Homemade Orange Creamsicle Popsicle Recipe (from: https://www.eatingonadime.com/homemade-orange-creamsicle-popsicle-recipe/)
1/2 cup orange juice
2 mandarin oranges peeled
3 tablespoons white sugar
1 cup heavy whipping cream
1 teaspoon vanilla
Add oranges, orange juice and sugar to a food processor and process for 20 seconds. Add vanilla and whipping cream and process for 60 seconds. If mixture is thick, but not stiff, it’s ready. If it’s still quite runny, process for another 60 seconds.
Spoon into mold and freeze 4-6 hours or overnight. Remove from freezer and let set on the counter for 2-5 minutes and remove from the mold. If necessary, run the mold under hot water for about 30 seconds to loosen the popsicles.
Lemon Meringue Pie (from: https://preppykitchen.com/lemon-meringue-pie/)
For the Pie Crust
2 1/2 cups all purpose flour 300g, plus more for rolling
4 tbsp granulated sugar 36g
1/2 tsp sea salt 3g
1 cup unsalted butter 225g, chilled
4 tbsp ice water 60mL
1 egg for the egg wash
1 tbsp cream for the egg wash
For the Filling
5 egg yolks
1/4 tsp kosher salt
1/4 cup corn starch 50g, plus 1 tablespoon extra for a firmer filling if desired.
1 1/4 cups granulated sugar 250g
2 tbsp lemon zest add more if you want extra zing!
3/4 cup lemon juice 177mL
1 1/4 cup water 296
4 tbsp butter 57g, unsalted
For the Italian meringue
1 1/3 cups sugar 266g divided
1/3 cup water 50g
4 egg whites
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla extract
For the Pie Crust
In a food processor, combine flour, sugar and salt. Whisk together. Add cubes of cold butter and pulse until you have small pea-sized pieces. Drizzle in the ice water while pulsing then carefully remove the blade and use a spatula to give a final mix.
Dump onto a pastry mat or floured surface and knead a couple times then form into a disk. Wrap in plastic and refrigerate for 30 minutes.
Preheat the oven to 425 degrees.
With a rolling pin, on a well-floured surface, flatten out into a circle at least 2 inches larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. Roll the dough onto your rolling pin.
Unroll the dough into the pie pan without stretching. Press into pie pan.
With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.
Add a round of parchment paper frilled on the edge onto the crust. Now press tin foil onto the paper, pushing it against the edge of the crust. This will keep your pie crust propped up during baking.
Bake at 425 degrees for 15 minutes.
Take out the tin foil and brush crust with an egg wash, Made with an egg mixed well with a tablespoon of cream. Dock the pie crust.
Add foil around the sides. Bake another 10 minutes at 425F then reduce temperature to 375 degrees and bake until the center is golden, about 15-20 minutes.
For the Filling
Zest 2-3 lemons for at least two tablespoons of zest. Juice lemons to obtain 3/4 cup of juice.
Whisk together the five egg yolks in a medium bowl then set aside.
Add sugar, cornstarch, and salt to a medium pot. Whisk to combine then pour in water, lemon juice and zest and whisk again to distribute all the dry ingredients. You don’t want clumps!
Place on medium high heat and whisk continuously until thickened. About 5 minutes or so.
Time to temper the eggs! Slowly drizzle in a cup of the hot lemon mixture to the eggs while whisking vigorously. Add the egg mixture to the pot while whisking and return to medium-high heat for 2 minutes of whisking over heat.
Add in butter and stir until all is melted.
For the Italian Meringue:
Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
In a medium saucepan add the remaining one cup of sugar and 1/3 cup water then place on medium-high heat. Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
Drizzle the sugar into the mixer immediately. Run mixer until meringue is tepid. Add the vanilla, beat to combine and use immediately.
For the Assembly
Pour lemon filling onto pie shell and smooth.
Add meringue onto pie leaving a small border of the lemon curd exposed. use your spatula or a spoon to create some swirls and peaks for visual interest.
You can toast the meringue with a kitchen torch or broil for about 1-2 minutes or until meringue is golden. Chill until pie is set before cutting, about 3 hours.
Easy Chicken Fajitas (from: https://www.foodandwine.com/recipes/easy-chicken-fajitas)
1 teaspoon chile powder
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
4 tablespoons extra-virgin olive oil, divided
2 whole skinless, boneless chicken breasts (about 2 pounds), cut into 1/2-inch strips
1 green bell pepper, cored, seeded, and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed
Shredded lettuce, for serving
Shredded cheddar cheese, for serving
Salsa, for serving
Sour cream, for serving
In a resealable plastic bag, combine chile powder with salt, cumin, onion powder, garlic powder, cornstarch, water, and 2 tablespoons of the oil. Add chicken, bell pepper, and onion. Seal bag and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 2 tablespoons of oil in a large cast iron skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until vegetables are crisp-tender and chicken is cooked through, about 8 minutes. Remove from heat and stir in lime juice.
Transfer chicken and vegetables to a large bowl and serve with warmed tortillas, lettuce, cheese, salsa, sour cream, and lime wedges.
Easy Peanut Butter Cup Ice Cream Pie (from: https://www.thecookierookie.com/peanut-butter-cup-ice-cream-pie/)
½ cup hot fudge 160 grams
1 cup peanut butter cup ice cream 215 grams (½ pint)
4 ounces low-fat Cool Whip 113 grams (½ tub)
6 ounces premade Oreo pie crust 170 grams (1 crust)
7.6 ounces mini peanut butter cups 215 grams, halved (1 snack-sized bag)
Microwave hot fudge according to instructions on jar and set aside. Allow to cool for 3-4 minutes (but not until completely hard. It should still be stirrable)
In a large bowl, using a hand mixer, mix together the ice cream and Cool Whip until smooth, about 2-3 minutes.
Pour the mixture into the premade pie crust (you may have a bit extra. Leave a bit of room at the top of the crust)
Pour hot fudge over ice cream and swirl using a knife
Top with peanut butter cup pieces
Freeze for 6-8 hours