Vegan Lemon Raspberry Pancakes

Okay, you have probably noticed that many of my recipes as of late contain raspberries.  Well the humble raspberry happens to be both my daughter and I’s favorite fruit. Sadly it’s almost always to expensive to purchase regularly.  This week, however, my local grocer had them on sale for 1$ apiece.  Say what? You heard me one dollar a piece, so I stocked up. This means I had to find ways to use them that is why I decided to add raspberries to my pancakes.  Why vegan you may ask, well why not? Plus my husband loves almond milk. It’s a win win.

This recipe makes 9 mini pancakes

First take 1 ¼ cup flower

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Add 1 tbsp. baking powder

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And one tbsp. sugar

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I love that this recipe doesn’t use a lot of sugar. It makes me feel healthier.

a pinch of salt

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Now 1 cup almond milk, that’s right we’re going healthy now. At least until we get to the syrup.

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We’re going to throw in two tablespoons of olive oil. I like olive oil because the pancakes get that beautiful golden crisp to the edges. (sorry my husband took this picture for me, he’s an amazing artist but not so great at photographs.)

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Finally add 2 tbsp. water.  (now if you like thinner pancakes like my husband does you will want to add about 1/4th cup water. He took this photo too)

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Mix together. The batter should be slightly lumpy.

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That’s the end of the usual pancake ingredients now for the gourmet part, or at least the additions.

Toss in twelve raspberries.  You don’t want to add to many because your pancakes won’t cook right, trust me I know. When I was in middle school home economics I tossed a whole container of blueberries into the mix I not only failed the assignment, but I also got a big pile of warmed pancake goo. Not good, and boy where my partners upset with me. Yikes.  That’s enough of memory lane, but take my advice don’t throw in to many.

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Wow they look beautiful

Finally (for real this time) add 1 tbsp. lemon juice.

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Fold it all together.

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Heat up your pan drop in a little olive oil, then take an ice cream scoop, or if you don’t have an ice cream scoop a 1/4th cup measure will work.

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Wait until the pancake bubbles and most of the bubbles pop then flip.

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Remove when they are golden on both sides.

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Set aside and prepare as you wish.

I like to use super simple homemade syrup.

You can use any fruit even frozen, but of course I used a whole container of raspberries.

Rinse and dump the entire container into a microwave safe bowel.

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Microwave for two minuets

Add ½ cup of sugar

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My secret ingredient, not even my husband knows.  A dash of vanilla, shhhhhh it’s our secret k?

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See it there in the bowl its the brown spot.

All you have to do now is stir. It really is that simple.

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These are fantastic, my meat loving husband really enjoyed these that should tell you something.

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As a side note, if you put real butter on your pancakes they are no longer vegan, but earth balance works well as a substitute.


Easy Raspberry Cheese Cake

Now that I have homemade cream cheese just sitting in my fridge the question becomes what to do with it. After some careful deliberation and countless hours of research, or maybe just a desire to give into my sweet tooth, I decided on homemade cheesecake. What could be better than creamy decadent homemade cheesecake all from scratch? Yes even the cheese is from scratch. You can go to my rennet free cream cheese post, however I will post the cream cheese recipe at the bottom of this post. For this recipe you can also use store bought cream cheese. It may be easier, but if there’s heavy traffic on your way to the store it won’t be that much easier.

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For now I am going to put down the recipe for the cheesecake. You want to start with one ball of homemade cream cheese.

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Put it in a mixing bowl

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Add ½ cup sugar.

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Add 1 egg

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About a 1/2 tbsp of vanilla extract. I like to use more than called for in any recipe the original recipe calls for a tsp. A teaspoon, don’t be silly vanilla is way too good to leave it at that.

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Now you will want to beat it together until it’s slightly lumpy.

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Here comes the fun part take a handful of rinsed raspberries and toss them into the batter. No need to be gentle you are going to beat them anyway.

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Speaking of which this is just the time to do that. Beat the batter until it’s smooth, this will take a while with homemade cream cheese. You want to make sure it’s as smooth as you can get it or you will have mealy cheese cake.

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Alright now that that’s smooth were going to set it to the side to get started on the crust.

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The original recipe calls for a vanilla wafer crust but we’re going to go with a gram cracker crust.

This is super easy.

Take one package of gram crackers about 12 crackers Blog food 113

and put them in a food processor. Blog food 114

Grind them up till they’re good and processed.

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Now pour in 4 tbsp of melted butterBlog food 119

and process until the butter moistens all the crumbs.

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Take the crumbs and press into the individual cupcake molds. As a side you may want to use cupcake liners it will make the cake easier to get it out.

Place the crusts in the oven for about 3-6 min just enough to get the moisture out of the crust.

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Take them out and spoon in your cheesecake.

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Bake for 15 min. When you take them out they will still be a little wobbly in the center. That’s good it means it’s not over done.

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Take it out and set it on a wire rack for about 10 min. Once it’s cool enough not to spoil your milk put it in the fridge to continue cooling until your are ready to serve.

To decorate I added a raspberry to the top and covered it in chocolate syrup.

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Now for the fun part,



For the Cheesecake:

1 ball of homemade cream cheese

you can also use 1 package store bought cream cheese

½ cup cugar

½ tbsp. vanilla

1 egg

Hand full of raspberries

Add all ingredients except raspberries in a bowl and beat until the mixture is smooth with only a few lumps. Toss in the raspberries and continue beating until it is completely smooth. This may take a while but you want to make sure it’s smooth or your cheesecake will be mealy.


For the Crust

12 gram crackers

4 tbsp melted butter

Preheat the oven to 350. Toss the gram crackers into a food processor and process until the crumbs are very fine, pour in the melted butter and process again until they are all moist. Press into the cupcake liners and bake for 3-6 minutes until the crust hardens. Leave the oven on.

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Now pour the cream cheese mixture into the liners over the crust and bake for 15 min at 350 degrees. Take them out. The center will still be a little wobbly that’s a good thing. Let them set out on the counter for a few minutes so they won’t spoil your milk. Then place in the fridge to cool quickly.

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Decorate and serve. I used a fresh raspberry and some chocolate sauce.

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To see the original recipe go to.

For the home made cream cheese

1/2 gallon milk

1 oz vinegar

1 pinch salt

1 cheese cloth

1 colander

1 bowl for draining

Pour the milk into a pot and heat at medium heat until it reaches 185 degrees F. higher.  Remove milk from the heat and add in 1 oz vinegar.  Stir occasionally until the curds separate from the whey. Pour the curds and whey into the cheese cloth lined colander, which should be over a bowel. Let the whey drain majorly from the curds while on the counter. once the curds are mostly dry put it in the fridge for two hours while the whey finishes dripping.

Rennet Free Cream Cheese

I am a cheese lover, there I said it. It’s out there for the world now and there’s no taking it back. It doesn’t matter what kind, Gouda, Feta, Cheddar, Cream Cheese, Brie, Swiss, I love it all. Yes even Goat Cheese. So with a half a gallon of milk one day past expiration just sitting in my fridge I got an idea. Why not make cheese? I must say when I took on this endeavor I had no idea how easy it would be.   My only problem is no rennet a main ingredient in almost every cheese. Bummer! I really wanted to try my hand at cheese making. Luckily I stumbled across a recipe for just what I needed rennet free cheese.  It turns out this recipe can be used to make cottage cheese, ricotta cheese, or if whipped, cream cheese. Alllright, let’s do this.

First you take your leftover milk, a half-gallon of 2% in my case.

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Pour it into your pot.

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As you can see, mine had a huge chunk of ice in it. If yours does don’t worry about it. This recipe still works.

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Now heat slowly over medium heat until it reaches 185 degrees F. Now Milk boils at approximately 200 degrees F. So you want to get it to where it’s just about to boil if you don’t have a candy thermometer.

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Take it off the heat and add 1 oz vinegar per half gallon and let sit stirring occasionally. Note:  If you are in a hurry you can return it to the heat and it will curdle really quickly.  In other words it doesn’t have to be exactly 185, heck you could bring it to a full on boil and the recipe will still work.

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While it’s curdling  and coagulating take a cheese cloth and line a colander with it over a tall bowl. This is to separate the curds from the way.  I am very excited to tell you that because of this recipe I now know what Miss Muffet was eating while she sat on the Tuffet, which by the way means a clump of something or a footstool, not a mushroom. Oh the things we learn.

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I folded it so you could see the colander.

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If you don’t have a cheese cloth a clean handkerchief, pillow case, or in my case a receiving blanket all work equally well.

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See what i mean, it even has baby written on it.

Once the curds and whey have separated you slowly pour the curds and way into the colander.

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Let them sit on the counter until the whey has completely drained from the curds.

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Once the Whey stops draining gather up the corners of cheese cloth or receiving blanket, and place it in the fridge for two hours so that the curds can be completely drained and mesh together.

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Place in a mixing bowl

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and add a pinch or two of salt and there you have it.

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The mixture will be spreadable like cream cheese.

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But for fun you can mold it into a ball if you want.

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See how simple was that?

Now for the simple recipe all written down nicely.

1/2 gallon milk

1 oz vinegar

1 pinch salt

1 cheese cloth

1 colander

1 bowl for draining

Pour the milk into a pot and heat at medium heat until it reaches 185 degrees F. higher.  Remove milk from the heat and add in 1 oz vinegar.  Stir occasionally until the curds separate from the whey. Pour the curds and whey into the cheese cloth lined colander, which should be over a bowel. Let the whey drain majorly from the curds while on the counter. once the curds are mostly dry put it in the fridge for two hours while the whey finishes dripping. Put the dried curds into a mixing bowl add the salt mix and form into a bowl. Blog food 111

That’s it, For the original recipe go to


Just a hint though, Do NOT use the amount of salt it tells you, you will spoil all your hard work.


Buttermilk Free Cheddar Bay Biscuits

Who out there doesn’t love a soft delicious cheddar biscuit? I know I do and if by the way they  all vanished is any indication I’m not the only one. Now the recipe I found for them I am sure amazing but sadly I lacked the buttermilk necessary to complete the biscuits and the parsley necessary for the glaze, so why not improvise.  Trust me it turns out you don’t need either. Before we get started I should warn you that though delicious they don’t keep well without being microwaved so if you’re planning to take them to a pig pickin’ or potluck you might want to try something else like I had to. However, if you are serving them for dinner you really couldn’t do much better.

To start off with you need to make the buttermilk substitute, which is surprisingly simple. Just take 1 cup milk, and 1 tbsp lemon juice or white vinegar. I used lemon juice.

Blog food 057 You simply put the lemon juice in the milk and wait. 1, 2, 3 minutes. My word how long does this take? It turns out it takes about 10 min in my case.  You want to wait until the milk is slightly thicker and a little curdled. Don’t worry it hasn’t gone bad that’s how it’s supposed to look.

Alrighty now that that’s done it’s on to the fun part.

We’re going to combine the dry ingredients.

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Now the buttermilk and melted butter

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Pour that beautiful liquid gold mixture into the dry ingredients. The mixture will be slightly lumpy.

now for my favorite part, the Cheese. I used 1 1/2 cup freshly grated extra sharp cheddar cheese.  I happened to have it, but I find that freshly grated cheese makes the whole recipe taste a little better. Okay maybe it’s all in my mind but it really tastes better to me.

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Gently fold in the cheese. Why gently? Why not

The mixture will look a something like this once it’s done.

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Place in spoon sized dollops on a greased cookie sheet.  I did small ones because I was making it for a large group, but if it’s just for family you could easily make them bigger.

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Let them bake in an oven at 450 degrees for 10-12 min.

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The glaze is very easy and it’s the only step remaining.

Take 3 tbsp butter, add about a tbsp garlic, and dried chives to your liking. That it.

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Now spread it generously over your biscuits and your done. Go ahead try it. They taste amazing don’t they.

The original recipe is as follows. My alterations are in bold.


2cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

2 teaspoons garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper, optional (I used ½ tbsp. paprika as well)

1 cup buttermilk (1 cup 2% milk mixed with one tbsp. lemon juice let set at room temp for 10 min.)

1/2 cup unsalted butter, melted

1 1/2 cups shredded sharp cheddar cheese (Extra sharp Cheddar)


  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon chopped fresh parsley leaves (1 tbsp dried Chives)
  • 1/2 teaspoon garlic powder



Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.

For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture.

Serve Immediately they don’t hold well.

To see the original recipe just go to


P.S. sorry for the bad word, it’s I didn’t realize it when I made the recipe .

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Dried Apricot Sesame Marinaded Flounder

So I was looking though my pantry the other day and there in the back behind a giant bag of rice was some dried apricots. They must have been in there for a while because the last time we bought apricot pieces was back in February. I remember distinctively that I bought it during a healthy kick for a semi cross country road trip. I love to travel. Either way there they were in all their petrified glory. I had to get rid of them, but what to do with six lousy left over apricot pieces? You know besides throw them away. So I got searching and stumbled across an apricot sesame marinade for fish. Sounds perfect right?  Not so fast. It turns out that the recipe calls for apricot jam. I don’t have apricot jam, who has apricot jam? Bill Gates, maybe. Still I got to thinking, after all jam really is nothing but sugar water lemon juice and fruit. So that’s were we’re starting today.

This recipe may take a while but it is so worth it, it gives such amazing flavor to the fish. (If you don’t want to do everything from scratch you can buy the original ingredients from the store. I’m sure it works just as well. I’ll post both at the bottom of the blog.)

To start with take your bag of fruit and drop it onto the plate or cutting board.

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Now dice them up into small pieces

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Now take 1 cup water and get to to a soft boil before slowly stirring in 1/2 cup sugar.

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return to a heavy boil and drop in your dried fruit pieces. I imagine you could do it with any dried fruit, but apricots  are such a heavy fruit it really pairs well with the lightness of the fish.

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Return to a heavy boil and add 2 1/2 tbsp lemon juice. Now I used bottled lemon juice, but if you have fresh that works even better, all you need is about 1/2 of a fresh lemon.

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Now all you do is bring this to a very hard boil until some of the water is evaporated. You want it to still be a little like liquid, you don’t want it to harden to much because with all the sugar in the dried apricots it’s only going to bet harder as it cools. If it does get to hard don’t panic, since this is for a marinade and not toast all you have to do is add a little more lemon juice and water to the jar and shake it up, it works wonderfully.

So this is what it looks like when you bring it to a hard boil for about 5 min. give or take one for your stove.

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Now if you use a spoon it will be a little slow dropping off the spoon, that’s when  you know it’s close to done.

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When it’s completely done it will look like this.

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Now you place it in a jar, I used a baby food jar I have tones of them laying around.  Add about a pinch and a half of salt and stir. You want to add the salt because unlike fresh fruit the dried fruit has added sugar and you don’t want your marinade to be to sweet.

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Set it aside until you are ready to add it to your marinade.


On to the next ingredient Dijon mustard.

Where is that Dijon muster it should be right here in the door of the fridge. Darn, I don’t have that either so I’m going to have to make a substitute for that too. The home made Dijon mustard is really easy and my own creation, just like the jam so don’t hate me if it’s not to your taste. I will say though that my husband hates horseradish with a passion but even he loved the finished product of the marinade.

So I just took 1/4th cup yellow mustard added 1 tbsp horseradish 1/4th tbsp black pepper and 4 pinches of salt to taste naturally.

It’s time to put the marinade all together

Pour the jam in a bowl

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Add all of the homemade Dijon. Now if you have store bought Dijon that’s great too, I am sure it will taste great as is.

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Now because we don’t have soy-sauce I just added 1 tbsp salt, it really draws out the natural fresh flavor of the fish.  I then took our final ingredient and sprinkled it like crazy over the entire mixture.

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It’s beautiful isn’t it. Well it won’t be for long, because were about to stir it all together.

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See what I mean.  It may not be beautiful but it sure is tasty. I think you will like it.  Finally I take a Ziploc bag and pour it all into the bag. I like to use bags to marinade instead of just using the bowls because you can just give it a shake every now and then to really seal in that flavor and make sure it evenly coats everything.

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Now place it in a vegetable oil covered pan that is heated to medium high heat

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You will only want to flip this fish once so you want to wait until the fish starts to turn a creamy off white color around the edges.

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Cook on the other side and there you have an amazing home made apricot sesame marinated flounder.

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It is unbelievably delicious. Even my horseradish hating husband love it, he even had seconds. You know it’s got to be good. The heaviness of this marinade really goes well with the lightness of the the flounder. It may not be the pretties marinade but it is beautiful paired with some dark green veggies.

If you want to take a look at the original recipe take a look, it’s much more simple and looks pretty good if I do say so myself.

So here are the recipe’s I used 2 are mine and one is from the above mentioned website.

Apricot simple syrup (jam)


6 dried apricot slices diced finely

1 cup water

½ cup sugar

2 ½ tbsp. lemon juice

½ tsp salt

Bring the water and sugar to a hard boil add in the lemon juice and apricot chunks and bring to a hard boil until water is partially evaporated. Approximately 5 min. of hard boiling.

Homemade Dijon Mustard


1/4th cup yellow mustard

                1 tbsp horseradish

                1/4th tbsp. black pepper

                4 pinches of salt

Stir it all together.

Now the original recipe is listed below with my alterations in bold

1/4 cup fruit sweetened apricot jam (See above apricot jam recipe)
1/4 cup GF dijon mustard (See above Dijon mustard substitute)
1 tablespoon GF soy sauce (1 tbsp salt)
2 tablespoons raw sesame seeds
2 tablespoons black sesame seeds (Sadly I din’t have any black sesame seeds so I omitted this step.) 

That’s it for or recipe today I hope you enjoyed it, and as always I look forward to seeing your variants, after all the Pantry’s the limit.


Brown Sugar Marinated Tuna Steaks

I love fish. Whether its salmon, or tuna, flounder or sturgeon I love everything fish, and fortunately for me my husband does too.  My father in law is a master fisherman so my husband grew up eating gorgeous fresh fish. To make my husbands love for fish even more complete my mother in law, a wonderful woman, really knows how to cook up some great southern style fish.  I unlike my father in law, husband, and nephew am not a great fisher person, and I certainly did not grow up cooking it like my wonderful mother in law. So instead of compete with her on a southern style dish I decided to take a different rout.

Today we are making Brown Sugar Marinated Tuna Steaks.


Every now and then Sams club or BJ’s will sales on various fish, normally we get whiting but this time the tuna was on sale so that’s what I had to work with . And this marinade is super simple and super delicious.

The original marinade can be found at It calls for Olive oil brown sugar soy sauce and brown sugar. I don’t have most of that so were going to make some alterations.

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All we did was take a gallon Ziploc bag and place in it

1/4th cup water

1/4 tbsp sea salt

2 tbsp vegetable oil

2 large tbsp brown sugar

1 tbsp garlic powder

Then we give it a shake and let it sit in the refrigerator for 4 hours, give or take 30 min.

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When we pull it out we place it on a skillet flipping only once  when the color has changed half way up the fish.

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Just let it cook all the way through on the other side and there you have it.

It is the most amazing seared tuna steak I have ever had, you should try it. Do the original recipe or my version or even your own. I am sure with your talent it can’t go wrong. I can’t wait to see what you come up with.

So this is the original recipe with my alterations in black.

  • 2 Tbsp (30 ml) olive oil  (2 tbsp vegetable oil)
  • 2 Tbsp (30 ml) soy sauce (1/4th tbsp salt)
  • 1 Tbsp (15 ml) brown sugar (2 heaping tbsp of brown sugar)
  • 1/4 tsp (1.25 ml) garlic powder

Check it out yourself at

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Looks good doesn’t it?

Sweetened Condensed Milk Free Key Lime pie

So My family and I are headed to a big pickin’ this Labor Day and everyone has to bring a dish side or dessert. So with a surplus of limes stashed a way on my refrigerator I thought this might be a great time to make a lime pie. It just sounds so decadent and would be a real treat for my family for sure, but it is sure to be a real challenge for me. I have never made a lime pie, ever. YIKES!! Even more terrifying I have no crust, no sweetened condensed milk  and no lemon zester. I can’t wait to dig into this recipe.

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Alright lets dig into the crust first. For this I have to thank the food network and MS. Paula Deen

You can find her recipe at this is also where I got the recipe for the filling.

So her recipe calls for a gram cracker crust… guess what no gram crackers, but I do have cheerios. That’s right were making lime pie with a cheerios crust.

First take your cheerios and put them in a food processor, I used 3 cups of cheerios.

(Note: Before anything take out 2 eggs, you will need two room temp eggs later in this recipe.)


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now you process them until they are in fine crumbs once they are you pour 3-5 tbsp of melted butter over the crumbs.

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As you can see I used the chocolate cheerios for this recipe but I find that the frosted cheerios actually works a little better flavor wise. However, the best creation is the one you come up with yourself so feel free to experiment. Use rice krispies, or vanilla wafers or anything you can think of the sky, or better yet the pantry is the limit.

Once you’ve added the butter just give it a little pulse

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it will be a little like wet sand, or if you use chocolate cereal it will look a little like mud, but trust me tastes much better.  Now you press it into the pie pan and bake at 350 degrees for 10 minutes.

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The fist one is the chocolate crust. The second is the same recipe is only using actual graham crackers, as you can see there’s not much difference in consistency.

And that’s it for the crust, you are now a crust making master. Que the fanfare. Go ahead try a bit, don’t you love that flavor.I know I do.

Now what we have taste tested we are going to move onto the filling.

Oh Oh, there’s no sweetened condensed milk what are we going to do?

I guess we are just going to have to take a detour to the good folks at’s substitute recipe.

It’s so easy just combine 2 eggs, 1 cup brown sugar, 1 tsp vanilla, 2 tbsp flour, 1/2 tsp baking powder, 1/4th tsp salt easy enough, but for this recipe we have to double it, because this only makes 8 oz, we need 14 oz.  Trust me you don’t want to miss this step I did on my first attempt and the pie never set properly.  So this is what it looks like while adding the ingredients

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and what it looks like afterword.

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So you might be noticing that this is quite a bit darker than your normal sweetened condensed milk. As you might imagine this means that that beautiful light green color in a normal lime pie won’t be there with this one, but don’t worry the flavor is outstanding. If you do want to color it you can always add some food color, but I like the natural color better.

Now we can Finally start the filling. All you do is combine 14 oz of the condensed milk substitute, 1/2 cup lime juice (fresh squeezed is the best), 1 tsp lime zest, and 2 egg yolks. Set the whites aside because you will need these later.

It will look a little something like this

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Next we pour it into the crust

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Hold on were not done yet!!!

We still have the meringue, and its more fun than you think. It’s time to pull out those room temperature egg whites. Add to them 1/4th tsp cream of tarter, which I had to borrow from my sister in law. Beat those two ingredients until soft peaks form it will take about 5-10 min. Then gradually add in 1/4th cup sugar, and 1 tsp lime zest. That’s it.

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Ah Isn’t that beautiful.

Now top the pie and bake for 12-15 min.

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Like how the meringue is hovering over the pie? I think it’s kinda cute.

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Smooth it over, and if you feel creative you can take a fork and pull little peaks out in the meringue. It make a beautiful pie.

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See what I mean.

Now if you chose not to do the meringue that is perfectly fine but you should know that it will be a little darker when it comes out than your typical lime pie. Do Not Panic. The flavor is still there. I think you might like it.

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Now that all the baking fun is done all that’s left to do is dig in.  I can’t wait for the pig pickin’ to start. It looks and smells delicious.

Alterations in bold.

You can also check out the original.

5 tablespoons butter, melted
1 -1/2 cup graham cracker crumbs (2 1/2 cup frosted cheerios)
1/2 cup slivered almonds

1 (14-ounce) can sweetened condensed milk ( substitute: 4 eggs 4tbsp flour, 1/2 cup sugar, 1 tbsp baking powder, 2 cup brown sugar, 1/2 tsp salt) 
1/2 cup Key lime juice
1 teaspoon grated lime zest
2 egg yolks
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
1 teaspoon grated lime zest
Preheat the oven to 350 degrees F.

For the crust: Combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.

For the filling: In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

For the meringue: Beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.

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Simple Sunday Smoothie

Nothing beats of the summertime blues better than a great smoothie, and this super simple mixed berry smoothie certainly fills the bill.

Start by filling the blender about half full with frozen mixed berries.

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Next pour in 2% milk until it fully covers the berries

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Add a few hand fulls of ice to the top, and about 1/8th cup of sugar to the mixture.

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Pulse blend and stir occasionally until you have a smooth mixture.  It will look a little something like this

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Finally, and this part is supper important so pay attention…



Yum it looks good doesn’t it, oh and even better it tastes a little like a milkshake. We can thank my nephew Corban for turning us onto the benefits of a little added sugar in a berry smoothie. Trust me it makes a huge difference.

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Welcome to My Experiment

They say you can’t teach an old dog new tricks, and while that may be true, there’s nothing that says an old dog can’t teach herself… Okay maybe the dog analogy isn’t the best when talking about a woman, but this page is all about having fun and learning new things when it comes to food. There was a time, not long ago when I didn’t even know you could make whipped cream from scratch. I thought it had to come out of a cool whip container. Boy was I wrong. These days I spend a good deal of my time watching my beautiful little girl grow up and thinking up ways to use what I have laying around the kitchen to make amazing food for my family. It occurred to me that not everybody has all the exotic ingredients you see on the food network channel. I certainly didn’t and that’s why I created this blog.  I hope you enjoy and I can’t wait to start sharing and hearing about your cooking experiments.