Recently, I realized that I had never tried key lime pie before and thought it was about time I did. I couldn’t find a place around me that served it or at least served one that looked appetizing so I decided to make it myself.
I tweaked this Weight Watcher’s recipe and made my first pie. The first time round the crust was tasty but too thick and a bit hard but the pie was delicious. Now I understood what all the fuss is about!
I reworked the crust and tweaked the filling and made the pie again for a family dinner. I am happy to say it was a big hit!
The recipe is for a 9 inch pie.
- 2 Cups finely ground graham crackers
- 2Tbsp honey (you may need just a bit more if you find it’s not
- 1 Tbsp oil (I used corn oil)
- 1 Tbsp Low fat milk
- Preheat oven to 375°
- Spray 9″ glass pie plate with non-stick spray
- Add honey, oil and milk to the crackers (you can use machine on pulse or mix by hand) until crusts get crumbly.
- Pour the mixture into pie pan and press evenly to cover the bottom and up the sides.
- Bake in oven for 9 minutes until the crust is firm
- Let cool completely before adding the filling
- 2 tsps grated lime zest
- 1/2 Cup freshly squeezed lime juice (I used regular green limes but it is recommended to use genuine Key limes if you can find them near you)
- 2 tsps unflavored gelatin
- 1 can (10 ounces) low fat sweetened condensed milk
- 2 Cups of whipped cream (if you can find any low fat alternatives near you go for it)
- Pour the lime juice in small bowl and sprinkle with the gelatin (let stand for 5 minutes)
- Transfer into a saucepan and heat over low heat until the gelatin dissolves (take a couple of minutes), stirring occasionally.
- Stir in the condensed milk, stir occasionally until heated through (about 5 minutes on medium heat)
- Remove pan from heat and let it cool for 10 minutes
- transfer mixture to a large bowl and refrigerate for 30 minutes until the filling starts to set
- Then you whisk the thickened filling until it’s creamy and smooth
- Stir in the lime zest
- Gently fold in the whipped cream (better with rubber spatula)
- Pour filling into the prepared pie crust and refrigerate until firm (at least 3 hours or overnight)
- Garnish with thinly sliced lime or zest before serving.
I love this pie, it has such a fresh, light and zesty flavor! Will definitely be making it again and again!
My Little Nugget turned Ten! I still can’t believe it. She requested a chocolate cake like the Dora one I made for her sister a couple of months ago. Of course she wants a more mature theme. I looked around found my inspiration and came up with this:
I used the batter from my chocolate cupcake recipe http://www.mommynuggets.com/?p=76, iced it and refrigirated it overnight. This morning I rolled out some white fondant and covered the cake to prepare it for the decorations.
For the flowers, I used three colors of marzipan (almond paste) and came up with my own design combinations. I touched the back of each one with a bit of water and secured them on the cake.
The smile on my daughter’s face said it all! I could not be happier
Happy Birthday my little Angel Girl. You are truly a blessing for all of us. ♥
For comments and feed back please write to me at: dania “at” mommynuggets “dot” com
I needed to make a quick and light dessert for a surprise guest last night. I had the lemons out on the counter to use while cooking so I decided to zest them and make a lemon poppy seed cake. The smell of the batter alone is fresh and zesty!
- 1 ½ Cups Sugar
- ½ Cup Vegetable oil
- 2 Eggs
- 1 tsp Vanilla extract
- Zest of 1 lemon
- 1 Cup lemon juice and water (3/4 cup of lemon juice and 1/4 cup water)
- 2 ¼ Cups all purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- Zest of 1 lemon
- 1/3 cup poppy seeds
- Mix sugar and oil until well blended
- Add eggs and vanilla extract, whisk together
- Drop in the poppy seeds and lemon zest and mix well
- Mix all dry ingredients and add gradually to egg mixture alternetating with lemon juice and water mixture
- Once all ingredients are well mixed, empty batter into cake mould and bake in 350° oven for 35-40 minutes
I am happy to report, it was a big hit with all!!
This year I really wanted to show my daughter’s teachers how much we appreciate them. My little nugget has been quite lucky I must say to have had these expectional educators over the last few years. They not only have educated her, but also challenged, supported, encouraged and inspired her. I know that when she is with them, she will be well taken care of no matter what she faces while at school. They are an exceptional group of women.
I decided to prepare a home baked goods gift box to celebrate the season. I made my lemon snap cookies (http://www.mommynuggets.com/?p=298) , cinammon doodles (http://www.mommynuggets.com/?p=1039) and cranberry lemon biscotti (recipe will be posted soon). I must say the house smelled heavenly yesterday. I even cought mini nugget quietly nibbling a biscotti she rescued from the tray
I then put them into holiday themed boxes lined with silk paper:
Place the lid and you have a beautiful holiday gift!
A home made gift that says thank you form the heart!
Bon Apetit and Happy Holidays!
My baby just turned two years old! Where does the time go?? I just brought her home from the hospital yesterday! We had a little party for her over the week-end and I decided to make the cake from scratch myself. Themed Dora cake to boot!
I used the batter from the Chocolate cupcake recipe http://www.mommynuggets.com/?p=76 , divided it into two 10 inch pans and baked them for 16 minutes each. Some icing, white and colored fondant and a dora sculpture and a Dora cake is ready to delight a little girl’s heart!
When she saw the Dora themed decorations, my mini nugget freaked out and spend almost an hour jumping around the house screeching. Imagine what she did when she saw her birthday cake! it was worth every minute and all the effort
I must say, for a beginner, I am proud of my handiwork!
This time of year, my family starts asking for soup almost daily. I can’t complain, I love a good soup and am always looking for some good recipes.
I made this one a couple of days ago after chatting with my mom and my kids just inhaled it! I did not really measure any of the ingredients, I just added them as I went along. I’ll try to guesstimate them.
- Chopped leek (about a couple of fistfulls)
- Chopped carrots 2x
- Broccoli 1 head
- Potatoes 2x
- Zuchini 1x
- Parsley (to taste)
- Chicken broth (cubes or liquid – as you wish)
- Water (as needed)
- Salt and pepper to taste
- 1/4 Cup milk
- Heat a bit of oil in pan and add the leek
- Toss for a few minutes then add the rest of the ingredients
- Let boil until all ingredients are well cooked then blend to get a smooth creamy texture
- Add milk, stir and turn off heat
I had BBQ chicken left over from the big family get together so I decided to turn it into a salad. It’s a great summer dish. Light, fresh, healthy and perfect for those hot stuffy days, you don’t have to use the oven or stove!
It really turned out well, looks beautiful and smells heavenly. Everyone liked it, it’s now all gone with barely anything left for hubby’s lunch!
You can change it up or add more veggies, basically just fave fun with it. Here’s how I made mine (I eyeballed the quantities):
- BBQ Chicken – cubed
- Broccoli – cubed
- Green onions – diced
- Pickles – cubed
- Red peppers – chopped
- Olives – sliced
- Celery – diced
- Lettuce – shredded
- 1 can black eyed peas
- 1 can red kidney beans
- 2 cups cooked couscous
- Olive oil
- Lemon juice
- 1 clove garlic -crushed
- fresh basil – finely chopped
- fresh mint – finely chopped
- Put all ingredients in bowl
- Add dressing and toss
- Chill and serve
I had leftovers from last night so I was happy I didn’t have to cook today. I spent the time catching up on other projects I needed to finish around the house. When I pulled it all out I figured I needed a quick side dish just in case the food wan’t enough (I’m always worried it won’t be enough). While staring at my pantry for ideas, I saw the cans of black eyed peas and came up with the following recipe:
- 2 cans of black eyed peas
- red onions
- roasted peppers (I had yellow on hand but red would work as well)
- Salt and pepper to taste
- Olive Oil
- Lemon juice
- Drain and rinse the cans of peas
- Chop pickles, onions and peppers into small pieces and add to peas. Quantities to taste
- Add salt, pepper, olive oil and lemon juice to taste (I like mine sour)
- Toss and let sit together for a few minutes
It’s a quick and easy recipe and perfect for spring and summer. Would work very well for a Barbeque.
I needed a quick and easy side dish to go with my grilled chicken breasts for dinner. I had spent the day cleaning and working on my plants I ran out of cooking time. My family was on the way home and the baby was going to be screaming for food soon.
So this is what I came up with:
- 1.5 package (454 grams) of Linguini ( I like the Catelli smart brand – high fiber white pasta)
- 5 finely chopped green onions
- 1 finely chopped garlic clove (a big one or 2 small ones)
- 2-3 diced tomatoes (you can use canned if you need to)
- 1 Cup tomato sauce
- 1 Cup chopped parsley to taste
- 2-3 chopped basil leaves
- Salt and pepper to taste
- Boil pasta and set aside
- Put a bit of oil in pan and add green onions and garlic
- Sauté for a minute then add tomatoes and toss together for 5 minutes (add a tiny bit of water to avoid sticking)
- Add remaining ingredients and tomato sauce
- Mix and let simmer for a few minutes then add Linguini and toss together
It tasted light and fresh and does live up to its name. I already have requests to make it again very soon.
I’ve been on a bread making kick lately and so now I’ve gone and tried Pita bread. You will need a stone for this, but you don’t have to get anything fancy, mine is clay like and I bought it for $11 from a house ware store. It works very well.
The process may seem a bit involved but it really is quick when you spread it out throughout the day. I make the dough in the morning, roll it out around mid day and bake in the afternoon. You will have enough bread for several meals; you can just freeze any leftovers for another day. They will taste as fresh as the day you made them!
- 5 cups flour (I used 3 white and 2 whole wheat)
- 2 tsp quick yeast
- 1 tsp sugar
- 1.5 tsp salt
- 2 cups water (if you use whole wheat flour then you need to add a bit more water)
- Knead very well until dough holds together and is soft to the touch. I use the bread maker to knead it for me then I empty it into a bowl and let it rest.
- Make one big ball, put in a bowl cover with a kitchen towel then with a piece of plastic and let it stand for one hour.
- Cut into equal parts, make into balls, cover again and let stand for two hours.
- Powder with flour, roll to flatten the balls into rounds 1\2 cm to 1 cm thick.
- Let stand again for one hour.
- Bake according to stone instructions for about three minutes.