Raspberry Lime Cupcakes #SundaySupper

Is it really September already? Time for summer's last hoorah? Ah well, summer's had a good time of it. Lots of blistering heat, lots of sudden thunderstorms and cloud bursts. I think I'm just about ready for fall. The crisp fall air, the changing leaves, apple picking. Now that I'm no longer in school, fall holds a lot more to look forward to than to dread. Halloween, Thanksgiving, New York Comic Con, NaNoWriMo...

Is it weird that it kind of makes sense that fall is an epically nerdy season?

I've been in full NYCC mode putting together my cosplay, so I kind of missed the fact that summer is drawing to a close. When someone mentioned to me that I would have a 4 day weekend because I took Friday off, I was very confused. It took me longer than I care to admit to realize that Monday was Labor Day.

That's okay, though. Because we won't let summer leave without a proper send off, and these cupcakes are the perfect way to do that.

This week's #SundaySupper, hosted by DB of Crazy Foodie Stunts, is all about that last big barbecue of the season, the Labor Day weekend barbecue. And when you're celebrating the last summer weekend, you want a super summery dessert, so you can end with it with a bang.

These Raspberry Lime Cupcakes are like summer in a handheld dessert. Tart, but sweet, bright and fresh. I basically just adapted my Birthday Cake Cupcakes, added in some raspberries and lime zest, and ended up with a simple, tasty cake.

But the frosting is the real star. Oh the frosting. Put it on carboard and I'd eat it. It's like a sweet and sour candy: super sweet, but also very tart, with the bright raspberry flavor in the background. It tastes like a carnival.

Farewell summer. You were... hot. And sweaty. But nice enough.

Raspberry Lime Cupcakes
Yield: 30 cupcakes

Ingredients
For the cupcakes
2½ cups plus 1 tbsp. flour, divided
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1½ cups sugar
1 cup unsalted butter, softened
3 eggs
¾ cup sour cream
1 tsp. lime zest
½ tsp. vanilla extract
½ cup milk
1 pint fresh raspberries

For the frosting:
¾ cup unsalted butter, softened
½ tsp. lime zest
4 cups powdered sugar
¼ cup lime juice
Scant 1/8 tsp. raspberry extract
Food coloring (optional)

Directions
For the cupcakes: Preheat the oven to 350 degrees. In a medium mixing bowl, mix together 2½ cups flour, baking powder, baking soda, and sale. In the bowl of a stand mixer, or in a large mixing bowl with electric beaters, beat the butter and sugar together at medium speed until fluffy. Add the eggs, beating well after each addition. Add the vanilla, zest, and sour cream, and mix until fully combined. Fold in half of the flour mixture. Mix in the milk and then the other half of the flour mixture. Beat until smooth, scraping down the sides of the bowl as necessary. Toss the raspberries with the remaining 1 tbsp. flour, then gently fold them into the batter.

Line a muffin tin with paper liners. Fill about ⅔ of the way (about 2 tbsp.) with batter. Bake 15-20 minutes, until an inserted toothpick comes our clean. Cool completely on wire racks.

For the frosting: In a large bowl with electric beaters, beat the butter and zest on medium speed until smooth. Reduce the speed to low, and gradually add the powdered sugar. Add the lime juice and raspberry extract, and continue to beat on low until just incorporated. Increase the speed to high and whip until light and fluffy. Color as desired.

Recipe by Kim

 

Celebrate Labor Day with the rest of the #SundaySupper team:

Refreshing Drinks

• Hibiscus Flower Margaritas from La Cocina de Leslie
• Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
• Mint Sweet Tea from Supper for a Steal
• Pineapple soda floats from Healthy. Delicious.

Amazing Appetizers and Sides

• Hatch, Chive & Chevre Figs from Shockingly Delicious
• Grilled Corn Salad with Honey-Lime Dressing from girlichef
• Cucumber Cups from Hezzi-D's Books and Cooks
• Oven Roasted Corn on the Cob from The urban Mrs
• Stuffed Baby Sweet Pepper from Country Girl In The Village
• Peach Salsa Nachos from Mama's Blissful Bites
• Grilled Peach Salad from Curious Cuisiniere
• Caramelized Onion Relish from What Smells So Good?
• Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
• Chorizo and Cheese Jalapeno Poppers from I Run For Wine
• Spiced Honey Peach Muffins from Mess Makes Food
• Spicy Bacon Popcorn from Nik Snacks
• Sausage Rolls from Food Lust People Love
• Deviled Eggs Stuffed With Garlic Guacamole from Sue's Nutrition Buzz
• Tortellini Caprese Salad from Webicurean

Enviously Good Entreés

• Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
• Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita's Cocina
• Beer Brined BBQ Chicken from Jane's Adventures in Dinner
• Kansas City Barbecued Spare Ribs from The Texan New Yorker
• Grilled Italian Turkey Burgers from Table for Seven
• Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
• Red, White & Blue Spicy Burgers from Daily Dish Recipes
• Deluxe Pizza Burgers from Foxes Love Lemons
• Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
• Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
• Tropical Shrimp Kabobs from Cindy's Recipes and Writings
• Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni's Food
• Proscuitto & Spinach Macaroni and Cheese from Family Foodie

Delicious Desserts

• Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
• Egg Free Chocolate Mousse from That Skinny Chick Can Bake
• Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
• Peach Cheesecake Crumb Bars from Chocolate Moosey
• Peanut Butter Cream Pie with a Pretzel Crust from Cookin' Mimi
• S'mores Brownies from Alida's Kitchen
• Ice Cream Granola Truffles from Vintage Kitchen Notes
• Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
• Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
• Raspberry Lime Cupcakes from Treats & Trinkets
• Summer Berry Chocolate Cake from Happy Baking Days
• Peanut Butter Vegan Dreams from NinjaBaking.com
• Red, White & Blue Jello Parfaits from In The Kitchen With KP
• Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
• Caramel Brownies from Pies and Plots
• Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Thai Lime Tuna Wraps with @TastyBite

You guys, my four years of college life were a culinary whirlwind of self-discovery. My first year, I went to community college and lived at home. I'd be the first one home, I'd be hungry, so I would make dinner. That was when I first really started to learn to cook.

My second year, I lived in an independently-owned student housing apartment building (yeah, it was complicated). The apartment was gorgeous, and had a nice, if small, kitchen. But there was really no grocery store nearby that I could find, so I'd go home on the weekend to shop for supplies. As you can imagine, this meant stuff that traveled well, stuff that wouldn't spoil or melt in the car ride back, and stuff that would last me a good long time. In other words, a lot of prepackaged foods, and a lot of trips to CostCo. Me being me, I managed to get pretty creative with what I had, as I got bored very quickly with the selection. That's when I learned to listen to my instincts when it came to cooking.

My third and fourth years, I rented an attic much closer to school, within walking distance of a small, though serviceable, grocery store. But I had no kitchen, just a dorm room fridge, a microwave, a coffee maker, and a George Foreman grill that my aunt bought me. The only sink I had was in the bathroom, and I didn't have a whole lot of storage space. Staples for me at that time were tortillas, shredded cheese, boil-in-a-bag rice, and peanut butter. Easy Mac made it's obligatory appearance, as well as whatever else I felt like buying that week. Usually tuna, sometimes cold cuts, a lot of veggie burgers and veggie nuggets. Once I bought corn dogs. Really, anything that I could get some mileage out of, I'd try at least once. I learned a lot about what one could do with a tortilla, an electric grill, and a lot of creativity.

It was around that time that I first discovered Tasty Bite. And let me tell you, their all natural, vegetarian stews were a life saver. They didn't need to be refrigerated, they didn't need to be cooked, they were healthier than most of my other options, and they were a nice change of pace, flavor-wise. I'd make a bag of boil-in-a-bag brown rice, mix in one of their stews-- my favorite was the Kashmir Spinach-- and I'd have dinner for the week. So when Tasty Bite contacted me and asked if I wanted some free samples, I didn't have to think twice.

Of course, this unexpected windfall made me nostalgic for for some of my culinary masterpieces from my college days. I made wraps like this constantly. Rice and protein (usually tuna, sometimes chopped up veggie burgers, occasionally even chili) and whatever veg I had on hand (usually cannibalized from a campus convenience store salad. They were massive and cheap), mixed with a little salad dressing or bbq sauce and some shredded cheese, wrapped in a tortilla, and toasted either on a skillet or a George Foreman grill. I called them quesarritos, because they were a bit like quesadillas, and almost entirely unlike burritos (50 nerd points if you get that reference). 

For these, I used Tasty Bite's Thai Lime Rice. The rice itself is soft and flavorful, without being overpowering. And ready in 90 seconds. No boiling in a bag required. I mixed in a can of tuna. Instead of salad dressing, I added lime juice and a drizzle of oil (I used olive oil, but sesame oil would be really good too), just to keep things from getting dry. Then I found a salad in the fridge that I picked out some peppers, onions, and broccoli from. Just like old times, except it didn't come from the C-Store. *sad face* Then I toasted it until it was golden.

True to it's origins as college food, this wrap is a breeze to put together, taking about 10 minutes total, using basic ingredients, and it's a pretty satisfying meal. It's also very easy to eat one-handed during a study session. The Thai Lime Rice gives it a nice depth of flavor that you wouldn't otherwise get, giving it a subtly exotic taste. It's like gourmet dorm food. Oh yeah.

Thai Lime Tuna Wraps
Yield: 4 wraps

Ingredients
1 pkg. Thai Lime Rice
1 can tuna, well drained
Juice from one lime
Vegetables of your choice
Approx. 1 tbsp olive or sesame oil
4 tortillas (burrito size)

Directions
Heat the rice according to package directions. Mix the rice with tuna, vegetables, and lime juice. Add the oil (just enough to keep it moist). Heat a lightly oiled skillet over medium heat. Wrap the filling in the tortillas, burrito style, and toast a few minutes on either side, until golden brown. Serve warm.

Recipe by Kim

Disclaimer: I was provided with free samples from Tasty Bite. I was under no obligation to review, and receive no further compensation for this post. All thoughts and opinions are my own.

Horchata for a Music-Inspired #SundaySupper

In December, drinking horchata,

I'd look psychotic in a balaclava.

This week's #SundaySupper is hosted by fellow Whovian, Susan of The Girl in the Little Red Kitchen, and is all about music. Because seriously, who doesn't like music, and who doesn't like food?

As for me, my taste in music is rather more eclectic than my taste in food. I got a little technopunk, a little industrial, a little indie, a little pop, a little dance, some classic rock, and some show tunes.

And, umm, whatever you would call the songs that the Guild released, like "(Do You Want to Date My) Avatar." Geek rock?

Despite my varying musical tastes, I had a more difficult time coming up with a music-inspired recipe than I thought I would. I was completely sure that I would be able to find a Queen song about food. I mean, really, they have a song about everything else. They've even got one about Freddie Mercury's cat (and it took me longer than I care to admit to realize that Delilah was a cat. I thought she was some seriously deranged chick.). But short of going through the lyrics of every single song in Queen's complete discography, I couldn't find one.

But then I remembered a song by one of my very favorite bands in all the land.

Winter's cold is too much to handle,

Pincher crabs that pinch at your sandles.

"Horchata," by Vampire Weekend.

To be completely honest, it was one of the very first things that I thought of when hearing this week's theme, but I resisted it a bit, since I've never had horchata, never mind made it myself.

Okay, they are like down-right scruffy in this video, it's bizarre. Ezra's wearing a t-shirt. I'm not used to him in anything other than a button-down. It's almost obscene. Ezra, put some clothes on. Kids read this.

Did I ever tell you about the time I sort of met the drummer? They were playing at a theater by school, walking distance from where I was living at the time. This was right before the second album released, and that was when they were just starting to get popular, so it was before their tickets became impossible to get. I had vastly overestimated the time it would take me to walk there and ended up getting to the theater super early (I was not first in line though, I was third). I was texting a friend that was meeting me there, and this guy walks by with this huge grin on his face, and he's like, "Hey guys!"

My mind was a total blank. I could not place where I knew him from. Did I have a class with him? Maybe he was one of the guys from my experimental psych class, or maybe he was in the honor society with me. Meanwhile the two girls in front of me got really excited, and my neurons kept misfiring, because now I'm thinking, hey, how come he's walking right past the line... and into the theater... Well, crap. He's the drummer.

That was my one brush with celebrity, guys. I think I handled it swell.

With lips and teeth to ask how my day went,

Boots and fists to pound on the pavement.

Anyway, back to the horchata, what finally decided me on trying it- other than lack of other options, heh- was the fact that I knew absolutely nothing about it. I do love me some research.

So I found that horchata is Mexican drink made primarily with rice. Now I had to try it, because that sounded kind of awesome.

So I soaked 1 cup of uncooked long grain rice and a cinnamon stick over night. Then I blended the rice (minus the cinnamon stick, although I did read one recipe that said to grind the cinnamon straight in with the rice) with 4 cups of water, 1/2 a cup of sugar, and some lime zest (because I read one recipe that did it, and I have a lot of limes in my fridge). But that tasted a little too sweet to me, so I added an extra cup of water. That was much better on the sweetness, but made it really thin and taste just like water with lime and cinnamon. I think, in the back of my mind, I was expecting it to be like rice milk, so I thought it was going to be creamy or something.

I ended up solving that problem by mixing in some evaporated milk. Now it's kind of eggnog-y, and I like it, but the interwebz is pretty divided on whether adding milk is "authentic" or not.

The measurements I used were pretty common across the recipes I was reading, so I was really surprised by how overly sweet the half cup of sugar made it. Again, I've never had real horchata, so maybe it's supposed to be really sweet. Or maybe it's user error- I read some recipes that said to grind the rice first, others that said to soak the rice in hot water, still others that said to boil the rice and cinnamon stick. And there were still other recipes that used almonds or cashews.

This is definitely a recipe I'll be coming back to in order to perfect, but for now, limey eggnog-y horchata is pretty good, too.

Here comes a feeling you thought you'd forgotten,

Chairs to sit and sidewalks to walk on.

Oh, you had it, but oh no you lost it,

Looking back you shouldn't have fought it.

Horchata

Ingredients

1 cup uncooked long grain rice

1 cinnamon stick, broken into pieces

5 cups drinking water, divided

1/2 cup granulated sugar

1 tsp. lime zest

1/4 tsp. salt

1 can evaporated milk (optional)

Directions

Soak the rice and cinnamon stick in 2 cups of water about 3 hours or overnight. Remove the cinnamon stick and add the rice and water to a blender. Blend until the rice is finely ground. Add the remaining water, sugar, zest, and salt, and pulse until well blended. Strain through a cheesecloth into a large pitcher. Stir in the evaporated milk, if desired. Serve chilled, over ice.

Recipe adapted from Food Network and About.com

Are you ready for an orchestra of goodies?

Prelude (Beverages):

Calimocho (Red Red Wine Cocktail) from La Cocina de Leslie inspired by Red Red Wine by UB40

Dark & Stormy Cocktail Recipe from An Appealing Plan inspired by Thunder Road by Bruce Springsteen

Horchata from Treats & Trinkets inspired by Horchata by Vampire Weekend

Orange Crush from Magnolia Days inspired by Orange Crush by REM

Pineapple Lemonade Slushy with Coconut Water from Sue’s Nutrition Buzz inspired by Lemon Tree by Peter, Paul & Mary

Strawberry Tequila from Shockingly Delicious inspired by Strawberry Fields Forever by The Beatles

Overture (Appetizers):

Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka

Intermezzo (Entrees & Sides):

Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady’s Knight

Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band

Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet

Meatball Duet from Cindy’s Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer

Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan

Slow Cooker Sweet and Spicy BBQ Pulled Pork from Neighborfood inspired by Something Like That by Tim McGraw

Spaghetti and Pork Meatballs from Family Foodie inspired by On Top of Spaghetti by Kidsongs

Teriyaki Burger from Juanita’s Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet

Finale (Desserts):

Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits

Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson

Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant

Cherry Marshmallows from Pies and Plots

Chocolate Cappuccino Cream Puffs from Runner’s Tales inspired by Choux Pastry Heart by Corinne Bailey Rae

Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by Hollaback Girl by Gwen Stefani

Chocolate Covered Caramels from Big Bear’s Wife inspired by At Last by Etta James

Coconut Rum Blondies from Gotta Get Baked inspired by I’ve Got A Lovely Bunch of Coconuts by Danny Kaye

Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino

Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald

Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd

Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI

Jammin’ Oatmeal Cookies from What Smells So Good? inspired by Jammin’ by Bob Marley

Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream and Other Delights by Herb Albert and the Tijuana Brass

Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA

Pina Colada Poke Cake from Cookin’ Mimi inspired by Two Pina Coladas by Garth Brooks

Peach Donuts with Brown Sugar from Hezzi-D’s Books and Cooks inspired by Peaches by POTUSA

Peach Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor’s Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2

Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice

Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan

Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet

Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film

Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies

Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar

Yeasted Banana Bread from Jane’s Adventures in Dinner inspired by I Like Bread and Butter by The New Beats

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

The Accidental Banana Daiquiri Ice Pop

Do you ever have one of those weeks where you find 18th century France on a 51st century spaceship, get invited to a party in Versailles by the king's mistress, and accidentally invent the banana daiquiri a few centuries early?

Well, then, you know what that must mean. It's a Doctor Who Saturday.

Source

YAY!!!!!!

In the second season (of the reboot, of course), there is a quite wonderfully bittersweet episode called The Girl in the Fireplace, where the Doctor finds a broken down spaceship filled with space-age, clockwork robots that, for some nefarious purpose, have opened windows into 18th century France.

Source

One of these windows is a fireplace, and the Doctor meets a young French girl named Reinette Poisson, known to history as Madame de Pompadour.

And let me tell you, Reinette might be all fancy and regal and French, but she is totally the ultimate fangirl.

First of all, she meets the Doctor twice as a child. He's a man that just appears out of her fireplace, but since the 10th Doctor has that "trust me, I'm cute" look to him, and that 50 million megawatt smile-- not to mention that he saves her from a seriously creepy robot under her bed-- she's totally cool with it. And when he comes back, what does she do? That's right boys and girls, she kisses him

Source

But really, can you blame her?

Ten was the romantic Doctor, the one we were meant to fall in love with. So really, Reinette was just doing what we all wanted to. And she knew, just as we do, that the Doctor might be mad and wonderful, but he's also dangerous. But she also knew, just as we do, that the Doctor is worth the monsters. After all:

Source

And then she invites the Doctor to dance with her. She says it's to make the King of France jealous, but we all know what you're really up to, Reinette. We're fangirls, too.

The Doctor being the Doctor, brought a banana to the party, and may have, just a little bit, invented the banana daiquiri a few centuries early.

And that's where these ice pops come in. They're not a few centuries early, but they were supposed to be ice cream instead of pops, so I'm totally keeping with the Doctor's theme here. (I thought I could get away without freezing my ice cream maker, but it was too thin. Sad face)

Now you guys know that I don't much care for booze, and I don't like coconut, but these pops just might convert me. The coconut milk brings a subtle, sweet coconut undertone and a great creaminess. Then you've got the stronger flavors of the banana and the lime, which, as far as I'm concerned, you can't go wrong with. I think I'd still prefer it without the rum, but as cocktails go, I'm totally sold.

And maybe if I keep my freezer stocked with these, the Doctor will come and dance with me, too.

Source

Banana Daiquiri Ice Pops
Yield: 6 pops

Ingredients
2 large bananas, chopped and frozen
1 tsp. lime zest
1 can coconut milk
Juice of 1/2 a lime
2 tbsp. sugar
1 oz. (2 tbsp.) white rum

Directions
In a blender, add the bananas and lime zest. Blend until smooth. In a separate bowl, whisk together the lime juice, coconut milk, and sugar until the sugar is dissolved. Add the milk mixture and the rum to the mixer and pulse on low until well mixed. Pour into ice pop molds or plastic cups with popsicle sticks, being careful to leave at least ½ inch from the tops of the containers. Freeze for a minimum of 6 hours.

Recipe by Kim

Key Lime Honey Pie

My parentals went to Orlando a few weeks ago, and apparently they were thinking of me. They didn't know it when they originally booked the week, but they were there at the same time as Megacon. (My dad wanted to tease me by saying they met Wil Wheaton, but momma told him that would be cruel). Apparently they met a few Whovian cosplayers outside of the con, and my mom told them about my blog and that I was going to do a Doctor Who series, and gave them my url.

(So if you're the girl with a Tardis hat that a random lady with a Brooklyn accent talked to in a restaurant in Orlando, hi!)

Besides hawking my blog to fellow Whovians outside of conventions, my parents also bought me presents. I got an owl necklace, a rainbow Mickey key chain, and some key lime honey.

Yup. That was key lime honey. As in honey, but with key lime oil.

Now, I'm not the world's hugest fan of honey, but this isn't an ingredient one encounters often. I knew that I had to do something to really showcase the honey itself. But what?

Then this weekend, I was in a pie mood. I was looking at chocolate pie recipes, when all of a sudden I remembered my key lime honey. A honey pie!

I found a recipe for honey chess pie (okay, being from the northeast, I'm not completely sure what a chess pie is, other than it has cornmeal in it), and subbed in some lime juice for the lemon.

Like I said, I'm not the hugest fan of honey, and as it's the most prominent ingredient in this pie, I didn't expect to really like it. And you guys, I was totally wrong.

This pie, it tastes like a key lime pie, but with the earthier, warmer flavors of the honey and brown sugar. Key lime pie is bright and fresh and tropical, like sitting on a beach in the Bahamas; this pie is like a summer picnic beside a mountain stream. With the sun warmed water and the birdsong and the dappled sunlight coming in through the tree leaves and just a touch of cool mountain breeze.

It's not overly sweet, and the lime flavor is the most prominent. But you can definitely taste the honey, and it's got a great custard-y texture. (I also made a Bisquick crust, which is great for people like me that have pie crust issues, but a more traditional pastry crust would definitely be better.)

It's also a fairly ugly pie, but you just slice up some limes really thin, lay them on top, et voila! Ugly pie is made pretty. It's like one of those makeover shows. But with pie.

Key Lime Honey Pie {Printable Version}
Yield: 8-10 servings

Ingredients
1 9-inch pie shell, partially baked
¾ cup packed brown sugar
9 tbsp. unsalted butter, softened
¾ cup key lime honey*
4 eggs
2 tsp. vanilla extract
3 tbsp. cornmeal (preferably white, but I used yellow)
3 tbsp. fresh lime juice
1/3 cup heavy cream

Directions
Preheat the oven to 350°F. In the bowl of a stand mixer, beat the butter and brown sugar on medium speed until smooth. Add the honey, eggs, and vanilla, beating well after each addition. Add the cornmeal and flour and beat until fully incorporated. Add the lime juice, followed by the heavy cream, and beat on medium-high speed until well incorporated.

Place the prepared pie shell on a baking sheet. Pour the prepared filling into the shell, and bake 45-65 minutes, until the middle is set (tent the edges with tin foil to prevent over-browning). Allow to cool completely before serving. Best served at room temperature.

*If using regular wildflower honey, add 1-2 tsp. lime zest

Recipe adapted from Desserts From the Famous Loveless Cafe

Savory Cornbread Waffles

So all day on Monday, I had this craving for waffles. With raspberry sauce. Warm and crispy waffles, soft on the inside, drizzled with some of my favorite raspberry red wine sauce. And maybe with a scoop of ice cream. Vanilla ice cream. That gets all melty and soft on the hot waffle and drips into all the squares and you just have this sweet and buttery and sticky delicious mess. Drizzled with raspberry sauce.

But here's the thing: I don't eat lunch. I'm never hungry for it. I snack on pretzels or dried pomegranate seeds during the day, and I'll maybe eat a protein bar on my lunch break. I'm not starving myself or anything; my body just does not want to eat a meal. Predictably, though, my tummy is super-grumbly when I get home from work. So with my only other option for dinner that night being pot roast (I'm not a fan of red meat. Never have been), I figured I would indulge my craving.

I was way too hungry for that sweet, sticky mess I had envisioned, however. No, when I'm that hungry, only something savory will satisfy. Then I remembered we had scallions and shredded cheddar in the fridge. That could be good.

Not only did I find the scallions and the cheese, but fresh cilantro, tiny sweet peppers, and limes. And in the pantry, a box of Jiffy Corn Muffin Mix. Hot damn, these waffles were starting to sound epic. And my tummy was starting to growl in earnest. In ten minutes, I had the ingredients chopped, the batter mixed, and the waffle iron preheated.

Yes. I used a mix. It was a quarter to 6 and I was hungry. I feel no shame in this. Neither does my tummy, which was very, very pleased with the end result. Because these waffles? They were good.

Now, to be fair, the flavors most prominent in these waffles were the cornmeal, scallions, and the cilantro. I think the lime juice and sweetness of the mix canceled each other out, and the cheddar really ended up getting lost. I also added a sprinkle of chipotle seasoning blend, just to ramp up the savory aspect.

But, but, these waffles were crispy-crunchy, with only a hint of sweetness and such a great blend of flavors that I maybe ate 2 whole ones for dinner. And one for breakfast this morning (they heat up well in a toaster oven). You could serve them with chili for a fun dinner. Or cut them into quarters and serve with salsa or guacamole in place of chips (great for a certain football game coming up soon, if ya know what I mean). Or  offer them topped with some pico de gallo or sour cream as a unique and tasty brunch dish.

Best of all, you could totally customize them however you want. Want the lime flavor a little more prominent? Add some zest. Prefer spicy? Try jalapenos instead of the bell peppers (how good would that be?). Don't like cilantro? .... I'm not sure what you could use instead. I guess you could skip it? And what's wrong with you? Why don't you like cilantro? Poor cilantro. It's okay. I still love you.

So the moral of the story is: I'm kind of sad I ate the last waffle for breakfast this morning. And don't be mean to cilantro.

Savory Cornbread Waffles {Printable Version}

Yield: 4 waffles

Ingredients
1 box Jiffy® corn muffin mix
½ cup milk
¼ cup fresh lime juice
2 tbsp. melted butter
1 egg
1 small bell pepper, diced
¾ cup shredded cheddar cheese
Handful of chopped fresh cilantro
Handful of chopped scallions
¼ tsp. chipotle seasoning blend (optional)

Directions
In a large bowl, mix together the mix, milk, lime juice, butter, and egg until well incorporated (some
lumps are fine). Mix in the remaining ingredients. Cook in a waffle maker according to the manufacturer’s instructions.

Recipe adapted from the one provided on the Jiffy® box

Cherry Limeade and Lemon Lime Ice Pops

You know what summer always means to me? Popsicle parties. It's a tradition that my friends and I started after one barbeque where we ended up eating more popsicles than veggie burgers. Then when I hosted the next one, I bought Dora the Explorer popsicles and they had the super cheesy jokes on the sticks. We had such fun eating the popsicles and reading the jokes that we went through the entire box. So now we just have popsicle parties. We'll make appetizers, and buy chips and dip, but the emphasis is on the popsicles themselves.

...Yeah, we're healthy like that.

These don't have cheesy jokes on the sticks, which I'll admit is half the fun. But if you go the plastic cup and wooden stick route, then you can write some on yourself with a food-safe marker. Here are some examples:

What do you call a lazy bison?

A buffaloafer

Why did the melons have a large wedding?

Because they canteloupe

What do you call a trunk of bison?

A buffaload

I don't know why, but they love buffalo jokes. I love cheesy jokes, so if you have another, let me know.

These popsicles are not cheesy. They are citrusy. And cherry...y. I've been in a cherry limeade mood, so I made cherry limeade and froze it. My father thinks these are too tart, but I like tart. You might want to add some extra sugar if you don't like tart.

I only had enough cherry juice to make three cherry limeade pops, so I made some lemon lime ones with my leftover ingredients. Again with the tart, but that can be fixed with some added sugar. I actually used Sprite Zero- because that's what we have in my house- so these are sugar free (well, free of refined sugars anyway; lemons and limes have natural sugars). You can always use your favorite sugar free sweetener to sweeten further. Because of the tart.

You might not have gotten this yet, if you don't follow me on twitter or facebook- or haven't been paying any attention- but June is Camp NaNoWriMo. It's just like regular NaNoWriMo, but in the summer. In honor of camp, I've decided to start something new. Sundays in June I'll be doing Sunday S'mores. Each Sunday, I'll be doing a s'mores-inspired recipes and hosting a link-up party. I might continue it all summer if it doesn't make me too crazy. There's a second session of camp in August. So get your best s'mores recipes ready.

Tomorrow's also a special day here at Treats & Trinkets HQ. Yes, it's Memorial Day, but I have another special surprise that has nothing to do with Memorial Day.

Cherry Limeade Ice Pops {Printable Version}

Yield: 3 6oz. pops

 
Ingredients
2/3 cup lemon lime soda
1/3 cup maraschino cherry juice
¼ cup fresh lime juice
Pinch sugar (optional)
12 maraschino cherries, stems removed and quartered

Directions
In a large measuring cup or a container, mix together the soda, cherry juice, lime juice, and sugar if
using. Pour into ice pop molds or plastic cups with popsicle sticks, alternating with the maraschino
cherries. Leave at least ½ inch from the tops of the containers. Freeze for a minimum of 6 hours.

*To make the cherries “float”: add a few pieces and some of the liquid to each mold. Freeze for about 10 minutes. Repeat until full. Freeze fully before serving.

 
Recipe by Kim

Lemon Lime Soda Pops {Printable Version}

Yield: 3 6oz. pops

 
Ingredients
1 cup lemon lime soda
¼ cup sugar (or sugar-free sweetener)
¼ cup lemon juice
¼ cup lime juice

Directions
In a large measuring cup or a container, mix together the soda, sugar, lemon juice, and lime juice. Pour into ice pop molds or plastic cups with popsicle sticks, being careful to leave at least ½ inch from the tops of the
containers. Freeze for a minimum of 6 hours.

Recipe by Kim

Banana Lime Whoopie Pies

I've never been a coffee drinker. Ever. I've tried it a few times and I just don't enjoy it. But there are some mornings that even I think I could use a cup.

The job can be fairly monotonous. When it's busy, it's I-need-about-five-more-people-here-but-am-all-by-myself busy, but that comes in spurts and doesn't happen all the time, and there's no way to really know when it will happen. Most of the time, it's pretty predictable. Answer the phones, mark down appointments, create security badges, easy peasy. It's all routine enough that I get the urge to answer the phone at home with a "How may I direct your call?" So the times that I screw it up are the times that I think I could really use a cup of joe.

(Question: why is it called joe? Is there a higher incidence of Joes drinking it than any other name? Did Joe invent it? Does Joe mind that we drink him?)

Once at work, I nearly answered, "How may I decorate your call?" A few times before I bought the Silver Dragon I answered, "How may I direct your car?" This one time, I answered an e-mail with, "Thanks Theresa!" when I was answering Janice. I've misdialed my own extension.

But the best was this morning. See, I use a headset, but the battery dies really quickly, so if the phone's not ringing, I leave the headset plugged in. If I'm busy doing work on the computer, though, I might leave the headset on so I don't have to pause to answer the phone. This morning I was working on a directory for one of the other buildings when the phone rang. Without looking, I pressed the button to pick up the call, and started my customary greeting... when I realized the headset was plugged in, not on my head. I was talking to thin air.

Yeah, coffee's sounding better and better all the time.