Hi..

[textualdeviance]

I'm Shawna, and I'm a lime-aholic.

I will devour anything lime-flavored. Except I prefer it without cream, so I'm not that hot on Key Lime pie.

I have no desire whatsoever to be cured.

Thankee.

Comments

[havdrake.livejournal.com]

you are a freak! I love it!

[carrieann.livejournal.com]

You and me both. I can't believe there are those out there who
don't appreciate the mouth-watering goodness that is !
Although we differ in that I covet key lime pie. Only the kind
from Calypso Caribbean restaurant, though, since they make
it from scratch and it's not that neon green, gelatinous gunk,
but a light yellowish-green, the perfect mix of creamy and tart,
with a buttery graham cracker crust...


Aaaaaand I'm spent. /lights up

[weetanya.livejournal.com]

my next batch of cookies must be citrus and vanilla flavored. i'm wondering how best to get the citrus flavor into the cookie. you reckon zest or juice or both?

[julesong.livejournal.com]

I loveloveLOVE lime. :) I have a recipe that I've been wanting to make for a while, but I tend to make meals rather than desserts and so haven't gotten around to it. Here it is...

Key Lime Melt-a-Ways

"These tiny confections are almost impossibly light and literally melt away in your mouth. The lightness comes with no sacrifice of flavor, however, and the tart citrus essence of the key lime corresponds perfectly to the powdery coat of powdered sugar. One hint for getting the most key lime juice possible from your fresh key limes: before cutting them, roll the fruits, gently but firmly, under the heel of your hand across the counter."

3/4 cup (1 1/2 sticks) unsalted butter,at room temperature
1 cup sifted powdered sugar
grated zest of two key limes
2 Tablespoons freshly squeezed key limejuice
1 Tablespoon pure vanilla extract
1 3/4 cups all-purpose flour
2 Tablespoons cornstarch
1/4 teaspoon salt

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/3 cup sugar until fluffy. Add key lime zest, key lime juice, and vanilla extract; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add flour mixture to butter mixture, and beat on low speed until combined.

Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill until firm, at least 1 hour.

Heat oven to 350 degrees F. Line two baking pans with Silpats (French nonstick baking mats). Place remaining sugar in a re-sealable plastic bag.

Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on pans, spaced 1 inch apart.

Bake cookies until barely golden, 12 to 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag, and toss to coat.

Bake or freeze remaining dough. Store cookies in an airtight container for up to 2 weeks.

[zandrea.livejournal.com]

when I cook I usually go through phases were I become obsessed with a certain ingredient. This summer it has been all about zest. I put zest of lemon or lime in nearly everything. I even took it a step further and bought a zester!

Lime = YUMMY. I am with ya - down with da lime.

[alltoomuch.livejournal.com]

have you had the Edy's Fruit Bars or whatever they're called? Whole fruit popsicles, and the lime is divine.

[carrieann.livejournal.com]

Those are quite tasty.

I'm also a fan of Odwalla's Summertime Lime.
[Though I think the sugar content is quite
high in that, so I only have them every once
in awhile.]

[textualdeviance.livejournal.com]

Oh, yess.... *slurp*

I'm also fond of Odwalla's Summertime Lime. And Minute Maid just came out with Limeade in cartons. Ahhh, joy.

Re:

[alltoomuch.livejournal.com]

oddly enough, i like to eat an edy's lime bar, then a cup of turkeyhill philadelphia style vanilla ice cream. divinity.