Happy Sunday Evening!
I know I’ve been MIA but things have been super busy at the home front and with this blog being a one-man band .. it’s tough to keep up sometimes. If you live in the Seattle area and are interested in an Intern position, contact me or feel free to leave a comment. Let’s talk!
I’ll begin by saying all things in moderation is probably the best approach when it comes to making food choices.
..and all the hoopla about plant-based meals has it’s merits but I can’t go all the way with that one.
On the subject of sugar and fat, these two ingredients are found in most dessert items. Avoidance isn’t necessary in my book but sweet treats are just that .. treats;)
My son used to say he had no more room in his belly for dinner. I’d say .. ” so no room for dessert I guess?” and he’d reply ..”oh no mommy. I have a special dessert compartment .. and there is always room” ;)
Fact is, I love to bake and when I’m entertaining a crowd or preparing Sunday night dinner for my family I enjoy indulging in some of my favorite foods (think rich, creamy cheeses, big fat olives, and salty crackers:) followed by a scrumptious dinner and sweet dessert.
The other day I had company and with spring almost here I decided to bake a Lemon Pie. It was devoured, so how could I not share the recipe!!
Butter for baking pan
2 cups crushed graham crackers
1/4 cup sugar
3 cups sweetened condensed milk (I used part sweetened condensed coconut milk)
3 egg yolks
2/3 cup lemon juice plus zest
dash of salt
8 ounces of whipping cream ( I used coconut whip cream)
Garnish: mint, lemon, and lemon zest
- Preheat oven to 350 degrees F. Lightly grease a 9 inch pie plate with butter. I use a large pie plate so I made extra crust. Crush graham crackers plus 1/3 cup of sugar. Stir in melted butter and mix well. Press the graham cracker crust into your pan and bake for 10-12 minutes.
- In another bowl, combine condensed milk, egg yolks, lemon juice, and salt. Beat on medium for about 4 minutes. Pour into your pie plate and bake for 10 minutes. Cool the pie for about 30 minutes on the counter and then refrigerate for an hour at least before dressing it up with whip cream, lemon, and mint springs.
Prep time is about 25 minutes.
Recipe adapted from Joanna Gains