Cherry Blueberry Pie Recipe

allrecipes.com/Cherry-Blueberry Pie

I made this Cherry-Blueberry pie recipe from All Recipes yesterday. I didn't know how it was going to turn out, but it is so good! I don't make pie that often, but I think I will be making this again soon. Enjoy!

Ingredients

• 1 (15 ounce) package refrigerated pie crusts
• 1/2 cup white sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1 (21 ounce) can cherry pie filling
• 1 1/2 cups frozen blueberries
• 1 egg white
• 1 teaspoon water
• 2 teaspoons sugar

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
3. Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

Giveaway on Laura Winslow Photography!

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Recipe: Saint Lucia's Day Bread

Image from familyfun.go.com

This tasty (not to mention easy) bread recipe has become a holiday tradition in my family. It is so quick and fun to make - plus, it always turns out pretty, especially once you add the orange glaze and the dried cranberries. Enjoy!

Harvest Party

Here are some pictures from a mother-daugther harvest party I hosted over the weekend.

This was a little idea I had as an alternative to a candy buffet- Make your own trailmix!

These pumpkin cupcakes with cream cheese frosting were so yummy! Perfect for fall!

See those cute little treat boxes? I got those at Walmart for only a few dollars in their party section and decorated them with some fun scrapbooking papers.

The caramel apples- we planned on making these ourselves, but that ended up being a disaster...thank goodness we found some at the store a few minutes away!

I used mason jars throughout the party decor. I love the vintage feel they add- and they are inexpensive too, which is always a bonus. : )

We gathered some fun fall scrapbooking materials and made easy mother-daughter memory books out of 12x12 scrapbook sheets.

Best Rolled Sugar Cookies is the perfect name for these melt-in-your-mouth treats. I've been making these for a few years now, and people rave every time!

I found this idea for little placecards online just a day or two befor the party- I'm so glad I did. We used the tags inside to write something we were thankful for, then pinned them to a string of twine with mini clothespins from Hobby Lobby.

I always love the paper party goods at Hobby Lobby. If you have a chance, go to a Hobby Lobby near you- their Fall and Christmas products are on sale big time. That place is dangerous for me...These beautiful napkins were the perfect addition to our party decor.

Harvest Party

This Fall Harvest Party was featured on Kara's Party Ideas today.
All I have to say is beautiful. Go check out the rest of the party- I love all the intricate details and gorgeous colors. I think I will be snatching some of these ideas for my harvest party on Saturday. :)

Sneak Peek

Coming soon: Harvest Party pics!

I made another cookie recipe today to celebrate Cookie Month. A reader sent me this lovely recipe. If you are a Girl Scout Thin Mint cookie fan, I highly recommend these- they are much healthier, you can make them yourself, and they are just as yummy - if not yummier - than the boxed kind.

Girl Scout Thin Mints

2 1/4 cups all purpose flour

1/4 cup cornstarch

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1 cup white sugar

1/2 cup butter, room temperature

1/3 cup milk (any kind)

1/2 tsp vanilla extract

1 1/2 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.Preheat oven to 375F.Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating

10-oz dark or semisweet chocolate

1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Have a great Thursday!