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Key Lime Layer Cookies

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Key Lime Cookies

Layers of cookie, key lime pie filling, and white chocolate make these an irresistibly refreshing summer treat!

So. You know those new “healthier” Oreo Thins cookies? I found a way to make them unhealthy. Still a reasonable indulgence, but not the super-low calorie tiny sliver of a cookie they were created to be.

I present: Key Lime Layer Cookies!!!!

Key Lime Cookies

Creamy Key Lime filling sandwiched between two Oreo Thins and dipped in white chocolate. YUM!!! These are incredibly easy to put together and such a delicious, creative, and beautiful treat!

Key Lime Cookies4

Here’s how we made them: (printable recipe)

INGREDIENTS: (makes 20 cookies)

  • 3/4 cup of key lime juice (I squeezed ’em!)
  • 1 can of sweetened condensed milk
  • 1 egg
  • 1 package of Oreo Thins in vanilla
  • 1 bag of Wilton’s Candy Melts in white
  • Colored sugar (if desired for decorating)

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Combine lime juice, condensed milk and egg together in a small mixing bowl.
  • Pour into a small baking dish and bake for 20 minutes.
  • Spoon into a cool bowl and chill in freezer for 30 minutes to cool.
  • While cooling, set 1/2 box of vanilla Oreo Thins out on a baking sheet that will fit into your freezer.
  • After lime filling is chilled, stir and spoon into a large zip-top bag. Clip a corner off and pipe filling on top of each Oreo- not quite going to the edges.
  • Gently set an Oreo Thin on top of the filling. Don’t press too hard or the filling will come out on the edges. Use up all the cookies in the box.

Key Lime Cookies6Key LIme Cookies7

  • Gently slide this baking sheet into the freezer and freeze for 1 hour.
  • Melt Wilton’s Candy Melts in microwave in 30 second increments, stirring between until smooth.
  • Take chilled cookie and place it into melted chocolate. Quickly spoon over the top and sides.
  • Lift the cookie with a fork and tap on side of bowl until excess drips away. Slide bottom edge of cookie along side of bowl to get rid of excess on bottom and set on parchment paper to harden.
  • Repeat with remaining cookies. You may want to keep cookies in freezer before dipping, and only take maybe 4 or 5 out at a time to work on.
  • Decorate as desired. If you want sugar sprinkles, add these before the candy melts harden back up. 
  • Enjoy!

Key Lime Cookies2

My thoughts: These are easy and fun to make, and they keep for up to a week in the fridge! You will have a little pie filling left at the end, but you could get a little more white chocolate and a few more cookies to use it up -if you want. I’d guess you would have enough filling for another 8-10 cookies. Another helpful hint- make sure these are cold when you dip them, and don’t linger and let them sit for a long time in that melted chocolate. Sprinkle sugar on top while they are still melted. I hope you enjoy these as much as I did!!  ~r

Key Lime Cookies5

Other key lime desserts here on Easybaked: (click on a photo to see the recipe)

Key Lime PieKey Lime CakeKey Lime Cupcakes!Key Lime Tartlets

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Leprechaun Truffles

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Green Apple Truffles

These fun truffles are made with green apple (or lime!) Kool Aid filling and they are SO yummy!

It’s the time of year when all things green are made. One of my favorite truffle fillings is made with Kool Aid, which makes the flavors limited only to what little packets of flavor you can find! I made these with green apple Kool Aid, but I’ve made them with lime before too- and they are delicious! This tart fruit filling is SO creamy and smooth. I absolutely love it!

Green Apple Truffles

Here’s how we made these delicious little green treats: (printable recipe)

INGREDIENTS:

  • 1 (8 oz) package of cream cheese (softened to room temperature!)
  • 3 cups of powdered sugar
  • 3 cups of white chocolate chips
  • 1 tsp vanilla
  • 1 (0.16oz) packet of Kool-Aid drink mix (any flavor- I used green apple)
  • 2 bags of Wiltons Candy Melts (in whatever colors you wish)

DIRECTIONS:

  • Cream together cream cheese, powdered sugar and Kool-Aid in a large mixing bowl.
  • Melt white chocolate chips in the microwave in 30 second increments (stirring in between) until smooth and creamy.
  • Add melted chips and vanilla to cream cheese mixture and combine until completely smooth.
  • Refrigerate for at least 30 minutes.
  • Remove mixture from refrigerator and use a small cookie scoop or melon baller to make small balls of filling (I placed these on a plate and put them back in the fridge to chill while I prepared my chocolate to dip)
  • Melt the Wilton’s Candy Melts in the microwave in 30 second increments, stirring until smooth and creamy.
  • Dip chilled balls of filling in the melted chocolate, draining away excess and placing on parchment paper to harden (if you want pictures of how I dip things click here for a previous recipe) The balls of filling need to stay cold, so keep them in the fridge until you are ready to dip them.
  • Decorate with drizzles of fun colored chocolate. 
  • Enjoy!

Green Apple Truffles

My thoughts: Aren’t they cute? They are SO yummy too… my only recipe tip is to make sure those balls of filling are chilled and your melted candy isn’t super hot. I allowed my candy melts to cool a bit before I dipped. You just don’t want that soft filling to start melting while you dip.

Green Apple Truffles

These are as fun as can be using all sorts of fillings, which makes them a good treat for any holiday!

Kool-Aid Truffles!!

Here they are in other fun flavors. Click on the photo to see how I did them!

Finally, one of our most popular recipes on Easybaked is a St. Patricks Day treat! Bailey’s cupcakes are everyone’s favorite! You should probably try them. 🙂 Again, click on the photo to see the (oh so yummy!) recipe:

Baileys Irish Cream Cupcakes

Lime Soda Cupcakes!

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Lime Soda Cupcakes!!Sweet lime cupcakes topped with a swirl of marshmallow buttercream.
A perfect flavor combination!

A while back, I shared with you an impossibly difficult (but amazingly yummy!) candy recipe from my friend Gail.  It was a recipe for Opera Creams passed down to her from her grandmother.  We spent the entire day together, candy making. For lunch we ran up to a little soda fountain from the 50s that is still in business. (Arnolds Drive In, for you folks that live near Indiana)  They have burgers and fries— and yummy soda fountain drinks.  Gail recommended the “Ole Green River” and I got the most wonderful lime phosphate topped with marshmallow cream.  It was beautiful and as that marshmallow dissolved into the drink…?  Unbelievably good.  Here’s my Instagram record of it:

Ole' Green River at Arnold's Drive-InI’m not sure what brought it to mind the other day, but I decided to use those flavors to create a cupcake version of that yummy Ole Green River.  I think they turned out great.  Nice and green for St. Patricks Day!!!

Lime Soda Cupcakes!!

Here’s the recipe: (printable version)

INGREDIENTS (makes 24 cupcakes)

  • One boxed white cake mix, plus oil, water and eggs to make according to box.
  • One small packet of Lime Jell-O.
  • 4 sticks of salted butter (at room temperature)
  • 2 teaspoons of clear vanilla
  • 3 cups of powdered sugar
  • 2 jars (7 oz. each) of Jet-puffed marshmallow creme
  • White food coloring (optional- only if you want that bright white marshmallow color.)
  • Sprinkles and decorations as desired.

DIRECTIONS:

  • Make cake mix according to box, but add Jell-O along with other ingredients.
  • Divide batter evenly into 24 cupcake liners in muffin tins.
  • Bake according to box, a toothpick inserted into the center of one should come out clean.
  • Allow cupcakes to cool while you prepare frosting.
  • Combine (room temperature) butter, vanilla, and powdered sugar in a large mixing bowl and beat on low until combined.
  • Beat on high for several minutes until light and fluffy.
  • (optional) add white food coloring at this point, to whiten up all that butter- I did not have any, so you can see my icing is more of an ivory color.
  • Add marshmallow creme to frosting and beat until completely incorporated.
  • Spoon frosting into a large zip top bag that has been fitted with a decorating tip, and pipe frosting over cupcakes.
  • Decorate as desired (paper straws are fun!!!!!!)
  • Enjoy!

Lime Soda Cupcakes!!!!My thoughts: I really loved these flavors together.  Marshmallow and lime.  So yummy.  The cupcakes are very moist because of the Jell-O, so take care unwrapping them, they are a little more likely to fall apart than other cupcakes.  I experimented with the marshmallow butter cream, just adding the fluff to my usual buttercream recipe, and I thought it was fabulous.  The marshmallow flavor was not lost!  I hope you enjoy these little treats, and if you’re ever near a soda shop that has lime phosphates on the menu, ask for one with marshmallow cream on the top!  Enjoy!  ~r

Lime Soda Cupcakes!!Other fun St. Patrick’s Day treats you might want to try:

Grasshopper Mint CupcakesRainbow Cake RollMint Creme Brownie CupsBaileys Irish Cream Cupcakes

Lemon Lime Cupcakes

Refreshing lime cupcakes topped with lemon butter cream- SO easy and fun!!

I just can’t say goodbye to those summer flavors and colors….I know I should be sharing my apple and pumpkin recipes with you, but these just make me so happy!!  The tart and the sweet….lime green and yellow….if you are missing summer already these are the perfect remedy this weekend!

INGREDIENTS:

  • One boxed white cake mix
  • Oil, eggs and water to make mix according to box
  • 1 small box(3 oz) of lime jello
  • 2 sticks of salted butter
  • 2 sticks of unsalted butter
  • 3 c. powdered sugar
  • 3 t. lemon extract
  • 1 t. vanilla extract
  • Yellow food coloring (to desired shade)

DIRECTIONS:

  • Make cake according to directions on box, but add lime jello before mixing.
  • Pour into 24 lined cupcake tins and bake according to package.
  • Cool cupcakes completely.
  • Make frosting by combining butters (softened), powdered sugar, lemon and vanilla extracts and coloring in a large bowl and beating on high until light and fluffy.
  • Pipe frosting onto cupcakes (watch this video for techniques)
  • Decorate as desired.  I topped with heart sprinkles and sour fruit heart candies, but I thought it might be fun to top with course salt and a cute straw and call them Margarita cupcakes!  Be creative!

 

My thoughts:  These are so easy.  Because they use Jell-O, the flavor possibilities are incredible.  Raspberry and Lemon?  Peach?  If you want a really easy twist on a plain cupcake these are your recipe!  Enjoy!!!  ~r

Sweet Lime Tartlets

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These tiny squares of graham crust filled with tart lime pie and whipped cream are a refreshing and fun party treat!

Yes, I finally got the Chicago Metallic Lift & Serve Squares Pan and I love it!  This recipe can be made as a plain lime pie in a pre-made graham crust (and it is really, really good)- but its just so CUTE made in these little squares– again, kudos to the creator of this pan- I love how the bottoms pop out and I’ve got so many fun ideas for this pan!

**Note: this recipe makes 24 squares.  Since the pan only makes 12 at a time you will need to use it twice.  I wanted to halve the recipe for you, but 1/2 a can of condensed milk AND 1/2 an egg???  Just easier to use the pan twice and have 24 pieces of yumminess!

INGREDIENTS: (double for a pie in a pre-made graham crust and eliminate crust ingredients)

  • 1 can of sweetened condensed milk
  • 1/2 c. lime juice
  • 1 egg
  • 9 full sheets of graham crackers (one sleeve or about 1 and 1/2 cups)
  • 1/4 c. sugar
  • 1/4 c. melted butter

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Crush graham crackers into fine crumbs and mix well with sugar and melted butter.
  • Place metal bottoms into each square opening in the pan and lightly spray with non-stick spray.
  • Scoop about 1 to 2 T of crumbs in each square well of the pan.  (You will have half left for your next batch).  Press into bottom and sides of each square using your fingers or a Mini tart shaper.
  • Mix together condensed milk, egg  and lime juice.  Spoon about 1 T of mixture into each crust (you should have half left).

  • Bake at 325 degrees for 15 minutes.  
  • Remove from oven, allow to cool, carefully press up on bottom- popping square dessert out of pan.  Remove metal bottom from crust. 
  • Repeat to make 24 total squares.
  • Chill several hours.  Top with whipped cream, graham crumbs, raspberries or other fruit— be creative!
  • Enjoy!!!

My thoughts:  This lime filling is simply delicious- the perfect blend of tart and sweet.  If you don’t mind the time involved, these squares are really cute– but if you just want a quick and easy dessert, buy a graham crust, double the filling recipe (2 cans of condensed milk, 2 eggs and 1 cup of lime juice).  Bake for 20 minutes instead of 15 and there you have it- yummy lime pie.  However you choose to make it, Enjoy!

 

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