Chocolate Hazelnut Thumbprints

If you need a cookie that will impress a crowd this one will definitely do the trick.  Deep dark chocolate flavor in the cookie rolled in toasted hazelnuts, and a delectable filling of Nutella in the center: YUM!  Everyone raved about these.  They came from the December issue of Cooking Light.  I must say, there are a lot of recipes in there this month that I can’t wait to try.  These ones really stuck out to me as I am trying to decide what to make for my holiday cookie exchange, and even though they were wonderful, I think I might have to try a few more recipes out before I make the final decision.

Yield: 28 cookies (serving size: 1 cookie)

Ingredients

• 4.5  ounces  all-purpose flour (about 1 cup)
• 1  cup  powdered sugar
• 1/3  cup  unsweetened cocoa
• 1/4  teaspoon  salt
• 1/2  cup  butter, softened
• 2  large egg yolks
• 1  teaspoon  instant espresso (optional)
• 1/2  teaspoon  vanilla extract
• 2/3  cup  finely chopped hazelnuts, toasted
• 1/3  cup  hazelnut-chocolate spread (such as Nutella)

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, cocoa, and salt; stir with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Stir egg yolks with a whisk, adding espresso, if desired. Add the yolk mixture and vanilla to butter; beat well. Add flour mixture to butter mixture; beat at low speed just until combined.

3. Turn dough out onto a sheet of wax paper; knead 6 times or until smooth and shiny. Shape dough into 28 (1-inch) balls. Roll sides of balls in nuts, pressing gently. Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb into center of each cookie, leaving an indentation. Bake, 1 batch at a time, at 350° for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.

Nutritional Information

Calories: 104

More Rice Pudding

Yesterday I went in to do some product shots for Pudding on the Rice.  If you didn’t check out the last session I did for them, you can view it HERE.  The more I work with Jessica over at POTR, the more I love their product and their business.  They are the nicest family to work with, and have such a unique product I know they will be so successful.  These shots were taken for the rice pudding that will hopefully be hitting groceries stores nationwide sometime next year!  Again, if you haven’t tried their rice pudding or frozen yogurt yet, you need to get your butt over there asap!  My favorite is the Smashing Pumpkin rice pudding

Frosted Pumpkin Cake

I know that I am going a little overboard this year with the pumpkin recipes.  But I just LOVE it so much!  And I am still planning a few more for the holidays, so don’t get sick of it yet!  This recipe is definitely a keeper, Kirk even said it was his favorite of all the pumpkin things I have made so far.  The cream cheese frosting definitely put this over the top, and made it oh-so-delicious

This recipe was taken from the most recent issue of Cooking Light magazine.  Instead of making it in a baking dish, I made it in two cake rounds, then used 3 inch cake rings to cut out mini layers.  I then make miniature cakes with two layers held together by the cream cheese frosting.  It was SO good!

Taken from November 2009 issue of Cooking Light

Yield: 24 servings (serving size: 1 piece)

Ingredients

Cake:

• 10.1  ounces  all-purpose flour (about 2 1/4 cups)
• 2 1/2  teaspoons  baking powder
• 2  teaspoons  ground cinnamon
• 1/4  teaspoon  salt
• 1  cup  packed brown sugar
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 2  large eggs
• 1  (15-ounce) can pumpkin puree
• Cooking spray
• Frosting:
• 2  tablespoons  butter, softened
• 1/2  teaspoon  vanilla extract
• 1  (8-ounce) package 1/3-less-fat cream cheese
• 2  cups  sifted powdered sugar

Preparation

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon, and salt in a small bowl, stirring with a whisk.

3. Combine brown sugar, 1/4 cup butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin; mix well. Fold in flour mixture. Spread batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted into the center comes out clean. Cool completely in pan on a wire rack.

4. To prepare the frosting, combine 2 tablespoons butter, 1/2 teaspoon vanilla, and cream cheese in a medium bowl; beat with a mixer at medium speed until combined. Gradually add the powdered sugar, beating until well combined. Spread frosting evenly over top of cake.

Calories: 178 per serving

Bon Appetit!

I had such a good time last night making a full Italian dinner with my close friend Nadine.  We decided that since we both would like to widen our cooking skills, we would meet 1-2 times a month with a menu of an appetizer, entree, and dessert that we want to try out.  Last night was our first dinner date, and it was Italian night.  Figured Italian was one of the easiest things to start with.  All of the recipes turned out wonderfully, and I can’t wait for our next dinner!  We chose everything out of the cookbook Giada’s Kitchen with recipes by Giada De Laurentis.  I grabbed the recipes from the Food Network website and modified it to what we did.  Hope you drool over these photos of our dinner as much as we did when we are cooking it!

On the Menu:

Baked Artichokes with Gorgonzola and Herbs

Orecchiette with Mini Turkey Meatballs

Orange and Chocolate Zeppole

Baked Artichokes with Gorgonzola and Herbs

Ingredients

• Salt
• 4 artichokes
• 3 lemons, plus 1 lemon
• 10 ounces mild Gorgonzola cheese, room temperature
• 2 tablespoons cream
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
• 1 clove garlic, minced
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons bread crumbs
• 1 tablespoon olive oil

Directions

Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

Orecchiette with Mini Turkey Meatballs

cooking and smelling amazing!

and the finished product….

Ingredients

• 1 pound orecchiette pasta
• 1/4 cup plain bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 2 large eggs, lightly beaten
• 1 tablespoon milk
• 1 tablespoon ketchup
• 3/4 cup grated Romano
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground chicken or turkey
• 1/8 cup olive oil
• 1 1/2 cups low-sodium chicken stock, hot
• 4 cups cherry tomatoes, halved
• 1/2 cup freshly grated Parmesan
• 8 ounces bocconcini mozzarella, cut into small chunks
• 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

and for dessert, the most amazing donuts…

Orange and Chocolate Zeppole

Ingredients

Orange Zeppole:

• 1 stick butter
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 cup water
• 1 cup all-purpose flour
• 4 eggs
• 1 tablespoon orange zest
• Vegetable oil, for frying

Orange Sugar:

• 1 tablespoon orange zest
• 1/2 cup sugar

Chocolate Sauce:

• 3/4 cup cream
• 1 cup (8 ounces) bittersweet chocolate chips

For the Orange Zeppole:

Directions

In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take the pan off the heat and stir in the flour. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes. Transfer to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Add the orange zest and beat until smooth. Set aside.

For the Orange Sugar:

Place the orange zest and sugar in a food processor. Pulse the machine until the mixture is blended. Set the sugar into a wide and shallow dish. Set

aside.

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Transfer the cooked zeppole to the dish with the Orange Sugar. Roll to coat in the sugar. Continue frying the remaining dough.

For the Chocolate Sauce:

Heat the cream in a small saucepan until hot but not boiling. Pour cream over the chocolate and stir until the mixture is smooth. Transfer the Chocolate Sauce into a dipping dish. Serve the zeppole alongside the Chocolate Sauce for dipping.

Pizza Dough Pinwheels

These are one of our new favorite dinners.  It is so easy to make ahead and freeze the dough, and then throw together the dinner.

The Dough

The Sponge:

1 1/2 tsp active dry yeast

1 1/2 cups warm water (about 80 F)

2 TBSP olive oil

2 1/4 cups all purpose flour

Place the yeast in a medium bowl (you can use the bowl from your mixer) and add the water, stirring to dissolve the yeast.  Allow the yeast to rest for about 5 minutes, until it turns creamy.  Stir the oil into the mixture and then gradually stir in the flour, mixing until well incorporated.

First Rise: Scrape down the sides of the bowl, cover, and let the sponge rest in a warm place (about 85 F) for about 1 1/2 hours, or until the sponge is very bubbly and has risen to about double its volume.

The Dough:

The sponge from above

2 to 2 1/4 cups all purpose flour

2 to 3 tsp salt

If you didn’t make the sponge in your mixer bowl, transfer it to that bowl now.  Use a rubber spatula to deflate the sponge, which will be sticky and loose, and fit the mixer with the dough hook.  Add 2 cups of flour and the salt to the sponge and mix on low speed for 2-3 minutes.  Increase the mixer speed to medium and, if the dough isn’t coming together nicely and cleaning the sides of the bowl, sprinkle in a little more flour by spoonfuls.  Continue to knead on medium speed for another 4-5 minutes, until the dough is smooth and elastic.

Second Rise: Place the dough in a lightly oiled large bowl, turn the ball of dough over so that its entire surface is moistened with oil, cover, and allow to rest in a warm place for 1.5 hours, or until it has doubled in bulk and holds an impression for a few seconds when you prod it gently with your finger.

Divide the dough in half.  You can freeze the dough for a few days if you are not using both pieces right away.  To defrost, simply put in the refrigerator or at room temperature for a few hours before using.

To make the pinwheels:

1/2 of the pizza dough from above

1 cup shredded mozarella cheese

8 slices of deli ham or prosciutto

1 cup coarsely chopped baby spinach

1 -2 TBSP of chopped fresh basil

1/2 TBSP olive oil

Salt and pepper to taste
Preheat the oven to 425 F  and line a baking sheet with parchment paper.  On a lightly floured work surface, roll out the pizza dough into a 12×14 inch circle, about 1/4 in thick.  Sprinkle half of the mozarella chees over the dough.  Arrange the meat over the cheese in a single layer.  Sprinkle with the chopped spinach and basil, and then top with the remaining cheese.

Roll the dough into a thin cylinder, gently tucking in the ends. Brush the entire roll with olive oil and season with salt and pepper.  Place the dough, seam side down, on the baking sheet and bake for 20-25 minutes, or until the top is golden brown.

Cool for 3-4 minutes, then use a serrated knife to cut it into 3/4 in wide slices.

Pies and Tarts Galore!

So I have totally failed in my TWD commitment.  I really wanted to believe that I would have the time to bake something from this wonderful cookbook every weekend, but with the busy holiday season upon us I am finding myself with no free time left at all!  I actually made all three of these pie/tarts like 3 weeks ago, but just have not had any time to post about them.  They are definitely some of the prettiest things I have made, the Baci Tart I think was my favorite.  Enjoy!

Chocolate Crunched Caramel Tart-Tuesdays with Dorie

Because it is part of Tuesdays with Dorie, you will have to go HERE to get the recipe.  This turned out AMAZING though, and if you like incredibly rich chocolatey goodness, you should make it!

Baci Tart

This one was my favorite….it was just so pretty to look at!  I didn’t want to cut into it….

This was taken from The Art and Soul of Baking by Cindy Mushet

Ingredients
Tart Dough:

1 stick unsalted butter, softened

1/3 cup sugar

1 large egg yolk

1 cup flour

2 1/2 TBSP unsweetened cocoa powder

Place the butter and sugar in a stand mixer and beat on medium speed for 3 minutes.  The mixture should be smooth and creamy.  Scrape down the bowl with a spatula.  If there are any lumps of hard butter still visible, beat for another minute to completely blend them into the mixture.  Add the egg yolk and beat well.  Scrape down the bowl.  In a medium bowl, whisk together the flour and cocoa powder.  Add to the butter mixture all at once.  Turn the mixer to the lowest speed and blend just until the dough comes together and looks moist, with a dark, uniform color.  Scrape down the bowl.  If there are any patches of flour unincorporated butter, finish mixing the dough by hand with the spatula.  If you beat too long, you will have a smooth, batterlike dough, which will be harder to press into the pan because it is sticky.  If this happens, chill the dough for 15 minutes before continuing.

Scrape the dough clumps into the tart pan.  Use the heel of your hand to press the dough into an even layer across the bottom and up the sides of the pan.  Press from the center of the pan outward, building up some extra dough where the bottom meets the sides.  Chill in the refrigerator for 1 hour or in the freezer for 30 minutes.

Filling:

1/2 cup heavy whipping cream

1/2 stick unsalted butter, cut into small pieces

1/4 cup water

2 TBSP light corn syrup

3/4 cup hazelnuts, toasted and skinned

1 1/2 ounces semisweet or bittersweet chocolate, finely chopped

Frangelico cream

Bake the shell: Preheat oven to 350 F and put the oven rack the center of the oven.  Bake the tart shell for 15 minutes.  Check for cracks, repair any if necessary.  Return to the oven and bake for another 15 to 17 minutes.  Remove and place on a rack to cool while you prepare the filling.  Leave the oven on.

Filling: Combine the cream and butter in a small saucepan and heat just until the cream begins to simmer and the butter is fully melted.  Remove from the heat and let the mixture sit while you make the caramel.

Combine the water and syrup in the medium saucepan.  Sprinkle the sugar over the top.  Cook over medium heat, stirring occasionally with a heatproof silicone spatula, until the sugar is dissolved and the liquid is clear.  Turn the heat to high and boil rapidly, swirling the pan occasionally (do not stir) to cook the sugar evenly, until it turns a golden honey color.  When it is honey-colored (think of the amber-colored honey at the supermarket), remove from the heat and immediately add the warm cream and butter mixture.  The caramel will rise dramatically in the pan, so you may want to wear an oven mitt while doing this.

Stir with a spatula or wooden spoon to blend the caramel and cream.  If there are any bits of hardened caramel floating around, put the pan over the lowest possible heat and stir gently until the caramel melts.  Add the hazelnuts to the caramel and cook over medium heat, stirring constantly, until the caramel turns a light golden brown, 1 to 2 minutes.  It should be the color of those chewy square caramel in the supermarket.  Immediately pour the filling into the cooled tart shell.

Bake at 350 F for 17 to 20 minutes, until golden brown and bubbling.  Transfer to a cooling rack, and allow to cool completely.

Finish the tart: Bring an inch of water to boil in the bottom of the double boiler.  Turn off the heat.  Place the chopped chocolate in the top of the double boiler and place over the steaming water.  Stir occasionally with the spatula until the chocolate is melted and smooth.  Place a resealable plastic bag in a cup and fold the top of the bag over the rim of the cup to hold the bag in place.  Scrape the chocolate into the bag, and squeeze the chocolate into one corner.  Cut off the very tip of the corner, and squeeze the chocolate through the hole and stripe it over the entire surface of the tart in any pattern you like.

Lattice-Top Nectarine-Blueberry Pie

Ingredients:

2 recipes of your favorite pie crust dough, one for the pie and one for the lattice top

6 medium nectarines

6 ounces of blackberries

1/3 cup sugar, plus 1 to 2 tsp for sprinkling

3 TBSP all-purpose flour

1 TBSP fresh lemon juice

1 large egg yolk

2 TBSP milk or cream

Roll out one recipe of the pie dough.  Transfer to a 9 inch pie pan and chill until ready to use.  Firmly shape te other recipe of dough into a small rectangle, then roll it into a 14 by 12 inch rectangle that is about 1/8 inch thick, trimming if necessary.  Carefully fold the dough into quarters, transfer it to a baking sheet, unfold, and chill until ready to use.

Rinse the nectarines and pat dry.  Use a paring knife to cut each in half, remove the pit, and cut into 4 or 5 slices.  Transfer to a large bowl.  Add the blackberries to the nectarines.  Add the sugar, flour, and lemon juice and gently toss with a spatula until the fruit is evenly coated.  Scrape the filling into the chilled pie shell.  From the chilled rectangle of dough, create a lattice.  REfrigerate the pie for 30 minutes but no longer than 1 hour.

Preheat the oven to 400 F and put the oven rack in the bottom 1/3 of the oven.  Beat the egg yolk with the milk or cream to create an egg wash, then use the pastry brush to lightly glaze the lattice and outside edge of the pie crust.  Sprinkle the top with sugar and bake for 50 to 60 minutes, until the crust is golden brown and the fruit is bubbling and tender.  Transfer to a cooling rack and allow the pie to cool for 40-60 minutes.

More pumpkins

Pumpkin Patch Biscuits

1 3/4 cups all-purpose flour

1/4 cup packed brown sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1/2 cup cold butter (I used 1/4 cup butter and 1/4 cup Smart Balance)

3/4 cup canned pumpkin

1/3 cup buttermilk

In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda.  Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.

Turn onto a lightly floured surface; knead 8-10 times.  Pat to a 1-inch thickness; cut with a floured biscuit cutter.  Place 1 inch apart on a greased baking sheet.

Bake at 425 F for 18-22 minutes or until golden brown.

Makes roughly 12 biscuits.   Each biscuit is 118 calories.

Peach Tarts

I made these a few weeks ago to use up the last bit of frozen peaches I had on hand from the summer.  I also wanted an excuse to use my new mini tart pans that I am in love with.  They turned out pretty good, especially with the hazelnut crust.

I used this to make 4 mini tarts, so if you make a normal 9-inch one you will want to double this recipe.

Tart Dough:

1/2 cup flour

1/4 cup chopped hazelnuts

1/4 cup confectioner’s sugar

1/8 tsp salt

1/2 stick unsalted butter, cut into small pieces

1 large egg yolk

Using a food processor, combine the flour, hazelnuts, sugar and salt.  Pulse a few times.  Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in-you should have some pieces the size of oatmeal flakes and some the size of peas.  Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition.  When the egg is in, process in long pulses- about 10 seconds each-until the dough, which will look granular soon after teh egg is added, forms clumps and curds.  Just before you reach this stage, the sound of the machine working the dough will change.  Turn the dough out onto a work surface and knead just to incorporate any dry ingredients that are not mixed in.

Press the dough evenly over the bottom oand up the sides of the tart pan.  Freeze the crust for at least 30 minutes before baking.

Preheat oven to 375 F.  Butter teh shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust.  Put the tart pan on a baking sheet and bake for 20-25 minutes.  Remove the foil and if the crust has puffed, press it down gently with the back of a spoon.  Transfer to a wire rack to cool.

Filling:

1 1/2 cups cup up peaches

3 TBSP sugar

3 TBSP flour

Combine all the ingredients until the fruit is evenly coated

Topping:

2 TBSP flour

2 TBSP light brown sugar

2 TBSP chopped hazelnuts

2 TBSP cold unsalted butter, cut into pieces

Working with your fingertips, blend all the ingredients together in a small bowl until evenly combined.  Cover the streusel tightly with plastic wrap and refrigerate it until needed.

Spoon the filling into each tart pan until almost full.  Sprinkle the streusel topping mixture over the filling, creating a thick top layer.  Bake for another 20 minutes or until the filling is set and the streusel is golden.  Remove from oven and transfer to a wire rack to cool.

Espresso Chip Meringues

This is my second, and much more successful, attempt at making meringues.  This time I followed a recipe by Giada DeLaurentis, which had much more specific directions on how long to let the egg whites whip to achieve perfect peaks.   I think I am finally starting to understand this whole process!  My next attempt is going to be macarons, a sandwich style cookie made with meringue shells.  I figured these would be easier to start with, so now on to the more difficult tasks….

These were great, crispy on the outside and slightly chewy on the inside.  They have a really distinct coffee flavor, perfect with a morning cup of joe!

The chopped up chocolate

ESPRESSO CHIP MERINGUES

• 3 egg whites, at room temperature
• Pinch fine sea salt
• 3/4 cup superfine baker’s sugar (I only used 1/2 cup sugar)
• 1/8 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 2 teaspoons instant espresso powder
• 2/3 cup mini semisweet chocolate chips (I only used 1/2 cup and it was more than enough)

Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.

This made about 15 LARGE cookies for me, each about 65 calories.

Pretty pretty pie :)

I think I just wanted to make this pie because it looked so glamorous, and I wanted to take some fun pictures!  I knew from the get-go that I would not be allowing myself to eat very much of this pie, seeing that the amount of sugar in this should be considered lethal.  I did sneak a small piece the day I made it, and it was heavenly.  Very tart, but balanced out with the layer of coconut custard underneath the key lime custard.  This Florida Pie is awesome for anyone that likes key lime, and the meringue topping just makes it look like it took hours of slaving away in the kitchen.

It took a lot of key limes to make this pie!

Just about to go into the oven, and then the finished product!

FLORIDA PIE

From Baking: From My Home to Yours by Dorie Greenspan

1 9-inch graham cracker crust (I just bought one at the store to same time)

1 1/3 cups heavy cream

1 1/2 cups shredded sweetened coconut

4 large eggs, separated

14-ounce can sweetened condensed milk

1/2 cup fresh Key lime juice

1/4 cup sugar

Preheat oven to 350 degrees F.  Put pie plate on a baking sheet lined with parchment paper.

Put the cream and 1 cup of coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly.  Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened.  Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer and paddle attachment, beat the egg yolks on high speed until thick and pale.  Reduce the mixer speed to low and beat in the condensed milk.  Still on low, add half the lime juice.  When it is incorporated, add the remaining juice, again mixing until it is blended.  Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes, and transfer the pie to a cooling rack for 15 minutes.  Then freeze the pie for at least one hour.

Preheat the broiler.

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch.  Transfer the whites to a stand mixer with a whisk attachment, and beat the whites at high speed until they reach room temperature and hold firm peaks.  Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown.  Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.