Strawberry-Lime Gooey Bars


Strawberry Lime Gooey Bars


It was the name that got me first, then the color.  They looked so bright and pretty in the picture, my mouth began to water, and next thing I knew I was tearing through my storage cupboard looking for the strawberry cake mix that I knew was in there somewhere.


I was desperate for these bars.  I could taste them way in advance of making them.  You know, I often forget how much I like strawberry (anything), until something forces me to make it.  Then, of course, I remember how much I really like it.  Just like when I’m ordering a milk shake….I always order vanilla.  But if Mr. D. orders strawberry, and I taste his, then I’m like, “dang, why didn’t I order that too”?

That’s pretty much how it was with these strawberry gooey bars.


There was no lime in the original recipe, but I felt that all that concentrated strawberry sweetness would be too much, so I brightened up the flavor with fresh lime juice and zest.  Now they are not cloyingly sweet, and I love how pretty and pink they are.  Just the ticket, I think, for a Valentine’s Day treat.



Yield:  Make 16 barsIMG_9008


  • 1  (15.25-oz.) box Strawberry Cake Mix
  • 1 stick unsalted butter, softened
  • 1 egg
  • 1 lime, zested and juiced
  • 2/3 cup white chocolate chips
  • 1/2 cup sweetened condensed milk, ( low-fat, or non-fat are OK)
  • lime zest to garnish tops of bars, if desired


1.  Preheat oven to 350*F.  Line a 9 x 9-inch baking pan with foil, then spray well with cooking spray and set aside.

2.  Beat butter with an electric mixer until soft and fluffy.  Add in the cake mix, egg, lime juice and zest and continue beating until it all comes together and forms a thick dough.

3.  Press about 2/3’s of the cake mixture onto bottom of the foil-lined pan.  Sprinkle white chocolate chips over the top.


4.  Drizzle the sweetened condensed milk over the top of the chips.

5.  Drop the remaining cake dough in “blobs” over the top of the milk, trying to spread it out as much as possible.  Press lightly.


6.  Bake for 29 – 32 minutes, or until edges start to brown.

7.  Cool bars in pan on a cooking rack.  When completely cooled, cut into squares.  Top with additional lime zest, if desired.  Store in an airtight container for up to a week.



SOURCE:    Mom on Time Out


Coconut Lime Scones

Coconut Lime Scones

Coconut Lime Scones

By now it’s no secret how much I like coconut, and I have been having a craving that just won’t quit.  Just when I think I’ve reached the end of my coconut obsession, another recipe pops up,  I start to salivate, and then you know what happens….I bake!



I’m head over heels for coconut and seem to have gone bonkers for it.  I just hope you are not bored by the number of recipes I’ve  posted that contain coconut, because here is another one. These scones contain a match-up of coconut with lime and they are incredibly good.  Their texture is not quite as crumbly as some scones, leaning more toward cake-like, but served warm from the oven, plain or with raspberry jam they are perfect.  You can also serve them for dessert with fresh strawberries or coconut sorbet for a special treat.  My idea for dressing them up was to make a glaze from confectioners’ sugar and lime juice .    I hope you enjoy these scones.


You will note that the recipe calls for heavy cream in the dough and for brushing the tops.  I thought that with the butter they contain, more fat from the cream was not needed, so I substituted buttermilk and still got a very tender scone.  Since these are made primarily in the food processor, you must be careful not to over-process the dough or the scones will not be tender.  If the dough seems wet, that’s OK, work in extra flour by kneading lightly on a floured surface.


  • 2  1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1  1/2 cups unsweetened coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) cold butter, cut into chunks
  • zest of 2 limes
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup whipping cream (or buttermilk)
  • 1 egg
  • 1 – 2 tablespoons cream for brushing tops

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lime juice


Preheat the oven to 425*F. and prepare a baking sheet by lining with parchment paper or silicon mat.

In the bowl of a food processor, combine the flour, sugar, coconut, baking powder, baking soda and salt.  Pulse it together just to mix.  Add the cold butter and pulse until the butter has been cut into the floor and you have a coarse crumb. Add the lime juice and about 2/3’s of the zest and pulse.

In a small bowl or measuring cup, whisk together the 1/2 cup cream (or buttermilk) and egg.  Add it to the mixture and pulse until you have a dough that comes together but is still crumbly and wet.

Turn the dough out onto a well floured surface, and using the extra flour, work it into the dough and pat the dough into a round disc. Using a floured knife cut into 8 wedges.

Brush tops of the scones with the 1-2 tablespoons cream (or buttermilk).  Bake for 10 minutes until slightly golden around the edges.  Let the scones cool for a few minutes and firm up before removing them from the pan.  While they are cooling, make the glaze.


In a small bowl, combine the powdered sugar  and lime juice   Whisk together to get a thin glaze.  Drizzle over the tops of the warm scones and sprinkle with remaining zest.




SOURCE:   adapted from a recipe by Heathercristo. com


Cilantro Lime Shrimp

Grilled Cilantro-Lime Shrimp

Grilled Cilantro-Lime Shrimp

Ever since making the salmon kebabs a few weeks ago, I’ve been thinking about adapting that recipe idea and using shrimp in place of the salmon.  Grilled shrimp on skewers seasoned with cumin and garlic, and finished with lime juice instead of the lemon.  I loved the look of the kebabs with the slices of lemon separating the chunks of salmon, so why not use lime slices with shrimp.

We loved this recipe with the shrimp.  Since I was using my grill to cook something else, while it was on I also cooked the shrimp, with plans for using them cold in a salad another day.  These would also be great served hot with a rice pilaf, and a big green salad.

These are nice served over a crisp green salad.

These are nice served over a crisp green salad.


Yield:   4 servings


  • 16 large, raw shrimp,  peeled and deveined
  • 1 large clove garlic
  • olive oil cooking spray
  • 1/2  tsp. kosher salt
  • 3/4 tsp. ground cumin
  • 2 Tbsp. cilantro, chopped
  • 8 bamboo skewers, soaked in water, 1 hour
  • 1 or 2 limes thinly sliced


1.  Heat the grill to medium heat and rub the grates with a paper towel sprayed with olive oil spray.   Season the shrimp with garlic, cumin, salt and half the cilantro in a medium bowl.

2.  Beginning and ending with shrimp, thread the shrimp and folded lime slices onto 4 pairs of parallel skewers to make a total of 4 kebabs.

Thread shrimp on double skewers, separating each one with a lime slice.

Thread shrimp on double skewers, separating each one with a lime slice.

3.  Grill the shrimp, turning occasionally, until shrimp are opaque throughout, about 1 – 2 minutes on each side.  Top with remaining cilantro and freshly squeezed lime juice before serving.


SOURCE:   adapted from Bon Appetit

Margarita(ville) Ice-cream Sandwiches

I found this recipe in a magazine last summer and I tucked it away in a “To Make” folder, not sure of when I would get around to making it.  Turns out this past weekend was just the right time as I made these ice-cream sandwiches for a Father’s Day family get-together.  They were a big hit with everyone.  This is definitely a Dessert for Dudes as the lime zest and coarse sea salt mimic the flavors of a margarita in this cool, refreshing, summertime dessert that kids and adults will love.


SERVES about 16


  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 1 large egg
  • 5 teaspoons grated lime rind, divided
  • 2 Tablespoons fresh lime juice
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon reg. salt
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon coarse sea salt
  • 2 cups vanilla, reduced fat ice-cream, softened
  • 2 cups lime sherbet, softened


Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy.  Add the egg, 1 Tablespoon lime rind, and lime juice; beat another 2 minutes or until well combined.

Combine flour, baking powder, and 1/8 teaspoon table salt;  stir with a whisk.  Add to butter mixture, and beat just until combined.

Divide dough into 2 equal portions.  Shape each into a 6-inch log.  Wrap individually in plastic wrap;  chill 3 hours or until firm.



Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper.  Cut each log into 16 slices, ( about 1/3 inch thick), and place on prepared baking sheets.  Sprinkle evenly with a mixture of remaining lime rind, turbinado sugar, and sea salt.

Bake at 350 for 10 minutes or until edges are lightly browned.  Cool for 2 minutes on pans.  Remove from baking sheets , and cool completely on wire racks.

Place vanilla ice cream and sherbet in a medium bowl;  lightly fold and swirl together.  Return mixture to the freezer to firm up before putting the cookies together.  Use a cookie scoop to place ice-cream mixture onto bottom of one cookie, and top with another cookie.  Squeeze gently to spread ice-cream mixture to the edges.   Wrap each sandwich in plastic wrap;  freeze 4 hours or until firm.

SOURCE:  slightly adapted from Cooking Light