Strawberry Hand Pies

In the summer Ian and I have a Saturday morning ritual which consists of waking up early, walking to the local farmers’ market, and buying hand pies for breakfast. While Ian opts for the savory meat pies, I favor the fresh fruit selection. Their offerings vary week to week, but I always keep my eye out for their strawberry hand pie.

This sweet summer flavor brings me back to my childhood when I would spend afternoons in the garden gathering produce. My mom would transform baskets of tomatoes, cucumbers, strawberries and rhubarb into pickles, jams, and pies. One of my favorites was her fresh strawberry pie. It never lasted long, so you had to be quick to get a slice!

Therefore, when I saw the little farmers’ market stand selling strawberry hand pies it reignited my love for this sweet treat. I decided to modify my childhood pie recipe into and easy-to-eat hand pie that is perfect for outdoor gatherings. Enjoy!

 

Strawberry Hand Pies

Ingredients:

For the pies:

  • Pie Crust
  • 1.5 C. crushed strawberries
  • 1/2 C. sliced strawberries
  • 3/4 C. sugar
  • 3 Tbs. cornstarch
  • 1/2 C. water

For the glaze:

  • 1/2 C. powdered sugar
  • 2 Tbs. water

Directions:

  • Preheat oven to 350˙
  • In a saucepan, simmer strawberries, sugar and water together for five minutes. Add cornstarch and stir until mixture thickens. Remove from heat, stir in the sliced strawberries and let cool.
  • Use a cookie cutter to cut out pie crust. Add a dollop of pie filling in the center of the dough, add the top layer of dough and crimp the edges shut with a fork.
  • Bake pies for 25-30 minutes or until the crust is golden.
  • Remove from heat and let cool. Drizzle with powder sugar glaze and let set before serving.
Advertisements

Japanese Milk Bread French Toast

Once I get wind of a new food trend I love hunting it down to give it a try. Bubble waffles? Check. Gold glitter lattes? Check. There is something exhilarating about trying new foods. Therefore, when I read you could only get your hands on the famously fluffy milk bread in New York or it’s homeland, Japan, I knew I only had one option – to make it at home.

Seeing as Ian is the bread maker in the house, I requested his help in the kitchen. We followed the recipe provided by The Little Epicurean and got to work. Surprisingly, the multiple step process went smoothly and before we knew it, we were pulling out our milk bread loaves from the oven.

Rumor has it, milk bread is traditionally served with sweet and condensed milk. Apparently, the Japanese use this as a spread rather than a baking ingredient. I’m always fascinated by these cultural differences! To add our own spin on this milk bread, we decided to turn it into french toast. With a drizzle of sweet and condensed milk and a few fresh raspberries, this dish was well worth the hours spent in the kitchen.

Lemon Shortbread Cookies

Welcome back to regular scheduled programming! While it’s been nice reminiscing about our recent travels to Greece, it feels good to be back in the kitchen whipping up summer recipes and creating new DIYs to share on this space. First up, are these mouthwatering lemon shortbread cookies.

I baked a batch of these cookies as a midweek surprise for Ian. While most people argue whether Thin Mints or Caramel Delights are the best Girl Scout cookies – Ian strongly believes Lemonades come out on top. I was hesitant to join him on this polarizing view, but after enjoying a Lemonade cookie on a warm summer’s night, I could see where he was coming from.

Sadly, since Lemonades are not a crowd favorite, Girl Scout stands only carry a small number of boxes. Ian tried to get his hands on as many as he could manage, but still came up short. Therefore, being the loving wife I am, I decided to attempt baking a batch of my own Lemon Shortbread cookies.  If you have a Lemonades lover in your life, make their day and follow the recipe below!

Lemon Shortbread Cookies

Ingredients:

  • 1 C. flour
  • 1 C. powdered sugar
  • 1 stick butter, room temperature
  • 1/2 tsp. salt
  • 1 Tbs. lemon juice
  • 1 Tbs. milk

Directions:

  • Preheat oven to 325˙
  • In a stand mixer, beat butter until smooth
  • Slowly add in 1/2 C. of powdered sugar until smooth
  • In a separate bowl, stir together the flour and salt
  • Gradually add the flour mixture to the butter mixture
  • Mix until the dough sticks together when pinched
  • Cover the bowl and place in the fridge for 30 minutes
  • Lightly flour your surface and roll out the dough to be 1/4 inch thick
  • Use a cookie cutter to cut out cookies
  • Place cookies on a baking sheet and bake for 25-30 minutes or until slightly golden
  • Remove from oven and let cool
  • Mix together the lemon glaze by adding 1/2 C. powdered sugar in with the lemon juice and milk.
  • Drizzle cookies with the glaze and set aside for 30 minutes for the glaze to set.