Key Lime Pie

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INGREDIENTS:

makes ~24 mini hearts
for graham cracker crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 tspn ground cinnamon
  • 1/3 cup melted butter

METHOD:

  1. Combine graham cracker crumbs and cinnamon in a medium bowl. Mix in butter.
  2. Press the crumb mixture into (sprayed and lined) the bottoms of the pans, about 1 Tbspn per heart.  Use something like the side of a small rolling pin to press the crumb mixture into the bottom of the pan and a little bit up the sides.
  3. Put the crust in the freezer while making the filling.

for filling:

  • 2 14oz. cans condensed milk
  • 8 large egg yolks (save those whites for meringues/macarons!)
  • 2-3 Tbspn key lime zest
  • 1 cup key lime juice (~25 key limes… have fun!)
  • green food coloring

METHOD:

  1. Preheat oven to 165 degrees C.
  2. Combine milk, yolks, zest, and juice in a bowl.  Whisk until smooth.  Whisk in one to two drops of food coloring for a light green color.
  3. Pour mixture into the crumb-prepared pans, filling about to about two-thirds full.  Bake for 13-15 minutes until the center looks set but moves like jello when you give the pan a bit of a gentle shake.
  4. Remove from oven and let cool completely. Keep the pies in the pans until you are ready to serve.
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Banoffee Cupcakes

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INGREDIENTS:

Serves: 24

for the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking spice (can substitute cinnamon)
  • ½ teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1⅓ cup white sugar
  • 4 large, overripe bananas, mashed well (approximately 14 ounces)

for the Filling:

  • ½ cup dark brown sugar
  • 3 tablespoons water
  • 14 ounces sweetened condensed milk
  • ½ cup unsalted butter

for the Frosting:

  • 2 cups heavy cream, chilled
  • 8 ounces cream cheese, softened
  • ½ cup white sugar
  • 1 teaspoon vanilla extract

Optional:

  • Toffee chocolate bar pieces for garnish (like Heath bar)

METHOD:

  1. Preheat oven to 180 degrees. Line a muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, baking spice, and salt in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer, mix the eggs, vegetable oil, sugar, and mashed bananas on medium speed until smooth. Gradually stir dry ingredients into banana mixture. Spoon into cupcake liners.
  4. Bake for 20-24 minutes, or until toothpick inserted in center of a cupcake comes out clean. Do not overbake.
  5. To make the filling: combine the dark brown sugar and water in a saucepan over medium heat. Whisk until sugar is dissolved. Increase heat to medium-high and bring to a boil. Do not stir! Boil for 3-5 minutes, or until mixture deepens in color. Stir in sweetened condensed milk and butter. Stir constantly for 3-5 minutes, or until mixture thickens ONLY sightly.
  6. To make the frosting: In the bowl of a stand mixer with a whisk attachment, beat heavy cream until stiff peaks form. Set aside. In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream.
  7. To assemble. Use a knife to cut out the top of a cupcake in a cone shape. Spoon/pipe in toffee filling. Put frosting in a pastry bag fitted with a 1M tip. Frost. Garnish with toffee bar pieces, if desired.

Caramel Crumble Bars with Nuts

INGREDIENTS:

  • 1 1/2 cups all purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1/2 cup chopped nuts (pecans, macadamia nuts, or walnuts)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 1/2 tablespoons butter
  • 2 tablespoons corn syrup
  • 1/2 teaspoon vanilla extract

METHOD:

  1. Preheat the oven to 180 degrees Fahrenheit and line a 7×11 inch pan with parchment paper. (If you don’t have a 7×11 pan, use a 9×9 inch brownie pan.)
  2. In a medium mixing bowl, combine the flour, brown sugar, baking powder and salt. Pour the butter over the top, then mix it through until it’s evenly combined. Mixture will be crumbly with some crumbs larger than others.
  3. Reserve 1/3 of the crumble for the topping, and press the remaining 2/3 into the lined pan. Before firmly pressing in, sprinkle nuts evenly over the top. Press in firmly all over and make it flat. Bake at 180 degrees for 10-13 minutes, or until it starts to brown on the edges.
  4. While the base is baking, make the caramel filling. In a small saucepan over medium-low heat, combine the condensed milk, butter and corn syrup, stirring continuously. Bring it to a gentle boil and keep it there, stirring continuously for 4-5 minutes until caramelized slightly and thick. Remove from heat and stir in vanilla extract.
  5. Remove the base from the oven, and pour the caramel filling over the base. Smooth the caramel to create an even surface, and sprinkle the remaining 1/3 of the dry mixture evenly over the top.
  6. Return the whole thing to the oven for another 10-13 minutes, or until the crumble topping is cooked through and slightly browned.
  7. Allow to cool, then cut into triangles.
 – Makes about 20-30 pieces

Peanut Butter Pie Shooters

Peanut Butter Pie Shooters

INGREDIENTS:

  • 1 cup creamy peanut butter
  • 8 ounces cream cheese (can use reduced fat)
  • 14 ounce can sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • ¼ cup heavy whipping cream (or whipped cream)
  • 16 Oreos, crushed
  • 5 tablespoons melted butter
  • sea salt for sprinkling (optional)
METHOD:
  1. Beat cream cheese and peanut butter until smooth.
  2. Add sweetened condensed milk and vanilla and beat until smooth and creamy. Add powdered sugar and beat until the mixture thickens slightly.
  3. Fold in whipped cream, or add liquid heavy whipping cream and continue to beat until the mixture gets a little bit fluffy. Refrigerate mixture until ready to serve.
  4. Stir melted butter in with crushed Oreos and press 1 teaspoon crumbs into the bottoms of dessert shooter cups. Pour peanut butter mixture into a plastic baggie, snip the corner, and pipe into the cups (on top of the crumbs). Sprinkle the tops with another ½ teaspoon of crumbs. Top with a sprinkle of sea salt for an extra sweet-salty combo. Refrigerate until ready to serve.
NOTES
Peanut Butter Pie will thicken as it sits in the refrigerator.

Milk Chocolate Dulce De Leche Bars

Milk Chocolate Dulce de Leche Bars

Milk Chocolate Dulce de Leche Bars

INGREDIENTS:

Serves 24

  • 1 stick unsalted butter
  • 1 cup sweetened shredded coconut
  • 1 cup packed light brown sugar
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 14 ounce can sweetened condensed milk
  • 2 tablespoons softened butter
  • 1 tablespoon light corn syrup
  • 1 bag milk chocolate chips

METHOD:

  1. Preheat the oven to 190C (375F). Grease a 9×13 pan.
  2. Place the coconut, flour, brown sugar, baking powder, and salt in a large bowl. Melt the butter in a saucepan over low heat. When melted, pour over the dry mixture and mix until a crumbly dough forms. Stirring with a rubber spatula helps spread the butter into the dry ingredients. Press into 9×13 pan and bake for 15-18 minutes, until golden brown and lightly set. Let crust cool completely.
  3. Heat sweetened condensed milk with butter (2 tbs) and light corn syrup for about 5 minutes over medium-high heat. Liquid should turn a deep beige color. Pour and spread sauce over cooled crust and bake for 12-14 minutes. The sauce will be a light golden brown color and there will be bubbles when you remove it from the oven. Cool completely or until sauce has set enough to frost over the top.
  4. Melt chocolate chips in a double boiler. Pour over the bars and spread evenly.
NOTES
Refrigerate for a period of time (overnight) to help the frosting set. Then store at room temperature for easiest cutting and serving.

Mini Kinder Bueno White Chocolate Cheesecakes

 

INGREDIENTS:

  • 1 packet plain biscuits
  • 100g butter, melted
  • 1 tsp gelatine
  • 2 tbsp hot water
  • 190g cream cheese
  • 95ml condensed milk
  • 150ml thickened cream
  • 1/2 cup white chocolate, melted
  • 3 packets Kinder Buenos
  • 1 extra packet Kinder Bueno for decoration

METHOD:

  1. For the base, place a 12 cup cupcake silicon tray on a baking tray and set aside. Crush the biscuits and mix with melted butter. Place a spoonful of mixture into each cup of the cupcake tray and press down firm (I used the end of a rolling pin to press them down hard). Place into fridge to set.
  2. For the white chocolate cheesecake, place gelatin and hot water in a small bowl and mix until dissolved. In a separate bowl beat the cream cheese and condensed milk until smooth. Add cream, gelatin mix, melted white chocolate and beat until combined. Roughly chop Kinder Buenos and add to mix. Pour mix onto bases. Roughly chop the extra Buenos and place pieces on top of each cheesecake and place in fridge to set.

Butterscotch Cheesecake Bars

INGREDIENTS:

  • 1 6-oz. pkg. butterscotch chips
  • 1/3 cup butter
  • 2 cups graham cracker crumbs
  • 1 cup chopped pecans
  • 1 8-oz. pkg. cream cheese, softened
  • 1 14-oz. can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 egg, beaten

METHOD:

  1. Melt butterscotch chips and butter in a saucepan over medium-low heat; stir in cracker crumbs and pecans.
  2. Press half of mixture into an ungreased 13″x9″ baking pan.
  3. Beat cream cheese in a large bowl until fluffy; stir in condensed milk. Add vanilla and egg; mix well and pour over crumb mixture. Top with remaining crumb mixture.
  4. Bake at 175C (350F) for 25 to 30 minutes.
  5. Chill until firm; cut into bars.