Tuesday, July 12, 2016

Banana Cream Pie

Summer desserts should be fresh and creamy to the taste! This homemade banana cream pie delivers. It was simple to make and might be considered semi-homemade because I used Cool Whip Topping instead of whipping real cream to make the whipped cream. That means its healthier, right? I made this pie to take over to my parents house for a visit and it was a hit! This would be great to make for a party or even just a family get together to enjoy outside with some white wine.

Vanilla Wafer Crust
- 60 mini vanilla wafers or 30 regular sized wafers, crushed
- 1/2 stick of melted butter

Vanilla Pudding

- 3/4 cup sugar
- 1/3 cup flour
- 2 eggs
- 4 egg yolks
- 2 cups milk
- 2 tsp. vanilla

Other Ingredients

- 3-4 bananas, sliced
- 8 oz. Cool Whip
- Vanilla Wafers

1. For the crust, mix your butter and crushed wafers together and form a crust in your greased pie pan.
2. Bake at 350 degrees for 12 minutes. Allow to cool completely.
3. To make your pudding, place eggs, yolks, sugar, flour and milk in a saucepan over medium heat.
4. Whisk pudding together constantly until it thickens - about 11 minutes.
5. Once pudding is thickened and slightly bubbling, remove from heat and whisk in your vanilla.
6. Place pudding in a bowl with cling wrap touching the top of the pudding to avoid getting a film on top.
7. Put pudding in the fridge until it has completely cooled, about 1 hour.
8. To assemble the banana cream pie, put a layer of sliced bananas on top of your wafer crust, then place 1/3 of your pudding on top. Layer about 30 mini wafers on top of the pudding, then place another layer of bananas on top of the pudding. Complete the pie with the remaining 1/3 pudding and top with Cool Whip and additional wafers as desired.
9. Place in your refrigerator for 3-4 hours and serve chilled.

Vanilla Wafer Crust

 Whisking pudding mixture

 Banana slices, 1/3 pudding and wafers on top

 1/3 pudding with more banana slices

Banana Cream Pie


Wednesday, July 6, 2016

Heirloom Tomato Pie

Summer tomatoes from Trader Joe's are so fresh and delicious! I decided to make a Tomato Pie with ours and used a simple pie crust recipe for the crust. I hope you are having a wonderful summer and are staying cool!

Simple Pie Crust (halved recipe to make one pie crust, original makes two)

- 1 1/4 cup flour
- 1/4 tsp salt
- 1/2 tsp sugar
- 8 tbsp. butter, cut in pieces
- 1/4 cup ice water

1. Mix dry ingredients together and mix in your butter with your hands.
2. Using your Kitchenaid Mixer, add in your water until a dough ball forms.
3. Wrap dough in plastic wrap and place in the fridge to harden for at least an hour.
4. Roll out your dough and form to your pie dish. Cut acess off the edges.
5. Bake dough for 13 minutes at 425 degrees.

Heirloom Tomato Pie

- 1 1/2 cups ricotta
- 1 tbsp. chives
- 1 tbsp. basil leaves, chopped
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cup mozzarella cheese
- 1 1/2 lb. heirloom tomatoes, sliced
- juice of half a lemon

1. In a bowl, mix your ricotta, chives, salt, pepper, and lemon juice together.
2. Place on the bottom of your pie crust.
3. Layer your cheese on top, then your tomatoes.
4. Sprinkle your basil on top.
5. Bake at 350 degrees for 25-30 minutes.

 Beautiful Heirloom Tomatoes

 Tomato Pie before baking

Heirloom Tomato Pie


Monday, July 4, 2016

Summer Ricotta Galette

Happy 4th of July! We are kicking off this holiday with a refreshing dessert that has lemon zest in the dough! We are heading to a BBQ and I decided to make this recipe with a combination of blueberries and strawberries inside to get the full 'red, white, & blue' experience this holiday. This dessert smells so good and I just know it will taste amazing too. Enjoy your long weekend!


- 1 1/4 cup flour
- 1 1/2 tsp. sugar
- 1/2 tsp. salt
- zest of half a lemon
- 8 tbsp. butter, cold and cut into pieces
- 1/4 cup ricotta
- 3 tbsp. water

- 2 cups of fruit, I used 1 cup of blueberries and 1 cup of strawberries (sliced)
- 4 tbsp. sugar
- 2 tbsp. cornstarch
- pinch of salt
- juice of half a lemon

- 1 egg yolk
- 1 tsp. water

1. To make the dough, mix your flour, sugar, salt, and lemon zest together.
2. Put your butter pieces in the bowl and mix together with your hands until tiny balls of dough form.
3. In a small bowl, whisk your ricotta and water together. Add it to your flour mixture and mix in your Kitchenaid mixer until a ball of dough forms.
4. Place your dough in plastic wrap and place in the refrigerator for at least at hour to chill.
5. Preheat your oven to 400 degrees.
6. Roll out your dough on parchment paper.
7. Prepare your fruit, sugar, cornstarch, salt and lemon juice together in a bowl.
8. Put in the center of your dough and fold the edges over, with some of the fruit showing.
9. Brush your glaze on the dough and sprinkle some sugar on top of it.
10. Bake for 30 minutes.

 Fruit filling

 Dough with fruit filling and glaze

Baked ricotta galette


Saturday, July 2, 2016

Happy Camper Baby Shower

This past weekend we celebrated my sweet cousin and her soon to be baby boy! My Aunt Krista hosted a Happy Camper Baby Shower complete with Airstream cookies inspired by a vintage Airstream cookie jar she found - and gave away as a prize! Guests enjoyed camping food such as pigs in blankets, macaroni and cheese, fruit salad, deviled eggs and a trail mix yogurt bar. Desserts included s'mores on a stick and a delicious white cake and lemon buttercream 'naked' cake. I hope you are inspired by this sweet affair when you plan your own Adventure get-together!

 The Invitation #happycampers

Airstream Cookie jar and cookies

Airstream Cookie Jar

Happy Camper!

The Dessert Table

Camp Dunnam

S'mores Pops

Pinecones, tree and lantern centerpiece on the food table


Tuesday, May 31, 2016

Crispy Coconut Chicken Tenders

Looking for a new way to change up those same ole' chicken tender recipe that you've been using - or just defrosting?! This recipe is amazing and fresh and nicely crisp! My kids loved them and preferred ketchup for this fancy orange sauce that I made to go with it. But this would be a great adult appetizer to make as well! Hope you try it out!

Crispy Coconut Chicken Tenders

- 1.5 lbs chicken tenders
- 2 eggs
- 1 cup sweetened coconut shredded, pulsed in a blender/food processor to make smaller
- 3/4 cup panko bread crumbs
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup coconut oil, or vegetable oil

1. Heat your oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Set aside.
2. In a small bowl mix your bread crumbs and pulsed coconut.
3. In another bowl, whisk your eggs together.
4. In a medium bowl, mix your salt, pepper and flour together.
5. Heat a pan over medium heat and place your oil in it.
6. Take your raw chicken tender and dip it in the eggs, then the flour and then the bowl with the bread crumb mixture. Place chicken in the pan and fry for about 3-4 min on each side. Repeat for each chicken tender.
7. Place fried chicken on the baking sheet and place in the oven to finish cooking for 6-10 min.

Spicy Honey Orange Sauce

- 1/2 cup orange preserves
- 1/4 cup honey
- 3 tbsp. Dijon mustard
- salt, to taste
- 1 tsp crushed red pepper flakes, optional

1. Whisk all ingredients together in a bowl and place in the refrigerator until ready to use.


Friday, May 20, 2016

How I Avocado Toast!

Avocados and eggs are so delicious when paired together! I visited my sister this past April in Savannah, GA and was introduced to Avocado Toast at a local brunch place. I loved it so much that I decided to make my own at home! Using my toaster oven, I toasted my artisan bread, mashed half of an avocado and placed it on top of my toast, sprinkled some salt and pepper and fried up an egg to place on top! You can even add some sliced tomato or sprinkle some cheese on it too! I think making avocado toast is fun and you can be even more creative with what you place on top as you wish. Yum!

Avocado Toast

- 1/2 avocado, mashed
- salt and pepper
- fried egg
- cheese
- slice of artisan bread, toasted
- sliced tomato


Saturday, May 14, 2016

Caprese Chicken Salad with Homemade Balsamic Vinegarette

Summer is in the air here in Philly! Caprese Chicken Salad with a delicious dressing! My kids loved the simpleness of this chicken with the dressing to use as a dipping sauce. They even loved the cherry tomatoes, mozzarella cheese pearls, and sliced avocado as well. Enjoy this simple salad outside during these Summer days with big slices of watermelon!

Balsamic Vinegarette

- 1/3 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- salt and pepper to taste
- 1 garlic clove, minced
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice

Salad Ingreidents

- mixed greens
- grilled/baked chicken breasts seasoned with salt and pepper
- 1/2 cup cherry tomatoes
- 1/2 cup mozzarella balls/pearls
- 1 avocado sliced

1. Mix your balsamic vinegarette salad dressing and store in an air tight container. Keep refrigerated until ready to use.
2. On a plate, place your mixed greens, cherry tomatoes, mozzarella, avocado and sliced grilled chicken on top.
3. Drizzle salad dressing on top.

 Balsamic Vinegar Dressing 

Caprese Chicken Salad