Key Lime Pie

How is everyone's long weekend going? I am really loving the hot weather that Toronto is experiencing. I can't remember a more glorious summer than the one we're currently having. With above 25°C temperature, I can finally ditch the jackets and dig out the dresses and skirts! It's like seeing good old friends again when I take out my underused shorts and T-shirts. It also makes me feel a lot more body conscious, but then I remember not to care so much and gobble down another piece of pie.

This pie is an homage a publicity intern at work. Hey, I've been there and done that - it's not an easy gig. But despite all the work we have to work together to finish, our publicity intern found the time to make key lime pie (not once, but twice) for us. I have the vantage point of sitting near our kitchen and got to hear a lot of joyful food noises that my colleagues were making upon taking a bite. So Anyka, this is for you!

Key Lime Pie
(Makes one 9-inch pie)
Recipe from Perfect Pies by Michele Stuart

Crust
1 1/2 cup of graham crackers, finely chopped
1 tablespoon of granulated sugar
5 tablespoons of unsalted butter, melted

1. Preheat your oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter together. If you have cracker sheets, you can use also place all three ingredients in a food processor to chop and mix. Or you can purchase the graham crackers already chopped, I've tried both methods and they work fine (see photos above).
3. Spread the mixture evenly across the bottom and sides of your pie tin. Try using something with a flat bottom that you can use to press the crust firmly down. I use a measuring cup (see photo below).
4. Bake the crust for 5 minutes and cool the pie shell for half an hour before adding the filling.

Filling
6 large egg yolks
3 teaspoons of key lime zest
2 fourteen-ounce cans of condensed milk
1 cup of key lime juice

1. Keep your oven on at 350°F.
2. Using an electric mixer fitted with the beater blade, beat the egg yolks, lime zest, and condensed milk together. 
3. Add in the lime juice and mix well until the filling is combined.
4. Pour the filling into the graham cracker pie shell.
5. Bake for 15 to 20 minutes until the pie is firm in the middle, but still soft. Allow the pie to cool and set. Cover and place the pie in the freezer for at least an hour before serving.

My pie tin is a bit shallow, so I had leftover filling. Not to waste it, I poured it into some dessert jars and popped those in a water bath for the oven. Same process as the pie, I had it cool and then covered to freeze it.

When it came time to eat it, I took it out to defrost for 5 minutes and added a layer of graham cracker crumbs on top.

Yummm!

Howard preferred the pie version, more graham crackers that's why. You know what? I agree!

Georgetown Cupcakes

This was a must visit for me while we were in New York! I'm actually quite happy that there's now a good cupcake place to visit while shopping in SoHo.

Georgetown Cupcakes! Their first New York location and I'm secretly pleased I don't have to travel all the way to DC to try them.

That's right. If they sound familiar to you, it's because you've probably seen them on TLC. Sisters Katherine  and Sophie are forever baking, decorating, and coming up with wacky ideas for their clients.

No surprise here, there's a line up for their cupcakes. I feel a little envious of those walking out with large paper bags filled with pink bakery boxes. If only I could bring all these cupcakes back to Toronto!

We're in line now! Can't wait to get close to that display case. We know the menu's right beside us on the wall, but it's more fun to see what the flavours look like.

The shine on that chocolate makes me giddy with joy. You're looking at their classic madagascar bourbon vanilla cupcake with a whipped Callebaut chocolate frosting topped with a fondant flower.

On the left, Chocolate³ which means a Valrhona chocolate cupcake with Callebaut chocolate ganache icing topped with french chocolate sprinkles! To it's right, the Chocolate Ganache is a Valrhona chocolate cupcake with a thin layer of Callebaut chocolate ganache icing topped with a blue fondant flower.

We've found a flavour that Howard likes most - something citrus! This is their fresh key lime cupcake with a key lime frosting topped with a candied lime.

A common favourite for most people, the classic red velvet cupcake with a vanilla cream cheese frosting topped with a red fondant heart.

Which one do you prefer? Chocolate and vanilla or vanilla and chocolate? I can't decide!

Seeing some fall flavours already! The pumpkin spice cupcake has a maple-infused cream cheese frosting topped with a fondant maple leaf.

Chocolate pb swirl is a Valrhona chocolate cupcake with a creamy peanut butter core topped with a rich Callebaut chocolate ganache icing and a peanut butter swirl.

Chocolate Banana is a Valrhona chocolate and fresh banana cupcake with a banana frosting topped with a yellow fondant flower.

Look at that sparkly pink mixer!

Despite the long line up, service was friendly and fast, keeping the order and pick-up lines moving along. We received the best news at the cashier. In celebrating Fashion's Night Out, every customer got one free cupcake. Since there were two of us, we got two free cupcakes!!!

Whatttt! We didn't have to pay for the cupcakes? We got to try Georgetown Cupcakes for free? Incredible! Thank you to whoever thought of that fantastic promotion!

There's a little handy utensil bar if you needed any for your cupcakes and drinks.

We were lucky enough to grab a spot near the front of the bakery. The flowers are such a nice touch!

So what did we get? You already know Howard's pick . . .

I was really appreciative of the care they took in boxing up the cupcakes and making the little divider so that the flavours wouldn't crash together.

The key lime cupcake was light and fluffy, the frosting was pretty good - you can see the zest in it. The frosting is also very smooth and isn't too dense. Overall, thumbs up!

I ordered one of the seasonal cupcakes for the month of September (the other is a Caramel Apple, which I would have also loved to try). The Bananas Foster cupcake! I think I still have New Orleans in my mind. This is a rum-infused caramel cupcake baked with carmelized bananas, topped with a caramel buttercream frosting, a caramel drizzle, and a fondant flower. Delicious!

"Key Lime" Cloud Cake

Three things happened this Sunday that led to this post. First, my parents got me a spring-form pan. Second, we had a package of cream cheese to use before it expired. Third, we had lime juice leftover.

My mom suggested that I made a cheesecake and make it lime flavoured. So I took out my copy of What's Cooking (Summer 2011 issue) because I was sure I've seen a recipe in there! Sure enough, they had one.

Sure, we didn't have all the ingredients on hand, but that's why cooking is fun sometimes. We'll just have to test it and see.

"Key Lime" Cloud Cake

Recipe adapted from What's Cooking

(Makes about one 6-inch round cake)

1 cup or 6 Milano cookies
1/4 cup of melted butter
3/4 cup of boiling water
1 package (85 g) of Jell-O lime jelly powder
1/2 cup cold water
1 package (250 g) of softened cream cheese
3/4 cup of lime juice

1. Mix Milano crumbs with butter; press onto bottom of spring-form pan. Refrigerate until ready to use.
2. Add boiling water to the lime jelly powder in a medium bowl or measuring cup. Stir until completely dissolved.
3. Add cold water and stir for two minutes or until thickened.
4. Beat the cream cheese in medium bowl until creamy. Gradually add lime juice and lime jelly.
5. Pour over crust and refrigerate for at least 6 hours or until firm. Optional: top with whipped cream before serving.

The "key lime" cloud cake is very light and I guess it does feels like a "cloud." Flavour wise, not my favourite (really sour since I didn't add sugar) and I would have preferred to bake the bottom crust first. It's too soggy as is.

Although, I can see this being a nice summer treat if you like lime flavoured creamy cheese - it just wasn't for me. Try the actual recipe, my adaptation just wasn't good enough! =(