Easy Key Lime Pie

Prep Time: 10 min(s)   Cook Time: 20 min(s) Total Time: 30 min(s)   Servings: 8

Ingredients

  • 1 regular size graham cracker crust
  • 1 can (14 oz.) nonfat sweetened condensed milk
  • 1 egg
  • zest of 1 ½ of a lime
  • 3/4 cup fresh lime juice (about 4 limes)
  • fresh or store-bought whipped cream

Steps:

  • Preheat the oven to 350 degrees. In a medium bowl, whisk together the condensed milk, egg, lime juice, and the lime zest until they are completely blended.
  • Pour the mixture into the crust (store bought or homemade). Bake it for 20 minutes. The pie may not be completely solid yet, but a toothpick inserted in the center will come out mostly clean. Let the pie to cool (I put mine in the refrigerator for about an hour).
  • Cover and refrigerate it for up to 2 days. Serve it sprinkled with the reserved lime zest (optional) and with whipped cream dotted around the edges.
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Baking and Cooking Gluten Free

By Rhea Graham

I am gluten free. My whole family is. When we go out to eat it is sometimes very hard to find something we can eat.

I always cook and bake gluten free, so if you are having a hard time using the recipes on here, try using gluten free rice flour.

At my home we have a paleo cook book that I love to cook from. There are always little notes at the bottom that tell you how to bake the recipe gluten free, or dairy free, or vegetarian. When I use the little notes to make it so my friends can eat my creations I feel really good. The point is, get out of your comfort zone! Baking and cooking gluten free can be hard because of the flour, so challenge yourself!

1 Layer Honey Cake

By Rhea Graham

Prep: 15 mins. Bake: 17-20 mins.

INGREDENTS

1 cup Flour

1 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

1/3 cup Sugar

4 tbsp Honey

1/4 cup Butter

2 Eggs

1 tsp Vanilla

STEPS:

Step 1:

Pre heat the oven to 325F and grease a 10ish by 10ish pan. In a small bowl combine flour, baking soda, baking powder, and salt. Mix and set aside.

Step2:

In a larger bowl combine sugar, honey, butter, the eggs, and vanilla. Blend them together on med speed.

Step 3:

Slowly pour the flour mix into the wet mix and blend on low speed. Let the mix sit for a few minutes to thicken.

Step 4:

Pour the mix into the pan and let it bake for 17-20 mins till the top is dark brown and a toothpick comes out clean.

Step 5:

Let the cake cool, then frost it with whipped cream and serve.

S’mores On a Stick

By Rhea Graham

Prep Time: 15 Mins. Bake Time: 5 mins

Ingredients

2 cups marshmallows

1/2 cup chocolate chips

1/2 cup smashed graham crackers

8 skewers 

Tools

Glass Bowl

Wooden Spoon

Measuring Cups

Parchment Paper

Steps

Step 1:

Get out a square piece of parchment paper and lay it on the counter for later. Pour the Marshmallows into the bowl and microwave them for 15 seconds, quickly take them out of the microwave and fold half of the chocolate chips in, repeat.

Step 2:

Heat the marshmallows in the microwave for 7 seconds. Pour the smashed graham crackers onto the mix and fold them in with clean hands

Step 3:

Heat the marshmallows in the microwave for 7 more seconds. Then take a skewer and cover the top end of it with the mix (this may require your hands) and place it on the parchment paper. Repeat.

Step 4:

Let the S’mores lay on the baking sheet for 5 minutes then enjoy! They will stay good up to 2 weeks.

Double Dark Chocolate Chip Cookies

By Rhea Graham

Prep time: 20 mins Bake Time: 45 mins (total) Servings: 4 dosen

Ingredients

2 1/4 cup unsifted flour

1/3 cup coco powder

1 tsp baking soda

1/2 tsp salt

1 cup butter (sofend)

3/4 cup sugar

3/4 cup brown sugar (packed)

2 tsp vanilla extract

2 eggs

1 1/2 cups chocolate chips

Steps

Step 1:

Preheat oven to 375 F

Step 2:

Combine the flour, coco powder, baking soda, and salt. Stir well and set aside.

Step 3:

Beat the butter and sugar together. Then beat in the vanilla extract and the eggs one at a time. Mix at a low speed till smooth.

Step 4:

Slowly blend the mixtures together. Then add the chocolate chips. Blend well.

Step 5:

Drop by tbsp onto cookie sheets. Bake for 9-10 mins. (Hint: you will not be able to tell if they are burned or not. Just take them out of the oven)

Step 6:

Take the cookies out of the oven and let them rest on the baking sheet for 3-4 mins. Then let them rest on a cooling rack. If they fall apart when you pick them up with a spatula let them go longer in the oven.

Easy Meringues

By Rhea Graham

Prep Time:  20 mins Bake Time:  1 hr 30 mins (ish)

WARNING: do not eat raw eggs. You can try a little before it goes in the oven but you are risking foodborne illness.

Ingredients

3 egg whites

6 tbsp powdered sugar

1 tbsp lemon juice

Tools

Blender

Glass Bowl

Measuring Spoons

Parchment Paper

Oven

Baking Pan

Icing Bag

Steps

Step 1:

Turn the oven to 200 F and cover a baking pan with parchment paper.

Step 2:

Pour the egg whites into a large glass bowl (must be glass) and turn on blender to low. Add a tbsp of sugar and mix it in. Slowly keep adding the sugar.

Step 3:

Turn blender to med and blend till the mixture is no longer translucent.

Step 4:

Turn blender to high and beat it till you can make stiff peaks in the fluff. Then add the lemon juice. Blend well.

Step 5:

Fill the icing bag with the meringue and squirt it on the prepared pan. The meringue should have a texture like shaving cream. Bake for 1 ½ hrs.

Step 6:

Take the meringues out of the oven and let them cool for 5ish mins. Then slowly try and take them off the pan. If it is soft or still sticking to the parchment paper eat it and put the rest back in the oven. If not take them all off and store them in an airtight container or eat them. They will get sticky if exposed to humidity.

Dark Chocolate Mousse

By Rhea Graham

Prep Time: 20 Mins      Freeze Time: 30-45 mins     Servings: 1-2

Ingredients

2 cups Ice Cubes

½ cup Chocolate chips or chunks

1¾ cup Water

Tools

1 Freezer

1 Stove top

Blender

Measuring Cup

2 Large Bowls

Pan that can hold one of the bowls

Steps

Step 1:

Fill one bowl half way up with ice (you may need more or less ice depending on the bowl) then fill the pan halfway up with water and set the other bowl into it

Step 2:

Place the Chocolate into the bowl that is in the pan. Pour the water on over the Chocolate (the water should just cover the Chocolate) and turn the stove top to medium heat

Step 3:

Dissolve the Chocolate completely then immediately place the bowl with Chocolate on top of the bowl with ice

Step 4:

Blend till the mixture is cool and has thickened (but not alot) and pour it into ramekin cups and place them into your freezer

Step 5:

The Mousse should be a dark brown. When it is in the freezer it will thicken fast but keep it in there for 30-45 minutes. It is in the freezer so it will not burn, it can say in the refrigerator overnight but it will taste best 30-45 minutes after it was put into the Freezer. Then enjoy.