Category: whipped cream

Roasted pears with a whole bunch of good shit.

Maple brown sugar roasted pears with bourbon whipped cream!

Usually this time of year is filled with Halloween-themed posts. I don’t usually do many non-Halloween things, because I love Halloween and for the entire month of October my life is ruled by all things Hallows Eve. But this year, I found my inspiration lacking. I had a lot of other ideas- like that apple pie– and I wanted to do those. So pardon me for deviating from my norm. I promise you won’t be mad, though, cause these recipes are FIRE.

Yes, I did just say that. But how can you go wrong with maple & brown sugar ANYTHING??


This all started when I bought a bunch of pears and had no clue what I was going to do wth them. I ended up making some small-batch jam (which you’ll see in a few weeks or so) and then I left the rest until they were getting mushy. I kept saying, “I’m gonna make a pear cake.” I swore up and down I was making a cake with them. I felt them every day, said to myself “Ugh, they’re getting too soft…” then laziness took over and I never did anything with them.

Peeling pears to roast with maple syrup & brown sugar.

Indy loves pears, and he had some major oral surgery, so I promised him one of the softest ones. But that left me with two more. So I said, “Self, we’re finally gonna do something with these pears!” I mean, I can’t let the fruit flies have them. And so I did this. Roasted pears. Maple & brown sugar roasted pears. With bourbon whipped cream. Made with a lil brown butter of course.

And the whipped cream, because I mean, why not? I love bourbon whipped cream.

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Jack-O-Lantern pudding.


When I was little, Bewitched was one of my favorite TV shows. It used to be on in the early afternoons in syndication, on channel 11 or something. I’d rush home from school to try and catch it. I loved Samantha Stevens so much, and I wished I could just wiggle my nose and do magic like her and Tabitha. I even designed some Cupcake Rehab merchandise based on the show’s opening credits. It’s only fitting that I share this photo! Especially since I’m starting to think about what my jack-o-lantern this year will be. Previous years: Edgar Allan Poe, many varieties of cats, Sally from the Nightmare Before Christmas, Oogie Boogie and Jack Skellington (also from TNBC), pipe smoking pumpkins, regular jack-o-lanterns, witches on brooms and many more.

Jack-o-lanterns are kinda my thing.

So, today since we’re talking about jack-o-lanterns, I thought I’d post just a little a short and sweet little DIY/recipe post for you; in true Halloween-y fashion. These jack-o-lantern puddings are actually just pumpkin puddings in cute glasses that I DIY’ed. I mean, what are jack-o-lanterns made of? Pumpkins! Duh.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

You’ve probably seen this idea or something similar all over the Internet. But do you know how it’s done? Nope- I didn’t buy jack-o-lantern glasses.

And no, I didn’t use a Sharpie.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

I used black electrical tape.

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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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Black bottom, a new rhythm.

I love pie plates. Whenever I see one, I’m drawn to it. Big ones, small ones, ruffled ones, plain ones. I love them all. I don’t even make pie that often, but for whatever reason I just love ’em. I don’t have all that many… maybe 6 or 7. But I just adore them. And really, when one has so many cute pie plates, they ought to be making more pies, amirite?

However pies are usually not my bag. I can make them just fine, but the crust is a pain in my ass & I’m always paranoid that the filling won’t set. I’m more comfortable with cakes than pies.

Black bottom oatmeal pie from a recipe by Four and Twenty Blackbirds pie shop.

Every once in a  while, though, a pie recipe crosses my path and I think “Holy crap that sounds good.” This is one of those. Truth be told most of the pie recipes from Four & Twenty Blackbirds are those kinda pies. Like that salty honey pie.

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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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Blueberry cream pie for Dad, plus a bonus jam.

This is my dad. Well, it’s him in the 1970’s, anyway.

Mein papa, 1970's.

My dad likes food.

My grandpa Butch liked food too, but he was my maternal grandpa, so there was no blood relation between them. However, between the two of them, I think that’s where I inherited my love of eating, my ability to eat more food in one sitting than a truck driver twice my height & weight, and also… my ability to inhale food as if it was the last meal on earth. Honestly, I eat faster than anyone on the planet. Everyone yells at me, tells me not to rush, to enjoy it. AND I’M NOT RUSHING. I DO ENJOY EVERY DAMN BITE. I JUST EAT FAST. Get over it. I once had someone ask me if my parents were in the military, because they knew someone who grew up in a strict military house where meals were timed. No. My parents were not insane drill sergeants, and neither of them were in the military. I just friggin’ fast, okay? Sheesh.


Other things I get from my dad: my height (I’m 5’9″ or 5’10”, somewhere in there), my stubbornness, and I’m sure my mother could tell you many more.

My dad also likes blueberry pie (I did not inherit this).

Pie prep!

Blueberry cream pie for Father's Day! The only baking involved is the crust.

For Christmas, a guy Jay works with went and picked up a bunch of pies from this place out on Long Island called Briermere Farms. They’re known for their pies, and they’re pretty incredible I have to say. Even though the only one I’ve had so far is the chocolate cream, I’ve seen how they look & visually they look… well… they look like pies you want to dive into headfirst, basically. And the fact that they’re all natural, homemade & don’t contain nasty preservatives or fake stuff? Even better. From the website:

All of our pies, bread, muffins, cookies, cakes, jam, and jelly are made right here on our farm from scratch. There are no pre-prepared ingredients or fillings bought for use. Most of the fresh fruit used in our bakery is grown right here on our farm.

But anyway, this guy drove all the way out there with a list of pies that other guys ordered, and picked them all up, just because the pies are that good. I’m talking like 30-something pies. They’re that big of a deal. So Jay ordered us a chocolate cream pie for dessert, as well as blueberry cream pie just for my dad, since he’s such a big blueberry pie fan.

And it definitely lived up to the hype. Even Jay liked it- and he hates berries more than I do. So I thought, gee, when Father’s Day comes around next spring, I should try & duplicate that pie.

Blueberry cream pie!

And so Father’s Day is here. And who better to look to when recreating a fantastic, cream-filled pie than Paula Deen? I mean, really.

So I found Paula’s version of the blueberry cream tart, and I decided it seemed pretty damn good. Now I’m not sure if it tastes anything like the one from Briermere Farms, but my dad sure likes it. I adapted it slightly from Paula’s original recipe. And looking at this pie, I take back what I said about not being a pie person. I make a pretty awesome looking pie!

And I guess we won’t have to order this particular pie from Briermere Farms anymore.

Easy & delicious blueberry cream pie. Perfect for Father's Day or a summertime barbecue.

BLUEBERRY CREAM PIE (adapted from Paula Deen’s Blueberry Tart recipe)


  • 1 9-inch deep-dish pie crust
  • 8 ounces cream cheese, room temperature
  • 1 cup confectioners sugar
  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 pint (8 oz. or roughly one cup) fresh blueberries (I used Driscoll’s*)
  • One 21-ounce can blueberry pie filling (or equivalent amount of homemade blueberry pie filling)


  1. Preheat your oven to 350° F.
  2. Make your pie crust, and press it into your pie dish, poking holes in the bottom and sides with a fork. Bake for 10-12 minutes (or as directed on the package if using frozen) until golden, then remove and let cool completely.
  3. Beat the cream cheese with the confectioners sugar. Beat the heavy cream with the granulated sugar until it forms soft peaks, then fold the whipped cream into the cream cheese mixture. Add the vanilla. Fold in the fresh blueberries gently.
  4. Spoon the cream mixture into the cooled pie shell and top with blueberry pie filling. Refrigerate until well chilled.
  5. Serve to your dad & tell him to enjoy!
 *I used Driscoll’s berries because I really liked what I read about them over at Food in Jars.

Easy & delicious blueberry cream pie.

I’m sure you could probably use a cookie crust, like graham cracker, and there wouldn’t be any baking at all! You can totally make your own blueberry pie filling, and on the same note you can use a frozen pie crust if you prefer.

Yes, there are people who will tell you not to, yes there are people who’ll rip you a new one for not making your own everything… but do what’s best for you. If it’s your first pie, then take baby steps. Pie crust can be rough for a beginner (it took me a long time to get a handle on it and I still suck at fancy crusts!). Of course, this is an easy pie to start with if you’re new to pie-making: there’s relatively little to do, not a lot of baking involved, and not too much prep.

And not for nothing, I think this idea would work really well with cherries, too, and probably even raspberries.

Fresh blueberries for blueberry cream pie (and blueberry basil jam!)

And if you’re like me and you buy more fresh blueberries than you need, you can make a simple little jam, too.

I decided to create something a bit more unique than your average blueberry jam, however. An added Father’s Day bonus for dad, if you will. My friend Chrisie made blueberry basil preserves last year & ever since then I’ve been dying to do that myself. It sounded so different, like it wouldn’t work. But yet the smell of the blueberries cooking with the basil totally made sense. It’s a genius idea, really, even more so than my raspberry-jalapeño-cilantro jam.

So what I did was I took Love and Olive Oil’s recipe for blueberry basil preserves and used Food in Jar’s recipe for small-batch blueberry ginger jam and kind of made a Frankenstein monster of blueberry recipe jamminess.

Blueberry basil preserves.


Makes about 12 ounces; either one half- pint (8 oz.) + one 4 oz jar or three 4 oz. jars


  • 1 dry pint fresh blueberries, washed & dried (again, I used Driscoll’s)
  • 3/4 cup granulated sugar
  • 2 tablespoons lemon juice
  • 4-5 large basil leaves, washed & torn


  1. Smash your blueberries a bit and place them in a bowl with the sugar. In a mortar & pestle, bruise the torn basil leaves slightly and add to the blueberries & sugar. Toss together & let sit for one hour.
  2. Meanwhile, sterilize two 8 oz. jars or one pint jar, and put the lids in hot water to soften the seal.
  3. When ready, put the fruit mixture into a medium saucepan. Bring to a boil and cook for 15-25 minutes or until it passes the plate test/reaches 220° F. This might take longer or maybe even less time; it will depend on the weather, how much liquid is in the berries, the ripeness, your stove, the type of pan you use, etc.
  4. Pour into warm prepared jar(s). Wipe rims, place lids & bands, and process in a boiling water canner for 10 minutes.

If you’re umfamiliar with term “the plate test“, you have no idea what I mean when I say “sterilize your jars“, then click those links, and if you’re totally new to the canning thing but you desperately wanna start… then go read my post Canning for Dummies.

Blueberries are like little bombs of pectin, so I’m not sure why people always want to add more pectin to blueberry jams. They don’t need it! Let them cook down on their own. Oh, and wear a dark-colored apron when you make this. Blueberries like to attack sometimes.

Blueberry basil preserves.

4-ingredient blueberry basil preserves.

I can’t speak on the taste, but it sure looked pretty. And that pool of clear blueberry “liquid” is actually gelled, & wrinkles when pushed, so the preserves aren’t as loose-set as they appear. I tried to show in the photos that there are indeed basil leaves in there, but those suckers were hard to find. You’ll have to trust me.

Happy Father’s Day to all the awesome dad’s out there. Enjoy your day!

 Sources & credits: Longaberger black 11″ pie plate, Sur La Table marble rolling pin, vintage silverware, Ball® 8-ounce jars can be purchased at

Chocolate chocolate whiskey ice cream.

‎”Ice-cream is exquisite. What a pity it isn’t illegal.” —Voltaire‎

Kings County Distillery chocolate flavored whiskey.

One can only imagine what Voltaire would say about this ice cream in particular: a double whammy of both chocolate and chocolate-flavored whiskey from the Kings County Distillery, made for my favorite guy’s 32nd birthday. Yup, that’s right. Jay turns the big 3-2 today! Just so you know- he’s older than I am (by a whopping 2 months & 7 days, but let’s not get into that). See the thing is, usually I ask him what he wants me to bake for him for his birthday (as I do with everyone), then I bake it and give it to him on the actual day. But this year, Jay’s been on tour for over a week and he’s got a show tonight too. So tomorrow is his only day off and then Saturday it’s back to work. I decided to make something that would keep well and only get better with age (like Jay!).

What better than whiskey ice cream?

Chocolate whiskey ice cream. Made with two types of chocolate and chocolate "flavored" whiskey from Kings Co. Distillery.

I mean, the man’s been on tour for a week drinking probably nothing but bourbon & whiskey. Why not just keep the streak going?

Not to mention the fact that I believe it’s officially ice cream time. Memorial Day is next week, and the weather was a partly cloudy yet humid 75° F when I made this batch. To me, that means it’s the start of ice cream season. The whiskey I used for this is, like I said, from Kings County Distillery in Brooklyn, NY. It has actual bits of dark chocolate floating around in it. It’s pretty strong, in my opinion it’s not a terrific “sipping whiskey,” more so one that’s best suited for mixing or baking. However it also has a strong chocolate aftertaste that makes this ice cream super special. But a regular whiskey or bourbon works just fine, too. And I can just imagine using that cherry bourbon chocolate sauce on this… lawdamercy. But the topping I used was pretty spectacular (keep reading for that).

This should probably be called ‘triple chocolate whiskey’ ice cream since there’s two types of chocolate PLUS chocolate whiskey. Call it whatever you want. Either way, it’s amazing.

Chocolate chocolate whiskey ice cream made with two kinds of chocolate PLUS chocolate 'flavored' whiskey from Kings Co. Distillery.

Triple chocolate ice cream: the creamiest ice cream you'll ever make. Or eat. Made with Kings Co. Distillery's chocolate whiskey.I love the way the light reflected & made a halo around the bowls. Even Mother Nature loves this ice cream!


Recipe can be doubled


  • 4 egg yolks
  • 1/4 cup Kings County Distillery chocolate flavored whiskey
  • 1/4 cup sugar, plus 1/4 cup
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 ounces chopped semisweet chocolate
  • 2 ounces chopped dark chocolate


  1. Whisk together egg yolks, whiskey and 1/4 cup sugar in a medium bowl. Set aside.
  2. In a large saucepan, whisk together cream, vanilla, chocolate and 1/4 cup of sugar. Simmer over low heat until the chocolate is melted. Temper egg yolk mixture by slowly adding hot cream mixture to the egg yolk mixture, with a ladle, a little at a time. Once egg yolk mixture is thoroughly warmed add to the saucepan with the warm cream mixture. Stir until thickened and remove from the heat.
  3. Strain mixture into a bowl over ice. Place the bowl into the refrigerator for at least 45 minutes. Spin in an ice cream maker for 25 minutes… it probably won’t get much firmer, but this helps “churn” it. Add to a freezer-safe container & freeze for 12-24 hours so it gets firm.

Peanut butter whipped cream!

For an extra special treat, for my peanut butter lover… I made some peanut butter whipped cream to top it with. I know. I know. Don’t even say anything. There’s nothing you CAN say, it’s ridiculous. If you use a creamy peanut butter, yours will look smoother. Mine was crunchy.

Oh. I almost forgot: there are chocolate sprinkles too. Can’t have a birthday without sprinkles.



  • 1 cup heavy whipping cream
  • 1 tablespoon creamy peanut butter (chunky peanut butter works also, I used it)
  • 1 tablespoon confectioner’s sugar
  • 1/2 teaspoon vanilla extract (optional)


  1. In the bowl of a stand mixer, whip the heavy cream until it’s almost but not quite “stiff.”
  2. Add the peanut butter, sugar and vanilla. Beat for another minute & serve.

Triple chocolate WHISKEY ice cream. Two types of chocolate and chocolate whiskey come together to make the creamiest, smoothest, most chocolatey ice cream ever. Oh, and there's peanut butter whipped cream to go with it.

Yeah. Not much to say about that. Well, other than WHOA. This is literally the softest, most creamy ice cream I ever made. It’s super decadent, fudgy & delicious. But it also has a little whiskey bite. Not much, mind you, just enough. However… it melts fast! So be careful. Only take it out right when you’re gonna serve it. It does NOT have to sit out & soften. In my experience, it’s ready to go right out of the freezer. Of course, if you freeze it for weeks, it might get a bit harder, but it still isn’t going to take long to “defrost” enough to serve. I also wouldn’t serve it in cones, it’s far too creamy.

Chocolate chocolate whiskey ice cream. Dark chocolate & semisweet chocolate combine with chocolate whiskey to make a smooth, creamy, rich ice cream that you'll LOVE. Add some peanut butter whipped cream & chocolate sprinkles to complete the experience.

On that note I’ll end this by saying…

Happy birthday Jay! And many more…

Chocolate chocolate whiskey ice cream with peanut butter whipped cream!

Psst.. .the tiki mug giveaway is still going strong. You’ve got until May 27th at 11:59 p.m. to enter. So go!

Sources & credits: Arcoroc French made smoky-clear glass bowls; vintage, Le Creuset mini coccottes in “Twilight” (white shown).