Let Them Order Pie! The Sunflower Pie Company

screen-shot-2016-09-03-at-10-11-14-am

Thanks to all of the wonderful people who read my posts and try my recipes, I am thrilled to announce the opening of The Sunflower Pie Company. It’s no secret that I LOVE to bake and gift pies! I believe that there isn’t anything more thoughtful than giving or receiving a pie made by hand from scratch.

That’s just what my pies are! The Sunflower Pie Co. is a Pop-Up pie shop that will be selling seasonal pies First Friday’s Weekend on SuProcessed with VSCO with a5 presetndays from 11 -4 pm in Kansas City, Missouri. These pies are 100% made by hand from scratch. I will also be taking orders online for pickup or ship if you aren’t located in Kansas City! Talk about handy for this holiday season. Just place an order 2 weeks before you need your pie.

I am very excited about starting this adventure and can’t wait to share my pies with all of you. I will announce the monthly flavors and pop-up location here on my blog and on the pie shop facebook page. Be sure to like and share our page to keep up with this crazy venture! 

OCTOBER : APPLE, PUMPKIN, MIXED BERRY

ORDER ONLINE HERE

Frozen Vanilla Bean White Chocolate Cheesecake

Processed with VSCO with a6 preset

Yes, you read that right. A delicious cheesecake and vanilla bean ice cream? This cheesecake is the best of both worlds and is a sure-fire way to steal the show. The vanilla bean cheesecake is rich and decadent. The white chocolate topping freezes to a beautiful smooth delicious texture and the crunchy graham cracker crust sends it over the top. Not to mention it is decorated with melted dark chocolate and fresh red raspberries. If you are looking to spoil someone, get back in good graces with someone you love, or just impress anyone including yourself this is the perfect fix. I made this for Father’s Day this year and it was a hit!

Processed with VSCO with a6 preset

Crust

1 sleeve of graham crackers

1 stick of butter

¾ cup brown sugar

Filling

16 oz. cream cheese thawed

2 sticks of butter softened

1 cup granulated sugar

1/3 cup sour cream

1/3 cup heavy cream

2 tsp. corn starch

2 Madagascar vanilla bean pods

Toppings

Whipped heavy cream

Melted white chocolate wavers

Frozen raspberries (to keep perfect shape)

Melted dark chocolate (for drizzling)

First make the crust. Preheat the oven to 375 degrees. Then crush the sleeve of graham crackers with a food processor or by hand. Then in a medium sized bowl add the melted butter and brown sugar. Stir this all up! Press the mixture into the bottom of a spring form pan. I like to place a sheet of parchment paper or foil on the bottom to make for easy removal. Bake the crust alone for 15 minutes or until it is crispy.

While the crust is baking, make the cheesecake filling. In a large bowl combine the cream cheese, sour cream, heavy cream, corn starch and mix well. Add the butter, sugar and vanilla beans and mix well. After the crust is done baking fill the spring form pan with the cheesecake filling. *This is when I use a water bath trick to bake the cheesecake to prevent bubbles from forming.*

The water bath is very simple; you take a deep baking pan (I used the pan I let the turkey for Thanksgiving cook in) and place the spring form pan that has been lined with foil inside of the deep ban. I fill the deep pan with water up to about half way. The water heats as the cheesecake does and it cooks more evenly, without bubbles!

Turn the oven down to 320 degrees and let the cheesecake cook for about 60 minutes or until slightly golden on the top. While the cheesecake is baking make the topping. The topping is made out of whipped heavy cream and melted white chocolate wavers. Simply mix them together and set in the fridge.

Once the cheesecake has baked for about an hour, remove from the oven and let sit for about 3 hours to stabilize at room temperature. After that time you can be generous with the white chocolate layer on top! Here is the GAME CHANGER: then freeze the cake. Yes this cheesecake is served frozen after drizzled with dark chocolate and topped with fresh red raspberries!

Parmesan Crusted Chicken

 

Processed with VSCO with a6 preset

I’m not sure if it’s because I’m a sucker for a good baked chicken recipe or the Marsala mushrooms that are smothering the crunchy, parmesan crusted, perfectly tender chicken breasts, but this is one of my favorite things to make for dinner. I have been making it for years and it never disappoints. It’s really easy too! It will take you about 45 minutes from fridge to table. I like to serve this chicken covered in Marsala mushrooms with fresh steamed asparagus and mashed potatoes. Not to mention this chicken is amazing to cut up and toss on a salad for lunch during the week or to put on sandwiches. You’ll need a few things to make this:
– Chicken breast (boneless skinless)
– Flour (about 2 cups)
– Garlic powder (3tsp)
– Salt (a generous pinch)
– Pepper (3 tsp)
– Parsley flakes (a generous pinch)
– Eggs (2 eggs 2 yolks)
– Parmesan cheese (about 3/4’s cup per chicken breast)
– Olive oil (to brown in the pan)

Processed with VSCO with a6 preset
Start by creating your mixes. Combine the seasoning with the flour in a long flat container and mix well. Then set aside and in a separate container mix your two eggs and two egg yolks, mix well. Lastly pour the parmesan cheese into a third long flat container. Start tenderizing your chicken breasts, you can use a meat tenderizer or as I like to do use my fist. Lightly. It’s a good stress relief after work!
When your chicken is ready to be coated, put the skilled on medium to high heat with a generous amount of olive oil in the pan. Allow this oil to heat up, you are going to sear the sides of the chicken to create the crunchy crust on the chicken. Dip the chicken first in the seasoned flour, then in the egg and lastly in the parmesan cheese. Don’t be afraid to really pile it on here, the cheese needs to cover every spot of the chicken. Then place the coated breast in the preheated pan. Let cook for 3-4 minutes on one side without moving or until the cheese is a beautiful golden color. Be firm as you turn the chicken over as the coating could stick to the pan when you turn it over and repeat on the other side. Place the browned crusted chicken in a greased baking pan.
Continue to do this to all the chicken you would like to prepare, weather you are cooking for a family of 6 or just yourself and the rest of the week! Toss them in the oven at 400 for 40 minutes and you are good to go!

Harvest Breakfast Skillet – It’s Officially Fall!

Processed with VSCO with a6 preset

It’s SEPTEMBER! In my opinion fall has begun. I am welcoming crunchy leaves, sunny days with cool breezes, seasonal baking, pumpkins, and all the delicious food that I now crave this time of year. I love it all. This morning for breakfast I created something I’d like to call a harvest breakfast skillet. It combines fresh apples, sweet potatoes, onion and bacon all topped with a fried egg. When that yoke breaks over the warm, salty-sweet-savory flavor of the breakfast potato combination, you might lose your mind!

Processed with VSCO with a6 preset

Its super easy to prepare, you’ll need:

  • Eggs ( however many you would like!)
  • Sweet potato (1)
  • Red onion (1/4 of a medium sized onion)
  • Honeycrisp apples (1/2 or 1 depending on what you would like)
  • Bacon (about 4-6 strips, diced)

In a large skillet prepare the diced bacon. Once cooked to your satisfaction remove and let cool. In the same pan, add the red onion, diced sweet potatoes, diced honeycrisp apples. Sprinkle with garlic powder, salt and pepper. Leave without stirring to create a crispy texture to the breakfast potatoes mixture. Add in the bacon last to flavor the filing. In a separate skillet, fry or poach your eggs. Now, toss in a bowl and top with the eggs and enjoy!