Sweet Cherry 🍒 Pie 🥧

Cherries are one of my favorite fruits. Right now they are in season and so good. We are having Sunday dinner at my parent’s place and I said I’d bring dessert. I instantly thought of cherry pie.

Sweet Cherry 🍒 Pie 🥧! I kind of sing that in my head every time I say cherry pie. Sorry if I got that song stuck in your head now. 🙉

Baking isn’t really my thing, but I love simple recipes or semi-homemade recipes that make it look like I was baking for days without doing too much. Pies are so easy when you don’t make the dough. And I tell my self they are healthy because it’s filled with fruit…

This recipe is so easy and so delicious. It goes perfect with homemade whipped cream!-I would keep the whipped cream simple for cherry pie and leave out the cinnamon.

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Cherry Pie

Ingredients

  • 1 box of Pillsbury refrigerated pie crusts
  • 2 cans (21 oz each) of cherry pie filling (This time I used Duncan Hines Original Country cherry pie filling. But you can use any you prefer. One year I found a big jar of delicious cherry pie filling at Trader Joe’s, but I haven’t seen it since. That was really GOOD!)
  • 1 egg white beaten
  • 1 tsp of sugar

Directions

  1. Preheat oven to bake 425 degrees.
  2. Line a 9 inch pie plate with crust per directions on the box.
  3. Brush the bottom and sides with egg white.
  4. Pour the filling into the pie crust.
  5. Cover with 2nd pie crust per directions on the box.
  6. Seal the edges and flute.
  7. Cut slits in the top crust.
  8. Brush with egg white.
  9. Sprinkle with sugar.
  10. Cover the edges of the crust with aluminum foil or even better a pie crust shield.
  11. Put the pie plate on a baking sheet in case any pie filling spills over when baking.
  12. Bake for 20 minutes.
  13. Remove the foil or pie crust shield and put back in for another 15-20 minutes or until crust is golden brown and the cherries are bubbling.
  14. Cool completely before serving. I make this the day before and chill in the fridge overnight. It tastes amazing with vanilla ice cream or homemade whipped cream.

Enjoy!

Other desserts that will make you look like you’ve been baking for days, but are easy as pie…  

Annie’s Crumb Cake

Strawberry Apple Pie🍓🍏🥧

 

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Whole Wheat Banana Muffins

I have two boys that are growing fast and are always hungry. I’m constantly looking for healthy snacks and meals to fill their bellies up so they stop eating! I found a healthy recipe for whole wheat banana muffins about a year ago (I can’t find the original recipe online, but it was great) and we got hooked. I made very little changes and they are perfect! If you buy muffins in the store, the ingredients are actually scary… These ingredients are simple and clean! I usually freeze them for the week and pull out a few each day. I  have one for breakfast with my smoothie or throw one in the kids lunch boxes. My son Matthew will pick one of these muffins for dessert over ice cream, believe it or not. I am not a baker and these come out perfect every time!

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Whole Wheat Banana Muffins

Ingredients

  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 3 mashed ripe bananas
  • 1/4 cup of almond milk(I use almond coconut milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp. of salt
  • 1/2 teaspoon of cinnamon
  • 1 tsp. of sugar
  • 1 3/4 cups of white whole wheat flour
  • 1/3 cup of quick oats plus a little more for sprinkling on top.
  • A handful of chopped walnuts
  • A handful of semi-sweet chocolate chips
  • 1 tsp. of cinnamon sugar to sprinkle on top.

Directions

  1. Preheat the oven to 325 degrees.  Grease all 12 cups of your muffin tin or use paper liners.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  3. Add the flour and oats to the bowl and mix.  Throw in the walnuts and/or chocolate chips(tastes great with both).  Mix them in.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats.  Then sprinkle with cinnamon sugar.  Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Other healthy breakfast options…

Pumpkin Muffins

My Go To Smoothie

Tropical Delight

Acai Bowl

It is a new year and we all are trying to shed some pounds from enjoying sweet treats like Aunt June’s Cream Cheese Cookies. These Acai bowls are perfect for breakfast, lunch, or dessert! They are filling, refreshing and healthy!

I tried it at a new Acai Bar that opened up near my house and copied what they did. The only difference is their acai is more frozen like ice cream. If you like your acai frozen you can put the acai, frozen banana, chia seeds and almond milk in your blender and freeze until ready to eat. Otherwise follow the recipe below to enjoy right away.

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Acai Bowl

Ingredients

  • about 2 tablespoons of peanut butter (you can use almond butter, soy butter or whatever you prefer)
  • 1/4 of a cup of your favorite granola (I try and buy one that is lower in sugar and on the healthier side. Some can be loaded with junk)
  • 1 packet of frozen unsweetened acai (found in the freezer section at any grocery store)
  • 1/2 of a frozen banana (I keep bananas that are a little too ripe in the freezer in a storage bag peeled and cut in half for smoothies)
  • 1 teaspoon of Chia Seeds
  • 1/4 cup of almond milk or any milk you prefer (I use Califia Farms coconut almond milk. There is no sugar and it is healthy and delicious)
  • 1/2 of a banana, sliced
  • Fresh berries for the top of your bowl

Directions

  1. Spread a layer of the peanut butter at the bottom of your bowl.
  2. Sprinkle granola on top of peanut butter (The best part is the peanut butter and granola at the bottom!)
  3. Put the acai, frozen banana, chia seeds and almond milk in your blender.
  4. Blend until combined.
  5. Pour the acai mixture over the granola in your bowl.
  6. Top with sliced banana and fresh berries of your choice.

Enjoy!

Other healthy breakfast options…

Triple Berry Smoothie

Whole Wheat Banana Muffins

Tropical Delight Smoothie

 

 

 

 

Old Fashioned Ice Cream Soda 🥤

sodas

I dream about being in an ice cream shop back in the 50’s wearing a Pink Ladies Jacket and dancing the jitterbug. Lol. I kind of belong back in that era. But my childhood growing up in the 70’s and 80’s was pretty cool also. Especially since it included ice cream sodas!

My Grandma(my Dad’s mom) lived to 103. And her diet wasn’t high protein and low carbs, that’s for sure. She always had very cold cans of coke in her fridge and vanilla ice cream in her freezer. After dinner she would make my sisters and I ice cream sodas. They were sooo good!

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Grandma and Ali

I don’t usually have soda in the house, because I don’t want any of us to drink it. When I do, the boys always ask for ice cream sodas.

I scale it down to half the size of the ones she made.

Fill your glass of choice with several scoops of vanilla ice cream. She certainly didn’t skimp out on the ice cream. Open a cold can of coke and pour over the ice cream until it’s filled to the top(she also made it with root beer and it was GOOD!)

That is it. It’s delicious and comforting. I hope it brings you back to a happy place in your childhood.  Enjoy!

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Strawberry Apple Pie🍓🍏🥧

This is such a light, delicious pie. It is so easy and you can make it year round. Strawberry season in Florida is from November to April. It would be great to pick some fresh strawberries and use them for the pie. 😋 It reminds me of spring because it’s so light and refreshing. Its perfect Easter desert. I got the recipe from my sister, who got the recipe from her friend. I believe she got it from Taste of Home. So now I’m passing it on to all of you. It tastes amazing paired with cinnamon whipped cream. It’s a must.

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Strawberry Apple Pie

Ingredients

  • 3 1/2 cups of thinly sliced peeled tart apples(I used Granny Smith this time which I think are more sweet than tart, but it tasted yummy)
  • 1 1/4 cups of sliced fresh strawberries
  • 1 tablespoon of lemon juice
  • 1/2 cup of sugar
  • 3 tablespoons of all purpose flour
  • Pillsbury pie crust(you will need one for bottom and one for top)
  • Cinnamon sugar for sprinkling on top

Directions

  1. Preheat oven to bake 450.
  2. In a large bowl combine the apples and strawberries.
  3. Drizzle with lemon juice.
  4. Combine sugar and flour. Sprinkle over fruit and toss lightly.
  5. Line a 9 inch pie plate with bottom pastry. Trim it even with the edge of the plate.
  6. Add the filling.
  7. Roll out remaining pastry to fit top of pie. Place over filling.
  8. Trim, seal, and flute edges.
  9. Cut slits in the top.
  10. Sprinkle the cinnamon sugar over the pastry. I put a generous amount.
  11. Cover the edges loosely with foil or even better a pie crust shield.
  12. Bake at 450 degrees for 10 minutes. Reduce heat to 350; remove foil and bake an additional 35-40 minutes. It is done when the crust is golden brown and the filling is bubbly.
  13. Cool and top with cinnamon whipped cream!

Enjoy!

 

Cinnamon Whipped Cream

Whipped cream is one of those things that is so easy to whip up, but makes a big statement.  It’s almost as easy as opening a tub of cool whip.  And oh so much better.  I use it to top pies, gelato and fresh berries.  A couple of weeks ago my sister Ali was in Florida for work.  She got stuck here due to the snow up north.  Yay!  So I made a quick dinner and bought some store bought pies(apple and cherry).  I whipped up this cinnamon whipped cream to top the pies and it was amazing.  This is nothing original.  Honestly, you can whip up whipping cream and add nothing to it and it is amazing.  You can also add sugar, cocoa, vanilla, etc.

IMG_3623
My mom, Ali, and I

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Cinnamon Whipped Cream

Ingredients

  • 2 cups of whipping cream(heavy cream)
  • 3/4 cup of confectioner’s sugar
  • 1 tsp. of ground cinnamon
  • 1/2 tsp of vanilla

Directions

  1. At least an hour before, put your beaters and a large bowl you will be using to mix it, in the freezer.
  2. Put all the ingredients in the bowl.  Beat on medium-high speed until stiff peaks form.

Enjoy!

Even better…

Whipped Cream Maker

 

Grandma’s Ricotta Pie

I have mentioned my Grandma before. She is the special woman who made the delicious Zucchini Pies. I have loads of memories of my Grandma and special things she cooked and baked, but not many exact recipes. That’s where my Aunt June comes in. She knows all the family history and stories. She’s a great storyteller. In her hallway of her house she has beautiful old pictures of all the ancestors. It’s amazing. I went to her for some of my grandma’s best recipes. That’s where I got the Ricotta Pie. My mom didn’t usually make this for Easter, but said when she was a kid my Grandma always did. And it was the only ricotta pie my mom liked. It is also known as Italian Cheesecake and traditionally served on Easter. So I got to baking. The funny thing is, I compared this recipe to other ricotta pie recipes and I found all of them were very different. I thought it was interesting. Some used lemon, vanilla, chocolate chips and some did not.  My sister Ali was visiting and we wanted to celebrate her birthday. She loves ricotta pie so this was her birthday cake! This was difficult for me because I never made it before and haven’t eaten it a lot so wasn’t sure exactly how it should end up. I do have to say it was a hit!  My mom said it was so good and exactly how she remembered it. I love that my aunt had the handwritten recipe of my Grandmas. This recipe literally made three pies. So I’m gonna scale it down for you and make it a little easier. When my aunt makes it she uses store bought dough for the bottom and then does the lattice top. I did the lattice top on two of them but it’s not really necessary, though delicious! I think next time I might do a graham cracker crust. That would be yummy 😋. But let’s keep it simple this time.  No crust on bottom or top.  Enjoy the slideshow!

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Grandma's Ricotta Pie

Ingredients

  • 1 and 1/2 pounds of ricotta
  • 1/2 cup of sugar
  • 1 and 1/4 pints of heavy cream
  • 2 tablespoons of flour
  • 1 and 1/2 tablespoons of lemon juice
  • 3 eggs separated(yolk in one bowl and whites in another)
  • Confectioners sugar to sprinkle on top in the end.

Directions

  1. Preheat oven to bake 300 degrees.
  2. In a large bowl beat the ricotta with an electric mixer. It will get creamy.
  3. Add sugar, flour and lemon juice. Beat thoroughly.
  4. In a small bowl beat the egg yolks until lemon colored. It will take a little while, but they will get lighter in color. Be patient.
  5. In a medium bowl beat the heavy cream until stiff peaks form. You will basically be making whipped cream at this point.
  6. Fold the heavy cream into the ricotta.
  7. In a small bowl beat the egg whites until stiff and fold into the ricotta.
  8. Pour filling into a springform pan. (That is what my Aunt June uses when she doesn’t do a crust.)
  9. Bake for 1 hour.
  10. Turn oven off and leave in for one more hour.
  11. When it is done it should be firm. Not jiggly. If it is still jiggle it is not done.
  12. Let cool and refrigerate. Serve cold.
  13. Remove spring pan and sprinkle the top with lots of confectioners sugar.

Enjoy and Hoppy Easter 🐰

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