Lime Raspberry Swirled Blondies

 

For this month's Secret Recipe Club, I was assigned to the blog, "Baking and Creating with Avril."  When you read her profile, you'll find that it's short and sweet.  She states that she started her blog to share her love of being in the kitchen.  Then, once you start perusing her blog, you'll find that it's totally sweet and anything but short.  She has recipes that will have you bookmarking for days, which naturally made it difficult to choose just one to share.  As a result, I went ahead and made TWO of her recipes instead - the Cranberry Almond Cake, and the Raspberry Swirl Blondies.

I dressed up the blondies a bit by adding some lime zest to the batter.  Just so you know, the batter will not look like a lot when you put it into the pan (I almost thought about making more), but it puffs up beautifully in the oven.  Once baked, I finished them off with drizzled white chocolate and chopped almonds.  The flavor combo of the raspberry and lime was fantastic!  And the blondies themselves were chewy, cakey, and melt in your mouth good.  I would love to try these out again using a different type of jam, maybe blueberry, or apricot, yummmmy!!!

Thanks Avril for giving me a keeper of a recipe!

Raspberry Swirl Blondies (adapted from Baking and Creating with Avril)

1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter, melted
3/4 c. sugar
1 egg
1 tsp. vanilla
1 Tbsp. lime zest (I added this)
1/3 c. raspberry jam

white chocolate, melted for drizzing
1/4 c. chopped almonds

Preheat oven to 350F.  Line an 8x8 pan with foil.  Combine the flour, baking powder, and salt.  Rub the lime zest into the sugar with your fingers until fragrant.  Combine the sugar with the melted butter, then beat in the egg and vanilla.  Stir in the dry ingredients.  Spread evenly into the pan and dollop with the raspberry jam.  Use a butterknife to swirl it into the batter.  Bake for 25-30 min., or until a toothpick comes out clean.  Let cool, then drizzle with the white chocolate and sprinkle with the chopped almonds.  

An InLinkz Link-up

Lime Cranberry Scones - SRC

This month, I was assigned to The Life & Loves of Grumpy's Honeybunch for Secret Recipe Club.  She said that she started her blog as a way to keep a record that would provide her family with wonderful memories of her.  That is such a neat idea and I'm sure that her future grandchildren will love sitting by her side as they read through the posts, laugh and smile, marvel at the delicious pictures, and then promptly beg their grandmother to run to the kitchen and make one of the recipes so they can try it.

Her love for her family shines through every post she writes and it is especially evident when she says that she made a certain dish because it's someone's favorite (i.e. Grumpy).  I have no doubt that Grumpy must think his wife is the best cook/baker in the world.  Definitely a lucky man. 

Oh, did I mention her food?  I couldn't decide what to make at first:  Ginger Cookies, Mapo Tofu, Dinner Rolls, or Blueberry Scones.  I finally decided on the scones because I can't resist anything with carbs, and unlike the Dinner Rolls, I wouldn't have to worry about getting dough to rise in the cold weather here.  That said, I still want to make the rest of those things on my list.

I decided to change things up a little.  Since I had cranberries and limes in my fridge, I decided to use that instead of the blueberries and lemon.  I also added some lime zest to the dough itself.  In addition, since I didn't have heavy cream, I substituted a 50/50 mixture of yogurt and water (Shelby herself used a 50/50 mixture of 2% milk and vanilla creamer).

The scones came out soft and fluffy and moist, like pillowy biscuits.  And, because the scones aren't sweet by themselves, the glaze was perfect for adding that sugary touch, as well as adding a double dose of lime flavor.  All in all, these would make for a delicious breakfast, and without the heavy cream, they also won't wreck your waistline.  That gives them an "A" in my book.

Thanks Shelby for your lovely recipe. 

Cranberry Lime Scones (adapted from Life & Times of Grumpy's Honeybunch)

2 cups all-purpose flour

1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar (I increased this to 3 Tbsp.)
5 tablespoons cold unsalted butter, cut in chunks
1/2 c. plain yogurt mixed with 1/2 c. water
1 heaping cup cranberries (I used frozen)
2 Tbsp. lime zest

Glaze:  

juice from 1/2 large lime

3/4 c. powdered sugar

Combine the dry ingredients and cut in the butter with a pastry cutter until the mixture is pea-sized.  Form a well in the center of the mixture and add the wet ingredients.  Mix until it just starts to come together.  Fold the cranberries into the dough.  

Line a baking sheet with parchment paper and gently press the dough into a circle.  Cut it into 8 pieces and separate them on the sheet.  Bake for 15-20 min. at 400F.  Let cool slightly, then glaze them.  

To make the glaze:  Combine the juice and the powdered sugar until you reach your desired consistency. 

An InLinkz Link-up

White Chocolate Lime Shortbread Bars

Can you believe we're already at the halfway point of the 12 Weeks of Christmas Treats?  Before you know it, it's already gonna be Thanksgiving and then Christmas really will be just around the corner.  But, I'm happy just enjoying the moment and these bars are perfect for doing just that.

 The filling was originally made with lemons, but I used limes instead and I don't really notice any difference.  I think the best part about these bars is that awesome crumbly shortbread topping.  Seriously, it's buttery, crunchy, melt in your mouth good and, even better, there is a lot of it on these bars.  I decided to drizzle mine with some white chocolate and that added just the right touch.  Fall may be here and winter just around the bend, but these refreshingly tart bars will help you hold onto the sweet summery feeling for just a little longer.  

White Chocolate Lime Shortbread Bars (adapted from Keep it Sweet)

2 cups all-purpose flour
1/2 pound (2 sticks) unsalted butter, softened
3/4 cups powdered sugar, sifted
1/2  cups granulated sugar
1/2 tablespoon vanilla extract

Filling:
2 extra-large eggs at room temperature
3/4 cups granulated sugar
1 1/2 tsp. grated lime zest
1/3 cup freshly squeezed lime juice
1/3 cup all-purpose flour

white chocolate (for drizzling)

Grease a 9-inch square baking dish with non-stick cooking spray and set aside. 
Sift flour; set aside.  Beat butter and sugars on high speed until light and fluffy; mix in vanilla until will combined.  Stir in flour just until combined. 

Press half of the dough into prepared dish and bake for about 15 minutes or until edges are golden brown.  Chill the rest of the dough in the fridge.

When bottom layer is done, set aside to cool and prepare filling.  Whisk together eggs, sugar, zest,juice, and flour; pour over crust.  Bake crust and filling for 20-25 minutes or until filling is starting to set.  Remove from oven and top with remaining dough but crumbling dough into pieces and distributing evenly over filling.  Bake the bars for 20-25 minutes or until top of crumbs is golden brown. Let cool, then drizzle with melted white chocolate, if desired.  Store in the fridge. 

Lime Raspberry Layer Cake

When I was growing up, it seemed that the last thing I wanted was a homemade cake for my birthday. Somehow, storebought cakes seemed ten times better. Granted, our idea of "homemade" was something out of a box. But, the funny thing is that the storebought cakes weren't much better in reality. They were always dry, so-so in taste, and they all came with some sort of awful custardy filling. But, when you're a kid, all you care about is that the storebought cake has those pretty, super sugary roses on top.

Now that I'm older, I desire the finer things in life, and that means a homemade cake that is truly homemade. So, when a family member of mine had a birthday coming up, I started Pinterest-ing like crazy to find a cake that just screamed, "Make me!" And, what I found was a lovely Lemon Strawberry Layer Cake with Lemon Cream Cheese Frosting on Baked Been's blog.

I did make a couple changes though. I didn't have any strawberry jam to fill the cake with, but I did have a jar of raspberry jam in my fridge, which you know goes perfectly with lemony flavors. Of course, I didn't have any lemons either, but I had a bunch of limes, which is close enough for me. So, my cake became a Lime Raspberry Layer Cake with Lime Cream Cheese Frosting.


The cake itself is a basic 1-2-3-4 cake, which, believe it or not, I've never had before. You can bet I'll be having it a lot more from now on because it was the best cake ever. So simple to put together and, because it's a denser cake, it was super easy to slice into layers. Not to mention that beautiful tight crumb, the moistness of it all, and a subtle flavor that makes it perfect for pairing with the stronger flavored fillings like lime curd and raspberry jam. One bite and I was in cakey heaven. From now on, when I need a vanilla birthday cake, this is going to be my go-to recipe. Buh-bye boxed mixes and buh-bye storebought cake!

Lime Raspberry Layer Cake (adapted from The Baked Been)

Cake:

1 c. salted butter, softened (I melted my butter)
2 c. sugar
4 eggs
3 c. all-purpose flour
1 c. whole milk (I used 2%)
2 1/2 tsp. baking powder
1 Tbsp. vanilla

Lime Curd (adapted from David Lebovitz)

1/4 c. freshly squeezed lime juice
1/4 c. sugar
1 large egg yolk
1 large egg
dash salt
3 Tbsp. unsalted butter, cubed

Lime Buttercream Frosting (Sweet as Sugar Cookies)

12 oz. cream cheese, softened (you can use 1/3 less fat)
6 Tbsp. butter, softened
6 tsp. lime juice
1 Tbsp. lime zest
1 1/2 c. powdered sugar

1/2 c. raspberry jam

For the cake:
Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch cake pans. Cut out a circle of parchment paper to fit inside each pan and grease and flour the parchment paper.

Melt the butter in the microwave or in a saucepan. Combine the melted butter and sugar in a bowl. Add in the vanilla, then the eggs, one at a time, and beat until fully incorporated. Combine the flour and baking powder. Add half the milk, then half the flour mixture, then the rest of the milk, and the rest of the flour mixture, beating after each addition.

Divide the batter into the cake pans. Bake 25-30 min. until a toothpick comes out clean when inserted into the center of the cake. Let cake cool for 10-15 min. before removing from the pans. Set out onto wire racks to cool completely for another 30 min. before slicing in half, horizontally.


For the lime curd:
1. Place a mesh strainer over a bowl, and set aside.

2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

4. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

5. Immediately press the curd through the strainer. Put into a bowl and chill in the fridge for at least 1 hour before using to fill the cake.

For the frosting:
Beat the cream cheese with the butter until smooth. Add the zest and juice. Beat in the powdered sugar until fluffy.

For the assembly:
Put one layer of cake onto a plate. Spread evenly with the raspberry jam. Top with a second layer of cake and spread with some of your cream cheese frosting. Top with the third layer of cake and spread evenly with the lemon curd. Top with the final layer of cake and frost the top and sides with the rest of your cream cheese frosting. Decorate as desired.

Another Limey Treat

Like I said, I love lemony and lime-y treats of all kinds. Therefore, I just had to try out these Lime Meltaways. They're different from your typical shortbread cookie because they're more crumbly and tender rather than crispy. But, that's part of their charm. Somehow it's just so satisfying to have a little buttery, sugary morsel melt on your tongue. Plus, since they disappear so quickly in your mouth, you naturally have an excuse to eat more than one so you can really savor their flavor (right?).

The recipe is extremely easy to follow. I recommend rubbing the lime zest into the powdered sugar before creaming it with the butter. I think it helps to intensify the flavor of the lime in the cookies. The sugar will clump a little due to the moisture from the zest, but once you add in the butter, everything will even out again. So, no worries. Once you're done making the dough, the rest of the recipe is as easy as 1, 2, 3. Just chill, slice, and bake. Then, put some powdered sugar in a ziploc bag, do a little shake, shake, shake, and you will have cookies worthy of any occasion. Speaking of the powdered sugar, I may decide to add some lime zest to that powdered sugar as well. After all, in my opinion, you can never have too much of a lime kick in the cookies.

So, who needs those store bought lemon cookies after this? Not I.

Lime Meltaways (from Martha Stewart)

12 Tbsp. salted butter, softened
1 c. powdered sugar
4 tsp. lime zest
2 Tbsp. lime juice
1 Tbsp. vanilla
1 3/4 c. + 2 Tbsp. flour
2 Tbsp. cornstarch

Cream butter and 1/3 c. sugar until fluffy. Add zest, juice, and vanilla. Beat till fluffy. Add flour and cornstarch. Roll dough into two 1 1/4" diameter logs. Chill 1 hour.

Slice logs into 1/8" thick rounds. Place on baking sheets and bake about 15 min. until barely golden. Let cool slightly, 8-10 min. Place remaining 2/3 c. sugar in a resealable plastic bag. While still warm, place cookies in the sugar-filled bag and toss to coat.

Lime and Coconut Crumble Bars

I found the recipe for these bars on Baking Bites and just knew that I had to make them. For one thing, I love lemony flavored desserts - lemon bars, lemon cookies, lemon cake, you get the point - so these lime bars were right up my alley. Plus, I had a lot of the ingredients already sitting around the house.

So, how did the bars turn out? Only one word - amazing. The combination of flavors and textures is incredible. The brown sugar shortbread base almost becomes like a layer of toffee or brittle with a wonderful caramelly undertone. As for the filling, well, lime and coconut is definitely a match made in heaven. They're creamy, dreamy, crunchy, coconutty, and sweet. Besides that, they're super easy to make. Have you started craving them yet?


As for my family, they loved these bars. They're even better when they're chilled. So refreshing and the lime filling sets up a little better. This is definitely a recipe that I will make again and again.

Lime and Coconut Crumble Bars (from Baking Bites)

1/2 c. salted butter, softened
1 c. brown sugar
1 c. flour
1 tsp. baking powder
1/2 c. rolled oats
1/2 c. shredded coconut, sweetened
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh lime juice
2 tsp. lime zest

Line a 9x9 baking pan with parchment paper. Cream butter and brown sugar. Add in flour and baking powder. Mix in oats and coconut. Mixture will be somewhat dry and sandy. Combine condensed milk with lime juice and zest.

Put 2 cups of the oat mixture into the bottom of the prepared pan and press firmly into an even layer. Pour condensed milk mixture on top and spread evenly. Crumble all remaining oat mixture over the top of the lime mixture, covering it completely. Bake at 350F for 30 min. until golden brown. Cool completely before cutting into squares. The bars can also be chilled in the fridge after cooling.