Key Lime Pie

As I was walking through the grocery store this afternoon, I spied some key lime pies on the shelf that got my mouth watering. As much as I may be tempted to buy premade treats, I am always halted by the memory of my mother's homemade creation. Its cool, creamy texture and tart taste are refreshingly perfect for a hot summer's day. Once again, thank you Mama for this family favorite! (My brother is so jealous right now)

8oz sour cream
2 8oz pkgs of cream cheese, room temp
Juice of 1 lemon
Juice of 1 lime (even if small)
1 cup sugar
1 tsp vanilla
1 dash salt
Graham cracker crusts: 1 deep dish (with leftovers) or 2 regular crusts or 12 mini crusts

Mix all ingredients until smooth. Pour in crust, cover, and refrigerate 4 hours or overnight. Serve cold.

Tips:

• Microwave the lime and lemons for 20 seconds and roll on the counter to loosen the juices. 
• Microwave the cream cheese for 30 seconds in a glass bowl to make it easier to mix. 

Garnishes:

• Take an extra lime and slice thinly then cut half-way through on one side. Open and twist the sides in opposite directions. 
• Add whip cream and lime zest.
• Score the lime from top to bottom before slicing to add flair to the rind.
• Eat it all right away before you have time to garnish it.

Chocolate Chip Banana Bread

• I woke up this morning to grey skies, the wind rustling the leaves outside of my window and the soft patter of rain serenading me. I started thinking of all the wonderful things I could make for breakfast when a Jack Johnson song started playing in my head, "Banana Pancakes." That sparked another thought, chocolate chip banana bread, one of my favorite comfort foods. 

Yesterday I had a bunch of girls over to watch a movie and do a chocolate tasting, so, conveniently, we had a selection of chocolate to choose from. I mixed dark chocolate with orange, sea salt chocolate, several milk chocolates, and a 85% dark chocolate. It keeps the banana muffins mysterious, and hard to pinpoint what you're tasting!

• 
  
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3 large over-ripe bananas from your freezer, thawed
• 2/3 cup plain yogurt
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 cups dark chocolate bar, chopped up

Heat oven to 350 degrees. Cream bananas and sugar, add eggs, butter, vanilla, yogurt, mix well. Mix dry ingredients in separate bowl, add to banana mixture 1/3 at a time. Add chocolate, just stir to incorporate. 

Grease a muffin tin or a loaf pan. Bake muffins for about 15 min, until sides are brown. Bake Loaf for 30-40 min until a toothpick comes out clean in the center. Don't open the oven too much as it can cause the center to fall. 

Tip: When your bananas start to go bad, throw them in the freezer. The peel protects them, and when you thaw them out they are a nice soft consistency that mixes well.