My husband loves key lime pie. If he had to pick one dessert for the rest of his life, it would be key lime pie. As much as I love key lime pie or key lime pie varieties like my slab pie, I can only eat is so often. I need to switch it up! That’s where I make this key lime poke cake when he’s craving traditional key lime pie. It’s a great compromise!

What is key lime poke cake?

A poke cake is normally a rectangle sheet cake that after cooked has holes poked into it to add a pudding. The pudding seeps into the holes and create a great flavor combination and texture to the cake. This key lime version starts as a regular cake and then has a key lime mixture drizzled in. It’s the perfect combination between cake and creamy key lime pie.

Key lime poke cake ingredients

There are 3 parts to this poke cake – the cake itself, the creamy filling and the topping. Most ingredients you probably have on hand and all are easy to find in any grocery store. To make this key lime pie poke cake you will need:

• all-purpose flour
• butter
• granulated sugar
• baking powder
• salt
• milk
• oil
• vanilla extract
• eggs
• sweetened condensed milk
• unsweetened coconut milk
• key lime juice
• heavy whipping cream

Ingredient Notes

Flour – All purpose flour works best for this cake. I have not tried this recipe with gluten-free flour, but I’m sure that a 1:1 blend would work.

Butter – Use unsalted butter or omit the salt if you use salted butter.

Sugar – White granulated sugar is what you need for the cake recipe.

Oil – Any type of oil will do. We like olive or avocado oil.

Coconut milk – This comes in a can in the Asian food aisle of most grocery stores.

Heavy cream – You will use this to make the whipped cream topping for the poke cake.

Want to a semi-homemade version? Use a vanilla cake mix, lime pudding mix and whipped cream! Follow the directions for each and then use my instructions on assembly.

How to make a key lime poke cake

Like the ingredients, making the cake comes in 3 steps. The cake itself, the cream filling and the topping.

Step 1 Cream the butter and sugar. In a medium mixing bowl, cream together the butter and sugar until pale yellow and fluffy. You want to make sure that your butter is softened before you start mixing it with the sugar.

Step 2 Beat in the eggs. Beat the eggs into the butter/sugar mixture one egg at a time. Make sure each egg is fully incorporated before adding the next.

Step 3 Add the other wet ingredients. Mix in the milk, oil and vanilla into the butter/sugar/egg mixture.

Step 4 Add in the dry ingredients. Add in the flour, baking powder and salt (if using unsalted butter) to the wet ingredients. Make sure to mix or beat until there are no lumps left in the batter.

Step 5 Pour and bake. Pour the batter into your prepared baking dish. Lightly tap the dish on the counter to bring up any air bubbles left in the batter. Bake for 20-25 minutes.

Step 6 Make the cream filling. While the cake is baking, mix together the sweetened condensed milk, 1 cup of the coconut milk and the key lime juice until smooth.

Step 7 Poke the cake and add the filling. Once the cake is done baking and a toothpick comes out clean, use the end of a wooden spoon to poke holes all over the cake. Pour the key lime cream mixture over the top of the cake, making sure it gets into the holes. Place in the fridge to chill and firm up.

Step 8 Make and frost the cake. Whip together the heavy whipped cream, sugar and vanilla until soft peaks form. Spread it over the chilled cake and top with shredded coconut and lime zest. Serve and enjoy!

Recipe FAQs

Does this poke cake taste like key lime pie? It does! The key lime flavor is in the cream filling so if you get a bit with the filling, it will taste just like the pie!

Do I have to use key lime juice? No, you can use regular lime juice if you can’t find key limes.

What size baking dish do I need? I used a 9×13 rectangle baking dish, which works really well.

How to store leftovers

Place cling wrap or foil over the top of the baking dish and put it in the fridge. It will stay fresh for 3 days and then start to get soggy from the cream filling.

Can I freeze it?

You sure can! You can freeze it after it cools from baking. I suggest not adding the key lime cream filling or the whipped topping before you freeze it though. Place foil over you cooled baking dish and place it in the freezer. It will keep for 3 months in the freezer. Allow to defrost in the fridge before adding the cream filling and topping.

Key Lime Pie Poke Cake

Print

Ingredients

• For the cake:
• 2 1/4 cups all-purpose flour
• 1 stick butter, softened
• 1 1/2 cups granulated sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cups milk
• 2 tablespoons oil
• 1 tbsp vanilla extract
• 3 large eggs
• For the cream filling:
• 1 (14 ounce) can of sweetened condensed milk
• 1 (13.5 ounce) can unsweetened coconut milk, divided
• 10 tablespoons Key lime juice, fresh or bottled
• For the topping:
• 2 cups heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• lime zest and flaked coconut for topping

Instructions

Preheat oven to 350.

Cream the butter and the sugar.

Add eggs one at a time, beating in between.

Add the vanilla, oil and milk.

Add the flour, baking powder, and salt to the wet ingredients.

Mix until all lumps are gone.

Spray pans with cooking spray.

Pour mixture into pans.

Bake for 20-25 minutes or until a toothpick comes out clean in the center.

While the cake is baking prepare the cream filling by mixing the sweetened condensed milk, 1 cup of coconut milk and the Key Lime juice.

Using the handle of a wooden spoon, poke holes all over the warm cake.

Pour the coconut milk mixture over the holes. Cover and refrigerate until chilled.

For the topping, whip the heavy cream until fluffy, about 5 minutes. Add the sugar and vanilla extract.

Spread the whipped cream topping over the cooled cake and garnish with the lime zest and the flaked coconut.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

More desserts to try

Like this easy dessert?  Be sure to check out:

• Strawberry cake with lemon buttercream frosting
• Banoffee pie
• Salted caramel stuffed pretzel cookies
• Cherry fluff
• Espresso cookies
• Slow cooker Easter candy

Did you make this recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite board.

The post Key Lime Poke Cake appeared first on mom makes dinner.

Let me tell you about this banoffee pie. It’s an award winning, no bake, full of caramel flavor pie! I’m not kidding on the award winning part either! We had a pie contest at our church a few summers ago and it proudly took 1st place. I had to give the recipe to so many people and they were shocked at how easy this banoffee pie was to make!

What is banoffee pie?

This a delicious no bake pie that combines bananas, caramel or dulce de leche and whipped cream. It is all layered in a homemade (or pre-made!) pie crust and dusted with chocolate. I believe banoffee means banana toffee since those are the flavors you get in this pie.

Banoffee pie ingredients

I love this pie because you can either make it 100% homemade or you can save time and make it with pre-made items. I’ll share both options with you!

• pie crust
• bananas
• dulce de leche
• whipped cream
• chocolate

Pie crust – You can use a pie crust from the store or you make a homemade graham cracker pie crust. You can also do a cookie crust with Oreos too!

Bananas – You will need 1-2 bananas for this pie.

Dulce de leche – You can make homemade dulce de leche (I love using my Instant Pot for this!) or you can grab a can from the baking aisle. It’s right next to the sweetened condensed milk.

Whipped cream – Grab a tub of Cool Whip or make homemade whipped cream for the topping.

Chocolate – A sprinkle of cocoa or chocolate shavings go on top of this pie.

How to make banoffee pie

This pie is easy to make even if you use all homemade ingredients for it. I’ll share both ways to make this pie so you can enjoy a slice in no time!

Step 1 Prepare the crust You can make a homemade crust with graham cracker crumbs, or you can remove the lid from the top of a pre-made crust from the store.

Step 2 Slice the bananas Slice the bananas and add them to the bottom of the crust.

Step 3 Add the dulce de leche If you want to use homemade dulce de leche, make that in the Instant Pot following this easy dulce de leche recipe. You can also just grab a can of dulce de leche from the store. Pour the dulce de leche in a bowl and microwave it for 20 seconds until smooth. Pour it over the bananas.

Step 4 Add the whipped topping Either make homemade whipped cream (it takes about 5 minutes!) or add Cool Whip from the tub on top of the dulce de leche.

Step 5 Sprinkle with chocolate Add a dusting of cocoa powder or shave a chocolate bar on top of the whipped cream. Set in the fridge for at least an hour before cutting.

Below you will find some commonly asked questions about banoffee pie!

Why is banoffee pie called Banoffee?

It’s a combination of banana and toffee, which is the combined flavors of this delicious no-bake pie!

When was banoffee invented?

It has been stated that banoffee pie was invented in Essex in the 1970s.

Does banoffee pie contain coffee?

No, it does not contain coffee. You can add a dusting of instant espresso or coffee to the top instead of chocolate, if you’d like!

Is condensed milk the same as caramel?

Yes and no. Sweetened condensed milk is the base for making homemade caramel or dulce de leche. On it’s own, it is not the same thing and is not a substitute for the dulce de leche in this recipe.

How to store leftovers

Place any leftover pie in the fridge, covered. If you use a pre-made pie crust then you can add the plastic cover back on top. If you make a homemade pie, wrap a pie of foil or cling wrap to the pie dish before adding it to the fridge.

How long does banoffee pie last in the fridge?

Banoffee pie will last 2-3 days in the fridge so it’s a great dessert to prepare before an event and have ready. Just be aware that the bananas may turn brown while in the fridge, but the pie will still taste delicious.

Can you freeze banoffee pie?

Unfortunately, it is not recommended that you freeze this pie.

Coffees that pair with banoffee pie

We all know how much I love a good coffee combo. Some coffees that pair well with this banoffee recipe are:

• Sugar cookie latte
• Iced mocha
• Salted caramel mocha latte
• Iced caramel latte

Banoffe Pie

Yield: 1 pie

Prep Time: 10 minutes

Total Time: 10 minutes

How to make a ooey-gooey banoffee (or banana toffee) pie!

Print

Ingredients

• 1 can sweetened condensed milk
• 3 bananas, sliced
• 1 pie crust, homemade or store bought
• 2 cups of heavy cream
• 1/4 cup of sugar
• 1 tsp vanilla extract

Instructions

In a medium pot, place the can of sweetened condensed milk in covered with water. Be sure to remove the water.

Boil for 2-3 hours, making sure the can is always covered with water.

Allow a few hours to cool.

Place the sliced bananas in the pie crust.

Stir the sweetened condensed milk that is now homemade caramel, until it is pourable.

Pour it over the bananas.

Whip the heavy cream for a few minutes until peaks start to form. Add the sugar and vanilla extract. Whip to combine.

Spread the homemade whipped cream over the caramel layer.

Place in the fridge to allow to set for 2-3 hours.

Remove and enjoy!

Notes

If you want to use pre-made ingredients:

Add the bananas to the pie crust.

Warm the dulce de leche in a microwave safe bowl for 20 seconds.

Pour the dulce de leche over the bananas.

Add the Cool Whip on top of the dulce de leche.

Sprinkle with cocoa.

Place in the fridge for 2-3 hours before serving.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other dessert recipes to try

Like this recipe?  Be sure to check out:

• Frozen tiramisu pie
• No bake frozen strawberry shortcake
• Grandma’s pistachio dessert

The post Banoffee Pie appeared first on mom makes dinner.

Is it even fall without adding pumpkin spice to everything? I mean, we put pumpkin spice in our coffee, in our butter and even in cookies! It was only natural to make a pumpkin spice ganache for this creamy homemade buttermilk pie.

What is Pumpkin Spice Buttermilk Pie?

This pie is more of a buttermilk pie than a pumpkin pie. You get your pumpkin spice from the ganache glaze you pour over the top. It’s more of a sweeter, creamier version of a pumpkin pie.

Pumpkin Spice Buttermilk Pie Ingredients

The ingredients for this recipe will make one 9-inch pie! Double the recipe for the double the pie! Here’s what you need:

• ½ C unsalted sweet cream butter, softened
• 2 C sugar
• 3 large eggs
• 1 C buttermilk
• 3 tbsp flour
• 2 tsp pure vanilla extract
• 1 tsp kosher salt
• 1 tsp nutmeg
• A 9-in deep pie dish, unbaked

For Pumpkin Pie Ganache:

• 1 cup semi sweet chocolate chips
• 1/2 cup Pumpkin Spice Coffee Creamer (follow link to make your own)

Butter, sugar, eggs – Use your favorite butter, sugar and eggs for this recipe. I do suggest unsalted butter for this pie. You can use salted, but I’d omit the salt.

Buttermilk – You will need a cup of buttermilk for this pumpkin buttermilk pie. You can buy it from the store in the milk section, or you can make buttermilk with regular milk.

To make buttermilk you will need to add 1 tablespoon lemon juice or vinegar to a cup of buttermilk. This curdles the milk and creates the buttermilk. Here is a great guide on how to make buttermilk as well.

Pie crust – You can buy a pre-made pie crust or you can try your hand at homemade pie crust.

Pumpkin spice coffee creamer – This is a seasonal product that you can find in your milk aisle. You can also make homemade pumpkin spice coffee creamer and have it year round!

What is Pumpkin Spice Ganache?

Ganache is kind of like a glaze. It can be used as a glaze, sauce, filling, frosting, or to make truffles. For a glaze or frosting, you will use a 1:2 ratio of cream and chocolate to make it spreadable.

For this recipe, we are using a pumpkin spice cream to make a glaze for your pumpkin pie.

How to Make Pumpkin Spice Buttermilk Pie

This recipe is super easy to make. Just follow the steps below for a pie everyone will want the recipe for!

Step 1 Preheat

Preheat oven to 350 degrees and place the pie dish onto a cookie sheet

Step 2 Mix Ingredients

Using a large bowl and hand mixer, cream together the butter and sugar. Beat in the eggs, one at a time. Beat in the buttermilk, flour, vanilla, salt, and nutmeg until combined.

Step 3 Bake

Pour into the pie dish and bake for 55-65 minutes or until set.

Step 4 Cool

Allow to cool completely before placing into the fridge overnight

Step 5 Make Pumpkin Spice Ganache

The pumpkin spice ganache is used as a glaze to go over the top of your pie. It makes it creamy and delicious. Here’s how you make it:

1. Using a small pot, bring the pumpkin spice cream to a slow simmer
2. Pour over the chocolate chips in a heat safe bowl
3. Whisk until smooth
4. Pour over cold pie and smooth evenly

When finished, you can cut and serve your pie!

How to Store Leftover Buttermilk Spice Pumpkin Pie

After baking your pumpkin pie, you must refrigerate it to keep it safe to eat. Because it has been made with eggs and milk, leaving it out will give perfect conditions for bacteria to grow.

Wrap some aluminum foil over your pie and place it in the refrigerator. Be sure to eat it within 3-5 days.

Can I Freeze It Before the Big Day?

Yes, you can freeze your pumpkin pie until you are ready to use it. You will want to completely cool your pie before placing it in the freezer. Allow it to cool in the fridge for several hours.

Once your pie is completely cooled, wrap it tightly with several layers of plastic wrap. I like to follow that with a layer of aluminum foil to prevent freezer burn. The pie can remain frozen up to a month.

Other Pumpkin Recipes to Try

Tis the season for everything pumpkin! If you are looking for other pumpkin recipes to try, here are a few of my favorites:

• Chocolate Cheesecake Pumpkin Pie
• Pumpkin Pie Cookies
• Starbucks Pumpkin Scones
• Starbucks Pumpkin Bread
• Pumpkin Cheesecake Sweet Rolls
• Perfect Pumpkin Pie

Pumpkin Spice Buttermilk Pie

Yield: 1 pie

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

How to make a decadent buttermilk pumpkin spice pie!

Print

Ingredients

• ½ C unsalted sweet cream butter, softened
• 2 C sugar
• 3 large eggs
• 1 C buttermilk
• 3 tbsp flour
• 2 tsp pure vanilla extract
• ⅛ tsp kosher salt
• ⅛ tsp nutmeg
• 1 9in deep pie dish, unbaked
• 1 C semi sweet chocolate chips
• ½ C Pumpkin Spice Coffee Creamer

Instructions

1. Preheat oven to 350 degrees and place the pie dish onto a cookie sheet.
2. Using a large bowl and hand mixer, cream together the butter and sugar.
3. Beat in the eggs, one at a time.
4. Beat in the buttermilk, flour, vanilla, salt, and nutmeg until combined.
5. Pour into the pie dish and bake for 55-65 minutes or until set.
6. Allow to cool completely before placing into the fridge overnight.
7. Using a small pot, bring the pumpkin spice cream to a slow simmer.
8. Pour over the chocolate chips in a heat safe bowl.
9. Whisk until smooth.
10. Pour over cold pie and smooth evenly.
11. Enjoy!

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 170mgCarbohydrates: 52gFiber: 1gSugar: 47gProtein: 3g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Please share this post on Pinterest for others to enjoy!

The post Pumpkin Spice Buttermilk Pie appeared first on mom makes dinner.

I’m going to file this recipe under “things I should have made sooner”. Two reasons I should have made this recipe sooner – I love making homemade spices and I use pumpkin pie spice SO OFTEN! Especially in the fall.

It just makes sense to make my own homemade pumpkin pie spice and have it on hand in my spice cabinet. I also love that I can make a big batch or small batch and customize it to my taste.

What is homemade pumpkin pie spice

The funny thing about pumpkin is that it is a pretty tasteless fruit. Fun fact – although pumpkin is part of the gourd and squash family, it is considered a fruit since it is full of seeds. You all know what I’m talking about – those gooey seeds that we all scoop out when we want to carve or bake with pumpkin.

You know.

Another fun fact about pumpkin is that it is low in:

• saturated fat
• cholesterol
• sodium

Plus it’s also a good source of:

• iron
• fiber
• potassium
• vitamins E, B6 and C

Basically, pumpkin is a pretty big deal. But tasteless. Pretty darn tasteless. That’s where pumpkin pie spice comes in. It takes tasteless pumpkin and makes it flavorful. It’s great for adding flavor to savory and sweet recipes. Plus, it’s simple to make it at home.

What’s in pumpkin pie spice

I bet that you have at least one or two of the spices needed for this pumpkin spice blend. Heck, you may even have ALL of them sitting in your spice cabinet. You will need:

• cinnamon
• ginger
• allspice
• nutmeg
• cloves

See? I told you that you probably have some of the spices to make pumpkin spice mix already. The spices are fairly common and can be found at most grocery stores. I bought mine in the bulk section of my local grocery store.

I used ground spices for this recipe. The whole pods in the picture are just for looks but if you want to grind your own spices – go ahead! I haven’t tried that method before but it would be fun to try one day.

The measurements below will help you make a small batch or a larger batch of pumpkin pie spice, depending on what you need. Feel free to adjust and customize the spices to your liking. That’s the fun thing about making your own homemade spices – you can customize them to your taste!

How do you make pumpkin spice mix

The best part about this recipe is all you have to do is mix the spices together and seal them in an airtight container. If you want to grind your own you have an extra step before you can mix them, but it’s still simple process.

I used a small canning jar to hold my pumpkin spice mix but a Tupperware, spice jar or a mason jar would work as well. Here are some cute suggestions for jars to hold your pumpkin spice seasoning:

Recipes with pumpkin spice seasoning

There are SO many recipes that you can use your pumpkin spice mix in. Like I mentioned, pumpkin itself is a pretty tasteless fruit.

• Pumpkin spice butter
• Pumpkin cheesecake crescents
• Pumpkin sheet cake
• Pumpkin snickerdoodles
• Pumpkin chocolate chip cookies
• Pumpkin cheesecake tart
• Pumpkin sauce
• Pumpkin pancakes

Homemade pumpkin pie spice

Print

Ingredients

• Small batch -
• 4 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground allspice
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• Large batch -
• 1 cup ground cinnamon
• 1/4 cup ground ginger
• 1/4 cup ground nutmeg
• 1/4 ground allspice
• 1/4 cup ground cloves

Instructions

Mix all the spices together and seal in an airtight container.

Notes

Nutrition information is for the small batch recipe.

Nutrition Information:

Amount Per Serving: Calories: 49Cholesterol: 0mgSodium: 6mgCarbohydrates: 11.8gFiber: 6.4gSugar: .9gProtein: .8g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Homemade taco seasoning

Homemade Italian seasoning

Chai spice mix

The post Homemade pumpkin pie spice appeared first on mom makes dinner.

Hey yall!  I have a real treat today.  (Giggle.  Pun intended.)  My sweet friend Brittany is taking over the blog to share this delicious SUGAR FREE pecan pie!  I don’t know about you, but pecan pie is a MUST for Thanksgiving at our house.  We have one every year.  My dad makes it and I haven’t gotten his recipe to make one on my own.  I do KNOW it’s loaded with sugar.  That’s the main ingredient in the pie!  (Well besides pecans.)  Needless to say I’m excited to try Brittany’s version!  Check out her sugar free academy too!

Two years ago I gave up sugar. I started in January 2015, and knew I had about 10-11 months to really get things under control, and have a good plan set in place for the holidays! I don’t know about you, but around my home during the holidays, it means we are going to have lots of food, and even more desserts! Seriously, my family could feed the entire town with what all they cook! We have leftovers for weeks!

So when you think of Thanksgiving, what comes to mind?

• Thankfulness
• Time with family
• Holiday shopping
• Getting way too full
• Naps
• Pecan pies

What if I told you I could give you one of those things and have it be GUILT FREE!?!?

That’s right! The year I gave up sugar I knew that I would have to be “well-trained” to really stay away from all the sugar at our family’s Thanksgiving Celebration. So instead of setting myself up for failure, I chose one of my favorite Thanksgiving desserts and made it sugar free!

That’s why I’ve added this amazing Sugar Free Pecan Pie to my Simply Sugar Free Cookbook that is on sale for pre-order right now! Full of 30+ recipes that are Sugar Free and delicious! My goal is to provide people with recipes that will make the idea of living a sustainable sugar free lifestyle…even during busy holidays like Thanksgiving a reality!

Not only does The Simply Sugar Free Cookbook feature some yummy sugar free recipes that you and the family will love, but I also share my own sugar free journey with you. Starting with my decision to challenge myself to a year without sugar, and what eventually drove me to create a lifestyle of living sugar free, and teaching others to do the same.

Grab your copy of The Simply Sugar Free Cookbook HERE, and get access to some of these amazing sugar free recipes to try just in time for the holidays!

So in order to help you get through the Thanksgiving holiday guilt-free, I’m going to be sharing a little sneak peek into my cookbook with you! Try out this Sugar Free Pecan Pie with your family this holiday, and be sure to tag me @BrittanySuell #SimplySugarFree when you make it! 

Sugar free pecan pie

Print

Ingredients

• 1 frozen pie crust
• 5 tsp organic stevia
• 1 cup pure maple syrup
• 1 tsp vanilla extra
• 3 eggs
• 1 cup pecan halves
• 1/3 cup coconut oil, melted

Instructions

Preheat the oven to 350.

In a large bowl, mix eggs and stevia. Add in the maple syrup, vanilla, coconut oil and pecan halves.

Pour into pie crust and bake for 40-50 minutes or until pie is puffed and golden brown.

Cool for about 2 hours.

Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 288Cholesterol: 61mgSodium: 129mgCarbohydrates: 34.5gFiber: .2gSugar: 24.3gProtein: 2.8g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Hi, I’m Brittany. I am a wife to an amazing God-fearing man who has encouraged and pushed me along in my journey to create this Sugar Free Life for my family. I lead a busy life as a mamma to a brave little boy and a joyful baby girl. Both are raised in Texas. I love the outdoors, raising my chickens, and going home to East Texas never gets old. I am a fitness professional and creator of the 21 Day Sugar Free Academy, and author of the Simply Sugar Free Cookbook. I offer in person yoga instruction, group fitness classes, and online fitness bootcamps. I love coffee, traveling, the small adventures in life, and there is no dream too big for me. I am passionate about helping others live the life they are created to live! Watching my clients learn they can do more than they ever thought possible is truly fulfilling to me! I fully believe the Lord created each of us with a unique destiny and no matter how big or small your role looks in the eye of man, you were made for more! I love inspiring and helping others live in the fullness of their identity as well as offering simple solutions to live the healthy and fit life that they desire and deserve. I believe that when you are taking care of yourself and your health, you are happier and able to live your best life!

FOLLOW ME!

• Website
• Instagram
• Facebook

Looking for more pie recipes? Be sure to check out:

Banoffe pie

Key lime slab pie

The post Sugar free pecan pie appeared first on mom makes dinner.

Hey yall!  If there is ONE thing that my husband constantly asks me to make it’s key lime pie.  He spent a lot of time in Florida when he was in the Navy and fell in love with all things key lime.  I’ve made him a key lime pie a couple of times and let me tell you – that thing disappears lightening fast!  

Not saying I don’t help, but it’s normally only in our fridge for one day.  

I’ve made other key lime treats (key lime poke cake, key lime pie granola) but it doesn’t seem to ever be enough.  All Ryon wants is key lime pie.  I really don’t mind making it for him – I just like to make sure I give him a hard time about it first.  

I bought this sheet cake pan from Tuesday Morning recently.  I bought it mainly to make a Texas sheet cake in it but decided to christen in with a key lime slab pie.  

I made the slap pie and then slid it into the fridge and didn’t say anything.  When Ryon got home from work he found it sitting in there in all it’s key lime goodness.  I don’t think he could have smiled any bigger if he tried.  Yessss.  Wifey win.  

Key lime slab pie

Print

Ingredients

• Crust:
• 3 cups graham cracker crumbs
• 3/4 cup butter, melted
• 1/2 cup sugar
• Filling:
• 1 cup sugar
• 6 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups milk
• 4 egg yolks
• 1 tablespoon lime zest
• 1/2 cup bottled key lime juice
• Topping:
• 2 cups heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• lime zest as topping

Instructions

Preheat the oven to 350 and spray a jelly roll pan with cooking spray.

In a bowl, mix together the graham cracker crumbs, melted butter and sugar. Press into the bottom of the jelly roll pan, using the bottom of a cup to help press it down. Bake for 10 minutes, or until lightly browned. Remove and allow to cool completely.

In a large saucepan mix the sugar, cornstarch and salt. Slowly whisk in the milk. Bring to a boil, stirring constantly. Cook for 1 minute. Remove from heat, but leave the burner on.

Whisk in the egg yolks into the milk mixture. Cook over the burner, stirring constantly until thick and bubbly - about 3 minutes. Remove from heat, add the lime zest and juice. Place in a larger bowl of ice (or plug your sink and add cold water). Stir occasionally until it has cooled and is thick.

Spoon the filling onto the cooled crust.

In a stand mixer or with a hand mixer, beat the heavy whipping until soft peaks start to form. Add in the sugar and vanilla extract and mix until just combined.

Spoon the whipped topping over the key lime filling. Top with lime zest. Place in the fridge for an hour. Serve and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

• Key lime poke cake
• French vanilla silk pie
• Banoffe pie

Like it? Be sure to PIN IT!

The post Key lime slab pie appeared first on mom makes dinner.

Hey friends!  The Grants are officially back in Texas.  Well, we were officially back in Texas yesterday but we went straight to bed so that doesn’t count.  We made a quick trip up to Michigan to celebrate my in-laws 35th anniversary.  It was suppose to be a surprise but a few days before my husband spilled the beans.  I thought it was going to be the kids.  

Nope.  It was my grown man child.  

Hey there – would you like a free dessert ebook? I knew you would! Sign up below and grab it today!

I don’t know if I’ve mentioned it before but I am pretty blessed to have amazing in-laws.  From the time Ryon and I started dating they have always been so kind and welcoming.  I remember when I was over at their house when for one of the first times and I asked if I could get something to drink.  Ryon’s dad said “Yes and please don’t ask again.  You are welcome to anything in the fridge.”  

That’s just how they are – you are family from the get go.  Family has free range of the fridge and that included me from very early on.  

Ryon’s family is one of the reasons I knew I wanted to marry him.  He has such great parents, but his brothers, sister, cousins, grandparents, aunts and uncles are all just darn good people too.  We spent a lot of time with his family when we first moved up there and they quickly became friends.  I text or talk to at least one Grant family member a day.  

Growing up my family was pretty small.  I was one of 4 grand kids on my moms side and one of seven of my dads side.  And we all lived so far apart from each other.  Ryon is one of 13 grand kids and everyone lives within an hour or two of each other.  It’s pretty awesome.  

My only regret for our trip was that it was before Thanksgiving.  (We had looked at tickets to go back for the holiday but they were outrageous.)  I love getting together with his family on Thanksgiving.  It’s one big party with tons of good food.  Grandma’s sage dressing.  Green bean casserole.  Potato loaf.  It’s all SO delicious.  

Good food with a side of amazing family?  Yup.  That’s my kind of Thanksgiving! 

And yes, I would totally bring this pie to dinner.  It’s like the classic French silk pie that we normally have at Thanksgiving but VANILLA!  Which I know – doesn’t sound like it would be as good but yall.  IT IS.  I actually gave away half of the pie to some friends because I was half a pie away from eating it all.  

French vanilla silk pie

Print

Ingredients

• 2 cups graham cracker crumbs
• 1 stick of butter, melted
• 1/3 cup of sugar
• 1/2 block of cream cheese, softened
• 2 cups cool whip or homemade whipped cream
• 1/2 can of sweetened condensed milk, 7 ounces
• 1 package French vanilla pudding mix
• 2 cups milk

Instructions

Mix together the graham cracker crumbs, melted butter and sugar until combined. Press the mixture into a lightly greased pie pan. Place in the fridge or freezer to firm up.

Beat together the cream cheese and the sweetened condensed milk until smooth.

In a separate bowl beat together the pudding and milk for 2-3 minutes.

Fold in the pudding into the cream cheese mixture then fold in 1 cup of the cool whip.

Spread into chilled pie crust.

Top with remaining 1 cup whipped cream. Keep in fridge until ready to serve. Slice with a warm knife.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Like this recipe?  Be sure to check out: 

Pecan praline chocolate chip cookies

Banoffe pie

Frozen tiramisu pie

The post French vanilla silk pie appeared first on mom makes dinner.

Oh this pie.  Yall seriously this pie has to be the BEST pie for Thanksgiving.  It’s like you take all the pies at the dessert table and squish them together to make this dreaminess.  I have been making this pie for 6 years now.  I found the recipe in a Better Homes and Garden when Ryon and I first moved to Michigan.  I thought two things when I saw it – one being that looks delicious and I must make it and two that looks delicious and I must make it to impress my future in-laws. 

You see when Ryon and I first moved to Michigan I still hadn’t broken out of my cooking shell.  I very rarely cooked and it was mostly boxed stuff.  I remember one time though we had everyone over at our apartment for pizza and game night.  I made like 6 pizzas (with a roll out crust) and promptly burned at least 4 of them. 

So I was determined to make this pie work for one of our first Thanksgivings together. 

I was so nervous making this pie.  I had never made a cheesecake OR a pumpkin pie before.  Ever.  This was my first time making both and per the recipe you make them together.  I remember just worrying and telling Ryon “It doesn’t look right!  Why is it so jiggly??”  He said no matter what happened he would eat it anyways.  Such a good future husband! 

Thank the sweet heavens, the pie came out perfectly.  I proudly took it over to my in-laws house and showed them my beautiful pie.  I don’t remember their reaction but I’m sure they were impressed with my buddy baking skills.  Or they thought “Thank goodness she is finally feeding our son.”  Either way – it was a hit! 

And it was delicious too!  I have made this pie every Thanksgiving dinner since.  It’s has become my go-to Thanksgiving pie and everyone asks to make sure I’m going to bring it with me.  I do.  And I can remember every Thanksgiving since the first one that I have brought this pie to.  The first and second were spent in Michigan with my in-laws.  Then we moved back to Texas and I was able to show off my chocolate cheesecake pumpkin pie to my family. 

I remember taking it to our big family Thanksgiving at my cousins house.  My aunt kept asking me “What did you make?  What kind of pie is that?”  I can still see her face when she took that first bite.  Slightly confused and then pleasantly surprised.  She had two slices and declared it the best Thanksgiving pie ever! 

Chocolate cheesecake pumpkin pie

Print

Ingredients

• 1/2 cup butter melted
• 2 cups graham cracker crumbs
• 8 oz cream cheese
• 1/4 cup sugar
• 1 egg
• 3/4 cup chopped chocolate chips
• 7.5 oz can pumpkin
• 2/3 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 3 eggs
• 3/4 cup half and half

Instructions

Preheat the oven to 450.

Mix together the butter and graham cracker crumbs. Press them into a pie plate that has been slightly sprayed with cooking spray.

Combine the cream cheese, 1 egg and sugar. Beat until smooth. Pour it over the graham cracker crust.

Cover the cheesecake layer with your chocolate chips.

Mix pumpkin, brown sugar and pumpkin pie spice. Mix in the 3 eggs. Slowly add the half and half to the mixture.

Pour the pumpkin mixture over the chocolate chips. (You may have extra pumpkin pie mix, reserve for a separate pie or toss.)

Bake for 60 - 65 minutes or until a toothpick comes out clean from the center.

Allow to cool and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

And a big thank you to Lone Star eggs for sponsoring today’s recipe!  I am happy to partner with brands that I love and share them.  All opinions are my own.   I had posted this chocolate pumpkin cheesescake recipe WAY back in the day with horrible photos and instructions.  I’m excited to share the updated recipe and photos!  I hope yall enjoy! 

Like this recipe?  Be sure to check out:

Banoffe pie

Frozen tiramisu pie

The post Chocolate cheesecake pumpkin pie appeared first on mom makes dinner.

The most recent dream I remember was at our house in corpus. We live on almost 2 acres and have neighbors behind us, but not next to us. The people behind us all have dogs and our dogs like to bark at them to say hello. [At least that’s what I think they are saying.]  

 

So I’m hanging out in my house and a man walks through the back garage door and into our kitchen. I was scared, but once he saw me he took off running. Of course I follow him and he runs back to his backyard behind our house. The fence has been torn down and his dogs are roaming our yard.

 

I panic because you never know how dogs are going to react together. So I frantically call my dogs and get them in the house before looking at what the man did to our shared fence. It was a hot mess and half of it was missing with boards scattered around my yard. 

 

And then I woke up. That was it. Just a creepy guy in my house and a destroyed fence dream. Of course I check the backyard after I wake up to make sure it wasn’t real.  [Because, well, ya know.. I’m that person.]  My fence is fine.  No creepy guy poking his head out from behind it. 

 

 

I’m pretty sure that dream has stemmed from my dogs barking like maniacs at the back fence lately.  They say hello to the other dogs [or so I think] and then go on there happy way most days.  But for the past few days that have been going to the side of the fence with no dogs and just bark bark barking.  Besides driving me nuts, I’m sure my neighbors don’t appreciate it.

 

One afternoon I went to see what the heck they were getting crazy about.  And there was a momma cat and her kittens holed up on the fence line.  I wanted to scoop them up and bring them all inside the house with me. 

 

 

I’m pretty sure its a stray which makes me want to scoop it up even more.  [Side note – I might be a crazy cat lady in disguise.]  The kittens don’t even have their eyes open yet and they just meow so cute.  I gave mama some food and now I make sure the dogs leave them alone. 

 

So that’s been my life the past few days.  Odd dreams and kittens.  Oh and pumpkin pie cookies.  Because, well, delicious!  I used my friend Kirsten’s cookie recipe and tweaked it a bit.  I also used her royal icing recipe because its pretty amazing. 

 

 

Pumpkin PieCookies

Cook Time: 10 minutes

Total Time: 10 minutes

Print

Ingredients

For the cookies

• 2 sticks butter, softened
• 2/3 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 1/2 cups flour
• 1/8 tsp salt
• 1 tbs pumpkin pie spice

For the icing

• 2 pound (1 bag) confectioners sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 1/2 T meringue powder
• 1/2 cup plus 2 tbs water
• orange food coloring

Instructions

Cream the butter and the sugar together.

Add the egg, vanilla and almond extracts. Mix well.

Mix in the flour, salt and pumpkin pie spice.

Set in the fridge for at least 30 minutes.

Preheat oven to 350.

Remove when chilled, roll out on a floured surface about 1/4 inch thick.

Using a pizza cutter, cut a circle and then divide it into 8 pieces.

Place on a silicone baking sheet and bake for 10-12 minutes, or until you see the edges slightly browning.

Remove and let cool completely before frosting.

In a stand mixer or with a handheld mixer, pour the powdered sugar in and slowly add all the ingredients except the water.

Beat the ingredients together and SLOWLY add the water. You want the icing to be thick but a little wet.

Add more water if needed.

Scoop out 1/4 cup of the white icing and set it aside.

Add 5-8 drops of orange food coloring and continue to mix.

Remove 1/2 cup of the light orange frosting and set it aside.

Add 10 more drops of orange food coloring and mix, place the rest of the icing in a piping bag.

Decorating

1. Using the light orange frosting, make the crust of the pie by going back forth with the piping bag. Allow it to dry.
2. Using the dark orange frosting, make an outline starting from the crust all around the triangle. Allow to dry before flooding it with frosting and smoothing out.
3. When the dark orange is dry, add a dollop of the white to resemble cool whip.
4. Allow to dry and enjoy!

Notes

I used this meringue powder - http://amzn.to/1BSUHCK
This all natural food coloring - http://amzn.to/1uBbGKB
And these silicone baking sheets - http://amzn.to/1vWEHNK

Nutrition Information:

Amount Per Serving: Calories: 6925Cholesterol: 672mgSodium: 467mgCarbohydrates: 1282gFiber: 9gSugar: 1023gProtein: 44g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

• Mummy Rice Krispie Pops
• Halloween Puppy Chow
• Strawberry Chocolate Chip Thumbprint Cookies

The post Pumpkin Pie Cookies appeared first on mom makes dinner.

I have another confession to make.  And this one is.. well.. sad.  Promise me we can still be friends after?  Deep breath. 

I love celebrity gossip magazines. 

Isn’t that just sad??  I’m not sure why I’m drawn to them, but I am!  I would say I just look at the pictures, but sometimes I read the articles.  [WHY is Leah losing her twins to her ex?!  Must read!] 

The plus side of this sad confession?  I don’t buy them.  My mom does.  I just read them at her house.  [Not sure that’s better really.]

So one night last week when I was visiting my momma, I browsed through one of the rag mags.  [Anyone else call them that?!]  I honestly did not think much of it and just looked through the magazine real quick.  We left, got home and everyone went to bed.

Then I had the weirdest dream ever.  And I don’t normally remember my dreams, but I remember this one so clearly.

I was in a house with Bobbie and one of her daughters and Kris Jenner.  [You know, Kim Kardashian’s mom.]  Bobbie was getting mad that one of Kris’s kids had sold something to her daughter for $100.  I was wondering were she got the $100, but Bobbie was just yelling at Kris. 

She yelled and yelled and yelled.  And finally Kris snapped her fingers and sent some mafia guys after us so we started to run.  I grabbed my kids [who just appeared out of no where but I knew I had to protect them] and off we went.  We ran from one house to the next trying to escape these guys in black suits. 

We ended up at a Costco.  Bobbie stole a bike and I stole one of those mobilized shopping carts, but the cart was fast.  I tossed the kids in the front basket and grabbed some blankets as I buzzed out of the store.  Bobbie had her back tire shot out by one of the guys in black and that was the last time I saw her. 

Then I headed to a magazine company to tell them about the evil Kardashians and their plot to kill anyone who disagrees with them.  [It was very much like the ending of the book Firestarter that I read, oh, 15 years ago.]  I tell our story and then the kids and I head home.  And home is a tiny house in the middle of a field somewhere. 

Then I woke up.  And I remembered the whole weird dream.  [Gah, it was so weird.]  Evil Kardashians getting into my head like that.  Just plain rude. 

Anyone else have super weird dreams that they remember?  Any of them because you read celebrity gossip magazines?  Yes?  Bueller?  

Kelley Grant

Yield: 1

Prep Time: 5 minutes

Total Time: 5 minutes

Print

Ingredients

• 1 cup rolled oats
• 1 cup milk of choice
• 2 tsp cinnamon
• 1/2 apple, diced
• 2 tbs cinnamon sugar
• 2 tbs butter

Instructions

Add the rolled oats, milk and cinnamon to a mason jar.

Shake to combine and place in the fridge overnight.

In the morning, saute the apples in the butter and cinnamon sugar.

Place on top of the overnight oats and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 789Cholesterol: 81mgSodium: 124mgCarbohydrates: 108gFiber: 13gSugar: 48gProtein: 19g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Like this recipe?  Be sure to check out:

• Strawberry white chocolate muffins
• Pineapple coconut breakfast smoothie
• Skillet breakfast nachos

The post Apple Pie Overnight Oats appeared first on mom makes dinner.