Jimmy and Rosalynn Carter have known each other basically all of their lives.

Growing up as next door neighbors in the small town of Plains, Georgia, their families were close friends. Jimmy’s mother, Miss Lillian, even helped bring Rosalynn into the world during the Summer of 1927. A young Jimmy, at three years old, met her for the very first time a few days afterwards.

When Jimmy and Rosalynn Carter became officially engaged he gifted her with an engraved compact that had the letters ILYTGwhich meant “I love you the goodest” (it was something his parents affectionately said to one another).

They were married on July 7, 1946 at the Plains Methodist Church in their hometown and as they say…the rest is history.

Happy 77th wedding anniversary to this wonderful couple.

Today in American history…Dwight and Mamie Eisenhower were married on July 1, 1916 in Denver, Colorado.

Former First Lady Bess Truman loved to cook for her family. The recipes were simple and good old homestyle cooking. One of her recipes was this delicious concoction of Candy Carrots.

The syrupy sweetness of the melted brown sugar and butter make a perfect vegetable side dish (or maybe even a dessert!)

Today in American history…Margaret Mitchell published the American classic novel “Gone with the Wind” on June 30, 1936.

Chess Pie and Buttermilk Pie are very similar…and then again they aren’t.

They are both classic Southern desserts and had often been referred to as “desperation pies” because the ingredients were usually available in everyone’s kitchen, economical and practical.

But what is the difference?

Chess Pie usually has cornmeal or flour as an ingredient (or use both). This would allow the filing to thicken and if you use cornmeal by itself – it gives the pie a beautiful yellow color.

Both pies include buttermilk, sugar, eggs and vanilla extract.

Buttermilk Pie includes lemon juice and lemon zest in the ingredients. You also won’t find cornmeal in the ingredients and use only flour – which (like Chess Pie) allows the filling to thicken.

Both pies are like a custard in a buttery pie crust and are absolutely delicious!

Chess Pie

Ingredients

9 inch pie crust, unbaked

1 cup sugar

1 cup brown sugar

½ teaspoon salt

2 tablespoons flour

5 eggs

⅔ cup buttermilk

½ cup unsalted butter, melted

1 teaspoon vanilla extract

Directions

Preheat your oven to 350 degrees.

Add the white sugar, brown sugar, salt, and flour to a large bowl and whisk together.

In a separate small bowl, whisk together the eggs, buttermilk, melted butter and vanilla.

Pour the wet mix into the dry ingredients bowl and whisk to form a smooth, liquid filling.

Pour the chess pie filling into the unbaked pie crust.

Bake for about 50-55 minutes. The custard should be set in the center of the pie and jiggle slightly when you touch it.

The top of the pie will no longer look wet but have a matte, golden brown color.

Make sure to let the pie cool for a few hours before slicing and serving.

Hello everyone! ❤️

And Happy National Chocolate Pudding Day!

Really…for you chocolate lovers out there… today is a special (and oh so sweet) day.

Since childhood I’ve always been about pudding. Everyone has there preference. My husband’s favorite is pistachio. Pistachio puffing…cake…pie…he’s all about everything pistachio.

Homemade chocolate pudding…it’s probably my favorite “go to” when I’m having a rough day and need a good old sweet treat that makes my heart happy. Netflix + pajamas + chocolate pudding = happy me.

I’ve always gravitated towards Hershey’s chocolate. The plain Hershey’s chocolate bars have been a favorite since as far back as I can remember. For Chocolate milk? My mom always used Hershey’s chocolate syrup too (sometimes I would eat it by the spoonful!)

So, of course, I used Hershey’s unsweetened cocoa powder to make homemade chocolate pudding as well as a Hershey’s traditional chocolate bar for chocolate shavings.

I hope that you take a moment out of your day and taste a bit of chocolate pudding. I guarantee it will make you smile 😊

Ingredients

2 Large Egg Yolks

2 TBSP Cornstarch

2 Cups of Whole Milk, Divided

1/2 Cup Sugar

1/4 Cup Unsweetened Cocoa Powder (I prefer Hershey’s but other brands work too!)

1/4 tsp Salt

2 tsp Vanilla or Chocolate Extract (I used vanilla)

Directions

In a medium bowl, whisk the egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.

Place the sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190ºF. This is before the mixture comes to a boil, and in this stage you will see little bubbles start forming on the sides of the pan. Remove the pan from the heat and, while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don’t scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.

Remove the pudding from the heat and stir in the chocolate or vanilla extract. Pour the pudding into a bowl and press plastic wrap directly on the surface of the pudding so a skin doesn’t form. Refrigerate for an hour or two until chilled.

Scoop into small cups and add a dab of Cool Whip and Hershey’s chocolate bar shavings (if you desire) or just eat it plain. Yummy yummy 😋

Serve and enjoy!

I used/adapted The Pioneer Woman’s recipe which can be found here.

This is not your momma’s traditional Banana Walnut Bread 🤣 With a dash of Rum (or Bourbon) in the mix it’s just so tantalizing and tasty! I used Rum vs. Bourbon because Rum brings a subtle sweetness to the bread – almost like vanilla. So one can’t go wrong with that!

Ingredients

11/3 cups all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking_powder

5 1/3 tablespoons unsalted butter

2/3 cup sugar

2 large eggs lightly beaten

2 very ripe bananas, mashed

½ cup coarsely chopped walnuts

1 tablespoon of rum (or you can use bourbon). For more of a rum taste, add an extra tablespoonful.

Directions

Note: It is important to have all of the ingredients at room temperature.

Position the oven rack in the lower third of the oven. Preheat the oven to 350 degrees.

Grease a 9×5-inch loaf pan. I use parchment paper to line the bottom and grease again just to make sure the bread doesn’t stick! Once this is done, set aside.

In a medium bowl, whisk the dry ingredients (flour, sugar, baking powder, salt and baking soda) in a medium bowl. Set aside.

In a large bowl, cream the butter until it’s lightened in color and texture.

Mix in the flour mixture until well blended and is like the consistency of brown sugar.

Gradually beat in the eggs.

Fold in the mashed bananas, walnuts, and bourbon.

Scrape the batter into the prepared pan and spread evenly.

Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan on a wire rack for about 5 – 10 minutes before releasing from the pan to cool completely.

(Recipe adapted from Joy of Cooking)

First of all…Happy Father’s Day to all of the dads out there! ❤️

Pistachio Pudding is my husband’s ultimate favorite pudding. Turns out…it’s his sons favorite too! So when I learned they were coming to visit their dad today…I knew the perfect cake to make that would make their tummies feel loved and happy 🥰

It was a big hit and they all enjoyed it!

Pistachio Cake w/Pistachio Frosting

Ingredients for the cake

1 box of Duncan Hines white cake mix (vanilla or yellow cake mix will be fine too)

3.4 ounce box of Jell-O instant pistachio pudding

3 large eggs

1 cup of vegetable (canola oil works too!)

1 cup cold milk

Green food coloring

Crushed pistachios for decor (optional)

Ingredients for Pistachio Frosting

3.4 ounce box of Jello-O instant pistachio pudding

1/2 cup of cold milk

8 ounce tub whipped topping, thawed (I use Cool Whip)

Green food coloring

Directions for the Cake

Preheat oven to 350F degrees. Spray a 9×13-inch baking dish with nonstick spray.

In a medium bowl, combine box of cake mix with 3.4 ounce box instant pistachio pudding. Mix those together until combined.

Add in 3 large eggs, 1 cup oil and 1 cup cold milk.

Stir just until combined.

Stir in about 6 to 8 drops of green food coloring until color is how you want it.

Pour into the prepared baking dish.

Bake for about 25-30 minutes. Test to see if it’s done by inserting a toothpick into the center. If it’s clean, the cake is done 👍

Allow cake to cool completely before making the pistachio frosting.

Directions for the Frosting

Pour 3.4 ounce box instant pistachio pudding into a mixing bowl.

Add in 1/2 cup milk.

Stir until combined.

Stir in 8 ounce tub frozen whipped topping, thawed.

Put in a few drops of green food coloring to bring out the green color. Add about 5 drops.

Spread frosting onto the cooled cake.

Slice and serve.

If you like, sprinkle with crushed pistachios.

Recipe adapted from The Country Cook

Today is National Strawberry Shortcake Day!

Strawberry Shortcake automatically takes me back to the days of my youth. My grandparents had a home directly across from Lake Champlain in Swanton, Vermont, and it was wonderful spending a few weeks each Summer at the lake.

Grampy had a garden and there were rows of fresh strawberries to pick off of the vine.

I would watch Grammy as she made her deliciously homemade strawberry shortcake and homemade cream to top them off with. There was nothing (and still isn’t) like my grandmother’s homemade shortcakes topped with Grampy’s garden grown strawberries and homemade cream.

I realize it’s quick and convenient to purchase the pre-packaged shortcakes (you know the ones!) at the grocery store bakery that look very uniform and perfect. But there is truly nothing like homemade. Especially homemade by one’s grandmother ❤️

This isn’t my Grammy’s shortcakes but it comes close. Very spongy. Delicious. Made my tummy (and heart) happy eating it.

Homemade Strawberry Shortcake

Ingredients

1/2 cup butter, softened

1 cup sugar

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

11/2 cups all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

Strawberries, chopped however you like them for your shortcakes.

Directions

Preheat your oven to 350 degree and heavily grease + flour a large 6 muffin tin.

In a medium sized bowl, cream the butter and sugar with a spoon and beat well until the mixture is light and fluffy.

Add the buttermilk, eggs and vanilla to the mixture and mix thoroughly.

In a separate medium bowl, add the flour, salt, and baking powder and whisk together.

Add the dry ingredients slowly to the wet ones.

Mix with a spoon until no dry clumps of flour remains.

Pour the ingredients into the prepared muffin pan – about a little less than 3/4 in each cup.

Bake 25-30 minutes. Insert a toothpick to check and see if they are done. If not completely done, check every 2-3 minutes.

Remove the cakes from the pan after a few minutes. Cool to room temperature.

Add a dollop of cool whip or homemade cream. Add the chopped strawberries to the top. Enjoy!