Strawberry Cream Cheese Pie

Z. Hampel

This delicious summer pie recipe was given to my mom from the produce guy at her grocery store as a teenager when strawberries were in season. It's amazing, and from personal experience I can verify that it is great for breakfast as well! I made this for the 4th of July, so I threw on some pie crust stars on top!

- 1 pie crust
- 2 tsp cornstarch
- 1 Tbsp water
- 3 pints strawberries
- 1 c sugar
- 1 pint whipped cream cheese

Z. Hampel

1. Bake the pie crust. Set aside and let cool.
2. In a small bowl, combine the cornstarch and water. Set aside.
3. In a large saucepan, mash up 1.5 pints of strawberries. Add sugar and bring to a boil. The mixture will liquify. When it is at a boil, add the cornstarch mixture. Combine well, remove from heat, and set aside.
4. Cover the bottom of the cooled pie crust with cream cheese, as evenly as possible.

Z. Hampel

5. Cut up the remaining 1.5 pints of strawberries into small pieces. Place the cut strawberries over the cream cheese, as evenly as possible.

Z. Hampel

6. Pour the strawberry sauce on top of the pie filling, as evenly as possible.
7. Chill and serve cold. Enjoy!

Z. Hampel

Horchata

If there is a better drink than horchata out there, I have yet to find it. I never knew how easy it was to make, so I have a feeling this will be an horchata-filled summer...

- 1 cup white rice, uncooked
- 5 cups water
- 1 cup milk
- 1/2 cup white sugar
- 1 Tbsp cinnamon
- 1.5 tsp vanilla extract

1. Place the rice and water in a blender. Blend for 30 seconds, then remove half of the water into a bowl. Blend what remains for another 30 seconds, then remove half of the remaining water into the bowl. Blend what remains for 1 minute, then transfer to the bowl. Let it sit for 3 hours at room temperature.

2. Strain the rice water into a blender. Discard the rice. Add the milk, cinnamon, and vanilla. Run it through the blender to make sure the cinnamon integrates into the drink. Let the foam die down and serve chilled.

Irish Car Bomb Cupcakes

Z. Hampel

Perfect in time for St. Patrick's Day! These are a take on the classic Irish Car Bomb cocktail, combining a Guinness chocolate cupcake with a whiskey ganache center and irish cream frosting. They're delicious, but they're rich enough that I generally can't handle more than one!

Guinness-Chocolate Cupcakes
- 2 c flour
- 2 c sugar
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 c unsalted butter
- 1 c Guinness
- 3/4 c cocoa
- 2 eggs
- 2/3 c sour cream

Whiskey-Chocolate Ganache
- 3 oz bittersweet chocolate
- 1/4 c heavy cream
- 3/4 Tbsp butter
- 2 tsp Irish whiskey

Irish Cream Frosting
- 8 oz cream cheese
- 4 oz butter, at room temperature
- 1 1/2 c confectioner's sugar
- 6 Tbsp Bailey's irish cream

1. Preheat the oven to 350.

2. Combine the flour, sugar, baking soda, and salt in a small bowl. Set aside.

3. Divide the butter into tablespoon-sized pieces. Place in a large saucepan over medium heat. When it starts to melt, add the Guinness. Bring the combination to a simmer, making sure they combine well. Add the cocoa powder and mix until combined. Remove from heat and allow to cool slightly.

4. In a large bowl, combine the eggs and sour cream. Mix until well combined - I had to use an electric mixer. Add the chocolate mixture and combine. Add the flour mixture and combine.

5. Divide evenly among 24 cupcake tins. Bake until a toothpick can be removed cleanly, around 20 minutes. Cool the cupcakes on a rack.

6. Make the ganache by chopping the chocolate up into roughly 1/2'' cubes. In a bowl, microwave the cream until it simmers. Add the chocolate. Let it sit for one minute, then mix until combined. Add the butter and whiskey. Mix until combined.

7. Using the end of a frosting decorating tip or a knife, cut a hole in the cupcakes from the top. You should get a hole about 3/4'' across that goes about 2/3 of the way to the bottom of the cupcake. Remove this part of the cupcake, and fill it with the ganache. The ganache should be fairly liquid and easy to work with at this point - it will harden as it cools.

8. To make the frosting, simply combine the cream cheese, butter, and powdered sugar in a bowl. Beat with an electric mixer until they are well combined. Add the Bailey's. Mix until well combined. I like to add some festive green food coloring to mine!

9. Since frosting the cupcakes with a knife would spread the ganache into the frosting (and not look as pretty), I recommend using a frosting bag and decorating tip! But really, there's not wrong way to frost a cupcake... Serve with milk and/or the Irish cocktail of your choice! Enjoy!

Z. Hampel

Dad's World Famous Black Bottom Bourbon Pie

This one is a crowd stopper, folks. It's definitely a grown-up dessert! I'm not usually a pie person, but this one should win over the most pie-loathing person you know... as long as they like bourbon. It's my dad's recipe, and it may just be the reason my parents are going into their 28th year of marriage...

- 30 gingersnaps, pulverized

- 6 Tbsp butter, melted

- 2 c milk, scalding hot

- 4 egg yolks

- 1 1/2 Tbsp cornstarch

- 1/3 c sugar

- 1 square unsweetened chocolate, cut into small pieces (I shave them with a knife)

- 1 Tbsp gelatin

- 2 Tbsp hot water
- 4 egg whites
- 1/3 c sugar
- 1/4 tsp cream of tartar
- 3 Tbsp bourbon whiskey
- Optional: whipped cream, preferably homemade
- 1 bar of nice, dark chocolate (got to go with Lindor or 60% cocoa Ghirardelli)

1. Preheat the oven to 450. 

2. Combine the gingersnaps and butter in a bowl. Place in a 9'' pie pan. Cover the bottom of the pan with the mixture. 

3. Bake for 10 minutes, removing it when it is "dangerously close to burnt."  Set aside and let cool. 

4. Place the milk in the top of a double boiler. Add the egg yolks one at a time, beating them in each time. 

5. Combine the cornstarch and sugar together. Add them to the milk mixture. 

6. Cook mixture in the double boiler for about 20 minutes, stirring occasionally for the first 10 minutes, then continuously for the remainder. Cook until it's thick enough to a coat a spoon. 

7. Take out 1 cup of the custard, and add the chocolate. Beat well and set aside until it cools a bit. Cover the baked gingersnap crust with the chocolate custard. Set aside.

8. Dissolve the gelatin in the hot water. Add to the remaining custard. Mix and allow to cool.

9. Beat the egg whites until their peaks hold their shape. In a small bowl, combine the sugar and cream of tartar and then add them to the egg whites. Add the bourbon. Mix.

10. Fold into the custard. Combine well and pour on top of the pie.

11. Refrigerate the pie for at least an hour, until it can firm up. Topping with whipped cream is optional. (I prefer without, which my dad considers blasphemous.) Either way, shave/grate some nice chocolate on top before serving. Serve with milk and/or Irish coffee. Enjoy!!

World-famous Black-Bottom Bourbon Pie

Minestrone Soup

This is my grandma's Minestrone Soup recipe and it's got pretty much every vitamin you'll ever need in it. I usually only make it a couple times a year since it freezes well and is a great soup for when you're fighting a cold!

- 1/2 c olive oil
- 1 clove garlic, minced
- 2 c chopped onion
- 1 c chopped celery
- 4 Tbsp chopped parsley
- 6 oz tomato paste
- 10 1/2 oz vegetable broth, undiluted
- 9 c water
- 1 c coarsely chopped cabbage
- 2 carrots, thinly sliced
- 1 c green beans
- 1 c peas
- 2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp sage, chopped
- 1 lb kidney beans, cooked
- 1 zucchini, thinly sliced
- 1 c elbow macaroni
- Parmesan cheese slices, to top the soup
- Baguette, if desired

1. Heat the oil in a large pot. Add the garlic, onion, celery, and parsley. Cook until soft.

2. Stir in the tomato paste, broth, water, cabbage, carrots, salt, papper, and sage. Mix well. Bring to a boil, and lower the heat to a simmer. Cook slowly for 1 hour.

3. Add the kidney beans, zucchini, and macaroni. Cook 10 - 15 minutes, until the macaroni is tender.

4. Serve hot topped with Parmesan cheese and a side of baguette!

Z. Hampel

Coconut Curry

This curry has quickly become a house favorite- it's really simple, but looks pretty fancy! It has been particularly good on these recent cold nights! For variations on this, I'd suggest replacing the tofu with some shrimp, or adding whatever veggies sound good! 

- 16 oz tofu

- 1 tsp sesame oil (other oils work as well)

- 1 bell pepper, sliced

- 1 onion, sliced

- 1 1/2c baby carrots, sliced

- 2 potatoes, cubed

- 3 oz red curry paste (I prefer Thai Kitchen's)

- 1 c water

- 1 c chicken broth (I prefer low-sodium)

- 14 oz of lite coconut milk

- 1/4 c soy sauce

- 6 oz rice noodles (2 bundles), cooked

- 1/4 c cilantro, chopped

1. Slice the tofu into bite-sized triangles- I ended up with 48. Drain the tofu by setting the pieces out on a paper towel, then covering them with more paper towels. Place a heavy pan (I use my cast iron) on top of them and let it drain for 5 minutes. 

2. Saute the tofu in the sesame oil until each side of golden brown and firm. Set aside. 

3. Drizzle some sesame oil in a large saucepan over medium-high heat and add the curry paste. Mix as well as possible. Add the water and broth. Mix well. Add the carrots, potatoes, and onion. 

4. Bring to a boil. Add the coconut milk and peppers. Let it simmer for a couple of minutes. Add the soy sauce and mix well. 

5. Place the noodles in the bottom of each bowl. Add the curry, then top with cilantro. Serve hot! Pairs well with lagers and pilsners. Enjoy!

Mmmm... 

Mexican Fudge

I've found that most families have a traditional holiday fudge recipe, and while I may be biased, this one's the best! The key to this fudge is to cook it for long enough at a hot enough temperature- when in doubt, leave it on a little longer. You'll be able to tell when it starts to thicken up.


- 1/2 c mini marshmallows
- 1 1/2 c chocolate chips
- 2 c sugar
- 3 Tbsp butter
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 c evaporated milk
- 2 t vanilla

1. In a small bowl, combine the marshmallows and chocolate chips. Set aside.
2. In a large saucepan, combine the sugar, butter, cinnamon, salt, and milk. Mix them together and bring to a boil (not just a little boil, but a nice fast one). Boil for 5 minutes, stirring constantly.

Not just a little boil, but a nice fast one! 

3. Turn the heat off and add the marshmallow, chocolate chips, and vanilla. Stir until they are completely incorporated.

Stir until well-incorporated

4. Pour into a 8x8 pan and let cool. (I recommend letting it sit overnight.) You'll definitely want a big glass of milk to go with these guys.