Star Shaped Raspberry Hand Pies

As I write this, I’m on day 20 of a whole 30. I figured that with quarantine, it was kind of the perfect time to complete a whole 30 for the year since I didn’t finish the one I attempted in January. Without the usual temptations from work, social gatherings, networking events, etc. it’s been nice and easy so far!

IMG_3833

With that being said, I made sure to make a festive Memorial Day themed treat before I started the 30 days. Would you expect anything less of me?

IMG_3819

IMG_3864

These star-shaped hand pies have the most delicious raspberry jam filling and super flakey, buttery crust. They’re drizzled with white icing (an allusion to the “stripes” part of “stars and stripes”!) They’re the perfect size to curb your sweet tooth without overloading on pie (although, is that even possible?) and the best part is you don’t have to use anything other than your hands to eat them. Wahoo!

Star Shaped Raspberry Jam Hand Pies

ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1/3 cup butter, chilled and cubed

1/3 cup crisco, chilled cubed

~ 7 tablespoons ice water

raspberry jam

1 egg, for egg wash

2 tablespoons of powdered sugar

a few drops of water (or lemon juice)

directions:

Process the flour, sugar, and salt together. Add the cold butter and the shortening. Gradually add the water to the mixture, tablespoon by tablespoon, until the crust holds together.

Flatten the crust into two rounds, wrap them in parchment paper, and let them rest in the fridge for at least 30 minutes.

Preheat your oven to 400 F.

When ready, roll out the dough disks and, using a cookie cutter, cut out the star shapes. Place whatever dough you’re not working with in the refrigerator, to keep cool. Assemble half the stars on a baking sheet lined with parchment paper. Place the other half of the stars in the fridge.

Add a 1/2 tablespoon of jam to the center of each star. Cover these with the remaining star cut-outs. Use the back of a fork to press down all around the perimeter of each hand pie, this will seal the edges to prevent seepage, as well as create the crimping effect.

Use a small, sharp knife to cut a little cross in the center of each star so as to allow for venting.

Brush each assembled hand pie with the egg wash. Place all of the assembled hand pies in the fridge for 10 minutes.

Transfer the hand pies to the oven and bake for 12-15 minutes, until golden brown. Remove from the oven and let cool.

While the hand pies cool, make the icing drizzle by combining the powdered sugar and a few drops of water (more or less, depending on desired consistency.) 

Once the hand pies are cooled, quickly drizzle the icing over the hand pies. The icing will harden quickly, then your pies are ready to enjoy!

IMG_3881-2

IMG_3886

So, Memorial Day 2020. No real plans as of yet except I demand to be outside, weather permitting. I got some new kindle books delivered so at the very least, you can find me in the park on a picnic blanket. Have a good one, friends!

 

 

“Golden Snitch” Grilled Peaches

I’m writing this from the couch, where I’m posted up watching Goblet of Fire (my least favorite) and icing my recently sprained ankle.

What a way to start the week, right? Really wishing I had Madam Pomfrey here to fix me up.

I’ll keep the pity party light though. Hopefully the sprain will heal quickly. Really, I’m just so grateful it’s not broken. Plus, todays post is too pretty to delay anymore!

IMG_6679 2.jpg

Grilled peaches. Topped with ice cream. With flakey pie crust stars. Could there be a better summer dessert?!

To me, these lil guys look just like golden snitches. With the circular shape, the vibrant orange of the peach, and the sort of golden color of the ice cream, don’t you see it?! You’d just need to add some wings!

The addition of the pie crust stars is, of course, another homage to Harry Potter. They just allude to a little whimsy, a little magic. The dessert is beautiful without them, but adding them in makes the presentation much more Potter-esque. They remind me of the three little stars that were on the corner of every page in the books. 

And finally, to add one more layer of theme in, the ice cream used here is the butterbeer ice cream from this post! The butterscotch flavor and the grilled stone fruit, with the slightly salty pie crust stars? Just like magic. 😉

IMG_6683 2.jpg

IMG_6688 2.jpg

IMG_6694 2.jpg

Golden Snitch Grilled Peaches

ingredients:

2 ripe peaches, cut in half with the pits removed

1 tsp of unsalted butter

4 scoops of butterbeer ice cream

small stars cut from pie crust dough (use the discarded bits from your latest pie!) and baked till golden

directions:

place a grill pan over medium-high heat. while the pan is heating, rub the butter over the flat parts of the peach halves.

once the grill pan is hot, place the peach halves face down onto it. grill for 7-9 minutes. do not move the peach halves around a lot, or you won’t develop those beautiful grill marks! after 5 minutes, gently raise a peach half up from the grill pan to see how the marks are developing. You can carefully repeat doing so until you see the peaches have developed nice marks and are warm (but not squishy) throughout. remove them from heat and place them face up on serving platter.

add a scoop of butterbeer ice cream to the center of each peach half.

top with pie crust stars. or some sort of oat crumble/granola would be good too!

enjoy immediately. you can eat with a spoon, or you can be bold and just use your hands. i bet y’all know what i’d do! 😉

IMG_6686 2.jpg

Butterbeer Affogato

I almost didn’t find the time to write this because I was taking the time to actually relax on a Sunday for a change! Like, I slept in until 9 am, had coffee on my balcony, relaxed by the pool, & read a whole book you guys.

While there’s usually no post on Sundays (you better recognize that reference), I didn’t want you guys to miss out on any of the Harry Potter fun I’ve been having. So, tonight I’m sharing a recipe for BUTTERBEER AFFOGATO. Yup, you heard that right.

IMG_6621.jpg

If you’re unfamiliar with the affogato, let me change your life real quick. It’s one of the most wonderful desserts, perfect for hot summer nights. It involves a scoop (or two) of ice cream that one pours a shot of espresso over. In short, it’s kind of like a grown up root beer float, minus the root beer.

Butterbeer is a warm, butterscotch-like drink often referenced in the Harry Potter novels. It’s been interpreted a ton of different ways (like here!), but it’s always fun to add to the list. An affogato interpretation made so much sense to me and hit all the right notes. You get the warmth from the espresso, but the taste from the butterbeer ice cream. It’s refreshing but rich all at once. It’s really, really good. I hope you give it a try!

IMG_6598.jpg

IMG_6603.jpg

IMG_6605.jpg

Butterbeer Affogato

ingredients:

1 cup firmly packed dark brown sugar

2 tablespoons butter

1 tablespoon vanilla

1 & 1/2 cups whipping cream

2 cups half-and-half

6 large egg yolks

1 shot of espresso (per affogato)

directions:

in a sauce pan over medium heat, stir brown sugar and butter together until the butter is completely melted, the sugar is dissolved, and the mixture is bubbly. add in a 1/2 cup of whipping cream and immediately start whisking until mixture is smooth. remove the butterscotch from heat. add vanilla into the saucepan, whisk to combine, and set aside.

in another pan over medium heat, combine 1 cup of whipping cream and the half and half. bring to a simmer.

in a separate bowl, beat the egg yolks. once the cream mixture has started to simmer, add half of it into the bowl with the egg yolks. stir to combine. then, pour the egg yolk mixture back into the pan with the remaining cream. stir this constantly over low heat until mixture thickens slightly, then remove from heat.

pour the egg/cream mixture through a fine strainer and into a clean bowl. whisk in the butterscotch. chill this in the fridge until cold, for about 2 hours.

add the chilled cream to your ice cream maker and follow manufacturer instructions. once this process is finished, transfer ice cream to an airtight container and freeze for a few more hours until firm.

when you’re ready to enjoy an affogato, scoop one (or two!) scoops into a bowl. brew a shot of espresso and pour over the ice cream. enjoy immediately!

IMG_6610.jpg