Pumpkin Dutch Apple Pie with Speculoos Crumble

It's November! So, naturally... pie.

You know, when the holidays roll around there are a lot of hard decisions to make. Like how to decorate, and what to buy for family and friends... and most importantly, whether that little space you left for dessert calls for a slice of pumpkin pie or apple pie. No one should have to choose.

This pie is the best of both worlds and you are going to LOVE it.

It's an apple pie smothered in a custardy hug from pumpkin pie filling. It's almost embarrassing to interrupt them, they go so well together.

But you know what really takes this pie over the top?

Cookies. Speculoos, to be precise. Yep, those are the crisp, spiced cookies that Trader Joe's turns into their famous "Cookie Butter."

It just seemed like a logical thing to crush up some Speculoos and add them to the crumbly topping for this pie. The spicy warmth and crunch of the cookies complement the tart apples and creamy pumpkin filling like they were destined to cross paths... sort of like me and Rosner's Appliances!

I'm guest posting over on their blog today and sharing this incredible recipe and fun little story of how I found out we go way back, so make sure to stop by and show them some love! Get the recipe here!

Are you a pumpkin or apple pie person? Will you be trying this two-in-one combo?

Sweet Potato Pie/Casserole S'mores

I think about food a lot.

Like, probably an abnormal amount. Just the other day I was talking to someone about books and it dawned on me that the only reading I've done for the past few years has been solely food related. {With the exception of a few lifestyle blogs & about half of a book my sister gave me for my birthday... 2 years ago.}

Food ideas are constantly swirling around in my head. All it takes is one tiny trigger for inspiration to strike. It can be a lone ingredient, a random word or a growling stomach. You can imagine that around the holidays, when food is at the forefront of most gatherings, my brain is in overdrive.

So, the other day, I'm chopping a sweet potato and out of nowhere I think, "Sweet Potato Pie... S'mores. With pie crust cookies." I mean, it's not that too far out there, right? Everyone knows that Sweet Potato Casserole is only invited to the Thanksgiving table because of the marshmallows. And marshmallows are what make a s'more so s'morey. And then there's pie, which is never a bad idea. The evolution was only natural.

This is quite possibly my best idea yet. Ok, maybe not. I've had some pretty good ideas. But these are definitely pretty innovative, I'd say.

Why more people have not made cookies out of pie crust is beyond me. Pie crust is a hot commodity, you know. Just think about it. What happens when someone cuts a slice of pie and that stubborn little triangular piece decides to stay in the pan? {You totally know what I'm talking about, right?} Um, you can bet that there is immediate rescue of said crust piece. No crust left behind.

So, why not make people happy? Why not pipe smooth sweet potato filling onto a pie crust cookie, top it with roasty, toasty marshmallows... and then finish it off with another crusty cookie?

Yeah, I can't think of a reason why this should become the customary method of serving sweet potato casserole/pie at Thanksgiving. Nope, not even one.

It's got all the beloved aspects of sweet potato pie AND casserole. Sweet filling.Toasted marshmallows. Flaky crust. {Note: If you're short on time or would rather not experiment with making your own crust, you can buy pre-made pie dough instead.}

These s'mores are sure to get your Thanksgiving guests talking... then again, maybe satisfied silence will be the sound as these are devoured, one by one.

Sweet Potato Casserole/Pie S'mores
Makes approximately 8, double recipe for a larger crowd

For crust:

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 stick {8 tablespoons} cold butter, cut into small dice
2-3 tablespoons ice cold water

1. Place all ingredients except water in a blender or food processor and pulse until the mixture forms a coarse crumb.

2. Add water, one tablespoon at a time, pulsing until the mixture forms a ball. Try not to add too much water. {I stopped after the 2nd tablespoon, pulsed it a few extra times, and a ball formed. You want enough liquid to make it come together, but not enough to make a mushy dough.}

3. Turn dough out onto a floured surface. Place a sheet of plastic wrap on top and roll out, trying to keep a rectangular shape. {It doesn't really matter if your shape isn't perfect, it will just help in the next step.} Roll out to about 1/8 inch thickness.

4. Line a cookie sheet with foil and preheat the oven to 425 degrees. Using a cookie cutter, cut rounds or scalloped rounds to make "cookies". Place onto prepared cookie sheet. Pierce each one a few times with a toothpick or fork.

5. Place another sheet of foil on top of cookies and fit another cookie sheet {preferably of the same size} on top. {This will help keep the pie cookies flat and not let them puff up.} Bake for 10 minutes or until the cookies are slightly golden and set.

Remove from pan and let cool.

For filling:

1 medium sweet potato, cooked* & scooped out of skin
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground ginger
1/4 cup heavy whipping cream, whipped to stiff peaks
Mini marshmallows

1. In a medium bowl, beat cooked sweet potato, maple syrup, vanilla, cinnamon and ginger together with a hand mixer until smooth.

2. Gently fold in whipped cream until well incorporated. Try not to smush all the air out of the whipped cream; it helps lend a lighter texture to the sweet potato mixture.

3. Place the mixture in a piping bag fitted with desired tip. {Alternatively, you can scoop it into a zip top bag, with one of the corners snipped off.} Set aside until ready to use.

Assemble S'mores

1. Pipe the sweet potato mixture onto half the crust cookies. Set aside.

2. Set oven to broil {500 degrees}.

3. Place the other half of the cookies on a cookie sheet. Place mini marshmallows {about 8} on each cookie.

4. Put the cookies in the oven and let broil until the marshmallows become slightly charred on top, about 1 minute. DO NOT STEP AWAY! The broiler is very hot and will easily burn things to a crisp if you forget about it for even a second more. Keep an eye on these and make sure all is going well.

5. Remove from oven and immediately top with the sweet potato half of the cookies.

6. You may serve these right away or drizzle with cinnamon glaze if desired.

For drizzle: 

1/4 cup confectioners' sugar
Dash of cinnamon
1 tablespoon {or a bit more} milk or cream

1. Whisk all ingredients together until smooth and a drizzling consistency is reached.
2. Drizzle over s'mores and allow to set slightly before serving.

*To cook sweet potato: I usually just pierce the potato all over with a fork or knife and microwave on high for 7-8 minutes, or until the potato is tender. It will vary depending on the size of the potato.

Easy Apple-Cheddar Galette

I'm back!

I've been recuperating from my surgery and am finally feeling well enough to ease my way back into the kitchen. Recovery hasn't been too bad... keeping myself still? Um, yeah. That's another story. I'm probably the worst patient. Ever.

Yesterday I jumped head first back into the grind by returning to work, rushing around to appointments and assisting my photographer friend at an event all in one day. A fourteen-hour day of being vertical after four full days of living the couch life... probably too much, too soon.

This morning I work up sore and exhausted {and an hour earlier than necessary} to the sound of Farley regurgitating what resembled an alien pod. I wish I were kidding. Since he finds it necessary to eat everything in his path that is not meant for consumption -- hair, string, shoes, "indestructible" dog toys, my oven mitt -- his stomach seemed to have formed some sort of conglomerate of these items and promptly deposited them on my carpet. At 5:45 a.m.  I will spare you the rest of the gory details {since it's a food blog and all}, but it wasn't pretty.

So, yeah. There hasn't been too much "take it easy" time since I wandered away from the couch.

Earlier this week, when was finally in the mood to try to bake something, I found myself faced with a small dilemma: I wanted pie.

{What is it about this time of year that causes raging pie cravings??}

Here's a little tip: Pie is probably the last thing you want to make when you're recuperating from anything. I don't know who came up with the phrase "easy as pie", but I'm thinking there may have been some sarcasm.

Don't get me wrong, it's not rocket science or anything. But making a pretty pie can take some time and effort. Time and effort are two things that may not be readily available after several days of being out of commission and having a list as long as your arm of things you need to catch up on.

Instead of spending hours putting together a fancy pie, I made the next best thing: a galette.

I think "galette" is French for, "There is too much $#&! happening in my world to bake you a real pie right now, so here ya go." Yes, I'm fairly certain that's the rough translation.

Galette is the essence of pie without all the fuss. It is rustic. It is flaky. It is beautiful. And it is easy to make, even when you're recovering from cabin fever and surgical brain fog. {I swear the anesthesia wiped out a few hundred brain cells.}

Guess what else? It tastes just as good as fancy pie, if not better.

I was in the mood for sweet and savory, so I used some crisp Granny Smith Apples and sharp cheddar cheese I had around, and sweetened it up a little more with apricot jam and a drizzle of honey. Pie cravings, be gone.

Because sometimes there is simply not enough time {or energy} for fluted edges and fussy lattices. But there is always time for pie.

By the way, Farley agrees. He's obviously back to his old ways and feeling much better after his little episode.

It's good to be back, friends. Thank you to everyone who left me sweet messages and well-wishes over the past week! I'm looking forward to running full-steam once again!

Apple-Cheddar Galette

For Crust
{adapted from Food Network}

1 cup all-purpose flour
1 stick {8 tablespoons} cold butter, cubed into small dice
2 tablespoons sugar
Pinch of salt
3-4 tablespoons cold water

1. In a blender or food processor pulse together flour, butter, sugar and salt.

2. Add 1 tablespoon of water at a time, pulsing until the mixture comes together to form a ball. You may not need all the water. Do not add to much, or your dough will be mushy.

3. Remove dough and place on a well-floured surface. Roll out into a rough rectangular shape or press into shape with hands. {Rolling is easier as it will be an even thickness, but in a pinch, I think you could probably use your hands.}

4. Carefully roll up the sides to create a wall. It doesn't have to be perfect, that's the beauty of this whole thing. Refrigerate for about 15 minutes or until a bit more solid. It will be easier to transfer to a baking sheet.

For Filling:

1 tablespoon apricot jam {or apple butter would be great here, too!}
Approximately 4 ounces of sharp cheddar {or your favorite} cheese, sliced or shredded, divided
2 granny smith apples, cored and sliced into rounds
1 tablespoon lemon juice
2 tablespoons flour
2 teaspoons sugar
{Optional} Honey for drizzling

1. Preheat oven to 400 degrees. Remove chilled crust from refrigerator. Place onto a baking sheet lined with foil or a silicone baking mat.

2. In a small bowl, toss apple slices with lemon juice and flour. Set aside.

3. Using an offset spatula, spread jam onto the "floor" of the crust. Place half of cheese slices or shredded cheese on top of jam. Place apple slice along the middle of the crust partially layered one on top of the other. Sprinkle with sugar.

4. Bake for about 15 minutes. Remove from oven and sprinkle with remaining cheese {I just grated the cheese over the top. I wanted to be able to see the apples and didn't want to hide them with slices of cheese.}

5. Bake for another 10-15 minutes until the crust begins to brown and the cheese is melted and bubbly.

6. Remove from oven and let cool before moving to a serving dish. {It will crumble if you try to move it while it's hot.} Drizzle with a little bit of honey, if desired, before serving.

Serve warm or at room temperature. 

Race Day Pie

Well, you guys, today's my last day to prep for tomorrow's big Derby celebration.

I've been trying to stick to my party planning timeline all week in an effort to avoid a major meltdown at the 11th hour, but you know how it goes... something always comes up last minute!

So, I guess that plan is not to expect to stick with the plan.

{I'm learning to be a little more flexible.}

Anyway, I've been working my way through the menu this week, starting to chop, assemble, and make anything that I can do ahead of time so that I can have fun with everyone else on Saturday. It's taken me many, many parties, events, and gatherings to learn how to plan things out so that this is possible. I can't tell you how many times I've wound up in the kitchen during an entire party, which makes for a very sad hostess & very neglected guests.

This time around, I've made things ahead and have a good mixture of items that can be served cold or at room temp to balance out those that need to be baked or heated through the day of.

Life would be much easier with a double oven, I'm not gonna lie. But we'll make do with what we've got!

I can't keep it to myself anymore... I've got to share my Southern inspired menu for Derby Day. The rest of the details will just have to stay under wraps until after the party. {Rats.}

Kentucky Derby Menu

Beverages

 Mint Juleps

Classic, Blackberry-Mint, Grapefruit-Honey, & Peach-Basil

Oaks Lily Cocktail

Governor's Mansion Peach Tea Punch

Appetizers

Classic Cheese Straws

Benedictine Dip 

Served with Pumpernickel Toasts

Blue Cheese-Bacon Dip

Served with Crackers & Grapes

Pineapple Julep Fruit Salad

Mains

Chicken & Waffle Bites 

with Horseradish Peach Syrup

Country Ham on Homemade Biscuits 

with Pepper Honey

Sides

Cheese Grits Casserole

Beer Mac & Cheese

Corn on the Cob 

with Chili-Honey Butter

Southern Baked Beans

Blue Cheese Roasted Potato Salad

Dessert

"Derby Pie"
Maple Cupcakes with Maple Caramel Buttercream
topped with Candied Bacon & Candied Pecans

Just about everything is homemade because: A.) I only feed my friends the best. B.) That's just how I roll. and C.) I'm crazy. 

But I'm also really excited. {In case you couldn't tell.} 

I still have lots left to do before "go time" tomorrow... but I guess there's no event more appropriate to race against time. ;) 

Enough yammering on. It's time to get to work & pull together the last details. But before I go, I've got one more thing to share: A recipe for Race Day Pie, a.k.a. "Derby Pie".

Did you know that you can't actually call it "Derby Pie" because it's a registered trademark of Kern's Kitchen? They're famous for the official Pie of the Derby, and they sure take it seriously. Their recipe is super top-secret, and they're very picky about other people claiming to make the real thing. So, out of respect, I'm calling mine "Race Day Pie" ... no need to tick anyone off. ;)

The pie is a delicious blend of chocolate, bourbon, and walnuts, though I've also seen many recipes made with pecans. I stuck to walnuts because that's how Kern's does it, and they're obviously the most official!

It's almost like a chocolate chip-walnut cookie baked in a pie crust with the sweet flavor of bourbon shining through. Nothing wrong with that!

No matter what you call this sweet treat, it's sure to be the ideal ending to Derby day... though winning a few bucks on the race wouldn't hurt, either. ;)

.... And they're off! 

Race Day Pie
Found at The Chattanoogan

1/2 cup flour
1 cup sugar
2 eggs
1/2 cup butter, melted & slightly cooled
2 tablespoons Kentucky bourbon {I used Jim Beam, but Early Times is the official Derby bourbon}
1 cup walnuts, coarsely chopped
1/4 cup semi-sweet chocolate chips {I accidentally used milk chocolate, but no harm done!}
1 teaspoon vanilla extract
Pinch of salt

Pie Crust -
I used this recipe, but you can certainly use your favorite or buy a pre-made pie crust. {I won't tell.}

1. Make pie crust. {Or unwrap, if cheating!} Arrange in a pie dish. {At this point, I pierced it a bunch of times with a fork just to make sure it didn't puff during baking. It may not be necessary because there's a filling, but I didn't want to risk it.} Refrigerate until needed. Preheat oven to 350 degrees.

2. In a large bowl, whisk together flour, sugar, and salt.

3. In a medium bowl, whisk together eggs, melted butter, bourbon, and vanilla extract.

4. Add wet ingredients to dry and whisk until just combined. Gently mix in walnuts and chocolate chips.

5. Pour mixture into unbaked pie crust. Bake for 40-45 minutes until the top is slightly puffed and lightly golden, and a toothpick inserted into the pie comes out mostly clean. {Not super batter-y.}

6. Cool before slicing.

Thanksgiving Special Edition: Sweets!

Let's have a quick recap of the side dishes I've shared so far this week, shall we?

There's Sausage, Kale, & Butternut Squash Stuffing/Dressing...

Lemon-Scented Broccoli Souffle...

Provencal Potato Gratin...

... and Caramel Apple Sweet Potato Casserole.

But I know you're all, "Yeah, yeah, that's real nice and all. What about dessert? Give me the sugaaaaaaaaarrr!"

I've got you covered. Even those of you that aren't bakers. So, tie on your apron... and prepare for a sugar rush!

You know how sometimes people make things that nobody really likes {i.e. fruitcake} because it's tradition? Well, I sort of feel that way about pumpkin pie.

I know that is a sacrilege to some of you. But if I've said it once, I've said it a thousand times: I prefer to take my calories in the form of cheesecake.

However...

I think I will make an exception for this Amaretto Pumpkin Pie with Almond Praline.



Boozy pie with cookies in the crust? SOLD.



I know some of you are already stepping quite outside of your comfort zone by cooking/baking anything at all. And I don't want to overwhelm you by throwing in something like pie... with homemade crust.

So settle down and check out these little babies:



Nutty Coconut Caramels.

Five ingredients. Done in under 10 minutes. Made in the microwave. Absolutely addictive. And perfect for sharing with your "nutty" family members.

Because let's face it... after all those fabulous sides you're making this year {and, oh yeah, the turkey}... who's going to have room for anything bigger than one of these caramels?

{Me... Oops. Did I just say that?}

I have one last thing to share that has become somewhat of a tradition in my family: Gourmet Caramel Apples.



I call them "gourmet" because I get pretty fancy with them and end up with apples that look like the ones that are sold for $12 a pop in chocolate shops & department stores... except mine cost a fraction of the price. These apples can be as involved or uninvolved as you'd like them to be: Cover them in chocolate, nuts, sprinkles or candy; make them fussy or messy; or coat them in caramel and call it a day. Whatever you do with them, I can assure you that eyes will light up when you bring them to the party.

I've given them as favors, arranged them in a gift basket, and have even made pretty tags and used them as place cards. They are always a hit.

 

No matter which dessert you choose to make this year, I just know it will put the perfect finishing touch on your Thanksgiving meal.

Wishing you & yours the most wonderful Thanksgiving. I am truly thankful for so many things... including you!

XOXO,

Dianna

The Kitchen Prep


Amaretto Pumpkin Pie with Almond Praline
adapted from Food Network Magazine

For Crust:

5 tablespoons butter
1 cup all-purpose flour
3/4 cup crushed amaretti cookies {or any almond cookie} - about 10 cookies
1/4 ice cold water

1. Combine all ingredients in the bowl of a food processor and process until mixture resembles grated cheese.

2. Slowly pour in cold water while continuing to process {about 1 tablespoon at a time} until a dough ball forms. {If dough becomes too wet, just add a little more flour.}

3. Press into pie dish, pushing up the sides. Poke dough with a fork, and refrigerate for about 30 minutes until chilled.

For Filling:

 

1 15-ounce can pure pumpkin

1 cup heavy cream

2/3 cup sugar

2 large eggs

2 1/2 tablespoons amaretto liqueur

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon vanilla extract

1/4 teaspoon

 

1. Preheat oven to 350 degrees. Cover chilled pie dough with foil, and fill with pie weights or dry beans to weigh down. Bake for about 25 minutes.

 

2. Remove foil and pie weights and bake for another 10 to 15 minutes, or until crust begins to turn golden brown. Remove from oven and cool for about 10 minutes.

 

3. Meanwhile, combine all filling ingredients in a large bowl and whisk together until smooth and incorporated.

 

4. Pour into pie crust and bake for about an hour or until the pie is mostly set. {It will still be slightly jiggly in the middle.} Cool completely.

 

 

For Praline:

 

Nonstick cooking spray, for baking mat

1/2 cup sugar

1 tablespoon water

1/2 cup sliced almonds

1/8 teaspoon salt

 

** Prepare a baking pan by lining with a silicone baking mat. Spray liberally with non-stick cooking spray. {You may be able to use parchment sprayed with non-stick cooking spray if you do not have baking mats, though I did not use this method.} You will need to move quickly once you are ready to pour the hot sugar onto the mat, so have everything ready.

 

1. In a heavy bottomed pot, cook sugar and 1 tablespoon water over medium high heat until it comes to a boil, swirling the pan every so often  instead of stirring.

 

2. When sugar turns honey brown, remove from heat and stir in sliced almonds and salt.

 

3. Pour onto prepared non-stick surface and spread with a spatula in as thin of a layer as possible.

 

4. Cool completely. Once cool, break into small pieces.

 

5. Sprinkle praline over pie before serving.

Nutty Coconut Caramels
adapted from Taste of Home Magazine

1 tablespoon butter
24 chewy caramels, such as Kraft
3/4 cup flaked sweetened coconut, plus 2 tablespoons for sprinkling
1/2 cup white chocolate chips
1/2 cup salted peanuts

1. Prepare an 8x8 inch pan by lining with foil {overlapping from pan for easy removal} and spraying lightly with non-stick cooking spray. Set aside.

2. In a microwave safe bowl, combine all ingredients and microwave on high for 30 second intervals for about 1 1/2 - 2 minutes, stirring often to combine.

3. Press into baking pan and sprinkle with remaining coconut flakes.

4. Refrigerate for about 30 minutes or until set. Remove from pan using overlapping foil handles, and cut into squares.

5. Wrap in parchment or waxed paper if desired.

Gourmet Caramel Apples

4 large apples, your choice {I used Granny Smith & Honeycrisp}
1 bag wrapped caramels {such as Kraft}, unwrapped
Approximately 1 cup dark, milk, or semi-sweet chocolate chips, melted
Assorted toppings such as walnuts, almonds, sprinkles, candy, etc.

Other: Popsicle sticks or large lollipop sticks

1. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Spray with non-stick cooking spray. Set aside.

2. Place unwrapped caramels in medium bowl. Microwave on high for about 1-2 minutes, stopping every 45 seconds or so to stir. Remove when melted and smooth.

3. Skewer apples onto popsicle or lollipop sticks. Dip apples into caramel, rotating slowly until completely coated in caramel. Allow excess to drip into bowl and lightly scrape the bottom on the side of the bowl.

4. Place onto prepared pan and refrigerate to set, about 30 minutes.

5. Once caramel is set, place melted chocolate into a piping bag or zip-top plastic bag with the tip snipped. Drizzle caramel coated apples with desired amount of chocolate.

6. While chocolate is wet, sprinkle with desired toppings such as nuts or candy. Place back on baking sheet and refrigerate to allow chocolate to set, about 15-20 minutes.

7. At this point, you can continue to coat the apples with other drizzles or toppings as desired, repeating refrigeration process between coats.

8. When completely fully set, package in cellophane bags.



Banoffee Bites

Yes, this is the second dessert recipe I'm posting this week. There may be a third. I've been giving you a lot of dinner/healthy/savory recipes lately, so I feel like I'm entitled to get back to the "make-my-teeth-hurt" sweets that make my heart sing. Get over it. :P

Now that I'm done justifying all the sugar that's about to happen, let's talk Olympics!

Who is super excited about watching semi-superhuman athletes compete in amazing feats of strength and endurance while you sit on your couch and stuff your face?!! ME, TOO!

The Olympics always bring a palpable vibe of both patriotism and brotherhood of man {um, hello, can that phrase get anymore sexist? Siblinghood of people!} when it makes its rounds every 4 years. I have to admit that although I do get sucked into the magic of the games, what I most look forward to watching is the bulging biceps of hot male gymnasts opening ceremonies.

There is something very cool about watching individuals from 205 different countries come together, set aside their differences - their languages, beliefs, politics, and the like -  and take part in a tradition that has been taking place for hundreds of years. {Fun fact: We have a friend who will be participating in the Olympic games! Also, my brother-in-law will be there to watch some of the events live & in person! So cool!}

This year, of course, the games will be hosted in jolly old England. A place that has it's very own long standing history of tradition and culture. Surely, you are familiar with some very British things: Big Ben, Will & Kate, fish & chips, and high tea... but have you ever heard of Banoffee Pie?

Well, let me make a proper introduction.

Banoffee Pie is said to have originated at The Hungry Monk in East Sussex, England around 1972. The rich dessert, consisting of bananas, "toffee" {a.k.a. dulce de leche}, and whipped cream atop a crisp pie crust {sometimes made of "biscuits" such as McVities} has created quite a name for itself, and one little bite will explain why.

I made my own baby Banoffees as a nod to this year's Olympic host, and boy, are they delicious. The ooey, gooey toffee with the banana... the {brown sugar infused} whipped cream... the little pie crusts that make your whole house smell like butter when you bake them. They're a winner. Gold medal, I'd say.

Even the hubby, who you know isn't very into sweets, said they were amazing {At least that's what I think he meant by, "Ohmnomgddnomnomnom" between bites.} These would make the perfect little treat to serve as you settle in to watch the opening ceremonies, or for any event for that matter.

But unlike the Olympic tradition that has spanned the centuries... these little babies won't be around very long!

Banoffee Bites

1/2 a recipe for pie dough, or store bought {I used this fantastically flaky recipe for All-butter Crust from Simply Recipes}
1 can sweetened condensed milk {not evaporated!}
1 large banana, cut into 24 pieces
2 tablespoons brown sugar
1 cup heavy cream
English toffee bits, such as Heath Bits'o Brickle {optional}


For Toffee/Dulce de Leche:

Preheat oven to 425 degrees.

Pour 1 can of sweetened condensed milk into an 8x8 inch glass baking dish. Place the baking dish inside a larger baking pan with high sides. Carefully fill with hot water, reaching about half way up the sides of the glass dish. Tightly cover with foil.

Bake for about 2 hours, checking about half way through cooking time to make sure there is still water in the pan. {If not or running low, add more.} Whisk to smooth.

Remove pan from oven and whisk until completely smooth. {Should be thick and caramel colored.}


For Whipped Cream:

Place about 1 cup of cold heavy whipping cream into the bowl of a stand mixer. Add 2 tablespoons of brown sugar. Lightly mix until sugar begins to dissolve. Using the whisk attachment, whip until stiff peaks can be formed.

Set aside in refrigerator.


For mini-crusts:

Preheat oven to 350 degrees.

Roll out pie dough to about 1/8 inch thick. With a round cookie cutter {or an upside down drinking glass dipped in flour}, cut out 16 circles. {You may need to gather scraps and re-roll.}

Press each dough circle in the well of a mini-muffin tin, patting it gently into the bottom and up the sides. Poke the bottom of each dough circle a few times with a fork. {This will help to prevent puffing up.}

Bake for 22-25 minutes or until just starting to turn golden brown.


For Assembly:

Drop a heaping teaspoon full of toffee into each baked mini-pie crust. Place 1 piece of banana on top of each. Dollop each mini-pie with whipped cream.

{Optional} Garnish with toffee bits and half a banana slice. Keep refrigerated until serving.

Tasty Travels: Key West Edition, Part 2

Guess what I did {or didn't do}? I wrote my Key West recap in one looooong post, then hit the "Cut" button to split the text into 2 separate posts {the first of which I shared yesterday}... and never "pasted" the second half onto anything. Nice job.

So, here I go again. Sigh.

I left off yesterday at the end of our first day of restaurant & bar hopping. We woke up bright and early the next morning hungry {how, I'll never know} for a tasty breakfast, and decided to rent some bicycles from the Bed & Breakfast we stayed at to get around since my feet took a beating the day before.

Not far from our B&B, we found just what we were looking for at Croissants de France, a little French cafe with a big selection of pastries. Steve and I split a Ham & Cheese Croissant {SO good}, and he also had a Guava Pastry. I kept my eye on a Nutella filled beignet that was taunting me through the glass counter, but alas, decided to save my calories for later. I'm still regretting it.

We did some more site seeing, biking, and browsing and before we knew it, we were hungry for lunch. {Are you really surprised?}

I had read some good reviews about a Cuban restaurant called El Siboney, so we biked our way there and each had a Cuban Sandwich for lunch {which was not 100% authentic, in my opinion, but was still very good!}. By the look of the lunchtime crowd, I'd say this spot is well loved by locals & tourists alike.

As the heat of the afternoon took it's toll, we decided to stop over at El Meson de Pepe, a charming vintage Cuba themed restaurant & bar, to continue with our Cuban lunch and cool down with some Mojitos... a must! They make them strong and delicious. {As is evident by our goofy behavior seen below. Sadly, I was too distracted by the fabulousness of the mojito to take a picture of it.}

Me: Standing out. Steve: Blending in.

I'll give you three guesses as to what we did next... That's right! More biking, more site seeing, more eating! You're so good.

Our next stop was obligatory, because you cannot come to Key West and not have a slice of Key Lime Pie. In fact, I'm pretty sure it's illegal. {Wouldn't that be funny considering all the other questionable behavior that is allowed in Key West?! Haha!}

So, we split a slice of KLP at Kermit's Key West Key Lime Shoppe and did our civil duty. It was good... and gone too fast. :(

I was SO disgustingly sweaty here... bleh.

At this point, we had been biking the whole day. In the hot, humid Florida summer. And I didn't care where we went, but it needed to be indoors, air conditioned, and close by.

Sloppy Joe's Bar for a sweaty, sloppy couple, seemed very fitting.

Steve's "I'm sweaty & uncomfortable, please stop taking pictures" face.

Some live music, a snack, and a drink or two later...we hit the pavement again {not literally, the drinks weren't that strong}, and honestly, I can't remember what we did. {Ok, maybe they were.} But I know we wound up bar hopping and listening to a few live performances here and there...

At Willie T's {Tip: Try the Vanilla Mojito}...

Only in Key West does money grow on palm trees & line ceilings...

And finally, perched on the balcony of Whistle Bar with a birds eye view of Duval Street. {Fun fact: Whistle Bar is the 2nd floor of Bull Bar. Just above it is a clothing optional rooftop bar called Garden of Eden ... enter at your own risk.}

We got ice cream at Kilwin's {nothing like ice cream for dinner}, and headed back to the B&B for a good night's rest before the long drive home the next day.

The next morning, we {grudgingly} packed up our stuff, and considered our breakfast options before we hit the road. Steve was in the mood for diner food, and my only requirement was a cafe con leche. We found both at Harpoon Harry's, along with a really yummy egg & cheese breakfast sandwich served on Cuban bread. {Which I did not bother taking a picture of because I was in the mourning stages of dealing with our departure that day.} Another tip: Harpoon Harry's is cash only!

With only an hour or so left to spare, we biked off some breakfast calories around Mallory Square and made one final stop to pick up some souvenirs for the family. Even before we arrived in Key West, I knew what I as going to bring back for everyone... and no, it was not a trinket encrusted in seashells or a touristy t-shirt...

Because who would want one of those when you could have one of these:

These, my friends, are Mattheessen's half-pound cookies. These things are bigger than my head, no lie. I discovered them long ago and have been more enchanted by the thought of these magnificent creatures than I would have been if they sold unicorns and leprechauns.

Steve and I bought a big sugar cookie to share {I promise, one is enough} and nibbled on it all the way home... and still had some left over. If these don't say "I love you" as a souvenir, I just don't know what will.

Well, you can't say I didn't give you the lowdown on our trip. And that was just skimming the surface!

Sure, Key West is a great getaway if you're looking for sunsets and debauchery, but there's actually LOTS to do that doesn't involve eating and drinking, believe it or not. There's tons of shopping, museums {like the Ernest Hemingway House, which we didn't visit this time but did pass by and gawk at}, shows {if you are entertained by gentlmen who look better in a dress than most ladies}, water sports {if the weather cooperates}, and so much history.

If nothing else, you could spend hours just wandering up and down the streets looking at the beautiful cottages and eclectic inhabitants of this quirky island.

But until you can visit for yourself, make some Key Lime Pie and savor the flavor of Key West right from your kitchen. :)

Key Lime Pie

via Kermit's Key West Key Lime Shoppe

9-inch graham cracker piecrust
2 14-ounce cans sweetened condensed milk
6 egg yolks {The egg whites can be saved to make a meringue topping, if desired.}
1/2-cup Kermit’s Key Lime Juice

Blend milk and egg yolks at slow speed until smooth. Add Key Lime juice and finish blending.
Pour into piecrust.

Bake in preheated 300-degree oven for 15 minutes.

Cool pie 20 minutes before refrigerating.

Serve chilled Key Lime pie with whipped cream topping or meringue.


Meringue Topping

6 egg whites
6 Tablespoons sugar
Pinch Cream of Tartar
1-teaspoon vanilla extract

Beat egg whites, sugar, vanilla extract, and Cream of Tartar at high speed.

Continue beating mixture until egg whites are stiff.

Top baked pie with the meringue. Bake an additional 10 minutes.

Cool pie.

Key Lime Pie Popcorn!

If you follow The Kitchen Prep on Facebook {Which you should! We have lots of fun over there!}, you probably saw my post about my husband & I spending last weekend in Key West celebrating our 3 year anniversary.

So, if rain on your wedding day is said to be good luck, can we just assume that cloudiness and storms on your anniversary getaway weekend are, too? Because if that's the case then chances are we are probably winning the lottery this week. The clouds never lifted for our entire 3 day stay.

The weather was not the prettiest, but that didn't stop us from enjoying island living to the fullest. And by "island living", I mean doing nothing particularly productive, wearing no watches to go by {when in doubt, it's happy hour}, and riding rented bicycles wherever the wind blew {in some cases, literally}.

Poor Steve was so looking forward to spending some time in the water, but with the way the skies were threatening, we {I} decided the last thing we needed was to end up washed out to sea. {All together now! "A three hour tooooooour..."}
 

Getting a bit wind blown at the Southernmost Point.
That gust of wind pushing my top forward is giving the illusion of a preggers belly...
I can assure you, it's just the wind!

So, instead, we spent a lot of time exploring the fine local establishments. Restaurants, bars {lots and lots of bars}, bakeries... you name it.

With the research done for you, I'm putting together a little foodie {drinkie?} recap of our weekend in Key West for you to use as a guide if you're ever in the area!  But, I'm saving that post for tomorrow, because today I want to get you in the right frame of mind.

What is this, you ask?

Oh, well, it's Key Lime Pie-pcorn. A sweet treat inspired by Key West's most famous dessert!

Even if you're not driving to Key West like we did, this popcorn makes a perfectly portable option when you need a KLP {Key Lime Pie} fix and can't have a slice of the real thing.  The white chocolate coating speckled with lime zest imitates the tart, creamy custard part of the pie. And for you pie crust-lovers, the graham cracker crumbs give you a little hint of that fabulous graham-y flavor.

Wouldn't this be a fun snack to package and have at a tropical themed party or cookout this summer? I think yes!

Whip up a batch of this stuff, sit back {preferably in a hammock}, and start getting into an island state of mind for tomorrow's Tasty Travels recap of Key West!

Key Lime Pie Popcorn

2 tablespoons canola or vegetable oil, plus 2 teaspoons for thinning candy coating
1/3 cup {heaping} popcorn kernels
8 oz. white chocolate candy coating {you could also use white chocolate chips I'm guessing}
1 lime, finely zested* {about 1 heaping tablespoon zest}
5 graham crackers, crushed
Green food coloring, optional

Prepare a large rimmed baking sheet or other large pan by lining with foil. Set aside.

Heat 2 tablespoons of oil in a 3 quart {or larger} pot over high heat. Add popcorn kernels and cover immediately with lid. Carefully shake the pot over the burner until popcorn begins to pop {about 2 minutes}, and continue to shake until popping slows down significantly and pot is filled with popped corn.

Pour popcorn out onto lined baking sheet.

In a heat proof measuring cup, place about 6 oz. of white chocolate candy coating pieces. Microwave for 30 seconds at a time, stopping and stirring occassionally until completely melted and smooth. {Be careful not to scorch} Stir in lime zest and incorporate completely. If your coating is too thick, add 1/2 to 1 teaspoon of canola oil and stir until a smooth consisency is reached.

Pour or spoon candy mixture onto popcorn. With a silicone spatula {and your hands, which is easier if you're willing to get messy}, carefully toss popcorn with candy mixture, coating as much of the popcorn as possible.

Sprinkle crushed graham cracker crumbs over popcorn and gently toss to adhere crumbs to wet coating. Set aside to cool down.

{Optional} Melt the remaining 2 oz. of white chocolate candy coating until smooth, and add 1 drop of green food coloring. Mix to incorporate. Drizzle onto popcorn and allow to set until hardened and no longer sticky. {You can also refrigerate for 30 minutes or so to speed up the process.}

Break up popcorn and enjoy!

*To ensure that zest pieces weren't too big, I zested a lime using my microplane, then ran through zest with a knife to finely chop.