Nutella Banana Pie Pockets

I'm in such a good mood. Things are in order. The sun is shining. It finally feels like spring. Time for dresses!!

So I'm keeping busy. Little things that add structure to my life are really making a difference. Waking up earlier to go to work so I can leave earlier is a huge help. Working out for an hour every single day... ok, fine I skip a day here and there. I don't know how people work out in the morning or in the middle of the day. I need to shower and wash my hair before being seen. Then dry and style my hair. Then reapply makeup... That takes about an hour and a half at least. That's why it drives me crazy when people ask to hang out on a weekday. Ain't nobody got time for that. Plus, it throws off my routine.

Where was I? Right. So I've been keeping busy. Yesterday I was inspired to make Nutella Banana Pie Pockets. They were so adorably amazing, and so super easy I just had to share.

You'll need
Pre-made pie crust (the kind that you unroll)
Nutella
1 Banana
1 egg
sugar

1. Preheat oven to 400 degrees
2. Unroll pie crust and cut out shapes using a cookie cutter or a glass. You might need to add a sprinkle of flour to your prep surface. Reroll the scraps and continue cutting until you run out of dough. Make sure you have an even number so each piece has a partner.

3. Now, there are 2 ways to do this...
     a. Chop up a banana. On one pie piece spread about a teaspoon of Nutella, then top with a few banana pieces. Cover with another pie crust and seal around the edges using a fork. This method works best of you made a cutout in the top pie crust. Otherwise the Nutella will spill out when they're baking.
     b. Chop up a banana. Add about 1/2 cup of Nutella and combine. Then just scoop about a tablespoon (I used a small ice cream or cookie dough scoop) on to a pie crust. Top with another pie crust and seal the edges with a fork.
4. Mix 1 egg with a tablespoon of water to create an egg wash. Brush the egg wash over each pie pocket then sprinkle with granular sugar. If you have coarse sugar that would be ideal.
5. Bake for about 12 minutes or until golden brown.

 

Peach Bourbon Cupcakes

This weekend I made Peach Bourbon Cupcakes. I forgot to take pictures while I was making them unfortunately, but I'll share the recipe and walk y'all through my process.

Peach Cupcake:
Yields: approx. 42 (You could probably half this recipe)

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 and 1/2 cups vegetable oil
1 and 1/2 cups sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon bourbon
4 cans peaches, drained and pureed

Preheat the oven to 325°F. Line a muffin tin with cupcake liners.

In a large bowl, combine the flour, baking soda, baking powder, salt.

In a stand mixer with the paddle attachment, beat together the sugars and oil. Add the eggs one at a time followed by the bourbon and vanilla. Beat on medium speed until combined. In three parts, add the flour mixture, adding half of the pureed peach between each part. Beat on medium-low speed until each part is well mixed.

Fill the cupcake liners about 2/3 full and bake for about 20 minutes, until a toothpick comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

Bourbon Cream Cheese Frosting

This is enough to frost about 40 cupcakes

2 stick butter, softened

2 8oz pkg cream cheese, cold

8 cups powdered sugar

2 teaspoon vanilla

2 Tablespoon bourbon

 

Beat butter on high for about 10 minutes or until white and fluffy. Add vanilla and bourbon, combine. Add 2-3 cups of sugar, one cup at a time combining completely after each addition. Add the cream cheese and beat until incorporated. Add remaining sugar one cup at a time. Beat on high for 5-10 minutes. My cream cheese frosting comes out soupy sometimes so I put it in the fridge for about 30-45 minutes then give it a quick mix before scooping it into a piping bag. If it's warm or humid, it might be best to make the frosting before the cupcakes so it will have time to chill in the fridge.

Pecan Crumble

1/2 cup brown sugar, packed
1/4 cup sugar
1 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cups all-purpose flour
1/2 cup chopped pecans

To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and pecans, stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.