Notice anything different?
Does blue and pink make my butt look big?
Whipped got a bit of facelift this week! A few Botox injections into the header….couple chin tucks around the sidebar…
I’ve been working with the most fabulous designer (shout-out to Allison from Green Tangerine Designs!) for the past month and half re-designing and reorganizing my blog. And I am so excited to announce that is is just about finished!! There’s just a few more bits to fix and tweak (I’m having a ‘print’ option inserted into each post to make for easy recipe printing!), and it should be all done and wrapped in a pretty bow by the end of next week!
What do you all think??
Besides changing the whole look of my blog, I’m also expanding my concept. If you notice on my new “Recipes” page, there’s categories for all sorts of food now beyond just baking. I’m still going to bake up plenty of sweet treats, but I’m also going to have fun with appetizers, main dishes, and lots and lots more! I’ll give you the grand tour though next week because I also have another fun little announcement!
Today I am so honored to be guest posting over on Kim’s fabulous blog, Cravings of a Lunatic! Her blog is obsessively good. And I mean it. She comes up with the most delicious and creative treats! Trix Krispies?? Snickers Snack Cake?? Turtle Ice Cream Pie…??
So when she asked me to guest post for her I knew it had to be something a bit out of the box (and of course delicious!). That’s why I came up with these little Very Berry Cheesecake Pie Bites! Aren’t they cute??
These are super simple to make – just pie dough baked up in muffin tins with a layer of creamy cheesecake, sugary blueberries and raspberries, and buttery cinnamon crumble! And they’re portable which is perfect for summer get togethers! No mess, no fuss, and frees up your other hand for a cocktail :)
So I want to give another HUGE thank you to the fabulous Kim and go check her out and my mini pie recipe over at Cravings of a Lunatic!
Updated post with Recipe Below!
Very Berry Cheesecake Pie Bites
- • 1 package refrigerated pie crust (2 pie crusts)
- • ½ cup plus 2 tablespoons all-purpose flour
- • 3 tablespoons chilled butter, cut into small pieces
- • ¼ cup granulated sugar
- • 1 teaspoon ground cinnamon
- • 2 tablespoons sugar
- • 2 tablespoons corn starch
- • 2 cups fresh blueberries
- • 2 cups fresh raspberries
- • 1 teaspoon grated lemon peel
- • 1 tablespoon fresh lemon juice
- • 1 package (8oz.) reduced-fat cream cheese, softened
- • ¼ cup sugar
- • ¼ cup egg substitute (or 1 egg)
- Preheat oven to 350 degrees.
- For the streusel – combine flour, sugar, and cinnamon in a medium bowl. Cut butter into dry ingredients with a pastry blender until the mixture resembles coarse meal. Set aside.
- For the berry filling- In a medium bowl, gently stir together the sugar, corn starch, berries, lemon zest, and lemon juice. Set aside.
- For the cream cheese filling- In another medium bowl, stir together cream cheese, sugar, and egg substitute until smooth.
- Roll out refrigerated pie crust onto a lightly floured surface. Using a 4-inch circle cutter (or one of similar size), cut circles of pie dough and gently press into a standard size muffin tin (do not grease tins). Gently roll out remaining scraps of dough with a lightly floured rolling pin and continue cutting even circles of dough.
- Spoon about a tablespoon of cheesecake layer into the bottom of each pie crust. Top with another 1-2 tablespoons of berry filling. Lastly, evenly sprinkle crumble over berry filling. With your fingers, gently press together some of the crumble to create additional texture.
- Bake for 20 minutes, or until golden.