IT’S A BOY

October 23, 2014

Baby Schultz

Our baby joined our family last month. We are very happy and thankfully not too tired. That he exists makes me both stronger and weaker. And he binds his father and mother together even tighter.

This announcement has been delayed because although maybe old fashioned, I am still deciding how I feel about posting pictures of him on the internet. (Thank you for all of your sweet and inquisitive messages!) I can share more information over time, but I can’t go back and share less. So yes, that includes his name being a mystery. For now, we like keeping his world small.

But I am glad to not have you all in the dark any longer. And it feels nice for it to be publicly known that I have a new name now. And it is mommy.

PEANUT BUTTER APPLE PASTRIES

October 21, 2014

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.

PEACHES & CREAM CHEESECAKE

October 20, 2014

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.

Copyright © Rachel Schultz 2014

Design by Jane Reaction | Development by Brandi Bernoskie