KEY LIME PIE PARFAIT

If you're looking for a little lighter dessert, this may be the ticket.  I enjoyed this one, but recommend you might try it in smaller servings given the response I got from my guests.

As you can see I chose to use wine glasses, but my guests couldn't finish it, because it was so sweet. Me, on the other hand I was able to finish mine no problem!   If you choose the wine glasses, you'll get about 4 servings from this recipe.  However, smaller glasses would yield 6 easily.

INGREDIENTS:

1 8oz. pkg. cream cheese softened (I used the 1/3 less fat variety)

1 14oz. can sweetened condensed milk

1 cup graham crackers ground into fine crumbs

2 Tbsp. sugar

3 Tbsp. melted butter

whipped cream (optional)

*The juice of 3-4 key limes, or more if you like it extra tart.

1.  In a stand mixer, beat the cream cheese on high until smooth.  Reduce the speed to low and slowly pour in the condensed milk and beat on low until completely incorporated.

2.  Roll limes on a clean cutting board to loosen juice and cut, squeeze juice into a separate bowl and beat on low as you add the juice to the cream cheese mixture.

3.  Pulse graham cracker crumbs in a food processor (you can also use the rolling pin method with a large plastic bag).  Add the sugar and butter and mix until it resembles wet sand.

4.  Add a layer of graham cracker crumbs to the bottom of the glass, spoon the filling on the top and repeat with another layer of each.  

5.  Top with whipped cream and a lime wedge for serving.

**this was the first time I had worked with key limes.  Mine were very small; smaller than a golf ball.  So I used six for the juice, personally I feel like I could have used a couple more for the right flavor. 

Enjoy!

recipe adapted from: www.cookcraftlove.com

PENNE WITH SAUSAGE, EGGPLANT AND FETA

This is a super easy atypical pasta recipe with a wonderful flavor.  It has a unique combination of ingredients that you may not generally consider putting together, but it works!

It's hard to believe, this was the first time I've eaten eggplant!

This recipe makes a generous amount of pasta; 4 servings (@ 2 cups per serving)...or smaller portions and leftovers!

INGREDIENTS:

½ cup cubed, peeled eggplant (about 1 pound)

1 lb. bulk pork breakfast sausage

2-4 garlic cloves (the number is based upon your liking)

2 Tbsp. tomato paste

1 tsp. dried oregano

¼ tsp. freshly ground black pepper

1 (14.5 oz) can diced tomatoes, undrained

6 cups hot cooked pasta (about 10 oz. raw)

½ cup crumbled feta cheese

¼ cup chopped fresh parsley

DIRECTIONS:

1.  Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat for approximately 5-8 minutes or until the sausage is browned and the eggplant is tender.  In the meantime, you can begin preparing the pasta.

2.  Add tomato paste, and the next three ingredients (through tomatoes); cook over medium high heat approximately 5 minutes, stirring occasionally.  

3.  Once pasta has been drained; place in a large bowl.  Add tomato mixture, cheese and parsley; toss well. 

Enjoy!

recipe c/o:  adapted from my recipes.com

SWITCHPLATES

So I have a thing about boring white switchplates staring at me.  I know, it's odd....but when it came to my studio, I thought I can really have some fun with this.

While we've used wood, brushed nickel, and other specialty plates in our homes before.  I was looking for something a bit splashier.  So it came to me that I could take advantage of the many varieties of washi tape out there these days and make something really fun!


There was a particular variety out there that caught my attention since it not only had some of the color theme I have going on in my studio, but it had a watercolor feel to it.....and I'm a sucker for abstract water color.

It really was easy, just a means of cutting strips of the tape, using an exacto knife to slit the tape to expose the light switch rectangles and then brushing on mod podge for a protective finish.  I used two coats of mod podge, letting it thoroughly dry in between the two coats.

Most of the washi tape comes 2-3 complimentary colors in one package, so you have some variety.    In fact, if you head to Hobby Lobby, Michael's or other stores that carry craft items, they have a crazy amount to choose from. There are even some really fun ones out there that would work well in kid's bedooms or play areas.

For the switchplate at the bottom of the stairwell as you enter my studio I went with a gold foil polka dot with a striped foil for the border.  I was really starting to get into it.....but alas, I only have the three.  So I chose to cover two in the  watercolor pattern and the other is gold foil.

So fun!

BAKED FRENCH TOAST CASSEROLE

Okay people....watch out....this recipe could be very dangerous!  It is so delicious, you may need to designate a loved one to assist you with portion control.

This dish was the "sweet" that I chose for my Easter brunch.  It makes a huge panful, and even though I had seven people at brunch I ended up with half of a 9x13 pan of leftovers.   That could also have to do with the fact that I had a lot of food....none-the-less....if you want to feed more like 2-4 people, be sure to cut the recipe in half.

I made this the day of, but it can be made the night before and baked in the morning.  Unlike many recipes, the streusel amount is very generous, offering a thick layer of crunch topping.   Personally, I loved the proportion of streusel to casserole.

INGREDIENTS:

Streusel

2 cups packed light brown sugar

1 cup chopped pecans

½ cup salted butter (sliced into 8 pieces)

4 tsp. ground cinnamon

Casserole

12-13 cups cubed, hearty bread (I bought two bakery style loves; 1 sourdough and 1 wheat)

8 large eggs

3 cups whole milk

½ cup white sugar  (I went a little light on this since the topping has so much sugar)

½ tsp. vanilla extract

*pure maple syrup for serving

DIRECTIONS:

Make the streusel.  Combine all the ingredients in a bowl, mix well using your hands until it resembles chunky, damp sand.  Cover and keep in fridge to chill until you finish assembling the casserole. 

Spray a 9x13 baking dish with cooking spray (sides and bottom).  Place the 12 cups of bread cubes in the dish.  In a large bowl, combine eggs, milk, sugar, salt and vanilla whisking thoroughly to incorporate.  Pour egg mixture evenly and slowly over the bread cubes.  Gently toss to ensure even coating of all bread cubes.  If there seems to be too much excess liquid, add another cup of bread cubes until liquid seems mostly absorbed (there will be a thin layer of excess liquid at the bottom).

If making the night before, cover and place in fridge.  Gently toss the bread cubes again before baking.

Pre-heat oven to 350 degrees.  Sprinkle chilled streusel evenly over the top of the casserole.  Bake for 45-60 minutes or until topping is nicely browned and bubbly.  If it starts to look too browned at the 45 minute mark, loosely tent with foil and continue baking as needed.  (Mine was perfect at 60 minutes)

Allow to cool about 10-15 minutes and serve with warm maple syrup.  

Enjoy!

recipe c/o: www.chewoutloud.com

MERINGUES WITH LEMON CURD

I've seen these little treats multiple times, and each time I thought how perfect they would be for Easter.  So finally this year, I went ahead and made these little babies.

They're definitely different....light and airy meringues filled with a crisp and tangy homemade lemon curd.   They really aren't too difficult to make and you can make the curd up to 3 days ahead of time and keep it refrigerated until you're ready to fill your meringues.

My family enjoyed them!

INGREDIENTS:

Lemon Curd:

3 large eggs 

6 Tbsp. sugar

1 tsp. grated lemon zest

6 Tbsp. strained fresh lemon juice (from approximately 4 small lemons)

4 Tbsp. unsalted butter, cut into 4 pieces

Meringues:

4 large egg whites

1 tsp. vanilla extract

1 cup plus 1 ½tsp. sugar

1 tsp. white vinegar 

1 tsp. cornstarch

DIRECTIONS:  

This recipe makes approximately 14-16 

Lemon Curd

In a medium saucepan, combine eggs, sugar and lemon zest; whisk until smooth.  Add lemon juice and butter and cook over medium heat whisking constantly until mixture has thickened....about 7-9 minutes.  Watch carefully after it foams to be sure it doesn't boil.  When mixture is thick, immediately pour through strainer over a bowl.  Cover the surface with plastic wrap, pressing directly onto the surface of the curd, and refrigerate a minimum of 3 hours and up to 3 days.

Meringues

Preheat oven to 200 degrees...line a large, rimmed baking sheet with parchment.  Combine egg whites and vanilla in a clean, dry mixing bowl. Beat with a clean dry whisk attachment on medium speed until foamy; about 30 seconds.  Increase mixer speed to medium-high and whip until mixture is white and has increased in volume, about 1 minute.  With mixer running, add 1 cup sugar in a slow, steady stream.  Continue to whip until whites are shiny and form stiff peaks, 3-4 minutes longer.  Add white vinegar and cornstarch and whip briefly to incorporate.  mixture should be thick, stiff and glossy. 

Use a piping bag to create the "nests" adding additional height to the sides to form a well.  I tried this with about 6-8 and switched over to using two large spoons, which I liked even better.  Drop a large spoonful onto the parchment paper and create the well by using the back of the spoon. 

Unlike the rest of my cookie recipes, these don't stack well in a container especially once they're filled and they certainly aren't going to freeze well, so be sure you don't make too many or you'll have extras in your fridge.

Enjoy!

GRASSHOPPER SUGAR COOKIES

When a girl needs a chocolate fix, you've gotta find something that's really going to satisy that craving, and oh boy these babies are just the ticket!

Moist and thick chocolate sugar cookies, covered with a fluffy mint frosting and topped with an Andes Mint drizzle.  Hello!!

So good....this recipe makes 48+ cookies, so needless to say I have a ton in my freezer right now.  I thought I'd pull some out for our Easter brunch in a couple of weeks.

INGREDIENTS:

1 cup butter, softened

3/4 cup vegetable oil

1 3/4 cups sugar, divided

3/4 cup powdered sugar

3 Tbsp. water

2 eggs

1 Tbsp. vanilla

5 ½ cups flour

1 cup cocoa powder 

½ tsp. baking soda

3/4 tsp. cream of tartar

1 tsp. salt

Frosting:

1 cup butter, at room temp

4-5 cups powdered sugar

1 tsp. mint extract

optional:  green food coloring

Drizzle:

½ cup Andes mint candies, or check to see if your baking aisle has mint chocolate chips, they would work just as well.

INSTRUCTIONS:

1.  In a large bowl cream together butter, oil, 1½ cups sugar, powdered sugar, water, eggs, and vanilla

2.  In a medium bowl whisk together flour, cocoa powder, baking soda, cream of tartar, and salt.

3.  Add the dry ingredients to wet ingredients and mix until combined.  Cover tightly with plastic wrap and chill for 30 minutes.

4.  Uncover the dough.  Place remaining ¼ cup sugar in a bowl.  Line your baking sheets with parchment paper.  Roll dough into golf ball size balls and place on the baking sheet 3-4 inches apart.

5.  Use the bottom of a tall glass cup for pressing the cookies.  Sprinkle water on the bottom of the glass then dip into the sugar.  Press cookies to about ¼ inch thickness.

6.  Bake at 350 degrees for 8-10 minutes (mine worked great at 9 minutes).  They should be slightly undercooked. 

7.  While the cookies are baking or cooking, prepare the frosting.  Cream the butter for 3 minutes until very light and fluffy.  Add the powdered sugar one cup at a time until desired consistency and sweetness is reached (I used 4 cups of powdered sugar).   Mix in the mint extract and green food coloring.

8.  For the drizzle, melt the candies in the microwave (in a baggie) for approximately 45 seconds on high power.  Snip off the corner and drizzle over the frosted cookies. 

To store...place cookies in a cookie tin and chill in the freezer for a couple minutes.  Top with a layer of waxed paper and continue the process.  

Enjoy!

recipe c/o:  lecremedelacrumb.com

MATERNITY SASH

I was tickled when a former bride of mine (I made her wedding veil) recently contacted me to make her a maternity sash.   She and her husband are expecting their first child soon.   Ryan wanted to wear a sash to show off her growing baby bump at the baby shower being thrown in her honor this coming April.

She gave me an idea of the colors and style she was looking for and let me take it from there.  I always appreciate when I'm given the latitude to let my creative juices flow!!

handmade 

This was fun for me....knowing that Ryan was looking for blue, grey and white, I started pawing through all my goodies and found a really good variety of supplies.  The only thing I needed to get was the 2" ribbon for the sash itself.   From there, I started putting my vision into action.

I knew I wanted a large flower for the focal point.  So I began there and then branched off with other ideas.  This centerpiece flower is comprised of a number of layers of grey lace, white embroidered netting and white polyester fabric cut into a floral shape and sewn together.

handmade

store bought

I decided to make several types of fabric flowers to add some variety.  The blue flowers are made with ribbon, using a couple different techniques, and the white one is one of my faves to make.  It involves melting the fabric over a candle so the fabric curls under the heat.


I had two other store bought versions of flowers that I ended up incorporating as well.   The finishing touch was the use of some blue beaded trim that I used to frame the flowers.  I love the way it added some sparkle to the piece.

I'm looking forward to getting a couple pictures from the baby shower with it on Ryan !