this week in my kitchen

I’m linking up for another fun week of peeking in each other’s kitchens! You can check out the rest of the great blog hop over at Beauty That Moves.

kitchen (4):: thanks to the generosity of a very sweet friend, I recently had the privilege to join in Heather’s summer soul camp. It was delightful! And a bit of a pickle love fest, so I just had to make some refrigerator pickles on my own!::

kitchen (5):: salmon patties ::

kitchen (2):: nothing says summer like lemons! ::

kitchen (3):: fresh squeezed honey-sweetened lemonade with mint from the garden ::

kitchen:: sweet potato mac-n-cheese ::

blog (1):: beans ready for the freezer. Making up big batches of beans and then freezing has made cooking with dried beans so easy… just wish we had a larger freezer! ::

blog:: peach, basil, and fresh mozzarella pizza ::

kitchen (6):: birthday breakfast yogurt parfaits for little N’s third birthday! ::

kitchen (7):: victoria sponge for the birthday boy ::

kitchen (1):: favorite summer breakfast: berry smoothie and avocado toast ::

kitchen (9):: and the birthday celebrations continue! ny cheesecake with lemon blueberry compote, three celebrations for a three year old… it blesses this mama’s heart to have so many love little N so well! ::

This summer has been flying by and we have been drinking deeply of all the season has to offer. Long, leisurely mornings at the park, walks along the river, sweet birthday celebrations, picnics in the back green, visits to the zoo and spontaneous overnight trips to country cottages. It has been a wonderful few weeks filled with much laughter, sunlight and time outside. I love these long, light-filled days and while I am starting to feel myself look towards the cooler days of autumn and the more regular rhythm that will come with the changing seasons, I’m happy to linger a bit longer in the care-free days of summer. It makes me feel like a kid again.

this moment

sparrowhopes.com
A Friday ritual (one day late!). A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
~Amanda Soule

this week in my kitchen: black bottom banana cream pie

I’m linking up for another fun week of peeking in each other’s kitchens! You can check out the rest of the great blog hop over at Beauty That Moves.

 

sparrowhopes.com:: first peach of the summer! loving all the wonderful fruit this season has to offer ::

 

sparrowhopes.com:: That little blue pan was part of a set from my sweet mama, given to me freshman year of college after she saved up the little stamps from our local grocery to earn the full batch. The others are now long gone, but this little pot has moved back and forth North America several times, and has now made its way to Scotland. Who would have imagined the journey it has taken (let alone my own!) and the countless dishes it has helped prepare over the past 15 years? Thanks Mom! ::

sparrowhopes.com:: Easy weeknight supper after a long day ::

sparrowhopes.com:: love a good back-yard picnic ::

smoothie time - sparrowhopes.com:: I’ve been on the hunt for a blender for a couple of years now. When the budget is tight and counter-space at a premium, new appliances are not added lightly. But, when this guy popped up on the classifieds for £5 this week we couldn’t resist. Little N and I christened it today with blueberry-banana-grape smoothies. Mmm. ::

grill out - sparrowhopes.com:: grilled corn is the best! ::

saturday (nine hour) artisan bread - sparrowhopes.com:: More fun with artisan breads. I got a couple of bannetons… see the spirals? They make the bread so pretty ::

black bottom banana cream pie - sparrowhopes.com:: ah-ha. see? I told you there was banana cream pie. My dear in-laws headed back to Seattle this week, but before they left we had to have a little pie to celebrate their visit. What is it about this pie that is so homey and comforting, yet feels special and festive at the same time? Thought I’d share my version of this classic with you all… enjoy! ::

Black Bottom Banana Cream Pie

(adapted heavily from Allrecipes)

Ingredients:

Crust:

  • 2 c crushed digestive biscuits (could use graham crackers)
  • 4 tbsp coconut oil

Chocolate ganache:

  • 1/2 c chocolate chips
  • 1/2 c heavy cream

Vanilla pudding:

  • 3/4 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 3 egg yolks, beaten
  • 2 tbsp butter
  • 2 tsp vanilla bean paste
  • 3-4 ripe bananas
  • Milk chocolate bar, for shaving garnish, if desired

Whipped topping:

  • 1 1/2 c heavy cream
  • 2-3 tbsp icing sugar

Directions:

  1. In a food processor, grind the digestives until they resemble sand. And the coconut oil and process until well mixed.
  2. Press crust into pie plate, place in freezer to firm up while preparing the ganache.
  3. Combine chocolate chips and cream in microwave safe bowl. Heat in 30 second increments, stirring well after each 30 seconds. Take care not to scorch chocolate or cream. This won’t take much heating, just keep stirring once chocolate has begun to melt until well incorporated and you can no longer see any cream and chocolate is shiny.
  4. Pour chocolate into prepared crust. Return pie to fridge until chocolate is firm.
  5. In a saucepan, begin pudding by combining the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  6. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
  7. Slice 2-3 bananas (reserving one banana for garnish) and spread evenly over chocolate in prepared crust. Pour pudding mixture over bananas and refrigerate until cool and set. Approximately one hour.
  8. When ready to serve, whip cream and icing sugar with whisk attachment using a stand-mixer or hand-blender until soft peaks form. From here watch closely as you want to whip the cream a bit more than normal so it is denser and firmer on the pie, but use caution as you don’t want to make butter.
  9. Spread whipped cream over pie, garnish with remaining banana and chocolate shavings, if desired. Enjoy!

how did I miss this?

We’re not huge TV watchers around here, but every now and then a show grabs my attention and becomes a much anticipated evening activity after the little one goes to bed. Lost, West Wing, Downton Abbey, Call the Midwife, Sherlock Holmes (man, the BBC knows how to put out a good drama!) all hold a high place in my favorite viewings of days gone by. But, just last month I stumbled upon a show that I’ve enjoyed more than any other I can remember. More than any other. It is really that good.

Borgen.

Have you seen it? There are only three short seasons so we’re slowly rationing them out as we just don’t want the story to end. It’s kind of like a Danish version of the West Wing, but dare I say it, maybe even better? If you haven’t watched this one, you’re in for a treat. If you have seen it, any other show recommendations? We are getting dangerously near the end of the series.