Recipe: Key Lime Pie

A few weeks ago, we celebrated #PieDay and I tried to cull a handful of pie recipes from my archives. It was quickly made apparent to me that I have barely posted any pie recipes over the years. WHAT?! Being that pie is one of my top 3 desserts. (1. ice cream, 2. pie, 3. cookies, i think) I thought I would make a conscious effort in 2018 to make more pie.

We're kicking off this ✨dreamy✨ endeavor with a classic Key Lime Pie, but turned wayyyy up. This Key Lime Pie is packed with limey flavor. It's intense and needs the sweetness from the crust and whipped cream to make it work. I tend to like my citrus flavors pretty dominate and this hits that nail right on the head. 

Key Lime Pie

Yields 8 slices

Graham Cracker Crust:
12 graham crackers
5 tablespoons butter, melted
1 tablespoon sugar
1/4 teaspoon salt

Key Lime Filling:
Adapted from this recipe
1 cup lime juice (if you want bottled, King Arthur has a recommendations & we trust them)
zest from 2 limes
4 egg yolks
1 14-oz can sweetened condensed milk

Preheat oven to 325 degrees.

Make your crust: In a food processor, pulse graham crackers, melted butter, salt, and sugar until you have a sand-like consistency. Press the crumbs into a pie dish until you have a 1/4 inch thickness on the bottom and up the sides of the pie pan. Use the bottom of a glass to press and smooth out the crust. Bake for 10 mins or until slightly darker and fragrant. Place in the refrigerator to cool completely before adding filling.

Make your filling: In the bowl of an electric mixer, whisk egg yolks and lime zest for 5 minutes. Mixture will become lighter in color and slightly thicker. Add in sweetened condensed milk and whisk for 5 minutes until combined and thick. Add in lime juice and whisk quickly until just combined. Pour mixture into cooled crust and bake for 25 minutes. Finished pie will have a slight wiggle when you take it out. Let cool completely before serving. Top with whipped cream and enjoy.

Recipe: White Chocolate Oatmeal Cookies with Blood Orange Drizzle

Oatmeal cookies are one of my favs because they are basically a delicious vehicle for other amazing ingredients. Cinnamon? Chocolate chips? White chocolate? Candy chunks? Yes. Yes. Yes. And yes.

Anything but raisins, because I don't get down with raisins. 

Today I'm using up some blood oranges I have around to top these white chocolate oatmeal cookies with a citrus glaze. This glaze adds a perfect sweetness and tanginess to a classic oatmeal cookie. Plus, who doesn't love a pink drizzle?

White Chocolate Oatmeal Cookies with Blood Orange Drizzle

Yields 2 dozen cookies

1 1/4 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 cups old fashioned oats
1/2 cup white chocolate chips

Blood Orange Drizzle
1 1/2 cups powdered sugar, sifted
zest 1 blood orange
3-4 Tbsp fresh squeezed blood orange juice, depending on desired consistency

Bake your cookies: Preheat oven to 375 degrees. Place a nonstick baking mat onto a baking sheet. 

In the bowl of an electric mixer, beat butter and brown sugar until fluffy and creamy. Add in egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add the dry ingredient to the butter mixture, large spoonfuls at a time, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in white chocolate chips and mix until they are evenly distributed throughout the dough.

Place rounded tablespoons of dough onto the baking sheet about an inch and a half apart. Before placing in the oven, press the circles of dough down slightly on the top, making them the shape of small hamburger patties. Bake 8-9 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.  

Make your glaze: In a small saucepan, whisk together powdered sugar, blood orange zest, and blood orange juice. The mixture will be very stiff and not come together easily. Once it is mostly combined, heat glaze over medium heat, whisking frequently. The glaze will start to come together and thin out. Remove from heat when the mixture is warm but not hot. Remove from heat and drizzle the glaze over the cookies using a spoon. Glaze will harden quickly so you'll have to work quickly. Store cookies in an airtight container. Enjoy!

Blood Orange Oatmeal Cookies 4.jpg

Recipe: Lemon Crème Brûlée

There's nothing more luxurious than spending your Sunday night wrapped up in a heated blanket, sipping on a glass of red wine and diving into a homemade crème brûlée. I say this because I've been there, watching a Harry Potter marathon and shoveling lemon custard into my face.

Making crème brûlée at home can be intimidating but is in fact fairly simple. It's a dessert that makes any meal feel more of an occasion. So let's make your average Tuesday dinner feel a little fancier, shall we?

Lemon Crème Brûlée

Yields 6 ramekins

4 egg yolks
2 tablespoons sugar
2 cups heavy cream
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 tablespoon lemon juice
additional sugar for topping

Preheat oven to 350 degrees.

In a large mixing bowl, add sugar and lemon zest and work them together with a spoon until fragrant. Drop in egg yolks and whisk until combined and any lumps are gone. Whisk in heavy cream, vanilla extract, and lemon juice until mixture comes together. Pour into something with a spout for easy pouring.

Arrange ramekins in a baking dish so they are not touching each other or the sides of the baking dish. Pour the custard mixture into each ramekin so it's 3/4 full. Heat about 4 cups of water to a boil, and pour the water into the baking dish to create a water bath for the custards. Water should come half way up the ramekins.

Carefully place in the bottom rack of the oven for 30-35 minutes. Finished custards should be set in the center, but still have a jiggle. Once cooked, let cool on a cooling rack until room temperature and then chill in the refrigerator before serving. 

When ready to serve, sprinkle a heavy, but even, coating of sugar over each custard. Use a kitchen torch to brûlée the tops until the sugar melts and is a golden brown. If you don't have a kitchen torch, you can place them in the broiler for a few minutes, but be sure to keep an eye on them. Serve immediately.

Cocktail: Blood Orange Spritz

I'm all about the citrus cocktails these days. And with the produce section of my grocery store constantly tempting me with grapefruits and tangerines and blood oranges, I knew I needed to turn one of them into a cocktail.

Unlike a lot of my recipes, this recipe makes a large batch cocktail that can be thrown together ahead of time. Because it's similar to a mimosa, this drink makes the perfect brunch cocktail: not too boozy, light and fresh, and easy for guests to pour themselves. It's actually one of the cocktails I created and served at our Galentine's Day Brunch a few weeks ago!

Blood Orange Spritz

Makes 1 pitcher (about 8 servings)

2 cups freshly squeezed blood orange juice
1 cup Hendrick's gin
1/4 cup St. Germain or another elderflower liqueur
champagne or prosecco
blood orange slices (optional)

Add blood orange juice, gin, and elderflower liqueur into a pitcher and stir to combine. Refrigerate mixture for an hour or up to overnight.

When you are ready to make your individual cocktail, fill glass with ice and fill glass half full with blood orange/gin mix. Top with champagne or prosecco and stir gently. Garnish with a blood orange slice and enjoy immediately.

All photography in this post created by Kate McCann Photography.

Recipe: Citrus Upside Down Cake

Happy Valentine's Day my loves! I hope you are celebrating a little bit of love today, whether that's with a fancy dinner date, a pizza night at home on the sofa, or just a glass of nice wine and the bathtub. Valentine's Day is a day to treat yourself and the ones around you that you love. So do it up!

In other exciting news, today I'm sharing the recipe for the Citrus Upside Down Cake I made for our Galentine's Day Brunch! It's a stunning cake with a bright citrus flavor and I think you'll be impressed how easy it is! 

Citrus Upside Down Cake

Serves 8

1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoon orange juice
1 tablespoon orange zest
1 cup sugar
2 large eggs
1/2 cup butter, softened
1 teaspoon vanilla extract
3/4 cup greek yogurt or sour cream
1 blood orange
1 small grapefruit
1 navel orange
1/3 cup sugar
3 tablespoons water

Preheat oven to 350 degrees. Prep a 9 inch cake pan** with butter and line the bottom with parchment paper.

With the skin still on, slice the grapefruit, orange, and blood orange 1/2 inch thick. Using a paring knife, remove the skin from each citrus slice. You don't have to remove all the pith, but instead cut through the center of the pith and remove half of it. Microwave the 1/3 cup sugar and 3 tablespoons water together until the sugar dissolves, about a minute. Pour half of this mixture into the bottom of the prepared cake pan, arrange citrus fruits in a tight layer, and top with rest of sugar water. Set aside.

In the bowl of an electric mixer, press orange zest into sugar with a spoon until it's clumpy and fragrant. Add butter and beat until light and fluffy, about 5 minutes. Scrape down the bowl and add in eggs, one at a time. In a separate bowl, whisk together flour, baking powder, and salt until combined. Add half of the dry ingredients into the mixer and combine. Add greek yogurt, vanilla extract, and orange juice and mix. Add the rest of the dry ingredients and mix until just combined.

Pour batter over the prepared citrus slices and spread evenly to the edges of the pan. Bake for 35-45 minutes, until golden and a toothpick inserted comes out clean or with a few crumbs. Allow to cool completely before turning out onto a serving platter.

**I baked this cake in an 8 inch cake pan because I couldn't find my 9 inch one. If you only have an 8 inch pan, you'll have a little extra batter. Do not fill cake pan above 3/4 full or cake will not bake properly.

All photography in this post created by Kate McCann Photography.