I really like Key Lime Pie (recipe here) and I was craving a little taste of the tropics. But it’s very difficult to store leftovers and since [[[looks around]]] everyone seems to be either out of town or going out of town, I had no one on which to foist that extra pie. You know what freezes well and is ready for the next guest who comes over for coffee? Yup, Key Lime Bars.
Last time I made them, I had just a few extra coconut shreds, so instead of storing them, I decided to toast them and add them to the top after I removed the bars from the oven.
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I was visiting friends when a new cookie chain opened and they brought home a dozen to try. The chain specializes in huge, soft cookies. IMHO, much too sweet – overpowering the unique flavors they offer. But they were a great texture.
The secret? The size. So I grabbed my mixing bowl, baking sheet AND a 1/3 cup cookie scoop to make extra large cookies. Crisp on the outside, super soft and chewy on the inside. Continue reading →
The recipe can be found here.
I wasn’t in the mood to chop cranberries or drag the food processor out, so I left them whole. I think I prefer it that way.
Also, I bought a bag of White Lily Unbleached Self Rising Flour, 5-lb bag a while ago to use in biscuits and decided since this is basically a biscuit cake, I’d try it this time around for this recipe. It was a game-changer. Especially at altitude, it’s so difficult not to end up having a heavy (yet yummy) cake like this.
It’s probably not a necessity at sea level, but up here, it was worth the expense (and yes, it is expensive to order a bag of flour, LOL). The flour makes authentic southern biscuits that I can’t replicate with regular unbleached flours (even King Arthur). I should probably do a post on how using the White Lily flour came to my attention. That’s for another day when my kitchen doesn’t look like it qualifies for FEMA assistance and the dogs need walks.
This recipe is for sure going to end up in either the Halloween or Christmas Duxbridge Mysteries Novellas.
I watched the video below earlier today and decided it looked easy to make and I LOVE toffee. I used pecans on the bottom and finely chopped almonds on the top. My chocolate chips were the Ghiradelli 60% Cacao Chips I use in my cookies. They were the perfect complement to the super-sweet toffee. Continue reading →
I bought some mediocre apples the other day, and beyond feeding them to the dogs as treats, I needed something to do with the other two pounds. Apple crisp came to mind – add enough butter, brown sugar and cinnamon, and even mediocre apples can shine. I wish I had a bit of apple cider because the wasn’t a lot of juice in these, so the crisp was a little dry, despite a stick of butter.
I toyed with going to the local open space apple orchard to grab some (free) apples, but I think I might be too late this year, and they’ve been cleaned out. It’s become a very popular place for apple picking.
Since I discovered using a cast-iron skillet for making apple crisp, that’s been my go-to. Sometimes I bake it in the skillet, but most of the time, I move it to a glass baking dish because mine has a great cover for the leftovers. Continue reading →
Spring has finally made an appearance and blueberries and lemons are calling to me. First up, Lemon Tarts
When I was in Paris I was on the hunt for tarts – specifically lemon tarts and strawberry tarts. Strawberries were out of season, so I had to settle for raspberry. The lemon tarts were by far my favorite. They had a shortbread tart (the raspberry ones were pastry) that worked well with the tart lemon filling. I’ve upped the game this week by adding a dollop of raspberry fruit spread (just fruit and sugar).
Lemon Tarts With Raspberry Topping
Lemon cream filling
- 2 egg yolks, beaten
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 1/2 cup lemon juice
- 2 teaspoons grated lemon zest
- 1 tablespoon butter
- whipped cream and fresh raspberries
Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes. Cool thoroughly before putting tarts together. Continue reading →
Easter and spring just call out for this cake:
I can’t seem to make this without using every bowl and utensil in the kitchen. But it’s worth it.
Here’s the original recipe.
I made a few changes.
For the cake, I substituted coconut oil for both the oil and butter. When I originally made the cake, I didn’t keep coconut oil in the house, now it’s a staple. This upped the coconut flavor in the cake itself.
For the lemon curd, I flipped the water/lemon juice amounts. Using 1 cup of lemon juice and only 1/2 cup water. This upped the tartness substantially, so be prepared!
For the layers – this time I cut down from 4 to 3, using pie pans for the cake pans. This made for a much sturdier cake without losing any of the flavor – especially with the super tart curd.
Nom-nom. I really could have eaten the entire cake myself.
Ice Cream or Gelato? Why not both?!
Yummy Vanilla Nut Crunch can be found here.
And two Strawberry Ice Cream recipes here.
I have also made plenty of gelatos. It is definitely one of my favorite styles of ice cream. Smooth, creamy and not as heavy as many full cream styles.
Pictured above, Chocolate Hazelnut Gelato – one of my favorites. Recipe here.
Gelato starts with a good base that you can then add any number of flavors to: Continue reading →