This is a Secret Recipe Club post. If you haven’t heard of the Secret Recipe Club, it’s made up of a group of food bloggers. Each month every blogger in the club is “assigned” another participating food blogger to make a recipe from. You choose any recipe from the blog you are assigned, make or bake it, and blog about it, then everyone in your group posts their “secret recipes” on the same date and time. It’s really quite fun.
This month I was assigned Art from my Table. I was immediately intrigued by the name of the blog and excited to dig into Chellie’s recipes. She has such a variety of things to choose from! It took me a while to figure out what to make, but once I saw these little tarts, I was totally hooked.
I don’t make pastries or pies very often … wait, no, that’s not true … I don’t make pies or pastries AT ALL. Unless my dad is around to make the crust for me. I have a huge crust-phobia. But pumpkin, sage, and goat cheese? In a cute little bite? Seriously. That was totally something I had to try. And I really love that I can freeze the dough (and filling) for later, so I don’t have to make them all at once. I have instant impressive appetizers just waiting in my freezer! Next time I will crimp the edges better, though, because most of them opened up like an oyster shell peeking out at you. The crust turned out nice and flaky and tender, though … what was I so afraid of?
Pumpkin & Goat Cheese Mini-Pies
Recipe from Art from my Table
For the Dough:
- 1 cup of flour
- 1 cup of white whole wheat flour
- 1 1/3 stick of unsalted butter
- 1 tsp salt
- 1 tsp garlic powder (optional)
- 1 egg beaten
- 3 tbs heavy cream or yogurt (more if needed … I used plain lowfat yogurt)
- Place flour, salt and butter in a big bowl. Work with your fingertips or with a pastry blender ‘til the mixture resembles coarse meal. You want to keep some visible pieces of butter
- Beat together egg and 3 tbsp of cream. Pour the mixture into the dry ingredients.
- Using your fingertips, mix them smoothly by making circular movements. Don’t knead the dough.
- Keep mixing. The dough should come together quickly and if it doesn’t happen, add one more tablespoon of yogurt. (I did.) It was still crumbly, though, but it did form okay into a ball.
- Don’t worry about spots, visible pieces of butter and stripes of yogurt; they are a good sign. Press to form a ball, cover and keep in the fridge for at least 15 minutes.
Note: You can keep this dough in the freezer for about a month. Just place it in the fridge and let it defrost overnight before using.
For the filling:
- 1 1/2 cup pumpkin puree
- 1/2 small onion chopped
- 1 – 2 cloves garlic
- 1 tbs olive oil
- 1/2 tbs fresh sage chopped
- 1/8 tsp nutmeg
- Salt and fresh ground black pepper
- 4 oz goat cheese
How to assemble the little pies:
- Preheat oven to 350F˚.
- Place dough in a floured surface and roll it out into a 1/8 inch thin layer. Using a 4 inch round cookie cutter cut the dough into circles. Place the pumpkin filling in the center of the circle, crumble or place a bit of cheese on top of the pumpkin filling and fold the dough over into a semicircle.
- Crimp down the edges and arrange in a baking sheet. Keep doing the same process until the dough is gone (or till you get tired of making them and then just freeze the rest of the dough and filling in separate containers for another time). It should make about 24 little pies.
- Brush with egg wash, sprinkle with sesame and poppy seeds, and bake at 350 for about 30 minutes or until golden in color.
” … hug them like there’s no tomorrow because today is the only guarantee we can count on.”
~ Jennie ~ food blogger, In Jennie’s Kitchen
I don’t know Jennie. I don’t know Mikey. But I do know what it’s like to love, and I know what it feels like to lose someone you love.
Jennie lost her husband Mikey to a heart attack. It was sudden, unexpected. She wrote a beautiful post about it, one that touched so many hearts across the internet. She asked us all to “make a peanut butter pie this Friday and share it with someone you love. ”
It’s amazing to see the peanut butter pies appearing on the internet today. Several of my foodie facebook friends are making peanut butter pies today. Saveur is collecting photos and links. CNN reported on it. Recipe Roundup created a Linkup.
I have a very good friend who recently lost her husband to cancer. The night he died she posted on facebook: “my angel got his wings tonight”.
I mourn for them … cry for them … but I think it serves as a reminder to all of us. To love freely and cherish every moment.
All I’ve got is my kids, my family and my friends. My husband left a couple years ago. I know I get absorbed in my work and distracted by my blog and my friends, and I sometimes forget to show my kids just how much they mean to me. But those two kids are absolutely the center of my universe.
My son loves peanut butter and oreo cookies. He is a gamer, a loner, a programmer, a thinker with a great sense of humor. He’s a walking encyclopedia that can tell you facts you didn’t know about just about anything. He is a skeptic who chooses his friends very carefully.
My daughter loves chocolate and strawberries. She is a beautiful artsy kind of person: a dancer, a singer, a percussionist who dances to her own beat and has a large circle of friends.
She carries “her technology” around in the little teal purse with the heart charm–her phone, her ipod, and her gum.
I made these pies for them… and for you, my friends.
My girl and I sat down and ate ours together already. I will have pie with my son later when he gets home.
No Bake Peanut Butter & Chocolate Pies
- 12 Low-fat Oreo cookies
- 8 oz. Neufchatel cheese, warmed to room temp.
- 1/4 c. sugar
- 1 t. vanilla
- about 1 T. chocolate syrup
- 1/4 c. creamy peanut butter
- 4 – 6 oz. light whipped topping
- Strawberries or light whipped topping
- Line muffin cups with cup liners. (I used reusable ones–highly recommended!) Drop an oreo cookie in the bottom of each one.
- Mix the neufchatel cheese, sugar and vanilla until light and fluffy.
- At this point I divided the mixture into two: one for each of my kiddos. To one bowl, I mixed in the the peanut butter. To the other, I mixed in some chocolate syrup.
- Once the flavorings were well mixed, I added the whipped topping and not-so-carefully folded it all together.
- Fill each muffin cup with the whipped creamy topping. Freeze in the freezer for at least 2 hours.
- Cherish the taste with a loved one.
“When I was 5 years old, my mother always told me that happiness was the key to life. When I went to school, they asked me what I wanted to be when I grew up. I wrote down ‘happy’. They told me I didn’t understand the assignment, and I told them they didn’t understand life.” ~ John Lennon ~
Love to Jennie and Mikey from:
- White on Rice Couple: beautiful video!
- Passionate about Baking
- Dinners, Dishes & Desserts
- Goodlife Eats
- Gluten Free Baking
- Jingle Pies & Starry Skies
- Recipe Roundup
- More than a Mount Full – A Culinary Journey
- My Baking Addiction
- … and so many more on TasteSpotting