Key lime pie is an easy dessert to love. Not only is it delicious, with its combination of zesty key lime juice and rich sweetened condensed milk, but it is very easy to make at home. I make it on a regular basis and I’ve even added other flavors to the basic recipe. This time around, I used the idea of a key lime pie and swapped out all of the lime juice for a more tropical favorite to make Passion Fruit Pie.
This pie uses passion fruit juice in the type of recipe that would normally be made with fresh key limes. The pie filling is made with sweetened condensed milk, egg yolks and a generous amount of fresh passion fruit juice. Passion fruit works in this recipe because the fresh juice is very acidic, just like key lime juice, so it reacts with the other filling ingredients and begins to thicken even before it goes into the oven.
Passion fruit juice is incredibly aromatic, with an amazingly sweet floral scent that you’ll notice as soon as you cut into the the fruit. This tropical aroma carries over into the finished pie, so you get a bright tropical flavor – complimented by the creamy sweetness of the sweetened condensed milk. If you like key lime pie, you’ll probably fall in love with this at first bite!
Like key lime pie, it’s important that you use fresh juice to make this pie. It can take a bit of effort to juice fresh passion fruits, but you can follow my tutorial here. Passion fruits can usually be found in well-stocked supermarkets. You can also sometimes find fresh passion fruit juice in specialty markets, but be sure that you’re not buying a product with sweeteners added (or any other juices in the mix) if you try a packaged juice. The pie can be baked in a shortbread crust or a graham cracker crust and should be refrigerated before serving. The pie is best within a day or two of baking.
I topped this pie with coconut whipped cream to serve it. The whipped cream is lightly sweetened whipped cream with finely chopped shredded coconut added to it. You can also make non-dairy whipped cream with coconut cream and get similar results. Both will yield a delicious topping for this dessert.
Passion Fruit Pie
1/2 cup fresh passion fruit juice/pulp
1 14-oz can sweetened condensed milk
4 large egg yolks, room temperature
9-inch graham cracker crust, baked
Preheat oven to 350F.
In a large bowl, whisk together passion fruit juice, sweetened condensed milk and egg yolks until smooth. Pour into prepared pie crust and place on a baking sheet.
Bake for 15-20 minutes, or until pie filling is just set. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours until well-chilled. Top with coconut whipped cream, if desired.
Coconut Whipped Cream
1 cup heavy cream, chilled
3-4 tbsp confectioners’ sugar
1 tsp vanilla extract
2 tsp coconut rum (optional)
1/4 cup sweetened, shredded coconut, very finely chopped
In a medium bowl, beat heavy cream to soft peaks. Beat in confectioners’ sugar, vanilla and rum. Fold in shredded coconut.
The Danby DBC120BLS 3.3 cubic feet beverage Center is the perfect teammate with those big sporting events. When friends and family stop by it’s always good to be prepared to serve up some cold beverages while watching a game or just enjoying the company. No matter what event keeps those guests ever-present, this beverage center will be a great asset. With a 120 can storage capacity you will be sure to never be short on ice cold beverages. The tempered glass door and stainless steel trim add an elegant touch to any decor. Package Content: 3.3 cubic feet beverage center, manual, tempered glass door with stainless steel trim. Recessed side mount door handle. Integrated lock with key. Interior light illuminates compartment. Color – Black with Stainless Steel. Height 33.70, Width 17.87, Depth 19.75, Weight 68.90. Color – Black/Stainless. Manual Language: English, Spanish, French. Assembly Required.
“There is no beating grief. There is no getting over it. Yet, the beauty of grief is that it stretches your emotional bandwidth. Joy, happiness, love, compassion: The degree to which you can feel them is directly proportional to the amount of pain, grief, sadness, and devastation you have felt.” This is a quote from Beautiful Grief, a book I read recently. It came into my life at a time when I was experiencing more than my fair share of grief. I’m trying to focus on this idea of letting my grief expand my capacity for joy. Baking is where I often find joy.
One of the reasons I am grieving is the loss of my dear friend Susan Russo. I met her in the early days of blogging. She was a terrific writer and recipe developer but mostly just a wonderful person. I am trying to hold on to my happy memories of her and celebrate her with one of her recipes, Traditional Italian Almond Biscotti.
The cookies are chock full of toasted almonds, scented with vanilla and orange. The recipe makes a big batch, so there are plenty to keep and to share.
I associate many recipes with Susan—Italian American dishes of course, and ingredients like fennel and olives. Her two blog posts, one on Kitchen Window and another on her blog about biscotti capture so much of what I loved about her—the way she shared her heritage, humor, and warmth, all while caring for others. I hope these cookies bring you, and anyone you share them with, some joy.
The recipe is from Susan Russo’s mother, I’ve adapted the instructions.
Makes 36 (3/4 inch-wide cookies)
3 cups whole raw almonds
1 cup granulated sugar
1 cup light brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
2 1/2 cups all-purpose flour
3 jumbo eggs (if you don’t have jumbo eggs, use 4 medium eggs)
1 teaspoon pure vanilla extract
zest of 1 large orange (about 1 -2 teaspoons)
1 egg, lightly beaten for brushing the tops of loaves
Preheat oven to 350 degrees F. Line two rimmed sheet pans with parchment paper.
Place almonds in a single layer on a baking sheet and toast in the oven for 10 minutes. Remove and let cool.
In a large bowl, stir together the toasted almonds, sugars, cinnamon, baking powder, and flour.
In a small mixing bowl, combine 3 jumbo eggs, vanilla and orange zest and whisk until well blended. Add the wet ingredients to the flour mixture. Work the batter together with lightly floured hands. The mixture will be very sticky. Squeeze the dough and once it comes together, form a ball. Divide the ball into four equal pieces.
On a lightly floured surface place one piece of dough, and roll into a log approximately 8 inches long, 2 inches wide, and 3/4 of an inch high. Repeat with the remaining three pieces of dough. Place two logs on each baking sheet. Brush the tops of the dough with the beaten egg.
Bake for 35-40 minutes, or until the tops of the loaves are shiny and deep golden brown. Remove from the oven and transfer to a rack for about 20 minutes before slicing. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the slices crumble, then let cool a few more minutes before slicing. Place slices on their sides back on to the baking sheets; place in the still warm oven with the temperature off and the door closed for 30-60 minutes. The longer they stay in the oven,the harder they will become. Remove from oven and cool completely before storing up to one month in a tin or another air tight container.
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If you’re going by the calendar, spring officially arrived on March 20th. But most years here in northern Minnesota, that’s kind of a laugh. As a general rule, there’s still plenty of snow and chilly weather without much hope of green growing things. Some years we’re lucky and get an early thaw. For the most part though, we have to watch in envy as our southern friends post pictures of their gorgeous spring weather.
But that doesn’t mean that we can’t enjoy spring-inspired cooking! In fact, changing the way I cook by the calendar and not the weather makes this in-between time a bit more bearable.
This Spring Puff Pastry Tart is a wonderful way to usher in the season. It has some lovely, fresh flavors from the asparagus, pesto, and green peas.
Let me show you how it’s made.
Here is the short list of ingredients: puff pastry (of course), cream cheese spread, Parmesan, prosciutto, asparagus, pesto, and frozen peas. Simple, yet full of flavor!
Start by rolling the puff pastry out on a piece of parchment paper to about 10×15 inches. It’s okay if you can’t get it to roll out quite that big.
Next, fold up about 3/4 inch of the puff pastry on each side. I find that it’s easiest if you fold the parchment paper up as well…
And then peel it back off of the puff pastry. If that makes sense.
Next, cut off a thin slice all along the edges of the tart. You can save these slices and bake them along with the tart as a little snack.
Pierce the pastry all over with a fork to prevent it from puffing up too much in the middle.
Bake in a hot oven until it starts to go a nice golden brown color. If the pastry puffs up too much in the middle, just poke it back down with a fork.
Smear the cream cheese spread over the warm puff pastry in dollops.
Add the pesto in the spaces between the cream cheese.
Sprinkle with Parmesan cheese.
Add the prosciutto, asparagus, and peas.
Bake for an additional 10–15 minutes, or until the pastry is cooked through and the asparagus is tender-crisp.
Allow to cool enough so you don’t burn your mouth when you devour it. Serve warm.
Now, you don’t have to stop here with the flavor combos. You can use this basic method for creating the puff pastry form, and top it in many different ways!
Here are a few suggestions:
I’m curious: What is spring like where you live? Let us know in the comments!
Microwave single-serving cakes are a trend that aren’t going away any time soon. You can make them from scratch, of course, but the section of mixes dedicated to these quick-fix sweets is getting bigger all the time. One of the newest entries to the category is Ghirardelli, with a variety of single-serving microwave brownie mixes.
The Ghirardelli Dark Chocolate Microwave Brownie Mix box contains four packets of mix, each of which just requires a little bit of water and can be mixed up in the mug that you microwave it in. The mix is made with ingredients that you would find in any brownie mix – flour, sugar, cocoa, etc – including real chocolate chips and it takes just seconds to put it all together. The brownie cooks in the microwave in about 1 minute and is ready to eat as soon as it has cooled down enough not to burn your tongue.
The brownies are fudgy and moist when you dig into them warm, and tended towards being slightly underbaked (not a bad thing, for a brownie) when I opted for the lower end of the cooking time recommended on the packaging. I think that brownies are well-suited to microwave cooking because you don’t run into the dry/spongy texture that over-microwaved cakes can develop. The brownies had a great chocolate flavor and the pockets of melted chocolate from the chocolate chips made them very satisfying, reminiscent of a molten chocolate cake. I served them with a bit of whipped cream on top for contrast.
I have to admit that I prefer these microwave brownies to some of the microwave cakes that I’ve tried. They’re easy to make and deliver a generous dose of chocolate in each bite, with a texture that is better than most microwave cakes. For a quick-fix, this is one worth trying. Ghirardelli also makes a few extra flavors, if you want to mix things up (haha) and try out salted caramel or peanut butter in your brownies, as well.
The post Ghirardelli Dark Chocolate Microwave Brownie Mix, reviewed appeared first on Baking Bites.
Last but not least, I don’t remember seeing eggs at the show before. This year several companies were featuring eggs from pasture raised chickens.
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