Monthly Archives: January 2013

Pink Lemonade Pie

National Bake a pie day last week led me to make a “Pink Lemonade Pie” (sorry for the late post) and boy am I glad the vote was for this particular pie. It was so rich and decadent! I say “was” because it lasted less then 24 hours! The beauty of the pie besides the flavor it packed, was just how simple it was to make with only 10 minutes of bake time. Your guest will swear its bakery made just by looking at the three precise pretty layers of the pie. There is a layer of crust, a layer of pink lemonade filling, and a layer of whip cream sprinkled with coconut. All of which are homemade from scratch! Wowzers!
Note: You can make this pie also by substituting reduced fat and sugar free products if it tickles your fancy!
Also, you will need a spring form pan (you can purchase at any kitchen store) it allows you to pull it away from the pie without upsetting the layers.
Ingredients

Crust
1 1/2 Cups of Graham Crackers (I used reduced fat only b/c they were out of the regular)
1/3 Cup of Sugar
4 tbsp of butter
Take your graham crackers and place in a ziploc bag then take a rolling pin and crush them into crumbs. Mix your crumbs, sugar, and melted butter into a 9″ spring form pan. Press the crumbs in the pan by using the bottom of a round glass. Press up the sides of the pan and firmly into the bottom. Place in a 35o degree oven for 10-12 minutes.

Filling
1 8oz Package of Cream Cheese (softened)
3/4 Cup of Pink Lemonade Concentrate (frozen section)
2 tbsp of Fresh Squeezed Lemon Juice (I don’t like using bottled lemon juice on anything)
1 14oz Can of Sweetened Condensed Milk
Red Food Coloring
Using your electric hand mixer or stand mixer mix your cream cheese and sweetened condense milk until there are no lumps. Next, add your pink lemonade concentrate and lemon juice until well blended. Once, everything is mixed well add drops of your red food coloring stirring and adding until you reach your desired color. Then pour the mixture into your spring form pan on top of the crust and pop into the freezer while you make your topping.

Topping
1 Cup of Heavy Whipping Cream
3 tbsp of Sugar
1 tsp of Vanilla Extract (use a high quality vanilla)
You can purchase your vanilla from any high end kitchen store or order online. I like to use Nielsen-Massey brand which has a pure vanilla bean paste. You can see the black dots in it just as if it were from the bean itself. It packs a powerful punch and rich in vanilla flavor versus the imitation stuff. Spend the few extra dollars for the real vanilla paste it last a long time and you will enjoy your desserts that much more!
Using your electric hand mixer or your stand mixer (clean your bowl well) pour your heavy whipping cream and whipping it until its stiff. Add your sugar and vanilla during the process of it whipping it. Once you have created your homemade whipped cream topping pull the pie from freezer and pour it on top. Sprinkle with your coconut topping below and place back into the freezer until firm. (3 to 4 hours)

Coconut Topping
1/4 Cup of Shredded Coconut
Red Food Coloring
Place in a ziploc bag and add a drop or two of the food coloring and seal & shake until you reach your desired color. Then sprinkle on top.

It seems like a lot of steps but its quite simple! If  you allow it to freeze fully you will get beautiful slices.  Take a wet and warm knife to slice for clean slices and serve! Your mouth will have a burst of flavor from the sweet crust, to the tart bite of the pink lemonade, finished with a creamy sweet taste of whipped topping. I’m sad mine is gone! 😉

Pink Lemonade Pie

Pink Lemonade Pie

Slice of Pink Lemonade Pie

Slice of Pink Lemonade Pie

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Kobe Beef Burgers & Prosciutto Wrapped Asparagus & Heirloom Tomatoes w/ Mozzarella

Sunday’s festivities consisted of making some Kobe Beef Burgers! I must say Tony’s Meat Market is my one of my FAVORITE places besides the mall! After, deciding it was a Kobe beef day we were on a mission to get to Tony’s to buy some of the freshest meat and veggies in town. I bought heirloom tomatoes & mozzarella, kobe burgers & brioche buns, and asparagus & prosciutto! The grill was good on propane (although I prefer a wood burning grill) so only thing left to do was to let the grilling sunday funday festivities begin! I seasoned the burgers with some Elway’s seasoning (as in John Elways famous restaurant Elway’s seasoning), garlic powder, and pepper and on the grill they went. I pre-heated the oven to 450 degrees and began to wrap my asparagus in prosciutto. I placed them on a lined baking sheet and drizzled with olive oil lightly coating the asparagus and popped into the oven. No seasoning is required. Bake for 7 minutes and flip with tongs (the prosciutto will be nice and crunchy on the bottom side) and cook for another 5 to 7 minutes (until desired tenderness). Next, time I will probably wrap a half of piece of prosciutto around each stalk of asparagus because it was a little salty. I sliced the heirloom tomatoes and mozzarella to serve with the dish and set aside. Once the kobe burgers were cooked to a medium temperature (cook to your desired temperature) we lightly toasted the brioche buns and it was time to indulge and devour this picture perfect meal! It was the Bomb.Com! DEEEEEEE-LICIOUS!

Kobe Burgers, Proscuitto Wrapped Asparagus & Tomato w/ Mozzarella

Kobe Burgers, Proscuitto Wrapped Asparagus & Tomato w/ Mozzarella

Kobe Beef Burger

Kobe Beef Burger

Tomatoes, Asparagus, & Proscuitto

Tomatoes, Asparagus, & Proscuitto

Heirloom Tomatoes & Mozzarella

Heirloom Tomatoes & Mozzarella

Proscuitto Wrapped Asparagus & Tomato w/ Mozzarella

Proscuitto Wrapped Asparagus & Tomato w/ Mozzarella

Kobe Burger

Kobe Burger

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Chocolate Salted Caramel Crinkle Cookies

I felt like getting chocolatey wasted and these cookies came to mind! They have a thin crinkled crunchy layer on the outside and moist inside almost like a brownie with some ooey gooey carmel goodness! The sea salt adds a nice touch of salty meets sweet which to me adds the perfect combination. I’m a sucker for anything sweet and salty! When I go to the movies I like to order popcorn and peanut m&m’s and mix it all together so that I get that combination of amazingness. I don’t think you will be disappointed! 🙂

Ingredients
1 1/2 Cups of All-Purpose Flour
1 1/2 tsp of Baking Powder
1/2 Cup + 2 additional Tbsp of cocoa powder
1/4 tsp of Salt
10 tbsp Salted Butter (room temperature)
1 Cup of Sugar
1/2 Cup of Light Brown Sugar
2 Large Eggs
1 1/2 tsp of Vanilla Extract
2 Dozen Caramels or Rolos
Sea Salt
3/4 Cup of Powdered Sugar

Heat oven to 350 degrees. Mix together flour, cocoa powder, baking powder, and salt in a large bowl and set aside. In a separate bowl with a hand electric mixer or a electric stand mixer whip together butter, sugar, and brown sugar on med-high speed until fluffy for 3-5 minutes. Add in eggs one at a time. Mix in vanilla. Now start adding dry ingredients on a low speed until everything is slowly combined. Scoop dough out 2 tbsp at a time and roll into a ball. Press one caramel or rolo (or both if you dare) into the center, sprinkle with coarse sea salt and reshape into a ball. Make sure the caramel or rolo is completely covered. Roll in powdered sugar and bake on a greased or lined baking sheet in preheated oven for 10-12 minutes. Allow to cool for 10 minutes and sprinkle with powdered sugar and store in air tight container. I can assure you that they if you have any chocolate lovers in your household they won’t last very long! These cookies are scrump-licious!

crinklecookies3

crinklecookies

crinklecookies1

crinklecookies2

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Classic Breakfast w/ A Presentation Twist

A Classic Breakfast with a twist! I grew up in the south on eggs, bacon, cheese grits, and homemade biscuits. Grits ( AKA Girls Raised In the South) are a staple in the south and no matter where I relocate my grits come with me! I wanted something warm to eat because its 3 degrees outside today. Yes, you heard me correctly its freaking freezing! What’s better than a warm breakfast to warm your soul on a cold cold day? I’ve claimed my love for presentation through previous post so I decided to step it up a notch this morning by presenting the classic breakfast in a different light.  I took a can that held tomatoes and discarded of the tomatoes into a tupperware container for another day and I cut out both ends of the can leaving a perfectly round cylinder.

Ingredients
Eggs
Grits
Sharp Cheddar Cheese
Pancetta

Make your grits according to the instructions on the container and melt cheese (for cheese grits lovers). Scramble your eggs and set aside. Cook your pancetta in a pan until lightly brown and crispy (drain remaining grease on paper towel). Take your cylinder open at both ends and place it on your plate that you will be serving on. Place cheese grits in bottom, layer scrambled eggs on top, and lastly top with pancetta. Make sure you pack it down in there tightly so it forms a nice firm mold. Carefully, remove your cylinder and ta-da you have a beautiful presentation! I completed my dish with a slice of cinnamon raisin toast lightly brushed with carmel sea salt butter for that extra little kick of flavor. Complete Yumminess!

classicbreakfast1

classicbreakfast

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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White Chocolate Gooey Bars

My love for desserts led me to this decadent ooey-gooey treat! I’ve seen some people refer to this as a White Chocolate S’more but because of the cake portion of its more like a White Chocolate Gooey Cake Bar! The ingredients and recipe are easy and to the point. No major measuring or clean up involved which makes it a favorite of mine. I sometimes do not want the messy kitchen and recipe that requires 5 measuring cups, 2 bowls, and and a baking dish to clean up just to have something sweet to eat. So, make sure you file this one under easy-go-to dessert. No fuss, No mess! 🙂

Ingredients
1 Box of Yellow Cake Mix
Graham Crackers
1 Bag of Mini Marshmallows
1 Can of Sweetened Condensed Milk
1 Bag of White Chocolate Morsels
1 Stick of Butter
1 Egg
In a bowl mix your room temperature butter, egg, and cake mix with a spoon or hands until its a clumpy doughy mixture. Spray your 8×8 baking dish heavily with pam or grease it with butter. Then press half of the dough into the bottom of your baking dish and layer with graham crackers. Pour your white chocolate morsels on top of the layer of graham crackers. Pour your bag of mini marshmallows on top of your layer of white chocolate morsels. Take the rest of the dough mixture and place on top of the marshmallows (pressing it down and spread it as evenly as possible over the marshmallows). Last, but not least drizzle a 1/2 cup of sweetened condensed milk on top of your dessert and bake at 350 degrees for 30 minutes. Allow to cool for 10 minutes and ENJOY these SUPER SWEET INDULGENT TREATS!

whitechocolategooeybars2

whitechocolategooeybars

whitechocolategooeybars1

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Healthy Breakfast

I don’t always eat unhealthy! I mix it up all the time with foods that are rich in flavor (that I cut ZERO corners or calories on) and protein packed healthy dishes. Moderation is the key word in my life and lifestyle so that I can enjoy all of life’s little pleasures. I know everyone has kicked off their New Year Resolutions which mostly consist of working out and eating healthy so I promise to incorporate some healthy dishes here. This morning I kept it simple and who said simple had to mean boring? I had 100% whole wheat toast lightly buttered with egg whites, topped with baby spinach and melted mozzarella (there are no exact measurements prepare what you will eat). I paired it with Greek Gods Honey Yogurt and Fresh Pomegranate to add some color to my plate (I happen to love presentation).  It was scrumptious!

If your stuck on eating healthy you can still Keep it Fun, Keep it Simple, & Keep it Spicy! 😉

breakfast

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Pancetta & Fried Egg English Muffin

Happy New Year! I kicked off my morning with an open face fried egg english muffin with pancetta, mushrooms, and hollandaise! Deeeeeee-licious!

Ingredients

1 Large Egg
Pancetta
English Muffins
Mushrooms
Hollandaise
Milk
1/4 Cup of Butter

I bought the pancetta thats pre-diced in a package and placed 2 tbsp (I’m cooking for myself today) in a heated skillet on medium heat. I threw in a handful of mushrooms and cooked until the pancetta is nice and brown and crunchy. Set to the side on a paper towel to absorb any extra grease off the pancetta. In the same pan I fried one egg. I used the Knorrs Hollandaise package and made it according to the directions on the pouch (mix in small sauce pot with package, 1 cup of milk, and 1/4 cup of butter). I lightly toasted and buttered my english muffin. Place your english muffin on your plate, place fried egg on top, put your mushrooms and pancetta on top of the fried egg, and drizzle with hollandaise. You have yourself a delicious breakfast! 🙂

eggmuffinbreakfast1

eggmuffinbreakfast

“Pretty Bitches Can Cook Too”
Keep it Fun, Keep it Simple, & Keep it Spicy!
Discover the Inner Kitchen Diva in YOU!

Thanks Bitches! XO

myname

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Filed under Breakfast