Lime Chiffon Pie

I LOVE vintage recipes. Especially when they are easy & delicious


Case in point…this fabulous Lime Chiffon Pie

lime chiffon pie BABY pic

I used Nilla wafers as my crust…and gelatin sheets (my new obsession)


Make sure & get your egg whites nice and MARSHMALLOWY (best word ever?)



mise en place really helps here

IMG_20180420_143039925_HDRlime chiffon4

oh my lawdddd



lime chiffon 5lime chiffon 3lime chiffon 2

fluffy & light

lime - vintage classic treat

Lime Chiffon Pie — from The Gasparilla Cookbook (favorite Florida west coast recipes)

  • 1 envelope plain gelatin (or 3.5 sheets)
  • 1/4 cup cold water
  • 3 tablespoons sugar
  • 1 cup light corn syrup
  • 6 tablespoons lime juice
  • 1 tsp lime zest
  • 1/2 tsp salt
  • 4 eggs, seperated
  • 1 9-inch pie shell, baked (I used crushed Nilla wafers & BUTTAH)


  1. Soften gelatin in cold water.
  2. Combine sugar, 1/2 cup corn syrup, lime juice, zest, and salt in top of double broiler.
  3. Beat eggs yolk and fold into lime juice mixture.
  4. Cook over hot water until slightly thickened ~5 mins. Add gelatin.
  5. Beat egg white until stiff. Gradually beat in remaining corn syrup until mixture is “marshmallowy”.
  6. Fold egg white into gelatin mixture. Pile mixture lightly into baked pie shell & chill.


Now you chill too






I got it (carrot cake) from my momma

Growing up my mom would make carrot cake on every birthday. Now, I make it on a Tuesday.

I live for this stuff.

I eat it for breakfast…lunch..dinner. Dessert. Every minute of every day.
Jam packed with carrots, this oil based cake is as good as it gets. Not too sweet, perfect amount of moisture, and the oh so comforting spices.

And then that delicately tart cream cheese frosting.

I am in heaven.

(Like Winnie the little polar bear, here in the snow.)

I won’t give the exact recipe because to me, it’s worth like 800 million trips around the world…..but I can give some advice.

Cut the sugar in almost 1/2. Add extra cinnamon & allspice.

And use EXTRA EXTRA EXTRA carrots 

Save time by shredding carrots in the food processor…

And shred wayyyy more than you think you’ll need (usually I double it)


4 eggs.

Eggs meet oil

{Eggs + oil} meet dry ingredients

Mix until like this

Add carrots


Now divide it up

Bakey bakey

Time to makey some frostey

Butter, cream cheese, powdered sugar, vanilla, & a touch of milk.


Now frost her up

The sloppier….The better.


Be a Pineapple

Thank you Pinterest for being you. I love you. I am obsessed. P.S. Sorry I put you on the back burner for a while….I realize now how magical and amazing you really are.

Here are 2 impossibly easy recipes from the queen of all things…AKA Pinterest. 

First comes coffee…. right?


How about crock-pot Pumpkin Spice Latte’s…. yes PSL’s!!!!!! 🎃


Very fabulous, although next time I will add more (or stronger) coffee. Also I used a 1/4 of a vanilla bean instead of 1/2 cup vanilla extract. Sounded way too expensive for my taste.

More coffee will definitely get it closer to Starbucks. Need more….need. <<<Man I miss working there…free espresso drinks and beans…..>>>



Supersize Me


Next how about something you actually chew.

It involves crushed pineapple….

vanilla pudding…

cake mix….

and cool-whip…



Talk about comfort. All things processed!!! Don’t we all crave processed foods now & then?







Pineapple Sunshine Cake!!!!

BTW 8 oz. is roughly 1 cup. So if you got your crushed pineapple at Market Basket like me, you’ll have a little left.


I don’t think I ever seen an 8 ox. can of crushed pineapple anyway.

And this frosting….



OH my lawddddd 👌

***once you mix it together initially, give it a few minutes and then come back and whip it again****


I’ve been seeing a ton of people on Pinterest make frosting out of cool whip and pudding mix and I wanted to see what all the rage was about.

Boy, am I impressed.Now I feel like such an idiot for boycotting Cool-Whip.

For 2 years, I deprived myself of this silky smooth engineered legend. Oh those food scientists…..converting oil to a solid at room temp. How sneaky, yet clever.



AND DELICIOUS.yummmmmmmmmm


Morale of the Pinterest story: Be a Pineapple.

Stand tall, wear a crown, and be sweet on the inside. 🍍

Happy Pi Day

Extra almond crust in your fridge + Pi Day = one EXTRAAA delicious coconut cream pie

I like adding toasted coconut to my custard and a big mountain of freshly whipped meringue

Then bake this beautiful 🌴 baby

Who wants to watch Trailer Park Boys with me and eat this?


Cake Cake Cake

In honor of Valentine’s Day and my ever-expanding waistline, my sister and I made a cake. Like a huge cake. Cake cake cake cake……and it’s not even anyone’s birthday.

To start this bad boy, first bake THE cake. Here I cheated and used a mix, whatever.  Winnie was mad about this. Or did she just want to come back into the warm house?? You tell me.


Next, make a basic pastry cream.  If you have a whole vanilla bean, use it. Those black flecks are gold.


For a sturdy and delicious piping frosting, make Italian Meringue Buttercream.  Sounds intimidating I know, but it is really not.  We made a 1/2 recipe here.


FEW TIPS: When boiling the sugar syrup, use a wet pastry brush to get rid of any sugar crystals on the side of the pan. Keep a close eye on the temperature of the hot sugar mixture because it goes through various heating spurts. Also, when pouring the hot sugar mixture into the whipped egg whites, try and avoid the sides of the bowl. You want a steady stream aimed at the moving center of your mixer. That way you won’t get little chunks of hardened sugar. (Believe me, I have had it happen before)

Flavorings: Salt and vanilla extract are your friends.

Coloring: Food coloring is your friend.

Once everything is nice and cool…’s ASSEMBLY TIME!

Cut the cakes in half, layer on fresh raspberry jam….


GIVE HER a good ole’ blob of pastry cream…

134 138

A top.

140 146

Perfect. Time to give her a crumb coat of buttercream….

147 151

Repeat for next layer. We did a tiered cake here, so there was a second, smaller layer. Refrigerate uncovered, until hardened. (roughly 1 hour)

Cover with another layer of buttercream… if you don’t love my sloppy, handmade look, you can smooth out seams by running your spatula under hot water.

152 154

THEN decorate your heart out.


Because we are clearly both obsessed with hearts, my sister made these awesome chocolate covered peanut butter and jelly bites. Aren’t they cute together?? (like me and Stephen Merchant??!!?)

173  176177

Serve it up…

189  192

What do you think???

196 203 199

Cake Cake Cake…..

211 212 210 208

Onion Bialys

Do you LOVE bagels??? Then you absolutely must try making bialys.

Sort of a hybrid between onion rolls and gourmet bagels, bialys are….

larry david

Sure the process maybe a little time consuming, but TRUST ME, the result is totally worth it.  Perfect with a schmear of cream cheese….mmm.


This dough is chewy, salty, and jam-packed with caramelized onions.

075 073

I’m in bialys heaven.

029 031 032 033

I found this recipe in the December 2014 issue of Saveur magazine (no. 170), but for some reason their website is completely different.  Wah.

Here it is:

  •  1/3 cup olive oil
  • 1 small Vidalia onion, minced
  • 2 tbsp. coarse bread crumbs, lightly toasted
  • 3 cups ice-cold water
  • ½ oz. fresh yeast
  • 5¾ cups bread flour, plus more for dusting
  • 2 tbsp. kosher salt
  • 3 tbsp. poppy seeds
  1. Heat oil and onion in a 12” skillet over medium; cook until onion is golden, 12 minutes. Stir in bread crumbs, let cool.
  2. Stir ½ cup water and the yeast in a bowl until smooth; add remaining water. Combine flour and salt in a stand mixer fitted with a hook. With the motor running, slowly add yeast mixture until a sticky dough forms. At medium-high speed, knead dough until smooth but still sticky, 3-4 minutes. Cover bowl with a dish towel; let sit in a warm place until dough has doubled in size, 1-1½ hours.
  3. Uncover and return dough to stand mixer with hook; knead 10 minutes. Return dough to bowl and cover; let sit until doubled in size once more, about 1 hour. Seem kind of odd beating up dough after its first rise? Don’t judge until you try it.
  4. On a floured surface and with floured hands, divide dough into 16 balls. Place 2” apart on parchment paper-lined baking sheets and cover with dish towels; let sit until slightly puffed, 40-45 minutes.
  5. Place a pizza stone on a rack in the lower third of the oven; heat to 450°F. Wet the bottom of a small glass (about 3” in diameter) with water; press glass into center of each dough ball and twist glass back and forth to produce a thin, flat well surrounded by a thick ring of dough on the outer edge. Brush a little water over the top of dough rings and sprinkle with poppy seeds; spread 1-2 tsp. of onion mixture in well and top edges of dough. Working in batches, place baking sheet on pizza stone; bake until bialys are golden, about 10 minutes. Transfer baking sheet to the middle rack; back until bialys are browned and onions are slightly caramelized, 6-8 minutes. Let bialys cool before serving.



*** I did not have fresh yeast. Substituted in ~1¾ tsp. active dry yeast and 3 cups of warmed (108°F) water.  Also, I covered the bialys with aluminum foil for the ENTIRE baking process. The onions on my first batch burnt without the cover.***


Store leftovers in an airtight container.

Incredible Cinnamon-Cardamom Swirl Bread

Guys I did it! I officially solved a lifelong puzzle.  How does Auntie Anne’s get that absolutely salivating topping on their cinnamon sugar pretzels?

Is it crack? No. (even though that would explain their addictiveness) Is it some ridiculously secretive ingredient that you have to spend hours outsourcing online? No. What is it then???


Salt. Good ole’ salt.

To make this ridiculously comforting bread use the recipe for Cinnamon Swirls.


These. Go ahead, click on it. I know you want to….

For cardamom infused bread instead of rolls; simply add cardamom to your cinnamon sugar filling, tie the rolled up dough into a knot (instead of cutting it), and then once it is baked, add salt to your cinnamon sugar topping.  Here is mine after it was baked.


It was even more beautiful on the inside.


Am I making you hungry??

104 100 099 095 094