Monday, July 16, 2018

Key Lime Pie

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

Strawberry Shortcake {{for a crowd}}

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.

 We have been strawberry picking at the same place for the past four summers and I hope that we can continue this tradition for years to come (2017 and 2018 pictured above). The kids don't care much for the picking part yet but they sure do like the eating part. And I love the baking part that comes along with picking a ginormous tray of strawberries. I have a few other strawberry recipes on the blog - click the links for traditional shortcake and crisp and ice cream and jam and pie.

This recipe for shortcake was the most satisfying dessert I think I have ever had. I always loved the more traditional cream biscuit style of strawberry shortcake and even enjoyed it angel food cake style too, but this was the best version ever. The shortcake is somewhat biscuit like- very soft, tender, and just a bit sweet but really it was the streusel topping that put this dessert over the top and made it really stand out. Of course the strawberries are sweet and syrup-y which absorbs into the shortcake beautifully and why not top it all with whipped cream for even more yum. Another huge plus for this recipe is that instead of rolling out dough or even having to spoon out drop biscuits, you just pour this batter right into a big pan and bake away. This shortcake is so easy and everyone was so happy to enjoy it! Bonus, this was great the next day for breakfast too :-)

Strawberry Shortcake

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.)

Whipped cream
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