Mini Ground Cherry Pies | Food Stylist, Photographer, Blogger

When typing the title above, I accidentally typed Ground "Cheery" Pie, and considered keeping it, because these mini pies ARE cheery little things. I was introduced to ground cherries last year at the farmer's market. They were described as a cross between a tomatillo (because of their husk casings) and a grape. I wasn't sure what to do with them, until I found a recipe on Vegan Yum-Yum for these mini pies. I ate one mini pie myself, and gave the rest to my two favorite little girls who giggled when they saw them. I giggled some, too.

Since I have yet to perfect a pie crust recipe for myself, I used a store-bought pie dough and simply made the filling to put in them.

Mini Ground Cherry Pies
Makes six

Pie crust of your choosing
2 cups Ground Cherries, de-husked and washed
1/4 cup sugar
1/2 tsp flour

Preheat the oven to 400ºF.
Spray cupcake tins, or use cupcake liners and then spray the liners. Place a small circle of dough in the bottom of each up. Press the dough to form the bottom and sides of the crust.
Fill each cup to the top, slightly overflowing, with ground cherries. Sprinkle equal amounts of the sugar/flour mixture into each cup, over the cherries.
Cut remaining dough into flat circles with the top of a glass or a cookie cutter, then place on top of each mini pie for the top crust. You can smoosh down the edges to connect to the bottom crust.
I always top my pie with a tiny bit of butter and some sprinkled cinnamon.
Bake for 30-35 minutes, until golden brown. Let cool a bit before transferring, so they are a little more solid. 
 

The final product is a somewhat indefinable taste. Not cherry, not grape, not tomato...just a sweet, mild, fruity flavor. Can't imagine anyone could have a complaint about them. Besides, the cuteness factor wins everyone over.

Lemon Ricotta Cookies with Lemon Glaze | Midwest Food Photographer

You could call this a palette-cleansing cookie. That's Top Chef talk, right there. See, reality t.v. is educational. The reason I was drawn to this cookie is because of Northstar Cafe's Cloud 9 Pancakes. Baking with ricotta is not something I would've considered before trying their incredible pancakes. I can't do sweet without savory for breakfast. Adding cheese to pancakes seems to bridge the gap for me, so I thought, why not try it in a cookie? Besides, I love all things citrus. Lemon is so refreshing and light.

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Lemon Ricotta Cookies with Lemon Glaze
www.foodnetwork.com

Ingredients
Cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 stick unsalted butter, softened
* 2 cups sugar
* 2 eggs
* 1 (15-ounce) container whole milk ricotta cheese
* 3 tablespoons lemon juice
* 1 lemon, zested

Glaze:
* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1 lemon, zested

Directions Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Preheat the oven to 375 degrees F.
Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Directions Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container. Yields 2 dozen (or more)