Keylime Pie 

I made my first keylime pie recently. I am not a fan of citrusy desserts – at all. My very good friend requested this for her birthday so of course I had to make it! 

  

Here is how I did it: 

Pre-heat oven to 350!

For the crust: 

1 1/4 cups of crushed graham crackers

1/4 cup of packed brown sugar ( I used dark) 

1/3 cup of melted butter

Combine the above ingredients and press into a 9inch pie dish. Bake crust for 10min at 350 degrees. 

For the filling: 

2 cans (14oz) if sweetened condensed milk

1 cup of fresh keylime juice

Mix the two ingredients. Pour into baked pie crust. Bake at 325 degrees for 25 minutes. Chill in fridge until serving!

I topped my pie with whip cream and toasted coconut. 

  

Easy as pie 🙂 hehe

Weekend Wrap-Up (in pictures)

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Somebody was tired !

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After breakfast, I was lucky and got some sweet cuddle time.

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Did our ‘9-month’ photo shoot, even though it’s a week late. I will post update this week.

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And I made …
French toast cupcakes with a cinnamon strudel topped with a maple buttercream … I ll share how they turned out soon 😉

Happy Sunday !

What to expect this week

I’ve been in the kitchen ALL afternoon, and I am not complaining about it.
I love cooking, baking and making a mess of the kitchen. To me that means something good is brewing (most of the time, ha).

Here are some things you can expect this week on the blog . . .

Mini Egg Quiches

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Homemade Chicken Dumplings

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Oreo Delight

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•AND•

Cheesy Roasted Garlic Corn On The Cob

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Hope everyone has a good start of their week!

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Fudgy Mint Oreo Brownies

I will be honest. I usually hate mint. I associate mint with oral hygiene, not food and beverages. I usually pass on the mojitos and the mint chocolate chip ice cream. You may think I am weird but we all have our weird quirks, right? You’re also probably wondering if I eat thin mints… OF COURSE I DO and the mint oreo is almost as good. I thought I would try this fudgy mint oreo brownie just to try something new, I am glad I did because they were good.

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Filling Ingredients

1 – 7oz jar of marshmallow fluff ( it took me forever to find this at the store – its where the ice cream toppings are )

1/8 tsp of mint extract

Green food coloring

1 batch of brownies ( not gonna lie, i totally bought a box of brownie mix and went that route)

12 mint oreos, crushed

 

Frosting and Topping

1/2 cup of butter, softened

3 – 4 cups of powdered sugar ( 3 was my magic number )

1 teaspoon of vanilla extract

splash of milk , if needed for consistency

3/4 cup of white chocolate chips, melted

18 mint oreos, crushed

 

Directions

1. Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray it with cooking spray.

2. Filling – In medium bowl, stir together marshmallow fluff, mint extract (a little bit of mint goes a very long way), 4 drops of food coloring, or until light green is achieved; set aside.

2. Brownies –If you are using box brownies like me, follow the directions on the box, or follow your favorite brownie recipe. Then hand-crumble 12 oreos over the bowl and fold them in.

3. Spread brownie batter in prepared pan.

4. Drop about 1/2 cup of green filling mixture onto brownie batter and reserve the remainder. Gently pull a table knife through the batter in S-shaped curves for a swirled design.

5. Bake 23 to 25 minutes or until brownies are set. Cool completely. If your impatient like me, put them in the fridge for a few minutes :0)

6. Frosting and Topping – While brownies are cooling, make vanilla frosting, Using an electric mixer beat together the butter, confectioners’ sugar, vanilla, and milk ( if needed) until frosting is smooth and fluffy.

7. In another small microwave-safe bowl, melt the white chocolate chips (follow directions on package for melting)

8.Add the melted white chocolate chips and the vanilla frosting to the reserved green minty marshmallow mixture.

9. Stir in 4 drops+ food coloring, or until light green color is reached, and spread over cooled brownies.

10. Sprinkle with 18 hand-crumbled Oreo Cookies, slightly pressing them into the green mixture. Allow top layer to set fully before slicing by setting brownies in fridge. I kept them stored in the fridge, they were delicious cold 🙂

IMG_0878Im not any where close to being a photographer, sorry !!!

I hope this mint brownies ‘freshen’ up your day… YUM !!!

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original recipe found here

 

 

Homemade Caramel Sauce

As promised, here is the homemade caramel sauce. This recipe was passed down to me from family members. It is delicious. I will warn you of a few things. One, it can be tricky to make; I will explain more below. Secondly, it is addicting; you will want to eat spoon fulls when you pass your fridge.

We make this to put on a lot of things. The caramel stays well in the fridge. It was the perfect topping for the white chocolate cheesecake I made.

Caramel Sauce

1 1/2 cups of sugar

1/2 cup of water

One stick of butter

One cup of heavy cream

Directions
Stir sugar and water over low to medium heat until all sugar is dissolved. Keep stirring until the liquid ceases feeling grainy to the touch.
Increase heat and boil, WITHOUT stirring until syrup turns amber, occasionally brushing down sides of pot with a pastry brush dipped in water; boil about 10-15 minutes (can be longer depending on how vigorously the syrup is boiled). Once the mixture starts changing color, the process happens quickly.
Wiping down the sides of the pan every minute or two is important to prevent the formation of sugar crystals which can ruin the sauce.
Remove from heat and whisk in butter and *THEN* cream.

 

NOTES
-It is very tricky to the eye when you mix in the butter and cream. Make sure to follow the add-ins exactly how it states above.
-Make sure to use a long handle spoon or whisk when mixing in butter and cream – The mixture will appear as it will boil over, keep mixing – it won’t.
-The mixture will appear gummy and hard, you did not do anything wrong – just keep mixing until everything is combined and melted together.
STORAGE
–If you are making batches for the furture –as soon as everything is mixed, combined and settled, I pour the caramel into a large mason jar. Let it cool before sealing. You can use the caramel as soon as you make it, i suggest to let it cool for a bit in the pot before pouring directly over desired food.
–I store the jar in the fridge ( it will solidify a tiny bit {close to butter consistency}, that is normal). It taste just as good out of the fridge as it does to melt in the microwave.
REHEATING
— Take desired amount out of jar and place in a microwave safe bowl. 10-15 seconds in microwave!
ENJOY !!!
Please fill free to leave any questions about making this. I will be happy to help!
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White Chocolate Cheesecake

We love cheesecake around here. If you have not stumbled upon my previous cheesecake posts, your missing out. They have been delicious, as was this one. This white chocolate cheesecake was simple to the eye but complex to the taste buds. I even made homemade caramel sauce to drizzle on the top. Yummmmmy!!!!

For the crust:

10 ounces graham crackers, crushed (about one sleeve of crackers)
7 tablespoons unsalted butter

Preheat the oven to 375 degrees. Combine crushed graham crackers and melted butter in a mixing bowl. Press combined ingredients into the bottom of a spring form pan and up the sides about an inch. Bake for ten minutes, then allow to cool on a wire rack. IMMEDIATELY REDUCE HEAT TO 325 degrees for the cheesecake.

For the cheesecake filling:

3 8-ounce packages of cream cheese, room temperature
1 1/4 cups granulated sugar
1/2 cup heavy cream
8 ounces good quality white chocolate, chopped
5 large eggs
1 teaspoon vanilla extract
pinch salt
Bring the 1/2 cup of cream to a simmer over medium heat in a small sauce pan. In a heat safe bowl, pour the hot cream over the chopped white chocolate, jiggle the bowl to submerge it and allow to stand for one minute. Stir the chocolate gently until melted completely. Set aside (and try not to indulge).

In your mixer using the paddle attachment, beat the cream cheese until smooth and lump free. Add the sugar and mix. You may need to scrape down the sides of the bowl to combine the ingredients thoroughly.

On medium speed, slowly add the white chocolate ganache. Once combined you can add the eggs, one at a time(after the yellow is gone from each egg), beating on low speed until each egg is incorporated. Once you’ve added all the eggs, mix in the vanilla and salt and pour into your prepared pan.

Set the cheesecake into a pan/ovensafe dish (deep enough to place water around the cheesecake). and then place in the oven. Pour the boiling water into the pan, filling to about one inch. Allow cheesecake to bake at 325°F for one hour then reduce heat to 300°F for an additional 30 minutes OR until the center is just set.

Remove from the oven and allow to cool completely on a wire rack. Once cheesecake is cool chill for at least 4 hours before serving.

Top with your choice of topping (if you want). It is delicious with or without toppings.

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If you like cheesecake OR If your mouth started to water looking at these photos, add this to your MUST bake list!

Watch out for my homemade caramel sauce 🙂 Perfect pairing for this cheesecake.

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original recipe found here.

 

 

My Favorite Oatmeal Cookies

Its been sometime since I have posted a recipe since I have started focusing more on my bUmpdates. I have been cooking and baking, however my mind is more overwhelmed with getting things in line for Samanthas arrival rather than taking photos of new things I have been making. The good thing about the lack of my documentation is that the recipes have been good enough to make again so they WILL be made again and posted soon.

One of my favorite past times as a child is having my Grammy and Grandpa visit for the Christmas Holidays. Every year my sister and I could count on her trunk being full of goodies. I’m not talking about wrapped gift goodies. She always came with dozens of desserts, desserts for days. Seriously !!! One of the scrumptious sweets included oatmeal cookies. Your probably thinking what is so special about an oatmeal cookie, right? I cant pin point what makes these cookies one of my favorites but I promise you wont be disappointed.

I asked for the recipe when we went to visit her a few weeks ago. It was such a surprise to see the recipe was a cut out of an old Quaker Oats box except she decided to make a few changes of her own. I hope she doesn’t mind sharing her recipe !

OatmealIngredients

INGREDIENTS

3/4 of Vegetable Oil

1  1/2 cups of White granulated sugar

1 Egg

1/4 cup Water

1 teaspoon Vanilla

3 cups Uncooked oats

1 cup All-purpose flour

1 teaspoon Salt

1/2 teaspoon Baking Soda

DIRECTIONS

Preheat oven to 350 degrees. Beat together oil, sugar, egg, water and vanilla until creamy. Add combined remaining ingredients mixing well. Drop rounded teaspoonfuls onto greased cookie sheet. Bake at 350 for 12-15 minutes. Let the cookies cool completely.

Cookies

They are slightly soft in the middle with a little bit of crunch !!! My mouth is watering just talking blogging about them. If you want to add your favorite nut or dried fruit I am sure that would add more flavor !!! As you can see in the photo I did not follow the ‘drop rounded teaspoon fulls’… I used a small ice cream scoop making VERY large cookies that spread out and became one large cookie. I just cut cookie  like shapes and put them in a cookie tin.

Happy St. Patrick’s Day !

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