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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Today I’m going to share with you how this yummy white peach ice cream came to be.

It all started almost 3 years ago when I stopped by our local nursery while they happened to be having a buy 1 get 1 50% off sale. Being a sucker for a bargain I walked out of the nursery with a white peach tree, an avocado tree, a blood orange tree, and a one gallon pot of horsetail.

That same weekend we planted all three fruit trees, and I took the pot of horsetail and transplanted it to cover a long slim stretch of dirt that runs along our side fence.

Fast forward to present time… the blood orange tree is now about 2′ tall and it has bloomed twice. Unfortunately the gardeners haven’t been too careful while mowing around the tiny tree and have managed to knock off the baby oranges off it’s fragile branches two years in a row.

The avocado has yet to produce any fruit, the horsetail I planted against the side fence has spread nicely and is about 6 ft tall now, and the peach tree… well, this is how it looked Sunday afternoon.

White Peach Tree
I wish I had checked the tree sooner because most of the peaches were overripe.

From tree to kitchen counter
I was thinking of making a pie with them, however when I started cutting them up I decided to make ice cream instead. :)

White Peach Ice Cream
Adapted from Cafe Johnsonia

6 ripe white peaches (approx 3 cups chopped)
2 cups whole milk
2 cups heavy cream
4 egg yolks
1/2 cup granulated sugar
3/4 cup light brown sugar
juice of 1 lemon
1 vanilla bean

Peel and chop the peaches into large chunks. Save the skin and pits.

In a medium saucepan, place the peaches 1/2 cup sugar, lemon juice. Slice the vanilla bean lengthwise to get to the seeds, then cut the vanilla bean in half. With a knife carefully remove the seeds from 1 half of the vanilla bean, and place them into the sauce pan along with the vanilla bean itself. Bring to a boil, then lower the temperature and cook for 20 minutes or until the peaches are tender, let it cool and place in the refrigerator until completely chilled.

Peaches & Vanilla Bean
In another saucepan, place the whole milk, the seeds and 1/2 the remaining vanilla bean along with the reserved peach skin and pits. Bring to a simmer then turn off the heat and let it steep for at least 30 minutes or let it cool and place in the refrigerator overnight.

After the skin and pits have steeped in the milk long enough, strain the mixture through a fine mesh sieve into a clean bowl. Set aside until ready to use.

Whisk together the egg yolks and sugar until light and creamy.

Warm up the peach infused milk until very hot–be careful not to boil it. Slowly pour a ladle or two of the hot milk into the egg and sugar mixture while stirring constantly to prevent the eggs from curdling.

Slowly pour the tempered egg mixture back into the saucepan along with the peach infused milk. Cook the ice cream base over medium heat while stirring constantly until it thickens.

Strain the custard through a fine mesh sieve into a clean bowl, stir in the heavy cream, for a chuncky texture remove the cooked peaches from the refrigerator and add them directly into the bowl, for a smoother consistency mash them through a sieve into the bowl then stir well to incorporate. Cool over an ice bath then finish chilling the ice cream base in the refrigerator for at least 1 hour.

Pour ice cream base into your ice cream maker and follow your manufacturer’s instructions. Pour ice cream into a sealable plastic container and place in the freezer until thoroughly frozen.

White Peach Ice Cream

White Peach Ice Cream
I ran out of peaches so I decided to garnish the ice cream with a couple of slices of nectarine.

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Let’s take this cookie trail back a little shall we? Back to this past Wednesday, before I headed into the woods.

Camp Blogaway
While tweeting with my good foodie friend Rachael from La Fuji Mama, we decided we didn’t want to show up empty handed to Camp Blogaway (the Food Blogger conference we attended this weekend) then Greg from SippitySup asked Rachael if she was brining Macarons.

Since Rachael was “out of aged egg whites” (or, so she said…) she asked if I happened to have any. What are the odds right? Well in my case the odds are pretty high that I might just have some ready for a quick batch of macarons. So it was decided, Rachael would bring a batch of her Deaddly Chocolate Almond Toffee and I would bring a few Macarons.

Thursday night, I got home from work, had dinner and started making the Macaron shells. I decided I was going to make two flavors, Pistachio, and S’mores.

The cookie trail continues…

Friday morning I finished up the S’mores macarons and decided to make a quick batch of Chocolate Chip Cookies for the boys to enjoy while I was gone, then I quickly packed my bag, got my pillow and sleeping bag ready, and made my way up the mountain to Camp Blogaway.

Cookie Trail and More
While at camp we made sure we got enough exersise.

Take a hike
We lounged, chatted, laughed, smiled, acted silly, and even sang the Camp Blogaway theme song to the tune of Gilligan’s Island.

Smiling Foodies
We learned a lot from our fabulous guest speakers who had so much insightful information to share with us.

Chocolate Chip Cookie Camp Trail

Our fearless leader PR expert and fellow blogger Patti Londre from Worth the Whisk Spoke to us about the benefits of running our blog like a business and how to work with PR folks. Very, very, insightful!

It was truly a treat to have Barbara Gibbs Ostmann Award-winning journalist and co-author of The Recipe Writer’s Handbook speak to us on the topic of recipe writing essentials, copyright & attribution.

Denise Vivaldo gave a very funny and lively speach on Food Styling Tips and Tricks for Bloggers.

Art Ramirez gave two excellent presentations. One to help improve our photographing skills and the other on quick and easy Photoshop food fixes. – Priceless!

Danny Jauregui from Over The Hill and On A Roll and Food Bloggers Unite Wowed us with his SEO knowledge.

Casey Benedict from Tastestopping brough with her a lovely slide show of Food Porn at it’s best and worst, and not only that she also treated us to the most delicious S’mores, made with her famous Vanilla Marshmallows. YUM!

Just like at camp… a few bloggers were the recipients of some well deserved awards.

Camp Blogaway Award Recipients
Greg from SippitySup received the Camp Cheerleader award. Marla of Family Fresh Cooking received the “Best Overall Athlete” award. And last but certainly not least Rachael of La Fuji Mama received the “The Golden Pinecone” award. She’s so awesome she even shared her award with Jen from Savor the Thyme.

After awards were handed out, props were swapped and good-bye’s were said we each headed down the mountain.

Once I got home two days later to my surprise, there wasn’t a single chocolate chip cookie in sight. I did however find half a batch of brownies and a burnt pastry bag.

Note to self: Don’t use the oven to help dry pastry bags and then go out of town.

Chocolate Chip Cookies
adapted from Ad Hoc at Home by Thomas Keller

2 1/3 cups plus 1 tablespoon all-purpose flour
3/4 teaspoon baking soda
1 teaspoon kosher salt
5 ounces semi-sweet mini chocolate chips
5 ounces milk chocolate chips
2 sticks of unsalted butter, room temperature
1 cup packed dark brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 350 degrees, and place oven racks in the lower and upper thirds of the oven.

Line two baking sheets with Silpats or parchment paper.

In a medium size bowl whisk together the flour, baking soda, and salt.

In the bowl of an electric mixer cream the dark brown sugar, granulated sugar, and butter for approximately 5 minutes until light and fluffy. Scrape down if necessary, or if you have one of these you need not worry much about having to scrape down your bowl.

Add eggs one at a time mix until incorporated before adding the second, continue mixing until the second egg is well incorporated. Add the vanilla extract and mix until incorporated.

Add the dry ingredients and mix on low speed to combine. Mix in the chocolate chips.

With a spatula give the dough a quick mix by hand to ensure the chocolate has been well incorporated.

Chocolate Chip Cookie Trail into the woods
Using a tablespoon size ice cream scooper, scoop out cookie dough balls and place twelve on each sheet, this will yield close to 4 dozen cookies. Or, you can also double the cookies size (2 tablespoons of cookie dough per cookie).

Chocolate Chip Cookie Trail into the woods
Bake for 10-11 minutes rotating pans (top to bottom and front to back) half-way through.

Cool the cookies on the pans on cooling racks for about 2 minutes. Once they have firmed up, you can finish cooling them directly on the cooling racks.

Repeat with the remaining cookie dough.

These cookies can be stored in an airtight container for up to 2 days.

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