Recipe: It's a Winner Key Lime Pie

Key Lime Pie

1 can sweetened condensed milk
1/2 cup fresh squeezed key lime juice (*About 9-10 limes)
4 egg yolks (*separated)
Whipped Cream

In a large bowl, whip the egg yolks and blend with the condensed milk. Add in the key lime juice and mix until juice is mixed in, do not over beat. Pour into a 9" graham cracker pie crust. Chill overnight and top with whipped cream. Serve.

*Johnna's tip: Oh how we miss posting fun recipes. It is Spring time and we have a few seasonal recipes that we are itching to share with you. This one comes from our reader out of Gaithersburg who won the Sugarloaf Festival Giveaway we hosted on our site last week (*Congrats!). We asked readers to submit their favorite sweet treat recipes and we would choose the one that stood out to us. Key lime pie is a staple Spring/Summer dessert and we could not resist especially after seeing how the instructions were incredibly easy. Continue to send in your recipes and we will post them...especially the BBQ recipes, we love good grill food.

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Johnna's Pick of the Week: Froyo (DC)

Losing weight is a pain in the butt. Well, for a foodie. As a person that believes in consuming about 5-6 full meals a day, cutting down the intake was not an easy task. We changed our diet from reds to greens and from vodka to select red wines. Good idea except this leaves no room for trouble and we need some trouble in our diet to keep us satisfied. Good thing we stumbled across Froyo when we did because the diet was breaking us down. Froyo sells soft-serve frozen yogurt and it is delicious (*Typically, frozen yogurt is not our thing...). We have found some good trouble to get into:-)

Froyo is the sweet tooth haven for those that are trying to avoid the full calorie count of ice cream. It reminds us of Tasti D-Lite in New York but better because you can actually fix the servings yourself out of self-serving dispensers (*This is the Downtown location, do not know how it works @ the Wisconsin Avenue location). The process: You get a cup (*This thing has to be about 16 oz., it's huge!), you can mix and match whatever flavors you like, you add your toppings (*Various fruits and cereal. Yum.) and then you pay (*$.39 an oz.). Ok, so we tried to squeeze everything in that one cup because we are determined to discipline our greedy palate.

Our favorites for the week include the cheesecake, peanut butter and chocolate mix and the birthday cake is worth a lick. When toppings are offered, we are true to our roots: Fruity Pebbles. Loved this cereal since we were kids and now we are just kids with grown up faces. Next time, we think we'll try the strawberry and tiramisu with some fresh raspberries and Cap 'n Crunch...not necessarily in that order but our stomachs request them this week...

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Food.Fun.Stuff: What's Your Prediction?

Our knowledge of football is limited except when it comes to the Super Bowl. When we think Super Bowl, we think endless food and beverages...fun times! Since we could barely rattle off the two teams who are in the Super Bowl 2010, we were in need of some helpful hints and that's where Hello Cupcake comes in. They have created some speciality Super Bowl cupcakes (*The cupcakes are decorated with the Colts and Saints logos-pictured above) to celebrate the football festivities on Sunday. To make the concept even more fun, Hello Cupcake has added a competitive edge with Super Bowl predictions (*We are actually good at this...@ last years Super Bowl party we took home movie tickets and a bottle of champagne because our predictions were so accurate...).

How to Participate?? Patrons who purchase a Play Off Cupcake will choose a cupcake with the team logo they want, Hello Cupcake will add one point to that teams predictions tally and three hours before kick off on Sunday, Hello Cupcake will announce the winner. We're going for the Saints! (*For true football fans of the Colts, please don't hold this against us...we are being purely shallow in our selection...we're smitten with Reggie Bush's physique. Kim Kardashian is one lucky lady...)

Recipe: Crustless New York Cheesecake

Crustless New York Cheesecake*

4 eggs
2 pkg. 7 1/2 oz. each farmers cheese (cubed)
2 pkg. (8 oz. each) cream cheese (cubed)
2 cups sour cream
2 cups sugar
1/2 cup flour
1/2 cup melted butter
2 tbsp. lemon juice
1 tsp. vanilla

Preheat oven to 325 degrees (*We learned this is what is called a "cold oven"). Blend together all ingredients in two batches in a blender or food processor, using half of each ingredient amount per batch, until smooth. Pour both batches into a greased 9-inch springform pan. Bake 1 hour. Turn off oven. Let cake stand in oven for 2 hours. Chill thoroughly for 2-3 hours. Serve.

*Johnna's tip: Easy bake oven forreal. We don't like baking or shall we say, we're just not good at it. This is probably because we don't really like sweets and bread is not something we consume on the regular (*You would think we have a killer body?! But No. Smh.). While perusing the Food Section, however, of the Chicago Tribune (*We know, random.) we changed our minds about this baking thing. It doesn't have to be so hard or fussy with recipes like this. Just add a few things to our Kitchen Genie (*Translation: The Kitchen Aid mixer) and there you have it: a crustless cheesecake. We welcome these new days of baking...even if it will cost us 356 calories per serving...

*Recipe Source

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Food.Fun.Stuff: Two New

Two newbies:

In the past few weeks, we have had the pleasure of trying out a couple new treats to the foodie market. First, there were the Ritz Cinnamon Brown Sugar crackers and now the California Tortilla Screamin Burrito. The Ritz Cinnamon Brown Sugar crackers take us down memory lane reminding us of the original graham cracker cookies that were so tasty to snack on back in the day. These Brown Sugar crackers are the jazzed up version of graham crackers coated lightly with sugar. We suggest trying these when you want to make some quick appetizers for a last minute gathering, think cream cheese or small sliced strawberries as a topping.

The Screamin' Burrito had some good points...and some not so good points. We admit it, Cal Tort is one of our guilty pleasures. Fast food that's good. That's probably why we came down so hard on the Screamin' Burrito, we know Cal Tort can do better. The Screamin' Burrito, however has some great points: the signature hot sauce adds the right bite and spicy, hot pepper flavor to complement the rest of the burrito toppings i.e. chicken, rice and beans. As a matter of fact, it was the hot sauce that was the star of the show for JKGF. Another plus is they don't overload the burritos with the sauce but by the time you realize it is on the sandwich, you may have already formulated a negative opinion of the sandwich. We say try for the sauce, which is a great food buy (*We have a bottle to crack open for our fish and shrimp tacos...can't wait!), but be warned the Sreamin' Burrito is not Cal Tort at its best...

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Recipe: Haitian Beyen

Beyen

3 very ripe bananas
1 tbsp. flour
1/2 tsp. cinnamon powder
1/2 tsp. vanilla extract
1 tbsp. sugar
1/8 tsp. baking soda
Sugar (for garnish)

Mix the bananas, flour, sugar, vanilla and cinnamon in a medium size bowl. In a deep fryer, place a spoonful of the batter in the hot oil (*use fryer according to manufacturers directions) and fry until golden brown. Sprinkle sugar on top. Serve.

*Johnna's tip: Our hearts and prayers go out to the people of Haiti, this has been an extremely devastating week in that country. Today we post a recipe that comes from the Haitian culture, beyen which is fried bananas. It reminds us of the plaintains that they serve in our native land of Panama.

During this devastating time in Haiti, we urge all of our readers to CONTRIBUTE something. Whether it be money, clothes, toiletries, etc., please join in the effort to help Haiti. Where to contribute?? The NY Daily News has a list of places for you to begin these efforts. L'Union Fait La Force! (*Translation: "Strength Through Unity")

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Recipe: Raspberry-Apple Danish Spread

Raspberry-Apple Danish Spread

1 pkg. (8 oz.) Philadelphia Neufchatel Cheese (softened)
1 apple (chopped)
2 tbsp. seedless raspberry jam
1/3 cup granola
Ritz Brown Sugar Cinnamon Crackers

Preheat oven to 350 degrees F. Spread the cheese onto the bottom of a 9-inch pie plate. Combine the apples and jam and spread over the cheese. Top with the granola. Bake for 20 minutes or until heated through. Serve with crackers.

*Johnna's tip: The vacation is over. A very cold vacation but a vacation nonetheless. With the New Year we are glad to see new treats: Ritz Brown Sugar Cinnamon Crackers. We received these little bundles of joy about a week ago and have almost eaten the whole box. Now for those who read JKGF regularly, you know we are not sweet or snack people, but we might convert after trying these crackers. They are sweet but not too sweet and they taste exactly like their name suggests: cinnamon sugar. They make great bases for a breakfast appetizer such as the recipe posted above. Try just topping with plain cream cheese or eating them by their lonesome, Enjoy!

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Food.Fun.Stuff: Flavor Trip & Cookies

>Flavor, Flave- Flavor Tripping hits the District December 11. Flavor Tripping is a monthly event that allows guest to taste the West African berry called synsepalum dulcificum, or "trippy fruit." (*Translation: Trippy fruit temporarily re-wires taste receptors on the tongue, transforming acidic and sour food into sweet and enjoyable treats.) So after you take your "trip" here's what happens next:

Guests will be ushered into the Tripeteria, a cafeteria with an all-you-can-trip buffet full of all the sour nasties usually consumed in moderation. In this conceptual, experimental flavor laboratory, lemon wedges become lollipops, hot sauce becomes donut glaze, goat cheese becomes cheesecake, bottom-shelf tequila becomes Patron, and a Guinness Beer becomes a chocolate milkshake.

The Money: Get your tickets in advance here for $12, $15 @ the door (*Advance might be better b/c the tickets are limited)

The Where: EFN Lounge (formerly known as Be Bar) at 1318 9th St N.W., Washington DC 20001 Between N and O Streets N.W., across from the Washington Convention Center.

The When: Friday, December 11, 2009, 7 pm-9 pm

>Tim Tam's are back in the U.S. They have a new flavor (*Classic Dark) and they are available @ Target. They will be back in the U.S. from now on from October to March. Of course, there will be giveaways. Each month, Pepperidge Farm will give away two Tim Tam cookie party packs to people who upload photos and videos to ILoveTimTamCookies.com (*Please refrain from the kinky stuff...). Prize pack includes mugs, single-use digital cameras, a $10 iTunes gift card and of course, some Tim Tam cookies. Try your luck @ it!

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Johnna's Pick of the Week: Baked and Wired (DC)

Gotta love a good cupcake. Every week it seems like there's a new cupcake shop popping up around the District and making itself the new trendy place to spend 4 bucks on a small sweet treat. We're feeding into it and that's how we stumbled upon Baked and Wired. Baked and Wired has been in the area for awhile so it is on the other side of the trend curve making it somewhat of a veteran cupcake shop now. Everyone knows the parking in Georgetown sucks, but Baked and Wired happens to be on the one side street where we seem to always find parking.

The modest sign outside doesn't shout "Delicious Treats Inside" but upon entering you know the deal. What's your flavor?? The cupcakes fill out the counter top with flavors ranging from vanilla on vanilla to Texas sheet cake with cinnamon and pecans. We chose the strawberry which was pretty darn tasty. The frosting was a sugar fest and the moist cake complimented it well. We wanted more of the big muffin tops (*These are some pretty big cupcakes in comparison to others we've seen around town...). Peering up at the walls as we lounged on the black leather couches (*felt like we were at someones house instead of a bakery), artsy images let you know this isn't your typical cupcake spot. Employees dressed like models out of an Urban Outfitters catalogue and music that's reminiscent of a concert at the 9:30 Club, Baked and Wired is not your typical bakery nor restaurant, for that matter. We love it.

Walk to the other side and you will find yourself in the cafe area of the bakery which serves up a totally different menu. Lattes, teas and the like line the menu which works perfectly beside the bakery that has everything from pies and cakes to quiches and tarts. Sweets lovers should definitely make a trek over because sugar is not taken lightly here. Also, it's a good place to kick back and throw back a few lattes or nibble on cupcakes with friends over some intellectual conversation. Would we go back?? H***'s yeah! It rocks. Thumbs up for the relaxed atmosphere, fashion and most importantly...the cupcakes.

*Least favorite thing: Of course, the price. Guess this must be the cupcake trend, $4 and up for a muffin top.

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Food.Fun.Stuff: Trying to Stay Cool...

Chili, cheese and french fries are a bad idea when the temperature is 91 degrees outside.* We didn't get this concept until we experienced it ourselves. After basically wasting $10 on a lunch that turned into a nightmare for our stomach (*with the factor of the heat), we got to thinking about places that would keep us cool in this destructive heat. Going through our roledex of restaurants, eateries and the likes, we decided these five would meet our needs at least for the coming weekend which promises days like today.

>Dolcezza- We love gelato! Especially from this little Argentianian gelato shop in Bethesda. We make it our business to sample a new flavor each time we go and have totally fallen for the vanilla bean.

>TangySweet- We must admit we had a bit of a crush on Pinkberry when we first tasted this frozen yogurt in LaLaLand, but now the District has its own version. We also like the fact that they moved some of those cupcakes from Red Velvet into the building. Yogurt and cake.

>Alero's Margerita's- Alcohol is probably the worst idea when in the combination with heavy food and intense heat, but Alero's happy hour is worth taking a chance on the wild side. We love how they have a long happy hour and the drinks are potent but masked well with the icey margerita flavors. They have an indoors part, stay cool in the AC or try to beat the heat in their outdoor seating.

>Peacock Cafe- Shade. That's what we like about this tree-lined block that houses Peacock Cafe. Their brunch is pretty decent and after a night of hanging out, it is a great option for trying to stay low-key.

>Ketchup- The National Harbor's newest member to the restaurant team, Ketchup, makes its way all the way from the West Coast (*Dolce Group venture). With water comes a breeze (*or some sense of coolness, isn't that why we like the beach??) and that's why the National Harbor is a good place for us to venture this weekend.

In need of some gelato now...or maybe some frozen yogurt...dunno, but it's going to be someplace cool that shuns heat:-)

*We are leaving out the name of the restaurant that we had this unfortunate experience from...trying to keep it positive!

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Food.Fun.Stuff: World's Largest Cupcake

1,224 lbs., 800 eggs, 200 lbs. flour, 200 lbs. sugar and 12 hours baking time...what is all this?? This is what is now the World's Largest Cupcake. The 1,224 lb. cupcake was unveiled Saturday in Michigan which is 8 times the size of the previous record holder. Ryan Abood, owner of Gourmetgiftbaskets.com, is responsible for this gigantic creation. People could get a piece of the cupcake for a small donation to the Susan G. Komen for the Cure breast cancer organization (*We love a good cause!). We think it's humanly impossible to consume such a cupcake but if one did try his/her luck, they would be taking in an estimated 2 million calories (*That's right, 2 mil).

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Food.Fun.Stuff: Tim Tam's Are Back

Tim Tam cookies are back! (*LoL @ how excited we get for food...ohh the simple things in life...) Well anywho, Tim Tam cookies are coming back into the U.S. market from October to March. The Pepperidge Farm cookies are introducing a new Classic Dark Tim Tam cookie in addition to the caramel and chocolate creme flavors already out there. Check out how their making their way from down under (*Translation: Australia) here. We actually liked these cookies when they were here about a year ago, which is unusual considering sweets aren't our thing. These go good with a warm cup of coffee in the morning or for just when you have a sweet tooth and some milk to wash it down with.

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Recipe: Lemon Cheese Cake

Lemon Cheese Cake

1 can evaporated milk
1 small pkg. lemon Jell-O
1 cup boiling water
2 cup graham cracker crumbs
1/4 cup melted butter
1 (8 oz.) pkg. cream cheese
1 cup white sugar
2 tsp. vanilla
1 3/4 cup Cool Whip
3 cup milk
3 pkg. instant pudding (*Vanilla or butterscotch recommended)
Chopped nuts

Thoroughly chill evaporated milk; dissolve lemon Jell-O in boiling water (*set aside until cool). Mix graham cracker crumbs with melted butter. Pat in the bottom of a 9 x 13 pan. Cream the cream cheese (*softened), 1 cup white sugar and vanilla. Whip the milk until stiff, then add in cooled Jell-O and mix, then add the cream cheese mixture; mix thoroughly. Pour over graham cracker crumbs, then sprinkle with graham cracker crumbs, sugar and Cool Whip, then put on crust. Mix milk to instant pudding. Spread over cream cheese mixture; top with Cool Whip. Sprinkle with chopped nuts. Serve.

*Johnna's tip: Party idea-Dessert party/potluck. For those of you who adore sweets and limit yourself to those special occasions where you can indulge in the sweet treats, try hosting a dessert party where all your guests bring desserts. Throw in a few bottles of wine and you have a total comfort food night. Cheesecake is always a winner, try adding some blueberries or strawberries on the side for garnish.

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Food.Fun.Stuff: Z Burger Happy Hour

Frozen treats! Starting Monday, Z Burger is at it again with the comfort food we all love (*Or comfort drinks, shall we say...). Z Burger will begin its Frozen Happy Hours on July 27, 2009. Every Monday, from 2 pm-5 pm, patrons may indulge in $.99 milkshakes. This means you could literally taste 5 different milkshakes in one visit and only spend $5. Sounds like a plan. Since this is a non-alcoholic happy hour, just for the sweet taste buds, all are welcome to engage in the festivities. Yes, this is a festival especially for those of you like us...who like the good sugary, creamy, sweet stuff!

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Food.Fun.Stuff: For the Love of Chocolate

Chocolate lovers, there's an exhibit for you to see. The U.S. Botanic Garden has an exhibit that displays the production process and how you, as the consumer, can make wise decisions on deciding what type of chocolate you want in your life.

The Where: U.S. Botanic Garden, 100 Maryland Ave., SW Washington, D.C.
The When: Now thru August 16, 2009
The Money: FREE!
The Metro: L'Enfant Plaza (Green Line)
More Info??: www.usbg.gov

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Recipe: Pralines

Pralines

1 cup light brown sugar
1 tbsp. oleo
2 cup sugar
1 tsp. vanilla
1/4 tsp. salt
2/3 cup evaporated milk
2 cup pecans

Mix sugar, milk and salt together. Cook over medium heat to soft ball stage (*about 232 degrees). Remove from heat and beat. Add in the butter, vanilla and nuts. Drop on buttered surface. Cool. Serve.

*Johnna's tip: Pralines were created in France and have transitioned into a classic New Orleans delicacy. In France, almonds were originally used and New Orleans substituted with pecans. Recently, we attended a baby shower and as part of the treats, pralines were served (*Both of the parents-to-be were from New Orleans). This is such an awesome addition to the baby shower spread because they are sweet, comforting and melt in your mouth! Try for your next event;-)

Picture source: http://en.wikipedia.org/wiki/File:Sweet_Julep%27s_pralines_on_a_cutting_board.jpg

Recipe: Blackberry Cobbler

Blackberry Cobbler

1 3/4 cup flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1/2 cup cold milk
2 tbsp. butter
1 1/2 cup sugar
1/3 cup cornstarch
1/2 tsp. cinnamon
Dash of salt
4 cup blackberries

Preheat oven to 400 degrees. Combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add in the milk, mixing with fork. Shape into an 8 inch square baking dish. Line baking dish with pastry. Add combined dry ingredients to berries; mix lightly. Spoon into shell; dot with butter. Roll out remaining dough to cover 8-inch baking dish. Place over filling. Seal and flute edges. Prick with fork. Bake for 45-50 minutes or until the crust is brown. Serve.

*Johnna's tip: Ok, so summer in DC may not be the best time/place for growing blackberries, but somewhere far, far away the climate caters to these underrated delicacies. Blackberries are best if grown in a climate that has timed spring rains and summers that are warm during the day and cold at night. Try with your favorite vanilla ice cream or whipped topping.

Picture source: http://allrecipes.com/Cooks-Profile/Photo.aspx?PhotoID=61978

Food.Fun.Stuff: 9:30 Club Let Them Eat Cupcake Giveaway

All those who enter the 9:30 Club on Friday and Saturday night will get a coupon for one FREE cupcake and this will be good to redeem until August 31, 2009.

Why cupcakes, you ask, @ the 9:30 Club?? Well it all started about a year ago when the 9:30 Club decided to expand its menu to include the sweet treats. Executive pastry chef, Josh Short is the mastermind behind the batter. Chef Short is the executive pastry chef of Buzz in Alexandria, VA and also the mastermind behind many creations at Rustico, Tallula and Evening Star Cafe. The cupcake was created specifically for 9:30 Club and will be complete with a 9:30 Club logo on the cupcakes. The cupcakes will be delivered fresh daily and quantities will be limited to ensure that there are not leftovers. With the pop group Cake performing @ the 9:30 Club this weekend, this is a great time to kick things off:-)

This makes us want to take a trip over to the 9:30 Club to taste this sweet treat that has been taste-tested for over a year now...Must be something special!

Picture source: http://www.930.com/

Blueberry Muffins

Blueberry Muffins

1 1/2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
4 tbsp. unsalted butter (melted and cooled)
1 egg (beaten)
3/4 cup + 2 tbsp. milk
1 cup fresh blueberries

Preheat oven to 400 degrees. Spray a muffin pan with non-stick cooking spray. Sift together the flour, baking powder and salt; stir in the sugar. In another bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk together until blended but slightly lumpy. Add in the blueberries and give a slight stir until they are combined. Pour the batter evenly into the muffin pan and bake until golden and cooked thru, about 20-25 minutes. Carefully remove the muffins from the pan and transfer to a cooling rack. Serve.

*Johnna's tip: Warm muffins in the morning. There's nothing like it. Blueberry muffins are especially perfect because they can serve a large party at once alongside some other quick and easy breakfast items. Try alongside some mixed fresh fruit slices and your favorite cup of coffee.

Picture source: http://en.wikipedia.org/wiki/File:Muffin_NIH.jpg

Food.Fun.Stuff: Tuesday's Out and About...

A few good things to check out:

1. "Last call for alcohol" is what many will be screaming tonight @ Bar Pilar as Adam Bernbach makes his final bow as General Manager and master mixologist for the weekly Cocktail Sessions events held at the local bar. We are sure he will be mixing up something special for those who come in to celebrate and wish him well on his next endeavor...It's all happening @ Bar Pilar @ 1833 14th. st., NW Washington, D.C. 20009 (202) 265-1751.

2. If we have one more bleeping cupcake, we are going to scream (*Haha, just kidding, we could never get enough of the small cakes with creamy frosting;-). It seems the District is running a race with Starbucks to see if the number of cupcake shops can outdo the caffeine haven. It's running a good race and now Virginia is part of it too with the opening of Cupcakes Actually, which opened over the weekend with jugglers and cup cake eating contest (*Fun!). 11944 Grand Commons Avenue, Fairfax, VA 22030 (571) 522-6315.

3. Foodies, we wanted to tell you about a new site called Ptit Chef (*No, we're not spelling it wrong...). Recipes, cool kitchen tricks and foodie products is what you'll find here.

Happy Tuesday!

Picture source: http://www.allglittergraphics.com/happy_tuesday/happy_tuesday_glitter_graphic_01.shtml