This dessert recipe could not be easier or have less ingredients. Is four ingredients few enough for you?
I made them for our small 4th of July Pool Party, so one batch is just enough. I found a video from dingster.eats on Instagram and immediately knew that this is my kind of baking recipe and that it would be perfect for the 4th.
They are made in Mason jar bands and are the cutest things ever.
I’ll also be baking my All-American Berry-Cherry Flag Pie. For that recipe I’ll need a can of cherry and a half can of blueberry pie filling.
With that in mind, I decided to use three pie filling flavors for the hand pies; apple for the White, the other half of can of blueberry for the Blue and a few tablespoons of the cherry for the Red. For the flag pie, I plan to supplement extra fresh cherries for the cherry filling I swiped from the can. Ignore the can of peach pie filling, I was waffling between the apple and peach and ultimately decided that since it’s the 4th of July, it had to be apple!
One last thing – I used a Silpat to line my baking sheet. I don’t recommend that, the bottoms did not brown properly. Use parchment or just grease the baking sheet instead.
July 3, 2016 3 Comments
If you live in Arizona, you try to get out-of-town over the 4th of July weekend. If you are one of the unlucky few who are stuck here – welcome to the exclusive, yet unhappy, club.
We are in-town because we leave for a European river cruise in two weeks. I know, I have nothing to complain about, except the heat!
Anyhow, I decided to make the best of it and host a Pot-Luck Pool Party. I invite 48 adults and their families. All but 12 of the aforementioned adults (along with two toddlers) are escaping the heat. Those lucky dogs!
That’s okay, the 12 of us are going to endure as we float in the pool, sip on this light and lovely rosé sangria and indulge Tram’s twins, Zak & Zoey, with all sorts of love and attention.
July 1, 2016 2 Comments
Steve and Tram are building a new home. Their house recently sold and they have to be out in a month. They love to entertain but haven’t been in the position to do so for months now. The reason? Well, many of us know how difficult it is to keep our homes clean and ready to show at the drop of a hat. Imagine trying to do that with two full-time jobs and 2-year old twins. Talk about stressful!
Saturday night, the overachieving duo hosted an intimate dinner party. Steve was the stellar chef and pitmaster and Tram was the dessert queen.
It’s bittersweet to sell the house you brought your babies home to, so Tram lovingly called the evening The Last Supper. I call it a Housecooling, you know, the opposite of a Housewarming.
I created a new cocktail for the occasion, so in honor of Zak and Zoey’s first home, I’m attaching that moniker to the drink.
I’m already looking forward to the Housewarming Party!
June 20, 2016 7 Comments
Kim sent me a video on Instagram from The Food Network. The video showed how to make a Watermelon Tiki Drink. Since Marissa was in town over the weekend for her best friend’s wedding shower, I thought it would be the perfect time to give the cocktail a try.
I’m calling it The Watermelon Crawl Cooler and I call it absolutely adorable and perfect for a summer pool party! I’ve even made a little movie for you. It’s at the end of the post. Oh, and be sure to turn on your volume – the song is awesome!
You’ll need an immersion blender. The one in the video from Kim was fancier than mine. The edge was wavy and sharp and it cut into the watermelon.
Mine doesn’t have that ability, so I just pressed the hand blender hard onto the center of the watermelon to score it.
Next, I used a paring knife to cut around the score ….
… and cut out the top of the watermelon.
Oh, and before you do any of that, check to see if your watermelon will stand or roll. If it rolls, slice a little off the bottom so that it will stand and be steady.
June 13, 2016 5 Comments
When I entertain, I want everyone to feel special and loved. That means not only taking dietary restrictions and food preferences into consideration but also thinking of those who don’t imbibe. Often people think that individuals “of age” don’t drink because they have been through AA. But there are many reasons your guests may choose not to drink. A guest could be pregnant or trying to become pregnant (fun!) or it may be they’ve given up alcohol for Lent or for a diet. Or they are could just be taking a break from it after one of those, “I’ll never drink again!” weekends.
No matter the reason, you want to offer them something more special than water, tea, coffee, Coke or soda water. You want them to feel like they are part of the party … because … they are!
I created this mocktail for just such an occasion. The best way to make all feel included is to create a full-flavored and well-rounded drink that tastes just as fabulous without alcohol as it does with it.
Not all cocktails can be turned into a mocktail. For instance, a dirty martini doesn’t make the cut. Your non-drinkers would basically be drinking olive juice with a couple of olives on a pick. That’s not going to happen!
This drink makes the cut and then some. I’ve named it after the nickname that Steve and Tram gave to my backyard because the main ingredients, pink grapefruit and rosemary, come from there. I’m calling the virgin recipe a Spritzer and the alcoholic version a Gin Fizz. Oh, and please don’t be intimidated by the length of the recipe. It is not at all difficult or time-consuming, it’s just my rambling instructions.
June 9, 2016 10 Comments
Here is a recipe that I forgot to post from a few weeks ago when Kim generously gifted me with fresh Mission figs.
I have a beautiful fig tree of my own but I adore Mission figs and unfortunately mine is a Kadota fig tree. So Kim’s figs were a real treat. Thank you, Kim! xoxo
You’ll need only a handful of ingredients for this delicious and quick “anytime of the week” dinner.
June 8, 2016 2 Comments
The peaches are all picked, given away or eaten. Makes me somewhat sad but also relieved. I can write about something else now! Plus, peach season continues at farmers’ markets, so I can always get my fix if needed.
How about a little something for breakfast or brunch?
Avocado Baked Eggs
- 2 large ripe firm avocados
- 4 medium to large eggs
- Juice of 1 lime
- Mama Mai’s S&P
- Linda’s Southwest Seasoning
- 1 medium ripe tomato, diced
- 1 small yellow bell pepper, cored, seeded and diced
- Chopped fresh cilantro
- Plain non-fat yogurt
- Hot sauce
- Additional lime for garnish
June 7, 2016 3 Comments
It would be nearly impossible to have a “summer fresh fruit week” without a pie or two…or three.
I’m so into the refrigerated pie crust that Connor turned me onto, that I bought a half-dozen boxes when I found them on sale at Safeway.
They are in the freezer and I’m “pie-ready” for the summer!
June 3, 2016 No Comments
Kim gifted me with fresh Mission figs and sweet little plums. I know, it’s like a darn fruit stand over here!
I ate all the plums straight away and then worked the figs and all those peaches, ripening and being picked each and every day, into our meals.
What follows is one of the quickest and easiest of the bunch.
June 2, 2016 No Comments
The parade of peaches continues. Yesterday the peach salsa had the extra benefit of mango and strawberry.
Today’s salad gets an extra fruity punch from apricot.
Dave is the salad lover in our family. I love soup. But I will admit, I do love this salad.
Oh, and I used the sliced honey roasted almonds from Trader Joe’s but plain sliced or silvered almonds, or any nut of your choice for that matter, would work perfectly fine. I would just toast them in a dry skillet or in the oven first. Enjoy!
June 1, 2016 2 Comments