Looking for a slice of something refreshing to serve this summer? Why not put a twist on the official Florida state pie – or rather a thick rich layer of meringue topping? Key lime meringue pie is a positively divine deviation from its popular sister recipe, Lemon Meringue, and just as kitchen friendly to make!

To begin with, you will require one ready made 9-inch pie crust (available at any quality grocery store and foolproof!) Often times these types of pie crusts are sold in pairs, so there’s twice as much pie to go around.  What’s not to love about that?

Courtesy of leeno

For the Key-Lime Curd:

4 key limes, finely grated
1/3 cup squeezed key lime juice
½ cup sugar
3 eggs
8 tablespoons butter (unsalted is best)
1 cup heavy cream
A pinch of salt

Courtesy of Bright Star

For the Meringue:

4 separated egg whites
¼ cup sugar (granulated)
1 tsp vanilla extract

The making of this pie is as easy as one, two, three!  Literally! There are three distinct phases when it comes to creating this tasteful tart; crust, filling, and meringue.

But don’t let that deter you!  With a little bit of planning pulsing through your kitchen beat, assembly is a breeze and this oh-so good dessert will be whisked up in a matter of moments.

How to Put it All Together:

1. Defrost the pie crust and poke holes all over it, then pre-bake (if required). Remove from oven and set aside to allow cooling.
2. Whisk together the key lime zest, juice, sugar, eggs and salt in a heatproof bowl. Place over top a pan of boiling water and stir non-stop for about 15 minutes until it thickens
3. Remove from heat and whisk butter into the mixture.
4. Strain curd using a sieve. Next cover the curd with plastic wrap and place in fridge to cool for about 30 minutes.
5. Whip cream into firm peaks and fold into the now chilled curd mixture.
6. Pour entire mixture into the cooled pie crust and preheat your oven to 375F.

Courtesy of linda boucher

…and to top it off…with meringue….
7.  Use an electric mixer to whisk egg whites together, gradually increasing speed and the measured sugar.

8.  Add vanilla extract and continue mixing until meringue is quite thick and stiff.

9.  Spread meringue over the curd, making sure to create swirls with a fork or handy spatula.

10. Bake for 10-12 minutes, rotating the pie in the over half way through the baking time (this ensures an even gold ‘toasting’ effect all over.)

Allow time to cool, then dig in! There is really only one word that can truly be used to describe the key lime meringue pie – sublime!

Offering a meringue crust topped with whipped cream and fresh fruits, Pavlova is a pie with quite an intriguing background. While a bit of controversy surrounds the official credit for creating the dessert, the name and recipes first hit the public as a tribute to a popular ballerina named Anna Pavlova. When Pavlova was touring Australia and New Zealand around the same time, the sweet treat surfaced in both countries soon after. Interestingly, the dessert serves as a national dish in both places. To this very day, the countries continue to fight over the claim of invention.

The meringue of the dessert is made with a crispy crust that offers a soft, light inside filling –  characteristics meant to honor the airy performances of Anna Pavlova. A favorite during holiday celebrations (like Christmas dinner), Pavlova is made with fresh fruit combinations. Fruit selections may include blackberries, grapes and pineapple. However, the true nature of Pavlova shines through with popular combinations that deliver a delicious union of sweet and tart flavors, such as:

• Peach slices and berries
• Banana and passion fruit
• Kiwi and strawberries

In the United Kingdom, raspberries are often chosen as a topping because the tartness of the berries contrasts well with the sweetness of sugar.

Ingredients and Preparation of Pavlova

Beating egg whites to a stiff consistency is one of the first steps taken to prepare Pavlova. The eggs are then folded in caster sugar (or superfine sugar), white vinegar, cornstarch, and at times, vanilla. A pinch of salt added to the egg whites and vanilla essence act as optional ingredients that enhance the overall appeal of the dessert. The mixture is slow baked to form the crispy, crunchy shell of meringue. The inside of the dessert is spongy and moist – often resembling the softness of a marshmallow. When choosing a topping, many note passion fruit as a must-have ingredient.

Courtesy of cherrylet

The giving and receiving of flowers is a time honoured tradition cultivated from a rich history. Be it a single delicate stem or an entire bouquet, the practice of giving flowers has been used to express love, attraction, condolences, and celebration.

But what about those who suffer from allergies? Or perhaps those who are against the idea of flower giving altogether, because the beautiful blossoms inevitable wither away into nothing? Well, look no further, Edible Arrangements (R) are officially in your midst!

Although these edible arrangements also do not last forever, they do offer some sweet rewards. Fashioned out of an array of colourful fruit, and shaped like daisies, stars and tulips, a bouquet of the edible variety is a refreshing way to liven up any event (and guaranteed to make your bouquet stand out from the rest.)

If fruit isn’t really your ideal taste sensation, there are always the highly regarded chocolate alternatives. Check out the lavish “The Sweet Garden” for all your chocolate flower hopes and dreams.

Courtesy of Oh Nuts

White lilies, peach kissed daisies, ravishing red roses, tulips, daffodils, Black Eyed Susan’s, you name it, they have it in a scrumptious chocolaty form, prettily wrapped and ready to be shipped.

You can also make your own chocolate arrangement. Simply buy some Mint Meltaways (R), a medium Styrofoam ball, a fancy glass and a box of pins. Push a pin through the top of the Mint Meltaway (R) wrapper, then stick into the Styrofoam ball. Repeat until the entire ball is covered, place in the glass so that it is free-standing, and voila! You’re very own inexpensive, yet oh-so good, chocolate edible arrangement. What could be easier? What could be better?

Today I’d like to introduce you to Blackwell’s Organic! They make delicious gelatos and sorbettos that are “Better for your body, your soul and the planet ®”.

About the Company:
Founded in 2005 by Marcia & Tom Blackwell.  Tom is lactose intolerant and had been making these recipes at home for several years. Neither was happy with the non-dairy desserts on the market. They both wanted to create a product and a company that was a reflection of their personal values and their lifestyle. They live in a 100% solar powered home, organic garden and drive a prius.

About the products:
Their delicious gelatos and sorbettos are certified organic, kosher and FairTrade. 

The “Blackwell’s Organic” Difference:

• Delicious flavors: A deep dark bittersweet chocolate gelato that is to die for.  A strawberry sorbet that tastes like strawberries fresh from the field.  They are all so incredibly delicious, you won’t even know they are better for you!

• USDA Certified Organic and Star-K Kosher Certified: Their products are 100% Organic and Kosher– dairy-free, preservative free, gluten free and vegan. Nothing artificial! They are the perfect indulgence for the educated and health conscious consumer who is craving a delicious dessert that meets their health and dietary needs.

  Traditional Italian Dairy gelato is made with cow’s milk and contains less butterfat than traditional American ice cream. Gelato is usually at 2-4% butterfat and American style ice creams 10% to 18%. Blackwell’s Organic is made with soy milk which is cholesterol free and has much less fat than even traditional gelato. Only 2- 6 grams of fat per ½ cup serving.

• Certified Fair Trade: Blackwell’s Organic is the only frozen dessert company that has FairTrade certified ingredients in every flavor. A Fair Trade Certified label on a product ensures consumers that a fair price was paid for the product, fair wages were paid to the workers producing the item, monies were invested in the communities in which the product was produced for vital projects such as schools and health clinics, and that the goods were produced in a sustainable manner; protecting both the workers and the environment.

Where to purchase: at Whole Foods in NY, NJ, PA, CT, KY, MD, OH, VA and Washington DC or via mail order at www.gelatobymail.com

To learn more about Blackwell’s Organic, please visit their Web site: www.BlackwellsOrganic.com.

GIVEAWAY

Blackwell’s Organic has generously donated 4 pints of gelato/sorbetto to be shipped to a winner anywhere in the continental USA via their gelatobymail.com website.

This giveaway is open to US residents only.

How to enter (required): Visit  Blackwellsorganic.com  and then come back and leave a comment telling us your favorite flavor!

For additional entries (leave a new comment for each additional entry):
- one additional entry if you are or become our fan on FACEBOOK;
- one additional entry if you grab our button from the sidebar and post it on your blog, please post the link;
- one additional entry if you follow us on Twitter;
- one additional entry if you send a tweet about this giveaway (once a day only); make sure to include @1happyblogger.
- one additional entry if you fave us in Technorati;
- one additional entry if you blog about this Giveaway with a link back to 100CafeStreet.com and Blackwellsorganic.com
- one additional entry if you follow 100CafeStreet.com via email.

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The giveaway ends on Monday, March 15, 2010 at the end of day, Pacific Standard Time. Blackwell’s Organic will ship the prize.

*Please make sure you leave a comment for each additional entry so you get credited.
*Also, please make sure you typed in the correct email address.
*The winner will be announced via e-mail and has 2 days to get back to us or other name will be chosen.
*Incomplete entries will be disqualified & deleted.

Thank you all for participating to our giveaway. And a big THANK YOU to our sponsor, CAROUSEL CAKES, who made it possible!

The winner is comment no:

Here are your random numbers:

136

Timestamp: 2010-02-18 20:36:10 UTC

Congratulations, Carolyn G! You’ll receive an e-mail from us and have 2 days to respond or other name will be chosen.

Stay tuned for our next giveaway! On Saturday, Feb. 20, 2010!

A Mardi Gras celebration isn’t much of a party without a piece of King Cake. Often containing a filling or surprise (such as a coin or small trinket), this tasty sweet yeast bread is a traditional Mardi Gras treat. The dough for King Cake is braided and shaped into a circle to represent a crown. White icing and colored sugar decorates the cake in the time-honored colors of Mardi Gras – gold (power), purple (justice), and green (faith).

Local bakeries stock up on King Cake to satisfy Mardi Gras celebrators, but nothing beats a homemade creation. The dough usually contains eggs, flour, powdered milk, butter, salt, warm water, and yeast. Sugar, egg, and softened cream cheese serve as a typical filling. A streusel topping of cinnamon, sugar, and toasted pecans may cover the cake. Glazes often contain softened butter, powdered sugar, and milk. Beyond the colorful display of King Cake, awaken your kitchen with the tantalizing scents of other Mardi Gras desserts, such as:

Pain Perdu

This deep-fried version of French toast involves softening hard bread by dipping it in a mixture of eggs, sugar, cinnamon, vanilla, and milk, and then deep-frying or pan-frying in butter. New Orleans Pain Perdu is typically made with leftover New Orleans-style French bread – similar to a French baguette, but with a crunchier exterior and lighter interior. Pain Perdu is either served with powdered sugar, jam, or flavored syrups.

Bananas Foster

Topping ripe bananas with a warm, syrupy topping consisting of brown sugar, butter, cinnamon, rum, and banana liqueur over scoops of vanilla ice cream, Bananas Foster originated in New Orleans. Often times, the dessert is set afire after the addition of alcohol – a cooking technique known as flambé.

Pralines

This New Orleans confection is comprised of chopped pecans, heavy cream, and sugar. Louisiana first enjoyed this sweet treat when French settlers took full advantage of the local sugar cane and pecan trees. During the 19^th century, chefs in New Orleans used pecans instead of the European preference of almonds and added cream to thicken the dessert.