Sweet Pins: Ground Cherry Pie

School is back in full swing, and I can’t seem to find a minute to myself.  People tell me that someday, I will miss these days.  I’m not so sure.  Having nothing to do every now and then sounds pretty sweet to me.

I finally found some time today to take care of some of the produce my hubs grew this summer.  Every year, he tries something new.  Last year, it was scorzonara (I’m still not sure what that is).  This year he grew physalis pruinosa or ground cherries.  They are of the same genus as tomatillos and same family as tomatoes.  Never heard of them?  Me neither, but they have got to be the coolest thing ever!  First of all, they grow in these cute little packages much like the paper lanterns plants people decorate with.


When they are ready to be eaten, they fall to the ground.  Hence the name “ground” cherry. My favorite part is that in order to get to the fruit, you need to peel open the little paper-like packages they come in.  It’s like Christmas!  It really is! The really cool thing is that they look like and have the consistency of small cherry tomatoes, only they taste like pineapples.  Yes, PINEAPPLES!


Pinterest produced several recipes that looked delicious when I needed to find out what to do with these amazing little creatures.  One of my faves is for  Ground Cherry Pie from All Recipes.com.  This recipe is an old Mennonite recipe, has a crumb topping, and is so simple to make.  If you are lucky enough to find ground cherries at your local farm stand.  Grab them quick and make this pie.  It is so unique and yummy.  I guess you could call it… yumnique.


Ground Cherry Pie

via allrecipes.com


  • 2 1/2 – 3 cups ground cherries
  • 1/2 cup packed brown sugar
  • 1 TBSP all-purpose flour
  • 2 TBSP water
  • 1 (9″) unbaked pie shell
  • 3 TBSP all-purpose flour
  • 3 TBSP sugar
  • 2 TBSP butter


  1. Preheat oven to 425 degrees.
  2. Pour washed ground cherries into bottom of unbaked pie crust.
  3. Mix together brown sugar and flour and sprinkle evenly over ground cherries.  Sprinkle water over entire mixture in pie crust.
  4. Combine flour and sugar.  Cut in butter until mixture has a crumb-like texture.  Sprinkle this evenly over ground cherry mixture.
  5. Cook in 425 degree oven for 15 minutes then reduce oven to 375 degrees and cook for another 25 minutes.  Let pie cool completely before serving.



Sweet Pins: Strawberry Sour Cream Streusel Muffins

So… I had this last minute idea to go strawberry picking. Wonderful idea, right?

Well…I just happened to pick the last day for picking and the hottest day of the summer.  Oops!  We were hot, we were scrounging for berries and we were getting crankier by the minute. Not fun!

Strawberry Picking

Lucky for us a wonderful lady appeared out of nowhere and told us of a magical, secret, berry-picking spot.

“Oh my dears, go just past the beans and the squash and you will find more sweet berries then you’ve ever dreamed of,” she revealed.

And then, she waved her magic wand, and ‘poof’ she was gone!

Okay there was no magic wand, but come on…I had you there for a minute.  Anyway, off we went to find this mysterious strawberry-filled land of which she spoke.

Alleluia!  Thank you sweet Strawberry Farm Fairy!  Not only were there tons of juicy, red strawberries, but there was shade nearby!!!  The day was saved, and we went home with lots of luscious berries to devour.  Hooray!

What does one do with such a large amount of strawberries?  I’m a big fan of making jam and strawberry pie, but I also like finding a new treat to try.

Here is a yummy little recipe for Strawberry Sour Cream Streusel Muffins I found on Pinterest from the blog Little Sous Chef.

These muffins are so light, sweet and delicate that they remind me of my favorite Strawberry Farm Fairy.  Hope you enjoy their magical deliciousness!

StrawberrySour creamStreuselMuffins (1)

Strawberry Sour Cream Streusel Muffins



  • 2 cups flour
  • ¾ cup sugar
  • 1 TBSP baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 6 TBSP butter, melted
  • 1 ¼ cups sour cream
  • 2 tsp vanilla
  • 2 eggs
  • 2 cups diced fresh strawberries, divided
Streusel Topping
  • 3 TBSP butter, softened
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ cup flour


  1. Preheat oven to 350 degrees. Line muffin tins with 16-18 muffin liners.
  2. Dice strawberries into small pieces.
  3. Whisk together flour, sugar, baking powder, salt and cinnamon into a medium bowl. 
  4. In a small bowl, mix together melted butter, sour cream and vanilla.  Add eggs, whisking together until smooth.
  5. Pour sour cream mixture into flour mixture and stir together until combined.
  6. Add 1 ½ cups diced strawberries to the above mixture and stir.
  7. Fill muffin cups with batter and sprinkle remaining 1/2 cup strawberries over the tops of the uncooked muffins.
  8. In the meantime, combine streusel ingredients, breaking butter and dry ingredients with a fork.  When it becomes a coarse mixture, sprinkle evenly over the tops of the unbaked muffins.
  9. Bake muffins for 20-25 minutes.



Sweet Pins: Rhubarb Dream Bars

Rhubarb.  You either love it or hate it.  I happen to LOVE it!


My brother-in-law sent a huge bundle of rhubarb home with my husband after a recent trip north.  Now when I say I love rhubarb, I love it in moderation.  The amount I have currently in my fridge is nuts!

Luckily, I’ve done some pinning and came across a few recipes that looked totally yumskis.  Some were savory and of course most were sweet.

This dreamy, creamy rhubarb recipe from Noshing with the Nolands completely caught my eye.  Especially the word…EASY.  Gotta love easy!


Rhubarb Dream Bars



  • 2 cups flour
  • 1 cup sugar
  • 1 cup butter


  • 4 lg. eggs
  • 2 cups sugar
  • 1/2 cup flour
  • 1/2 tsp. salt
  • 4 cups diced rhubarb


  1. Preheat oven to 350F.  Line the bottom of a 9×13 pan with parchment paper.  Make sure the parchment goes up on the sides to make it easy to remove the squares later.  Put crust ingredients into a food processor.  Process until butter in incorporated and press crumbly mixture into the pan.  Bake for 15 minutes.  Crust will be pale in color.
  2. In the meantime, mix together eggs, sugar, flour and salt.  Fold in rhubarb.  Pour on the hot crust and continue to bake for 40-45 minutes.
  3. Let the bars cool and remove using the parchment paper.  Cut into squares.



These bars are creamy with a smidge of that wonderful, rhubarb tartness.  Delish!

What’s your favorite way to eat rhubarb?

Rhubarb Dream Bars

Sweet Pins: Sticky Bun Breakfast Ring

So what were my first posts on Pinterest?  Glad you asked…anything and everything for my sweet tooth!

One of my first successful attempts of a recipe from my board, For My Sweet Tooth (clever, huh?), was something called Sticky Bun Breakfast Ring.  Just the name alone sounds scrumdilyicious!  It was perfect for a warm winter morning in the Northeast!

Here is the recipe from The Jones Way via All Things Delicious and Too Stinkin’ Cute


Sticky Bun Breakfast Ring


  • 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
  • 3 Tbsp. butter or margarine, melted
  • 1/2 c. pancake syrup
  • 1/3 c. packed, brown sugar
  • 1/2 tsp. cinnamon
  • 1/4 c. chopped pecans (optional)
  • 1/4 c. chopped almonds (optional)


  1. Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside.
  2. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
  3. Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. 
  4. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. 
  5. Top with remaining syrup and sugar mixtures. 
  6. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 
  7. Cool for 1 minute in the pan, then invert onto a serving platter and dig in!


I so wanted to change a few things to make it even better.  What I didn’t do… put in the nuts (we’re nutty enough. Bah Dum Bum).  What I did do…followed the instructions.  Crazy, right?  Seriously though.  I was tempted to switch out the pancake syrup for real maple syrup, but stopped myself.  Why?  Been there.  Done that.  Two words…corn syrup!  Real maple syrup doesn’t have corn syrup, and corn syrup is what is needed to make this so gooey and sticky.  Trust me you don’t want to go there!