Frozen Lime Meringue Pie

Oh, wow! It’s been a full month since I’ve posted something for the “Baking Bible” baking group! In the meantime, my buddies have made Lemon Curd and Raspberry Pielets, Fudgy chocolate sandwich cookies, Gooseberry crisp, and coffee crumb cake muffins. This week, it’s frozen lime meringue pie, which I first made for friends this past Thanksgiving. That pie came up in conversation at my friend’s place this past weekend, as we enjoyed the key lime pie that his mom made for his birthday BBQ!

I also made it again today, because it sounded tasty, and I wanted to have something special to take to work for a different friend’s first day. 😀

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Dattelkonfekkt

I *think* I spelled that right.

Dattelkonfekkt, basking in the spring sun
Dattelkonfekkt, basking in the spring sun

This week, we’re going German, for Passover. I’m not sure how to say dattelkonfekkt, but it apparently translates (not terribly surprisingly) into “date confection”. I made a half-hearted attempt to learn a bit of German last fall, before meeting some German customers, but recently I’ve been pulled into more and more conversations with Chinese customers, so I’m questioning which language is more likely to be useful. Probably stick with German, since Duolingo doesn’t support Mandarin, yet.

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Catching up with the Heavenly Cake Bakers

Since I can’t seem to get my computer to recognize my camera, I’m going to have to fly mostly blind (no/few pictures) this week. It’s been a hectic couple of weeks at our place, so I missed blogging last weekend’s cake, and forgot to take many pictures of this weekend’s cake.

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