Looking for a weeknight dessert? Or something to impress your better half? These hand pies (with shortcuts!) give you the indulgence and zest of a lemon-y cheesecake with the simplicity and mess-free nature of a hand pie. Give them a try – you won’t be disappointed ♥
Every year I struggle with a Valentine’s Day gift for my husband. We’ve never treated it as a “gift” holiday, but more of a thoughtful gesture day. My husband knows the way to my heart is chocolate, and I usually make something for him or get him his favorite beer – although now that he has beer on tap at work, that doesn’t feel very special anymore.
Since he loves pie, and I could do without it I decided to go the route of handheld pies for Valentine’s Day – that way he could enjoy it and I wouldn’t have half a pie left over to go to waste. These would freeze great too for a treat now and then. To be honest, they always look a little more “rustic” than I expect but I’ve learned to appreciate it because, really, look at them – you can see right into the luscious swirls of cheesecake and blueberry.
To simplify this recipe, I used store bought Pillsbury pie crust and canned pie filling. Sorry, not sorry, but I don’t feel like standing over a hot stove to make homemade pie filling when I’m 37 weeks pregnant. Maybe next time. Enjoy! Let me know what you think in the comments below ↓ or if you make them tag me on instagram @midwest.mash
Blueberry Lemon Cheesecake Hand Pies
A beautiful, rich dessert that goes beyond a typical hand pie by adding the lusciousness of lemon cheesecake
Preheat oven to 400 degrees.
In a small bowl cream together the cream cheese, sugar, vanilla, and lemon zest. It will be a little bit tough to work with at first but it is best if the cream cheese is cold to start.
Lay out the pie crust (you will only need one of the two in the package) on a light dusting of flour. Roll out about 1" to make the dough easier to work with.
Use a circle cookie cutter of ~6" diameter to cut the dough into circles.
Put 1 tsp of the cream cheese mixture and 1 tsp of pie filling on each circle. Fold the circle in half over the filling and press the edges tightly closed. Then roll up the edges for an extra seal.
Place pies on a lightly sprayed cookie sheet. Cut a small slit in the top of each pie.
Scramble the egg in a bowl and then egg wash the top of each pie. Sprinkle each pie with a bit of sugar, and then bake in the oven for 15 minutes. Do not be alarmed if the tops start to crack.
Since you are only using one of the two pie crusts in the package, you could double the recipe for the cream cheese mixture to make 16 instead of 8 hand pies. Otherwise, save the crust and make a yummy pot pie!
These would also be good with cherry or strawberry pie filling if you don't love blueberry ♥
Sorry for the week long hiatus! I really have no wonderful reason behind it besides being on the job search and to be quite honest, not feeling the inspiration bug for recipes last week. Sometimes you just don’t feel it. I did try out a few recipes last week though that weren’t blog worthy, but definitely will be in the future with a little tweaking (coming soon: Mexican fried rice and Thai peanut noodles).
My husband and I made our first trip back to the Midwest this last weekend to celebrate our niece’s second birthday. She had sooo much fun, and it’s awesome to see them get excited about every little thing. She got this My Little Pony – the purple one – and apparently it can fly on the TV show so she went around throwing it up in the air. Haha, it was ridiculously cute. We had a great time, but coming back to Boulder made me realize that Colorado is kind of starting to feel like home as bittersweet as that is.
When we got back to our apartment, I looked at my counter and saw 4 mushy, brown bananas which might gross some people out but to me it screamed “time for something bread-y”! Usually banana bread it my go-to but this time I was feeling something a little different, and I was craving peanut butter. MMMM, you really can’t go wrong with chocolate and peanut butter. Plus you get to pretend these are healthy because they have bananas in them.
Chocolate Chip Peanut Butter Banana Muffins
Moist, delicious breakfast on the go treat
Preheat oven to 325 degrees. Peel and mash the ripened bananas
Mix egg, butter, brown sugar, sugar, and vanilla with the bananas.
Add the baking soda, baking powder, and salt with the flour. Slowly add to banana mixture.
Scoop into muffin pan lined with baking cups. Fill until 3/4 full.
Bake for 25 minutes or until a toothpick comes out clean. Let cool and enjoy!