Strawberry pie


With summer fast approaching, strawberries have finally come into season! With the tasty red berries in abundance, there is nothing better to make than a strawberry pie. While it may take some time to make, the end result is highly rewarding! The flaky pie crust may be tricky to get perfect and not soggy, but if done correctly, it’s amazing! To get the flaky crust, it helps to bake the crust for a few minutes without filling. This can help prevent it from absorbing the juices from the strawberries.


2 cups flour

1/2 tsp salt

1 tbsp sugar

3/4 cup butter, (cold and cubed)

1/2 cup icy water, plus more if required


In a food processor or a blender, combine the flour, salt, and sugar, and then add the butter. Pulse until butter is broken up among the flour, but it should still be in visible pieces. Drizzle the cold water over the mixture and process until it begins to come together. Press the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes to 1 hour before using.

Strawberry Filling:

2 1/2 pounds fresh strawberries, hulled and halved

3/4 cup sugar

1 tbsp lemon juice

2 Tbsp cornstarch

2 Tbsp quick cooking tapioca

1 tbsp cold butter, chopped

Pinch of salt


In a small bowl, toss together the strawberries, sugar, cornstarch, tapioca and salt.

Preheat the oven to 350º F. To make the pie, split the dough into two even halves and roll them out on a lightly floured surface into two disks 12 inches in diameter. They should be 1/8 of an inch thick. Transfer one round into an 9 inch pie pan and gently press down to fit. Spoon in the filling, and dot the top with the remaining butter. For the top, you can either weave a lattice or place the second round over the top. If you choose to place the second disk on top, cut slits into it as air holes to prevent bubbling. Bake for 60-70 minutes, the crust should be golden. Cool for 45-60 minutes. Serve with ice cream or whipped cream if desired.

Note: In order to prevent a soggy pie crust, you can wait a little before adding the filling and take the time to drain some of the juices.


Vanilla cupcakes with oreo frosting


These cupcakes are literally the best! They are so fluffy and moist on the inside, and the Oreo buttercream on top finishes them off! The buttermilk used creates the best texture and fluffiness on the inside and makes these cupcakes perfect. These vanilla cupcakes are simple and easy to make as well, and take little time.


Makes about 20

2 sticks of butter (1 cup), softened

1 cup white sugar

4 eggs

1 tsp vanilla extract

2 cups cake flour

2 tsp baking powder

1 tsp salt

1/2 cup buttermilk


Preheat the oven to 350º F and place paper liners in muffin tins. Microwave the butter until barely softened, and place in the bowl of a stand mixer. Whip until fluffy, and slowly add the sugar. Add vanilla extract and eggs, mix until just combined. In a separate bowl, whisk together the flour, baking powder, and salt. Pour into the egg mixture, alternating with the buttermilk. Mix until smooth, be careful not to overmix! Spoon batter into cups and bake for 18-20 minutes, and a toothpick inserted into the middle comes out clean. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire cooling rack. Cool completely before frosting.


15 Oreos

1 1/2 cups butter (three sticks), softened

4 1/2 cups powdered sugar

1 1/2 tsp vanilla

3 tbsp heavy whipping cream


In a blender, reduce Oreos to a powder. In a separate bowl, whip the butter, preferably with a hand mixer or stand mixer. Add the powdered sugar, whip until smooth. Slowly pour in the whipping cream and vanilla. If it is too thick, add cream a tablespoon at a time. If it is too thin, add the powdered sugar a tablespoon at a time. Add the Oreo powder and whip until smooth.

Note: Ensure that the Oreo is completely powdered and use a wide tip to frost, or an Oreo chunk may clog up your piping tip.


Chocolate chip cookies



Makes about 24

1 stick butter

3/4 cup brown sugar

3/4 cup sugar

2 eggs

1/2 tsp vanilla

2 1/4 flour

3/4 tsp baking soda

3/4 tsp salt

11 oz milk chocolate chips



Preheat the oven to 375 degrees Farenheit. Line 2 baking sheets with parchment paper. Microwave butter until completely melted. Leave to cool slightly. Whisk together the sugar, brown sugar, and eggs. In a separate bowl, mix the flour, baking soda, and salt. Stir the flour mixture into the sugar mixture until well combined. Add chocolate chips slowly, mixing continuously.

Scoop approximately one tablespoon of dough at a time, and roll into a ball. Place on prepared pans. Cook 12-15 minutes. To check if baked, gently lift the end of the cookie from the pan with a spatula. The bottom should be well browned. The cookie will be soft to the touch, but will become firmer. The top should be golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire cooling rack.

Note: Your baking time will be longer if you use a silpat or silicone baking sheet.



Sugar cookies


Sugar cookies:

3 cups flour

3/4 tsp baking powder

pinch of salt

1 cup butter, softened

1 cup sugar

1 egg

1 tbsp milk


Preheat oven to 375 degrees F. Combine flour, sugar, baking powder, and salt. In a separate bowl, cream butter and sugar. Add egg and milk, combine. Slowly add flour mixture and beat well. Sprinkle a clean surface with flour. Roll out the dough to 1/4 inch thick. Cut into shapes and place on cookie sheet lined with parchment paper. Bake 7 to 9 minutes. Allow to sit on baking sheet 2 minutes and then move to a cooling rack.


3 cups powdered sugar, sifted

3 tablespoons water


In a large bowl, combine powdered sugar and water, mix until smooth. Add more water to make thinner or powdered sugar to make thicker until desired consistency is reached.





Makes about 16

1/2 cup vegetable oil

7/8 cup sugar

2 eggs

1/4 tsp baking powder

1/3 cup cocoa powder

pinch of salt

1/2 cup flour

Preheat the oven to 350 degrees F. In a large bowl, combine flour, cocoa powder, baking powder, and salt. Whisk well. In a stand mixer bowl, mix the oil and sugar until well combined. Add eggs and vanilla, mix well. Add flour mixture and mix well. Pour into a 9×9 inch greased pan. Bake 25 minutes or until sides start to pull away from pan. Cool before cutting.