Summer Sweets

Summer is in full swing and it is HOT here. Well, hot for So Cal. Which means about 83 degrees. I know I shouldn't complain but it is a balmy 83 degrees and I have no air conditioning because when you live this close to the beach you supposedly don't need it. So there is no escape from the humid heat. For now, I am spending my days sitting in front of a fan and drinking iced tea and eating popsicles and patiently waiting for fall which can't come fast enough. 

Summer also means light, summery food. I made these delicious Key Lime Pie Bars last week and they were so refreshing. I used a different recipe from my normal Key Lime Pie which is also delicious! But this one has cream cheese in it which allows it to hold its shape when cut so it is something that is portable and non-messy. Next time I made these, I think I am going to spread a layer of whipped cream over the top. The piped dollops are cute but with the tartness of the key lime filling, I think there needs to be a bigger ratio of whipped cream to off set it. Here is the recipe:

Key Lime Pie Bars

Ingredients

Crust:

3 cups finely ground graham cracker crumbs

3/4 cup butter, melted

Filling:

4 ounces cream cheese, at room temperature

Pinch of salt

2 (14-ounce) cans sweetened condensed milk

2 egg yolks

1 cup Key lime juice (about 25 key limes)

(optional - 1 drop green food coloring to make them look lime-ier - naturally, they are yellowish)

Whipped Cream:

1 cup heavy whipping cream

1/8 cup powdered sugar

1/2 tsp. vanilla

Directions

Crust:

Preheat oven to 325 degrees F. Line a 9x13 baking pan with foil, allowing the extra foil to hang over the edges of the pan. Lightly coat with non-stick cooking spray; set aside.

Mix graham cracker crumbs and melted butter until well blended. Press mixture into the baking pan. Bake for 8-10 minutes. Refrigerate until cool.

Filling:

Stir together the cream cheese, and salt in a medium bowl. Add the sweetened condensed milk and whisk until completely incorporated and no lumps remain. Whisk in the egg yolks, then add the lime juice and whisk gently until incorporated.

Pour the filling into the crust and smooth into an even layer. Bake until the filling set and the edges are beginning to pull away slightly from the sides of the pan, 15 to 20 minutes. Place the pan on a wire rack and cool to room temperature, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours or overnight.

Whipped Cream:

In a large bowl, whip cream, powdered sugar, and vanilla until stiff peaks form.

This week was also my niece, Ashton's, 6th birthday. For Christmas I made her these Pocket Princesses. Apparently she loves them so I made her some more for her birthday. These are Tinkerbell's little fairy friends, and the one on the end with the flower dress is a little Ashton doll so she can play with the princess and fairies herself. I love making these little dolls, they are so simple and fun. I love that Ashton likes them. Homemade gifts are the best!