Fluffy Peanut Butter Silk Pie

” This pie is my go-to birthday ‘cake’, so keep that in mind…” -Kyle Behrens


That was his comment to me as WE dug into this little treat for the 3rd night in a row.

Let me just tell you a few things about Kyle and treats, mmkay?

  • First, he has to like the sound of the treat-in-question quite a bit to even try it
  • Second, to get him to eat seconds a night or two later, he must have REALLY enjoyed it
  • Next, to get the guy to go for thirds, three nights in a row, a few things must have happened
    1. it was RIDICULOUSLY delicious
    2. peanut butter
    3. the butter of peanuts
    4. oh, did I mention peanut butter?
  • And lastly, to make him request a dessert for his birthday treat taking place 11 months later… well that, my friends, is something I never thought I’d be able to do. And then this fluffy peanut butter silk pie waltzed into my kitchen and made dreams come true for the both of us


This sweet little wonder starts with a chocolate graham crust. All you need is some crushed grahams and a little melted butter to mix together, press into a springform pan (like I did, Woot woot!) or a pie dish if you want to be all boring like that, then bake for about 10 minutes. Remove that cutie crust and let it cool off.

Baking done-zo. Don’t you love me already?!


Next, the silky fluff.

This filling is FUH-LUH-FEE-EEE-EEE. That is the only way to describe it besides, well… airy, dreamy, cloudy, light, pillowy, delicate… I guess there are lots of ways to describe it. But that’s neither here nor there. What matters, is the texture, and it is out of control.

“Master Stephanie, how do we achieve such fluff?” you ask.

“Young grasshopper,” I say, “we whip and whip and whip, 1 egg at a time, and practice our patience. Only then, shall we accomplish said fluff.”


It’s okay, I hate me for that too.

Now, scoop that airy goodness into that cool graham cracker crust. Smooth ‘er on out and pop ‘er in the fridge for AT LEAST 4 hours before you serve (you’ll add your chocolate drizzle and chopped peanuts just before it’s time to dig in). Kyle and I both thought this was a dessert that tasted only better with time so…

Basically, what I’m saying is, if you want to be a real revolutionary, you’ll make this pie the night before you plan to eat it and I can almost guarantee that your daring ways will result in the serene sound of a thousand angel whispers softly filling your ears as you take that first bite the next day.


Don’t hold me to that though. How ’bout you just make the pie and we forget about the whole angel whisper thing, cool?

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Grilled Chicken, Mushroom & Arugula Pizza

I should probably knock it off with the arugula sometime soon, huh?


But I JUST. CANNOT. STOP. It’s so pretty and green and delicate, yet peppery and I just want to roll around in a wild field of this leaf all the days of my life… even though I am pretty sure there are not wild fields of arugula just casually growing in the middle of the Phoenix desert. But  a girl can dream.

In the meantime though, I will settle for throwing handfuls of it on top of this pizza and eating and eating and eating ’till I can eat no more! Let me just confess… this is EASILY my most favoritist thing I have posted on this blog thus far. It is out-of-control delicious.


A couple of weekends ago I was craving pizza and Kyle was just not feeling it. He is not much of a pizza person due to the fact that it is certainly not the healthiest option while, I, on the other hand, could eat pizza every single day. After bringing it up as my choice for dinner on Friday and then again on Saturday, he finally succumbed to my pleading by making this homemade version with me on Sunday night.

I know I have said it before but Kyle is my dough-guy. Yeasty, frothy goodness= his thang. We both wanted a nice chewy, thin crust for this pizza so he decided to change up his go-to recipe and wing it a bit. I am fully aware that the idea of “winging” pizza crust sounds like a bad idea but when I said he is my dough-guy, I meant that he is THEE dough-guy.

He just gets it. And I really have no desire to learn his ways. I’m just leavin’ it to him, forevs.


Now, let’s talk toppings. There are obviously a million combinations of toppings so feel free to switch them up to suit your tastes. With that being said, this pizza is truly the perfect mix of mine and Kyle’s favorites.


For starters, there is a whole mess of grilled chicken because my husband is a caveman. We both love sweet caramelized onions so those went on next then I sauteed up the creamiest and most garlicky mushrooms around and dropped those little guys all over this ‘za. I topped the whole thing with fresh mozzarella and dollops of ricotta before baking and then added handfuls of arugula AFTER removing it from the oven.

As you can see, ours is not the roundest of pizzas and I prefer it that way! It is thin, and chewy and rustic and perfect and I want to make it right now!


But rather than me making it… how ’bout you make it and just invite me over for dinner, capisce?

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Roasted Beet & Arugula Salad

Beets, Beets, the magical fruit, the more you eat, the more you toot…


That’s not right, is it? Nope, that’s definitely wrong for two reasons. 1. It’s “Beans, Beans, the magical fruit…” and 2. You shouldn’t say “toot” on a blog post about food.

Let’s try this one… “Just BEET it,  Just BEET it, BEET it, BEET it!” Yeah, I know, the spelling is wrong but we are getting closer, no?

Okay, I’ve got it…

“First rule in roadside beet sales; put the most attractive beets on top. The ones that make you pull the car over and go, ‘Wow, I need this beet right now.’ Those are the money beets.”-Dwight K. Schrute


BINGO BANGO, right? Nailed it!

So besides obsessing over finding the perfect beet reference for this post, you may be wondering what else I have been up to lately since I have been G-O-N-E, gone! (or maybe you aren’t wondering but I will tell you anyways)

Kyle and I have been doing a lot, and I mean A LOT, of home improvements. From Soph’s handmade curtains to art for the living room to DIY projects and painting all the things, we have been busy little bees… errr behrs (ya know, BEHRens… clever, I am).


In the midst of all this home shtuff, I still have been cooking and photographing my little heart out though! My camera card adapter up and died on me so getting a new one took me forever because I am a child and forget things and go to the store I need it from like a bajillion times and forget to just exchange the darn adapter every. single. time. Lucky for me, I have a bitchin’ husband who surprised me with a new one yesterday :)

Other things I’ve been doing…

  • working my big buns off in a new job which I am TOTALLY loving
  • getting all my hair cut off!
  • considering making this blog about food AND projects, and home improvements and just life in general. But I am on the fence. Thoughts?
  • spazzing out on beets so hard that this recipe had to happen. You’re welcome.


And now, for some things I’ve not been doing…

  • getting less weird/more normal. Seriously, I just called Kyle a “polliwog”, for no reason… like shouted it at him. I don’t even know what that means.
  • painting my kitchen like I REALLY want to but hopefully that will change this weekend… hellooooo 4 days off!
  • making Kyle roasted almond butter like I said I would… weekend, I’m lookin’ at you again

Anyhoo, now that you get the gist of my life’s activities for the past month, you can just enjoy this beet salad before summer bids us farewell. It’s so fresh and has the perfect creamy addition with the blue cheese (you could easily sub feta or goat cheese if blue cheese ain’t your jam), a fabulously sweet and spicy crunch of glazed pecans and the lightest orange vinaigrette you could imagine dressing those beautiful little beets.

Beets are fairly cheap right now and once you’ve roasted the little suckers, the rest of this salad is easy breezy. Also, the more time you give it to let those flavors marry together, the better. I ate leftovers for lunch the next day and it definitely did not disappoint.


So if you are a beet-head like me, then make this snazzy little side. And if you aren’t then maybe make this anyway and let it transform you into a beet-head. Either way, just go get your beet on, folks!

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The Pecan-Pesto Mozzarella Burger

Let me fill you in on the biggest letdown yet most memorable thing about my weekend…


For starters… it wasn’t this burger. This burger was definitely on the list of the top three things about my weekend, but more on that in a bit.

Kyle was FINALLY home for an entire weekend and it was marvelous! We celebrated his birthday as a family (a bit belated) and then he and I ran our usual weekend errands and even worked on some home DIY projects. Basically the recipe for a perfect weekend in our eyes!

We had to head over to a Home Depot store that we usually do not frequent because our location was out of floor flanges… boo. While perusing the paint section, there was a random man with his toddler daughter nearby while Kyle looked for spray paint down the aisle. The man, his daughter and I were approached as a family by a gentleman named Matthew from The Home Depot marketing department and he asked if we had plans to redo our kitchen anytime soon. The man with the daughter gave me a weird look then glared at Matthew. Matthew got the hint, realized we were not, in fact, together, and quickly apologized while blushing. Meanwhile, Kyle looked over and I was able to tell Matthew I was married to that fella shakin’ all the paint cans.


Matthew proceeded to ask us if we had plans to redo our kitchen in the future. Let me just tell you, Kyle and I have been discussing a small little renovation in our kitchen this last week. With that being said, I didn’t want to be too eager to answer and get us into some “pitch” (I know, I’m awful… like really Stephanie? Would it be that inconveniencing? No, it would not be). Anyhoo, I looked to Kyle for an answer and when he said “we actually were thinking about it”, Matthew’s eyes lit up like a kid in a candy store.

Now here is the embarrassing thing. Clearly, Kyle and I watch ENTIRELY too much HGTV because come to find out later, after Matt’s initial question about the possibility of a kitchen reno, both of us admitted that we were looking around for the cameras and just waiting to hear how The Home Depot was sponsoring our kitchen reno over the weekend and we were the next couple on an episode of Kitchen Crashers. We had our hopes up so high that we even agreed to sign up for some free consultation where they come to your house and give you an estimate blah, blah, blah. I felt obligated after seeing how excited Matthew was. Kyle proceeded to shake paint while I followed Matt to the desk area to book the appointment.

This is where it gets good. As Matt and I are walking back to the desk, he asks me if we are originally from Phoenix. I explain that I am but Kyle is from Denver and he moved down here about 2 years ago then we bought our house and got married shortly thereafter. His response to this completely. blew. my. mind.

He looks at me and says with this overzealous look on his baby-soft face “Oh Denver? It is a nice place! My brother heads up there often. So, uh Denver, it’s like the summer up there right now, yeah?”

Like… WHAAAATTTTT? It is the summer up there?? Dude, this is Western United States and AZ literally touches CO at the Four Corners. It’s not like the city of Denver is in the Southern Hemisphere. I mean, I just don’t get it. Worst part about it… I respond casually with an “Oh yeah” and he didn’t even realize how ridiculous of a comment he just made.



Anyways, we booked the appointment for this week. I canceled it today. We aren’t going to be on Kitchen Crashers and we were super let down. But we got our floor flanges and a funny one liner to quote to one another about the summer in a state just northeast of us so it was worth it.

Enough about that though… let’s switch gears to one of the best parts of the weekend, shall we?

I give you… (trumpets sound) this burrrrrrgggggeeeeerrrrrrr.

Inspired by the Fontina Burger at Joe’s Farm Grillthis burger is the business, my friends. Pesto? check! Mozz? check! Mushrooms? check! Roasted red bells? check! Arugula? check! On a toasty english muffin? check, check, check, check, check check!

It is so good and so quick for summer grilling. It is full of flavor and stars pesto with a small twist on my standard Arugula Walnut Pesto (I just switch up my greens ratios and sub walnuts for pecans) and you’ll have leftover sauce! Oh, and the whole thing on a toasty but soft english muffin… yeah, because that’s the way uh-huh, uh-huh, I like it!


So thank Joe for the delicious idea then make this burg and love me long time for bringing you a knock-off recipe! K bye!

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Vanilla Bean Honey Dip

“I know you wanna leave me, but I refuse to let you go…


If I have to beg and plead for your sympathy, I don’t mind ‘cuz you mean that much to me…”

A little Temptations on a Friday morning, huh? Yeah, I know you like it. I have lit’rally been singing that song ALL. WEEK. LONG.

I’m talkin’, in the shower, top of my lungs, on a Tuesday night with no one else home… prettttty sure the neighbors heard me but honestly I am not really sorry about it because it is just a good, quality song.

Now I am sure you are wondering what this song has to do with Vanilla Bean Honey Dip and I will say to you… pretty much nothing. But that’s a-okay because it is a good song and this fruit dip is a good dip and so that is my connection. 1 good thing + 1 good thing = 2 good things.


“Ain’t too proud to beg, sweet darlin’, please don’t leave me girl, don’t you go…”

This stuff is seriously beyond. It is perfectly dreamy, creamy, honey and vanilla bean goodness. With the addition of the greek yogurt to lighten and tang it all up, the dip becomes reminiscent of my favorite honey Noosa yoghurt which makes me the happiest little lady because that stuff costs a pretty penny!

Ya know, I have tried a lot of fruit dips in my 23 years and I must say that the classic cream cheese marshmallow fluff has definitely been my go to. I have ALWAYS loved it. Made it at my parents a couple of weeks ago, as a matter of fact.


But then, this Vanilla Bean Honey (VBH) dip happened and my life has eternally changed. I whipped up this bowl of heaven on Wednesday evening (in 5 easy peasy minutes, I might add) for a light dessert to serve up with some fresh strawberries and kiwi for Kyle’s return home from a work trip.  We wish we’d have had lots of pineapple and apples to get our dip on as well but we dealt with just strawberries and kiwi and were not upset about it at all. I truly don’t think I’ll ever go back to my former cream cheese & fluff days. I’ll forever be a VBH dip girl and I’d like to shout it from the rooftops while I’m groovin’ to…

You guessed it!


“Ain’t too proud to plee-eee-ead baby, baby, please don’t leave me girl, don’t you go!”

Click Here for the Full Post & Recipe!