Aww thanks for that 💕 and yes, definitely available internationally and once it’s ready for pre-order I’ll be sure to provide the right link so you can order it outside the USA and I’m also also making sure that each recipe is being personally translated into metric and imperial measurements, so everybody can follow along!
Hi Beth, Happy Easter! I will be waiting for your party or get together for Easter. I love to see the preparation of your parties all the way to end where you’re enjoying it with your guests 🥰
Beth I adore you and your videos, thank you for all the effort you put into your channel and community!! I will definitely be trying this recipe , thank you!! 😁💕
I just saw this! I had made some caramel custard that my family made ….I made them just to honor my parents in heaven. I had to cook them in a water bath! I wonder if I add the flour in custard that I could avoid the bath. But they do look pretty & my caramel turned out really well!
Hey Beth, this looks delicious! Happens to be in my oven right now! I did want to let you know that the recipe in your link, (so I can print it out) has the flour listed in with the whipped cream garnish ingredient section!
Courage pour le livre, on a hâte de l'acheter❤, mais on aime bcp tes video's avec ton humour et bonne humeur🎉 on va essayer cette recette (bien qu'on vient de manger 1 tarte au sucre😂)merci et bon wknd a tte la famille
Awww merci! J’ai hate de le partager! Je suis très content que vous aimez les vidéos qui sont toujours en plaisir de partager! Bon week-end à vous aussi et merci pour tout votre support! 💕🫶
I’ll never go back to regular cheesecakes after making your pumpkin pie cheesecake bars. Lol. Made those on thanksgiving and they lasted less than 10 minutes.
Beth - could you give us a weight measure for the Graham Crackers - so that if we are looking to use an alternative - or don't have the same brand of Graham Cracker as you used here - we could use a similar measurement of a suitable alternative. Thank you
Yes, of course it would be 7 ounces of crumbs or 200 g. You could use Oreo cookies and scrape out the center if you want to chocolate chocolate crumb too hope you enjoy!
Ooooooo!!!!! I have graham crackers sitting at home!!! Now I know what to do with them! Definitely making them. Thank you so much for the key lime to lime swap! I have a question for you Beth. Unrelated to this recipe. I want make your apricot ginger scones recipe on Kin community. I will use the quantities from your other scone recipes but I don’t know how much candied ginger and apricot. I don’t want to go overboard. So. How much of both do I add? Also, do these scones also feature in the cookbook by any chance? I’m so excited for the cookbook. If everything goes well, that will be my birthday and Christmas gift to myself in 2025!!!
Oh sure here's that recipe! So excited for the cookbook too! It would make a lovely Christmas Present :). APRICOT & GINGER SCONES Serves 8 Ingredients 2 cups flour 4 teaspoons sugar 1 tbsp + 1 tsp of baking powder ½ teaspoon salt 10 tablespoons cold butter, diced into cubes ½ cup diced dried apricots 2 tbsp dried, crystallized ginger ½ cup heavy cream 2 eggs Raw, turbinado sugar for tops Method: Preheat oven to 400. Line sheet pan with parchment paper. In a bowl combine flour, sugar, salt, and baking powder. Add butter and work by hand until dough resembles a coarse meal. Add the apricots and ginger and toss. Mix the egg with the cream and add to mixture. Slowly mix with a wooden spoon, and then your hands until a dough forms. Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. Brush with heavy cream and sprinkle with the raw sugar. Pop back in fridge for 10 mins to firm up, and then bake for 15-16 mins until golden brown. Serve with butter and jam.
Is there only one width of baking paper in the US so you cannot line a standard baking tray on all sides instead of just one side? I've always wondered why American bakers don't line their baking trays like in this video. It covers all the sides so you don't need any baking spray/butter. Though a smidge on the sides/corners will help the paper to stay put more but it's not really necessary. ruclips.net/video/EjxrOH-aweI/видео.html
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This is the perfect spring treat!
Your tips are really helpful and make your videos especially great. Will be looking forward to your cookbook.
Aww thanks! So glad you like them! :) Yes can't wait to share the cookbook!!
I am waiting for your cook book.i hope it's available outside US.i really want to have an honour to have your book.really love your show.
Aww thanks for that 💕 and yes, definitely available internationally and once it’s ready for pre-order I’ll be sure to provide the right link so you can order it outside the USA and I’m also also making sure that each recipe is being personally translated into metric and imperial measurements, so everybody can follow along!
So excited about your cookbook Beth!! Can't wait. I think ill buy some extra to give as gifts.😀
These key lime cheesecake bars looks so adorable and perfect for the coming Easter !!!!!!!!!!!!!!!!! Will you show us how to make lime mousse too ?
Yes, in the UK we have always used digestive biscuits! So yum
Key lime is my favorite
Hi Beth, Happy Easter! I will be waiting for your party or get together for Easter. I love to see the preparation of your parties all the way to end where you’re enjoying it with your guests 🥰
Just tried this. It was incredibly delicious. We are making it for the big eclipse party Monday. I know everyone will enjoy it. Thanks so much.
I can't wait for your cookbook!! But I'll definitely be making these bars soon!
Aww thanks! Yes can't wait to finally share all these yummy recipes I've been developing for it with all of you! :)
Thank you for sharing ❤️
OMG! Looks delicious!!!!
How did I miss this? I can’t wait to try these
Love these! Happy Easter!
So yummy!! Happy Easter!! :)
Love your recipes! And I am so excited about your new book, Congratulations 🎉!
You deserve it! Blessings! ❤
Thank you so much!
Beth I adore you and your videos, thank you for all the effort you put into your channel and community!! I will definitely be trying this recipe , thank you!! 😁💕
yum! looks so creamy and delicious. Wish there were keylimes in more supermarkets. Maybe i could add some curd instead
Can’t wait to see your cookbook and definitely trying these key lime bites…thank you for the recipe😊
So excited to hear about cookbook. I hope you add many of your recipes!!
I just saw this! I had made some caramel custard that my family made ….I made them just to honor my parents in heaven.
I had to cook them in a water bath! I wonder if I add the flour in custard that I could avoid the bath. But they do look pretty & my caramel turned out really well!
Beth, your little cheesecake bites look so cute, and so are you wearing that apron.
hai
These look and sound amazing.
These look beautiful! 😍
Hey Beth, this looks delicious! Happens to be in my oven right now! I did want to let you know that the recipe in your link, (so I can print it out) has the flour listed in with the whipped cream garnish ingredient section!
I like the idea of cheesecake bars. Thanks for sharing.
You are so welcome! Hope you enjoy them!
Thank you.
Hi Beth! Yummy recipe, cant wait to try it. Excited for your cookbook! Happy Easter from stormy Orange County CA! Stay safe and dry this weekend!
Oh I know! You too! What a bummer for Easter! :(
Hi Beth! I’m excited to try these out! can i use lemon instead of limes?
Happy Easter to a darling chef! Looking forward to your cookbook in 2025!
Aww thanks me too! :)
Courage pour le livre, on a hâte de l'acheter❤, mais on aime bcp tes video's avec ton humour et bonne humeur🎉 on va essayer cette recette (bien qu'on vient de manger 1 tarte au sucre😂)merci et bon wknd a tte la famille
Awww merci! J’ai hate de le partager! Je suis très content que vous aimez les vidéos qui sont toujours en plaisir de partager! Bon week-end à vous aussi et merci pour tout votre support! 💕🫶
So pretty!
Thank you! 😊 So glad you enjoyed it!
Looks delicious....😊
Oh they are! :) And easy too!
Thank you for this recipe Im waiting for the book Im one of your dying fan
I’ll never go back to regular cheesecakes after making your pumpkin pie cheesecake bars. Lol. Made those on thanksgiving and they lasted less than 10 minutes.
Ha! So glad to hear it! These are your "spring" version ha! Enjoy!!
❤
Beth - could you give us a weight measure for the Graham Crackers - so that if we are looking to use an alternative - or don't have the same brand of Graham Cracker as you used here - we could use a similar measurement of a suitable alternative. Thank you
Yes, of course it would be 7 ounces of crumbs or 200 g. You could use Oreo cookies and scrape out the center if you want to chocolate chocolate crumb too hope you enjoy!
I was going to ask the same.. or a cup measurement of the ground Graham Crackers; we can buy Graham Cracker in crumb form
'13 graham crackers' means less than nothing to me. What weight of biscuit crumbs would that be? I may use gingernuts as well as digestives.
Ooooooo!!!!! I have graham crackers sitting at home!!! Now I know what to do with them! Definitely making them.
Thank you so much for the key lime to lime swap! I have a question for you Beth.
Unrelated to this recipe. I want make your apricot ginger scones recipe on Kin community. I will use the quantities from your other scone recipes but I don’t know how much candied ginger and apricot. I don’t want to go overboard. So. How much of both do I add? Also, do these scones also feature in the cookbook by any chance?
I’m so excited for the cookbook. If everything goes well, that will be my birthday and Christmas gift to myself in 2025!!!
Oh sure here's that recipe! So excited for the cookbook too! It would make a lovely Christmas Present :). APRICOT & GINGER SCONES
Serves 8
Ingredients
2 cups flour
4 teaspoons sugar
1 tbsp + 1 tsp of baking powder
½ teaspoon salt
10 tablespoons cold butter, diced into cubes
½ cup diced dried apricots
2 tbsp dried, crystallized ginger
½ cup heavy cream
2 eggs
Raw, turbinado sugar for tops
Method:
Preheat oven to 400.
Line sheet pan with parchment paper. In a bowl combine flour, sugar, salt, and baking powder. Add butter and work by hand until dough resembles a coarse meal.
Add the apricots and ginger and toss. Mix the egg with the cream and add to mixture. Slowly mix with a wooden spoon, and then your hands until a dough forms.
Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles.
Brush with heavy cream and sprinkle with the raw sugar.
Pop back in fridge for 10 mins to firm up, and then bake for 15-16 mins until golden brown.
Serve with butter and jam.
I liked
I made your beet hummus for today 🐣
What? No key lime zest in the filling? That's the best flavor IMHO.
Ha! Oh sure you could add it but they are pretty flavorful as is :) And it keeps the filling really creamy :)
Yes my vote is for creamy.😋👅
Is there only one width of baking paper in the US so you cannot line a standard baking tray on all sides instead of just one side?
I've always wondered why American bakers don't line their baking trays like in this video. It covers all the sides so you don't need any baking spray/butter. Though a smidge on the sides/corners will help the paper to stay put more but it's not really necessary.
ruclips.net/video/EjxrOH-aweI/видео.html
If you dont want to run to get a juicer tool...use a garlic press.