Cool-Mom Twinkie Pie

What do you do when it’s Pi(e) Day/Week & Spring Break & you’re a food blogger & cool mom? You make a Twinkie pie! This is not a pie with the flavor profile of a Twinkie, it’s a pie made with actual Twinkies. An entire box of them in fact! I found this recipe on Pinterest via Wine and Glue. I’m thinking it could conceivably be made with any un-iced snack cake. Stay tuned for ideas on that. I actually made TWO Twinkie pies (since I’m the cool mom) one with traditional Twinkies, the other with banana flavor. Fun fact: banana was actually the original flavor of Twinkies pre-WW2! I was out of vanilla extract, so I used almond extract. It worked out fine & I feel like you could change up different extracts depending on the snack cake used. Example: Devil Dogs with mint extract! The good news is the pies were delicious; the bad news is I only managed to capture one photo of the pies before they were devoured by teens on Spring Break! 

Cool-Mom Twinkie Pie

makes one 9-inch pie


  • one whole box of Twinkies, any kind
  • 9-inch frozen deep-dish pie crust
  • 3 large eggs
  • 1 stick unsalted butter, melted 
  • 1/4 C granulated sugar
  • 1 tsp vanilla extract (almond works too!)
  • 1 tbsp white vinegar


  1. Preheat oven to 350F
  2. Unwrap all your Twinkies and break them into about 4 pieces each. 
  3. Combine Twinkies, eggs, butter, vanilla extract, and vinegar in the bowl of a stand mixer fitted with paddle attachment. 
  4. Mix on med-low heat until smooth. 
  5. Pour into pie crust on lined baking sheet. 
  6. Bake 35-40 mins or until top of pie is golden. 
  7. Serve with whipped cream, if desired. 

Truffle Shuffle Part Deux: Spicy, Creamy, Chili Truffles

Hot & sweet is my thang! When I embarked on my latest truffle journey, I couldn’t do so without trying a little something SPICY!! Remember awhile back when I made brownies with cayenne pepper? Not to toot my own horn, but these truffles are amazing! Toot! Toot! They start out sweet & creamy & then the heat slowly creeps in… And I’ve invented a topping: Cayenne Sugar! Another layer of hot & sweet!!

Sweet Heat Chili Truffles

makes 16-18 truffles


  • 2/3 C heavy cream
  • 1 1/2 tbsp dried chili flakes
  • 1 tsp ground cinnamon
  • 1 1/3 C milk chocolate chips
  • cocoa powder, sprinkles, cinnamon sugar, cayenne sugar (optional)


  1. In a small saucepan over med-high heat, bring cream to a gentle simmer. 
  2. Whisk in chili flakes, cover, remove from heat & allow to steep for 10-12 mins.     
  3. Meanwhile, slowly heat a large pot of water for the double-boiler. I like to use my pasta-pot
  4. In a bowl large enough to rest over the top of the water pot, combine chocolate and cinnamon. 
  5. When cream has finished steeping, pour it through a wire mesh strainer into the chocolate & cinnamon mixture. Discard chili flakes. 
  6. Heat chocolate, cinnamon, and cream slowly over the double-boiler until chocolate is melted and mixture is smooth. 
  7. Refrigerate genache mixture 6-8 hours or overnight. 
  8. When you’re ready to roll the truffles, you will want to have clean, warm hands. I used my smallest Pampered Chef scoop, so my truffles were about 1/2 oz each. I spread a small amount of each topping on a plate so I could easily top each truffle in the topping of my choice. 
  9. Scoop out the truffle mixture, making sure to level-off your scoop. Quickly roll it in your hands to desired shape and while the chocolate is slightly melty from the heat of your hands dip it into the topping of your choice. Place finished truffle on a sheet pan lined with wax paper. Continue until all of the truffles are rolled & topped to your liking. 
  10. Chill truffles for several hours before serving or gifting. I like to freeze mine so they will keep their shape better & longer. Place each truffle in a mini-cupcake wrapper for adorable presentation!

Cinnamon Sugar (for topping)


  • 1/4 C granulated sugar 
  • 1 tbsp ground cinnamon 


  1. Combine sugar & cinnamon. 
  2. Toss to combine. 
  3. Store in an airtight container or an old spice jar. 

Cayenne Sugar 

My own invention! 


  • 1/4 C granulated sugar 
  • 1/4 tsp cayenne pepper 


  1. Combine sugar & cayenne. 
  2. Toss to combine. 
  3. Store in an airtight container or an old spice jar. 

* I’m dying to give this a whirl in a cup of coffee!*

2 Muses

Today I am inspired to create 2 signature cocktails inspired by 2 women who are different, yet the same. My muses are Hadley Hemingway and Zelda Fitzgerald. Hadley and Zelda were contemporaries and acquaintances, but never friends. They had the same stomping grounds: Paris in the 1920s. Both women inspired their famous husbands, but I would not lessen them as women by using the old adage about “behind every good man” because they are every bit inspiring on their own.

Hadley’s cocktail is gin-based. Let’s face it, gin is the spirit that comes to mind for most when thinking about the 1920s and classic cocktails. It’s a spin on Gin & Jam (not Gin & Juice LOL)- simple and sweet like Mrs Hemingway Numero Uno, the schnapps a nod to The Hemingways best times on holiday in Austria, the lime for the less-than-sweet times that Hadley endured.


“We ate well and drank well and cheaply and slept well and warm together and loved each other.” ~ A Moveable Feast

As it happens with most things related to Zelda, her cocktail is a bit more complicated. Inspired by the Mint Julep, The Zelda packs a bourbon-based punch and a shot of Southern sweetness with peach simple syrup and a rim of brown sugar. The perfect cocktail for shimmying out of your stockings for a midnight splash in the city fountain!


“They slipped briskly into an intimacy from which they never recovered.” ~This Side of Paradise

Peach Simple Syrup


  • 1 C granulated sugar
  • 1 C water
  • 2 C frozen peaches


  1. In a medium saucepan combine water, sugar, and peaches. Over medium heat, bring the mixture to a boil, whisking constantly.
  2. Reduce heat and simmer until sugar is completely dissolved.
  3. Remove from heat and cover. Steep peaches in sugar syrup 30 minutes.
  4. Strain syrup to remove the peach bits and allow to cool thoroughly before use. Refrigerate for at least 2 hours.

For more on Hadley & Zelda, check out:

Z a Novel of Zelda Fitzgerald

The Paris Wife

My Pinterest board; Scott, Zelda, and Company

Shout out to my local purveyors of spirits S.D. Strong Distilling & Dark Horse Distillery


Test Post and Black Garlic Update

The “Happiness Engineers” (LOL) at WordPress are working on my Facebook problem. So far, so good, but I’m writing this post as a test to see if the steps they gave me to remedy the situation are working…

In other news, this is Day 5 of my black garlic fermenting away in my mini-crockpot. The moisture level is good, and the bottom heads of garlic are starting to get browned. Not black yet, but coming along. Look for a video of this later…

Cookbook Sneak Peek- Baby Greens Salad with Shredded Beets, Blue Cheese, and Runny-Egg Vinaigrette

I have this theory. Every food is better with a fried egg on top. I challenge you to think of a dish that isn’t better with a fried egg on top. You can’t because there isn’t one. In this recipe the runny egg-yolky goodness combines with a basic vinaigrette to form a creamy, tangy dressing for the veggies.

Makes 2 servings.


4 to 6 large handfuls baby greens such as baby spinach or baby kale
1 medium beet, shredded
1/2 English cucumber (seedless), sliced
1/4 of a red onion, sliced
4 to 5 white mushrooms, thinly sliced
juice of 1 lemon
about 1/4 C EVOO
4 tbsp blue cheese crumbles
2 eggs, fried, but with yellows runny


1) Arrange 2 handfuls of baby greens in each of 2 bowls.
2) Slice mushrooms and onion, peel and slice cucumbers, peel and grate beet and set items aside.

Whenever I make beets it gets all Dexter-blood-splatter in my kitchen.

Whenever I make beets it gets all Dexter-blood-splatter in my kitchen.

Here's my mise en place looking much neater and less murdery.

Here’s my mise en place looking much neater and less murdery. BTW, I had some cherry tomatoes from my garden, so I threw them in…












3) Arrange the above equally in each bowl, with grated beet on top.

4) Top each salad with blue cheese crumbles.

Mmmm... bleu cheese crumbles...

Mmmm… bleu cheese crumbles…

5) Squeeze lemon into glass measuring cup, add an equal amount of EVOO (approximately 2 oz).

6) Whisk lemon juice and EVOO until combined, add salt and pepper to taste, if desired.

7) In a small pan, fry eggs, until whites are translucent and yolks runny, about 5 minutes.

8) Top each salad with a fried egg, and drizzle with lemon juice/EVOO mixture.

9) Before eating, stab egg yolk with fork, letting yolk combine with lemon juice/EVOO.

Apparently, I must be onto something, because the very next day this appeared in my Twitter feed…


GMTA, eh HuffPost Taste?