Homemade peach pie!

It’s official! I’ve started homeschooling! As of today. 🙂 So, on Saturday we had a ward party (for our church) and so I made two pies! One peach pie, and one gluten free strawberry rhubarb! (I’m saving the strawberry rhubarb for another post) Peach pie is one of the most perfect fall recipes!Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!
Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!

These peaches were amazing! They are perfectly fresh and delicious! And the crust! Flaky, crunchy, and perfect!Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!One of the key tricks to getting your lattice top on your pie to brown and look delicious, is to paint the top with egg whites and sprinkle it with sugar, right before you put it in the oven! (in above picture)Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!

I love pie! It of my all time favorite desserts! And speak for your selves but I think this is one of the best pie recipes ever! I found this PERFECT pie recipe on sprinklesomesugar.com I love this recipe so much!

Homemade peach pie!
Crispy crust filled with sweet homemade peach pie filling and finished with a lattice top!
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For the pie crust
  1. 2 1/2 cups all purpose flour
  2. 1/4 teaspoon salt
  3. 3 tablespoons sugar
  4. 1/4 cup vegetable shortening
  5. 3/4 cup butter cold and cubed
  6. 2 tablespoons to 1/4 cup ice cold water
For the filling
  1. 4 1/2 cups peaches, peeled, cored and sliced 1/2 inch thin
  2. 1/2 cup granulated sugar
  3. 1/4 cup brown sugar
  4. 3 tablespoons corn starch
  5. 3 tablespoons water
  6. 1/4 teaspoon nutmeg
  7. 1/4 teaspoon cinnamon
  8. 2 teaspoon lemon juice
  9. 1 egg white, lightly beaten
  10. 1-2 teaspoons granulated sugar
For the crust
  1. In a large bowl, whisk dry ingredients together and add shortening. Cube it and coat it with flour.
  2. Add cold cubed butter.
  3. Use a pastry blender to cut it in until crumbly.
  4. Add cold water just until dough forms. Don't add too much water! You don't want wet dough!
  5. Roll dough into a ball and cut in half.
  6. Press down into a disk shape and tightly wrap with plastic wrap.
  7. Chill dough in refrigerator for a half an hour before using.
For the filling
  1. In a large bowl, whisk together both sugars.
  2. Gently toss peaches in it to coat and set aside for 1 hour.
  3. Once dough is chilled, take it out and get it ready. Grease a pie plate with butter.
  4. Roll out each half of dough to about 10-11" press one into the greased pie plate.
  5. With the second crust cut it into 1" strips for the lattice top.
  6. Pre-heat oven to 425 degrees
  7. After 1 hour peaches will be sitting in a bowl of juice.
  8. In a small bowl, combine corn starch, spices, and water until smooth.
  9. Separate the peaches and the juice, pour the juice into a small bowl along with the cornstarch mixture.
  10. Set peaches aside.
  11. Pour the mixture into a small saucepan and whisk until thickened.
  12. Whisk constantly so it doesn't over-thicken (if this happens whisk furiously until it smooths out)
  13. You wan't the mixture to be thick enough to coat the back of a spoon.
  14. Stir in butter and lemon juice.
  15. Once butter is melted, gently fold in the sliced peaches.
  16. Pour filling into prepared crust.
  17. Arrange the dough strips into a lattice pattern.
  18. Brush the egg white on top of lattice and sprinkle with sugar.
  19. Place in oven.
  20. Bake for 10 minutes at 425 then turn down to 350 degrees for 40-45 minutes.
  21. Once the edges start to brown cover the edges with tin-foil. And finish baking.
Adapted from sprinklesomesugar.com
Adapted from sprinklesomesugar.com
Craftily Baking http://craftilybaking.com/

Delicious healthy smoothie!

Wow! I’ve actually posted all three days this week! 🙂 Today I’ve got this amazingly delicious smoothie! And, it’s healthy too! (that’s always great!) I love this smoothie! We had it a couple months ago at a church activity, and I fell in love with it! Plus, I can eat it! It’s fodmap friendly! (If you use dairy free milk 😉 )Cold, smooth, creamy, and delicious! A perfect healthy treat!

So, for those of you who are saying: wait didn’t she just post this a couple months ago? Yes, I did post it, when I first started my blog… so the pictures weren’t very good. (I didn’t have this wonderful backdrop!) So today I decided to make it and re-take the pictures. 🙂 I LOVE the way they turned out, thanks to this Aladdin Insulated Mason Jar Tumbler! I  love it! And it’s only $3.75! (Buy it through the link) I know $3.75 sounds like cheap junk, but its not! Its insulated so when the ice melts it doesn’t get water all over the outside! And it comes with a cute screw on lid and straw! ( I didn’t have them in this picture) I put everything in it, from water to smoothies! If it tips over hardly anything spills because of the lid! I love it! (I’ve had it for a couple of months and am planning on buying another one!)
Cold, smooth, creamy, and delicious! A perfect healthy treat!

So, this is a mostly berry smoothie. It has blueberries, strawberries, spinach, a banana, Greek yogurt, (or normal) milk, and honey (optional) This smoothie is a great way to trick your kids into eating healthy! You can not taste the spinach! Just give it to them and tell them its a blueberry milkshake. :)Cold, smooth, creamy, and delicious! A perfect healthy treat!This is a great healthy treat! Its cold, smooth, creamy, and delicious! And it’s really fast to make! This is a great quick breakfast for back to school! Pair it with some protein and breakfast is served! And, if you’re on the go, put it in this awesome Aladdin Insulated Mason Jar Tumbler!

Delicious healthy smoothie!
Yields 5
Cold, smooth, creamy, and delicious! A perfect healthy treat!
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 cup blueberries
  2. 1/2 cup strawberries
  3. 1 cup spinach
  4. 1 banana
  5. 1/2 cup yogurt (I use greek)
  6. 1 cup milk
  7. 1 tablespoon honey (optional)
Instructions
  1. Put everything in the blender and mix until smooth!
  2. Serve immediately!
Craftily Baking http://craftilybaking.com/
 Don’t forget to buy this Aladdin Insulated Mason Jar Tumbler for only $3.75 to enjoy your smoothie in!

10 things you should do before school starts! (a last summer hurrah!)

Hey guys! Summer is ending and school is starting. Were down to the last couple weeks of summer vacation, and I’ve come up with 10 things you should do before school starts as kind of a last summer hurrah! Plus its affordable! This post is directed more to the kids, or as things you should do with your kids before school starts! :)10 things you should do before school starts! (a last summer hurrah!)

1. Go swimming!

I know everyone has been swimming all summer, but there isn’t going to be much of it over the winter! Get in one more swim day before school starts!

2. Roast s’mores!

S’mores are always fun! And its kind of hard to have a camp fire in the winter! I’ve seen lots of variations on s’mores, like using Reese’s peanut butter cups instead of Hersheys! Or roasting Starbursts!10 things you should do before school starts! (a last summer hurrah!)

3. Bake something!

It doesn’t have to be extravagant! Do a simple little recipe like these mini taco bowls! And these ham and cheese pinwheels are fun and healthy!Yummy crunchy taco bowls filled with meat, and topped with lettuce and tomatoes

4. Go to the park!

The park is a great way to get your kids outside! Take a picnic and spend the day there!10 things you should do before school starts! (a last summer hurrah!)

5. Spend a night under the stars!

Whether your camping or just in your backyard, sleeping under the stars is always fun! Just make sure to get plenty of bug spray!

6. Water games in the backyard!

It could be just playing in the hose, jumping on a wet trampoline, or having a water balloon fight! You could play in the sprinklers! Just get outside and play! Over the school year you don’t get a lot of time to play outside in the water! I did this last week and it is so fun!

7. Do a craft!

You don’t have to do a huge complicated craft! Just make something fun and kid friendly, something that will make going back to school a little funner! Like these fun bookworm pencil toppers, or even just cover their pencils with washi tape ! And for the older kids, get these printable binder covers to color! If your not the crafty type, just print off some coloring pages!

8. Go boating/to the beach!

Going to the beach is something you can’t really do in the winter. And, if you own a boat, take it and go tubing! 
10 things to do before school starts!

9. Go biking! 

Biking is so fun! Go on a family bike ride! It’s the perfect way to get your family active! Or even better, Pack a picnic and bike to the park!

10. Have a back to school party/dinner

When I was little, on the night before the first day of school, we would have a back to school dinner/party thing. It made going back to school so much funner! My mom would make us little crowns with the grade we were going into on them and we would have a fun dinner, and dessert! It was so fun and made everything so much more exciting! For the crowns you can make them out of colored paper, foam, or you can even sew them! So, cut them out, punch holes in each ends, and add ribbon to the back!10 things you should do before school starts! (a last summer hurrah!)Tell me what you are doing before school starts!

Pumpkin bars with cream cheese frosting! (gluten free, low fodmap)

Hey everybody! Yesterday was a little windy and cold and it just got me into the fall mood! I had to make these pumpkin bars! The best part about them is that they are gluten free and low-fodmap! (dont worry, if you don’t want them to be gluten free/low-fodmap then you can just use normal flour) How these are low-fodmap and gluten free is I use this amazing flour: Namaste gluten free flour I love it, you can buy it on amazon or at Costco (the Costco costs $12) I love this gluten free flour because it tastes exactly the same! It makes you feel like you can actually eat something if you have to be gluten free! :)Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

These aren’t just any pumpkin bars, these are, delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon! These are winning pumpkin bars!Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

Everyone will devour these pumpkin bars (as long as they like pumpkin 🙂 ) More than half the pan is gone and I made these yesterday! Even though these are gluten free they still taste amazing! And don’t worry, if you aren’t a big fan of gluten free, that’s ok! Just use normal flour! Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!

Ever since making these I have just been in the fall mood! Next im going to make pumpkin cookies, pumpkin pie, you name it! I just feel so fall-ish! Especially the colors! I can’t wait to hear from all of you who make these, tell me how you like them!

Pumpkin bars (gluten free, low fodmap)
Delicious, moist gluten free pumpkin bars, topped with sweet cream cheese frosting, and sprinkled with cinnamon!
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Prep Time
10 min
Cook Time
25 min
Total Time
40 min
Prep Time
10 min
Cook Time
25 min
Total Time
40 min
For the bars
  1. 4 eggs
  2. 1 15 oz can pumpkin puree
  3. 1 1/2 cups white sugar
  4. 1 cup vegetable oil
  5. 2 cups namaste organic gluten free flour blend
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 2 teaspoons ground cinnamon
  9. pinch of salt
For the frosting
  1. 1 (8 oz) package of cream cheese
  2. 1 cup butter, softened
  3. 2 teaspoons vanilla extract
  4. 3 cups powdered sugar
For the bars
  1. Preheat oven to 350.
  2. Spray a 13 x 9 in pan.
  3. Take butter and cream cheese out of the refrigerator and set aside.
  4. Beat eggs in a large bowl until foamy.
  5. Add the vegetable oil, pumpkin and white sugar. Beat on medium until mixed.
  6. Add the gluten free flour, baking soda, baking powder, cinnamon, and salt.
  7. Beat on low until just combined.
  8. pour into a 13 x 9 in. pan. (if you want them thin pour half into one pan and half into a second pan)
  9. Bake 25 minutes or until toothpick come out clean.
  10. Cool completely before frosting.
For the frosting
  1. Beat together cream cheese, butter, and vanilla.
  2. Gradually add in powdered sugar.
  3. Spread over pumpkin bars when they are completely cooled. Sprinkle with cinnamon.
Adapted from gimmedelicious.com
Adapted from gimmedelicious.com
Craftily Baking http://craftilybaking.com/

Chocolate chip cookie cups!

Hey guys! Are you ready for the school year to start back up? Maybe I’ll do a back to school post or something. 🙂 I think I’m going to home school this year, and I’m really excited that I won’t have to get up at 6 every morning to get ready (though I know some home-schoolers like to) Also, homeschooling will be a big plus for my blog too, I’m trying to see if blogging could count as one of my electives, like maybe blogging could count as my computer class (I know I’ve gotten a LOT faster at typing since February when I started my blog 🙂 )  Crunchy chocolate chip cookie cups, the insides coated with chocolate, and filled with milk!

Today’s post is: chocolate chip cookie cups! I’ve been wanting to try these for the longest time! I’m surprised that I actually squeezed the time in to do it, we are remodeling and we just got the kitchen ripped out and they are building the new one. (luckily I made these right before they tore it out) They turned out pretty good! (one or two leaked, but you just have to make sure they get plenty of chocolate coating on the inside and they will be perfect!)Crunchy chocolate chip cookie cups, the insides coated with chocolate, and filled with milk! 

So, how these work is, you make the chocolate chip cookie dough, and you cook it inside this special pan (I found mine at Michael’s in the baking isle) or the bottom of a extra-deep muffin tin. Once they are cooled, you coat the insides with several layers of melted chocolate and let that dry, ( you can also dip the rims in it to make it extra yummy). Then, you fill them with milk, ice cream, or whatever you want! Continue Reading →