Tag Archives: desserts

Guest Post: Mom’s Famous Cherry Pie

Cherry Pie with Lattice Crust

What better way to kick off my “Pin It to Win It” Mothers Day Giveaway than with the first guest post by my Momma!

Cherry Pie with Lattice Crust

While my Dad does most of the cooking around our house, my Mom is definitely the baker.  Everyone loves Moms delicious pies and not only are they scrumptious, they’re also beautiful… just like her 🙂

Muffet Bond with Cherry Pie

I asked her to kick off the Mothers Day Giveaway with her famous pie recipe.  She was happy to make it… and my Dad and their neighbors were happy to eat it 🙂

Cherry Pie Ingredients

Ingredients

Crust
  • 3 cups flour
  • 3/4 cup oil
  • 3/8 cup milk
  • pinch of salt
Filling
  • 3 cans pitted tart red cherries, packed in water
  • 1 cup sugar
  • 1/4 cup cornstarch

My Mom learned how to make the crust from her mother-in-law and my Grandma Meme.  The trick is that the dough needs to be moist, so be sure to have enough liquid added to the flour.

Another tip from Mom is to roll out the dough on a floured dough sheet, with waxed paper on top to avoid sticking to the rolling pin.

To prepare the crust sift the flour & add a pinch of salt.  Next, mix the oil & milk together.  Add the oil & milk to the flour mixture.

Roll out the dough, making enough for the bottom and lattice top.

The Perfect Pie Crust

Place the bottom of the dough into the pie plate.

The Perfect Pie Crust

To prepare the lattice top roll out the dough into a circle then cut the dough into 1/2 inch wide strips.

Set aside and prepare the filling.To make the filling, drain the cherries, but reserve 1 cup of cherry juice.

Cherry Pie Filling

Combine reserve cherry juice, sugar and cornstarch in a medium pan. Bring to a boil over medium heat, stirring constantly until thick.

Cherry Pie Filling

Remove from the heat and stir in the cherries then pour into the crust.

How to make cherry pie

Top with the lattice crust by carefully weaving the strips of dough over the filling.

How to Make a Lattice Pie Crust

Continue until the entire pie is covered.

Lattice Pie Crust

Slice the crust pieces hanging over the edge then top the pie with 1 tablespoon of butter, cut into four cubes, then sprinkle the pie with sugar.

Cherry Pie with Lattice Crust

Bake 10 minutes at 450° then reduce heat to 350° and bake 45 minutes or until crust is golden brown.

Cherry Pie with Lattice Crust

Voila! A beautiful, homemade cherry pie that looks like it took hours to prepare, but is really quite simple!

Cherry Pie with Lattice Crust

Thank you to both my Mom and Dad for the delicious recipe and beautiful pictures! I’m so proud to share our family recipes on the blog!

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute Premium Gold Gluten Free Flour for traditional flour to make this recipe gluten-free.

Guest Post: Mom’s Famous Cherry Pie

Prep Time: 30 minutes

Cook Time: 55 minutes

Yield: 1 pie

Guest Post: Mom’s Famous Cherry Pie

Ingredients

    Crust
  • 3 cups flour
  • 3/4 cup oil
  • 3/8 cup milk
  • pinch of salt
  • Filling
  • 3 cans pitted tart red cherries, packed in water
  • 1 cup sugar
  • 1/4 cup cornstarch

Instructions

  1. To prepare the crust sift the flour & add a pinch of salt.
  2. Next, mix the oil & milk together.
  3. Add the oil & milk to the flour mixture.
  4. Roll out the dough, making enough for the bottom and lattice top.
  5. Place the bottom of the dough into the pie plate.
  6. To prepare the lattice top roll the dough out into a circle and cut the dough into 1/2 inch wide strips.
  7. Set aside and prepare the filling.
  8. To make the filling, drain the cherries, but reserve 1 cup of cherry juice.
  9. Combine reserve cherry juice, sugar and cornstarch in a medium pan.
  10. Bring to a boil over medium heat, stirring constantly until thick.
  11. Remove from the heat and stir in the cherries then pour into the crust.
  12. Top with the lattice crust by carefully weaving the strips of dough over the filling.
  13. Continue until the entire pie is covered.
  14. Slice the crust pieces hanging over the edge then top the pie with 1 tablespoon of butter, cut into four cubes and then sprinkle with sugar.
  15. Bake 10 minutes at 450, then reduce heat to 350 and bake 45 minutes or until crust is golden brown.
http://whitneybond.com/2013/04/22/guest-post-moms-famous-cherry-pie/

 

 

Top 4 Valentines Day Treats for Your Sweet

Top 4 Valentines Day Treats

It’s officially Valentines Day week and what better way to sweeten up this lovely day than with a delicious treat!

Lucky for you, I have 4 great recipes to choose from!  Whether it’s a mini pie, red velvet cookie or phyllo roll for co-workers, friends or a significant other, each of these recipes is sure to leave a sweet smile on someones face 🙂

Click on each picture below to get the recipe for your favorite sweet treat!

#1. Heart Shaped Cranberry Pomegranate Mini Pies

Valentines Day Heart Shaped Cranberry Pomegranate Mini Pies

#2. Red Velvet Puppy Chow Cupcakes

Valentine's Day Red Velvet Puppy Chow Cupcakes

#3. White Chocolate Raspberry Phyllo Rolls

Valentine's Day White Chocolate Raspberry Phyllo Rolls

#4. Red Velvet Kiss Cookies

Valentine's Day Red Velvet Kiss Cookies {Little Leopard Book}

Check out these other recipes added to LLB since last Valentine’s Day that would be perfect for celebrating the holiday!

Happy Valentine’s Day from LLB!

Guest Post: Sarah’s Red Velvet Puppy Chow Cupcakes

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I am so excited to share my first “guest post” from none-other-than my childhood friend Sarah Beth Taylor!

Although constantly being engaged with social media can sometimes be exhausting, it can also be very rewarding! Last month Sarah found me on Instagram through a mutual friend!

I was so excited when she reached out to me as I have not seen her in at least 12 years!  We grew up taking dance classes together in Oklahoma, but lost touch in high school.

Funny enough, Sarah and I have led quite similar paths since high school.  I moved to Southern California, while she moved to New York, we both studied and worked in fashion design for some time, then both completely jumped the ship and went in another direction… food!

Sarah is about to graduate from culinary school as a pastry chef.  I was so impressed with her delicious looking baked goods on Instagram that I immediately asked her to guest blog for me!  If you would like to follow her delicious baked creations on Instagram her screenname is 5thavest or contact her by e-mail at sarahbeth.taylor3@gmail.com with any of your baking or pastry questions!

Check out how Sarah came up with the idea for her first LLB recipe!

This cupcake idea is the fusion of two of my favorite deserts, puppy chow and cupcakes. I drew my inspiration from many of the deserts I’ve sampled from a bakery in New York called Momofuku Milk Bar. They have the most deliciously innovative deserts I’ve ever tasted and are constantly combining textures and flavors you might not expect. My challenge to you in making this desert is try not to eat all the puppy chow before you finish making the cupcake!

Ingredients – Chocolate Cake

  • 2 ½ cups all-purpose flour
  • 1 ¼ cups dark cocoa powder
  • 2 ½ cups sugar
  • 2 ½ tsp baking soda
  • 1 ¼ tsp baking powder
  • 1 ¼ tsp salt
  • 2 large eggs
  • 1 egg yolk
  • 1 ¼ cups milk
  • ½ c + 2 tbsp vegetable oil
  • 1 ¼ tsp vanilla
  • 1 ¼ cup warm water

This is a dump cake style recipe meaning all the ingredients go in at the same time. Sift your dry ingredients together first then add the remaining wet ingredients. Careful not to over mix the batter! Also, remember to always use room temperature eggs/butter/milk unless the recipe tells you otherwise. Pour into cupcake tins and bake at 350° for 20-25 minutes.

Peanut Butter Buttercream

  • 2 sticks unsalted butter
  • 3 cup powdered sugar
  • 1 tbsp vanilla
  • ½ cup peanut butter

Start by cubing the room temperature butter into the mixer. Cream the butter until it is light and fluffy and white in color, this should take approximately 5-10 minutes depending on the mixers speed. Then turn the mixer to its slowest speed and add the powdered sugar 1 cup at a time. Finally add the vanilla and peanut butter.

Red Velvet Puppy Chow

  • 1 bag milk chocolate chips
  • 1 cup peanut butter
  • ¼ cup unsalted butter (melted)
  • 3-4 cup powdered sugar
  • 3-4 tbsp red powdered food coloring
  • 8-9 cups rice chex cereal

Begin by placing all of  the powdered sugar in a large bowl then add the red powdered food coloring with a whisk. It is somewhat tricky to find powdered food coloring but any baking supply store will most likely sell it. (Do not try to use any type of gel or liquid food coloring it must be the dry.) The powdered sugar will appear pink but will turn red as soon as the chocolate mixture comes in contact with it. Place the red sugar mixture into a freezer size baggie along with the cereal. Next temper the chocolate slowly over a double broiler or in a microwave. Finally add the melted butter and peanut butter to the chocolate and stir thoroughly. Pour the chocolate mixture into the cereal a little at a time and begin to shake the bag until all the cereal is covered completely.

Pipe the frosting onto the cupcakes, then top with the red velvet puppy chow!

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These are so adorably cute for Valentine’s Day!

Thank you Sarah for the deliciously sweet and adorable recipe!

I look forward to catching up with Sarah next time I’m in Oklahoma and photographing some more of her delicious baked goods for LLB!

Heart Shaped Cranberry Pomegranate Mini Pies

Heart Shaped Cranberry Pomegranate Pies {Little Leopard Book}

“Hello cuteness!”  Yes, that is exactly what I said as I made these pies!

While I’m not a frequent baker I do love making fun, seasonal food!

Cranberry Pomegranate Pies

I originally had Cranberry Pomegranate Mini Pies on my list to make for the holidays.  Cranberries, pomegranates, great winter fruits!  But alas, with all of the Mini Cannoli’s, Glitter Fortune Cookies and Nutella Chocolate Chip Cookies, my dessert card was full over the holiday season!

Heart Shaped Mini Pies

Not to let this marvelous idea go to waste, I decided that I could make them heart-shaped for Valentine’s Day! The filling was the perfect color for the holiday and the heart shape design took them to 0ver-the-top cuteness!

Cranberry Pomegranate Mini Pie Ingredients

Ingredients

  • 12 oz cranberries
  • 1 pomegranate (seeds and juice)
  • ½ cup sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp lemon zest

Pie Dough

  • 3 cups flour
  • 1 tsp sugar
  • 1 cup cold butter (quartered)
  • ½ cup ice-cold water

Begin making the pie dough by mixing all of the ingredients together either by hand or in a food processor.

Food Processor Pie Dough

Form the dough into a ball, wrap in plastic wrap and place into the refrigerator for 15 minutes.

While the dough is chilling, begin the filling for the pies. Combine the cranberries and pomegranates in a skillet over medium heat with ¼ cup water.

Cranberry Pomegranate Pie Filling

Once the cranberries begin to burst add the sugar, brown sugar, corn starch, honey and an additional ¼ cup water.

Mix together well, then add the cinnamon and lemon zest.

Cranberry Pomegranate Pie Filling

Allow to simmer for 10 minutes, then remove from burner and cool.

At this time, grab the pie dough from the refrigerator, roll it out on a floured surface and begin cutting it into heart shapes using a cookie cutter.

Making Heart Shaped Pies

Once the pie filling has cooled begin placing a spoonful on top of half of the pie hearts.

Making Heart Shaped Pies

Take the other half of the pie dough hearts and cover the filling.

Making Heart Shaped Pies

I used the edge of my pastry cutter to seal the edges, but a fork or your fingers will work also!

Making Heart Shaped Pies

Place the mini pies on a baking stone.

Individual Heart Shaped Pies

Bake in a 350° oven for 20 minutes.

Mini Heart Shaped Pies

Now look how adorable those little cutie-pies are!  (Get it? Cutie, pies! haha, I’m so clever sometimes 😉 )

Cranberry Heart Shaped Pies

I uploaded a picture to Instagram yesterday and they’re already a hit!

Cranberry Heart Shaped Pies

If you’re like me and don’t have a Valentine, I hear these pies are also very popular with roommates, family members, friends and co-workers 😉

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: The filling is gluten-free. Substitute gluten-free baking flour for traditional flour in the pie crust to make this recipe gluten-free.

Heart Shaped Cranberry Pomegranate Mini Pies

Cook Time: 20 minutes

Yield: 24 Mini Pies

Heart Shaped Cranberry Pomegranate Mini Pies

Ingredients

  • 12 oz cranberries
  • 1 pomegranate (seeds and juice)
  • ½ cup sugar
  • ¼ cup brown sugar
  • ¼ cup cornstarch
  • 1 tbsp honey
  • 1 tsp cinnamon
  • 1 tsp lemon zest
  • Pie Dough
  • 3 cups flour
  • 1 tsp sugar
  • 1 cup cold butter (quartered)
  • ½ cup ice-cold water

Instructions

  1. Prepare the pie dough by mixing all of the ingredients together by hand or in a food processor.
  2. Form the dough into a ball, wrap in plastic wrap and place into the refrigerator for 15 minutes.
  3. While the dough is chilling, begin the filling for the pies.
  4. Combine the cranberries and pomegranates in a skillet over medium heat with ¼ cup water.
  5. Once the cranberries begin to burst add the sugar, brown sugar, corn starch, honey and an additional ¼ cup water.
  6. Mix together well, then add the cinnamon and lemon zest.
  7. Allow to simmer for 10 minutes, then remove from burner and cool.
  8. Remove the pie dough from the refrigerator, roll it out on a floured surface and begin cutting it into heart shapes using a cookie cutter.
  9. Once the pie filling has cooled begin placing a spoonful on top of half of the pie hearts.
  10. Take the other half of the pie dough hearts and cover the filling.
  11. Use the edge of a pastry cutter, fork or your fingers to seal the edges.
  12. Place the mini pies on a baking stone.
  13. Bake in a 350° oven for 20 minutes.
http://whitneybond.com/2013/01/26/whats-for-dessert-heart-shaped-cranberry-pomegranate-mini-pies/

 

Lemon Zest Cupcakes with Lemon Cream Frosting

As the resident foodie and party planner extraordinaire for all my friends, when Birthday time comes around I’m everyone’s first call!  For a friend I’ve known my whole life I pull at all the stops, and that friend would be Billy!  It just happens that Billy’s Birthday fell on Superbowl Sunday this year, bonus!  So a duel celebration was in order, biggest football day of the year and celebrating the birth of one of the greatest guys I know!

So the first question I ask my friends as their birthday approaches is “what kind of cake”?  This year Billy responds with the dreaded “surprise me!”  Oh no, this means not only do I have to come up with an amazing cake, I also have to figure out what kind of cake that is! So in true little leopard fashion, I made three cakes, just to be sure!!! Some were made into cupcakes, like these delightful little desserts! (Easier for sharing at a party!)

Ingredients (makes 48 mini cupcakes or 24 large cupcakes)

  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (1 stick)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • lemon zest from 2 lemons
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla
  • 1 cup half-and-half

Start by pre-heating the oven to 350° and lining a cupcake pan with paper liners.

Next, combine the flour, baking powder and salt in a small mixing bowl.

In a medium mixing bowl cream the butter and sugar together, then add eggs one at a time. Next, add the zest and vanilla.

Then add the lemon juice and half-and-half.

Combine together with electric hand mixer.

Mmmm creamy! Now spoon into the lined cupcake pan.

I used the mini-cupcake pan because they’re so darn cute and easy to gobble up in one bite!

Bake for app 15 minutes.

Now it’s time to make the Lemon Cream Frosting!  I simply took my Cream Cheese Frosting recipe and added lemon juice!

Ingredients

  • 2 8 oz packages cream cheese
  • 1/2 cup butter, softened
  • 2 cups confectioners sugar, sifted
  • 1 tsp vanilla extract
  • Juice of 1 lemon

Use an electric hand mixer to combine ingredients. Next spread on top of the lemon zest cupcakes!

Now of course I have no pictures of the cupcakes WITH the frosting on top! I got busy making all of the other delicious Superbowl Party food and asked my girls to frost the cupcakes for me, by the time I realized there were no pictures, they were all gone!

I promise they were as pretty as they were yummy!