Banana Pudding from Magnolia Bakery {NYC}

magbake 4While visiting NYC in 2012 we of course stopped by the Magnolia Bakery and waited in the crazy line for cupcakes that really on a cupcake scale of 1-10 were well under 5 in my opinion. While we were at the door waiting our turn the door greeter asked us what we were getting today, she is the one who recommended the banana pudding which I personally would have never bought. But I am we did!! This banana pudding was Ahh-Mazing! Absolutely delightful! mag bake 7And you know what…I found a recipe that tastes just as good as the real NYC stuff {better according to Crystal & Kayla my taste testers} IMAG0896


Magnolia Bakery Banana Pudding
a must try NYC favorite
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  1. 16 oz can sweetened condensed milk, yep we started out with the good stuff
  2. 1 1/2 cups cold water
  3. 1 box vanilla instant pudding
  4. 3 cups of heavy cream
  5. 1 box of mini Nilla Wafers, I found the mini ones and loved that you could get more in your dessert! however the original ones would work just fine too.
  6. 4 sliced bananas, ripened
  1. In the mixer beat sweetened condensed milk & cold water for 1 minute, then add pudding mix and beat for 2 more minutes. Cover and refrigerate for 4 hours or overnight. (or until your banana's ripe) :)
  2. In the mixer bowl beat heave cream until stiff peaks form, fold in pudding mixture until fully combined.
  3. In a trifle bowl layer nilla wafers, ripe banana's, and pudding then cover and refrigerate 8 hours or overnight.
  4. Enjoy!
Adapted from Kristan @ Confessions of a cookbook queen
The Rustic Pear

lemon & orzo | the perfect summer blend

lemo 2 blDoes anyone who gardens have asparagus coming out the wazoo?! Even if you don’t have it fresh from the garden, this time of year is perfect to pick some up from your local grocer! I don’t know of a more perfect summer blended salad than this, a cold orzo pasta with hint of lemon skirting around your taste-buds, with a fresh combo of cherry tomatoes & asparagus. lemo 3 bl  

Lemon Orzo Pasta Salad
a classic summertime salad that will have you going back for more
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  1. 12 oz orzo, some pkgs come in 16 oz (can use more or less to your taste)
  2. 1 pound or bunch of asparagus, cut in to bite size pieces
  3. 1 pint cherry tomatoes, halved
  4. 1 lemon zested and juiced
  5. 4 tablespoons extra virgin olive oil
  6. 1 clove garlic minced
  7. 2 tablespoons of fresh parsley minced
  8. Kosher salt, to taste
  9. Freshly ground black pepper, to taste
  10. Feta Cheese
  1. In large saucepan bring water to boil, add a pinch of salt and asparagus, cook for 2-3 minutes. Drain asparagus and immediately add to ice cold water to stop the cooking.
  2. In another large pan bring water to boil, add a pinch of salt and orzo. Cook according to package instructions (usually 9 mins, stirring occasionally) Drain and add to cold water to stop the cooking.
  3. Drain orzo and asparagus and mix with tomato halves.
  4. Mix olive oil, lemon zest, lemon juice, parsley, garlic, salt & pepper in a bowl and add to orzo mixture.
  5. Add feta cheese or you could also try grated parmigiano reggiano as Adrienne suggested. If you want this dish to be vegan you can cut out the cheese completely.
  6. Cover and refrigerate, best served cold.
Adapted from A Big Mouthful
Adapted from A Big Mouthful
The Rustic Pear
What are your memorial day plans? Cookout? Reunion? Need a salad side dish-try it! :) lemo 4 bl

Cherry Rolls | The Kraft Kind

cherry rolls//the rustic pear Now I know what you all are thinking… Kraft as in Kraft Brand cheese which means you can go to the store and buy these ready made beauties//wrong// they are a yeast rise roll and were introduced to my by none other than the Kraft Girls’kraft girls so that’s where you get The Kraft Brand Cherry Roll :) 

cherry rolls// the rustic pear



Cherry Rolls
a sweet roll with a cherry pie filling center and a light frosting on top! {instead of a cherry on top ;)}
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  1. 1 stick of butter, melted
  2. 1/2 cup water
  3. 1 1/2 cup milk
  4. 2 tablespoons yeast
  5. 1 1/2 tsp salt
  6. 1/2 cup sugar
  7. 2 eggs
  8. 5 cups flour
  9. 1-2 cans of cherry pie filling
For Frosting
  1. 2 cups powdered sugar
  2. 1/2 stick butter, softened
  3. 3 tablespoons milk
  4. 1/4 tsp almond flavoring
  5. 1/4 tsp vanilla flavoring
  1. Warm milk & water, add melted butter
  2. Whisk together salt, sugar, eggs in a separate bowl
  3. When warm liquid is at 120 degrees add yeast
  4. Whisk and add egg mixture
  5. Put on dough hook and stir, add in 5 cups flour... keep adding flour until not sticky 1/2 cup at a time. (dough shouldn't stick to the sides a great deal but will be just a bit sticky to the touch)
  6. Beat until smooth
  7. Grease with oil a large bowl and dough.
  8. Let rise till double in size
  9. Roll out on a oil greased counter-top and use a biscuit or round cutter to cut into circles
  10. Put on cookie sheet and let rise (approx 10-15 min)
  11. Poke fingers in middle to create a crater to add cherries
  12. Add approx 3 cherries per roll, try to not get a lot of the filling in your crater, just the cherries or it will overflow
  13. Bake at 350 degrees for 8-9 minutes
For Frosting
  1. Mix together powdered sugar, butter, milk, and flavorings, you want frosting to be a bit thicker for frosting so it doesn't run off the rolls so add more powdered sugar as needed
  2. Use a cake decorator with simple tip to pipe on rolls
Adapted from The Kraft Girls
Adapted from The Kraft Girls
The Rustic Pear


cherry rolls//the rustic pear

The only way to make these rolls better is to bake them with the Kraft girls … guaranteed they will have every one of theirs the exact same size and shape! :)

Alissa’s Birthday Cookies

1{Chocolate Chip Cookie Dough Frosted Chocolate Chip Cookies-Whew! I knew Alissa’s Birthday Cookies was a better title} My dear friend has a birthday in just a few short days, when thinking about celebrating a friends birthday I always think,… hmm what is their favorite?! One of Alissa’s favorites is cookie dough so searching around my recipe book {ahem pinterest} I got an idea, Chocolate Chip cookies frosted with cookie dough! Sally’s Baking Addiction had a recipe for cookie dough cookie sandwiches. I used her cookie dough frosting recipe and my cousins Janell’s recipe for the cookies. These were worth the “sweet cheat” I just used on my “8 week challenge” 7

Happy Birthday Alissa! Thanks for the inspiration, and I have a vat of leftover {real} cookie dough coming your way, along with these cookies! alissa bday cookiesAlissa in one of her favorite places this summer {cape cod


Alissa's Birthday Cookies
a chocolate chip cookie crispy on the outside, soft in the middle frosted with cookie dough frosting
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For Cookies
  1. 2 C shortening (Crisco)
  2. 2 C brown sugar
  3. 1 C sugar
  4. 4 eggs
  5. 2 tsp vanilla
  6. 2 tsp salt
  7. 2 tsp soda
  8. 4 1/2 C flour
  9. 2 1/2 C chocolate chips
For Frosting
  1. 1/2 C butter, softened
  2. 3/4 C brown sugar
  3. 1 tsp vanilla
  4. 1 C flour
  5. 1/2 tsp salt
  6. 1/4 C milk
  7. 1 C mini chocolate chips
  1. Make cookies and bake at 375 for 7-9 minutes depending on oven temp.
  2. For Frosting, beat butter
  3. add brown sugar
  4. add vanilla, flour, salt
  5. then add milk until creamy
  6. fold in chocolate chips
Adapted from Sally's Baking Addiction {& Janell :)}
The Rustic Pear


Lemon Kale Chips

k 003I love lemon, so adding lemon to Kale sounded like a must-try! You do have to be careful not to leave your kale “saturated” or sitting in the oil/lemon mixture or they will not become crunchy during baking…its more like soggy spinach. {I know from experience x2} They make a great snack for anyone craving a munchy but a healthy alternative to potato chips. k 002

Lemon Rosemary Kale Chips
sweet & salty...and crunchy!! Satisfies your munching the health way!
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  1. 2 tsp olive oil
  2. 1/2 lemon freshly squeezed
  3. 1/2 tablespoon pepper
  4. 1/2 tablespoon sea salt (or kosher salt)
  5. 2-3 cups of Kale
  1. Mix olive oil with lemon juice
  2. Break your Kale off the center stem
  3. Toss Kale in oil/lemon mixture until evenly coated, noticed not to leave it to "saturated" or your kale will become soggy in the baking process
  4. Lay out on parchment paper and baking sheet with minimal overlapping
  5. Bake for 15 minutes or until ends of Kale start to turn brown/crunchy.
The Rustic Pear

Roasted Rosemary Carrots

c 010

 My friend Hannah posted some inspiration for me, so here’s the first of some more vegan/healthy recipes. It couldn’t be happening at a better time! I going for the goal and challenging myself with the 8 week challenge! …And teammates remember…I am very competitive! {now lets hope I keep up the motivation to stay competitive!} :) I was at the Garlic Press for lunch the other day and tried their version of rosemary carrots, here’s my version. You could probably roast these in the oven just as easy but I decided to roast them on the grill for the extra flavor, plus I’m ready to be grilling! Note: when “roasting” them on the grill you have to be very careful to not turn your skinny carrot vertical or it will be “roasting” with the coals! :)

I started with a pound of carrots. Wash and peel them 

 c 001


Bring a pan of water to boil and then add whole carrots. Boil until tender, not mushyc 011


Drain. Cut carrots in 3 inch slices c 004Prepare your glaze {Recipe below} and brush on individual carrot  slices. c 005

Grill Carrots for 10-15 minutes, sprinkle extra rosemary on carrots while grilling. c 006and Enjoy! c 008


Roasted Rosemary Carrots
a fresh taste of spring, grill roasted for extra flavor
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  1. 1 pound carrots
  2. For glaze
  3. 4 tablespoon olive oil
  4. 1 tablespoon brown sugar
  5. 1 tsp rosemary, plus a little extra for sprinkling
  1. Peel carrots
  2. Bring water to boil
  3. Boil carrots until tender, not mushy
  4. Cut carrots in 3 inch slices
  5. Grill for 10-15 min, be careful not to drop your carrots down the grill grate! :) Sprinkle a little extra rosemary while grilling.
The Rustic Pear



{Individual} King Cakes

kc 1 A memory I always have at my previous job is someone always bringing in “King Cake” from Great Harvest  complete with the baby, so this year even though Fat Tuesday is over I plan to bring “individual” King Cakes for everyone. Only one has the baby in it… I am sure hoping the little plastic thing didn’t melt baking it in the oven! kc 4I tried to mark it so I know which one it is but quickly lost track after all the frosting and sprinkles everywhere. Have any of you baked a baby in  a cake before? Any Tips? :) Even if you aren’t making King Cake, these cinnamon buns are scrumptious! kc 6

{Individual} King Cakes
Yields 12
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For the rolls
  1. 6 Cups Bread flour
  2. 1/3 Cup Sugar
  3. 1 1/2 tsp salt
  4. 1 1/2 Tbsp yeast
  5. 2 eggs, at room temp
  6. 1/3 Cups butter, melted and cooled
  7. 2 Cups milk at 120 degrees F
For the Filling
  1. 1/4 Cup butter, softened
  2. 1/2 Tbsp cinnamon
  3. 3 Tbsp sugar
  4. 2 Tbsp brown sugar
For the Frosting
  1. 1 1/2 Cup powdered sugar
  2. 1 Tbsp milk + add more until you reach desired consistency
  3. 1/2 tsp vanilla
  4. 1/2 tsp almond flavoring (optional)
  1. In a mixer combine 4 cups of the bread flour, sugar, salt, and yeast.
  2. Heat milk to 120 degrees add to flour mixture with eggs, butter, and milk.
  3. Stir with paddle until combined then add 2 cups of remaining bread flour.
  4. Switch to dough hook and beat for 5-6 min
  5. Spray a large bowl with cooking spray, add dough cover with towel and set in warm place to rise.
  6. In about 45-50 min dough should be rising (doubled in size) punch down on to a oil based counter.
  7. Use oil on rolling pin and roll out 24x12 inch onto counter.
  8. Cover completely with softened butter then top with cinnamon in sugar.
  9. Fold rectangle in half so it is more "square", with a pizza cutter cut into strips about 1/2-1 inch in size.
  10. take the strips and twist them at the ends, then roll in a pinwheel and set onto greased cookie sheet (or sil pat mat)
  11. Bake at 375 degrees for 10 minutes or until rolls start to brown at top.
  12. You may have to push middle of your pinwheel back down before cooling so you don't have "mountain" rolls.
  13. Drizzle with frosting. {and sprinkles of course!}
  1. if you aren't planning ahead {like me} and your eggs are not at room temp you can run warm-hot water over them until they feel "room temp"
Adapted from The Kitchen Addiction
The Rustic Pear

Poppyseed Bread

12 finishThis is one of my favorites that my mom has always made, it is a quickbread so you don’t have to let it rise or use your biceps to knead- which is nice, especially for me who is lacking in the bicep area. 

lightly whisk your eggs

Beat your eggs with whisk


add your sugar

add your sugar

add milk, oil, & flavorings

add milk, oil, & flavorings

combine with whisk until fully incorperated

combine with whisk until fully incorperated

then add flour, salt, baking powder and poppyseeds

switch to a large spoon and combine

switch to a large spoon and combine 

stir until flour is combined and there are no lumps left
stir until flour is combined and there are no lumps left

pour into 2 ungreassed bread pans  {or 6 small bread pans}

pour into 2 ungreassed bread pans
{or 6 small bread pans}


Bake at 350, for 50-60 minutes {do the toothpick test}

Bake at 350, for 50-60 minutes {do the toothpick test}

prepare glaze {powdered sugar, vanilla/almond flavoring, and orange juice}

prepare glaze {powdered sugar, vanilla/almond flavoring, and orange juice}

Cool completely, then add glaze over bread

Cool completely, then add glaze over bread

Mmm mMM  freshly glazed bread

Mmm mMM
freshly glazed bread

cut in slices & enjoy!

cut in slices & enjoy!

Poppy Seed Bread
a moist quick bread that will be a winner at any family gathering!
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For the Bread
  1. 3 beaten eggs
  2. 2 1/2 Cups sugar
  3. 1 1/2 Cups milk
  4. 1 1/2 Cups oil
  5. 1 tsp vanilla
  6. 1 tsp almond flavoring
  7. 1 tsp butter flavoring
  8. 3 Cups flour
  9. 1 1/2 tsp salt
  10. 1 1/2 tsp baking powder
  11. 1 1/2 tsp poppyseeds
For the Glaze
  1. 3/4 Cup powdered sugar
  2. 1/2 tsp vanilla
  3. 1/2 tsp almond flavoring
  4. Add orange juice {a must} until right consistency to glaze
  1. Combine eggs, sugar, milk, oil & flavorings
  2. Add flour, salt, baking powder, & poppyseeds
  3. Put in 2 bread loaf pans or 6 small bread pans
  4. Bake 50-60 min @ 350 degrees {toothpick test} or 325 degrees for dark pans
  5. Cool in pan
  6. Prepare glaze and pour over warm bread before removing from pan
Adapted from my mom :)
Adapted from my mom :)
The Rustic Pear

Sausage Biscuit & Gravy Breakfast Casserole


SOOC (12 of 12)edit

Hi friends! I’m still trying to get my links and everything up over here at the new webhosting site… But with out further delay I’m going to keep posting some recipes-because I have many to share and I want to get making some more! If my links and some things don’t work around here right now, that’s why- still trying to get techy with some of this frustrating stuff! :)

Enjoy this easy make ahead Breakfast Casserole, my family found it to be a yummy one!

Sausage Biscuit & Gravy Casserole
an easy make ahead casserole that the whole family will enjoy
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  1. 1 pound browned sausage
  2. 1 pkg sausage flavored gravy mix
  3. 1 cup shredded cheddar cheese
  4. 3 eggs
  5. 1/2 cup milk
  6. 1 pink heavy cream
  7. salt & pepper to taste
  8. 1 tsp minced onion
  9. 1 can (16.3oz) biscuits
  10. bacon (optional)
  1. Grease 9x13 pan
  1. biscuits, cut in 1" pieces
  2. sausage
  3. shredded cheese
  4. eggs, milk, cream whisked together
  5. salt, pepper & minced onion
  6. gravy mix per pkg instructions
  7. Refrigerate overnight, in the morning bake at 350 degrees for 1 hour, top should be slightly brown.
  1. Optional: sprinkle fried bacon over top!
Adapted from The Road to Domestication
The Rustic Pear