Chocolate Cream Pie

You asked for it….you got it, a SWEET TREAT!

Who doesn’t like chocolate pie? My husband is very weak for it. He can eat it until he blows up! I made this particular pie for our Annual Coaches Dinner that I also made enchiladas for ( recipe coming!) but this one was a HIT! Enjoy!

Chocolate Cream Pie


  • 1 (9 inch) pie shell, baked ( I used my favortie crust recipe in this photo)
  • 1 cup semisweet chocolate chips
  • 1/4 cup white sugar
  • 4 tablespoons water
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon instant coffee powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 tablespoons white sugar
  • 2 tablespoons unsweetened cocoa
  • powder
  • 2 tablespoons powdered sugar
  • 1 cup heavy whipping cream
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • Dark chocolate bar for shavings


  1. Pour the gelatin on top of 2 tablespoons water. Separate the eggs into 2 bowls....
  2. In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add the softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually beat in egg yolks. Return to pan to heat. Cook until mixture thickens slightly, stirring constantly. Remove from heat, and stir in 1 teaspoon vanilla. Cool slightly.
  3. While chocolate mixture is cooling, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip up 1/2 cup cream until stiff peaks occur, and fold into chocolate mixture. Spoon into pie crust. Chill.
  4. To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill several hours or overnight until set. Filling with be a little soft.
  5. Make chocolate curls bu taking the candybar and use a carrot grater or fabulous microplane over the top!

Setting Up Kitchen for Beginners

I received a question on the show about setting up a kitchen for the first time.  Maybe you just got out of college, just got your first place, what have you -but what would I suggest you have if you needed the bare minimum to get going?  I touched lightly on it as it is SUCH a personal experience but then I got even more feedback – asking for more info – here is my suggestions.

For starters – don’t over go it!  You do NOT need a mandolin or a cuisinart.  You need basic tools and you spend decades building up your kitchen – heck I JUST got my “dream” can opener a week ago and I am 20 years out in the “real world” so start simple….and truly consider where you put your money – also OPEN YOUR MIND to second hand products.  Take moms old cookie tins!  I bought most of my baking tins the first time around ( muffin tins, pie plates, cookie sheets) at yard sales.  Most of them were used by me for nearly 10 years and I forgot what I bought new and what I bough used at some point….same with the money drains like “tongs”  Oh my gosh – tongs are $20!  But at a yard sale?  $1.  Be open minded.

Kitchen Ware:

  • Boiling Pot
  • Sauce Pan
  • Frying pan
  • Cookie sheet
  • Mixing bowl (metal or glass)
  • Dry and wet measurers
  • Spatula (flat and mixing style), ladle, wooden spoon, metal whisk
  • Plates, flatware, drinking glasses and universal wine glasses
  • Wine opener and can opener


  • Pasta
  • Canned Tomatoes
  • Beans (canned or dry)
  • Salt & Pepper
  • Vegetable oil
  • Flour, sugar, and brown sugar
  • Olive Oil (or coconut oil)
  • Basic spices (this will depend on YOUR tastes)  Do not buy the big rack of spices – those are OLD spices

From here you need to start to menu plan for your “fresh shopping”.  USE your freezer when meat goes on sale.  Be smart and write down what meals you need in the next week, then consider what you want to cook…write it down, then make the list.  Cave a cup of coffee AND eat before shopping.  Otherwise you will impulse purchase and waste money.  Split a loaf of bread in half and freeze half of it if you eat slowly.  Try to focus on not allowing food to go bad.  Always have the ability to make a pasta and tomato sauce dinner.  It will last you multiple days and is an easy way to entertain last minute!

Good luck!


Maintaining Blogger Relevance in Portland

I have got to hand it to bloggers.  Every day I see my feed fill with new muffins, pizzas and smoothie recipes.  I love it and I love clicking through and seeing the what when and how of their magical creations. The time alone spent on photographing these treats astounds me – light boxes, waiting until the sun rises….it takes dedication.

I need to out myself.  I have a wonderful camera – but my iPhone is my medium.  I love food, but I am simply a budding and knowledge thirsty cook/baker.  You get the straight business when you hit up my blog – a meal we ate….likely on the sofa, but one that I liked so I shared the recipe…not just for you, but for my blog archives so I will be able to go back and make it again.

I am the daughter of a recipe follower.  I, on the other hand, have yet to 100% follow a recipe perfectly.  I always change it to suit my needs.  I like creativity, freedom, and no restraint in my kitchen – it is my place of expression. Failure is inevitable, but when you hit it out of the park…..then I blog.  The thing is:  I do NOT hit it out of the park every day.

I recently had brunch with a group of well respected bloggers who are also, BTW incredibly good company.  I found myself slipping into my media role as a radio host.  It dawned on me – I have THE source for good information!  Finally I just did it:  “Okay – WHAT is a Chia seed?”  followed by other questions.  I cannot help it – I am CURIOUS and I plan on sharing my findings on the radio tomorrow.  But here is the thing…I realized:  I outed myself as the least knowledgable blogger at the table.  I also realized that it was ok.  Having the knowledge is just as important as GROWING your knowledge.  I am learning about Sous Vide cooking, plant based diets, charcuterie, preserving,  and growing, growing, growing.  With every interview and conversation….I grow.

My point is that you don’t have to be a know it all to stay relevant.  You need to keep growing, learning, and stretching.

As a Portland blogger….I would put myself in the bottom half on the awesome scale of recipes and photos.  I would place myself firmly in the top 10% of honesty in blogging.  This is my commitment to you.  So, enjoy my honesty – I think it will keep me very relevant….

Of course restaurant reviews, podcasts and general blatherings such as this will always be spewing forth from my blog.  Blogging for me is not a recipe rat-race.  It is a log of recipes, restaurants and experiences in my life.  I am so glad you join me when you do.

XO Missy

The “Imperial” Treatment in Portland!

I will be honest.  My nail polish is chipped.  Kate Middleton I am not.

Receiving an opportunity to try out the Imperial for brunch by the wonderful group over at Little Green Pickle was just what the doctor ordered.  I received the “Imperial Treatment” and I am overjoyed to share my review of my experience!

Those of you who are Portlanders  are aware who Vitaly Paley is.  If not let me remind you – Vitaly is the genius behind Paley’s Place Bistro and Bar, Portland Penny Diner, and now, Imperial by Vitaly Paley, which resides in the ever-chic Hotel Lucia on Broadway.  Vitaly has helped us all usher in thousands and thousands of celebratory dinners at Paley’s Place, which has graced the heart of the uber-chic Northwest district for 19 years.  There is also a cookbook “The Paley’s Place Cookbook” celebrating the meals that have been enjoyed as we celebrate engagements, promotions, birthdays, and good old fashioned fun get togethers!

But I digress.  It is easy to digress, when you are speaking of food royalty, and even more so if you were attended to by said royalty as you tasted the beautiful  brunch menu that Imperial is offering:

Coddled Eggs in a Spicy Tomato Sauce, Imperial Pastrami Hash with silky poached eggs on top, fluffy, Rich French Toast, Semolina Corn Cake with house smoked bacon and maple syrup…….all so vibrant and flawless. The menu has something for everyone – and the gluten free options are clearly marked!

Fresh Beignets with local honeys drizzled over the top, Warm House Made Ricotta with Grilled Pears served with a gorgeous piece of Fry Bread, a Seasonal Fresh Fruit Plate that will bring you to tears! If you are in the mood to REALLY relax….

Do not miss out on the craft cocktails! Bloody Mary’s, a Harlequin that will take you back in time, or even a Ginger Mule if you want to go alcohol free! Lovingly made and gorgeously presented!

Take my word for it – you will feel like you took a NW culinary trip back in time and celebrated some of the most basic foods dressed up in local gastronomical accouterments!  Do not forget to try the house made hot sauces served in medical bottles with tear-dropper tops!  Genius!  Now I can control the fire I add to my food….very unique and fun!

From the website:
At Imperial, Chef Paley explores menu ideas that have historic significance and uses cooking methods and ingredients from Oregon’s diverse bounty. The most prominent feature of Imperial’s kitchen is the impressive wood fire grill and rotisserie that incorporate the use of native hard and fruitwoods. Inspired by warm and primitive burning campfire, and big open spaces of the Pacific Northwest, Imperial concentrates on healthy and uncomplicated preparations, serving the community by remembering its past and providing a warm, welcoming and generous place to eat.

Give Imperial a try! They are open for Breakfast lunch and dinner as well as a fantastic Happy Hour! You can find them at 410 SW Broadway Portland OR 97205

For a more in depth interview with Vitaly Paley – join me on “Simple Kitchen with Missy Maki” April 21st at 11:15am – Vitaly will be joining me in the studio and we will really get to know him!  AM 860 KPAM !!

A Slow Loss of a Mind

I tried.  I tried to stay being “me”.  It is just not an option that is available.

I saw myself as wearing platforms, flowy dresses dashing down the streets of the city.  Taking brunches with my friends….at the gym STILL running at 22 weeks, with an ass you would die for and she’s pregnant…with twins!!

This is not who I am.  I am tired.  I am having a challenge tying my own shoes and I wear pantyhose that cover all the way up to my bra over my daily-growing mound of children.  There is nothing glamorous about me.  I take a walk that lasts 25 minutes with barely any hills and I stop to catch my breath, because I have to.

I cry.  I cry in the car listening to Jewel songs.  I cry when I see an elderly man having a cup of coffee alone.  I cry for no reason at all, which is bewildering to my husband.  I am the girl with everything.    Yet I cry.

This my friends, is the slow loss of a mind.  A woman juggling 2 careers, a marriage and an amazing amount of wonderful friends and family.  What I wonder is this:  Who will I be when I come through this haze?  When I give birth to the kids, make it through 3 months of caring for my babies, and reclaim my body?  Who will I be?

I can tell you who I want to be.

I want to be a wife, the passion of the beginning of a romance is never to be replayed, we all know that, but I want the next generation of passion.

I want to be a runner again.  The strength that I had as an avid runner kept me focused and on my toes.

I want to be an avid blogger again – with pregnancy comes food aversions that knock your foodie feet out from under you.  I want my taste buds back!

I want to be active in my community.  I want to be at more farmers markets and group dinners, and only-in-Portland experiences!

I also want to be a Mother.  Where does that fit?  Who am I as all of these things, a wife,  a friend,  a career woman, AND a mother?   Where does that fall into the order of things?  I know many will say “It comes first”.  But….I haven’t been here….in this place….trying to wheedle an existence out of my overflowing baskets of interests and goals and dreams.

Who am I?  Who was I?  Who will I be?  I only have this one life.  One time to go around.

Friends, you are experiencing a slow loss of a mind…..I will be rolling out the new mind over the next year.  I am pretty sure she is going to be amazing.  She is going to reach goals she never though she could.  She is going to fall in love with her twins.  She is going to run a FULL marathon.  She is going to make magic at her work place.  She is going to cook and experience cuisines that will make her weep.  She is going to be a radio phenomenon.

She is going to be me, and I like her already.