RECIPE :: Peach Pie Pockets

   

Peachy Keen

Hello! Kimberley here and as summer approaches, the farmer's market brings beautiful local fruit. In anticipation of peach season, I couldn't resist making these little Peach Pie Pockets with my kids. A perfect summer treat that's easy to make with the kids. It all starts with perfect pie dough, and then fresh peaches (or other in season fruit), and a simple technique to make perfect pie pockets every time. Experiment and let me know how they turn out!

Peach Pie Pockets

(makes approx 12, depending on size of cutter)

Perfect Pie Dough

- 3 cups all purpose flour

- 1 teaspoon salt

- 1 Tablespoon sugar

- 1 1/2 sticks cold unsalted butter, cut into 1 inch pieces

- 1/2 - 3/4 cups ice cold water

- heavy cream for brushing on pastry

- blend dry ingredients in food processor or large mixing bowl

- add cold butter and blend to crumb texture (or cut in using two knives or hand pastry blender)

- slowly add ice cold water until dough comes together; do not allow it to get sticky

- turn dough onto lightly floured surface and make two rounds, approx 1 inch thick

- wrap in plastic wrap and place in fridge while making filling

Filling

- 4 ripe peaches (or 2 cups any fresh fruit that works well for pies, such as blueberries), peeled and cut into 1 inch pieces

- 2 Tablespoons corn starch

- 1/4 to 1/2 cup sugar (depending on sweetness of fruit)

- 2 Tablespoons butter, melted

- juice of half a lemon

- in a medium bowl, mix all ingredients together and let sit at room temperature

Baking

- preheat oven to 375 degrees

- line two baking sheets with Silpats or parchment paper

- roll one round of dough onto a lightly floured surface to 1/4 inch thick and 

cut with round or square pastry cutter (I used a 4 inch cutter), in even numbers

- place bottom pastry pieces on baking sheet, 2 inches apart, and brush edges 

with heavy cream

- place 1 to 2 Tablespoons filling in centre of pastry

- place lid pastry on top

- crimp edges with a fork and brush tops with cream, slice 3 vents in top of pastry

- repeat with remaining round of dough (depending on the size you make you may have a little bit of leftover dough)

- chill pies in freezer for 15 minutes

- bake for 15-20 minutes, until golden brown

- cool on wire rack before serving; these are very hot inside so be sure to cool before serving

- serve with whipped cream or ice cream or wrapped in a small parchment paper wrapper

Enjoy!

Guest Contributor: Kimberley Mulla

My Mom gave me my first cookbook when I was six years old. I have been baking & cooking ever since.

I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well. 

I love making marshmallows. Every single one. It brings me so much joy to create something unique, tasty, and delightful.

You can follow Kimberley

facebook | twitter  | blog/website | pinterest

Recipe :: Easy Marshmallow Pops

Happy (almost) Valentines Day!

Today I wanted to share this simple & super easy recipe with all of you. I realize that most people probably have made marshmallow pops before but if you haven't, you must, as you will see just how easy they can be to make. I volunteered to bring these in for my daughter's classroom party at school and they are always a hit! The kids munched them right up! PLUS how could they not, by making them so festive looking literally makes them irresistible! ;)

 

Here's is what you will need to make these Easy Marshmallow Pops:

- grab a bag of Kraft Jet-Puffed marshmallows
- a pack of lollipop sticks

- a couple different bags of the chocolate melts for dipping (I used red & light pink)

- a variety of sprinkles / candies 

 

1. The first thing you will want to do is melt the dipping chocolate according to the directions on the package until it is nice and smooth. Next dip an end of the stick into the chocolate, then insert into a marshmallow. This step serves as the 'glue' for keeping the marshmallows on the sticks when dipping. Then arrange them on something to set/dry. I like using my cooling rack as it has these inserts that keeps them standing up pretty nice. They should dry quickly so it won't take too long.

2.Once first layer is dry, do another one to get the two-tone effect & then sprinkle on your candies or whatever it is you would like to decorate them with.

3. The final step, and this is optional, is adorning the sticks with some washi tape to dress it up a little and you are all set. Place on cake stand & serve. Super easy right?

What desserts have you made lately? Anything with marshmallows? 
Let me know what you are baking up this week . . . 

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Looking forward to seeing you again! :)

RECIPE :: Easy Chocolate Halloween Lollipops

Easy Chocolate Halloween Lollipops

by Kimberley 

 

I love bringing my kids in the kitchen and am always looking for something fun and easy to make with them. I decided to let them make some candy with me and this recipe is so easy that even my three year old made it herself. All I did was assemble the supplies and ingredients, melt the chocolate, and demonstrate one lollipop for them and they were on they're way!

You can adapt this depending on the season: I made Halloween lollies, but you could easily change this for Christmas, Valentine's Day and Easter. It's so easy and as we all know, kids love treats on a stick.

Recipe

- popsicle sticks - I find the flat traditional popsicle stick works best as it is more sturdy in the chocolate

- good quality melting chocolate - as much as you want!

- festive sprinkles or candies - we also made these with gummy worms and smarties

How-To:

-line a cookie sheet with wax paper or parchment paper

-lay out popsicle sticks in two rows and allow for space for chocolate; have candies or sprinkles ready to use

-melt chocolate - place in glass bowl and microwave for 30 second intervals, stirring each time, until melted

-slowly pour a circle of chocolate on end of each popsicle stick and immediately sprinkle with candies

-complete all lollipops and allow to set in a cool place, or in the fridge.

-once set, peel lollies off paper and place in cello bags or just eat them!

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Guest Contributor: Kimberley Mulla

My Mom gave me my first cookbook when I was six years old. I have been baking & cooking ever since.

I specialize in artisan marshmallows & confections. I want to sell a product that I would feed my children. The ingredients are simple, often local, organic & fair trade as well. 

I love making marshmallows. Every single one. It brings me so much joy to create something unique, tasty, and delightful.

You can follow Kimberley

facebook | twitter  | blog/website | pinterest