The Best Key Lime Pie Recipe

This is one of my all time favorite summer pies and I am so excited to share it with you! With such a small amount of ingredients, this pie is an easy one to make and it’s also one of the yummiest key lime pies I’ve ever had. Key lime pies are known to be pretty tart, but this one definitely has a milder zing to it. It’s a perfect consistency of creamy and thick which always hits the spot perfectly, especially here in Florida!

Sometimes people can have a little bit of trouble finding key lime juice and tend to just substitute it for plain ol’ lime juice. That does work, but I love the Nellie & Joe’s Key West lime juice brand. You can find that key lime juice here.

This pie pairs so perfectly with a nice garnishing of whipped cream on top. Some people even like to cover the entire top with it, but for now I’ll just be doing the sides and middle. Click here to get the awesome recipe to make a quick and easy whipped cream to go along with this super delicious pie!

The Ingredients:

The crust:

  • 1 1/4 Cup graham crackers, pulsed
  • 1/4 Cup sugar
  • 5 Tablespoons butter, melted

The filling:

  • 28 Ounces sweetened condensed milk
  • 1/2 Cup sour cream
  • 3/4 Cup key lime juice

The Instructions:

Crust:

  • Preheat oven to 350 degrees Fahrenheit
  • Pulse the graham crackers in a food processor or blender and and then combine the crumbs, sugar and butter. Mix until blended well
  • Press the graham cracker mixture into the bottom and sides of a 9 inch pie pan
  • Bake for 10 minutes then remove from oven, set aside and let cool for additional 10 minutes

Pie filling:

  • Combine sweetened condensed milk, sour cream and key lime juice in a large bowl. Stir until smooth.
  • Pour into prepared pie pan and bake for 10 minutes or until you see little bubbles form along the surface
  • Turn off the oven and let the pie sit inside, undisturbed for an additional 30 minutes
  • Let pie chill in the refrigerator for at least 6 hours, or even better, over night

Right before you’re ready to serve, put some whipped cream on top and then you are ready to go!

Happy Baking!


4th Of July Poke Cake

It’s time to celebrate one of the most fun and festive summer holidays of the year! This red, white and blue poke cake is the perfect treat to serve to your family and friends to help get into the patriotic spirit.

Poke cakes became popular in the 1970’s and have been rising in popularity ever since then, especially down here in the South. It couldn’t be a more easy way to add a little flare to that typical box cake that we all know and love. With this recipe, I have not only used a box cake, but I also wanted to tie in some old family style in there as well which is why I decided to use my great aunts frosting for the topping instead of the typical Cool Whip topping you usually see with poke cakes. To go along with the holiday, we’ll be adding some fresh strawberries and blueberries on top to add some flare to our theme.

Here’s how to make it:

The Ingredients:

  • White cake mix (water, vegetable oil and eggs are required to make the cake box mix)
  • 1 box (3 oz) Jell-O strawberry flavored mix
  • 1 box (3 oz) Jell-O blueberry flavored mix
  • 1 Cup boiling water
  • 1/2 Cup cold water

For frosting:

  • 3 Tablespoons flour
  • 1 Cup sugar
  • 1/2 Cup margarine
  • 1/2 Cup butter (1 stick)
  • 1 teaspoon Vanilla
  • 1 Cup milk

For Topping:

  • Fresh strawberries
  • Fresh Raspberries
  • Fresh blueberries

The Instructions:

  • Preheat oven to 350 degrees Fahrenheit
  • Make the boxed cake mix as directed for a 9×13 inch pan. Cool for at least 30 minutes after it’s taken out of the oven
  • Once slightly cooled, use a small rounded object to poke into the cake without hitting the bottom of the pan. Keep the distance of each poke about 1/2 an inch
  • In a small stove top pot, boil the cup of water and then add the strawberry Jell-O. Stir in cold water, then do the same for the blueberry Jell-O in a separate pot
  • Carefully pour the strawberry and blueberry Jell-O along each row of the poked holes. I used a turkey baster to keep it slow and clean so colors wouldn’t spread and mix together
  • When finished, keep in the refrigerator for at least 3 hours before serving and adding frosting

The frosting:

  • In a cold sauce pan, combine milk and flour and bring to a boil. Stir this until it is thick
  • In a separate sauce pan, cream the sugar, margarine and butter. Add in the vanilla and then beat until it looks like cream
  • Add in the milk and flour mixture just a little at a time while mixing
  • If the frosting looks to runny, add more flour and sugar until correct texture is formed

When the cake is done cooling in the fridge, add an even layer of frosting to the top of the cake. This is when you can decorate exactly how you want it to help represent the holiday. I like to do an American flag, but get creative with it if you want!

Happy 4th of July!


The Classic Chocolate Chip Cookie

Everyone knows this one. That soft, gooey center with chewy golden brown edges, sprinkled with chocolate chips. Their are probably thousands of chocolate chip cookie recipes, but it’s because this is an all American past time recipe that will, without a doubt, never go out of style. With so many different combinations of these ingredients, you usually have to decide if you want crispy or chewy, gooey or firm, chunks or chips. That’s what makes these one of the best cookies around! This recipe here is going to be the most perfect combination of what makes that chocolate chip cookie so famous.

To make the perfect cookie, it’s always best to use the middle wrack of the oven to ensure an even baking. What can also help is to only bake one sheet in the oven at a time. 

Many times when baking cookies, people can use cookie scoopers or ice cream scoopers to make that perfect ball shape. While that is important to ensure all cookies are the same size, I just roll the dough with my hands and it works just the same. 

When that amazing chocolaty smell starts to flood your kitchen then you know it’s time to take these bad boys out of the oven. Try not to dig in right away and give it a few minutes to cool down and settle. 

The Ingredients:

  • 3 Cups all-purpose flour
  • 1 Cup salted butter, softened
  • 1 Cup granulated sugar
  • 1 Cup light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 teaspoon salt
  • 2 Cups chocolate chips

The Instructions

  • Preheat the oven to 375 degrees Fahrenheit and line a baking pan with parchment paper and then set aside
  • In a large bowl, mix together flour, baking powder, salt and baking soda
  • In a separate bowl, mix together butter, brown sugar and granulated sugar until well combined
  • Add in eggs and vanilla into butter mixture until well beaten and fluffy
  • Mix in the dry ingredients and make sure it is all well combined
  • Add in as many chocolate chips as you like, although the recommended amount is about 2 cups. Mix together well
  • Roll together about 2-3 Tablespoons worth of dough into your hand and form it into a ball. Place them all evenly spaced on the prepared baking pan
  • Bake for 8-10 minutes or until they start to turn golden brown.
  • Let sit in the pan for about a minute or two before removing onto a cooling wrack.

And that’s it! It’s a pretty basic recipe that truly feels so rewarding when you finally have that finished product. This is one of those treats where it’s so great to have a “go to” recipe on hand, and I hope this is the one for you and your family.

Happy Baking!


Super Easy No Bake Lemon Pie

When I think of summer, I think all things lemon! This super simple recipe is so perfect for your next summer time gathering and will be such a show stopper for everyone. Living here in Florida, I can testify that this has been such a great cold and refreshing treat to keep in the refrigerator. It’s cold and creamy texture will be perfectly created in just 5 minutes of combining ingredients, then it’s just a game of waiting in the refrigerator!

This recipe can be a bit versatile in the ways you want it constructed. For the crust, you can easily just pick up a pre-made version from the grocery store (which I have done here), or add a more personal touch and make your own graham cracker crust. You could also either do a dollop of Cool Whip on the top when it’s finished cooling, or go a little step further and add your own whipped cream. It really just depends on the time we have during the day, but in truth, either way you do it it’ll taste amazing!

The Ingredients:

  • 1 (6 oz) Frozen Lemonade concentrate, thawed
  • 2 (4 serving size) vanilla instant pudding box
  • 1 (8 oz) cool whip
  • 1 3/4 cup milk
  • 1 graham cracker crust

The Instructions:

  • In a large bowl, mix together the two boxes of vanilla pudding and milk. Use a hand whisk to mix together.
  • Add the thawed lemonade and whisk together until pudding is thick. Should be about 2 minutes of time
  • Fold in the cool whip and then pour into crust
  • Cover the pie and refrigerate for a minimum of 4 hours

How easy is that?! For me, the fun part is always decorating your desserts to make the presentation just the way you want it. This is where your creativity can really shine! What I did here was used my homemade whipped cream recipe (you can find that recipe here) for the center, then used some berries that I thought could really pop with color. Since it’s a lemon pie, feel free to use some lemons to garnish with as well along with a sprig of mint for that pop of green for summertime.

Happy Baking!


The Best Cheesecake Recipe You Need To Try

I don’t know about you, but finding the most perfect recipe for cheesecake has been a little bit of a struggle for me. But this rich and velvety crowd pleaser has made entertaining SO much sweeter. The smooth and creamy filling with the classic buttery graham cracker crust is so completely mouth watering and so completely worth the work in the end! I know, sometimes it can look a little daunting when you read all the steps, but I promise you that it is so much easier to do once you give it a try and see for yourself.

The Recipe:

The crust:

  • 7 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar
  • 2 cups honey graham crackers, pulsed

The Cheesecake:

  • 3 tablespoons all-purpose flour
  • 3 packages of cream cheese (8 oz each), softened/ROOM TEMPERATURE
  • 1 cup full fat sour cream
  • 1 1/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 3 large eggs AT ROOM TEMPERATURE
  • 2 egg yolks AT ROOM TEMPERATURE
  • 1/2 cup heavy cream

The Instructions:

  • Preheat the oven at 325 degrees Fahrenheit
  • Make sure that all ingredients that need to be at room temperature have done so.

Starting with the crust:

  • Spray a 9 inch springform pan with a non-stick spray, set aside for later
  • With a food processor, pulse the graham crackers into a crumb consistency, then adding sugar and salt to be combined.
  • Pour into a bowl and add melted butter. Stir well
  • Add to sprayed springform pan and firmly pat down to form a crust
  • wrap heavy duty tin foil underneath and around the sides of pan. Doing multiple layers in a crisscross formation will help keep moisture out. Set aside

The cheesecake:

  • With a mixer, beat together the sour cream and softened cream cheese. Make sure this is combined really well to ensure the silky smooth texture at the end
  • Add the vanilla and sugar and beat until smooth.
  • Add the 2 egg yolks and 3 full eggs and beat until smooth
  • Slowly pour in the flour and mix until just fully combined.
  • Stir in the heavy cream and mix until it is just incorporated into the batter. Be sure not to over mix or it will create to much air and cause deflation after baking
  • Pour the batter into your prepared springform pan

The Baking:

  • In a separate, large and deep pan (maybe a roasting pan), fill it with hot water to create a bath for the cheesecake. (fill about halfway or to where the top of the foil doesn’t become emerged) This will prevent any cracks from forming while it is baking in the oven
  • place your springform pan into the water bath and then put into the oven for 1 hour and 15 minutes.
  • After the baking time has ended, turn off the oven and let the cheesecake sit for an additional 45 minutes, untouched. There should be a slight wiggle to the cheesecake when finished
  • Remove the cheesecake from the oven and let sit for an additional 15 minutes. Run a knife around the edges to loosen from pan
  • cover loosely with a plastic wrap and let sit in the refrigerator for a minimum of 6 hours.

The Presentation:

This is where you really can have fun! With my cheese cake, I used a butterfly stencil and piped the chocolate to create a 3D effect. You can purchase the chocolate piping kit that I used right here. When the chocolate is done hardening in the refrigerator, I gently pressed each side of the chocolate onto the side of the cake.

I also used the chocolate piping kit to help make the chocolate covered strawberries for the sides. You can use these chocolate melting packs to dip the strawberries in and then draw stripes with the piping kit.

Finally, add whichever and however many pieces of berries along the sides and top, which would then be lightly dusted with powdered sugar and garnished with sporadic pieces of mint. The berries I used were blue berries, and raspberries.

If any of you find some questions that haven’t been answered, please leave a comment or message me! I’d love to help anyone who may need it.

Happy Baking!