What if you could put this into a bite-sized cookie?
Last night after dinner I was craving dessert like always. I need something sweet after I eat a delicious meal, and I usually don't want to spend 5 hours making it like those cupcakes the other day. So last night I put together something I use to eat in college when I had the munchies: flour, margarine, sugar, vanilla. Last night I used 1/3 cup of each: oat flour, melted Earth Balance, organic cane sugar, a teaspoon of vanilla. I tasted it and said, "mmm, but it needs something else...a flavor."
Luckily I have a bag of key limes leftover from my homemade margaritas the other night and got inspired. I used to make lemon sugar cookies, so why not lime? I juiced two babies and put them in the dough. Yum! I then decided to freeze the dough a few minutes while I poured some powdered sugar on a paper plate. I rolled marble sized drops in the powdered sugar and was in heaven. It had the smell and hint of key lime pie in a bite-sized drop. But still, the sugar didn't fully melt into the hot butter, and there was a crunch. Yummy 5-minute dessert it was, but I knew I needed to change it to enjoy again. The boyfriend suggested to fill the drops with a key lime custard and to make the outside crunchy like a crust. That sounded delicious and today I am going to attempt it.
The other day when I spent 5 hours making Brooklyn Cream Pie Cupcakes, I made the cream in the middle and had plenty leftover. I searched all morning for an agar-based key lime pie recipe but none exists! So I'm going to attempt to use the same method as I did with the cream, yet this time add key lime juice.