Rezept Toast Hawaii.
Der Toast-Klassiker ist der Liebling aller Kinder. Er gelingt immer, schmeckt immer und ist ratzfatz verspeist - vorsichtshalber eine größere Menge zubereiten.
Rezeptinfos.
30 bis 60 min Dauer.
Zubereitung.
Den Backofen auf 220° (Umluft 200°) vorheizen. Toastscheiben auf beiden Seiten toasten und mit Butter bestreichen. Die Ananas abtropfen lassen.
Toastscheiben nebeneinander auf ein Backblech legen und mit dem Schinken belegen. Je 1 Ananasscheibe darauf legen, mit Käse bedecken und im heißen Ofen (Mitte) in 10-15 Min. goldbraun überbacken. Zum Servieren nach Belieben je 1/2 EL Preiselbeeren in die Mitte der Ananas setzen.
Pfannkuchen auf Pizza Art.
Dieses Rezept für Pfannkuchen auf Pizza Art mit frischen Tomaten, Käse und Basilikum belegt, ergibt sowohl im Geschmack als auch in der Optik einen köstlichen Pfannkuchen, welcher schnell und einfach aus der Pfanne serviert werden kann.
FГјr den Pfannkuchenteig:
140 g Mehl (Type 405)
ВЅ TL getrocknetes PizzagewГјrz oder.
Ca. 150 ml Mineralwasser oder Wasser.
etwa 15 g Butterschmalz zum Braten.
2 frische Tomaten.
ca. 100 g italienischen BГјffel Mozzarella (22.8 g Fett)
oder Mozzarella aus Kuhmilch.
Salz und Pfeffer.
1 Bratpfanne mit einem Bodendurchmesser von.
24 – 26 cm mit passendem Deckel zum Zudecken.
Auf Bild klicken zum Vergrößern.
FГјr die Zubereitung der Pfannkuchen auf Pizza Art zubereitet, wird zuerst aus den oben genannten Zutaten fГјr Pfannkuchenteig nach Anleitung von Rezept.
Pfannkuchen- Grundrezept , ein etwas dickerer Teig als sonst Гјblich zusammen gerГјhrt.
Bei frischen festen gut gereiften Tomaten mit einem Tomatenschäler die Haut abziehen.
Oder die Tomaten kreuz und quer leicht an der Haut einritzen, danach die Tomaten kurz in kochendes Wasser legen.
Heraus nehmen, sofort mit kaltem Wasser nachspГјlen und die Tomatenhaut abziehen.
Ein StГјckchen Butterschmalz in der Pfanne schmelzen und erhitzen.
Etwa die Hälfte des Pfannkuchenteiges in die Pfanne geben, dabei durch Drehen der Pfanne den Teig gleichmäßig auf dem Pfannenboden verteilen und die untere Seite goldbraun backen.
Dabei die Temperatur der Herdplatte rechtzeitig etwas zurГјck drehen.
Mit frischen Basilikumblättchen bestreut sofort auf einen vor gewärmten Teller legen und zu Tisch bringen.
Den nächsten Pfannkuchen auf die gleiche Art fertig stellen.
Ein Pfannkuchen auf Pizza Art mit Büffel - Mozzarella, enthält insgesamt ca. 500 kcal und ca. 25 g Fett.
Pfannkuchen auf Pizza Art.
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Beautiful Baked Apple Roses.
I don’t know about you, but when fall hits, all I want are pumpkin spice drinks to warm up with, hot stew in the crock pot waiting for me when I get out of work, and the smell of baked apple treats in the air as often as possible. And while classic fall favorites, like apple pie and apple crisp, are delicious, I always get excited by the prospect of a new apple treat I’ve never tried before. This particular treat has exploded all over Pinterest this year, and with good reason. Apple roses are easy to make, have an absolutely gorgeous presentation, and best of all, taste amazing. Here’s the simple process behind making these:
Baked Apple Roses.
Ingredients:
Here’s what you need to make 6 of your own roses:
4 apples, cored and halved (leave the skin on)
Juice from 1/2 lemon.
3 Tbsp fruit preserves ( I used apricot but you can use your favorite fruit)
2 Tbsp water (plus more for apple soak)
1 sheet of puff pastry.
Cinnamon, to taste.
Directions:
– Put apple slices in microwave safe bowl. Fill bowl with water and juice from half a lemon. Use enough water to make sure apple slices are covered by water. Microwave for 3 minutes. This will soften the apple slices and make them more pliable for rolling up.
– Next grab a sheet of puff pastry. Flour your board and roll out the puff pastry enough to make 6 strips at 3 inches wide. I scored and cut mine with a pizza wheel put you can use a knife.
– In a bowl mix your favorite fruit preserves with a couple tablespoons of water. Then spoon out the preserves in the center of the strip of puff pastry.
– Next place the apple slices long ways halfway on the strip. Keep adding slices until you reach the end. Then fold the puff pastry over the bottom of the apple slices.
– Roll up the puff pastry and place in a greased muffin tin.
– Bake the apple roses for 35-45 minutes.
– Pull out of oven and let cool for 5 minutes.
This would be such a beautiful dessert for any occasion, but I am definitely bookmarking it for Thanksgiving. I know my family will be so impressed by these (and it doesn’t hurt that they’ll think I spent a ton of time on them!)
Have you tried making apple roses before? What flavor would you use? Blueberry, cherry, orange?
Inspiration for this video comes from: Cooking with Manuel.
Pizza toast rezept
Was so ein bisschen Schnittlauch doch ausmacht, oder? Ein paar gehackte Hälmchen über die gebackenen Toasts gestreut und schon sieht es fast aus, als hätte man richtig gekocht ;) !
Für 8 Scheiben Toast.
Kommentare:
Sehr schöne Idee :-)!
Liebe Grüsse aus Zürich,
Das ist ja eine super Idee. Ich liebe Flammkuchen, bin aber oft zu faul einen Teig anzusetzen wenns mal ganz schnell gehn muss. Werd ich bestimmt mal ausprobieren.
Wow, tolle Idee! Und hört sich so einfach und schnell an. das muss ich unbedingt testen! (Und Schnittlauch hab ich auch im Garten. ;) ).
Genau so mach ich das, nur mit fertigem Blätterteig und wir geben immer etwas Gorgonzola drüber, weil wir den alle mögen. Mit Toast gehts genau so schnell, das wäre dann die Variante wenn Blätterteig auch keiner im Haus ist. LG, Flora.
Also ein Toastbrot, das so lecker aussieht, das kann doch gar nicht böse sein, oder?!
Ui die sehen sehr sehr gut aus ! Könnte man doch glatt mal reinbeißen ^^ Super alternative wenn man mal nicht so viel Zeit hat ;)
Es macht einfach Spaß, immer wieder deine neuen, kreativen Ideen zu sehen, wie man einfaches Essen variieren kann - und es sieht SO gut aus. Werde ich (in vegetarisch) sicherlich mal ausprobieren.
Hab ein wunderbares Wochenende!
lecker! und soo easy!
Das ist ne super Idee, wenns mal schnell und lecker sein soll :)
Was ist denn an Toast so böse. Die Idee ist auf jeden Fall klasse. :D.
Warum ist Toastbrot böse .
Naja, zumindest ist es nicht das gesündeste ;) "böse" war natürlich bewusst übertrieben gesagt ;) LG!
weil man da meistens mehr von ißt, als man ursprünglich wollte :D.
Und man kann das auch mit gesundem Roggenbrötchen machen : in Scheiben schneiden, z.B. Bruschetta Brotaufstrich drauf geben, noch ein paar gewürfelte Tomaten, Raspelkäse, ab in den Ofen für 15 Min. . leckerrrrrrrrr sag ich nur.
Die Idee finde ich genial, gerade wenn man nur für sich alleine mal auf die Schnelle etwas Schmackhaftes zubereiten will! Merke ich mir!
Das klingt wirklich super, dazu einen Salat und ein Abend auf dem Balkon ist nahezu perfekt!
Das ist eine tolle Idee :) und ich hab große Lust das nachzumachen!
Coolo, ich find das Rezept super! Und so böse ist Toastbrot nicht! Besser als ne Packung Schokolade! Und wenn ich heißhungrig bin, sollte dieser Toast gerade noch funktionieren! ;-) lg Tina.
Wenn ich zu faul zum kochen bin, gibt es bei uns öfter ein überbackenes Toast. Aber das ist wirklich mal eine coolere Variante, danke! Lg Carina.
was für ein tolle idee! finde ich auch super als partysnack! ganz toll!
Genial, ich stimme Fashionleaderandkitchenhero zu - super als Partysnack!
Ein super Rezept das ich am Wochenende gleich mal ausprobiert habe. Ist einfach nur super lecker :-)
Mag deinen Blog total gerne und bin von deiner Rezeptevielfalt wirklich richtig begeistert.
Ich habe das Rezept grad gemacht und es war so lecker und dann auch noch einfach - was will man mehr :)
Mit Vollkorn Toast auch nur noch halb so böse :D.
Wird bei uns sicher auch unter der Woche mal ausprobiert, wenns eben schnell gehen muss. Klingt lecker. Lg Nicole.
Das sieht super lecker aus und erinnert mich an ein Rezept aus der Schulzeit (Kochen lernen in der Schule. ). Da wurde zwar Butter genommen statt Sahne, aber es war auch gut. Das greife ich mal auf.
Das gibt's glatt diese Woche mal bei uns . obwohl ich extra Toast kaufen muss ;0))
Ohhhh, ich weiß, was wir heute Abend essen. Wir haben nämlich zufällig noch ziemlich viel Schinken und Käse vom Raclette übrig, das auf eine Verwendungsmöglichkeit gewartet hat. Deine Bilder sehen mal wieder klasse und sehr ansprechend aus.
Nika von LittleTiger.
Hallo, habe Deinen schönen Blog und dieses tolle Rezept durch Zufall gefunden. Gestern habe ich dann diese mega-lecker Flammkuchenteile mit Vollkorntoast zubereitet. Geht super schnell und schmeckt richtig lecker. Ich kann mir das Rezept auch gut bei Partys vorstellen, in der Mitte halbiert ein super Snack. Viele Grüße von Simone aus Obernzell PS: Hab mir schon mehr zum nachkochen bei Dir gefunden ;-)
Das freut mich sehr!! Vielen Dank!! LG!
Hallo! Ich hatte von einer Feier noch diverse Baguettescheiben übrig. Zu schade für die Schweinetonne. Also die Scheiben eng in einer Auflaufform geschichtet und mit der Masse bestrichen. Hm, die fleißigen Aufräumhelferlein waren begeistert. Nun ist ein Wettbewerb entstanden wer die leckerste Variante aus den Resten zaubert. Danke für die Anregung. Ich denke dies ist viel wert in unserer heutigen Wegwerfgesellschaft.
Danke für den netten Kommentar! Das freut mich riesig!! Das Rezept ist wirklich eine gute Anregung um Reste zu verwerten - und total wandelbar! DANKE für das nette Feedback! LG <3.
tolle Idee für den "kleinen Hunger"
Das muss ich unbedingt mal ausprobieren :)
Neee - was man auf Pinterest für tolle oder soll ich sagen leckere Blogs findet. :-)
Da werde ich doch gleich mal bei dir stöbern gehen.
Durch Pinterest entdeckt und nun bestimmt häufiger auf Deinem Blog.
Dieses Rezept macht mich neugierig auf mehr.
Toll, jetzt hab ich hunger.
Hallo liebe Ann-Kathrin,
gestern abend habe ich den "bösen" ;-) Flammkuchen-Toast nachgekocht, mit Vollkorntoast und einer großen Schüssel Salat - ein schnelles Gericht und ein Gedicht!
ich habe es heute auch probiert. das war nicht das letzte mal. schmeckt super und geht schnell.
gestern habe ich es ausprobiert und wir waren begeistert. Danke für diesen tollen Tipp.
Das gibt es jetzt öfter - geht schnell und schmeckt super.
Wow - ein Gedicht. Habe den Schinken (den mein Mann am Vorabend "aus Versehen" platt gemacht hat) durch Frühlingszwiebeln ersetzt und bin restlos begeistert! Wer braucht da noch Toast Hawaii. ;)
Hallo, bin zufällig auf deinen Blog gestoßen weil ich ein Rezept gesucht habe dein Blog gefällt mir sehr gut, habe schon ganz viele leckere Sachen gesehen :-) werde immer wieder mal vorbeischauen um was neues auszuprobieren. Lg.
Super, bin ganz deiner Meinung. Manchmal darf man auch ein bischen schummeln in der Küche und sich mit Toast behelfen. Hab das auch erst kürzlich gemacht: http://www.allekochen.com/flammkuchen-toast/
Meine Kinder fanden es super und haben nach meeeeehr geschrien! Und das ist ganz selten.
Seeehr lecker. Habe es am WE ausprobiert. Alle Gäste waren begeistert und sogar die Kinder und Schwiegereltern (wählerisch) haben gut zugelangt. Werde ich noch oft nachkochen!
I tried this recipe this morning after church and man is it good!
Ich habe das Rezept ausprobiert und bin begeistert!
Schmeckt sehr gut und isst genau das richtige für einen gemütlichen Abend auf dem Balkon.
Schaut sehr lecker aus!
Ich kenne eine andere Variante - auch sehr lecker:
ersetzte "1 kleiner Schuss Sahne" mit einem Schuss Ketchup und.
statt der "1/2 Zwiebel" nimmt man etwas Pizzagewürz und schon.
habs inzwischen schön mehrmals gemacht und es ist super!
das toast wird so schön knusprig.
liebe grüße, cathy.
Dieser Toast ist eine wahre Erleuchtung! Schnell gemacht und soooo gut. Ich machte ihne schon oft als Snack. -----Liebe PenneimTopf, wie komme ich jetzt an deine Zucchinitarte aus Instagram?
vielen Dank für das große Kompliment! Ich freue mich, wenn es dir geschmeckt hat! Das Rezept für die Zucchini Tarte wird vermutlich am Dienstag online gehen! Einfach reinschauen - ich gebe auf Instagram aber auch noch mal Bescheid <3 ! Liebe Grüße!
Ich habe das Rezept jetzt schon sooo oft gemacht. Und das wird es bei uns noch öfters geben. Gerade gestern habe ich es wieder gegessen :) Ich nehme dazu Schinkenwürfel udn sollte mir angewöhnen etwas weniger davon zu nehmen, da es doch recht salzig schmeckt dann. Aber wirklich sehr sehr lecker.
Wunderbare Idee. Da ich glutenfrei Essen muss habe ichs mit Glutenfreiem Weißbrot ausprobiert. Nach einem Probelauf habe ich mir gedacht(Da glutenfreies Brot trockener ist und schnell krümmelt)ich bestreiche das Brot erst mit Streichkäse. Und siehe da. Wunderbar. 5 Sterne von 5.
Supe schnell, super lecker�� immer mal wieder☺
Super leckeres Rezept und so schnell zubereitet.
Werde ich öfters machen.
Danke für deinen Kommentar.
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Pizza toast rezept
Schinken, Salami und Käse ganz klein schneiden.
Den Paprika und die Zwiebel kleinst würfeln.
Alle Zutaten mit Creme fraiche zu einer streichfähigen Masse verrühren.
Diese auf Toast streichen, mit Pizzagewürz bestreuen, diagonal durchschneiden und im Rohr bei 175 Grad ca. 10 Minuten backen bis der Käse geschmolzen ist.
Voilà schon hat man einen gelungenen Snack!
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Cinnamon Rolls (Buns)
Ingredients:
4 1/2 - 5 cups (630 - 700 grams) all-purpose flour.
1 package (1/4 ounce) (7 grams) active dry yeast.
1 cup (240 ml) milk.
1/3 cup (75 grams) unsalted butter.
1/3 cup (66 grams) granulated white sugar.
1/2 teaspoon (2.5 grams) salt.
3/4 cup (160 grams) packed light brown sugar.
1/4 cup (35 grams) all-purpose flour.
1 tablespoon ground cinnamon.
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
1/2 cup light raisins (optional)
1 tablespoon half-and-half (light cream)
Powdered (Confectioners or Icing) Sugar Glaze:
In a medium-sized bowl stir together:
1/2 cup (58 grams) powdered (confectioners or icing) sugar.
1 tablespoon half-and-half (light cream)
Make the glaze thin enough to drizzle over cinnamon rolls.
Instructions:
Cinnamon Rolls: In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (315 grams) of the flour and the yeast.
In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.
Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.)
Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).
When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.
Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.
After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don?t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)
Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)
If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.
Can drizzle with the Powdered Sugar Glaze.
Serve warm or at room temperature.
Description:
This is the Cinnamon Roll (Bun) that we have come to love in North America; big, rich, and full of ground cinnamon, sugar, and butter. Although you may be able to buy these gorgeous yeast buns, nothing compares to the smiles you get when your family wakes up to the smell of these baking in the oven.
I suspect that many of us have gotten away from making our own breads as we think it is just too much effort and time. We need, however, to realize that the dough is no more difficult to make than a cake batter and that the time involved is mainly when the dough is rising, when we can be off doing something else. And consider that if you want freshly baked buns in the morning you can do most of the work the night before; making the dough, letting it rise, and forming it into the individual rolls. Then the rolls of cinnamon dough are simply placed in your pan, covered, put in the refrigerator, and left to rise overnight. Next morning all you need to do is to bake them. This is great when you have company or just want something a little extra special for your family. You can eat these just as they are or, where I come from, we like to slice and toast them and then slather each half with butter. Delicious.
Rezepte.
Unser Rezept des Tages.
Rumpsteak grillen: Tipps fürs perfekte Stück Fleisch.
Außen eine schöne Kruste, innen rosa – so sollte es aussehen, wenn Sie Rumpsteak grillen. Und das ist gar nicht so schwer. Mit ein paar hilfreichen Tipps und offenen Augen beim Kauf können Sie schon bald das perfekte Stück Fleisch servieren. Wie’s geht, verrät der SAT.1 Ratgeber.
Leicht & lecker!
Blitz-Rezept: So gelingt der perfekte Tomaten-Zucchini-Salat.
Wer mal wieder bunte Abwechslung auf den Teller bringen will, aber keine Lust hat, lange in der Küche zu stehen, für den haben wir hier das perfekte Rezept für einen Tomatensalat der ganz besonderen Art.
Bandnudeln mit Lachs.
Low-Carb-Rezept: Lachs auf Gemüsebett.
Neueste Rezepte.
Diät-Frühstück: Rezepte für eine schlanke Linie.
Die Königin der Steaks: Entrecôte grillen: Im Ganzen oder.
Thunfisch-Steak grillen: Tipps für die Zubereitung.
Ein aufwändiges Gourmet-Dinner zubereiten oder nicht doch lieber schnell beim Lieferservice anrufen? Das muss nicht mehr sein!
Rezepte: Von der Vorspeise bis zum Dessert.
Wir stellen Rezepte zu köstlichen Gerichten vor, die schnell und einfach zuzubereiten sind - mit Step-by-Step-Videoanleitung. Außerdem zeigen wir Tipps und Tricks, wie man mit exotischen Zutaten kocht, wie aus langweiligen Küchenklassikern dank alternativer Zubereitungsmethoden echte Geschmackserlebnisse werden oder wie man Chips ganz leicht selbst machen kann - und dabei jede Menge Kalorien spart.
Die besten Rezepte.
Ran an den Herd!
Die leckersten Rezepte lassen euch das Wasser im Mund zusammenlaufen!
Alles zum Thema Rezepte.
Spinat-Hackbällchen mit Sellerie und Kresse.
Ein leckeres Rezept, das trotzdem leicht und kalorienarm ist: Spinat-Hackbällchen mit Sellerie.
Bratwursttorte.
Herzhaft & lecker: Die Bratwursttorte ist für jeden etwas.
Thailändische Reispfanne.
Sebastian Hahne zaubert heute ein Gericht aus der thailändischen Küche.
Hühnerfrikassee.
Hühnerfrikassee darf in keiner Rezeptsammlung fehlen. Der Klassiker mit Hühnerfleisch, Spargel und Champignons ist bei Kindern und Erwachsenen gleichermaßen beliebt. Und mit unserem Rezept gelingt das Gericht in Rekordtempo.
Rezept: Backfisch mit Kartoffel-Gurken-Salat.
In vier Schritten zum perfekten Backfisch - Profikoch Achim Müller zeigt, wie's geht.
Lecker und bunt: Feen-Brot.
Dieser Food-Trend ist einfach märchenhaft: Beim Feen-Brot kommen statt Salami oder Käse bunte Streusel auf die Stulle.
Rezept: Couscous.
Ein Klassiker der nordafrikanischen Küche: Couscous. Profikoch Stefan Marquard zeigt, wie's geht.
Rezept: Lauwarmer Putenbrustsalat.
Hier gibt's das leckere "Leben & Genießen"-Rezept von Profikoch Sebastian Hahne.
Harry Potters Butterbier-Rezept.
Butterbier ist eines der liebsten Getränke von Harry Potter und seinen Mitschülern in Hogwarts. Wir zeigen euch das Rezept.
Rezept für Minestrone: Der Klassiker aus der italienischen Küche.
Auf Sardinien gibt es ein Dorf, in dem einige Hundertjährige leben - wir glauben: Das liegt an dieser Suppe!
Pizza toast rezept
Start with the Pate Brisee, I had leftover from the other day's apple marzipan galette, Pie dough is easily made ahead of time, frozen and left to thaw in the fridge overnight for convenient use.
1 teaspoon salt.
2 sticks (1 cup) unsalted butter, cold, cut into small cubes.
1/4 cup ice water, plus more if needed.
With the last of the season cherries I picked up the rest was easy, pitting was the most fun using the cool technique I learned recently and used on my cherry dumplings here.
OR you can make about 24 open face tart like pies (like here) with all the filling.
An alternate and easier design to do for covered pies is something like this.
Cherry pie filling:
- Juice of half a lemon.
- 1 tbsp ice water.
92 comments:
These look fantastic, and that photo of you holding the cherry over the pot is perfection!
Thank you! :) They were so adorable, not sure if it's because they're small but I Feel like I can eat more than the average slice worth of pie.
So cute! How did you get the patterns on the top?
Thank you! The woven lattice I cut strips and wove them (it's very simple, just like a big pie but a mini version)
these are truly lovely! love the idea of individual pies. thx for sharing :)
Beautiful photos!! Those look good enough to eat! (haha)
حبيت طبخك كتير وتصويرك كمان ,, يابخت جوزك.
Elegant dessert and snack treats! Your photos are excellent!
fantastic,do u have any recipe to change the filling with strawberry?
Sure! You can do strawberry.
Absolutely great post. Wish I would have seen this earlier when I had a bunch of fruit I didn't know what to do with. Great stuff!
I make these all the time! I make apple and pumpkin mini pies too. they are a big hit!
How many mini pies does this recipe yield?
It makes about 8? ish.
They must be delicious. :)
Terrific idea. Thanks.
How do I get the pies out of the pan w/o them falling apart?
Sue, make sure the crust is thick (the bottom one) and also cooked enough and golden at the bottom then you just take a small knife and pop it out without fussing with it too much to cause it to flake. Maybe bake yours a little longer if the dough is too soft and if it's thin then try just flipping the pan upside down on your counter and quickly flipping them all over.
Sue- try small strips of parchmapent paper under bottom crust before you bake them. You can pull the tabs and they pop out after baking. (hope that makes sense)
These look amazing! Almost too pretty to eat, but it's pie so that's not really possible. :) Love your photography!
Lovely idea! I shared your photos and recipe on my photography Facebook. www.facebook.com/cindyirenerogers. If you do not want me to share, please let me know, and I will take it off due to copyright photography laws. Thank you.
Can't wait to try these. Love cherry pie, and the idea of mini pies is very appealing. Your images are delicious!
These are adorable!
So adorable! Beautiful photos too!
Can the pies be frozen?
Yes they can be frozen! :)
Love the recipes in your blog!
Can't find the link to the pate brisee is it still there?
trixi, for some reason the link keeps disappearing so I just posted the recipe.
Mine didn't turn out nearly as pretty as yours, but they were delicious! I was unsure of how many fresh cherries to use, but a little less than 4 cups seemed to be just right!
Kelly, I'm glad to hear that you tried them and that they were delicious!
I made these last night, but instead of cherry did peach (cause it's what I had on hand). Delicious and a big hit with everyone! Thanks for the cute idea.
these are adorable! I just have a quick question I have tried over and over to make my own pie crust but it NEVER EVER turns out. Could i possibly use premade pie crust if you think so could you give me a few tips on how to make sure they turn out!! thanks.
I'm sure you can use premade crust, why not?! :)
They are just gorgeous! Pinned :-)
These look wonderful thank you and can't wait to make them. Sandra Witt.
Ok, I've got to try these. We're going camping and what a fun little dessert to pull out for everyone.
Debbie, cherry pie filling is already thickened so by all means you can use it :)
Thank you for you responce. I actually was talking about the pie cherries that do not have the thickner in it. They are in there own natural juices.
I would use these cherries to make a cherry pie, adding sugar, flour and almond flavoring to it. But this would all be put in the pie shell cold.
Thank you, I can't wait to try this. next week!
If it's not hot then no you don't need to warm it up because it shouldn't be warm anyway when it goes in the shell or it'll melt the tender buttery cool pastry.
I realize I'm a little late to the cute cherry pie party but had a quick question about the yogurt lid you used for cutting the crust. Was that from an individual container or a large one?
Sarah, it's like a typical sour cream container lid.
I don't even like cherry pie, but I want to eat one of these, they're so cute! Not only are the pies gorgeous, but your pics of them make them even more so. Nice work!
Aww these are so cute and so great to carry to a little picnic :3.
I made these today for Eid. I took them to my family's house and they loved it. Thanks for the recipe!
How much cherries did you use? love the pics by the way!
5-7 cherries per pie.
How would you adjust the filling using apples?
Peel, core and chop apples finely, add sugar and cinnamon and use in the filling. If you want to cook the filling a bit on the stove in a pot you can to soften the apples a bit since these pies cook very quickly due to small size.
Oh look at these small pies, so cute! Want to have one right now!
Can I pin this on Pinterest?
Yes you can! Sure you can pin it :)
Can you use frozen cherries? This time of year it's hard to find the fresh cherries!
Alexa, sure, why not!
Love these mini pies and your pictures are beautiful.
What about apple. Do u think i can use apples. I am not a cherry person. SO i love the idea but wanted to know if i can use apples.
Basmah, for sure, any pie filling will work. Cube the apple small and cook the apple filling until it's translucent because the pies are so tiny and cook quickly which is not enough time for raw apple filling to cook.
Thank you for sharing this recipe. I'll try it with every fruit on the planet, because sounds really delicious.
About the oven temperature, is in celsius? I'm asking, because I'm portuguese, and here we use celsius, and I'm thinking 350 degrees too high.. I'm I wrong?
Thank you again, for your share!
Ana, I'm baking in fahrenheit :)
I made these for a President's Day party favor. tasty and cute! Thank you so much for your post. Would love to invite you check out my post on this party (I did credit/link to you blog on it).
I made these the other day for a school fundraiser, but made my own blueberry filling and they tasted delicious! The only problem was each batch that went into the oven came out with the filling oozing over the mini pie! I was so discouraged when I saw your beautiful pictures and my sorry excuse for a mini pie :(
"Filling Overflows: Oven too hot, lack of holes in top crust; edges not sealed, or too much filling."
Great! Thank you! I'll definitely try to look for these mistakes the next time I make them.
Yes blueberries can be more watery but they also have a lot of pectin as well which lets them naturally thicken up.
Maybe next time cool the filling in the fridge overnight too.
Can they be made gluten free??
Vicky, I don't know about gluten free baking but you can try to find a gluten free pie pastry and use that.. Hope it turns out!
Bella, perhaps i didn't read it right, but what was Your tip for pitting cherries?
these look absolutely wonderful! would like to try them with Cherries, blueberries and apples too!
These look amazing. I want to make them for my wedding. How far in advance can i make them and how would i make them look fresh baked for the day of? Thanks.
You could totally freeze them and then reheat the day of your wedding! Freeze them on a tray then pop into a zip lock bag.
Do you boil the cherries in water? Or just juices from the cherries? Thanks. :)
They're stewed, so adding sugar to the cherries and a bit of lemon juice brings out the juices from the fruit. Usually you don't need to add any water. Then if it's too watery you thicken it later with the cornstarch mixed with a bit of cold water and whisked into the cherry mixture on the stove.
How many cups of cherries did you use and how many mini pies did that yield?
What type of cherries do you use from the produce department? I typically only see Bing cherries. Is there another type I should be looking for to make fresh cherry pies? I noticed the comments asking about using canned or frozen as a substitute but would like to try fresh cherries if possible.
I prefer to use local cherries, if not then I think they come from the USA, and really not sure what kind of cherries, any type will do really.
Going to make and take an assortment of flavors to family reunion instead if big pies. Thanks.
Can I use the can pie filling and what about frozen pie crust. I want to do lots of deferent kind and lemon all so thank you.
I always make my own pies from scratch but can't see why not, use the pie crust that isn't already rolled out and in a pan (obviously)
what Great Fun this will Be To do With My grandkids!
I can't wait to try these --- I make my own home-made apple pie filling. that will be my weekend project. Thanks for sharing! :))
It's nice to hear that you make everything from scratch too! Best of luck and come back to let us know how it went!:) I can't wait to try apple for the fall too.
How much sugar should I use? i guessed last time and they were a bit too sweet.
I made these yesterday using canned cherry pie filling and pre-made dough found in the refrigerator section of my local grocery store. I did the lattice tops on all of them and they were absolutely adorable!! My family loved them, and my mother saw them on my facebook page and asked me to bring her some too, so I did! :) Much easier than making everything! I'm headed to the store here in a little while to get some more dough and this time blueberry and apple fillings. Yum-MMY!
I adapted these to my own cherry pie recipe and was super happy with the results. Thank you for the tutorial! I have included a link to your post in mine. Here is a link to my post: http://whatsinlaurenstummy.blogspot.com/2013/08/fresh-cherry-cup-pies.html.
These were so much fun to make and came out so cute and yummy! I served them with vanilla icecream and they were so good! thanks for sharing the recipe :)
Could you possibly just used already made filling? And if you can how many cans?
I make cherry pies all the time and I never have done this before. I like the idea and they are very cute. I bet it takes alot of time to make them.
I know its 2016 a long time since you posted the original recipe but I am so glad its still here. I am trying to not pull my hair out over what to bake for my older sisters birthday and found this! She is jumping up and down with joy and wanting to know if they are done yet. Thank you. hugs, Kathryn.
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Sloppy Joes.
I used to be terrified of sloppy joes. It’s true. When I was a little girl, I got it in my head that sloppy joes were demons, and that if I ate them I’d become possessed and die.
Okay, listen. I know that sounds crazy. But thanks to my best friend Becky, who was a strong Baptist, demon possession was among the largest of my childhood fears. Becky and I thought my parents’ basement was possessed, she thought Vogue magazine was possessed, and I, in turn, came to believe sloppy joes—in all their wonderful, hot comfort foodedness—were possessed.
I’ve since come to see the light. I’ve made my peace with sloppy joes.
And Becky’s made her peace with Vogue magazine.
We’ve both grown a lot in our faith.
It’s been awhile since I showed you how to dice an onion.
I love dicing bell peppers. If I could get a job that would involve my dicing bell peppers 24 hours a day, I’d jump at the chance!
I’d probably quit within two days because by then I’d be really dang sick of bell peppers.
But it would be the best two days of my life.
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Without butter, nothing matters in life.
Enjoy these! They’re scrumptious.
Sloppy Joes.
April 11, 2010 676.
Ingredients.
2 Tablespoons Butter 2-1/2 pounds Ground Beef 1/2 whole Large Onion, Diced 1 whole Large Green Bell Pepper, Diced 5 cloves Garlic, Minced 1-1/2 cup Ketchup 1 cup Water 2 Tablespoons Brown Sugar 2 teaspoons Chili Powder (more To Taste) 1 teaspoon Dry Mustard 1/2 teaspoon Red Pepper Flakes (more To Taste) Worcestershire Sauce, To Taste 2 Tablespoons Tomato Paste (optional) Tabasco Sauce (optional; To Taste) Salt To Taste Freshly Ground Black Pepper, To Taste Kaiser Rolls Butter.
Instructions.
Sloppy Joes.
April 11, 2010 676.
Ingredients.
2 Tablespoons Butter 2-1/2 pounds Ground Beef 1/2 whole Large Onion, Diced 1 whole Large Green Bell Pepper, Diced 5 cloves Garlic, Minced 1-1/2 cup Ketchup 1 cup Water 2 Tablespoons Brown Sugar 2 teaspoons Chili Powder (more To Taste) 1 teaspoon Dry Mustard 1/2 teaspoon Red Pepper Flakes (more To Taste) Worcestershire Sauce, To Taste 2 Tablespoons Tomato Paste (optional) Tabasco Sauce (optional; To Taste) Salt To Taste Freshly Ground Black Pepper, To Taste Kaiser Rolls Butter.
Instructions.
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You should try it with half ketchup and half chili sauce. No worch. Really gives it a zing!
You should try it with half ketchup and half chili sauce. No worch. Really gives it a zing!
This is one that I will try,bet it beats the can stuff by a mile.Thanks Rea.
This is one that I will try,bet it beats the can stuff by a mile.Thanks Rea.
Yum. Looks good enough to eat for breakfast!
Yum. Looks good enough to eat for breakfast!
I love Sloppy Joe’s…and haven’t made them for quite some time. I’m thinkin’ they’re gonna be on my table some night this week.
I love Sloppy Joe’s…and haven’t made them for quite some time. I’m thinkin’ they’re gonna be on my table some night this week.
I can’t believe how yummy and easy these look!! I will definitely be skipping the Manwich and giving these a try. I was never afraid of sloppy joe’s being possessed..but I did always associate them with my elementary school cafeteria. Only in the last couple of years have I been able to embrace them as they deserve. Thanks!!
I can’t believe how yummy and easy these look!! I will definitely be skipping the Manwich and giving these a try. I was never afraid of sloppy joe’s being possessed..but I did always associate them with my elementary school cafeteria. Only in the last couple of years have I been able to embrace them as they deserve. Thanks!!
I know what I’m cooking for dinner tonight! 🙂
I know what I’m cooking for dinner tonight! 🙂
My mom used to make these for us when we were growing up. I can smell them now. You were great on the View last week. I taped the show, came home from work and turned it on immediately.
You did wonderful!!
P.S. Sloppy Joes don’t count if you don’t grill the bun. I’m just sayin….
My mom used to make these for us when we were growing up. I can smell them now. You were great on the View last week. I taped the show, came home from work and turned it on immediately.
You did wonderful!!
P.S. Sloppy Joes don’t count if you don’t grill the bun. I’m just sayin….
This is also a great choice to keep warm in the crock pot until you get home from sports/recitals and what not!
This is also a great choice to keep warm in the crock pot until you get home from sports/recitals and what not!
Looks yummy. My mom’s “secret” sloppy joes ingredient is sweet pickle relish. It’s her secret ingredient in chili, too, but that’s another story.
Looks yummy. My mom’s “secret” sloppy joes ingredient is sweet pickle relish. It’s her secret ingredient in chili, too, but that’s another story.
Looks yummy and how did you know I had chili sauce languishing in my fridge door?
Looks yummy and how did you know I had chili sauce languishing in my fridge door?
These look great… I have never made sloppy joes before even though I like them… gotta try.
These look great… I have never made sloppy joes before even though I like them… gotta try.
I was trying to decide what to make for dinner. You just made up my mind. Thanks 🙂
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