Sweet & Savory

Recent Posts

Pumpkin Scones

Pumpkin Scones

Fall is officially here. Finally. I have been wanting to make these Pumpkin Scones for awhile but have been waiting for the cooler weather. There is something wonderful about having a hot cup of coffee in the morning with a delicious fresh baked good. These […]

Pumpkin Cinnamon Twist

Pumpkin Cinnamon Twist

I found this recipe in a magazine recently. It looked amazing and luckily after giving it a try it was! It is very similar to a regular cinnamon bun except it adds some nice pumpkin flavor and pumpkin spices which is perfect for brunch in […]

Pumpkin Chicken Enchiladas

Pumpkin Chicken Enchiladas

I am not ashamed to say I love having a good amount of pumpkin foods around in the Fall. Many people are over the pumpkin craze, but not me! I have my regulars such as pumpkin pancakes, pumpkin bagels, pumpkin chili, pumpkin spice latte, pumpkin […]

Peanut Butter Cookies

Peanut Butter Cookies

I am a total sucker for fresh made bakery cookies. For some reason it’s the bakeries that make fresh breads that are guaranteed to have the best cookies, or the kind I like anyway. The ones I am talking about are the big, thick, chewy […]

Black & Blue Oat Bars

Black & Blue Oat Bars

I’m super excited to share this recipe with all of you baked goods junkies because these Black & Blue Oat Bars are AWE-SOME!!! I was in love with Zoe Nathan’s Huckleberry Cookbook the first time I saw it because the cover itself is gorgeous, an […]

Strawberry Ice Cream

Strawberry Ice Cream

Strawberry Ice Cream is one of my favorite summertime treats. I have a few staples I like to make no matter what with my fresh picked strawberries: strawberry preserves, fresh strawberry pie, and of course strawberry ice cream. This is a recipe I have been […]

Strawberry Cream Cheese Rolls

Strawberry Cream Cheese Rolls

  Strawberry time!!! Strawberry season is like a holiday for me. I look forward to it all of May and am crazy excited once it arrives at the end of May. Last year, I went strawberry picking 5 times within the short 2-3 week season, […]

Rhubarb Compote

Rhubarb Compote

I am still in rhubarb mode but I wanted to make something where you could enjoy rhubarb in more than just dessert. And rhubarb compote was the answer. My rhubarb compote not only tastes awesome but you can add it to a variety of foods. […]

Green Bean, Potato, & Pesto Salad

Green Bean, Potato, & Pesto Salad

I am very excited that the farmers market season has finally arrived here in Indiana. In light of this, I thought I would share with you one of my favorite recipes where I use a majority of ingredients from my local farmers market. Green beans […]

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

Yay!!! I feel it is safe to say Spring is finally here. And one of my favorite things about Spring is the arrival of rhubarb. Growing up, rhubarb was never one of my favorites and I have only learned to appreciate it as an adult. […]


Featured Recipe

S’mores Pie

S’mores Pie

As a pastry chef, I am a little obsessed with pies. They can be detailed and complicated or simple and rustic, either way they are gorgeous and delicious, a classic dessert. They are good anytime of the year and make a good number of people very happy, especially a la mode. Not only do they fall under the dessert category but they also make an excellent savory meal as well.

One of my new and perhaps favorite cookbooks is Lomelino’s Pies by Linda Lomelino. She is a baker, blogger, and food photographer and her photos are amazing. Now I have come to find out her recipes are just as amazing. This S’mores Pie is a must try. The recipe is fairly easy to make but a little time consuming. However, it is totally worth it! I can’t wait to try more of her recipes.

S’mores Pie
(adapted from Lomelino’s Pies by Linda Lomelino)

Graham Crust
8 0z graham crackers crumbs (make crumbs in a food processor or crush in a bag with a mallet)

7 TBSP (3.5 oz) butter, melted

2 TBSP sugar

1/4 tsp ground cinnamon

Chocolate Filling
11 oz 60% cacao bittersweet chocolate chips (can substitute milk or semisweet chocolate)

8 oz heavy cream

Meringue Topping
5 egg whites

1-1/4 cups sugar

pinch of salt

  1. Preheat oven to 350F. In a medium bowl, stir together graham cracker crumbs, sugar, and cinnamon. Then stir in the melted butter until combined. Press firmly into an 9″ pie pan or tart shell. Bake pie shell at 350F for 10-12 minutes or until golden brown. Cool completely.
  2. Place chocolate in a medium bowl. In a saucepan, on med-high heat, bring heavy cream to just a simmer. Pour over chocolate and whisk until the chocolate is completely melted. Pour into crust. Lay plastic wrap over the chocolate filling. Refrigerate for 1 hour or until set.
  3. When filling is set, in a heatproof bowl, whisk together egg whites, sugar, and salt. Place over a saucepan of simmering water. Whisk the mixture until it reaches 150F or the sugar is melted, 3-5 minutes.
  4. Remove bowl from heat, with an electric mixer, beat the meringue until thick and very stiff peaks. Immediately, spread over the pie with an offset spatula and caramelize the meringue with a blow torch. Enjoy!