July 2011

Soooooo gooooood! (Yes, it needed that many “o’s”)

To make: (easy to make in a jar, but you can also use a cocktail shaker)

Crushed ice

1 oz Hendricks Gin

juice from half a lime

three mint leaves

Sparkling lime aide

Directions: mix the first four ingredients in the jar and shake to combine. Pour the sparkling lime aide on top. Serves one.


Mini Pies!

by J.S. on July 10, 2011

in Recipes

I’m over cupcakes…well…not over, but I think we need a little break from each other. Pie has become my new obsession. It’s pretty perfect as it is but bake it in a muffin tray and you basically found the holy grail of baked goods. I went a little nuts today and made a few different types.

To make blueberry pies:

Refrigerated pie crust, rolled out

1 Qt blueberries

1/2 cup sugar

2 TBS corn starch

1 TBS lime juice

To make cherry pie:

Refrigerated pie crust, rolled out

1 LB cherries, pitted

1/2 cup sugar

2 TBS corn starch

1 TBS lemon juice

To make strawberry rhubarb pie:

Refrigerated pie crust, rolled out

1 pint Strawberries, sliced

3 rhubarb stalks, sliced, not peeled

3/4 cup sugar

3 TBS corn starch


I used a martini glass to cut the dough into circles for the muffin tin. Using the extra dough to make the lattice. Allow the fruit and sugar mixture to sit for about 10 minutes before spooning into the tray. Top with the extra dough and bake in a preheated oven at 350 degrees until the fruit bubbles and the crust is slightly brown.