One Last Summer Fling

This title implies that I had any summer flings to begin with. FALSE. I am a happily married lady. I meant it more as a metaphorical fling with summery things, like flip flops, strawberries and fireworks. Example) me and a bag o' limes got together and had a ball in the kitchen last night.

I have been having serious citrus cravings throughout my pregnancy, so when I came across this recipe on Martha Stewart's website, I started drooling and hit "print".

Key Lime Tart

Ingredients
9-10 graham crackers
2 T. plus 1/2 cup sugar
4 T. unsalted butter, melted
1 can (14.5 oz) sweetened condensed milk
3/4 cup fresh lime juice (4-6 limes) or bottled lime juice
4 large egg yolks
Pinch of salt
Lime zest garnish (optional)

Meg's Notes: I bought a premade graham cracker crust, and therefore, skipped the first 3 ingredients except for the 1/2 cup of sugar. I used fresh squeezed limes, and recommend buying 8-10. Not all limes have the same amount of juice in them, and you definitely want to have enough of this key ingredient! Warning: if you decide to squeeze all those limes, your hand will be deformed for a good 5 minutes afterwards. But I think it's worth it.

Directions

1. Preheat oven to 350 degrees. If you need directions to make a homemade crust, see the link to the real recipe above. If you're taking the easy way out like I did, read on.

2. In a medium bowl, combine condensed milk, lime juice, egg yolks, 1/2 cup of sugar and salt. Whisk until smooth. Pour mixture into crust and bake until filling is set around edge but slightly loose in the center, 20-25 minutes.

3. Cool completely at room temperature, then refrigerate until chilled, at least 2 hours.

4. Serve and garnish with zest, if desired.

Meg's Notes: Don't use a broken whisk. It just complicates things. Also, it's about the same consistency as a pumpkin pie when done (a little jiggly in the center). I was so eager to try mine, that I popped it in the freezer for 30 minutes. Mmmm... simply subLIME.

So go have a summer fling of your own... with a dessert.
Less heartbreak. More deliciousness.

The first and best cheesecake I've ever made

Let's get one thing straight. I hate baking.

It's messy, time-consuming and by the time I'm done and the 3 bowls, 4 spoons, measuring cups and spoons, mixer attachments are washed & the counter is wiped clean, I don't even want what I just made anymore.

I much prefer the carefree-ness of cooking to the preciseness of baking.

However, my hankering for cheesecake over the weekend pushed my dislike of baking aside and I went to work.

Step 1: Find an amazing recipe.

Step 2: Survey pantry & acquire missing ingredients. Plus a 9" non-stick springform pan. (Thanks, Devon & Paul!)

Step 3: Throw on a sweatshirt over my pajama shirt (it's 4pm...) and head to the grocery store.

Step 4: Pick up random things that are not on the list.

Step 5: Drag grocery bags 2 blocks to apartment because there were no close parking spaces.

Step 6: Unload groceries & haul out baking equipment.

Step 7: Follow recipe to a T and then...

Step 8: Have a minor meltdown when I read the last line of the recipe: chill in refrigerator overnight. Son of a bee sting!

[The aftermath]

Step 9: Eat cereal and a pint of blueberries for dinner since husband is out at the bar watching the Phillies game and I don't feel like cooking.

Step 10: Watch the rest of Season 1 of Dexter (amazing!) and go to sleep dreaming about eating an entire 9" cheesecake on Sunday.

[Drop in strawberry sauce]

[Get your swirl on]

[Bake & chill for an ungodly amount of time. Top with extra strawberry sauce & savor. Try not to make any weird, semi-sexual noises. Oh, you'll want to!]

The results? So worth the time & mess. Better than any cheesecake I've had at a restaurant. Yes, that includes Cheesecake Factory. In your face!

Uh, is work over yet? I really need another piece.

Chocolate + Peanut Butter = Crazy Delicious

I'm just going to say it. 

If you don't like chocolate & peanut butter mixed together, you're insane. 

And to those of you with nut allergies, sorry you'll never know one of life's greatest pleasures. 

You probably shouldn't read any further. The risk of ignoring potential anaphylactic shock to make these is too great.

My husband volunteered to cook with me the other night (whoa, hold the phones, yes it's true) and we made these wonderful chocolate peanut butter cups.

The best part was licking melted chocolate off spoons, bowls, etc.

And etc. is not code for each other, ya pervs.

One is basically the size of 4 Reese's PB Cups.

GENIUS.

ET Scone Home

Lamest title ever? YEP. Moving on...

This scone recipe from Prudent Baby is pretty excellent. 

If you've had scones before that were terrible, just try these. They will erase that stale memory from your taste buds.

I didn't use a cookie cutter and my dough was a little TOO moist, so they came out all kinds of weird shapes. But my plan is to make them in cute little <3 shapes for my Valentine. 

'Cause I like love him and stuff.

[My new bible study group demolished this batch of blueberry scones and I only had one left to show you.]

------------------------------------------------

Kevin's Famous Scones

(with my own additions & commentary)

2.5 c. flour

0.5 c. sugar

2.5 tsp. baking powder

0.5 tsp. salt

6 T. COLD unsalted butter

1 c. heavy cream

0.5 c. frozen fruit (Frozen helps keep the fruit intact) or chocolate chips(yum!)

A stand mixer works best, but I used a hand mixer and it got the job done. Mix first 4 ingredients. Add butter (chopped) and mix to a meal. Add cream and mix. Add berries and mix. Place onto flat surface and form a 1/2" thick circle. Sprinkle with more sugar and cut into wedges or use whatever shape cookie cutter you want. Place on baking sheet. Bake in 425 degree oven for 15-17 minutes.

------------------------------------------------

I might try making them with whole wheat flour next time... and I'm definitely adding more fruit! I usually hate baking (it's messy & all the measuring annoys me) but this recipe was very simple. 

Try to eat just one. I dare you.