Banana Caramel Cheesecake Pie. New Music From Skye Wallace.

I HATE fruit flies. Those annoying buggers invade my kitchen in late summer every single year. I pretty much stop buying any fruit that cannot be stored in the fridge, which includes my beloved bananas.

Fortunately, the temps are falling and so is the population of fruit flies around here. Time to bring on the bananas!

This Banana Caramel Cheesecake Pie is super simple to make and combines an irresistible combination of flavors. Biscoff cookies in the crust are a fun change from the more standard graham crackers.

Banana Caramel Cheesecake Pie


1 (8.8 oz) package Biscoff Cookies, crushed
6 Tbs unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
12 ounces cream cheese, softened
1 3/4 cups confectioners’ sugar
1 teaspoon vanilla
1/2 cup heavy whipping cream
1/3 cup sour cream
1 cup sliced banana
1/2 cup caramel topping
Garnish: sliced bananas


1. Preheat oven to 350℉. Grease a 9-ince deep dish pie plate.

2. In a medium bowl, stir together cookie crumbs, butter, granulated sugar and salt. Press mixture into bottom and up sides of prepared pan.

3. Bake until lightly browned, about 10 minutes. Let cool completely.

4. In a medium bowl, beat cream cheese, confectioners’ sugar and vanilla with a mixer at medium speed until smooth. Add cream and sour cream and beat until very thick, about 3 minutes. Stir in sliced banana.

5. Spoon cream cheese filling over cookie crust. Place spoonfuls of caramel sauce on top of pie and gently swirl together, being careful not to disturb the bottom crust.

6. Freeze pie until firm, about 4 hours. Garnish with more banana slices and serve immediately.

Serves 8

Recipe from Paula Deen

Brand new from Toronto-based Skye Wallace is this love song all wrapped up in an alt-rock beat. “Scarlet Fever” is hot, hot, hot.

Check out Skye Wallace on Facebook and her Website where you can learn of upcoming shows in Canada and buy the music.


Posted in Pie | Tagged | Leave a comment

Leek And Asparagus Quiche. New Music From Lower Pink.

The first thing I thought when I took a bite of this Leek And Asparagus Quiche was how absolutely perfect the custard filling was. It’s incredibly smooth, creamy and cheesy…the perfect medium to hold suspended bits of the crisp-tender green vegetables.

Leek And Asparagus Quiche


1 Tbs olive oil
1 cup leeks, thinly sliced
2 cups asparagus, cut into ½-inch rounds
1 sheet frozen puff pastry (from a 171/4-ounce package), thawed
1¼ cups whole milk
1 cup heavy cream
6 large eggs
1 tsp salt
1 cup grated Gruyère cheese
Freshly ground black pepper


1. Preheat oven to 350°F.

2. Heat a medium-sized sauté pan over medium heat then add oil and leeks. Sauté until just translucent, about 4 minutes. Add asparagus and continue to sauté for 3 minutes. Remove pan from heat and set aside.

3. Unfold the puff pastry on a lightly floured work surface. Roll out about an extra ½-inch per side using a lightly floured rolling pin. Set into a deep-dish 9-inch pie plate or a 10-inch pie plate. (If using a regular 9-inch plate don’t pour all of the filling in or else it will bubble over.) Place in refrigerator to chill while finishing the filling.

4. Place milk, cream, eggs, and salt in a large bowl and whisk together. Stir in half of the cheese.

5. Remove pie plate from fridge and spoon the reserved vegetable mixture over the bottom. Pour the egg mixture over the vegetables then top with the remaining cheese and a few grinds of pepper.

6. Bake for 45-60 minutes or until puffed and golden.

7. Remove from oven and let rest for at least 15 minutes before serving. Delicious warm or cool. Store any leftovers, well wrapped, in refrigerator for up to 3 days

Serves 6

Recipe from Joy The Baker

All it took was one listen and I am weak in the knees over ‘Young’. It’s new from Swiss artist Lower Pink. Downright gorgeous, I cannot get it out of my mind.

Check out Lower Pink on his Website where you can learn of upcoming gigs in the EU. You can buy the music here.


Posted in Pie | Tagged | 2 Comments

Tomato Cheddar Soup. New Music From LKFFCT.

And you are going to die for this cheesy tomato soup. Tomato Cheddar Soup starts with a roux which helps it get its glorious thickness. There is a hint of spice and the cheddar is not overwhelming. Buttered baguette slices are perfect for dipping. Warm up with a bowl soon.

Tomato Cheddar Soup


3 Tbs butter
6 Tbs flour
1 (12 oz) can evaporated milk
2 quarts tomato juice or vegetable juice (I used a quart of each)
6 oz tomato paste
1 Tbs Italian seasoning
6 oz shredded cheddar cheese, plus additional to serve


1. In a large saucepan, melt butter over low heat. Add flour and whisk for 1 minute.

2. Add the milk and continue to whisk until the sauce thickens and comes to a boil.

3. Whisk in the tomato juice, tomato paste and Italian seasoning until smooth.

4. Stir in the cheese then simmer for about 15 minutes before serving with a sprinkling of cheese.

Serves 6

“Ayy Lmao” is new from NJ-based band LKFFCT. It’s puts a positive spin on moving forward in spite of disappointing set-backs all while brimming with a catchy melody.

“All you want is not all you are”

Check out LKFCCT on Facebook where you can learn of upcoming shows in New Jersey. You can buy their music on Bandcamp.


Posted in Soup | Tagged | Leave a comment

Chocolate Chip Cookie Oreo Brownie Ice Cream Cake. New Music From The Scissors.

Have you ever had a “slutty brownie”? They are basically layers of cookie dough, brownies and Oreos. (You can see a version here.) The trio of goodness get even cooler when joined together in this decadent Chocolate Chip Cookie Oreo Brownie Ice Cream Cake. The homemade ice cream does not require a machine instead using sweetened condensed milk folded into whipped cream.

Chocolate Chip Cookie Oreo Brownie Ice Cream Cake

Brownie Base (recipe follows)
2 1/2 cups heavy whipping cream
Confectioners’ sugar, to taste
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla
20 Oreo cookies, crushed, divided, plus additional for garnish
1/2 cup chocolate sauce
10 crunchy chocolate chip cookies, crushed, plus additional for garnish (I used Chips Ahoy brand)


1. Whip cream until stiff peaks form. Spoon 1 cup of the whipped cream into a small bowl. (It will be used to frost the top of the cake). Sweeten with confectioners’ sugar to taste. (I left mine unsweetened since the rest of the cake is so sweet) .Refrigerate until needed.

2. Add the sweetened condensed milk and vanilla to the remaining whipped cream. Fold in carefully. Divide cream mixture between two bowls.

3. To one bowl of the cream, add half of the crushed Oreos. Fold in carefully and spread over cooled brownie crust.

4. Combine remaining crushed Oreos with chocolate sauce and drop by teaspoonfuls over Oreo ice cream layer. (Next time I would skip this step as I don’t think it made much of a flavor difference).

5. To the remaining cream, add the crushed chocolate chip cookies and spread over chocolate Oreo crumbles.

6. Top cake with the reserved cup of whipped cream.

7. Cut small pieces of brownie from the 8 x 8-inch baked pan. (The remaining is for snacking on its own). Garnish the cake with the brownie pieces and crumbled Oreos and chocolate chip cookies.

8. Freeze cake until firm, at least 8 hours. Let sit at room temperature for 20 minutes before slicing.

Serves 16

Brownie Base

1 cup butter, melted
2 cups sugar
3 eggs
2 teaspoons vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder


1. Preheat oven to 350℉. Line a 9-inch springform pan and an 8 x 8-inch pan with parchment paper.

2. In a large mixing bowl combine butter and sugar and whisk until combined. Beat in eggs, one at a time. Stir in vanilla then
add the cocoa, flour, salt and baking powder. Stir just until combined.

3. Divide brownie batter between the prepared pans.

4. Bake for 24 minutes or until a tester comes out clean. Set aside to cool completely.

Recipes slightly adapted from The Recipe Rebel

After digging into some delicious ice cream cake you probably are gonna want to shake up the dance floor and cut some calories. Enter The Scissors to the rescue. Their new song “Sjhake” is a messy, guitar heavy rocker that will surely get you moving.

Check out The Scissors on the band’s Website where you can learn of upcoming gigs in Cambridge, England and buy their music.


Posted in Cake, Ice Cream | Tagged | 1 Comment

Pizza Lover’s Pie. New Music From Jesse Terry.

Q: Why do birds fly south for the winter?
A: Because it’s too far for them to walk.

If you love pizza then this recipe is right up your alley. All of the flavors of pizza are packed into this deep dish style pie.

Pizza Lover’s Pie


1/4 pound ground pork sausage
1/2 cup chopped green pepper
1/4 cup chopped onion
1 pound frozen bread dough, thawed and halved
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
8 ounces pizza sauce
8 slices pepperoni
1/4 teaspoon dried oregano


1. In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink. Drain and set aside.

2. Roll half of dough into a 12-inch circle. Transfer to a greased 9-inch deep-dish pie plate. (It might take a bit of stretching it before it finally covers the pie dish).

3. Layer with half of the mozzarella cheese, Parmesan cheese and pizza sauce. Top with the sausage mixture, pepperoni and 1/8 teaspoon of the oregano.

4. Roll out remaining dough to fit top of pie. Place over filling and seal edges.

5. Layer with remaining pizza sauce, cheeses and oregano.

6. Bake at 400°F for 20 minutes or until golden brown.

Serves 8

Recipe slightly adapted from Simple & Delicious Magazine

‘Stargazer’ is the title track from Jesse Terry’s fourth album. Downright lovely, it exudes calm and hope in it’s soothing vocals and pretty strings.

Check out Jesse Terry on his Website where you can learn of upcoming tour dates in the UK and US and buy the music.


Posted in Main Courses, Pie, Pork | Tagged | Leave a comment

Herbed Pork Tenderloins With Apple Chutney. New Music From dreambeaches.


If you think that pork wrapped in pork sounds like a good thing you should know that done this way…it’s a great thing.

The prosciutto wrapping gets crisp in the oven and the tenderloins turn out ultra moist with incredible flavor from the herbs. The sweet and citrusy apple chutney is the perfect partner.

Herbed Pork Tenderloins With Apple Chutney


2 pork tenderloins (2 to 3 pounds total)
1 tablespoon minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
12 slices prosciutto
Apple Chutney (recipe follows)


1. Preheat the oven to 450℉.

2. Place the tenderloins on a sheet pan and pat them dry with paper towels.

3. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl.

4. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If the tenderloins have a thinner “tail” at the end of it, fold underneath so the tenderloin is an even thickness throughout.

5. Wrap the tenderloins completely with a single layer of prosciutto.

6. Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees for medium rare and 145 degrees for medium.

7. Remove from oven, cover the tenderloins tightly with aluminum foil and let rest for 15 minutes. Slice diagonally in thick slices and serve warm with the Apple Chutney.

Serves 6 to 8

Apple Chutney


1 cup chopped onion
2 tablespoons minced fresh ginger
1 cup orange juice
¾ cup apple cider vinegar
1 cup light brown sugar
1 teaspoon whole mustard seeds
¼ teaspoon crushed red pepper flakes
1½ teaspoons kosher salt
6 Granny Smith apples, peeled, cored, and chopped
¾ cup raisins


1. Combine the onion, ginger, orange juice, vinegar, brown sugar, mustard seeds, red pepper flakes, and salt in a medium-size saucepan.

2. Add the apples and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer for 1 hour, stirring occasionally, until most of the liquid has evaporated.

3. Stir in the raisins and serve chutney warm, at room temperature, or cold.

Makes 5 Cups

Recipes from ‘Make It Ahead’ by Ina Garten

Who doesn’t want a little optimism in their ears?

I like all of the optimism I can get. “Trademark”, new from Buffalo-based band dreambeaches, delivers a positive message along with awesome, garagey guitars.

“And I like you just the way you are
Even when you’re falling down
or wishing on those stars”

Check out dreambeaches on Facebook. You can learn of upcoming east coast US shows and buy their music on Bandcamp.


Posted in Condiment, Pork | Tagged | 1 Comment

Fresh Apple Spice Cake

Autumn is right around the corner…tomorrow to be exact. Get ready for the season with this Fresh Apple Spice Cake. The kitchen smells amazing while whipping up this delicious cake. It’s packed with apples and raisins, lots of fall spices and a hint of citrus. The caramel sauce and vanilla ice cream put it completely over the top.

Fresh Apple Spice Cake


1 cup chopped pecans
½ cup dark rum
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
¾ cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1⁄8 teaspoon ground cloves
1½ pounds Granny Smith apples, peeled, cored and chopped
Vanilla ice cream
Caramel sauce


1. Preheat to 350℉. Grease and flour a 9 x 13-inch baking pan.

2. Place pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside.

3. Combine the rum and raisins in a small bowl, cover with plastic wrap and microwave for 60 seconds. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla and orange zest on medium speed for 3 minutes.

5. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves into a medium bowl.

6. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined.

7. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans and apples into the batter. Spread into the prepared pan and smooth the top.

8. Bake for 35 to 40 minutes, until a tester inserted in the center comes out clean. Set aside to cool a little.

9. Cut cake into squares and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of caramel sauce. The cake can be stored at room temperature for up to 24 hours.

Serves 12

Recipe from “Make It Ahead” by Ina Garten

Does anyone listen to the podcast ‘Song Exploder’? I learned about it early in the summer and have slowly been catching up on older episodes. Each podcast features a song that the artist breaks down for the listener. It gives great insight into how each tune came to be in its finished form. Really interesting stuff.

This morning I listened to a past episode for Andrew Bird’s song ‘Roma Fade’. The back story is wonderful and the tune is classic Andrew Bird which equals awesome in my ears.

Check out Andrew Bird on his Website where you can learn of upcoming US tour dates and buy his music.


Posted in Cake | Tagged , , | 2 Comments