This Cranberry Curd Pie will WOW your holiday guests

Every year, I usually panic buy 2 or 3 bags of fresh cranberries, worried there’s going to be a shortage.

Once I make cranberry sauce and then cranberry sauce muffins, and I still have some left, that’s when this cranberry curd tart happens.

It starts with a classic graham cracker crust with some cinnamon added for extra flavor. There are also gluten free crust options, which I discuss below.

Then, fresh cranberries, orange juice, orange peel and sugar come together on the stove in very much the same way you’d make a traditional cranberry sauce for Thanksgiving (except you’ll be blending it smooth and adding eggs to make it custardy). 

The end result is a dessert with a striking appearance and a tart-but-perfectly sweet taste.

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I like to make at least one batch of homemade ice cream every summer.

Sometimes I’ll keep it very simple, like the classic vanilla recipe I grew up making (paired or not with ice cream topping ideas), or even mint ice cream without chocolate chips (so simple but so refreshing).

Other times, more is more, like my pancake ice cream and pop tart ice cream. Today’s recipe definitely falls into this more is more category.

This homemade Blueberry Cheesecake Ice Cream recipe starts with a base of decadent cream cheese and honey ice cream, and then swirls in honeyed blueberries and graham cracker crumbs. This honey-sweetened dessert is irresistible!

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My summer is certainly shaping up to be better than the last one, and I hope that’s true for you, too! More fun, more safe gatherings, more enjoying every second!

If you have any plans for a cookout or get together this summer, I highly recommend a menu of grilled buttermilk chicken with my apple cider vinegar coleslaw recipe and Mexican street corn salad recipe on the side. Plus some agave lemonade. And of course, you can’t forget dessert.

You probably already know about my love of Greek yogurt in recipes like Greek yogurt mashed potatoes, healthy buffalo chicken dip and Greek yogurt pasta. Well, it’s perfect for a frozen dessert, too!

This Frozen Yogurt Pie is the ideal way to celebrate just how great this summer is really going to be. It combines a delectable graham cracker crust (I mean, who doesn’t love a graham cracker crust?), a creamy yogurt filling, and the prettiest fresh fruit.

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So, here’s the thing. I am somebody that loves hosting get togethers. I don’t do it as often as I should, but when I do, I love it. But I am, by my own admission, not the chillest of hosts. I overthink everything about the gathering and the way the day will go to the point of absurdity.

Will the dishwasher hold all the dishes? When should I start the grill? Who will scoop the ice cream for affogato coffee? Will it make a mess? On and on and on.

I’ve found that the best way to quell the overthinking voices in my head is to serve food, drinks and desserts that are prepped almost entirely in advance. The kind that you make the day (or the week) before and just pull out at the last moment and serve.

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What is your favorite activity to pass the time of the long, cold winter months? For me, it really depends on if there’s snow or not. If there’s a lot of snow, I like to go snowshoeing, or just take my dog for a “winter wonderland walk,” as I call it.

If there’s no snow, and it’s just cold, dreary and miserable outside, I’m happy to stay inside. I love (love!) board games. My lucky husband gets to either play board games with me, or listen to me whine about it. But I can usually talk him into it by offering a snack or drink of some sort while we play.

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You know what’s strange? The fact that I’ll drink hot coffee and cardamom tea lattes all year ’round, even on 100 degree days. It always feels right. Especially with a shot of my caramel coffee syrup recipe, or a scoop of ice cream for affogato coffee.

But hot chocolate? I’ve never even considered drinking it in the summer. I’m all about the caramel iced coffee, all the time.

Maybe it’s best that way. It gives you something to look forward to after being outside on a cold day.

It can be slowly savored knowing that it’s a special treat for just one season of the year.

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I feel like possibly with the exception of olives, no food is more polarizing than coconut. I think you either love it or you hate it. Sometimes you can love it and hate it in the same lifetime.

I remember shunning all coconut-based Halloween candy as a kid, but now I make coconut risotto and coconut creme brulee, and buy tons of coconut goodies for the trick or treaters coming to my house, in hopes that those kids shun them like I used to, and they’ll all be left for me to eat.

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Summer berries are here! Well, mostly. I’m patiently waiting for the three giant mulberry trees in my backyard to produce ripened fruit, but I’m pigging out on strawberries for now.

One of my favorite things to make with strawberries is ice cream. I’ve always done classic-but-delicious traditional strawberry in the past, but this time I decided to throw some graham cracker crumbs and rainbow sprinkles in for a Pop-Tart effect.

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