Campground Fun & Food

Today we took our little guy for his first trip out to the campground. My parents spend most of their weekends at the campground but we haven’t been out there for a couple of years. My little guy loves the outdoors (gets that from his dad!) so we packed up for a fun afternoon outside. I wanted to find some easy camping recipes that I could make out there so I headed over to the General Mills Life Made Delicious site to do some searching. I settled on three recipes: Taco Beef Burgers, Grilled Picnic Taco Nachos and Brownie & Fruit Kabobs. Sounds delicious, right?! I’ll share all of these recipes here with you.

Before I get into the recipes, did you know that we have a free printable Camping Scavenger Hunt game? It’s a lot of fun for the kids and a great way to get the parents out for a walk to explore the area. My little guy is a bit too young for scavenger hunt games but we did take him for a few walks around the area today. He looks so cute running down the paths and waving at all his new friends.

Easy Camping Recipes – Taco Beef Burgers:

These delicious burgers have just enough spice to wake up your taste buds but not so much spice that you think you’ll breathe fire. They are delicious topped with a cheese slice and a bit of chipotle mayo.

Easy Camping Recipes

Taco Beef Burgers
Author: 
Recipe type: Supper
 

Just enough spice to wake up your taste buds!
Ingredients
  • 1½ lb (750 g) lean ground beef
  • 1 pkg (35 g) Old El Paso Taco Seasoning Mix
  • ⅓ cup (75 mL) Old El Paso Medium Thick N’ Chunky Salsa
  • ¼ cup (50 mL) dry breadcrumbs
  • 1 egg
  • 6 slices processed cheese
  • 6 hamburger buns, toasted

Instructions
  1. Preheat barbecue to medium-high.
  2. Combine beef, seasoning mix, salsa, breadcrumbs and egg.
  3. Form into 6 patties, each ½-inch thick.
  4. Grill burgers 6 to 7 minutes, flip and cook another 6 to 7 minutes or until no longer pink inside.
  5. Top with cheese during last few minutes of cooking.
  6. Serve on buns.

 

Easy Camping Recipes – Grilled Picnic Taco Nachos:

I love nachos but had never thought of cooking them on the barbeque before. These are really easy to prepare and take only minutes to cook. It’s a great snack to make when you have unexpected visitors pop by your campsite.

Easy Camping Recipes

Grilled Picnic Taco Nachos
Author: 
Recipe type: Appetizer
 

Really easy to put together and cook on the barbeque in less than 10 minutes.
Ingredients
  • 5 cups tortilla chips
  • 1 can (19 oz) black beans, drained
  • 1 can Old El Paso Chopped Green Chilies, drained
  • 2 tsp Old El Paso Taco Seasoning Mix
  • 2 plum tomatoes, chopped
  • 2 cups finely shredded Monterey Jack cheese

Instructions
  1. Heat barbeque.
  2. Spray 12 x 18 inch foil pan with nonstick cooking spray.
  3. Spread tortilla chips in pan.
  4. In medium bowl, mix beans, chiles and taco seasoning mix.
  5. Spoon bean mixture evenly over tortilla chips.
  6. Top with tomatoes.
  7. Sprinkle with cheese.
  8. Cover pan with foil.
  9. Place foil pan on grill over medium heat.
  10. Cover grill.
  11. Cook 8 minutes or until cheese is melted.

 

Easy Camping Recipes – Brownie & Fruit Kabobs:

This recipe calls for bananas, strawberries and pineapple but you can substitute with almost any fruit you have on hand. After all, anything tastes good when mixed with brownies, right?

Easy Camping Recipes

Brownie & Fruit Kabobs
Author: 
Recipe type: Dessert
 

You can’t go wrong when mixing brownies with fruit!
Ingredients
  • 1 pkg Betty Crocker Chocolate Chunk Brownie Mix
  • Water, vegetable oil and egg as called for on brownie box
  • 4 cups fresh pineapple chunks
  • 5 cups fresh strawberries, halved
  • 10 large bananas, sliced about 1 inch thick
  • ½ cup semisweet chocolate chips
  • ¼ cup butter or margarine
  • 20 (10-inch) bamboo skewers

Instructions
  1. Make brownies as directed on package and let cool completely.
  2. Cut brownies into 1¼-inch squares.
  3. Line cookie sheets with waxed paper.
  4. Alternately, thread brownie squares, pineapple chunks, strawberries and banana slices on each skewer.
  5. Place kabobs on waxed paper.
  6. In small microwaveable bowl, microwave chocolate chips and butter uncovered on High 1 to 2 minutes, stirring once until chocolate is melted.
  7. Drizzle over kabobs.

Do you have any favourite easy camping recipes? Let us know in the comments below.

Disclosure: I am part of the Life Made Delicious. Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Potato Salad Recipes

The warm weather has finally arrived! Do you know what that means? BBQ season! Yes, it’s time to invite your friends and family over for some delicious food, great company and maybe a water balloon fight or two. One way that I know summer is on its way is the delicious smell of the BBQ food throughout the neighbourhood. Do you make a delicious burger? Perhaps you have a recipe for a pasta salad that can’t be beat. One of my favourites is always the potato salad and with the BBQ season now here it is time to try some new potato salad recipes.

How much do I love potato salad? Well, I still have a card here from my husband wishing me a happy 30th birthday and he wrote on it “Cake is good and so is potatoe salad”. No, I’m not kidding. So he may not be the best at writing love notes but he does have excellent taste in food (and might I add an excellent choice in a wife as well!).

potato salad recipes

My favourite place to go for new recipe ideas is LifeMadeDelicious.ca. All of the recipes are easy to follow and they all include a delicious picture. So with a little search on “potato salad recipes”, I came up with two new recipes to try and I’ll share them both here with you.

Potato Salad Recipes – Loaded Potato Salad:

When you order a baked potato at a restaurant, do you ask for them to bring out the tray with all the delicious toppings? Then you’re sure to love this Loaded Potato Salad.

Potato Salad Recipes

5.0 from 2 reviews

Loaded Potato Salad
Author: 
Recipe type: Supper
 

If you love baked potatoes with all the toppings then you are sure to love this delicious loaded potato salad!
Ingredients
  • 2 lbs new red potatoes with skins (2 lbs)
  • ⅓ cup water
  • ¼ cup fresh chives, chopped
  • 2 tablespoons butter or margarine, melted
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon milk
  • ¼ cup real bacon bits
  • ¼ cup red bell pepper, chopped
  • ¼ cup shredded cheddar cheese

Instructions
  1. Place potatoes and water in a large microwavable bowl.
  2. Cover and microwave on High 8 to 10 minutes or just until potatoes are tender.
  3. Drain potatoes.
  4. Stir in chives, butter, salt and pepper.
  5. Refrigerate uncovered 10 minutes (cool potatoes completely).
  6. In small bowl mix sour cream, mayonnaise and milk.
  7. Stir sour cream mixture, bacon, bell pepper and cheese into potatoes.
  8. Serve immediately or cover and refrigerate until serving time.

 

Potato Salad Recipes – Greek Potato Salad:

I love Greek salad so I knew I’d love this potato salad version. It’s so delicious that you forget that it’s good for you too!

Potato Salad Recipes

5.0 from 2 reviews

Greek Potato Salad
Author: 
Recipe type: Supper
 

This is a great twist on the delicious Greek salad. The feta cheese topping is my favourite part.
Ingredients
  • Salad:
  • 2 lbs unpeeled new red potatoes
  • 2 medium bell peppers, cut into small cubes
  • 2 medium tomatoes, seeded, cut into eighths
  • 1 medium cucumber, cut into small cubes
  • ½ cup medium red onion, very thinly sliced
  • ½ cup whole kalamata or ripe olives
  • 1 cup crumbled feta cheese
  • Greek Lemon Dressing:
  • ½ cup olive or vegetable oil
  • ¼ cup lemon juice
  • 1 tablespoon finely chopped fresh or 1 teaspoon dried oregano leaves
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cloves garlic, finely chopped

Instructions
  1. In a large pot, place steamer basket in water (water should not touch bottom of basket).
  2. Place potatoes in steamer basket.
  3. Cover tightly and heat to boiling; reduce heat.
  4. Steam 20 minutes or until tender.
  5. Cool to room temperature.
  6. In large glass or plastic bowl, beat all of the Lemon Dressing ingredients with wire whisk until blended; set aside.
  7. Add potatoes and remaining salad ingredients except cheese to dressing; toss.
  8. Serve immediately or cover and refrigerate up to 24 hours.
  9. Sprinkle with cheese just before serving.

 

Do you have any favourite potato salad recipes? Want to share your secret ingredient? Let us know in the comments below.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Strawberry Trifle Recipe

This Strawberry Trifle dessert is really quick & easy to make and looks delicious on a party dessert table. Your local craft store may sell the mini glass trifle bowls. If not, clear plastic cups work well too.

Strawberry Trifle Recipe

Strawberry Trifle Recipe
Recipe type: Dessert
 

With the right ingredients, this strawberry trifle dessert takes only minutes to make!
Ingredients
  • 1 package vanilla instant pudding
  • milk (quantity depends on the instructions on the instant vanilla pudding package)
  • Small individual sized sponge cakes (if they are too wide for your dishes, cut them into cubes)
  • 1 package frozen strawberries, thawed
  • 1 container frozen whipped topping, thawed

Instructions
  1. Prepare pudding according to directions on package.
  2. Let pudding stand a few minutes (about 5) to set.
  3. In the individual trifle bowls, layer half the cake pieces then top with half the pudding, half the strawberries and half the whipped topping.
  4. Repeat layers with the remaining ingredients.
  5. Cover and store in the the refrigerator for 2 hours before serving.

 

Strawberry Trifle Alternatives:

In addition (or substitution) to the strawberries, you can also add other fruit such as raspberries, blueberries, bananas and peaches. Also, the vanilla instant pudding could be swapped for another type of instant pudding such as banana or chocolate.

What types of trifle have you tried?

No Bake Mini Cheesecake In a Jar

This delicious No Bake Mini Cheesecake In a Jar is a perfect party dessert! Here I’ll provide the recipe for the Cookies ‘n Cream version although there are many ways to mix this up a bit for different flavors. Below the recipe I’ll provide some ideas for alternatives.

No Bake Mini Cheesecake In A Jar

No Bake Mini Cheesecake in A Jar (Cookies ‘n Cream)
Recipe type: Dessert
Serves: 4
 

This No Bake Mini Cheesecake is a perfect party dessert! You can substitute the cookies for fruit, crushed chocolate bars or any other type of cheesecake filling you’d like.
Ingredients
  • 1½ cups graham cracker crumbs
  • ½ cup butter, melted
  • ¼ cup granulated white sugar
  • 4 canning jars with lids
  • 1 (8 ounce) cream cheese package, softened
  • 1 cup frozen whipped topping, thawed
  • ⅔ cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 10 chocolate wafer cookies, crushed

Instructions
  1. Mix graham cracker crumbs, melted butter and ¼ cup sugar together in a bowl.
  2. Press ¼ of the graham cracker mixture into the bottom of each jar.
  3. In a large bowl, beat cream cheese, whipped topping, ⅔ cup sugar and vanilla until smooth and fluffy.
  4. Add crushed cookies (save 4 cookies for toppings) and beat until well mixed.
  5. Spoon ¼ of the cream cheese mixture into each jar.
  6. Top each with one crushed cookie.
  7. Seal jars with lids and refrigerate until serving time.

 

No Bake Mini Cheesecake In a Jar Alternatives:

You can omit the crushed cookies in this recipe for a few different flavor combinations. Here are some delicious ideas:

  • Swap the vanilla extract with almond extract and add 1/2 cup sweetened shredded coconut. Instead of graham cracker crumbs, use crushed chocolate wafer cookies for a chocolate crust.
  • Use sliced fruit like strawberries or raspberries along with a chopped chocolate bar.
  • Toffee chips, mini chocolate chips and chopped pecans can be used along with a caramel ice cream topping for a “Turtle” flavor.

What is your favorite type of cheesecake?

Party Tip Tuesday with Pint Sized Baker

Welcome to Party Tip Tuesday! Today we’re featuring the creative Karyn of Pint Sized Baker. I came across some of her cake pop creations as few months ago and I was amazed at her talent! Not only does she share photos of her adorable creations but she provides step-by-step instructions to help guide you through making your own. Today she’ll tell us a bit more about herself and how she got started plus she’ll share delicious recipes and tips for making your own special food creations.  I’ll now pass it over to Karyn!

What is Pint Sized Baker?

Pint Sized Baker is more of a Who…I’m Karyn of Pint Sized Baker and this adventure has taken off in a direction I could never have imagined. I started baking after I was laid off and decided to do more for my daughter’s pre-school class. I brought in cookies and cupcakes and one day I made cake pops and I was hooked!

I bought “Cake Pops” by Bakerella and started making them for EVERYTHING! My husband encouraged me to join the local Farmer’s Market and sell them online and start a business, but I had no idea what I was doing! It’s almost comical looking back now. I never did join the Farmer’s Market, instead I finally got on Facebook and shared my cake pops and cupcake photos with the Bakerella community and people actually liked what I was doing. They wanted to see more of my stuff! Complete strangers LIKED me on FB and I was amazed!  I reluctantly started my blog, wondering why anybody would care about me or my life, but it turns out that doing so was the best thing to come my way in a long time.

Pint Sized Baker

I also have a second blog that I stared April 1, 2013. Dieter’s Downfall is a blog that is geared to busy people who want to make a larger complicated dessert but who lack the time. I take those recipes and break them down into smaller three days’ worth of baking so that they don’t seem so overwhelming. Everything is homemade and the results are amazing! Take a look!

Pint Sized Baker

My family includes me, Mr. Quart and my Little Cup. We live in a small town in West Virginia about a 90 minute drive outside of D.C.  We also have some cute, furry critters that run around the house.

Where are your favorite places to go for inspiration?

My daughter inspires a lot of the treats. I’ve made sugar cookies based on her Lalaloopsy Doll House. She loves chocolate chip cookies, so I have done my best to try a few different cookie recipes. Obviously, the seasons also serve as inspiration, but the trick is to make something that you hope no one else will make. For example, at Halloween, I found “Booger Gummies” and made some Booger Pop Tarts. I had never seen that on a blog before. Sometimes my old cookbooks spark an idea that I haven’t seen in a while or the simple substitution of a seasonal ingredient makes a huge change.

What is the most unique cake pop creation you’ve made?

I have made so many cake pops… I think my Little Vampires for Halloween were pretty unique. I used a heart shape mold and then decorated the face.Pint Sized Baker

I also really liked my LEGO Men. They turned out GREAT!

Pint Sized Baker

There are so many wonderful cake pops out there. Just Google it and see what you find. Chances are, someone had made it. Just add a little twist to it and make it better!

For those of us who think we aren’t skilled enough to make adorable cake pop creations, what advice do you have?

Take it slow. Don’t try to make an entire cakes worth of cake pops on the first try. Start with a quarter of a sheet cake and a tablespoon of frosting and go from there. Watch the consistency of the cake pop batter to be like play doh. You can always add more cake or frosting as needed.

Melt your candy melts at 70% power in the microwave. The candy melts will soften at 100 degrees F, once they start to soften, you need to be patient and continue to stir the candy. If the candy gets too hot, it’ll only get thicker! Everyone thinks that when it’s thick, it’s not hot enough, but in fact the candy is slowly burning. If it gets thick, test the temperature. It should not be much more than body temperature. If it’s hot, you just need to set it aside for 30 minutes and wait for it to cool. Then try to re-melt SLOWLY!

Messes happen. Pops fall off the stick. Sprinkles end up on the floor. Chocolate gets dripped. Just accept it and clean up later.

What is your favorite treat to make for a potluck party?

Simple recipes are the best. No stress. No muss, no fuss. That’s my motto when it comes to larger desserts.

I’ve made an easy Cherry Cobbler with a cake box mix that everyone loved.

Pint Sized Baker

And I LOVE to take Fun-Da-Middle cupcake mix and dressing it up. Here are a few easy additions to the cupcakes that were amazing!

Pint Sized Baker

Raspberry Lemon, Pineapple coconut, Cinnamon, and Nutter Butters. I also have Candy Cane and Guinness and 4th of July Fun-da-Middles on the blog!

Photos courtesy of Pint Sized Baker.

We’d like to send a big Thank You to Karyn for being featured in this Party Tip Tuesday! Be sure to check out the links to her social media accounts to keep updated on all of the fabulous ideas (links to these can be found on the top right hand side of  Pint Sized Baker) . She’s always adding new & incredibly cute food ideas so you’ll want to be sure to follow along on Pinterest.

Do you have party related questions that you’d like me to ask an expert? Do you have a favorite expert that you’d love to see featured? Please contact me to let me know!

Mini Pie Recipes

This weekend we made a few mini pies and they were delicious! I love pizza pockets but I haven’t had one in years (we try not to buy a lot of processed frozen food) but the new 175 Best Mini Pie Recipes by Julie Anne Hession book provides many ideas for making your own type of pizza pockets. The book also shares mini pie ideas for breakfast, sweets, fruit and more. Here I’ll share recipes for the two types that we tried this weekend.

Chicken, Brie & Apple Turnovers:

For these Chicken, Brie and Apple Turnovers, I cheated a little and purchased a tube of flaky rolls to use as dough. The flaky rolls worked great but the baking time was about 10 minutes less than the time needed to cook the homemade dough. Below the recipe for the delicious filling, I’ll share the homemade dough recipe as well.

Mini Pie Recipes

Chicken, Brie & Apple Turnovers
Author: 
Recipe type: Supper
 

You can substitute the homemade dough recipe with store-bought flaky pastry dough (500 g).
Ingredients
  • 2 tbsp unsalted butter
  • 1 large shallot, minced
  • 1 tart apple, peeled and chopped
  • 1 tbsp fresh sage, chopped
  • ⅛ tsp ground nutmeg
  • salt & ground black pepper to taste
  • 1 tbsp all-purpose flour
  • ¾ cup apple cider
  • 1 tbsp brandy, optional
  • 2 cups shredded roasted chicken
  • ½ recipe Shortcut Puff pastry (recipe included below)
  • 1 large egg, lighten beaten with 1 tbsp water
  • 8 oz soft Brie, sliced

Instructions
  1. Filling: In a large skillet, melt butter over medium-high heat.
  2. Add shallot and apple.
  3. Saute until softened, 4 to 5 minutes.
  4. Stir in sage and nutmeg.
  5. Season to taste with salt and pepper.
  6. Sprinkle flour over mixture, stirring to coat.
  7. Add cider and reduce heat to simmer until thickened.
  8. Stir in brandy (if using).
  9. Stir in chicken and simmer for 2 minutes.
  10. Remove from heat and set aside to cool completely.
  11. Divide puff pastry in half.
  12. On a lightly floured surface, roll one half into a 15 by 10 inch rectangle.
  13. Using pizza cutter or a sharp knife, cut rectangle into six 5-inch squares.
  14. Repeat with remaining dough.
  15. Brush edges of squares with egg mixture.
  16. Place about ¼ cup chicken mixture in center of each square.
  17. Top with 1 slice Brie.
  18. Fold squares in half diagonally, enclosing filling.
  19. Pinch together edges to seal and crimp with the tines of a fork.
  20. Brush tops with egg mixture.
  21. Place pies, on baking sheets lined with parchment paper, in freezer for 30 minutes or until firm.
  22. Meanwhile, position oven racks in upper and lower thirds of oven and preheat to 375F.
  23. Bake in preheated oven for 25 to 30 minutes, switching positions of baking sheets halfway through, until puffed and golden brown.
  24. Let pies cool on baking sheets for 5 minutes prior to serving.

 

Mini Pie Recipes – Shortcut Puff Pastry:

Shortcut Puff Pastry
Author: 
Recipe type: Supper
 

Makes about 2 lbs (1 kg) of dough.
Ingredients
  • 2½ cups all-purpose flour
  • ¾ cup cake flour
  • 1 tsp salt
  • 1 lb very cold, unsalted butter, cut into ½-inch cubes
  • ¾ cup ice water

Instructions
  1. Fit the paddle attachment on your electric stand mixer.
  2. In the bowl of the stand mixer, beat all-purpose flour, cake flour and salt until combined.
  3. Scatter butter over and mix at a low speed until butter is the size of lima beans.
  4. Add water and mix at low speed just until dough starts to come together (10 to 15 seconds).
  5. Transfer to a floured work surface and gently shape into an 8-inch square.
  6. Using a rolling pin, roll out into a 10 by 18 inch rectangle.
  7. Using a knife, lightly score dough lengthwise to make three 10 by 6 inch sections.
  8. Using a flat cookie sheet or large spatula, carefully lift right third of dough and flip it over onto center section.
  9. Repeat with left third of the dough, as if folding a business letter.
  10. Rotate dough 90 degrees so that the long (10 inch) side is facing you.
  11. You have now completed one turn of the dough.
  12. Lightly flour work surface to prevent sticking and reroll dough into a 10 by 18 inch rectangle.
  13. Give the dough a second turn by scoring into thirds and flipping over the right and left thirds as you did in the above step.
  14. Rotate dough 90 degrees so the long (10 inch) side is facing you.
  15. Repeat the above steps to make a total of four complete turns.
  16. Wrap tightly in plastic wrap and refrigerate for 1 hour.
  17. Transfer chilled dough to a lightly floured surface with the long side facing you. Give the dough two more turns.
  18. Rewrap in plastic and refrigerate for at least 1 more hour.

 

Frozen Chocolate Mint Grasshopper Pies:

We added a bit of green food coloring to our mix so it’s a little more green than yours will turn out to be. This dessert isn’t too sweet but has a nice mint-chocolate flavor. The recipe for the Dark Chocolate Pie Dough has been included below.

Mini Pie Recipes

Frozen Chocolate Mint Grasshopper Pies
Author: 
Recipe type: Dessert
 

A slightly sweet taste with added mint-chocolate flavor (makes 24 treats). The recipe for the dough can be found in the printable recipe below.
Ingredients
  • 1½ cups crushed chocolate wafer cookies
  • 1 recipe Dark Chocolate Pie Dough
  • 4 large egg yolks
  • 2½ tbsp cornstarch
  • ⅓ cup granulated sugar
  • 1 cup whole milk, divided
  • ¾ cup heavy or whipping cream (35%)
  • ⅔ cup chopped white chocolate
  • ¼ cup creme de menthe liqueur
  • 2 tbsp white creme de cacao liqueur
  • ½ cup finely chopped bittersweet chocolate

Instructions
  1. On a lightly floured work surface, scatter ½ cup cookie crumbs.
  2. Place dough on surface and roll out to ⅛ inch thickness, embedding cookie crumbs into dough.
  3. Using cutter (3.5 to 4 inch in size), cut into rounds and carefully fit into muffin cups (overlaps are okay).
  4. Reroll scraps, scattering additional cookie crumbs on surface as needed.
  5. Place tins in freezer for 30 minutes.
  6. Meanwhile, preheat oven to 350F.
  7. Remove tins from freezer and place a square of parchment paper in each and place a handful of dried beans in each cup.
  8. Bake shells for 12 minutes.
  9. Carefully remove parchment paper and beans and continue to bake for 6 to 9 more minutes (until shells are browned and set).
  10. Let cool completely in pans.
  11. Filling: In a large bowl, whisk together egg yolks, cornstarch, sugar and ¼ cup milk.
  12. In a medium saucepan, bring remaining milk and cream to a simmer.
  13. Whisking constantly, slowly add hot milk mixture to egg mixture and whisk until smooth.
  14. Return to saucepan and whisk constantly over medium-low heat until thickened, 3 to 4 minutes.
  15. Add white chocolate and whisk until melted.
  16. Remove from heat.
  17. Whisk in creme de menthe and creme de cacao.
  18. Cool completely, then whisk in bittersweet chocolate.
  19. Spoon about 2 tbsp filling into each shell and smooth tops.
  20. Freeze pies for at least 4 hours or until very firm.
  21. Carefully unmold and serve.

 

Mini Pie Recipes – Dark Chocolate Pie Dough:

Dark Chocolate Pie Dough
Author: 
Recipe type: Dessert
 

Perfect shells for ice cream sundaes!
Ingredients
  • 3 cups all-purpose flour
  • 6 tbsp unsweetened cocoa powder
  • 6 tbsp granulated sugar
  • ½ tsp salt
  • 8 oz cold unsalted butter, cubed
  • ½ cup cold buttermilk
  • 1 large egg yolk

Instructions
  1. In a food processor fitted with the metal blade, pulse flour, cocoa powder, sugar and salt to combine.
  2. Scatter butter over the top and pulse several times until pieces are the size of peas.
  3. In a small bowl, whisk together buttermilk and egg yolk.
  4. Drizzle half the buttermilk mixture over flour mixture and pulse 4 to 5 times to combine.
  5. Add more of the mixture, 1 tbsp at a time, pulsing after each addition just until dough begins to hold together in moist clumps (you might not need all of the buttermilk mixture).
  6. Transfer to a large piece of plastic wrap or a large bowl and shape into a ball. Flatten into a disk and wrap tightly in plastic.
  7. Refrigerate for at least 1 hour.

 

175 Best Mini Pie Recipes:

There are so many recipes in here that would be perfect for parties for kids. Move over cake pops and make room for the mini pies! What kid wouldn’t love a buffet of homemade pizza pockets and bite-sized pies? To purchase your own copy of 175 Best Mini Pie Recipes, visit RobertRose.ca.

Mini Pie Recipes

For more delicious recipe ideas, visit our special Recipes page.

*Disclosure: I received a copy of this book in exchange for a honest review. All opinions expressed here are my own.

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