Chase Year Two

Dear Chase:

Happy Birthday to you- Happy Birthday to you- Happy Birthday dear Chasers...Happy Birthday to you!!!

So, I am entering this blog  the week of your birthday and I'm so happy that we were able to celebrate your special day with close family and friends this past weekend. Your dad and I decided to do something a bit different than a party in the park or a recreational center ..we decided to host a day time event, brunch at our house. We had games (that weren't played), prizes, a memorable video of your first two years, a lot of food, presents, joy and laughter. All in all.. I think it was a magical day for everyone, especially me. You see, your birthday isn't just about food, fun and presents, it is the day that most precious and important person came into my life and I am a happier and more complete person. Chase, I love  you more than I can ever express and I certainly do try to show you in every way that I know how. Sometimes, it is with a hug, a thousand kisses a day or being able to cook for you. I cherish ever minute of it and I can't imagine my life without you. So-Happy Birthday to my little man, always remember how much mommy loves you.

Dear Chase:

There are so many trends out there and new things to try but I would say the newest trend is -COCONUTS! Everything from coconut milk, coconut water to coconut desserts. I know I have been making my coconut cream pies for several occasions but this time I wanted to make the classic and super easy to make-coconut macaroons. You know me.. I like to eat my calories versus drinking them so if I have any form of a coconut- it will have to be the ingredient of some decadent or even simple treat. I would consider these cookies a simple but satisfying cookie that can be stored for up to a week.

I like my coconut macaroons with a chewy, dense texture so these fit the bill, perfectly :)

Mini Morsels

Dear Chase:

What you see in the picture above is a large platter full of mini New York style cheesecakes and mini Key Lime pies that I made for a family/friends gathering tonight. You will be busy playing with all your cousins to notice mommy eating her fair share of these beautiful and tasty treats, ha! Every time we have a gathering, I am usually the one that makes the dessert but I have to say that it does get hard to find the perfect dessert that everybody will love For this particular event, I decided to make mini versions of my favorite desserts-creamy cheesecakes and a tart and sweet key lime pie.

Banana Cream Pie

Dear Chase:

Nothing makes me smile more than a big slice of homemade banana cream pie or in this case a"tart". These pies can have either a pastry or a graham cracker crust and their toppings could be whipped cream or a soft and creamy meringue. Forget what you think you know about banana cream pie and learn how to make this super easy recipe. To make a delicious Banana Cream Pie you need to make everything from scratch from the tender pastry crust, vanilla infused pastry cream, perfectly ripe bananas to the fresh whipped cream to bring it all together.

I will post my easy to make recipe shortly....stay tuned.

Lemon Bars

Dear Chase:


I know you are too young to know this but there is an old saying that I have heard my whole life and it is "when life gives you lemons, make lemonade"...well in my case, I decided to make Lemon Bars, ha! This  phrase means that life is going to toss all sorts of challenges and obstacles your way but it is what you make of it that matters and what will make the ultimate difference in the final outcome. So, no matter what life throws at you, take it all in and make the very best of every situation and everything will be just fine.


Now, back to these amazingly delicious,  super fast and easy to make -lemon bar or sometimes they are called lemon squares too. These bars have the perfect combination of a buttery, tender shortbread crust and it is filled with a tangy lemon filling that makes them so so good! I love how the shortbread crust hold the lemon filling and separates as it bakes for a gooey and moist texture.


Follow this recipe and enjoy!


Shortbread Crust:
1/2 c. Unsalted Butter, room temperature
1/4 c. Powered Sugar or icing sugar
1 c. All Purpose Flour
1/4 tsp. Salt


Lemon Filling:
1 c. Sugar Cane Sugar
2 Large Eggs, plus (1) yolk
1/3 c. Fresh Lemon Juice
1 tbsp. Lemon Zest
2 tbsp. All Purpose Flour


Start off by pre-heating our oven to 350 degrees and spray your pan with a non-stick vegetable spray.
In the bowl of an electric mixer, beat butter and sugar until creamy. Add all of the flour and salt at once and beat on medium speed until the dough starts to come together. Take the dough and press it into your prepared pan and bake for 18 mins or until the edges are lightly brown. Remove form the oven and allow to cool while you make the lemon filling.


Lemon Filling: Beat the sugar and eggs together until smooth. (I just use a whisk and a bowl for this step). Then, add the lemon juice, zest and stir to combine. Fold in the flour and pour the filling over the cooled shortbread and bake for 18-19 minutes or until the filling is set. Do not over bake, the center should still be quite soft. 


I must warn you that these are very addictive...I should know I had three in one sitting, ha! Enjoy!

What a Peach!

Dear Chase:


You are probably thinking that this is just another pie recipe and what makes this pie so different or special. Well, I have to start with the super ripe peaches that I bought over two weeks ago and if I didn't use them today, then I would have to throw them out...what a waste! So, I decided to make this pie using homemade pie dough from the freezer and 8 white peaches that were just ripe for the baking.


One of my favorite ways to have peaches is in the form of a pie. I combine two layers of pastry with fresh peaches, a little sugar for sweetness, a few drops of lemon juice, a pinch of salt, cinnamon and ginger plus 2 tablespoons of flour to thicken juices.  What could be more perfect on a warm summer's night or any night for that matter, ha!


Here is the easiest recipe for a dessert that will satisfy the masses.



Follow my recipe for a perfect pie crust with the peach filling recipe below:


8 Medium Peaches, peeled and sliced
2 tbsp. All Purpose Flour
1/4 c. Brown Sugar
1/8 tsp. Ground Ginger
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Cardamon


Fill your pie and bake for 45-50 mins at 350 degrees until you have a nice golden brown crust and the fruit is soft when you test it with a fork or knife.


Tip: To ensure that you get a nice golden brown crust, brush the top of your pie with egg whites prior to baking. 

Chocolate, Pecans and Coconut- OH MY!

Dear Chase:

German Chocolate Cake is an impressive looking cake not to mention one of my favorites. You start off with layers of moist chocolate cake that are stacked, one on top of another, with a sweet and gooey caramel like frosting , rolled with toasted coconut and pecans. This is not your typical chocolate cake with a semi-sweet chocolate frosting that usually covers the entire cake. A German Chocolate Cake leaves its sides bare so you can see both the frosting and the cake. For this particular recipe, I decided to make German Chocolate cupcakes with a decadent coconut, pecan frosting scooped on top. I always like a bit of history or trivia to go along with my desserts so the name "German" Chocolate Cake seems to suggest a tie to Germany but in fact the name refers to the type of chocolate used to make the cake.  Walter Baker & Company employee, Samuel German is the one who developed the chocolate back in 1852.

For this recipe, I did not use the "German" chocolate that is traditionally used for this cake but instead I opted for a less sweet option; unsweetened cocoa powder. I think it tastes much better but let's be honest, the coconut- pecan frosting is what makes this cake or so good!


Chocolate Cupcakes Recipe:

2 C. Flour
2 C. Sugar
3/4 C. Unsweetened Cocoa Powder

2 tsp Baking Soda
2 Eggs  plus (1) egg yolk 

1 tsp Sea Salt
1/2  C. Heavy Cream

1/2 C. Whole Milk
1 C. Canola Oil
1 tsp Vanilla
1 C. Hot Water

Pecan- Coconut Frosting:

1 C. Heavy Cream
1/2 C. Butter, softened
1/2 C. Sugar
3 Egg Yolks
1 C. Shredded Coconut
1 C. Chopped Pecans

You can't eat just one or at least I didn't, ha! Enjoy!