The condiment section of my fridge sometimes gets out of control. Why do we have five different kinds of mustard? (Ok, that’s all me, I love mustard.) Or do we really need eight different types of jams/jellies/curds? Although you can certainly use up your jams and jellies on toast, I like taking the dough that I use for cinnamon rolls and filling it with different flavors and using up sweet condiments at the same time. This dough is quite easy to work with and can be doubled if you have a large crowd to feed. You can also make the buns up to a certain point in the evening, and then refrigerate and bake off in the morning. Perfect for all those holidays coming up, especially if you have houseguests.
Spring has arrived and here in Atlanta, it feels like summer is upon us. With that in mind, I wanted to create a recipe that was cool and refreshing and wouldn’t use the oven for too long. If you are a cheesecake lover like I am, I want you to know that a no-bake cheesecake has a very different texture than a regular cheesecake. The combination of unflavored gelatin and lack of eggs creates a very velvety yet light texture. One taste tester said it was almost like a mousse or firm custard. I decided to use a pan by USA Pan Company that makes 6 mini cheesecakes, but I think you could easily use a traditional spring form pan. I would recommend an 8″ pan to ensure the crust and cheesecake filling are thick enough. I also decided to go non-traditional with my crust. Normally I would do some type of graham cracker crust but for this recipe I decided to try out a gooey almond meringue crust and I have to tell you, it has become an absolute favorite!!
This month is all about the citrus juicer, and that makes me pretty happy. I love using citrus in baking because it adds an often needed balance to all the sugar and butter that go along with making desserts. This pie is a bit of a spin-off from a key lime pie. I love key lime pie, but have you ever juiced enough of those tiny limes to make several pies? I have. I made key lime pie for 40 people once and it took forever to get enough fresh juice out of those little suckers. So I decided to create a pie using regular limes (which are more acidic than key limes) and add in some coconut to balance that extra tartness.