Category Archives: Recipes


Raspberry Ice Cream Pie

July 4, 2014

raspberry-ice-cream-pieHappy Independence Day! I hope you’re enjoying the holiday. I’m have plans to head to the beach and maybe grill up some burgers and dogs in the afternoon. If you’re looking for a quick, festive dessert to bring to a BBQ, try this sweet and creamy raspberry ice cream pie – there’s absolutely no baking involved. And who can resist a homemade graham cracker crust? ;)

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Raspberry Ice Cream Pie (adapted from this recipe)



  • 1 package raspberry Jell-O
  • 1.5 qt. vanilla ice cream, softened
  • 1 package fresh raspberries
  • 1 package fresh blueberries (optional – I added them for a festive touch!)


  • 8-12 graham crackers (I used Trader Joe’s Cinnamon Grahams)
  • 6 Tbsp. butter, softened
  • 2 Tbsp. sugar (omit if using sugared graham crackers)


  1. Make graham cracker crust by crushing the graham crackers in a large bowl (I used the bottom of a glass). Add the softened butter and mix until mixture is no longer sandy. Press into an 8″ cake round with the back of a spoon, making sure to cover the bottom and sides of the pan with a thick layer. Refrigerate crust for at least 15 minutes while preparing the filling.
  2. In a large bowl, add 2 cups boiling water to the package of raspberry Jell-O. Stir until dissolved (about 30 seconds). Then, quickly add the softened ice cream to the mixture, stirring until smooth. This process will be easier if you soften the ice cream beforehand and make sure to add when the water is still very hot.
  3. Carefully pour ice cream mixture into pan, filling all the way to the very top. Freeze for about 30 minutes and then add the fresh berries to the top of the pie. Put back in the freezer for at least 2 hours before serving.

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photo 1Have a safe and relaxing holiday weekend!



Thai Yellow Curry

June 23, 2014

thai-yellow-curryThai food is my absolute favorite kind of take-out. Besides Pad Thai (obviously), my go-to dish is yellow curry with chicken. I’ve been enjoying it for years and never stopped to think that I might be able to whip it up at home just as easily as ordering out. I found a recipe online and heavily modified it to my liking. If you’ve never tried yellow curry, I highly recommend it. It has a unique flavor that makes it anything but ordinary!


Thai Yellow Curry

Serves: 4

  • 1 Tbsp coconut oil
  • 3 Tbsp Thai yellow curry paste (I use Mae Ploy)
  • 1 lb. chicken breast, cut into bite-sized pieces
  • 2 (14 oz.) cans coconut milk
  • 1 cup chicken stock
  • 3 medium potatoes, peeled and cut into cubes
  • 1 Tbsp sriracha sauce
  • 1 (20 oz.) can pineapple chunks, drained
  • 1 (8 oz.) can sliced bamboo shoots, drained
  • Jasmine rice, cooked
  1. Heat coconut oil in a large skillet over medium-high heat. Stir yellow curry paste into oil. Add chicken; stir to coat each piece and cook thoroughly.
  2. Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and the coconut milk begins to bubble (3 to 5 minutes). Pour in remaining coconut milk and chicken stock; stir. Add the sriracha sauce. Add the potatoes, pineapple chunks, and bamboo shoots. Bring to a boil, reduce heat to low, and simmer until potatoes are tender (about 30 to 35 minutes). Remove from heat. Serve over Jasmine rice.







Simple Banana Pancakes

June 9, 2014


A few weekends ago, I whipped up these fluffy banana pancakes from a recipe I found on Pinterest. They were so easy and received boyfriend-approval. They’re also gluten-free and paleo. Try them this week for a healthy and easy breakfast!



  • 4 eggs at room temperature
  • 1/4 cup coconut flour
  • 1/4 tsp sea salt
  • 1/2 banana mashed
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • Chocolate chips (optional)


  1. Mix all the ingredients together in a large bowl until a thick, yellow batter forms.
  2. Melt coconut oil in a heavy-bottomed skillet, pour in palm-sized dollops of batter and add chocolate chips. Cook over medium-heat for 3-5 minutes. Be careful when flipping as the pancake batter is fragile. Recipe should yield about 4-6 smaller pancakes.
  3. Top pancakes with the other 1/2 of sliced banana, maple syrup, and sweet cream butter.





They’re so yummy… enjoy!



The Best Chocolate Chip Cookies

March 20, 2014

the best choco chip cookies

The concept seems simple enough, but actually finding the perfect chocolate chip cookie is no easy task. I’ve eaten many cookies in my day (confession: cookies are my favorite dessert/food/snack), so trust me when I say that these are the best. Maria, my good friend and co-owner of Kook’s Bakery in Portland, Maine, shared with me her secret recipe for the perfect chocolate chip cookies. It’s no joke, people. When a bakery owner gives you her recipe for cookies, you make (and eat) them without abandon.

step 1

Kook’s Bakery Chocolate Chip Cookies

Makes about 24 cookies

  • 1/2 cup real butter, softened to room temperature
  • 1/2 cup shortening
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 oz. bag semi-sweet chocolate chips
  1. Cream the softened butter, shortening, brown sugar, and white sugar together in a mixing bowl.
  2. Add the eggs and vanilla and mix.
  3. Add in the flour, baking soda, salt, and chocolate chips, and mix together until just combined.
  4. Drop large spoonfuls onto a cookie sheet lined with aluminum foil, spaced two inches apart.
  5. Bake at 375 degrees for 7-9 minutes, or until edges are golden brown.
  6. Transfer to a clean paper bag to cool. The paper helps absorb the excess oil!

step 2


happy panda

The mark of a good cookie is a satisfied customer. If you live in the Portland area, check out Kook’s Bakery for delicious treats. Thanks, Maria!



My Favorite Comfort Food

February 9, 2014

pot pie

Happy Sunday! It’s the end of the weekend, when all the hustle and bustle of Saturday has come and gone and all you want to do is curl up on the couch and binge-watch Netflix in your pajamas. Preferably with something delicious baking in the oven. My favorite comfort food of all time is chicken pot pie. It’s so hearty and homey and has PIE in the name. I mean, come on. Do I really need to convince you further? It’s cold and wintery outside and you need something warm and delicious in your belly.

Chicken Pot Pie

Adapted from Pillsbury

You’ll need:

  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup milk
  • 2 1/2 cups shredded par-boiled chicken
  • 1 large potato, peeled and cut into 1/2-inch chunks
  • 2 cups frozen mixed vegetables
  • 1 box refrigerated pie crusts
  1. Heat oven to 425°F. Make pie crusts as directed on box using 9-inch glass pie pan.
  2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  3. Microwave chopped and peeled potato for 2 minutes, or until the potato is soft enough to easily pierce with a fork.
  4. Stir in chicken, mixed vegetables, and potato. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  5. Bake 30 to 40 minutes or until crust is golden brown. Pro tip: During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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P.S. Meghan made this pie for me on my birthday, so it has a really special place in my heart (and stomach).


The Best Hot Chocolate You’ll Ever Have

January 3, 2014

hot chocolate

This hot chocolate is good. Like… fantastically, phenomenally, earth-shatteringly GOOD. Most hot chocolate recipes call for cocoa powder, which usually leaves a gritty puddle in the bottom of your mug. This hot chocolate uses semi-sweet chocolate squares and heavy cream to create a cloud of fluffy chocolate mousse… which then gets melted into hot milk. It’s velvety, creamy, and frothy. It’s heavenly! We still have a lot of winter to get through. For the love of god, put down the Swiss Miss and just make this recipe.

  • 5 squares Baker’s semi sweet chocolate
  • 1 cup water
  • 1 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp real vanilla extract
  • 2 cups heavy cream

Grate the chocolate. Add to the water and melt over medium heat. When melted, add the sugar and salt. Cook for four minutes. Add the vanilla and cool to room temperature. Whip cream. Fold (not mix) with chocolate mixture. Store in refrigerator. To serve, add a super generous dollop to milk and heat slowly. Note: 3-5 Tbsp constitutes a “dollop.” :)

What are some of your hot chocolate recommendations?


P.S. Thank you to my sweet mom who let me borrow this recipe.