Jared's Lemon Pie

First off, I would like to thank all the followers of this blog. I appreciate the comments you make about a recipe that you have tried, and the success that it was in your home. It really makes my day when someone that I don't know personally has tried a recipe, and they loved it as much as I do. So, thank you for that.
My husbands birthday was on Tuesday of this last week. I asked him what he wanted for his special day dessert, and he almost picked the mixed berry crisp. But, he asked me to make a lemon meringue pie w/out the meringue. He loves lemon and tart things, so his wish was my command. However, you can't have a pie filled with just lemon curd, you need something to break up the tangy, strong flavor of lemon. I looked through a couple of lemon/cheese pie recipes, and came up with Jared's Lemon Pie recipe below. This pie was really good, and I will definitely make it again. I like it because it doesn't use eggs, and sometimes lemon curd sicks me out because you can taste an eggy element, even though you have cooked the eggs. I have a feeling it will be my husbands new favorite dessert. Also, the recipe for a graham cracker crust can be used with any pie requiring a crust like that. Any cream pie can have a graham cracker crust. As long as you are not baking the filling in the graham cracker crust. It definitely is fool proof and then you don't have to make a pastry dough w/ blind baking and all that. Also, if you don't want to whip your own cream, you could use whipped topping.

Jared's Lemon Pie

Graham Cracker Crust:
1 1/2 c graham cracker crumbs
1/3 c sugar
6 tbs butter, melted

Pie:
1 1/2 c sugar
6 tbs cornstarch
pinch of salt
1 c water
2 drops yellow food coloring (optional)
2 tsp lemon zest
2/3 c fresh lemon juice
2 tbs butter
3/4 c whipped cream (already whipped)
8 oz. cream cheese
1 tbs lemon juice
1/2 c powdered sugar

Preheat over to 375 degrees. Combine graham crackers, butter and sugar in a bowl and stir with a fork to combine. Press evenly into a 9 inch pie plate and bake for 7 minutes. Remove from oven, and cool completely. For the pie, in a medium saucepan combine sugar, cornstarch and salt, stir to combine. Add water, food coloring, lemon zest, and lemon juice. Bring to boil over medium high heat, stirring constantly. Boil for 2 minutes, remove from heat and stir in butter. Place into a glass bowl and let cool to room temperature. While lemon curd is cooling, beat whipping cream until stiff peaks form. Remove to a separate bowl. Whipped cream cheese and powdered sugar until fluffy and combined. Fold in 1/2 c whipped cream into the cream cheese mixture until gently combined. spread the cream cheese mixture into the cooled graham cracker crust, and then gently top with lemon filling, spread evenly. Refrigerate at least 6-8 hours. Add 1 tbs powdered sugar to leftover whipped cream to garnish the top of the pie.

Mixed Berry Crisp for Two

Sometimes I get that craving after the kids go to bed for a sweet treat. However, I don't want to make up a huge batch of something, and I don't want the leftovers to tempt me the next day. My hubby loves the tart flavor of berries, and I love the sweet topping on fruit crisps. This recipe is awesome, and can be made fast, and makes 2 servings that are the perfect size. I doubled the topping, so if you want you can half it. (But, why oh why would you do that?). I use the frozen mixed berries from Costco, and they are awesome. This crisp has raspberries, blackberries and blueberries. It is optional to serve with whipped cream or vanilla ice cream if you have that lying around (which I never do).

Mixed Berry Crisp for Two

For the berries:

1 1/2 c, frozen mixed berries, thawed (I use the microwave)
2-3 tbs sugar
1 tbs flour
1 tsp lemon juice
pinch of salt

For the topping:

4 tbs oats
8 tbs brown sugar
1/4 tsp salt
6 tbs flour
2 tbs butter
2 tbs chopped nuts (optional, and any kind you have on hand)

Preheat oven to 375 degrees. Mix ingredients for the berries together. Put into 2 ramekins or an 2 oven safe small bowls. Mix topping ingredient with your hands until butter has been thoroughly mixed in. Divide topping evenly among the two ramekins. Place in preheated oven for 25 minutes or until you see the berry juice bubbling on the sides. Let cool slightly before eating.

TDF Sugar Cookies

Usually when it comes to making sugar cookies, I take the easy route and use the Betty Crocker pre made mix where you add egg and a stick of butter. I needed a sugar cookie base for my Sugar Cookie Cups, and the key for me was to get a chewy flavorful cookie. This recipe I have used for the base of fruit pizza as well. The chewiness comes from the added corn syrup to the batter. The flavor is buttery, vanilla, and almond in the perfect combination. Now, I haven't tried rolling these out to cut into shapes. However, I think they would turn out perfect for that, as they have the right texture for a cut out cookie. I did scoop this batter like a regular cookie batter, and they held their form. So, if you want a flat cookie, roll into a ball, and use the bottom of a cup to flatten. Or chill slightly and then roll out and cut with cookie cutters. My favorite way to use this recipe is for sugar cookie cups. I sprayed Pam on my mini muffin pan, and then put about a 1/2 tablespoon of dough into each tin, and pressed it down. The batter should almost fill the mini muffin cup. Bake, cool and then fill with whatever frosting. Don't over bake. Sometimes you may think, "it's still doughy because when it comes out of the oven it is still soft. Do not worry! As it cools the cookies will set....that's the magic trick of getting FAB cookies. For variation on flavor, add the zest of a lemon or an orange.

TDF Sugar Cookies

3 c. flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 c. butter, softened
1 1/2 c sugar (use 1 1/4 c. if you don't want it as sweet)
2 rounded tbs corn syrup
1 tsp vanilla
1/4 tsp almond extract
1 egg

Heat oven to 320 degrees. In a large bowl combine sugar, egg, and corn syrup. Add vanilla and almond extract. Add dry ingredients to wet and mix well to combine. The dough will be stiff. Bake for 7-10 minutes or longer depending on how you are using the batter. Dough should just barley be golden on the bottom and edges. Let cool completely.

Devils Food Cupcakes with Mint Buttercream

My almost 3 year old is having his birthday on Tuesday. I wanted to make him some cupcakes for his friends at church. I normally use a box mix, but I didn't want to have 24 cupcakes laying around. So I found this fudgey devils food recipe that uses no milk or eggs. It turned out SUPER moist and fudgey. This will be my new chocolate cupcake base for years to come. Of course the mint buttercream matches perfectly with the cakes. You could really do any buttercream frosting and it would be awesome.

Devils Food Cupcakes with Mint Buttercream

Cake:
1 1/2 c flour
1 1/4 c sugar
1 tsp soda
1 tsp salt
1/3 c cocoa
1/2 c oil
1 c water
1 tsp vanilla
1 tbs vinegar

Mint Buttercream:
4 tbs butter, softened
1 pound of powdered sugar
1 tsp vanilla
1/2 tsp mint extract
Dash of salt
milk (enough for a good consistency)
green food coloring (optional)

Preheat oven to 325 degrees, line muffin tin with liners. Combine dry ingredients into a bowl. Add wet ingredients to the dry ones, mix well, until smooth and combined. Fill muffin cups 2/3 full. My batch made 16 cupcakes. Cook for 15-20 minutes or until done. Do not overbake.

For the frosting. Combine all ingredients except milk and food coloring into a bowl. Add milk a little bit at a time until smooth but still stiff enough to spead. Add green food coloring if desired. Taste frosting, adding a sprinkle more of salt if needed. Frost cooled cupcakes.

Best Buttermilk Pancakes

I'm usually not one to get excited over pancakes. They are pretty ordinary, and I usually buy the pre-made buttermilk pancake mix. Those taste good and get the job done, but if you want something extra special, this a recipe for you. Granted the batter has some butter in it to make it decadent, but the extra addition of sugar send these over the top! I thought I had died and gone to heaven. The buttermilk gave these cakes a great texture and flavor, and they are light and fluffy. I LOVE THESE PANCAKES...my eyes were rolling when I ate them. I poured real maple syrup over them and they were incredible. The kids didn't notice the difference, but the food snob that I am did, and that's all that matters, right?

Best Buttermilk Pancakes

3 c flour
4-5 tbs sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 c buttermilk
1/4 c milk
3 eggs
1/3 c butter, melted

Mix dry ingredients together in a large bowl. Whisk eggs in measuring cup, pour into batter. Add buttermilk, milk and melted butter. Stir just until combined....don't whip and over mix. Cook pancakes on a preheated griddle. I use my 1/4 cup measure to pour my pancakes on. Cook until golden on each side.