Archive of ‘Food + Drink’ category


weekend / papery and cakery

I promise Cakery Fridays will return shortly {perhaps in time for Baby Miles to be our taste tester}. In the meantime thought I would share some of my weekend notes with you.

+ All of this Easter talk has made me want to whip up a batch of deviled eggs. Or decorate a few like this or this?

+ On second thought, I might just have to indulge in Ali’s matzo toffee, very similar recipe to the one above.

+ I picked up a small container of daffodils of and hyacinths at the market this week and they are currently sitting pretty in my bathtub window. Cross your fingers for them, I’m becoming quite the botanist.

+ I am fixated on purchasing a jumpsuit for the summer. Or a romper. Or both.

+ I’ve had my eye on this light fixture for awhile and need to find a home for him.

+ R + M are taking swim lessons which has been an “experience” to say the least. The softening blow is watching my little people swim around in this bathing suit and this one.

+ NBA playoffs start this weekend. My beloved Heat will be dominating most of my thoughts / conversations for the next few months. And causing me to search for a million cool ways to wear white. Like this.

Wishing you a weekend of matzo toffee, deviled eggs and lots of basketball.




Cakery Friday: Key Lime Bars

What’s better in summer time than something sweet, tangy and refreshing? Um, nothing {maybe a margarita? Or two?}.. These key lime bars are all of those things and more. These are my own take on the classic key lime pie. They’re made with a graham cracker crust {plus a little coconut} topped with a creamy and tart {but not too tart}  key lime filling. They have just the right amount of…. everything! Plus they are super duper easy to make.

Gather all of the ingredients.

In a large bowl mix together 3 cups of crushed graham crackers, 2 sticks of melted unsalted butter, 4 tablespoons of sugar and 1 cup sweetened coconut flakes.

Press the mixture evenly into the bottom of a 9 x 13 inch pan that has been covered with aluminum foil and sprayed with nonstick spray.

Bake at 350 degrees for 12 minutes, until golden brown. Remove from oven and allow to cool slightly.

Meanwhile prepare the filling: Whisk together 6 large eggs with 2 1/4 cups sugar, 8 tablespoons of flour, 1/3 cup fresh key lime juice and 3 tablespoons of key lime zest.

Pour the key lime mixture over the baked crust and bake again for 25 minutes, until the filling is set. Allow to cool completely and cut into bars.

For a printer-friendly version of this recipe click here: Key Lime Bars



Chocolate for Summer

It’s officially summer! Here in South Florida that mostly means bad hair days, potential hurricanes and incredible humidty. Luckily, the ridiculously awesome Miami Heat that making it worthwhile to live here.

Summer also = beach time, bikini’s and ….chocolate dipped chocolate chip cookies. No wait, that’s not right. But why should I play by the rules?

Check out these babies:

Chocolate dipped chocolate chip cookies.


You aren’t feeling the chocolate dipped cookie love? Well, how about a chocolate drizzled cookie? Yes, that works too!

Like the way these mouthwatering goodies look? Order a dozen {or three or four} from Cakery today!



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