After this month’s Crazy Ingredient Challenge, I had a lot of coconut in my house that needed to go! I decided to make Stuart’s favorite candy – Almond Joys. I thought it could be fun for him to take to the office, but this recipe didn’t make as many candy bars as I thought it would! I didn’t have enough coconut to make two batches either.
I ran into another small problem – apparently I’m a little challenged when it comes to dipping the bars into melted chocolate. They were not pretty. And definitely not food photography worthy. I am very pleased with the beautiful bars I did create by simply drizzling the chocolate over top the candy.
Copy Cat: Almond Joy
- half of 14oz can sweetened condensed milk (7oz)
- 2 C powdered sugar
- 1 tsp vanilla extract
- pinch of kosher salt
- 2 1/2 C sweetened shredded coconut
- whole salted almonds
- 1 lb chocolate, melted
- Stir together condensed milk and sugar until smooth – I found this to be best done by adding in the sugar in installments.
- Mix in vanilla and salt.
- Add in coconut – do this in one batch.
- Spread coconut onto a greased foil lined tray. Press into desired candy bar thickness. Gently score the coconut, outlining rectangles, with a knife and place two almonds onto each bar, if desired. Place in refrigerator for at least an hour.
- Cut candy bars along your previously suggested lines. Coat candy bars in melted chocolate. (Or give up on that and drizzle them like I did!)
*This recipe is adapted from Elizabeth at http://www.ohnuts.com/blog/almond-coconut-candy-bars-recipe/*
As I’ve gotten “older” my sweet tooth has gotten smaller. When a craving hits, it’s usually for something salty – like popcorn. But there is one dessert that I can never say no to. And because today is my 25th birthday, I am going to indulge.
Key Lime Pie is my absolute favorite dessert, and Publix (sorry to anyone not in the South!) makes the best one! …. Or so I thought. I am very proud to declare that I now make the best Key Lime Pie. I’m particularly excited for this because I now know that I can have perfect key lime pie even when we leave the land of Publix.
A couple years ago I made a key lime pie for my brother’s fiancé’s birthday as it’s also one of her favorites. (Her favorite is actually pumpkin pie but my brother hates it, and her birthday is in July anyway.) I had actually squeezed the juice out of actual key limes! That pie was unbelievably tart. I don’t even recall which recipe I used.
This time I found Nellie & Joe Key West Lime Juice and happily used that (no funky ingredients involved). I would love to say that this was only my second attempt at key lime pie. But that’d be a lie. I made two pies for my birthday. The first was a complete disaster. My can of sweetened condensed milk had expired. And I didn’t notice it until I was emptying the contents into the egg yolk mixture. I immediately went to the internet and established that I should still be okay to use it.
So I carried on. Key lime pie is not naturally green (but if you want it to be by all means add a drop or two of food
coloring), but it’s definitely not supposed to be marigold.
It’s not supposed to smell overpoweringly like sweetened condensed milk either. I did still taste it – the texture was a little off and it was still just a little too sour. So I went back to the store and back to square one.
That failed attempt was actually a blessing in disguise because I found the perfect, better-than-Publix recipe! Third time’s the charm. 😉
Key Lime Pie
- 3 egg yolks
- 1 egg white, beaten until frothy
- 1 14oz can sweetened condensed milk
- zest 1 lime
- 1/2 C key lime juice
- 9 in graham cracker pie crust
- 1/2 C heavy whipping cream
- 1/4 tsp vanilla extract
- 1 tsp powdered sugar
- Preheat oven to 350 degrees F.
- Using a hand mixer, beat egg yolks with lime zest and sweetened condensed milk. Add in lime juice. Add the egg white.
- Pour pie filling into pie crust. Bake 15 minutes. Allow pie to cool to room temperature for at least an hour before covering and putting in the fridge.
- Using a hand mixer, make the whipped cream. Beat the heavy cream until it starts to get thick, then add in the vanilla and sugar. Beat until stiff peaks form. Top pie with whipped cream right before serving. Note: I don’t like my whipped cream to be too sweet, so feel free to add more sugar/vanilla to taste.
*This recipe is adapted from The Big Cheese at http://www.food.com/recipe/traditional-key-lime-pie-109918*