My other love...

is baking and cooking. I love it! I love it when I find a new recipe and I share it with my friends and family! I love the looks on their faces and the "Mmmmmm" that inevitably escapes from their lips!
So, I would like to share with you THREE, yes THREE of my top/favorite recipes!They are: (drum roll please...)

Key Lime Mousse Pie
Caramelized Onion, Mushroom and Gruyere Quiche
&
Chocolate Peanut Butter Cake

Guaranteed to make your friends and family grateful that they know you!

Key Lime Mousse Pie

Crust:
2 cups ground gingersnap cookies (abt. 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted

Filling:
6 tablespoons Key Lime Juice or fresh lime juice
1 envelope unflavored gelatin
2 1/2 cups chilled heavy whipping cream
9 oz. good-quality white chocolate
3 8 oz packages cream cheese, room temperature
1 cup sugar
1 1/2 tablespoons grated lime zest

For Crust: Combine ground cookies and sugar in a food processor. Add melted butter and process until moist clumps form. Press mixture into bottom and 1 inch up sides of a 10 inch spring form pan.

For Filling: Place lime juice in a bowl and add gelatin, mix together with a fork and set aside. Bring 1/2 cup cream to simmer in a medium saucepan. Remove from heat and add chocolate. Stir mixture until chocolate is melted and smooth, then stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime zest in a large bowl. Slowly beat in white chocolate mixture.

Using clean, dry beater, beat remaining 2 cups heavy whipping cream in another large bowl until peaks form. Fold whipping cream into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. THEN ENJOY!

Caramelized Onion, Mushroom and Gruyere Quiche

Crust:
Cooking spray
3/4 cup rolled oats
1/2 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons cold, lowfat buttermilk

Filling:
4 teaspoons olive oil
1 large onion, sliced thinly into half moons
8 ounces sliced mixed mushrooms, such as cremini, oyster, shiitake
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dry)
3 large eggs
3 egg whites
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated Gruyere cheese (about 1-ounce)

Preheat the oven to 400 degrees F. Spray a 9-inch pie dish with cooking spray.
To prepare the crust, put the oats, flour and salt in the bowl of a food processor and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly course texture. Add the buttermilk and pulse 3 to 5 times more to combine. Form the mixture into a ball and place it between 2 large pieces of waxed paper. Roll out into a circle about 10 inches in diameter.

Remove the top sheet of waxed paper. Transfer the crust, still on the other piece of waxed paper to the pie dish, then remove the waxed paper from the top. Press the crust gently into the dish. Bake for 9 minutes, then let cool.

To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 minutes. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.

In a medium bowl whisk together the eggs, egg whites and evaporated milk.

Sprinkle the cheese into the pie crust. Top with the mushroom-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.

VARIATION: For those who HATE mushrooms (you know who you are) simply substitute bacon for the mushrooms!

Chocolate Peanut Butter Cake

Cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans. Bake for 30- 35 minutes. (These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting:
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze:
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

THE FINISHED PRODUCT!!
Enjoy these recipes... and you're welcome!