Category Archives: Weekend treat

Weekend treat

Happy Independence Day. Wishing you weekend full of joy in the land of the free. And to celebrate let’s make something quintessentially American. Baking my first cherry pie and judging by the aroma filling up the kitchen, it is a good one.

While I wait for pie to bake, let me share with you my favorite find this week. It is not so much a post as it is a miracle. I met this incredibly talented young girl. She is so modest and sweet I only realized she does web design after reading her blog Grace loves ♥ the beatles. So I visited her Gracely Designs and by giving up two Venti lattes I got new buttons, new header  (which I am yet to pop up) and a signature. If you would like to treat your blog to something a little special, click HERE. What do you think? Told you!

Have fun and remember, independence is a privilege many are still fighting to achive. Let’s celebrate and be thankful. And eat pie.

Cherry Pie


Cherry Pie
Photo: William Meppem
Serves 8| Hands-On Time: 25m | Total Time: 1hr 45m



  1. Heat oven to 400° F. Roll the piecrust into a 13-inch circle and fit it in a 9-inch pie plate, allowing the extra pastry to drape over the edge.
  2. In a medium bowl, combine the cherries, comstarch, sugar, and cinnamon; spoon into the pastry and scatter with the pistachios. Fold the extra pastry over the filling, pleating it so that it lies flat. Brush the pastry with the egg and sprinkle with additional sugar (about 1 tablespoon).
  3. Bake 40 to 45 minutes or until the crust is golden. Cool on a rack for 45 minutes. Serve with the ice cream.

By Jane Kirby,  June 2002

Nutritional Information

  • Per Serving
  • Calories 394
  • Calcium 71mg
  • Carbohydrate 65g
  • Cholesterol 39mg
  • Fat 14g
  • Fiber 3g
  • Iron 1mg
  • Protein 5mg
  • Sat Fat 4g
  • Sodium 172mg
Recipe courtesy of

Weekend treat

If you only pop bye every weekend to get the scoop on what is making me chubby, let me fill you in. We are gone camping this weekend. So I wrote this on Wednesday night, after I was done baking 271 cookies. Yes, I agree, somebody should create an app for counting cookies so I don’t have to.

Anyhow, we are camping with a group of people, so I signed up to bring cookies. Depending how the trip goes, while you are reading this I am either receiving a standing ovation by the camp fire or eating last of my 271 cookies in the tent, alone.

Seeing how there is a chance of us being attacked by a bear or panic, or both, I will do the unthinkable and share my secret recipe for best cookies ever. This time I am not following my guru and master, Real simple. So don’t bug me about nutritional information; they are very healthy and good for you. The more, the better.

OK, here it goes. My neighbors daughter doesn’t care much for raisins, so one day she decided to swap them for chocolate chips. My kind of girl. I took it a step further and swapped chocolate chips for Reese’s pieces chips. Thank you, I know, I am rather incredible like that. All you need to do is:

Follow the instructions on the cover of Quaker oats.

Forget about raisins and pour in a cup of Special dark chocolate chips or Reese’s peanut butter chips.

Eat as many as you want, after all oat is known to lower cholesterol*. You owe it to your heart.

Here is Big M’s thoughts on the cookies. Let me know yours.

And while I am rubbing sticks together and playing with fire, read Tracy‘s top 10 rules for this Summer. I love her blog and so will you. CLICK, quick.

*proven by extensive research, I just write what clever scientists say.

Weekend treat

This week the treat is for Daddy. Seeing how it is Father’s day and how my mother in law claims this is his favorite. Since Little J and I love chocolate and love cake, this works well for us all.
While you are waiting for your easy peasy cake to bake, I suggest you sit down and treat yourself to the funniest thing I read this week. It is by Wendi Aarons. CLICK away…

Bittersweet Chocolate Cake

Bittersweet Chocolate Cake
Photo: Hector Sanchez
Serves 8| Hands-On Time: 30m | Total Time: 1hr 00m



  1. Position rack in middle of oven. Preheat oven to 350° F. Rub the inside of an 8-inch cake pan or springform pan with butter. Swirl flour around to coat the pan, then tap out the excess.
  2. Combine the chocolate and butter in the top of a double boiler over simmering water. Stir occasionally until the chocolate is melted. Set aside to cool.
  3. Meanwhile, sift the flour, baking powder, and salt into a bowl. Whisk together and set aside.
  4. Combine the eggs and vanilla extract in a large bowl, then whisk until foamy. Add the sugar and whisk about 1 minute or until light and frothy. Blend in the chocolate mixture. Add the flour mixture in 2 batches, whisking to blend completely each time.
  5. Pour the batter into the prepared pan. Bake 22 to 25 minutes or until a skewer inserted 1 inch from the edge comes out clean. (When the skewer is inserted in the center, a bit of moist batter should cling to it.) Cool the cake on a rack for 10 minutes, then invert onto a plate. Invert back onto rack so the shiny side is up. Cool the cake completely before sliding it onto a serving plate. Sift the cocoa over the top.

By Sally Schneider,  September 2005

Nutritional Information

  • Per Serving
  • Calories 403.09Calories From Fat 68.05%
  • Calcium 30.91mg
  • Carbohydrate 35.17g
  • Cholesterol 98.59mg
  • Fat 30.79g
  • Fiber 2.42g
  • Iron 1.53mg
  • Protein 4.93mg
  • Sat Fat 17.43g
  • Sodium 123.36mg
Recipe courtesy of