Easy Valentine Dessert Or For Any Night Of The Week!
My dear readers…
I need to start by apologizing …
20 lashes with a wet noodle for me.
For what? You may ask.
I confess, that I failed to show you the step by step pictures of my prep in my post a few days ago titled Fruity Displays Using Apple Cone And Cherry Pie Filling! (See Post here if you missed it or want the actual recipe).
I guess I got all wrapped around showing you how to use an Apple Cone and since the Cherry Cups were so easy to make ……
…..Oh, no excuses….
…I don’t know how I missed adding pics of the steps, but I did.
Anyway, as I was editing a few other pics, I noticed the pics of my prep for those easy to make cherry cups, and I realized that I inadvertently omitted the pics of the steps.
It is true, there are times I do not include a step by step, for several reasons.
One, I test a recipe and if I like it…I go with the finished product which results in one or two “after” pics.
Two, I don’t like the shadows or the darkness/light of the step by step pics I have taken because I am not a professional photographer.
So, I go with the finished product which I make a photoshop project.
But I do have to confess something else to you.
I do not like editing a pic because I want you to see it in my kitchen without all the glamour additions of light angles and shadows just like you would see it in your kitchen.
And lastly, I don’t like editing pics because I am lazy.
Yep! It takes a lot of time to edit and to try to make a recipe look appetizing and beautiful and glossy just like you would see it in a magazine.
Lets face it, most of our kitchens don’t look like the magazines depict them. They are on a set usually.
Consequently, you can look back on my pics and see flaws.
Having said all that, and without further explanation, I still want to show you just how easy it is to make these cherry cups.
Seriously, it takes about 20-30 minutes tops.
Yes, you are using a prepared pie crust and yes, you are using a canned cherry pie filling and yes, you are using your choice of additional fresh fruit and yes, it all goes plop into the cut out pie crust round and then in the oven.
I also want to share a tip with you. I have tried the store brand pie crust and I still prefer the Pillsbury brand. Just sayin’
You will notice that the pics show two separate muffin tins. I started out with the larger muffin tin but switched to the regular size muffin tin…not the mini, but the regular size. I prefer the medium/regular size although you can make your pie crust rounds just a little larger to accommodate the larger muffin tins. Your choice.
This dessert is an easy week night dessert but is pretty enough to be a special Valentine’s Day dessert also.
And it tastes delicious using the no sugar pie filling and Stevia or other sugar substitute like Splenda or Truvia!
I hope you try this dessert using ANY canned and fresh fruit. Recipe can be found here if you missed the post.