Archive | May, 2011

Key Lime Pie

24 May

Sorry for not posting any new recipes the past couple of days. My Internet shut down which put me in major freak out mode. I really didn’t want to spend a hundred dollars for somebody to help repair everything.  So when I was looking at my wireless box, I put the wireless cable into a different jack.   BAM!  Internet connection!  I really thought guys were the smart techie ones but I guess M is a musician, not a computer genius, obviously.   Anyway, this small glitch has helped me bake a bunch of new goodies to share with you guys.  Since I had nothing to do with my days off, I baked up a storm.  One of the first things I made was Key Lime Pie. It is one of the easiest and cheapest desserts out there.  Enjoy!


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup granulated sugar
  • 4 tablespoons (1/2 stick butter) melted
  • 2 1/2  (14-ounce) cans condensed milk
  • 1 cup key lime or regular lime juice
  • 2 whole eggs
  • zest of one whole lime
  • 1 cup sour cream


Preheat the oven to 375 degrees F

Mix the graham cracker crumbs, the sugar and the butter in a bowl. Press the mixture into a 9 inch pie pan and bake until brown about 20 min.  Remove from the oven and set aside.  Lower the oven to 350 degrees F.  In a separate bowl, combine the condensed milk, lime juice, the zest of one lime and the eggs. Whisk until combined and place the filling into the cooled pie shell. Bake for about 15 to 20 min. Allow to chill in the refrigerator for at least 2 hours. Once chilled, spread the sour cream on top. Enjoy!


Peanut Butter Banana Ice Cream

19 May

I love spring in Seattle. The weather warms up and the rainy days start dying down.  Today, it was in the upper sixties with a slight breeze and sunny skies, which in my mind says ice cream.  I have been dying to make ‘one step banana ice cream’ for awhile now.  I figured today was the perfect day to make it.  It really is only one step and although it doesn’t look super appetizing, I promise you it is.  Enjoy!


  • 2 frozen banana’s cut up
  • 1 teaspoon of maple extract
  • 1 tablespoon of peanut butter
Place all the ingredients into a food processor, blend, blend blend. Scrap down the sides every once awhile.  It is done when it takes on a creamy constancy.  

Chocolate Chip Cookies

19 May

Tonight, I fell asleep while I was waiting for the oven to preheat. I love my job but I am still not use to being on my feet for 10 hours a day.  I am looking forward to settling into a groove where, maybe I’ll have some energy left over when the day ends.  The way things are right now, I would love to get my hands into some dough but I would rather sit on the couch, to be honest.  So the next few weeks, I am still going to be blogging but the recipes are going to be simple with no more then two or three steps.  This is the part where the chocolate chip cookies come in.  They are gooey and chocolaty and remind me of my childhood.   With a tall glass of milk, they are the perfect dessert. Enjoy!


  • 2 cups unsifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups chocolate chip’s
Preheat oven to 375°.
Stir flour with baking soda and salt, set aside. In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop tablespoon of dough per cookie onto ungreased cookie sheets. Bake at 375° for 9-11 minutes or until golden brown.

Chai Cookies

17 May

On a cold winter night, chai is the perfect drink for me. It warms up my sole and it takes the chill off my bones. I never thought of it in cookie form until yesterday.The thought popped into my head quite randomly.  I surfed the internet and found a recipe from Whole Foods. Even though it was quite warm today, I knew I wanted to make these cookies as soon as possible.  They come together in the food processor, which makes it quick and painless. I was so excited watching the dough come together that I slammed my thumb in the silverware drawer . I am guessing not everybody is as clumsy as me and if you are, watch your thumbs.  Enjoy!

Adapted from here 

Serving Size: 18 bite sized cookies


  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar, sifted


Preheat oven to 350 degrees F

Take the one stick of butter and the sugar and pulse in a food processor until creamy. Add the remaining ingredients besides the powered sugar, pulse until the dough comes together.  Pinch off sections of the dough, roll in between your hands to form balls. Place onto a cookie sheet, one inch apart from each other. Bake for 15 minutes or until golden.  Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack. Store in airtight container.

Book Review Monday-Secret Daughter

16 May

I first heard about Secret Daughter by Shilpi Somaya Gowda on Every other Tuesday, she writes about a book that she can’t put down.  Secret Daughter was last weeks current pick.  I immediately downloaded it onto my Nook and didn’t stop reading it until I got to the last page.  It is told from two different perspectives: a couple in India who has to give away their little girl and a couple who lives in San Francisco that ends up adopting her.  I can’t wait for you guys to read this novel. The story is truly compelling and takes you on a journey you will never forget.

Chocolate Pudding Cups with Creme Fraiche

13 May

About two weeks ago, M and I went over to his mom’s house for dinner. She always cooks the most delicious but simple meals.  The dessert stole the show though, crème fraiche with strawberries. I love crème fraiche. It’s simply the best thing that has ever happened to cream. I was so excited to find such a simple dessert but I wanted to step it up a notch.  That’s how I thought of pudding cups made with instant chocolate pudding and diced up strawberries in a puff pastry.  To add a little more flavor to the pudding, I added 1/3 cup  crème fraiche.  It made the pudding richer and creamier.  It looks like a complicated dessert but really, it only takes 20 min.  Yeah shortcuts! I only made one but you can easily make six pudding cups since the recipe makes six servings.  Enjoy.

One Serving


  • 1 box of instant chocolate pudding
  • 1/3 cup creme fraiche
  • 6 strawberries diced up
  • 1 box of puff pastry shells


Preheat oven to 400 degrees F.

While the oven is heating up, prepare the pudding according to directions. Once thickened, pour into a bowl and fold in 1/3 cup of creme fraiche.  Stick it in the fridge to cool.  Once the oven is preheated, prepare the puff pastry shells according to directions.  When they are done, remove the tops of the pastry and set aside.  Place a handful of the strawberries on the bottom, top with pudding and then more strawberries. Add a dollop of creme fraiche on top. Eat and enjoy.

Brownie Parfait with Strawberries

12 May

Last night I made brownies that looked like they were being drowned in butter. I have no idea what I did wrong but I am guessing that I took them out too early. The middle was a big gloppy mess but the outside was palatable so I salvaged it and threw out the rest.  I didn’t have a clue  what  to do with them because the scraps certainly weren’t pretty enough to take pictures of.  When I was laying outside in the beautiful weather today, an idea came to me. Crumble the brownie’s and put them in a parfait.  When I came home, I did exactly that and put some strawberries in the mix. It was quite delicious. I am not going to provide exact measurements because I believe you can  probably wing it with yogurt, strawberries and brownies.  Enjoy!


  • Greek Yogurt
  • Chopped up brownies
  • Cut up strawberries
Start with greek yogurt and then layer on the brownies, top with more greek yogurt and then add the strawberries. Finish off with the brownies on top.
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