Key Lime White Chocolate Coolers Recipes

KEY LIME COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.

WHITE CHOCOLATE KEY LIME CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the bottom of a 9-inch springform pan.
• Sprinkle graham cracker crumbs into the bottom of the prepared pan.
• Beat cream cheese and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next.
• Mix white chocolate chips, cream, lime juice, and lime zest together in a stainless steel bowl. Place bowl over a pot of boiling water.
• Stir chocolate chips mixture until the chocolate melts completely and the mixture is smooth, about 5 minutes; pour into the cream cheese mixture and stir to combine. Pour the mixture over the graham cracker crumbs in the prepared springform pan.
• Bake in preheated oven the cake's center is set, about 75 minutes. Cool at room temperature for 15 minutes before refrigerating to chill completely, at least 1 hour.

WHITE CHOCOLATE KEY LIME CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Mix cake mix and pudding mix together in a bowl. Beat milk, vegetable oil, 5 tablespoons Key lime juice, and 1 tablespoon Key lime zest into cake mix mixture just until batter is smooth. Beat eggs, 1 at a time, into batter, beating until each egg is incorporated before adding the next. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 45 minutes. Cool cake to room temperature.
• Mix lemon frosting, white chocolate, 1 tablespoon Key lime zest, and 1 tablespoon Key lime juice together in a bowl. Spread frosting over cake.

KEY LIME WHITE CHOCOLATE CHIPPERS

Steps:

• cream butter, sugar, egg, egg yolk in a large bowl -- blend in flour, baking powder, salt, lime juice and lime zest.
• fold in white chocolate chips --
• roll dough into walnut sized balls --
• place on ungreased sheet.
• bake at 350* for 8-10 minutes.

WHITE CHOCOLATE KEY LIME BARS

Steps:

• Preheat oven to 350 degrees F. Combine all ingredients in a bowl and press into a 9 by 13 baking dish lined with aluminum foil that extends 2 inches beyond the short end of the pan. Bake for 8 to10 minutes, remove from oven. Then reduce oven temperature to 325 degrees F.
• Whisk all ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.
• In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Pour the cooled white chocolate topping over the chilled bars and, using a small, offset metal spatula, spread it into an even layer. Freeze the bars in the pan for at least 1 hour before cutting.
• Ginger Mint Syrup: 1/2 cup water 1/3 cup granulated sugar 2 tablespoons finely chopped candied ginger 1 tablespoon ginger liqueur, such as Canton 1/4 cup packed mint leaves
• In a small saucepan, combine the water, sugar, and candied ginger and bring to a boil over medium-high heat. Continue to boil until the syrup is reduced to about 1/3 cup. Remove the pan from the heat and let the mixture cool for 5 minutes. Stir in the ginger liqueur and pour the syrup into a blender. Add the mint leaves and blend until the mint is finely chopped. Transfer the syrup to a squeeze bottle and refrigerate until chilled, at least 1 hour.
• Garnish with: Mint sprigs Sweetened whipped cream White chocolate curls Candied lime peels Ginger syrup Chopped and toasted macadamia nuts

WHITE CHOCOLATE LIME BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking dish.
• Combine white chocolate, butter, and lime zest in a saucepan over medium-low heat; cook and stir until completely melted, 5 to 10 minutes. Remove from heat.
• Beat egg in a bowl using an electric mixer until thickened and foamy; add white chocolate mixture, sugar, vanilla extract, and lime juice. Mix well. Fold 2/3 cup plus 1 tablespoon flour into mixture until batter is just mixed. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Cool blondies before cutting into bars.

WHITE CHOCOLATE KEY LIME ENDEAVOR WITH MACADAMIA CRUNCH

Steps:

• To Make Crunch: In a food processor, combine nuts, flour and 1/4 cup sugar. Mix in 3 tablespoons butter until dough forms large crumbs; do not let the dough come together in a ball.
• Press the crunch into the bottom and up the sides of a 9 inch pie pan. Freeze until crust is firm.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust for 25 minutes, or until it is lightly browned and set. Let cool on a wire rack. Leave oven on at 350 degrees F (175 degrees C).
• To Make White Chocolate Coating: In a small bowl, mix together 8 tablespoons butter and white chocolate. Place bowl over simmering water, stirring constantly until chocolate and butter are smooth. Pour mixture evenly into crust. Freeze until firm.
• To Make Key Lime Endeavor: In a medium bowl, whisk together the egg yolks, condensed milk and lime peel. Gradually stir in lime juice. Pour mixture into chilled crust.
• Bake in preheated 350 degrees F (175 degrees C) oven for 20 minutes. Let pie cool completely on a wire rack. Then cover and refrigerate for about 2 hours, or until chilled.
• In a chilled mixing bowl, whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Spoon or pipe the whipped cream on top of pie before serving.

WHITE CHOCOLATE KEY LIME MUFFINS OR CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F/175 C. Line standard-size muffin tin with foil liners.
• Blend the flour, baking powder, and salt together in a small bowl. Set aside.
• In a large mixing bowl, cream butter and sugar together with a mixer, beating until blended.
• Add the eggs, lime zest, and lime juice.
• Into the butter-cream mixture in the large bowl, add 1/3 of the flour mixture, stirring until combined.
• Add one-third of the buttermilk, stirring until combined.
• Continue alternating one-third of each until all is mixed well. Fold in white chocolate chips.
• Fill cupcake liners two-thirds full with batter.
• Bake 18 to 20 minutes (or 12 to 14 minutes for mini-muffins) until wooden pick inserted in the center comes out clean.
• Gather the ingredients.
• Whisk powdered sugar and lime juice together until combined and smooth.
• While muffins are still warm, poke holes in the tops of the muffins with a wooden pick.
• Smooth about a teaspoon on top of each warm muffin.
• Cool completely.
• Serve and enjoy!
• Gather the ingredients.
• Preheat oven to 350 F/175 C. Prepare a 9 x 13-inch baking pan by lining with foil (non-stick foil recommended).
• Follow the same mixing instructions as above in the muffins.
• Spread batter evenly in pan.
• Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
• Let rest in pan about 5 minutes and then poke holes all over the top of the cake with a wooden pick.
• Spread glaze evenly over top of cake and cool completely.
• Cut into pieces to serve and enjoy!.