Key Lime Parfait's

DSC01712.jpg

Ok so I officially missed key lime pie day, but oh well - I guess instead of pie I’m going to have to settle for these cute little parfaits! Plus, these parfaits are dairy-free and can be vegan as well if you buy dairy + honey free graham wafers!

So my love of key lime pie started back a long long time ago when Aaron and I were first dating. We frequented Cactus Club in Calgary where they have the BEST Key Lime Pie. They also use to have a White Chocolate Banana Cream Pie - but that’s for another day!

Now one thing that most people don’t know about my husband is that he actually really loves making pie - or maybe he just really loves eating it and I’m not much of a pie maker so he’s actually just taking matters into his own hands! Either way, he went through a major key lime pie-making kick years ago which, I must say I kinda miss!

So while these little beauties aren’t quite the same a pie, they certainly give you that same tart lime feel with coconut goodness and the crispy crust. I have come to love whipped coconut milk, it’s such a good dairy-free substitute, and gives you that mousse-like texture, no whipping cream required. The only thing that you will need to remember is that your coconut milk needs to be chilled for at least 24 hours, so be on the safe side and keep a can in the fridge at all times!

So the next time your craving some limey creamy goodness whip up these cute little treats, you might not even miss the key lime pie, just don’t tell any pie loves that!

DSC01706.jpg

prep time 20 minutes

total time 20 minutes

servings 4 small or 2 medium

Ingredients

1 can coconut milk (refrigerated for 24 hours)

2 limes

4 tbsp white sugar

zest of 1/2 lime

1 tsp vanilla

1/2 cup shredded coconut

1 1/2 cups roughly chopped graham wafers

Instructions

Remove your coconut milk from the fridge and scoop the solid milk from the top, being sure to avoid the water in the bottom of the can.

In the bowl of a stand-mixer place the coconut milk and whisk on high for 5 minutes or until coconut milk of fluffy and similar to whip cream. Add in the juice of 2 limes, zest of 1/2 of a lime, sugar and vanilla. Beat on medium for 1 minute then remove the bowl from the stand-mixer and using a spatula fold in the coconut.

In the bottom of a 4 small parfait cup place 1/2 of the chopped graham wafers, top with 1/2 of the coconut mixture then repeat. Garnish with graham wafer crumbs and lime zest.

DSC01700.jpg

Hawaiian Mule

Pineapple and ginger beer - the perfect tropical combination!

hawaiianmule3.jpeg

Nothing says tropical vacation more than pineapple drinks and little umbrellas right! I mean seriously, a Pina Colada is the quintessential Hawaiian cocktail that instantly comes to mind when I think about lying on a beach. So any time I go on vacation somewhere warm it just seems like a good idea to order one, that is until I taste it and it’s so sweet and sugary and rarely lives up to my expectations. That is where this Hawaiian Mule is a great alternative to give you all the feels without the fake sugary taste.

Now I am not trying to claim that this drink is healthy, I mean it does still have juice and ginger beer, which we all know has a fair amount of sugar, but what it does have is a more natural flavour and the classic ginger beer “bite” which for some reason feels like a better option. Plus, you don’t get the brain freeze that goes along with those slushy drinks.

The other great thing about this drink is that it can very easily be made non-alcoholic. Kids and your alcohol-free friend will seriously love this treat just as much without alcohol.

So serve this up at your next get together and treat your friends to a tropical getaway in your very own backyard!

hawaiianmule2.jpg

prep time 5 minutes

total time 5 minutes

servings 1

Ingredients

2 oz vodka

3 oz pineapple juice

non-alcoholic ginger beer

1/2 lime

1 pineapple spear

1 slice of lime

Instructions

In a cocktail shaker combine vodka, pineapple juice, the juice of half a lime and ice. Shake vigorously then pour over ice into a cocktail glass. Top with ginger beer and garnish with pineapple spear and lime slice.

hawaiianmule.jpeg

Tajin Paloma

Freshly squeezed grapefruit Paloma’s with spicy tajin - the perfect way to kick start your weekend!

paloma3.jpeg

It’s Friday and it’s Memorial Day Weekend - so if you're in the US it’s a Long Weekend!!! I love the first long weekend of summer, knowing that the days are getting warmer and the sun is shining a little bit brighter.

So kicking off this long weekend I figured we needed a bright fresh cocktail. If you have never had a Paloma you are missing out. They are so easy to make and a great alternative to the classic margarita. While this is a pretty classic recipe the tajin switching things up a bit with a little spicy kick.

Now if you have never had tajin you are missing out - it’s a combo of salt, lime and red chillies and you can put it on soooo many different things. Sprinkled on fish or chicken, cucumbers, popcorn or the classic mango. Now perhaps the idea of sprinkling salt and chillis on mangos seem odd to you but don’t knock it till you try it! So since there is a great balance of flavours in Tajin it also makes for a fun and unique rim for a drink.

So cheers to the long weekend and the official kick-off to summer - have a Paloma to celebrate!

paloma2.jpg

prep time 25 minutes

cook time 13 minutes

total time 38 minutes

servings 30 cookies

Ingredients

2 oz freshly squeezed grapefruit juice

1 tbsp freshly squeezed lime juice

1 oz simple syrup

2 oz tequila

soda water

Tajin

Instructions

In a cocktail shaker add grapefruit juice, lime juice simple syrup and tequila. Add in 1/2 cup of ice and shake.

Rim the edge of your cocktail glass with the tajin then strain your drink into the prepared glass and top with soda water.

Paloma.jpg

Coconut Jalapeño Margarita

It’s almost Happy Margarita Day - aka Cinco De Mayo - so make yourself a cocktail and enjoy the weekend!

margarita2.jpeg

Margaritas - one of the first cocktails I ever ordered in a restaurant and let’s just say it was not love at first sip! It was margarita Monday many many years ago at Earls and so ordering a margarita just seemed like a good idea. Everyone else ordered strawberry or mango but not me, I went all in with a classic lime margarita on the rocks - needless to say, I had no idea what I was ordering.

Let’s just say the first challenge was the salt - I assumed it was going to be sugar so that was an unfortunate surprise; secondly, it wasn’t sweet, fruity, or slushy like the other ones. I took 1 sip and I was done.

Fast forward many many years later and margaritas are now one of my go-to drinks, especially on vacation. Maybe it’s my old age but the tart lemon with a hint of sweet is now right up my ally and the fruity slushy drinks are long behind me.

Now while I love a classic lime margarita I also like a good switch up so this coconut jalapeño combo is right up my ally. Plus there are so many great coconut sparkling waters that are sugar-free that making this drink is a breeze. You can also give your drink an extra spicy kick if you take some time and make a jalapeño tequila. It’s so easy and only takes a few days. Just pour your tequila into a jar and add jalapeño slices. This will really give your tequila a great flavour, but if you don't have time you can always just let your jalapeños rest in the tequila for 10 minutes or so. The flavour won’t be as strong but it still works!

So if your celebrating Cinco De Mayo this weekend make sure you celebrate with one of these spicy coconut treats, your adult self will love it!

margarita3.jpg

prep time 15 minutes

total time 15 minutes

servings 1

Ingredients

1.5 oz tequila

.5 oz Cointreau

4 oz freshly squeezed lime juice

4 slices of jalapeño

coarse salt

coconut sparkling water (sugar free)

1 lime wedge

ice

Instructions

Run the lime wedge around the rim of your cocktail glass then dip the glass in coarse salt. To the glass add in jalapeño slices and tequila and let sit for 10 minutes to allow the jalapeño to infuse the vodka.

To the glass add Cointreau, lime juice and ice then stir and top with coconut sparkling water - serve immediately.

margarita.jpeg

Lime Meltaways with Zesty Glaze

These melt in your mouth cookies are the perfect little treat with the tart lime glaze and softness of shortbread-like cookies they are a great afternoon treat!

limemeltaways2.jpeg

So, if you haven't already figured it out already, I love citrus! When I was younger if you offered anything lemon or lime flavoured I would have passed without hesitation, but now, if there's a lemon flavoured dessert on any menu, it's the only thing I choose.

For some reason, I also feel less guilty about eating something that has more of a fresh flavour like citrus; it just feels healthier. I know this isn’t true, but it sure is something I like to tell myself.

Now there are a couple of rules that you absolutely must follow:

1. Be sure that you allow your cookie dough to cool for a minimum of 1 hour before you cook them.

2. Be sure to cool before you put on the cooling rack or your cookies will fall apart.

3. Do not put chilled cookie dough onto a hot cookie sheet. Doing so will cause the cookies to melt before they bake.

Now, follow these easy steps you will have the most delicious refreshing cookies you will ever taste.

limemeltawasy3.jpg

prep time 10 minutes + 1 hour to chill

cook time 13 minutes

total time 1 hour 23 minutes

servings 20 - 24 cookies

Ingredients

14 tbsp butter softened

1/2 cup icing sugar

zest of 2 lime

juice of 1 lime

1 1/2 cups flour

1/4 cup corn starch

1/4 tsp salt

Instructions

In the bowl of your stand mixer whip the softened butter until light and fluffy. Add in the icing sugar, lime zest + lime juice and beat until fully combined.

In a small bowl combine flour, corn starch + salt. Add flour mixture to the butter and stir until just combined. Cover with Saran Wrap and place in the refrigerator for a minimum of 1 hour to chill.

Preheat oven to 350. Form cooled dough into 3/4 inch balls and place on a parchment-lined baking sheet. Press each cookie down slightly then bake for 13 minutes or until very lightly browned. Allow to cool before transferring to a cooling rack.

*If you are going to use the same baking sheet for the second batch of cookies be sure to allow your tray to fully cool before putting cold cookie dough on the tray.

Zesty Glaze

1 cup icing sugar

juice of 2 limes

zest of 1 lime

Instructions

In a small bowl combine icing sugar and lime zest. Stir until well combined then add in the juice of the limes and stir well. If the glaze is too thin add additional icing sugar to thicken.

Allow cookies to cool completely before drizzling with the glaze.

limemeltaways.jpeg