Family Foodies

I refuse to diet during the holidays and parties, the goodies call to me by name.

Remorse can come later, and it usually does.

I had found a recipe for a butter crust that sounded good and wanted to add a home made filling. It needed to be simple because there were errands to run, so it was best not to be tied down to something that would take too much time.

The recipe for the butter crust.

Two cups all purpose flour
2/3 cup cold salted butter
4 to 5 tablespoons cold water

Cut butter into flour until you have coarse crumbs. Add water, mix with fork, then roll out. Cherry juice from a jar of cherries sounded better than plain water. After mixing in 7 tablespoons of juice, the dough was not moist or sticking together. It took 5 tablespoons more (of water) to get the dough right, mixed in one by one. Divide dough in half and roll out.

Rolling out the dough was simple, and the cherry juice made a nice pattern. Press out twelve 3 inch circles and place in mini muffin pan. Recipe makes 24.

Filling

Filling was easy and used staples on hand.

Eight ounces cream cheese
1 cup powdered sugar
1 beaten egg
1/2 cup dark chocolate mini morsels.

Mix well and spoon into dough cups, filling to 2/3 full.

Top with a cherry and push halfway into filling. Preheat the toaster oven to 325 and bake for 14-18 minutes until golden brown. Save any leftover dough and filling to make extras.

These were so delicious served warm and tasted very rich. Real butter crust made such a difference as well as the dark chocolate. I’ll measure my hips later.