, and just an overall really good person. When we work together (which is practically EVERYDAY this month!) it’s fun…really fun. We have such a good time being silly, talking about the most random things (like disturbing movies, boys, pets, deep frying raw eggs…), eating everything we style/photograph, yet getting everything we need to get done and doing it well…we think at least 
It’s nice to take a minute every now and then to step back and appreciate some of those amazing people around you.xx Jenny
Makes 12Ingredients:
cream cheese crust:
2 cups all purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup cold unsalted butter, cut into cubes
¼ cup cold cream cheese, cut into cubes
2 Tablespoons buttermilk
filling:
1/4 cup peanut butter
1/4 cup blackberry jam (or any jam/jelly flavor of your choice)
egg wash:
1 egg, lightly beaten
1 tablespoon heavy cream
Directions:
1. Preheat oven to 400°F.
2. In a bowl sift together the flour, baking powder and salt.
3. Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made.
4. Add the buttermilk and gently work together, until a dough just comes together.
5. Form the dough into a disc, wrap it in plastic wrap and place in the refrigerator.
6. Once the dough has chilled, roll the dough out onto a lightly floured surface until ¼ inch thick.
8. Cut 24, 2 1/2 inch fluted circles from the dough and fill half with a small amount peanut butter and jelly.
9. Whisk together the egg and cream.
10. Brush the perimeter of each hand pie with the egg wash and place the non-filled pie crusts over each filled crusts and gently press together to seal. Brush the tops with egg wash.
12. Using a pairing knife, cut 3 small slits on the tops of each hand pie.
13. Place them onto a parchment lined baking sheet and bake in the oven for 12 to 15minutes or until golden brown.
14. Allow the pb&j pie sticks to cool completely on a cooling rack. Serve.