I’m such a slacker.

I really had no intention of taking 2 weeks off the blog. If you follow me on Instagram, you know that my aunt was visiting and even though I really planned on getting posts up, it just didn’t happen. I even had recipes photographed and ready to go. I’m sorry, I’m a slacker.

If it helps, I didn’t even do laundry while she was here.

I did 7 loads of laundry yesterday.


My aunt and I spent the whole week eating doughnuts, tracking down food trucks I’ve always wanted to try, and eating more doughnuts.


Anyway, remember how the kids and I went to that apple farm a couple weeks ago? Well, it turns out my children threw a bunch of rurnt (ruined, bad, disgusting for those that don’t speak Alabama) apples into their bags.

What is wrong with my children?

Why would you pick an apple filled with holes?

I don’t understand.

The littlest’s bag was so bad that he had to have been taking bites of each apple before putting them in his bag.

I mean.


But I somehow salvaged enough to make this Apple Crisp. I think I tell you guys every year around this time about how I hate making pies. I just hate it. Crust is just too fussy for me. So when I have apples, I always make crisps or crumbles.

What’s the difference, you ask? You should ask someone smarter. I have no clue.

But this particular crisp is special because it’s got a bottom crust! But not a fussy crust like a pie crust. It’s just the crumb topping pressed into the bottom of your dish!

It was absolutely delicious. And since it’s made with oatmeal, you can totally call it breakfast.


Click for the full recipe


Creamy and delicious No Bake Peanut Butter Pie with a graham cracker crust. Only 6 ingredients, so easy, and everyone will be begging for the recipe!

No Bake Peanut Butter Pie - the creamiest peanut butter pie with a graham cracker crust. Only 6 ingredients, so easy, and everyone always begs for the recipe!

It’s my dad’s birthday week!

I’ve told you guys multiple times that I have the coolest dad. I know just about everyone says that but… for real. He bought me an ’85 Z28 Camaro when I was 15. All my friends were given safe, responsible-looking cars and I got a hot rod.

It was pretty much the best day of my life.

It took me forever to learn how to drive a standard and I don’t remember him ever getting that aggravated with me.

And he only yelled a little when he had to replace the clutch. Multiple times.

Click for the full recipe


Happy Sunday! I hope y’all are enjoying the weekend so far!

My friend Brandy is hosting an Ice Cream Social on her blog and I’m here to invite you to the party! I was in a mood for fall (I switched all my wallflowers over to fall scents this week! Leaves is my favorite!) so I made some Pecan Pie Ice Cream!

Hop on over and check it out!


This is the pie I made for my birthday. I had it for lunch and dinner yesterday. And it was awesome.

It’s so not something I’d normally choose to make for myself. I’m a big fan of the grocery store cakes with the thick white buttercream but I’ve been dreaming about this pie for weeks now. It was time to make the dang pie.

I thought this was going to be very labor intensive – I mean, a name like Chocolate Truffle Pie just sounds intimidating, right? But it wasn’t at all. If you can melt chocolate in the microwave, you can make this pie. There is a lot of waiting around but the best things in life have to sit in the fridge overnight. Or something like that.

The pie is fantastic, as I’m sure you can imagine. It’s a graham cracker crust (my favorite!) with a chocolate truffle layer and then a chocolate mousse-ish layer. With whipped cream on top! It’s super rich but it’s perfect for anyone with a deep love of chocolate. I do recommend using a chocolate you absolutely adore since it’s, well, pretty much the only ingredient.

Also, buy a massive container of heavy cream. I had to make two trips to the grocery store just for heavy cream the day I made this. And that, my friends, is not fun with 3 little people in tow.

Two years ago: Birthday Cake Ice Cream

Chocolate Truffle Pie
For the crust:
  • 20 graham crackers I used about 1¼ cup crumbs
  • 2 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
For the truffle filling:
  • 2/3 cup heavy cream
  • 6 ounces bittersweet chocolate chopped
For the whipped chocolate filling:
  • 6 ounces bittersweet chocolate chopped
  • cups heavy cream divided
  • ½ teaspoon vanilla extract
For the whipped cream:
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • Shaved chocolate
To make the crust:
  1. Preheat oven to 375F.
  2. Grind graham crackers in a food processor until fine. Add butter and continue pulsing until the mixture is moistened. Press into bottom and up the sides about halfway of a 9-inch pie pan. Bake for 7 minutes. Cool completely before moving on to the next step.
To make the truffle filling:
  1. Put chocolate in a medium-sized heat-proof bowl. In a small saucepan, bring the heavy cream just to a simmer. Pour over the chocolate. Let sit for about 1 minute then stir until smooth. Spread into the cooled crust. Freeze until firm, 20-30 minutes.
To make the whipped chocolate filling:
  1. Heat chocolate, ½ cup of the cream, and vanilla in microwave for 20 second bursts, stirring between each one, until chocolate is melted and mixture is smooth. Be careful not to overheat! Let cool before proceeding.
  2. Beat the remaining cup of cream on until thick. Add the chocolate mixture and continue to beat until soft peaks. Spread this over the truffle filing and refrigerate overnight.
To make the whipped cream:
  1. Beat cream and powdered sugar together until stiff peaks form. Spread or dollop over pie as you wish. Use a grater or vegetable peeler to make chocolate shavings for garnish (optional). Store in refrigerator until serving.

Fact: I am having the worst time with pastry these days. I don’t know if it’s the dry winter air or what but everything’s falling apart on me.

Another fact: This pie is not going to cut nicely for you. But no one will care because it’s delicious.

One more fact: I really intended to have a week of Mardi Gras food but I dropped the moonpie on that one. Get it?! No? Moving on…

I took all my kids to Costco last week. Always a bad idea. Not as bad as taking all the kids AND the husband but still a bad idea. We ended up with 4 pounds of strawberries in our cart and even though they love strawberries, they just couldn’t eat them quickly enough. So I made a pie. Because there is never a bad time for pie!

I wasn’t going to post this pie because I was so disappointed that it didn’t cut smoothly but then my husband went absolutely nuts over it. The man loves strawberries but I definitely didn’t expect this pie to get such a strong reaction out of him. I swear he ate half of it in one sitting and then talked about it for a week after that.

It’s an easy pie too. You bake the pie crust alone and then you just have to refrigerate it once the filling is in. It took no time at all and the hardest part was waiting for it to chill!

And that lovely pink color? All strawberries! No food coloring needed. :)

5 from 1 vote
Chocolate-Covered Strawberry Pie
adapted from Blue Ribbon Recipes
  • 1 pie crust store-bought or homemade
For the filling:
  • 2 cups fresh strawberries thinly sliced
  • ¼ cup sugar
  • 4 teaspoons cornstarch
  • 1 cup white chocolate chips
  • 8 ounces cream cheese softened
  • 1/3 cup powdered sugar
For the topping:
  • 1/3 cup heavy whipping cream
  • ½ cup semisweet chocolate chips
For the garnish:
  • sweetened whipped cream
  • chocolate-covered strawberries
  1. Bake pie crust in a 9-inch pie plate according to the instructions on the box or the recipe you are using. Set aside to cool.
To make the filling:
  1. Combine strawberries, sugar, and cornstarch in a saucepan over medium heat. Cook until thick, stirring constantly. Cool to room temperature.
  2. In a double boiler (or a microwave) melt the white chocolate chips. Set aside to cool slightly.
  3. In a medium-sized mixing bowl, beat the softened cream cheese and powdered sugar until combined. Slowly add the melted white chocolate chips. Add the strawberry mixture and continue beat until well blended. Pour into the baked pie crust. Smooth the top with a rubber spatula.
To make the topping:
  1. Place the semisweet chocolate chips in a medium-sized mixing bowl. Heat the heavy whipping cream in a saucepan over medium heat until it just begins to bubble. Pour the cream over the chocolate chips and stir until melted. Drizzle the topping over the pie. Chill for at least 2 hours and garnish with whipped cream and chocolate-covered strawberries.