#FoodieExtravaganza: Creative Ice Cream Flavor


This month’s #FoodieExtravaganza theme is creative ice cream flavors. The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you. Thanks to Camilla of Culinary Adventures with Camilla for challenging us with this theme.

I knew exactly what I wanted to do and I’m happy to say this ice cream flavor was a huge hit. That container of homemade ice cream didn’t last very long in the freezer. IMG_3926We even let the little man try it. He wasn’t even flustered by the frozen treat and immediately asked for more. He practically begged at my husband’s knees and when he saw that the bowl was empty a tantrum ensued. Photographic evidence to the right; he can thank me for that later.

Now on to my creative ice cream flavor.

When I made hummus I could only find a large jar of tahini paste and immediate searched the web for other uses for the ingredient and I have used it in dressings and stir fry sauces. I started thinking of ways to use it in sweet dishes. I figured it could probably substitute peanut butter in almost anything. When the #FoodieExtravaganza theme for July was announced I had my answer! Tahini Ice Cream!

I followed a recipe for peanut butter ice cream and simply substituted the tahini paste. (Fun fact: I accomplished my mission and emptied my jar. A feat my husband never thought would happen.) But I wanted to take this ice cream a step further and do not only a play on peanut butter ice cream but a play on PB&J. So I added lemon curd! That decision was probably the best one I could have made. The tahini ice cream had a perfectly smooth texture and a very deep and earthy flavor. It’s not as sweet as peanut butter. It definitely needed that cut of tang from the lemon to brighten and lighten the spoonful of frozen dessert.

I wasn’t sure if I should add the lemon curd into the ice cream while it was churning and further research led me to the idea of layering. I spooned a layer of lemon curd on the bottom of the dish and spread the ice cream over top. Depending on the depth of your dish you may want to add another layer of lemon curd to the batch, finishing the layering with ice cream.

Tahini and Lemon Curd Ice Cream


  • 1 C tahini paste
  • 3/4 C sugar
  • 1 1/3 C heavy cream
  • 1 C milk
  • 2 tsp vanilla bean paste (I used Nielsen-Massey)
  • lemon curd, as much as desired


  1. Using a hand mixer, combine tahini paste and sugar until smooth and sugar is dissolved. Stir in the heavy cream, milk, and vanilla bean paste.
  2. Place ice cream base in ice cream maker and follow the directions for your ice cream maker.
  3. Spread lemon curd on the bottom of a freezer friendly dish. Top with ice cream and freeze until ready to serve. (If desired, create multiple layers of lemon curd and ice cream, ending with ice cream.)

*This recipe is adapted from http://tastykitchen.com/recipes/desserts/peanut-butter-ice-cream-for-the-ice-cream-maker/*

Tahini Lemon Curd Ice Cream for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these other creative ice cream flavors:

Chocolate Decadence Ice Cream by A Day in the Life on the Farm
Chocolate Malted Whopper Ice Cream by My Daylights
Crushed Pineapple Ice Cream by Food Lust People Love
Custard Cream & Strawberry Swirl No Churn Ice Cream by Baking in Pyjamas
Éma’a (Syrian Ice Cream) by Tara’s Multicultural Table
Fruity Fruit Popsicles by The Freshman Cook
Lemon Basil Ice Cream by Our Good Life
Lemongrass Ginger Coconut Ice Cream by The Joyful Foodie
Maple Bacon Ice Cream by Cooking With Carlee
No-Churn Chopped Macaron Vanilla Bean Ice Cream by Rhubarb and Honey
No Churn Mint Chocolate Chip Ice Cream by Fearlessly Creative Mammas
No Churn Reese’s Chocolate Peanut Butter Ice Cream by NinjaBaker.com
Oat and Dulce de Leche Swirl Ice Cream by Passion Kneaded
Peach Cobbler Ice Cream by Cherishing a Sweet Life
Rhubarb Ice Cream by From Gate to Plate
Root Beer Barrel Ice Cream by Cindy’s Recipes and Writings
The Bees’ Knees Semifreddo by Culinary Adventures with Camilla

Disclaimer: This post contains affiliate links.

#BundtBakers: Lemons

4ae7b-bundtbakerspostThis month #BundtBakers is celebrating the end of spring by baking bundts with lemons as the theme. I really love this theme as my biggest “issue” with dessert is that it can be too rich and heavy, but the use of lemons (and citrus) makes cake feel light and bright. Perfect for the upcoming summer season. A big thank you to Anne of From My Sweet Heart for hosting this month.

I know I’ve said this before but this cake might be my favorite one. It’s so bright, light, and addicting! The tart lemon glaze I made in lieu of frosting gives it that “one more bite” quality. I decided on a glaze so as to not hide the beautiful design of my awesome star bundt pan! There is one person who wasn’t interested in my cake though – the 11 month old in my house. I thought it’d be a good idea to slowly introduce him to sugar so he doesn’t get sick on his birthday. I’ve given him a couple bites of cookie – which he loved – but this cake didn’t pique his interest at all! We offered it a couple of times and he simply turned his head and pushed the fork away. The kid doesn’t know what he’s missing!

crossfit babyAs much as I would have loved to eat that entire cake by myself I thought it would be smarter to share the love. With people who earned the extra calories! The first Friday of every month my husband’s Crossfit gym invites family members to watch the workout and join in a potluck. We came home with just two pieces of cake left – and had we stayed a little bit longer my plate would’ve been just crumbs.

Lemon Buttermilk Bundt Cake with Tart Lemon Glaze


  • 1/3 C room temperature vegetable shortening
  • 2/3 C vegetable oil
  • 2 tsp lemon extract
  • 1 tsp vanilla extract
  • 3 eggs
  • zest of 1 lemon
  • 1 1/4 C flour
  • 1 1/2 C cake flour
  • 1 1/2 C sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 C buttermilk
  • juice of 1 lemon
  • 3/4 C powdered sugar (you could increase this amount depending on juiciness of lemon and desired tartness of glaze)


  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whisk together shortening, oil, and both extracts. Add in eggs, one at at time. Mix in the lemon zest.
  3. In a large bowl sift together both flours, sugar, baking powder, baking soda, and salt.
  4. Switch stand mixer attachment from the whisk to the paddle. Add 1/3 of the flour mixture to the stand mixer and mix until combined. Add half of the buttermilk and mix until combined. Repeat with another third of the dry ingredients, the rest of the buttermilk, and finishing with the last of the dry ingredients.
  5. Pour batter into greased bundt pan. Bake 50 – 55 minute, until a cake tester comes out cleanly. Allow cake to cool in the pan.
  6. Make the glaze: Whisk together lemon juice and powdered sugar. Pour over cake before serving.

*The cake recipe is adapted from Barry at http://www.rockrecipes.com/lemon-velvet-cake/*

Lemon Buttermilk Bundt with Tart Lemon Glaze for #BundtBakers from Sew You Think You Can Cook

And don’t forget to take a peek at what other talented bakers have baked this month:

Bee’s Knees Lemon Honey Bundt from Food Lust People Love

Blueberry-Lemon Breakfast Bundt from Cali’s Cuisine

Bundt Cake de Limón from La Mejor Manera de Hacer

Eggless Lemon Bundt Cake from Seduce Your Tastebuds

Extra Lemon Bundt Cake from Los Chatos Chefs

Lavender Lemon Cake from Magnolia Days

Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado

Lemon Apple Upside Down Bundt Cake from Simply Veggies

Lemon Basil Bundt Cake from Tartacadabra

Lemon Bundt Cake from Recipes, Food and Cooking

Lemon Confetti Bundt Cake from Our Good Life

Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes

Lemon Honey Bundt Cake from Brunch with Joy

Lemon Marble Bundt Cake from Jenny and Sweets

Lemon Poppy Seed Bundt Cake from Liv for Cake

Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha

Lemon Poppyseed Bundt from A Day in the Life on the Farm

Lemon Rhubarb Bundt Cake from From Gate to Plate

Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots

Lemon Ricotta Bundt Cake from Love and Confections

Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca

Mini Limoncello Bundts from Living the Gourmet

Pink Lemon Pound Cake from Making Miracles

Pink Lemonade Bundt from Jane’s Adventures in Dinner

Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker

Soft Lemon Rosemary Bread from Passion Kneaded

Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food

Strawberry Lemonade Bundt Cake from Baking and Creating with Avril

Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart

All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

A Spring Time Potluck Party

When we moved to Ohio my neighbor told me about a group of gals who get together once a month for a potluck. As soon as we were settled in I knew I had to go with her to one of these events. And I’m so glad I did – I’ve made many friends through this group and there’s always someone new to meet.

The person who organized this club moved at the end of March and I have since taken over the organization. We always host the event at one of the neighborhood clubhouses so all I have to do is bring the collection of plates, cups, and bowls and make sure the clubhouse is cleaned up when we’re done. But the fun part is getting to be the one to pick the theme for the month’s potluck!

A Spring Time Potluck

For April we did Spring. We had such a vibrant and colorful display of food. Here are just some of the recipes from the night:

  • Mango Black Bean Salad: 2 cans black beans (drained and rinsed), 2 mangoes (diced), 1 red bell pepper (diced), 1 bunch scallions (sliced), 1/2 C chopped cilantro, 1 jalapeno (minced), 1/2 C red wine vinegar, zest and juice 1 orange, zest and juice 1 lime.
  • Creamy Cucumber Salad: 1 cucumber (thinly sliced), 1 tsp salt – laid flat and then patted dry after an hour. 1 tbsp sour cream, 1 tsp minced onion, 1 tsp chopped dill, 1 tsp vinegar, 1 tsp sugar – combine and refrigerate for an hour before tossing with prepared cucumber slices.
  • Pineapple Fried Rice: I don’t know if she used my recipe but it was very similar – https://sewyoucancook.wordpress.com/2015/01/23/pineapple-fried-rice/
  • Spinach and Strawberry Salad: 4 C baby spinach, 1 pint strawberries (sliced), 1/2 oz sliced almonds – for the salad. 1/4 C sugar, 2 tbsp sesame seeds, 1 1/2 tsp Worcestershire, 1/4 tsp paprika, 1/4 C red wine vinegar, 1/2 C EVOO – for the dressing.
  • Fruit Salsa: 32 oz strawberries (diced), 8 oz raspberries, 3 kiwis (chopped), 1 golden apple (diced), 1 1/2 tbsp sugar, 2 tbsp fruit jelly.
  • Lemon Squares: 2 C flour, 1 C butter, 1/2 C powdered sugar – whisked and pressed in 9×13″ pan, 20 minutes @ 325deg. 4 eggs, 4 tbsp flour, 4 tbsp lemon juice, 2 C sugar – place on crust, 20 minutes @ 325deg.
  • Chocolate Cheesecake Filled Peanut Butter Bundt Cakehttps://sewyoucancook.wordpress.com/2015/04/16/bundtbakers-hidden-surprise/

I was caught up in making sure I had everything needed for hosting my first potluck that I forgot my camera! A big thank you to my friend Emily for remembering to take some pictures. So, I’d like to give her a little shout out – Emily is a very talented crafter and has started her own blog, Emmy’s Crafty Corner! Please go check it out, I promise you you’ll find something unique!

Next week we’re throwing a Cinco de Mayo party – and I couldn’t be more excited! Stay tuned next time for a round up of Mexican favorites, even if it’ll be after the holiday.

Citrus Roast Chicken

I hope it feels like spring where you are. Here? Not so much.

Last week my in-laws were here to spend my sister-in-law’s spring break. Ohio isn’t quite the spring break destination that Florida used to be. On Sunday we drove down to Louisville to meet up with the entire family (my brother-in-law and his girlfriend, who live in Nashville, drove up). The weather was a little chilly, but the sun was shining. My mother-in-law and I enjoyed a long walk in a park with my son while the rest of the gang did the Mega Zips zip line tour in the Mega Cavern. They all had a blast.

But then it was back to Ohio, where the snow decided to come back down, the sun stayed behind clouds, and the weather never reached 40. Add coughs and colds all around and it was a fairly gloomy week. But, we were all together and there was a lot of good bonding time with my little man. Stuart and I don’t get to watch very many movies so we enjoyed our lazy couch time catching up on the latest favorites. (FYSA: The Imitation Game was worth all the hype.)


If there’s one food that can make me forget about the dreary grey outside, it’s citrus. Slicing citrus into rings looks like sunshine in a bowl! And because my parents have lime trees in the backyard, any citrus really makes me think of Florida.

Break away from that candied ham and brighten up your Easter table this Sunday with this citrus roast chicken! Or if you can’t tear yourself from that ham might I suggest it for Mother’s Day?

Citrus Roast Chicken


  • 6 bone-in, skin-on chicken thighs
  • 1 cara cara orange
  • 1 lemon
  • 1 tangerine
  • 1 grapefruit
  • 1/4 C olive oil
  • 2 tbsp pomegranate molasses
  •  1 tsp ground allspice
  • thyme, for garnish


  1. Preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Thinly slice all of the citrus 1/8″ thick using a mandolin. Remove seeds. (I only used a couple slices of grapefruit, and half of the remaining fruits.)
  3. Place some citrus slices on the prepared baking sheet. Top with chicken, do not crowd the pan – use two baking sheets if necessary.
  4. In a small bowl, whisk together olive oil, pomegranate molasses, allspice, and S+P. Brush sauce onto the chicken.
  5. Bake 30-35 minutes, until chicken reaches an internal temperature of 160 degrees F. Baste with additional sauce halfway through cook time.

*This recipe is adapted from Sue at http://theviewfromgreatisland.com/2015/01/roasted-chicken-with-allspice-and-citrus.html*

citrus roast chicken | sew you think you can cook

CIC: Cauliflower & Cheese


Hey I made it! Talk about procrastination. I made my Crazy Ingredient Challenge dish yesterday during the little man’s naptime. I had to do this during naptime because it required the food processor and my little man absolutely hates it when we run the Ninja. I’m talking completely loses it with big ole alligator tears. We try taking him over to the machine and even let him help push the buttons, trying to prove that we are in control of the loud noise, but it’s not working. So, I prefer to wait to use it if I’m the only one home.

The ingredients that won the vote this month are Cauliflower and Cheese – any kind of cheese! I thought first of doing mashed cauliflower and potatoes with cream cheese. But we had mashed potatoes earlier this week. I really wanted to try a cauliflower crust pizza, but knew I wouldn’t have the time to get that done. (It’s still on my bucket list though.)

I have been keeping a bean dip in the fridge for my afternoon snacks, either hummus or black bean, and thought that’d be a great way to “sneak” cauliflower into the menu. The cheese I decided to use was Parmesan. This dip ended up reminding me of pizza (I now see how cauliflower works in place of crust) so I added some oregano to the mix, if I had sun-dried tomatoes that would’ve gone in too! Veggies are a perfect healthy dipper but pita chips or even whole grain tortilla chips work nicely too.

Cauliflower Bean Dip


  • 1 head cauliflower
  • 3 tbsp extra virgin olive oil, divided use
  • 1 can (15oz) great north beans (or any white bean), drained and rinsed
  • 1/4 C shredded Parmesan cheese
  • zest 1 Meyer lemon
  • juice 1 Meyer lemon
  • 1/2 tsp minced garlic
  • 1/2 tsp dried oregano


  1. Preheat oven to 375 degrees F.
  2. Break cauliflower into florets, about 1″ in size. Place on a baking sheet and toss with 2 tbsp olive oil. Bake 25 minutes, until lightly golden.
  3. In a large food process, pulse beans, roasted cauliflower, cheese, zest and juice of the lemon, garlic, oregano, S+P, and up to 1/4 C water. Pulse until smooth. Season to taste with additional S+P if needed.

*This recipe is modified from Lauren at http://www.fromthelittleyellowkitchen.com/2012/02/22/roasted-cauliflower-white-bean-dip/*

Cauliflower Bean Dip | Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Fried Lemon and Chicken Wraps

Here it is, the moment you’ve all been waiting for. Today I unveil my first New Years Resolution Original Recipe Creation! I developed Version 1 of this recipe on January 22nd. It was lacking a balance of flavor and the fried lemon wasn’t as successful as the fried tangerines in the Stir Fried Beef with Tangerines. I developed Version 2 on February 5. By happy circumstance a plan b (or would it be plan c?) the lettuce cups were transformed into a wrap. Applying mayonnaise to the wrap really provided the chicken mixture with that missing component. When you make this feel free to add your favorite sandwich toppings – tomato, lettuce, etc.

recipe development

In Version 1 I made a sauce using pomegrante molasses and honey. Wesley eating  sew you think you can cookBut still the chicken mixture was too dry. I made a note to cook the ground chicken as if it were taco meat. So I added chicken stock. I also increased the herbs and added chopped onions, a serrano pepper, and garlic to help create a depth of flavor. In tasting the meat during Version 2 I was pleased. We decided that that pomegranate sauce wasn’t necessary – and I wanted to see if my son would try it – which I couldn’t do with honey in the recipe.

frying lemonsOne thing I knew for certain for this first recipe creation of the year was that I wanted to fry lemons. Version 1 I used regular lemons but they were still bitter. I decided to go on a search for Meyer lemons. I’m so glad I found them because they fried up much more nicely – I also increased the amount of cornstarch. The cornstarch created an almost tempura-like batter to the lemons. These lemons were amazing!

I still wanted to serve the chicken in lettuce cups. I still had the head of bibb lettuce from Version 1 but it was up against the back wall of the fridge and was frozen. I salvaged a couple leaves for photography purposes – and Stuart ate them. I almost put my serving in a pita pocket but decided instead on using a tortilla. Stuart stated that they still needed a sauce of some kind. I agreed and added mayo to my wrap. It was perfect! It’s amazing how something so simply can help to meld the flavors and give it “completion.”

I hope you give my recipe a try and let me know what you think!

An Original Recipe

Fried Lemon and Chicken Wraps


  • 2 C + 1 tbsp vegetable oil, divided use
  • 1 meyer lemon, sliced in circles
  • 1 tbsp cornstarch
  • 1 shallot, chopped
  • 1 serrano pepper, seeds removed and diced
  • 1 clove garlic, minced
  • 1 lb ground chicken
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 C chicken broth
  • 4 tortillas
  • mayo


  1. In a large skillet, heat oil over medium-high heat until it reaches 350 degrees F.
  2. Toss lemon slices in cornstarch. When oil has reached temperature fry lemons for 4 minutes. Remove to a paper towel lined plate.
  3. Remove oil to a heat proof container and carefully wipe out skillet. To the same skillet, add a fresh tablespoon of oil. Saute the shallot, serrano, and garlic until tender. Add the ground chicken and season with basil, thyme, S+P.
  4. When chicken is fully cooked add chicken broth and cook until absorbed.
  5. Cut fried lemons into quarters.
  6. Spread mayo on tortilla, add the chicken and some lemon slices. Optionally, add lettuce and tomato, or your other favorite sandwich toppings.

Fried Lemon and Chicken Wraps | Sew You Think You Can Cook

CIC: Basil & Lemon

We’re setting our thoughts and minds on spring and summer with today’s Crazy Ingredient Challenge. When it was announced that Lemon and Basil were to be February’s ingredients my first thought went to muffins.
Lemon and Basil is a pretty classic combination – perfect for seafood, chicken, and pastas. I wanted to try going in a different direction by baking!
I was scrambling to get this recipe made and photographed. With the winter storms that have been blowing by I didn’t get a chance to get to the grocery store until Wednesday night. Hey, at least I’m not in the Northeast! First thing Thursday morning these babies were baked. Happily the sun was shining and there was a lot of light being reflected off of the white snow. I did have to take down the beach towels that are duct taped to the sliding glass door. Yes, folks, beach towels have been severely downgraded now that we live in Ohio! They now protect against drafty doors and windows, act as a resting place for snowy wet boots, and are used to protect the carpet underneath my son’s booster seat when he’s eating. Okay, that last use might be an upgrade. 😉
These muffins are bright and help you forget about the negative temperatures outside. They make you want to lie down on those beach towels amongst green grass and flowers reading a good book.
There is a lemon sugar glaze that gets poured over the muffins after pulling them out of the oven – I didn’t use all of the glaze and even used more than was probably necessary. I also found these muffins to be a little too eggy for my personal preference – next time I’ll see if it would work with just 2 eggs.
This recipe makes 12 muffins.
Lemon Basil Muffins
  • 1 stick butter, at room temperature
  • 1 1/4 C sugar, divided use
  • 3 eggs
  • 1/2 C sour cream
  • zest 1 lemon
  • 2 tbsp chopped fresh basil
  • 1 C flour
  • 1 tsp baking powder
  • juice of 1 large lemon
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer cream together the butter and 3/4 C sugar.
  3. Add in the eggs until combined. Add the sour cream, lemon zest, and basil. When incorporated add the flour and baking powder. Mix until a consistent batter is achieved.
  4. Pour batter into 12 lined muffin cups. Bake 15-20 minutes, until a toothpick inserted comes out cleanly.
  5. Whisk together remaining sugar with the lemon juice. Spoon lemon-sugar mixture over top the muffins while hot. Allow to cool in the muffin tin 10 minutes before removing to a cooling rack.
Lemon Basil Muffins | Sew You Think You Can Cook
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

CIC: Lemons & Peeps


This month’s Crazy Ingredient Challenge reveal day falls on Easter so our host Dawn of Spatulas on Parade picked the ever popular Easter candy Peeps to be paired up with Lemons!

If you’re wondering where last month’s edition of CIC was, I posted instead my first #BundtBakers recipe on March 20th.

But back to April’s CIC post. The biggest challenge with this month was using an already finished product.

Leave it to the preggo to come up with a cocktail! (Please don’t call child services, but I did taste a sip so I could validate that the recipe works!) I present to you the perfect cocktail for your Easter Sunday – Marshmallow Peeps Lemon Drop Martini. This is definitely what adults want in their Easter basket. If we can’t hunt for eggs, then we might as well sip on something fun!

An Original Recipe

Marshmallow Peeps Lemon Drop Martini


  • 3 yellow peeps (any color will do, but a yellow lemon cocktail looks best)
  • 3/4 C vodka
  • 1/2 C sugar
  • 1/2 C water
  • 3/4 C lemon juice
  • sprinkles (optional)


  1. In a jar soak peeps in vodka for at least 4 days. Remove Peeps from vodka (strain if they’ve fallen apart).
  2. In a small saucepan dissolve sugar in water over medium-high heat. Allow to cool.
  3. Place sprinkles on a flat plate. Run a slice of lemon along the rim of the martini glass and gently twist the glass in the sprinkles.
  4. In a cocktail shaker with ice combine equal parts lemon juice, simple syrup, and Peeps vodka. Pour into martini glasses.

Marshmallow Peep Lemon Drop Martini

Marshmallow Peep Lemon Drop MartiniMarshmallow Peep Lemon Drop Martini

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

Lemon Marshmallow Pie

As both a nerd and foodie there’s no day better than a “holiday” that celebrates both – Pi Day! March 14th is Pi Day. Why? Pi is an irrational constant with an infinite number of digits, the value of which is the ratio of a circle’s circumference to its diameter. Rounding to the hundredth’s place, Pi = 3.14. Hence, March 14 (3/14) is Pi Day! (Fun fact, it’s also Albert Einstein’s birthday.)

That being said, pies are not my favorite form of dessert. Well, not the traditional pies. I have a liking issue with warm fruit, so I don’t partake in America’s favorite Apple or Berry.

As I’ve mentioned before, my favorite pie is Key Lime. It’s served chilled and has a perfect balance of tart and sweet. The same can be said for this lemon marshmallow pie. And only three ingredients (four if you count the fresh fruit for garnish) separate you from a bright dessert. A dessert that will make you forget about winter’s extended stay and think you’ve just experienced a perfect spring day. With only five minutes of prep work required there isn’t any excuse to not try this pie. True, you could always make your own pie crust and lemon curd and probably marshmallow creme but I prefer to take the lazy way out. 😉

Lemon Marshmallow Pie


  • 2 jars (10 oz) lemon curd
  • 1 jar (7 oz) marshmallow creme
  • 1 graham cracker pie crust


  1. Using a hand mixer whip lemon curd and marshmallow creme until blended. Pour pie filling into pie crust.
  2. Refrigerate a few hours before serving with fresh berries.

*This recipe is adapted from Deborah at http://www.tasteandtellblog.com/lemon-marshmallow-tart/*

Lemon Marshmallow Pie

Slow Cooker Lemon Chicken

Chicken and Hummus Pita

My mother-in-law was visiting a couple of weekends ago for a “sew-cation” so I planned the weekend menu in advance to stay organized. Knowing she loves chicken thighs, this recipe was sure to be a hit. The fact that it’s a slow cooker dish is an extra bonus when we want to maximize sewing time and minimize kitchen time.

Additionally, the recipe calls for 12 chicken thighs.  Normally I’d halve a recipe of this quantity but it provided extra chicken which I used for the best pizza ever the next night. And for lunch the next day we enjoyed pita pockets with hummus, chicken, banana peppers, olives, and cheese while sitting on the back porch in the sun.

I served the chicken with another Roland product I got from Food Blog South, Roasted Garlic Israeli Couscous. Rice or orzo would be other great side options.

Slow Cooker Lemon Chicken


  • 12 boneless, skinless chicken thighs
  • 2 tbsp olive oil, divided use
  • 1 lemon, sliced
  • juice of one lemon
  • 1 C chicken broth
  • 1/4 C flour
  • 1/2 tsp cumin
  • 3/4 C pitted green olives


  1. Season both sides of chicken with S+P. In a large, nonstick skillet over medium-high heat sear thighs in olive oil – about three minutes per side. Unless your skillet is massive, this will need to be accomplished in two batches.
  2. Transfer chicken to slow cooker. Add lemon slices and olives.
  3. Whisk together broth, lemon juice, flour, and cumin. Pour over chicken.
  4. Cook on LOW 6 hours.

*This recipe is adapted from emeals at http://blog.emeals.com/slow-cooker-clean-eating-meal-plan-lemon-chicken-thighs-with-olives-recipe/*

Slow Cooker Lemon Chicken