Hey everyone! It’s been a while, yes? 

Well, my fiance and I just bought our first home a few short weeks ago! That being said, we’ve been doing a lot of painting and putting together new furniture, so blogging has taken a backseat for a few weeks. 

I am starting to get my fabulous big kitchen together, which is so exciting! If you guys remember, I used to be Small Kitchen Big Head when I lived in Boston with my super small hallway of a kitchen, so this is an exciting experience for me! Here’s my adorable little baking corner:



I’ve still got a long way to go- I even cheated and bought pre-made pie crust today because I have no earthly idea where my rolling pin is at the moment. Not to mention an actual pie pan.. I went for the rustic tart look in place of searching through the mountains of boxes. 

Rustic Tart


That being said, this is a super easy recipe that doesn’t require any special tools or a whole lot of time for that matter. Still, it comes out looking super beautiful and tastes fantastic. I made two since typical pie crust recipes make enough for two (top and bottom), and because we wanted to introduce ourselves to our new neighbors (with pie!).

Berry Tart

If you’re not buried in the moving process, here’s my recipe for the best pie crust!

You can use whatever combination of berries and apples that you’d like, I just chose from what was on sale in my store. You could even use some thawed frozen berries if nothing fresh looks good- it’s all going to bake up delicious no matter what!

Triple Berry Apple Tart


  • 2 apples peeled and chopped small
  • 1 pint blackberries
  • 1 pint raspberries
  • 1/2 package fresh strawberries chopped (about a pint)
  • Juice of half a lemon
  • 1 tbs. sugar
  • 1 tbs. cornstarch
  • 2 8-9 inch pie crusts
  • 1 egg beaten for egg wash


  1. Preheat your oven to 350 degrees.
  2. Mix all the chopped apples, and all of your berries together in a large bowl.
  3. Add in the lemon juice, sugar, and cornstarch. Toss together.
  4. Lay your first pie crust on your pan, and use a slotted spoon to place about half the fruit mixture in the center of the crust. Fold the edges of your crust over the berries.
  5. Repeat for the other crust.
  6. Brush each crust with an egg wash.
  7. Bake for 25-30 minutes, or until crust is browned on top.

This weekend I had a hankering for cheesecake. I did not, however, have several hours on my hands to make a real cheesecake. 

Here’s another fact- I love all things s’mores. If I’m going to Dairy Queen, it’s the s’mores blizzard. If there’s a s’mores flavored item anywhere, I’m on that. Seriously. And what’s not to like there- it’s chocolate and cookies and fluffy sugar. It’s good. 

For the fourth of July this year, we went over to my aunt’s house up north for the great show up there. I decided about two hours before we had to leave that I wanted to make a pie or something to bring. This was super fast once I figured out the best way to do the recipe, but I won’t lie, I messed it up once before hand. 

No Bake Cheesecake

In the end though, it turned out super delicious, and it’ll be a bit faster the next time around. Hope you love the recipe!

S'mores Cheesecake


  • 1/2 cup milk
  • 1 bag large marshmallows
  • 2 pkgs softened cream cheese
  • 2 tbs. sour cream
  • 2 cups heavy cream
  • 1 pkg chocolate instant pudding
  • 3/4 cup mini chocolate chips
  • 1 cup mini marshmallows
  • Graham cracker crust


  1. In a medium sauce pan, melt the large marshmallows and milk together until smooth. This will get a little foamy.
  2. In your stand mixer, beat together the cream cheese and sour cream.
  3. Add in the marshmallow mixture, and beat until combined.
  4. In a separate bowl, whip up your heavy cream until very stiff peaks form. Then, add in about half of the package of chocolate instant pudding, and mix until just combined.
  5. Fold the whipped cream into the cream cheese mixture.
  6. Fold in the mini chips and mini marshmallows.
  7. Pour into your crust, and top with more marshmallows, chocolate chips, and melted chocolate as preferred.

Lemon Hand Pies

Hand Pies
by , on
Feb 2, 2014

After a very busy couple of weeks I’m finally back to blogging! Since we last spoke I’ve had a wonderful Christmas and New Year with my family, finally booked our wedding venue, and worked A TON, but I’m glad to be back to having the time to actually post about what I’ve been making an eating. 

Out here, we’re some Village Inn frequent flyers, and the French Silk pie is basically a food group in my regular diet. If you don’t know what Village Inn is, it’s a chain diner place that offers some pretty darn cheap food, and my friends and I have spent countless hours and dollars at our local location. No, it’s not some interesting hole-in-the-wall place with fantastic, unique food. It’s simple, there’s tons of them all over the country, and I like it.

Back to the pie. Making custard from scratch is something I have done about a billion times, but I generally use it for ice cream or cake batter as I generally think it tastes a bit too eggy to just put in a pie. Turns out, if you put some chocolate in the custard, it doesn’t taste eggy at all! It has a similar (and dare I say better) flavor and texture to my beloved French Silk pie, so I’m a little thrilled about the whole thing.

I made mine into mini pies, but this recipe will make enough for one full 9 inch pie, or about six to eight minis. I prefer my pies with a pastry crust most of the time, but you can make it with any crust you want; graham cracker, chocolate wafer, it’s all good. If you want my recipe for the perfect pastry pie crust, you can find it here. Since you don’t bake the chocolate filling here, you’ll want to fully bake your pie crust before filling it.

A lot of people are intimidated by making custard from scratch and working with tempering the eggs and such. It’s actually really easy, you just have to be ready to whisk constantly for a little bit, and patience is key. You might whisk for a long time without seeing any thickening, but once it starts it will happen quickly. Here goes!


Mini Chocolate Cream Pies


  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1/2 tsp. salt
  • 4 egg yolks
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 tsp. vanilla
  • 1 cup chocolate chips
  • 2 tbs. butter


  • In a medium pot, whisk together the sugar, cornstarch, and salt.
  • In a separate bowl, whisk together yolks, milk, cream, and vanilla.
  • Add the milk mixture to the pot slowly, and whisk until smooth. Cook over medium heat, whisking constantly, until mixture begins to thicken- about 10 minutes.
  • Continue cooking for another minute or so, whisking constantly.
  • Remove from heat. Add in the chocolate chips and butter, and whisk until completely melted and incorporated.
  • Pour mixture through a fine sieve above a heat-proof bowl to ensure that the custard is completely smooth. Cover and refrigerate for 2-3 hours. Then pour filling into the crust of your choice and enjoy!
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P.S. Ever wonder what to do with extra pastry crust? Roll it out, cut into tortilla chip sized pieces, brush some melted butter on it, and sprinkle with cinnamon and sugar. Bake at 350 for 10-15 minutes, or until golden. Munch on these little goodies!

I don’t like apple pie, but if I’m going to eat any kind of apple pie, it’s going to be these little tarts. They’re super easy and you don’t have to use tart pans so dishes are minimal, and considering the size, you won’t have to feel bad about eating a whole pie.

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