This basil lime curd tart has a Biscoff crust, fresh strawberries on top, and is finished with basil whipped cream.

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What happens when you make something so good you think about it years later? Normal people would just make that same thing again, but what if it could be just as good but different? That’s what I did after dreaming about my blood orange curd tart for two years.

I changed almost everything about it from the crust, to the filling, and the topping. This time around the crust is crushed Biscoff (Speculoos) cookies because that’s one step up to traditional graham cracker crust, especially when the filling is a lime curd tart. But not just any lime curd, a basil lime curd tart.

Once the basil lime curd tart was set, I topped it with a heaping pile of macerated strawberries. A very organized heap, but a heap nonetheless. And no tart is complete without some chantilly cream (sweetened whipped cream) so I added a little basil to that too.

I made this for a friend’s birthday but it doubled up as the kick starter for Spring Sweets Week. Technically spring has begun but the weather is yo-yoing around that it’s hard to know what season it is from day to day. But instead of dressing for the job we want, we will be eating for the season we want. Check out what everyone else made listed right before the recipe for my strawberry basil lime curd tart.

• Strawberry Pop Tart Cookie Bars by Hezzi-D’s Recipe Box
• Napoleon with Fresh Berries by A Day in the Life on the Farm
• Strawberry Lemon Crinkle Cookies by Jolene’s Recipe Journal
• Lemon Pudding Cake by A Kitchen Hoor’s Adventures
• Matcha Strawberry Cream Buns by Magical Ingredients
• Lemon Crinkle Cookies by Art of Natural Living
• Bowtie Cookies with Strawberry Jam by Karen’s Kitchen Stories
• Lemon Lush by Rave About Food

STRAWBERRY BASIL LIME CURD TART

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Yield: 10 Servings Prep Time: 4 Hours 20 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup crushed Biscoff cookies
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 4 Tbsp cold, unsalted butter, cut into cubes
• 1 tsp vanilla extract

FILLING

• 10 Tbsp unsalted butter, cut into cubes
• 1 Tbsp lime zest (~2 limes)
• 1-1/4 cup lime juice (~10 limes)
• 1 cup granulated sugar 
• 1/8 tsp salt
• 4 eggs
• 2 egg yolks
• 4 large basil leaves

TOPPING

• 1 lb. sliced strawberries
• 3 Tbsp granulated sugar, divided
• 1 cup cold heavy whipping cream
• 1 large basil leaf, minced

Directions

1. Move the oven rack to the center of the oven and preheat to 350ºF.
2. Make the crust: In the bowl of a food processor* add the Biscoff cookies, sugar, and salt. Pulse to combine. Scatter the butter pieces over the top and drizzle with vanilla. Pulse until the butter is fully incorporated, 20-30 seconds**. 
3. Coat a 4 x 14-inch tart pan with a removable bottom*** with nonstick cooking spray. Transfer dough into the pan and press the crust evenly into the bottom and up the sides of the pan.
4. Place tart pan directly on oven rack and bake until the top edges of the crust are just barely starting to turn golden, 15-20 minutes, rotating pan halfway through baking. Remove and allow to cool on a wire rack. Lower the oven temperature to 325ºF.
5. Make the filling: Place the butter and lime zest in a heatproof bowl, then set a mesh strainer over the bowl; set aside.
6. In a medium saucepan, whisk together the sugar, salt, eggs, and egg yolks. While continuing to whisk, gradually pour in the lime juice until combined. Add basil leaves and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 160-165ºF on an instant-read thermometer, about 5-10 minutes. Immediately pour the curd through the prepared mesh strainer and into the bowl of butter. Whisk to combine then pour into the cooled crust.
7. Bake the tart at 325ºF until the the center wobbles like firm gelatin when gently shaken, 20-30 minutes. Remove and let cool to room temperature on a wire rack for about an hour, then chill until firm, 3-4 hours or overnight.
8. Make the topping: When ready to serve, in a medium bowl, combine the sliced strawberries and 2 Tbsp+2tsp sugar. Toss to coat and set aside to macerate. Meanwhile, in another medium bowl, whip the heavy cream until it form soft peaks. Add the remaining teaspoon of sugar and minced basil and whip further until it forms firm peaks. Serve topped with macerated strawberries and whipped cream on top.

Notes

*Can also use a hand mixer or stand mixer fitted with the paddle attachment. **If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes. ***You can also use a 9-inch round tart pan.

Source: Adapted from my Blood Orange Curd Tart, inspired by Pick Yin.

Don’t let the racks in the powdered sugar fool you, these basil lime gooey butter cookies are as chewy as they are flavorful.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Second to Halloween, St. Patrick’s Day is one of my favorite holidays for which to cook and bake. I feel like they both lend themselves to so much creativity and are often overshadowed by all the festive and/or traditional creations for the bigger holidays. Most people don’t have set things that they make for Halloween and St. Patrick’s Day so I can usually get away with more than I could otherwise.

These basil lime gooey butter cookies might not be the most festive thing I’ve ever made in preparation for St. Patrick’s Day but they are green and that’s the most important part, right? They are based on my lemon gooey butter cookies but with some basil added in for a little something special. Also since I didn’t have lime extract, I added more lime zest and used lime juice instead. The result may be a more subtle flavor than with the lemon version but they are still quite delicious.

These basil lime gooey butter cookies are slightly bigger than normal as well as I was just feeling a slightly larger cookie, but I left directions in the notes if you want to stick to the classic little guys. I did use a small amount of green food coloring as well – just enough to give them a slight green hue. If you are not a fan of food coloring, even the more “natural” food coloring, then feel free to leave it out. Just be prepared for them to not be very green so don’t say I didn’t warn you :-P.

BASIL LIME GOOEY BUTTER COOKIES

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Yield: Approximately 3 dozen Prep Time: 2 Hours 30 MInutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 (8 oz.) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-1/2 cups sugar
• Zest from 2 limes (about 4 tsp)
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh minced basil
• 1 egg + 1 egg yolk, room temperature
• Green food coloring, optional
• 1 cup powdered sugar

Directions

1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
2. Using an electric stand mixer fitted with paddle attachment on medium speed (or handheld electric mixer and a large bowl), cream together cream cheese and butter until smooth. Beat in sugar, zest, juice, and basil until light and fluffy. Add egg and egg yolk (and a few drops of green food coloring if using) and beat until creamy, about 1-2 minutes.
3. On low speed, gradually add flour mixture and mix until just incorporated. Cover and refrigerate at least 2 hours or overnight.
4. When ready to bake, arrange oven rack in lower third of oven and preheat oven to 325 degrees F. Line two baking sheets with parchment paper; set aside. Place powdered sugar in a small bowl; set aside.
5. Roll dough into 1.5-inch balls (I used a medium cookie scoop*), flatten slightly, roll in powdered sugar to coat, shake off excess, and place on prepared baking sheets 2 inches apart.
6. Bake for 12 minutes, or until cookies are puffed and crackly. Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Remove cookies from baking sheet and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container.

Notes

*In the past I have used a small cookie scoop, baking 10 minutes, with a yield over 4 dozen

Source: Adapted from my Lemon Gooey Butter Cookies.

Mexican Street Corn Pizza is made with a chipotle mayonnaise sauce, topped with sweet corn, mozzarella, and jalapeno, then finished with cotija, lime juice, Tajin, and cilantro.

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I have posted a corn pizza inspired by a restaurant before and today is yet another. This time it’s a Mexican street corn pizza! Inspired by the Pies & Pints street corn, this pizza is topped with a chipotle-mayo sauce, mozzarella, loads of corn, and jalapeno and then finished with lime, cotija, Tajin, and cilantro.

If you don’t know what Tajin is, you’re missing out. I first discovered it from a foodie friend who told me to try it on mango. To this day, sprinkled over mango is still one of my favorite ways to enjoy this chili-lime seasoning – such as coconut sticky rice with mango. Can’t find any at your store? Thankfully there are homemade Tajin seasoning recipes.

As for this Mexican street corn pizza, while I normally top elote with smoked paprika, I decided Tajin was the right choice for street corn pizza. Don’t have Tajin? You can make homemade Tajin or just substitute with a mixture of chili powder, lime zest, and salt.

But enough about Tajin. Sure it makes the flavors of this pizza pop, the corn is the true star! Make sure you grab some fresh from the Farmers’ Market while it’s still in season to enjoy this pizza in its prime. Sure you could use canned or frozen corn, but it just won’t be as good.

• Brussels Slaw by A Day in the Life on the Farm
• Whole Honey Roast Carrots by Art of Natural Living
• Easy Ratatouille Casserole by Blogghetti
• Air Fryer Bell Peppers by Cheese Curd In Paradise
• Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Scarlet Sunrise Platter by Magical Ingredients
• Broccoli Tots by Palatable Pastime
• Sourdough Rosemary Focaccia by A Kitchen Hoor’s Adventures
• Zucchini Panzanella Salad by Jolene’s Recipe Journal
• Vietnamese Chicken Salad by Karen’s Kitchen Stories
• Root Vegetable Medley by Our Good Life

MEXICAN STREET CORN PIZZA

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Yield: 3-4 Servings Prep Time: 35 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 1/2 cup mayonnaise
• 1 whole Chipotle pepper in adobo sauce, minced (about 2 tsp)
• 1-1/2 cups shredded mozzarella cheese
• 2-3 ears of corn, cooked and kernels removed (about 1-1/2 to 2 cups)*
• 1 jalapeno pepper, thinly sliced
• Juice from 1/2 a lime
• 1/4 cup crumbled cotija cheese
• 1 Tbsp Tajin chili lime seasoning**
• 1 Tbsp fresh chopped cilantro

Directions

1. Preheat oven to 450 degrees, with pizza stone*** on middle rack.
2. Shape the prepared dough into a flattened disk. Place it on a cornmeal-dusted pizza peel***, cover it, and let it rest for 15 minutes. Push the dough towards the edges of the peel, cover and let it rest for 15 minutes.
3. Meanwhile, in a small bowl whisk together the mayonnaise and chipotle pepper. Spread over the pizza dough, leaving a 1-inch border on the edge. Top with mozzarella, corn, and jalapeno.
4. Using the pizza peel, transfer the pizza to the hot stone in the oven with a few shakes. Bake until toppings are hot and cheese is melted and bubbly, about 15-20 minutes.
5. Allow to cool slightly before topping with lime juice, cotija, Tajin, and cilantro. Cut and serve.

Notes

*Can use canned or frozen corn but won't be as good. **Can substitute Tajin with chili powder, lime zest, and a little salt. ***If you do not have a pizza peel and/or stone, roll dough out on round pizza pan and bake.

Source: The Spiffy Cookie original.

Take your roasted carrots up a notch by topping them off with a creamy Vietnamese sauce. So delicious you could make them the main event.

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Welcome to #FarmersMarketWeek! I’ll be sharing a couple new recipes this week inspired by all the seasonal produce found at my local market, with a little bit from my garden as well.

I’m also linking up with a dozen other bloggers so you can have even more ideas for your next trip to your Farmers’ Market. Just look for them shortly before the recipe card.

I first made these roasted carrots with Vietnamese sauce back in 2020 for an Asian-inspired Easter dinner, because you know how much I love a themed holiday menu. Since it was just the two of us in lockdown, we kept in small with a chile-lime glazed ham, Thai cucumber salad, these carrots, and mango coconut sticky rice for dessert.

Sure you could just serve roasted carrots, they are delicious on their own, but this creamy Vietnamese sauce takes them up a notch. If you’re not into my themed menu, maybe serve them with a steak and a side of smashed potatoes.

• Pesto Grilled Cheese Sandwiches by Jolene’s Recipe Journal
• Herb and Asiago Bread Sticks by Karen’s Kitchen Stories
• Cucumber Tomato Avocado Salad by Blogghetti
• Roasted Tomato Pasta Sauce by Cheese Curd In Paradise
• Mediterranean Pasta by A Day in the Life on the Farm
• Summer Gazpacho by Palatable Pastime
• “Sun”sational Sunshine Platter by Magical Ingredients
• Quick & Easy Fresh Cherry Dessert Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quinoa Stuffed Peppers by Art of Natural Living
• Grilled Chicken and Zucchini Pasta by Our Crafty Mom
• Sautéed Zucchini and Corn by Our Good Life
• Pan con Tomate by A Kitchen Hoor’s Adventures

ROASTED CARROTS WITH VIETNAMESE SAUCE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROTS

• 1 lb. medium carrots, scrubbed
• 1 Tbsp vegetable oil
• Kosher salt

VIETNAMESE SAUCE

• 1 small shallot, thinly sliced
• 1 red Thai chile, sliced
• 1 (1/4-inch) piece ginger, peeled, thinly sliced
• 1 garlic clove, thinly sliced
• 1 Tbsp fish sauce
• 1 Tbsp sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp mayonnaise
• 2 Tbsp vegetable oil
• Kosher salt
• 1 Tbsp chopped fresh cilantro

Directions

1. Preheat oven to 425°F.
2. Cut carrots into pieces that are  approximately 4 inches wide and 1/2-inch thick.
3. On a large rimmed baking sheet, add carrots and 1 tablespoon of oil. Toss to coat and season with salt.
4. Roast in over, tossing occasionally, for 20-25 minutes or until until tender.
5. While the carrots roast, in a small sauce pan over medium heat, add shallot, chile, ginger, garlic, fish sauce, sugar, and 1 tablespoon of water. Bring to a gentle simmer and cook until onions are soft, about 5 minutes. Remove from heat and allow to cool.
6. Once cooled, transfer to a blender or food processor, add lime juice and mayonnaise, and pulse until smooth. With motor running, slowly stream in remaining 2 tablespoons of oil; blend until emulsified. Season to taste with salt. Cover and refrigerate until ready to serve*.
7. Arrange carrots on a serving platter, drizzle with sauce, sprinkle with cilantro, and serve immediately.

Notes

*Can make the sauce up to 3 days ahead.

Source: Adapted slightly from Epicurious.

Transport yourself to a tropical location with a batch of these creamy but deliciously refreshing frozen coconut mojitos.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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Not only is it Friday, it’s #NationalCocktailDay! Finishing off a delicious #SpringSweetsWeek with Frozen Coconut Mojitos inspired by a trip to Belize. Normally I prefer mojitos on the rocks but these frozen coconut mojitos are much better blended!

I have made blueberry coconut mojitos before, but used coconut water. This time around, I used coconut cream for these frozen coconut mojitos, resulting in a creamy yet deliciously refreshing warm weather cocktail.

Make a batch of mint simply syrup to start and keep that baby on hand in your fridge. Then whenever you are in the mood for frozen coconut mojitos, whip up the rest of the ingredients in a blender. Repeat whenever you need a refill.

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

FROZEN COCONUT MOJITOS

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Yield: 2 Servings Prep Time: 30 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MINT SIMPLE SYRUP

• 1 cup water
• 1 cup granulated sugar
• 10 fresh mint leaves

COCONUT MOJITOS

• 4 oz. coconut cream
• 4 oz. white rum
• 2 oz. fresh lime juice
• 4 oz. mint simple syrup (above)
• 8 fresh mint leaves
• 4 cups ice

Directions

1. For the simple syrup, add all ingredients to a small saucepan and heat over medium just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. (After using, store leftovers in air-tight container in the fridge.)
2. To make the mojitos, place all ingredients in a high-powered blender. Blend until completely smooth Pour in glasses, garnish with mint and lime slices if desired, and serve immediately.

Source: Adapted from A Spicy Perspective’s Frozen Coconut Mojitos. and my Blueberry Coconut Mojitos.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

These key lime pistachio cheesecake bars are the perfect combination of two delicious desserts. Complete the fusion with a little sprinkle of crushed pink peppercorn on top.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

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We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

What’s better than key lime pie and pistachio cheesecake? When you combine them into one – key lime pie pistachio cheesecake bars.

Let’s start from the bottom to the top.

The crust isn’t just your standard graham cracker, but with a little bit of pulverized pistachios as well. Then the filling is cream cheese, key lime juice and zest, and some homemade pistachio butter. To finish it off I topped it with whipped cream, more pistachios, and a little bit of crushed pink peppercorns.

Pink peppercorns as a garnish for key lime pistachio cheesecake bars? Yes trust me, the addition enhances the key lime citrus flavor as well as the cream cheese. It’s such a small thing but a tiny bit really does bring this dessert to full fruition.

Of course if you are still a skeptic you can omit it, but I challenge you to try it out on just one bite. Live a little!

KEY LIME PISTACHIO CHEESECAKE BARS

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Yield: 16 Pieces Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup crushed graham crackers
• 1/3 cup finely chopped pistachios, plus extra for garnish
• 4 Tbsp unsalted butter, melted

FILLING

• 2 (8 oz.) pkg. cream cheese, room temperature
• 2/3 cup sugar
• 1/4 cup pistachio butter
• 2 tsp cornstarch
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 2 tsp key lime zest
• 1/2 cup key lime juice
• Few drops green food coloring

TOPPING

• Fresh whipped cream
• Reserved chopped pistachios (from crust)
• Crushed pink peppercorn, optional for garnish

Directions

1. Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on opposite sides, and lightly grease. Set aside.
2. In a medium bowl, combine graham cracker crumbs, chopped pistachios, and melted butter until crumbs are evenly moistened. Press evenly into prepared pan. Bake for 7-8 minutes or until set and just barely golden. Remove from oven and cool completely.
3. In a large bowl with an electric mixer, beat cream cheese, sugar, pistachio butter, and cornstarch until well blended. Add eggs, 1 at a time, vanilla, lime zest and juice, beating on low speed just until blended. Add a few drops of green food coloring, if using and stir until just blended.
4. Spoon batter evenly into crust. Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 3 hours or overnight before serving topped with whipped cream, more pistachios, and crushed pink peppercorn, if using.

Source: Adapted from my Orange Creamsicle Cheesecake Bars, AllRecipes Key Lime Cheesecake, and Recette Magazine’s Labneh Cheesecake with Pistachio Crust.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Anolon, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

These boozy mojito cupcakes are the perfect summer treat. It may start with boxed mix but is jazzed up with lime, mint, and rum not only in the batter but also the frosting!

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

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Today may be June 10th, but June 13th is Cupcake Lovers Day! I couldn’t wait until the day of to share these cupcakes. Besides, this way you have advanced notice and no excuse not to make these to celebrate the occasion.

But before I get into the cupcakes themselves, let’s talk about eggs, because they are one of the most important ingredients in baking – adding moisture, color, flavor, and nutritional value. And while the whites contain the egg’s high quality protein, riboflavin, and selenium, the majority of the nutrients are actually in the yolk such as vitamin D, choline, lutein, and zeaxanthin.

In other words, don’t skimp on the yolks!

More fun facts? There’s a really good chance the eggs in your fridge came from an egg farm right here in Ohio it is ranked #2 in the national for egg farming, producing over 10 billion eggs a year. Obviously I live in Ohio so I know for sure that’s where mine are coming from.

When purchasing eggs from the grocery store, I bet you typically buy large eggs if you’re a baker because they are the best. But if you have a different size in your fridge or are lucky enough to have a hook-up with a local egg farm like me, you should be aware that different sizes can affect the texture, flavor, and consistency if you don’t adjust accordingly. No one wants a recipe to fail, so use this conversion chart to see how to substitute different sizes.

But if you don’t know what size you are starting with another option is to weigh them, which is what I do with my farm-fresh eggs as their sizes vary within the carton. So pull out your handy kitchen scale and sort away.

Mojito Cupcakes Ingredients:

• Eggs*
• Milk*
• Butter*
• Greek Yogurt*
• Canola Oil
• Fresh Mint
• Limes
• White Rum
• White Cake Mix
• Powdered Sugar

It is important to note that all the ingredients with a (*) should be set at room temperature for 30 minutes prior to baking. Especially for the eggs, this step allows for easy mixing of the batter. Once you have all your ingredients ready to go.

You will notice in that list a box of white cake mix. Oh yes, one of my secrets to making fun cupcakes easier is to jazz up a boxed mix. With the amount of rave reviews these cupcakes got I don’t see any shame in it. So kick up your feet and enjoy a mojito cupcake, or maybe you would prefer strawberry daiquiri cupcakes instead, on your porch for National Cupcake Lovers Day! Maybe even serve it with a real mojito ;-).

Visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations. You can also follow the OPA on Twitter, Instagram, Facebook, and Pinterest. for more eggs recipes, nutrition, and safety tips.

MOJITO CUPCAKES

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Yield: 2 dozen Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 3/4 cup milk, room temperature
• 1/2 cup mint leaves, bruised
• 1/2 cup plain Greek yogurt, room temperature
• 1 box white cake mix
• 3 eggs, room temperature
• 1/3 cup canola oil
• 1/4 cup fresh lime juice
• Zest from 1 lime
• 2 Tbsp white rum*

MINT-RUM BRUSH

• 2 Tbsp white rum*
• 2 sprigs fresh mint

FROSTING

• 1-1/2 cups  unsalted butter, room temperature
• 2 Tbsp fresh mint leaves, minced
• 1-1/2 Tbsp lime juice
• 3 Tbsp white rum*
• 1/4 tsp salt
• 4-1/4 cups powdered sugar
• Fresh mint, for garnish
• Fresh lime slices, for garnish

Directions

1. In a small sauce pan, combine the milk and mint leaves. Warm over medium heat until just starting to steam (do not simmer), remove from heat, cover, and let steep 15-30 minutes. Strain the mint-infused milk through a fine mesh sieve into a small bowl. Whisk in the yogurt and set aside.
2. While the milk and mint steeps, preheat oven to 350 degrees and line cupcake pans with paper cups and set aside.
3. In a large bowl whisk together the eggs, oil, lime juice, lime zest, and rum. Add the dry cake mix in three batches, alternating with the milk mixture in two batches, mixing only until just incorporated.
4. Fill prepared cups 3/4 to the top. Bake for 20-25, or until a toothpick inserted in the middle comes out clean. Cool for 5-10 minutes then remove from pan and allow to cool on cooling rack.
5. While the cupcakes are baking prepare the mint-rum brush, in a small saucepan combine the rum and mint, warm over medium heat until starting to steam, remove from the heat, cover, and let steep until ready to use.
6. Also while the cupcakes are baking prepare the frosting. In a medium bowl, beat the butter and minced mint until creamy. Add powdered sugar 1/2 cup at a time. Continue beating until very light and fluffy. Add lime juice, rum, and salt. Add more powdered sugar to reach desired consistency.
7. Brush the tops of the cooled cupcakes with the mint-infused rum, Spread or pipe frosting onto the brushed cupcakes and garnish with a slice of lime and fresh mint.

Notes

*Avoiding alcohol? Replace white rum with 1 tsp rum extract (and omit the rum brush).

Source: Cupcakes adapted from my Mini Lime Cupcakes with Blueberry Frosting. Frosting adapted from Brown Eyed Baker.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Enjoy this easy flavorful grilled salmon served over a bed of cilantro-lime rice and topped with fresh pineapple salsa. It’s heart-healthy too!

This content contains affiliate codes. As a Sitka Salmon Shares affiliate I earn from qualifying purchases.

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If you’ve been following me long enough, you’ve likely noticed the almost near lack of any seafood recipes. That’s because I generally do not enjoy seafood. But in light of recent health events in my family, I am making a concerted effort to change that. In doing so, I agreed to become an affiliate for Sitka Salmon Shares and to try some of their wild-caught seafood.

My husband is thrilled! 

After years of lower seafood intake than preferred, he is super excited about this partnership. Good thing because he’s going to be my resource and inspiration for what I should cook, being more fish knowledgeable than I am.

Sitka Salmon Shares delivers premium, sustainable, wild Alaskan seafood from the fishermen directly to members’ doorsteps. Each box contains 4-5 pounds of individually portioned, seasonal, wild Alaska seafood from their collective of fishermen that have been blast-frozen and vacuum sealed. The delivery also comes complete with that month’s newsletter for behind-the-scenes info from their fishermen and stewards and recipe cards.

My first box came with Coho salmon and lingcod portions. I decided to start with the fish I have actually cooked before – salmon! Although I’ve only cooked it in a foil-pack thus far (both Greek and Florentine versions), the rise in temperatures had me deciding to try it out on a grill this time.

First I set up my rice cooker to make some easy cilantro-lime rice, where you literally just add some cilantro and lime once it is done cooking. Meanwhile, I cut the salmon into 4 pieces, seasoned them, and then cooked on a lightly greased grill for 5 minutes per side. As an added bonus, I even threw some baby bell peppers on the grill as an easy side dish. 

Once everything was cooked, all that was left to do was to plate each salmon filet over a bed of cilantro-lime rice, and top it with some of my leftover fresh pineapple salsa. And there you have it – an easy flavorful dish perfect for grilling season! 

Now, I will admit that if it weren’t for the salsa on top I am not sure I would have been a fan. But that is in no way reflective on the product! The salmon itself was fresh, did not have a fishy smell (which is usually an issue for me), and was perfectly flaky. My fish-connoisseur of a husband gave it his stamp of approval. 

What are your favorite seafood recipes?

Now the next question is, what should I make next? What are your favorite salmon and/or cod recipes? My husband is particularly excited by the cod but he has not shared any specifics yet. As for the remaining salmon portion, I do want to try some kind of sweet-sticky glazed salmon.

Who wants a discount code!?

Now, as a reward for making it this far through my post, I’m also offering you $25 off a 2021 Community Supported Fishery (CSF) share with my unique code SpiffyFish – valid until 12/31/21. Simple enter the code at checkout on https://sitkasalmonshares.com/collections/2021-shares and you will receive $25 off (but be aware that it does not apply to any special one-off sales like The Freezer). CSF box content is subject to change based on the seasonality of the fishing season.

Four years ago: Lego Rice Crispy Treats

Six years ago: Tidy up with #OXOSpringCleaning

Eight years ago: Strawberry Stuffed Cupcakes

Ten years ago: Eggplant Parmesan

GRILLED SALMON WITH PINAPPLE SALSA AND CILANTRO-LIME RICE

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Yield: 4 servings Prep Time: 5 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CILANTRO-LIME RICE

• 1 cup rice
• 1-1/2 cups water
• 1 Tbsp fresh lime juice
• 1 Tbsp fresh chopped cilantro

SALMON

• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp salt
• Pinch cayenne
• 4 (5 oz.) skin-on salmon fillets
• Pineapple Salsa

Directions

1. In a medium pot, stir together the rice and water. Cook according to package directions. Once cooked, stir in lime juice and cilantro; set aside.
2. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
3. In a small bowl, stir together the cumin, coriander, salt, and cayenne. Sprinkle the mixture onto the fish flesh and gently press so it adheres.
4. Grill the fish for 5-7 minutes on each side, or to the desired doneness. Remove the skin if desired, and serve over rice topped with salsa.

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This sweet and tangy bright green baby yoda cocktail is dressed up just like The Child (aka Baby Yoda) from The Mandalorian!

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Happy 10th blogiversary to me!

I struggled with how best to celebrate this milestone. I have a bad habit of telling myself to plan a month of two ahead and then it pops up before I know it. And here we are again.

I really wanted to do something extra special for my 10th but I’ve been feeling overwhelmed in the kitchen lately, so baking/cooking something wildly extravagant was not appealing.

I also contemplated an all time top 10 favorite recipe list but honestly I think that would be just as hard as the excessive cooking. Although to be honest that was what I was leaning towards until I saw a photo of a Baby Yoda cocktail.

Baby Yoda really has nothing to do with celebrating my 10th blogiversary, other than the fact that I love Star Wars and it’s super timely given that The Mandalorian recently started its second season. So let’s cheers the occasion with a baby yoda cocktail.

So on my way home from work yesterday (yes I like to cut things close), I went to the grocery and picked up every green food item I could find – just in case.

I had really hoped to find some gummy frogs but all I found were traditional bears and also butterflies. But in the end, his little blueberry eyes and lime wedge ears are essential to this cocktail but the burlap wrap around the steam seals the deal. I’ve also seen a similar baby yoda cocktail made with kiwi ears and black olive eyes.

You could also go one step further and serve this with some wookiee cookies.

One year ago: Cinnamon Pecan Snowball Cookies

Two years ago: 8 Go-To Recipes for the 8th Year Blogiversary

Three years ago: Buckeye Cheesecake Cake

Four years ago: Chorizo Cornbread Stuffing

Five years ago: Five Year Blogiversary and Reader Survey

Six years ago: Greek Yogurt Thumbprint Cookies & 4th Blogiversary

Seven years ago: The Bee’s Knees Peanut Butter Pie & Blogiversary

Eight years ago: Funfetti Cheesecake White Chocolate Brownies & Blogiversary

Nine years ago: Funfetti Truffle Chocolate Cupcakes

Ten years ago: And so it begins

BABY YODA COCKTAIL

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COCKTAIL

• 1.5 oz. gin
• 1/2 oz. fresh lime juice
• 1/2 oz. fresh lemon juice
• 1/4 oz. St. Germain
• 1/4 oz. simple syrup
• 2 oz. green apple soda*
• Ice

GARNISH

• 2 blueberries
• 2 fresh like wedges
• Burlap or brown paper bag

 

Directions

1. Add ingredients to a shaker.
2. Fill up 3/4 with ice, cap, shake for 30 seconds, and strain into a coupe glass.
3. Garnish with blueberries and lime wedges, and serve with stem wrapped in burlap or a brown paper bag.

Notes

* Any green soda can be used

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Afraid of Coronavirus? Let me tell you a little bit about it while you enjoy a sugar cookie made with Corona and lime.

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THIS POST WAS LAST UPDATED ON 12/29/20 – PLEASE CONSULT THE CDC FOR UP TO DATE INFO

When planning this #ScienceSundays post, I originally intended to write something similar to my last one about olive oil, except about honey. But then COVID-19 aka Coronavirus arrived and friends started asking me questions about it. I would like to preface this by saying I am not an expert on viruses (I work on bacteria which are very different) but I do know enough to ask the right people or look in the right places for gaps in my knowledge. The CDC being my primary on this topic.

Coronavirus – it’s the pandemic you’ve all heard about on the news lately. There have been over 19.4 million cases in the US to date (12/29/20) [1] and over 81.9 million worldwide causing social and economic disruption [2]. I know this can be frightening, and while I urge you not to panic, there are definitely reasons for precaution. While it has less reported infections and deaths than this season’s regular flu [3], as of 3/5/20 the fatality rate for coronavirus was 3.4% [3.1] compared to <1% for the flu [3.2].

As of 12/29/20 the fatality rate for COVID-19 was 1.7% in the US but is much higher in older age groups and other countries such as Mexico, Italy, and the UK [3.4]. Even at the rate that is it in the US overall, the daily deaths are equivalent to the September 11th attacks happening every day [3.5].

The best thing to do right now is to be diligent about limiting its spread, especially to those who are immunocompromised/chronically ill/elderly and already at higher risk of infection. In fact if you fall into that latter category the CDC urgently recommends you to stock up and stay home [3.3].

Similar to the virus that causes the flu, it can spread person-to-person up to 6 feet apart and also possible to contract from infected surfaces. Therefore stick to the basics you should follow every flu season: wash your hands, don’t touch your face, cover you mouth when you sneeze or cough (preferably with a tissue that is disposed of), clean frequently touched surfaces, limit large social gatherings, wear a mask when in public, and stay at home if possible – especially if you’re sick [4]. Don’t go to work, don’t send your sick kids to school, don’t hang out with friends/family, don’t run errands – STAY HOME.

But staying at home isn’t as simple as that for some, especially here in the US. Due to notoriously having little or no sick time it is difficult for people to stay home without receiving pay, particularly for certain socioeconomic groups [5]. Our workplace culture puts everyone’s health at unnecessary risk. So if you notice someone at work sneezing or coughing, try to keep your distance and do not touch anything they have come into contact with (granted you both should be wearing a mask regardless). Thankfully now many businesses, if able, have their employees working from home in an effort to flatten the curve (please check this post for more on that).

Please don’t listen to internet suggests to drink bleach (you’ll definitely get sick) or eat roasted garlic (although tasty) to prevent/treat illness. Unfortunately there was no vaccine available at first as they take time to make. I promise scientists would have one ready if it were possible (see an update about the vaccine HERE). Instead, remain calm, and enjoy these Corona-virus cookies made with concentrated Corona beer (which comically sales for it have gone down), hence the hyphenated name. Complete with pretzel protein spikes and lime glaze single stranded RNA.

Three years ago: “Great Butterscotch!” Boozy Milkshakes

Seven years ago: Peanut Butter Cup Crunch Brownie Mousse Pie

Eight years ago: Pizza Swirls

Nine years ago: Caramelized Honey Dijon Chicken Wrap

CORONA-VIRUS SUGAR COOKIES

Print

Yield: 2-1/2 dozen Prep Time: 2 Hours 30 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 (12 oz.) bottles of Corona beer (pale lager)*
• 2 Tbsp brown sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup sugar
• 1 egg, room temperature
• 1/2 of a lime, zested
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Pretzel sticks, broken into thirds

ICING

• 1 cup powdered sugar
• 1/2 of a lime, zested (reserved from dough)
• 1 lime, juiced (from the zested halves)

Directions

1. Pour beer and brown sugar into a medium pot and set over medium-high heat. Bring to a boil and then reduce heat to a simmer. For approximately 30 minutes, let it reduce down to a syrup (about 2 tablespoons*), keeping a close eye on it towards the end to make sure it doesn't get too thick.
2. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg, reduced beer, and lime zest until just combined. Slowly beat in flour, baking powder, and salt until it comes together into a dough.
3. Shape dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
4. When ready, preheat oven to 350 degrees and line baking sheets with parchment or silicone baking mats.
5. On a clean, floured surface, roll out one of the discs of dough to a little less than ¼-inch thick*. Cut with round cookie cutter and place on prepare cookie sheets 2 inches apart. Re-roll scraps and remaining dough to make more cut outs. Stick pretzel pieces into the dough around the edges.
6. Bake for 8-10 minutes, until set but not yet turning golden on the bottom edges. Let cool for 10 minutes before transferring to a wire rack to cool completely.
7. While the cookies cool, make the icing. Mix all ingredients in a medium bowl until pasty. For a thicker frosting, add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency. For thinner icing add more lime juice. Decorate cooled cookies with icing and allow to firm before stacking or storing.

Notes

* Don't want to use beer? You can substitute the beer+sugar reduction with 2 Tbsp honey/syrup.

References:

[1] https://www.cdc.gov/coronavirus/2019-ncov/cases-in-us.html

[2] https://www.livescience.com/new-china-coronavirus-faq.html

[3] https://www.hopkinsmedicine.org/health/conditions-and-diseases/coronavirus/coronavirus-disease-2019-vs-the-flu

[3.1] https://experience.arcgis.com/experience/685d0ace521648f8a5beeeee1b9125cd

[3.2] https://www.cdc.gov/flu/about/burden/preliminary-in-season-estimates.htm

[3.3] https://www.cnbc.com/2020/03/09/many-americans-will-be-exposed-to-coronavirus-through-2021-cdc-says.html

[3.4] https://coronavirus.jhu.edu/data/mortality

[3.5] https://jamanetwork.com/journals/jama/fullarticle/2774465

[4] https://www.cdc.gov/coronavirus/2019-ncov/about/prevention-treatment.html

[5] https://www.theatlantic.com/health/archive/2020/02/coronavirus-could-hit-american-workers-especially-hard/607213/

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