Homestead Peach Hand Pie

Friends of ours sent us home with a bag of their homegrown peaches from their small homestead orchard.  They are good people, and their generosity put me on cloud nine.  I haven’t had nearly enough peaches to quench my craving for them this summer.  In fact, this is the first peach recipe I’ve posted and that is just wrong!

Now, some of you are going to argue that a pie should be round and in a pie plate.  And I might have been inclined to agree with you until I got it in my head that I was going to make a square hand pie.

I really like how easy this pie went together and I think you will too.  Minimal crust wrestling required.


For this recipe you will need to make your favorite double pie crust recipe.  *Keep dough refrigerated until you have prepared your fruit filling.

Peach Pie Filling

9 small peaches, peeled, pitted, and thinly sliced

1/2 c. sugar

1/4 tsp. cinnamon

2 dashes of nutmeg

1 tbsp. all-purpose flour

1 tbsp. chilled butter

Mix all ingredients together (except butter) and set aside.

Preheat oven to 400 degrees.

Line a large baking sheet with parchment paper.  *Don’t skip the parchment paper because it will catch all the bubbly goodness and will keep your pie from sticking to the baking sheet.

Divide refrigerated pastry dough in half.  On a lightly floured surface, roll the bottom crust into square that will be slightly larger than the top piece; trim edges to square it up if necessary. Place on the prepared baking sheet.  Spoon peach filling on top of bottom pie crust, being careful to keep the fruit and juice on the crust.   Divide and distribute the tbsp. of butter equally over the fruit filling.

Roll the second crust out; trimming edges if necessary.  Place 2nd crust on top of the pie filling.  Use a fork to seal the edges together.

Bake for 15 minutes at 400 degrees and lower the heat to 350 degrees.  Bake for an additional 12-15 minutes, or until crust is light golden brown.  Remove from oven and sprinkle sugar on top. Allow to cool completely before cutting.


This pie is not overly sweet and that was deliberate on my part.  If you’d like it a little sweeter then just increase your sugar by 1/4 cup.

Peach and apple pie are my favorite fruit pies.  Do you have a favorite?

If you’re looking for a delicious peach pie recipe –  click here!




Cinnamon Bread, or Faux Amish Friendship Bread?

Many years ago someone gave me a bag of Amish Friendship Bread (AFB) starter mix.  If you aren’t familiar with this mix, it’s a yeast based dough (sourdough) that requires your attention nearly everyday.   I really don’t want to rewrite Amish Bread history so I am going to refer you to an awesome blog that I found called Friendship Bread Kitchen.  Darien Gee is the mastermind behind the Friendship Bread Kitchen, and it appears that Darien is an expert on AFB.  She’s published a series of books called The Friendship Bread Novels, and her blog hosts over 250 AFB recipes.

Since I really like AFB, and I didn’t (and still don’t) have a starter mix of AFB on hand, I decided to do the next best thing –  look for a faux recipe for it.  I found a delicious looking (alternative) recipe for AFB posted by Melissa at Redfly Creations.  Melissa was given the recipe from a lady who claimed her husband had been eating it for breakfast for the last twenty years.  Melissa’s photos of the bread were the deciding factor that I would give faux AFB a chance.

This recipe is slightly adapted from Redfly Creations.  I cut the recipe in half, added 1/4 tsp. of cinnamon to the batter, along with a tsp. of vanilla extract.  I also lowered the oven heat to 325 degrees because my oven tends to run a little hot.

Cinnamon Bread

1/2 c. butter, softened

1 c. sugar

1 large egg

1 c. soured milk

1 tsp. baking soda

1/4 tsp. cinnamon

1 tsp. vanilla extract

2 c. all-purpose flour

1/4 c. granulated sugar

1 tsp. cinnamon

Grease a bread pan with non-stick cooking spray.  Preheat oven to 325 degrees.  In a small bowl mix 1/4 c. of sugar and 1 tsp. of cinnamon together; set aside.

In a large bowl, mix together butter, sugar, and egg.  Add milk, flour, and baking soda. Pour about 1/2 of  the batter into the greased pan and sprinkle half of the prepared cinnamon and sugar on top of batter.  Add remaining batter to pan and sprinkle with last of cinnamon mixture on top. Bake for about 45-50 minutes, or until toothpick tester come clean.

Cool in pan before removing and slicing.

This Cinnamon Bread is so sweet, moist, and delicious.   And while I’d say there are some subtle differences between this recipe and the real AFB,  I’d say it’s a tasty alternative.

Have you ever made AFB?


Hershey’s Peanut Butter Blossoms

Since nearly everyone is baking up a storm this month I decided to join in by making a batch of  Peanut Butter Blossom cookies. 

I haven’t made these cookies in so long.  I’m not even sure I could find the recipe in my recipe box if I wanted to – it needs some serious cleaning out.  Rather than waste my time, I went directly to Hershey’ for the recipe, and it should be noted that I made zero alterations to their delicious recipe.

These cookies are always a hit at cookie exchanges, holiday parties, and shared in gift boxes. 

Just one suggestion, keep them under lock and key or they will  quickly disappear!  I’m already planning on baking another batch.

I decided to use the dark chocolate kisses in my cookies, but if you’re not a dark chocolate fan just  use milk chocolate kisses instead.

Can you think of a cookie that you love but haven’t made in ages? 



December’s Cookie of the Month

December tends to be  busy month for most people.  There is   shopping, gift wrapping, baking, and celebrating to do, among other things.

With a hectic month like this, and since I’ve been on a shortbread cookie kick lately, I decided to share a simple recipe with you to finish off  The Joy of Caking’s Cookie of the Month series.

These cookies are melt in your mouth delicious and will pair well with a fresh cup of coffee.  In other words, you might resort to making these just for a little self-indulgence.

Kahlua Chocolate Shortbread Bars

1/2 c. margarine, softened

1/2 c. butter, softened

1/2 c.  granulated sugar

1/4 c. semi-sweet chocolate chips, melt

1/3 c. baking cocoa

1 tsp. vanilla extract

2 tbsp. Kahlua

1/4 tsp. salt

2 – 2 1/4 c. all-purpose flour

Preheat oven to 325 degrees.

Line a cookie sheet with parchment paper.

In a large bowl, with electric mixer, beat margarine, butter, sugar, melted chocolate chips, and baking cocoa.

Add vanilla, Kahlua, salt, and flour; mix completely.

Spread dough out onto prepared cookie sheet shaping into a rectangle (about 1/4”) thick.

Bake for approximately 20 minutes, or until toothpick comes clean when inserted into center.

Allow cookies to cool completely and drizzle melted chocolate on top to finish them off!

I hope you enjoyed The Joy of Caking’s Cookie of the Month series.  If you didn’t happen to catch all the recipes you can find them below.

September’s Cookie of the Month – Walnut & Cappuccino Chunk.

October’s Cookie of the Month – Shortbread Sprinkles.


November’s Cookie of the Month –  Chocolate Chip Shortbread.



Chocolate Peanut Butter Crisp Bars

These bars remind me of a Butterfinger candy bar.  They are crunchy, peanut buttery, and chocolaty. 

Chocolate Peanut Butter Crisp Bars

And did I mention that they go great with a cup of coffee?  I love serving them on the Villeroy and Boch  Mariefleur cup and saucer.  It makes them seem like such a special treat. 

If you are looking for beautiful Christmas gifts for the foodies in your life then I would highly suggest you take a look at Villeroy and Boch’s website.  In my opinion, you can’t go wrong giving one of their beautiful cup and saucers with a pound of coffee, box of tea, and/or homemade Chocolate Peanut Butter Crisp Bars.  If you’re considering this, then please add me to your Christmas list!

This Chocolate Peanut Butter Crisps recipe came  from Kraft Food & Family Holiday 2006 issue.  I  like them because there is no baking involved.  Here is my slightly adapted version.

Chocolate Peanut Butter Crisps

1/3 c. brown sugar

3 tbsp. corn syrup

2 tbsp.  creamy peanut butter

2 c. Honey Bunches of Oats Cereal


1/2 c. semi-sweet chocolate chips

1/3 c. creamy peanut butter

1/4 c. cocktail peanuts, chopped

Line a 13×9 inch pan with foil.  Spray foil with non-stick cooking spray. 

In a large bowl, microwave brown sugar, corn syrup, 2 tbsp. and peanut butter on high for 1 minute and stir.  Cook for 1 additional minute, or until melted.    Add cereal; mix until cereal is coated.  Press into bottom of prepared pan.

In small bowl, microwave chocolate chips and peanut butter on high until melted.  Spread over cereal mixture and sprinkle with chopped peanuts.

Refrigerate until firm, about 1 hour.  Cut into triangles.  Store in refrigerator in airtight container.

Makes about 16 triangle bars.

Have you started your Christmas Shopping?  What are you hoping Santa brings you this year? 

*Villeroy and Boch sent me this cup and saucer as a product sample.  I was not compensated for this post, and my opinion is all mine Smile


Maple Apple Doughnut Holes

Do you have Halloween entertaining to do?  If so, I have a great recipe that will likely make every ghoul you know happy.  Serve these little treats with a piping cup of coffee, hot chocolate, or apple cider and you’ll likely be the best fairy Godmother on the block.

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These Maple Apple Doughnut Holes are delish, and this recipe makes about 4 dozen – so you’ll have a lot to go around.

I made these with my babycakes maker which I end up using more for doughnut holes than I do for cake pops.  Maybe you’re going to get tired of hearing me talk about it, but it has truly been a great investment.  Did you see the  Baked Pumpkin Spice Doughnut Holes that I made last month?  If not, you won’t want to miss them either.

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Maple Apple Doughnut Holes

1 egg

1/3 c. olive oil

1/2 c. brown sugar

1/2 c. granulated sugar

1 large Ida Red apple, peeled & grated (about 1 cup)

2 tbsp. pure maple syrup

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

2 tsp. baking powder

1 1/2 c. all-purpose flour

1/4 c. milk

Cinnamon & sugar mixture

In large bowl, add egg, oil, sugars, and grated apple; mix thoroughly. Mix in maple syrup, pumpkin pie spice, salt, and baking powder. Add flour and milk; mix until all ingredients are completely blended.

Using a babycakes maker, bake the doughnuts.  After removing them from the maker, roll in cinnamon & sugar.  Store  in a paper bag to avoid having the cinnamon & sugar-coating disappear.  *If  stored in an airtight container the coating will disappear and you will need to re-coat them before serving.

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Don’t you just love this pretty  Old Luxembourg square bread & butter plate that I served the doughnut holes on?  It’s from Villeroy & Boch.  I am a very lucky girl because they sent me a couple of pieces of their fine porcelain to try out.   They have the most attractive pieces of dinnerware out there – that’s my honest opinion, and I’m not saying it because they sent me their product. When I scroll through their on-line catalogue my wish list continues to grows and grow.  The problem is I can’t decide on just one pattern.  I love them all!

Who makes your favorite dinnerware?  Do you have Halloween plans this year?  Are you a fan of doughnut holes?  Come on people – chime in!

Chocolate Cookies

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For my last post, Pass the Plate, I made Chocolate Cookies that I sent to Sandra at Sweet Sensations.

These cookies are both semi-soft cookie and slightly chewy.  And oh so chocolaty.  A recipe for Chocolate Raspberry Cookies from Sweet Pea’s Kitchen  inspired me to make this adapted version.

Can I just say that there are so many talented people blogging today – it still amazes me. Everyone has something to offer, and in their own unique way. I don’t know what we did without them!

Chocolate Cookies

1/2 c. margarine, softened

1 egg

1/3 c. brown sugar

1/2 c. granulated sugar

1/4 tsp. salt

1/2 tsp. baking soda

1/2 tsp. baking powder

5/8 c. cocoa powder

1 c. all-purpose flour

Preheat oven to 350 degrees.  Line a 2 cookie sheets with parchment paper.

In a large bowl, add margarine, sugars, and egg; mix thoroughly with electric mixer.  Mix in salt, baking soda, and baking powder.  Add cocoa and flour.  Mix all ingredients until completely blended.

Chill dough in freezer for 1/2 hour.  Once dough is chilled, scoop dough from bowl using by dining sized teaspoon and roll into balls.  Place on prepared cookie sheet.  Spray the bottom of a small glass with non-stick cooking spray.  Press the glass down onto each ball – spraying after each pressing. Sprinkle with colored sugar, or sprinkles if desired prior to baking.

Bake for about 8 minutes.  Remove from oven and allow to cool before removing from cookie sheet.

Makes about 1 1/2 dozen.

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If you want to  see if Sandra eats these cookies, or feeds them to the neighbors dog, go check out her site.  She is going to be making some cookies of her own to pass along.  And please go to Share the Love Pass The Plate at to follow the plate from one blogger to the next, as this great fundraiser continues to raise monies to help in the fight against breast cancer.

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Pass the Plate


When Sharon and Denise at asked me if I would help them Pass the Plate I eagerly accepted.

If you aren’t familiar with Pass the Plate, then please let me fill you in.  Pass the Plate is a fundraiser to support the Susan G. Komen for the cure 2012, and is an offspring of  Cook for the Cure.

The concept behind Pass the Plate is simple. 

1.) Anyone can purchase the beautifully designed and specially marked plate. The plate was created by Chef Jacques Pepin; a celebrity cooking show host, and was manufactured by the Villeroy & Boch; the makers of extremely gorgeous porcelain dinnerware.

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2.) The purchaser of the plate then makes food to put on the plate.  We are passing homemade cookies. 

3.) Once the food is plated, it is then passed onto a friend, neighbor, or in our case, another food blogger.  Each time the plate changes hands it gets properly documented, and Kitchen Aid, the makers of some of the most awesome kitchen products in the world, makes a  $5.00 donation to help the fight against breast cancer.

4.) The more the plate continues to change hands, the more money it raises.

Pretty awesome…

So now,  let me bring you up to speed on what’s happened with the plate so far.  The plate was loaded with homemade Snickerscotti cookies by Sharon and Denise.  It left Nevada last week and arrived at my house here in the Finger Lakes Region of New York State on Saturday, October 6th.  A toot of the horn on the rural mail carriers truck announced the plate’s arrival. 

As luck would have it, I had just made a fresh cup of coffee.  Perfect timing Sharon and Denise.  Of course I had to have a (couple) Snickerscotti’s.  These cookies are the most delicious biscotti type cookie that I have ever had – seriously.  I cannot stay out of them.  In fact, my husband warned me that I had better take pictures of them before I ate them all – can you imagine?  I’m sure the recipe will be available on BeBetsy in the very near future.

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The first thing I thought of when Sharon and Denise contacted me about this fund-raising campaign were the people I’ve know that have been affected by breast cancer. 

The second thing I thought about was the person I wanted to send my plateful of cookies to –  Sandra of Sweet Sensations.  Sandra has been a true foodie friend.  She is the queen of table decorating and party throwing,  makes the most sinful looking cakes ever, and sounds like one of the best grandmas in the world.  If you’re not familiar with Sandra then it’s time you go over to her blog and acquaint yourself with her.

Since she eagerly accepted my invitation to participate in Pass the Plate she will now receive a plateful of cookies that I made especially for her and her family.

I decided send Sandra a plate of  Chocolate Cookies decorated with pink sprinkles.  These cookies should travel well from to New York to Michigan. Unless of course, some hungry postal employee realizes what’s in the box.  Do you suppose that ever happens?

I will share the recipe for these cookies  in a future post.  In the meantime, here’s sneak peak. 

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Please follow the plate as it makes it’s way from one foodie to the next throughout the country.

Sandra, keep your eye out.  They are enroute!