Sweet Tooth

The weather is finally warming up and this key lime pie was perfect and easy!

Pre-heat oven to 350

5 egg yolks

1 can (14 oz) sweetened condensed milk

2/3 c lime juice

Whisk the ingredients together gently then pour into a pre-made graham cracker crust. Bake for about 15 minutes (until it's set) and done! Well, I guess the hard part is next because you have to let it chill before you can eat it. :)

We went to a couple events this weekend so I made some mini-cupcakes to share. They disappeared before I thought about taking pictures but the basic recipe came from Paula Deen. They got lots of complements and requests for the recipe. I also made an alternate batch with raspberry frosting and filling.
Raspberry Buttercream:
1/4 c softened butter
1 1/2 c powdered sugar
1-2 tablespoons Chambord (raspberry liquor)
 Beat/whip together with an electric mixer

Raspberry Cream Filling:
1/2 bar of softened cream cheese
1-2 tablespoons Chambord
1/4 c raspberry preserves
1/2 container of Cool Whip
 Beat together everything except cool whip with an electric mixer until smooth then gently fold in the cool whip with a rubber spatula.