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Entries in lime (3)

Monday
Jun062011

Coconut Lime Cupcakes

Modified from the above outstanding cookbook because I am not vegan--I used butter in the buttercream.  These cupcakes have been crowd pleasers every time, vegans or not.  I decided to bake them in little condiment cups....my husband hates washing cupcake pans, and after 2 weeks of overeating I thought it would be nice to have a truly bite-sized sweet.  I bought the cups at a local restaurant supply.  Pictured below, make sure you do not buy the wax coated cups.

Make sure you use this kind of coconut oil...

 Not this kind....

 

Coconut Lime Cupcakes

1/3 cup coconut oil

3/4 cup sugar

1 1/4 cup coconut milk

1 tsp. vanilla

1 TBS. finely grated lime zest

1 cup all purpose flour

1/2 tsp. baking soda

1/2 tsp baking powder

1/4 tsp. kosher salt

Preheat oven to 325 degrees.  Place cups on baking pan that will not warp.  Melt coconut oil over low heat, turn heat off once melted--it should stay warm enough to avoid resolidfying.  In a medium bowl mix together the sugar, coconut oil.  Add coconut milk, vanilla extract and lime zest mixing to combine.  Mix together dry ingredients and then add to wet mixture. 

 Fill an 18" pastry bag with batter and fill cups ~1/2 full--you can use a spoon but the pastry bag really speeds things up.

Bake 15-20 minutes or until top springs back when touched lightly.  Allow to cool completely while you prepare the icing.

Lime Buttercream Icing

1 stick unsalted butter, slightly softened

3 cups powdered sugar

Juice of 3-4 key limes

1 tsp finely grated lime zest

Beat butter till fluffy, adding powdered sugar and lime juice alternatively until desired consistency, lastly add lime zest.

Pipe a generous "star" of icing atop each cupcake.  I found that chilling them dramatically eased their exodus from the cups.  I did not grease the cups prior to baking.  I think next time I would fill the cups a tad more--I remembered after they came out of the oven that they tend not to rise as much as non-vegan cupcakes.  They are still delicious and the space gave me more room for icing anyway. 

 

Saturday
May212011

Key Lime Pie with Pretzel Crust

 

This reminds me of a margarita in pie form.  Maddy made an emergency key lime run for the last 1/4 cup of the juice.  Try to get fresh key limes if you can, otherwise, there are some good bottled key lime juices.  You will notice the pie is NOT green.  If you have green key lime pie you can be sure they added food coloring.

Crust

1.5 cups finely ground pretzels--I used the thin rods--better salt to pretzel ratio

1/4 cup sugar

1 stick butter, melted

Grind the pretzels with the sugar in a food processor.  Add melted butter and press into a 9" pie pan. Bake at 350 degrees for 8-10 minutes.  The crust won't change color.  Prepare filling while shell cools.

4 egg yolks

2 14 oz. cans sweetened condensed milk

3/4 cup key lime juice

whisk egg yolks and sweetened condensed milk until well combined.  Add lime juice and stir til smooth.  Pour into pie crust.  Bake at 350 for ~30 minutes until set.  Chill at least two hours in refrigerator. 

Monday
May162011

Cucumber Lavender Gin Cooler

 

Lavender (calming) + Cucumber (cooling) + Gin (relaxing).  The perfect spring cocktail.  I have always loved the smell of lavender, and who doesn't love Hendrick's Gin?  Although, according to their website, "it's not for everyone".  I was lucky to find a great source for organic culinary lavender at the Pearl Farmer's market--Imagine Lavender farms.  A little goes a long way so $9.50 for the jar has been money well spent.

Lavender-Cucumber simple syrup

1 cup sugar

1 cup water

1 teaspoon lavender

1 cucumber, peeled and sliced

In a small saucepan dissolve sugar in water over low heat.  Add lavender and sliced cucumber and bring to simmer, then remove from heat and allow to steep for 30 min.  Strain and cool.

Cooler

1 oz. Hendricks gin

1 oz. cucumber/lavender simple syrup

1/2 oz. blood orange bitters

Squeeze of lime

Mix gin, simple syrup, bitters and lime in cocktail shaker.  Pour over ice into tall glass and top with sparkling water.  Stir gently.

This syrup is also delicious without the gin, just add a little more lime juice.