Reduced Guilt Key Lime Pie

Five years ago, I dedicated an entire month to pies on my blog.
I made so many pies that month it's amazing I didn't gain tons of weight.
Please remember that all posts are from 2011, but here are five of my favorites:
Lemon Meringue Pie
Mini Pumpkin Pies
Dutch Apple Pie
Chocolate Cherry Pie
Turkey Pot Pie

With all the pies I made, it's amazing I never made a Key Lime Pie.
I changed that recently though and made one,
but decided to try to make it just a tad healthier!

The Goods:

Graham Crackers

Brown Sugar

Salt

White Chocolate Chips

Butter

Reduced Fat Greek Yogurt

Key Limes

Eggs

Fat-Free Sweetened Condensed Milk

Whipped Cream

Crush your graham crackers in a gallon bag using a rolling pin.

In a medium bowl, combine 1 cup graham cracker crumbs,

1 tablespoon brown sugar, 1/8 teaspoon salt and 1 ounce chopped white chocolate.

Add 2 tablespoons melted butter and toss until evenly moistened.

Press crumb mixture into greased pie pan and bake at 350 degrees for 8 to 10 minutes.

Cool completely on a wire rack.

While crust is cooling, in another medium bowl combine 1/2 greek yogurt, 

1/2 cup fresh key lime juice, 1/2 teaspoon key lime zest, 

3 large egg yolks and (1) 14 ounce can sweetened condensed milk.

Pour mixture into crust and bake at 350 degrees for about 14 minutes.

Cool pie completely on wire rack. 

Chill at least 2 hours before cutting. 

And of course, serve with whipped cream!

Reduced Guilt Key Lime Pie

Adapted from Cooking Light

For the Crust:

1 Cup Graham Cracker Crumbs

1 Tablespoon Brown Sugar

1/8 Teaspoon Salt

1 Ounce White Chocolate Chips

2 Tablespoons Butter

For the Filling:

1/2 Cup Reduced Fat Greek Yogurt

1/2 Cyo Key Limes

3 Large Egg Yolks

1 (14 Ounce) Fat-Free Sweetened Condensed Milk

1. Crush your graham crackers in a gallon bag using a rolling pin.
2. In a medium bowl, combine 1 cup graham cracker crumbs, 1 tablespoon brown sugar, 1/8 teaspoon salt and 1 ounce chopped white chocolate. Add 2 tablespoons melted butter and toss until evenly moistened.
3. Press crumb mixture into greased pie pan and bake at 350 degrees for 8 to 10 minutes. Cool completely on wire rack.
4. While crust is cooling, in another medium bowl combine 1/2 greek yogurt, 1/2 cup fresh key lime juice, 1/2 teaspoon key lime zest, 3 large egg yolks and (1) 14 ounce can sweetened condensed milk.
5. Pour mixture into crust and bake at 350 degrees for about 14 minutes. Cool pie completely on wire rack. Chill at least 2 hours before cutting. 

Elina's Chocolate Mousse

I used to cook with one of my best friend's all the time!

Her and her husband used to live down the hall from my apartment,

and she and I were known to throw down in the kitchen quite often.

Sadly, they moved out of my complex a few years ago,

and while we do cook together from time to time still,

it's not as easy and doesn't happen very often.

I haven't posted any "Elina and Robyn Make..." posts in a long time

(a few past posts can be found here, here, here and here!),

but she's here today, as a guest blogger, to share a yummy dessert she made!

Hi guys! I'm backkkkkkkkk! (sorta)

I've really missed being a part of Robyn's blog,

so today I'm sharing how to make some Chocolate Mousse!

I've made it many times and always follow this recipe.

It's pretty easy, but just takes a little patience.

Let me show you how it's made!

The Goods:

Bittersweet Chocolate Chips

Heavy Cream

Egg Whites

Sugar

Sweetened Whipped Cream

Start by getting your ingredients prepped.

Weigh out your chocolate, measure out your cream and sugar,

and finally separate your egg whites. 

Put chocolate in a large metal (or glass) bowl over a pan with low simmering water.

You're creating a double boiler to melt the chocolate.

Stir the chocolate until melted, then turn off the heat and let stand.

In another large bowl, beat the cream over a bowl of ice until soft peaks form.

Set aside and keep at room temperature.

Whip egg white until soft peaks form...

Gradually add in the sugar...

And continue to whip until firm.

Fold the firm egg whites into the melted chocolate and mix with a whisk.

When almost completely incorporated....

Add the whipped cream and fold in. 

Cover and refrigerated for about an hour - until mousse is set.

Portion out the chocolate mousse into ramekins...

And finally top with more whipped cream!

Elina's Chocolate Mousse

Inspired by Bobby Flay

5 1/4 Ounces Bittersweet Chocolate Chips

14 Ounces Cold Heavy Cream

3 Egg Whites

1 Ounce Sugar

Additional Whipped Cream for topping.

1. Weigh out the chocolate, measure out the cream and sugar,and separate your egg whites. 
2. Put chocolate in a large metal (or glass) bowl over a pan with low simmering water.
3. Stir the chocolate until melted, then turn off the heat and let stand. 
4. In another large bowl, beat the cream over a bowl of ice until soft peaks form. Set aside and keep at room temperature. 
5. Whip egg white until soft peaks form, gradually add the sugar and continue to whip until firm.
6. Fold the firm egg whites into the melted chocolate and mix with a whisk. When almost completely incorporated, add the whipped cream and fold that in too.
7. Cover and refrigerated for about an hour - until mousse is set.
8. Portion out the chocolate mousse into ramekins and top with more whipped cream.

Crust Free Mini Quiche!

I love quiche!

I've blogged about quiche more than once.

One can be found here and another can be found here!

I've never blogged about mini quiche or crust free quiche,

but today you're getting to hear about both in one recipe!!!

I had asparagus leftover from another recipe,

and chorizo in my fridge for something else yummy,

so on the whim one day I decided to make quiche.

BUT I didn't want to do a normal sized one.

Nope, I was going to do mini ones and omit the crust!

Let me show you how to make these babies!!

The Goods:

Eggs

Milk

Asparagus

Green Onions

Chorizo

Monterey Jack Cheese

In a large skillet, cook up 6 ounces of chorizo.

And in a large pot cook 1/2 inch pieces of asparagus until tender.

Grease your jumbo muffin pans.

Add a spoonful of the cooked chorizo to each.

And follow up with a spoonful of cooked asparagus in each too.

Scramble your eggs with 1/2 cup of milk.

Season with salt and pepper to your liking.

Pour egg mixture into each muffin pan until you've used it all up.

Top with sliced green onions.

And finally some shredded monterey jack cheese.

Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.

Let cool in the pans for a few minutes.

Then remove and let cool a little on wire rack.

Who am I kidding?

Dig in and devour one as soon as you won't burn your mouth!!!

Asparagus and Chorizo 

Crust Free Mini Quiche

6 Ounces Chorizo

4 Ounces Monterey Jack Cheese - Shredded

12 to 15 Asparagus - Cut into 1/2 Pieces

2 Green Onions - Sliced

1/2 Cup Milk

8 Eggs

Salt and Pepper To Taste

1. In a large skillet, cook up 6 ounces of chorizo.
2. And in a large pot cook 1/2 inch pieces of asparagus until tender.
3. Grease your jumbo muffin pans, add a spoonful of cooked chorizo and a spoonful of cooked asparagus.
4. Scramble your eggs with 1/2 cup of milk. Season with salt and pepper to your liking.
5. Pour egg mixture into each muffin pan until you've used it all up.
6. Top with sliced green onions and shredded monterey jack cheese.
7. Bake at 350 degrees for 20 to 25 minutes - until eggs are fully cooked.
8. Let cool in pan for a few minutes, then remove to wire rack.

How To: Hard Boil Eggs

One of my coworkers asked me how to make hard boiled eggs recently.

After explaining how I made them, I had a lightbulb go off in my head.

If one person didn't know how to hard boil an egg,

I was sure there had to be more people that didn't know how either!

So today - I'm explain how I hard boil eggs.

It's super easy and how I've done it for years.

Put cold eggs in a medium saucepan.

And add enough water to cover completely. 

Bring the water to a strong rolling boil.

Turn the heat off.

And immediately cover with the saucepan lid.

Start the timer for 15 minutes.

And once that's up submerge eggs in ice cold water.

And that folks - is it. 

Mmmmm perfectly cooked hard boiled eggs!!!

While I don't have any special tricks,

I will say that I find older eggs tend to peel easier,

and a little better than eggs that are super fresh!

*Note - this method does not work for all farm fresh eggs.

Mom's Snickerdoodle Cookies

During the holidays I always spend at least one day in the kitchen baking.

The list of baked goods changes every year depending on my mood,

but Snickerdoodles has made the list the last few years and is always a hit!

I guess you could say that they're even a family recipe.

I got the recipe from my aunt, who initially got it from my mom.

Thanks Mom and Aunt Vickie!!!

The employees in my office devoured the Snickerdoodles I made last December,

so I decided to make them again for a coworkers birthday in February.

It was then that I realized I'd never blogged about these yummy cookies.

So today I'm going to remedy that by sharing this super easy recipe.

Not only are they simple to make, but they're dairy free too.

Keep reading to see how these yummy cookies are made!

The Goods:

Shortening

Sugar

Eggs

Flour

Cream of Tartar

Salt

Baking Soda

Cinnamon

Add your sugar, shortening and eggs to a large mixing bowl.

Then mix thoroughly using a hand or stand mixer.

Sift the flour, cream of tartar, baking soda and salt together

and then add it to your large mixing bowl. 

Using your hand or stand mixer, 

keep mixing until the dry ingredients are fully incorporated.

Your dough should stay together and not be sticky at all.

Set aside for a moment.

Combine 2 tablespoons sugar and 2 teaspoons cinnamon on a plate.

Roll your dough into balls the size of walnuts (not the shelled ones!)

Then roll the each ball into the cinnamon sugar mixture.

You'll want the dough completely covered!

Place on a baking sheet with enough room for them to expand.

And bake at 400 degrees for 8 to 10 minutes.

My oven runs pretty hot and mine were done in 8 minutes!

Let cool on baking sheet for a minute or two,

then remove and place on a cooling rack.

Lastly - try not to eat too many while they're cooling down!!!

Mom's Snickerdoodles
1 Cup Shortening
1 1/2 Cups Sugar
2 Eggs
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Salt
1/4 Teaspoon Baking Soda
2 Tablespoons Sugar
2 Teaspoons Cinnamon

1. Add your sugar, shortening and eggs to a large mixing bowl and mix thoroughly.
2. Sift the flour, cream of tartar, baking soda and salt together, then add to large mixing bowl.
3. Using your mixer, incorporate the dry ingredients into the wet ingredients until fully combined.
4. On a plate, mix together 2 Tablespoons sugar with 2 Teaspoons cinnamon.
5. Roll your dough into balls the size of walnuts then roll the each into the cinnamon sugar mixture to cover completely.
6. Place the covered dough balls on a baking sheet with enough room for them to expand.
7. Bake at 400 degrees for 8 to 10 minutes.
8. Let cool on baking sheet for a minute or two, then remove and place on a cooling rack.