Mini Update

A little update: I made the blueberry crisp last week.

1. I think the oven temp was too high. It looked like it was boiling.

2. I think this caused the "crisp" part to sink to the bottom.

3. But... it was delicious. And that's all that really matters.

p.s. I've also been sick all this week. At first you might think... no work, home alone, lots of time to do stuff. But no. It really just means lots of time to be sick and do nothing. Not even eat the rest of those mini pies because you have no appetite and it would be wasteful to eat them when you can't taste the deliciousness with a stuffy nose.

Anyway, hopefully I'll get some sewing done this weekend. 

Hopping on the Mini Bandwagon

I am joining the mini-pie craze.

Well... sort of. I'm starting a mini-crisp craze instead. I like pie, but just not as much as I like sugar and fruit and crumbly bits.

There's been a lot of talk lately about mini pies. Jean & Sarah inspired and contributed to most of that talk and I've decided to join them on their mini bandwagon.

Just imagine: Tiny baby pies (or crisps) that you can freeze and cook whenever the craving hits. Now, this kind of thing is so me. I love cooking in bulk. Remember this? I still have oatmeal cookies in the freezer right now and I've added chili and these delicious cheddar puffs, too. There's always room for more dessert, though.

I bought myself some wide mouth 1/2 pint canning jars and used this recipe. I knew I would need to eat one of the crisps right away (and so would Etienne), so I baked two in ramekins.

And you can't leave those two extra jars empty, so I winged it and made a blueberry version. I have no idea how those will turn out, but how bad can it really taste in the end? As you can see, I really poured on the topping. Fingers crossed that that works out, too.

They were delicious. Especially after I topped mine with vanilla ice cream.

The only thing that could have been better was the crisp topping. I wish I had read the directions correctly because I think my crumbly top could have been crispier if I had done so. The pear juices made what Etienne called a "pear toffee" around the edges of the crumble. Mmmm. I can't wait to eat the rest of them. 

P.S. See those cute yellow tins in the first picture? I've been looking for sugar and flour holders for some time and I found this guys at target. Love them!