Mini Pumpkin Cheesecakes

Mini Pumpkin CheesecakeThanksgiving is just around the corner, where did time go! These mini pumpkin cheesecakes would be perfect for a fall or winter party and can be easily consumed in two bites.The whipped cream frosting has the perfect hint of maple syrup. I am not going to lie, I ate the extra whipped cream straight out of the bowl.
Mini cheesecake crust Cheesecake fillingPumpkin mini cheesecakes
pumpkin cheesecake recipe

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Miniature Peach Pies

One of my favorite summer desserts to make is peach pie. The end of summer is fast approaching and I realized I had not made one yet. I decided to do a twist on my family’s recipe by making mini peach pies. This recipe is truly a family heirloom, my Great-Grandma used to make this for my Mom when she was a child and my Auntie has won awards from this recipe, so get ready for a treat.

                                                                 Miniature Peach Pie

 Ingredients for 11 pies:

  • ¾ cup sugar, 3 tbsp. flour, ¼ tsp. nutmeg, ¼ tsp. cinnamon, a dash of salt, 5 to 7 cups of fresh peaches, 2 tbsp. butter, pie crust (I was lazy and bought mine pre-made but I have had good luck with this recipe.

   Directions:

  1. Pre-heat oven to 400°
  2. Combine sugar, flour, spices, salt in a large bowl.
  3. Peel and slice peaches (I make the peaches about 1” x 1” cubes).
  4. Add peaches to dry ingredients; make sure all peaches are covered, let sit.
  5. Lay out pie crust and roll slightly thinner, about ¼ inch thick.
  6. Use a round cookie cutter about 3/3.5 inches in diameter (I used a bowl with a thin lip) and cut out circles of dough. Be strategic about where you place the cookie cutter.
  7. When the maximum amount of circles have been cut, ball up the remaining dough and re-roll it out to get a few more circles (I created 11 mini pies).
  8. Spray the cupcake tin to prevent the dough from sticking.
  9. Place dough circles in cupcake tin; push down bottom so that each lays well.
  10. Make 2 cuts in the bottom of each mini pie.
  11. Fill each mini crust with peach filling; you may need to slightly rearrange peach slices so there are no big empty areas.
  12. Place a small dollop of butter on top of each mini pie.
  13. Bake 30 minutes or until peaches are soft and pie crust is golden.
  14. Best served warm with vanilla ice cream!