I am so lucky to be able to witness lots of firsts with my two grandbabies. Here their Mom April is teaching her littles Johnny 3 1/2 years old and Dottie his 23 month old sister how to make pizzas.
April and her husband Darren enjoy teaching and nurturing both children to learn something new everyday. They are truly wonderful parents and the two little ones have different demeaners.
Johnny is laid back easy going and Dottie is busy constantly exploring. Their Mommy has their attention here since both of them love eating pizza.
I am proud how both the littles paid attention during their first baking lesson. While I watched and snapped a few pictures another feeling entered my mind, time is short and babies grow up so fast.
Everyone has busy days but don’t forget to slow down and look at those you love!!
Visit April online at @aprilintheburbs.
Cherry Dream Pie
Before I share this delicious recipe with you I wanted to tell you my experience making it.
In the photos you can tell the cut of this piece of pie isn’t perfect. It tasted so good that the look really if quickly forgotten.
It was my first attempt at making this pie and when it states let it set up 3 hours in the refrigerator, well I didn’t.
We cut into this pie after it set up for only 2 1/2 hours. So the results of a perfect uniform cut into serving sizes fly out of the window.
Very tasty pie all the same, give it a try you will enjoy it.
Cherry Dream Pie
1 Keebler Graham Cracker Pie Crust
3 egg yolks
1 can 14 oz.sweetened condensed milk
1/3 cup lemon juice
1 can cherry pie filling
1. In a bowl beat egg yolks. Stir in the can of sweetened condensed milk and lemon juice.Pour into crust.
2. Bake at 325 degrees for 25 minutes. Cool on a wire rack for 1 hour before refrigerating.
Refrigerate for 3 hours.
3. Top cherry pie filling
Keep stored in the refrigerator after cutting.
Mini Almond Cupcakes
2 1/2 ounces almond paste
1/3 cup granulated sugar
1 large egg white
1/4 cup 2% milk
2 tablespoons canola oil
3 ounces all purpose flour about 2/3 cup
1 teaspoon baking powder
1/4 teaspoon salt
Baking spray with flout such as Baker’s Joy
2 ounces softened cream cheese
1 tablespoon butter, softened
1 cup powdered sugar
1/4 teaspoon vanilla extract
Pinch of salt
Preheat oven to 350 degrees
To prepare cupcakes
Place almond paste and granulated sugar in a bowl. Beat with mixer at medium speed until mistrue si sandy.
About 2 minutes.
Add egg white, and beat for 1 minute or until well combined.
Add milk and oil; beat 1 minute or until well combined.
Lightly spoon flour into a measuring cup and level with a knife.
Combine the flour, baking powder, and 1/4 teaspoon salt, stirring with a whisk.
Add flour mixture to almond mixture, beat at low speed 1 minute or until well combined.
Divide batter evenly among 24 miniature muffin cups coated with baking spray.
Bake at 350 degrees for 8 minutes or until a tooth pick comes out clean.
Cool in pan 5 minutes on a wire rack.
Removed from pan; cool completely on a rack.
Place cream cheese and butter in a bowl; beat with a mixer at medium speed until smooth.
Add remaining ingredients, beat for 2 minutes or until well combined and smooth.
Top each cupcake with 1 1/2 teaspoon icing.
Tip: Use what ever topping you prefer on your cupcakes, such as sprinkles, almonds, or coconut.
GIVEAWAY: Tiny Food Party
Bite Size Recipes for Miniature Meals
Signed by the two co-authors
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Ends February 08,2013