my new take on keylime pie

This recipie came about because of my love for biscoff cookies. I figured why not try it with keylime pie. Its a spicy twist on an old favorite. I hope you enjoy


5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) biscoff cookie crust

crust
about 30 biscoff cookies crushed
2/3 stick of butter

Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. mix cookies and melted butter together place and form into a 9' pie pan
3. Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked biscoff shell.
3. Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.

my version of guinness stew

This is a recipe my sister made at thanksgiving since i couldn't find the recipe for it in my e-mail I decided to makeshift one from memory. this is my recipe for Guinness stew (lori style)....

1 onion
6 carrot stocks (coarsely Chopped)
3 celery stocks (coarsely Chopped)
4 med potatoes (coarsely Chopped)
1 lb Venice sausage (may also sub beef or lam)
2 links of andouille sausage
4 cloves garlic
1 Tbl garlic powder
1 Tbl Rosemary
2 tsp chili powder
32 oz beef stock
2 8oz bottles of Guinness

First coarsely chop all your vegetables and put them in a large pot then add the beef stock and 1 bottle of Guinness. Let simmer. Next take your meat out of any casing and cook it in a large skillet with your minced cloves of garlic. Cook thoroughly. Befor removing the meat add half of the second bottle of Guinness to the pan to de-glaze it. Then add the rest of the ingredients and the meat in with the vegetables in the large pot. let cook on med low heat for 1-2 hours or until vegetables are soft.

Throw in a side of your favorite bread and you have a great home style meal. Perfect for a brisk day.

Its been a while!

As I'm sure you have noticed it has been almost a year since I have posted anything to my spot. This past year has been a whirlwind I have found many new recipes that I would love to share with all of you. As for my life I have yet again moved from one stepping stone to another. I am soon going to be a proud baker at Henri's in Atlanta Georgia. As such I will start a new chapter in my life. I hope you will all come along for the ride.