Mini Strawberry Pies ~ just 5 ingredients to delicious, simple, bite size pies loaded with fresh sweet strawberries in a flaky crust.
If you like strawberry pie, you’re in for a treat. My husband said these Mini Strawberry Pies took him back to the ones his aunt used to bring him as a special treat from Sanders where she worked when he was a little boy. They remind me of the mile high strawberry pie at Elias Brothers Big Boy’s, one of our favorite restaurants when our girls were small.
We spent a lot of Friday evenings in those vinyl booths scanning the menu only to order the same thing each time. It was a great way to wind down the week but the girls’ favorite part was after dinner when we’d head across the street to K-Mart so they could choose a new outfit for their Barbie (who already had an enviable wardrobe).
Maybe you’ll find some nostalgia in these pies, too. There are just 5 ingredients to make them and if you want to top them with whipped cream (they’re good either way), a total of 6. They couldn’t be any simpler to make and if you’re like me, you’ll agree everything better in a mini version.
Snickers Cheesecake Bites ~ decadent, sweet and salty blend starts with a pretzel crust filled with creamy candy-cheesecake drizzled with chocolate ganache and gooey caramel.
I love a really tasty dessert, but I’ve been known to eat a mediocre dessert or in an ‘emergency’ a handful of animal crackers to satisfy my sugar craving. These Snickers Cheesecake Bites are one of the best desserts around. I may have eaten one. . .or three today alone.
I used to make a full-size Snickers Cheesecake years ago that was a total show stopper but the days of full size anything in our house went by the wayside when we became empty-nesters. It’s much easier to share extras of single-serve or bite-size anything so I repurposed that cheesecake into these Snickers Cheesecake Bites ~ equally fabulous but just because they’re mini doesn’t mean you have to stop at one.
Lemon Blueberry Zucchini Bread ~ an easy, moist quick bread packed with fresh blueberries and a light burst of lemon. Shredded zucchini and yogurt make moist and the lemony glaze drizzled on top makes it a delicious dessert, brunch or breakfast bread.
Zucchini is one of those unassuming vegetables that effortlessly transforms into a delicious side, ramps up a marinara sauce or in this case, adds moisture a delicious quick bread.
Zucchini are everywhere right now from farm stands to farm markets to our local grocery stores. My daughter’s vegetable bin is already filled with zucchini from her garden. She asked if this recipe was easy to whip up (she’s the mother of two toddlers). The answer is yes ~
This delicious Homemade Strawberry Sauce post and the following scrumptious recipe was written by my daughter, Lauren Dezenski who was in Cuba in this photo. Lauren works in advertising, loves good food and wine and is always on the lookout for her next travel adventure!
I love ice cream. Love. Ice cream. While it’s popularity spikes during the warm months, we don’t have a seasonal relationship and I don’t discriminate on flavor. I do, however have a slight obsession with strawberry sundaes – something my dad and I have in common. When it comes to food my dad has a very traditional palate. I on the other hand tend be much more adventurous. Strawberry sundaes with Homemade Strawberry Sauce are one dish that continues to bond us.
Mini Baklava Cups ~ quick, simple, no fail, one-bite dessert ~ phyllo dough cups filled with chopped nuts flavored with honey, butter and cinnamon.
Happy National Baklava Day! I don’t know who makes up national food days, but I for one am grateful they do. I originally created Mini Baklava Cups for Easter but when I started thinking about Thanksgiving desserts beyond pumpkin pie, Mini Baklava Cups kept popping up in my mind.
Since my blog has seen an explosion of new traffic over the last few months ~ yay! ~ I decided it would be a good time to repost this recipe.
Mini phyllo cups are filled with a finely chopped nut mixture flavored with honey, butter and cinnamon. . .a miniature, easier, no fail version of classic baklava, portion-controlled and every bite delicious.
Some of the best Key Lime Pie I’ve ever eaten is from Publix in Florida. Seriously. It’s made in their bakery and it’s smooth and creamy with just the right amount of tangy lime flavor, real whipped cream and slivered almonds around the edge. We escape to Florida every winter to relax with family, soak up some sun, swim in the Gulf and probably eat more Key Lime Pie than should be legal. Unfortunately, I don’t have a Publix within several states of me, but whenever I get the chance to have a slice, it reminds me of warm breezes, swaying palm trees, Jimmy Buffett music, salty air and the sun on my face.
This Boozy Brownies post and the following scrumptious recipe was written by my daughter, Lauren Dezenski who was on her way to Peru in this photo. Lauren works in advertising, loves good food and wine and is always on the lookout for her next travel adventure!
Summer is my season, but I welcome fall and all that it brings: boots and scarves, all things pumpkin and tailgate season for those of us more interested in the social aspect of football. Which brings me to Boozy Brownies.
I’ll be the first to admit that I can get a little competitive when it comes to bringing food to a party because let’s be honest…Pinterest has me and the rest of the world in a frenzy about bringing THE best dish.
Everyone now has access to everything from cutting edge fashion to must-see travel destinations, ways to get fit and of course a recipe for every occasion.
I love a good pie but I’m not ashamed to admit “good” pies do not come out of my kitchen. I’ve yet to master a tasty, flaky crust, even though sweetened and baked is my favorite way to eat fruit. I’ve mastered Apple Crisp though, a great fall dessert. This Triple Berry Crisp is Apple Crisp’s summer rendition featuring fresh summer berries, baked and served in a mini cast iron skillet and topped with whipped ricotta cheese flavored with vanilla and honey. It’s a recipe for two – because why should all the good recipes be saved for big gatherings? If you happen to have leftovers no one will judge you if they end up next to a big mug of coffee in the morning.