Key Lime Pie

Key Lime Pie is one of my husband’s favorite desserts.  He enjoys the tartness of the lime.  I on the hand don’t like it so much, but i would have a tiny piece.

I had all these limes that were starting to go bad so I decided to my my hubby a Key Lime Pie.  This is a really good recipe and easy to put together.


Creamy, tart and per my hubby, Delicious!


The crust came out really good.. I’m glad I made it..Enjoy!!

Crust Ingredients

14 whole graham crackers
1/3 cup sugar
1/3 cup butter, melted

Filling Ingredients

1 tbsp lime zest
1/2 cup lime juice
2 egg yolks
1 can (14 oz) sweetened condensed milk

Preheat oven to 350 degrees.   For the crust crush crackers in a food processor or zip lock bag.  Pour the crackers into a bow land stir in sugar and melted butter.  Press into a pie pan and bake for 5 minutes or until golden and set.  Remove from oven and set aside to cool slightly.

For the filling  mix lime zest, lime juice and egg yolks in a mixing bowl.  Add condensed milk and mix on high until smooth and thick.  Pour mixture into crust and bake for 15 minutes.  Remove fro oven , allow to cool, then refrigerator for at least 2-3 hours to make sure it sets.


Chocolate Cake with a Buttercream Chocolate Frosting

Over the weekend I wanted to make a great dinner and a nice dessert to go with it.  So I decided to make this delectable Chocolate Cake with a Buttercream Chocolate Frosting.  Best decision ever.  Hubby and I were extremely happy.


The cake is soft and the chocolate comes through very  nice, the frosting is creamy and not extremely sweet.  Cold milk, it is!


I used a 10 inch pan and the cake took about 1 hour 30 minutes.  Too long, I suggest 2-8 inch pans and frost  on top and middle, it will still be delicious.


1-1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2-1/4 granulated sugar
4 large eggs
1 tbsp plus 1 tsp vanilla extract

Preheat oven to 350 degrees.  I MADE THIS CAKE IN JUST ONE BAKING PAN, AND IT TOOK A LONG TIME TO BAKE.  I suggest you make it in two separate pans, perhaps 2-8 inch round.  Much easier and they will bake in about 45-50 minutes.

Butter and line the pans with parchment paper.  Dust pans wit cocoa, tapping out excess.  Whisk boiling water into cocoa in a medium bowl until smooth.  Whisk in sour cream.  In another bowl, whisk together flour, baking powder, baking soda and salt.

With an electric mixer on medium-high speed, beat  butter and sugar until pale and fluffy, 3-5 minutes.  Add eggs, 1 at a time, beating until incorporated after each.  Reduce mixer speed to low.  Add flour mixture in 3 batches, alternating with two batches of cocoa mixture, beat until combined, beat in vanilla.

With a serrated knife, trim tops of cakes to level, if desire.  Place bottom layer on a cake stand platter, and spread evenly with about 1 cup frosting.  Stack second layer on top, use an offset spatula to swirl remaining frosting over top of cake.

Buttercream Frosting  Ingredients

1 stick of unsalted butter, room temperature
4 tbsp of Crisco shortening
1 tsp vanilla extract
1 tbsp of water, more if needed
4 cups of confectioners’ sugar
1/2 cup unsweetened cocoa

Beat butter and shortening until creamy and fluffy, add vanilla. Start adding the confectioners’ sugar and mixing well.  add the cocoa and the water.  Beat until nice and creamy and easy to spread on cake.  Beat for at least 3-4 minutes on medium-high.

Classic Crumb Cake

I was looking for a Classic Crumb Cake, that  was easy to do and yummy.  I came across this recipe in one of my Martha Stewart’s books.  I read the ingredients and thought it would be the perfect cake for breakfast.


The cake is super moist, not too sweet.  A perfect Classic Crumb Cake.  Don’t forget to add some confectioners’ sugar before serving.


The house smells so good, can’t wait to enjoy a piece of this crumb cake.

Cake Ingredients

1 1/4 sticks (10 tbsp) unsalted butter, room temperature plus more for pan
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
3 eggs
1 tsp pure vanilla extract
1 1/4 cups sour cream

Preheat the oven to 350 degrees.  Generously butter a 13-by-9 inch baking pan, set aside.  Whisk together the flour, baking soda, baking powder, and salt in a bowl, set aside.

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed.  Add eggs, one at a time, beating until incorporated after each addition.  Mix in the vanilla.  Add the flour mixture and sour cream, beat just until combined.

Spoon the batter into the pan, and smooth with an offset spatula.  Sprinkle the topping over the batter.  Bake rotating the pan halfway through, until cake is golden brown and a cake tester inserted in the center comes out clean.  Bake for 40-50 minutes.  DO NOT OVER BAKE.  Transfer to a wire rack to cool.  Before serving dust with confectioners’ sugar.  Enjoy!

Crumb Topping Ingredients

3 cups all-purpose flour
1 cup packed light brown sugar
1 tablespoon ground cinnamon
1 ½ teaspoons coarse salt
3 ½ sticks (1 ¾ cups) unsalted butter, room temperature

In a medium bowl, whisk to combine the flour, sugar, cinnamon and salt.  Cut in the butter using a pasty blender, until large, moist crumbs form.

Source:  Martha Stewart’s Baking Handbook

Raspberry and Blueberry Bars

I made these Raspberry and Blueberry Bars for Easter and were super easy to make.   You can mix the jams or preserves.   I made half blueberry and  of the raspberry.   I kept them in the refrigerator just because of the cream cheese. You can heat them up when ready to eat.


Perfect with coffee, enjoy!


The bars are not too sweet, just the right taste.


2 cups Original Bisquick mix
1 cup quick-cooking oats
3/4 cup brown sugar, packed
1/4 tsp cinnamon
1/2 cup butter, softened
1 cream cheese, softened beat in mixer until spreadable
1 tbsp white granulated sugar
1/2 cup pecans, almonds or your favorite nuts (optional)
1 cup spreadable fruit, jam or preserve

Preheat oven to 400.  Grease pan 9x9x2.  Mix Bisquick mix, oats and brown sugar, nuts (if using) and cinnamon in large bowl.  Cutting butter, using  fork or pastry blended, until mixture is crumbly.  Press half the the crumbly mixture in pan.  Spread fruit over crumbly mixture to within 1/4 inch from edges.  Beat cream cheese and add 1 tbsp of sugar until creamy.  Spread over the top,   then finish with the crumbly mixture.

Bake 25-30 minutes or until light brown, cool down for about 15 minutes then place in refrigerator for at least 15 minutes for easy cutting.  Run a knife on the edges to loosen up the bars.  Makes about 24 bars, depending how big you cut them.




Blueberry Cinnamon Streusal Muffins

Get in your kitchen and make these today!!  Please read the recipe first.


These Blueberry muffins are sweet and not tart.


They are perfect, with a nice cup of coffee!


1/2 cup butter,softened
3/4 cup of sugar
2 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2cup milk
1-1/2 cups blueberries

Streusal topping

all-purpose flour
2 tbsp brown sugar
1/4 tsp ground cinnamon
2 tbsp cold butter

Preheat oven to 375.  Grease muffin cups or line muffin pans with liners.  In a large bowl beat together the butter and sugar until light and fluffy.  Stir in the eggs one at a time beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour,baking powder, and salt.

Stir the flour mixture into egg mixture alternately with milk.  Fold in blueberries.  Spoon batter into prepare muffin cups.

In a small bowl, mix together 2 tbsp of flour, brown sugar and cinnamon.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over unbaked muffins.

Bake in pre-heated oven for 25-30 minutes, until a toothpick inserted into the center of a muffn comes out clean.



Craisin Bread Pudding

I usually keep stale bread in the freezer.  Today I decided to make a Craisin Bread Pudding and it turned out delicious.


Easy to make and everyone enjoys it.


butter a casserole, set aside
6-8cups day old bread
3 cups of milk
1 can coconut milk
1 cup water
3/4 cup granulated white sugar
1 cup craisins or raisins
4 eggs, beaten
1 tsp vanilla
1 tbsp ground cinnamon

Preheat oven to 350 Degrees.
In a bowl add the bread.  In another bowl mix together, milk, coconut milk, water, eggs and vanilla.  beat until well combined to create the custard.  Pour custard over bread and mix well with your hands, mix in the craisins or raisins.   Pour into prepared dish and cover with foil for about 35 minutes, bake for about 45-50 minute until bread has browned.  Enjoy!


Easy, Moist Simple Banana Bread

I’m finally back on here but part-time.  I missed my blog and so I decided to just add something simple but good.  This Easy, Moist Simple Banana Bread, it’s perfect!


I didn’t add walnuts, but if you like a little crunch, go ahead and add some.


The bread is crispy on the outside, but nice and moist in the inside.


1-1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sugar but if bananas are really sweet, I just add 3/4 cup sugar
2 large eggs
1/2 cup canola oil
2-3 medium overripe bananas, mashed (1 1/4 cups)
1 teaspoon pure vanilla extract

Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with cooking spray.

In a medium bowl, whisk the flour with the baking soda, cinnamon and salt. In another bowl, combine the sugar, eggs and oil and beat at high speed until light-colored and creamy. Add the mashed bananas and vanilla and beat until smooth. Stir in the dry ingredients until thoroughly blended.

Pour the batter into the prepared pan and bake in the middle of the oven for 50 to 60 minutes, or until the top is springy and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.


Apple Cider Doughnuts

These Apple Cider Doughnuts are the perfect treat during this time of year.  A couple of weeks ago I went to an apple orchard and we filled up 3 bags of apples, a mix of Granny Smith and Golden Delicious.   I  bought honey, some jams, apple cider and  Apple Cider Doughnuts.   The doughnuts were so good that I decided to make my own at home using the apple cider I purchased at the farm.


These doughnuts turned out so good that there is no way you can only eat one.  They are perfect with a cup of coffee or just a glass of cold milk.  The doughnuts are dipped in a glaze made with apple cider and confectioners’ sugar, then a sprinkle of cinnamon sugar over the top.


When frying them make sure not to walk away because these doughnuts cook pretty quick.


When the dough is done make sure to let it sit in the refrigerator for at least 2 hours.  The dough is very sticky and letting it sit will make it easier to handle.

Doughnut Ingredients

2 red apples, such as Cortland or McIntosh
1-1/2 cups apple cider
3-1/2 all purpose flour, plus more for dusting
4 tsp baking powder
1/4 tsp baking soda
1-1/2 tsp ground cinnamon
1 tsp salt
1/4 tsp freshly grated nutmeg
2/3 cups granulated sugar
3 tbsp vegetable shortening
1 large egg, plus 1 egg yolk
1/4 cup buttermilk
1 tsp vanilla extract
vegetable oil, for frying

Glaze Ingredients

1 cup apple cider
1/4 confectioners’ sugar

Cinnamon Sugar Topping

1 cup granulated sugar
2 tsp cinnamon

Core and coarsely chop the apples (do not peel). Combine with apple cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.

Whisk the flour, baking powder, baking soda,  cinnamon, salt and nutmeg in a medium bowl.

Beat granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

To make the glaze simmer  cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners’ sugar until smooth and glossy, then set aside.

For the sugar topping mix  granulated sugar and cinnamon in a shallow bowl; set aside for the topping.

Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.

Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm.

Source:  Food Network
Yield: 12-16 Doughnuts

Lobster Mac and Cheese

Over Labor Day weekend we decided to use a smoker that we had purchase over a year ago. We smoked chicken and ribs, sausages and hotdogs.  These were the best hotdogs I ever had.  I had no idea how great hotdogs taste from being smoked.  The chicken was tender and juicy and the ribs very tasty.  My friends were impressed on how good everything tasted.

I decided to make some corn on the cob and Calvin had asked me to make some Lobster Mac and Cheese.  Lobster Mac and Cheese is one of his favorite dishes.  The first time he had it was at Chops Steak, Seafood and Bar.  This place is amazing and they have some of the best steaks you will ever have.  Their Lobster Mac and Cheese is to die for, super creamy and full of lobster chunks.


Continue reading

White and Milk Chocolate Chip Cookies

I was craving some good homemade cookies. I looked in my pantry to see if I had all of the ingredients to make these delicious White and Milk Chocolate Chip Cookies, and I did.  This is my go to recipe when I’m craving chocolate chip cookies.  I decided to add some white chocolate to give it a twist.

I highly recommend making cookies from scratch at home, you can really taste the difference.  I find that the cookies you buy at the supermarket are way too sweet.  These cookies are perfect right out of the oven with a nice cold glass of milk….these are the best!!


Continue reading