Friday Pieday // Mixed Berry Cream with a Shortbread Crust

After last weeks somewhat spur of the moment idea to start a friday tradition of making a pie with Josie, I was a little bit taken back by just how much fun she (and I) had. It was one of the things she just kept talking about over the weekend and several friends and family asked her about it too so I ended up reserving a few more pie cookbooks at the library and we picked them up mid-week.

The Southern Pie Book was one of the ones on the list and late Wednesday night Josie sat with me on the couch pouring over the gorgeous photos of all the amazing pies. I'd been eyeing some of the more fallish options for this week but the moment she laid eyes on this berries and cream delight her mind was made up. She HAD to have this pie and so it was settled - a final hurrah to the end of summer and perfect for this nice string of sunshine we are having still here in Seattle. We collected our ingredients on thursday and this morning she was buzzing around the kitchen, it's friday pieday!!

Zeb was really eager to get in on the action this week too and Josie was very sweet to let him help us. 

I just love it when I can find something that really make their hearts sing - making pies and serving them to the family is pretty much one of Josie's love languages, I can tell. Daddy was proudly exclaiming to the boys that their sister might be a famous pie maker someday and they are so lucky to be experiencing her very first creations.

We all decided it was an incredible pie, light and creamy with just the perfect hint of orange and the yummiest shortbread crust - this one is a winner so make sure to bookmark it for next summer!

I wonder what me and my famous pie maker will whip up next week? Happy Friday!!

Mixed Berry Cream Pie from The Southern Pie Book

Shortbread Crust:

1 (7.25-oz.) package of shortbread cookies
2 Tbsp. Sugar
1/4 cup of melted butter

Preheat the oven to 350 degrees. Process the cookies in a food processor for 30 seconds, add sugar and pulse again. With the processor running, pour the butter through food chute and process until blended.

Press the crumbs into a 9-inch pie plate and bake for 10 minutes until lightly browned. Let cool for about 30 minutes while preparing the filling.


2 cups fresh strawberries
1 1/2 cups fresh blueberries
1 (6 oz.) package of fresh raspberries
2 Tbsp. Sugar
2 Tbsp. orange liqueur such as Grand Mariner
1 tsp. orange zest
1 1/2 cups heavy cream
3/4 cups powdered sugar
8 oz. container of marscapone cheese
1 tsp. vanilla extract

Combine 1 cup of strawberries, 3/4 cup blueberries and half of the raspberries in a bowl, mashing with a potato masher until chunky. Stir in the sugar, liqueur and zest and cover and let stand for 30 minutes. Drain well reserving the liquid, cover and chill the remaining berries.

Beat the cream, powdered sugar, marscapone cheese and vanilla at high speed with an electric mixture until stiff peaks form. Spoon half of the cream mixture into the prepared crust. Top with drained mashed berries and then the remaining half of the cream. Cover and chill for at least 3 hours until firm

Uncover and top with the reserved berries and drizzle with the reserved liquid just before serving.

SEA to Sea // Morning

Last week Stacy and I started a photo journal together focusing on a simple theme, photographing and sharing our findings side by side…I am really loving this exercise in searching for gratitude and grace it's been a gift so far. {You can read the first post HERE}

This weeks theme was morning. 

Mornings have always been hard for me, it takes me like three hours to wake up and, well that's not always appreciated or understood by everyone I live with :). Especially on days before school it's the mad dash to get everyone up and dressed and fed and lunches packed and paperwork collected and the dog fed and schedules squared away…it's hectic and like I said I am usually still waking up.

Not everyone in our house is a grouch in the morning though (fine I admit I am a grouch in the morning). Chris is very bright eyed when he pops out of bed and most of our kids are up with the sun as well. My oldest last week came tearing into our room and said, and I quote: "Mom I slept in until SIX FIFTY TWO!!! My record is seven twenty five so that's really close to my record, isn't' that great!" Um, yeah Simon that's really great…he's eight, and that's his record :). Ha!

But my favorite thing about the morning is coffee, everything must start with coffee and a lot of times that's how my family convinces me out of bed. They all like to make and bring me my first cup in the morning and it's pretty much my favorite, I love it. I love coffee. Like LOVE LOVE LOVE…and let it be known while I am on the subject of coffee - miss Stacy Bostrom makes hands down the best french press of your life. I don't know how she does it but it's seriously the best with a big glug of cream, I look forward to it every time I stay with her!

So what about you, are you a morning person? Don't forget to check out Stacy's thoughts on the morning this week too right HERE!

{and just a note because we've been asked a few times - we don't talk about our photos or what to photograph beforehand other than the prompt itself so any similarities are purely coincidence and I love seeing them so much!}

Ten on Ten :: September 2014

Happy Ten on Ten everybody, I hope you have a great day searching for beauty in the ordinary, I can't wait to see what you find!

More about the Ten on Ten project HERE.

ten on ten button

Friday Pieday // Chocolate Peanut Butter Pretzel

With my older two heading back to school this week I've been brainstorming a few fun new things to do with my younger two during the day. Josie has a huge sweet tooth (just like her mama!) and I thought it would be fun to start a Friday tradition of trying out a new pie recipe with her as a special end of the week treat for our guys. 

I checked out First Prize Pies from the library and handed it to Chris to pick out our first recipe. I was not surprised when he landed on this Peanut Butter Pretzel icebox style pie, Josie and I had so much fun this afternoon making it together.

After dinner tonight Josie presented it to the table and we all oohed and ahhed as we broke into the delicious treat. Salty, chocolaty, peanut butter cream - we all agreed it was really yummy and Levi said it was the best pie he's ever had!

I am already looking forward to next Friday's masterpiece, Josie said she wants to try something with strawberries!! Happy Friday, everyone!

Chocolate Peanut Butter Pretzel Pie (Trifecta Pie)  from First Prize Pies

Pretzel Crust:

8 ounces salted pretzels
8 tablespoons unsalted butter, melted


3/4 cup heavy cream
4 ounces cream cheese, room temp
1/2 cup creamy peanut butter
1/2 cup powdered sugar


1/2 cup bittersweet chocolate chips
1/4 cup heavy cream

Make the crust: Grind the pretzels in a food processor until finely ground, pour in the butter and use your hands to blend until the texture of wet sand. Press into a nine nice pie pan and chill the crust in the fridge or freezer until ready to use.

Make the filling: in a stand mixer with the whisk attachment whip the cream until stiff peaks form Set aside and using the paddle attachment mix together the cream cheese, powdered sugar and peanut butter until fully incorporated. Add in the whipped cream and mix until blended and then pour the peanut butter cream into the crust and smooth the top with a spatula. Put it into the fridge or freezer for 15 minutes to set up.

Make the topping: Put the cream and chocolate chips in a microwave safe bowl and heat on medium for 1 minute. Let stand for 1 minute and then blend the chocolate and cream together to make the ganache. Pour over top of the peanut butter layer and spread with a spatula and then sprinkle with pretzel pieces for garnish. Chill in the fridge or freezer until ready to serve.

SEA to Sea // Learn

I'm so excited to share about a new collaborative project I am taking on with my dear friend Stacy Bostrom. We are setting out to focus on a weekly topic side by side me from the beautiful city of Seattle she on the gorgeous shores of San Diego - from SEA to Sea as we have decided to call it : simple themes of gratitude and grace. 

We will be posting a weekly collection of diptychs (inspired by the infamous 3191 project) and our own thoughts on the weeks theme. I so look forward to sharing in this project and finding inspiration in the coming months. This weeks prompt // Learn.

This week my older boys headed back to School which is always a little bittersweet but honestly I think we've all been a bit excited about the structure of school and the schedules of fall and continuing the learning and growing that they do so very fast.

We had our back to school feast the night before the first day - a low key celebration with some family, yummy salmon Papa caught on his summer exertions and some cake and ice cream too to celebrate nana's birthday. Chris read our verse for the school year, we chose John 13:35 By this everyone will know that you are my disciples, if you love one another. It was crazy and wild and the night didn't go perfectly smooth but I love marking the start of the school year in this way and the kids look forward to the tradition so much!

And the thing that we are praying over our home and family for the coming year is that as we teach our kids how to love learning and school that we would also show them what it means to love one another. Through the great successes and struggles of growing up that they would see just how much they are truly loved and feel safe and secure to spread their wings and try with all there might.

(Levi first grade, Simon third grade)

…also on a comical note and for my own record books I have to mention that on the day that I sent my older two back to school (the first year that they are both going full day!) my baby Zeb decided to learn how to climb out of his crib and in turn refuse any sort of nap…I swear they have secret meetings to plan this sort of parental torture :)

Make sure to head over to Stacy's blog and read her beautiful thoughts this week on learning...
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