Monday, February 20, 2017

Sautéed Cauliflower: Our Unexpected Crave

Y'all, an unexpected thing happened to our family this winter.  We fell in love with cauliflower. I have always liked it, but never would I have thought that the words *cauliflower* and *crave* would be used in the same sentence.  But now, I crave it, and it shows up on the grocery list every week.

Here's how it happened: I was making the Cauliflower Soup that my friend Lindsey had been raving about.  It is a creamy (from the veggies, not milk) blended soup with bits of roasted cauliflower nestled on top as a garnish.  As I was sautéing the garnish, we tested one to check for doneness and flavor and then we started nibbling.  I swiftly went back to the refrigerator to cut up some more to add to the pan because it was clear none was going to make it to the soup. We ended up loving the garnish even more than the soup. (Though the soup is a winner.)

As we were chomping, we recalled a time we went with friends to the Tavern in midtown and got a buffalo cauliflower appetizer that was incredible.  It made me think about dipping them in some buffalo sauce.  The next time we sautéed cauliflower we tried it and it was yummy- especially to my guys.

Now sautéed cauliflower has become a main dish, a side dish, and a snack at our house. This week we made brown rice bowls layered with sautéed cauliflower and roasted kale, and rotisserie chicken with a drizzle of buffalo sauce and crumbles of blue cheese.

Herb Salted Cauliflower (Roasted or Sautéed)
You can oven roast or sauté depending on the time you have and amount of cauliflower you are making.
If you are making a bunch (a large head or more) you might rather roast on a baking sheet.
If you need it faster, you might choose sautéing in a frying pan.

Wash and chop cauliflower into small pieces.  Toss in a drizzle of olive oil.  Sprinkle with herb salt, or coarse salt and some dried rosemary and/or basil.

For sautéing- place in a pan on medium high heat and stir occasionally until tender, transparent and the edges are golden. Sprinkle with salt or herb salt.

If roasting- place on rimmed baking sheet and cook at 375˚ for 20-30 minutes, stirring a few times here and there.  Remove from oven when cauliflower is tender, transparent and the edges are golden. Sprinkle with salt or herb salt.

Let this simple, nutrient-packed, savory treat inspire your next meal! 

Friday, January 13, 2017

Celebrating MLK Day (Chocolate Cake with Buttercream Frosting)

January is one of my favorite months.
It's marked by: 
*New calendars-functional ones & pretty ones
*Goal setting
*The winter days start their swing towards more daylight in our part of the world (These short days are brutal.)
*Sweaters, scarves, layers
*Warm beverages
*Starting a new year- a clean slate (I love marking things off a list, so to mark an entire year off feels pretty great! Especially tough ones like 2016.)
*MLK holiday

I always relish honoring Dr. King and all those who have boldly and sacrificially fought with truth and peace for equity* (see footnote for more on equity) for all people and continue to.

In our home we always seek to celebrate MLK Day with some type of reading/reflecting/commemoration/dreaming. We sometimes listen to/watch the "I Have a Dream" Speech, or watch a racial justice focused film.  If you haven't watched President Obama's Farewell Speech, it would be a good pick.  And we always make an “integrated” birthday dessert- usually some combination of chocolate and vanilla. Here are a couple of our past celebrations. 
Here's a favorite. 
It’s Ina Garten’s Beatty’s Chocolate Cake recipe that my friend Jennifer recommended to me. What a
lovely cake.  (It is one of the many chocolate cake recipes from Ina, the Barefoot Contessa). It's moist, with a nice body. [Read more at:]

Her recipe is topped with a whipped mocha frosting that is silky and delicious.  I decided for the MLK cake to top it with vanilla almond buttercream frosting instead so that it was white and black.
[I made it with butter and coconut oil.]  If you use Refined Coconut Oil (like the Crisco brand Coconut Oil) it doesn't taste coconut-y.

And the fun part was making these toppers. 

The inspiration for the chocolate flower toppers was from The Great British Baking Show.  They made these on an episode and my girls and I were enamored.  They look so impressive to be so simple to make! You really should try making them.  I haven't tried other shapes but you could really have some fun with this! 

Chocolate Cake
Butter or cooking spray for coating pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Vanilla Buttercream Frosting
makes more than enough, but better too much than not enough! 

2 sticks butter, softened (or 1 stick butter & 1/2 cup unrefined coconut oil or crisco for whiter, thicker frosting)
a couple of pinches of salt
(32-oz.) package powdered sugar

to 7 Tbsp. milk
1 tablespoon vanilla extract- or I use 1 tsp. vanilla/1 tsp. almond extract
Preheat the oven to 350 degrees.

Butter and flour (or use Baker’s Joy to coat) 2 or 3 round cake pans -depending on what you have and like

Add the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.

Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal.

For the frosting:
Beat butter and salt at medium speed with an electric mixer 1 to 2 minutes or until creamy.
Gradually add powdered sugar alternately with spoons of milk, beating at low speed until blended and smooth after each addition. 
Stir in extract. Add milk or powdered sugar to arrive at desired thickness and texture. 
(You can make frosting while cake is in the oven.  Keep on counter until cake is cooled- if you refrigerate it will harden and you will need to thaw before frosting cake.)
With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, (if you made a third layer, repeat,) then spread the frosting evenly on the top and sides of the cake. 

For chocolate decorations:
Melt a small amount of dipping chocolate (I like Ghirardelli the best) following instructions on the package for melting.  Melt and stir to where it is smooth but not too runny.
using a spatula, spoon it into a plastic zip-top bag.
Lay a piece of waxed paper on the counter.
Use scissors to clip a very small bottom corner off of the bag.
Quickly and gently let it pour in a looping formation. You may have to try it a few times to get the hang of it.  I like to do a loop and then continue across from it and then start a new loop across from that, and so on, making 6 loops total, crossing in the middle to give it strength. 
You can also draw on a piece of paper the design you want and place that under the waxed paper as a guide. 
Once they solidify, transfer the wax paper to the refrigerator.

[Here's a little video Lucy and I made for you.]

Hoping you are having a great start to the new year and that you have a peaceful and meaningful (and delicious) MLK weekend. 

*footnote: Equity and equality are related but distinct terms.  One day in class, I was speaking about equity and a student asked, “Do you mean equality? Is that the same?” I said, "Well, equality is when people are given the equal amount of something or equal treatment, but equity goes beyond that and seeks to level the playing field- thus making people at a common level, or equal place.  This requires more for some than others!" This graphic is the one I think most simply communicates this. 

Wednesday, October 5, 2016

Slumber Party Donuts

When I was a kid, we made these easy donuts every time we had a sleep-over! They are made from refrigerated biscuit dough.  My mom always cooked them in Crisco- right in the big metal Crisco can. We always coated them in powdered sugar or cinnamon sugar.  I have made them from time to time, but lately they have been the go-to when we have a sleep-over.  We have been experimenting with different oil, temperature and toppings/glaze.  I have tried making the dough from scratch and have had more fails than successes.  
I was hoping to *perfect* simple donut-making before I posted them, but I decided to let go of perfection and post these.  The best part is that they are inexpensive, super easy and so fun to get the family (or friends) involved.  In a few minutes you can make dozens of donuts (and you never have to change out of your pajamas)!
4 pack of refrigerated biscuit dough
Coconut oil
Powdered Sugar
a little milk

Using a small circle cutter, cut out the middle of the biscuit (or a good cap to a bottle that has a nice clean edge).  Depending on the diameter of your biscuit and the size of your circle cutter, you might need to pat out the biscuit dough a little bit with your hand.  Set these aside, near the stove top.  

In a deep (but not large) bowl, combine 2 cups or so of powdered sugar in a bowl with drops of water, drizzles at a time, stirring between until the glaze is the consistency desired- liquid but not too thin.
In a medium sized pot, scoop in enough coconut oil to make a 3 inch (or so) deep bath.  Heat on medium high burner until simmering. (Don't let it get to a rolling boil.) 

With a platter lined with several paper towels and a large slotted spoon or tongs in hand, begin gently sliding the dough into the hot oil.  (You can put as many at a time in the oil as will fit, as long as they don't touch the sides of the pan or each other.) Let them cook a minute or two, but watch closely! Once you can tell that the underneath is becoming brown, it's time to flip.  The second side is usually faster. Once you have cooked on both sides and they have browned, carefully lift them out of the oil and tap to leave behind excess oil.  Then promptly place on the towel-lined plate.  

Continue to cook more dough, carefully watching, turning and draining.

Have another person be the "glazer", where they dredge the donut through the glaze and flip to coat. After tapping off excess glaze, place on a drying rack on top of a baking sheet (lined with parchment paper for easy clean up).   

OR you can shake in a paper sack filled with powdered sugar for Powdered Sugar donuts, or granulated sugar or cinnamon & sugar.  

Get creative and try different things! We have tried sprinkling glazed donuts with sprinkles.  We even used a syringe and piped them with raspberry jam.  

You really can't go wrong.  I just recommend you eat them immediately.  They really don't taste great the next day, sadly. 

These are not fancy (by any means) but they are fun and cheap and tasty.   

Nothing like THESE incredible creations! (Nashville/Franklin has a local donut chain that re-defines donuts.  Five Daughters Bakery serves the richest, most decadent, 100-layer croissant-donuts filled with amazingly buttery, sugary toppings.  If you are local, or visiting Nashville, you should make the stop.  I have only taken my kids one at a time because the cost is prohibitive and they are over the top.) 

And these are photos from my FAILED and messy attempt at Old Fashioned from-scratch donuts.  I am open to any tips you have to offer.  I want to find a way to make quick, yet tasty, dense from-scratch donuts but after several fails I have returned to using biscuit dough and letting the experts do the rest!

So next time you have a slumber party, or a vacation, or have a craving for donuts, buy some refrigerated biscuit dough and whip up some donuts... and life-long memories while you're at it. 

Saturday, September 10, 2016

Southwestern Chopped Kale Salad

This summer my friend Melissa and I met up with our families at the pool for an evening swim and were swapping summer salad recipes, because that is what we do when we get together.  We are always looking for yummy, fresh, new recipes that can be simply done and made ahead.  This one is a winner.  She was inspired by a recipe from a blog but then she tweaked it so much, I think it is absolutely fair to call it her creation!

I have made it multiple times this summer and wanted to post it but haven't had/taken the time to get it written. But before the fresh corn is gone for the year, I knew I must post it.

The first time I made it, I was meeting my friend Jennifer and her kids at their community pool and I wanted to make a yummy salad that my kids and I could eat and that would be a treat for Jennifer too. So, I made it that morning instead of packing up sandwiches. When it was lunch break and we pulled out our food, I opened my container of salad and started chopping up an avocado to mix in.  Two other mommas near us peered over and one said, "YUM! What is that? That looks good!"  I told her what was in it and that it was my friend's creation that I was trying out for the first time.

I scooped up some on a little plate and handed it to this unknown pool lady for her to try.  She gratefully accepted it.  She gobbled it up and said she would try making it at home.

From --> friends swapping recipes at the pool --> to -->  friends sharing salad at another pool --> to --> salad and recipe sharing with strangers --> and so it goes!

I loved that she was outgoing enough to inquire about the salad- it was fun to share a recipe and a taste test with pool strangers.  (If you are reading this, kind lady at the Nolensville pool, I'm finally posting the recipe!)

This salad is versatile and one of the benefits of kale is that it is a sturdy green, and therefore can be made ahead of time! (Just stir in the avocado right before serving.)

it just takes some chopping 

the corn makes it nutty and hearty
Southwestern Chopped Kale Salad
   from Melissa Broadwell

8 cups chopped fresh kale

1/2 bunch of chopped cilantro

2 chopped green onions
(red would be good too)

1 container of chopped grape tomatoes quartered (or 2 diced larger tomatoes)

1 finely chopped jalepeno pepper (with seeds removed)

2-3 cobs of corn (depending on how big they are)- steamed or microwaved and cut off the cob

1 cup cooked quinoa

1-2 avocados (depending on size and how much you love it)

Crumbled tortilla chips for crunchy topping

Simple Lemon Dressing:
The juice of one lemon and 1/4 cup olive oil, kosher salt and pepper swirled together.

Stir together all ingredients (besides the dressing and crumbled tortilla chips)

the quinoa can be made ahead and kept in the refrigerator
Add dressing drizzle by drizzle until fully incorporated and the right amount of wet.  Add avocado just before serving.  Stir in well and then top with the crumbled chips.


As always, tweak as you like, and add some meat or beans in the salad or make this a side and serve with a piece of meat. We served it once with Italian sausage and once with sautéed shrimp.

The pools are closed now in our community for the most part, as Labor Day has passed, but the Southwestern Kale Salad is still going strong.  Hope you find it as tasty and satisfying as we have!

Wednesday, July 13, 2016

Mexican Street Corn and Verde Chicken Enchiladas- A Favorite This Summer

About this time 7 years ago I was facing the end of summer, the time that I feel as a teacher and mom is the most probable time to do a hobby if any time, and yet, alas, I hadn't found the time to make it happen! With kids ages 1, 4 & 6 the odds were against me for launching into new creative projects. And I felt discouraged and frustrated.  But I didn't want to just give up this hope! So, the idea came to me of doing a food blog- to give me a creative outlet that I could do as part of my everyday life.

I can't believe this is my 200th post! The first couple of years I was able to crank out a post a week and then my pace slowed down as the new recipes became less frequent and life's demands only increased! It has been such a treat to have a creative outlet that is doable. However, there have been times I have felt discouraged, thinking "there are a million food blogs out there, why am I doing this?!" But then I'll write a post and it feels fun to write and photograph and share and I remember that this is my quilting, or water coloring that I don't have the time to do right now.  Or I hear from a friend that something on my blog was a hit in their home or was a help to them when hosting friends, and I feel encouraged to press on!  Or I evaluate my life and think, "this is an OPTIONAL thing in my life, as opposed to most of the other commitments that are required of me.  And then I have to tell myself, "that's exactly why you should  do this. It's a's a creative's not an assignment or job."  So thank you for being a part of this journey! I am grateful.

For this 200th post, I wanted to share with you 2 yummy new recipes.  I have been making these for a couple of months, taking photos and working out the kinks! So, here they are:

Elote (Mexican Street Corn) and Chicken Verde Enchiladas!

Elote was just introduced to me a couple of years ago and now whenever I see it on a menu I can't resist ordering it! I first had it at Butchertown Hall, and then at Green Hills Grille and then at the Little Donkey. Yum, yum and yum.  I found a recipe that looked like what I enjoyed at these restaurants and made it at home.  It's grilled corn on the cob rolled in a cheesy, creamy sauce, sprinkled with chili powder, garlic and cilantro and served with a lime squeezed on top. Often times it is served on a stick or with the husks pulled down to create a handle.  This makes it much less messy, to make and to eat, though I made these in the photograph without a handle. (Lesson learned the messy way)

Mexican Street Corn

4 cobs of corn

1/4 cup mayonaise
1/4 cup sour cream
1/2 cup finely crumbled cotija or feta cheese, plus more for serving
1/4 tsp. chili powder (plus more for dusting on top)
1/4 tsp. chipotle chili powder (plus more for dusting on top)
1 medium clove garlic, finely minced (about 1 tsp.)
1/4 cup finely chopped cilantro leaves and tender stems

1 lime- cut into wedges                
Shuck 4 cobs of corn and wash thoroughly, removing the silks as much as you can.

Grill the Corn: Rub them with olive oil and place them on a hot grill. Cook until kernels are soft and there is a little but not too much char - turning and rotating for about 8 minutes  Meanwhile make the sauce.

Sauce: Mix together mayonaise through cilantro. stir well.

Use a spoon to scoop and smooth corn with sauce on all sides. Sprinkle with a little extra cheese and chili powder and serve immediately with lime wedges.

The Verde Chicken Enchiladas were inspired by The Raines boys (young friends from church). I was bringing a meal for their family when they welcomed home a new brother this summer and they requested enchiladas. I thought I would fill them with chicken and wanted a cream sauce that wasn't complicated but was fresh and tangy, made with verde salsa.  I poked around and came upon this recipe from one of my notebooks (my Pinterest before there was Pinterest notebooks that I wrote about HERE).  I believe it's from Southern Living many years ago (based on what I remember about the font of the torn out magazine page). They were so simple and yummy.  We made a trial run first and I used a Hatch Green Salsa from Trader Joes because, well, the packing was cool.  I'm a sucker for great packaging.  But we decided it was too spicy for kids.  So next time I went for a basic Salsa Verde. 

Makes 8 small enchiladas
3 cups chopped cooked chicken (roasted, rotisserie, baked, however you like it)
2 cups (8 ounces) shredded Monterey Jack, Pepper Jack or Mexican Mix cheese (1/4 cup reserved for sprinkling on top)
1/2 cup sour cream
1 (4.5 ounce) can chopped green chilies, drained
1/3 cup chopped fresh cilantro
8 taco size corn tortillas
Sauce for top:
1 8oz. container of sour cream
1 8 oz. jar of tomatillo (verde) salsa

Stir together first 5 ingredients.  Warm tortillas in the microwave with a damp paper towel around them for a minute to soften them so as to not break. Spoon chicken mixture evenly down center of each tortilla, and roll up.  Arrange seam side down in a lightly greased 13 X 9 inch baking dish. Coat tortillas with cooking spray.  Sprinkle the remaining 1/4 cup of cheese on top.

Bake at 350˚ for 30 minutes or until golden brown.
Stir together 8 oz. sour cream and salsa.  Spoon over hot enchiladas; sprinkle with desired toppings.

I served this with black beans- made from canned black beans drained, rinsed, with water added.  I sautée onions & garlic, add the beans, some cumin and kosher salt.
a little simple green salad dressed with a swirl of olive oil, fresh lemon juice, and salt and pepper.

I think the salad is a nice accompaniment to the rich, creamy corn and enchiladas!

Some of us pursue creativity more than others, but I believe that we all need creative outlets in our lives.  As Brené Brown's research has proved, cultivating creativity is one of the guideposts of Whole-Hearted Living! She says,
  • "I'm not creative" doesn't work. There is no such thing as creative people and non-creative people.  There are only people who use their creativity and people who don't.  Unused creativity doesn't just disappear.  It lives within us until it's expressed, neglected to death, or suffocated by resentment and fear.
  • As long as we are creating, we are cultivating meaning.  -from The Gifts of Imperfection   

Let's use our creativity!!

Thursday, June 23, 2016

Mini Cinis! (Quick Mini Cinnamon Rolls)

I am a fan of cinnamon rolls!  And the smell of them in the oven is irresistible! I have always marveled that Cinnabon Cinnamon Roll shops need not market their goods, as long as they keep baking the rolls in the mall.  The smell lures people in!

As much as I love cinnamon rolls,  I often do not have the time to devote to yeast-based cinnamon roll making! So, these quick little treasures are a good stand in! They are made with canned refrigerated crescent rolls and are therefore super fast and easy while still being flaky and tasty.

I like making mini-muffins and mini versions of things so that less is wasted and people can get as much as they want (1 or 2 or my son did)! Also, when hosting a gathering, I prefer to serve minis so that guests can have a taste of a lot of different things.

There are several variations of this recipe swirling around the internet and in cookbooks- some with butter, brown sugar, and granulated sugar.  I tried this one which doesn't call for butter and they were great (since there is plenty of butteriness in the crescent rolls already). So, feel free to play around with the recipe and adapt to your liking! You can add more cinnamon or chopped nuts inside, or even orange zest. This is just the basic recipe to get you started.

Here's how to make them:

Mini Cinis
(makes about 28 itty bitty rolls)

for the rolls-
1 package (8 oz) refrigerated crescent rolls
1/2 cup brown sugar
1 heaping Tbsp. ground cinnamon

for the frosting- 
1/2 cup powdered sugar
1/2 tsp. vanilla or almond extract
A spoonful or so of milk (or enough to achieve desired consistency)

for the top-
a few pinches of coarse salt to sprinkle on top after drizzling with frosting (because salty sweet is always a win)
chopped pecans if you choose

Preheat oven to 350˚. Line baking sheet with parchment paper.

Unroll crescent roll dough onto a baking mat or another piece of parchment paper.  Separate into 4 rectangles. Firmly press diagonal perforations with your fingers to smooth them out.

Mix brown sugar and cinnamon together in a small bowl.
Sprinkle mixture evenly over rectangles- leaving a 1/2 inch margin around the edge (so that the dough can stick to itself when you roll it).
Carefully roll each rectangle into a log starting from the longer side. 
Cut each log into 1/2 thick slices.  
 Arrange mini cinnamon rolls close to one another on the baking sheet.

 Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes.  Transfer onto a plate and set aside to cool for a minute. 
Combine the confectioner's sugar, vanilla and milk in a measuring cup until smooth and a pourable (but not too thin) consistency. Drizzle over warm rolls.  Sprinkle with a little coarse salt (and pecans if you are adding those).

a double batch- minus the handful my son snagged
 This is a simple 
recipe I couldn't resist passing along to you.

Thursday, June 16, 2016

Nothing Says Summertime Like Key Lime Pie (a recipe worth Re-Posting)

This is a re-post from 5 years ago.  It's a perennial favorite.  It is summertime deliciousness! 

I believe that little things can make a big difference.  It might only take a few more minutes, or a couple more dollars (or not any more $$ at all) – just a little time, creativity and intentionality, and you can greatly enhance the beauty and enjoyment of things.
For example:
>Use a pretty tablecloth or cloth napkin whenever you can (some of my favorites I got at thrift stores and antique stores).  It can add such a nice touch.

>Instead of pens rolling around in your junk drawer, why not put them in a fun jar on the table?

>On a nice evening when a friend comes by, why not light some candles outside and sit for your visit?  (It can feel magical!)

>Or keep a dish of yummy seasonal candy on your office desk to share with those who pass by.

>When you have a meeting to attend, make some cookies or muffins to take with you.

>Place a pretty napkin in a basket when serving muffins.

>Write a handwritten note of love, thanks, or well wishes to someone.

>Have a small vase of fresh flowers in the room for your spend-the-night guest.

>Sprinkle coarse sugar on top of your muffins.

>Use fresh garlic &/or herbs in place of dried when cooking.

>When hosting a gathering, make little tents out of card stock with labels of "de-caf" or "regular" on your coffee or specific titles of the foods being served.

You get my point?  All these things are little things but they can really add beauty, creativity and fun to the ordinary.  I would love to know what special little things you think make a big difference!

I was thinking about all of this as I was making Key Lime Pie this week.  As I made it, I was thinking about how much homemade graham cracker crust and whipped cream for really takes this pie up a notch. Such a small investment for a big difference!

Key Lime Pie.
It is many people's favorite summertime dessert.
The filling is so creamy and tangy and the crust is sweet and buttery.  The whip is so light and fluffy.
I love it in the summer, or when we have Mexican food, or fish or really anytime of day, with any menu.
It is such a simple, timeless recipe.

I don't know if you have made many Key Lime Pies, or have eaten many.  But making a graham cracker crust takes about 5 minutes and the result is a crumbly, buttery, golden crust that you want to just eat by itself!  Buying a Keebler crust is more expensive and just can't compare to the crunchy buttery goodness of a homemade one.  And whipping cream is super simple and it typically costs no more to buy whipping cream than to buy Cool Whip.  And it is so much better (and not filled with a long list of chemical ingredients).

Key Lime Pie
1 1/2 cups Graham Cracker crumbs
1/4 cup sugar
1/2 stick (4 Tbsp. melted butter)

For a normal or deep dish pie pan:
2 cans Sweetened Condensed Milk
1 cup Key Lime Juice
6 egg yolks

{OR for a smaller aluminum pie pan}:
1 can Sweetened Condensed Milk
1/2 cup Key Lime Juice
3 egg yolks

Make Graham Cracker Crust – I put graham crackers in a ziplock bag and crush them with my fist, or with a mallet.  (You can make them as fine or coarse as you like). Stir together ingredients for the crust.  Combine until well incorporated.  Press into a lightly greased pie pan – reserving one spoonful for tasting (okay, you don't have to, but I can't ever resist!) Place crust into oven and bake for 10 minutes at 350 degrees.

In a separate bowl, combine all of the ingredients for the filling. Stir until consistent and smooth. (Hang on to the egg whites, as you can use them in another recipe or have them on hand for breakfast egg whites). Pour filling into crust.  Return to oven for 10 minutes (just to "kill" the raw egg).  Let sit on counter for 10 minutes to cool a bit.  Place in refrigerator for 4 hours or more – until set and cold.

whipped cream
Make whipped cream: 
Pour 1 pint of whipping cream into mixing bowl and let it go full speed for a few minutes until thickened and peaks remain when you pull out the beater. (Watch it or you will have butter in your bowl!) Add a hefty spoonful or two of sugar and voila! 

There you have it!
It doesn't get any better than this simple pleasure – it's the little things!