Cookie Butter & Marshmallow Fluff Pie Crust Crescents

Sometimes I have something very specific in mind when I go to the kitchen. Other times I scan the cabinets and fridge and see what I can come up with on the fly. These? You can bet these are of the latter variety. The jar of crunchy cookie butter was first to catch my eye. Then I spotted the marshmallow fluff. Both of these ingredients can be a bit tricky to pair with other flavors, maybe that’s part of the reason they pair so well together. 

The final component of these easy, peasy mouth watering delicacies may look like crescent rolls, but you know what they say: Looks can be deceiving. And yes, I did call these delicacies. We’re being fancy today. Cookie butter calls for fanciness.

As I was saying, the final component is actually pie crust. (!!!!) Flaky, tender, store-bought pie crust. Whoops! Did I just confess to my store-bought crust? And I was supposed to be fancy today…so much for that.

Store-bought or not, I love me some pie crust. When it’s rolled up like this, the crust forms thick layers of flakiness that are truly drool worthy. One bite in and you’ll know what I’m talking about, because one bite in means you have the perfect ratio of pie crust, marshmallow fluff and crunchy cookie butter in your mouth. What more could you need?

Cookie Butter & Marshmallow Fluff Pie Crust Crescents 

Makes 8 servings
Pie crust dough – I used one store-bought crust
1/2 cup crunchy cookie butter
1/2 cup marshmallow fluff
1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray and set aside.
2. Roll out the pie crust and slice into long, thin triangles. Drop one tablespoon each of cookie butter and marshmallow fluff onto the widest part of the pie crust triangles. Use a knife or the back of a spoon to spread the cookie butter and fluff down the length of the triangles (doesn’t have to be perfect). Loosely roll triangles from the wide end up towards the tip. 
3. Once all are assembled, place evenly apart on cookie sheet and bake 8-10 minutes, or until tops are lightly browned. Remove from oven and let cool about 10 minutes before serving. 

Apple Pie with an Oatmeal Crumble

I like to think of myself as a relatively happy, optimistic person. I haven’t always been that way, but throughout the past few years, I have grown closer to God and really noticed a difference. Looking on the bright side of things and having a glass half full attitude does wonders for my soul. It’s such a better way to live life. 
Of course there are times when I get upset and am not so smiley. Greg can attest to this more than anyone. He can handle it though. That’s why I have him around.

Then there are times when the silliest things just make me angry. Little things that are so annoying I can’t even take it, like:
1. You remember how we moved recently, right? Well I quickly discovered that at 8:15 every morning, right when I’m leaving for work, the sun shines through onto our street just perfectly through the trees so that for about five seconds of my drive I am absolutely BLINDED by the light (sorry for just writing the longest sentence ever). I seriously cannot see a thing for those few seconds, and it’s while I’m driving along a curve to make matters worse. Every morning I’m praying that there’s nobody in the road or a car coming from the other direction. It’s so dangerous, but there isn’t anything I can do. Sunglasses on, visor pulled down…I still can’t see anything. I get so angry at the sun during that time. Sorry, Sun. I love you, but I don’t always have to like you. 
2. When people have the car blinker on when they aren’t actually trying to change lanes or turn. I know it happens to everyone, myself included, but it still drives me crazy. I just want them to TURN IT OFF! I can’t wait to get around the car so I don’t have to see it flashing unnecessarily anymore. 
3. Wind. I have long hair. I like to wear it down sometimes, is that a crime? The wind thinks so.

And with that, I’m off to yoga to fight off these negative energies (well, I actually already went to yoga, but originally typed this post early this morning beforehand). Another solution to put yourself in a good mood: Make this apple pie, add a big scoop of ice cream and just see if you can keep a smile off your face. I bet you can’t. Take that, negative energy!

Apple Pie with an Oatmeal Crumble
(Adapted from my Baked Apple Pie and How Sweet It Is)

Makes about 8 servings

1 pie crust (I used a store bought crust)
4 medium granny smith apples, peeled, cored and sliced
1/4 cup granulated sugar
3 tablespoons brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice

For the crumble topping-
1 cup oats
2/3 cup brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup cold butter, cut into small pieces

+Vanilla ice cream for serving, highly recommended

1. Roll out the pie crust and lay in 9-inch pie pan. Press down around the sides of the pan and trim any crust hanging over the sides. Place in freezer for about 30 minutes.
2. Preheat oven to 400 degrees.
3. In a large bowl, combine sliced apples, sugars, flour, cinnamon, nutmeg and lemon juice. Stir until well combined. Pour mixture into pie crust and set aside.
4. In a bowl (I use the same one used for the apple mixture to reduce clean up), add oats, brown suga, flour, cinnamon and salt. Stir well and shake over top of the apple mixture in the pie pan. Distribute butter pieces evenly on top.
5. Bake for 40-50 minutes. Be sure to check on pie after 20 minutes of baking – cover with foil if the crust is becoming too brown for the remainder of bake time.
6. Remove from oven and let cool 10-20 minutes. Slice and serve with a BIG scoop of vanilla ice cream.

July Blog-A-Day #21: DI Yogurt and Blueberry Cheesecake

Oh no! I’ve gotten behind on this blog-a-day thing. Whoops! It’s only one day though, so hopefully I can make up for it before this month is said and done. 
I’m just popping in tonight to highlight two delicious parts of my weekend.
1. DI Yogurt.
FINALLY! A frozen yogurt place opened on Daniel Island last week and I could hardly wait to get there. It did not disappoint. Better than Menchie’s?? Better than Di’lishi?? 
…You didn’t hear it from me.
I first went on Saturday night and filled my cup with some cake batter, dark chocolate and plain old vanilla. Then topped it with walnuts, peanut butter cups, whipped cream and sprinkles. While out for a bike ride on Sunday evening, I talked Greg into stopping for a cold treat. I am thrilled to have the fro yo right next to home, but I can see it becoming dangerous as well.
The yogurt was soooooooo creamy. Many of the toppings were comparable to the other fro yo joints around, but I noticed some of the fruit may have been sitting out a bit too long and they didn’t have chunky Oreo pieces that I usually like. Instead, the cookies were finely ground. The yogurt itself made up for it though. I will definitely be a regular.
2. Blueberry Cheesecake Pie
Since the fro yo stop on our bike ride was technically only a “snack,” I needed something for dessert later that night after dinner. I baked Bridget’s Blueberry Cheesecake Pie, which became the perfect ending to my weekend. 
It was my co-worker’s birthday today so I knew I wanted to bring the cheesecake into the office to share with her. It was a good thing I had that excuse, otherwise Greg and I easily would have eaten the entire thing this week. 
What was the tastiest thing you ate this weekend?

July Blog-A-Day #18: Macadamia Nut White Chocolate Pie

This post really doesn’t deserve many words. 
The focus needs to be on this pie.
Dorothy (Mrs. Crazy for Crust herself) comes up with some amazing things. This…this is just one of the many successful recipes I have created of hers. I love pecan pie and after my honeymoon in Maui filled with macadamia nut everything, I knew I needed this pie. 
Please indulge yourself in this immediately. 
Happy almost Friday!!!

Macadamia Nut White Chocolate Pie
(Adapted from Crazy for Crust)

Makes about 8 servings

1 8-9 inch graham cracker crust (I used a store-bought crust)
1 1/2 cups macadamia nuts, chopped
2/3 cup white chocolate chips
1 cup sugar
1/4 cup water
3 eggs
1/4 teaspoon salt
1/4 cup unsalted butter, melted

1. Preheat oven to 450 degrees. Add chopped macadamia nuts and white chocolate chips to the pie crust. Gently shake the crust pan to evenly spread the nuts and chips across the bottom. Set aside.
2. In a medium bowl, whisk sugar and water. Add salt and butter and mix until well-combined. In a separate bowl, whisk eggs well. Add beaten eggs to the sugar and butter mixture. Whisk mixture well and pour into pie crust.
3. Place pie crust on a cookie sheet. Bake about 10 minutes, the reduce oven temperature to 350 degrees. Bake for another 35-40 minutes, or until the top becomes golden brown. Remove from heat and cool at least 30-45 minutes before cutting and serving.

    Mini White Chocolate Blackberry Pies

    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.

    Southern Living’s Utterly Deadly Pecan Pie

    Hey y’all! 
    That’s my Southern speak for ya. I wonder if there will come a day when I don’t think twice about saying “y’all” versus “you guys.” I grew up in Ohio addressing a group of people using, “you guys” but living in the South for more than five years now has changed things. It seems natural to say “y’all” when I’m down here in Charleston (which is obviously the majority of the time). 
    Then I go back to my hometown. If “y’all” slips out of my mouth, I suddenly feel self conscious. I will even try to catch myself and say “you guys” instead if I can help it. 

    Funny how that happens. My siblings seem to think I’m just trying to be cute or something when I say “y’all.” 
    What’s not funny is this pie. I followed a recipe in Southern Living and let me tell you, Southerners sure know how to make a pecan pie. 
    As if I didn’t know this already

    The name itself made it hard to resist. “Utterly Deadly Pecan Pie.” Um, yes. I think so. It really was almost the death of me on Thanksgiving. I think I ate half of it by myself throughout one single day. 

    While I made this pie for Thanksgiving, I think it would be equally enjoyable at Christmas time. So, y’all go make this pie!! Bring it home for Christmas, your family will love you. Or just save it all for yourself. Either way, I won’t judge.

    Utterly Deadly Pecan Pie
    (Recipe from Southern Living)
    Makes about 8 servings
    1/2 package refrigerated piecrusts
    1 tablespoon powdered sugar
    4 eggs
    1 1/2 cups packed light brown sugar
    1/2 cup butter, melted
    1/2 cup granulated sugar
    1/2 cup chopped pecans
    2 tablespoons all purpose flour
    2 tablespoons milk 
    1 1/2 teaspoons vanilla extract
    1 1/2 cups pecan halves
    1. Preheat oven to 325 degrees. Fit piecrust into a 9-10 inch pie pan (Southern Living calls for a cast-iron skillet, which I don’t have.) Sprinkle piecrust with powdered sugar and set aside.
    2. In a large bowl, whisk eggs until foamy. Whisk in brown sugar and the next six ingredients. Pour mixture into piecrust and top with pecan halves. 
    3. Bake for 30 minutes, then reduce oven temperature to 300 degrees. Bake 30 more minutes. Turn oven off and let pie sit in oven for up to three hours. 
    4. Remove from oven, slice and serve!

    Veggie Nachos and a Blueberry Crumble Pie

    Vacation is calling my name. This time next week I will be in an airplane on my way to St. Kitts for an entire week.

    Coincidentally, Greg just found this article that ranks St. Kitts #3 on the list of top 10 islands… IN THE WORLD!

    I seriously get to go there? Is it too early to say this will be the best vacation I’ve ever had?

    But first, Greg and I are taking a short weekend trip today and tomorrow to North Carolina for his brother’s graduation from UNC.

    I have to hurry up and pack my bag so I’ll leave you with this quick look at some of my favorite meals this week.

    I have been craving pancakes like crazy. Earlier this week I whipped up a small batch of banana oatmeal pancakes. They may not look like anything special, but trust me when I say they were perfect. My pancake craving was more than satisfied.

    Starbucks is doing Happy Hour from 3-5pm this week with half price Frappaccinos. I actually never ever get Frappaccinos. But you can bet I was going to take advantage of trying one while they were cheap! I wasn’t sure which flavor to get, but the barista recommend the new Mocha Cookie Crumble. I requested skim milk to keep my guilt to a minimum, but opted to stick with a bit of the chocolate whipped cream. I enjoyed it, but it wasn’t life-changing.
    Next up was Daniel Island Grille for dinner on Thursday night. It was such a beautiful evening outside and Greg and I had a nice casual date outside on their patio. Urban Meyer Vegetable Wrap for me. Sweet potato fries on the side. Never gets old!
    For dinner last night, I was still tasting those sweet potato fries from DIG and made my own modified version. Then I made one of my new homemade favorites- Vegetable Nachos! 
    Vegetable Nachos

    Makes 1-2 servings

    About 8-10 tortilla chips
    1/4 cup shredded cheese (I have used both Mexican blend and mozzarella)
    1/4 cup green bell pepper, chopped
    1/4 cup yellow bell pepper, chopped
    1/4 cup onion, chopped
    1 tablespoon butter or margarine
    1/4 teaspoon chili powder
    2-3 tablespoons salsa

    1. Lay chips on large plate in an even layer. Top with half of the shredded cheese.
    2. Heat skillet over medium heat and add butter/margarine. Once hot, add chopped vegetables. Let cook about 2 minutes. Add chili powder and stir. Continue to cook about 5-6 minutes or until vegetables are tender and brown. Remove from heat.
    3. Add vegetables directly on top of chips. Top with remaining cheese and salsa. 
    Finally…dessert! A quick and easy Individual Blueberry Crumble Pie ended my night week on a sweet note. 
    Individual Blueberry Crumble Pie

    Makes 1 serving
    1/8 refrigerated pie crust
    1/2 cup blueberries
    1 1/2 teaspoons granulated sugar
    1-2 tablespoons rolled oats or granola
    1. Preheat oven to 375 degrees. Grease 5-inch tart pan. 
    2. Use a cookie cutter or knife to cut out 5-6 inch circle from pie crust. Lay in bottom of tart pan. 
    3. In a small bowl, add blueberries and sugar. Lightly crush berries with fork and stir thoroughly. Pour into tart pan. Top with oats/granola. 
    4. Bake 20-25 minutes.