Peaches & Cream Pretzel Pie

Peaches & Cream Pretzel Pie.

Oh My Goodness Friends!  This Pie!!!

I think it might be my favorite thing I’ve made in a long time!

As many of you know, I love to bake.  It brings me such joy to see the people I share with enjoying the “fruits” of my labor of love.  But, I can usually pass on dessert.  I am more of a salty, savory girl than a sweet one.

But this pie!!!!!!!  I cut a piece to photograph and was only going to take a bite to taste it.  Thirty seconds later, it was somehow all gone as I literally moaned and squealed with delight eating it!

The cream filling is lusciously light and fluffy and so perfect…..  especially on top of the salty, crunchy, buttery pretzel crust with a hint of cinnamon………. and then the glorious topping of sweet juicy honeyed peaches….   It’s just so divine!

I couldn’t wait to share it!  Hubby loved it, and I shared it with a sweet friend and her family for the recent holiday.

I originally saw this recipe at Half Baked Harvest and tweaked it up ever so slightly.

I cannot wait for you all to try this!  Please do while peaches are so perfect right now and let me know what you think.

Thank you Tieghan for such a great recipe!

Peaches & Cream Pretzel Pie

Ingredients:

Pretzel Crust:

  • 2 cups finely ground salted pretzel crumbs
  • 1 stick (8 Tbsp.) + 3 Tbsp salted butter, melted
  • 3 Tbsp. honey
  • 1 tsp. cinnamon

Filling/Topping:

  • 1 1/2 cups heavy whipping cream
  • 2 tsp. vanilla
  • 8 oz. cream cheese, softened to room temperature
  • 4 Tbsp. powdered sugar
  • 3 Tbsp. raspberry preserves
  • 1/2 cup honey
  • 4 ripe, but firm peaches, sliced

Directions:

Preheat oven to 350 degrees F.

Make pretzel crumbs using food processor.  Add crumbs to medium bowl and combine with melted butter, honey, and cinnamon.  Reserve 2-3 Tbsp. of crumb mixture (for topping) and place in small baking dish.  Press remaining into 8-9 inch pie plate.  Put both in oven for 8 minutes and bake until toasted.  Cool completely before filling.

Beat heavy cream and vanilla on medium high with electric mixer until soft peaks form (about 2-3 minutes).  Add the cream cheese and powdered sugar and beat until incorporated (about another minute).  Place in refrigerator to chill until ready to use.

Bring 1/2 cup honey to a low boil in a medium saucepan, and simmer for one minute.  Remove from heat and stir in sliced peaches (I did not remove skin).  Let sit for at least 10 minutes to cool.

Spread red raspberry preserves into bottom and up sides of cooled pretzel crust.  Fill crust with cream.  Refrigerate for at least 3-4 hours or overnight.

When ready to serve, top with honeyed peaches and sprinkle with additional pretzel crumb mixture.  You could also top with fresh red raspberries for an extra treat!

This pie can also be frozen for up to two weeks.

ENJOY!

Cheers & Hugs,
Jodi

 

 

Classic Oatmeal Scotchie Cookies

Classic Oatmeal Scotchie Cookies.

Cookie week continues!

I have been making these classic oldie-but-goodie cookies quite a bit lately and realized I have never shared the recipe here.  Not that you couldn’t likely find it elsewhere or directly on the Quaker Oats website, but I wanted to document it here as one of the classics I make and also highly recommend it to those who may have never heard of or haven’t thought about in a while.

They might seem a bit ordinary after the past two recipes this week (Toffee Coffee Oatmeal Cookies and Macadamia Toasted Coconut Chocolate Chip Cookies), but I promise they are (still) an amazing cookie!

These are one of hubby’s faves.  A chewy oatmeal cookie bursting with bits of butterscotch yumminess.

Do you have a classic cookie recipe that takes you back to a place and time?  Takes you back to a great childhood feeling?  To me, these are that kind of “feel good” cookie.  They are simple, but delicious, and a sure crowd pleaser!

Hope you will give them a try…. or a try again!

Here is how I make them.

Classic Oatmeal Scotchies*

  • Servings: 3 dozen large cookies
  • Print

Ingredients:

  • 1/2 Pound (2 sticks) butter, softened
  • 3/4 Cup granulated sugar
  • 3/4 Cup firmly packed brown sugar
  • 2 Eggs
  • 1-1/2 tsp. vanilla
  • 1-1/4 Cup(s) all-purpose flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. salt
  • 3 Cups Quaker® Oats (quick or old fashioned, uncooked)
  • 1 package (11 oz.) NESTLÉ® TOLL HOUSE® Butterscotch Chips

Directions:

Heat oven to 375°F. In large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Add baking soda, salt and flour; mix well. Add oats and butterscotch morsels; mix well. Refrigerate for several hours or overnight. Drop dough by tablespoonfuls onto baking stone or ungreased cookie sheet. Bake 8-10 minutes. Cool 5 minutes on cookie sheets; remove to wire rack. Cool completely.

These cookies freeze well. I simply store in the freezer in Ziploc Freezer Bags.

Enjoy!

Cheers & Hugs,
Jodi

Macadamia Toasted Coconut Chocolate Chip Cookies

Macadamia Toasted Coconut Chocolate Chip Cookies.

Can you EVEN????

OH is this a GOOOOOD one!!!!

Toasted coconut, salty crunchy macadamia nuts, and semi-sweet gooey bits of chocolate in one cookie!

This one is rich, so when you are really in the mood, a bite into this cookie is going to be an experience you will not soon forget!

Here is how I made them.

Macadamia Toasted Coconut Chocolate Chip Cookies*

  • Servings: 5 doz large cookies
  • Print

Ingredients:

  • 2 cups (4 sticks) butter, melted
  • 1/2 cup sugar
  • 2 1/2 cups packed brown sugar
  • 2 eggs
  • 2 egg yolks
  • 4 Tbsp. milk
  • 4 tsp. vanilla extract
  • 2 tsp. salt
  • 2 tsp. baking soda
  • 5 cups all-purpose flour
  • 4 cups semi-sweet chocolate chips
  • 2 cups shredded coconut (toasted**)
  • 1 1/2 cups macadamia nuts, coarsely chopped

Directions:

Beat melted butter and sugars with electric mixer until creamy, then add eggs and egg yolks and beat until well combined.  Add milk and vanilla and beat until well combined.  Then add salt, baking soda and flour mixing just until incorporated.  Remove bowl from electric mixer stand and stir in chocolate, then toasted coconut, and macadamia nuts with a wooden spoon until evenly distributed through the dough.

Place cookie dough in refrigerator for several hours or overnight to chill completely.

When ready to bake, preheat oven to 375 degrees F.  Scoop dough out and roll into golf-ball sized balls.  Place on cookie sheet or baking stone and bake for 10 minutes.  Rotate baking stone/cookie sheet and bake for 2 more minutes.  Let cool 10 minutes before removing to wire rack to cool completely.  These freeze beautifully.

**To toast coconut, spread the coconut flakes out on a sheet pan or stoneware bar pan in a thin layer. Bake at 375 degrees F. Check the coconut every 5 minutes and stir until the coconut is your desired color. It takes about 10-15 minutes.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe adapted from Mrs. Fields

Toffee Coffee Oatmeal Cookies

Toffee Coffee Oatmeal Cookies.

It’s been a little while since I posted a cookie recipe here at The Creative Life in Between. 

I tried to focus on watercolor painting for most of July in honor of #WorldWatercolorMonth – being an Ambassador and all.   < curtsy bows 😉 >

But those that know me well know that I almost always have some kind of fresh baked cookies in the house – for “just in case!

In fact…. I’m kinda known  – – in some very small, insignificant circles – –  for my creative culinary cookie craftiness.

This and my fluent grasp of the Ubby Dubby language are the talents I always say I would use if I were in the Miss America Pageant – HA!!!!

Well – I’ve been saving up and have a couple really good recipes to share!  So this week is going to be cookie recipe week.

I made this cookie recipe for a recent party at my house, and they were a huge hit!

This cookie is a wonderful chewy, but crisp on the edges dream of milk chocolate, toffee, oatmeal, and a hint of coffee for good measure!  O….  M….  G….  !!!

Get ready for a new addiction!  This is one I have trouble passing up and is dangerous to keep in my house!  Bake them if you dare!

Toffee Coffee Oatmeal Cookies*

Ingredients:

  • 1 1/3 cup firmly packed brown sugar
  • 1 cup (2 sticks) softened butter
  • 1 egg
  • 1/4 cup strong coffee (cooled)
  • 2 tsp. vanilla
  • 3 cups Quaker oatmeal (either quick or old-fashioned, uncooked)
  • 1 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 8-oz. packages milk chocolate toffee bits
  • 1 cup coarsely crumbled sugar ice cream cones (about 5 cones)

Directions:

In large bowl with electric mixer, beat sugar and butter until creamy.  Add egg; beat well.  Beat in coffee and vanilla.  Add salt, baking soda, and flour until combined.  Remove from electric mixer and stir in 3 cups oatmeal with wooden spoon.  Stir in toffee bits and crumbled sugar cones just until well incorporated.  Refrigerate dough for several hours or overnight to chill.

When ready to bake, preheat oven to 350 degrees F.  Roll tablespoons full of dough into round balls (golf ball sized) and place on baking stone or parchment lined cookie sheet.  Bake 12-14 minutes just until golden brown.  Allow to cool on baking stone for additional 5-10 minutes.  Transfer to cooling wire racks to cool completely.  Freeze well.

Enjoy!

Cheers & Hugs,
Jodi

*slightly adapted straight from the Quaker Oats recipe!

Iced Orange Cookies

Iced Orange Cookies.

Summer baking calls for bright, citrusy flavors; and ever since painting my lemons last week, I have had citrus on the brain!

I found a great old-fashioned cookie recipe for these cakey iced orange cookies from Taste of Home.   I had just bought a bag of clementines, so I knew they would work great for this.

I gave some to my Dad for Father’s Day and served some to our kiddos at our Father’s Day brunch for Hubby.

Be sure to use freshly squeezed orange juice and zest for the best flavor.  These cookies freeze well and taste amazing right out of the freezer on a hot summer day!

Iced Orange Cookies

  • Servings: 2 1/2 dozen
  • Print

Ingredients:

  • 1/2 cup Butter Crisco shortening
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup freshly-squeezed orange juice
  • 1 Tbsp freshly-grated orange zest
  • 2 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • Icing
    • 2 cups confectioner’s sugar
    • 1/4 cup freshly-squeezed orange juice
    • 2 Tbsp butter, melted

Directions:

Preheat oven to 350 degrees F.

In an electric mixer, cream shortening and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in orange juice and zest.  Add baking powder, salt and then flour to creamed mixture until well combined.

Drop by tablespoon or cookie scoop onto baking stone or ungreased cookie sheet about two inches apart.   Bake for approximately 10 minutes or until edges just begin to brown.  Cool on wire racks.

In a small bowl, combine icing ingredients until smooth.  Drizzle generously over cooled cookies.

TIP:  I refrigerated the cookie dough for a couple hours making it easier to work with and hold its shape.  

Enjoy!

Cheers & Hugs,
Jodi

Peanut Butter Marshmallow Fluff Thumbprint Cookies

Peanut Butter Marshmallow Fluff Thumbprint Cookies.

These cookies!
Ooooooh these cookies!

Imagine…. a peanut butter crinkle cookie loaded with a scoopful of sweet, heavenly, gooey, magical Marshmallow Fluff so that you taste it in every peanut-buttery bite.

When I saw these cookies featured on Cara Wong’s Instagram feed, I knew I had to make them.

Cara is a sweet lady who lives in McKinney, Texas with her comical, coffee-loving husband and best friend Joseph.  She loves to cook and bake almost as much as she loves her MeeMaw and Joseph.

I’ve become addicted to watching Cara’s daily adventures in search of the best coffee, burgers and meatloaf in town and daily experiments in baking and cooking.   The milkshake-sipping and singing visits with MeeMaw, Cara’s beloved grandma who played such an important role in raising Cara (much like my own Grandma) just warm my heart.  MeeMaw now lives in a memory care facility where Cara visits her regularly brightening both of their days almost as much as they do mine when they sing You are My Sunshine or Amazing Grace.

But I digress.

Back to these cookies…  these glorious nuggets of amazing deliciousness….

These may be my new personal favorite ever.

They are just such a unique combination that I cannot imagine anyone not liking.

Cara took MeeMaw’s old-fashioned peanut butter crinkle recipe and decided to try marshmallow filling.  She used Smuckers Marshmallow Topping (which I had never heard of).  I used a jar of Marshmallow Fluff, which I just happened to have on hand (who knows why?), and they turned out absolutely amazing!

Here is the recipe, shared by Cara, which I adjusted only by subbing Marshmallow Fluff for the Marshmallow topping.  I urge you to try these, and I can’t wait to hear what you think.

Peanut Butter Marshmallow Fluff Thumbprint Cookies

Ingredients:

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 2/3 cup flour
  • 1/2 cup additional granulated sugar for rolling balls in
  • 1 7.5 oz.  jar Marshmallow Fluff

Directions:

Preheat oven to 375 degrees F.

Cream butter, peanut butter, and sugars until light and fluffy.  Scrape bowl.  Add egg and vanilla extract, baking soda and salt.  Mix until well combined.  Add flour, and stir until well combined.

Roll dough into 1″ balls.  Roll balls in granulated sugar to coat.  Place on baking stone or ungreased cookie sheet about 2 inches apart.  Bake for approximately 9 minutes, until just beginning to brown.  Remove from oven, and use your thumb or a utensil to indent a “crater” for filling.  Allow to cool.

Heat up Marshmallow Fluff 10 seconds at a time just until you can stir.  No more than 20-30 seconds total.  Fill centers with Marshmallow Fluff.

Enjoy!

Cheers & Hugs,
Jodi

 

St. Patrick’s Day Pretzel Shamrocks

Pretzel Shamrocks for St. Patrick’s Day.

How FUN are these??!!

When I saw this idea on Pinterest, I knew I had to create some of these.

A few simple ingredients and two minutes in the oven make for a winner of a special holiday treat.

I had a bag of Rolos left over from Christmas, and I knew I could pull some green M&M’s out of the jar I keep full most all the time.  I had some pretzel sticks, but didn’t have mini pretzels, so that is all I had to buy.  The ones I picked up at Fresh Thyme were Gluten Free and made from rice flour, so a bit lighter color, but completely delish!

Here is the super simple “recipe.”  Do you have some friends or loved ones you’d like to share them with?

St. Patrick's Day Pretzel Shamrocks

  • Servings: as many as you like
  • Print

Ingredients:

  • Mini Pretzels
  • Pretzel Sticks
  • Rolo Chocolate Candies
  • Green M&M Candies

Directions:

Preheat oven to 250 degrees F.  Lay pretzels out in the shape of shamrocks on parchment paper lined baking sheet or stone.  Place a Rolo where all three pretzels meet.  Bake for 2 minutes for Rolo to soften.  Remove from oven, and press M&M in center of Rolo.  Cool completely and/or place in freezer to chill.

Enjoy!

Cheers & Hugs,
Jodi

Homemade Cherry Pie

Homemade Cherry Pie.

On a recent visit to an awesome new grocery store that opened up near us called Fresh Thyme, I discovered they carried big 2.5 lb bags of red sour pie cherries.  I was so excited!  This is something hard to find where we live.  You can find dark sweet cherries everywhere, and they are delicious for eating, but to make a good old-fashioned homemade cherry pie, you have to have the sour cherries.

I snagged a couple bags and was excited to get to make a cherry pie for hubby for Valentine’s Day last week.

If you are lucky enough to find sour cherries, here is the simple, old-fashioned recipe I use to make a classic cherry pie.

Bake a little love!

Cherry Pie

Ingredients:

Directions:

Preheat oven to 400 degrees F.

In a large bowl, combine cherries, sugar, tapioca, and almond extract.  Mix well, and let sit while preparing pie crust.

Prepare crust and place bottom layer in pie plate.  Fill with cherry mixture.  Top filling with dabs of butter followed by top crust, being sure to cut slits or a shape to allow bubbling and steam to escape.  Spread a small amount of milk or water on top crust, and sprinkle with an additional tablespoon of sugar if desired.

Place pie in oven.  Cover loosely with foil to prevent over browning.  Bake approximately one hour.  Remove foil and continue baking until filling bubbles out of top and crust is beautifully browned.

Allow to cool completely to set.  Serve with scoop of vanilla ice cream.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Homemade Apple Fritters

Homemade Apple Fritters.

Last Sunday, Hubby had to get up very early – really the middle of the night – to work during a winter weather event in our area.

Missing Sunday breakfast, I wanted to make him a special treat for when he returned home.

With some wonderful Misfits Market apples in the crisper, I thought I’d try my hand at homemade apple fritters.

Who can resist a fresh apple fritter??!!

A couple tips from a first-time apple fritter maker:

  • Don’t heat the oil too hot.  Be patient and use a medium heat.  Better to fry them a little longer and get a golden brown than to overcook the outside and undercook the inside with high heat.  (Which, by the way, is what I did with the first batch of three, resulting in us only having three total!)
  • Spread them a little flatter than I did so you get more icing in each bite as the dough itself only contains a small amount of sugar. (This was hubby’s suggestion!)
  • Use a sweeter, less firm apple for best results.  I would not recommend Granny Smith.  The recipe calls for 3 medium apples, but you could really add another apple, which I will do next time.

Let me know if you try and/or if you have made and have any of your own tips.  We sure enjoyed these on a cold, snowy, comfort food, stay-in kind of day.

Here is the recipe I very slightly adapted from I am Baker‘s blog.

Homemade Apple Fritters

Ingredients:

  • 3 medium apples, peeled, cored, and diced
  • Juice of half a lemon
  • 2 Tbsp. sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 cup milk
  • Canola or Vegetable Oil  for frying
  • Glaze
    • 1 1/2 cups powdered sugar
    • 1/2 tsp. vanilla
    • 4 tsp. water (or enough for best consistency)

Directions:

In a small bowl, drizzle lemon juice over diced apples.  Stir to coat.  Set aside.

In electric mixer, beat sugar and eggs on medium-high speed until combined.  Reduce speed to low, and add flour, baking powder, cinnamon, and salt.  Mix until combined.  Add milk, and mix until incorporated.  Fold in apples with spatula.

Fill a frying pan halfway full with oil.  Heat over medium heat to 375 degrees F.

Drop three 1/4-1/3 cup portions of batter into the oil.  Let fry for a few minutes until golden brown.  Flip and fry until other side is golden brown.  Test for doneness by inserting a small knife in center.  If uncooked batter remains, fry longer.

Remove fritters from oil with slotted spoon to wire rack layered with paper towels or napkins to drain.  Allow to cool.

Repeat with remaining three portions of batter.

Prepare glaze by combining powdered sugar, vanilla, and water.  Drizzle over cooled fritters on cooling rack.  When glaze has set, turn to coat other side with glaze that dripped through, if desired.

Enjoy!

Cheers & Hugs,
Jodi

Easy Dill Pickle Focaccia Bread

Easy Dill Pickle Focaccia Bread.

Calling all bread lovers!

Calling all dill pickle lovers!

Calling all lovers of easy recipes that rock!

My cousin, who I affectionately refer to as “Oh Rob,” recently shared this recipe he made for his pickle-loving grandson.  Oh Rob loves to bake bread, and he loves his grandson even more!  This recipe was a match made in heaven for these two.

The idea really intrigued me and sounded so good. I knew I had to try it.

We are a dill pickle lovin’ family too.

And who doesn’t love bread?!

So I ever so slightly adapted the recipe and made it this past Sunday for dinner to serve along with spaghetti.  We loved it!

Give it a try, and let me know what you think.  Here is how I made it.

Easy Dill Pickle Focaccia Bread

Ingredients:

  • 3/4 cup warm water (105-110°F)
  • 1/4 cup pickle juice, warmed (105-110°F)
  • 2 tsp. granulated sugar
  • 1 (1/4-oz.) envelope active dry yeast
  • 2 3/4 cups all-purpose flour
  • 1 tsp. dried dill weed or 1 Tbsp. chopped fresh dill
  • 1 tsp. salt
  • 1 tsp. coarsely ground black pepper
  • 3 Tbsp. olive oil, divided
  • 1/2 cup Cheddar cheese, grated
  • 2 large dill pickles, sliced or chopped
  • Optional: 1 Tbsp. Maldon Sea Salt Flakes
Directions:

Combine warm water, warm pickle juice, sugar, and yeast in a medium bowl or measuring cup. Let stand 10 minutes.

Whisk together flour, dill, salt, and pepper in a medium bowl. Add pickle juice mixture and 2 tablespoons of the oil; stir until combined and dough begins to pull away from sides of bowl. Turn dough out onto a lightly floured surface, and knead until smooth and stretchy.

Drizzle 1 teaspoon of the oil in the bowl to coat; add dough, and turn to coat. Cover with towel, and let stand in a warm place until dough has doubled in size.

Preheat oven to 425°F.  Punch down dough. Place on a lightly oiled 18- x 13-inch rimmed baking stone sheet. Press and stretch dough to edges of baking sheet. Cover with towel, and let stand in a warm place 15 minutes.

Using the end of a wooden spoon, make indentions evenly over dough. Top evenly with cheese and pickles.  Bake until lightly golden and cooked through,  approximately 20 minutes.

Sprinkle top with sea salt flakes, if desired. 

Enjoy!

Cheers & Hugs,
Jodi

PS  I will be taking a holiday blogging break until after Christmas and the New Year.  Wishing you all the joy of this festive season!