Doesn’t the title of this post make your blood sugar skyrocket just reading it? It does mine! As it should because these doughnuts are loaded with LOTS of sugary goodness. After I made Key Lime Pie, I still had some key lime juice I wanted to use up so it wouldn’t go bad. I really wanted something easy and I remembered the buttercream recipe that was part of my key lime roundup so I thought that would be delicious to try out! Although…I wasn’t feeling cake or cupcakes. Hmm, sandwiched between cookies? Nah, not it. Then it hit me…DOUGHNUTS. I literally felt like I was a mad scientist and brilliance had just struck me! A loooong time ago I had made these super easy doughnuts (notice this was when I was a beginner blogger and wanted to achieve that Bakerella look…and uhh, DIDN’T haha) and they were so dangerously good that we ended up eating an obscene amount within minutes and I had not even dared to make them since.
But the time had come.
So I fried. And powdered. And filled. And powdered again. And behold, deliciousness was born. The key lime buttercream was outstanding. It would definitely be wonderful on cupcakes or cookies. And the doughnuts, well, they were fried to perfection and so wonderfully doughy and warm…ahhhh. My poor husband split a half of one with me and was then tortured the rest of the night with the knowledge that they were just sitting in the kitchen, mocking him. But he resisted and I was very proud of him for that! We strongly believe that desserts should be treats and not something to eat in massive quantities (unless doing bakery research..ahem) but these doughnuts made doing so extremely difficult. Extremely.
In a large skillet, heat the oil to at least 290 degrees. Carefully drop four of the biscuits into the oil and cook on each side for about 1.5-2 minutes until lightly browned on each side. Place on a cookie sheet lined with paper towels and let cool off. Put a couple of cups of powdered sugar into a large plastic Ziploc bag. Place the doughnuts, one at a time in the bag and shake until they are covered with powdered sugar. Set aside on a large cooling rack.
To Make the Buttercream
Beat the first four ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with key lime juice, beating at low speed until blended and smooth after each addition. Beat in green food coloring (if using).
With a pastry tip inserted into a pastry bag or large Ziploc bag, fill with buttercream and insert into the side of the doughnut. Squeeze and fill with buttercream. The doughnut will get noticeably "puffier" and expand a bit from the buttercream. (One of mine even burst a little on one side because I got slightly carried away, but that was ok..it still tasted good.) After they have all been filled, dredge one last time in powdered sugar. Eat immediately or store in an air-tight container.
Makes 8-16 doughnuts.
*How many doughnuts you want will depend on how full you fill them. I only made 8 and I had some frosting leftover but if I had done 12 or even 16, I would have just filled with a little less buttercream in each one and it would have filled all of them.
After making my Key Lime Pie last week, I was inspired to search out some more key lime recipes. I just love the tart and sweet combination so much! Any of these would make a great summertime treat…enjoy!
I cannot, CANNOT let summer go by without making a key lime pie. It is the quintessential summer dessert, in my opinion. Tart, sweet and creamy with a crumbly graham cracker crust…just divine. The best slice I’ve ever had is at a place called the Donut Hole in Destin, FL (who also happen to have AMAZING doughnuts…duh) where we’d vacation every summer when I was a kid. The anticipation of the one slice of pie was unbelievable and I would savor every last bite knowing I wouldn’t get it again for another 364 days. But now that I’m all grown up I can make my own, wherever and whenever I want! Ah, perks of being an adult.
Now I know many people are big advocates of juicing a bunch of those cute little key limes to get the perfect key lime flavor for their pie, but I happen to really like Nellie and Joe’s Key West Lime Juice. I love the flavor it gives my pies and yes, I’ve done it both ways and honestly can’t tell a difference. Maybe I’m just not enough of a snob but hey, it works and this pie gets rave reviews every time I make it. Oh and did I mention it’s a breeze to whip up? Because it totally is! Enjoy!
Preheat oven to 375 degrees. Grease a 9-inch springform pan.
In a medium bowl, mix together melted butter and graham cracker crumbs. Press into the bottom and halfway up the sides of the pan.
In a large bowl whisk together the egg yolks, sweetened condensed milk, key lime juice, lime juice and zest, and vanilla. Pour into the graham cracker crust and bake for 30 minutes. Let cool completely on a wire rack and then in the refrigerator for at least 2 hours. Garnish with homemade whipped cream.
For the Whipped Cream
In the bowl of an electric mixer, whip the heavy whipping cream until thick and stiff. Beat in the powdered sugar and vanilla. Pipe onto key lime pie.
It’s the start of a new month which means a new “flavor of the month” for most of the cupcake and cake pop places around here (uh, yeah, we have a few). Apparently the flavor star of August is…drumroll please….Key Lime! Can’t say I’m upset about this at all as I heart me some key lime pie. As a matter of fact, I had planned to do some sort of key lime recipe for the last couple of weeks and never could decide if I wanted to do a traditional key lime pie recipe that I have and LOVE or stray from the typical and do something crazy different. Well, I decided on the latter and ended up making some Key Lime Cookie Truffles. These are based off of that famous Oreo truffle recipe…the one people go nuts over that is basically Oreos and cream cheese. Yeah, that one.
Anyway, I used the vanilla Oreos and key lime juice, not fresh squeezed (oh the horror, I know) but Nellie and Joe’s Key West Lime Juice, which in my opinion is just as good. I also threw in some raspberry jam, hoping to get the perfect mixture of sweet raspberry and tart lime but the jam kind of got lost in the mix and the flavor wasn’t too distinct, which was a bummer. I also think I’ll throw in some lime zest next time for even more of a tart factor. These were pretty delish but I think with a couple of tweaks, they’d be out of this world.
P.S. This recipe makes a TON of truffles, like, 80! I’d suggest halfing the recipe.
4 c. (1 lb, 2 oz pkg) Golden Oreos, crushed (I used my food processor)
3 c. Graham Cracker Crumbs (I used my food processor)
¾ c. AP Flour
¾ c. Key Lime Juice
½ c. Raspberry Jam (optional)
2 lbs. White Chocolate Candy Discs, melted
In an electric mixer, beat cream cheese until smooth. Beat in the Oreo and graham cracker crumbs, lime juice and flour. Beat in the raspberry jam (if using). Let sit in the fridge for 30 minutes to firm up.
Line a cookie sheet with foil. Roll dough into balls with the palm of your hands and place on the cookie sheet. Put in the freezer for 30-45 minutes.
Dip into white chocolate and decorate with green sugar, white chocolate, graham cracker crumbs, etc.