Tag Archives: martha stewart

Lime Squares with Pistachio Graham-Cracker Crust

Lime Squares with Pistacio Graham-Cracker Crust - In Her ChucksBecause it’s Saturday, and I am sitting home relaxing, by myself, while Harper and Freddie enjoy some daddy daughter time, I thought I would sneak in one of my new favorite recipes.

As you know, I have been doing my best to stay on the straight and narrow.  But yesterday we had company over for dinner and I couldn’t help but be a little naughty.  For the main dish I whipped up a delicious Sweet Potato Turkey Shepherd’s Pie using the 2 pound garnet yam I got in my box.  On the side I served a fresh green salad topped with persian cucumbers, heirloom tomatoes, shredded carrots and candied pecans.  It was a yummy and healthy meal that left our tummies satisfied.

But I couldn’t let our guests leave without a small sweet indulgence.  And this simple and easy dessert hit the spot!  The flavors are clean and refreshing and the pistachios give the crust an extra crust that complements the silkiness of the filling.


For The Crust:  

4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan

2/3 cup shelled pistachios

1 cup (4 ounces) graham-cracker crumbs

1/4 cup sugar

1 tablespoon grated lime zest (about 3 limes)

For The Filling:

2 large egg yolks

1 can (14 oz) sweetened condensed milk

1/2 cup fresh lime juice (about 3 limes)


1.  Preheat oven to 350 degrees F.  Brush an 8-inch square baking dish with melted butter.  Line bottom with parchment paper, leaving a 2-inch overhang on two sides.

2.  In a food processor, finely grind pistachips with graham-cracker crumbs, sugar, and zest.  Blend in butter.  Press mixture into bottom and 1 inch up sides of prepared pan.  Bake until lightly browned, 8 to 12 minutes.  Cool crust, 30 minutes.

3.  To make the filling:  In a large bowl, whisk together egg yolks and condensed milk.  Add lime juice; whisk until smooth.  Pour filling into cooled crust; carefully spread to edges.

4.  Bake until set, about 15 minutes.  Cool in pan on rack; then chill at least 1 hour before serving.  Using parchment paper overhang, lift out of pan, and transfer to cutting board.  With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

Recipe from Martha Stewart

Even though this recipe is easy to make, it does take some time to complete (mostly because the crust has to cool and the bars need to chill).  So allow yourself a few hours to prepare these.  But once made, these will last a few days stored in an airtight container in the fridge.  That is, if everyone doesn’t eat them all at once :)

PS: Don’t forget to enter the giveaway!  You only have until March 11th to get your entries in.  Remember to leave a comment on the original post letting me know that you have completed the tasks.  Your comments act as your entry into the giveaway.  Good luck!

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Pumpkin Pancakes

As I mentioned before, my love affair with pumpkin expires this Thursday.  I hate to say goodbye to my favorite goard-like squash, but alas the flavors of Christmas are popping up everywhere.  However, before we move on to gingerbread, peppermint and egg nog, I thought I would squeeze in one last pumpkin recipe.  And this one will be perfect for Thanksgiving morning…


1 1/4 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/8 teaspoon nutmeg

Pinch of ground cloves

1 cup milk

6 tablespoons canned pumpkin puree

2 tablespoons melted butter

1 egg

Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup. Makes 8 to 10.


Whisk dry ingredients together in a large bowl.  In a separate bowl, stir together wet ingredients.  Once combined, fold wet mixture into dry ingredients.  Heat  a small non-stick pan over medium heat.  Mist lightly with cooking spray.  Using a 1/4 cup dry measuring cup, pour batter into the center of the pan.  Cook for about 1-2 minutes, until the center starts to bubble and the sides start to curl, then flip.  Cook for an additional 45 seconds – 1 minute or until pancake is heated through.  Repeat with the rest of the batter.

Recipe slightly adapted from Martha Stewart

These pancakes are simply divine.  I decided to whip these up on a whim last week and they have been on heavy rotation ever since.  What I love most about these pancakes is that the flavor isn’t too rich.  They have just enough pumpkin essence to make them festive and fun without being too over the top.  They are light, fluffy and taste delicious with a smidge of butter and a drizzle of maple syrup.

Want to kick it up a notch?  Toss in a handful of some chopped walnuts or chocolate chips for some extra crunch.

Looking to stuff your face with more pumpkin treats before Turkey Day?  Check out these delicious and nutritious treats:


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