Delicious Deserts

This week I made two deserts for a Saturday Party, where friends and kids all got together to have a good time.  Everyone brought something different, from appetizers, to dips, to French dip sandwich’s, to some crazy ass pizza thingy.  The food was all really good and went well with the cocktails we had.  Today I give you my chocolate covered strawberries and my mini pumpkin pie’s.

Chocolate Covered Strawberries:


strawberries, I know, no shit right.

Chocolate – I picked up coating wafers that I melt down wafers

White Chocolate  – Coating wafers again

Frying Pan – Preferably Deep

A small pot

Parchment paper


This is the fun part, melting the chocolate.  What I do is I put a frying pan on the stove with it filled about half way with water.  I then put my chocolate in a pot and place the pot in the frying pan with the water.  As the water in the pan heats your chocolate will begin to melt.  You have to keep stirring it until it is nice and runny.  Remove you pot and start dipping your strawberries.  Place them in a pan or on some parchment paper, they will dry quickly.

Do the same thing with your white chocolate except put it in either a piping bag or I use ziplock bags.  You just cut the corner on it to pipe it out.  That’s how you get those fancy little lines on your amazing berries.  Once you have done this drop them in the fridge until you are ready to devour.  These are great for the holidays, and valentines day.  Plus if you’re a guy it will cost you about a tenth of the cost than buying them off the internet.


Mini Pumpkin Pies

These things I love.  Plus you can make a bunch of these easily. These are by far my favorite to make during the holiday seasons.


1 30 oz Can of Libby’s Pumpkin Pie Mix

1 5 oz Can of evaporated milk

2 Large Eggs

3-4 pie crusts, freezer section or where they sell the can muffins, and cinnamon rolls.

A large mixing bowl

1-2 Muffin pans.  I made 24 pies using this recipe

Special ingredient – One of your kids, they always make cooking better.


Unroll the pie crust you bought and place it on the counter.  It helps if you throw down some flour that way your crust doesn’t stick.  If you have a small 6 inch dish it helps to make the cuts for your pies.  Cut out as many small 6 inch pieces you can.  Like I said I made 24 using three crusts and then the last one I used it to make my leaves for the tops of the pies.  You will have to get out the rolling pin to ensure you use al the dough.  You have to ball it up and roll it back out a couple of times.

In the large mixing bowl mix together your pie mix, eggs, and evaporated milk.  This makes you pie filling.

Spray the muffin pans with some non-stick spray and place you dough in the pans.  While my Daughter was doing that I was busy cutting 4 inch leaves out of the last crust that I had.  Once all the dough was in we filled them with the pie mix.  It helps to live a little room at the top because the mix will rise while it cooks.  Place your little leaves on the top and fire those bad boys into the oven.

425 for about 15 minutes, then reduce the heat to 350 for about an hour.

Pull them out and let them cool.  At this time you have some options.  I took the same white chocolate mix from the strawberries and piped that on the pies.  You could also do whipped cream, that mix that comes with the cinnamon rolls, or whatever topping you like.  Pop these guys in the fridge for a bit and enjoy.