Sunday, November 13, 2011

{Autumn of Playing House Full Time}

I am so excited that Ali and her sweet hubs are busy welcoming little Hannah into our big and budding world! Babies are the be all end of all of excitement, life changing and shaking it up! I can't wait to read about her adventures of being a new Mama and getting to know her little lady.

I am Autumn and I blog over at Playing House- Full Time. I have a little girl myself that is on the edge of two and a complete and total joy! We are having so much fun starting to really delve into toddlerhood and all the changes and growth that come along with it. Something new that we are into is cooking together. Some times it works well and other times it is a huge mess but it is nearly always a blast!

This is a fancy dessert I made for my book club awhile back and it is too easy not to share! And Nolie girl loved getting in on the whipped cream action towards the end. 

Mini Chocolate Mousse Pie with Fresh Blackberry Whipped Cream

Start with homemade pie dough

        1 1/4 cups all-purpose flour
        1/4 teaspoon salt
        1/2 cup butter, chilled and diced
        1/4 cup ice

    1.    In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
    2.    Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Then cut out small circles, I just used a large mug, in your rolled out dough. Push each small circle into a muffin tin and bake at 350 for about 10 minutes.


One package chocolate pudding
Whole milk
One cup heavy whipping cream

While your mini pie crusts cool prepare (box) pudding but with half the amount of milk it calls for. Pop this in the fridge and pull out your whipping cream. Whip one cup of whipping cream until stiff peaks form. Fold whipping cream into pudding and let sit in the fridge for 10 minutes. Then spoon it into your cooled pie crusts.

One cup heavy whipping cream
One pint fresh blackberries (could use any fresh berry!)

Whip your cream and when it begins to stiffen drop in berries one by one. It should turn your cream a light purple and begin to incorporate as the berries break down.
Dollop the whipped cream on top of the  mini pies and enjoy!


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