NO-BAKE KEY LIME
1 cup graham cracker crumbs
8 ounces cream cheese
Line a muffin pan with 12 foil liners. Stir graham cracker crumbs, pecans, and melted butter together in a bowl to combine. Spoon 1 tablespoon of the mixture into each liner, pressing it down to make the crust.
With an electric mixer on low speed, beat the cream cheese in a large bowl until creamy, about 30 seconds. Add the condensed milk and lime essential oil, and blend on medium speed until combined. Add whipped topping and blend on low speed.
Spoon mixture evenly into liners. Cover with plastic and freeze until firm. Remove from freezer 10 minutes before serving. Peel off liners and add a dollop of whipped topping on each cake. Garnish with lime slices.
1 cup sugar
Preheat oven to 375 degrees F. To make cookies, beat sugar, shortening, lemon and lime peel, lemon juice, lime essential oil, and egg. Mix dry ingredients together. Combine all ingredients and mix thoroughly. Roll dough into balls and flatten on cookie sheet. Bake 11-13 minutes.To make frosting, beat together powdered sugar, butter, lime peel, lemon essential oil, and water. Once cookies have cooled, spread frosting on top.
LIME + BLACK PEPPER COOKIES
1 stick salted butter at room temperature
Preheat oven to 350 degrees F. Combine butter and sugar until light and fluffy, about 3-5 minutes. Add milk, vanilla, egg, and essential oils and beat just until incorporated.
In a separate bowl, whisk together flour, lime zest, baking powder, and salt. Slowly incorporate dry ingredients into the butter mixture.Refrigerate dough for 1 hour. Remove dough and roll into small balls. Mix coarse sugar and black pepper and roll the dough balls in the mixture. Flatten balls on cookie sheet and bake until golden brown on edges, about 10-12 minutes.
1 cup butter
Preheat the oven to 350F/180C. Grease the bottom of a square cake pan.