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Showing posts from March, 2014

Strawberry & Coconut Greek Yogurt Dip

I made this dip last week when we had company coming to visit.  It is strawberry season in this part of the country and I wanted to use the berries I bought from the local farmer's market.  I thought this would make a nice snack for our guests when they arrived and it did! This dip has a terrific strawberry and coconut flavor and the toasted coconut and strawberry slices makes a nice garnish. You really cannot stop eating it.  It has a light fresh flavor and the use of Greek yogurt makes it a healthier version than a fruit dip made with sour cream.  You can also substitute blueberries and just about any other berries for this recipe. Enjoy!

Strawberry Coconut Greek Yogurt Dip
Yield:8-10 servings
8 ounces cream cheese, softened 1 cup plain Greek yogurt 8 tablespoons powdered sugar 1 cup fresh strawberries, chopped ½ teaspoon coconut extract 1/2 cup toasted coconut + 1 tablespoon to garnish

In a medium bowl, beat the softened cream cheese on medium high speed until sm…

My New Tea Time Addition- A Teaspoon Infuser

I felt very lucky today. I went with a friend to an annual rummage sale in town. It was a gigantic sale with tons and tons of  fabulous "things" for sale.  Hidden among a huge table filled with crystal, china and silverware was a single teaspoon tea infuser. 

This lovely little silver plated spoon has found a new home with me and  it will be a welcome addition to my tea time.

The end of the teaspoon is oval shaped, with ridges and a shape that sort of remind me of a walnut:) The tip of the spoon snaps open and this is where you place loose tea leaves.  It holds a perfect portion of tea for making a single cup.

Perfection!  For when the little things in life can smooth the rough edges of a prickly day.

Stir and steep, stir and steep.

More S'mores Please!!

I love making andeating a toasty, gooey s'more, but I can't wait until the snow melts in New England to taste the chocolaty, marshmallow goodness of this campfire treat. I found a recipe for s'mores pie in Garden & Guns magazine that captures the flavor in a pie pan and it tastes amazing! Here are a few tips that I found helpful when making this yummy pie:
If the filling/custard takes longer than 5-7 min to thicken, it's not getting hot enough.  Try whisking it constantly in a saucepan over direct heat being careful that it doesn't curdle. 
If you don't have a blow torch, put the pie under the broiler briefly to toast the marshmallow topping. Watch it the whole time it is under the broiler, the browning occurs really quickly! 
Plan on making two pies because this rich chocolaty dessert will not last! Enjoy!!

S'mores Pie
5 large egg yolks
6 tbsp. sugar
3 tbsp. cornstarch, sifted
¼ tsp. fine sea salt
2 cups whole milk
1 tsp. pure vanilla extract