Made with love. Get your Pi on!!!!
It’s National Pi Day, and I am all pied out! Whether you have already snagged all the pie deals today or not, I thought creating your own pie sounded extra heart warming. Who knows, you might earn some extra brownie points from your family and friends for making it yourself on Pi Day as well. (That is, if you share of course!) I made these pies awhile back and felt like this post was most appropriate to share on Pi day, and you can plan on making this any day of the week. The prep may take a while, but the ingredients are minimal. Once you nail down the pie crust, you can pretty much get creative with your filling. I handcrafted these pies into mini heart shapes filled with blueberries and apple cinnamon, and they went on their way to friends and family. The apple ones were my fav, they reminded me of McDonald’s apple pie. I had no shame in eating them for breakfast every morning. They’re super fun to make, but make sure to sprinkle some extra love before you devour them with your dear ones.
3 green apples, peeled and cored
1 tsp lemon juice
1 tsp lemon zest
2 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp cornstarch
2 cups blueberries
1 tsp lemon juice
1 tsp lemon zest
1 tbsp raw sugar
1 tsp corn starch
- In a medium bowl, mix all your filling ingredients of choice.
- For a juicier and softer apple filling, saute your apples over a skillet at medium heat until apples brown and slightly soften.
- Use a small bowl to mix egg for an egg wash.
- Form pie crust into a ball and flatten into a round disk until slightly thin. Use shape cutter to form your pie crust.
- Preheat oven to 400 degrees
- Fill pie crust with filling and use your fingers to glide egg wash around the surroundings.
- Top with second pie crust, and seal your crust with a fork.
- Brush the tops with egg wash.
- Bake for 20-25 minutes until golden brown. Let cool for at least 15 minutes before serving.
For the pie crust, I substituted 1 1/2 cup of white flour with whole wheat flour and 1/4 cup of butter with coconut oil.
Use parchment paper to flatten out dough.
Blueberries can be replaced by any type of berries.
I could munch on peanut butter all day and never get sick of it (nor feel bad about it). The ooey gooey feeling is just oh so GOOD. Amiright? But cookies, on the other hand, are dangerous when they’re set in plain sight– I consume so way too many. I wanted to find a way to combine two of my favorite things without compromising my health, but still taste great. I made these peanut butter cookies with whole wheat flour, maple syrup, olive oil, and coconut oil (I’m obsessed). Then, I drizzled semi-sweet chocolate, peanut butter, and sea salt flakes all purchased from Trader’s. I’ve been inhaling these cookies every morning this past week, and I’m not mad about it. Hope you enjoy them as much as I do.
Oh, GOD. I’m in love.
HEALTHY PEANUT BUTTER COOKIES
Consume these delicious and healthy peanut butter cookies!
2 cup whole wheat flour
1 tsp baking soda
3/4 cup maple syrup
1 tsp vanilla
1/3 cup olive oil
2 tbsp coconut oil
1 cup peanut butter
- In a large bowl, mix dry ingredients: flour, baking soda, and salt.
- In a separate bowl, mix together maple syrup, vanilla, olive oil, coconut oil, and peanut butter. Combine liquid mixture with dry mixture.
- Roll dough into 1 inch ball and place on lined baking or silpat.
- Use fork to make criss-crosses.
- Bake at 350 degrees for 10 minutes.
- Optional: Drizzle melted chocolate and peanut butter. Then, sprinkle crushed sea salt flakes.
Not going to lie, silpats are life changing. Nothing ever sticks on the baking sheet, and I can reuse them.
Hey there! My apologies for the long hiatus– I’ve been spending these past few months focusing on school and self-development (deeply needed, always). I know I made a couple false promises earlier in the year, but consistency really is more difficult than it seems to be. With that, I would like to say thank you for stopping by my page and supporting me, and also taking 10 minutes to read my blog post- I DO hope you at least feel a sense of authenticity and inspiration while you’re here. This blog has been one of my most fond outlets, and I look forward to the days when I can share my love to create with you all.
First off, happy February! Can you believe it’s 2017 and February already? Time flies! If you’re still looking for last minute ideas to make your loved ones, look no further. I decided this Valentine’s day, I would rewind back to my high school days to when sending valentine grams were actually a thing. I created some adorable last minute DIY valentine cards, some inspired by Lauren Conrad and some by me, that can instantly put a smile on someone’s face. Our day-to-day lives can seem so disheartening at times and encouragement can seem so distant, so why not use this Valentine’s day to uplift those around you by telling them how loved they are. Enjoy these silly puns!!
Materials you’ll need:
honey sticks (I got mine from the farmer’s market, but you can get them at Sprouts for 35 cents or World Market)
candles or matches
Use double-sided tape for this one!
Tic-tac-toe anyone? Throw chalk pieces in the envelope.
You really are lovely!
You are altogether beautiful, my darling; there is no flaw in you. -Song of Solomon 4:7
Happy Thanksgiving weekend! Hope everyone had a food-filled Thanksgiving with their loved ones. Holidays always have a way of bringing people together, near and far. I ate my weight through too much food, but my favorite would have to be these pies. I’m still indulging in them as we speak.
Now that Thanksgiving is over, and your Christmas tree is far than likely already up. I left you recipes you’ll have to try for this Christmas– pumpkin pie and apple crumble pie made by me and sweet potato cheesecake made by mama, similar recipe here. Leftovers, amiright? Have a restful long weekend!
This is the day that the LORD has made; let us rejoice and be glad in it. -Psalm 118:24