Bites of My Life

Work isn't slowing down, and neither is anything else. I'm not mad about it though. When things are busy, more gets done and in my experience more fun is had. It's like when you have barely time to do anything, you try to slip in as much fun as you can have.  

-Celebrated 4 years of teaching barre3 for sis last week! Still killing the game even 7 months preggo!
-Sweetly surprised when my drink order came out pink unknowingly. Order this: the sweet almond herbal tea from Elemental Coffee, add steamed almond milk. 
-A little post-college Monmouth Duo party. 
-A summer version of my go-to lunch!
-When the craving comes on strong and you can't leave the grocery store parking lot without ripping open the bag of popcorn. I wish I could say this doesn't happen often...
-First time trying Chick-n-Beer! With none other than my adventurous eating PIC, dad!
-It's too convenient that my new favorite coffee shop is walking distance from my work. 
-Bibimbap is one of my family's favorite things at our favorite restaurant in the city. Kathleen's version comes in a very close second. 
-The Hall's Pizza Kitchen officially opens today! Got a sneak peek last Friday and already have plans to go back this week. Their burrata is calling my name!
-Baby K can't come soon enough, loved getting to shower sis this weekend.
-Crawfish, barbecue and beer (and club specials) oh my. 
-Love a day just for you mammasita!

p.s. take a look at last week's Key Lime Pie recipe post if you missed, it's a must make dessert! In fact, I'm making it again tomorrow!

Annie

The Only Key Lime Pie Recipe You Need

Look no further. This is the last key lime pie recipe you need. I got the recipe from one of my best friend's moms. She adapted it from Joy of Cooking then I made of few tweaks myself. The results=absolute deliciousness. I'm not even going to ramble on about it, let's just cut to the chase.

I'm a sucker for a good graham cracker crust. Especially this one. It has brown sugar it. I'm telling you it makes all the difference. 

Key Lime Pie
yields 1, 9" pie

Crust:
1 1/2 cups of graham crackers (about 10)
6 Tablespoons butter, melted
1/3 cup brown sugar 

Filling:
14 ounce can sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice (about 12 to 14 key limes)
zest of two key limes, plus extra for garnish

Topping:
1 cup heavy whipping cream
1 Tbsp. sugar

Directions:
Preheat your over to 350 degrees. In a food processor, grind up your graham crackers until finely ground. Pour melted butter and brown sugar in and process together. Dump graham cracker grounds into a 9 inch pie pan. Using your hands spread them out and up the sides. Use the base of a measuring cup to help pat down the crust so that it is even. Use the side of the measuring cup to smooth the sides and make sure the crust is even all along the rim. Bake for 10 minutes.  

While your crust is baking whisk your egg yolks, sweetened condensed milk, key lime juice, and key lime zest in a large mixing bowl. Once your crust is done, lower the oven temperature to 325 degrees. Pour in the filling and bake for 15 to 17 minutes. Let your pie cool completely before adding the whipped topping. 

Once the pie is cool, make the whipped cream. Using an electric mixer, mix heavy cream and sugar until stiff peaks form. Using a spatula, loosely top the pie with a hefty amount of whipped cream. Sprinkle with extra key lime zest. Serve cold. 

Make it for you momma this weekend. I know she will love it. Mine sure does!

Annie

4 Recipes for the 4th

Holidays these days are really more of an excuse to make festive dishes and overstuff yourself with delicious eats. Here is a small list of what I hope to make this weekend. Any specific recipes you are making for the 4th?

Fruit and Pretzel Flag Dessert // Bourbon Peach Baked Beans // Blueberry Corn Salsa // Cherry Peach Pie 

Annie

Cherry Peach Pie + Homemade Pie Crust

Holy moly baking success. But really, we couldn't stop moaning and groaning over how good this sucker turned out.

A couple weeks ago for Father's Day, I knew I wanted to make a peach pie for my dad. We were grilling out, it's summer and it's one of his favorite desserts. But I had to find a way to amp it up a bit! I decided on cherries, but chose rainier cherries, a Tucker favorite. Their coloring almost looks like a baby peach with a stem.

Besides Thanksgiving I don't ever make pie. I like pie it's just not quite in my repertoire, time to change that. I firmly believe the best summer dessert is some kind of fruit pie or cobbler or crumble served up with cold ice cream!

Homemade crust was a definite for this pie. Again not something I ever make. We go straight up Pillsbury on Turkey day, but not anymore. The crust made this pie. It was thick and flakey with a touch of sweetness. I'm all about the crust. I struggle to understand people who don't eat their crust. Pizza crust, hand it over. Pie crust, scoop me some more ice cream and I gobble it up.  

I firmly believe in this pie. It had everything I want in a pie. One of my favorite parts is how well it stays together when you cut it. Fruit pies struggle in this category. Our Thanksgiving apple pie is delicious but comes spilling out after the first slice. Give this recipe a try, I'm not letting you down here!

Cherry Peach Pie

Ingredients:
5 ripe peaches
2 cups rainier cherries (the light red and yellow ones)
4 Tbsp. cornstarch
zest and juice of 1/2 a lemon
1/4 tsp. almond extract
2/3-3/4 cup sugar (I only used 2/3 but it depends how sweet you want it)
pinch of salt
egg for egg wash
Perfect Pie Crust (recipe to follow)

Directions:
Using a paring knife, peel your peaches. Slice in half and remove the core. Slice into thin wedges and place in a large bowl. Pit your cherries, slice in half and place in bowl with the peaches. Toss with sugar, almond extract, lemon zest and juice and a pinch of salt. Set aside.

Lightly grease your pie pan. On a floured surface, roll out both crusts to about a 1/4 inch thick. Gently press one crust into pie pan. Fill with pie filling and make sure peaches and cherries are evenly distributed. Slice your other pie crust into thick slices and alternate pieces creating a lattice top. Pies are supposed to be rustic, so no need to beat yourself up about trying to do a pretty edge. I just cut off the excess pie dough then roll it inward and give it a pinch to seal the two together.

Place your pie in the freezer for 15 minutes. Preheat the oven to 425 degrees. After 15 minutes, give the pie an egg wash and place on a baking sheet. Bake for 15 min. Lower the temperature to 400 degrees and bake for 35 to 45 minutes until lightly brown and bubbly. Serve with some homemade vanilla bean ice cream and enjoy!
 

Perfect Pie Crust
yields two pie crusts, enough for a top and bottom

Ingredients:
2 1/2 cup flour
1 cup cold unsalted butter, cubed
1/2 tsp. salt
1 Tbsp. sugar
9-10 Tbsp. ice cold water

Directions:
Combine flour, salt, sugar and cold cubed butter in a food processor until pea size crumbs form. With the food processor on, drizzle in the ice cold water until a ball forms and it pulls away from the edges. The dough is slightly slightly sticky, but if you think it's too dry or need it to come together more add an additional tablespoon of water. Flatten the dough into two disks, wrap in plastic wrap and refrigerate for at least 30 minutes. Dough can also be frozen. I suggest wrapping in plastic wrap and placing in a ziplock to store. 

I know this pie is good from the fact that my brother-in-law was still talking about it three days later. Some things you just can't get off you mind-ha! Don't forget to serve with some vanilla bean ice cream. And it's even cuter baked up in cute pie pans like this "I love you more than 3.14" made by local, Designs by Kace. 

Annie