My first real boyfriend’s grandmother used to make me this pie for every holiday (along with these seriously addictive chocolate brownies) and I am disappointed I never once asked her for the recipe. Although her grandson and I parted ways years ago, I was still a little scared to send an email asking if he could get it for me. I knew I could easily google strawberry rhubarb pie recipes, but I really wanted to do the little old English lady who taught me how to play Skip-Bo and made me hot chocolate during every single tea time justice. This attempt wasn’t as perfect as I would have hoped, but the flavors are all there and I really wanted to share my affection for this pie (and my ever-lasting love for Nan) with you all now.

Recipe: Strawberry-Rhubarb Pie

What You Need for the Crust:

• 2 cups all purpose flour
• 1 cup butter
• 1/2 cup water
• 1 tablespoon sugar

What You Need for the Filling:

• 3 cups chopped rhubarb
• 3 cups sliced strawberries
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1/2 cup granulated sugar
• 2 tablespoons brown sugar

Additional:

• 1 egg yolk for brushing

What To Do:

1. Mix all the crust ingredients together in a mixer or large bowl.

2. Separate the dough into two equal portions and place each one in plastic wrap. Refrigerate 1 hour.

3.  While your dough is in the fridge, mix all of your filling ingredients together.

4. Roll out one of your dough balls on a generously floured cutting board until it is wide enough to fit in your pie pan. Gently push down and around the edges until it fits. It some hangs over, carefully tear it off.

5. Fill your pie pan with your fruit filling until it is even with the top of the pan.

6. Roll out your other dough ball and cut into strips the length of your pan.

7. Lay strips about 1 inch apart on your pie. To do the lattice pieces the other way, alternate lifting up the pieces you already have put down for an over-under look.

8. Bake at 400 F for 50 minutes

9.  Serve with whipped cream. Yes, that is mandatory. Whipped cream is the answer to everything.

It’s spring! Minus the horrific allergies I get to endure each year, I love spring. That’s because everything starts growing! I went a little overboard on my garden this year, but everything is still growing well. I was elated this weekend to discover that I have three baby strawberries growing on the plant. I was so excited that I started craving the strawberries I couldn’t have yet. I ran to the store to pick some up and came up with this idea. These small desserts will hit the spot and get you just as amped about spring flavors as I am.

Recipe: Balsamic Strawberry Shortcakes

Makes 6 cakes

What You Need:

• 1 pint strawberries
• 1 can whipped cream
• 1/2 cup balsamic vinegar
• 3 tablespoons honey
• 1 bay leaf
• 6 shortcake cups

What To Do:

1. Boil the balsamic vinegar in a pot over medium heat along with the honey and bay leaf until it starts to thicken. Discard the bay leaf.

2. Cut strawberries into quarters. Toss with half the balsamic mixture.

3. Divide the covered strawberries into the 6 cups. Top with whipped cream.

4. Drizzle remaining balsamic vinegar over the cream.

5. Serve immediately.

Today is National Banana Bread Day! There are so many “National Food Days” that it is hard to keep track. However, I won’t be celebrating today’s holiday by baking. Why, you ask?

Because it’s my birthday!

I may look like I am 17, but I promise you I am legally allowed to drink the ice cold beverage above.

That is why I made it last night to celebrate National Margarita Day.

It is super simple to make. You just load everything into your blender and pulse until smooth. Go ahead, celebrate my birthday and make yourself a drink in my honor. I won’t tell anyone

Recipe: Frozen Strawberry-Mango Margaritas adapted from Cookie Monster Cooking

Makes 3 servings

What You Need:

• 1 cup frozen strawberries
• 1 cup frozen mango chunks
• 3 ounces tequila
• 1 tablespoon granulated sugar
• 1 ounce Triple Sec
• 2 tablespoons lime juice
• 1 cup ice cubes
• What To Do:

  1. Add all the ingredients to a blender and pulse until completely smooth. Pour into glasses and serve!