What a week!! I had a crazy, crazy time at work, and I’m ready for some easy food. I was reading Parents Magazine on the train in this morning and saw this Crunchy Broccoli Toss, and I just know Georgia would love it. She loves beans, edamame and “trees!” (as she calls broccoli — which is funny because so did my little brother when he was a tot). Anyway, I can’t wait to make this and I just wanted to share it with you, too. Happy Weekend!
Confession: I’ve been eating dessert after dinner EVERY NIGHT this week to chip away at the leftovers of these two desserts, which I made for Easter Dinner. I couldn’t decide between the two so I made them both, and they each came out great! Both are perfect for when the weather is turning nicer and you need something that’s light, sweet and refreshing ~ not heavy.
Before you get started making the Key Lime Pie, you need to make a crust. Sometimes I buy them pre-made if I’m really stressed or pressed for time, but they take 5 minutes to make from scratch with two ingredients. You can customize your crust by adding additional sugar or cinnamon, but I find that it’s not necessary.
Directions: Graham Cracker Crust
Combine about 2 cups of graham crackers, smashed into crumbs, with about a half stick of melted butter. I actually used a combination of graham crackers and gingerbread, because I had leftovers of both frozen from the holidays.
Press mixture into a pie plate or 9-inch pan, and cook at 375 for about 7 minutes. Cool at room temperature before filling.
Directions: Key Lime Pie
First the ingredients — you’ll need about half a dozen limes, enough to juice 1/2 cup. (hint: if you can’t find key limes, sub 1 or 2 lemons for a couple of the limes, nd you’ll get a similar tartness. I tried this and it worked very well.) Make sure to only buy organic limes and lemons — you’ll notice a real difference in flavor and fragrance. I just grabbed one bag of each at Trader Joe’s and they were deliciously fresh.
In addition, you’ll need 5 egg yolks (but save the whites to make yourself a healthy egg white omelette like I did!) and also one can of sweetened condensed milk.
Start off by emptying the condensed milk into a mixing bowl. In a separate bowl, separate the eggs (reserving whites) and add yolks to the sweetened condensed milk.
Stir until smooth. Juice the limes (and lemons, if using) and add to the egg-milk mixture. Whisk.
Pour the mixture into the crust and bake at 375 for about 15 minutes (watch to make sure it doesn’t burn, especially if you’re using a non-stick pie pan).
Garnish with lime slices and serve with whipped topping or vanilla ice cream!
This is literally the easiest dessert you’ll ever make. Buy a pound cake or some shortcake shells at the grocery store for about $3, and then pick up a pound of strawberries. Hull and chop them, mix in 2-3 tablespoons of sugar, and let it sit on the counter top while you cook other things.
The sugar will melt and draw out the juices of the fruit, so in just a little while you’ll have delicious strawberry sauce — no heat required. I like to keep mine at room temp, but you can refrigerate it. And if you let it sit awhile but don’t think there’s enough liquid to make a true sauce, just add a bit more sugar and let it sit again.
Serve the strawberries atop the pound cake with a side of fresh whipped cream.