Best Key Lime Pie Ever

Sharing this one again, because it’s just that good!  My mouth is already watering.

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SheShe’s Key Lime Pie

This creamy dreamy pie is a favorite in our family.   We always look forward to Aunt SheShe treating us to this delightful and refreshing goodness.  The tartness from the key limes and the sweetness of the crust makes a perfect combination.  It just might become a family favorite for you too!

Makes one 9-inch pie serving 6 to 8

Crust:

1 ½  cups graham cracker crumbs
3  tablespoons sugar
¼  teaspoon salt
6   tablespoons (3/4 stick) unsalted butter, melted

Filling:

1  14-ounce can sweetened condensed milk
2/3  cup fresh squeezed Key juice or regular lime juice. (If using bottled, look for Nellie & Joe’s brand—(Ralph’s carries it.)
3    large egg yolks
1 ½   teaspoons grated lime zest (about 2 limes)
2    tablespoons sugar
¼   teaspoon salt

Topping:

1  cup chilled whipping cream (in a small carton from Trader Joe’s)
2   tablespoons powdered sugar
1   teaspoon vanilla extract
2   Key limes for garnish, sliced thinly (optional)

For crust: Preheat oven to 350. Mix graham cracker crumbs, sugar and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch glass pie dish. Bake 5 to 8 minutes until crust is set and golden brown. Cool.

For filling: In stand mixer fitted with wire whisk or using a hand-held mixer, beat egg yolks and lime zest for 5 minutes until very fluffy. Add sugar, salt, and condensed milk and beat for 3 or 4 minutes more. Lower mixer speed and gradually add lime juice and beat just until combined. Pour mixture into cooled crust. Bake 10-15 minutes (varies by oven), or until filling is set in center. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.

For topping: Using electric mixer, beat all ingredients in large bowl until soft peaks form. Spread over pie and garnish with Key lime slices, if desired. (Can be refrigerated several hours ahead, or even overnight.)

Creds to Cynthia Worth  who originally adapted the recipe from Bon Appetit 1/07 and Food Network and shared with Aunt SheShe (aka Sheila Downs).

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Homemade Valentine Oreos

Want to create a sweet treat for your Valentine?  Try these.  You can make them two different ways.  I prefer the Ice Cream sandwich version but if you don’t have space in your freezer, the frosted kind are great too.

Homemade Oreos for your Valentine

Cookies:

2 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 cup sugar
1 teaspoon baking powder
1 egg
1 cup unsalted butter, softened
1 teaspoon vanilla extract

To make the cookies:

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Apricot Bites with Goat Cheese and Pistachio

Looking for a healthy low carb appetizer for your next party?  Try this simple recipe.  It has just 4 ingredients and is a perfect snack or appetizer.  Dried apricots topped with creamy goat cheese, nutty pistachios and just a drizzle of honey make a perfect combination.

Ingedients
18 dried apricots (I like the larger Turkish ones)
2 oz. goat cheese
1/4 cup finely chopped pistachios
1-2 T of honey, for drizzling

Instructions

  1. Place apricots on a platter or serving tray
  2. With the back of a spoon, spread a small dollop of goat cheese onto each apricot
  3. Sprinkle a pinch or two of crushed pistachios onto each
  4. Drizzle with honey*
  5. Enjoy!

Tip: To avoid putting too much honey on each apricot bite, place honey in a ziplock plastic baggy.  Cut off a small corner of the baggie and squeeze honey from the hole onto each apricot to add just the amount of sweetness to each bite.

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Creds to Jess @ jessfuel.com for this yummy recipe.  Her recipe is for a larger crowd and yields 3 dozen of these yummy treats.  I simply cut the recipe in half.  Check out all her other easy recipes.

 

Autumn Gingerbread Muffins

Celebrate Fall and the Holidays by serving these adorable gingerbread muffins. These molasses and ginger treats are easy to make and add a festive look to any table. Serve them alone or with lemon curd. Trader Joe’s offers a great gingerbread mix that makes serving these cuties a snap.

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Autumn Gingerbread Cakelets

Yield: 16 Cakelets (144 calories each)

Ingredients
1 box Trader Joe’s Gingerbread Baking Mix
1 large egg
1/3 cup canola oil
¾ cup water

Directions

  1. Preheat oven to 350 degrees.
  2. Spray cakelet pan with Trader Joe’s Canola Oil spray and sprinkle lightly with a few pinches of flour.
  3. Combine egg, oil and water in a bowl and then add mix. Fold together gently until ingredients are moistened. (don’t over-stir as the cakelets will become more dense).
  4. Fill the molds of the cakelet pan no more than ¾ full to avoid overflow. I use a tablespoon and then spread mixture to level tops and fill corners of each shape. Tap the pan firmly a few times on countertop to remove air bubbles.
  5. Bake for 20 minutes or until a toothpick inserted into center of a cakelet comes out clean.

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  1. Transfer to a wire rack and let cool for 15 minutes then invert onto a cooling rack.
  2. Serve with lemon curd if you wish.   Yummy!

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Note: My cakelet pan is made by Nordic Ware.  Any muffin or cakelet pan works well too.

Aunt She She’s Key Lime Pie

IMG_2735Key Lime Pie

This creamy dreamy pie is a favorite in our family.   We always look forward to Aunt SheShe treating us to this delightful and refreshing goodness.  The tartness from the key limes and the sweetness of the crust makes a perfect combination.  It just might become a family favorite for you too!

Makes one 9-inch pie serving 6 to 8

Crust:

1 ½  cups graham cracker crumbs
3  tablespoons sugar
¼  teaspoon salt
6   tablespoons (3/4 stick) unsalted butter, melted

Filling:

1  14-ounce can sweetened condensed milk
2/3  cup fresh squeezed Key juice or regular lime juice. (If using bottled, look for Nellie & Joe’s brand—(Ralph’s carries it.)
3    large egg yolks
1 ½   teaspoons grated lime zest (about 2 limes)
2    tablespoons sugar
¼   teaspoon salt

Topping:

1  cup chilled whipping cream (in a small carton from Trader Joe’s)
2   tablespoons powdered sugar
1   teaspoon vanilla extract
2   Key limes for garnish, sliced thinly (optional)

For crust: Preheat oven to 350. Mix graham cracker crumbs, sugar and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch glass pie dish. Bake 5 to 8 minutes until crust is set and golden brown. Cool.

For filling: In stand mixer fitted with wire whisk or using a hand-held mixer, beat egg yolks and lime zest for 5 minutes until very fluffy. Add sugar, salt, and condensed milk and beat for 3 or 4 minutes more. Lower mixer speed and gradually add lime juice and beat just until combined. Pour mixture into cooled crust. Bake 10-15 minutes (varies by oven), or until filling is set in center. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.

For topping: Using electric mixer, beat all ingredients in large bowl until soft peaks form. Spread over pie and garnish with Key lime slices, if desired. (Can be refrigerated several hours ahead, or even overnight.)

Creds to Cynthia Worth  who originally adapted the recipe from Bon Appetit 1/07 and Food Network and shared with Aunt SheShe (aka Sheila Downs).

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Silk Pie Parfait Shots

IMG_4163Silk Pie Parfait Shots

This light and chocolatey treat is great for dinner parties. It has just 8 ingredients and takes just 5 steps. This can be made up to a day ahead which makes party planning easy.

Crust

  • 1 1/4 cups Honey Maid graham cracker crumbs
  • 1/4 cup sugar
  • 5 T butter, melted
  1. MIX all ingredients until well blended.
  2. PRESS a heaping spoon full of crust mixture into 12 small liquor or dessert glasses.

 Filling

  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 large egg yolks
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  1. WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
  2. POUR or spoon into the glasses on top of the crust; refrigerate 3 hours or until firm.

Topping

  • Whipped cream
  • 1/4 cup chopped nuts
  1. TOP with whipped cream and sprinkle with nuts just before serving.

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Gingerbread Hula Dancers

IMG_1086Gingerbread Hula Dancers

My daughter Dani decorates these whimsical cookies around the holidays and they always make me smile.  The dough is easy to make thanks to Trader Joe’s.  We make the dough with their  Gingerbread Cake and Baking Mix.   Here is the easy recipe…

Cookie Ingredients

1 box Trader Joe’s Gingerbread Cake and Baking Mix
1 stick melted butter (1/2 cup)
1 large egg
1/3 cup canola oil
3/4 cup water

Frosting Ingredients

3 egg whites
1 box powdered sugar (1 lb.)
1 tsp. cream of tarter

Instructions

Preheat the oven to 375degrees. Combine the mix, butter, egg in a medium sized bowl.  Form into a ball and refrigerate for 1 hour.  Roll out the dough on  a floured board about 1/8 inch thick  Cut into desired shapes.

IMG_7678 at 375 degrees for 6-8 minutes.  Cool 2-3 minute and transfer to a wire rack.  Yields 4-5 dozen small gingerbread cookies (Less if you use large cookie cutters)
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Just before you are ready to decorate the cookies, mix up the frosting ingredients using a high speed mixer until it peaks.  Place in a decorator bag with the smallest tip you can find.  This frosting is great for gingerbread house decorating too!  The recipe makes more than enough.

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