Key Lime Pie Bars. I’ve been blogging 5 years and can count on one hand the number of lime recipes I have. And that includes squirting some lime over avocado. Time to branch out and make a classic. Except rather than making classic Key lime pie I made Key lime pie bars. I’ll always take bars over pie since making pie crust is never on my to-do list, and this is a one bowl, no-mixer recipe. Just like my Lemon Bars, there’s nothing lackluster about how much robust lime flavor is present. The filling is tart and bold without being overpowering.
It’s the same crust I used in Peanut Butter Swirled Cheesecake Bars, Salted Caramel Apple Cheesecake Bars, and Salted Caramel Pumpkin Cheesecake Bars. It seriously makes the bars. For the filling, I used actual Key limes. If you can’t find Key limes, just use regular limes or I’m sure bottled lime juice will be just fine. The filling is simply lime juice, sweetened condensed milk, 1 egg, sour cream (I used lite), and sugar. And make one, too. Print Save Key Lime Pie Bars. Crack Pie. You read the title correctly. This is a Christina Tosi recipe and I surmise this pie and the real thing have a fair amount in common. The addictive quality, thinking about it when you shouldn’t be, and wondering when you’re going to get it again are likely common themes for both. I can say definitely that all rings true with regard to crack pie. Like all of Christina’s recipes, there are multiple steps and recipes within recipes but the results were worth it.
First, let’s talk about the crust. It’s starts as a sheetpan-style giant oatmeal cookie slab that’s made from butter, brown and white sugar, an egg yolk, flour, and oats. The big cookie slab is spread about 1/4- inch thick onto a sheetpan, baked for 15 minutes, cooled, and then destroyed. That’s right, after cooling, the cookie is crumbled up with a bit more brown sugar and more butter, and packed into a pie plate as the crust. After packing the crust in, I made the filling, halving her recipe for the filling. Would I make this again? S’mores Stuffed Chocolate Chip Cookies. Welcome to today’s guest blogger, Jenny! Jenny Flake is the author of the family friendly, home style cooking blog, Picky Palate.
She is a proud home cook and an on the go mom to 2 little boys and wife to her high school sweetie. Jenny loves creating original recipes, capturing food photography and sharing her journey with her readers. Picky Palate has been featured on sites such as Saveur.com, BettyCrocker.com, Finecooking.com and Shine by Yahoo. You can follow Jenny on Twitter @PickyPalate and become a fan on Facebook. Recipe, text and photos from Jenny. This version of stuffed cookies is one of my very favorites, it’s an inside out gooey s’mores wrapped in butter crisp chocolate chip cookie dough. Quadruple Chocolate Soft Fudgy Pudding Cookies. Quadruple Chocolate Soft Fudgy Pudding Cookies My first foray into pudding cookies went so well that I wanted to try a chocolate version. So I did with four kinds of chocolate in one cookie. May as well go big or go home.
The cookies are super soft, tender, slightly chewy, and are for true chocolate lovers. Chips, chunks, cocoa, chocolate pudding. They’re thicker, bakery-style cookies that are bold and rich, not overly sweet, and oozing with melted chocolate. As you bite down, there’s a little chocolate explosion that happens in your mouth. I made the dough using a base similar to my old standby Chocolate Chip and Chunk Cookies. But for these cookies, I added cocoa powder and a packet of instant chocolate pudding mix. The pudding mix helps keep the cookies Softbatch-style soft, supple, and gives them a surprising lightness.
That’s paradoxical considering how much chocolate is packed into them, but they’re not lead balloons. Pudding mix, I’m sold. Print Save Yield: about 17 med/large cookies. Indoor S'mores. Let me guess…it’s cold outside where you are? Thought so. This is the second year in my life where I’ve had to deal with snow. Oh, sure we’d get a slight dusting of snow in Texas every so often. It would disappear almost as quickly as it came, but not before halting all civilization. Texans aren’t made for driving in the white stuff. If you’re driving in snow and see a Texas license plate, I beg you, please pull over and let them slide pass you. You’ll thank me later. If I could fast forward passed this winter and have it be summertime again, I would do it in a heartbeat for you.
I used my mini 6″ cast iron skillet, just like I would if I was using an outdoor campfire instead of my oven. Let’s gather around the stove and pretend it’s a campfire, and scoop up this melted chocolate goodness and toasted marshmallow gooeyness with graham crackers! Case in point: I hope this recipe warms you up in this cold winter season! Indoor S’mores : www.DessertForTwo.com Prep time: Cook time: Total time: Sweet Potato and Mozzarella Egg Skillet. Sweet Potato and Mozzarella Egg Skillet Sometimes simple is best. Actually, most times. In life and in recipes, keeping it simple definitely has its perks. There’s nothing fancy about this, but I find it’s the 3-ingredient, 15-minute recipes that my family requests over and over, and that people tend to make.
Consider this your get-out-of-dinner-jail free card when you’ve had one of those no planning at all days and it’s 9:30pm on a school night and you still haven’t fed the crew. Or it makes an easy, effortless brunch dish without any fuss or hassle. It’s a satisfying vegetarian meal if you’re trying to eat less meat or great if you’re vegetarian by accident that day. Microwave one sweet potato on high for about 8 minutes, or until soft and done. Top with 4 eggs and a handful of mozzarella.
Broil on high for about 3 minutes. Cooking eggs under the broiler is my favorite way. It’s easy, inexpensive, comfort food that’s fairly healthy, all things considered. Can’t beat it. Print Save.