Valentine’s Day Recipe: Strawberry Hearts

Here, have a heart. These little heart pastries are so easy to make and I bet you, you couldn’t eat just one. The nice thing about this recipe is that you can make it your own by filling the pies with whichever type of filling your heart desires.

Recipe adapted from The Sweetest Occasion.

What you will need:

  • Pie dough (I use the pre-made Pillsbury dough but you can also make your own).
  • Strawberry Jam (or filling of your choice)
  • A heart cookie cutter
  • 1 egg
  • Flour
  • About 2 tablespoons of sugar


Preheat your oven for 350 degrees.


Sprinkle flour on your surface to keep the dough from sticking. Roll out the dough and begin cutting out little hearts.



Once all the dough is cut into hearts, put about a spoonful of jam on every other heart. Be careful, if too much jam is used it will ooze out during baking. It won’t affect the pastry but there will be a lot of scrubbing after the finished product.


Next beat the egg with a splash of water to create an egg wash. Using your finger or a pastry brush, paint the outside rim of the heart with the jam to create a seal for the top heart. Once the egg wash is added put the top crust on the hearts. Using a fork, pinch the two edges together while also creating a fancy design.

Paint the top heart with the egg wash. Then sprinkle some sugar over the egg wash. Place the hearts on a greased cookie sheet and bake them for about 20 to 30 minutes. Check them every 15 minutes.


These give a new meaning to “eat your heart out!”.

Keep your head held high.

Recipe: Mini Pumpkin Pies

As promised in my little update post, here is the mini pumpkin pies recipe. I was a little doubtful about my baking abilities since I have never baked a pie, ever. But, I proved myself wrong and I should have made double the amount because everyone loved them.

So, if I can do it. You can do it. I am hoping to make these for Christmas as well to perfect my skills and make them look a little prettier. Here it goes, bake away.

Mini Pumpkin Pies

Makes 12 mini pies

What you need:

  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2  eggs
  • 1 can (15 oz.) 100% pure pumpkin
  • 1 can (12 fl. oz.)  evaporated milk
  • 2 nine-inch pie crust dough premade or make your own
  • bowl or round cookie cutter 4 inches in diameter
  • muffin/ cupcake tin
  • whipped cream

What to do:

Preheat oven to 425 degrees.

For the pie filling:

In a small bowl, mix together the sugar, cinnamon, salt, ginger and cloves. In a larger bowl beat the eggs. Then, stir in the pumpkin and sugar and spice mixture from the small bowl. Lastly, gradually stir in evaporated milk.

For the dough:

Roll out your pie dough and using a bowl or 4 inch round cookie cutter, cut out circles. Place each circle into a greased muffin tin. And I mean grease the heck out of that thing. I learned the hard way that you really need to grease the pan or you’ll be stuck scraping you pies out for hours. Learn from my mistake. Next, poke holes in the bottom of dough to keep the crust from bubbling. Lastly, pour the filling into the tops of the dough.

100_2173Bake the pies for 15 minutes at 425 degrees. Then turn the heat down to 350 degrees and them for about 25 to 30 minutes.

IMG_0013Let the pies then cool on a wire rack for about 2 hours. Top with some whipped cream and you have some pretty amazing mini pumpkin pies.

Sorry for the lack of great pictures, but once I make them again I will supply better photos.