A Little Tart, A Little Sweet

Key Lime Bites

Ingredients

Shopping List:
(Cookies)
1 cup butter, soft
1/2 cup powdered sugar
2 tsp. key lime juice
2 tsp. key lime zest
1 3/4 cups flour
1/4 tsp. salt
1/2 cup chopped macadamia nuts
(Icing)
2 cups powdered sugar
1/4 cup key lime juice
1 tsp. key lime zest

Directions:
-In a large bowl, cream butter and powdered sugar until light and fluffy. Beat in lime juice and zest. Combine flour and salt; gradually add to creamed mixture until thoroughly combined. Stir in nuts.
-Shape into 1 inch balls, place 2 inches apart on ungreased cookie sheets; flatten slightly (these cookies do not really 'melt out' so the shape you make them will be the shape they keep).
-Bake at 400 degrees for 8-10 minutes or until the bottoms are lightly browned (this is the only way you will know they are done, they will still feel very soft to the touch when hot). Remove to wire racks to cool completely.

Finished Cookies

-In a small bowl, combine the icing ingredients. Dip the tops of cookies in the icing, allowing the excess to drip off. Place on wire rack to set. Store in an airtight container.

ICING!!!

Cookies Completed

This entire process only took about 30 minutes! They weren't super sweet, but a perfect after dinner snack when you just need 'a little something'!

Happy Eating!

Pumpkin Pie in a Bag

Yes, I know it is almost Spring and about the farthest away from 'pumpkin season' as you can get...

BUT- I found a really cute recipe that is fun to make and kid friendly.

Shopping List:

1 gallon size Zip-Loc bag

2 packages instant vanilla pudding (4 serving size)

2 2/3 cups cold milk

15 oz. can solid pack pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground ginger

Graham Crackers

Whipped Cream Topping

Directions:

-Start by pouring the pudding into the bag. Then add the milk. Remove all the air and seal shut. Squeeze and knead for 1 minute or until thoroughly mixed (this is the part the kids love to help with)!

-Next, open the bag again and add the pumpkin, cinnamon, and ginger. Remove the air and seal. Squeeze and knead for 2 minutes or until thoroughly mixed.

-Crush the graham crackers into small crumbs and place 1 Tbsp. in the bottom of a small clear cup or glass container.

-Using scissors, cut one corner off the bottom of the pumpkin mixture bag. Pipe an even amount of pumpkin mixture into each glass. Top with whipped cream!

This recipe is supposed to make 24 small servings for children to taste, but I've found that it is good for about 8 to 10 real servings. Leftover mix can be stored in the refrigerator in an airtight container.

Happy Eating!