Berry Crisp

After a few weeks of settling in, our place is finally starting to feel like it's our own.  I went to Cost Plus this weekend and purchased amazing things that made our apartment feel like an actual home.  Let's be honest - if The Boy came with me on this trip, half of these items wouldn't have been purchased, there would be many eye rolls, and lots of "do you really need this hun?"  I found a couple of great lamps, some homey candles, and these amazing Ramekin dishes (The Boy called these "Romului").  

We has a couple over for dinner and I decided to make these easy Berry Crisps for dessert the night before and just re-heat them in the oven after dinner.  I also managed to acquire a pretty significant burn on my knuckle taking these suckers out of the oven.  Battle wounds baby!

Berry Crisp, right out of the oven

Berry Crisp (serves 2):

Topping:
1 handful of oats, maybe 1/2 - 3/4 cup
1/4 cup flour
2 tbsp white sugar
2 tbsp brown sugar
1/2 tsp cinnamon
couple pinches of nutmeg
1/4 tsp salt
handful or two of slivered almonds
4 tbsp cold butter, cubed


Filling:
3-4 big handfuls of frozen berries (mine were cherries and raspberries)
2 tbsp sugar
1 tbsp corn starch
1/2 tsp almond extract
splash or two of Kirsch (optional)

Preheat oven to 400 F.

Make the topping first, everything together except the butter.  Then add the cold butter and mix with your hands to make a crumble texture.

In a big bowl mix all of the filling together.  Place into Ramekin dishes and sprinkle the topping.  I always add extra topping because that's my favorite part but do what you like.  Bake for 20-30 minutes, until golden on top and smells yummy.

These guys are pretty, aren't they?  Even if they're called "Romului"

Key Lime Pie

So the Boy and I took the plunge and moved in together, yay!  We've been busy with packing, moving, unpacking, purchasing and assembling furniture - basically everyone's dream scenario.  Now that we're finally semi-settled, we've been having people over to see our new place.  This past Sunday we had a great couple over and I made some killer Shrimp Tacos and a Key Lime Pie.  Could not have been easier and tasted amazing!

My first baking adventure in my new kitchen, love the granite counter tops.

Key Lime Pie:

Crust:
1/2 box of honey graham crackers, crushed in a food processor till you made crumbs (about 1 1/4 cup)
2 tbsp. sugar
1 good pinch of salt
6 tbsp. melted unsalted butter

Filling:
4 egg yolks
1 14 oz can of sweetend, condensed milk
zest of 2 limes, plus more for garnish
1/2 cup lime juice, about 4-5 limes

Preheat oven to 350.  In a bowl combine the crumbled graham crackers, sugar and salt, stir with a wooden spoon to combine.  Slowly pour in the melted butter and mix around so it's evenly coated on the graham cracker crumbs.  Pour into a pie dish and use your fingers to firmly press against the sides first, then the middle making a crust.  Bake for 10 minutes, until golden brown.  Let cool.

While your crust is cooling.  Add the 4 egg yolks into a mixer and beat on high for 3-4 minutes, until the egg yolks are fluffy and light in color.  Add the sweetened, condensed milk slowly and mix to incorporate.  Then add the zest and lime juice and use a wooden spoon to combine.  Pour the filling mixture into the cooled pie crust and bake for 15-16 minutes, until the middle is set.  Let cool completely, serve with whip cream and more lime zest.

Mandel Bread

Grandmothers make comfort food, period.  My grandmother, who I called "Grandmommy," was no exception.  She always made amazing food, I secretly hope that I got some of my culinary talent from her.  Along with her culinary abilities, she also was an amazing baker - I think that was passed on to my mother, and not me.  She would always have some sort of cake or cookie waiting for us when we came to visit her.  My favorite cookie was called "Mandel Bread." It is a cinnamon biscotti type cookie that is almost as addicting as a Dexter Episode (I would know).  From my mother, the story goes, Grandmommy got the recipe from Auntie Mil who was the sister of an Army Officer stationed with my Grandmother and my Grandfather on some base "out there."  No idea where "out there" is but I am in awe of all the men and women stationed abroad and I am eternally grateful for their service to keep me at home safe.



This cookie has been my favorite since as far back as I can remember (I'm assuming I was still in Pull-Ups but only my mother can verify this).  I brought this recipe to The District, where I went to college, and my roommates quickly learned how to survive on these cookies.  I would make double batches and store them in the freezer to see if they could last longer, but to no avail, would be gone in days.  These cookies have gotten my friends and me through sickness, breakups, midterms, lonely winters, arguments, and most importantly BIRTHDAYS!!!  They seriously cure everything. 

It was my old roommate, and great friend, Miss K's Birthday was this week and she requested Mandel Bread for her Birthday Dessert.  It was our go-to dessert anytime we were craving something sweet.  So Happy Birthday Miss K!  Glad to be celebrating this birthday with you!


Auntie Mils' Mandel Bread:

Ingreedients:

1 Cup Sugar

1/2 cup Crisco - I know, gross but necessary

2 eggs, well beaten

3/4 tsp. vanilla extract

2 cups flour

1/2 cup chopped almonds (TJ's has slivered toasted almonds that work really well)

1/2 tsp. salt

1 1/2 tsp baking powder

1 cup of sugar

1 heaping tbsp. cinnamon or more

Pre-heat the oven to 350F.

In a mixer, cream the sugar and Crisco for 2 minutes.  Add the eggs and vanilla.

Sift a 1/2 cup of flower over the almonds and toss to coat.  Add to the sugar/egg/Crisco mixture.

Sift the rest of the dry ingredients.  Then add to the mixer and stir to combine until a soft dough forms.  PLEASE DON'T over mix, the dough will get tough.

Separate into three sections and make three long loaves into a lined cookie sheet, 2" wide and 3/4" high.

Bake for 25-30 minutes, should be slightly golden brown on the edges.

Take out of the oven and cut the loaf on a diagonal into 1/2 in slices, turn on it's side and sprinkle with the cinnamon sugar.

Put back into the oven for 5-10 minutes, until crispy.  Transfer to a cookie rack and let cool.  Consume, drink a glass of milk, wipe away crumbs, repeat.



Thank the lovely Miss K for this picture, she is a much better photographer than I am