Not Exactly Key Lime Pie with Whipped Coconut Cream

I still remember the first time I tasted key lime pie.

Key Lime Pie When I was a teenager, my family went on vacation to Florida for the whole Disney World – Epcot Center – Space Center adventure and that was all great. One night after dinner, my mom suggested that we order key lime pie for dessert. The combination of tart, smooth lime filling layered between the buttery graham cracker crust and creamy topping was heaven.
Key Lime PieThat experience caused me to be pretty picky about this new favorite.  Since then, I’ve had key lime pie at restaurants and made a few of my own that just didn’t live up to that memory. But this one from Emeril Lagasse is the real deal. Okay, maybe it isn’t the actual real deal. I don’t squeeze fresh key limes to get the juice. I don’t even use real key lime juice from a bottle. I always use Nellie and Joe’s Key West Lime Juice from a bottle. That’s pretty tricky, right? So technically it’s a plain old lime pie, but I’m okay with that.
Key Lime Pie

Key Lime Pie with Whipped Coconut Cream
For the crust:
1 ½ cups graham cracker crumbs
½ cup granulated sugar
4 tablespoons (1 stick) unsalted butter, melted
For the filling:
1 cup lime juice (I use Nellie and Joe’s)
2 14-ounce cans sweetened condensed milk
2 eggs

For the topping:
1 can full fat coconut milk (I use Thai Kitchen)
2 tablespoons powdered sugar (or more to taste)
1 teaspoon pure vanilla extract

Preheat the oven to 350°. Combine the graham cracker crumbs, sugar, and butter in a medium bowl. Mix with a fork until it reaches a sandy consistency. Dump the crumb mixture into a 9 or 10-inch pie plate, and use the back of a large spoon to spread the mixture evenly. Using the bottom of a glass or measuring cup, press the mixture firmly onto the bottom and up the sides of the plate. Bake 15 minutes and remove to cool completely before filling.
Combine the sweetened condensed milk, lime juice, and eggs in a medium bowl. Whisk until combined, and pour the filling into the cooled crust. Bake for 15 minutes, and allow the pie to cool to room temperature, then refrigerate until cooled completely (at least 2 hours).
Open the can of coconut milk. Scoop the solid white cream into the bowl of a stand mixer or a large bowl. Leave the coconut water behind. Using the whisk attachment or hand beaters, whip on high speed until it becomes smooth. Add the sugar and vanilla and continue whipping 1 to 2 minutes until it is light, creamy, and soft peaks form. Just before serving, spread the whipped coconut milk over the pie.

Chocolate Snickerdoodles

Have you noticed lately that all the cookies are being baked into snickerdoodles?

Chocolate snickerdoodles 3

I’ve seen everything from gingerbread to peanut butter cookies twisted into snickerdoodles.  It doesn’t end with cookies either.  With a quick search on Pinterest, you’ll find waffles, cupcakes, and truffles, to name a few. Chocolate Snickerdoodles [Read more...]

Chipotle Chicken and Sausage in a Skillet

Dinners that can be prepared one step at a time in a big skillet are a big go-to in my kitchen.  What are they called again?  Oh yeah, skillet meals.  They make weeknight meals so simple.
Chipotle Chicken and Sausage  --

I’m always on the look-out for recipes that can be turned into a skillet meal, too, and this chipotle chicken from G’Day Soufflé was perfect for that.  Just the thought of smoky chipotles and chorizo, along with braised chicken was enough to convince me.  But what really sold me was the unsweetened chocolate in the background that ties it all together. [Read more...]

Breakfast Smoothie

Breakfast Smoothie To Go

I would be happy to say that I’ve discovered the world’s best and most perfect smoothie recipe, and share that recipe with you.  But the truth is that I don’t think such a recipe exists.  Your perfect smoothie is a combination of what you’re in the mood for and what you have in the kitchen.  But I’ll tell you how I make my favorite breakfast smoothie.

It starts with a frozen banana, which are never in short supply in my freezer.  I don’t even do anything to prepare them after they’ve gone all spotty-brown on the kitchen counter.  They get tossed in the freezer peel and all.  When I’m ready to make a smoothie, or even Dorie’s yummy banana Bundt cake, I plop them in the microwave about 30 seconds.  Then I just barely slice lengthwise down the peel, open it up, and cut the fruit into a few chunks.  Ready. [Read more...]

English Muffins

I’ve never thought twice about buying English muffins from the grocery store.  For years I’ve opened that store-purchased bag, sliced one open, dropped it into the toaster, and been content with what popped out. 

English Muffin Pile
But the first time I looked through the Dahlia Bakery cookbook and saw pages of English muffins topped with ham and eggs, Hollandaise, and fruity jam, I wanted to try making them myself.  This project required waiting for a Saturday that I could commit the time for all the steps involved with resting and proofing the dough, but let me tell you, it was worth the wait. 

English Muffins 3

As suggested by the authors, I prepared the dough the first day, then shaped and baked the muffins the next day.  I won’t lie; the shaping part turned out being pretty messy.  When the instructions said to divide the dough into equal pieces, I reached for my food scale as I always do when making dinner or hamburger rolls.  But that wasn’t going to happen.  The dough was much too wet for that, and I couldn’t be tempted to add more flour.  I used a bench scraper to finish dividing the dough, and they may not have all been the same size but I was okay with that.

English Muffins 2

When the muffins finished baking and I pulled them out of the oven, they actually looked like I hoped they would.  I cut into one and saw the beautiful, craggy holes that are perfect for soaking up endless varieties of toppings.  And then I took a bite.  You know when you spend a decent amount of time on something, and it actually meets all your expectations?  Yeah, that’s totally what happened. [Read more...]

Sandwich Bread

When I was growing up, my mom occasionally baked bread, although I don’t think I really appreciated it.  When I was in high school, she got a bread machine.  My sisters and I thought it was the best invention ever.
Sandwich bread

First thing in the morning, she would dump all the ingredients inside and set the timer.   Then we’d all come home after school and stand in the kitchen together and eat bread.  We sliced the almost perfectly square loaf (with a hole in the middle for the blade), and drizzled it with squeezable butter and honey.  It was the best.

Sliced sandwich bread

Years later when I wanted to make my own bread, the only way I dared was to use the bread machine my mom bought for me.  I thought that working with yeast was way too scary.  Even when I began baking bread in the oven, I actually mixed the dough and let it rise in the magic box that made perfect dough every time.  What?  But eventually I got brave enough to try, and it turned out that there was nothing to fear.

The most intimidating part was getting the water to the right temperature for the yeast to do its thing.  A food thermometer makes that part easy, but it isn’t completely necessary.  King Arthur Flour has some great tips for activating yeast and working with dough.  And one thing I’ve learned to do, whether or not it’s in the recipe, is add a bit of honey to the yeast and warm water.  Yeast really likes honey.

Sandwich bread 2

Once the yeast gets going, the rest is easy and fun.  In just a few hours when your kitchen smells like fresh baked bread, you’ll be ready for a slice.  Just remember, it tastes the best standing right there in the kitchen.

Sandwich Bread
Bakes Two Loaves (8 x 4-inch)

1 ¼ teaspoons active dry yeast

1 teaspoon honey

2 tablespoons plus 2 teaspoons granulated sugar

1 1/3 cups whole milk

3 ½ cups bread flour, as needed

1 teaspoon fine sea salt

3 tablespoons unsalted butter, softened

Sprinkle the yeast over 1/3 cup warm milk (105-115 degrees)  and honey in a small bowl.  Let stand 5 minutes, and then stir well to dissolve.  Pour into the mixer bowl.  Add 1 cup cold milk and the sugar and whisk to combine.

Attach the bowl to the mixer and fit with the paddle attachment.  On low speed, beat in half of the flour, then the salt.  Add the softened butter, 1 tablespoon at a time, and mix until it is absorbed into the dough.  Continue adding enough of the flour to make a soft dough that cleans the bowl. You might be tempted to keep adding flour to make it easier to work with, but please don’t do it.  You want the dough to be  a bit tacky or sticky to make soft bread.  Replace the paddle attachment with the dough hook.  Knead on medium-low speed until smooth and elastic, about 6 minutes.

Spray the inside of a medium bowl with cooking spray.  Shape the dough into a taut ball.  Place in the bowl and turn to coat with spray on all sides.  Cover tightly with plastic wrap.  Let stand in a warm place until the dough doubles in volume, about 1 ¼ hours.

Lightly spray the insides of two 8 x 4 x 2 ½-inch loaf pans with cooking spray.  Divide the dough in half.  Turn out the dough onto a lightly floured work surface.  Gently pressing to deflate the dough, shape into a thick 8-inch long rectangle.  Starting from the long side, rolls and shape into an 8-inch long loaf and press the long seam closed.  Place, seam side down, in the pan.  Repeat with the remaining dough.

Slip the pans into tall food-safe plastic bags.  Tightly close the bags, trapping air in the bag to partially inflate it.  Let stand until the loaves gently dome about an inch above the tops of the pans, about 45 minutes, then remove from the bags.

Bake the loaves, uncovered, until golden brown 35 to 40 minutes. Remove the pan from the oven and carefully slide the bread out of the pan.  Turn the bread over and tap the bottom.  It will sound hollow when done.  The internal temperature should be about 190 degrees.  Cool in the pans for 5 minutes, unmold onto racks, and cool completely.

Recipe from Sarabeth’s Bakery:  From My Hands To Yours

Be Back Soon


I don’t have the best of luck with computers.  Last fall, I went through three laptops in the same number of months.  I thought I finally had one that could keep up with me until it crashed and burned last weekend.  So it’s off being repaired and I’m going through major withdrawals.  There’s not much internet surfing, no playing with photos, and zero new podcasts on my ipod for the last two weeks. Ugh!

The geeks tell me that I’ll have my laptop back and good as new in a couple days.  That’s good because I have baked goods to share.  Until then, perhaps you’d like to try this tres leches cake that I made last year for Cinco de Mayo.  Wish me luck!

(image from Glam & Graffiti)

Baked Chocolate Doughnuts

I understand that you try to have a healthy breakfast most days.  Really, I do.  Monday through Friday is all about high-fiber cereal and green smoothies.  But when the weekend rolls around and you just want to have cake for breakfast, I’m here for you. Baked Chocolate Doughnut

This recipe for baked chocolate doughnuts is another winner from Tracy at Shutterbean.  Imagine soft, chocolaty cupcakes topped with a rich espresso glaze, and baked in a pan with holes in the middle.  There you have it.  It helps that they’re so easy to whip together.  Perfect for mornings after you’ve slept in (just a little).  [Read more...]

Tomato Soup with Orzo

Ina Garten’s recipes never disappoint me, and her latest collection, Foolproof: Recipes You Can Trust, is no exception.  With a name like that, the recipes better work, right?  And it’s true; everything I’ve made from it so far has been a winner.
Tomato Soup with Orzo
I chose to make this soup because it reminded me of the comforting tomato soup with elbow macaroni my mom used to make for lunch on rainy Sunday afternoons.  Where I am, the season is just about to make that leap from winter to spring, otherwise known as soups and stews to burgers and salads.  Although we’re close, I’m convinced there are a few soup days left, and this Tomato Soup with Orzo would be a good choice. [Read more...]

Meyer Lemon Curd

I used to wonder what the fuss was about with Meyer lemons.

Meyer lemon curd 2

I would see recipes for baked treats like Meyer lemon bars, Bundt cakes, or muffins, and the author would usually recommend adding a little more sugar to regular lemons for those “not lucky enough to have Meyer lemons.”  I felt so left out.  How different could they be?  As it turns out, they are quite a bit different.  My local Smith’s grocery store recently starting selling these little gems, so of course I was excited to try them out.

The first time I saw them at the store, I wasn’t sure if I’d ever see them again, so I bought a large handful.  I wasn’t sure what I wanted to make with them, but I knew it should be something simple that would highlight the lemon flavor.  I’m already a fan of lemon curd, so I figured that Meyer lemon curd would be a real treat.  I started looking for recipes, and found this one from David Lebovitz.  He’s never let me down before, so I went with it. [Read more...]


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