Rebella Sweets

1, 8oz package cream cheese1 lb butter1 kg powdered sugar3 tbsp maple syrup Using the paddle attachment, whip together the cream cheese and butter until homogenous. On low speed, add the powdered sugar, occasionally scraping the sides of the bowl. Add the maple syrup and continue whipping on medium speed until light and fluffy.

makes 2 crust pie 2 cups flourpinch of salt3/4 cup cold butter, cubed 6-8 tbsp cold water In a food processor or mixing bowl mix together the flour and the salt. If using a food processor, pulse the butter into the flour mixture until it resembles coarse crumbs and sticks together when squeezed in the palm of your hand. If making the crust by hand, cut the butter into the flour using either a pastry blender, two forks, or the palms of your hands. Gradually add the cold water one tablespoon at a time until dough forms a ball. divide the dough in two disks. if you are making a two crust pie, make one disk larger than the other for the top layer so that you will have enough pie crust to cover the mountain of filling. If making a single crust pie, divide the dough evenly. If you have no use for the second crust right away, you can throw it directly into the freezer to use another time. It is extremely important that all of the ingredients are cold and that your prepared pie crust is co...

Pie is the best. Anyone who tells you otherwise either doesn't have a clue what they're talking about or has never known the serendipitous moment when your fork breaks through a tender, flaky crust and then into a sometimes sweet, sometimes tart fruit filling. If you're lucky, it's topped with a dollop of whipped cream or 'à la mode' with ice cream. It really is the perfect dessert. A piece of pie may seem humble, but it doesn't have to be boring. With the fall season in full swing, I've decided to demonstrate how I make my pumpkin pie and how I dress it up in more ways than one (wink, wink). I serve mine up with maple cream cheese frosting and cut out leaves from leftover pie pastry. I also take it one step further with a feature that I like to call "Dressed Up: Déssert à la mode" where I combine my love of food and fashion. I pair one of my many food themed dresses with one of my creations for a cheeky twist. Welcome to my blog! Here's the recipe: yields 1, 9 inch pie 2 eggs15 o...