Just a Sliver

Quick Strawberry Cheesecake Pie

Kelly — Fri, 17 May 2013 12:00:48 +0000

Quick, easy, cheesecake pie! This recipe has been one of my Grandma’s favorite recipe for years – it’s so simple and it makes two pies. When I was home, I went over to my Grandma’s house so I could help her make this recipe. She had everything out on the counter ready to go. I was busy snapping pictures while she was doing the mixing – she kept saying, “Why am I doing this?! Shouldn’t you put it together!” I’ll take pictures you keep working, lady. We sat outside with Little G while waiting for the pies to cool. The three of us had a late dinner and then cut into one of the pies even though it wasn’t completely ready… I know my Grandma was not happy that we rushed the setting process but it was too good to wait (and what Little G wants, Little G gets). We had a really wonderful night together.

This is a perfect bake sale cheesecake recipe because it requires so few ingredients and makes two. Also perfect for a party with a big group…or a small group with extra hungry friends. Ideally you would let the completed pies refrigerate overnight so they can really set. I do apologize for the lack of finished product pictures – next time!

Guaranteed when we were cutting the pie my Grandma said, “Just a sliver for me!” xx

an original stand mixer!

little one waiting. let’s see how long it takes for her to see this pic…do you check the blog boo?

90′s flashback. same ladies, same kitchen.

Quick Strawberry Cheesecake Pie

Yield: 2 pies

Ingredients

2 pre-made graham cracker pie crusts
2 8 oz packages cream cheese (room temperature)
½ cup sugar
3 eggs
½ teaspoon vanilla
1 pt. sour cream
1 container of strawberries (around 15oz) with sugar
2-4 tablespoons cornstarch

Preheat oven to 350°.
In large mixing bowl, mix the cream cheese until smooth.
Add sugar and eggs, one at a time. Mix until smooth.
Divide evenly in each pie crust.
Bake for 25-30 minutes.
While baking, prepare the strawberry topping. Using a strainer over a medium sauce pan, drain strawberries (so the juice from strawberries is in pan). Over low heat, add 2 tablespoons cornstarch and stir. The juice will begin to thicken. Continue adding cornstarch until you reach the desired thickness. Add strawberries back to juice mixture, set aside to cool completely.
Remove pies from oven and let stand for 3 minutes.
Evenly spread sour cream over each pie. Smooth completely. Because the pies are warm it will help the layer of cream cheese to spread nicely but do not spread when pies are too hot.
Cool for at least 1 hour.
Spread the strawberry topping evenly over the two pies (may not use it all). Cover and refrigerate overnight.

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Week in Photos 5.15.2013…NYC!

Kelly — Thu, 16 May 2013 03:30:11 +0000

Finally reunited with old friends in the Big Apple for an amazing Spring weekend! I haven’t been back in the City since the day I moved out of our shoebox apartment a year ago. Needless to say, I was really excited to get back. We hit the pavement to check out new neighborhoods and old familiar spots.

What would a weekend in NYC be without a few beauties in the park?

And now we’re off! After two really wonderful weeks at home with family and friends, it’s on to the next adventure. I have my new sneaks with me to explore another new place!

A Peek Inside My Mom’s Kitchen

Kelly — Sun, 12 May 2013 14:00:43 +0000

In honor of Mother’s Day, I’m going to give you a peek inside my Mom’s kitchen. My mom is a great cook and has been making deliciousness in this kitchen for 25 years. We have an old house and an old kitchen. While it drives my Mom crazy (she’s overdue for a kitchen remodel), I love so many things about it. The stainless steel countertops, metal cabinets, checkered floor, big window. I ate my breakfast at that counter everyday before school and continue to do so every time I’m home.

I have been home for two weeks now and I’ve been able to spend a lot of time with my Mom. She’s wonderful, hard-working, generous, and funny (yes, I admit you’re funny.) She’s been with me as I try on Wedding dresses which has been so special and I can’t imagine doing it without her.

Happy Mother’s Day to our wonderful Mom of 3 little angels.

Raspberry Lemon Muffins

Kelly — Thu, 09 May 2013 15:00:16 +0000

These Raspberry Lemon muffins are SO GOOD – so light, so fluffy, so sweet. Little G gave me the cutest baking cups and I immediately wanted to make some kind of summery muffin. I started searching for recipes with raspberries because they are my favorite berry and I’ve never baked a raspberry muffin. The full, fresh raspberries paired with a little lemon is definitely a winning combo. Add topping and a sweet glaze and you have one of the best muffins. ever. I’m so glad I found this recipe at The Sisters Cafe! Enjoy and happy almost weekend!!

Aren’t these the cutest little baking cups?

AND a very special Happy Birthday to my dear friend!! Hope it’s a wonderful, wonderful day. Can’t wait to see you!!

Raspberry Lemon Muffins

Yield: 12 muffins

Ingredients

Please find original recipe at The Sisters Cafe

Muffin:

1 ½ cups all-purpose flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
1 egg, lightly beaten
½ cup (1 stick) butter, melted
½ cup milk or buttermilk (original recipe calls for buttermilk, I used regular milk)
1 cup fresh or frozen raspberries (if using fresh this is equal to about one small plastic container)
1 teaspoon lemon zest*

Topping:

½ cup brown sugar
¼ cup flour
1 teaspoon lemon zest*
1 teaspoon ground cinnamon
2 tablespoons butter, softened

Glaze:

½ cup confectioners’ sugar
1 ½ tablespoons fresh lemon juice*
*for the entire recipe you will need just 1 medium-large lemon

Preheat oven to 350°. Line 12-cup muffin tin with paper liners.
In large mixing bowl whisk flour, sugar, baking powder, salt, and cinnamon.
Add egg, melted butter, and milk – mix with spatula until just combined.
Gently fold in lemon zest and raspberries.
Fill muffin cups ¾ full and set aside.
For the topping: combine brown sugar, flour, cinnamon and lemon zest. Cut in the butter and using a pastry blender or fork, combine mixture until crumbly.
Sprinkle topping over muffins (you may not use all of the topping.)
Bake for 20 minutes or until lightly golden brown (be careful not to overbake!)
Cool for 15 minutes.
While muffins are cooling, mix confectioners’ sugar and lemon juice to create a glaze. After muffins have cooled for 15 minutes (you want them to be a little warm), spread glaze over each muffin.

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Magnolia Bakery Chocolate Chip Cookies

Kelly — Tue, 07 May 2013 12:00:34 +0000

Yes…this is the second recipe for chocolate chip cookies on the blog and yes…there is a third recipe waiting in my drafts folder. Regardless! I turned to the Magnolia Bakery Cookbook for their take on choco chip cookies. The Raspberry Bars from the book were ahh-mazing so I knew this recipe wouldn’t disappoint. The cookie dough is so light and fluffy – when you get a bite without chocolate chips it tastes just like a sugar cookie! I didn’t use mini chocolate chips and because of this I should have increased the amount of regular size chips for more chocolatey bites. Lesson learned! Luckily the cookie was SO good that it didn’t matter. So here you go, recipe number two for chocolate chip cookies thanks to the Complete Magnolia Bakery Cookbook!

If you’re a chocolate chip cookie fanatic then you’ll love the Thin Chocolate Chip Cookies recipe I posted in the early days of Just a Sliver. Stay tuned for a third version coming soon!

Magnolia Bakery Chocolate Chip Cookies

Yield: 2-3 dozen cookies

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2/3 cup (1 stick + 2 tablespoons) unsalted butter, softened
½ cup sugar
½ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
½ cup mini semisweet chocolate chips or ¾ cup regular semisweet chocolate chips

Preheat oven to 350°.
In a medium bowl combine flour, baking soda, and salt. Set aside.
In a large bowl beat the butter, sugar, and light brown sugar until smooth, 2-3 minutes.
Add the egg and vanilla extract, mix well.
Gradually add flour mixture and beat until combined.
Fold in chocolate chips.
Drop rounded tablespoons onto cookie sheets (ungreased).
Bake for 10-12 minutes or until golden brown.
Cool cookies on cookie sheet for 1 minute before transferring to wire cooling rack to cool completely.

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Week in Photos 5.5.2013

Kelly — Sun, 05 May 2013 20:56:41 +0000

What a wonderful first week at home!! Here we go…

The ladies were back together to celebrate our dear friend’s bridal shower!! It was a perfect Spring day celebrating our BEAUTIFUL bride-to-be!

A much overdue engagement celebration dinner with my family

D and I visited our Wedding site on Sunday afternoon. Just over 1 year!

Huge, beautiful pines at Saratoga State Park.

I cannot take enough pictures of the spring blossoms! The weather has been perfect (high 70′s for a full week=heaven) to get outside and enjoy the blue skies.

Little G and I went for a driving adventure through the Stockade on our way home one day. This beautiful neighborhood is right across the river from us and has some pretty amazing 17th and 18th-century homes. So much history!

And of course, I’m so happy to be home with this little one.

Corona Cupcakes

Kelly — Thu, 02 May 2013 21:09:55 +0000

Cupcakes for Cinco de Mayo! Could there be a more perfect fit than Corona flavored cupcakes?! The cake is light and fluffy with just a little hint of brewski. The cream cheese frosting is a perfect, light compliment to the cake. So festive without being typical. With the weather getting warmer (80 degrees today, what?!) it’s nice to mix in a recipe that’s a bit lighter and refreshing. And as always, it’s a simple recipe.

I am loving this warmer weather!! Getting outside as much as possible, eating a lot of ice cream, and snapping/posting many (probably too many) insty’s. Forecast is looking pretty awesome for the weekend as well – tell me, what are your Cinco de Mayo plans this year??

P.S. If you’re a Blue Moon fan, check out Erica’s Sweet Tooth (one of my favorite baking blogs) for BM flavored cupcakes too!

Corona Cupcakes

Yield: 24 cupcakes

Ingredients

Please find original recipe at Erica's Sweet Tooth

Cupcakes

¾ unsalted butter, softened
1 ¾ cup sugar
2 ½ cup flour
2 teaspoon baking powder
½ teaspoon salt
3 eggs
1 teaspoon vanilla
½ teaspoon lime zest
1 cup Corona
¼ cup milk
Lime slices for garnish

Frosting

12 oz cream cheese
6 tablespoons butter, room temperature
1 tablespoon freshly squeezed lime juice
1 teaspoon lime zest
4 cups confectioners’ sugar

Preheat oven to 375°. Line muffin tin with paper liners.
In medium bowl, whisk flour, baking powder, and salt.
In large mixing bowl, beat butter and sugar until light and fluffy (about 3 minutes)
Add eggs one at a time, beating after each addition. Add the vanilla and lime zest.
Combine milk and beer. With mixer on low speed, alternatively add the milk/beer and flour to the butter mixture.
Fill cupcakes 2/3 full. Bake for 15-18 minutes or until toothpick is inserted in middle of cupcake and comes out clean. Cool cupcakes completely before frosting.
For the frosting: beat the cream cheese and butter until smooth and creamy, about 2-3 minutes. Add the citrus juice and zest and gradually add the powdered sugar. Beat for 2 minutes until smooth. Sprinkle lime zest on top if you would like!

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What Cleveland Gave Me…

Kelly — Fri, 26 Apr 2013 03:27:10 +0000

It’s time to move again! It has been a wonderful 7 month hockey season spent in Cleveland! This is the first time I have spent an entire season with D and it was such an amazing experience. Yes we didn’t always have an easy time (broken jaw, anyone?) BUT we had a great time and met some really awesome people. So here is the top 10 list of what Cleveland gave me (no particular order…much to hard to rank!)

1. OUR ENGAGEMENT!! It was the best Saturday ever…I could not be happier to be planning our own wedding.

2. Just a Sliver! With a little extra time, I invested in this bloggy and I am still in love with it everyday. I have also found so many amazing blogs through my baking adventures that inspire me to make Just a Sliver even better – stay tuned!

3. lululemon & lot’s of luon. The best people, amazing company, and so much fun each day #lemonforlife #thesweatlife

4. Bright Pink. I am so thankful to have been on the leadership team that turned Cleveland from an ‘Ally City’ to Official Chapter! (Can you believe it only took 4 months?! ) These women have taught me SO much and I am excited remain involved in Bright Pink.

5. Our first Christmas Tree. So much fun to pick out, light up, decorate, and look at each day.

6. Pure Barre. LIFT.TONE.BURN. Pure Barre Westlake opened in February and I have been hooked ever since. Besides the fact that the owner is one of the sweetest women I’ve ever met AND one of the instructors is one of my favorite lemons and dear friend, this is an ahhhmazing workout. Check it out.Now. (I’m going through PB withdrawal…)

7. My KitchenAid Stand Mixer!! Do I not have the best guy ever?! It has improved my baking life tenfold and I can barely remember what it was like before this beauty was on my counter.

8. The lovely ladies I met through hockey. While I wish more of them would quit visiting and just stay here already I met some of the sweetest gals this season. Hoping to cross paths with many again soon xx

9. Half Marathon Training. NEVER did I EVER think I could run a half marathon (nor did I want to) but here I am, in my 12th week of training and feeling pretty great. I mean, two weeks ago I ran 10 miles!! What?! If you told my 2012 self that this would be happening she would say “…not a chance”. I feel so accomplished and can’t wait to cross that finish line May 19th!!

10. Happiness. Such happiness to have been here, with my favorite.

So we are off! I’m so lucky to be heading home for a few weeks to spend time with family and friends that I’ve missed so much. After that, I will be heading North of the border…eeks!

See you back here in May!

Chocolate Banana Muffins

Kelly — Mon, 08 Apr 2013 12:00:48 +0000

Happy Monday! Today I bring you a super simple and delicious chocolate banana muffin recipe. This recipe is so easy and quick to prepare…just how we like it here. I didn’t want to make regular banana bread with my ripe bananas so I decided to try this recipe I found on Sally’s Baking Addiction recently. I made a few changes to the recipe so it isn’t as “skinny” as her version butttt that’s ok by me.

I hope you all had the same sneak peek of Spring weather that I had this weekend Doesn’t the sunshine feel wonderful?! Have an amazing week!

P.S. Thanks for the baking cups, Little G xx

Chocolate Banana Muffins

Yield: 12 muffins

Ingredients

1 cup flour
½ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 ripe bananas
2/3 cup sugar
1 large egg
1/3 cup light sour cream
1 cup semi-sweet chocolate chips

Recipe adapted from Sally's Baking Addition

Preheat oven to 375°. Line muffin tin with paper liners.
In medium mixing bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
In large mixing bowl, mash bananas with electric mixer until smooth. Add sugar, egg, and sour cream. Mix until combined.
Gradually add flour mixture and mix until just combined.
With a spatula, fold in chocolate chips.
Fill muffin cups to the top (roughly ¼ cup each). Top with a few chocolate chips.
Bake for 15-18 minutes or until a toothpick is inserted into the center and comes out clean.
Cool in muffin tin for 5 minutes before removing to wire cooling rack.

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This recipe Linked up here…

Friday’s Favorite Pins 4.5.2013

Kelly — Fri, 05 Apr 2013 12:00:55 +0000

More Pinspiration! It’s pretty obvious by the choices I made this week that I am desperate for Spring…and flowers. This week we have some words to live by and floral inspiration. I hope you have an amazing April weekend – see you back here for recipes next week!

Inspiration from an amazing blog I found – Lovely Little Details..check it out!

Peonies are quickly becoming the central focus of our Big Day – they’re so beautiful! When I was growing up, I loved when my Mom cut them from the garden and brought them inside.

@sarahtuckerevents

A reminder that it’s good to just be still – from one of my favorite Instagrammers and blogger.

A combination of cake stands and flowers?! I love.

I really believe Spring will come soon…..