Key lime cheesecake

For our third anniversary, Chef Husband and I had a delightful picnic of pasta salad with tortellini, fruit salad, and (store-bought) fried chicken!

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Then later that day we made this decadent key lime cheesecake:

My photos of the preparation came out an odd color because I left my camera on the wrong setting. I apologize for the yellowed hue!

Making the graham cracker crust:

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Gathering ingredients and allowing them to come to room temperature:
(Various drinks not included in cheesecake!)

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Using the box grater to zest the tiny key limes. (We just bought a true zester! But alas, it was too late for this recipe.)

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Key lime carnage:

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Mixing the filling:

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Peeking into the oven!

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Cooling. (The most difficult part of the recipe was waiting for the cheesecake to cool overnight before we could eat it!)

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Finally, a delicious slice of tangy, fluffy key lime cheesecake!

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Italian Easter bread

This was my first successful bread-making experience! Cooking with yeast always made me nervous because I didn’t really understand what to do with it. I tried to make pizza crust once and definitely killed the yeast. It ended up being a little, dense brick of crust when it was done. But look! I MADE this with my HANDS!

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Crazy. I followed this great recipe:

I completely destroyed a couple of oranges in the process of zesting and juicing them.

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Rubbing the zest into the sugar was a lot easier than I expected.

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Heating the milk:

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Look at that puffy yeast! I was so amazed by this process.

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I was not so sure about the dough at this point. I just kept adding flour and stirring.

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Kneading! This part was really fun.

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That looks better:

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It was a bit difficult to shape the dough into the pretty braided circles.

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My bread didn’t come out looking perfect, but it still tasted good!

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I put the glaze on one and left the other plain. Both were delicious!