Aged Gouda and Thyme Shortbread


  • 8 ounces of unsalted butter, room temperature
  • 1 cup grated aged gouda
  • 2 cups unbleached flour
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh thyme leaves chopped
  • 1 egg white, lightly whisked
  • 1/2 cup Fleur de Sel


  1. Place the butter and cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined.
  2. In a medium bowl, which together flour, salt, and chopped thyme.
  3. With the mixer on low speed, add the flour mixture, beating just until everything is blended and the dough can be handled.
  4. Turn the dough out onto a lightly floured board. Divide it into two pieces. Roll each piece into a 1 1/2 inch cylinder. Wrap tightly in parchment paper and chill for at least 4 hours.
  5. Position baking rack in the center of your oven and line two baking sheets with parchment paper.
  6. Bring the cylinders to cool at room temperature. Slice into coins between 1/8 and 1/4 inch thick. Place on a the prepared baking sheets, 1 inch apart. Brush the tops of the slices with the egg white and sprinkle with some Fleur de Sel.
  7. Bake for 8-10 minutes, or until puffed and golden brown.
  8. Cool on a rack before serving.

Chocolate Chip Bundt Cake



  • 1 15.25 ounce package yellow cake
  • 1 3.9 package of chocolate instant pudding
  • 1 8 ounce container of sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 large eggs, lightly beaten
  • 1 cup of semisweet chocolate chips
  • powdered sugar


  1. Preheat the oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. Place the cake mix, pudding mix, sour cream, oil, water, and eggs in a large bowl. With an electric mixer, beat until just blended, scraping down the sides of the bowl as you go. Fold in the chocolate chips, and pour into a prepared pan.
  4. Bake in the preheated oven until a long wooden pick inserted in the center comes out clean, about 45 minutes. Cool in the pan and then remove to a wire rack.
  5. Lightly sprinkle with powdered sugar.

Grasshopper Pie


  • 24 regular marshmallows
  • 2/3 cup of half and half
  • 2 tablespoons of creme de cacao
  • 2 tablespoons of creme de menthe
  • 1/2 a pint of whipping cream
  • 1 1/2 cups of finely ground chocolate graham crackers
  • 1/3 cup of white sugar
  • 6 tablespoons of butter, melted
  • prepared whipped cream or Cool Whip
  • 1 teaspoon chocolate crumbles
  • 1-2 mint sprigs, for garnish


  1. Mix graham cracker crumbs, sugar, and melted butter or margarine until well blended . Press mixture into an 8 or 9 inch pie plate.
  2. Bake at 375 degrees F for 7 minutes. Cool and chill for about 1 hour.
  3. Melt the marshmallows in the half and half in a double boiler. Remove the mixture from the heat and let it cool.
  4. Whip the 1/2 pint of cream and mix it into the filling mixture.
  5. Pour the filling into the chilled crust.
  6. Refrigerate pie to set for at least one hour.
  7. Before serving, spread prepared whipped cream over the top of the pie.
  8. Sprinkle the cookie crumbs and garnish with mint.

Peach Pie



  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 4-1/2 cups sliced peeled peaches
  • Pastry for double-crust pie (9 inches)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • Vanilla ice cream


  1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate or cast iron skillet with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
  2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
  3. Roll out remaining pastry; cover the top or make a lattice crust. Trim, seal and flute edges. If covered, add four slits for steam. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
  4. If desired, serve with vanilla ice cream.

Pie Dough


Rolled Out Pie Crust


  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • 1/2 cup of all-vegetable shortening (8 Tbsp)
  • 6-8 Tablespoons ice water


  1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
  2. Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.
  3. After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. Using a rolling pin, roll outwards from the center of the dough. Every once in a while you may need to gently lift under the dough to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
  4. When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.
  5. If you are only making a single crust pie, use a pair of kitchen scissors or a paring knife to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or a fork to crimp the edge of the pie crust.
  6. If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork. Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.


Peach Cobbler

Delicious Homemade Peach Cobbler

Peach Cobbler


  • 8 peaches, peeled, pitted and sliced
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoons of cornstarch
  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 12 tablespoons of salted butter, chilled and cut into pieces

How to make:

Preheat over to 400 degrees.

In a large bowl, combine peaches, 1/4 cup of sugar, 1/4 cup of brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir to coat evenly. Pour into an 8-inch glass baking dish. Bake for 10 minutes.

In another large bowl, combine flour, 1/2 cup of sugar, brown sugar, baking powder and salt. Using a mixer add in butter until mixture is crumbly. Add 1 tablespoon of hot water at a time until all combined.

Remove peaches from the oven and spoon on the topping mixture. Sprinkle the remaining sugar over the top. Bake for 30 more minutes or until golden. (Sometimes the cobbler will bubble over, so best to place the dish on a foil lined cookie sheet.)

Serve warm. Optional to top with ice cream or whipped topping.

Maple Bacon Pecan Brittle


Maple Bacon Pecan Brittle


  • 1 cup of cooked bacon, crumbled/chopped
  • 1 8-ounce package of pecans, chopped
  • 1 cup of maple syrup
  • 3/4 cup of sugar
  • 1/4 cup of corn syrup
  • 1/2 cup of water
  • 1 teaspoon of salt

How to make:

Line a baking sheet with parchment paper and set aside.

In a large sauce pan, combine maple syrup, sugar, corn syrup, water and salt, and cook over medium heat until all of the sugar is dissolved. Using a candy thermometer continue cooking, stirring frequently, until it reaches 255 degrees.

Increase the heat to medium high, add bacon, and stir until well blended.

When the candy thermometer reaches 265 degrees, add the pecans and stir until well blended.

Continue stirring until mixture reaches 285 degrees.

Turn off the stove, remove the pot, and pour mixture onto baking sheet. Spread evenly with a spatula. Allow brittle to cool. Break into pieces and serve.