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We spotted this pie online and the kids just loved how it looked in the picture – I think it was the glossy strawberries :). It looked easy enough so we decided that Strawberry Cream Cheese Pie would be perfect for this weeks Friday Pieday. My mom use to make a similar pie when I was a kid but she always used a graham cracker crust which I loved so although the original recipe called for a traditional baked pie crust I decided we would use a pre-made graham cracker crust to keep it simple and no bake.

When we started making this one though I realized immediately that the recipe was written wrong..bummer, I hate it when that happens. So we went completely rouge and I was nervous to see if it would turn out. Either way the kids had fun putting it together and in the end everyone LOVED it! Definitely will be making this one again with all of the changes we made!

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Levi was in charge of the syrup that made the strawberries glossy and super sweet. We used grenadine as well as white sugar to make a simple syrup that had a hint of cherry in it.

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This pie was so easy and so yummy. We all thought it could be perfect for the 4th of July with the possible addition of blueberries to make it festive. You really can’t go wrong with the combination here!

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Another yummy and fun recipe for the books. Happy Friday you guys, hope you have a blessed weekend! xoxo

Ingredients: 

1 package (8oz) of softened cream cheese

1/2 cup of powdered sugar

1/2 tsp of vanilla extract

1/2 tsp of almond exract

1 cup heavy cream

1 (9 inch) graham cracker crust (store-bought or homemade)

1/3 cup white sugar

2 Tbsp corn starch

1/3 cup water

1/3 cup grenadine syrup

1 Tbsp lemon juice

1 cups of fresh chopped strawberries

Directions

  1. In a medium bowl, mix together cream cheese and powdered sugar until smooth and creamy. Stir in vanilla and almond extracts. In a separate bowl, whip heavy cream just until stiff peaks form. Gently fold into the cream cheese mixture. Evenly spread filling in the bottom of the pie crust. Chill.
  2. In a saucepan, mix together white sugar and corn starch and stir until smooth. Add water, grenadine and lemon juice. Bring to a boil over medium heat. Cook for 5 minutes, stirring constantly, or until thickened. Cool slightly, then chill.
  3. Just before serving, stir together strawberries and cooled glaze until the strawberries are evenly coated. Spread strawberries over the cream cheese layer.
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I sat down and started this post a few days before my beloved Simon’s actual tenth birthday. He saw me type the title Ten Years a Mother and over my shoulder said: Not yet mom, you’ve only been a mother nine years three hundred and sixty one days so far…perfectly describing his very meticulous black and white personality. A little like me and a little like his Dad. This kid. How do I even describe the past decade and what this kid represents. He was the one who started it all – all five pounds twelve ounces of him. My water broke five weeks early and both Chris and I thought I had probably just peed my pants but went in with nudging from the nurse to be safe. An hour and forty five minutes and a crazy emergency c-section later our little double footling breech came into the world with his big blue eyes and I remember all I could say when they held him up to me was “he’s huge” ha! Oh my goodness. His first night was such a shock and in so many ways the perfect entrance into motherhood for my heart. Huge – and really he is huge, he’s magnificent and my heart about burst out of my chest holding his actually very tiny body in my arms for the first time.

There’s so many countless milestones already so many things I wished I could’ve bottled up and tucked away for the rainy days when life feels downright discouraging and I forget how far we’ve come. Those memories that flash into my head sometimes when I look at him and just stop breathing because I am so incredibly proud that HE is mine and HE is precious and perfect to me and in so many ways the biggest most incredible thing I’ve ever been given the honor of doing with my life.

I am not a perfect mother, I mess up about a hundred times a day but my Simon Hayes always forgives me, always hopes for the best, he always tells me he loves me. And here’s the thing he is a HUGE reminder of the love God has for me too. I wasn’t given the gift of an emotionally safe home to grow up in. I wasn’t given the message that I was loved, that I was enough, that I was actually very much created on purpose for this world. Holding Simon in my arms for the very first time was quite possibly the exact night my heart began the slow process of healing and believing God really has chosen me, because I know He has chosen my Simon it’s written all over his life.

So here’s to being a mother for ten years, a full decade of life with a title that still seems so impossibly huge and outside of my comfort zone. Ten years with this boy who each day grows more and more into an amazing man, one who will undoubtedly continue to expand my heart and teach me so much through his incredible life. I love you Simon so very much and am so proud of the man you are becoming. Happy Birthday, I can’t wait to see what this next decade holds!

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  • Kristin A. - Happy Birthday to Simon! When my Rebekah turned ten back in January I don’t think I paused to consider that I now had/have ten years of mothering under my belt. Yes, I’ve messed up perhaps more than I’ve gotten it right, but I’ve learned a few things, too. After ten years we’ve definitely become more seasoned, no expert mind you, but have enough years experience to have seen some ups and downs and weathered some storms.

    Thank you for sharing your comments, “I wasn’t given the gift of an emotionally safe home to grow up in. I wasn’t given the message that I was loved, that I was enough, that I was actually very much created on purpose for this world.” In case you need to hear it today, Rebekah, you are loved. You are enough. You were created not only on purpose, but created on purposed for good purposes. I am sorry the people that should have affirmed that most of all in your life failed to do so. You are wonderful.ReplyCancel

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We’ve got a birthday in the family this weekend, Simon is turning TEN?! I can’t even believe my baby is double digits, hold me! In honor of his special day and love for birthday cake oreos Josie and I thought it would be fun to make him a big mash up of a funfetti cake batter cookie pie. I found the recipe HERE on Crazy for Crust, it was a really easy one and it has tons of sprinkles, it’s also a pie a cookie and a cake in one so we are basically talking about the best of so many worlds. We all loved it and we had enough to share with the neighbors which was most definitely the best part for my super social Simon!

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Zeb didn’t really help bake this week he was busy doing something upstairs but he did finally come down right about the time we were ready to clean up. I turned around and found him sitting at the table licking the bowl and spoon..so pretty much he got the best job!

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It came out just perfect – just a note our pie baked at least five minutes less than the recipe called for so keep an eye on it so the top and crust doesn’t burn.

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We decided to scoop on a ton of ice cream and lots of extra sprinkles too because you can never have enough sprinkles.

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Simon really loved his special birthday pie, a great way to kick off a weekend of celebrating our special ten year old!

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Happy Friday you guys – Josie hopes you have a beautiful weekend, and so do I! xoxo

INGREDIENTS:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract (sub vanilla if you can’t find it)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 1/2 cup sprinkles (use “jimmies” for best results)
  • 1/2 cup white chocolate chips
  • 1/2 cup milk chocolate chips
  • 1 pie crust (homemade or refrigerated)

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Cream until smooth. Add eggs and extracts and mix until smooth. Add baking powder and salt, mix, then slowly add flour and mix until just combined. Stir in sprinkles, white chocolate and milk chocolate chips.
  3. Unroll pie crust into a 9” pie plate and crimp edges as desired. Place dough into the pie plate and press to flatten. The dough is very wet, it’s helpful if you spray your hands with cooking spray or dampen them before spreading the dough evenly in pie plate.
  4. Place pie on a cookie sheet and bake for 38-44 minutes until the crust is browned and the pie is browned on top. The center will be slightly jiggly but not too much so – it’ll finish baking as it cools.
  5. Cool completely before slicing. Serve plain or with ice cream or whipped cream.
  6. Store covered at room temperature or in the refrigerator for up to 3 days.
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  • Jessica - Wow that cake-pie-cookie combo looks good!!!ReplyCancel

  • Manda - I just love these posts so much! And I definitely am going to have to try this pie!! :)ReplyCancel

  • Auntie Sass - Josie, you are getting prettier every day!ReplyCancel