Happy Birthday, Ashlee!

standard October 24, 2010 Leave a response

Apple and Pumpkin Pie Pops to celebrate!

So happy to be back in the kitchen! I didn’t realize how much I need my weekend bake fests until my weekends fill up and kitchen time gets lost. Yesterday I made three different types of soup, two different types of bread, hummus, cinnamon popcorn, and pumpkin risotto. I definitely felt productive by the time I went to bed. And now I don’t have to stress over what’s for lunch and dinner this week. Thank goodness! I felt so lost last week when it came to what we were going to eat. Must have a plan! Our lives are way too busy right now, so the less thinking involved in getting a healthy meal the better.

Pie pops were requested for a friend’s birthday, and I finally got a chance to make them. When I first made pie pops, I used a frozen Pillsbury crust and a very runny berry filling. For this second attempt, I thought it would be delicious to use homemade apple butter and pumpkin butter as filling. And to be even more ambitious, I decided to attempt a veganized pie crust.  They turned out pretty well for making things up as I went!

Vegan Pie Pops

Yield: Makes 10 pops

Ingredients

  • 1/4 c Apple Butter
  • 1/4 c Pumpkin Butter
  • 1 1/4 c whole wheat flour
  • 1/4 tsp salt
  • 5 T Earth Balance
  • 7 T COLD water + extra for crimping
  • 1 T Non-dairy milk
  • 1 T Sucanat
  • 10 Popsicle sticks

Instructions

  1. To make the dough, combine flour, salt, and earth balance until well incorporated and crumbly looking. Slowly add water 1 T at a time, using a fork to wet dough. Roll dough into a ball. Add more water as necessary if the dough is too crumbly to stick into a ball. The dough is supposed to be a little dry-looking.
  2. Roll out dough on to  a well floured surface. Using a biscuit cutter, cut out circles. Re-roll dough as necessary until all dough is used, and you have an even number of discs.
  3. Place a tablespoon of apple or pumpkin butter in center of dough. Using your fingers, spread a little cold water around edges of disc. Place a popsicle stick in the center, and place a second disc on top, sealing the edges all the way around with your fingers.
  4. Place pops on a parchment lined baking sheet. Brush with milk and sprinkle with sucanat.
  5. Bake at 350 for 25-30 minutes or until golden.
  6. Serve to the birthday girl 🙂
http://www.neatandnutritious.com/happy-birthday-ashlee/

Leave a response

  • Leave a Response

    Your email address will not be published. Required fields are marked *