I hope that you’ve been able to take some time to relax or have some time planned in the next couple months! We couldn’t seem to get the idea of the tropics and relaxation out of our minds with our June Birthday treat trio: Pineapple-Shaped Tropical Zucchini Breads, White Chocolate Macadamia Nut Cookies, and Mini Key Lime Jar Pies.
The Tropical Zucchini Breads are one of our favorite summer treats (now available all summer long!) and contain quite a bit of pineapple. Wouldn’t you know, I came across a pineapple pan at Sur La Table. The pan was created for individual Pineapple Upside Down Cakes but I thought it’d be a perfect for our breads.
When was the last time you had a White Chocolate Macadamia Nut Cookie? Way. Too. Long. I have to confess that the last time I had one, I broke down and bought the ones in the grocery store. They were good, but not as good as homemade.
Talk about an understated gourmet cookie. When you take them out the wrapper, you’re met with a sweet, exotic fragrance. The white chocolate is so silky and pairs perfectly with the creamy texture of the macadamia nut. We really don’t do anything fancy to these cookies – just our usual all-natural approach – but somehow they exceed the sum of all parts (and expectations!).
We also celebrated my youngest brother’s wedding to one of the dearest women Peachie and I know. And, now Casey is officially part of the family (yay!). We couldn’t be happier for them! Casey joins our ranks of card-carrying chocoholics – she requested the Crème de Menthe Brownie Sandwiches for their favors.
We were honored to also make some of the desserts for their celebration including the Mini Key Lime Jar Pies.
Aren’t these the cutest things, ever?! I got this great idea from the book, Handheld Pies by Sarah Billingsley & Rachel Wharton. It probably should’ve dawned on me prior to finding this little gem since I had seen the owners of Boston’s Wicked Good Cupcakes on ABC’s Shark Tank talk about shipping their cupcakes in jars. Oh, the possibilities….
I have long been perfecting the Key Lime Pie for my husband Jeff with his deep and enduring addiction to all things citrus. But, the trick with the jars was determining the correct proportion of graham cracker crumbs to lime custard. It was difficult not to build up a thick crust around the bottom of the jar. I didn’t get a picture of the jar pies topped with fresh whipped cream but you can be sure we put it on them!
corrie @ Peachie’s Treats