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  • Summer Blueberry Peach Pie

    Simple and delicious, this pie is the perfect summer treat! 

    You will need:

    Store-bought or homemade pie crust
    3/4 cup + 1 Tablespoon granulated sugar
    6 Tablespoons all-purpose flour
    3/4 teaspoon ground cinnamon
    1/8 teaspoon allspice
    3 cups sliced, peeled fresh peaches (about 5)
    1 and 1/2 cups fresh blueberries
    1 Tablespoon unsalted butter
    1 egg, beaten

    Instructions:

    Make the filling by whisking 3/4 cup granulated sugar, the flour, 1/2 teaspoon cinnamon, and allspice into a large bowl. Using a large wooden spoon or rubber spatula, fold in the peaches and blueberries. Set aside.


    Preheat oven to 400F degrees.


    Roll out the chilled pie crust: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with your fingers, if desired.


    Fill the pie crust with prepared fruit filling. Cut the butter into tiny pieces and randomly place on top of the filling. Set aside.


    Make the lattice crust: Remove the other ball of chilled dough from the refrigerator. Roll the dough out, 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut 12 strips about 1 inch wide. I always use a clean measuring tape or ruler as a guide to assure the lines are straight. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Using a small and sharp knife, trim the extra overhang and clamp down the edges of the dough with your fingers.
    Brush the lattice top with the beaten egg. A very thin coating. Mix the remaining 1 Tablespoon of granulated sugar with the 1/4 teaspoon ground cinnamon. Sprinkle over crust.


    Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375F and bake for an additional 25-30 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil or use a pie shield for the edges. I used a pie shield after about 30 minutes.


    Allow the pie to cool for 4 full hours at room temperature before serving. It's a great pie to make 1 day in advance, since it is so juicy - the filling will have time to "set" overnight.

  • DIY | Pretty Tassel Garland Made of Pastel Tissue Paper

    Here is a super cute, easy and inexpensive way to decorate any space making it instantly adorable and festive!

    Materials:

    -pastel tissue paper
    -scissors
    -hot glue gun
    -twine

    How to:

    1. Take one piece of tissue paper (1 piece will make 4 tassels) Fold it once lengthwise, then once widthwise, and one more time widthwise.

    2. Cut little strips (this is your fringe) leaving 2in. of uncut tissue paper on the top. Then unfold it once and cut down the middle. *make sure the “top” (2in. uncut portion) is on the fold … you will see why.

    3. Take one of the halves and unfold it again, you should have 2 sections. Then take the second halve and unfold it again. One of them will need to be cut in half lengthwise to make 2 more sections. You should end up with 4 separate sections.

    4. Take each section one at a time and roll the center portion. Make sure to not let the fringe get tangled as you roll. It helps to gently run your fingers through the fringe as you roll. Next, twist the middle part.

    5. Take your tassel and fold it in half twisting the sides in opposite directions until it makes a little loop at the top. Put a dot of glue from your hot glue gun on the spot indicated, and twist the two sides around each other.
    Make sure you hold the glued parts together and allow to dry!

  • Green Tea Yoda Cookies on a Cold Winter Day

    My apartment was freezing and I needed a good excuse to turn on my oven. Nothing cures the cold winter blues like baking something delicious and cute. 

    ingredients:
    3 cups flour
    1 teaspoon baking powder
    pinch of salt
    1 Tablespoon matcha (green tea powder)
    2 teaspoons of lemon zest
    1 cup (2 sticks) butter, softened
    1 cup sugar
    1 egg

    **Cookie cutters can be found at WIlliam Sonoma**

    **Buy Matcha**

    Preheat your oven to 350 degrees. Prep baking sheets with silpats.

    In a medium bowl whisk together the flour, baking powder, salt, matcha and lemon zest. To me, the lemon just adds a little something, almost undetectable, yet adds so much flavor. Set aside.

    In the bowl of an electric mixer beat the butter and sugar until combined. Add the egg.

    Slowly add in the flour until it is incorporated. The dough will form quickly, and when it starts to pull away from the bowl, it’s done!

    Split the dough into two and wrap in plastic wrap. Chill until you are ready to use.

    Start rolling out the dough. I use powdered sugar instead of flour so it doesn’t get that dough-y taste and the sugar adds a slight sweetness. Roll the dough to about 1/4 inch thick.

    Use your cutter to cut out the shapes and transfer onto the silpat lined baking sheet.

    Bake for 8-10 minutes depending on your oven. Let cool on a wire rack. ENJOY! {◕ ◡ ◕}