From our kitchen to yours

 

Scott's Famous Key Lime Pie

History: Scott used this infamous recipe (among others) to pay his way through college! 

What you'll need –

Trusty Equipment:
9” Pie Plate
Food Processor

For the Crust:
1 box Immaculate Key Largo LimeTM cookies
1 stick butter (melted)

For the Filling:
3 8oz. bars of cream cheese
1 8oz. container of heavy whipping cream
10 key limes  (may substitute 3 persian limes if the mood strikes you)
1 c. sugar
1 t. pure vanilla

OK, let's make the crust!

1. Empty the bag of Key Largo LimeTM cookies into a food processor. Crush them until you have yummy key lime flavored crumbs. 
2. Melt stick of butter in a saucepan.
3. In a bowl, mix the Key Largo LimeTM crumbs with the melted butter.
4. Press the mixture into your pie plate and place in a freezer to firm.

Now, for the filling!

1. Squeeze limes into small bowl and set aside for later.
2. In a mixing bowl, whip the cream until it forms soft peaks.
3. Dice the bars of cream cheese into small pieces and add to the whipped cream.
4. Slowly blend in sugar, key lime juice and vanilla.
5. Once thoroughly mixed, use a spatula to scrape the contents into the cooled pie shell.
6. For an extra special touch, crumble additional Key Largo LimeTM cookies onto the top of the pie.
7. Refrigerate for at least an hour before serving.

 

Logan's Super Scrumptious Pumpkin Cheesecake!

History: Who says Kiwis can't cook? Though Logan didn't bring this recipe over from New Zealand, he certainly didn't waste any time mastering it once he hit the New World! 

What you'll need –

Trusty Equipment:
9” Spring Form Pan
Food Processor or Heavy Duty Mixer

For the crust:
1 box Immaculate Pumpkin GingerliesTM
1 stick butter (melted)

For the filling:
4 8oz. bars cream cheese
1 8oz. container sour cream
4 eggs
1 c. sugar
1 t. pure vanilla
9 oz. pumpkin (canned)
1 T. cinnamon
1 t. nutmeg
1/4 t. cloves

First things first…pre-heat your oven to 275 degrees.

Next, the crust!

1. Empty the bag of Pumpkin GingerliesTM into a food processor. Crush them until you have super-scrumptious pumpkin flavored crumbs. 
2. Melt stick of butter in a saucepan.
3. In a bowl, mix the cookie crumbs with the melted butter. Press the mixture into the bottom of the pan, and place in a freezer to firm.

And finally the filling!

1. In your food processor or mixer, blend together cream cheese, sugar and vanilla. Blend until creamy.
2. Add pumpkin and sour cream and continue to blend while adding cinnamon, nutmeg and cloves.
3. The eggs go in the mixture last and should be whipped until you have a custard-like consistency.
4. Using a spatula, pour mixture onto the cooled crust in the spring form pan.
5. Bake at 275 degrees for 1 hr. to 1 hr. 15 min. (until a toothpick placed in the center comes out clean)

 

Chocolate Peanut Butter Pie Dee-Lightful

History: Yet another of Scott's praise worthy concoctions! This one exposes his massive addiction to chocolate (as if you didn't already know).

What you'll need –

Trusty Equipment:
9” Pie Plate
Food Processor

For the Crust:
1 box Immaculate Sweet Georgia BrownieTM cookies
1 stick butter (melted)

For the Filling:
3 8oz. bars of cream cheese
1 8oz. container of heavy whipping cream
3 T. cocoa (4 if you are craving MAJOR chocolateyness)
8 oz. peanut butter
1 c. sugar
1 t. pure vanilla

OK, let's make the crust!

1. Empty the bag of Sweet Georgia BrownieTM Super Chocolate Chunk cookies into a food processor. Crush them until you have super chocolatey crumbs. 
2. Melt stick of butter in a saucepan.
3. In a bowl, mix the Sweet Georgia BrownieTM crumbs with the melted butter.
4. Press the mixture into your pie plate and place in a freezer to firm.

Now, for the filling!

1. In a mixing bowl, whip the cream until it forms soft peaks.
2. Dice the bars of cream cheese into small pieces and add to the whipped cream. Slowly blend in sugar and vanilla.
3. Set aside half of the filling base in a separate bowl.
4. In the first bowl, blend cocoa into the filling.
5. In the second bowl, blend peanut butter into the filling.
6. Once thoroughly mixed, use a spatula to scrape the chocolate filling into the cooled pie shell.
7. Next layer the peanut butter filling on top of the chocolate.
8. Once you smooth out the top, crumble the leftover Sweet Georgia BrownieTM cookies onto the top. For extra decoration, add crushed peanuts or mini chocolate chips.
9. Refrigerate for at least an hour before serving.

 

Super Easy Dessert Concoctions

•  Pair 4 warmed Leapin' LemonTM or Key Largo LimeTM cookies with a sweet scoop of raspberry sorbet. This combination is perfect after a super garlicky dinner!

•  Crumble warmed Apple PieTM cookies over a coupla scoops of vanilla bean ice cream! Add some warm cinnamon-covered apples for a super scrumptious touch.  This is a great Fall dessert!

 

 

Send us some of your favorite recipes that call for our super delicious cookies!  We'd love to add more to our list.