Spring Sweets

Key Lime Pie, recipe provided below (adapted from Mom On Timeout)


  • Graham cracker crust
    • 1½ cups ground graham crackers
    • ⅓ cup granulated sugar
    • 6 tbsp butter, melted
  • Key Lime Filling
    • 2 14 oz cans sweetened condensed milk
    • ½ cup light sour cream
    • ¾ cup lime juice OR key lime juice
    • zest from 2 regular limes or 4 key limes
  • Whipped Cream Topping
    • 1 cup heavy whipping cream
    • ½ cup powdered sugar
    • 1 tsp vanilla extract


  • Graham cracker crust
    • Preheat oven to 375F.
    • Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
  • Key Lime Filling
    • Preheat oven to 350F
    • Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
    • Let pie cool slightly before chilling. Chill for at least 3 hours.
  • Whipped Cream Topping
    • Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.


Eton Mess Cake, a portion of the recipe is provided below - for the full recipe visit The Cake Blog

Ingredients For the Sponge Cake:

  • 1 1/4 cup cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 whole eggs
  • 2 egg yolks (save whites for meringue)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon lemon juice
  • 3/4 cup canola or vegetable oil


  • Preheat oven to 350 degrees.  Grease and flour two 8-inch cake pans and set aside.
  • Sift together the cake flour, baking powder, baking soda and salt.  Set aside.
  • In the bowl on an electric mixer, combine the whole eggs, egg yolks, sugar, and vanilla.  Using the whisk attachment, beat on high for about 5 minutes or until the batter resembles pale ribbons.
  • Stop the mixing and remove the mixing bowl form the stand.  Sift the dry ingredients over the top of the batter.  Whisk by hand until just barely combined.
  • Pour in the lemon juice and oil and whisk by hand until combined (taking care to not deflate the batter as much as possible).
  • Evenly distribute the batter between the two pans and bake for about 35 to 38 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Let cool on a wire rack before removing the cakes from their pans.


Strawberry Brownie Cheesecake, a portion of the recipe is provided below - for the full recipe visit Life Love and Sugar


  • Brownie
    • 3/4 cup vegetable oil
    • 1 1/2 cups sugar
    • 1 1/2 tsp vanilla extract
    • 3 eggs
    • 3/4 cup flour
    • 1/3 cup + 2 1/2 tbsp cocoa (I used Hershey’s Dark Cocoa)
    • 1/4 tsp + 1/8 tsp baking powder
    • 1/4 tsp salt
  • Cheesecake
    • 20 oz cream cheese, room temperature
    • 1 cup sugar
    • 3 tsp vanilla extract
    • 1 cup heavy whipping cream
    • 1/2 cup powdered sugar
  • Topping
    • 2/3 cup heavy whipping cream
    • 1/3 cup powdered sugar
    • 1/2 lb strawberries, sliced



Rainbow Fruit Pizza (Gluten Free Vegan), recipe provided below (adapted from Petite Allergy Treats)



  • In a large bowl combine sugar, water/milk and vanilla extract and mix until sugar is fully dissolved.
  • Add shortening and beat on high for 5 minutes with a mixer until smooth or by hand until small clumps remain.
  • Add the baking soda and slowly add the gluten free flour in small increments. Scrape down the sides of the bowl occasionally.
  • Once all the flour is incorporated, mix on high for 5 minutes. (If mixing by hand, be sure to beat vigerously taking breaks in-between.) Allow dough to absorb moisture while chilling dough in refrigerator for 30 minutes to 1 hour.
  • Divide dough in two. Press half out into a 10 inch circle leaving a ¾-1 inch border (cookie will spread a little during cooking and more if not chilled.) Dock dough with a fork to prevent air pockets.
  • Bake at 350 degrees for 8 minutes and rotate the pan. Cook an additional 5-6 minutes or until top is brown and dry. Turn the oven off and open the door. Let the cookie to bake another 2 minutes. Allow the cookie to cool completely before assembling with topping.
  • Frosting: Beat shortening on high for 5 minutes until light and fluffy. Add fresh lemon juice and vanilla extract and beat until incorporated. Add powdered sugar ½ cup at a time. Continue mixing on high and scrap down the sides of the bowl. Once all the sugar is added, beat on high for another 5 minutes. Divide in half and reserve excess for later use.
  • Assembly: Evenly spread frosting onto cooled cookie. Create an alternating pattern with your favorite fruit