Monday, July 16, 2018
This is a wonderful, simple, sweet and tart pie that is absolutely delicious in the summer months. The filling is smooth, creamy and tangy while the crust is crunchy, sweet and a perfect compliment to the lime filling. You can definitely expect rave reviews from your guests if you give this recipe a try; it is a crowd pleaser for sure.
Key Lime Pie
1 1/2 cups graham cracker crumbs
6 tbsp melted butter
1/4 cup brown sugar
1/4 cup lime juice
4 egg yolks
1 14oz can sweetened condensed milk
1/2 tsp vanilla paste (optional)
Whipped cream for topping
Preheat the oven to 350F. If you are going to crush your own graham crackers, place 8-10 graham crackers in a zippered baggie and crush with a mallet or rolling pin. Add the melted butter and brown sugar and mix well. If you use store bought graham cracker crumbs, just measure and combine with the butter and sugar in a small bowl. Press the graham cracker mixture evenly into a 9" pie plate. Bake the pie crust for 10 minutes and then cool for at least 5 minutes.
For the pie filling, combine the lime juice (use fresh squeezed for best results, about 4 regular limes), egg yolks, sweetened condensed milk, and vanilla paste and whisk until well combined. Pour the pie filling into the pie crust and return to the oven for about 15 minutes or until the center of the pie is just set, but still slightly wiggly. Cool the pie to room temperature and the refrigerator for at least 1 hour before serving. Top with whipped cream!
Monday, July 2, 2018
Fresh picked, juicy, summertime strawberries are my absolute most favorite-est food in the entire world. I have always loved strawberries but when I was pregnant with my daughter, they were basically the only food that I wanted to eat for the entire nine months. Ever since then my love for strawberries has just become stronger. Peak strawberry season lasts for about three, maybe four weeks in my part of the world, so I always try to make the best of it.
4 cups all-purpose flour
2 tbsp baking powder
1 tsp salt
3 tbsp white sugar
10 tbsp cold butter, cubed
1 1/3 cup milk
2 large eggs
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
1 cup all-purpose flour
6 tbsp butter
1/2 tsp cinnamon (optional)
4 lbs strawberries
1/2 cup white sugar (approx.)
1 cup heavy cream
2 tsp white sugar
1 tsp vanilla extract
To prepare the shortcake, measure the flour, baking powder, salt, and sugar into a large bowl and whisk together. Cut the cold butter into the flour mixture until you have small pea sized pieces of butter throughout (I like to do this with my hands, but a fork or pastry cutter work too). Combine the milk, eggs, and vanilla in a measuring cup and whisk thoroughly. Pour the wet ingredients into the dry and used a wooden spoon to mix until just barely combined.
To make the topping, combine the sugars and flour in a medium bowl and then cut in the butter until the mixture is crumbly and well combined. If you squeeze some of the topping in your hand it should come together in a clump but easily crumble apart into small pieces too.
Grease a 9x13 dish well, spread the batter evenly in the dish, sprinkle the topping all over, and dust with cinnamon if desired. Bake at 350F for about 30 minutes or until a toothpick inserted into the center comes out clean. For best results, cool to room temperature before serving.
To prepare the strawberries: wash, hull, and quarter the strawberries and toss with sugar at least 1 hour before serving. Cover and let the strawberries sit at room temperature to macerate. If you are preparing the strawberries more than 1 hour before, store in the refrigerator up until about 30 minutes before serving. Combine the cream, sugar, and vanilla in a medium bowl and whip with a whisk or electric beaters until you have soft peaks. Serve immediately!
Inspired by Tastes of Lizzy T
Wednesday, June 6, 2018
Imagine a tender, sweet, perfectly delicate, just barely lemon-y cookie and when you take a bite, the cookie just melts away deliciously. The cookie is not too chewy, not crumbly, not really even gooey, like the title implies, it is just so good. Most of the time recipes for this variety of cookie call for using a cake box mix, but this recipe is completely from scratch and takes just minutes to make. If you wanted the cookie to have a bit more of a strong lemon flavor, I would suggest adding a small amount of lemon extract or lemon oil but I found the very subtle hint of lemon here to be very satisfying and not at all overwhelming. Other recipes also suggest adding a few drops of yellow food coloring to emphasize the lemon-y aspect, but that is up to you. Oh and I almost forget about the best part of this cookie - the powdered sugar coating melts into this ever so slightly crunchy shell that is amazing!!!
Lemon Gooey Butter Cookies
2 1/4 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1 (8oz) package cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
1 egg plus 1 egg yolk
1 1/2 cups granulated sugar
1 tsp vanilla extract
Zest of 1 large lemon
Juice of 1 large lemon
1 cup powdered/confectioner's sugar
Preheat the oven to 325F and line two cookie sheets with parchment paper or grease well with non-stick spray. In a medium bowl, cream together the butter, cream cheese, and granulated sugar with an electric mixer or wire whisk until well combined. Add in the egg, egg yolk, vanilla extract, lemon zest, and lemon juice and continue to mix together. When everything is well incorporated, add in the baking powder, salt, and flour and mix until everything just comes together in a soft dough. Use a cookie scoop or a spoon to scoop out approximate 1 inch balls of dough and roll each dough ball in powdered/confectioner's sugar. Place the cookies about 2 inches apart on the tray and bake for about 14 minutes. Let the cookies cool on the trays for 2-3 minutes and transfer to a wire rack to cool completely. These can be stored in an air tight container for several days.
Wednesday, March 21, 2018
Stir fry is so easy to make, it super flexible and is relatively quick to put together. You can use basically any vegetables, proteins, and/or noodle/rice of your choice to make this fit your tastes. We have stir fry of some variety at least weekly in our house because it is fast and everyone eats it. This particular night, I peeked in the semi-bare fridge, pulled out whatever looked good, and about 20 minutes later dinner was on the table.
Chicken Ramen Stir Fry
1 lb chicken breast
1 head of broccoli
1/2 red bell pepper
1 large carrot
4 green onion/scallions
2 cloves garlic
9 oz ramen noodles
2 tbsp cornstarch, divided
1/2 cup soy sauce
1/4 brown sugar
1 cup chicken broth
pepper to taste
1 tbsp olive oil
sesame seeds for garnish
Optional: Trader Joe's "Soyaki" marinade
First I sliced the chicken (2 small breasts) in to thin pieces and then cut those pieces in half to make long thin strips. I placed the chicken in a small bowl and tossed it with a few tablespoons of Trader Joe's "Soyaki" marinade and 1 tbsp of cornstarch. I don't usually use many premade sauces or marinades but I heard good things about this one, so we tried it and it is pretty good. If you don't have a soy or teriyaki type marinade on hand, I usually use a couple tbsp of soy sauce, a spoon of brown sugar, some garlic powder, ginger powder, and a little black pepper on the chicken. Let the chicken marinade while you chop the veggies.
For the vegetables this time, I thinly sliced the red pepper, chopped the zucchini into about 1/4" pieces, chopped the broccoli into bite size pieces, thinly sliced the white part of the green onion and saved the green part for garnish, and minced the garlic. For the carrot, I used a veggie peeler to make thin ribbons of carrot and then cut those ribbons into matchstick size pieces.
For the stir fry sauce, I combined the soy sauce, brown sugar, chicken broth, 1 tbsp of cornstarch, and a few grinds of black pepper into a small bowl. If I had some sesame oil, I would have added a splash of that as well. Stir this up and set it aside.
To cook the meal - bring a pot of water to boil so that is ready for the noodles to go in and also heat a large skillet over medium high heat with about 1 tbsp of olive oil in it. When the skillet is hot, add the chicken and cook, stirring fairly frequently but not constantly, for 5-7 minutes until the chicken is cooked through completely. Remove the chicken from the skillet onto a clean plate or bowl and reserve. Add the vegetables to the skillet and saute until tender-crisp (not too crisp but not soggy or overly tender) another 5 or so minutes. If using ramen noodles from the packages (I used 3 pk), discard the seasoning packet and cook the noodles for about 3 minutes in the boiling water. Drain the noodles well. You can use any noodles that you like or rice is great too. When the vegetables are almost done, add the sauce, bring to a boil and thicken slightly. Add the chicken back into the skillet and the noodles too and stir well. Garnish with sesame seeds and sliced green onion, if desired.
If you try this "recipe", please leave me a comment telling me how you like to make it. I am always looking for new combinations to try! Enjoy!!
Friday, February 9, 2018
If you are a peanut butter lover and enjoy sticky, sweet, chewy bars - this is a must try treat! Layers of crumbly graham cracker crust, gooey sweetened condensed milk melted together with peanut butter chips and toffee bits, plus both chewy and crunchy textures from coconut flakes and chopped peanuts - so so delicious all together in one little bar. And by little, I really meant it. You definitely want to chop these bars up into little bites because each one is so rich and decadent.
Also, how easy is this recipe! All you have to do is mix together 3 ingredients, press it into a crust in the pan and then layer on each of the toppings. The recipe takes just about five minutes to put together, less than 30 minutes in the oven, and the hardest part is waiting for them to cool! Something magic happens in the cooking and cooling process that turns these few layered ingredients into a solid, gooey, chewy bar cookie.
Oh and just a quick word to all the coconut haters out there - don't let that ingredient keep you from trying this recipe - you can't taste any coconut flavor at all, it just adds a lovely chewy texture especially if you use the unsweetened variety here.
As always, feel free to experiment with different combinations and create your own version of magic bars based on your tastes or what you have on hand in your kitchen. Next time I think I will try chocolate chips, caramel chips/bites, and pecans for a totally different flavor profile. I would love to hear what you come up with so please leave me a comment with your ideas!!
Chocolate Peanut Butter Magic Bars
2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1/4 cup cocoa powder
1 14oz can sweetened condensed milk
1 cup peanut butter chips
1 cup chocolate covered toffee bits
1 cup coconut flakes
1 cup chopped peanuts
1/2 cup chocolate covered candies
1. Preheat the oven to 350F and line a 9x13 pan with parchment paper.
2. Combine the graham cracker crumbs, butter, and cocoa powder and mix together well. (You could also use chocolate graham crackers instead.) Press the graham cracker crumb mixture evenly into the bottom of the 9x13 pan to form a crust.
3. Drizzle the sweetened condensed milk evenly all over the surface of the graham cracker crust. Try to do this slowly and evenly because it is difficult to spread with a spoon or spatula without disturbing the graham cracker crust.
4. Sprinkle the peanut butter chips, toffee bits, coconut flakes (I used unsweetened), and peanuts evenly each in a layer on top of the crust.
5. Top with chocolate covered candies and bake for 25-30 minutes or until the edges are brown and the center is bubbling slightly.
6. Let the bars cool completely before cutting and serving. I let mine cool at room temperature for about 1 hour and then put them in the refrigerator for about 20 minutes before cutting.
7. Store for up to 3 days in an air tight container.