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.



I’ve been a terrible, awful friend. I don’t return calls, don’t hang out, don’t write on the blog. It’s pitiful really. However, in my defense, I’ve been busy with my other life (I know, multiple lives, I’m a hussy). I got caught up doing what every good Poor Girl should be doing WORKING! But I’ve found my rhythm and I’m ready to be best friends again. If you’ll have me.

I have a gift, I’m bringing the best little blog I’ve seen to date. It’s won me over because it offers FREE STUFF! They know how we like it. Need a fun graphic for a last minute “homemade” birthday card? Want to spice up a break up email (don’t act like you haven’t done it)? I have the blog for you. The Graphics Fairy has cool vintage looking graphics for FREE!

So go browse, download and hoard your new graphics collection. Check back with me soon! I promise I’ll write!


Rocklands Icy Peach Tea

2oz Firefly Sweet Tea Vodka
1oz Peach Schnapps
Splash of Sprite
Splash of cranberry juice

Mix everything together and enjoy in a mason jar over ice.  Garnish with a sprig of rosemary.

From The District Domestic



  • 1/4 cup frozen pineapple juice concentrate
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons frozen cranberry juice concentrate
  • 1/4 cup coconut rum
  • 1 1/2 cups small ice cubes
  • Fresh sugarcane, for garnish


  1. Mix all ingredients in a blender until smooth. Serve.




Happy Birthday Mom!

by J.S. on May 17, 2011

in Uncategorized

Love you.

(print from


Rum and Caramel Banana Cream Trifle

by J.S. on May 17, 2011

in Recipes

In honor of Paula, a lady who likes butter and I’m pretty sure has an equal appreciation for booze, here’s a dessert I’m sure she’d approve of. Trifle! I’m kind of obsessed with trifles. They’re old school. They involve my favorite things in life, cake, quality alcohol and some sort of custard/pudding/frosting layered in there. This one is from Bakers Royal. A blog that is probably run by evil geniuses.

Rum and Caramel Banana Cream Trifle

  • 1 pound cake (store bought or homemade)
  • ½ cup dark Rum
  • Banana Cream Pie Filling (recipe follows)
  • 1 cup sweetened coconut, toasted (instructions follow)
  • 1/2 cup pecans, toasted and finely chopped  (instructions follow)
  • Chocolate Sauce (recipe follows)
  • Caramel Buttercream (recipe follows)


Stamp out a piece pound cake according to the size of serving cup, making sure that each piece is ¼ inch in thickness. Brush tops and bottoms of cakes with rum. Place a slice cake at the bottom of each glass. Pipe a layer of banana cream pie filling. Add a layer of sprinkled toasted coconut and pecan mixture. Add a layer of salted caramel butterceam. Add a layer of chocolate sauce and repeat layers. Top with salted caramel Buttercream, grated chocolate and a thin slice of banana.

Banana Cream Pie Filling

  • 1 ½ bananas, 1/2 banana for divided use
  • 1 cup milk
  • 1 cup heavy cream
  • ¼ cup corn starch
  • ½ cup sugar, plus 2 tablespoon sugar
  • 1 tablespoon vanilla
  • ¼ kosher salt


1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.

Coconuts, toasted

  • 1  cup of sweetened coconut


  1. Spread coconut on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Pecans, toasted

  • 1/2  cup of pecans


  1. Spread pecans on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Chocolate Pouring Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Salted Caramel Buttercream Frosting

  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 tablespoons butter
  • 6 tablespoons of heavy cream
  • ½ teaspoons of kosher salt
  • 1 cup of unsalted butter, room temperature
  • 1 tablespoon vanilla extract
  • 11/2 cup powdered sugar


  1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes add butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
  2. Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. 3. Add in caramel sauce and beat until combined.



The lady has spoken

by J.S. on May 17, 2011

in Random Musings

Let them hate, Paula.They’re just jealous of you gooey butter bars.

(from Pinterest)

{ 1 comment }

First off, let me give you a lame excuse for my absence…work. I’ve been working and when I’m not working I’m sleeping and getting ready to go back to work. I know, I know, boo hoo for me. I appreciate you joining my pity party. Now time for some serious business, a new diet. Here we go again folks, on the roller coaster that is my eating and exercising habits. This time I’ve decided to punish my self more then normal due to one too many “skinny encouragement” photos on Pinterest (who ever post those should have their sisterhood card revoked…evil bitches.). So this time I’ve stepped up the torture with Tracy Anderson. She’s short like me so I figured she could relate. Her body is sick and she trains everyone, I mean the girl does this insane jumping/dancing/flailing thing for 30 min straights and doesn’t look like she’s hyperventilating. It’s sort of amazing. Normally she does one-on-one training in some ultra swanky studio but since I’m poor and not Gwenth Paltrow I went ahead and bought her new DVD program. Those of you not familiar should google her immediately. Anyways, this is far from a plug or endorsement for her program. I’ve been on the exercise portion for two days and it hurts to sneeze. No, literally, sneezing is causing pain. She has a cult like mantra of “Do everything I say” and you’ll supposedly get this amazing body. Well two days in and I can honestly say If you survive this 90 program your body must be unreal cause wiggling my toes makes me whimper. We’ll see how far I get with this. The diet portion is a bit too intense for me. I need cake like some people need cigarettes and no skinny troll is going to make me stop. That being said, I think I drank the Kool-Aid and I definitely see the promise in this but damn the pain.

photo from Pinterest via here.

{ 1 comment }

Today I’m thinking about…

by J.S. on May 9, 2011

in Random Musings

Stove here.

Tub here.

Blue door here.


I was struck with inspiration over the weekend. That inspiration came in the form of a cake. Snicker, who doesn’t love ‘em? Cake, yep, keep talking. Put them together and what do you get?? BLISS. I’m serious. Bliss and a sugar high that feels illegal.

I was so excited to make this that I sort of forgot to take pictures. But trust me, this is amazing.

Taken from my phone. This is all that remains. Really, it’s evil.


1 box of Devils Food cake mix (follow directions on box, eggs, oil, water)

1 lb of powder sugar

2  sticks of unsalted butter

1 tsp vanilla extract

1 jar of salted caramel sauce (see note below)

1 cup of roaster peanuts

1 cup dark chocolate chips


Preheat oven to 350 degrees. Grease two cake pans and line with parchment paper. Mix together cake mix as directed on the box. Pour mix into pans and bake as directed.

While the cake is cooling, chop the peanuts in a food processor for 15 seconds. Don’t over chop, you want to keep some peanut texture. Heat the caramel until slightly runny in the microwave (about 30 seconds). Mix the nuts and caramel ( reserve two tablespoons) together and set aside.

To make the frosting, add softened butter to the bowl of a stand mixer and mix on medium speed until fluffy, about 5 minutes. Slowly add the powder sugar and continue mixing. Add the vanilla and the remaining caramel and mix for another 2 minutes.

To assemble the cake, pipe frosting around the edge of the bottom cake fill the middle with peanut mixture. Add the second cake and frost. Melt the chocolate chips and drizzle the cake with chocolate.

Try not to eat it all at once.