TWD florida pie...

WOW! I think I might have died and gone to heaven...hee hee! I love, love, love citrus desserts and was all too pleased when I saw that this weeks recipe was a version of key lime pie that I had never tried before...and will definitely try again.

After last weeks calorie laden torte, I decided to lighten this one up a little. I used a reduced-fat (store bought) graham cracker crust, fat-free sweetened condensed milk, and cut the coconut cream layer down by half. I did, however serve it with fresh sweetened whipped cream instead of the meringue topping...FABULOUS!!

I considered leaving out the coconut cream layer, but am sooooo glad I left it in because it really was scrumptious.

My ONLY qualm with this was that when frozen (as recipe suggests), the key lime filling is terrific, but the coconut cream layer becomes a little chewy and loses it's delicious flavor a little. But, all around this one is a keeper!

Thanks Dianne for a wonderful recipe choice!

florida pie

1 9-inch graham cracker crust, fully baked and cooled, or a store-bought crust

1 1/3 cups heavy cream

1 1/2 cups shredded sweetened coconut

4 large eggs, separated

1 14-ounce can sweetened condensed milk

1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)

1/4 cup of sugar

Getting Ready:Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.To Finish the Pie with Meringue:Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

crazy pizza...

crazy pizza

8 oz extra lean ground beef or turkey

1 3/4 cup pizza sauce

1/2 cup sliced mushrooms (if desired)

1/2 cup chopped green pepper (if desired)

1/2 cup chopped onion

1/3 cup sliced ripe olives (if desired)

1 can Pillsbury refrigerated buttermilk biscuits - 7.5 oz can

2/3 cup grated mozzarella cheese

Preheat oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. In a large skillet brown meat. Add mushrooms, green pepper, onion and olives. Mix well to combine. Stir in pizza sauce. Remove skillet from heat. Separate biscuits and cut each biscuit into 4 pieces. Gently stir biscuit pieces into meat mixture. Pour mixture into prepared baking dish. Bake 20 minutes. Sprinkle shredded mozzarella cheese evenly over the top. Continue baking until cheese melts, about 10 minutes. Place baking dish on a wire rack and let set 5 minutes.

Ok, easy peasy! This was such an easy dish to throw together. Not only that, but it really does taste surprisingly good. I am not the biggest fan of biscuits in a can...and I really don't love casseroles (I even hate the word), but I really loved this, so did the fam. You could easily double this, just bake in a 9x13 if doing that. And the green peppers, mushrooms & olives are only suggestions, you could use any pizza toppings you like. I actually only used olives. Not too many pics on this one...I was STARVING and just wanted to get going on the making & the eating!!

southwest burritos...

baked southwest brown rice

1 cup brown rice

2 cups water

1 1/2 tsp chili powder

1 1/2 tsp cumin

dried onion

1 1/2 tsp salt

3/4 cup frozen corn

1/2 can black beans; drained & rinsed

Combine all ingredients in baking dish, stirring well to evenly distribute seasonings. Cover with foil and bake at 350 degrees 1-1 1/2 hours, until water is absorbed & rice is tender. Fluff with a fork.

Put about 1/2 cup baked rice, grated cheddar cheese and salsa in a flour tortilla and wrap up like a package (tucking ends of tortilla in). Brown on all sides over med heat until edges are crispy. Serve with sour cream & salsa.

This is a great meatless meal. Besides the fact that it is good for you, it tastes excellent and is very filling. Everyone at my house liked these. The brown rice really takes on the flavor of the chili powder & cumin without making it too spicy. Of course, you could make it spicier by adding jalapenos or chili's to the rice.

TWD peanut butter torte...

My cute new cake pedestal was waiting for a treat...

My plate and fork were waiting for a treat...

This recipe was waiting for some attention...

These presents were waiting to be opened, and this torte was waiting to be eaten...

...the presents had to wait a while...

This weeks recipe, chosen by Elizabeth from Ugg Smell Food, could not have come at a better time! It was my husband's Birthday last week and I don't know anyone who loves chocolate and peanut butter more than him...yay!

It was a very easy recipe to put together. I used milk chocolate for the ganache on the top and it was extremely tasty... and anything with an oreo crust is an automatic winner for me!

Peanut Butter Torte
1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 ½ c. heavy cream
1 ¼ c confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped
Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.
Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.
Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.
Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.
Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.
To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

more muffins...

It was my turn to host our monthly neighborhood cooking group and the theme for April was muffins. There were some fabulous contributions and I wanted to share the recipes!

*chocolate chocolate chip mini muffins*

2 cups flour

3/4 cup cocoa

1 cup sugar

1 Tbsp baking powder

Combine above ingredients in a large bowl.

1 egg

1 1/4 cups milk

1/2 cup melted butter

1 1/2 cups chocolate chips

Whisk egg, milk and butter in a medium bowl. Add liquid ingredients to dry ingredients and stir well. Stir in chocolate chips. Spoon into greased muffin tins. Bake at 400 degrees: 10 min for mini muffins, 20 min for reg. muffins. (48 mini, or 24 reg)

*buttermilk muffins*

1 cup sugar

4 Tbsp margarine, softened

1 egg

1 cup buttermilk

1 Tbsp vanilla

2 cups flour

1/2 tsp salt

1 tsp baking soda

Add all ingredients in order given and mix well. Sprinkle with sugar before baking. Bake at 350 degrees for 15-20 min in greased or paper-lined muffin tins. Makes 1 dozen

*raspberry lemon muffins*

1 1/4 cups flour

1 tsp baking soda

1/2 tsp salt

1/8 tsp ground nutmeg

1/2 cup sugar

1/2 cup unsweetened applesauce

1/4 cup veg oil

1 egg

3 egg whites

1 Tbsp lemon zest

1/2 tsp lemon extract (optional)

1 cup fresh or frozen raspberries

In large bowl combine flour, baking soda, salt and nutmeg. In a med bowl whisk together wet ingredients until combined. Pour liquid mixture into flour mixture, stirring just until combined. Stir in raspberries. Put into greased muffin tin. Bake at 350 for 15-20 min.

For my contribution I just used a basic muffin batter recipe and divided the batter into four separate bowls and added:

bananas & walnuts

blueberries

chocolate chips

almond extract & poppy seeds

To make four different muffins.

*basic muffin batter*

3 cups flour

3 tsp baking powder

1 tsp salt

1 cup sugar

2/3 cup shortening

2 eggs

1 cup milk

Stir together dry ingredients. In a different bowl, cream together sugar and shortenint. Add eggs and mix well. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 for 20-25 min.

oven fluffy pancake...

In blender beat well:
1 cup milk
2/3 cup flour
2 Tbsp sugar
½ tsp salt
2 eggs
Melt ½ cup butter in pie pan in warm oven. Pour batter into pan. Bake at 350 degrees for 25 min. Serve with powdered sugar and lemon juice.

This has been a favorite of mine since I was a little kid. I actually make this for dinner more than breakfast. You may prefer to drizzle a little maple syrup on this, but I have always had it with a little lemon juice & powdered sugar. I just served it up with some roasted potatoes (finely diced, olive oil, salt & pepper, 400 degrees until golden). This is a no fail meal for my family...they all love it!

TWD carrot cake...

I measured my dry ingredients...

I whisked my dry ingredients...

I prepped my carrots...

I grated my carrots...

I baked my little carrot cakes...

Well, I gave it a shot. I don't know what exactly caused the problem...I'm sure I did not account for the amount of leavening in the batter when I filled my little cake pans...I left out the nuts, coconut and raisins (we're not really into chunks in cake around here) and did not compensate for that...should I have replaced those ingredients with something else??? I have the worst luck with cakes made from scratch. Normally I am such a perfectionist that I would have given this another shot, but at this point I was out of carrots, out of time and...out of patience...it had been a long day!