CHOCOLATE LIME DESSERT
The pretty pale green color of this refreshing lime gelatin dessert is perfect for a St. Patrick's Day party, but don't be surprised when your family requests it year-round!
Provided by Taste of Home
Categories Desserts
Time 30m
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve gelatin in boiling water. Refrigerate until partially set, about 1-1/2 hours. In a bowl, combine wafer crumbs and butter; press into a 13-in. x 9-in. dish. Set aside., Beat gelatin with an electric mixer until foamy. Add the lime and lemon juices. Gradually add sugar, beating until dissolved. While beating, slowly add the milk; mix well. Pour over prepared crust. Refrigerate until set. Garnish with Pots o' Gold if desired.
Nutrition Facts :
KEY LIME COCONUT CUPCAKES WITH WHITE CHOCOLATE FROSTING
Provided by Food Network
Categories dessert
Time 2h10m
Yield 12 to 14 cupcakes
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
- Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
- While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
- Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
LIME & CREAM CHEESE FROSTING
This goes absolutely PERFECTLY with Mexican Chocolate Cake (Recipe # 69917). The cream cheese compliments the chocolate very well, while the tang of the lime ever so slightly cools off the cayenne. Apparently everyone at work thinks so, too - February's birthday cakes (a tripling of the cake recipe smothered in this frosting) were gone in a few hours.
Provided by TheRedneckHippie
Categories Dessert
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Mix cream cheese, butter, lime juice and zest together with a blender on medium speed until well blended and smooth.
- Start adding sugar one cup at a time, blending well between each addition.
- Keep adding sugar, a cup at a time, until you get the consistency you want.
Nutrition Facts : Calories 985, Fat 42.5, SaturatedFat 25.5, Cholesterol 123.5, Sodium 388.2, Carbohydrate 153.3, Fiber 0.1, Sugar 148.8, Protein 3.7
KEY LIME CAKE WITH WHITE CHOCOLATE FROSTING (PAULA DEEN)
This is another Paula Deen magazine recipe that we loved. I always have Key lime juice on hand, so when I saw the recipe I had to try it. The cake is light with a yummy white chocolate frosting.
Provided by SweetsLady
Categories Dessert
Time 50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 340. Grease and flour 3 (9 inch) cake pans.
- In large bowl, beat butter, sugar, and lime zest at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Beat in juice until combined.
- In medium bowl, combine cake flour and baking soda; sift. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Pour evenly into prepared pans, and bake for 18-20 minutes, or until a wooden pick inserted in center comes clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread white chocolate frosting in between layers, and on top and sides of cake. Garnish with Key lime wedges, if desired.
- White Chocolate Frosting:.
- In medium bowl, combine chocolate an dcream. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth (about 1-1/2 minutes total); let cool completely.
- In large bowl, combine white chocolate mixture, butter, and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually beat in confectioners sugar until fluffy.
CHOCOLATE & LIME CAKE
Give chocolate cake a zesty lift with lime buttercream filling, chocolate and lime icing and candied zest to decorate - an irresistible flavour pairing
Provided by Diana Henry
Categories Dessert
Time 1h50m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter and line the base of 2 x 20cm cake tins with baking parchment. Beat the butter and light brown sugar together until pale and fluffy. Add the eggs gradually, beating well between each addition. Fold in the flour, baking powder and cocoa powder. If the mixture is very stiff, stir in the milk.
- Spoon into the cake tins and bake for 20-25 mins or until a skewer inserted into the centre comes out clean. Turn the cakes out onto a wire rack and peel off the parchment. Gently heat the lime juice and caster sugar together, stirring to help the sugar dissolve. While the cakes and the syrup are still warm, pierce the cakes all over using a skewer and spoon over the syrup. Leave to cool completely.
- Next, make the candied lime zest. Pare the zest from the limes, cutting it into broad strips. Cut away the white pith and discard, then slice the zest into matchstick-sized strips. Put them in a pan and cover with water, then bring to the boil. Cook for 1 min, then drain and rinse. Dry and set aside. Juice the limes and add enough water to make 225ml. Heat gently with the sugar until the sugar has melted. Add the strips of zest and simmer until the liquid has almost evaporated and turned syrupy - about 30 mins. Scoop the strips of zest out with a slotted spoon, then place them on parchment to dry.
- To make the buttercream, beat the butter and icing sugar together using an electric mixer or by hand (start off gently or the icing sugar will fly everywhere), until pale and light, but don't beat for so long that it gets too fluffy. Add the lime zest and beat again until smooth. Chill in the fridge until the buttercream is firm, but spreadable.
- To make the icing, heat the cream gently (don't let it boil), then take it off the heat. Add the chocolate and let it melt, stirring to help it along. Put the marmalade in a small pan with the extra 1 tbsp cream and heat slowly to dissolve. Add to the chocolate and cream and stir until everything is blended. Leave to cool a little, but not so long that it becomes firm. Pour over one of the layers of sponge and leave to cool and set - it will run down the sides and drip off.
- Spread the buttercream over the other layer, then put the chocolate coated layer on top. Decorate with the candied lime zest.
Nutrition Facts : Calories 855 calories, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 74 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.9 milligram of sodium
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