Summer/Holiday Desserts

Makeover Monday Meals- Weekend Edition

Summer Celebrations

With the unofficial start to summer just a few weeks away, we’re beginning to see summer grilling displays in every grocery, big-box store, and supermarket. Backyard barbeques have come a long way from the days of simple grills with charcoal, long wooden benches, and citronella candles.

Many people have turned their backyards into five-star outdoor cooking and entertaining areas with gas grills so elaborate it puts the kitchen stove to shame. Then there’s the outdoor brick oven to make pizza, nan, or pitas.  Folding lawn chairs have been replaced with sumptuous outdoor living rooms to keep guests happy and the party going.

 

Nevertheless, there is one area where outdoor cooking falls a little short, and that’s dessert. Granted, ice cream, sorbet, gelato, and smores, are all easy and sweet ways to cap off a meal, but what if you want to make a splash for dessert without overheating yourself or your kitchen?

Try the no-bake dessert route. All you need is a premade graham cracker, or cookie crust of your choice and a filling. What better way to start than with this no-bake key lime pie? It’s quick, easy, elegant, and can be made ahead of time. Your guests will be wowed while they stay cool.

Three Ingredient No-Bake Key Lime Pie by Kirbie’s Cravings adapted by Still A Chick Lit

Makes: 1 8 or 9-inch pie or 12 mini pies

Serves: 10 (pie)

INGREDIENTS

    • 3/4 cup (177 ml) lime juice + 1 tbsp lime zest

    • 2 (14 oz) cans of full-fat sweetened condensed milk (vegan sweetened full-fat condensed milk)
    • 1 pre-made graham cracker pie crust (Gluten-free graham cracker crust)

INSTRUCTIONS

  • Add lime juice and condensed milk to a large mixing bowl. Stir until evenly combined and lime juice is fully incorporated into the condensed milk. Stir in lime zest.
  • Pour into pie crust. Level the surface with a spatula. Place pie into fridge for several hours or overnight to set. Keep the pie in the fridge until ready to serve. If you want to decorate the pie, wait for the filling to set and then decorate. Then put the pie back into the fridge until ready to serve. You can make the pie 2-3 days in advance.

NOTES

  • You want to leave the pie in the fridge until right before serving because of its creamy filling. When you first take it out of the fridge, the custard will be just firm enough for you to cut through into slices. As the filling comes to room temperature, it will start to soften and won’t be as stable for cutting, which is why you want to keep it chilled until right before serving. If you want a more stable filling, try the cream cheese version.
  • I have only tested this recipe using fresh squeezed lime juice. You can use regular limes or key limes. Regular limes are easier and you will need approximately 6 regular limes to produce the amount of juice needed. If using key limes, you will need approximately 20 key limes.

  • This recipe uses two 14 oz cans of condensed milk, for a total of 28 oz or 794 grams. 14 oz refers to weight, not volume.
  • I piped dollops of whipped cream on top and sprinkled on some additional lime zest for decoration.
  • I used a 9-inch graham cracker pie crust for this recipe. You can also use a 10-inch pie crust but your filling won’t be as tall (though it will be a little more stable).
  • This pie is very sweet but traditional key lime pie is very sweet. If you prefer a less sweet pie, you can make the cream cheese version which will taste more like a lime cheesecake.
  • Cream Cheese Version:
  • 1 can sweetened condensed milk (vegan sweetened condensed milk)
  • 1 block cream cheese (dairy: light cream cheese) (non-dairy- vegan cream cheese)
  • 1/2 cup lime juice
  • 1/2 tablespoon lime zest
  • Bring the cream cheese to room temperature first to soften it, then beat it with a mixer until light and fluffy. Then mix in the condensed milk, juice, and zest. Pour batter into pie crust. Place the pie into the fridge for several hours until set.

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Adaptable Recipes, Food Glorious Food, Holiday Food

Independence Day Desserts

Desserts to top off your celebration

After you’ve had the hotdogs, hamburgers, chicken, ribs, and anything else your family and friends crave, it’s time for dessert. There’s nothing like no-bake desserts to beat the heat. Here are two recipes to end your celebration on a sweet note.

Red, White, and Blue No-bake cheesecake and Black Bottom Chocolate Pie

No-bake red white and blue vanilla cheesecake Martha Stewart adapted by Chamein Canton

  • Easy
  • Prep time 25 minutes
  • Total 40 minutes
  • 10 servings

Ingredient Checklist

15 graham crackers (8 ounces) (Gluten-free graham crackers)

1 stick unsalted butter, melted (vegan butter, or margarine)

3 tablespoons granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar pulsed fine)

1/4 teaspoon kosher salt

2 bars (8 ounces each) cream cheese, room temperature (1 ½ package full-fat cream cheese plus ½ package of light cream cheese, not Neufchatel cheese) (vegan cream cheese)

3/4 cup confectioners’ sugar (Swerve confectioner’s sugar substitute or organic confectioner’s sugar)

1 cup Greek yogurt (full-fat) (coconut yogurt, plain)

2 teaspoons pure vanilla extract

1 cup heavy cream, whipped (1 cup full-fat coconut milk or 2/3 cup almond milk with 1/3 cup melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add ½  teaspoon of agar-agar or cream of tartar to help the cream get whipped and stabilized.)

2 cups fresh berries

Directions

Instructions Checklist

Step 1

In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.

Step 2

In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).

Step 3

Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around the edge of the cake; release sides to remove from pan. Top with berries and juices.

Cook’s Notes

When you’re pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness — and to get into the pan’s corners.

Chocolate Black Bottom Pie by Southern Living adapted by Chamein Canton

Serves 8-10

Ingredients

1 (9-oz.) package chocolate wafers (gluten-free chocolate wafers)

1/2 cup unsalted butter, melted (vegan unsalted butter)

¼ teaspoon kosher salt

2/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)

3 tablespoons cornstarch

4 egg yolks (1/4 cup soy lecithin or 1/3 cup Aquafaba)

2 cups milk (dairy: 2 cups whole milk, or 1 ½ cups 2% plus ½ cup half and half or light cream) (non-dairy: almond, soy, rice, or light coconut milk)

2 (4-oz.) bittersweet chocolate baking bars, chopped (vegan chocolate)

1 tablespoon dark rum

1 1/2 teaspoons vanilla extract

2 cups heavy whipping cream (2 cups full-fat coconut milk or 1 2/3 cup almond milk with 1/3 cup melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add 1 teaspoon of agar-agar or cream of tartar to help the cream get whipped and stabilized.)

1/4 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)

Garnish: bittersweet chocolate shavings

Directions

Instructions Checklist

Step 1

Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on the bottom, up the side, and onto a lightly greased 9-inch pie plate. Freeze crust for 30 minutes.

Step 2

Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.

Step 3

Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.

Step 4

Microwave chocolate in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk melted chocolate, rum, and vanilla into the thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill for 8 to 24 hours.

Step 5

Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.

Notes: You can use a pre-made chocolate wafer pie crust to save time.

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