So. Obviously Immaculate Baking is all about natural, wholesome, non-GMO ingredients. And our fans constantly remind us of that especially when we share recipes that uses food coloring. I think it’s important to point out that there are natural food coloring, but I know, they can be ridiculously expensive. So what could The Queen possibly make in celebration of St. Patty’s Day that will stand out in a sea of recipes with neon green food coloring?
That’s when I found this awesome Lucky Spinach Quiche recipe!
We’re officially in pie-making season! We know that your top preference would be to make your pie crust from scratch, but we all know that with all the things you’re juggling with, all the other things that you need to get done, sometimes the more time-consuming preferences might need to take a backseat. Sigh. If we only we all had 28 hours a day.
While we can’t pull out an extra 4 hours for you from thin air, we can offer you what we like to call clean convenience when it comes to baking for your family, and by that we mean the Immaculate Baking refrigerated Pie Crust! Hey, if nothing else, it’ll give you back at least 30 minutes of your day 🙂
I joke about how you can never go wrong with sugar and carbs. But let’s be real, it’s the ultimate human truth. If you don’t agree, well, maybe these Cannoli Cream Pastry Cups will change your mind!
I get a lot of credit for baking up and bring treats to work to share. Sometimes I feel a little bit sheepish when coworkers rave about how delicious one of my latest creations are, because it’s pretty hard to screw up anything that’s loaded with yummy ingredients like cream cheese or bacon or both. But that’s not to say that we shouldn’t take pride in the end results, because while a refrigerated pie crust or crescent roll may be a shortcut, we were just as involved in the act of baking and assembling ingredients which took time, care and a lot of thought. I count it a success knowing that a small cookie cup or a yummy treat might “bake” someone’s day. And that’s reason enough for me to bake and something that I don’t feel sheepish about 🙂
You Will Need:
1 container (15 oz) whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 box Immaculate Baking Co. ® refrigerated pie crusts, softened as directed on box
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
Additional powdered sugar
Here’s How to Get the Dough Rolling:
- In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
- Heat oven to 400°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
- Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
- Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.
Lately I’ve been experimenting a lot of with switching out cream cheese for yogurt, trying to go after a “skinny” version of some of my favorite treats. But considering that I’m using the creamy and luscious Liberté® Méditerranée yogurt, calling it “skinny” seems to be misleading and hardly does the silky smooth whole milk yogurt any justice.
I was pleasantly surprised that the yogurt is creamy enough that it actually held up very nicely, particularly in this Chocolate Coconut Yogurt Pie. I must confess that I’ve never really had much luck when it comes to pie-baking… I really only have myself to blame, because I think I have a tendency to want to pull the pie out of the fridge, oh maybe an hour too soon, and so of course the first slice and the second slice, and then essentially the entire pie falls apart. Fortunately I’ve learned my lesson this time round, and my Chocolate Coconut Yogurt Pie turned out perfectly!
Small random fact: Did you know that Super Sunday is the second largest day of chowing down with family and friends in the country?? Well now that you know, I think you might want to ramp up your party menu in the next week, and we are here to help! Any savvy hosts know that savory appetizers set the tone for your Big Game party, so if you don’t have a super easy, uber tasty quiche recipe filed away somewhere, well, here’s the perfect one for you!
Yes, it might seem like a huge contrast to go from our mini veggie baking spree, only to immediately switch gears to none other than a bacon apple pie. BUT! It’s National Pie Day today! We just won’t do it justice if we held anything back and didn’t go all out!
So yes, nothing seems more befitting than to bake up a bacon apple pie to honor today. We didn’t think you’d mind 😉
You probably have your very own list of “Christmas Essentials”, those key items, things, decorations, food or even smells, that when put together, complete what Christmas is supposed to look like, feel like, taste like for you. I have a feeling that there’s probably a place for “chocolate” on everybody’s list. And I’m going to venture a guess and say that “rum”, or your choice of “festive” beverage, probably has a pretty solid ranking on that list as well. So guess what? We of course decided to come up with a recipe where you can enjoy those top Christmas-must-have’s in one bite! After all, when you take something awesome, combine it with something else that’s also awesome, what do you end up with? This Dark Chocolate Truffle Tart with Rum Cream, that’s what.