Derby Pie

4 Jun

I’m not sure when this became a food blog…. but I hope to come back in full swing this summer. In the meantime, I will try to catch up!

I love celebrating Derby and even though we didn’t have a big plan this year, I still wanted to serve Derby Pie to a few friends. I used a recipe from Paula Deen.

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Kentucky Pie

Recipe from Paula Deen


4 large eggs, lightly beaten
2 cups sugar
1 (12-ounce) package semisweet chocolate morsels, melted
1 cup sifted self-rising flour
1 cup (2 sticks) butter, melted
2 teaspoons vanilla extract
2 cups chopped pecans
2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
Ice cream, optional


Preheat oven to 350 degrees F.

Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 50 to 60 minutes.

Serve warm with ice cream. Freezes well!!
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Raspberry Crumb Bars

8 May

I can’t believe it is already time to post for the Leftover Club! May has come and the last week of school at WKU is wrapping up.

This month I was paired with Shashi from Runnin Srilankan. She sent me some delicious Pumpkin White Chocolate bars. Be sure to check out her blog!

My friend Elaina and I baked a recipe she had recently found on Pinterest: Raspberry Crumb Bars. Ryan said they were the perfect combo of soft and crunchy (his favorite type of dessert). I look forward to making this recipe again and experimenting with different types of jam.

raspberry crumb bars

Raspberry Crumb Bars

Recipe from Cooking Classy


  • 1 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 cup rolled oats (old fashioned)
  • 1/2 cup packed light-brown sugar
  • 1/2 cup unsalted butter, softened
  • 3/4 cup raspberry jam, seedless if preferred


Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil.
In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, and using fingertips, work butter into mixture until evenly moistened.
Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press into jam layer.
Bake in preheated oven until golden brown, about 34 – 38 minutes. Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.


If you are interested in the Leftover Club, go here for more info: theleftoversclub.comLeftover Club


Strawberry Shortcake Cake

1 May

Processed with VSCOcam with f2 presetStrawberries are my absolute favorite fruit. Most every time I see a strawberry dessert recipe, I give it a try.

Over the weekend, I watch an episode of Pioneer Woman and she made this Strawberry Shortcake Cake. It was the first thing I thought to make for small group this week. It was a major hit with everyone in the taste department, but kind of ugly.

I tried it again last night so you would have a better example to look at and I knew my coworkers would have no problem taste testing.

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Strawberry Shortcake Cake

Recipe from the Pioneer Woman


  •  Cake
  • 1-1/2 cup Flour
  • 3 Tablespoons Cornstarch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1-1/2 cup Sugar
  • 3 whole Large Eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla
  •  _____
  •  Icing
  • 1/2 pound Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1-1/2 pound Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries


Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

Nickel Creek

23 Apr

Processed with VSCOcam with c1 presetThe last few weeks have been busy. I can’t help but enjoy how busy spring can be. I feel so rejuvenated after a few minutes outside.

Recent highlights include:

New bushes, ferns and succulents

Porch sitting with sweet friends and strawberry shortcakes on Easter Sunday

Open House day at work with Ice Cream Sundaes (below is one of my student’s colorful bowl)
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Last Friday, Ryan and I went to the Nickel Creek concert at the Ryman. It was one of the first stops on their tour since they got back together. I was just in awe of how amazing they sounded. The Secret Sisters opened and I really enjoyed their sound as well. If you haven’t ever listened to Nickel Creek, give it a try. I have such great memories from college while discovering them. They all came rushing back Friday night at the show. secret sistasProcessed with VSCOcam with c1 preset Processed with VSCOcam with c1 preset

Color Run

8 Apr

Two weekends ago, Ryan and I did the Color Run with Loren in Nashville. The weather wasn’t near as pretty as last time, but we had a great time!20140405-184207.jpg20140405-184105.jpg 20140405-184121.jpg 20140405-184135.jpg 20140405-184158.jpg After the run, we had a quick brunch at Barista Parlor all decked out in our color. 20140405-184145.jpg

NYC Part 2

5 Apr

Here is part two of my New York trip. If you missed part one, check it out here.20140405-180711.jpg20140405-180722.jpgWe did a lot of exploring and walking around the city.

20140405-180803.jpgOne of the highlights of the trip was touring the New York Times.

20140405-180832.jpg20140405-180930.jpgThe other really exciting thing was seeing Scott Pelley! I love 60 Minutes so I was having a major celebrity moment on the front row of his keynote.

20140405-180840.jpg20140405-180635.jpg20140405-180916.jpg20140405-180653.jpg20140405-180702.jpgThe Talisman took home a Gold Crown award from the Columbia Scholastic Press Association.  This group was pretty happy to be able to accept it in person:20140405-180811.jpgWe celebrated by eating the “best cookie ever” from Levain Bakery.20140405-180626.jpgThe conference ended around lunch time on the last day that we were there, so I got to spend the rest of the day around the city. It was a really beautiful day with bright sunshine. Katie and I got lunch with Ashley in a park by the river. It was so sweet to catch up and see where Ash and Philip live.20140405-180939.jpg20140405-180730.jpg20140405-180738.jpg20140405-180857.jpg20140405-180848.jpg20140405-180907.jpgHolmes sent me an awesome list of things to eat in NYC. It was really helpful. There are so many great options. I was never disappointed at the end of a meal.


Mint Chip Meringue Cookies

3 Apr

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This month for the Leftover Club I was paired with Sandra from Meadows Cooks Healthy Recipes. She made some cute little Brown Butter Oatmeal cookies. I am going to have to make these at home soon! I can’t imagine how delish they would be right out of the oven.

I was having a hard time deciding what to make this month and was talking with my coworker about it at lunch yesterday. She asked what my mom used to make around Easter. I remembered these delicious cookies that we always had at the beginning of spring – Mint Chip Meringue Cookies. The recipe is a little temperamental and mine are not as pretty as my mom’s, but they are tasty. The outside has a nice crunch while the inside is really soft. Processed with VSCOcam with c1 preset

I have really enjoyed being part of the Leftover Club because it pushes me to try new things in the kitchen. If you would like to be part of the club, visit for more info.

Mint Chip Meringue Cookies

Recipe from Julie Hill

Makes 36 cookies


  • 2 egg whites
  • Dash of Salt
  • 1/4 teaspoon cream of tartar
  • 3/4 cup of sugar
  • 1 small package chocolate chips
  • 1/2 teaspoon peppermint flavoring
  • A few drops of green food coloring


  1. Preheat oven to 350 degrees for 1/2 hour.
  2. Beat egg whites, salt and cream of tartar until frothy.
  3. Gradually add sugar and beat for 15 minutes.
  4. Fold in chocolate chips, peppermint and green food coloring.
  5. Turn off oven.
  6. Put mixture on ungreased cookie sheet in big spoonfuls and place in oven for 1 1/2 hour. Don’t open oven door during cooking time!

For a variation, omit peppermint and food coloring. Then add 1 teaspoon vanilla and 1/4 cup chopped nuts to remaining ingredients.


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Leftover Club

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