Pi Day – S’mores Pie

It’s Pi (3.14159265359) Day, and Patrick decided we really should have pie to celebrate.  I wasn’t really planning on making a pie this week, so my options were a limited as far as what ingredients I actually had on hand since winter has decided to return and I really didn’t want to have to make a trip to the store just to get stuff to make a random pie.  So Pinterest to the rescue and s’mores pie it is!  I made a few modifications, and it turned out pretty good considering it was a last minute decision.


S’mores Pie


1 1/2 cups graham cracker crumbs

7 tbsps butter, melted

1/3 cup sugar, plus 3 tablespoons sugar

3/4 cup heavy cream

6 oz semi-sweet chocolate, chopped

1 tbsp plus 2 teaspoons vanilla extract, divided

1 jar (7 oz) marshmallow creme

4 oz (1/2 package) cream cheese, softened

1 cup heavy cream



For the Crust, mix graham crackers, sugar, and melted butter in medium bowl. Press into bottom and up sides of 9-inch pie plate. Set aside.


For the Filling, bring cream just to boil in small saucepan. Pour over chocolate in medium heatproof bowl. Let stand 1 minute then stir until smooth. Stir in 1 teaspoon of the vanilla. Pour into prepared crust. Refrigerate 30 minutes or until chocolate is firm.


Beat marshmallow creme, cream cheese and 1 tablespoon vanilla in large bowl with electric mixer on medium speed until well blended. In stand mixer add whipping cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract and mix on medium-high until stiff peak form. Gently stir marshmallow creme mix in to whipped topping until well blended. Spread evenly over chocolate layer in crust.


Refrigerate at least 2 hours or until ready to serve. Garnish with mini chocolate chips or chocolate curls and/or toasted marshmallows, if desired.

Daily, Recipe

No Bake Lactation Cookies

Okay, if you are not a nursing mom, then feel free to just ignore this post.  :)

Just like most nursing moms, I am always looking for ways to increase my supply.  Since going back to work, I have noticed a slight decline in output when pumping.  So, in order to combat this, I decided to try to make some “cookies” that are supposed to help increase your supply.  I ate 2 of these cookie balls last night and today I was able to pump twice as much as I normal do.  Yea!  Since, I’m thinking these actually work, and they have the added benefits of being quick and easy to make and fairly healthy and pretty yummy, I thought I’d share the recipe.  I took several different recipes that I found online and sort of came up with these that I think work pretty well.  Enjoy!


No Bake Lactation Cookies/Balls


1 cup oatmeal ( I used half steel cut and half old fashioned)
1/2 cup flax seed
3 tablespoons of Brewer’s yeast
1/2 cup almond butter (can use peanut butter)
1/3 cup honey
2 teaspoons vanilla
1/2 cup chocolate chips (optional)
1 teaspoon cinnamon (optional)


Mix all dry ingredients together.

Stir together the almond butter, honey, and vanilla.

Add in the dry ingredients.

Stir in the chocolate chips.  (Note: You could use raisins, peanut butter chips, dried cherries, pretty much anything.  I bet dark chocolate chips, dried cranberries, and dried cherries would be really good.)

Let chill in the refrigerator for 1 hour.

Form into balls. You can flatten them into more of a cookie shape if you would like.

Store in the refrigerator or freezer in an air tight container.

Basically, these work because oatmeal, flax seed, brewer’s yeast, and almonds are all said to increase your milk production.

You can kind of play around with the other ingredients, but as long as you have the basic brewer’s yeast, oatmeal, and flax seed in there you should be good.

Other things that you could add that are said to help milk production are: coconut, sunflower seeds, slivered almonds, ginger, dates, dried apricots, molasses, sesame seeds, and pumpkin seeds.


Daily, Recipe

Recipe: Kettle Corn

This past weekend, Patrick decided he wanted popcorn and I had been wanting to try making kettle corn at home so that is just what I did.  One small glitch, I was out of oil, but I did have butter which worked perfectly.  It was super easy and so good.



1/4 cup of unsalted butter (or oil)
1/2 cup of pop corn kernels
1/4 cup of sugar
salt to taste


In a large pot, heat the butter (or oil) over a medium heat.  Add 3 kernels of popcorn.  If using butter, be sure to stir constantly.  You do not want the butter to brown.  Once the 3 “test” kernels have popped, add the rest of the pop corn and the sugar and place the lid on top of the pot.  You may need to use a pot holder or towel to help hold the lid on as it may get hot.  Since the butter and sugar both can burn fairly easily and because you don’t want the popcorn on the bottom of the pan to burn, you will want to keep the popcorn moving by shaking the pot and alternate in 3-5 second intervals leaving the pot on the burner and lifting it up and giving it a good shake.  Once the popping has slowed down, remove the pot from the heat and carefully pour the popcorn into a large bowl.  Add a few shakes of salt and carefully (the sugar will be very hot) stir the popcorn for a couple of minutes to keep it separated or else you will end up with one giant popcorn ball.    That’s it.  Just serve and enjoy!