Let’s talk about work. I thought it was going to be rough getting back into work again. Even though, as I mentioned the other day, I was looking forward to a normal schedule and routine, the thought of work after a long vacation was not pleasing to my brain.
For some reason, the transition has been surprisingly okay though.
Maybe it’s because I have a full month of more fun things planned like my step sister’s wedding back home in Columbus, followed by our good friends’ wedding in New Orleans.
Maybe it’s because reality is starting to set in that my very own wedding is in about 4 1/2 months. That’s still more than a third of the year, but it seems so soon to me. After not doing too much planning for the past several weeks, I all of a sudden feel like there are 100 things I can be doing and it’s getting really fun again.
Or maybe it’s because it’s January and it’s in the 50’s/60’s outside. Even though I’m still cold most of the time because I’m just weird like that, I am so thankful to be back in Charleston after spending part of Christmas in Columbus where temperatures dropped well below 30 degrees every day. That was a lot of capital letter C’s in the same sentence, but here’s some more: Cold. Cold. Cold.
No thank you.
Anyway. I know it is only a matter of days until I’m wishing I was back on vacation, but for now I’m going to embrace this feeling.
And eat a mini pie while I’m at it.
Mini White Chocolate Blackberry Pies
Makes 14-16 pies
1 package refrigerated pie crusts (two crusts total)
1 cup fresh blackberries, roughly chopped
1/4 cup granulated sugar
1/2 cup white chocolate chips
1. In a medium bowl, add blackberries and sugar. Stir to combine and let sit about 30 minutes (this will really help to bring out the juices).
2. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray and set aside.
3. Roll out the pie dough and cut into 3-4 inch circles (a cookie cutter will work best, but cut by hand with a knife if you need to). Lay half of the circles on the greased cookie sheet, leaving 1-2 inches between each one. Use a spoon to scoop blackberry mixture on top of each pie crust circle. Place another cut-out on top of each filled crust. Use a fork to seal around the edges. Slice three small slits across the top of each sealed pie.
4. Bake for 10-12 minutes or until crusts are golden brown. Remove from oven and let cool about five minutes. Transfer to wire rack to cool at least another 15 minutes.
5. While cooling, prepare white chocolate drizzle by melting chocolate chips in the microwave according to package directions. Immediately drizzle on top of each pie. Serve warm.
*Store any leftovers in airtight container for 2-3 days.