\"\"
Food

Good Things Come In Small Packages: Pie and Donuts

By Mar 28, 2011 May 13th, 2012 70 Comments

This post may contain affiliate links which may give us a commission at no additional cost to you. As an Amazon Associate we earn from qualifying purchases.

Emily, from little momma & co., is back again today. This time she’s proving that good things, like pie and doughnuts, really do come in small packages. You can find Emily on Twitter @littlemommaco.

I am such a sucker for anything in a diminutive form.

Edibles being no exception.

There is something about making miniature foods that spark a child-like excitement in me! It’s like looking at the kitchen through my Willy Wonka glasses! I guess I am just a kid at heart (and stomach!)

My whole family found the excitement in these:

doughnuts

Not only are they adorable, they are easy!

They start out with a simple dough, which is then formed into:

doughnuts recipe

This is an easy process.

2 teaspoons of dough, rolled out into a 4 inch snake, and then coiled over onto itself. EASY!

donuts

Tossed in a hot oven:

donuts

And then, the real fun begins!

Using almond bark (I used chocolate and vanilla), turn ’em over and:

recipe doughnut

And then: CALL IN THE SPRINKLE BRIGADE!

recipe doughnuts

After a quick rest on the drying rack, they are ready to eat!

recipe for doughnuts

LOOK! Mini donuts!

how to make doughnuts

This cookie is of the crunchy variety. Perfect for dipping into hot cocoa or coffee.

doughnuts

Doughnut Cookies

2 T vegetable oil
3 T butter, melted
2 eggs
2 t vanilla extract
1/2 t almond extract
3/4 t salt
2 t baking powder
1 C powdered sugar
2 and 1/2 C flour

to decorate
2 or 3 squares of almond bark
sprinkles

Preheat oven to 350. Lightly spray cookie sheets with cooking spray. Beat the oil, butter, eggs, vanilla, and almond extract together. Sift the dry ingredients together, and then add to wet ingredients and mix well. Dough should have the consistency of play dough. If it’s a little dry, add a little oil

Take 2 teaspoons of dough and form into a 4 inch rope. Coil rope into a doughnut shape and place on cookie sheet.

To decorate, dip tops of cookies in melted almond bark and top with sprinkles!

Another miniature adventure this month transported us to the land of:

pie recipe

One evening, while laying in bed– I had this random thought pop into my head.

Why not bake a pie in a muffin tin?

BRILLIANT!

I picked cherry:

pie crust

I seriously was transported back to childhood as I crowned the pies with the:

pie recipes

I was a bit nervous as I sat waiting for the timer to go off.

Would they cook evenly in the muffin tin?

Would the cherries leak out and bubble all over the bottom of my oven?

Would the bottoms burn?

But, it was indeed happy moment when I opened the oven and spied my little dough babies donning the perfect shade of golden brown, and not a cherry out of place. A proud moment if I say so myself!

pie

And, it was a dessert worth every bite of dinner– even the broccoli part.

pies recipes

Mini Pies

1 and 1/2 C flour
3/4 t salt
1/2 C shortening
3 to 4 T ice water
Canned or fresh fruit

Grease your muffin tin with cooking spray.

In a large bowl, stir salt into flour. Cut in shortening until it resembles coarse crumbs. Add water a tablespoon at a time and stir with fork until dough comes together. Roll out into 1/8 inch thickness. Cut circles and place dough in muffin tin. Fill each tin with fruit and top with another round of dough. Bake at 375 about 15 to 20 minutes, or until crust is golden brown.

About Francesca

Francesca has an extensive background in content marketing, public relations, and social outreach. She oversees all Operations at Sway Group, including our robust metrics capabilities. Prior to joining the online world, Francesca oversaw viticulture and oenology at various wineries in both California and Italy, and managed regulatory affairs and facility approvals at the biotech company, Genentech. Francesca has been featured on CBS Sacramento and Food Blogger Pro’s podcast. She has also hosted an AMA webinar and spoken at Social Media World.

70 Comments