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

Oreo Delight

I know you have been sitting staring at your email waiting for my food post this week…ha! I wish. Sorry I am a bit late with the start of these recipes however my household ate some rotten chicken (we think) and have had sour stomachs all week. I am feeling a bit better but can’t vouch for everyone else.

This dessert was good but not my favorite. I like nice hearty thick desserts and this was light, fluffy and a perfect amount of sweetness.

20140731-074901-28141227.jpg

INGREDIENTS
1 pkg regular Oreo cookies
3/4 stick of butter, melted
2 – 8 oz containers of Cool Whip
1 – 8 oz cream cheese, softened
1 cup confectioners/powdered sugar
1 large (5.9-ounce) pkg chocolate instant pudding
2 3/4 cup milk

INSTRUCTIONS

1-Crush entire bag of Oreo cookies ( I used a food processor because it was easier to get the pieces smaller). Reserve 1 cup of Oreo crumbs and mix remaining crumbs with melted butter.

2-Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust and chill while preparing below. (for real though – it’s a lot of butter. I thought I ruined the recipe but after counting and recounting the amount of butter I melted, it was right)

3- Using a mixer, mix 1 container of Cool Whip, softened cream cheese, and confectioners sugar in a large bowl. Spread the mixture on top of the packed crumbs.

4- Mix the pudding and milk. Allow to set. Spread the pudding over the previous layer.

5- Spread the other container of Cool Whip on top.

6-Top with reserved Oreo crumbs. Chill and enjoy!

YUM 😉

20140731-132436-48276451.jpg

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

20140727-204604-74764632.jpg

Homemade Chicken Dumplings

20140727-204931-74971785.jpg

Oreo Delight

20140727-205127-75087704.jpg

•AND•

Cheesy Roasted Garlic Corn On The Cob

20140727-205255-75175351.jpg

Hope everyone has a good start of their week!

20140727-205549-75349613.jpg

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.

IMG_0879

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 !!!

20140718-115536-42936304.jpg

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!
IMG_0838
20140604-221453-80093188.jpg

Not so basic

One day we were craving a cheesecake. My first thought was CHEESECAKE FACTORY, that idea was shot down, second thought, PUBLIX … nah probably not as good as the factory. It was suggested to me why don’t I make my own cheesecake?  Whaaaa? I’ve never conquered a cheesecake .. are you kidding me? Plus , I want cheesecake NOW not in 100 hours !!! As my craving for cheesecake grew I said to my self “Hell with it, I’m gonna make a cheesecake.”

I can assure you I did not pick a basic cheesecake to make. I picked one with multiple layers..

For those who are still in the haven’t made a cheesecake club, I always heard they were hard to make. Cracking, not baking through, etc etc etc…I was not going to let this break me down. I remembered a cheesecake recipe I noticed my patient looking at in a magazine, so I made a copy and put it away for a future time I was planning on making a cheesecake. Well that time was now …and it came out PERFECT.

Peanut Butter Cup Cheesecake

Crust:

  6 tablespoons butter, melted, plus more for pan

  1 1/2 cups of graham cracker crumbs

  1/4 cup of  finely crushed oreos – I think I used a little more

  1/4 cup of sugar

  3/4 cup of creamy peanut butter

Cheesecake

3 packages  (8 ounces each) cream cheese, at room temperature

1 cup of sugar

1 cup of sour cream

1 1/2 teaspoons of vanilla extract

3 (large) eggs, lightly beaten

1 cup of hot fudge ice cream topping

Peanut butter cups, cut into halves, for garnish

  1. Crust: Preheat oven to 350 degrees F. Brush 9-inch springform pan with melted butter. In large bowl, mix all crumbs, sugar, and 6 tablespoons butter. Press onto bottom and 1 inch up side of pan. Bake 10 minutes or until crust has set. Cool completely on wire rack. In small bowl, microwave peanut butter on high 30 seconds or until melted. Brush onto bottom crust. I made a slight  mistake and overbaked a few minutes. Even though it may not feel set, let the crust cool. It will harden.
  2. Cheesecake: In large bowl, with mixer on medium speed, beat cream cheese and sugar until smooth, about 3 minutes, scraping bowl with rubber spatula as needed. Beat in sour cream and vanilla. Reduce speed to low. Beat in eggs until just combined. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.
  3. In small bowl, microwave 1/4 cup hot fudge topping on high 30 seconds or until pourable; fold into reserved 1 cup batter. Carefully pour chocolate filling over batter in pan; swirl with knife.
  4. Place springform pan, inside roasting pan, on rack in oven; carefully fill roasting pan with boiling water to come halfway up side of springform pan. Bake until set around edges but slightly wobbly in center, about 55 minutes. Turn oven off. Remove pan from water bath. Return cake to oven and let cool inside, with door propped open slightly, 2 hours. Transfer pan to wire rack.
  5. In small bowl, microwave remaining 3/4 cup hot fudge topping on high 30 seconds or until pourable. Spread over top of cake with offset (angled) spatula; let cool. Garnish with peanut butter cups. Cover and refrigerate at least 6 hours or until well-chilled, up to 3 days. To serve, remove side of pan.
photo 1

photo 2

 

 

 

 

 

 

So my cheesecake may not be PICTURE PERFECT, however it was delicious. It was time consuming. Grab a glass of wine ( or a few), and have fun with it. I did !

 

HAPPY SATURDAY – GO SEMINOLES !

‘Neiman Marcus’ Brownies

I cant tell you why these are called Neiman Marcus brownies, but.. What I can tell you is that they are super sweet, delicious, gooey and semi-homemade. I am not a huge fan of semi-homemade because I don’t feel like its my creation but it sure does make it simple to make.

INGREDIENTS

For the first layer….OH YES ITS LAYERED

I package of german chocolate cake mix

2 eggs

1 stick melted butter

mix the above ingredients together and press into a greased 9×13 pan.

For the second layer…The delicious sweet gooey part!!!

1 lb. box of confectionery sugar

2 eggs

1 8oz package of cream cheese, Softened

1 tsp of vanilla

mix the above ingredients together and spread on top of brownie mixture. Bake for 55 minutes at 300 degress. Let dish chill / sit for 1-2 hours to set.

photo2

photo

My pictures aren’t the greatest but you get the point of they layers …

My Thoughts . . .

I received this recipe from my future mother in law , of course we have had It before. It was definitely being made in our house

I made this for Super bowl Sunday to take to the neighbors house. Everyone liked it. I came home with little less than half.

We drizzled homemade caramel on top every now and then. My figure doesn’t appreciate any of this but my mouth sure does.

I made a mistake and did the ole tooth pick test since it was my first time make it. Apparently I missed the part where it said let it set for 1-2 hours.

Simple. Easy. and Delicious.

HAPPY VALENTINES DAY