A sweet treat for any season!

Spring is here in full swing, even though South Florida is basically always in a constant state of summer time weather. That may sound delightful to many people reading this, especially given the horrifically long winter many of you have had, but I am melting over here and my air conditioner is literally my best friend. 😀

So anyway, every Friday night I have a standing date with my mom, we call it our Mommy/Daughter Night and we generally have dinner and just catch up on the weeks happenings. A while back, on one of these nights, my mom thought it would be fun to make something sweet for us to nibble on after dinner and that is where the yummy treats in this post were born…well that, and the Betty Crocker website, but you get my point.

These little morsels of orgasmic deliciousness were just as wonderful as our mouths had dreamed they’d be and I couldn’t help but feel that they were quite pretty too. So, without further ado, here is the recipe for anyone who has a wants to incorporate a little bit of my Florida summer into their kitchen for those days when a bonfire just isn’t possible and your taste buds are begging for some sweet eats. Enjoy!

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Miniature S’mores Hand Pies (courtesy of Betty Crocker

Crust:

1 box Pillsbury® refrigerated pie crusts

1/2 cup graham cracker crumbs

1/4 cup sugar

3 tablespoons butter, melted

Filling:

1/2 cup marshmallow creme

2 tablespoons cream cheese, softened

2 tablespoons sugar

1/2 cup chocolate chips

Directions:

Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat. Place 10 of the coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling into the center of each of the 10 rounds. Then place the remaining pie crust rounds on top of the filling on each. Pinch edges to seal. Bake for 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store uneaten pies in a sealed container in the refrigerator. (They also taste great chilled but nothing beats the warm ones.)

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