Pumpkin Pie in March……

There isn’t a better feeling for a mother to hear her son say “Mama, instead of buying something can we bake something”?

This question was posed to me this week by my 15yr old teenage son. Tomorrow Friday is my son’s Marksmanship Coach’s birthday and his team wanted to make something special for him.

He embarked on the mission to find out what his favourite sweet treat was and came back with an answer I didn’t expect for this time of year. “Ma, his favorite is Pumpkin Pie but you need to remember he is diabetic so you can’t put too much sugar, ok!”

I checked out a few recipes and settled on this one that used a lovely flaky crust made with sour cream and went by the name of Old Fashioned Pumpkin Pie. The recipe calls for some sugar for desserts, but I left the sugar out to be a bit more diabetic oriented!

  • 2 cups of flour
  • 1 tsp of salt
  • 2 sticks of cubed unsalted butter
  • 1/2 cup sour cream)


I made my son do all the work and just made sure to oversee the process just in case….. 🙂


Once he had the dough made we rolled it out and put it in the fridge to chill for a bit.


The he started working on the filling, which once again, we skimped on the sugar and upped the spices in order to make it diabetic friendly ❤

  • 2 whole eggs plus 1 yolk
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground all spice
  • 1/2 teaspoon of lemon zest
  • 2 cups of  canned pumpkin purée (no time to make the real thing)
  • 1 1/2 cup heavy cream

It was really nice watching my son’s face and he got a whiff of all the spices. He doesn’t like pumpkin but did agree than once all the spices are in, it makes pumpkin totally likeable!


We took the dough out, placed it in our pie dish and filled it with the lovely pie filling.


Into the oven it went and whilst it was baking away, we spelt out 1st Sergeant with the left over dough and baked that too to use as the pie topping 🙂 And yes we forgot about the “st” next for 1st so we had to bake another set of letters! lol


Now I have one proud teenage boy, who together with his entire team will present their coach 1st Sergeant Rodriguez from South Plantation High School,  his favorite dessert on his birthday, with his diabetes in mind!

Now this is what I call “Baking with love” ❤


A little piece of Ice-Cream History, Aurora, Illinois

During a short visit to the state of Illinois, one of my co-workers stated that we had to go to “this” ice-cream place that was walking distance from the location where we were dining in Schaumburg, Illinois.


So after a fabulous dinner at Bonefish Grill of some good ‘ole Bang Bang Shrimp , Coconut Shrimp, etc, which of course had to be accompanied by a lovely Fresh Watermelon Icicle Aphrodisiac™ Martini, the time finally arrived to go and visit “The” ice-cream place which is actually called Oberweis Ice Cream and Dairy Store.


As you walk up to it, the store front has this lovely candy stripe red and white decor that already makes you feel kind of mushy but in a good way if you know what I mean.


In we walked and for some reason it make me think of an old ice-cream parlor, all we needed were some roller blades and appropriate music and we were all set!

I settled for a Double Scoop, Dulce de Leche and their seasonal Pumpkin Ice Cream which turned out to be delish! There were a lot of other tempting options and if “fall” had been the season, the Apple Crisp Sundae might have been the one to go for ❤


I wouldn’t say its the best ice cream I ever had, but what I really liked is the family history behind a place like this.

It all began in 1915 when a dairy farmer called Peter J. Oberweis began selling is extra milk to friends and neighbors. Check out the entire story by clicking on “How it Began”.

In 1951 the first Oberweis Dairy store opened in Aurora, Illinois and they have been in business every since…:-)

So next time you find yourself in the state of Illinois, swing by and have a little refreshing taste of Ice-Cream History!

Here are some fun facts that I found interesting about James D. “Jim” Oberweis, an American businessman, investment manager and politician from the state of Illinois. The owner of Oberweis Dairy, in North Aurora near Chicago, he is currently a member of the Illinois Senate, representing the 25th district since January 2013….


Anytime Snacks – Pumpkin Biscotti for the season

Staying in tune with my Holiday theme, here are some lovely Biscotti which I call “Anytime Snacks” as you can make them of whatever flavor you want to fit the season of choice and of course can be eaten at anytime.


Right now a fresh batch of Pumpkin and White Chocolate Biscotti just came out of the oven.


Nothing nicer on a Saturday afternoon after doing all my chores than to sit down with my book, cup of coffee in hand and some lovely biscotti, whilst my seasonal Pumpkin Spice candle is burning.


Don’t like Pumpkin?  Then why not go for some lovely Cranberry, Orange, white chocolate or some traditional Anise ones, or you can stick to the just plain old chocolate chip?

I make them from scratch and my recipes are all over the place as I am always experimenting, but I have found that if you buy any box of (Banana, Pumpkin, Cranberry, etc Breads), if you ignore the recipe and just had 1/2 cup of butter and 2 eggs, you will obtain very similar results and without all the fuss!

Happy Saturday Everyone! Sushi to follow for dinner tonight, stay tuned!

Rum Cakes Dressing up for Halloween…….

Halloween is just around the corner and that is when normal food turns into tricks!


Here we have a perfect example of that, 12 innocent (well not that innocent) loaded rum cakes are about to get a makeover.


They just went from plain rum cakes, got stacked up and with a few touches of texture and color they became these fabulous Pumpkin Themed Rum Cakes!


Of course you can also make these lovely cakes with just any type of cake, meaning kid friendly but these are for adults only! The kids can have their candy!


Happy Halloween 🙂

Pumpkin Spice meets Rice Krispies treats……

This evening I was with my daughter Phoebe, enjoying some laughs in the kitchen whilst making some Rice Krispies treats with Chocolate and Peanut Butter chips.


For those of you out there who were like me before I moved to the USA and had never encountered such a treat, rice krispies treats consist of:

Melt butter and marshmallows in the microwave for 2 minutes (stir after 1 minute and then microwave for the other minute).

Stir to mix well, add rice crispy cereal and then place in buttered pan and press down. Leave to cool, cut into pieces and enjoy!

That is the basic recipe, use your imagination as there are endless possibilities!

Anyway, back to my story, as we were finishing off the Chocolate and Peanut Butter treats (added 1/2 cup of choc chips and 1/2 cup of peanut butter chips), I came across a few bags of Pumpkin Spice Hershey’s Kisses.


My daughter who loves Pumpkin anything just like her mama, asked if there was a way to make Pumpkin Spice Rice Crispy Treats………and I answered, there is a way for everything!

We melted the butter and marshmallow in the microwave. Then we added about half a bag of Pumpkin Spice Kisses and let them melt into the mixture.


Added a dusting of Pumpkin Pie Spice followed by the rice crispy cereal.


Once mixed we added a handful of Pumpkin Spice M&M’s for flavor and color!


For the Pumpkin Lovers out there, it came out amazing! Thank you Phoebe for the inspirational Pumpkin Moment!

It’s Fall, so Pumpkin’s calling!

Its that time of year when as I said previously its all about Pumpkin!

Pity that here in South Florida we don’t get to enjoy the the color changing leaves, or the dropping in temperature, but we can still enjoy the flavors that come with the season!

So Pumpkin Tiramisu it is!

I followed the standard Tiramisu recipe and added a pumpkin twist to it.

I used…..

  • 6 eggs
  • 1 cup granulated sugar
  • 4 x 8oz mascarpone containers
  • 1/2 can of pumpkin
  • 4 cups boiling water
  • 3/4 cup brown sugar
  • 1/2 cup instant espresso powder
  • 2 tablespoons cocoa powder
  • 1 tsp pumpkin pie spice
  • 1/2 cup pumpkin vodka
    2 (14-ounce) packs of ladyfingers
    3/4 cup finely grated chocolate

In a metal bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have kind of tripled in size about 6 minutes.


Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer with the whisk and beat on a medium speed for about 5 minutes, make sure the bowl is not hot anymore. Add the mascarpone and mix until combined. Refrigerate 1 hour.

Mix the boiling water, brown sugar, espresso powder, cocoa powder, pumpkin spice and pumpkin vodka. Stir until everything has dissolved. Let cool.


Equally divide the cream that is in the fridge into 3 bowls, then get one of the bowls an add the 1/2 an of pumpkin.


When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times using the pumpkin mixture for the 2nd layer and  finish with a layer of mascarpone.


Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice.

Decorate with some grated chocolate and a dusting of pumpkin spice.

For the love of Pumpkin…….yes Pumpkin Season is here!

A lot of us, self included are obsessed with any kind of food that involves Pumpkin Spiced something!

Pumpkin Fudge

Let me think, we have Pumpkin Spice coffee creamer, Pumpkin Spice Coffee & Latte’s, Pumpkin Spice Yoghurt, Pumpkin Spice OreosPumpkin Spice Milano Cookies, Pumpkin Spice Fudge, Pumpkin Spice Ice Cream, Pumpkin Spice Chocolate, Pumpkin Spice Cheesecake, Pumpkin Spice Biscotti, Pumpkin Spice Cookies, Pumpkin Pies and the list goes on and on!

Pumpkin Biscotti

So with that said pictured today we have a smorgasbord of a few of the afore mentioned Pumpkin treats that will be baked in the upcoming months.

Pumpkin Bourbon

As the Pumpkin Season goes into full swing I will be posting some recipes, so make sure to check my blog for updates!

Spiced pumpkin