Archive for October, 2013

Home-Made Apple Hand-Pies


This cold weather is bringing out my inner domestic goddess.  We had rain today and it was heavy and cold outside.  This afternoon, before Harry’s nap time, I pulled back the curtain in the family room and we played inside the toasty house while watching the gray poor down outside.  And it was wonderful.  So, when Harry went down for his afternoon nap, I decided to do some baking.  I wanted something as warm and cozy as I felt, so I made apple hand-pies.  Since I had a pre-made crust in the fridge, they were a piece of cake (or rather, pie).



  • 4 small granny smith apples
  • 1/2 cup sugar
  • 2 tablespoons flour
  • 1/2 tsp. cinnamon
  • Dash of nutmeg
  • 1 package pre-made pie crust (Here’s the one I used)
  • Extra sugar for garnish



  • Preheat oven to 350 degrees.
  • Whisk together sugar, flour, cinnamon and nutmeg in a medium mixing bowl, then set aside.
  • Peel and finely chop apples. I used my food chopper to get the pieces very small. Then add to the sugar mixture and mix until evenly combined.
  • Open one of the pie crusts and spread out on a pastry mat or smooth surface.  Use a rolling pin to thin out the crust and make sure it’s even all around.
  • Cut circles out of the dough using a biscuit or cookie  cutter, a cup, or a cut-n-seal.  Place a scoop of the apple mixture on half the circles, then take the other half of the circles and place them on top of the apple mixture.  press edges together to seal in the apple pie filling and move to a large bar pan.  Repeat process until all the dough and apple filling is used.  Re-roll dough as needed. I got about 12 and had to put them on two separate bar pans.
  • Sprinkle hand-pies with sugar and bake for 20-25 minutes until golden brown.  Remove from oven and let cool for about five minutes, then remove from bar pan and continue cooling.  If you let them cool completely on the bar pan, they may stick.


We served ours with vanilla ice cream and caramel sauce.  It was a wonderful treat for this cozy October night. I hope you enjoy them as much as we did.



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About two or so years ago, I made a Minnie Mouse cake for a friend’s daughter’s first birthday.  And about two months ago, someone saw that cake and asked if I would make one for her daughter’s first birthday.  She requested that I make the same smash cake, but with darker pink frosting.  It’s a three tiered cake, six inches on bottom, four in the middle, and three inch mouse hat tier on top.  I used a vanilla cake and vanilla butter cream frosting.  The white dots are just frosting piped on and flattened out a bit.  For the ears of this cake, I decided to make some chocolate wafer cookies. I rolled out the dough and cut it into the shape of Mickey ears with a “tail” sticking down so I could easily stick them into the cake.  Let me tell you, this method was infinitely easier than trying to use oreo cookies!  And, we got to enjoy the extra cookies, so it was a bonus for us.  I used black fondant for the hat to give it that truly smooth finish and to make it look more like a real mouse ears hat.

I made a few extra ears just in case.  I ended up not needing them though because the process worked much smoother than I anticipated.

I made a few extra ears just in case. I ended up not needing them though because the process worked much smoother than I anticipated.


Aubrie’s mom asked if I could put her name on the hat like they do as Disneyland. Because the hat was so small (only a 3 inch diameter) I couldn’t do that. But instead, I put it on the board in royal icing.


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