Wednesday, February 17, 2010


As you can tell, I have sweets on my mind! 

With all this snowy cold weather we have had, I've taken a trip away from this cold and have landed into spring where it's warm and sunny out. When I think of spring, I think of ice cold lemonade/limeaide, frozen fruity drinks, and some yummy citrusy pies. So with this thought it mind, here are some fabulous recipes that are perfect for a beautiful spring day!

Easy Key Lime Pie


1 14-ounce can of sweetened condensed mile
1 6-opunce can frozen limeade concentrate {not thawed}
1 cup of heavy cream
1 6-ounce graham cracker piecrust
Zest of 1 lime

Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixter fitted with the whisk attachment.

Beat until fluffy and soft peaks form.

Pour the filling into the piecrust and smooth the top.

Refrigerate until chilled and loosely set, at least 4 housr {and up to overnight)

Sprinkle the pie with the zest before serving.

Key Lime & Coconut Caipirinha

2 ounces Cabana Cachaca
1tbsp shredded coconut
1tbsp granulated sugar
1 lime, quatered
crushed ice

Muddle line with coconut and sugar.  Add cabana cachaca, shake and pour over ice.

Chocolate-Key Lime Cupcakes Pies


12 jumbo-size aluminum foil baking cups
vegetable cooking spray
1 (9-oz) package chocolate wafer cookies
1/2 cup butter, melted
3 (8-oz) packages cream cheese, softened
1 1/2 cups sugar
2 teaspoons key lime zest
1/3 cup fresh key lime juice
3 large eggs
garnishes: swweetened whipped cream, fresh cherries and blackberries, fresh mint leaves.

Preheat oven to 350. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray.

Pulse chocolate wager cookies in a food processor 8 to 10 minutes or until finely crusehd. Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup {about 3 Tbsp, crumbs per cup}.

Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add lime zest and lime jucie, beating at a low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon mixture into prepared cups, filling completely full.

Bake at 350 for 20 minutes until set. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks, and let cool 15 minutes or until completley cool. Cover and chill 4 hours. Garnish, if desired.


1 comment:

  1. oh my gosh, yummy!! I love lime! Can't wait to try these out!



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