Pumpkin Pie Bites

One of the best parts of fall are all of the yummy, comfort foods.  I love pumpkin pie but it is always fun to find different twists and the traditional dessert.  Also on my list: pumpkin cheesecake and pumpkin cake.

Pumpkin Pie Bites

2 Pre-made pie crusts
1 Cup pureed pumpkin
8 oz. fat-free cream cheese (at room temp.)
1/2 Cup Splenda
1 Tsp. vanilla
1 Tsp. cinnamon
1/2 Tsp. ginger
2 Eggs

Preheat oven to 350 degrees.  Combine pumpkin, cream cheese, eggs and Splenda until smooth.  Add vanilla, cinnamon and ginger.

Next, roll out the pie crust to be slightly thinner than it comes packaged.  To cut the individual crusts, I used a flower-shaped cookie cutter.  You could also use a circle cookie cutter or cut circles freehand using a paring knife.  Spray a muffin tin with cooking spray and press in the crust.

Fill the crusts above halfway with the filling.  You don't want to over-fill them or they get kind of messy!

If you used the flower-shaped cookie cutter and want to make the bites into "pockets", just fold the petals towards the center.

Bake at 350 degrees for 15-20 minutes, then let cool on a wire rack.  Top with whip cream  - and serve!  Store in a covered container and refrigerate.

Pear Turnovers (Original Recipe!)

I try not to brag about the things I cook or create.  But these pear turnovers are pretty spectacular.  A couple of weeks ago we bought a package of pears at Costco.  When we got them they were rock solid, and then one day - pretty much overnight - they were too soft.  Clearly, I had to figure out something to do with them.  Here is what I came up with:

2 Pears, peeled & cored
1 Package Grands biscuits
1 Tablespoon flour
1 Teaspoon vanilla
1 Teaspoon cinnamon
1 Teaspoon brown sugar
2 Tablespoons butter

Preheat your oven according the biscuit instructions.  Start by chopping the pears into small cubes.  In a medium bowl, combine the pears and vanilla.

Next add the flour, cinnamon and brown sugar and stir until thoroughly combined.  For the next step, take the pre-shaped biscuits and flatten them on a greased baking sheet.  You want to make them as flat as possible.

To fill, place one spoonful of the pear mixture into the center of each circle.  Be careful not to use too much filling on each one or you won't be able to seal the edges.

You might want to stretch the dough out a little bit more before folding it in half over the pears.  Once you have folded them in half, press the edges together to seal it shut.

Finally, melt the butter and add a little bit of cinnamon.  Using a pastry brush, brush the cinnamon butter over the turnovers and stick 'em in the oven!  Bake for about 15-20 minutes.

This is what will happen if you over-fill the turnovers and are unable to get a good seal.

They are definitely best hot out of the oven, but they aren't bad reheated either.  They make a great addition to breakfast, or if you add a little vanilla ice cream can be a tasty dessert!!

Wedding Scrapbook

A blogger-friend of mine recently asked that I share some of my scrapbook layouts from my wedding album.  I mentioned that I have a hard time getting motivated to get into my craft room and get started . . . but once I am sitting there surrounded by paper and stickers and photos I can create page after page.  Talking about it was enough motivation to get up there again this last week.

I decided to share some of the pages that I have put together so far.  One of the things I tend to struggle with is making each page a little bit different and coming up with new ideas - evolving my creativity.  But . . . that is the fun part.

 The quality of the photos aren't great, but the layout is what I am going for...

Now I need to get more pictures printed to keep going!