Mother's Day is almost here, and I thought a lot about what it means this holiday to me. For the first 30 years of my life, he was always on my own mom, a day to let him know how all girls love and appreciate what a template type and generous, it was for all of us. Now that I have my own children, it is a day I am so proud to be a part of. I love being a mom. I've said it's my dream job and I really do. Yes- it is difficult most of the time lately, and sometimes I cry because of it, but I still love it. Being a mom therefore feels complete to me, and this year I feel really lucky for my family.
Another reason why I love this holiday, because he seems to embody all spring and beautiful. While Father's Day in June remember cookouts and sports, when I think of Mother's Day, it's all flowers, brunch, bright and beautiful things. I do not know what inspired these small pies with delicate fruit, but I think they are the perfect complement to the Day of the spread of a spring-y mother.
I shared my favorite fruit pie recipe before, and that a spin-off of this, using a sugar cookie as a crust instead of the typical pastry shell. Then we have a topping cream cheese, and of course many wonderful fruits. I love the pies which include tangerines and kiwis so I added them to the mix, but all berries or anything else that sounds good might work. This recipe has opened my eyes to the cute-ness that are small pies with crusts made biscuits using a muffin pan. These crusts were so easy and I continue to think of other delicious combos using all my recipes of favorite cookies.
Have a wonderful weekend! I'm so happy to be spending it with my own sweet mother and my babies. :)
- for crust:
- 1⅓ cup plus 1 tablespoon all-purpose flour
- ½ teaspoon of baking soda
- ¼ teaspoon baking powder
- ½ cup softened butter (4 oz or 1 stick)
- ¾ cup white sugar
- 1 yellow egg
- ½ teaspoon vanilla extract
- 1- 8oz block of softened cream cheese
- 2 cups sugar powder [extraitdevanille
- ½ teaspoon
- fresh fruit for garnish
- Butter a mini-muffin pan, set aside. Preheat oven to 350F.
- In a large bowl cream butter and sugar.
- Add the egg yolk and vanilla and mix until smooth and fluffy.
- Add flour, baking soda and powder in a small bowl, stir then add to butter mixture.
- Mix mix (batter may look lumpy.)
- Use a teaspoon cookie to 1½ part dough balls, and use your hands to roll them into smooth ball . (I found the dough seems dry until I drove each spoon in hand.)
- Portion a ball of dough into each well of your pan and press lightly.
- Bake for 8 10 minutes or until edges are golden brown. Let cool before removing from pan.
- Cream together the cream cheese and powdered sugar until thick and smooth. Add the vanilla extract.
- pipe or spread the filling into the cooled biscuits shells. Top with fresh fruit.
- Store in refrigerator until ready to serve.