Almost Homemade Blueberry Pie

Homemade_Blueberry_Pie_Recipe

III’s favorite dessert is blueberry pie. He said recently a sign of getting older is starting to like more fruity desserts…peach cobbler, strawberry shortcake, and of course blueberry pie. His mom makes the best. I have to agree. III’s parents live on a decent amount of land and have around 25-30 blueberry bushes that have stood the test of time. III tells me stories about when he was little and how he used to pick hours picking them and then take them to sell at a local farmer’s market. He’d make $7.00 for hours of work, but it’d be all his and he was so proud. I had never had blueberry pie until I traveled to LA (lower Alabama), but I glad to say that I can now add it to one of my favorite desserts list as well. And to make things even better, it’s pretty simple to make too!

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Now, I suppose if you were up for the challenge you could make the pie crust from scratch. I’d give you bonus points and be super proud of you. I didn’t. But if I did I would probably try our this recipe from the Pioneer Woman, basically because I love almost any thing I make using one of her recipes. Plus, she says it’s perfect. Maybe once I get settled in with my three littles three and under I will give it a go. For now, I picked up two pie shells from Publix and made sure I told them thank you for saving me some time on the way out! So, here is the run down. 

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Almost Homemade Blueberry Pie
Serves 6
A deliciously simple homemade blueberry pie
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 3-4 cups of fresh blueberries (or frozen completely thawed)
  2. 1/2 cup of granulated sugar
  3. 1/4 cup of cornstarch OR 1/2 cup of flour
  4. 1 tbsp cinnamon
  5. 1 tbsp unsalted butter
  6. 1 egg
  7. 1 tbsp milk
  8. 2 frozen pie crusts (or homemade if you have time!)
Instructions
  1. 1. Preheat the oven to 400 degrees.
  2. 2. Set out the pie crust to thaw/reach room temperature (it won't take long)
  3. 3. In a large bowl mix all of the blueberries in the sugar, cornstarch, & cinnamon. If you don't have any cornstarch you can use flour (you'll just need a little more than the amount of cornstarch).
  4. 4. Once the pie crust has thawed pour your blueberry mixture into one of the pie crusts.
  5. 5. Dot the top with small pieces of unsalted butter.
  6. 6. For the lattice, take the other crust out of the pan and lay flat. Use a pizza or pie cutter to slice into strips (about 1/2 inch wide). Carefully thread the trips over and under creating a weave and pinch the ends of each strip to the edge of the bottom pie crust to seal.
  7. 7. In a small bowl mix together the egg and milk. Brush the top and edges of your pie. Then sprinkle the top with a little extra sugar!
  8. 8. Cook the pie at 400 degrees for 25 minutes. Then turn down to 350 and allow the pie to continue cooking for another 25 minutes.
  9. 9. Allow the pie to cool for at least 3 hours. This allows the filling time to thicken up to perfection!
Notes
  1. III prefers his extra cool, so he likes it to spend some time in the refrigerator too.
A Step In The Journey http://astepinthejourney.com/
Fresh_Blueberry_Pie

I’ve made this pie twice in the past few weeks and it hit the tastebuds right each time! For the 4th of July I added stars to the top instead of the lattice. Turned out pretty cute and festive if I do say so myself. 

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Fourth of July Round Up

babies and the beach

For as long as I can remember we’ve always celebrated the 4th of July at the beach. And then last year, we mixed things up and went the week before the 4th. The same was true for this year, and so last week my dad’s side of the family all headed to the sand & surf…well, except me & III, because at 36+ weeks pregnant & at risk for preterm labor, I couldn’t go :/ However, my amazing parents, sister, and brother took on the task of beaching with a 3 & 2 year old and picked up my kiddos (and our NEW van!) to make the 6 hour trip. The kids had SUCH an amazing time and my family was reminded that the beach with kids is a trip, not a vacation. While they were gone, I got in a LOT of rest, a few date nights with III, and checked the last little bit off my to do list before Poppy arrives!

So with the impending arrival of baby girl, we don’t have any definitive 4th of July plans, but I’m sure ice cream and the pool will be involved! Here are a few treats from years past maybe I’ll try to pull off! Oh, and a blueberry pie. III’s mom shared her recipe and I recreated it the other day. AMAZING. I’ll be sharing soon!

Independence Cookie Pops
July 4th_Cookie Pops

Patriotic Ice Cream Sandwiches

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4th of July Candy Stars

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Happy 4th of July!! We are so thankful for those who continue to protect and fight for our freedom!

“Land of the free, because of the Brave.”

Broccoli Quinoa Chicken Casserole

Broccoli Rice Quinoa Chicken Casserole

Y’all know my love for the crock pot. With baby #3 coming in the new few weeks I am stock piling my crock pot recipes so I have some easy go to meals while figuring out our new normal with a 3 year old, 2 year old, and newborn. Are we crazy? I have no doubt life is going to be!! But honestly we can’t wait, we are ready to embrace the chaos. Any tips wrangling three littles are more than welcome! And recipes too!

I can’t wait to see what you share, however today, I have another recipe for you!

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I feel like a lot of the time I only think about using my crock pot in the fall & winter months when it’s cool outside (unless I’m cooking a pork roast for bbq!). But this recipe is light, fluffy, full of flavor, and can be used year round! 

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Broccoli Rice and Quinoa Chicken
Serves 6
A great year round crock pot recipe that is light, fluffy, and delicious!
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Prep Time
10 min
Cook Time
6 hr
Prep Time
10 min
Cook Time
6 hr
Ingredients
  1. 1/2 cup frozen chopped onion
  2. 3/4 cup long grain brown rice (not quick-cooking or instant), rinsed and drained
  3. 1/4 cup quinoa
  4. 1 pound boneless, skinless chicken breasts cut into bite size pieces
  5. 1/2 teaspoon garlic powder
  6. 1/2 teaspoon dried thyme
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
  9. 2 cups/16 oz. low sodium chicken broth
  10. 3/4 cup water
  11. 1 bag of frozen broccoli, about 10oz
  12. 1/2 cup grated Parmesan cheese
  13. 1/2 cup grated mozzarella cheese
  14. 1 cup grated cheddar cheese
Instructions
  1. Combine onion, rice & quinoa in bottom of your crock pot. Spread out in an even layer.
  2. Place diced chicken on top of mixture.
  3. In a separate bowl mix garlic powder, thyme, salt and pepper. Then sprinkle over chicken.
  4. Pour in chicken broth and water. Be sure that all of the rice is covered by the liquid.
  5. Cook on low heat for 6 hours or high heat for 3.5 - 4 hours until the rice and fluffy and the liquid is almost completely absorbed.
  6. Steam the broccoli according to package instructions.
  7. While broccoli is cooking mix the cheeses into the crock pot mixture.
  8. Last add the broccoli, stir together and serve.
A Step In The Journey http://astepinthejourney.com/
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It turned out really great! Chickadee was a little skeptical at first (she isn’t the biggest broccoli fan), but she tried her “three bites because she is three,” and decided she would finish it off! WIN! Definitely one to keep on hand in the future months, and I am sure if there are any new mamas in your life they would love for you to drop off a dish just like this! Throw a bag salad and some chocolate chip cookies in the bag and they would be, oh so very thankful! 

3 Ingredient Berry Compote

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My instagram feed has been FULL of strawberry picking photos lately. They are so precious & from personal experience the kids always have a great time! We went strawberry picking at Washington Farms outside Atlanta last year and had an absolute blast. Unfortunately, we haven’t made it back this year, but our fabulous neighbors were sweet enough to share some of their fresh picked strawberries and we put them right to use! 

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I know I am bias, but goodness they are cute! They have grown up so much in the past year. 

So for any of those that have been strawberry picking before, you know that you always come home with MORE than you can eat. So you need lots of recipes, and today I have the perfect one!

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Breakfast for dinner is a staple around here lately. I am 8.5 months pregnant and so tired by 5:30. So if dinner wasn’t prepped at nap time, we usually end up eating breakfast of some sort (well that or a frozen pizza). And though breakfast is simple, adding this compote makes it feel super fancy! This strawberry compote is amazing over waffles or pancakes but also great on ice cream or drizzled over angle food cake! It makes every bite incredible.

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Along with the strawberries, you will only need 2 other ingredients & 15 minutes (basically while you are cranking out waffles on the waffle iron, this goodness will be cooking away!).

3 Ingredient Strawberry Compote
Simple 3 ingredient strawberry compote, perfect for waffles, pancakes, or ice cream
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Prep Time
3 min
Cook Time
15 min
Total Time
18 min
Prep Time
3 min
Cook Time
15 min
Total Time
18 min
Ingredients
  1. 2 cups of diced strawberries
  2. 1/2 cup granulated sugar
  3. 1 tablespoon of lemon juice
Instructions
  1. Combine strawberries, sugar and lemon juice in a sauce pan over medium/high heat.
  2. Bring to a boil.
  3. Turn the heat to low and continue to simmer (stirring occasionally) for 15 minutes until the strawberries are soft and the syrup has thickened
  4. The compote will thicken as it cools, so if you don't use immediately add a little water and stir to reach desired consistency for use.
Notes
  1. This recipe can be made with any berry or mix of berries.
A Step In The Journey http://astepinthejourney.com/
Strawberry Compote

It truly is delicious. I’ve used this same recipe with blueberries and it turned out just as divine! You are going to want to save this one friends! It takes any simple waffle/pancake recipe to the next level.

And since you still probably have buckets of strawberries after picking, here are a few more strawberry recipes I’ve shared in the past.

Strawberry Granola Pancakes

Strawberry Trifle

Strawberry Cookie Recipe

Summertime Strawberry Dip

Apple Cinnamon Muffins

apple cinnamon muffins
Hey friends! How are you? I am enjoying a peaceful naptime..these have been rare lately due to little man getting his 2 year molars, but the one giving him trouble has seemed to finally break through and we are all getting some relief. Teething is the worst! But we will not let it defeat us & are thankful for a mouth full of healthy teeth.

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I think I’ve mentioned before that I kind of have a routine of activities that get us through afternoons/witching hour as we wait for dad to get home from work. If not, I need to share more details….Mondays are reserved for baking and lately we have been making a lot of muffins. They make great snacks for the week and are such an easy way to sneak in healthy goodness. Plus they look really pretty sitting on the counter under the glass topped cake stand & give the illusion that our life is somewhat put together :)

These banana muffins are our FAVORITE, especially with a few chocolate chips, but you can also find us making blueberry muffins, applesauce muffins, these carrot & cranberry muffins, pumpkin muffins, and even an occasional lemon poppy seed. A few weeks ago we added another recipe to our rotation, apple cinnamon muffins. Chopped apples, brown sugar, and a little maple syrup…you can’t go wrong! Here is the scoop.

Apple Cinnamon Muffins
Yields 12
Delicious muffins full of chopped apples and maple syrup...then topped with brown sugar goodness.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 large red apple, peeled and chopped into small pieces
  2. 1/2 cup of milk
  3. 1.5 tsp of baking powder
  4. 1.5 cups of whole wheat all purpose flour
  5. 2 tsp of pure vanilla extract
  6. 2 eggs
  7. 1/4 cup of white sugar
  8. 1/4 cup of pure maple syrup
  9. 1/2 cup or 1 stick of softened butter
  10. 1/2 packed light brown sugar
  11. 1.5 tsp cinnamon
Instructions
  1. Preheat the oven to 350 degrees
  2. Using a mixer cream together softened butter, sugar and maple syrup
  3. Add in vanilla and eggs
  4. Add flour 1/2 cup at a time, then baking powder
  5. Finally add in the milk. Mix until well combined
  6. In a SEPARATE bowl combine brown sugar and cinnamon.
  7. Use liners or grease regular sized muffin tins
  8. Fill each muffin hole 1/4 full with mixture.
  9. Then top with 1/2 the diced apples & pat down.
  10. Sprinkle with cinnamon sugar mixture
  11. Cover apples with an equal amount of mixture as before.
  12. Top with more remaining apples and then the cinnamon sugar mixture and pat it down.
  13. Bake for 25-30 minutes or until an inserted toothpick comes out clean
  14. Allow to cool before eating
  15. Enjoy!
Adapted from All Recipes
Adapted from All Recipes
A Step In The Journey http://astepinthejourney.com/

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They are truly delicious! I first found this recipe on All Recipes, and knew with a few tweaks (like reducing the sugar) I could make them perfect for our family. I love substituting things like unsweetened applesauce, raw organic honey, or organic pure maple syrup for sugar in my recipes. You still get the sweetness, but it isn’t as terrible for you. I can’t say it’s healthy, but better than white sugar! This recipe would also be great as apple cinnamon loaf bread, you could follow the same directions, but just pour into a 9×5 loaf pan and cook for a little longer (probably 45-50 minutes)! Enjoy!