Tuesday, August 9, 2016

Coconut Lime Bars

These lime bars are very refreshing! 

Shortbread Crust
1 cup flour
1/4 cup powdered sugar
1 TBS cornstarch
Pinch of salt
1/4 cup unsweetened coconut flakes
1/2 cup unsalted butter, at room temperature, cut into pieces

3 large eggs
1 cup granulated sugar
1 tsp fresh key lime zest, finely grated
1/3 cup freshly squeezed lime juice
2 TBS heavy cream (or coconut cream)
1 tsp coconut extract
1/4 cup all-purpose flour

1 cup cold heavy cream
1 teaspoon coconut extract
1/4 cup powdered sugar

Preheat oven to 350 degrees. Grease a 9x9 pan or line with parchment paper and grease parchment with baking spray.

In a food processor, combine all the ingredients for the crust, except the butter. Pulse until well combined. Add the butter pieces and pulse until crust starts to come together (will look like wet sand).

Turn dough out into the prepared pan. Using your fingers, press evenly into the bottom of the pan.

Bake crust for 10-15 minutes or until slightly brown around the edges. Remove from oven until filling is ready.

While crust is baking, prepare the filling. In a large bowl, whisk together the eggs and granulated sugar until thickened, about 2-3 minutes. Whisk in the rest of the ingredients for the filling and mix until combined and thickened.

Pour the filling into the warm baked crust and bake for 18 to 20 minutes. Remove from heat and let cool completely to room temperature on a wire rack.

Chill bars for at least 2 hours or overnight before cutting.

To serve, use a sharp knife to cut into about 9 bars. Whip the heavy cream, coconut extract and powdered sugar until soft peaks form. Top each bar with coconut whipped cream and fresh lime zest.

Store leftovers in an airtight container in the refrigerator.

Source:  www.kitchenaid.com


Pea Salad

This pea salad is so good and easy to make.  This is a great salad to make for a summer picnic. 

1 (10 ounce) pkg frozen green peas, thawed
1/2 cup cheddar cheese, cubed
1/2 cup celery, chopped
1/2 cup sour cream

Combine the above ingredients.  Salt and pepper to taste.
Refrigerate for several hours.

Source:  The Four Ingredient Cookbook -  Linda Coffee & Emily Cale


Monday, January 18, 2016

Dark Chocolate Salted Caramel Oreo Pie

This pie only has five ingredients.  Very rich and delicious!  

1 pkg (about 36) whole Oreo cookies
1 cup (16 TBS) butter, divided
2/3 cup packed brown sugar
1 1/4 cup heavy whipping cream, divided 
1 (12 oz) bag dark chocolate chips

Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan or a 10" tart pan. Freeze crust for 10 minutes until set.

Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don't want the caramel to fully freeze.)

Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve.

Before serving, sprinkle the top with a flaky sea salt like kosher salt.
Store covered in the refrigerator and serve chilled.

Makes: 8-12 servings.