Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

I have shared a recipe for Fresh Strawberry Pie before, but as I mentioned last week I am now having to follow the AIP (Autoimmune Protocol) diet so I wanted an option that is AIP friendly.  I also shared last week an AIP Pie Crust to go with it.  Once you have your crust made, the rest of this recipe is very similar to my original with just a few minor changes.

First, wash and cut the lids off of all the strawberries.  I like to leave mine whole to make it extra easy!

Then fill up a measuring cup to 8 cups worth.  I love this large batter bowl from Pampered Chef.  It goes up to an 8 cup measuring mark and it comes in handy for times like this when you have a large quantity of something.

Then remove 2 cups worth of strawberries and put them in a sauce pan.  Add the honey and lemon juice.  Bring to a boil over medium high heat then reduce heat and simmer, stirring often, for about 20-25 minutes.  You want it to be slightly thickened when done.

Use the back of a wooden spoon to start mashing the strawberries up and then after about 10-15 minutes take a potato masher and mash them all up.  When they are all mashed up and the sauce is thickened turn off the heat.

Arrange the rest of the strawberries in the baked pie shell.

Carefully pour the cooked mixture on top of the strawberries.  I like to kind of spoon it on evenly all over.

Then put the pie in the refrigerator to chill until you are ready to serve!

AIP FRESH STRAWBERRY PIE!!

Here is your printable recipe!

AIP Fresh Strawberry Pie

 

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This is a delicious, healthy summer dessert that is perfect even on the AIP diet!

Author: A Fireman's Wife

Ingredients

• 1 (9 inch) baked pie shell
• 8 cups strawberries
• ½ cup honey
• 1 tablespoon lemon juice

Instructions

1. First, wash and cut the lids off of all the strawberries. I like to leave mine whole to make it extra easy.
2. Fill up a measuring cup to 8 cups worth.
3. Then remove 2 cups worth of strawberries and put them in a sauce pan. Add the honey and lemon juice. Bring to a boil over medium high heat then reduce and simmer, stirring often, for about 20-25 minutes. You want it to be slightly thickened when done.
4. Use the back of a wooden spoon to start mashing the strawberries up and then after about 10-15 minutes take a potato masher and mash them all up. When they are all mashed up and the sauce is thickened turn off the heat.
5. Arrange the rest of the strawberries in the baked pie shell.
6. Carefully pour the cooked mixture on top of the strawberries. I like to kind of spoon it on evenly all over.
7. Then put the pie in the refrigerator to chill until you are ready to serve!

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Anyone on the AIP (Autoimmune Protocol) Diet knows how time consuming some of the recipes can be and I love that this one is as simple as my original wheat version of a pie crust.  Most of you probably know that I found out I have celiac disease about a year and a half ago, but with just cutting out gluten I was not getting better and would still get lots of weird autoimmune symptoms.  Even though I had tried a restricted diet for awhile, I decided to really get serious a few months ago and try the AIP Diet.  I am not totally symptom free every day, but most days I have seen a huge improvement.  Like anything, even a healing diet can take time.  So if you can eat whatever you want, totally check out my original pie crust.  If you are just gluten free, you can even substitute a gluten free 1 to 1 flour in my original recipe.  If you are like me and can’t have the ingredients in a gluten free flour I totally recommend giving this one a try!

I have found that AIP recipes can be tricky and sometimes only work with certain flours and ingredients.  I will share a link at the end of this posts for the Cassava flour and palm shortening I use.

Start by measuring out the palm shortening in a measuring cup and stick it in the freezer to chill for about 5 minutes while you gather the rest of your ingredients.  (Sorry, I realized I used the crummiest measuring cup I own here!) Just don’t forget about it and let it freeze!

In a bowl measure out the flour and then add in the chilled palm shortening. With a pastry blender, or clean hands if you don’t have one, work your mixture all together.  I actually use both.  With my right hand I use the pastry blender and then I work on continuing to get it all crumbled up with my left hand.  You want it to look like the picture below when you are all done.  You can also use a fork and your hands if you don’t have a pastry blender.  

Next add in the apple cider vinegar and 3 tablespoons of ice water.  Mix together with a fork until it all comes together.  If it still seems a little dry add in one more tablespoon of ice water.  You want the dough to easily hold together. If you are not making the pie right away pat the dough into a disk and wrap in plastic wrap.  You can store this in the fridge for up to a week.  If you’re making the pie right away form into a disk and place between two pieces of parchment paper.  Roll the dough out until it will fit in and up the sides of your pie plate.  About 1/4 inch thick. 

When the dough is all rolled out carefully remove the top piece of parchment paper and then carefully flip the dough and bottom piece of parchment paper into the pie plate.

Use your fingers to get the dough all pushed down and even in the pie plate.  I have found this dough to be very forgiving.  If it starts to crack on one side while rolling it, pull up the parchment paper on that side and press it back together and then keep rolling.  If it cracks a little after transferring it to the pie plate just use your fingers to press it back together.  Feel free the crimp around the edge if you want. 

Then fill as desired and bake according to pie directions.  Or as I did here for a baked unfilled pie shell, prick the bottom and sides of the crust all over with a fork.  Bake at 450 degrees for 10-12 minutes or until lightly browned.  Cool before filling.  

Perfect and all ready for your no-bake fruit pies this summer, or really any recipe that calls for a pie crust…even on the AIP diet!  I just went strawberry picking last weekend and I figured out an AIP version of my Fresh Strawberry Pie.  I will share the recipe next week!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

shop this post….

Otto’s Cassava Flour

Organic palm shortening

Apple cider vinegar

Here is your printable recipe!

AIP Pie Crust

 

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This crust is very simple and allows you to still enjoy a fun dessert now and then, even on the AIP diet!

Author: A Fireman's Wife

Recipe type: Pie Crust

Ingredients

• 1 cup Otto's Cassava flour
• ½ cup palm shortening
• 1 teaspoon apple cider vinegar
• 3 - 4 Tablespoons ice water

Instructions

1. Measure out the palm shortening in a measuring cup and stick it in the freezer to chill for about 5 minutes while you gather the rest of your ingredients.
2. In a bowl measure out the flour and then add in the chilled palm shortening. With a pastry blender, or clean hands if you don’t have one, work the mixture all together. I actually use both. With my right hand I use the pastry blender and then I work on continuing to get it all crumbled up with my left hand. You can also use a fork and your hands if you don't have a pastry blender.
3. Next add in the apple cider vinegar and 3 tablespoons of ice water. Mix together with a fork until it all comes together. If it still seems a little dry add in one more tablespoon of ice water. You want the dough to easily hold together.
4. Then form into a disk and place between two pieces of parchment paper. Roll the dough out until it will fit in your pie plate. About ¼ inch thick. (If you are not making the pie right away pat the dough into a disk and wrap in plastic wrap. You can store this in the fridge for up to a week.)
5. When the dough is rolled out carefully remove the top piece of parchment paper and then carefully flip the dough and bottom piece of parchment paper into the pie plate.
6. Use your fingers to get the dough all pushed down and even in the pie plate. I have found this dough to be very forgiving. If it starts to crack on one side while rolling it, pull up the parchment paper on that side and press it back together and then keep rolling. If it cracks a little after transferring it to the pie plate just use your fingers to press it back together. Feel free the crimp around the edge if you want.
7. Then fill as desired and bake according to pie directions. Or as I did here for a baked unfilled pie shell, prick the bottom and sides of the crust all over with a fork. Bake at 450 degrees for 10-12 minutes or until lightly browned. Cool before filling.

Notes

This recipe is for one pie crust so just double it for two or if you need crust for the top.

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AIP Pie Crust!!

For the crust:

In a medium bowl whisk together the flour, baking powder, and salt.  In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar.  Add in the coconut milk and vanilla.  With the mixer on low, slowly add in the flour mixture.  Increase speed to medium and beat for 1-2 minutes until dough comes together.  Pat into a round disc and wrap in plastic wrap.  Refrigerate for at least 1 hour.

Preheat oven to 350 degrees.  Spray the tart pan, or pans, with non stick cooking spray.  Remove dough from refrigerator and place between 2 pieces of plastic wrap.  Roll out the dough until it is about 1/4 inch thick.  Remove the top sheet of plastic wrap.  Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.

Press the dough down in the tart pan and make the edges around the top circle as neat at you can.

Continue until all the dough is used up.  Just re-roll the dough between the plastic wrap when needed.  I think I got about 14-15 tarts.  I do have two tart pans but if you don’t you can wait and bake the last few after the first batch is done, or just make 12.  Then prick the bottom of the dough with a fork.  

Bake the tarts for about 13 minutes and remove from the oven.   After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.  

While the crust is cooling, make the vanilla pudding.

For the pudding:

In a medium saucepan whisk together sugar, cornstarch, and salt.  Turn on the heat to medium and whisk in the coconut milk and vanilla.  Continue whisking until thick and bubbly, about 5 minutes.  Remove from heat and spoon the warm pudding into the cooled mini tarts.

Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.

When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange.  Feel free to change up the fruit for the occasion or holiday.  Just using blueberries and strawberries would be perfect for all the summer holidays coming up!

These were such a fun little dessert to have out at the baby shower!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

a few helpful links….

mini tart pans

full fat coconut milk

gluten free flour

pure vanilla extract

Here is your printable recipe!

Gluten and Dairy Free Mini Fruit Tarts

 

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These are a great dessert to have out at any party or special occasion!

Author: A Fireman's Wife

Recipe type: Dessert

Ingredients

• Tart Crust
• 1 cup plus 3 tablespoons gluten free 1 to 1 flour blend
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons dairy free butter, cold
• ⅓ cup sugar
• 4 tablespoons full fat coconut milk, I use from the can
• ½ teaspoon pure vanilla extract
• Vanilla Pudding
• ½ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 13.5 oz can full fat coconut milk
• 1 teaspoon pure vanilla extract
• Fruit Topping
• strawberries, cut up
• kiwis, cut up
• blueberries
• 1 small can of mandarin oranges, drained
• (or any fruit to go with the holiday or occasion)

Instructions

1. In a medium bowl whisk together the flour, baking powder, and salt.
2. In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar. Add in the coconut milk and vanilla. With the mixer on low, slowly add in the flour mixture. Increase speed to medium and beat for 1-2 minutes until dough comes together. Pat into a round disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Spray the tart pan, or pans, with non stick cooking spray.
4. Remove dough from refrigerator and place between 2 pieces of plastic wrap. Roll out the dough until it is about ¼ inch thick.
5. Remove the top sheet of plastic wrap. Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.
6. Press the dough down in the tart pan and make the edges around the top circle as neat at you can.
7. Continue until all the dough is used up. Just re-roll the dough between the plastic wrap when needed. I think I got about 14-15 tarts. I do have two tart pans but if you don't you can wait and bake the last few after the first batch is done, or just make 12.
8. Then prick the bottom of the dough with a fork.
9. Bake the tarts for about 13 minutes and remove from the oven. After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.
10. While the crust is cooling, make the vanilla pudding.
11. In a medium saucepan whisk together sugar, cornstarch, and salt. Turn on the heat to medium and whisk in the coconut milk and vanilla. Continue whisking until thick and bubbly, about 5 minutes.
12. Remove from heat and spoon the warm pudding into the cooled mini tarts.
13. Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.
14. When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange. Feel free to change up the fruit for the occasion or holiday.

Notes

For the gluten free flour blend I use King Arthurs Measure for Measure flour, or Bob Red Mills 1 to 1 flour.

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GLUTEN AND DAIRY FREE MINI FRUIT TARTS

perfect for all your spring and summer parties!

In the past I always made our own homemade hot cocoa mix, which I still love and will always be my favorite, but with most of us now having celiac disease in our family we unfortunately had to make a few changes this year.   The Nesquik in my original recipe says it may contain wheat so we are not able to have it anymore.  I first experimented with my original recipe by just changing out the Nesquik to cocoa powder but so far I have not been able to find the perfect ratio to share with you all.  For my cocoa bar I like the convenience of a mix that is kept on the counter so that we can just add hot water verses having to heat the milk, melt the chocolate, and add the sugar.  With me trying to be dairy free though most the time, I may have better luck giving that option a try with coconut or almond milk.  For everyone else though I like a quick and easy mix!

In the mean time, while I am still trying to figure out my own homemade mix, I was able to find a few gluten free cocoa mix substitutes, both a dairy and a dairy-free option.  I forgot to take a picture of the dairy cocoa mix but here is the dairy-free version.  

HOT COCOA BAR FOR YOUR KITCHEN

When setting up my cocoa bar I like to keep it just the basics for everyday.  Cocoa mix, marshmallows, peppermint sticks, and mugs.  A small counter space next to the stove or close by is the perfect spot.  I chose to use my butlers pantry and share it with the coffee station.  I even found the perfect sign for both!

The tea kettle is always kept close by on the stove and whipped cream is kept in the fridge, dairy and dairy-free.  If we are hosting a party I may add a few other fun items to the cocoa bar but I feel like this is great for everyday.

I love this red tea kettle that I found!

This year I am using a half gallon clear canister for the cocoa mix with a 2 tablespoon measuring spoon inside for convenience.  The marshmallows and peppermint sticks are kept in clear jars right next to the cocoa mix.  These peppermint stick packs that I found at Target are perfect and were only a dollar a piece!

Affiliate links (Amazon & Etsy) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

Hot Cocoa Mix

Dairy Free Cocoa Mix

Tea Kettle

Vegan Marshmallows

Peppermint Sticks

Clear half gallon canister

Red measuring spoon

Cocoa and Coffee sign

Cocoa Mug

Red buffalo check towels

I love how festive this makes my kitchen and the fun family tradition that goes with it!

Being gluten free, and trying to eat a little healthier, I did modify the recipe from the original.  They turned out so soft and fluffy, almost muffin like, and the chocolate with the pumpkin had us all going back for seconds and maybe even thirds!  These are not the prettiest cookies, as I didn’t realize they would not spread out, so next time I might try and make them look a little neater.  Or forget about making them look pretty and just glop them right on there like I did!

Directions:

Pre-heat the oven to 350 degrees.  In a large bowl, I used the bowl of my mixer, add the canned pumpkin, egg, oil, sugar, baking powder, flour, cinnamon, salt, baking soda, almond milk, and vanilla extract.  Mix on medium speed with the paddle attachment until well blended.  Add in the chocolate chips and mix on low until combined.  I used dark chocolate chips, Enjoy Life brand.  I get them at Sprouts or Target.  I like that brand  because it is free of all the major allergens.  You could also use semi-sweet chocolate chips if you don’t like dark chocolate.  I think the dark chocolate was pretty perfect with the sweet cookie though!

Drop by spoonfuls onto an un-greased cookie sheet.  My spoonfuls were probably at least a good 2 tablespoons.  I always use my stoneware when baking cookies, from Pampered Chef, as I feel like my cookies turn out so much better.  Bake at 350 degrees for about 15-17 minutes.  Just adjust the time down and watch them if you make smaller cookies.  These did not spread out at all and seriously came out looking almost the same as when I put them in!

Let cool on wax paper and then dive right in!!

These were seriously so good and will definitely be added to our fall pumpkin baking line up!  Here is your printable recipe!

Pumpkin Chocolate Chip Cookies!!

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

These are so yummy and perfect to bring to any fall parties or just to snack on at home!

Author: A Fireman's Wife

Recipe type: Cookies

Ingredients

• 1 can pumpkin puree (15 oz)
• 1 egg
• ½ cup avocado oil
• 1 cup coconut sugar
• 2 teaspoons aluminum free baking powder
• 2 cups Bob's Red Mill Gluten free 1 to 1 flour
• 1 teaspoon cinnamon
• 1½ teaspoons salt (I use fine ground pink salt)
• 1 teaspoon baking soda
• 1 teaspoon almond milk
• 1 teaspoon vanilla extract
• 1 cup Enjoy Life brand dark chocolate chips (can use semi-sweet if you prefer)

Instructions

1. Pre-heat the oven to 350 degrees.
2. In a large bowl, I used the bowl of my mixer, add the canned pumpkin, egg, oil, sugar, baking powder, flour, cinnamon, salt, baking soda, almond milk, and vanilla extract. Mix on medium speed with the paddle attachment until well blended. Add in the chocolate chips and mix on low until combined.
3. Drop by spoonfuls onto an un-greased cookie sheet. My spoonfuls were probably at least a good 2 tablespoons.
4. Bake at 350 degrees for about 15-17 minutes. Just adjust the time down and watch them if you make smaller cookies.
5. After about 5 minutes transfer cookies to wax paper and let cool completely.

Notes

These cookies did not spread out at all and seriously came out looking almost the same as when I put them in!

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XOXO

JEN

OTHER FALL RECIPES YOU MIGHT LIKE….

~ Pumpkin Pancakes with Homemade Syrup

~ Pumpkin Bread

~ Pumpkin Turkey Chili

~ Roasted Pumpkin Seeds

~ Broomstick Appetizers 

~ Pumpkin Salted Caramel Rice Krispie Treats

PUMPKIN CHOCOLATE CHIP COOKIES

the perfect fall treat!!

This is really easy to put together, as it is no bake, and it makes an amazing, festive, St. Patrick’s Day dessert!

Start by making your melted chocolate.  Measure out your chocolate chips in a bowl. In a small sauce pan heat your heavy cream until bubbly and hot.

Pour hot the cream over the chocolate chips and cover with plastic wrap.

Let sit for about 5 minutes and then whisk it all together.  I stirred in a drop of peppermint essential oil, but if you don’t have that you can use 1/4 teaspoon peppermint extract.  Then set aside. 

In a 9 x 13 pan and add a layer of ice cream sandwiches on the bottom.

I found these Mint Chocolate Chip ones at Safeway.

Spread on half of the whipped topping.

In a gallon zip lock bag crush up the Oreos.  I used the flat side of my meat tenderizer.

Sprinkle the Oreos on top of the whipped topping.  Then drizzle on some of the melted chocolate.  This layer does not have to be pretty as it will be covered up!

Then start adding the second layer of ice cream sandwiches.

Keep going until the top layer is covered.

Spread on the remaining half of the whipped topping.

Roughly chop up the Andes Mints and sprinkle on top of the whipped topping.  You could also get crazy and add some more Oreos too! 

Then drizzle with some more melted chocolate.

Keep in the freezer until your are ready to serve and you will have an easy impressive dessert!

Here is your printable recipe!

Mint-Chip Ice Cream Sandwich Cake

 

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This is seriously the best dessert and so easy to assemble!

Author: A Fireman's Wife

Recipe type: St. Patrick's Day Dessert

Ingredients

• 1 cup semi sweet chocolate chips
• ½ cup heavy whipping cream
• 1 drop peppermint essential oil or ¼ teaspoon peppermint extract
• 24 mint chocolate chip ice cream sandwiches
• 8oz tub whipped topping
• About ½ a pack of mint Oreos, crushed
• Chopped Andes mints (enough to sprinkle on top)

Instructions

1. Measure out the chocolate chips on a bowl.
2. In a small sauce pan heat your heavy cream until bubbly and hot.
3. Pour the hot cream over the chocolate chips and cover with plastic wrap.
4. Let sit for about 5 minutes and then whisk it all together. Stir in the peppermint and then set aside.
5. In a 9 x 13 pan and add a layer of ice cream sandwiches on the bottom.
6. Spread on half of the whipped topping.
7. Sprinkle the Oreos on top of the whipped topping. Then drizzle on some of the melted chocolate.
8. Add the second layer of ice cream sandwiches.
9. Spread on the remaining half of the whipped topping.
10. Roughly chop up the Andes Mints and sprinkle on top of the whipped topping. You could also get crazy and add some more Oreos too!
11. Then drizzle with some more melted chocolate.
12. Keep in the freezer until you are ready to serve!

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You can totally simplify and make this pie even easier by buying a pre-made graham cracker crust, but I usually have everything on hand and like to make my own.  So start by crushing up your graham crackers in a large gallon ziplock bag.  I use a combo of the flat side of my meat tenderizer and then switch to my rolling-pin to get it all nice and fine.  

Melt your butter and then add in your graham crackers and brown sugar.  

Mix it all up and press into a 9 inch pie plate.  Just reserve about 3-4 tablespoons for the topping.  Bake in a preheated oven for about 10 minutes.  Let cool completely.  

Here is what you need for the filling. 

To make the pie filling pour your milk into a large bowl and then add your pudding mix.  Beat with a wire whisk for 1 minute.  Pour into your graham cracker crust.  

Top with the remaining crushed graham crackers.  

Chill until you are ready to serve…at least 1 hour.  Definitely give this one a try for your Christmas pie line-up!

Here is your printable recipe!

Chocolate Pudding Graham Cracker Crust Pie

 

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Author: A Fireman's Wife

Recipe type: Dessert

Ingredients

• 1½ cups honey graham crackers, crushed (about a package and a half)
• ¼ cup brown sugar
• 6 tablespoons melted butter
• Chocolate instant pudding and pie filling (the larger 5.85oz size)
• 2¾ cups cold milk

Instructions

1. Preheat your oven to 350 degrees
2. Crush up your graham crackers in a large gallon ziplock bag. I use a combo of the flat side of my meat tenderizer and then switch to a rolling pin to get it all nice and fine.
3. Melt your butter in a medium bowl and then add in the crushed graham crackers and brown sugar.
4. Mix it all up with a fork and press into a 9 inch pie plate. Reserve about 3-4 tablespoons for the topping. Bake in a preheated oven for about 10 minutes. Let cool completely.
5. To make the pie filling pour your milk into a large bowl and then add your pudding mix. Beat with a wire whisk for 1 minute. Pour into your graham cracker crust.
6. Top with the remaining crushed graham crackers.
7. Chill until your are ready to serve, at least one hour.

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So who out there loves hot cocoa!?!?  We are definitely a fan of our homemade hot cocoa around here!  If so, then how about these Hot Cocoa Cookie Cups?!?!  A few weeks ago my girls hosted a party with some friends from their God’s Girls group and they chose Hot Cocoa making as the theme.  Yes please!  This was such a fun party to set up for and a great way to kick off the Christmas season.  Each girl got to put together their own cocoa mix to take home and make a couple of hot cocoa crafts.  In keeping with the hot cocoa theme I had the idea to make these Hot Cocoa Cookie Cups to have as dessert.  Because hot cocoa isn’t already enough of a dessert…. right!!    I thought they would be the perfect addition to have out at the party!

I have made cookie cups before but they have always been filled with white or colored icing and with a more decorative swirl in the middle.  This time I used brown frosting, flattened on the top, topped with marshmallows!  I thought they turned out super cute for the party!

When making cookie cups I have always used Pillsburry refrigerated sugar cookie dough.  It is the perfect amount for cutting the dough evenly into 24 parts to fill a mini muffin tin.  

Preheat your oven to 350 degrees.  Open your dough and cut it in half the long way.  Hold it back up together and then make 12 equal marks across your dough.  I always make little marks with my knife first to make sure my spacing is even. 

Then take your knife and slice your dough where you made the marks. 

Now you will have 24 equal parts of dough.  

Spray your mini muffin pan generously with cooking spray.  Don’t skip this step as the cookies will stick to the pan and you will loose the bottom of your cookie cups.  

Roll each of your sections of dough into a ball and place in your muffin pan.  

Then just lightly push them down.  They don’t need much as I think they will form into cups anyway!

Bake at 350 degrees for 10-13 minutes.  Cool for 10 minutes and then remove to a cooling rack to cool completely.  When removing the cookies carefully take a knife and slide it around the edges to loosen the cookies and then carefully lift them up.  

When the cookies are cool make the frosting.  Here is what you need.

Cream your butter with the whisk attachment on your mixer.  Add in the powdered sugar and cocoa and combine on low.  Turn off the mixer and add the vanilla and heavy cream.  Turn the mixer on low until the sugar and cocoa are mixed in and then turn up the speed to whip it all together.  I didn’t want the frosting to be too thick so I used about 1 1/2 cups of heavy cream.  Probably a little more cream than you would use if you were making this same recipe to frost a cake.  You don’t want it to be too runny either so start with about 1 1/4 cups and add more if needed.  You will end up with more frosting than you need, I just used my normal chocolate frosting recipe, so you will have more to smother on some graham crackers!!  Just sayin!  

Then I took a piping bag, you can use the corner cut off of a plastic zip lock bag too, to pipe the frosting into each cookie cup.  I just cut a little off the end of the bag.  I did not want to use a tool as I wanted as little lines as possible. 

Fill the bag with chocolate frosting and then pipe into your cookie cups.  

It was still not as smooth as I wanted so I took a small spatula to carefully level it out as best as I could.  

When all your cookie cups are filled with frosting add three mini marshmallows to each cup.  

A super simple way to add some more cute to your next cocoa or holiday party!  They were a huge hit and the girls loved them!

Here is a few more pictures from the hot cocoa making set up.  

Our Polar Bear Marshmallows!  

These were a fun little cocoa party craft and aren’t they just about the cutest thing to happen to your cocoa!  

Here is your printable recipe!

Hot Cocoa Cookie Cups

 

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These are perfect for a hot cocoa or holiday party!

Author: A Fireman's Wife

Serves: 24

Ingredients

• 1 roll refrigerated Pillsbury sugar cookie dough
• 1 bag mini marshmallows
• Frosting
• 3½ cups powdered sugar
• 1 cup unsweetened cocoa powder
• 1 stick butter (room temperature)
• 1 teaspoon vanilla extract
• 1¼ - 1½ cups heavy whipping cream

Instructions

1. Preheat your oven to 350 degrees.
2. Open your dough and cut it in half the long way. Hold it back up together and then make 12 equal marks across your dough. I always make little marks with my knife first to make sure the spacing is even.
3. Then take your knife and slice your dough where you made the marks. Now you have 24 equal parts of dough.
4. Spray your mini muffin pan generously with cooking spray. Don't skip this step as the cookies will stick to the pan and you will loose the bottom of your cookie cups.
5. Roll each of your sections of dough into a ball and place in your muffin pan. Then just lightly push them down.
6. Bake at 350 degrees for 10-13 minutes. Cool for 10 minutes and then remove to a cooling rack to cool completely. When removing the cookies carefully take a knife and slide it around the edges to loosen the cookies and then carefully lift them up.
7. While your cookies are cooling make the frosting.
8. Cream your butter with the whisk attachment on your mixer. Add in the powdered sugar and cocoa and combine on low. Turn off the mixer and add the vanilla and heavy cream. Turn the mixer on low until the sugar and cocoa are mixed in and then turn up the speed to whip it all together. Start with about 1¼ cups of heavy cream and add more if needed. You want it to be not as thick as normal frosting.
9. Then using a piping bag, with the corner cut off, pipe the frosting into each cookie cup.
10. Take a small spatula to carefully level out the frosting as best as your can. You want it to look like a smooth even level of hot cocoa.
11. Add 3 marshmallows on top of the frosting to each cookie cup.

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So here is what you need: 

In a gallon ziplock bag crush up your Oreos.  I like to use the flat side of my meat tenderizer.  Then set those aside. 

In a large bowl add in your milk and then pudding mixes.  Beat with a wire whisk for about 2 minutes or until well blended.  

Then stir in half of your whipped topping.  

When that is mixed add in half of your crushed Oreos and stir. 

Set out 15 small clear plastic cups on a cookie sheet.  Then with your remaining crushed Oreos spoon about a heaping tablespoon into the bottom of each of the cups.  

Then spoon the pudding mixture evenly into the cups right on top of the crushed cookies. 

Top evenly with the remaining crushed Oreos. 

Next take the other half of your whipped topping and either spoon it on top to make your ghosts, or put it in a plastic bag, cut the corner off, and pipe on the ghosts.  That is what I do and it works so well. 

Once you have all your ghosts piped on you are ready to add the mini chocolate chip eyes.  

This is where the kids love to help.  They often turn out crazy and that is okay.  We always seem to end up with a Charlie Brown ghost too!   

Very simple and always a good Halloween day-time activity!  

And did I mention they taste so yummy too and are a perfect Halloween dessert!  Not too late to add them to your line up for next week! 

Here is your printable recipe!

Boo Cups

 

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These look so cute to put out on Halloween or at a Halloween party!

Author: A Fireman's Wife

Recipe type: Halloween Dessert

Ingredients

• 1 package of Halloween Oreos. (15.35oz)
• 3¼ cup whole milk
• 2 (4 serving size) chocolate instant pudding and pie filling
• 1 (8oz) tub of whipped topping, thawed
• 30 mini semi-sweet chocolate chips
• 15 (9 oz) clear plastic cups

Instructions

1. In a gallon ziplock bag crush up your Oreos. I like to use the flat side of my meat tenderizer. Then set those aside.
2. In a large bowl add in your milk and then pudding mixes. Beat with a wire whisk for about 2 minutes or until well blended.
3. Then stir in half of your whipped topping.
4. When that is mixed add in half of your crushed Oreos and stir.
5. Set out the plastic cups on a cookie sheet. Then with your remaining crushed Oreos spoon about a heaping tablespoon into the bottom of each of the cups.
6. Then spoon the pudding mixture evenly into the cups right on top of the crushed cookies.
7. Top evenly with the remaining crushed Oreos.
8. Next take the other half of your whipped topping and either spoon it on top to make your ghosts, or put it in a plastic bag, cut the corner off, and pipe on the ghosts.
9. Decorate with the chocolate chips to create the eyes.
10. Refrigerate until ready to serve.

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I think “fall” just doesn’t get much better than freshly made apple pie!  Such a sign of my favorite season.

I usually only make apple pie in September following apple picking and most of the apples I end up with tend to run smaller than the ones that you buy in the grocery store.  So that means I am using way more apples in my pie than if you have a larger size apple.  Seriously, because most of these leftover apples I had were so small, this kids think it is fun to pick all sizes, I think I used about 20 or so!  Normally you would probably only use about 8-10 regular size apples.

I always use my apple peeler corer slicer (affiliate link) when making most of my apple desserts.  It makes it so much quicker when you have lots of apples to get through.  

I had prepared my pie crust before hand and gave the dough time to chill in the fridge while getting the apples ready.  I won’t go into all the details of my pie crust in this post but you can grab all the details about it here!  

After you peel, core, and slice up your apples place them in a large bowl and mix in your lemon juice.

Add in the sugar, brown sugar, flour, and pumpkin pie spice and then stir.  

Pour into your pie pan lined with your pie crust.  Then melt the butter and drizzle it over your pie. 

I usually don’t fully cover the top of my pie with a second layer of crust but you can always do that if you want.  I prefer a lattice or making fun shapes like apples or leaves.  See this extra dough here from trimming the edges off of my pie?  I like to just roll that out and add some cute little shapes on top….of course I used apple shapes here for the apple pie. 

These are so fun, I found all these cute little pastry stampers and pie decorating kit on Amazon.  I will link them here (affiliate link) if you are interested! 

Don’t they just make the pie so much cuter?!?!

Bake in a preheated 400 degree oven for about 35-45 minutes.  Because my apples are so small, and sliced thin, from using the apple peeler, corer, slicer, my pie is done in about the 35 – 40 minute range.  If your apples are bigger and thicker you will probably need longer.  Just watch that the crust does not start to burn.  You can loosely cover the edges with foil towards the end if the crust starts to get too brown.  

I didn’t photograph it here but my favorite way to eat this is warm topped with vanilla ice cream!

Enjoy!  Here is your printable recipe!

Apple Pie

 

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This is the perfect pie to get you in the mood for fall!

Author: A Fireman's Wife

Ingredients

• 8-10 granny smith or golden delicious apples peeled, cored, and sliced
• 1 tablespoon lemon juice
• ½ cup sugar
• ¼ cup brown sugar
• 2 tablespoons all purpose flour
• 1½ teaspoons pumpkin pie spice
• 1 tablespoon butter melted
• 1 pie crust rolled out to about ⅛ inch thick and pressed into a 9 inch pie pan

Instructions

1. Peel, core, and slice up your apples and place them in a large bowl. Pour on your lemon juice and stir.
2. Add in the sugar, brown sugar, flour, and pumpkin pie spice and then stir.
3. Pour into your pie pan lined with your pie crust. Then melt the butter and drizzle it over your pie.
4. Top with a second layer of crust or decorate with a lattice or fun shapes.
5. Bake in a preheated 400 degree oven for about 35-45 minutes depending on the size of your apples. Just watch the crust towards the end and loosely cover the edges with foil if the crust starts to look too brown.
6. Serve warm with vanilla ice cream on top!

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