Key Lime Pie

390.  It is citrus season on the west coast with lemons, limes, oranges and grapefruit hanging from neighborhood trees.  Although this is common, it has become a great delight each year seeing the beautiful fruit just hanging there!  for Free!  On the east coast citrus fruits were always so expensive.  So I collected limes, juiced them and created this masterful Key Lime Pie.  

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 You could also substitute lemons for this filling but the limes have that extra beautiful flavor that is unmatched!

"You know what they say:  'Why sit at a table that doesn't have Key Lime Pie on it 

if you don't have to?'"

-Sloane Crosley

Chocolate Coconut Pecan Pie

328.  There is no better way to start off your week than with a slice of warm Chocolate Coconut Pecan Pie.  And don't forget the whipped cream on top.
I adapted my recipe to satisfy the chocolate lovers, coconut lovers and pecan pie lovers in my household.  Needless to say, all the lovers were satisfied.

Chocolate Coconut Pecan Pie

1 pie crust (or two if you double the recipe)

1/2 cup light brown sugar
1/4 cup soft butter
1 cup light corn syrup
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
pinch of salt
1 cup sweetened flaked coconut
8 oz dark chocolate chips or chopped Ghirardelli baking bar
2 cups pecan halves

Directions:

Prepare your crust, roll out and place in a 9" pie plate.  Crimp edges to your desired look.

First, spread flaked coconut in a non-stick pan and toast on the stove.  Allow the coconut to heat up watching carefully and stir occasionally making sure edges do not burn.  Remove from stove and allow to cool completely.
In a mixing bowl place brown sugar, butter, corn syrup, eggs, salt and extracts.  Blend till incorporated.  With a spatula, stir in the toasted coconut, chocolate and pecans.  Transfer the mixture to your prepared pie crust.  Turn over the pecans with your fingers for desired look and even texture on top. The filling will rise in baking so make sure you do not overfill your crust.
Bake at 350∘ for approximately 50 to 55 minutes or till no longer wet in center. Check by running a cool knife into the center. The filling is set when the knife comes out clean.

Serve warm or cooled with a dollop of whipped cream

You may choose to toast coconut in the oven but for myself, it is easier to eliminate burned batches.

I used dark chocolate chips but would have preferred the chopped chocolate bar.  The chocolate just seems to be softer and doesn't harden up once the pie cools.  

 This was a delicious pie!  The chocolate hides beneath the surface and is a sweet surprise.  If you are a hardcore pecan pie lover...you may want to stick to the original.  But if you are a chocolate lover...this is the pie for you!

"I just clipped two articles from a current magazine. 

 One is a diet guaranteed to drop 5 pounds off my body in a weekend.  

The other is a recipe for a 6 minute pecan pie."

- Erma Bombeck

Black Forest Cake

300.  Black Forest Cake is rich, creamy and the subtle cherry flavor blended with cocoa are perfectly pared.

 This recipe was time consuming but the steps were very easy to follow.  My version was substituting Kirsch for Espresso and a small amount of almond extract.  It was a great improvement!  Sometimes the Kirsch overpowers the cherries.

The Joy of Baking site has a great how-to video which takes you step by step through the recipe from start to finish.  The written recipe can be found here:  Black Forest Cake  Here are pictures of my process.

 The batter was beautiful and so light and fluffy.

"The only way cheese is dessert is when it's followed by the word cake."

~Michele Gorman

Red, White and Blue Parfait

221. Fourth of July was restful and so enjoyable. My little kitchen helper wanted to make a special dessert so we decided on a parfait.

We started with red and blue Jell-o but included fresh blueberries and strawberries, but our secret ingredient was lemon zest.

First we chose tall glasses and dropped blueberries in the bottom. Filled the bottom third with blue Jell-o and placed them in the frig for about an hour.

Once the blue Jell-o was set we poured the red Jell-o next.

In a small bowl we cut up strawberries, added blueberries, sugar and lemon zest. We let this sit out on the counter so the fruit would sweat and the sugar dissolve. Then, placed spoonfuls of this fruit in the red jell-o and back to the frig. The red Jell-o will not set as thick as the blue but it will taste fantastic.

When we were ready to serve we dolloped whipped cream on top and then decorated with more blueberries and strawberries.

Our little red and blue windmills added just the right touch. (Not to mention the fabulous crackle manicure;o)

So simple but so refreshing and delicious. And don't forget the lemon zest!

"Instead of being taught independence, energy, and enterprise, our youth today is taught to look for security.

~B. Carroll Reece