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.

Simple Cauliflower Cheese Soup | Food Photographer Columbus Ohio

The best meals are usually the simplest ones. This is a simple recipe for a quick, hearty meal. It's helped me through many a cold winter's day. Potatoes can be substituted for the cauliflower, just add a couple of extra cups of water and you're good to go. Though I don't have kids to test it on, I'd imagine as a child I would've been all over this. You could easily throw it in the blender to make an even creamier soup so the kids can't pick out the carrots and celery.

Cauliflower Cheese Soup

1 large cauliflower, chopped into small pieces
1 large onion, chopped
2 large, peeled carrots, sliced thin
4 stalks celery (with leaves), chopped
4 cups water
4 cups half and half cream
2 tablespoons butter or margarine
2 (10.75 ounce) cans condensed cheddar cheese soup
salt and pepper to taste
2 cups shredded cheese, to sprinkle on top

Directions
1. In a large stock pot add water, cauliflower, onion, carrots, and celery. Bring to a boil, cover and simmer until vegetables are tender.
2. Mash with a potato masher (including cooking water), and add butter and cream.
3. Gradually bring mixture to a simmer. Add condensed cheese soup and blend. Add salt and pepper to taste. Cover with shredded cheese and serve while hot. Serves 8.