Key Lime Truffles

It is a known fact that I bake less in the summer. 

If I happen upon a cooler day I tend to bake a lot, as a way to make up for the days that it’s just way too hot to bake.

Therefore I tend to rely on easy no-bakes for the warmer days/months. 

For example these truffles.

I have made Oreo truffles more then once and am always on the look out for different sandwich cookies/biscuits to try out.

Stuart from Cakeyboi has made truffles using Jaffa Cakes so there are plenty of possibilities out there! 

I tend to keep to the sandwich cookies/biscuits only because I like the way the crunchy cookie almost melts into the cream cheese. Recently Fox’s released a Taste’s of America range and it included Key Lime Pie Crunch Creams. 

I thought they would make a great truffle! 

And they do. That’s a fact.

I wasn't sure if the lime flavor would be strong enough, but it was perfect. It’s sad because these biscuits are probably not going to be around long, as they are a limited edition. 

So, if you are interested in these you should make them soon. If you do please let me know! Here is how I made them…

Key Lime Pie Truffles

168g Fox’s Key Lime Pie Crunch Creams

100-150g full fat cream cheese

a couple handfuls of candy melts (color of your choice)

sprinkles

Crush the cookies/biscuits; make sure there are no big bits. Mix in 100grams cream cheese if you feel it needs a bit more add it in. I like mine a bit creamier, but you should be able to make them without the extra 50grams just depends on your taste. Roll about a tablespoon of the mixture into a ball and place on greaseproof paper on a plate that fits in your freezer. Place in the freezer over night or for a few hours until hardened.

When they have been in the freezer long enough melt the candy melts according to the instructions. Take them out of the freezer stab with a fork and gently rock back and forth in the melted candy melts, pull out carefully and sprinkle with sprinkles before smoothly taking it off the fork and placing in a fairy cake case.

Candy melts harden fast, so be sure to sprinkle right away. Leave at room temperature before eating as they will be really cold after being in the freezer and they just aren’t that nice cold.

notes: Check out my Oreo Truffles! Fox’s Biscuits do not sponsor this post. There is not a picture of the inside, because it is pretty boring and not as pretty as the inside of Oreo truffles. 

image from Fox's Biscuits

Baking with Isaiah! Chocolate Dipped Key Lime Pie on a Stick

Here in Minnesota there has been too much snow and it has been too cold for too long, so I decided to bring back some memories of warm times.  

When I was 7 I spent the summer with my dad it Key West Florida. With the sandy beaches and calm waters this is the perfect place to remember when it is too cold.

The best dessert I had when I visited Key West was key lime pie. Once I had chocolate dipped key lime pie I loved it.

Adding chocolate makes it 10 times better. The first time I tried chocolate dipped key lime pie on a stick is when we stopped along the way to Key West at a gas station that sold it.

Ever since that I have been waiting for an excuse to make chocolate dipped key lime pie on a stick. ~ Isaiah

Chocolate dipped key lime pie on a stick

Crust:

1 ½ cups graham crackers or crumbs

1/3  cup sugar

6 Tbsp butter, melted

½ tsp ground cinnamon

Filling:

1(14oz) can sweetened condensed milk

3 egg yolks

½ cup KEY lime juice

 ¾ cup sour cream

2 Tbsp KEY lime juice

3 Tbsp sugar

9-14 Popsicle sticks

The first thing you do is crush your graham crackers. You can also use the pre-crushed graham cracker crumbs. I used my food processor to crush my graham crackers but you don’t have to. You should get the crumbs fairly fine.

Now in a large bowl combine graham cracker crumbs, sugar, cinnamon, and butter.

Next with the back of the measuring cup or you fingers gently press the crust into the pie pan and bake at 375F degrees for 7 min.

Now mix together sweetened condensed milk, egg yolks, and key lime juice. Pour filling in to pie crust and chill in fridge for 10 min.

In a smaller bowl mix together sour cream, key lime juice, and sugar.

Pour and spread the second mixture over the first mixture and bake at 350F for 30 min. Then let cool and freeze until rock hard. (This is very important.)

Cut small slits every 2-3 inches and insert the Popsicle sticks in them. Place back in the freezer.

Cut the pie into slices and spoon melted chocolate on then then flip over and repeat. Make sure the chocolate goes over the sides and covers to whole thing, let chocolate harden.

 Enjoy!

note from Lisa: First off I want to say a big thank you to Isaiah for sharing these amazing and delicious looking Chocolate Dipped Key Lime Pie on a stick on my blog! Isaiah happens to be a friend of my sister's! When I asked her if she knew anyone who would want to guest post on my blog she sent me Isaiah's name. He writes the blog Baking Adventures of a Ten-Year-Old where he shares his adventures learning to bake and cook. He was recently featured in his city's newspaper The St. Cloud Times Newspaper and he has his own YouTube Channel!