Before I get to the great food we indulged in over the weekend, I must tell you that on Saturday I went to Disneyland for the third time in 6 months.

I just love that fantastical land! It’s so jolly. I always forget how much my feet hurt at the end of the day though…

The lines were surprisingly small for a weekend which made it much more enjoyable.

You would think the intense expression on my face would have helped me win, but he dominated in Astro Blasters.

We screamed on California Screamin’.

We pet the goats. Why yes, that is in fact a fanny pack – or bum bag as they refer to it in the UK and Canada.

Jealous?

Puked. Spun around in the tea cups.

And we ate an inappropriately large and salty smoked turkey leg.

He just haaad to have one.

Then I just haaad to eat some of it.

After killing time while waiting by playing bocce ball and Angry Birds on Chris’s phone for an hour, we had officially scored front row seats for the new World of Color water show at California Adventure!

We got quite wet so the camera only came out briefly, but here is a teaser:

 
Then there was Easter Sunday!

I adore holidays. I love seeing my family, cooking with Mom, eating way too much cheese and crackers, and watching everyone stuff their faces at dinner.

This year we changed it up a little from our typical semi-classy indoor holiday dinner and did what I think should be a new family tradition for Easter (got that, Mama?!).

The Cushing Family Easter BBQ Bonanza!

Where we indulged in way too much of the following:

BBQ Pork Ribs.

Dijon Potato Salad.

Spicy Broccoli Peanut Slaw.

Grilled Veggies.

A variety of yummy breads.

And salad by Aunt Julie and Uncle Dan – unpictured

And the star of the show, Chocolate Mojito Key Lime Pie!

Chris has had some wierd recipe ideas in the years I’ve known him. I mean weird people. Real weird.

However his saving grace came last weekend when I said we should put a twist on the classic Key Lime pie and choose a funky crust. He took funky pretty literally…

 
Chris picked Keebler Fudge Shoppe Grasshopper Fudge Mint Cookies.

I must admit, I shot this down immediately because well, it sounded a bit too funky for my taste.

Then I reconsidered when I pictured myself back in Costa Rica watching a summer sunset while holding a minty, limey and refreshing mojito.

So we went with it.

It was fantastic! Just enough punch of mint and lime to make you take another bite, and another, and another.

Then you hit the decadent chocolate flavor. Top it with a little whipped cream and you’ve got yourself some seriously flawless Chocolate Mojito Key Lime Pie.

You want this at your next BBQ, or potluck, or picnic or party. Or really for any of your next pie-worthy occasions.

This was so good that my family and his family both requested it for dessert on Easter. So I made it again and sure enough, it got another round of applause.

I can’t take all the credit for this one though, great idea Christopher!

Sometimes the stranger ideas work out, I may have to start trusting him more often. Uh oh…

What about you?? Can you trust your significant other in the kitchen with you?

Chris has become quite the cook and I love his help! Despite the occasional strange recipe idea, we work great together and always have fun cookin’ up a feast!

Chocolate Mojito Key Lime Pie

Ingredients

1 1/4 cup Keebler Fudge Shoppe Grasshopper Fudge Mint Cookies

5 tablespoons butter, melted

4 egg yolks

One 14-oz can sweetened condensed milk

1/2 cup lime juice – we didn’t use key limes and it was still great!

2 teaspoons lime zest

Directions

Preheat the oven to 350.

Mix together the chocolate mint cookie crumbs and melted butter. Press onto the bottom and up the sides of a 9 inch pie pan. Cover with Syran wrap and place in the refrigerator.

Meanwhile, with the whisk attachment of a stand mixer, beat the egg yolks until light in color, 2-3 minutes. Slowly drizzle in the condensed milk and beat 3-5 minutes or until fluffy. Beat in the lime juice and zest.

Pour the filling into the crust and bake for about 15 minutes, until it doesn’t move around in the pan. Place on a cooling rack for 10-15 minutes. When it is cooled place it in the refrigerator until you are ready to serve.

Optional: Top it off with whipped cream!

From the Little Yellow Kitchen,

Lauren

Posted on Monday, April 25th, 2011 at 10:01 pm in Dessert, Recipes   |  RSS feed |  Respond  |  Trackback URL