Eskimo Pie with Pistachios | Burning Down the Kitchen with Buttercream Blondie

Eskimo Pie


Welcome to another edition of Burning Down The Kitchen.

This is a weekly series where I have the huge honour of interviewing fellow bloggers. I also make a dish of theirs I’ve bookmarked. This series started when I realized I’d been bookmarking tons of recipes for my Lunatic Loves These Links series but I had not been making the recipes. So this seemed like a unique and fun way to make the dishes I love staring at while getting to know the blogger behind the dish. It’s my way of peeking into the lives of my friends and somehow getting away with asking them weird and obscure questions. I love this series to bits and I hope you enjoy it as well.


This week I have one of the coolest bloggers you could ever meet joining us for Burning Down The Kitchen. Her name is Meghan and she blogs at Buttercream Blondie. Meghan is a pastry chef and is well-known for glamming up America’s Fave Recipes. She takes classic dishes and makes them pretty and glamorous. Her motto is “flirt with dessert”. She has a huge love of pink so of course we’re like soul sisters because of that. Meghan makes some of the most amazing food you’ve ever seen. She can take any dish and turn it on its head. Which you all know I am a huge fan of.

Meghan also does instructional videos. You can find her How2Heroes videos on her site. You can also see some on YouTube. She really does a wonderful job. I’ve watched a few of them and she has a wonderful way of explaining things. She also has a very calm way of moving through the steps. I find it useful to watch so you can see the step by step. I would do videos too but I am not young or gorgeous like she is. So photos is a much better fit for Lunie.

I’ve bookmarked quite a few of Meghan’s recipes. I was going to make her Blood Orange Cornmeal Bundt Cakes for this series. But I’m going to be honest, it’s about a gazillion and one degrees here in Ontario so there’s no way I was turning my oven on to bake. So they will have to wait for cool weather. I went in hunt of other recipes of Meghan’s that I’ve bookmarked. It led to poking around her site for some time looking at recipes. She is wicked talented and there is so much to choose from. She made a Christmas Tree Cake that made me weak in the knees. I’m also seriously smitten with her Meyer Lemon Chiffon Cake. Her Raspberry Swirl Cheesecake makes me want to dive head first into a bowl of raspberries. Once you see the photo of that one you’ll understand. It’s okay, go look, I can wait for you to come back. Okay, see what I mean, it’s spectacular. Her Bailey’s Irish Cream Cookies were seriously adorable. Her Ghost Cupcakes make me swoon, they are so cute. Her Monster Cupcakes are one of my fave all time recipes anywhere on the net. They are beyond sweet and I don’t even have little kids but I want to make them so badly. Her Glamour Peeps are going to blow your mind, I mean seriously so cool. She also does a Cauldron Cake that is worthy of an award. It’s wicked cool and even has a video for those of us who are not so talented. Meghan has so many interesting and gorgeous recipes that it makes deciding what to make really hard. But my criteria was to keep the house cool so I settled on her makeover of the Eskimo Pie. So glad I picked it because it rocked. My socks. Right! Off!

For those of you who know Meghan you are aware she is stunningly gorgeous. She’s the kind of gal that gals like me want to kick in the shins when we see them. Nothing personal, just because she’s tiny and gorgeous. I don’t kick them to hurt them, just stun them a little. What? Like you’ve never kicked a hottie in the shins out of pure jealousy before. Pfftt!

Meghan from Buttercream Blondie

Meghan from Buttercream Blondie

Rapidfire Q & A with Meghan from Buttercream Blondie:

1. How did you get started blogging?

Friends were telling me to start a blog for a while, and then one day I just figured I’d give it a try.  About a week later I was hooked!

2. You studied under Jacques Torres at the French Culinary Institute, how was that experience for you?

Jacques Torres was the Dean of Pastry Arts so we got to see him do quite a few chocolate demos.  It was great to see and learn first hand from someone so talented.  He is also very down to earth, and it’s easy to see he truly loves his craft.

3. Your motto is “flirt with dessert”, can you tell us what inspired that idea?

I find that a lot people are intimidated by baking, and I just want people to have fun with it.  I hope to inspire others to think outside the box (literally), and try something new!

4. You are known for taking classic recipes and glamming them up. How do you decide which recipes need a makeover?

It’s usually just whatever pops into my head.  Often times I’ll pick up what’s in season, such as peaches, and start thinking about what I can use them in.  Other times inspiration comes from a conversation, a place I visited, or even a song.

5. We share a serious of love of pink. Tell me how your obsession with pink started?

I’ve always been a complete girly girl, shocking I know!  It’s gotten to the point where almost all my appliances are even pink…  My mom has always been all about pink, so I guess the apple doesn’t fall far.

6. What is a typical day like for you? 

A typical day is a morning run followed by a large coffee and emails.  After that it’s baking/working on new recipes, conference calls, orders for clients, consults, photographing desserts, editing photos, writing, endless food shopping, more emails, and social media.  I usually work until everything is done or I’m done!

7. How do you find balance between blogging, life and work? Any tips for the rest of us?

Ha, there is no such thing as balance in my life!  The one thing that helps me stay a bit balanced is running.  I work out first thing in the morning no matter what I have going on.  It is the one time of the day that is “me” time with no phones, computers, etc.  It does wonders!

8. What camera do you use for your photos? Any photo setup advice for fellow bloggers?

For the first year of blogging I used my cell phone and little Sony snapshot.  I recently upgraded to a Canon Rebel and I love it.  The best advice I ever got on photography is, “no matter what equipment you have, you have to learn to see.”  That struck a chord with me, and I couldn’t agree more.

9. If you could recommend 3 must have tools/toys for a home baker, what would they be?

First is definitely a Kitchen Aid stand mixer,
Second is a scale,
Third is a great collection of sprinkles and disco dust.  Even when everything else goes wrong, it will make you happy just looking at them ☺

10. How do you find working on video? I love your videos by the way. I need to learn your mad piping skills.

Lol, thanks Kim!  I love doing videos, and I find that a visual really helps people.  While they are a lot of work, videos are my favorite outlet.

11. Milk chocolate or dark chocolate?


12. Biscoff or Nutella?

Praline Paste – It will change your life!

13. Candy or potato chips to snack on?

Chips preferably with hummus.

14. Cream cheese or mascarpone?


15. Pepsi or Coke?


16. Do you have one food you could eat every day and not get sick of it?

Guacamole! At the risk of sounding like a complete weirdo, I would never get sick of tuna either.

17. If you could cook with any celebrity chef who would it be and why?

Paula Deen!  Could you imagine how much butter we would go through!

18. What would you make if I was coming by for dinner?

We would so be having dessert for dinner!  If it was during the holidays, I would make you the pink 3D Christmas tree cake! Otherwise I would create a new dessert just for you, but it would definitely be pink.

19. Apron or no apron?

No apron only because I think they’re all too cute to get dirty (I’m a bit OCD).

20. Where do you see yourself in 5 years? Is blogging still a big part of that picture?

In 5 years, I hope to have pushed my self further than I thought possible.  I love what I do so I’m excited to see where my career takes me next!  I think blogging will always be a part of the picture because I love it!

Dare Portion of Burning Down The Kitchen:

Dare option #1: Show us a picture of your glitter/disco dust/sprinkles/cupcake liners stash!

Dare option #2: Show us your kitchen mid baking mess!

I love the pink stand mixer. I want one of those so badly. I also am loving the jar on the top counter with what looks like sprinkles. Could you just die from cuteness. I am such a pink girl that I covet Meghan’s tools something awful. I’m not going to lie, I covet her figure too. But at the risk of sounding totally lazy I tend to only run when someone is chasing me with sharp objects. Oddly enough it really doesn’t happen very often.

I decided to make Meghan’s Eskimo Pies. She glammed them up and I just thought they were adorable. So I just had to make them. I did tweak to my taste a bit. It’s cherry season so I decided to add cherries to the ice cream. And of course swapped out the hazelnuts for pistachios. Hey, it’s what I do. I’m nothing if not consistent in my love of all things cherry and pistachio.

Buttercream Blondie's Eskimo Pie

Buttercream Blondie’s Eskimo Pie

Cherry Eskimo Pie with Pistachios by Cravings of a Lunatic

Cravings of a Lunatic’s Eskimo Pie

Burning Down the Kitchen with Buttercream Blondie while making her Eskimo Pie
Prep time
Total time
Great recipe to make Eskimo Pies at home!
Serves: 4
For the Crust:
  • 2 cups graham crumbs
  • 4 tablespoons butter, melted
For the Ice Cream:
  • 1 cup whole milk
  • 1 cup vanilla sugar
  • Pinch of vanilla sugar
  • 2 cups heavy cream
  • 1 teaspoon cherry extract
  • 1½ cups cherries, stems removed and pitted
For the Nutella Layer:
  • 4 tablespoons of nutella
  • For the Ganache:
  • ½ cup heavy cream
  • 1 cup chocolate chips
  • 4 heaping tablespoons of nutella
  • 1 tablespoon corn syrup
For the Finishing Touch:
  • Magic Shell to taste
  • ¼ to ½ cup crushed pistachios
For the Crust:
  1. In a bowl combine your graham crumbs and melted butter. Mix well. Press into 4 individual size spring form pans you’ve sprayed with non stick spray. Tamp them down with the bottom of a glass or a honey dripper works really well too. You can pop them in a 350 degree oven for 3 to 5 minutes if you like. I find when setting ice cream pies up in the freezer it’s not necessary so I don’t risk heating my house up and forgo baking the crust.
  2. It also helps to line the bottom of you spring form pan with plastic wrap prior to making these. The next step uses loose ice cream that can leak. I always forget so just making sure you don’t.
For the Nutella Layer:
  1. Spoon 1 tablespoon of Nutella over the crust. It helps to heat it up a touch so it spreads nicely. Otherwise it will pull back your crumbs and annoy you.
For the Cherry Ice Cream:
  1. In a stand mixer combine your whole milk, sugar and salt. Mix well.
  2. Now add heavy cream and cherry extract.
  3. Add your cherries.
  4. Cover with tinfoil and place in the fridge for 1 to 2 hours.
  5. Remove and transfer liquid to an ice cream machine bowl you’ve kept frozen. Turn on and let it spin for about 15 to 20 minutes.
  6. Now pour the ice cream over the crust and pop in the freezer for a couple of hours to set before adding ganache.
For the Ganache:
  1. Over medium heat warm up your heavy cream in a saucepan. You want to scald it.
  2. Then in a glass heat proof bowl pour the scalded cream over your chocolate. Mix well with a whisk. It will look weird and you will think you’ve done something wrong but have faith. It will come together.
  3. Now add nutella and corn syrup. Whisk some more.
  4. Let cool a bit.
  5. Pour cooled ganache over the ice cream.
  6. Place back in the freezer for 1 to 2 hours.
For the Finishing Touch:
  1. Remove ice cream from freezer.
  2. Put each pie on a small plate and remove the pie from the spring form pan.
  3. Now pour magic shell over top (heat it up for a few seconds in the microwave to activate the stuff) and watch the magic happen.
  4. Top with crushed pistachios.
  5. Serve with a big old Eskimo Pie smile!
Recipe adapted from Buttercream Blondie

Remember this recipe has lots of waiting for things to set time. So while the cook time says 2 hours it's mostly inactive work.


Eskimo Pie

I am telling you this was the bomb. I mean the bomb diggity. The You must try this. It’s so good. It’s step heavy but oh so worth it. You could change it up. Use oreo crumbs or no crumbs. Switch out the ice cream. Switch out the chocolate to peanut butter. Switch out the toppings. The possibilities are endless. But why would you change it. I mean look at those cherries sliding out of the ice cream as the magic shell melts it.

Eskimo Pie

I would like to take the time to thank Meghan for allowing us into her world today. She is such an amazing blogger and this chick can bake up a storm. I am so jealous of her creativity and mad fondant/piping/glitter skills. Meghan you are a rock star and it’s been a total pleasure working with you.

If you are not already following this lovely lady I suggest you get your hot, tired butts over to her blog, Buttercream Blondie and subscribe already. You can also follow her on Twitter, Facebook, and Pinterest. You can also watch her tutorials on YouTube.

Toodles and smoochies! xx

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    • Kim Bee says

      Calories only count if you like… count them. *giggles*

      You will love her. She is supremely talented. And shin kickable.

    • Kim Bee says

      I couldn’t scream cuz my mouth was full. But I screamed in my head.

      We should form a pistachio club.

    • Kim Bee says

      She is amazing. I am always blown away by her skills. I am right there with you. I must try praline paste!

  1. says

    Oh, I LOVE Meghan and her blog!!! She is the sweetest…and such an inspiration. I need to buy some disco dust :)

    Kim, eskimo pies are now on my to-do list…103º will be our high temp and the oven is going to be out of service!!! Thanks for another great feature~

    • Kim Bee says

      She really is such a sweetheart. And I love anyone who loves disco dust.

      You gotta try these Liz. You will love them. So good.

      You are so sweet. Thanks for visiting. xx

  2. says

    Yeah, I’ve wanted to do some shin kicking too, if only the kickees weren’t such amazing people, huh. That kind of puts the kibash on that idea. I’m one of those run from sharp knives only people too.

    I do love Meghan’s stuff though when I see how amazing she is at baking I feel like such a klutz because I’m just not, especially when it comes to decorating. Even her supplies overwhelm me. I think I have a box with the 4 little bottles of food coloring in it. That’s about the extent.

    • Kim Bee says

      I know right. I’ve had to kick a few friends in my time. A girls gotta do what a girls gotta do.

      She really is amazing. I think her Xmas cake and ghost cupcakes are my all time faves. She’s so talented. I have a small collection of supplies but due to my weird quirk of not wanting to use my new things most are unopened. Lol!

  3. Lisa @TheDecorGirl says

    What a great recipe and interview! Can not wait to try these. I totally agree with her 3 must haves. The scale changes everything. Well done!

    • Kim Bee says

      Thanks so much. I really enjoy doing this series. And Meg is a dream interview. She nailed the must haves. Although I don’t weigh enough.

  4. says

    Nice interview! And Meghan’s advice about getting a scale is right on (as is her advice to learn to see when you’re photographing). Great looking dessert. Anything cold certainly gets my attention in all this heat, and that looks terrific. Really nice post – thanks.

    • Kim Bee says

      Thanks so much. I am almost ready to take the plunge of getting a new camera so I am trying to soak in as much information as possible. For some reason I don’t use my scale enough though. Not sure why.

      I hear you. It’s so hot. I need to move somewhere cooler. Like tomorrow.

  5. says

    I love this! Buttercream Blondie was one of the first blogs I read when I started blogging. Meaghan is truly talented. I love your variation here – I can’t eat cherries (allergic – boo!) but I love the flavors you put together. Another great “Burning” post!

    • Kim Bee says

      She really is. I adore her. Oh that is such a bummer about the cherries. I love them. I found out this week I’m allergic to chives. Who knew!

      Thanks. xx

  6. says

    Kim, you are so so sweet even if you do want to kick me 😉 Thank you so much for featuring me & all your kind words! As usual your post cracked me up, and yes our love of pink definitely makes us soul sisters! I was so impressed that you picked eskimo pie and I love your cherry-pistachio spin! The fact that you gave my makeover a makeover makes my whole week!

    • Kim Bee says

      I promise I won’t kick you very hard. I am so happy we did this. It was fun getting to know you better. Pink sistahs all the way. I had to do the eskimo pie, it was calling out my name in a big bad way. Lol, I love that. I never thought of it that way but that is cute. I can’t thank you enough. This was such a pleasure. xx

  7. says

    I love Buttercream Blondie! What a great way to get to know the face behind the awesome blog. Great burning down the kitchen Kim, that eskimo pie looks to die for!

    • Kim Bee says

      Thanks so much Kym. I have so much fun doing this series. It’s such a pleasure getting to know other bloggers.

  8. says

    I’ve been reading Meghan’s blog for some time now, and I love all of her creations, she’s blonde, and she loves pink. Also, she is very talented. So nice to see her here.

    Your recreation of the Eskimo Pie is gorgeous, as well as your pics.

  9. says

    What an AWESOME interview!! I love when you ask them what camera and equipment they use. It’s so great to get everyone’s perspective on that one!! I love her mixers too… really fun read. Well done my friend. :)

    • Kim Bee says

      Thanks Ramona. I want a new camera so I’m always looking for advice and tips. Plus like you said it’s cool to see what other people use and do for photos. I adore her pink mixer, I must get one.

  10. says

    She is SO pretty, Kim! I wouldn’t kick her in the shins but yes, I have some major jealousy going on. I’ve been in love with her for a while now.

    I like that she only flirts with dessert. Dessert and I have been having a wild affair for way too long — I need to go back to only flirting and maybe I could fit into those jeans too.

    • Kim Bee says

      She is. I thought more people were like me and kicked pretty girls in the shins. It’s shocking how many people find it “unacceptable”. *giggles*

      Right. I need to try flirting too. Apparently I take things too far.

  11. says

    Oh gosh KimBee, I got to stop coming over to your blog.. *kidding*. You know I can never resists your treats. I think the only time I ever had an eskimo pie was when I was a kid. Completely forgotten about this. I may not be a fan of maraschino cherries, but for this, I am willing to take a bite. Correction, I will gladly eat it all :P. Have a good weekend. xoxo, Jo

    • Kim Bee says

      Lol, please don’t stop coming by. I’ll be good. I’ll be good. Maybe a salad once in awhile. That should help.

      These are so good. I loved them.

    • Kim Bee says

      Awe you are so sweet. Thank you. I am flirting with eskimo pie right now. It’s pretty awesome.

  12. says

    I’m a little envious of Meghan’s decorating stash! What a gorgeous, fun dessert–an ice cream dessert pretty enough to serve at a dinner party.

  13. says

    I’m definitely a fan of Buttercream Blonde – I always want to make everything I see on there – but then I’d be 100x heavier for it =)

  14. says

    I love this series of yours KIm. Really gives us a sneak peek into other peoples kitchens, LOL. I keep hoping to see if anyones kitchen gets as messy as mine.. NIce to meet you Meghan this was a great interview. Kim you did a fantastic job with this Cherry Eskimo Pie. How do you gt the chocolate to look so hard and shiny? I am not kidding, you know I am not a dessert maker. Hope you have a great weekend and it cools off some.

    • Kim Bee says

      Thanks Suzi. I love looking into other bloggers kitchens. Magic shell is the secret. The stuff is magic for realz.

  15. says

    Hi Kim and Meghan, wow, I don’t remember seeing so much pink! :) Lovely post, thanks to both of you. I love this part: “collection of sprinkles and disco dust. Even when everything else goes wrong, it will make you happy just looking at them”, I am going to make a disco make me feel better corner in my kitchen! :) And I am one of those highly intimidated by baking…

    • Kim Bee says

      Pink rules. So does disco dust. I say don’t be intimidated by baking. Just get in there and have at it. Start easy and work your way up in difficulty. It’s so much fun to bake your own goodies.

  16. says

    What a great interview, Kim! I’m really excited to have discovered a fantastic new blog… though I’m a little concerned that I’ll gain five million pounds just from looking at Meghan’s photos. :)
    Love the cherry-pistachio twist you put on these Eskimo Pies. It’s a zillion degrees in Toronto today, so one of those would totally hit the spot.

  17. says

    Another great interview. I love Meghan’s blog and usually head over there to drool over everything. And yes, I love the pink mixer. :) I do agree with her about working out in the morning. I like to start my day that way and it makes me feel good for the rest of the day. That, plus I like getting it over with so I don’t have to think about it the rest of the day.

    • Kim Bee says

      I need a pink mixer in my life.

      I need to get up earlier. But that would require me having to actually have to get up…um…earlier.

  18. says

    I think Meghan is pretty fantastic! It was fun getting to know her more, AND that is a lot of dust and sprinkles for sure:-) LOL! Hugs, Terra


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