Lemon Blueberry Pie Cupcakes

Lemon Blueberry Pie Cupcakes

Ah, vacation. Yes, I am on vacation for a whole week. This summer has been a busy one with lots of traveling but not really for vacation purposes; I don’t count weddings as vacation. So yeah. I am at the lake for a week trying to bronze my embarrassingly white legs, wakeboarding and eating of course. Speaking of eating, how about some cupcakes?

Perhaps one of the best summer treats is a slice of pie with a big ol scoop of ice cream. Today I combined two of my favorite desserts: pie and cupcakes. These are Lemon Blueberry Pie Cupcakes with a oatmeal crust crumble. I mean, the best part of the pie is the crust for me so I couldn’t forget that.

Lemon Blueberry Pie Cupcakes

The lemon cupcakes contain an extra bag of lemon pudding mix for added flavor. Once cooled, the blueberry pie filling is added to the middle and topped with a lemon infused cream cheese frosting. I sprinkled it with the oatmeal crumble. Lemon and blueberry is such a great combination. The sweetness of the blueberry and tartness on the lemon balance each other out. For this recipe, I chose to use canned  Lucky Leaf blueberry pie filling. Continue reading

Blueberry Pie Parfaits

Blueberry Pie Parfaits https://beyondfrosting.wordpress.com

If you are reading this post, that means I survived the wedding! I can’t wait to tell you guys about it, after I am done sleeping. Except that oh wait, I am heading to Minnesota on Thursday for my cousin’s wedding. It has been about eight years since the family was all together last. A few of my cousins have children now that I haven’t met so I am very excited to see everyone. Back to back weddings, only this time I just get to eat the desserts instead of making them!

With the 4th of July approaching (I can’t even believe it), I have been on the hunt for easy to prepare recipes that are on the lighter side. The blueberry pie parfaits are layered with crushed piecrust, lemon infused blueberry cream cheese and fresh blueberries.

I love a good blueberry pie, but I wasn’t looking to spend half a day trying to make one. Instead, I baked just the crust by cutting them into small circles and letting them cool. While the piecrust was cooling, I made a blueberry cream cheese with a lemon zest. The layer of fresh blueberries in the parfaits is a great compliment to the cream cheese.  You can make your own piecrust, but since this post is about being easy, go ahead and buy a prepared piecrust. Continue reading

Gluten-free Raspberry Crisp

I am so thankful for my parents and their green thumbs, I know I don’t have it in me. So for now I will continue to be thankful for the boxes of fruit and veggies they send me in the summer! When I was little, we had loads of raspberries each summer from our garden. I have to say, raspberries are my favorite fruit, with strawberries in close second of coarse.

Today’s raspberry crisps are both gluten-free and easy to take on the go. My serving size for this recipe is for four people, but it can easily be doubled and baked in an 8×8 inch baking pan to serve a larger group. I favor the “crisp” part of the raspberry crisp, so I loaded both the top and bottom full. I made these in small jelly jars so I could pack them up and take to go. It’s perfect for a summer BBQ.

Gluten-free-raspberry-crisp

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Mini Apple Pies with Gluten-free Crust

Mini desserts are my favorite because I am a fan of tasting. I don’t need a whole cheesecake, or ice cream sundae; I just want a taste. My second obsession is desserts in jars, but more on that later. I started seeing a lot of mini pies popping up all over food blogs and I was instantly intrigued.

If you are short on time, you can buy a frozen pie crust at the grocery store. One box (2 crusts) will make 6 mini apple pies. The recipe I use for my pie crust is from The Pioneer Woman blog,  and by substituting a few ingredients, it is very easy to make a delicious gluten-free crust! Several wonderful friends in my life are gluten-free and it is nice for me to be able to share my desserts with them. Click here for the gluten-free pie crust recipe.

The perfect single serving size!

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My favorite Pie Crust! You would never know it’s Gluten-Free!

When I made this pie crust for the first time, I was hooked. It was easy to prepare, rolls out well and tastes amazing! I don’t think I will ever make another pie crust again, especially since my boyfriend requests this one!

Note: To make the non gluten-free version, just substitute all purpose flour instead of gluten-free flour and omit the Xanthan gum. This pie crust it wonderfully flakey, and melts in your mouth. If you are someone like me, who enjoys sneaking a taste of uncooked pie crust, the gluten free version is not taste good because of the Xanthan gum.

Pioneer Woman’s “Perfect Pie Crust”, adapted to be gluten-free
Yields 2 large pie crusts (or 12-14 mini pies)

3 C All purpose gluten free flour (I use Red Mill)

1 1/2 tsp Xanthan gum

1 1/2 C Vegetable shortening

1 Egg

5 tbsp Cold water

1 tbsp Distilled white vinegar

1 tsp Salt

  • Combine the flour and xanthan gum and mix well.
  • Add the shortening and use a pastry cutter to blend the shortening into the flour until it forms small pebble like crumbs (Note that the gluten-free version will produce a very Play-Doh like consistency at this point because of the xanthan gum).

Cut the shortening into the flour

  • Lightly beat an egg and add it to the flour and shortening. Next add cold water and then distilled vinegar. Lastly, add the salt. Mix together using a wooden spoon just until combined.
  • Cut the dough in half, placing each half in a Ziploc bag. Using either a rolling pin or the palm of your hand, gently pat the dough out to form a circle. Each bag will make one pie crust.
  • Put in the Freezer for at least an hour, I prefer to freeze mine overnight. When you are ready, remove the crust from the freezer and let it thaw for at least 15 minutes.

I find this dough works best when cold, so no need to wait too long. If you are looking to make only the bottom of a pie crust, then only remove one of the crusts from the freezer.

I prefer to roll my piecrust out between two pieces of wax paper and coat each side of the crust with flour, because the gluten free piecrust can be sticky and can crumble easily. I have a hard time picking it up from the counter top without something underneath it. Otherwise I suggest using a very generously floured surface. Roll the dough from the middle-out, until you reach your desired thickness. If the dough gets too soft, I put it back in the fridge for a little while.

Roll out between wax paper

When you have rolled it out, use the wax paper to flip the pie crust into your pie plate. Pinch edges using your fingers or a fork to form a decorative edge. Add your fillings and bake according to your pie directions.

I prefer the thicker crust

Let me know what you think. It truly is the “perfect pie crust”!