One of my favorite trips was a 4 day excursion to the Florida Keys in which I tried the Key Lime Pie at every restaurant we ate at. The best was, coincidentally, at Lorelei's, on Key Largo. I don't know if they are still in existence, but the large plywood mermaid is still a landmark in my mind.
Process Notes: Wahoo! I got 24 cupcakes this time. I was overfilling the cups just a smidge, but now, I've got it down pat. I added additional lime juice to the "filling" - when I tasted it, it was just too sweet, with not much lime flavor to it. And OMG, was that not the nastiest looking stuff when you put the lime juice and food coloring in the pudding? I wanted to do half the cupcakes with the filling on top, as per the directions, and the other half as we did the Just Because. However, the filling was so runny, I wasn't able to just top the cupcakes. I also added about a T of lime zest to the cake batter pre-baking and on top of the frosting topper. Like I said, if it's supposed to be lime, I want it to be LIME! The pics on line show a small slice of lime, but I think the zest will be just fine.
Tasting Notes:
Me: Sweet, tart, what's not to like? Even though I tried to push the filling into the cupcake, I think the filling was too runny, and I probably needed a cupcake corer to make it work. Instead, it just kind of ran over the top, which was fine. These definitely needed to be refrigerated - a consideration to keep in mind.
Mark: He only tried the filling, which he really liked.
The Office: Specific comments - one guy thought they were the best so far. His second favorite were the chocolate-peanut butter JB's. Since these were in the fridge, they took a couple of days to disappear. Out of sight, out of mind, doncha know?
1 comment:
I haven't gotten to these yet, but I'm definitely jonesin to try them.
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