The Mad Cake Batter

sweet treats and savory deets


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Mini Key Lime Pies

My boyfriend is a huge fan of key lime. In fact for his birthday, he requested the Key Lime cheesecake bars I made previously. I ignored his request thinking he may like something very similar but better. Cue the mini key lime pies!

pies2The recipe came from This Silly Girl’s Life, but I had left over lime curd from the Key Lime Cheesecake bars so I made my own version. I had about 3/4 cup of lime curd left which is how much lime juice I needed. Sadly, I did not squeeze a pound of lime juice this time… The difference is that the ones I made were a bit greener and less of a lime taste.

Either way, these are like a semifreddo and start to be come soft very quickly. If you are not going to serve them right away, keep them in the freezer. I put mine in the fridge because I thought they were fine and they became mushy. I moved them to the freezer immediately and they were able to keep their shape.

INGREDIENTS:

  • lime curd
  • 1 sleeve honey graham crackers
  • 1 can sweetened condensed milk
  • 1 cup heavy cream
  • 1 TBS granulated sugar
  • 1/2 tsp vanilla extract
  • 8 oz cream cheese, softened
  • ½ stick butter, unsalted, melted

pies1Crush the sleeve of crackers and mix with the melted butter. Set aside. To make the whipped cream, chill the standard mixer bowl and the whisk attachment for 10 minutes in the freezer. Add all the heavy cream, sugar and vanilla extract to the bowl and mix at high speed until medium peaks form. Transfer the whipped topping to a medium bowl and set aside. Using the paddle attachment, cream the cream cheese until smooth, add the condensed milk and mix until smooth. Add the lime curd/juice and mix until smooth. Remove from the standard mixer and with a spatula, fold in 1 cup of the whipped topping until combined.

I used just regular cupcake liners and they were able to peel off easily, but This Silly Girl’s Life used silicon. If you don’t have silicon, the paper liners do work just fine. Fill 3/4 the way with the batter, and cover the top with the crushed graham crackers. Place tray in the freezer for at least four hours. If using the paper liners, you should be able to peel them off easily and place them crust side down on a plate. If using silicon, she suggests submerging the bottom half in warm water for a few seconds to remove from the mold. Top with whipped topping and serve!


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Key Lime Cheesecake Bars

St. Patricks Day is almost here, and I usually would make some sort of Guiness/Baileys creation. I was in the mood to branch out, and I found this recipe for the Key Lime Bars off of Confessions of a Cookbook Queen’s blog. I looked at the list of ingredients and I thought, “Perfect, these should be easy…” Now, I have mentioned before how important it is to look at a recipe before you begin so there are no surprises. Obviously, I need to listen to my own advice because I did not know what I was entirely in for.

crustFrankly, I almost forgot to make them until 8pm at night, and I had no idea how much was involved. I confess I was a bit lazy with the crust. The graham crackers were chunkier pieces rather than a powder. I think it makes for an interesting surprise. It’s definitely chunkier than your normal crust, but my guinea pigs didn’t seem to mind one bit. I doubled the recipe to an extent; I used a 9 x 13 inch pan over the 10 x 10 in the original.

THE LIME CURD

  • 16 TBS unsalted butter, room temp
  • 2 cup sugar
  • 4 large eggs
  • 4 large egg yolks
  • 2/3 cup fresh lime juice

In a standard mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs, one at time, fully incorporated before adding the next. Add in the lime juice, and mix until well combined. Over barsmedium heat, put the mixture in a medium sized sauce pan until smooth. Increase the heat slightly, whisking constantly, until the mixture thickens. Using a thermometer, cook until the mixture reaches 170 degrees.  Transfer the curd to a bowl and press plastic wrap on the surface of the lime curd to keep a skin from forming. The curd will thicken further as it cools in the refrigerator.

THE CRUST

  • 16 oz graham crackers, roughly crushed
  • 16 tbsp unsalted butter very softened

Preheat oven to 325 degrees.  Line the pan with parchment and make sure it overhangs the edges.  Mix the butter and graham crackers together and press into the bottom of the pan evenly.  Bake for 5 minutes and allow to cool completely.

THE CREAM CHEESE FILLING

  • bars34- 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs plus one large egg white
  • 4 tbsp all purpose flour
  •  1 cup sour cream
  •  2 teaspoon vanilla extract
  • 3/4 cup prepared lime curd
  • green food coloring
Tint the 3/4 cup of lime curd with the liquid food coloring until lime-rind green. Set lime curd aside. Beat cream cheese and sugar in a standard mixer on medium high speed until smooth.  Beat in eggs on low speed, 1 at a time.  Beat in sour cream, vanilla, then flour until just blended.  Remove 1 cup of batter and set aside.  Pour the rest of the batter over the crust.
Mix 1/2 cup of tinted lime curd with the 1 cup of reserved batter.  Place spoonfuls or dollops of this mixture on top of the plain cheesecake.  Dollop the remaining 1/4 cup of lime curd  across the previous mixture.  Use a knife or tooth pix to swirl the mixtures together to create a marbleized effect.  Bake for 35 minutes at 325 degrees.  Let cool completely in pan then refrigerate.  Lift cheesecake out of the pan with parchment overhang.  Cut into bars before serving.