Category: filling

Fruit & walnut jammy bars.

Fruit & walnut jammy bars!

So school has started. It’ll be about a month until Christmas decorations start to show up in stores. Things are only going to start getting more hectic from here; now that the slow & easy days of summer are gone. So how about some comforting treats? Like cookie bars! I love cookie bars. Cookie bars are so easy, fun and delicious. Plus they’re even kinda cooler to make than cookies, because you can just throw it all in a pan and not worry about the shape. Or removing it too quickly before it’s cooled and ending up with a smooshed falling apart cookie and a burned mouth.

Or is that just me?

Yeah. So cookie bars. Jammy bars. Cookies filled with jam, basically.

Fruit & walnut jammy bars!

Anyway, this is a great recipe for many reasons. One, you can use up some of those half-filled jars of jam in your fridge. Two, it’s a great school lunch item. And three, it’s 100% customizable. Literally any kind of nut and any flavor jam/preserve can be put in it. Including lemon curd or Nutella, if ya wanna get crazy! You can literally do anything you want and they’ll come out sweet. Get it? Sweet? Ha. Or hey, even pumpkin pie filling! GO NUTS.

And the best thing is, if you have problems taking it out of the pan & it crumbles, it makes a fantastic ice cream or yogurt topping! SO WHO CARES! PAAAAARTYYYY!

*ahem* The only reason I mention that is because the first time I made them, that’s what happened. Still delicious, but I didn’t use enough butter/flour on the pan. Ooopsie.

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French custard cream (or Creme Patisserie) with fruit.

Creme Patisseries with fresh fruit.

I know, they’re beautiful, right? I’m calling these little things French custards, but they’re really Creme Patisseries. It’s essentially just pastry cream, but it’s delicious. I think really it’s a dessert in it’s own right. Why hide it as a filling- it’s perfection on it’s own with some fresh fruit.

That’s probably not what most folks would do with it… but I’m a loner, Dottie. A rebel. Most people fill cakes or cupcakes or eclairs with it, or Napoleons maybe. But why not just fill up a little dish with it and top with fruit?

I can’t think of a reason. I mean, it’s usually the creamy part of a fruit tart anyway. Just cut out the middle man!

Creme Patisserie (pastry cream) with fruit.

It’s also very simple to make, which is why I made these look extra fancy with some fruit and mint leaves.

See, I grow strawberries. And the strawberries that I grow are a very very old kind that was first grown in gardens in the 12th century. They’re known as Alpine strawberries. And not only are they a very old variety, but they’re quite unique. The ones pictured here are fully grown at just 3/4″ long. That’s right- they do not become those giant monstrosities you see in the supermarket. These are a “wild” berry, they do not send off runners either, they stay bushy and compact and adorable.

They also have a unique flavor; as says:

[…] berries with an intensely concentrated flavor I can only describe as truly ambrosial. [And] their aroma and flavor are unmatched as garden berries.

And as written on this website:

Order strawberries in a deluxe Parisian restaurant and you’re likely to be served berries that are very small, very expensive, and also very delicious. Such fruits are not merely scaled-down or poorly grown versions of regular strawberries, but a completely different species—the near-wild alpine strawberry, Fragaria vesca.

Creme Patisserie with fresh fruit.

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Peanut butter birthday pie.

For three people in my life, I have a rule. Only three people. The rule is: on your birthday, you get to pick one baked good- anything you want- and I will make it for you and you get the entire thing to yourself. You won’t be asked to share it. You can do with it whatever you want. Eat it all by yourself while watching TV, share it, bring some to work, smear it on your face and run around town naked, etc.

Okay maybe not so much that last one… Anyway

Oh look, sneaky highly edited preview wedding shot!

Sneaky wedding preview shot!

So, only THREE people get this privilege- there were four, but my Nana passed away almost 4 years ago. Today actually would’ve been her 97th birthday, and she would get whatever she wanted. But that happened regardless of what day it was, let’s be honest. Anyway, there are three people in the entire world who have this privilege and two of them (my parents) get it for an extra day each: Mother’s Day/Father’s Day as well as their birthdays. The third person is Jason.

But sometimes… even if they pick something on their own, I see a recipe that just screams their name. So they get two things.

Peanut butter pie topped with pretzels, crumbled chocolate cookies & peanut butter chips.

Jay has picked a variety of things over the years, sometimes cupcakes. Sometimes cookies. Sometimes pie. This year, he chose cheddar dill scones (I know, random). Which was fine by me. However I also had another trick up my sleeve: peanut butter pie. And since its not quite his birthday yet- it’s actually this Saturday, the 23rd- I could make more than one thing easily.

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Grateful for grapefruit pie.

To be totally honest, I made this pie for my mom’s birthday, over a month ago. I took some shots of it (’cause that’s just what I do), but wasn’t going to post it. Why? I don’t know. It just seemed like a wintery pie, since I associate citrus with the winter. I have to stop doing that, though. Because citrus is really perfect for summer. It’s bright, crisp, tangy & wonderful.

Hold that thought.

Ruby red grapefruit pie with grapefruit scented whipped cream.

This time of year is a weird one. Isn’t it? I mean, it’s hot as hell but summer might as well be over. Even if there’s a few weeks left, every store is stocked with back to school supplies and I even saw a few COATS.

COATS, people. It’s 100 million degrees and they’re selling COATS. And probably boots. I mean, WHAT?!

I’m sitting here like, eff that. I’m wearing shorts and a tank top and I’m bakin’ up pies and fanning myself right next to the A/C vent like an 80-year-old lady. I don’t want a freakin’ coat.

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Sweet cherry cream pie for the 4th of July.

There really isn’t anything prettier in the summer (in the U.S.) than seeing Old Glory flying proudly. Even better when accompanied by the sound of fireworks popping in the sky & the smell of burgers cooking on a charcoal grill. ‘Murica. F*$k yeah. Yet another thing that’s awesome about America: pie. Specifically, cherry pie on the 4th of July. Eff you, Arthur, you won’t spoil my fun!

This pie is a kind of cherry custard pie, being that custard is made from egg yolk & cream & that’s what you combine with cherries in this filling. A refreshing change from the ordinary cherry pies you see this time of year!

Sweet cherry cream pie with coconut milk vanilla bean ice cream!

My pie pan was a bit smaller so I halved the filling recipe & it worked out just fine, a bit flat on top but otherwise fine. If you’re using a pie pan larger than 9″, then you’re good to go with the whole filling amount. Out of all the pans I have, I wanted to use a teeny tiny metal one. Go figure.

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Linzer tart cupcakes.

Ohhh, Valentine’s Day is here. Time for hearts. Hearts everywhere. Heart-shaped everything! And of course, here that includes… cupcakes.

I go batty for holidays ’round these here parts, in case you didn’t know notice.

These particular little cupcakes are inspired by Linzer tarts, or Linzer tortes. In America, you low them as the cookies with a hole cut out of the top piece… its filled with a red or pink colored jam or jelly and dusted with confectioner’s sugar. However in Austria those are considered Linzer sablés (Linzer Augen or “linzer eyes”). They’re also a riff on the cupcakes I posted last year; which were chocolate cupcakes filled with pink frosting, all in a heart-shape.

Linzer tart cupcakes for Valentine's Day.

There are a few ways of doing this neat little heart-shaped hole trick, but I just use the method I find easiest: I push the cutter down into the middle of the completely cooled (preferably refrigerated for a few hours) cupcake. After some wiggling, the heart-shaped piece should pop out when you remove the cookie cutter. Another way: cut the top of the cupcake off, add a layer of jam, then cut the hole out of the top and stick it back on.

Linzer tart cupcakes filled with strawberry jam.

Whatever way you choose, the end result is adorable. And sweet.

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Eating this True Blood cake did not suck.

This Sunday, June 16th, at 9 o’clock p.m. EST on HBO, season 6 of True Blood will premiere. I know all you “Trubies” are going bananas. As they say, “waiting sucks.” And I absolutely agree: it does totally suck to have to wait so long for a new season. But …while you all were waiting patiently (or not so) for the new season, I had this baby to keep me company. The True Blood cookbook! 

True Blood: Eats, Drinks & Bites from Bon Temps

It’s a delicious book- filled with beautiful photographs of scenes from the show and more. There are gorgeous shots of Gran’s kitchen & the outside of both her house & Bill’s house, as well as pictures of Merlotte’s and Fangtasia. The attention to detail is awesome; the picture of Gran’s kitchen makes you feel like you’re right there. Big, glossy, clear photos.

The food photography in and of itself is beautiful. Almost every recipe has an accompanying photo. And it’s not just food, or baked goods that are featured. There are cocktails & non-alcoholic drink recipes too…

An excerpt from True Blood: Eats, Drinks & Bites from Bon Temps

An excerpt from True Blood: Eats, Drinks & Bites from Bon Temps

A cake from the cookbook True Blood: Eats, Drinks & Bites from Bon Temps

So to celebrate the return of this beloved show, and all my favorite characters (Eric & Pam! Eric & Pam!)… I made me a True Blood Naked Cake. Also known (in the book) as “Totally Surprised Birthday Cake,” which is the stunning cake on the cover (and as seen above). My version of the cake is a “naked” cake; meaning it’s not fully frosted. The majority of the frosting is combined with the filling and put on top to create a naked effect.

A layer cake filled with lemon filling, vanilla frosting & a mixed berry topping inspired by and adapted from the True Blood cookbook.

In the book, the cake is fully frosted. But I wanted to make a naked cake for three reasons: one, I hate frosting cakes, two, it’s pretty. And three… ‘naked’ is kinda appropriate for True Blood. Lotsa people gettin’ all kinds of naked on that show!

A cake inspired by the cookbook True Blood: Eats, Drinks & Bites from Bon Temps.

This cake is comprised of two cake layers, a lemon filling, a frosting similar to a 7-minute frosting or an Italian meringue buttercream and a rich berry topping; made of macerated raspberries & strawberries. It’s decadent, it’s drippy, it’s smooshy. It’s complex. It’s amazing. And you know what? I’m just gonna say it- it’s sexy. Kind of like the TV show itself. There’s so much going on you’re afraid you’ll miss something, but it all comes together perfectly.

I mean, come on. Look at this cake. It kinda makes you wanna do bad things.

A "naked" cake celebrating the return of True Blood season 6! Inspired by the True Blood cookbook, it's a two-layer vanilla cake filled with a lemon filling & vanilla frosting, then topped with more frosting & a mixed berry macerated topping.

Thick, creamy frosting.

Sunny, bright, slightly sticky lemon filling.

Moist & light vanilla cake.

And a bunch of juicy berries in sugar.

True Blood "naked" cake; vanilla cake filled with lemon filling, thick vanilla frosting & topped with a macerated raspberry & strawberry topping. From the True Blood cookbook!

Thick vanilla frosting, tart lemon filling & sweet macerated berries come together with vanilla cake to create this True Blood "Naked" cake; inspired by & taken from the True Blood cookbook!

Cake inspired by the True Blood cookbook!


It’s the perfect cake to crack open a Tru Blood with, before you get down with some vampire action on those hot, humid summertime Sunday nights. And right about now you’re wondering where the recipe is. Well, I hate to do this to you… but…

If you want the recipe- you’re gonna have to buy the book!


I know, I know, I suck (pun intended!). You can buy True Blood: Eats, Drinks & Bites from Bon Temps through Amazon or Barnes & Noble. And be sure to watch the True Blood season 6 premiere on HBO this Sunday night, June 16th, at 9 p.m.

A vanilla layer cake filled with a bright, tart lemon filling, a thick vanilla frosting & topped with macerated raspberries & strawberries. Inspired by & adapted from the True Blood cookbook!

Don’t forget the cake! And remember, friends don’t let friends eat friends.


True Blood: Eats, Drinks & Bites from Bon Temps

“Sittin’ down to eat with the people you love, or even just like, life don’t get any better than that. Least not here in Bon Temps.”

– Sookie Stackhouse

(Pssst… I received absolutely no compensation for this post. I purchased the book myself, and any & all opinions are my own. I do not claim ownership of the True Blood logo, name or television show, nor do I claim to have any rights to any recipes in the book or anything to do with Charlaine Harris’ book series. For other desserts & eats that are True Blood inspired or could be used in relation to True Blood, check out my True Blood velvet cupcakes, blood spatter cupcakes, and True Blood orange cupcakes. Enjoy responsibly & keep your fangs in.)