Mini Pumpkin Parfaits

A few months ago my sister and I were shopping at Pier One and came across their “Tasting Party” display.  Basically a bunch of cute tiny bowls, shot glasses, and spoons, for just a taste of dessert.  Ever since I saw them, they’ve been on my mind.  Earlier this week I went and purchased the 24-piece set for $29.99. Woohoo!

With it being the week of Thanksgiving, I thought it would be appropriate to attempt Mini Pumpkin Parfaits for my aunt’s Thanksgiving party.   I used this recipe from the Food Network.  The next challenge was how to transport the cute little creations.  Handyman husband to the rescue!  The morning of the party Ryan cobbled me up a carrying tray for my dessert.  Needless to say my family was impressed with my contribution to Thanksgiving dinner!  Pics below:

Sunday Dinner: Blueberry Empanadas

Last week I made this Empanada recipe featured in Cooking Light.  The whole family raved…they were tasty.  I was left with remaining frozen pie crust, so I searched the web for some inspiration.  It dawned on me that I had a bag of frozen blueberries in my freezer, leftover from a brief smoothie phase I experienced.  I found this recipe from an actual blueberry farm, with a few substitutions:

• Cut the Granny Smith apples
• I used a package of cranberries and walnuts (the kind used as salad toppings).
• Instead of regular butter, I used yogurt butter (Brummel and Brown).
• Serve warm with a side of ice cream!

Linbo’s Blueberries Recipe #36: Blueberry Empanadas Printer-friendly

2 cups blueberries
1 cup finely copped, pared tart apple (such as Granny Smith)
1/4 cup walnuts
1/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
dash salt
12 each 4 1/2 inch pastry round
1 tablespoon butter
Cinnamon-sugar for dusting 

Pre-heat oven to 400 degrees. Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in a medium bowl and mix well. Gently fold in berries. Place 2 tablespoons berry filling on half of each

4 1/2” pastry round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Repeat this procedure until all rounds are folded and sealed. Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empanada with melted butter and sprinkle with cinnamon-sugar. Bake on greased cookie sheet 18 – 20 Minutes or until golden brown.