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The Rocky Mountain Food Report, founded in 2015, is based here in Colorado, with a strong focus on the craft food and beverage scene. We strive to highlight local businesses, products, culinary talent and events that adds to the growing gastro-culture of our region. That means you’ll find breaking news, restaurant previews and reviews, updates on longtime favorites, event recaps, editorials and stories that encompass all things Colorado.
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Note’s Eatery Strikes a Chord with Family-Friendly Dining in Colorado Springs
There are very few things that our kids agree on but breakfast, morning, noon or night, is certainly one of them. The RMFR fam had the opportunity to enjoy the accessible appeal of Note’s Eatery, sampling the breakfast and lunch/dinner menus for some easy going, family-friendly dining that made…
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Featured Recipe
Crumbl Copycat Key Lime Cookies
Ingredients
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- 1/2 Cup Unsalted Butter, softened, not warm
- 2 Tablespoons Cream Cheese, softened
- 1/2 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 3/4 Cups Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 2/3 Cup Graham Cracker Crust, crushed
- 3/4 Cup Graham Cracker Crust, broken in small chunks
Key Lime Filling
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- 6 ounces Cream Cheese, softened
- 1 Tablespoon Sour Cream
- 1/2 Cup Sweetened Condensed Milk
- 1 Tablespoon Lime Zest
- 1/4 Cup Lime Juice
- Lime Wedges
- Whipped Cream
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Instructions
Servings: 8
Prep Time: 15 minutes
Cook Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours & 25 minutes
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment.
- Cream the butter until smooth then add in the cream cheese and cream again.
1/2 Cup Unsalted Butter, 2 Tablespoons Cream Cheese
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Add in sugars and beat until smooth, about 1 minute. Scrape the sides of the bowl down and mix in the egg and vanilla.1/2 Cup Brown Sugar, 1/3 Cup White Sugar, 1 Large Egg, 1 teaspoon Vanilla
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In a separate bowl, whisk together the dry ingredients except the graham cracker bits.1 3/4 Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt
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Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold in the graham cracker crust chunks until the cookie dough is just combined. 3/4 Cup Graham Cracker Crust
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Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball. Roll the dough in the crushed graham cracker crust then place 4 at a time on a baking sheet. 2/3 Cup Graham Cracker Crust
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Make a well using a tablespoon in the center of each ball. Bake 10 minutes. Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time. Set aside to cool.
For the Filling
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In a bowl, beat the cream cheese until soft. Add remaining ingredients and beat again.6 ounces Cream Cheese, 1 Tablespoon Sour Cream, 1/2 Cup Sweetened Condensed Milk, 1 Tablespoon Lime Zest, 1/4 Cup Lime Juice
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Fill the centers pf the cookies and chill in the fridge for 2 hours.
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Top with a lime wedge and a piped whipped cream.
Lime Wedges, Whipped Cream
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