Peanut butter and apple slices is one of my favorite snacks. By no means have I mastered the art of getting the peanut butter to stay on the apple without slipping off its wet surface. But, it’s still a flavor combination I crave. These peanut butter apple pastries are much easier to eat hand-held with all the same tastiness. Plus even a bit of honey too.

PEANUT BUTTER APPLE PASTRIES from Rachel Schultz

PEANUT BUTTER APPLE PASTRIES
Makes 6 pastries

1 package puff pastry shells
1/2 cup peanut butter
2 tablespoons honey
1 apple, peeled and sliced
2 tablespoons sugar

Preheat oven to 350 degrees. Place peanut butter and honey in a bowl and microwave 30 seconds. Arrange pastry shells on a baking sheet and spread with peanut butter mixture. Top with apple slices.

PEANUT BUTTER APPLE PASTRIES from Rachel Schultz

Sprinkle sugar over top. Bake for 30-35 minutes.

PEANUT BUTTER APPLE PASTRIES from Rachel Schultz

PEANUT BUTTER APPLE PASTRIES
 
Author:
Serves: 6 pastries
Ingredients
  • 1 package puff pastry shells
  • ½ cup peanut butter
  • 2 tablespoons honey
  • 1 apple, peeled and sliced
  • 2 tablespoons sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Place peanut butter and honey in a bowl and microwave 30 seconds.
  3. Arrange pastry shells on a baking sheet and spread with peanut butter mixture. Top with apple slices. Sprinkle sugar over top.
  4. Bake for 30-35 minutes.

Inspired by Picky Palate.

{ 0 comments }

A PEACHES & CREAM CHEESECAKE. Please excuse me while I let those words of decadence wash over me. Okay, back to reality. Luxury in the form of a pie pan is on its way with only a few minutes of prep time.

PEACHES & CREAM CHEESECAKE from Rachel Schultz-2

PEACHES & CREAM CHEESECAKE
Serves 1 pie

1 pie crust
16 ounces cream cheese
2/3 cup sugar
1/2 teaspoon salt
1 egg
2/3 cup heavy cream
1 teaspoon vanilla
2 tablespoons cornstarch
2 tablespoons flour
4 peaches, sliced
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons butter
3/4 cup heavy cream

Preheat oven to 325 degrees. In a saucepan, stir together peach slices, 2 tablespoons cornstarch, 1/2 cup sugar, 2 tablespoons butter, and 3/4 cup heavy cream. Simmer for 10 minutes.

PEACHES & CREAM CHEESECAKE from Rachel Schultz

Meanwhile, combine cream cheese, 2/3 cup sugar, salt, egg, 2/3 cup heavy cream, vanilla, 2 tablespoons cornstarch, and flour in a blender. Lay pie crust into pie baking dish. Layer contents of blender and peach mixture into crust.

PEACHES & CREAM CHEESECAKE from Rachel Schultz-2

Bake for 40 minutes. Allow to cool and refrigerate for 4 hours.

PEACHES & CREAM CHEESECAKE from Rachel Schultz

PEACHES & CREAM CHEESECAKE
 
Author:
Serves: 1 pie
Ingredients
  • 1 pie crust
  • 16 ounces cream cheese
  • ⅔ cup sugar
  • ½ teaspoon salt
  • 1 egg
  • ⅔ cup heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoons cornstarch
  • 2 tablespoons flour
  • 4 peaches, sliced
  • 2 tablespoons cornstarch
  • ½ cup sugar
  • 2 tablespoons butter
  • ¾ cup heavy cream
Instructions
  1. Preheat oven to 325 degrees.
  2. In a saucepan, stir together peach slices, 2 tablespoons cornstarch, ½ cup sugar, 2 tablespoons butter, and ¾ cup heavy cream. Simmer for 10 minutes.
  3. Meanwhile, combine cream cheese, ⅔ cup sugar, salt, egg, ⅔ cup heavy cream, vanilla, 2 tablespoons cornstarch, and flour in a blender.
  4. Lay pie crust into pie baking dish. Layer contents of blender and peach mixture into crust.
  5. Bake for 40 minutes. Allow to cool and refrigerate for 4 hours.

Adapted from The Beeroness.

{ 0 comments }

Breakfast! Such my nemesis. I eat cake all too often, justified by my rationale that a whopping stack of pancakes is basically the same level of nutrients. More meaty, greasy breakfasts don’t do it for me either. I quest for something easy and fast (Rachel wakes up HUNGRY), but still nutritious. This is how the croissant-wich happens.

BREAKFAST CROISSANT SANDWICH from Rachel Schultz

BREAKFAST CROISSANT SANDWICH
Serves 3

3 croissants, sliced partially through
3 eggs, hard-boiled
3 cups spinach
1 clove garlic
1/4 teaspoon nutmeg
Olive oil
Salt & pepper

Saute spinach with garlic, nutmeg, salt & pepper, and olive oil in a skillet over medium-low heat until wilted. Layer sliced eggs into croissants over spinach.

BREAKFAST CROISSANT SANDWICH from Rachel Schultz BREAKFAST CROISSANT SANDWICH from Rachel Schultz

BREAKFAST CROISSANT SANDWICH
 
Author:
Serves: 3
Ingredients
  • 3 croissants, sliced partially through
  • 3 eggs, hard-boiled
  • 3 cups spinach
  • 1 clove garlic
  • ¼ teaspoon nutmeg
  • Olive oil
  • Salt & pepper
Instructions
  1. Saute spinach with garlic, nutmeg, salt & pepper, and olive oil in a skillet over medium-low heat until wilted.
  2. Layer sliced eggs into croissants over spinach.

 

{ 1 comment }

There’s lots of clever recipes with ways to sneak vegetables into children’s meals. I sort of feel like I do a grown up version of this on myself. I’m not really sneaking anything by… me, but I like eating vegetables with combinations of lots of flavors. This makes the vegetables feel like a base with a lot more going on on top it. If this isn’t making complete sense, this broccoli salad is a great example.

Eating servings and servings of plain or lightly seasoned broccoli isn’t usually my idea of a good time. Dress the broccoli up with a tasty dressing and lots of cool tastes and textures? I’m absolutely on board.

APRICOT BROCCOLI SALAD from Rachel Schultz

APRICOT BROCCOLI SALAD
Serves 3-4

2 heads broccoli, chopped
1 red onion, diced
1 apple, sliced
1 cup walnuts
1 cup dried apricots, diced
8 slices bacon, cooked and crumbled
1/4 cup rice vinegar
1/4 cup olive oil
1/4 cup sugar
3 chicken breasts, cooked and shredded (optional)

Combine broccoli, red onion, walnuts, apricots, and bacon in a large serving dish.

APRICOT BROCCOLI SALAD from Rachel Schultz

In a separate bowl whisk together rice vinegar, olive oil, and sugar.

APRICOT BROCCOLI SALAD from Rachel Schultz

Drizzle dressing over salad and top with apple slices.

APRICOT BROCCOLI SALAD from Rachel Schultz

APRICOT BROCCOLI SALAD
 
Author:
Serves: 3-4
Ingredients
  • 2 heads broccoli, chopped
  • 1 red onion, diced
  • 1 apple, sliced
  • 1 cup walnuts
  • 1 cup dried apricots, diced
  • 8 slices bacon, cooked and crumbled
  • ¼ cup rice vinegar
  • ¼ cup olive oil
  • ¼ cup sugar
  • 3 chicken breasts, cooked and shredded (optional)
Instructions
  1. Combine broccoli, red onion, walnuts, apricots, and bacon in a large serving dish.
  2. In a separate bowl whisk together rice vinegar, olive oil, and sugar.
  3. Drizzle dressing over salad and top with apple slices.

 

{ 0 comments }