The funky title of this particular pie was something I just threw together. The inspiration however, originated from an old label of Nestle’s sweetened condensed milk I found nestled in a stack of clippings, handwritten, and typed recipes my mother recently gifted me during my last visit to Mexico.

The Inspiration
I translated the original recipe from Spanish to English and altered a few of the ingredients. I switched cream cheese for mascarpone, which is what I happened to have on hand at the time; and I replaced preserved peaches with fresh peaches since they coincidentally happen to be in season.

Mascarpeacheesy Pie
Mascarpeacheesy Pie

crustenough for 2 – 9″ pies
1 1/2 sticks (6 oz) unsalted butter
1 can (14 oz) sweetened condensed milk
2 egg yolks
3 1/2 cups flour
1 tablespoon baking powder

Beat butter in a mixer until light and fluffy. Add the condensed milk and mix until incorporated. Add egg yolks one at a time, mixing to incorporate after each addition.

In a medium bowl whisk together the flour and baking powder. Add flour in thirds into the creamed butter and beat just until combined.

Pie Crust
Remove dough from the mixer divide in half, roll, and cover pie tin(s).

Blind bake pie shell @ 350 for 15 minutes

1 can (14 oz) sweetened condensed milk
zest of 2 limes
1/4 cup lime juice
8 oz mascarpone cheese
3 eggs
2 large peaches, sliced

In a medium bowl combine all ingredients except the sliced peaches. Mix with a hand mixer for 2- 3 minutes or until combined.

Preheat oven to 400 degrees F

Mascarpeacheesy Pie

Ladle half of the filling into the blind-baked pie crust. Place one layer of sliced peaches over the filling. Cover with the remainder of the filling.

Mascarpeacheesy Pie
Top pie with the remaining sliced peaches.

Bake in preheated oven for 20 – 25 minutes or until center is set.

Mascarpeacheesy Pie

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Before you run off thinking someone has hacked into my blog… stop, wait, don’t leave. I promise there will be dessert, in fact, two types of dessert.

A few weeks ago I submitted a proposal to Foodbuzz for their monthly 24×24 event which Showcases posts from 24 Foodbuzz Featured Publisher bloggers, highlighting 24 unique meals occurring around the globe during a 24-hour period, and guess what? It got accepted!!

I happen to have a few soccer fans at home, one even asked if he could miss school to stay home and watch the very first game! The answer of course was no, we did make sure and record it for him. His response “It’s just not the same mom….”

So, I gathered a few other soccer fans and invited them over to watch USA play against Ghana all while enjoying a buffet consisting of a variety of dishes from a few select countries. Each dish of a given country was matched up with it’s opposing team’s country.

Let’s start off with cocktails shall we?

Cocktails Winner
Italy Negroni X
New Zealand Kiwi Cocktail

Cocktails - Italy vs New Zealand
The Negroni is a very bold and traditional Italian apéritif traditionally made with Campari bitters. The Kiwi Cocktail was made with a traditional New Zealand favorite Marlborough Sauvignon Blanc infused with kiwi fruit and pears served with a splash of orange liqueur, lime juice, and club soda.

On to the appetizers…

Appetizers Winner
Argentina Empanadas X
Mexico Quesadillas

Argentina - Empanadas
This savory filled pastry proved to be stiff competition for the Mexican quesadilla.

Mexico - Quesadillas
Surprisingly gooey melted Oaxaca cheese with a touch of mayonnaise wrapped in lovely corn tortillas was not good enough to win this match up.

Appetizers - Argentina vs Mexico

Main Course Winner
Uruguay Churrasco w/ Chimichurri Sauce
South Korea Beef Galbi marinated in Bulgogi Sauce X

Main Course - Uruguay vs South Korea
Left - South Korea (Galbi) vs Right - Uruguay (Churrasco)
The bold flavors of the bulgogi marinade were no match for the Uruguayan churrasco.

As our first pair of side dishes we had two types of coleslaw, a traditional Dutch version and a Japanese version. Both were tasty, but the kimi zu dressing took these shredded vegies veggies to a whole new level.

Side Dish Winner
Japan Daikon root & cabbage salad X
Holland Koolsla

Japan - Daikon Root & Cabbage Salad
Holland - Koolsla (Coleslaw)
Our second side dish pair was made up of the All American Corn on the Cobb and some Fried Plantains… I’m sure you can guess which team won in this case. I suppose our team would have had better luck if I had made corn fritters instead. :(

Side Dish Winner
USA Corn on the Cobb
Ghana Kelewele (Fried Plantains) X

USA - Corn on the Cobb
Ghana - Fried Plantains
And finally we arrive to the last match of the day, dessert. Unfortunately as yummy as the Crema Catalana looks we had to sadly enforce the mercy rule because the Chocolate Fondue was way ahead of the game.

Dessert Winner
Spain Crema Catalana
Switzerland Dark Chocolate Fondue X

Spain - Crema Catalana

Switzerland - Dark Chocolate Fondue
I should have called foul play, because the melted dark chocolate, fresh fruit, and pound cake started scoring points before the game even started.

World Cup 2010 - Cuisine Head-to-Head Buffet

Crema Catalana
adapted from 1080 Recipes by Simone and Ines Ortega

4 cups milk
2/3 cup superfine sugar
2 teaspoons lemon zest
8 egg yolks
2 tablespoons potato starch
demerara sugar, for caramelizing

Serves 6

Pour milk into a medium sauce pan with 4 tablespoons of sugar and lemon zest. Bring to a boil. In a separate bowl whisk the egg yolks with the remaining sugar and the potato starch.

Temper the egg yolks by pouring a couple of small ladles (approx 1/4 cup) full of the hot milk into the bowl and whisking as it is being added. Gradually add the remaining hot milk into the bowl and whisk to combine.

Return contents of bowl back into the sauce pan and place over medium-low heat stir constantly until thickened, approx. 5 minutes.

Strain the custard before pouring it into the serving dish, or 6 individual dishes, let it cool, then place in the refrigerator to chill for a minimum of 2 hours before serving.

Once ready to serve sprinkle a little demerara sugar on top of the custard, and use a kitchen blow torch caramelize it.

Dark Chocolate Fondue
1 3.5 ounce toblerone
2 3.5 ounce hershey’s dark chocolate bar
1/2 cup heavy cream
1 small sara lee pound cake
assorted fresh fruit (strawberries, grapes, pineapple)

Melt chocolate and heavy cream in a fondue pot, serve with assorted fruit and pound cake which has been cut into bite size pieces.


Last weekend my husband came home with a bag full of oranges that a client of his gave him from thier backyard tree.

I decided to have one as a snack, and let me tell you boy oh boy, it was super juicy and sweet!

Right away, the dessert making wheels started turning… what can I make, what can I make? Then, I remembered I had just used up my remaining egg whites on the Orange-Lime Margarita Macarons.

So I started looking through a few of my cookbooks looking for a recipe that called for oranges and a few egg yolks.

Finally I came across this recipe which happened to call for 6 egg yolks! SCORE!!!

Why the excitement you ask? Well, that roughly equates to two batches of macarons! And, in case you haven’t noticed I’ve been on a bit of a macaron kick recently. Just can’t get enough of them…

Now on to the Spumone… I had never made it, or had it before, and wow, was I missing out.

It is so light and fluffy (just as it’s name states… go figure) and it tastes just like a creamsicle, if you are an ice cream lover like me, you are sure to love it too!

Orange Spumone aka Spumone di Arancia
adapted from 1,000 Italian Recipes by Michele Scicolone

3 navel oranges
1 cup water
3/4 cup sugar
6 large egg yolks
1 cup chilled heavy or whipping cream
1 teaspoon pure vanilla extract

Zest the oranges until you have about 3 tablespoons worth, then juice the oranges until you have 2/3 of a cup.

In a medium saucepan, combine the water and sugar. Bring to a simmer over medium heat, then cook, stirring occasionally, until the sugar dissolves.

In a large heatproof bowl, whisk the egg yolks until blended. Slowly add the hot sugar syrup in a thin stream, whisking constantly.

Orange Spumone
Pour the mixture into the saucepan and cook over low heat, stirring with a wooden spoon, until slightly thickened and the mixture lightly coats the spoon.

Orange Spumone
Pour the mixture through a fine-mesh strainer into a bowl. stir in the orange juice and zest and vanilla extract. Let cool, then cover and refrigerate until chilled, at least 1 hour. Place a large bowl and the beaters of an electric mixer in the refrigerator.

Orange Spumone
Just before serving, remove the bowl and beaters from the refrigerator. pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes.

With a flexible spatula, gently fold the cream into the orange mixture.

Orange Spumone
Orange Spumone
Orange Spumone
Freeze in an ice-cream freezer according to the manufacturer’s instructions. Pack into a container cover, and freeze. Serve within 24 hours.

Orange Spumone

Orange Spumone

Orange Spumone

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Orange-Lime Margarita Macarons

Happy pre-Cinco de Mayo everyone!

To bypass the “mini” history lesson, scroll down to: “OK, now for the fun part!” :)

I wanted to share just a little bit of history for those that may be unfamiliar with the origins of this holiday.

Contrary to popular belief, this holiday is not a major holiday in Mexico, it is mainly only celebrated or observed in the state of Puebla. Unlike September 16th Mexico’s Independance Day, which is the biggest patriotic holiday in Mexico. Cinco de Mayo conmemorates the victory over the French during the Battle of Puebla. Here in the US and in other parts of the world, this day is seen as a day to celebrate Mexican Culture and Heritage.

OK, now for the fun part!

We all know very well there is no better way to celebrate a holiday than with a little F & B (food & beverage) right?

So…….. I made these just for you, a little F & B rolled into one. Enjoy!

Orange-Lime Margarita Macarons
Orange-Lime Margarita Macarons

Orange-Lime Margarita Macarons

Orange-Lime Margarita Macarons

Orange-Lime Macaron Shells

90 grams aged egg whites (roughly 3 egg whites)
25 grams granulated sugar
200 grams powdered sugar
70 grams blanched almonds
40 grams ground pine nuts (pignolias)
1 teaspoon grated orange peel
1 teaspoon grated key lime peel

Place the powdered sugar, almonds, and pine nuts in a food processor and give them a good pulse until the nuts are finely ground. Sift a couple of time to remove bits and pieces. Regrind if necessary.

Once your nuts, and powdered sugar are mixed together, rub them in between your fingertips to break the bigger pieces.

In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.

Add the dry ingredients to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.

Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.

If using convection: preheat the oven to 280F. If using regular electric or gas, preheat the oven to 300F.

When ready, bake for 18 to 20 minutes, depending on their size. Let cool

Orange-Lime Buttercream

4 ounces unsalted butter, softened
1 cup sifted confectioner’s sugar
1 tablespoon tequila sauza gold
1/2 teaspoon cointreau
1/4 tsp vanilla extract
1/4 teaspoon orange zest
1/4 teaspoon key lime zest

In a standing mixer fitted with a whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add remaining ingredients and mix until incorporated.

How to age egg whites:

Separate the egg whites from the yolks and place the whites in a clean bowl. Leave out at room temperature, uncovered or loosely covered with a towel for 24-48 hours. At this point the whites can be refrigerated for up to 5 days. Bring egg whites to room temperature before making the macaron shells.

Pipe macarons onto shells, top and refrigerate. Remove macarons from refrigerator 1 hour before serving.

Orange-Lime Margarita Macarons


Bake Sale Booth @ the Help Make a Miracle Carnival for baby Daylon
After a busy week and many a late night in the kitchen, the day of the Bake Sale finnaly arrived!

Here my youngest with a big smile and ready to help, and Rachael of La Fuji Mama who I always see with a huge smile on her face, is busy in the background getting things all set up for the Bake Sale at the “Help Make a Miracle” carnival.

You would have laughed to see the look on my little helper’s face at about 3:00 pm nothing like what you see here. But what else can you expect from an 11 year old. :) I guess, the cinnamon roll, hot dog, kettle corn, and shaved ice were a bit much…

Since I spent most of my week working on the cake pops, and because I wanted to contribute more than one type of dessert for the bake sale, I decided to make these yummy Oatmeal Cookies I chose them because they were quick and easy to make, oh and they just happen to taste fantastic!

Oatmeal Raisin Cookies

President Clinton’s Oatmeal Cookies
From Desserts by the Yard by Sherry Yard

1 1/2 cups all-purpose flour
1 teaspoon baking soda
7 ounces (1 3/4 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoons ground cinnamon
2 large eggs, at room temperature
3 cups rolled oats
1 1/2 cups fat raisins

Sift together the flour and baking soda and set aside.

In the bowl of a stand mixer, cream the butter on high speed until lemony yellow, about 2 minutes. Scrape down the sides of the bowl and the paddle or beaters.

Add the sugar, brown sugar, nutmeg, and cinnamon. Continue creaming the mixture on high speed until it is smooth an dlump-free, about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

Oatmeal Raisin Cookie Batter
Add the eggs one at a time, scraping down the bowl and paddle after each addition. beat on low speed for 15 to 30 seconds, until the eggs are fully incorporated. Scrape down the sides of the bowl and the paddle.

Fat Raisins in Oatmeal Cookie Batter
On low speed, add the sifted flour mixture, beating until all of the flour is incorporated. Scrape down the sides of the bowl. On low speed, mix in the oats and raisins.

With a rubber spatula, scoop out the dough and divide it in half. Center one half along the bottom of a sheet of parchment paper and roll it up in the paper, creating a log about 2 inches wide and 12 inches long. Repeat with the second piece of dough. Fold over the parchment paper, creating a sausage. Twist the ends over and wrap in plastic. Chill the dough logs for a minimum of 1 hour. (At this point the dough will keep nicely, wrapped well, in the refrigerator for up to 3 days, or up to 1 month in the freezer.) You can also simply spoon the dough onto parchment-covered baking sheets and bake at once.

Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper. When the dough is chilled, remove it from the parchment paper. Using a chef’s knife or an offset serrated knife, slice 1/2 inch rounds off the log. Place the cookies on the prepared baking sheets, spaced 2 inches apart.

Bake for 12 minutes. Rotate the baking sheets from top to bottom and from front to back, and bake for another 5 to 8 minutes, until nicely browned. Remove the cookies from the oven and carefully slide the parchment off the sheets and directly onto your work surface. Cool the banking sheets between batches. Wait a minimum of 5 minutes before eating, or allow to cool completely before storing the cookies in an airtight container. (The cookies will keep for up to 3 days at room temperature.)

NOTE from Sherry: Instead of forming the logs and chilling, you can also scoop spoonfuls of dough onto the parchment-lined sheets. Spoon teaspoons for small cookies, tablespoons for large.

President Clinton's Oatmeal Cookies
Fat Raisins
Adapted from Desserts by the Yard by Sherry Yard


1 1/2 cups golden or red flame raisins
3/4 cups dry white wine
3 tablespoons fresh orange juice
1 1/2 tablespoons dark rum
3 tablespoons granulated sugar

Combine the raisins, wine, orange juice, rum, and sugar in a small heavy saucepan, bring just to a boil over medium heat, stirring all the while. Lower the heat so that the liquid is at a bare simmer and poach for 20 minutes.

Raisins Poaching
Remove from the heat, cover the pan with plastic wrap, and allow to cool to room temperature. Transfer to an airtight container and store in the refrigerator.

(The raisins will keep for up to 2 weeks).

Here are two lovely ladies rockin’ the Bake Sale booth!

Rachael - Fuji Mama and me

Rachael received so many amazing treats for the bake sale, just take a look at all this deliciousness… it’s never ending.

Fuji Mama's Lemon Blueberry Cake in a Jar
Bake Sale Treats
Fuji Mama's AMAZING Toffee
More Treats
I made sure and bought one of these amazing caramel apples before they were all gone!

The BEST EVER Caramel Apples
Shameless plug of my Truffle Cake Pops. Rachael and I renamed my pops for the bake sale for “marketing purposes”. 😉

Truffle Cake Pops

Without giving too much away, and because I can’t wait for Rachael’s recap on the event. I just want to say that… I was so touched by all the love, selflessness, and kindness I encountered yesterday. It was refreshing to see how many good people there are in this world, this leads me to think that Daylon’s miracle will soon become a reality.

After an amazing day of giving, I headed home, got cleaned up and the family and I headed out to enjoy a little evening entertainment compliments of our son Joseph aka Robin Hood.

A little after 7:00 PM the curtains went up for “The Somewhat True Tale of Robin Hood”.

The show was a hit, we all loved it! Congrats to the entire cast, you were all AMAZING!