Lime Pie Recipe

Joy Of Baking

 Lime Pie Recipe & Video

A Key Lime Pie starts with a sweet and grainy graham cracker crust, that is filled with a creamy smooth lime flavored filling, and topped with lots of whipped cream. As its name implies, Key Lime Pie was first made in the Florida Keys, which is also where Key limes are grown. John Mariani in 'The Dictionary of American Food and Drink' tells us that the recipe for Key Lime Pie came after the 1856 invention of sweetened condensed milk. 

Although the first Key Lime Pies were made with a pastry crust, many recipes, including this one, use a graham cracker crust. It is, by far, the simplest of all the pie crusts. Just graham cracker crumbs, a little sugar, and melted butter are needed. If you have trouble getting the right consistency of crumbs to butter, there is a test. Once you have mixed the ingredients together, squeeze a little in your fist; if the mixture holds together, you have the perfect crust. Once the crust is made it is simply pressed into a pie pan and baked until set. Instead of baking the crust, you can also just place the graham cracker crust in the refrigerator until chilled.

Next, the filling. A Key Lime Pie is very similar to a Lemon Meringue Pie, only instead of using lemons it is made with Key limes. Key limes are instantly recognizable as they are so much smaller than a regular Persian lime. In fact, it takes about 20-25 Key limes to get 1/2 cup (120 ml) of lime juice whereas you need only 3-4 Persian limes to get the same amount of juice. Key limes are a small, round, hard, yellow and green colored, very acidic fruit that grows in Florida. If you cannot find Key limes in your area, don't fret, as regular Persian limes also make an excellent pie. An interesting side note; although the filling is made with green limes, the color of the baked filling is actually yellow. The only 'green' you will find is from the flecks of lime zest. Along with the limes, the filling contains sweetened condensed milk which is made from whole milk and sugar that are heated until most of the water has evaporated. It is a thick, sticky and very sweet mixture that makes a wonderful Key lime filling. Because the filling also contains egg yolks, we do need to bake the pie until the filling is set. Once baked and cooled it is topped with softly whipped cream.

Key Lime Pies can have either a meringue or a whipped cream topping. I prefer whipped cream which is made from the cream (fat) that rises to the top of whole milk. It has a smooth, satiny texture and is labeled according to its butterfat content (heavy to light). The best cream to use for this pie is "Heavy" Cream or Heavy "Whipping" Cream (double cream) which means it has a 36 - 40% butterfat that will double in volume when whipped and hold its form. Because of its superior flavor, I recommend using an organic brand of heavy whipping cream.

Graham Cracker Crust:

1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)

2 tablespoons (30 grams) granulated white sugar

5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

Filling:

3 large egg yolks, room temperature

One 14 - ounce (390 grams) can sweetened condensed milk

1/2 cup (120 ml) key lime juice (can use regular limes)

2 teaspoons grated lime zest (outer skin)

Topping:

1 cup (240 ml) cold heavy whipping cream (double cream) (35-40% butterfat content)

2 tablespoons (30 grams) granulated white sugar

Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.

Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling

Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest. 

Pour the filling over the crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight.

Once the filling has chilled, in the bowl of your electric mixer, with the whisk attachment (or with a hand mixer), beat the whipping cream and sugar until stiff peaks form. Either pipe (I used a Wilton 1M star tip) or place mounds of whipping cream on top of the filling. Can be stored in the refrigerator for a few days.

Makes 1 - 9 inch (23 cm) pie or tart. 

source: youtube

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Banana Cake Tested Recipe

Joy Of Baking

Banana Cake Tested Recipe & Video

I like to bake with bananas as they make things so flavorful and moist. A good example is this Banana Cake, which has the delicate sweetness of mashed bananas with a texture that is wonderfully soft and moist. While quite tasty on its own, I love to cover it with a creamy smooth Chocolate Fudge Frosting. Perfect as a weekday dessert.

This Banana Cake is a delicious recipe I adapted from The Joy of Cooking. Instead of the more common 'creaming' method where the butter and sugar are creamed together and then you beat in the eggs, flour, and liquid, this recipe uses what we call the 'one bowl' or 'quick method'. This method entails first blending all the wet ingredients (bananas, sour cream, vanilla extract, and eggs) together. Then, in your electric mixer, all the dry ingredients (flour, sugar, leavening, salt, and ground cinnamon) are mixed together. Next, the butter, along with part of the wet ingredients, are beaten into the dry ingredients. This batter needs to be beaten for about 90 seconds (to develop the cake's structure) and then the remaining banana mixture is added. While this method may be a little unusual, it reduces gluten formation which results in a cake that literally melts-in-your-mouth with a velvety texture that is moist and dense. Just make sure to have all the ingredients at room temperature and to follow the instructions on mixing. I baked this cake in a 9 inch (23 cm) round cake pan, but you could bake it in a bundt pan with excellent results. This cake can be stored for several days at room temperature or in the refrigerator.

Since bananas go so well with chocolate, I chose to cover this cake with a chocolate fudge frosting. This recipe is one I adapted from the cookbook Chocolate Bar by Matt Lewis and Alison Nelson, who run a chocolate boutique in New York that they call a "candy store for grown-ups". It is the type of chocolate frosting my mother always used to cover cakes. Made with butter, confectioners (icing or powdered) sugar, vanilla extract and unsweetened chocolate, it is perfect for covering cakes and cupcakes. It uses unsweetened chocolate which is also known as baking, plain or bitter chocolate. This is chocolate in its rawest form. Chocolate liquor that has been refined and contains 50-55% cocoa butter. Since no sugar has been added to the chocolate it has a strong, bitter taste that is used in cooking and baking but is never eaten out of hand. When used in this frosting it imparts a deep chocolate flavor.

Banana Cake:

2 large ripe bananas

1/3 cup (80 ml) sour cream, room temperature

1 1/2 teaspoons pure vanilla extract

2 large eggs, room temperature

1 cup (200 grams) granulated white sugar

2 cups (230 grams) cake flour

3/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

10 tablespoons (140 grams) unsalted butter, softened to room temperature

Chocolate Fudge Frosting:

3 ounces (90 grams) unsweetened chocolate, coarsely chopped

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (120 grams) confectioners (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Banana Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter and flour, or spray with a non stick vegetable/flour spray, a 9 inch (23 cm) round cake pan.

In the bowl of your food processor, place the bananas, sour cream, and vanilla extract. Process just until blended and smooth. Add the eggs and process until combined.

In the bowl of your electric mixer, with the paddle attachment, (or with an electric hand mixer) combine the sugar, flour, baking powder, baking soda, salt, and ground cinnamon. Add the softened butter, along with half the banana mixture, and beat on low speed just until the dry ingredients are moistened. Increase the mixer speed to medium (on high if using a hand mixer) and beat the batter for 1 1/2 minutes. Scrape down the sides of the bowl as needed. Add the remaining banana mixture in two additions, beating well after each addition. Pour the batter into the prepared pan, smoothing the top, and bake for about 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.  

Remove from oven and let cool on a wire rack for about 10 minutes before removing the cake from the pan. When completely cooled, frost with the Chocolate Fudge Frosting.

Chocolate Fudge Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water (or in the microwave). Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the melted chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and creamy and of spreading consistency (about 2 -3 minutes). Frost the top and sides of the cake. Can garnish with dried banana chips. Can be stored at room temperature or in the refrigerator for several days.

Makes one - 9 inch (23 cm) cake.

source: youtube

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Black Bottom Cupcakes Recipe & Video

Joy Of Baking

 Black Bottom Cupcakes Recipe & Video

Black Bottom Cupcakes are a delicious combination of a rich chocolate cake and a creamy cheesecake. They would be suitable for any occasion, from a formal affair to a breakfast treat. This recipe will give you twelve generously sized cupcakes and for easy removal, always line the muffin cups with paper liners. 

There at two parts to making these Black Bottom Cupcakes. First, the cheesecake filling which is simply a beaten mixture of full fat cream cheese, white sugar, an egg, and a little vanilla extract. Beat the mixture just until creamy and smooth. If you decide to mix the filling in a food processor, rather than with a mixer, do not over process or the filling with be too thin and will dissolve into the chocolate batter as it bakes. The second part is the chocolate cake which is a unique recipe. I say that because this cake does not contain eggs, butter, or milk. It often goes by the name Wacky Cake (no one knows why) and it was probably invented during World War II when there was rationing of butter, milk, and eggs. What is amazing is how good this chocolate cake tastes. It is moist and spongy with a nice chocolate flavor which comes from cocoa powder, not melted chocolate. This chocolate cake is also very easy to make, as no mixer is needed. The dry ingredients are simply placed in one bowl and the wet ingredients in another bowl. The two are mixed together and you are done.

Once the two batters are made, the first thing to do is to pour the chocolate batter into the muffin cups. Then a couple of tablespoons of the cheesecake filling is placed into the center of the chocolate batter. If you like you can sprinkle some miniature chocolate chips on top of the cheesecake filling. The cupcakes are then placed in a moderate oven and as the cupcakes bake the chocolate batter becomes like a shell for the cheesecake filling. You can eat these delicious cupcakes hot, cold, or at room temperature. If there are any leftovers they can be stored in the refrigerator for a few days.

Cream Cheese Filling:

8 ounces (227 grams) cream cheese, room temperature

1/3 cup (65 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 cup (200 grams) granulated white sugar

1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 ml) water

1/3 cup (80 ml) vegetable,corn or canola oil (or other flavorless oil)

1 tablespoon white vinegar

1 teaspoon pure vanilla extract

Black Bottom Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.

Makes 12 large cupcakes

source: youtube

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Fruit Smoothie

The bananas are ripening fast and the apples are turning into soft mushy sweet candy. I blend them together with water and smoothie on the way. It's very sweet like candy. Two fruit loaded with good stuff.

Dear Birds

Yes I've been waiting, I've been waiting patiently until the day...

The cherries are getting red, darker red every day, closer to its sweetness and maturity. Soon it will be harvest time and I can't wait to try them, savor them one at a time and enjoy them like Cleopatra does with grapes. Every day I would visit my cherry tree and check as it slowly changes from pale green to a shade of yellow, changing shades of red, getting darker each day.

Then one day, I find out that a lot of the red ones are on top of the tree. The part which I cannot reach because I'm only 5 feet tall. I got a ladder so I can reach the ripe ones and discovered something is going on up there without my knowledge.. The birds were having a feast while I was sleeping. I was not happy, I was getting mad and wish they didn't eat the ripe ones as I have been waiting for the right time.  Do I have the right to be mad with the birds? Should I have been greedy and covered the whole tree so no one can enjoy the cherry tree except me? Oh greedy, selfish me! I'd say. Deep inside, my emotions and rationality is struggling to understand - why can't I enjoy the cherries like the birds do?

Let's be fair to one another so here's a letter to the birds.

Dear Birds of the world,

I am writing to you to all of you to let you know that I wish you'd share. You see, I did not cover the cherry tree because I'd like to share. I just found out all the reddest  cherries were all contaminated with your saliva if you have any. I have been waiting, I have been waiting so bad and watch the cherries ripening each day. Did you ever wonder how it felt to wait and not have any good cherries to enjoy? I understand that we were all created to enjoy the beauty of the world, the abundance of food and the kindness of every creature. I would really appreciate if you could save some for me while you enjoy some of the cherries. I know that birds have a very strong sense - eyesight, smell, and you soar to heights with your ability to fly. I wish I could fly like you so I can see the red cherries, the green ones, the sweet ones, and to shoot for it. The only problem is you peck on one without finishing and then go to the next one, and then continue to the next one leaving all red cherries dented, halfway done. Could you please finish one and then continue to the next one? That way there'll be less waste and I can have some as well. Oh, how I wish you'd understand...

Thank you Birds of the same feather  and I hope to enjoy the cherries next year.

This year, my waiting was in vain. I may have been waiting patiently but there's no more counting cherries left for me for the birds came at dark when it's time to sleep and during the day when there's errands to do. As the cherries come back every year; I await with open hope next year, a bountiful cherry tree for all to share.

Moringa Plant Or Not?

The plant I have

Here is a picture of an a plant that blooms a red flower, green leaves in three and grows fast if given lots of water. Someone gave me seeds a year ago, believing it to be Moringa but turns out different from what I have seen of a Moringa. The similarities are the way the branches are arrange but the leaves are way too big compared to a Moringa, noting the shapes totally don't resemble. Someone said to me that the rich soil may have contributed to the bigger leaves, unlike Moringa's leaf the size of a medium fingernail. This plant's leaves are almost three times bigger and there's only three while Moringa has lots. The seeds are tiny as a dot and pitch black. Any idea what plant is this? For now, I pose the question - Is this moringa plant or not?

Moringa Tree I have seen

Garden Vegetable

Finally, the long wait for fresh vegetables is here. Summer is here and the garden sprouted just as heat creeps in, getting hotter everyday, I suspect. I know Zucchini is not a popular vegetable but they're easy to grow and produces abundantly! Someone told me that people roll down their windows when driving through a street in Kansas because locals who has abundant Zucchinis kinda insist passersby to have some. Too bad, I wasn't there for any vegetable is good for me, being easy with anything goes, not picky. So, here's my two Zucchinis, big and small, ready for stir fry tonight.

Can't wait to taste the freshness of garden vegetables.