Being married to a college football coach is a complete lifestyle change that you have to be very well prepared for before being tossed into it. For at least half the year, I’m a bit of a football widow. My amazing husband works incredibly long, crazy hours, all days of the week, but I love what he does for a living, and I am so proud of what he does and the difference he makes in his players lives!!
I made these recently for a dinner with a group of friends after my mom passed on this lime custard recipe. And they were amazing!! I opted to make lots of mini tarts, rather than a big one, as I’m just a fan of mini-anything! I knew they were a hit after everyone went to the dessert table and ate all the tarts and none of the other desserts 🙂
Stovetop Lime-Custard Pie Crust:
1 sleeve Marias cookies/graham crackers
6 Tbsp. butter, melted
3 Tbsp. sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
Pulse the cookies in a food processor until you have fine crumbs. Combine in a bowl with the sugar, ginger, cinnamon, and clove, then add the melted butter and toss until evenly moist. Press evenly in the bottom and sides of a 9-inch pie plate. Bake at 175 C (350 F) for 8-10 minutes, until darkened and firm. Cool completely.
1 cup plus 2 Tbsp. sugar
3/4 cup lime juice (about 13 limes, depending on size)
1 box media crema (I bought it at Wal-Mart)
1/4 tsp. salt
In a heavy-bottomed 3 qt. pot, whisk together all ingredients. Cook over medium heat, whisking constantly, until mixture comes to a boil. Pour into pie shell and chill well, at least 3 hours.
I needed a dessert to make for my husband’s football team for Thanksgiving dinner next week. In the past, I’ve done all kinds of variations on pie (mini sweet potato, apple, pumpkin, etc.), and while they get eaten, the masses of 18-20 year old college guys want chocolate. So, after some time checking out recipes on Pinterest, I came across the blog http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/
I couldn’t help but try the recipe…I’ve been on a salted caramel obsession the last month or so, and these treats were calling my name!! I trialed the recipe tonight to be sure they would turn out as tasty as they seemed, and they were a success.
Only tweaks I would make to the recipe/directions would be to: make sure you have plenty of cookie dough for the top…it doesn’t melt out and cover the whole top as well as I would have liked. Also, I used about a tablespoon, maybe a little more. Next batch, I’ll use a little less for the caramel middle. I like alot of salt, but how I made them would probably be a little much for some people.
But overall, a super easy recipe with an awesome end result!!
So…I’ve been a human pin cushion the last couple days, trying to make sure my progesterone levels were high enough to schedule our next embryo transfer. My levels yesterday were only at 1.29; the doctor wanted them to be at least a 3. I went back today, and my levels were just over 17!!! So good, but also a little scary, as I don’t know if that big jump in numbers was due to my body being awesome, or the fact that I started progesterone supplements yesterday. I’m trying really hard to look on the bright side, and believe that my body is happy and doing what it should do 🙂
Transfer will be Thursday, and we’ll test about 2 weeks after that. EVERYTHING crossed for a BFP!!!!
Because if not, it really needs to be. It has just been one of those weeks!! And that’s really it…