Tag Archives: recipes

A Key Lime Pie for Pi Day!~

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So since I haven’t baked anything in a while AND it’s Pi Day today I thought it was the perfect excuse to bake a pie!

Ingredients:

1 (9 inch) prepared graham cracker crust
(You can actually use the slightly larger pie pans and be just fine. I think they have 2 extra servings).

3 cups sweetened condensed milk

1/2 cup sour cream

3/4 cup key lime juice

1 tablespoon grated lime zest

Directions:

1. Preheat the oven to 350 F.

2. In a medium bowl, combine the condensed milk, sour cream, lime juice and lime rind.

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Any store brand Sweetened Condensed Milk will do. You CAN measure it out BUT it is easier if you just pour it straight from the cans since they do get a little sticky. One 14 ounce can equals a cup so you can just use 3 cans with 14 ounces each. It’ll save you a lot of mess and hassle.

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Get a nice lime and grate it to get the lime zest/lime rind. It usually works better if you use a Microplane grater. I bought mine for about $12.50 which isn’t TOO bad.  And make sure not to grate any of the white sections for it will be quite bitter. If you just grate the outside of the whole lime, you should have enough.

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For the lime juice, I actually went out to a specialty baking supply store and bought Key Lime juice BUT if your supermarket only has the Lime juice pictured on the left, Tantillo Lime Juice, that usually comes in the shape of a plastic lime, that’ll work too. I asked my mother-in-law and she said that’s what she uses every time she makes a key lime pie. What’s different between the two is only minor where the key lime juice will be a little more tart. Like I said, either one is fine.

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Any sour cream should do.

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And no I did not get the reduced fat pie crust on purpose. They actually ONLY had this one for sale. Go figure.

3. Mix well and pour into the graham cracker crust.

Like I had mentioned earlier, you may use a larger pie crust. The reason being is that there will be a little filling left over. I OVER filled mine and STILL had a ton left over.

4. Bake in the preheated oven for:

-If you put it in a 9 inch crust WITHOUT overfilling it, it should be about 8 minutes.

-If you put it in a 9 inch crust and DID OVERFILL it, it will be more than 12 minutes.

You can set a timer but what you can look for are tiny pinhole bubbles bursting on the surface of the pie. That is when you know your pie is ready.

MAKE SURE NOT TO BROWN YOUR PIE!!!

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5. Chill the pie THOROUGHLY before serving.

(I told you I overfilled mine. Oh well. More pie for everyone!)

And you can garnish with slices of lime and whipped cream if you want!

HAPPY PI(E) DAY!

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Snickerdoodle Cookies Recipe

2013-02-16_10-00-40_689Since I had a hair appointment and a German Club meeting at the beach, I decided to bake some Snickerdoodle cookies for both occasions!

Turns out my hair stylist’s favorite cookies are Snickerdoodle! Score!

My hair turned out amazing too! (Mostly because I didn’t wait FOREVER to get it touched up).

So here’s the recipe that I used:

It says it makes 4 dozen cookies but I make my cookies a little bigger AND Mark ate most of the batter.

Ingredients:

1 1/2 cups sugar

1/2 cup butter, softened

1/2 cup shortening

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup sugar

2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees.

2. Mix 1 1/2 cups of sugar, butter, shortening and eggs in a large bowl.

If you need to soften the butter, about 13-15 seconds or so in the microwave should be good.

Mix until well blended.

3. In a smaller bowl combine the flour, cream of tartar, baking soda and salt.

4. Slowly mix in the dry ingredients into the butter mixture.

5. On a plate mix the 1/4 cup of sugar and the cinnamon together.

6. Shape the dough into 1 inch balls and then roll the balls in the cinnamon-sugar mixture. You can make the dough balls a little bigger if you want bigger cookies.

7. Place the cookies on an ungreased cookie sheet about 2 inches apart from each other.

8. Bake the cookies for about 8-10 minutes or until set. Make sure to remove the cookies from the sheet to either a wire rack or some newspaper to let them cool. If you keep them on the cookie sheet for too long the bottoms will get a little overcooked and hard.

Enjoy!

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Peanut Butter Cookies with White Chocolate Chips Recipe

PEANUT BUTTER COOKIES WITH WHITE CHOCOLATE CHIPS

Baked some cookies tonight so I thought I would share the recipe!

Ingredients:

1/2 cup butter, softened

1/2 cup peanut butter

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tablespoons honey

2 tablespoons water

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups white chocolate chips

Directions:

1. Preheat oven to 375 degrees F.

2. In a large bowl mix the butter, peanut butter, brown sugar and white sugar until smooth.

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3. Beat in eggs one at a time.

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4. Next stir in the honey, water and the vanilla extract.

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5. Combine the flour, baking soda and the salt in a separate bowl.

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6. Slowly stir in the flour mixture into the peanut butter mixture. It is easier if you do a little bit of flour at a time in order to incorporate it better into the wet mixture.

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7. Stir in white chocolate chips.

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8. Drop spoonfuls (or small ice cream scoops) onto an ungreased baking sheet.

9. Bake for 12 to 14 minutes or until the edges are golden. This recipe makes about 2 dozen cookies.

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10. After you pull the baking sheet out of the oven allow the cookies to cool for 1 minute on the sheet before removing to wire racks to cool. You can also use newspapers but because I don’t have either, I put them on paper towels and they seem to cool just fine.

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Enjoy!

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Nothing like some Mexican Corn and Peanut Butter Crunch cookies…

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My mother sent me a picture of my baby Wolfgang yesterday.

Isn’t he so precious? I just LOVE my big baby.

So yesterday Olivo went to school with me to check out the campus while I had my one class for the day.

I actually enjoyed my Science Fiction class yesterday. We got to discuss King Solomon’s Mines by H. Rider Haggard and I totally got to rip this girl’s ideas TO SHREADS! So I was pretty happy.

What? She said something stupid without thinking. She gets what she deserves.

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After that Olivo and I went to The Tea Farm near campus. I really love the tea there so I had to take her since she’s a tea fanatic.

I had the Green Tea Lemonade, like I always do, and it was DELICIOUS!

If you have time you should check the place out. It has a simple yet pleasing interior design, a shelf full of books for customers to read from and exchange with if they like, food options and of course, delicious tea! If you’re in Honolulu, you MUST check it out!

I’m pretty sure I’ll write a complete Yelp review soon. I feel like I’m about to pass out right now so I’ll put it off till tomorrow.

And for those of you who are curious, here is my Yelp link:

serialprincess.yelp.com

I have reviews for places in Honolulu, Los Angeles, San Francisco as well as some that are scattered here and there within the continental US!

After that we took a trip to the post office and I mailed a box of cookies to my friend Kana, a Christmas gift that I had to exchange for a nephew and some post cards for friends. I love the post office but I hate it. Sending mail just costs an arm and a leg. It always makes me cringe and die a little bit on the inside…

Decided to make Mexican food so I made Chicken Quesadillas and some Mexican corn on the cob! I forgot to buy the lime so it wasn’t as AMAZING as it could have been but I was pretty happy with how it turned out. First time trying to make it and I’m glad it worked out…for the most part. I’ll remember to buy limes next time though.

I had to use Parmesan instead of Cotija cheese because I doubt I could get any of that in Hawaii.

Here is the recipe I used if anyone is curious.

Ingredients:

3 tablespoons mayonnaise (fat free is fine)
2 teaspoons fresh lime juice (optional)
2 tablespoons finely grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears corn, shucked

Directions:

1. Prepare grill.

2. Combine mayo and juice (if using) in a small bowl.

3.Combine cheese and seasonings in another small bowl.

4. Place corn on grill rack that has been sprayed with cooking spray.

5. Grill corn 12 minutes or until tender, turning frequently.

6. Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.

7. Serve immediately.

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Also made some Peanut Butter Crunch Cookies for the first time using the recipe on the box.

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I’ll post a recipe up soon! I love you box recipes!!!

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