Tag: pie

Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town by Gordon Ramsay

Leftover Turkey Tamale Pie – Sorry, Pumpkin, There’s a New Thanksgiving Pie in Town


Even if your turkey is perfectly cooked, the reheated
leftovers can be a little dry and uninteresting, especially since the gravy
always runs out before all the meat is gone. 

That’s why soup is such a popular
choice for using up the last remnants of your bird, but this tamale pie will
serve the same purpose, only in a significantly more exciting, and flavorful way.

There are two basic types of tamale pie. One features a
cornbread topping, which is like eating chili with cornbread, and the other a
traditional masa dough, which is like eating chili with polenta on it. Here, I
wanted to create something that gives us the best of both, and I was very happy
with how this came out.

While I’m branding this as a post-Thanksgiving leftover
turkey recipe, it’s really a “how to make tamale pie” video, since you can sub
in virtually any other meat and/or vegetable, and it should work just as well.
In fact, I’m actually thinking of doing a version using cubed butternut squash as
a turkey-adjacent side dish. Regardless of what you use, I really do hope you
give this easy and delicious tamale pie a try soon. Enjoy!

 

Ingredients for 6 Portions Turkey Tamale Pie:
(I used a 9″ X 12″ baking dish)

1 tablespoon olive oil

1 large onion, diced

1 teaspoon salt plus more to taste

1 red bell, diced

2 poblano peppers, diced

1 teaspoon freshly ground black pepper

2 teaspoons cumin

1 teaspoon dried oregano

1 can (7-oz) chipotle peppers in adobo sauce

3 to 4 cups diced cooked turkey or chicken

4 ounces grated sharp cheddar cheese (about 1 packed cup)

1 jar (15.5-oz) red enchilada sauce

1 1/2 cups chicken broth

For the crust:

1 1/4 cups cornmeal

3/4 cup self-rising flour*

2 tablespoons white sugar

1 teaspoon kosher salt

2 large eggs

1 1/2 cups milk

4 ounces grated sharp cheddar cheese for the top

– Bake at 375 F. for about 45 minutes, or until the topping
is browned and a toothpick comes out clean.

* If you don’t have self-rising flour, you can use 3/4 cup
all-purpose flour sifted with 1 teaspoon baking powder and 1/2 teaspoon fine
table salt.

–>

SNICKERDOODLE APPLE PIE COOKIE CUPS by Gordon Ramsay

 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!


 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!

Snickerdoodle Apple Pie Cookie Cups are one of my absolute favorite fall desserts.Call them cookies, or call them pies? Either way, they are absolutely delicious and they come together so easily too!

Apple Pie is such a classic dessert but I just don’t really love pie crust so I wanted to try something different for the “crust” of these little mini apple pies. Apples and cinnamon just go together so wonderfully so I decided to use my favorite snickerdoodle cookie recipe to make the crust with. The results? AMAZING!

 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!

What type of apple pie filling works best in mini apple pies?

You can use store-bought pie filling or homemade apple pie filling in this recipe. I have always used the store-bought variety, but if you have a wonderful recipe for apple pie filling, use that!  You could even try a different flavor of pie filling if you want to. I think apple goes the best with the cinnamon flavor in the snickerdoodles, but I think a peach filling would be amazing too…hmmm, I think I’ll have to try that sometime soon!

Do you need to bake the apple pie filling?

Store-bought apple pie filling is already baked, as is homemade apple pie filling so you do not need to bake the filling after adding it to the baked cookie cup crusts. A lot of readers have asked about this! You can definitely heat the apple pie filling up if you prefer to warm it up before serving, but it is completely cooked as is. I can’t be the only one that eats pie filling straight out of the can?!? Or am I?

Can you use store-bought snickerdoodle cookie dough to make the pie crust?

Yes, you can use pre-made snickerdoodle cookie dough to make the crust for these mini apple pies! If you use pre-made cookie dough and store-bought apple pie filling, you can make these little treats super fast and have apple pie ready in just a few minutes!

What are the ingredients in Snickerdoodle Apple Pie Cookie Cups?

  • 1 cup butter, softened to room temperature
  • 1 1/3 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 (21 oz) can apple pie filling

Cinnamon/Sugar Mixture

  • 1/4 cup sugar
  • 1 tsp cinnamon

How to make mini apple pies with a snickerdoodle crust:

  1. Make the topping by mixing the sugar and cinnamon together. Set aside.
  2. Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.
  3. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.
  4. Using a tablespoon cookie scoop, scoop out the dough into 36 balls.  Roll each ball in the cinnamon/sugar mixture and then place each ball into the a well-greased mini muffin pan. 
  5. Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown.  Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)
  6. After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.  
  7. Prepare apple pie filling by chopping up the apples in the filling into small pieces.  Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling.

 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!

 

SNICKERDOODLE APPLE PIE COOKIE CUPS

Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat that is full of cinnamon and apple pie filling!

Ingredients

  • 1 cup butter softened to room temperature
  • 1 1/3 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 3 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 (21 oz) can apple pie filling

Cinnamon/Sugar Mixture

  • 1/4 cup sugar
  • 1 tsp cinnamon

Instructions

  1. Make the topping by mixing the sugar and cinnamon together. Set aside.

  2. Cream the butter and sugar together until fluffy (1-2 minutes) with an electric mixer. Mix in the egg and vanilla and set aside.

  3. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix together on low until well combined.

  4. Using a tablespoon cookie scoop, scoop out the dough into 36 balls.  Roll each ball in the cinnamon/sugar mixture and then place each ball into a well-greased mini muffin pan. 

  5. Bake for about 12 minutes at 350 degrees or until the edges turn slightly golden brown.  Immediately after removing from the oven, make an indention in the top of each cookie by pressing the back of a tablespoon into each cookie cup. (If a tablespoon seems too big, try a 1/2 or 3/4 tablespoon size.)

  6. After cooling for 3-5 minutes, use a knife to gently pop out each cookie cup and then place on a wire rack to cool.  

  7. Prepare apple pie filling by chopping up the apples in the filling into small pieces.  Use a tablespoon sized cookie scoop to scoop the pie filling into each of the cookie cups. If desired, sprinkle some of the remaining cinnamon/sugar mixture on the top of the pie filling.

How do you store mini apple pies?

These mini apple pies can be stored at room temperature for 2-3 days. I would wait to add the filling until right before serving just to keep the crust as fresh as possible, but you can store any leftover cookie cups at room temperature, no refrigeration necessary.

Can you freeze Snickerdoodle Apple Pie Cookie Cups?

Yes, you can freeze the cookie cups after baking them but wait to add the apple pie filling until after you have thawed them. You can freeze apple pie filling as well, so if you have some in the freezer, just thaw that and bring to room temperature and then add the apple pie filling to the cookie cups.

I serve these “mini apple pies” at room temperature, but you can definitely heat up the filling and add to the cookie cups right before serving if you prefer them warm. If you do want to serve them warm, place the cookie cups in the oven on warm (about 170°) for about 10-15 minutes while heating the apple pie filling.

What do you serve with mini apple pies?

Mini apple pies are wonderful on their own, but you can take them up a notch by drizzling the tops with caramel topping. Caramel and apples always go well together! Of course, apple pie is always wonderful with vanilla ice cream so you can add a scoop of that too!

 Snickerdoodle Apple Pie Cookie Cups combine two favorite desserts in a bite sized treat! Mini apple pies with a snickerdoodle cookie crust!

If you enjoy our Snickerdoodle Apple Pie Cookie Cups, you might also enjoy the following!

Sweet Potato Marshmallow Casserole

I always thought it would be tough to beat sweet potatoes with marshmallows until I read this recipe from Damaris Phillips.  I have 5 words for you…mascarpone cheese and caramel sauce! That’s what makes these potatoes far superior to any others on the Thanksgiving table.  These are definitely a bit extravagant but why not indulge this fall?! This Sweet Potato Marshmallow Casserole is certainly worth it!

Print
Sweet Potato Marshmallow Casserole
 

Ingredients
  • 5 sweet potatoes (9 ounces each)
  • ½ cup mascarpone cheese
  • 3 T. light brown sugar
  • 1 tsp. cinnamon
  • ½ teaspoon plus ⅛ kosher salt
  • ¼ cup caramel sauce
  • 3 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 6 tablespoons sugar

Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Fork the skins of the potatoes and roast 1 hour till soft.
  3. When cool enough, slice in half and scoop flesh into mixer.
  4. Beat it with the mascarpone, brown sugar, cinnamon and ½ teaspoon salt.
  5. Once combined pour in pie dish and drizzle caramel on top.
  6. Clean the mixer and with whisk beat egg whites, cream of tartar and ⅛ teaspoon salt on medium speed until foamy. Increase to high and gradually add sugar until stiff peaks-4 mins.
  7. Spoon over potato and smooth our with offset spatula!
  8. Bake 25-30 mins.

3.4.3177

Adapted from Damaris Phillips

The post Sweet Potato Marshmallow Casserole appeared first on Hugs and Cookies XOXO.

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