Sunday, March 31, 2013

Key Lime Pie

 Happy Easter!!

I really slept the day away. Until a couple of minutes ago, where I started freaking out that it's almost 8pm and I haven't even posted today. My sleep schedule is bonkers! I know that's nothing new because I commonly talk about it.

My grandma made dinner today, and I missed that. She saved me a plate of all my favorite Southern goodies, like her famous macaroni & cheese. So I'll be saving that when it's time to watch Game of Thrones tonight.

just as yummy naked

Besides all of that. I made Key Lime Pie. I made this at night because I had such a killer sweet tooth. So forgive me for the terrible lighting. I just knew I couldn't wait until morning to have a slice, and waiting we did not do.

You can clearly see the damage.

Dressed up + almost gone

I didn't change anything about the recipe I used. I saw the recipe on Pinterest, not such a surprise ey. It's awesome and I wouldn't change anything. Well actually I probably would use more graham cracker crumbs so the top looks as even as the bottom but that doesn't bother me, but aesthetically it kind of does. I do need a microplane as soon as possible because, I had to use a cheese grater. So I noticed that there was a bitter aftertaste with every bite, but I still devoured it.

Key Lime Pie 
(recipe via Brown Eyed Baker)

4 teaspoons grated lime zest
4 egg yolks
1 (14-ounce) can sweetened condensed milk
½ cup fresh lime juice

1 cup graham crackers crumbs (about 9 graham crackers)
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and still warm

1½ cups cold heavy cream
½ cup powdered sugar

Preheat oven to 325°F.

Filling: Whisk the lime zest and egg yolks together in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.

Crust: In a medium bowl, stir together the graham cracker crumbs and the granulated sugar. While mixing with a fork, slowly drizzle in the melted butter to graham cracker and sugar mixture. The mixture should look like wet sand. Place the crumbs in your 9'' pie pan, and press evenly into the pan. Bake the crust until it begins to brown (15-18 minutes). Let cool to room temperature on a wire rack

When the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set, yet still wiggly when jiggled, (15-17 minutes). Return the pie to a wire rack; cool to room temperature.

Refrigerate for at least 3 hours.

Whipped Cream: Using an electric mixer, whip the cream on medium speed until soft peaks form. At this point, add the powdered sugar, 1 tablespoon at a time, while continuing to whip the cream until stiff peaks form.

Cover leftovers with plastic wrap and refrigerate for up to 3 days.

Sunday, March 24, 2013

All About Hair

This might be an unexpected post since I usually blog about desserts or marshmallows. But I'm interested in other things like beauty and hair.

I did say I was on a healthy hair journey when I did an About Me post. It's #42 if you were wondering or decide to take another look at my list.

Slowly getting rid of the straight bits. 

Where to start? Hmm.. STATS

I have been relaxer free (chemical straightener) for two years now, as of March 3 2011. I transitioned for a year then cut off all the relaxed ends. I did cut away a lot of straight ends months leading up to March, just because I was so eager to get rid of them.

soo close to arm pit length
I reached shoulder length before June. I didn't even realized when I did because whenever I did length checks by myself it didn't seem like it. That's why you'll see man hands in the September pictures, I got some help so I can see the true length.

I always thought it took forever for the front of my hair to grow. So untrue!!
I'm surprised how much my hair has grown. Honestly my hair has never been this long before. The longest is has been prior to being a natural was arm pit length. Now I'm closely approaching bra strap length!! I still can't believe it even though I have pictures showing's like WHAT!?? Really??

Inches away from reaching the straps :o
I keep my hair routine pretty simple. When I was in Australia I did do a lot of hair masks in my steamer, but I left it behind unfortunately. I'm not a product junkie, I really haven't ventured out in other products because of my budget and I'm content with what I'm using for now.

Products I'm Using
Shampoo: Giovanni Smooth as Silk Deep Moisture Shampoo
Conditioner: TRESemmé Naturals Nourishing Moisture Conditioner
Leave-In:  Giovanni Direct Leave-In Conditioner
Deep Conditioner: Joico Moisture Recovery Conditioner
Styling Products: Coconut Oil, Shea Butter, Eco Styler Gel

I co-wash my hair at least once a week w/ TRESemmé Naturals, lately it has been like every three days or so. I don't have a set wash day. I'll deep condition my hair at least once a month, I did use to do it every week or two weeks. The only reason I haven't lately is due to forgetfulness and the bottle is almost empty. I'll just detangle my hair beforehand and just rinse the conditioner out. Then I'll put on my leave in conditioner, followed by coconut oil. That's It!!!

please ignore my xmas plaid bra.
I don't really style my hair anymore. I have no one to impress :p I use to do really cute define twist outs with the Eco Styler gel but I haven't lately. I still wear twist outs and braids outs typically, because I like to keep my hair stretched. Sometimes I'll try to force my hair into a's a struggle. Puffs are my best friend whenever I need to just run out and my hair is already down.

If this kind of post is your fancy, let me know. I have a lot of pictures from my journey to share.

Wednesday, March 13, 2013

Peep Marshmallows

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I made Peep Marshmallows for my etsy shop. I love Peeps. I use to buy them all the time around Easter when I was growing up. Who knew I could make some so much better?!!

Nom nom
They are so fricken cute. When I coated each one in sugar, I was blown away at how adorable they really are. I used my traditional vanilla marshmallow recipe and different colors of sugar, they all taste the same but my hand goes out to reach for pink and yellow first! My favorite touch are the little chocolate eyes, especially biting into one and straight away tasting it.

I'm already really excited for Easter and Spring! There are so many flavors I need to make. I'm going to a farmer's market over the weekend, so I'll be stocking up on new ingredients.