Grandma says: “It’s real good hot, wonderful cold and you can even eat it frozen—then it’s like a popsicle!”
Note: All that’s happening in the oven is the browning of the meringue. So be sure and keep cooking the custard in the pan until it’s your desired consistency.
- Filling ingredients:
- cocoa or 1 1/2 squares of baking chocolate
- Meringue ingredients:
- egg whites
- Your favorite pie crust
Makes 36
About 14 carb each
- *1-1/2 cup flour
- *1/4 tsp baking soda
- *1/8 tsp baking powder
- *1/2 tsp salt
- sea salt
- unsweetened cocoa powder
- *1/4 cup brown sugar
- *1/4 cup sugar
- *1 egg
- *1/2 tsp vanilla
- *3/4 cup chocolate chips
approximately 4g carb per 2 cookies
Makes about 30 cookies
- cream cheese
- stevia extract
- blueberries
- coconut flour
- almond flour
- baking soda
- baking powder
- shredded coconut
- salt
- sugar
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
- brown sugar
- white sugar
- milk
- vanilla extract
- sour cream
- flour
- baking powder
- baking soda
- salt
- chopped strawberries
From Janssen Bradshaw
- canned coconut milk
- creamy peanut butter
- cocoa powder
- sour cream
- chopped strawberries
- white chocolate chips
- shredded coconut
- Zest of 1 key lime
- whole milk
- key lime juice
- powder sugar for rolling cookies
Valerie Jarvie, special contributor
Published in The Dallas Morning News on 2008-09-08
pretty good. Okay, you’re just going to have to trust me on this….
I hate to be bossy, but sometimes you just have to yield to fussiness for really good results.
Once you’ve finished assembling all the layers, you then cover the whole thing with a thin layer of icing.
This is called the “crumb layer”.
Put it in the fridge for about an hour to harden up.
This means that when you do the final layer, there will be no crumbs ruining the finished result.
Much as I hate to admit it……it actually does make a difference.
- 500g sifted icing sugar
- 50ml whole milk
- vanilla extract.