Love Actually: Raspberry & Chocolate Ganache filled Pie 

Love Actually sums up all the feels I get about the holidays during the first 2 minutes of the movie…

“Whenever I get gloomy with the state of the world, I think about the arrivals gate at Heathrow Airport. General opinion’s starting to make out that we live in a world of hatred and greed, but I don’t see that. It seems to me that love is everywhere. Often, it’s not particularly dignified or newsworthy, but it’s always there – fathers and sons, mothers and daughters, husbands and wives, boyfriends, girlfriends, old friends. When the planes hit the Twin Towers, as far as I know, none of the phone calls from the people on board were messages of hate or revenge – they were all messages of love. If you look for it, I’ve got a sneaky feeling you’ll find that love actually is all around.” – Prime Minister, Love Actually

Happy Holidays, y’all. Search for the light in the darkness, hold on, be bold, and most importantly let yourself look around and find love…actually.

Raspberry & Chocolate Ganache Filled Pie

  • 5 1/2 cups all purpose flour
  • 1lb pure lard
  • 1 tbsp vinegar
  • 1 egg
  • 1/3 cup ice cold water
  • 1 egg, beaten
  • 2 tbsp water
Ganache Filling
  • 1/2 cup whipping cream
  • 1 cup semi sweet chocolate
Raspberry Filling
  • 2 cups raspberries (frozen or fresh)
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp cornstarch
  • 1/2 cup water

Assembling the Pie

  1. Preheat the oven to 425* and spray a pie plate with non-stick spray.
  2. In a large bowl combine salt and flour. Cut in lard until the mixture resembles oatmeal.
  3. Gradually add egg, vinegar, and water. Mix until dough forms.
  4. Separate dough in half (you will only need half- freeze the rest for another day). Separate the dough in half again.
  5. On a lightly floured surface roll or dough. Drape onto pie plate.
  6. Roll out other dough and set aside, this is the top of your pie.
  7. In a microwave safe bowl, melt whipping cream and chocolate (45-60 seconds). Pour ganache into pie.
  8. In a saucepan over medium heat, add sugar, raspberries, water and cornstarch. Heat and stir until a thick purée is formed. Pour and spread over top of chocolate ganache.
  9. Drape the top of the pie. Pinch the edges of the pie together. Brush the pie with beaten egg and water mixture. Poke top with fork 3-4 times.
  10. Bake at 425* for 15 minutes. Reduce heat to 325* and bake for an additional 35-40 minutes. Let cool completely.




We Need a Little Christmas: Peanut Butter Brownie 

Well it’s up. It’s November 15 and my tree is up. The lights and strung, the ornaments are glistening in the reflection of the light and the glitter has successfully grinded into my carpet for another season.

Now I know what you’re thinking – “It’s only November 14! Why oh why, the horror”. Well you know what, it’s been a trying year and it’s about time we all start to celebrate a little!

We need a little Christmas!

Let’s all celebrate a little bit more this year, spend a little bit more time with the ones we love and let’s tell them how we love them a little bit more each day from now until the New Year. And in between all that if you find a little bit of time, make this super easy, celebration worthy peanut butter brownie in a pie pan.

Peanut Butter & Hershey’s Chocolate Brownie

  • 1 cup sugar
  • 1/3 cup unsweetened Hershey’s cocoa powder
  • 1/2 all purpose flour
  • 1/4 tsp baking powder
  • 2 eggs
  • 2/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 1/3 cup Hershey’s ChipIt chocolate chips
  • 1/3 cup peanut butter cups, chopped
  • 1/3 cup peanut butter, melted

Assembling the brownies

  1. Preheat oven to 350*. Spray a 9inch round pie plate or cake pan with non-stick spray.
  2. In a mixing bowl, combine sugar, cocoa powder, flour and baking powder.
  3. In a separate bowl beat eggs lightly with oil and buttermilk. Gradually add in dry ingredients. Stir until fully combined.
  4. Fold in chopped peanut butter cups and chocolate chips. Pour batter into pan.
  5. In a microwave safe bowl, melt peanut butter. Pour melted peanut butter over brownie batter and swirl with knife.
  6. Bake for 30-35 minutes. Let cool completely.



World Series Kind of Love: Peanut Butter & Chocolate Chip Cookies

The World Series Championship will be handed out tonight to one of two teams who haven’t hoisted a trophy in decades, or a century. It’s the magic of the game at its finest.

I grew up playing baseball. Baseball was all me and my brothers knew for a large chunk of our childhood. There have been many wins and more losses, over thrown tosses to first and missed tags on second. But for all the blunders, there were first place finishes celebrated, home runs hit, and wild catches made.

Baseball had no limits in our eyes. We’d play on the floor  of the Atlantic Ocean when the tide went out along Cape Cod. We’d play on the driveway, the empty lots, and the gravel or clay fields. Baseball was the first sign of spring and the last breath of fall to us. Baseball was magic.

Baseball was my first love; it made me long to root for the underdog. To some it seems basic, perhaps even boring, but to me it’s nothing short of the beautiful game.

So if you’re watching the game tonight with as much giddiness and glee as I, whip up these super easy cookies. They are simple and divine, just like baseball.

Peanut Butter & Chocolate Chip Cookies

  • 2 cups extra smooth peanut butter
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup chocolate chips

Assembling the Cookies

  1. Preheat oven to 350* and line a cookie sheet with parchment paper.
  2. In a medium bowl combine peanut butter, sugar and eggs until smooth.
  3. Stir in chocolate chips.
  4. Divide dough and roll into 14 balls. Place on cookie sheet and press down slightly with a spoon.
  5. Bake for 11-12 minutes.
  6. Let cool completely. Cookies will stay soft when cooled.