Baking with Isaiah! Chocolate Dipped Key Lime Pie on a Stick

Here in Minnesota there has been too much snow and it has been too cold for too long, so I decided to bring back some memories of warm times.  

When I was 7 I spent the summer with my dad it Key West Florida. With the sandy beaches and calm waters this is the perfect place to remember when it is too cold.

The best dessert I had when I visited Key West was key lime pie. Once I had chocolate dipped key lime pie I loved it.

Adding chocolate makes it 10 times better. The first time I tried chocolate dipped key lime pie on a stick is when we stopped along the way to Key West at a gas station that sold it.

Ever since that I have been waiting for an excuse to make chocolate dipped key lime pie on a stick. ~ Isaiah

Chocolate dipped key lime pie on a stick

1 ½ cups graham crackers or crumbs
1/3  cup sugar
6 Tbsp butter, melted
½ tsp ground cinnamon

1(14oz) can sweetened condensed milk
3 egg yolks
½ cup KEY lime juice
 ¾ cup sour cream
2 Tbsp KEY lime juice
3 Tbsp sugar
9-14 Popsicle sticks

The first thing you do is crush your graham crackers. You can also use the pre-crushed graham cracker crumbs. I used my food processor to crush my graham crackers but you don’t have to. You should get the crumbs fairly fine.

Now in a large bowl combine graham cracker crumbs, sugar, cinnamon, and butter.

Next with the back of the measuring cup or you fingers gently press the crust into the pie pan and bake at 375F degrees for 7 min.

Now mix together sweetened condensed milk, egg yolks, and key lime juice. Pour filling in to pie crust and chill in fridge for 10 min.

In a smaller bowl mix together sour cream, key lime juice, and sugar.

Pour and spread the second mixture over the first mixture and bake at 350F for 30 min. Then let cool and freeze until rock hard. (This is very important.)

Cut small slits every 2-3 inches and insert the Popsicle sticks in them. Place back in the freezer.

Cut the pie into slices and spoon melted chocolate on then then flip over and repeat. Make sure the chocolate goes over the sides and covers to whole thing, let chocolate harden.


note from Lisa: First off I want to say a big thank you to Isaiah for sharing these amazing and delicious looking Chocolate Dipped Key Lime Pie on a stick on my blog! Isaiah happens to be a friend of my sister's! When I asked her if she knew anyone who would want to guest post on my blog she sent me Isaiah's name. He writes the blog Baking Adventures of a Ten-Year-Old where he shares his adventures learning to bake and cook. He was recently featured in his city's newspaper The St. Cloud Times Newspaper and he has his own YouTube Channel


Poison Kitchen

There are those places in books that you long to go, but sadly they live in the author’s mind and not in the real world. In the series, Daughter of Smoke and Bone by Laini Taylor is such a place. Laini has created Poison Kitchen with such vivid detail that I really thought the restaurant had to be real. 
Here is an excerpt from the book:

Down by the Devil’s Stream, Poison Kitchen was a place rarely stumbled upon by chance; you had to know it was there, and duck under an unmarked stone arch into a walled graveyard, beyond which glowed the lamp-lit windowpanes of the cafe.
Unfortunately, tourists no longer had to rely on chance to discover the place; the latest edition of the Lonely Planet guide had outed it to the world—
The church once attached to this medieval priory burned down some three hundred years ago, but the monks’ quarters remain, and have been converted to the strangest cafe you’ll find anywhere, crowded with classical statues all sporting the owner’s collection of WWI gas masks. Legend has it that back in the Middle Ages, the cook lost his mind and murdered the whole priory with a poisoned vat of goulash, hence the cafe’s ghoulish name and signature dish: goulash, of course. Sit on a velvet sofa and prop your feet up on a coffin. The skulls behind……the bar may or may not belong to the murdered monks…. 
—and for the past half year backpackers had been poking their heads through the arch, looking for some morbid Prague to write postcards about.
This evening, though, the girls found it quiet. In the corner a foreign couple was taking pictures of their children wearing gas masks, and a few men hunched at the bar, but most of the tables—coffins, flanked by low velvet settees—were unoccupied. Roman statues were everywhere, life-size gods and……nymphs with missing arms and wings, and in the middle of the room stood a copy of the huge equestrian Marcus Aurelius from Capitoline Hill.
“Oh, good, Pestilence is free,” said Karou, heading toward the sculpture. Massive emperor and horse both wore gas masks, like every other statue in the place, and it had always put Karou in mind of the first horseman of the Apocalypse, Pestilence, sowing plague with one outstretched arm. The girls’ preferred table was in its shadow, having the benefit of both privacy and a view of the bar—…

Two of the main characters, Karou and Zuzana, frequent Poison Kitchen to eat their world famous goulash! The traditional Czech goulash is a soup or stew of meat, noodles, and vegetables seasoned with paprika and other spices. It originally is from the Hungarian culture.

As a child I grew up eating a goulash made by my step-father that was a bit more modern and could be made with ingredients already in our kitchen. He wasn’t the best cook, but the goulash did taste like home! In honor of my love for Poison Kitchen and the third book in the Daughter of Smoke and Bone series release, Dreams of Gods and Monsters on April 8th, I decided to share my goulash recipe! - Missie

  • 1 lb (500g) ground/mince beef
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 1 tablespoon garlic powder
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 28 ounces (800g) petite diced tomatoes
  • 15 ounces (425g) tomato sauce
  • 1 lb (500g) elbow macaroni
  • 1 cup Monterey jack cheese, shredded 

  1. Brown ground beef, onion and pepper.
  2. Season with garlic salt, paprika and pepper.
  3. Add tomatoes and tomato sauce.
  4. Simmer 10 minutes while macaroni is cooking.
  5. Boil macaroni al dente, drain, rinse.
  6. Return macaroni to pot, add beef mixture and stir in cheese until melted.
  7. Serve in bowls (makes great leftovers, the ingredients really meld together!)

note from Lisa: Thank you Missie for making this yummy Goulash and sharing it on my site! Missie and I have been friends since university! Even though it's been years since I last saw her, I know that the next time I see her it will be like I saw her yesterday. We always had the same taste in books, TV shows, movies etc... so we would have plenty to talk about! For more posts like this check out Missie's site: A Flurry of Ponderings!


Baking Chocolate Glazed Doughnuts with Janet

Whoever decided that donuts should be served for breakfast is a genius!

In my typical fashion, I wanted to bake something that would "WOW" my family.

After a trip to the local Dunkin Donuts, I realized that these treats were something that I could probably make (healthier) and be a big hit with the crew.

I promptly went shopping for some Wilton's pans (another one of my common practices) and since I couldn't decide on whether to make full size or mini donuts, I bought both pans. :)

I followed the recipe on the pan for the plain cake donuts and the chocolate glaze. One layer of chocolate glaze was not enough so I double dipped them. I sprinkled them and let the kids eat them for an afternoon snack.

They were satisfyingly impressed...my job here is done. :) ~ Janet

Baked Doughnuts:

2 cups cake flour, sifted
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon ground nutmeg
1 teaspoon salt
¾ cup buttermilk
2 eggs, lightly beaten
2 tablespoons butter, melted
Non-stick vegetable pan spray

Preheat oven to 425°F. Spray Doughnut Pan with vegetable cooking spray.
Doughnuts: In large bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.
Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing. Doughnuts are best served fresh.

Chocolate Glaze:

½ cup semi-sweet chocolate chips
2 tablespoons butter or margarine
2 tablespoons corn syrup
1-2 teaspoons hot water

In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 1 teaspoon of hot water, stirring until the glaze is thick and smooth. Add another teaspoon if glaze is too thick. Use immediately to glaze doughnuts.

to finish: 

crushed candy bars

Use anything you like to top them with!!

notes: The original recipe can be found here! How to make them with a cinnamon glaze! For more recipes from Janet click on the side bar button! 


Meeting Mary Berry! {a book signing}

In my about me page I mention that I started baking when I made my daughter’s first birthday cake.

I had never baked a cake from scratch before. So, I did what every normal person does, I went on Amazon and ordered a book on cakes. 

The book I happened to choose for both the title and the price was Mary Berry’s Fast Cakes.

Being American I had no idea who Mary Berry was, nor at that time did I even think to care who she was.

All I knew is that I wanted to bake a cake from scratch and I wanted an easy and fast way to do it.

However when my friend asked about my cake making and I said that I had a Mary Berry book, she was not surprised.

It was a few short years later she was in the spot light again for The Great British Bake Off. Now Fast Cakes has been republished with a new cover, as I’m sure a lot of her other titles have been.

I was excited to learn she had published a new book Mary Berry Cooks!

And even more excited when I found out Mary Berry was going to be in my town signing books!

The line was huge! I arrived a good couple of hours early and it was already snaking around the bookshelves.

The line moved quickly. We weren't allowed to take photos with Mary, it was a little disappointing, but I understand why. It would have taken forever!

I never know what to say to people I admire so I usually end up saying something silly like I did when I met the David’s from Outsider Tart. This time I had a 4 year old with me and she took the pressure off, by telling Mary that her hands were sticky.

Considering she’s cuter then me she got the attention and I was just another person in a line.

But hey I got my book signed!

I also got one signed for my mother-in-law for Mother’s Day. When I asked her about Mary Berry she told me this:

“Mary Berry was my very first cookery book, given to me as a wedding present from my Aunt Maisie back in 1979. So, Mary got me cooking much more. Some of her cake recipes I still use today as they are my favourites and always work! Love the woman and she inspired me to be adventurous in making family meals! Want a great shortbread recipe – Mary Berry! Want an easy to make cheesecake – Mary Berry! She is my cooking bible! Mary’s recipes are easy straight forward and don’t trash your kitchen.” ~ Kate (my mother-in-law)

Which basically sums up the fact that Mary is classic and her books will be on bookshelves for many years to come!

notes: An image of my first cake is here, it's the pink one with a number one on it! Want to know what I said to the David’s of Outsider Tart? See that post here!


Adventure Time

It’s been a bit quiet in the United Cakedom this week.

It’s because I decided to do a Juice Detox so baking was put on the back burner. I do want to tell you more about it, but I am off to Scotland tomorrow!

Some amazing friends and family have helped me fill the next ten days with fun treats and food!

On Monday I am telling you about the time I met Mary Berry!

Then on Wednesday my sister is sharing the Baked Glazed Doughnuts she made for her family.

By the end of the week you will be visiting the Poison Kitchen with my friend and fellow blogger Missie from A Flurry of Ponderings.

After the weekend, Isaiah from Baking Adventures of a 10year old, will be taking you to warmer weather with his Chocolate Covered Key Lime Pie on a Stick!

Here is a quick list of things to expect from me when I get back: 
  • adventures in Scotland
  • my hunt for dark chocolate Tunnock's Tea Cakes 
  • juice detox with Jason Vale
  • book review of The Ginger White Cookbook
  • insider look at Sainsbury's Cake book
  • a delicious coconut cake that is waiting to be blogged
  • I finally have a smart phone!
  • Easter crafts 
  • Easter bakes

I hope everyone is enjoying the Easter Holiday's or Spring Break! 

notes: I had a bit of a bakery tour of Scotland last time I went up here is that post! 


Not Hot But Spicy Brownies

Once the word gets out that I’m a baker I get a lot of requests. Usually I’m happy to oblige.

These brownies came out of one of those requests.

I know Chocolate Chili Brownies aren't something new to the baking world, but I thought I’d experiment with my favorite brownie recipe.

After much deliberation I decided to try these with a chocolate that already had chili in it. 

Now because of that decision I couldn't be sure how hot they would actually be.

That is why I only sliced up one chili to decorate the top and added the chocolate buttons. I didn't want it too hot!

The feedback from the requester and others who tried it said that it was a very good brownie. 


There is always a but. They were just not hot enough! So, in my worry that they would be too hot, I didn't make them hot enough! 

 So, I will need to attempt them again. But until then here is how I made …

Not Hot, but Spicy Brownies

300g Chili Chocolate (I used Lindt’s)
250g salted butter
400g light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
1 chili, sliced
35g chocolate buttons (optional)

Preheat oven to 180C/gas4 and line a brownie tin (8x11) or an 8in square pan with parchment paper.
Very gently melt the chocolate with the butter and sugar in a medium saucepan. Just before the chocolate is completely melted, take off the heat and gently stir until it’s completely melted.
Then add the eggs one at a time to the melted chocolate mixture. Sift the flour and cocoa powder into the pan and stir until just combined.
Then pour the mixture into the prepared tin/pan. Scatter the sliced chilis and the buttons over the top of the brownies before baking for 35 minutes. If you want them a little gooier only bake them for 30 minutes.
Cool completely before cutting into squares. They are good for 3 days in an airtight container not that they will last that long!


Re-Living the Magic of the Marshmallow Puff

Pinterest is my second favorite social media site. It has given my blog more views then any other site.

Magic Marshmallow Puffs were my first viral pin on Pinterest! It had 4 re-pins!

No joke - after that it spread like wild fire, becoming my most viewed post for months.

That was 2 years ago.

Recently I have been looking back at older posts to see how far I've come and the magic marshmallow puffs just stood out and I realized they had a lot of potential to be more! 

I remember the first time I found Jus-Rol's Croissants, I was so excited that I bought like 4 of them, it was just something I had missed from home. 

It was difficult to decide there is so many different things that could be added besides the classic cinnamon and sugar combo! 

Here is a list of my ideas: 
  • a teaspoon of homemade butterscotch and marshmallow
  • 1 Cadbury Mini Cream Egg and marshmallow 
  • 1 Rolo or Munchie and marshmallow 
  • a teaspoon of jam/marmalade and marshmallow 
  • a teaspoon of Nutella or Lotus Spread and marshmallow 
  • a square of chocolate, a golden graham, and marshmallow (S’more puff)
  • a teaspoon of pie filling and marshmallow
  • a teaspoon each of peanut butter and jam and marshmallow (PB&J sandwich puff)
I went with the Cadbury Mini Cream Egg and the homemade butterscotch and it did not disappoint. 

Magic Marshmallow Puffs (re-visited)

1 pkg of Jus Rol Croissants (6 croissants)
6 marshmallows 
3 Cadbury Mini Creme Eggs
3 tsp of homemade butterscotch

Lightly grease 6 cups of a muffin pan and preheat the oven to 190C/350F. 
Unroll the triangles, place a marshmallow and other filling (in this case a Mini Cream Egg and a teaspoon of butterscotch) in the middle of the triangle and fold the points up.
Place them seam side up in the prepared muffin pan. 
Bake for 10-12 minutes.

You could add a frosting if you'd like. I don't think these ones needed it, as they were sweet enough! They are really like magic as they are effortless and delicious!

Jus-Rol sells all sorts of different pre-made pastry that takes the stress out of being creative with flavors and experimenting!

notes: In association with Jus-Rol. See my contact/policy page for further information. In the USA these croissants are the same as Pillsbury's Crescent Rolls. Are you on Pinterest? Follow me and I’ll follow you back! 


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