Easiest Key Lime Pie

10 Feb
My absolute favorite go-to pie to bring over for a pot luck or similar. 6 ingredients– love the simplicity of it all! Easy pie, but still tasty and impressive enough to bring to friends/neighbors.

  • 1 1/4 c graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
  • 2 tbsp sugar
  • 5 tablespoons unsalted butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 c plus 2 tbsp fresh (or bottled if you must) Key lime juice
  •  Preheat oven to 350°F.
  • Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
  • Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
  • Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
  • Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Garnish with cute, cut lime slivers for some added flare.

Creamy Asparagus Soup

9 Feb

photo (3)

Been a while! Been absolutely slammed at work… So have been cooking but not blogging.

While it’s not completely frozen outside like it is on the East Coast right now, it IS in fact, in the 50s and gray. A warm asparagus soup is perfect to perk me up for the rest of this gray Saturday afternoon. Also, who doesn’t like a 5-ingredient soup??


  • 2 tbsp olive oil
  • 1/2 chopped yellow onion
  • 2 bundles of fresh asparagus
  • 1 potato, peeled and chopped into 1/2 in cubes
  • ~24 oz vegetable stock
  • salt and pepper to taste


  • Heat a deep soup pot and add olive oil at med-high. Once hot, add onion. Stir once in a while, cook until translucent.
  • Wash and trim bottoms off asparagus. Roughly chop. Add asparagus and potato to onions in pot. Cook, stirring, for ~5 min.
  • Add veg stock and cover pot, cooking for another ~10 min, until potato is cooked through. Blend thoroughly (though I like to leave a few lumpy pieces for texture) with a hand blender. Add salt and pepper to taste. Yum!

Sweet Potato Biscuits

5 Nov

Completed egg and cheese biscuit sandwich. Best weekend breakfast yet.

Another busy Sunday morning. Rafe and I are prepping for our big SE Asia trip (we leave this Thurs!), and with the clocks moved back Sunday morning, I hopped out of bed by 6 (new time) ready to make something for breakfast before we started the packing lists and whatnot. We fashioned these biscuits into pretty amazing egg and cheese breakfast sandwiches better than any Egg McMuffin I’ve ever had.

Lots to plan, and I, for one, am exceedingly excited about having an opportunity to read lots of Scandinavian crime fiction on the beach.

This recipe make 7 biscuits for us. We like ’em big.


  • 1 medium roasted, peeled, and mashed sweet potato
  • 1 1/2 c. flour
  • 1 tsp sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 pinches of salt
  • 6 tbsp cold unsalted butter, chopped into little pieces
  • 1/2 c. whole milk
  • optional: egg, cheese, bacon/ham/sausage; strawberry jam



Biscuit sans egg and cheese. Perfectly fine vehicle for butter and jam.

  • Preheat to 425.
  • In a large bowl, whisk together flour, sugar, salt, baking powder and soda. Using clean hands, add butter pieces to the flour. Combined until the flour mixture is the consistency of little peas.
  • Add milk and add sweet potato until thoroughly just combined (don’t look for thoroughness, you don’t want to overmix!).
  • Bring dough together with your hands, and drop on a floured surface, and either use a biscuit cutter, upside down glass, or shape biscuits with your hands.
  • Bake for 10-12 minutes.

Delicious Paleo Brownies

19 Oct

Made these a few weeks ago and they were AMAZING. Hoping to have time to make them tonight before the outdoor film (see also picnic and BYOB lawn party) we are going to downtown. Best brownies ever. Delicious with milk, or just by their damned selves. And they are paleo! I made them in honor of a growing group of friends who are paleo.


  • 3/4 c almond flour
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 3/4 c sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 c coconut oil
  • 4 oz semisweet baking chocolate, cut into pieces
  • 1/2 c white chocolate chips


  • Preheat 325. Sift together almond flour, salt, cocoa powder, and baking powder in a small bowl and set aside.
  • In a microwavable bowl, melt the semisweet chocolate, in 15 second increments, mixing with a spoon so nothing burns!
  • Beat together the eggs, sugar, and vanilla. Slowly pour the melted chocolate and coconut oil into the egg mixture while whisking until fully incorporated. Go fast enough that the egg doesn’t cook itself with the chocolate.
  • Add the dry into the wet mixture little by little. Finally add the white chocolate chips.
  • Pour into a square pan and bake for ~30 min, or until a toothpick poked into the center comes out clean.

Perciatelli with Pea Pesto

5 Oct

Last weekend, I pretended to be a single girl. And by that, I mean, I cooked and baked all weekend like I used to… I wanted to try out a new pasta sauce, so as soon as Rafe left for Mississippi, I got out the food processor and tried my hand at making a pea pesto, since we all know cilantro pesto also works out amazingly. It was a cinch, and quite tasty!


  • 2 1/2 c frozen peas
  • 1 to 1 1/2 medium clove fresh garlic
  • 3 tbsp pine nuts
  • 1/4 – 1/2 tsp salt (depending on how much you love salt) and a few presses of fresh pepper
  • 1/2 c grated parmesan or other hard cheese
  • 1/3 c olive oil
  • 1 lb perciatelli or other pasta shape


  • Bring a medium saucepan filled halfway with water to a boil. Once it starts boiling, add a smidge of salt. Then add 2 c of the peas in. Allow to boil for ~2 min. Strain and allow peas to sit in an ice water bath to cool. Set 1/2 c of peas aside to have on top of pasta.
  • Boil pasta according to instructions.
  • Take out your food processor. Toss the 2 c of peas in, along with the garlic, pine nuts, salt/pepper, and parmesan. While the machine is purring, drizzle the olive oil in through the add-in hole (I had wondered what that was for)
  • When pasta is done, toss with the sauce until evenly coated. Serve in a bowl and top with remaining peas.

Homemade Lara Bars (Coconut Cherry-Date)

27 Sep

I’ve been reading all over creation that you can make healthy bars at home. So after reading a bunch of recipes, I made up my own… These are SO tasty, and only contain dried fruits and nuts!


  • 3/4 c. almonds
  • 3/4 c. pecans
  • 1/4 tsp salt
  • 12 pitted dates
  • 1/2 c. dried cherries
  • 1/4 c. dried cranberries
  • 1/4 c. raisins
  • 2 tablespoon coconut oil
  • 1/2 cup finely shredded coconut flake


  • Process nuts and salt in a food processor, until it is coarse (not too ground, with a few nice chunks). Pour nuts into a large bowl.
  • Process dates, cherries, raisins, and coconut oil in a food processor until it makes a big ball.
  • Mix the date mixture into the nut mixture with your hands until thoroughly mixed. Add coconut flake and mix further.
  • Press the mixture into a ball. Using a silpat on a baking sheet, press and flatten ball into a rectangle on the silpat. Cut into the size you’d like– I made 10.

Chocolate Chip Paleo Cookies

24 Sep

This was my 3rd attempt at paleo cookies, and by far the best… These had enough crunch to be interesting, and great texture from the coconut and almond flour. Definitely will be making them again.

I brought 5 of them into work today and inadvertently ate 4 already. And it’s not even 2pm. Yikes. Must hide them.


  • 1 3/4 c almond flour
  • 1 tsp baking soda
  • 1/2 c unsweetened coconut flake
  • 1 egg
  • 1 tsp vanilla
  • 1/4 c honey
  • 1/2 c coconut oil
  • 1/3 c craisins
  • 1/3 c chocolate chips
  • 1/4 c chopped nuts (optional)


  • Mix all dry ingredients together. Add in wet (egg, vanilla, honey, and oil). Then fold in chips, craisins, and nuts.
  • Use ice cream scoop to scoop out batter. Lightly flatter down. Bake on silpat for ~15 min at 325.

Light & Fluffy Almond-Coconut Paleo Pancakes

23 Sep

Since my friend Danielle decided to do 30 days of paleo (yikes, that’s tough), I have been looking into recipes that allow me to cook/bake with more almond flour, coconut oil, and “real” ingredients. I whipped up these coconut/almond paleo pancakes, and they turned out excellently. The only thing I’d change is putting fresh or frozen blueberries in them. That would be better! Unfortunately, just working with what I’ve got.

After we ran in a 5K race with some 5,000 odd other folks (just passing the slow people at the start was a bit of a challenge) this morning, I was ready for some real breakfast. These made 6 pancakes, which was really just all for me.


  • 1/2 c almond flour
  • 1/4 c unsweetened coconut flake
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 egg
  • 1/2 c almond milk
  • Optional: handful chocolate chips or blueberries


  • Mix dry ingredients together with a fork
  • Mix in egg and milk. Cook as regular pancakes on griddle/fry pan, dropping in the bluberries or chocolate chips in once you pour it onto the surface.

Rich Summer Oatmeal

29 Aug

I’ve read a handful of cold oatmeal recipes in the last few weeks and have been ever-so-curious. So I whipped up a version for the last 2 nights, and the one I had this morning was rocking. I will most likely be having this for the next couple weeks… 🙂

Cold oatmeal sounds super weird at first (Rafe made a funny face when I told him what I was making), but it has a rich, creaminess to it.

This is the sort of thing that would definitely work in a brunch buffet line as well just the ordinary Wed morning.

Fantastic breakfasty goodness!


  • 1/4 c oats
  • 1/2 c almond milk
  • 1/3 c fat-free Greek yogurt
  • 1-2 tsp honey
  • dash almond extract
  • 1 1/2 tbsp dried cranberries
  • 1 1/2 tbsp unsweetened coconut flake
  • Fresh-cut fruit


  • Mix everything together until combined.
  • Let sit overnight in the fridge. Eat the next day (with fresh fruit on top)!

Melt-in-your-mouth Peach Cobbler

28 Aug

This past weekend, we had picked up a bunch of peaches from the grocery store. And I love peaches (and they’re so cheap in TX this time of year). Even better than peaches and milk would have to be peach cobbler. The peaches in this recipe basically melted in my mouth. And I ate this with coconut-lime ice cream on top. And then I went back for seconds. And for the rest of the day, I “evened out” the cobbler edge by continuing to have more bites.


And I went back for seconds.

  • 4 peaches, pitted and chopped into large bites
  • 1/3 c brown sugar
  • 1 1/2 tbsp cornstarch
  • juice of 1 lemon
  • 1/2 c oats
  • 1/2 c oat flour
  • 1/2 c whole wheat flour
  • 2 tsp baking powder
  • 2 tbsp white sugar
  • 3 tbsp cold butter
  • 1/2 c skim milk


  • Pre-heat to 350
  • Toss peaches with lemon juice, cornstarch, and brown sugar in a bowl.
  • In another bowl, whisk together oats, flours, sugar, and baking powder. Cut butter into the mixture, using a fork or your fingers, so it’s nice and pea-like.
  • Add milk in to flour mixture so that it is just moist enough to create a dough.
  • Grease the bottom of a large ramekin/baking dish. Pour peach mixture in. Then roughly press the dough on top. Sprinkle a little bit of sugar on top.
  • Bake for ~25 min, or until crispy on top.