Mini Apple Pie Factory

Can we just agree that anything miniature is just that much more fabulous? Mini sliders, mini cupcakes, mini pizzas, mini tacos, miniature poodles; Beau :) So obviously after making a go at mini cheesecakes, I had to try mini apple pies! I'll be the first to admit that baking is a bit of a challenge for me. You know, with all that measurement jazzz. (I'm sure by now you've noticed that most of my recipes read "adjust as needed" for the spices.) So, one day I called over some of my gurllls and we had a little baking bonanza. It's always more fun with your friends around to laugh at the trials and errors. As you can tell, the lattice was not our strong point. 


Ingredients for filling:

8 cups of apples

12 tbs flour

1 1/2 cups sugar

4 tsp cinnamon

1/2 tsp nutmeg

4 tbs chilled butter

1 pinch of salt

Dough:

2 boxes of pillsbury pie crusts

(I tried two different dough recipes, and both weren't nearly as good as the boxed. I'll keep trying!)

Directions:

Start by cutting up eight cups of apples into small 1/2in bits. Mix the apples with flour, sugar, cinnamon, nutmeg and salt. Unroll your chilled pie crust and cut circles for your mini muffin tin. I used a mason jar ring that worked great! Line each of your muffin tins with the crust. Gently fill the crusts with your apple mixture to the top. Divide your butter equally into 24 pieces, and put a dab on each pie. Cover each pie with extra dough as desired. Brush melted butter over each pie. Bake at 400 degrees for 18-22 minutes. 

*I used a mini cheesecake muffin tin that made it really easy to pop the pies out.

My favorite fashion blogger this + that

Rosemary Bread Twists

When that bread basket arrives at the table, it is nearly impossible for me to resist. Whether it's the sourdough at Balboa or the tall breadsticks at Perry's, I'm a sucker! These are an easy twist...get it, twist... on traditional garlic bread. I sought out to make something to compliment the lamb chops I served at a dinner party and these did just the trick. An added bonus, your guests will think you slaved away all day. Especially if you get creative with the shapes! 


Ingredients

1/4 cup grated Parmesan

1/3 cup grated Gruyere

1 teaspoon chopped fresh rosemary leaves

1 container refrigerated breadstick dough- (Pillsbury)Finely ground sea salt (optional)

Directions

Preheat the oven to 350 degrees F.

Line 2 baking sheets with parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.

Original recipe courtesy Giada De Laurentiis