Macadamia Key Lime Pie

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Macadamia Key Lime Pie

When I first saw this pie in a recent issue of “Taste of Home” I literally gasped. I bought all the ingredients the next time I went to the supermarket, and them promptly kept on putting it off – for one reason or another. I got around to making it this week, and let me just say that my waistline is wishing that I’d kept putting it off…because I found myself eating close to half of the damn thing by myself!

It’s a no-bake pie, which is always a winner this time of year. Although, I did end up toasting the pie crust for a few minutes – to bring out the rich flavor of the macadamia nuts in the crust. I loved the use of shortbread cookies instead of the traditional graham as well! The filling had plenty of pucker from the addition of fresh lime juice and zest, but was balanced out with a perfect sweet creaminess.

A simple garnish of fresh whipped cream, lime slices, and chopped macadamias makes this one gorgeous pie! Perfect for any summertime soiree, or to brighten a dark winter’s day alike. This one is definitely a keeper!

Macadamia Key Lime Pie

For the crust:
1 cup shortbread cookies, finely crushed
1/2 cup macadamia nuts, finely chopped
1/4 cup sugar
5 tablespoons butter, melted

For the filling:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 lime, zested
1/2 cup fresh lime juice
1 cup heavy whipping cream
1/4 cup macadamia nuts, coarsely chopped
1 lime, halved and thinly sliced

Preheat oven to 400 degrees.

In a small bowl combine cookie crumbs, macadamia nuts and sugar. Mix in butter. Press onto bottom and up sides of 9-inch pie plate using the bottom of a drinking glass. Bake for 5 minutes, remove from oven and cool to room temperature.

In the bowl of a stand mixer fitted with a paddle attachment, cream cheese until smooth. With mixer on low, carefully pour in milk, lime zest, and lime juice. Increase speed to medium and beat until mixture is combined and thickened. Transfer to crust. Cover with plastic wrap, and refrigerate for at least 4 hours.

In a small bowl, beat cream until soft peaks form; spoon or pipe onto pie. Top with slices of lime and macadamia nuts.

Source: adapted from Taste of Home, June/July 2013

Homemade Doggie Treats

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Homemade Doggie Treats

Four-legged friends have always been a part of my family. I pretty much grew up on Noah’s Ark – with cats, dogs, horses, and chickens around. And, animals are definitely a part of our little family’s circle now. Duke, our sweet mutt that we found on Craigslist four years ago, is most definitely our shining star. He’s kind and calm, and loves nothing more than to go out on the boat and swim with the boys. We couldn’t ask for a better pup.

So, it’s nice to be able to make him a homemade treat too. This is totally a basic guideline, ingredients can be easily added and substituted. If we have leftover spent grains from homebrew day, they make a great addition in place of the oats. Cheese or cornmeal are also great ideas to switch up the flavor.

No matter how you decide to make them, I’m sure your puphead will be thrilled at the prospect of a homemade doggie treat. And, I’m always thrilled at the prospect of cutting out processed junk from another member of my family’s diet. Here’s to all the furry friends of the world!

Homemade Doggie Treats

1/2 cup peanut butter
1/4 cup honey
1 tablespoon olive oil
1 cup chicken broth
1 cup rolled oats
1 cup whole wheat flour
1 cup unbleached all-purpose flour

Preheat oven to 350 degrees. Whisk together peanut butter, honey, oil and chicken broth. In a separate bowl, combine flours and oatmeal. Mix dry ingredients into wet ingredients.

Place dough on flour dusted surface. Roll or press dough out to about 1/2” inch thick. Use a small bone cookie cutter to cut out cookies, or just cut into squares using a pairing knife.

Roll out leftover scraps and cut out as many as possible. Put cut out cookies on a parchment lined baking sheet. Bake for 14-16 minutes. Transfer to a cooling rack. Cool for 2 hours before storing in an airtight container for up to 2 weeks.

Source: barely adapted from Shared Sugar

Crab and Corn Chowder

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Crab and Corn Chowder

A couple of weeks ago we played tourist on our little island of Chincoteague, left the boys with my mom and dad, and walked down to Main Street…which, is just literally at the end of my parent’s street. There aren’t many shops – a small bakery, a little wine and cheese shop, some tacky beach t-shirt shops, and a few really fun and funky boutiques. We ventured in The Flying Fish Gallery, and amongst all the fun things they had in the store – my ceramics honing sense immediately zeroed in on these gorgeous oversized mugs. I thought how pretty would these be with a cream of crab soup or chowder in them? I couldn’t wait to get them home and fill them up with something!

Seems like everything is in season right now here on our beautiful Eastern Shore. Crabs are running great, thought they got a late start. Dad got a bushel in his 2 pots he has off the dock in just 4 days last week. That’s a lot of crabs for very little work, folks! We went and had steamed crabs for lunch, and he sent me home with the leftovers to pick.

Corn is in season everywhere right now, and this chowder really showcases the sweet, fresh flavor it lends. Let me just say that this soup was nothing short of phenomenal. All the flavors married so well, and I loved that you could taste the individual ingredients. The crab, the corn, the onion, the garlic, the potatoes…all off them working together in perfect harmony, but one not overpowering the other. Will be making this one again and again! The epitome of a Maryland Eastern Shore summer.

Crab and Fresh Corn Chowder

2 Tbsp butter
olive oil
1 onion, diced
3 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups chicken stock
2 cups heavy cream
2 starchy potatoes (like Russet), peeled and diced
6 fresh ears corn, shucked and rinsed
1 lb crabmeat, picked clean of shells
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
2 Tbsp butter

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Sprinkle with flour and stir to coat everything well, cook for 2 additional minutes. Pour in the chicken stock and bring to a boil. Add the heavy cream and the potatoes, return to a boil, cover, and cook on medium heat for about 7 minutes until potatoes are tender.

Cut the corn kernels off the cob and add to the soup, along with the crab meat. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley, and stir in the butter until melted. Ladle the soup into bowls and serve.

Source: adapted from Tyler Florence

Blueberry Buttermilk Cake

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blueberrybuttermilkcake

Is it just me, or has it been a realllly long week? Last Sunday we went to the sandbar. It’s pretty much what it sounds like…a sandbar that has formed at our ocean’s inlet outside of Assateague and Wallops Islands. It’s pretty much a local’s only spot. We take the boat out with a basket of fried chicken for lunch on Sunday afternoon, enjoy a tasty malt beverage, throw some horseshoes, chat with friends, watch the boys and our dog have a blast swimming together…it’s pretty much Heaven on Earth. I’m so lucky to call this place home!

An old friend from high school and his lovely wife, who also happens to be a great cook and foodie, stumbled upon our beach chairs in their sandbar stroll. I mentioned that I was trying to use up blueberries, and she mentioned this fabulous blueberry buttermilk breakfast cake that she’d made twice in a month. With that kind of recommendation, I couldn’t wait to give it a try. And let me just say, wowzers! Easy, moist, delicious – what more could you want in a cake? It was definitely reminiscent of a blueberry muffin. But, the muffin top portion (anyone remember that episode of Seinfeld?). Which, is of course the best part.

Delightful for breakfast, brunch, or as a simple dessert. I’m already looking forward to trying it with other fruits or berries too – how delicious would it be with peaches or raspberries? Or both? Have a great weekend everyone!

Blueberry Buttermilk Cake

1/2 cup unsalted butter, room temperature
1 lemon, zested
1 cup granulated sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour, divided
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1/2 cup buttermilk

Preheat the oven to 350F. Cream butter with lemon zest and sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 8×8 baking pan with butter or coat with non-stick spray. Spread batter into pan. Bake for 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 30 minutes before serving.

Source: adapted from Alexandra Cooks via Tara H