Hi friends! I don’t know about you, but I am beyond ready for spring! As much as I love the winter flavors and the snow is just beautiful, I am craving sunshine and warm days outside with the kiddos. Do you have a favorite season? 

These lemon lime macarons are the perfect dessert to kickoff spring! The light and citrusy flavors just make me happy, and I hope they make you happy too!

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Happy Friday friends! I have a no-bake pie for you today in the form of this Frozen Margarita Pie Recipe. It’s an oldie but a goodie. A sweet, creamy lime cheesecake filled with key lime juices and crunchy graham cracker crust. It’s a refreshing and delightful summer recipe that you need on your plate.

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Happy Friday friends! I don’t have a cocktail for you today but I have the next best thing to enter the weekend with. Blackberry Lime Mojito Cakes!! Your mojito in a cake form.

These mini delights are inspired by one of the most popular recipes on the blog, these blackberry lime mojitos. I don’t blame you all because they are refreshing and perfect for summer gatherings. I am bringing you the same great flavors in a mini cake form. These blackberry lime mojito cakes are filled with fresh blackberries, rum, lime and topped with fresh whipped cream.

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Hello guys! To those who celebrated, I hope you all had a great Thanksgiving week with friends and family. It was a nice relaxing weekend for us with some out of town relatives. The holiday season is the best time to slow down and spend more time with loved ones. Which of course means a lot of baking ahead for these gatherings!! This cranberry lime pie is a fabulous holiday season pie that I think will be loved by any cranberry lip-puckering lover.

Fresh cranberry season is one of my favorite times of the year. I just can’t get enough cranberry before they go out of season. From cranberry eggnog bundt cake to cranberry thyme sparklers, I find ways to include cranberries in all my holiday festivities. That’s why I was excited about this cranberry lime pie when I saw it in the recent issue of bon appetit.

To be honest,  I thought the combination of cranberry and lime will be too tart. But it wasn’t. It’s just like a key lime pie, sweet and tart but with a luscious cranberry curd filling instead. It’s all sitting on top of a spiced gingerbread cookie crust which is just the crunch and sweetness you need for a custard pie like this.

This holiday season, as you deck the halls, add this cranberry lime pie to your holiday baking list. It’s even the perfect color to match the decorations.

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Yield: 1 9-inch pie

Cranberry Lime Pie

Prep Time 30 minutes

Cook Time 50 minutes

Chill Time 6 hours

Total Time 7 hours 20 minutes

Ingredients

For the Crust:

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• 4 ounces gingersnap cookies (or 1 cup graham cracker crumbs)
• 1 cup pecans
• 4 tablespoons unsalted butter, melted
• 3 tablespoons light brown sugar

For the Filling:

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• 1 12-ounce package fresh cranberries
• 1 1/2 cups granulated sugar, divided
• 3 large eggs, 2 large egg yolks
• 1 teaspoon finely grated lime zest
• ½ cup fresh lime juice
• Pinch of kosher salt
• ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
• Sugared cranberries, lime zest and whipped cream (for topping)

Instructions

For the Crust:

1. Preheat oven to 350 degrees F. In the bowl of a food processor, pulse the cookies until they are finely ground. Add in the pecans and pulse until finely group. Drizzle in the melted butter and add in the brown sugar, pulse to combine.
2. Transfer crust to a 9-inch pie dish and press firmly onto the bottom and sides of the dish. Bake crust, until form and golden brown, about 10-15 minutes. Let cool while you prepare filling.

For the Filling:

1. In a large saucepan, combine the cranberries, sugar and 1/4 cup water. Bring to a boil over medium heat. Reduce heat and simmer until the cranberries burst and mixture thickens, 12-15 minutes. Let cool. Puree the cranberry sauce in a blender until very smooth.
2. Bring a small saucepan of water to bowl. In a heat proof bowl, cook the puree, eggs, egg yolks, lime zest, lime juice, salt and remaining sugar over the saucepan of simmering water, stirring, until the curd thickens and coats the spoon, about 8-10 minutes. Let cool.
3. Using an electric mixer, beat the curd, adding butter one piece at a time until the curd looks lighter in color, about 5 minutes. Pour the curd into the cooled crust and chill until firm, for at least 2 hours or overnight.
4. Top pie with cranberries, lime zest; serve with whipped cream.

Notes

Adapted from bon appetit

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Bakeware Pie Plate 9" x 1.2"
• 
  Honey Maid Graham Cracker Crumbs (13.5-Ounce Box)
• 
  Microplane 40020 Zester Grater Made in USA Stainless Steel Blade for Zesting Citrus and Grating Cheese - Plastic Handle - Black

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You guys!! Hi! I miss you.

Even though, I’ve been stopping by every now and then on the blog to check on its existence, I’ve been mainly MIA online. I am knee-deep in writing my dissertation thesis and even though it is coming along well, I am not enjoying it. I am finding out now that I do not like writing super long documents as much as I thought, which makes writing a 200 page document like this very hard, especially when you have a deadline looming. As you can imagine, the only thing that has been keeping me afloat is FOOD!! Lots of food.

Given, I can only focus in public spaces like coffee shops and cafes (I am not a library kind of person), I’ve consumed lots of lattes lately along with eating most meals out . This kale salad with radishes and lime vinaigrette has been one of my favorite lunches at a local cafe. I get it every time I am there but decided I should probably save myself some money and just make it at home given how simple it is! I figured why not share with you, in case you are looking for some new exciting ways to eat your greens.

The salad is made up of fresh kale tossed with a fresh lime vinaigrette and filled with toasted pepitas, sliced radishes and queso fresco cheese. So simple and yet so so good.  I’ve been addicted to it and just had to share.For a heavier meal, add in roasted chicken, turkey or tofu. I hope you will try it as I know you will love it too.

Until next time, enjoy this salad!

Print

Yield: 2 servings

Kale Salad with Radishes and Lime Vinaigrette

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 3 cups fresh kale
• 2 small radishes, thinly sliced
• 2 tablespoons pepitas, toasted
• 1/4 cup queso fresco cheese, crumbled
• Lime vinaigrette (recipe below)

Lime vinaigrette:

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• 1/4 cup freshly squeezed lime juice
• 1/4 teaspoon salt
• pepper to taste
• a pinch of sugar
• 1/2 cup extra-virgin olive oil

Instructions

To start, make the vinaigrette. In a small bowl, whisk together the lime juice, salt, pepper and sugar. Slowly add the olive oil, whisking until emulsified.

For the salad, toss the kale with the lime vinaigrette. Top with radishes, pepitas and cheese.

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I’m excited to be sharing this zucchini bread recipe with you guys today! To be completely honest, I stuck my nose up at zucchini for awhile, and then my friend and I decided to make zucchini noodles one night for dinner. Since then, we just send each other zucchini recipes to make, so I figured it was time for me to give zucchini bread a shot!

When I told that same friend that I wanted to try making some zucchini bread, she acted totally disgusted. I was like, are you kidding me? She explained that whenever said zucchini bread, it always made her think of actual bread. You know, the kind you make sandwiches with and toast with butter. (Which you can totally do with zucchini bread, btw.) But instead of bread, it’s closer to cake. I said, “Well yeah, it’s kind of like banana bread.” And she said she didn’t like banana bread either.

After evaluating our friendship, I vowed to make her try some zucchini bread at some point. Sadly she didn’t get to try any of this, but I think it totally would have changed her mind. This zucchini bread is nice and soft, and it’s studded with little flakes of zucchini and shredded coconut. The bread is also flavored with a little bit of lemon zest and fresh lime juice. Then a lime glaze is dumped over the top, and then it’s ready to slice and serve!

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Coconut Lime Zucchini Bread

Cook Time 40 minutes

Total Time 40 minutes

Ingredients

Zucchini Bread Ingredients:

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• 1 1⁄2 cups all purpose flour
• 1 tsp baking soda
• 1⁄4 tsp baking powder
• 1⁄2 tsp salt
• 3⁄4 cup sugar
• 1⁄3 cup vegetable oil
• 2 tsp coconut extract
• 1⁄4 cup fresh lime juice
• 2 large eggs
• 1 cup grated zucchini
• 1 cup shredded coconut
• 1 tsp lime zest

Fresh Lime Glaze Ingredients:

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• 1⁄4 cup fresh lime juice
• 1 1⁄2 cups powdered sugar

Instructions

Spray a 9 x 5 inch loaf pan with cooking spray and preheat oven to 350 degrees.

Whisk together flour, baking soda, baking powder, and salt; set aside.

In another bowl, mix sugar, oil, coconut extract, and lime juice with an electric mixer on medium

speed. Add eggs and mix well.

Add the flour mixture to the sugar mixture, and mix on low speed until just combined. Then mix

on medium speed until completely combined. Fold in zucchini, coconut, and lime zest.

Pour batter into the prepared pan and bake for 35-­40 minutes, or until golden brown and center

is set. Cool for 10 minutes in the pan before removing.

For Glaze:

1. Whisk lime juice and powdered sugar in a bowl until completely incorporated. Pour glaze over
2. slightly cooled zucchini bread.

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