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Come Party With Me: Technicolor Luau - Dessert

partysugar — Wed, 29 Jul 2009 12:50:07 -0700

When I hear the word luau, I immediately think of a creamy, cool coconut dessert. This recipe is just that; it combines two favorite pie flavors - key lime and coconut - into one fabulous finger-friendly dessert.

Key lime-coconut bars are ideal for a Saturday night bash. They must be made in advance, are bite-sized and easy to eat, and with their dusting of confectioners sugar and lime zest, look pretty delightful!

Sound scrumptious? Get the recipe.

Cool and Creamy Frozen Mojito Cakes

partysugar — Sat, 02 Aug 2008 08:00:34 -0700

When I saw the recipe Yum found for frozen mojito cakes, I knew I had to make them. A cross between key lime pie and a mojito, these individual cakes are everything you want in a summer dessert. They are sweet yet tart, cold but creamy, and downright delicious.The pretzel crust adds a salty flavor and crunchy texture. It's a scrumptious alternative to the classic graham cracker crust that I will definitely experiment with in the future. To get the ideal-for-entertaining recipe, which happens to be from the current issue of Everyday with Rachael Ray magazine, read more.

Frozen Mojito Cakes
From Everyday with Rachael Ray magazine

Ingredients

2 sticks (8 ounces) butter
3 cups salted pretzels, finely crushed
1 cup plus 6 tablespoons sugar
Two 8-ounce packages cream cheese, softened
Grated peel of 3 limes, plus 1/2 cup lime juice
2 tablespoons white rum
3 tablespoons finely chopped fresh mint, plus sprigs for garnish
2 cups heavy cream

Directions

In a medium skillet, melt the butter over medium-low heat. Stir in the pretzels and 2 tablespoons sugar and cook until lightly toasted, about 3 minutes. Transfer to a bowl to cool slightly.

Press about 2 tablespoons into the bottom of each cup of a 12-cup muffin pan. Freeze for 30 minutes.
Meanwhile, using an electric mixer, beat the cream cheese on medium speed, scraping down the sides of the bowl, until fluffy, 2 to 3 minutes.
Mix in the remaining 1 1/4 cups sugar on low speed, then gradually mix in the lime peel, lime juice, rum and chopped mint.
In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture.*

Divide the cream cheese mixture evenly among the muffin cups; smooth the tops. Cover with plastic wrap and freeze for at least 8 hours or overnight.
To serve, run a wet knife around each cake, then invert the pan onto a clean work surface. Set each cake upright and top with a mint sprig.

Serves 12.

*During this step, I stirred in a few drops of green food coloring.

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Reader Recipe: Key Lime Cake

YumSugar — Tue, 13 May 2008 15:15:31 -0700

You may have heard of a key lime pie, but how about a key lime cake? TeamSugar member LaylaCams shared her favorite version over a year ago, but recently made it again and took pics for us!

She says it tastes even better than a key lime pie, and the amazing color would be great at a Spring-themed party. This cake is easy and fail proof - it's really a jazzed-up box mix - and comes together in a snap. Similar to the strawberry shortcake I made yesterday, this recipe's secret ingredient is jello.

To get the recipe - thanks for sharing LaylaCams! - and make one for yourself, read more.

Submitted by TeamSugar member LaylaCams.

Key Lime Cake
http://www.allrecipes.com

I posted this recipe here years ago, but I have pictures for it now.

Ingredients

Here's the recipe:

1 (18.25 ounce) package lemon cake mix
1 1/3 cups vegetable oil
4 eggs
1 (3 ounce) package lime flavored gelatin mix
3/4 cup orange juice

1/2 cup butter
1 (8 ounce) package cream cheese
3 tablespoons fresh lime juice
4 cups confectioners' sugar

Directions

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour into three 8-inch cake pans. Bake according to instructions on box. Allow to cool, then frost.
To make the frosting: In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioners sugar. Mix well.

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Yummy Link: Key Lime Bars

partysugar — Tue, 26 Feb 2008 05:15:51 -0800

How luscious looking are these key lime bars? A miniature version of key lime pie, these babies are the perfect pick-me-up for the moody winter blahs. I'll definitely be experimenting with this recipe soon! - The Kitchen Sink

Cool Off With World Famous Key Lime Pie

partysugar — Mon, 30 Jul 2007 15:48:11 -0700

A few weeks ago, Ejmemis gave me a fabulous little tip that I just had to share with everyone. Like a true Florida girl, she loves her key lime pie with a zingy, creamy filling and crumbly, buttery crust. I may not be from Florida, but I love key lime pie, especially when the weather is warm.

Miami's Joe's Stone Crab restaurant, is famous for their amazing key lime pie and luckily for all of us who don't live there, they've recently released the recipe! To get the recipe for this refreshing dessert, all you have to do is read more

Key Lime Pie
From Joe's Stone Crab
Image Source

1 prepared 9-inch graham cracker pie crust, pre-baked according to directions, and cooled
3 large egg yolks, at room temperature
Grated zest of 2 Key limes, 1 teaspoon
1 14-ounce can sweetened condensed milk
2/3 cup fresh Key lime juice
1 cup cold heavy cream
1 tablespoon powdered sugar, or more, to taste
Thin slices of Key lime, for garnish

Refrigerate baked and cooled pie shell until ready to use.
Preheat oven at 350 F.
In medium-size bowl, beat egg yolks and lime zest together with electric mixer on high speed until fluffy and well-aerated, about 5 minutes. Gradually add condensed milk and continue to beat until mixture is rather thick and fluffy, about 4 minutes.
Lower speed and slowly add Key lime juice, mixing until just combined.
Pour filling into chilled pie shell.
Place pie on center oven rack and bake until set, about 10 minutes.
Transfer pie to a wire rack and let cool thoroughly, then refrigerate until very cold, at least 2 hours.
Freeze for 15 to 20 minutes; remove from freezer 20 minutes before serving.
Before making whipped cream, chill mixing bowl and beaters for best results. Just before serving pie, beat heavy cream in mixer, add powdered sugar and continue to beat until nearly stiff, but not grainy. Do not overbeat.
If serving entire pie at once, slather whipped cream over surface, then slice and serve. If serving only a few slices, garnish each with a dollop of whipped cream. Add very thin-sliced twists of fresh lime for additional garnish.

Serves 8.

Make Ahead: Unused portions can be frozen and, properly stored, Key lime pie will last several months in the freezer.

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Easter Lime Tart

partysugar — Wed, 11 Apr 2007 14:21:51 -0700

Yesterday I told you what I did with an excess of lime juice while making my Easter lime tart...but you may have been wondering, what about the lime tart? Well here it is! My original plan was to make a lemon meringue pie, but when I saw that my brother's kitchen lacked everything from a hand mixer to cookie sheets to a large mixing bowl, I realized such an extravagant dessert would have to wait. I still wanted something refreshing, light and citrusy, so I decided to come up with a simple variation of a lime tart meets key lime pie. The crust had to be graham cracker based and the filling blitzed in the blender (which ended up only half working). Overall the pie came out with a delicious lime flavor and smooth creamy texture. It's a simple recipe and a good one to have in your list of desserts, especially if you end up in a poorly stocked kitchen and are in need of a sweet treat. Read the recipe and read more

Easter Lime Tart
Modified from Food Network

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
3/4 cup fresh lime juice
Drop of green food coloring
1 pound cream cheese, room temperature
1 can sweetened condensed milk
Grated zest of 1 lime
1 cup crema or creme fraiche
1/4 cup powdered sugar
1 lime, thinly sliced, for garnish

Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk.
Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly.
Pour into the pie shell and place in the refrigerator.
In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface.
Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving.

PartySugar's Note: I had some free time and decided to get creative and practiced my piping with the creme fraiche topping.

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Happy Hour: Key Lime Pie Martini

YumSugar — Tue, 02 Jan 2007 12:45:01 -0800

These days it seems like every bar and restaurant has their own set of specialty cocktails. Usually the bartenders are quite secretive about their creative concoctions, but sometimes, if you're lucky, they'll reveal one of their secrets. A few Thursdays ago, I was fortunate enough to meet a bartender who shared one of his recipes with me. It was a delicious key lime pie martini with an amazing treat on the rim. Now, as long as you promise not to tell, I'm going to share his recipe with you! For the best key lime pie martini recipe, read more

Key Lime Pie Martini
From W Hotel

2 oz Vanilla Vodka
1/2 oz Cointreau
splash Frangelico
2 1/2 oz Pineapple juice
juice of one lime, plus two slices for garnish
crushed graham crackers, garnish

Wipe one of the lime slices around the rim of a martini glass. Dip the wet rim in the graham cracker crumbs.
In a cocktail shaker filled with ice, combine the vodka, Cointreau, Frangelico, pineapple and lime juices.
Shake hard and well to form ice crystals.
Strain into prepared martini glass. Garnish with unused slice of lime. Enjoy!

Makes 1 martini.

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Come Party With Me: March Madness - Dessert

partysugar — Wed, 25 Mar 2009 11:30:59 -0700

No appetizer spread is complete with out a sweet dish. For my March Madness night with the fabulous ladies of Sugar, I'm serving a menu of sophisticated snacks. To keep up with the theme, I'll offer these lime squares with pistachio graham-cracker crust.

They're like key lime pie, but in bar form. This type of dish is the perfect party dessert because it can be made in advance and doesn't require utensils for eating. To take a look at the recipe, read more.

Lime Squares with Pistachio Graham-Cracker Crust
From Everyday Food

Ingredients

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 tablespoons grated lime zest
For the filling:
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lime juice

Directions

Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
In a food processor, finely grind pistachios 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.
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.
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 a cutting board.
With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut. To store in refrigerator, cover with plastic wrap.

Makes 16.

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What's Yummy This Week - YumSugar Weekly Recap

partysugar — Sat, 17 May 2008 09:30:29 -0700

Learn how to properly serve absinthe.
Go behind the scenes of Hubert Keller's cooking show, Secrets of a Chef.
Celebrate National Apple Pie day with our fun quiz.
Jello is the secret ingredient that makes this key lime cake and this strawberry shortcake super moist.
Speaking of cakes, the next time you're attending a bridal shower, consider this adorable kitchen cake as a gift.
Is a deconstructed, minimalist salad still a salad?
Get excited for the premiere of the Sex and the City movie by checking out the pics from my Sex and the City party.
Finally, if you need a delicious, healthy meal this weekend, make grilled vegetables and chickpeas with couscous.

Minnesota's 59 Foods-on-a-Stick

YumSugar — Fri, 28 Mar 2008 01:03:51 -0700

When I think of food on a stick, I think of state fairs, corn dogs and Summer. That's why I'm a bit confused on how an early day in Spring became Something-on-a-Stick Day. But hey, I like food-on-a-stick, so I'll play along.

To celebrate, I found this fantastic video from the 2006 Minnesota State Fair. From salmon steaks to key lime pie, the video features 59 different things-on-a-stick. It's really quite unbelievable and there's actually something for everyone. It doesn't take long to walk through them all, so watch the video now, just read more.