Jun. 18th, 2018

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Butterscotch-Apple Mini Pies
https://www.realsimple.com/food-recipes/browse-all-recipes/butterscotch-apple-mini-pies

All the homey goodness of a warm apple pie into the cups of a standard muffin tin. Its made-just-for-me-size kind of reminds us of our favorite fast-food apple pie (it’s OK to admit it!). We made the easiest caramel there ever was by making an easy ganache using butterscotch chips and warm cream. As the apples bake and release their juices, the sauce melts into something entirely apple-y and divine. We like this warm and a la mode but they’re pretty darn good for breakfast the next day. Warm them in the toaster oven or eat them at room temperature.
Read more... )

mini-pie Butterscotch-Apple
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Mini-pie Cranberry Plum Mini Pies With Crumble Topping

Cranberry Plum Mini Pies With Crumble Topping
https://www.realsimple.com/food-recipes/browse-all-recipes/cranberry-plum-mini-pies

Sweet enough to balance the cranberries but still pack enough tartness that they won’t mask the flavor of the littler guys. These tiny pies come topped with one of our favorite things in the whole world: a cinnamon-brown sugar crumb topping. The good news is you can make the crumb topping up to a month ahead and stick it in the freezer until you’re ready to use it.

Hands-On Time-30 Mins Total Time-1 Hour Yield-Serves 12Read more... )
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Lime Curd Mini Pies With Toasted-Marshmallow Coconut Cream

Lime Curd Mini Pies With Toasted-Marshmallow Coconut Cream
https://www.realsimple.com/food-recipes/browse-all-recipes/lime-curd-mini-pies

The easiest lime curd gets made ahead of time so you don’t have to worry about getting the timing just right for these sweet-tart pies. Make it up to 2 days ahead and stick it in the fridge until you’re ready to assemble. Just be sure to place a sheet of plastic wrap directly on top of the curd—that prevents a weird skin from forming. A simple cookie crust gets pressed into muffin tins (do your best not to eat them before the curd goes in). Marshmallow fluff is such a brilliant addition in place of whipped cream we might start topping all of our pies with it.

Hands-On Time-40 Mins Total Time-2 Hours 10 Mins Yield-Serves 12Read more... )
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https://www.livescience.com/62847-what-is-giant-hogweed.html?utm_source=notification

This Towering Plant Is Invading the US, and It’s Causing Serious Sunburns
By Yasemin Saplakoglu

Giant Hogweed

The giant hogweed (Heracleum mantegazzianum) is a towering weed that can cause vision loss and intense burns. Read more... )
But what makes this plant so dangerous?

"The [plant's] sap is toxic and basically strips the body's ability to control the UV radiations from sunlight," said Joellen Lampman, an educator with the New York State Integrated Pest Management program at Cornell University. Without this ability, a person is much more susceptible to sunburns.

In particular, the sap contains compounds called "photosynthesizing furanocoumarins," Lampman told Live Science. Sunlight activates these compounds, which can lead to severe burns on a person's skin, according to Metzgar. The burns can worsen with moisture like from sweat or dew and heat, according to the New York State Department of Environmental Conservation (NYSDEC).

The medical term for this type of burn is "phytophotodermatitis," a skin condition caused by extreme sensitivity to sunlight. "It's pretty horrific," Metzgar told Live Science. "It causes pretty severe burns … worse than [the typical] sunburn."

Phytophotodermatitis can also cause rashes, painful blisters, scarring and long-term sensitivity to sunlight, Lampman said. And if the sap gets into the eye, the toxins lead to vision loss.Read more... )

People can encounter the sap all over the plant, but they primarily come into contact with it by breaking the plant's stem or leaves or even by touching its bristles, according to the NYSDEC.Read more... )
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How-to Make Mini Pie Crust
https://www.pillsbury.com/recipes/mini-buckeye-pie-bites/6c2052d2-5c12-4d55-a4f0-020229e62d1d


Hot to mini-pie crust

1. Heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cutter, cut out 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Prick dough inside each cup on bottom with fork 3 to 4 times.

2. Bake 7 to 9 minutes or until edges are golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.


how-to mini pie crust2

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