Ice Cream Bread

yup that’s right I said “Ice Cream Bread” and here is how you make it:

I discovered this little gem on the inter-webs while I was trying to figure out what “Cream Bread” actually was…..apparently this “ice cream bread” was an internet sensation back in 2011…well better late than never!

New Hampshire Pie


Recently, I acquired some early New Hampshire grown peaches and some late New Hampshire grown blueberries. (Thanks mom!) The  peaches were really ripe and soft – too delicate to eat without dripping juice all over everything. The blueberries were dwindling in amount after being added to morning smoothies. So I decided to combine efforts and put them both into a pie. Because everything is better with butter and brown sugar right?

filling the pietopping on pie

I simply combined the roughly cut up the peaches (4) and the 1/2 pint of blueberries and added the “universal pie mix” of:  a bit of brown sugar, pinch of salt, teaspoon of cornstarch, a healthy shake of ground cinnamon and a good squirt of lemon juice.

Into my store-bought pie shell (don’t judge – it was easy) and I made the effort to create a streusel topping out of cubed butter, flour and lots of brown sugar with a pinch more of ground cinnamon and a tiny bit of ground cloves!

I baked it in a hot oven (400 degrees!) for 35 mins or so. Tip: you may want to cover it with a loose piece of foil for the first 25 mins so the top bits of exposed sugar don’t burn too quickly. Notice that I did exactly that. Not.

slice to eat

If can you stand it – let this pie cool at least 40 mins before slicing into it!

Patriotic Dessert

What is more American than apple pie?

A “red, white and blue” berry dessert of course!


Served in a little mason jar for fun and enjoyed in the most beautiful dining room!

or if you want to be a little fancier you can break out a pretty dessert bowl…


…and yes that is a bit of cubed pound cake you spy. Think “trifle” in a personal size.

Production notes

Strawberries were lightly sweetened with honey and mashed just a bit to get them nice and juicy. The whipped cream (homemade) is sweetened with a bit of vanilla and agave. The blueberries didn’t need a thing. The pound cake was purchased and cubed up. The mason jar version could be made ahead ( not too far – but like a couple of hours) and stored with lids on, in the refrigerator till party time.

Or what about using ice cream instead of pound cake?

It’s All About The Frosting

Obviously right?

When it comes to cupcakes, it is definitely about frosting. Wedding cake – definitely the frosting (and the many layers of it in between). What about the glaze on the coffee cake: usually the best part. I consider finding a cake (or cupcake) that is actually moist and delicious, along with its wonderful frosting, something along the lines of hitting the lottery. When I have a sweet tooth, the high standards come out to play!

That is why I generally don’t bake. I like to leave it to the pros. (Quick shout out to my neighbor Meaghan who leaves those cupcake chains in the dust with her skills!)

But every once in a while I get my “Betty” on and whip up a baked good. This time I combined a craving for orange juice and walnuts.  I was shooting for “orange-walnut sour cream coffee cake” and ended up with “not really what want I wanted but totally awesome cream cheese frosting.”

I basically checked out a few versions of the cream cheese frosting online and saw that most involved cream cheese, butter and powdered sugar. I threw in some chopped walnuts for crunch. YUM!

As for the cake… I am not  even going to bother finding the scrap piece of paper around this house somewhere with the cake recipe written on it, because it just wasn’t that good.

But the frosting…..

Enough frosting can save any cake!

Enough frosting can save any cake!

Impossibly GOOD Coconut Pie

And impossibly EASY.

In fact that is the name of the recipe: Impossibly Easy Coconut Pie. Which I got here.

Thank you Betty!

Think "cheesecake consistency with out all the heaviness, tanginess and the guilt!"

Think “cheesecake consistency” without all the heaviness, tanginess and the guilt!


This mixes up in about 4 minutes and bakes up perfectly in a glass pie dish. You can just serve warm slices from that.

However, I made it a day ahead and let it cool completely and was able to flip it out and onto a nice plate/platter for presentation, garnish and refrigerate until serving time. If you make ahead and platter it like I did, I would bring it out of the fridge about 20-30 mins before serving so it will be cool but not cold. Cover with plastic wrap while hanging in the fridge so it stays moist.

Although delicious plain, just as is, I added extra shredded coconut on top for garnish and heated some frozen mixed berries with a little honey to serve warm on top. But this would also be very delicious with chocolate sauce. Or maybe pineapple sauce. The combinations are endless.

Just try it. You will love this EASY dessert!

(Betty – you can feel free to contact me via email to “thank me” for endorsing your recipe/product! ;-) )

Sadie Sprague

I have never met Sadie but she gave me something special once a long time ago…

…Her banana nut bread recipe via my 1982 edition of  “Just For You…A Cookbook” published by the First Baptist Church of Weston, Massachusetts.

I can’t even remember how I acquired this cookbook. Perhaps we randomly stopped in at the church fund-raiser/rummage sale as we were passing through? More likely I picked it up at a yard sale in New Hampshire where one of the former church members must have relocated. No matter how I got it – I love it. From Janet Yurkus’ spinach dip to Sylvia Akers’ sweet-n-sour pork to Mary D’s lemon squares.

And of course the banana nut bread. Sadie’s recipe.

There isn’t any crazy ingredients or techniques – just a simple, reliable recipe. Sometimes I add the nuts and sometimes I don’t. When I want it to stand in as the dessert I add a dash of vanilla and a generous shake of cinnamon. Other times I cut back on the sugar just a tad and let the natural sweetness of the fruit do the talking. That is the thing about recipes – they are personal.

As for Sadie, a quick check on the internet, indicated she might still be alive at the ripe old age of 99 years old, right there in her same hometown. Probably still cooking banana nut bread for the church fund-raisers every year.

Thanks Sadie!

Banana Bread as dessert this year at the Thanksgiving day table. I got a little fancy on top with a split banana and some brown sugar!

The Recipe

(Adapted from Sadie.)

1/2 cup Salted butter, fully softened

1 cup Regular white sugar

2 Eggs beaten

1 tsp vanilla

1-2 tsp ground cinnamon

2 cups AP flour, sifted

1/4 tsp Salt

1 tsp Baking Soda

1 tsp Baking Powder

2 Large Ripe Bananas, mashed

1 Large Banana, split length-wise

Tablespoon of brown sugar to sprinkle on top

Nuts optional – 1/2 cup chopped walnuts is always nice.

Cream together the butter and sugar. Add eggs, vanilla, cinnamon and mix 30 secs more. Sift together the flour, soda, powder and salt. Add to the wet ingredients and stir well. Add 2 mashed bananas and nuts if using. Turn into a greased loaf pan. Place the split banana on top and sprinkle with brown sugar. Bake in a preheated 350 degree oven for 1 hour. (Keep an eye, depending on whether you are using glass or metal pans you may want to pull out at 50 mins.) I like to turn mine out to cool a bit and then you can return to the baking dish for storage or wrap tightly for transport and gift giving. Best served slightly warm, slathered with butter.