
Linked to: 



From the Farm Blog Hop
Show Case Your Talent  @What's Cooking Love
Show and Share Wednesday Semi-Homemade Mom 
Full Plate Thursday @ Miz Helen's Country Cottage
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Fridays @ Designs By Gollum 
Friday Food Frenzy 823 
The Country Cook:: Weekend Potluck 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms 
Flour Me With Love: Mix it up Monday!
Mop Up Mondays - I Should be Mopping the Floor  
Marvelous Mondays @ This Gal Cooks
Skip To My Lou: Made by you Monday
Wake Up Wednesdays 
 Two Girls and a Party Link Up 32
               

Daughter's Giveaway: Winner's Choice of $5 Amazon giftcard or 400 Microsoft Points

Hi, everybody.  My daughter asked me if she could post her giveaway on my blog, and I said yes.

Her giveaway runs from 10 am today until 12 noon (Eastern Time) on September 1.  The winner of the giveaway will receive their choice of either a $5 Amazon gift card or 400 Microsoft Points.  Neither Amazon nor Microsoft are sponsoring this giveaway.  She will be sending out the redemption code.  

Good luck!

Oatmeal Scotchies

Oatmeal Scotchies

Hi everybody :)
I been kind of on a mini blog vacation because of all this HOT weather we been having here...
I have a surprise for you; my daughter is guest posting today!
Her name is Patrina, and she recently started her own blog. 
So without further ado, Patrina.

Hi, Patrina speaking.  I'm using a different font (and purple because purple is awesome).  I guess my mom's recipe blog inspired me to create a blog of  my own.  Since I couldn't decide on a niche, I created a blog of random things (random thoughts, ways I've tried to make money online, giveaways I've entered, deals I've found online, etc.) 

[Updated hyperlink on 12/08/2021 to link to my newly formed expermental cooking blog, Trina Marie's Recipes! Check it out.]

The other day, I was craving something (anything!) sweet.  My mom keeps a lot of different baking chips (chocolate chips, peanut butter chips, etc.) in the freezer or pantry.  I found an interesting recipe on the butterscotch chip bag and decided to try it.

Oatmeal Scotchies
Makes about 4 dozens cookies or 4 dozens bars
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cups (2 sticks) butter, softened
3/4 cup packed brown sugar
3/4 cup sugar
2 egg
1 teaspoon vanilla
3 cups rolled oats or quick oats
1 2/3 cups (11 oz.pkg.)Nestle Toll House Butterscotch Flavored Morsels

Preheat oven to 375 degrees F.

Combine first set of dry ingredients in a large bowl with a wire whisk.

In a mixer with paddle attachment, beat the butter and sugars until fluffy. Add egg and vanilla, blend well.

Stir in flour/oat mixture with morsels until combined.

Drop rounded tablespoon of dough on ungreased cookie sheets.

Bake for 7- 8 minutes for chewy cookies; 9 - 10 minutes for crisp cookies.

Remove and allow to cool on cookie sheets for 2 minutes. Remove to wire rack and cool completely before storing them in a cookie jar with a loose lid.

For Bar Cookies: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread dough into prepared pan. Bake 18 - 20 minutes or until light brown. Cool completely in pan on wire rack. Cut into bars. 

What I Did and/or Think:
I mostly followed the original recipe, except I did not measure the baking soda, salt, cinnamon, or vanilla.  I just poured them in until it looked about right.  I also used margarine and did not add the full 2 sticks.

These cookies were amazing!  I loved them, and would definitely make them again.  If anything, they were maybe too sweet; I had a sugar rush from eating too many.

I love both butterscotch (sometimes to the point of secretly eating a couple of chips out of the bag...) and oatmeal, but I've never tried them together.  

ENJOY! Come again....

Linked to:

The Mandatory Mooch Tasty Thursday
Show Case Your Talent  @What's Cooking Love

Full Plate Thursday @ Miz Helen's Country Cottage
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Fridays @ Designs By Gollum 
The Better Baker Weekend Potluck
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Mop Up Mondays - I Should be Mopping the Floor  
Marvelous Mondays @ This Gal Cooks 
Flour Me With Love: Mix it up Monday!
The Chicken Chick: Clever Chicks Blog Hop 
Tuesday’s Table @ zentMRS'

Chunky Chocolate Cookies

Chunky Chocolate Cookies  

Hi everybody :)
Graduation Day came and went and I'm back HOME! It's great being back. I've been so busy lately organizing after coming back home; trying to jam an apartment into an already packed house is hard work.

My daughter's ankle is still on the mend, but she's walking a little now, so her walking boot is useful after all. :) She will be taking the Bar Exam soon. I'm going to be the proud mother of a lawyer, y'all!! 
 
Enough talk about me and my family; now, on to the recipe, Chunky Chocolate Cookies. These cookies are made with a cake mix, so they are so easy to make for busy moms on the go. The nuts can be omitted and the chips exchanged to suit your taste. Let's get it started...


Chunky Chocolate Cookies
1 pkg. Duncan Hines Classic Dark Chocolate Fudge Cake Mix
2 large eggs
1/2 cup butter or margarine (1 stick); melted
1/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 350.

Mix cake mix, eggs, butter, brown sugar, and vanilla extract in a large bowl; stirring with a spoon until well blended.

Stir in chips and nuts. Drop by leveled measuring tablespoonfuls onto greased baking sheets. (I used my medium cookie scoop and baked the cookies on parchment paper.)

Bake at 350 for 12 minutes for chewy cookies or 14 minutes for crispy cookies.  (I baked my cookies 8 minutes for chewy and 10 minutes for crispy.)

Cool 2 minutes on baking sheets and move to wire rack to finish cooling. Store in airtight container. 
Source: Duncan Hines 
What I Did and/or Think: 
The changes I made are in Bold, Italic, and Purple.

The Taste: These cookies were GREAT! Love the taste.  Definitely worthy of REPEATING!

ENJOY! Come again...       
Linked to:
Titus 2 Tuesday 
Zentmrs: Tuesday Table 
Wednesdays Adorned From Above 
Show and Share Wednesday Semi-Homemade Mom
The Better Baker Weekend Potluck