Nothing Says Summertime Like Key Lime Pie (a recipe worth Re-Posting)

This is a re-post from 5 years ago.  It's a perennial favorite.  It is summertime deliciousness! 

I believe that little things can make a big difference.  It might only take a few more minutes, or a couple more dollars (or not any more $$ at all) – just a little time, creativity and intentionality, and you can greatly enhance the beauty and enjoyment of things.
For example:
>Use a pretty tablecloth or cloth napkin whenever you can (some of my favorites I got at thrift stores and antique stores).  It can add such a nice touch.

>Instead of pens rolling around in your junk drawer, why not put them in a fun jar on the table?

>On a nice evening when a friend comes by, why not light some candles outside and sit for your visit?  (It can feel magical!)

>Or keep a dish of yummy seasonal candy on your office desk to share with those who pass by.

>When you have a meeting to attend, make some cookies or muffins to take with you.

>Place a pretty napkin in a basket when serving muffins.

>Write a handwritten note of love, thanks, or well wishes to someone.

>Have a small vase of fresh flowers in the room for your spend-the-night guest.

>Sprinkle coarse sugar on top of your muffins.

>Use fresh garlic &/or herbs in place of dried when cooking.

>When hosting a gathering, make little tents out of card stock with labels of "de-caf" or "regular" on your coffee or specific titles of the foods being served.

You get my point?  All these things are little things but they can really add beauty, creativity and fun to the ordinary.  I would love to know what special little things you think make a big difference!

I was thinking about all of this as I was making Key Lime Pie this week.  As I made it, I was thinking about how much homemade graham cracker crust and whipped cream for really takes this pie up a notch. Such a small investment for a big difference!

Key Lime Pie.
It is many people's favorite summertime dessert.
The filling is so creamy and tangy and the crust is sweet and buttery.  The whip is so light and fluffy.
I love it in the summer, or when we have Mexican food, or fish or really anytime of day, with any menu.
It is such a simple, timeless recipe.

I don't know if you have made many Key Lime Pies, or have eaten many.  But making a graham cracker crust takes about 5 minutes and the result is a crumbly, buttery, golden crust that you want to just eat by itself!  Buying a Keebler crust is more expensive and just can't compare to the crunchy buttery goodness of a homemade one.  And whipping cream is super simple and it typically costs no more to buy whipping cream than to buy Cool Whip.  And it is so much better (and not filled with a long list of chemical ingredients).

Key Lime Pie
1 1/2 cups Graham Cracker crumbs
1/4 cup sugar
1/2 stick (4 Tbsp. melted butter)

For a normal or deep dish pie pan:
2 cans Sweetened Condensed Milk
1 cup Key Lime Juice
6 egg yolks

{OR for a smaller aluminum pie pan}:
1 can Sweetened Condensed Milk
1/2 cup Key Lime Juice
3 egg yolks

Make Graham Cracker Crust – I put graham crackers in a ziplock bag and crush them with my fist, or with a mallet.  (You can make them as fine or coarse as you like). Stir together ingredients for the crust.  Combine until well incorporated.  Press into a lightly greased pie pan – reserving one spoonful for tasting (okay, you don't have to, but I can't ever resist!) Place crust into oven and bake for 10 minutes at 350 degrees.

In a separate bowl, combine all of the ingredients for the filling. Stir until consistent and smooth. (Hang on to the egg whites, as you can use them in another recipe or have them on hand for breakfast egg whites). Pour filling into crust.  Return to oven for 10 minutes (just to "kill" the raw egg).  Let sit on counter for 10 minutes to cool a bit.  Place in refrigerator for 4 hours or more – until set and cold.

whipped cream

Make whipped cream: 
Pour 1 pint of whipping cream into mixing bowl and let it go full speed for a few minutes until thickened and peaks remain when you pull out the beater. (Watch it or you will have butter in your bowl!) Add a hefty spoonful or two of sugar and voila! 

There you have it!

It doesn't get any better than this simple pleasure – it's the little things!

Mind Body Soul Nourishment

My mind is full of thoughts these days.  It feels like it's on overdrive sometimes.

The things I'm reading, for work and for personal growth have been rich and thought provoking. I want to underline and highlight it all and meet up to discuss every insight! It's inspiring and overwhelming! It feels like a feast.

Parenting my kids, each with unique needs and ever-changing situations, is requiring me to dig deep and get creative and think hard.  No coasting going on here, no cruise control- being fully awake is a must. It is purposeful and deep, joyous, exhausting and heart wrenching.


All the while, I'm trying to physically nourish my family and myself every day.

On busy days I am looking for fuel.  One of my go-to’s is Granola.  I try to always keep it on hand.  I love it for a power snack and it is one of my favorite breakfasts- especially with plain Greek Yogurt and fruit.  When my body feels out of whack, it’s usually because we are out of granola. 

I tried this new Granola recipe recently (though I am very loyal to my granola recipe I’ve been making for years).   I thought I would give it a go.  I got the inspiration for the recipe from My Father’s Daughter cookbook by Gwyneth Paltrow, which I checked out of the library.  She calls it "Favorite Granola" so I thought it was worth the shot.  It doesn’t have refined sugar and has substantially less oil than my regular recipe. I added and deleted a few things, but used her instructions, sweetening with real maple syrup and agave nectar.  It is really good. (After my last post of Monster Bars/Slice with gobs of sugar, chocolate chips and M & M's, it seemed like a good balance.)  Everything in moderation is a guidepost in my life. 

Here is the recipe for the Granola.

And HERE is my "standard" granola recipe.  And HERE is a Peanut butter granola recipe that I love. 

(I always double the recipe if I have enough ingredients because it freezes so well.  I leave one batch in a jar on the counter and the other in a ziplock in the freezer. ) 

Granola

2 cups whole rolled oats (Old Fashioned Oats)

½ cup whole raw almonds

¼ cup sunflower seeds

½ cup shredded coconut

¼ tsp. ground cinnamon

¼ tsp. salt

(I sprinkled a couple of tsp. Chia seed in mine too, or you can sprinkle wheat germ for some added umph!)

½ cup real Vermont maple syrup

3 Tbsp. light agave nectar

2 Tbsp. vegetable oil (or coconut oil brought to liquid temp)

½ cup Craisins and dried cherries (and/or golden raisins), roughly chopped

Preheat oven to 350 degrees.

Stir together the oats, almonds, seeds, coconut, cinnamon, and salt in a large bowl.  Combine the maple syrup, agave, and vegetable oil in a small bowl and then mix with the dry ingredients.  

Spread the granola out on a baking sheet LINED WITH PARCHMENT PAPER (I learned the hard way about the importance of this). 

Bake for 20 minutes, stirring occasionally, or until evenly browned.  Remove the pan from the oven and push the granola so it's about 1/3 inch thick, letting it cool completely and then breaking it apart into small pieces. 

Combine the cooled granola with dried fruit.  

Keeps well for several weeks in an airtight container and in a ziplock in the freezer for a few months!

And here is some mind/soul nourishment from some of my current readings:

(I highly recommend each of these books.)

From Mary Pipher’s The Shelter of Each Other about counseling with families:

 “Whatever the family is ashamed of must be discussed.  As Adreienne Rich wrote, ‘That which is unspoken becomes unspeakable.’ We are diminished by living with problems we try not to see.  Secrets keep families from dealing with reality.  They create alliances and estrangements.  They keep things from changing and make people feel ashamed.  Secrets teach people the destructive lesson that certain events cannot be handled.  For families or individuals to be healthy, they must be able to integrate all of their experiences into their lives. “

And from Brene Brown’s fabulous new book, Rising Strong about “rumbling with disappointment, expectations and resentment“, she says this:

“Here is what you need to know about disappointment: Disappointment is unmet expectation, and the more significant the expectations, the more significant the disappointment. The way to address this is to be up-front about our expectations by taking the time to reality-check what we're expecting and why.  Expectations often coast along under our radar, making themselves known only after they have bombed something we had high hopes for into rubble."

And Anne Lamott’s classic, Traveling Mercies, a section about coming to terms with her aging body.

“Over the years, my body has not gotten firmer.  Just the opposite in fact.  But when I feel fattest and flabbiest and most repulsive, I try to remember that gravity speaks; also, that no one needs that plastic-body perfection from women of age and substance.  Also, that I do not live in my thighs or in my droopy butt.  I live in joy and motion and cover-ups.  I live in the nourishment of food and the sun and the warmth of the people who love me.”

I am hoping you too can feed your body or your mind/soul on some of this, and "live in the nourishment of food and the sun and the warmth of the people who love (you)".

Always Learning, Always Changing: Recipe Edits

This post is about old recipes that I have updated/improved/tweaked since posting them originally.

When I am cooking, I like to write in the margins of the recipe things I discover as I am making the dish, noting changes/additions/subtractions that I made along the way.

I 'm not great at cooking with an electronic device as the source of my recipe. I'm a pretty messy cook (okay, a really messy cook)! I don't want to touch screens or buttons or have my screen go to sleep while my hands are sticky, so I usually print off recipes when I am cooking from a blog or website.

Ironically, some of the recipes from this blog that I have in my notebook also have scribbles on them from the time since I posted them.

Even though they are tested, tweaked and approved before I post them, I sometimes alter things after the fact.  I love getting feedback from people about recipes and new ideas of how they altered them. I have often tried changes people have suggested.

I decided that I needed to tell you some changes I've made, rather than sneaking in and changing the recipes on the past blogs without alerting you (and thereby confusing those of you who have made them before). 

So here are some of my updates, improvements and changes from previous posts.  

1. Sugar Cookies

This is still my favorite sugar cookie recipe and so many friends have told me that they make these too.  So fun, that my mom's tradition that she started could be passed down far and wide.

My long-term challenge with these cookies has been that they spread so much! This is especially a problem when you are cutting them into detailed shapes.  The shapes tend to spread to the point of unidentified objects!  Which, of course, defeats the purpose of cut out cookies!  My mom looked up a shortbread recipe one day and noticed that the absence of baking powder was the main difference between the recipe and her sugar cookie recipe.  It makes sense that baking powder would change the spreading of the cookie- that's its main job.  So, since this discovery, I have dialed it back from 4 tsp. of baking powder to 1 tsp. baking powder in my "Timeless Sugar Cookie" Recipe.  It makes a pretty major difference in the spreading.  They have the same taste and texture as before, they just keep their shape much better. 

2. Banana Muffins 

These are a staple in my home for breakfast treats and to take for breakfast events.  They are so easy and are made with things you most likely have on hand.  They are a good use for dying bananas and do not even require an egg! My college roommate, Karin, told me that she likes this recipe and uses it but cuts the sugar.  I thought…"Cut the sugar? Why would you ever do that? :) "  But I tried it, and she's right- especially if you are going to add mini chocolate chips or sprinkle the tops with sugar before baking. :)  I think the flavor of the other ingredients really comes out when there is 1/4 cup less sugar.  Who knew? Thanks, Karin!  So rather than 3/4 cup sugar, I do 1/2 cup.  

3. Baked Potato Soup

This is my son's most requested soup.  One day when I was making it, I thought, "really does it need a STICK of butter??" and I gave it a try with 1/2 a stick (4 Tbsp.) and it was just as rich and creamy and tasty!  I have a hard time with a stick of butter in soup! I mean, in cookies, yes, 2 sticks most of the time, but in soup, I try to lighten it up if I can without compromising taste or texture.  Certainly, this one fairs well with that reduction. Also, you can take or leave the sour cream depending on how creamy and dairy-ish you want it.  My husband says, "Yes" and "Always" to including sour cream in all things, but sometimes I think it makes it more thick and creamy than necessary.  So, in summary, my changes are cut the butter in half to 4 Tbsp. and take/leave/or reduce the sour cream.

4. Key Lime Pie 

This is a our family's favorite pie.  It's just so good.  My challenge with it has been the size of pan and amount of filling.  In the original recipe I posted I gave two sizes- a traditional pie pan and a deep dish. Well, this summer I tried to make the standard size and the 1/2 recipe of the filling was not enough at all.  I ended up tripling the filling and putting it in 2 crusts...meaning it really needs 1 1/2 batches of the filling for a traditional pie plate.  So, my conclusion is, use a deep dish and the large batch of filling unless you have a much smaller pie pan (diameter wise) like an aluminum pan.

5. Tea Cakes 

I made Tea Cakes recently for an event.  I always love them more than I remember!  Sometimes I forget about them and then when they resurface and I make them, I fall in love all over again.  They keep longer than sugar cookies and they are less work, but just as lovely.  When I made them this summer, they just didn't stay puffed up as high as I like them.  I texted my friend, Melissa B.(when she makes them they always look perfect).  She said she rolls them in small balls and that helps keep the roundness. I had rolled mine out with a rolling pin and cut them with a biscuit cutter. They turned out bigger and flatter.  So, though in the blog post I said "roll and cut out or roll into balls", based on my experience, I will now say roll them into balls!

6. Popcorn and Kettle Corn 

We make stove-top popcorn most every week in our house (sometimes for family movie night on the weekends and sometimes for our Snack dinner on Sunday nights).  Several months ago someone at church said I should ask our friend Drew for his Kettle Corn recipe.  My kids and I are big fans of kettle corn.  I asked Drew for his recipe and he said, "there isn't really a recipe, but rather it's just a matter of adding a few Tbsp. of sugar to the oil before popping."  That simple!  So, now we sometimes make a batch of each.  For the recipe, we simply add 3 Tbsp. sugar to the oil as it is heating up and swirl it around to distribute it evenly amongst the kernels.  Make sure you salt the popped corn well, as the salty/sweet combo is what makes it so super-delicious!

I'm sure there are a dozen more recipes that I have tweaked-since-posting, but these are the main ones that have been on my mind.  I often write about making recipes your own, altering them to your liking, and getting creative! So, since I have done that and have taken your advice on making things better, I wanted to let you know.  I will update these 6 posts with these changes so that they will be "new and improved".

Keep your great suggestions coming!

Chewy Peanut Butter Granola (& Confronting Stereotypes)

We've been talking about Stereotypes in my Human Diversity class this week.  It's been intense and meaningful.  We discussed how stereotypes are those attributes that we project or assume about a person because they belong to a certain group.  (And though this attribute might be true about some people of that group, it is not necessarily true for all people of that group.) 

I asked the students to be courageous and consider stereotypes that they hold – that might be obvious or more latent for them.  We talked about the damaging effects of stereotypes and how they can cause "micro aggressions" to occur.  Micro aggressions are those comments we make or actions we take, that might be careless or jokey, or derogatory to a person that wound people perhaps unbeknownst to the perpetrator.  They might be unconscious acts but they have painful consequences. They occur repetitively, and their impact can be cumulative, "like a thousand paper cuts as opposed to one deep wound".  (Miller, J. & Garran, A., 2008)

This reading asked us to take a personal audit and consider how we might confront stereotypes in our lives.  

1. Think of a racial stereotype you hold that makes you feel uncomfortable.
If you have difficulty identifying one, try to think of something about a person from a different racial or ethnic group that you would not want to discuss with him or her but would be willing to confide to somebody who shares your racial or ethnic identity.
2. What is the stereotype? If you were trying to teach this stereotype to someone else, how would you explain it?
3. What uncomfortable feelings surface when describing this stereotype? It can help to list them.
4. Where might you have learned this, and from whom? (Include multiple sources if you like.)
5. What might have been the historical and social contexts from which this stereotype evolved?
6. What in society or your daily life perpetuates and reinforces the stereotype?
7. What do you know or believe that contradicts this stereotype? 

These thoughts were swirling around in my head today, when I was starting to write this blog about Granola.  (I know… I have a lot swirling around in my head and this is going somewhere). I have a granola recipe that I love and make all the time, and share with people, and serve at brunches.  But I recently made this recipe, that my friend Kirsten sent me from SHAPE magazine.  It's peanut buttery and oatey and it is great! But it's different from my other one- this one is chewy, and richer. and doesn't need fruit, and stays in clumps.  It may not be your stereotypical granola. :)

So, I thought I would look up the definition of Granola in the dictionary to see what exactly constitutes Granola, by definition.

Here's what it said:

granola |grəˈnōlə|nouna kind of breakfast cereal consisting typically of rolled oats, brown sugar or honey, dried fruit, and nuts.• [ as modifier ] chiefly derogatory denoting those with liberal or environmentalist political views, typified as eating health foods.ORIGIN late 19th cent. (as a trademark): from gran- (representing granular or grain) + -ola. The current term dates from the 1970's.Interesting.  Granola, in its second definition is a stereotypical group of people.  "You know that guy, he's Granola".  So...if you are environmentally bent, and eat healthy foods then you must be "Granola".  I feel that by this definition, I might fit the description. However, I don't think I've ever been called Granola (at least to my face).  Come to think of it, I don't know what group I would be ascribed to.  And maybe that's because I don't want to be pigeonholed, judged, reduced to a label like that.  But who does, really?  

Peanut Butter Granola

adapted from SHAPE magazine

 

½ cup peanut butter

½ cup honey

3/4 tsp. cinnamon

1 tsp. vanilla

4 cups oats

½ cup wheat germ

anything you want to add-in: mini chocolate chips, dried fruit, chopped nuts

Preheat oven to 325˚. Spray cookie sheet with non-stick cooking spray (or line with parchment paper) and set aside.

Combine peanut butter and honey in a bowl and microwave until peanut butter melts, approximately 20 seconds. (Or do this in a pan on a stovetop). Stir.

Stir cinnamon and vanilla into peanut butter and honey mixture.

Add oats and wheat germ and stir until oats are completely covered in peanut butter mixture.

Spread out oat mixture onto prepared cookie sheet and bake for 8-10 minutes until granola is slightly browned.

 

Let cool until granola is crunchy. Remove from sheet in clumps.

Keep in an airtight container.

(if you decide to add nuts- do so before baking, and if you add a lot of nuts, you might need more of the goo to cover it well). 

If this is way too deep, social justice-oriented, and serious for you, I apologize (kinda).  I couldn't keep myself from sharing this stereotype challenge with all of you- especially on the week we celebrate the life and work of Dr. M.L. King!   Regardless, if you like peanut butter and granola, I recommend you try this easy and delicious recipe.

Apple Coffee Cake

In June, I wrote about a delicious Raspberry Almond Cream Cheese Coffee Cake that my friend Haley introduced to me one Sunday morning at church.  When I tasted it at the snack table at church, I hunted down the creator of this great goody.  A similar incident happened recently with this Apple Coffee Cake. (What is it about coffee cake??) 

It looked so delicious and moist, so I cut off part of a slice to taste.  And then quickly went back for another little piece, and another. I found out that my friend Hannah had made it.  I asked her for the recipe and she promptly shared it with me.  She said the recipe was originally from Cooking Light magazine and that she had made a few changes to it.    

I was looking for a good occasion to make it, because I knew that if I made it just for my household, I would eat far too much of it.  So, I waited, and then made it for Christmas morning to share with more people. It was enjoyed by all…I think especially by the guys. 

It is a comforting cake.  

It has a block of cream cheese in it, so it has a nice creamy texture.  It is chock-full of cinnamon, sugar and apples.

Apple Coffee Cake

1 3/4 cups sugar, (divided- reserving 1/4 cup)

1 stick butter, softened    
1 tsp. vanilla extract    
1 (8 oz.) block reduced fat cream cheese, softened     
2 large eggs    
1 1/2 cups all-purpose flour    
1 1/2 tsp. baking powder    
1/4 tsp. salt    
2 tsp. ground cinnamon    
3 cups chopped peeled apples
powdered sugar for dusting
Cooking spray

Preheat oven to 350°.

Beat 1 1/2 cups sugar, butter, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). 

Add eggs, 1 at a time, beating well after each addition. 

Combine flour, baking powder, and salt. 

Add flour mixture to creamed mixture, beating at low speed until blended.

Combine 1/4 cup sugar and cinnamon. 

Combine 2 tablespoons of the cinnamon/sugar mixture and apple in a bowl.  


Stir apple mixture into batter. (I reserved about 1/4 cup of cinnamon sugar coated apples to put on top- for an added texture and to show a peek at what's inside.) 

Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture (and top with a little pile of apples, if you choose to reserve them).

Bake at 350° for 1 hour or until the cake pulls away from the sides of the pan and a toothpick comes out clean.


Sprinkle with powdered sugar.

Cool the cake completely on a wire rack, and cut using a serrated knife.

When I made the cake second time, I was taking it to dinner with friends for our dessert.  My friend Catherine was at my house when it was baking. It smelled so good that it was hard to resist slicing a piece to share with her.  I decided that the dinner friends wouldn’t mind if I brought a cake with a couple of pieces cut out of it, so Catherine and I had some (and then Dave entered the kitchen and snuck a piece as well).

[If you are in a similar predicament and you feel it would be too tacky to take a cake with slices already eaten, you can always cut the cake and nicely arrange slices on a plate, and no one will ever know that you snuck a piece or two!]