Love Potion cocktail | #SheMadeEllaHace

It's time for another round of She Made, Ella Hace with my friend Leslie from La Cocina de Leslie, and this month, we're creating Valentine's Day inspired recipes. Even though we had this planned in advance, today really snuck up on me, and I was scrambling last minute to create something.

Bisquick Pancakes w/ Raspberry Maple Syrup (for Glenn & Abraham) | The Walking Dead

I know it's been a while since I've shared a recipe inspired by The Walking Dead, but I'm sharing one today to mark the mid season 7 premiere. So, the thing is, I had an extremely rough time with the first half of the season. Episode 1 brought on a ton of anxiety, that seemed to carry me through the season. It was so brutal and heart-breaking that just typing the words are making me cry. Literally. Sometimes my extreme empathic nature feels like a curse.

Mixed Berry Crumb Pie with an All-Butter Press-In Crust

This is a sponsored post written by me on behalf of Land O'Lakes, Inc. All opinions are my own.

Before I get into this delectable berry pie, I wanted to let  you know that I'll be working with Land O'Lakes, Inc. as an ambassador through the end of the year. I can't tell you how excited I am to be working with a company whose products I grew up seeing my grandma and my mom use, and that I always have in my own kitchen. I hope you and your family enjoy the recipes that I develop using Land O Lakes^® Butter and other products over the next six months as much as my family does!

Let's talk pie today. More specifically, let's talk pie crust, which seems to be the part of the pie that scares off most would-be pie makers. I can't tell you how many times I've heard someone say that they just can't make crust because they can't roll it thin enough or wide enough, or it breaks apart when after they worked hard at rolling it out and try lifting it into the pan. I get it, really. But let me tell you, there's nothing like the satisfaction of a biting into a pie that YOU made entirely from scratch.

Grilled Duck Half w/ Raspberry Barbecue Sauce

Would you believe me if I told you that you could have tender, succulent duck for dinner on a busy weeknight? Well, guess what? You CAN have tender, succulent duck for dinner on a busy weeknight! It's simply a matter of combining seasonal fruit and raiding your spice cupboard to throw together a flavorful barbecue sauce while your grill heats up.

You may know that I am a Maple Leaf Farms ambassador for a few simple reasons. They are a local family-run business here in Indiana and they produce a superior product that stems from caring and commitment. I'm not paid to use, write, or talk about their products—I do it because I think everybody should know about their availability.

Red Fruit Salad

Red. The color of love and passion. It's bold. It's exciting. It draws the most eyes in any crowd. It disappears first in any candy jar. So, while it's important to eat the rainbow in order to get the best variety of nutrients and antioxidants, sometimes you just have to throw caution to the wind and embrace the intensity that is RED!

Who doesn't go crazy for sweet, juicy red fruit and berries at their peak? Who else has to purchase an extra pint of wild strawberries from the farmers market...just so that you'll actually have some left by the time you get home?

I've probably mentioned it a time or five before—for me, there's no season like cherry season. Is it wrong to eat one's weight in cherries? I think not.

Baseball Nut Ice Cream (a copycat Baskin-Robbins recipe)

You know how certain foods, just like certain songs, can transport you back to a certain moment in time? For me, Baseball Nut ice cream is one of those foods. I didn't plan such a perfectly round number, but it was exactly 20 years ago this summer that I didn't go home from college for the summer for the first time. It was the summer after my sophomore year, and really, the next step in exercising my independence.

I rented the tiniest room known to man in a house rented by some of my friends who were already living out of the dorms. Seriously, it should have been a closet. My twin bed was just able to squeeze in between 3 of the walls, my other stuff in boxes stacked high against the fourth wall. I didn't have any room to walk, only enough room to open and close the door. After about a week or two, there was no hot water in the house and it was filthy (my housemates were all guys)—but I was on my own.

I didn't have a car, but it was the mid-90's, which meant that I rollerbladed everywhere. I lived in East Lansing, but worked in Okemos, which was about a 3 mile treck. I had pretty much the same meal every day: a sleeve of saltines, a tin of tuna fish, and an orange. Once a week I'd walk to Subway and order a Subway Club with light mayo and salt and pepper. And every once in a while I'd treat myself by popping in to Baskin-Robbins and ordering a double-scoop of Baseball Nut Ice Cream. Only that, never anything else.

Whiskey Raspberry Glazed Duck Breasts

Silly me, I got married on Valentine's Day, therefore condemning myself to a lifetime of anniversaries with over-booked, over-crowded restaurant dinners. Fortunately, the husband and I are resourceful. Instead of fighting those dinner crowds, we opt instead for eating out for lunch; {knock on wood} we've never once had to brave a crowded restaurant.

It was late morning when we said our vows, and afterwards, all the friends and family who were there (which were not many) headed over to a local Mexican restaurant for a celebratory lunch. It's sort of become a tradition for us to eat at that same restaurant for lunch every year on our anniversary. It's unspoken, but that's where we always end up.

Raspberry-laced S'mores

So, I've kinda-sorta taken over Food Fanatic today. But for totally good reason! It's a twofer, complete with boozy, melty, raspberry liqueur-laced homemade marshmallows and the homemade graham crackers to go along with them! And you know as well as I do what marshmallows + graham crackers means, right?

Chocolate and fire are nearby!

In this instance, it's dark chocolate studded with little bits of raspberry, perfectly playing up the Chambord in the marshmallows. They're not just good S'mores, they're CRAZY GOOD S'MORES!

Yogurt Banana Berry Ice Pops

Happy International Picnic Day! Yes, it's that time of year again - time to pack up those picnic baskets, ice-filled coolers, and extra-large blankets and head to your favorite picnic spot. Whether you head to the beach, the park, the mountains, or your own backyard, it's hard to go wrong!

Now, you may think me strange for bringing ice pops to a picnic, but it wouldn't be the first time. I've loaded up a midsummer's picnic featuring wine with some luxurious Sauvignon-Peach-Vanilla Ice Pops, and these Apricot Chamomile Popsicles have even made their way into a past picnic day post! What can I say? I love my popsicles.

This year, I decided to go all the way down to Y, which could only mean one thing in ice pop land - yogurt! These simple frozen treats are just fruit, berries, and honey blended with yogurt and frozen. So, not only are they a delicious way to cool down at the end of a warm outdoor picnic, they're also good for you. What more could a person ask for?

Hibiscus-Raspberry Black & Green Iced Tea w/ Chia Seeds

Guess what? June is National Iced Tea Month. And how does one celebrate the glories of that cool, refreshing beverage? By entering a contest to win a 7-day trip to London. ENGLAND!

Why London? London just so happens to be the birthplace of Tetley Tea. I was beyond excited to receive an invitation to participate in the London On Ice contest, which is put on by Tetley USA in honor of their new Black & Green Blend. My challenge: to create a non-alcoholic (cough, cough...ahem) iced tea recipe using Tetley's Black & Green.

Commence testing!

Fruit & Oat Power Smoothie {she made, ella hace}

Uuuuummmmm....was I complaining about how cold it still was around here one month ago?  I think that I was.  I mean, I do love to complain about mother nature skimping out on Spring and Autumn.  Because of course I would get the shaft when it comes to my favorite seasons.  The ones that allow me to breathe.  To relax.  To gear up for the bitter cold or the sweltering heat, whatever the case may be.  So allow me to complain about the ridiculous heat we've been having lately.  You know, just to prove my point.  Snow one month ago.  Temps in the nineties today.  I miss you Spring.

What's my point?  I know you're beginning to wonder.  Well, as you can see, it's she made, ella hace time today - the time when I get together with Leslie and we both make our own versions of a dish...or take a theme and roll with it.  Leslie suggested that we do "breakfast" as our theme this month, and I whole-heartedly agreed.  I mean, I'm constantly craving my favorite breakfast, which is Chilaquiles.  I figured it would be the perfect time to share another variation with you.

Then the month got crazy.  And it got hot.  And I loathed turning on any source of heat unless it was absolutely necessary.  I guess the short of it is, that I basically got lazy.  I didn't feel like making Chilaquiles...and actually measuring out ingredients and writing them down.  I mean, whip up some salsa, fry up some chips, pour the salsa over the chips and stir, top with queso, maybe an egg, probably some crema and avocado.  Lazy, I say.

So, the day before yesterday, I told Leslie how much I sucked and she suggested we do a breakfast drink.  That lady is brilliant.  Just one reason I like her so much.  Cold drinks to start off a hot day are just right.  Today, it's smoothies, to be precise.

These smoothies are packed with fruit, oats, wheat germ, and chia seeds to start the day off right.  Not only are they refreshing and delicious, they're such a healthy way to start off the day.  And, as often happens, Leslie and I were thinking along the same lines.  Just head over and check out her Strawberry Oat Smoothie.  You'll see.

Fruit & Oat Power Smoothies

by Heather Schmitt-Gonzalez

Prep Time: 5-10 minutes

Cook Time: n/a

Keywords: blender beverage breakfast vegetarian oats papaya cherries strawberries American summer

Ingredients (serves 2)

• 1 cup milk (almond, rice, soy, dairy)
• 1/4 cup uncooked rolled oats
• 2-2 1/2 cups chopped fruit (whatever you like)
• ~2 tablespoons brown rice syrup
• 1 tablespoons wheat germ
• 1 teaspoon chia seeds

Instructions

Place everything in the jar of a blender and puree until thick and smooth. Serve immediately.

other options:

It's a smoothie, switch up, remove, substitute - the possibilities are endless. (pictured) Cherry-Berry (Cherries, Raspberries, Strawberries) and Papaya-Cherry. Use fresh or frozen fruit.

Brown rice syrup is slightly less sweet than honey, maple syrup, or agave nectar, so you will want to adjust to taste.

Try adding a couple of pinches of spice if it goes with your ingredients: ginger, allspice, cinnamon, nutmeg. Or if the fruits fit, try adding a bit of fresh mint or even basil.

Add a scoop of nut butter.

Add a handful of greens to the mix (spinach and kale both work well).

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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

Paletas de Fruta: Blueberry & Raspberry (Fruity Ice Pops)

Sometimes I just have to pick a day...and a few hours...to sit down and make my way through some of the shows I have hangin' out in the DVR.  Depending on my mood, I'll watch a big block of all one show or I'll watch one of each of the different shows.

I record Nigella, Jamie, Chuck (Hughes), Extra Virgin, and Mexico One Plate at a Time.  Where cooking shows are concerned.  Those are my "regulars", at least.  Occasionally I'll record something else I want to try out, but I have series recordings set for all of those.

A couple of weeks ago I sat down to watch a "block of Rick" and Mexico One Plate at a Time.  I don't watch them in any particular order, just click play on the first one that appears.  And it just so happens that the first one I clicked on was put together just for me.  I'm sure of it.  You know why?  Because it was all about two of my favorite things: Carnitas and Paletas.  Custom made for Heather.  Thanks Rick!

So of course I had to make Carnitas and Paletas for dinner and after-dinner that night.  Happy Days.  Oh wait, that's a Jamie reference not a Rick reference... 

Paletas de Fruta - Fruity Ice Pops

by Heather Schmitt-González

Prep Time: 10-15 minutes

Keywords: snack dessert vegan fruit popsicles summer

Ingredients (12-15 popsicles)

• ¾ c. granulated or superfine sugar
• 2 long sprigs fresh mint
• 2 c. club soda
• ¼-½ c. freshly squeezed lime juice (to taste)
• ~2 c. berries or chopped fruit (any kind you like)

Instructions

Combine mint and sugar in a small food processor and pulse to combine. Scrape the mint-sugar into a large measuring cup (~4 cup capacity). Stir in club soda and lime juice until sugar dissolves.

Fill popsicle molds about ½-⅔ of the way full with your berries and/or chopped fruit. Carefully pour in the club soda mixture, leaving at least ½-inch empty because this mixture REALLY expands in the freezer.

Freeze for about 45 minutes or so before sliding in the popsicle sticks (otherwise they'll go all wonky). Add sticks and continue to freeze until solid.

notes:

Use as much or as little fruit/berries as you like...experiment a bit to find the balance that you like best.

The first time I made these, I threw caution to the wind and filled the molds all the way up with the club soda mixture. The expanded close to an inch above my molds, pushing up the lid that holds my sticks in place. Messy.

When you first pour in the liquid, you might not see much color, but as the bubble work their way through the fruit, the color of the fruit is released. If using whole berries, you may want to bash them a bit before adding them to help draw out the juices.

This recipe was inspired by and adapted from Mexico One Plate at a Time season 6 episode 5. Rick was in the backyard making carnitas in a turkey-fryer and Lanie was inside making paletas. I jotted down proportions as she talked. And of course didn't bother looking online for the actual recipe until just now. You can find it here.

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IHCC theme: Nieves

Carrot, Mango, & Raspberry Popsicles

I declare this The Summer of the Popsicle!  Okay, The Spring of the Popsicle would be fitting as well, seeing as how it is only Memorial Day weekend and I have made four different types of popsicles already this year.   The heat is on and cold popsicles in all sorts of varieties are my relief.

I'm not giving up ice cream or anything.  As a matter of fact, I have several (read double digits) ripped out and bookmarked recipes chomping at the bit.  But they are on hold for "the right moment" since it's all frozen goodies on sticks that are occupying my heart right now.

And you know, when it seems too hot out to even eat (yikes, did I just say that!?), I often turn to popsicles.  If Willy Wonka can make a chewing gum that tastes like a three-course meal, then why can't I do the same with a popsicle, pray tell.

But not today.  Although, I would consider feeding the kids these for breakfast.  Or at least myself.  I mean, I was able to work a veggie into the mix, so why not?  Since cooking carrots really brings out their sweetness, they work very well when combined with the flavors of mango and raspberry.  And no, it doesn't taste like carrot.  That sneaky carrot just sort of melds itself into the flavors surrounding it.  If you don't tell, they won't know!

Carrot, Mango, & Raspberry Popsicles

by Heather Schmitt-González

Prep Time: 10 minutes

Cook Time: 3 minutes

Keywords: snack dessert vegan mango berries carrots popsicles American summer

Ingredients (yield: 10 (2.5 oz.) Popsicles)

• 3 medium carrots, washed & scrubbed
• 1 mango
• 1 c. fresh raspberries (or frozen)
• ¾ c. superfine sugar
• 1 c. water

Instructions

Cut carrot into large chunks. Place in a microwave-safe bowl and add a splash of water. Cover and microwave for ~3 minutes, or until tender. Drain the water off. Let cool for 5-10 minutes.

Peel the mango and cut the flesh from the pit. Cut into large chunks. Place mango chunks in the jar of a blender along with the cooked carrots, raspberries, sugar, and water. Blend until you have a smooth puree.

Pour into popsicle molds and freeze (adding sticks at the right time for your particular molds). Freeze until solid. Enjoy!

note:

If you wish, you can push the puree through a strainer before pouring into the popsicle molds to remove the raspberry seeds and mango fibers.

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Man, it's a hot one.  Like seven inches from the midday sun.  Well, I hear you whisperin' the words that melt every one, but you stay so cool. ...Rob Thomas, Smooth

More popsicles help you stay cool this weekend:
Buttermilk 'n Fruit Popsicles
Mango & Chile Popsicles
Mexican Chocolate Ice Pops
Hibiscus Popsicles w/ Mango

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FOTMC: Mangoes

Raspberry-Spiked Brownies

I've always had an angel on one shoulder and the devil on the other trying to pull me in either direction.  Angel Food versus Devil's Food.  Virtuous or sinful.  Light, fluffy, and airy versus deep, rich, and fudgy.  Really.  What's a girl to do!?  

I know that I probably should have leaned towards the angelic side and made a big batch of these pillowy Raspberry Marshmallows.  But no.  I shunned the pillow and opted for the blanket.  The lush, chocolaty blanket, instead.  I'll be virtuous when the weather turns warmer.

You win some, you win some. Oh yeah, I said it.

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Raspberry-Spiked Brownies

by Heather Schmitt-González

Prep Time: 10-15 minutes

Cook Time: 30 minutes

Keywords: bake dessert chocolate berries bars

Ingredients (16 servings)

• 7 oz. (200g) dark chocolate, chopped
• 8 oz. (250 g) butter
• 1¾ c. brown sugar
• 4 eggs
• 1 tsp. vanilla
• 1⅓ c. all-purpose flour
• ¼ tsp. baking powder
• ½ tsp. fine sea salt
• ⅓ c. cocoa, sifted
• 1½ c. raspberries, fresh or frozen

Instructions

Preheat oven to 350° F.

Place chocolate and butter in a bowl and melt in microwave, 1-2 minutes, stirring every fifteen seconds or so after the first minute is up.

Whisk in sugar and eggs (quickly so they don't curdle), and vanilla.

Sift the flour, baking powder, salt, and cocoa into the bowl and stir to combine.

Scoop into a greased 9-inch square tin lined w/ parchment. Scatter raspberries over top. Bake for ~30 minutes or until just set.

Serve warm or cold.

adapted from Instant Entertaining by Donna Hay

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product review: DonQ Cristal Rum + some tasty cocktails

Clean.  Smooth.  Sweet with floral notes.  Sippable!  Seriously, I'm not much of a liquor sipper, but I can pour myself a small glass of DonQ Cristal Rum over ice and sip it.  Without freaking out.  It's true, I do prefer my liquor with mixers, in cocktails, or in food...but occasionally I come across something so utterly easy to drink that it's ridiculous.  DonQ Rums is one of those things.  Sure, I still get that slow-burn...but it's the kind that puts a smile on my face.  You know, instead of the kind that makes my eyes water and my nose shoot flames.  It's funny, because I really think this crystal clear Jamaican rum tastes sweet.  Now, I know that I need to learn more about the aging and distilling process of liquor.  Not just need to, but actually want to.  I was intrigued to learn that DonQ uses a multiple distillation system which produces a "cleaner, more refined, and more delicate flavor profile" in a rum.  Cristal is also aged in American White Oak barrels which in turn add a touch more smoothness.  It's been told that it is so smooth that you could substitute it in a vodka drink and "most people won't be able to tell the difference."  Nice. 

So, sipping this rum that was so pleasant and unique from others I've tried in the past, it got me wondering What Makes Great Rum?  Delightful Flavor, Distinctive Clarity, Purity, and True Infusion.  Read more in depth about these characteristics and see a full size Making DonQ Rum Chart over at the DonQ website.   Also read about how DonQ gives back by using sustainable practices to keep their beloved Puerto Rico clean.  I hear tell that DonQ Cristal makes the "World's Finest Mojito"...and I don't doubt it for a second.  So, aside from my delight at being able to sip it, I also slightly adapted a couple of the drinks developed by Soy Chiever, Head Mixologist at Ava Lounge, NYC.

Raspberry Mojito Royale
yield: 1 drink

1½ oz. DonQ Cristal Rum
¾ oz. fresh lime juice
¾ oz. simple syrup*
4 fresh raspberries + more to garnish
handful fresh mint
ice
Champagne or sparkling wine

Muddle raspberries with most of the mint.  Add rum, lime juice, simple syrup and some ice.  Shake vigorously.  Strain into glass filled with ice.  Top it off with a splash of champagne.  Garnish with extra mint and raspberries, if you wish.

*simple syrup: Combine equal parts superfine sugar and water in a sauce pan and bring to a boil to dissolve.  Let cool.  Store in fridge.

While I LOOOOOVED the Raspberry Mojito Royale...I also found some serious enjoyment in these Watermelon DonQ-iri (think Daquiri and substitute the word DonQ to pronounce).  I think crunching on the sugar crystal with each sip was my favorite part of the drink.

Watermelon DonQ-iri

yield: 1 drink

3 oz. DonQ Cristal rum
1 oz. fresh lime juice
1½ oz. agave nectar
2 oz. watermelon, puréed
ice
watermelon wedge or chunks, to garnish

raw or demerara sugar, for glass

Dip rim of glass in a bit of lime juice or water, then dip it into the raw or demerara sugar.

  Set aside.  Shake rum, lime juice, agave mectar, watermelon puree and ice.  Strain into glasses rimmed with raw sugar.  Garnish with watermelon.

*Oh, I also used my DonQ Cristal Rum to make some homemade Vanilla Extract.  I am totally stoked to find out how that turns out. Check back in 4-6 weeks for an update!

Explore the history and heritage of Delstilería Serallés or connect with them on Facebook and Twitter to stay abreast of more news, facts, contests, and tidbits.

*I received a free bottle of DonQ Cristal Rum to test and review.  All opinions stated in this post are 100% mine.

Riding on a Cloud...with this Pink Cloud Pie!

 Can I just tell you, I am riding on a cloud right now! My Spartans just made it to the Final Four!!! Woo Hoo!! Okay, had to show some love to my boys. And now on to the "real" content of this puffy post. Karen at DomesticMuse is hosting a challenge called Everything Old is New Again; I love the idea of this challenge! My grandma has so many recipes tucked into her recipe box and I'm always asking her how do you make such-n-such, so this is a great opportunity to get down & dirty with some vintage recipes. I actually chose to update a recipe that grandma makes for almost every holiday. Green Salad or Lime Salad or Green Jello Salad are all names that it answers to. Truth...I've never really liked it. Everyone else seems to, though. I was inspired a while back by a recipe Joy the Baker posted. She used a jello salad much like my grandmas and turned it into a pie. I thought...I HAVE to try that with my grandma's Green Salad. I bookmarked the recipe and have thought on it ever since. When Karen's challenge surfaced, I figured it'd be the perfect time to give it a go. I did decide to update the recipe a bit...change it to something I would actually like to eat (sorry Gram). Have you ever seen the movie Waitress? Love it! In a nutshell, Kerry Russell's character is a pie maker...all kinds of pies for all kinds of reasons. One of the pies she makes is called Mermaid Marshmallow Pie...this is another inspiration for my creation.

I'm also gonna do double-duty here and make this my entry for this month's You Want Pies With That? The theme being Lifestyles of the Rich and Famous...you create and bake a pie with a rich & famous person in mind. Picking someone to attribute this to, taking the Everything Old is New Again theme into consideration as well...it's going to be....ah, I'll tell you at the end of the post! I want you to see it first!

Old Recipe- Grandma's Green Jello Salad
1 pkg. Lime Jello

1 c. hot water

1/2 c. pineapple juice

1/2 pint whipped cream

1 (10 cent!!) small jar maraschino cherries, drained

1 small pkg. Philly cream cheese

chopped nuts

1 can crushed pineapple, drained well

Dissolve jello in hot water and pineapple juice. Let cool until slightly set. Add cream cheese and fold in whipped cream, cherries, nuts and pineapple. Pour into mold and let set.

...and now, changed to make it "new again"....

Pink Cloud Pie

by girlichef

Graham Cracker Crust:

9 graham crackers

1/4 c. brown sugar

7-8 Tbs. melted butter

Place crackers in a large zipper bag. Crush to fine crumbs. Place in bowl and mix w/ brown sugar. Have your quality control people in place to check the texture of the graham crackers (um, that would be the munchkins). Drizzle in butter and mix. Press into pie pan. Bake in preheated 325°F oven for 10-15 minutes, or until golden. Let cool completely.

1 (3 oz) pkg raspberry jello

1 c. hot water

1/2 c. pineapple juice

1 c. heavy cream- whipped until stiff peaks

1 c. raspberries, fresh or frozen

8 oz. cream cheese or neufchatel, softened

1/2 c. chopped walnuts

1/2 can (20 oz. can) crushed pineapple, drained well

Dissolve jello in hot water. Stir in pineapple juice. Put in refrigerator until slightly set, about 1-1 1/2 hrs. Stir in cream cheese (I used stick blender). Fold in whipped cream. Add raspberries, nuts and crushed pineapple.

Mix all together gently. Pour into prepared graham cracker shell. Put in refrigerator until set, about one more hour. 

Now, take:

2 c. heavy cream

1/4 c. powdered sugar

1 tsp. vanilla

juice from 1/2 c. crushed raspberries

pink mini-marshmallows (I picked them from a mixed bag)

Place all in bowl and whip until stiff peaks form. Blop it onto the chilled pie and spread gently. Top with pink mini-marshmallows.

Serve. Will keep wrapped in foil for a day or two...not sure, it hasn't been that long yet.

This was such a fun challenge...well, two fun challenges! Are you wondering which rich & famous person I'm dedicating this pie to? It's all pink and fluffy and girly, so it's got to be Anna Nicole Smith. I wasn't really a big fan of hers, but I know she idolized Marilyn Monroe (old) and went to Hollywood to remake herself (new), just as Norma Jean did. Anna Nicole loved pink and was often "riding on a cloud".  Hers is a tragic story...sad, I think. But wouldn't she have loved this pie?

*Update 4/3/11--->I am sharing this post with: