As evidenced by my Shirley Temple Pie and S’mores Pie, I have come to the conclusion that all good things become great things when made into a pie. This recipe is no exception. It’s my Nana’s banana pudding…. in a pie crust, and smothered in Cool Whip. And don’t get fussy about the store-bought whipped “topping,” because the fact is, Cool Whip works better than whipped cream in this recipe. Maybe it’s the nostalgia, but I believe it’s how Cool Whip holds form and brings together the Nilla Wafers, pudding, and sliced bananas that makes this pie so heavenly. Especially after a day of setting. Take a look at this sassy thing…

So what do you thing about making your favorite desserts into pies? Should we try a Strawberry Shortcake Pie, “Nutty Buddy” Pie, or Tiramisu pie? You let me know, and I will whip something up for you guys.

Banana Pudding Pie

Serves 8

Prep time: 30 minutes

Set time: 1 hour (best after 24 hours)

For the pudding layer:

4 cups whole milk, cold

2 (3-ounce) boxes Jell-O instant vanilla pudding

For the whipped cream layer:

1 (16 ounce) container of Cool Whip

For the banana layer:

4 large ripened bananas sliced into 1/4 inch pieces

For the cookie layer:

1 (11-ounce) box vanilla wafers

For the pie crust:

1 ready-made graham cracker crust

Assembly:

1. Make the pudding: In a large bowl, combine the milk and the pudding mix. whisk for 2 minutes, until the mixture begins to evenly combine. Refrigerate for 20 minutes to set.
2. Cut the bananas into 1/4 inch round pieces and set aside.
3. Create layers: In your crust, pour a layer of pudding, a layer of wafers, layer of bananas and layer of Cool Whip. Continue the layers until the pie crust is full. Top with an additional layer of Cool Whip and decorate with any additional wafers.
4. Chill: Cover and chill in the refrigerator for a minimum of one hour. The flavors are even better after a day!

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Hey, friends!

Good gracious, it has been a while since my last post! No, I haven’t stopped baking or developing recipes, I have just been busy. It turns out I am in what is called the “Sandwich Generation.” Squished between layers of motherhood and “daughterhood,” I am piled high with responsibilities and sizzling hot with stress more often than not. With that being said, this season of life, as challenging as it may be, is a blessing. I am the luckiest mother and daughter I know, and my husband Chris’ support has only re-confirmed the love I’ve had for him since we were teenagers.

For those of you who don’t know, my mom, “Bobbie” fell and broke her pelvis last spring. Since her fall, she has been on the road to recovery, regaining mobility, flexibility, and strength. And believe it or not, one of the most critical goals of my mom’s healing journey has been weight GAIN. Apparently weight loss is a common issue for hip/pelvic fracture patients as they are immobile during their recovery and lose significant muscle mass. This weight loss reduces energy and strength, creating a larger gap between injury and full-recovery. So what did that mean for me as her caregiver over the holiday season?

WE ATE REALLY WELL!

My holiday baking strategy was filled with no-nonsense, high-calorie comfort foods that could satisfy a range of ages and preferences, EASILY! From quick cinnamon rolls and egg casseroles, to spaghetti and crockpot lasagna, our holiday “comfort food challenge” was a success. However one of the best dishes to feed my holiday crowd was this classic (and very Southern) baked ham and cheese slider recipe. These simply sweet sandwiches combine Hawaiian rolls, ham, cheese, and a buttery poppyseed glaze that any group, regardless of age will devour.

If you too are smothered within the Sandwich Generation, maybe it is time to celebrate the fact that we can spend time with our parents and children. And during your time together, these classic ham and cheese sandwiches, while calorie-centric and nap-inducing, make and day and any season of life, feel like a celebration. A time to make memories, have fun, and in our case, heal. Let me know what y’all think!

Love,

Emily

Steamy Ham Sliders

Prep time: 15 minutes | Bake time: 10 minutes | Total time: 25 minutes | Makes 1 dozen sliders

Take one bite of these unfussy ham sliders and you will see why variations of this recipe are in every community cookbook down South . A punchy Worcestershire based drizzle adds a tangy zap to stacked ham and cheese on a hot buttery roll.  For a twist, try with thinly sliced roast beef or pulled pork.  No matter where you are from, this recipe will make you feel like you are sitting on a front porch under the oaks in your favorite southern city.

Ingredients

12 Hawaiian-style rolls, sliced

1/2 pound ham, thinly sliced

1/2 pound sharp cheddar, sliced

1/2 cup butter, melted

1 tablespoon mustard

1 1/2 tablespoons honey

1 1/2 tablespoons Worcestershire sauce

1 1/2 tablespoons poppyseeds

Instructions

• Pre-heat your oven to 350 degrees Fahrenheit.
• Spread the bottom half of your sliced rolls across a 9×11 baking dish and layer the ham and cheese on each roll.
• Cover with the top half of the rolls and pop in the refrigerator while preparing butter sauce.
• In a small skillet on medium heat, add butter, mustard, honey, Worcestershire, and poppyseeds.
• Slowly stir until melted together and bubbly.
• Remove from heat and set aside.
• Carefully pour the butter sauce generously over the rolls.
• Bake for 7-10 minutes, or until melted and golden brown.

Enjoy!

P.S. My aprons have SOLD OUT in pink and blue! I am working with my manufacturer and will keep you posted!!

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Hello sweet friends,

Do you want to feel substantially happier this week? Here is my challenge to all of my grown-up readers… The next time you go out to eat, order a Shirley Temple. Sure, you can add a splash of vodka or gin to sass things up, however a classic Shirley Temple with 7UP and grenadine is like nostalgia in a glass. It makes you feel like you are in a flying high in a swing on a warm, summertime afternoon. No cares, no worries, just sweeter times.

The last time I ate at the beloved Hall’s Chophouse here in Charleston, I paired a Shirley Temple with a Japanese Wagyu filet and fried green tomatoes, with crab, shrimp, and bacon succotash. So good. Upon completion of the meal, I wiggled comfortably down into my chair, put my chin in the palm of my hand, and got to thinking…. What if I made a dessert from a Shirley Temple? What if I made a Shirley Temple into… a pie? It wasn’t lost on me that this could be either the best or worst idea that I have ever had. Luckily, hands down, it was the best!

Here is how this retro-inspired masterpiece works. Grenadine, cherry Jell-O syrup, and 7UP are combined with whipped topping, and fluffed into dreamy perfection. Pour atop a crunchy homemade graham cracker crust, finish with a scandalous mound of whipped cream, and of course cherries on top. This pie is great for spring and summertime get-togethers, or just to make ahead and hide in your freezer for a gloomy day.

So in honor of “Pi Day,” make yourself at least 3.14159265% happier. Shirley Temple pie is the ultimate joy-inducing nostalgic recipe with a modern-day twist. Whip one up and send photos!

Bake on,

Emily

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Hello friends,

It has been far too long since my last post, and I sincerely apologize. For those of you who don’t know, my husband’s stepfather, Bill was diagnosed with a serious illness in November. To say the situation has been heartbreaking is a total understatement. Bill has been like a father-figure to me since I was 14 years old. He has been to every special occasion in my life from prom, to our wedding, the birth of our three children, and every single special event in between. The more I think of it, whenever Chris and I have needed a helping hand, Chris’ parents Julia and Bill have always shown up at the front door with their suitcases, cooler of Coke Zeros :), love, and support. They can’t ever truly know how much they mean to Chris and me, and what a special place they hold in my heart.

Now that some time has past since Bill’s diagnosis, I’m feeling a little better. He is really doing remarkably well, and it turns out my mother-in-law, Julia is one hell of a patient advocate/nurse! Now my worry has officially shifted from Bill to Julia, with all she is having to manage!

Considering all of this worry, I hope you guys can understand why I took a little time away from the kitchen. I just needed to catch my breath, say some prayers, and get my heart put back together.

Speaking of hearts (on a lighter note)!!!

I developed a Madeleine recipe last week and think you guys are going to L O V E it! Incase you haven’t tried Madeleines, they are like mini pound cakes that are considered fancy cookies. Very buttery, very tender, and not too sweet. You know what? Now that I think about it, Madeleines are like the snobby cousin to the Twinkie (without the mystery cream). They can be baked in any Madeleine pan or even small muffin pan. For Valentine’s Day, I used a heart-shaped Madeleine pan which I easily found on Amazon. Oh, and I’m not adding affiliate links to this post because well, it’s totally inappropriate. You know how to use Amazon!!

While things have been a little heavy over the last few months, I feel so incredibly thankful. Not only do I have Bill and Julia, but I also have so much more family (on both sides) that I love so dearly. I also feel so thankful for all of you. For this Valentine’s Day, I want you to know that each of you matter so much to me, and you are so loved. Thanks for being part of our baking family!

Love,

Emily M.

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Hello friends,

I did an experiment recently where I asked artificial intelligence (ChatGPT) how to make chocolate chip cookies. A.I. is supposed to be so fancy and smart, right? After going through each ingredient as listed, and baking just as the computer robots instructed, my cookies had the same flavor and texture you would experience if you bit down onto your keyboard. They were okay, just more like something you would find in a plastic wrapper inside a vending machine. I will post the recipe from ChatGPT below just for fun. And while I’m sure A.I. will get there eventually, when it comes to recipe development, the baking bots have a long way to go!

To make it up to myself after baking “robot cookies” I whipped up a batch of real, human-made chocolate chip/chunk cookies. Recipe below. The kind of cookies that have been perfected over time, tried, and approved by real-live human people. The outcome was (if I do say so myself) one of the best darn chocolate chip cookies I have ever tasted.

While I love technology, based on my experiment, I would hypothesize that when it comes to food, there are no substitutes for lovingly made recipes that have withstood the test of time! And let’s be real, if the bots can’t bake, maybe we should give the technology a little time before we delve into robot brain surgery. Yikes!

Love,

Emily M.

MY CHOCOLATE CHIP COOKIE RECIPE:

CHAT GPT CHOCOLATE CHIP COOKIE RECIPE:

Making chocolate chip cookies is a delightful and straightforward process. Here’s a basic recipe to guide you:

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and well combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined. Be careful not to overmix; stop mixing as soon as the dry ingredients are incorporated.
6. Fold in the chocolate chips, distributing them evenly throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, leaving some space between each cookie.
8. Bake the cookies in the preheated oven for 10 to 12 minutes or until the edges turn golden brown. The centers may still appear slightly soft, but they will firm up as the cookies cool.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes. Then transfer them to wire racks to cool completely.
10. Enjoy your homemade chocolate chip cookies! They can be stored in an airtight container at room temperature for several days.

Feel free to modify the recipe according to your preferences. You can add nuts, use different types of chocolate chips, or adjust the sweetness to suit your taste. Happy baking!

CHAT GPT CHOCOLATE CHIP COOKIES:

HOMEMADE CHOCOLATE CHIP COOKIES:

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Happy July 4th!

The July 4th dessert spread has gotten a little star, spangled, and boring if you ask me. I have seen so many strawberry and blueberry trifles, shortcakes, and cupcakes, I feel like skipping the summertime dessert table and going right back into the swimming pool. Okay, that isn’t very kind to say, I understand, however I think it is time to put a little bit of sparkle back onto the July 4th dessert menu.

Introducing, Pop Rocks Cupcakes! Just in time for your big Independence Day celebration, this easy breezy dessert combines a simple cupcake from a box with a surprising fizz and pop inside. Covered with homemade buttercream and topped with sparklers, there is no more festive dessert for your party on the Fourth.

While I don’t love the idea of using anything from a box, this dessert falls into the “realistic recipes” section for my readers. I know how busy it is this time of year with packing, traveling, dishing up snacks constantly, and slathering sunscreen five times a day over each of your children, so this recipe boldly cuts a corner by using a strawberry boxed cake. However, if you are looking for a homemade cake recipe, check out some of my scratch cake recipes HERE. You will also find my homemade buttercream recipe, below.

I hope you guys love how easy these cupcakes are to make, along with the flavor and fun this dessert brings to your July 4th get-together.

Happy Fourth,

Emily M.

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Hello sweet friends,

Baked Alaska is one of the most iconic retro desserts of all time. Decades ago, fancy restaurants would bring this dazzling dessert to your table and set it ablaze before your eyes. Baked Alaska is traditionally a dome of Neapolitan ice cream layered with chocolate cookie crumbles, pound cake, a layer of whipped meringue, and torched until golden brown.

Sounds like a difficult recipe to make, right? Well not anymore. In this version, I chose to use frozen pound cake and Oreo cookies to save a little time. I also used the oven to brown the meringue, so there is no need to pull out your kitchen blow torch for this recipe! The only truly homemade part of the dessert is the meringue, which is easy to prepare makes this show-stopping dessert taste like it was made at a swanky restaurant for a very special occasion.

Give this recipe a try, and please send pictures!

Love,

Emily

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When it comes to holiday florals, one may think exclusively of the Poinsettia.  However for many of us throughout the South, we are gifted with another floral variety that is equally as festive and fabulous.  Camellias are found in many species, and those late fall/winter bloomers such as the Camellia japonica or the Sasanqua are worthy contenders for the centerpiece of your holiday dining table, or dessert table!

For a colorful twist on your typical holiday desserts try whipping up a batch of Camellia cupcakes.  Begin by baking your favorite flavor of cupcakes.  For this recipe we will be using a red velvet cake recipe.  Next pipe your cream cheese or buttercream frosting into a piping bag with a Wilton tip #104 or #123.  Once your cupcakes have completely cooled, begin piping the frosting in a rainbow shape, starting at the outer rim of the cupcake.  This curved “rainbow” of frosting will form your first petal.  Once piped, turn the cupcake and continue piping the petals from the outside edge of the cupcake, inward until a full flower has formed.  This basic process will allow you to form camellias such as the beautiful Crimson Candles, Royal Velvet, or even the stunning Grace Albritton variety.

Given the variety of colors among camellias, there are a couple of frosting techniques you can use to achieve the perfect shade for your petals.  For a deep red petal found in many Sasanquas, use a good quality gel food coloring found from Wilton or Americolor.  These types of food colorings are highly concentrated, making for a richer, more realistic hue.  If you are making a pink and white bloom similar to the Lady Vansittart camellia,  add both pink and white frosting to a single piping bag.  When piped, the two colors will swirl together, giving a beautifully variegated look.

Camellias remind me so much of my lovely mother, and the hundreds of camellias she grew and cared for through the years.  When my daughters, Molly and Madison had the idea of piping camellias on top of cupcakes, I thought it would be a wonderful way to honor their grandmother, while celebrating the natural beauty found around the South this time of year. Whether it be for your next holiday event, or just doing some holiday baking with family, this recipe, like the camellia itself, is bound to become a seasonal favorite.

Merry Christmas and Happy Holidays,

Emily Mingledorff

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Hey friends,

This week, my daughter Molly decided to bake Gingerbread cookies with “melted” marshmallow snowmen on top. The concept of the cookies isn’t new, as she got the idea from a video she saw on TikTok. What was new about this recipe, however, was that it was the fist baking project my daughter facilitated from end-to-end without (much) help at all. Go, Molly!

The recipe is simple, use a gingerbread cookie recipe or any of your favorite cookie recipes for that matter. Once baked, allow the cookies to completely cool. While cooling, use royal icing or store bought decorator icing to decorate the faces of each snowman. Set aside.

Cover each of your cooled cookies with a tablespoon of royal icing. Next, stack one of your decorated marshmallows on top and set aside. Continue with the other cookies and continue decorating each cookie as you see fit! For an extra “melted snowman” look, pop the marshmallow in the microwave for 5-10 seconds. Molly did this with a couple of her cookies and they turned out GREAT!

After years of baking with my kids, it was so great to see Molly take on a project (safely) on her own. Seeing her confidently work through a recipe makes me think that one day she just might be baking memories with her own kids, just like we have been doing for so long.

Merry Christmas and Happy Holidays,

Emily Mingledorff

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Every Christmas Day as a little girl, I would run through the dining room so recklessly, that the place settings and light fixtures rattled like sleigh bells.  My mission was to sneak a taste of my mother’s “Christmas Party Cake” perched high on the dining room hutch.  I wouldn’t dare cut a piece of the cake, or swipe a bite with a fork, oh no.  Instead, I would drag a dining chair up against the hutch, climb up, and  “secretly” poke my finger into the frosting.  By the time the carloads of family arrived for Christmas supper, something was clearly amiss. The white, fluffy frosting around the entire cake would be dotted with poke marks, like footprints dashing through the snow.  

Christmas Party Cake was the centerpiece of our holiday dessert spread, year-after-year.  Made with three bouncy layers of old-fashioned pound cake, stacked between a generous helping of whipped vanilla buttercream, this cake was simply divine.  Moreover, the richness of the poundcake allowed for smaller slices, so in the event an extra cousin or friend-of-the-family joined, there was plenty of cake to go around.  However, what made this dessert truly stand out had little to do with how many guests it served, or even how delicious it tasted. Rather, what made this cake so outstanding was how downright delightful it looked.

Covered in a pearl-clutching display of holiday cake decorations, Christmas Party Cake livened up the dessert table in a very special way.  Above the three-tiers of cake and buttercream was every Christmas-themed cake topper imaginable.  From Santa on his sleigh, to Mrs. Claus, tiny trees, reindeer, snowmen, and string lights, this cake was a winter wonderland on a cake stand.  The more toppers, the more razzle-dazzle, the merrier.  Not quite tacky, just very merry, indeed!

I would give anything to go back and share one more of these holiday cakes with the family members from our Christmases way-back-when.  Oh what fun it was to sit, eat, and laugh with grandparents and loved ones, some whom have now passed on.  However, one of the magnificent things about a great family recipe is that it connects us indefinitely with our past.  The same flavors, the same comfort and joy.  

This year I will serve a Christmas Party Cake at my own home in honor of those former Christmas gatherings.  My mother, “Bobbie” now lives with us in Charleston, and will celebrate with my husband Chris and me, along with our children, Madison, Molly, and George.  And as this wonderfully whimsical cake sits on my dining room hutch this Christmas Day, I will surely mosey in and poke my finger right into that delicious frosting, just as I did so many years ago.

Merry Christmas and Happy Holidays,

Emily Mingledorff

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