Spring Happenings

Spring has been busy!  I just got done with the spring clothes resale, like the one I did last fall.  It has proved to be a profitable endeavor, so I can't see not doing them anytime soon.  Although it seems like it takes forever and a day to get ready for these sales, they are very much worth my time, effort, and cardstock!

Our little Peanut kicked off our beginning of spring with her spring voice recital.  If you are interested in her fair performance at the end of last summer, click here.   She also did a Christmas recital last December as well, but sadly I never posted anything.  Ahem. 

Anyhow, the spring recital.  

Be still my heart. 

I mean, I know I am full of COMPLETE bias, but she is just a brave little girl!  I hope to be like her someday.

First, the costume.  My amazing mom ROCKED the costume making.  Peanut's voice teacher requires each of the students to wear an outfit/costume that coordinates with their solo.  Peanut's solo was My Favorite Things from The Sound of Music.  I searched online and couldn't find any type of Swiss Miss costume to purchase, so I offered asked my mom to make one.  And she so kindly obliged and the little Peanut was oh. so. darling.

The voice students all sing an opening song together and it was Be Our Guest from Beauty and the Beast.  Complete with cabaret kick line.  A fabulous opening song performance, I must say!  Then each student does their solo song and they all close in a group song as well.  The closing song for all the students was So Long, Farewell from The Sound of Music.  (Why yes, it was a von Trapp practicing three months in our household!)  Peanut's voice teacher asked her to preform the role of "Gretl," so she had a small solo in the closing song as well.  Made this mama cry.  Of course, that really isn't saying much, but still. It made me cry.  

In other news, I had a good birthday.  I am officially half way through my thirties, which honestly isn't really that big of a deal, but I could do without all those crows feet marching across my face.  Name that movie.  I just have to post this picture, since I am nearly almost always behind the camera and don't get hardly any of me with the little loves.  

We had a great Easter, and while I'd like to say that my sweet girl and sweet boy ALWAYS get along so charmingly and NEVER ever bicker (as exhibited above so deceivingly), can I just say I so wasn't prepared for the bickering and squealing from a nearly six and two year old?!?!??  While I knew that definitely was to come, I just wasn't expecting it so soon!!  And really, for the most part they get along great, but MAN, do they know how to push each others buttons!! 

While they do bicker, the Little Brother still goes along quite a bit with his older sister's antics.  Because on most days, he still thinks she hung the moon.  Here he was told to wear her pink super hero cape as a "hair cutting apron," while she "cut" his hair.  And then she tells him right where to stand as they wave goodbye to Daddy when he leaves for work.

The days are long, but the years are short, right?

We had a fun trip to the local aquarium for one of Peanut's field trips and Peanut got to "pet" the sting rays.  She had a blast, just as she always does on any adventure.

My dear sweet cousin, graduated with her Master's degree last month (she is SO much more motivated than me!) and what was my contribution?  I brought the cutest cupcakes EVER.  Yes, I might need to work on my humility.  But they were the cutest.  Ever.

For my acceptance speech: Pinterest, what did we ever do without you???

And last, many of you may not know this, but apparently in the male DNA in my bloodline, there is a strong affinity to closing one's eyes (purposefully!!) when grinning for the camera.

Who knew?

This is, of course, not to mention that our little son is a Mini Me for my dad.  It's kinda scary.  

Best Dessert Recipe of 2011: Coconut Cream Pie

I am linking this recipe up to Finding Joy in My Kitchen's Countdown to 2012: Best Dessert Recipes.  Coconut Cream Pie.....does it really need a further introduction?  I think not.  

♥ ♥ ♥ ♥ ♥

I have decided that pies are my new favorite dessert.  Specifically cream pies.  Is it okay to have a birthday pie rather than cake?  If it is, then sign me up! (That is unless my mom is making her homemade German Chocolate Cake--because if that's the case, all bets are off...)

The hubs and my birthday were last month (they are just a few days apart) and I made him a blackberry pie.  We still had some left over on my birthday, so I didn't bother making another dessert and I promised myself that the following week, I would make myself a pie.  (Hubs is wonderful, but it's like pulling teeth to get him to bake on my birthday--so I stopped trying.  Plus he detailed my car inside and out so I can't complain!  Please know I am not bashing my husband--I think our "talents" compliment each other very nicely!)

The next week came however and Hubs and Peanut both got sick and then life got in the way, so I finally got a chance a few days ago to whip this up.  It was worth the wait.  Even Hubs liked it and he swears he doesn't like coconut--I really think he's lying.  Either about not liking coconut or about the pie--but when you are short on time getting ready for work and you still choose to have a piece of pie after lunch--my bet is that he's lying about the coconut.

Although I love the butter based crust I found, I had some palm shortening that I wanted to try.  This crust was very good and flaky, but more difficult to work with than a butter or vegetable shortening crust.   I also made a stabilized whip cream, as I knew the pie would take us several days to eat.  It worked really well!

Coconut Cream Pie

For the crust

1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/3 cup plus 1 Tbsp palm shortening
2 to 3 Tbsps cold water

In a food processor (or by hand), mix dry ingredients together.  Add in shortening and pulse to combine (cut shortening into flour using two knives or a pastry cutter if doing so by hand) until the mixture is a little chunkier than canned Parmesan cheese (I think that's a great reference point, don't you?).  Add in water one tablespoon at a time, until dough just holds together.  Shape dough into a ball and flatten to a disk shape, wrap in plastic wrap, and refrigerate about 20 minutes. 

On a well floured surface (I love using my Silpat for this), roll out dough evenly into a circle, large enough  for a 9 inch pie plate.  I roll the dough out and hold the pie plate over it to make sure it will cover the bottom and the sides.  You could use a pastry mat too, but this works for me.  :)

Fold dough into quarters and transfer to pie plate.  Press into dish, fluting edges or trimming even with the pie plate.  You can tell what I did--someone got lazy.  Pierce the dough evenly with the tines of a fork and bake at 475 degrees for 8 to 10 minutes.  (This is called blind baking--where the crust is baked prior to filling the pie.)  Allow crust to cool prior to filling.

Coconut Cream Filling

4 large egg yolks
2/3 cup of sugar (I used good ol' sugar--somethings you just can't mess with)
1/4 cup cornstarch
1/2 tsp salt
3 cups whole milk
2 Tbsp butter
2 1/2 tsp vanilla
1 cup unsweetened, flaked coconut divided in 3/4 cup and 1/4 cup

Whisk egg yolks in a small bowl for about a minute and set aside.

In a medium saucepan, mix together sugar, cornstarch, and salt.  Stir in milk gradually, whisking to combine.  Cook over medium heat, stirring constantly until mixture thickens and starts to boil.  Boil for one minute, continuing to stir.  Remove from heat temporarily and ladle about a half a cup of the hot mixture into the egg yolks, stirring the yolks constantly.  Once combined, return the egg mixture back to the mixture in the saucepan, stirring to incorporate. (This process is called tempering.)  Place saucepan back on burner and bring to a boil once again.  Boil for one minute and remove from heat.  Stir in butter, vanilla, and 3/4 cup of coconut and fold to combine.  Pour into cooled pie crust and place plastic wrap directly on filling to prevent a hardened pudding crust from forming.  Allow to cool completely before topping with cream.

Stabilized Whipped Cream (aka homemade Cool Whip)

1 Tbsp cold water
1/2 tsp unflavored gelatin
1 cup whipping cream
2 Tbsp maple syrup
1/2 tsp vanilla

In a small bowl, mix together water and gelatin.  Set aside.

Using a stand mixer or hand mixer, whip cream on medium high speed until cream starts to thicken (about 3-5 minutes).  The gelatin mixture should have thickened completely.  Using a spatula, break up the gelatin mixture and add to the cream, along with maple syrup and vanilla.  Mix again on medium high speed until whip cream reaches desired thickness--I let mine get fairly thick as I wanted it to hold up in the fridge for several days.  Remove plastic wrap from cooled pie and spread whipped cream evenly over top.  Top with toasted coconut if desired.

Toasted Coconut

Place a large saute pan on burner over medium high heat.  Allow pan to get hot enough to let a drop of water dance all over the pan. (That way you know it's good and hot!)  Using remaining 1/4 cup of coconut, pour into pan, stirring constantly.  Coconut will start to toast immediately, so make sure to keep stirring to allow all the coconut to toast (this shouldn't take more than 30 seconds).  Remove from heat and pour onto plate and allow to cool before topping on pie. 

 

New Fall Tradition

We have our Christmas traditions and Easter traditions.  This year, we also have a new fall tradition.  And it's a "fall" tradition because it can go from the start of the apple season (end of August?) to as-long-as-I-have-apples-in-my-fridge tradition.  So it's really much longer than Halloween or Thanksgiving.  And these babies are stinkin' good, so I'll definitely stretch it out as long as I can.

So good and so easy.  I totally took the lazy way out and bought caramels (but I did have to unwrap them all so I don't know how "lazy" that really was).  You wash and dry the apples, stick "sticks" in them (I used lollipop sticks), melt the caramel, dip the apples, and dip in toppings--we used peanuts on some. 

They are ahhhh-mazing. 

We are so keeping up this tradition. 

 

Tried It & Loved It: Vanilla Bean Cupcakes

These are a lovely little number.  Most of you would probably roll your eyes if I told you the reason I chose this recipe for Peanut's birthday "cake".  There were a couple of reasons actually.  The first being that I got those adorable red bandana cupcake liners (here) and when you bake darker colored cakes like chocolate, the print typically won't show through--at least not very well.  (Yes, I realize I didn't even end up baking them in the red liners, which had I to do again, I would have nixed the white liners and baked in the printed ones.  I didn't realize the humidity that day would droop the liners as we set them in the cute ones  But I digress).  The second reason being (the one for the eye rolling) that I wanted something yummy that didn't involve any artificial colors.  I completely realize that having those dyes once and a while won't kill you--at least that we know of.  Ha, ha.  But I also figure if I can find something that tastes great and doesn't have all that junk, then why not?

They were a hit too.  Several people told me how good they were....hopefully they weren't just being nice!  According to my sister-in-law niece (see comments below) they were "THE BEST CUPCAKES IN THE WHOLE UNIVERSE."

Wow.

That's high praise!

But I really can't take too much credit, as the recipe isn't mine.  I do think they turned out cute.....and that I can take credit for.

Vanilla Bean Cupcakes ~ from My Baking Addiction

for the cupcakes
2 1/4 cups cake flour (I used good ol' all purpose)
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups whole milk, room temperature
4 large egg whites, room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1 1/2 cups sugar
seeds scraped from one vanilla bean
2 teaspoons pure vanilla extract

for the buttercream
3 sticks unsalted butter, softened
seeds scraped from one vanilla bean
2 teaspoons clear vanilla extract (clear vanilla isn't "real" vanilla, so yes, I used the dark stuff)
1 ½ pounds (24 ounces) confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

Preheat oven to 350 degrees.  Line muffin pan with liners or spray bottoms of cups.  Set aside. 

For the cupcakes, sift together the flour, baking powder, and salt and set aside.  In a stand mixer using the paddle attachment, cream together butter and sugar.  Add in the egg whites and mix together thoroughly.  Add in milk, vanilla seeds, and vanilla extract and mix well.  Add in flour mixture one cup at a time until thoroughly incorporated.  Continue mixing for two minutes to insure batter is aerated. 

Fill muffin cups 2/3 full and bake for 18-24 minutes or until toothpick inserted comes out clean.  Mine were closer to the shorter end, probably around 19-20 minutes.....of course this will vary by your oven.  Cool on a wire rack.

For the buttercream, cream together butter and vanilla seeds until fluffy.  Add in powdered sugar and mix until blended.  Add in vanilla and and about half the milk and mix thoroughly.  Add in additional milk until desired consistency is reached.  Beat at high speed until light and fluffy.  Frost completely cooled cupcakes. 


 

    

Tried It & Loved It: Vanilla Biscotti

I have had biscotti on my list of things to bake for a LONG time.  Like over a year ago long time.  I know.  I remember making some when I still lived with my parents, and I loved it.  I wanted to try my hand at it again and I finally got around to it.

A few weeks ago I sat down and found a recipe and made this wonderful biscotti.  I can't wait to make some more!  Next time, I plan on adding in some fun little yummies, like almonds or dried cranberries.....or maybe even both.  I so would have this time, but I didn't have any on hand, so vanilla it was.  It was still so tasty.  Crumbly and buttery just like it should be.  A great accompaniment to my coffee.  Need I say more? 

Vanilla Biscotti ~ from King Arthur Flour

6 tablespoons butter
2/3 cup sugar (I did use sucanat, which is why the uneven color to my biscotti)
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
2 large eggs
2 cups unbleached all purpose flour (I did.....can you believe it?)

Preheat oven to 350 degrees.  Lightly grease a baking sheet for biscotti.  Set aside.

In a stand mixer, using paddle attachment, beat butter, sugar, salt, vanilla, and baking powder until mixture is evenly combined.   Add in eggs; mix until creamy.  Add in flour and mix until evenly combined.  Dough will be sticky. 

Scoop dough onto prepared pan, and shape into a flattened log.

Bake for 25-30 minutes.  Remove from the oven and allow to cool about 30 minutes.  Using a spray bottle with room temperature water, lightly and evenly spritz water on biscotti log.  This will make the biscotti easier to slice.  Using a serrated knife, slice biscotti into 1/2 - 3/4 inch slices.

Reduce oven temperature to 325 degrees.

Set the biscotti on edge on baking sheet and bake for 25 to 30 minutes.  They will appear dry and be starting to turn golden when they are done.  They still may be a tiny moist in the center, but they will continue to dry as they cool.  Remove from oven and transfer to rack to cool.

Store in an air container for several days. 



  

Tried It & Loved It: Kiwi Boats

These are a fun little treat....and fairly healthy too.  I saw these in one of my recent Rachael Ray magazines and knew they would be a hit with the Peanut.

They were. 

Kiwi Boats ~ from Every Day with Rachael Ray

Kiwi
Vanilla Yogurt (I mixed up some plain whole milk yogurt with a little honey and vanilla, as commercial yogurt is usually FULL of sugar)
Granola

Slice kiwi in half, length wise.  Scoop out flesh of kiwi, leaving the skin in tact.  Slice up kiwi flesh.  Fill kiwi shell with vanilla yogurt, and top with kiwi slices and a sprinkle of granola.  Enjoy!

Lime Sorbet

This is another one of those things I came up with to use up all those limes.

And it's refreshing and mouth puckering in a pleasing sort of way.

It's funny too, because Hubs reminded me that this would be a good one to remember when I get pregnant again.

No, I am not hinting at anything. 

But it's a a good one to remember.....  When I was pregnant with Peanut the only "strange" craving I had was for all things lime.  Do you know how hard it is to find lime candy?  Practically all green candy is green apple.

But I didn't want green apple.  I wanted lime.

So poor Hubs was left with boxes of Mike and Ikes that were clean picked of any lime ones, 'cause that's all I would eat.  This all of course was before I found out I had gestational diabetes, but that's a whole other post.

So I will leave you with this refreshing little number....

Lime Sorbet

1 cup water
1 cup sugar (I used dehydrated cane juice/organic sugar--no dark colored sucanat this time)

Zest of 5 small limes
1 cup + 2 Tbsp fresh, squeezed lime juice (this was probably about 7 limes for me, but they were on the smaller end)

In a medium sauce pan, dissolve sugar in water over medium high heat.  Remove from heat and pour  into small mixing bowl and store in refrigerator until mixture has completely cooled.  Once cooled, mix in zest and lime juice and process in ice cream maker according to manufacturers directions--mine took about 25 minutes to process to a soft serve consistency.  Several more hours in the freezer after that and the mixture will be much more solid--like sorbet!

Serve on a warm summer night for best results.  :) 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen 
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Miz Helen's Country Cottage Full Plate Thursday

Tried It & Loved It: Coconut Lime Bundt Cake

This will be the first in a three part series on limes.  Or in other words, the-things-I-have-made-to-use-up-a-big-ol'-bag-of-limes-from-Costco.

I saw this recipe a few weeks ago and knew I had to try it.  We all know what a fan I am of all things citrus and coconut.  I thought this cake sounded like a match made in heaven, but I needed some limes to make this little gem.  And when you need four limes and the grocery store is selling them for about $0.85 each and Costco has a big bag for less than $5.....well, then you better start scouring to find other recipes that utilize those extra 18 limes you have on hand. 

But let's start with this one, shall we?  It is just divine and every bit as wonderful as I thought it would be.

And every time you see/hear the word bundt does anyone else think back to My Big Fat Greek Wedding like I do?  Or is it just me? 

Lime Coconut Sour Cream Whole Milk Yogurt Bundt Cake ~ slightly adapted from My Baking Addiction

1 cup unsalted butter, softened
1 1/2 cups granulated sugar (I used organic sugar, so it's not white-white, but it's still not like the dark sucanat I normally use)
zest of 3 medium limes
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour (I used about 1/2 cup freshly ground soft white wheat (just some leftover from that morning), and the rest all purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (my bad, I thought I had enough sour cream but I so wasn't going to the store in the middle of mixing this up, so I improvised and used whole milk yogurt instead--for the full cup)
1/2 cup sweetened flaked coconut (I used unsweetened coconut)

Preheat oven to 350 degrees.  Grease and flour a bundt cake pan and set aside.

In a stand mixer with the paddle attachment, cream butter until smooth.  In a separate bowl, mix together the sugar and lime zest until zest and sugar are evenly mixed.  Add sugar mixture to butter and mix until fluffy, about three minutes.  Add in vanilla and mix to combine.  Add in eggs and mix thoroughly, about two minutes.

In a separate bowl, mix together flour, baking powder, baking soda.  Alternate adding portions of the flour mixture, then the sour cream/yogurt, to the butter mixture, allowing each portion to evenly combine before adding the next.  When all the flour and sour cream/yogurt are mixed evenly with the butter mixture, fold in coconut.

Pour cake batter into the prepared bundt pan and spread out top evenly.  Bake for 50-60 minutes or until toothpick inserted comes out clean.  Note: my cake only took 40 minutes, so if you know your oven "burns hot," watch closely and pull out early if necessary.  Cool cake for about 45 minutes (original recipe says 20 minutes.....go a little longer....trust me.....but don't ask how I know.....) and invert to wire wrack and remove gently from pan.  Cool cake completely prior to glazing.

Lime Glaze

Now I totally did my glaze a bit different, but I am sure Jamie's would be absolutely wonderful.  I really loved the glaze from these scones, so I used that idea for the glaze. 

Jamie's was this: 

1 cup confectioners’ sugar, sifted
5 tablespoons heavy cream
½ teaspoon pure vanilla extract
zest of 1 medium lime

but I did this:

2/3 cup confectioners’ sugar, sifted
2 Tbsp fresh squeezed lime juice
½ teaspoon pure vanilla extract
zest of 2 medium limes

Mix together sugar, lime juice, vanilla and zest.  If glaze is too thin for desired consistency add a bit more powdered sugar.  If it is too thick for desired consistency, add a dash more lime juice.   Once desired consistency is achieved, drizzle over cooled bundt cake. 

Fresh Cherry Compote

I really didn't reinvent the wheel with this one.  This is just like the other fruit compotes I made several weeks ago.  The recipe is very versatile, as you can see.  You can change out the fruit with almost any fruit that suits your fancy.  For us this last week, it was a great way to use up the last bit of cherries.  Not that we needed any help--but we had been snacking on them for a solid week and it was good to have a little bit of variation.

Fresh Cherry Compote

2 cups fresh cherries; stemmed, pitted and quartered  (mine were mostly Rainiers with a few Bings)
1/4 cup maple syrup
1/2 tsp. almond extract (optional)
1 tsp. arrowroot powder (you may use cornstarch too--use about 1 1/2 tsp.)

In a small pan over medium heat, slowly heat cherries and syrup.  In a small bowl, mix arrowroot powder/cornstarch with about a tablespoon cold water.  Stir thickener into cherry mixture.  Stir cherry mixture occasionally while allowing compote to thicken.  Compote is finished when sauce has thickened and coats the back of a spoon, about 15-20 minutes.  Stir in almond extract after removing from heat. 

Tried It & Loved It: Lemon Coconut Bars*

*Or in my case these would be called Citrus Coconut Bars.  I had two lemons which I thought would be enough.

But it wasn't.

And then I spilled the lemon juice before it made it into the mixing bowl.  Then I really didn't have enough.  So I used some limes.  We all like lemon lime soda, right?  Why not Lemon Lime Citrus Coconut Bars?  It works, right?

Anyhow, these are just a delightful late night treat.  Not that I would know anything about that.  And can you tell I have this thing for lemon?  

By NO means does my photo do these lovely little bites any justice.....take a peek at Jamie's photos of her Lemon Coconut Bars.  I want to be a food stylist just like her when I grow up.  But I keep telling myself, I have a very busy little girl with very grabby hands and a love for sweets just like her mama.  At least that's my excuse for right now, anyway. 

But do try these, they are YUM!

Lemon Citrus Coconut Bars ~ slightly adapted from My Baking Addiction

1 1/2 cups flour (Jamie uses all-purpose, I used all soft white wheat)
1/2 cup confectioners’ sugar (I went with a little less, it was about 1/3 cup)
3/4 cup cold butter (Jamie says or margarine, and you can certainly do that, but we all know how I feel about margarine)
4 eggs
1 1/2 cups sugar
1/2 cup lemon juice (I did a mix of lemon and lime)
1 teaspoon baking powder
Zest of 2 lemons and 1 lime
1 cup flaked coconut (mine was grated, which might have something to do with the presentation)

Preheat oven to 350 degrees.  Prepare a 9 x 13 pan by lining with foil or parchment and spray with non stick cooking spray. 

In a bowl, combine flour and confectioners sugar.  Cut butter into mixture until it resembles coarse crumbs.  (You may also use a food processor to do this.)  Press into the bottom of prepared pan.  Bake for 15 minutes in preheated 350 degree oven.

While crust is prebaking, mix eggs, sugar, lemon/(lime) juice, zest(s), and baking powder until well combined.  Pour over *slightly* cooled crust and sprinkle coconut evenly over top.  Bake at 350 degrees for 20-25 minutes or until golden brown.

Cool completely on wire rack and cut into bars.

Fresh Fruit Compote

This one I am particularly proud of.  The inspiration come from a container of blueberries in the fridge that the Peanut wasn't eating fast enough.  The child can't get enough fruit, but when her mommy has blueberries and cantaloupe and oranges to offer her at any given time, somethings gotta' give.  Such was the case for the blueberries this time.  They gave.

I started imagining those thick, goopy berry toppings that come with pancakes and waffles from those breakfast chains that Hubs and I used to meet at before class during our dating days.  And I knew I could make it better.  Because fresher is always better, isn't it?

I made blueberry the first morning and apple the next morning.  Blueberry is my fave, but my husband digs the apple.  The Peanut is lover to all fruit, so she was no help for a tie breaker.  Both of these would also be an excellent topping with vanilla ice cream.  YUM!

Blueberry Compote

2 cups fresh blueberries
1/2 cup maple syrup
1 tsp. arrowroot powder (you may use cornstarch too--use about 1 1/2 tsp.)

In a small pan over medium heat, slowly heat berries and syrup.  In a small bowl, mix arrowroot powder/cornstarch with about a tablespoon cold water.  Stir thickener into berry mixture.  Once berries are heated through (sauce may not be thickened at this point) crush berries with a potato masher.  I did this with about half the berries.  Stir occasionally while allowing compote to thicken.  Compote is finished when sauce has thickened and coats the back of a spoon, about 15-20 minutes.

Apple Cinnamon Compote

2 large apples
1/2 cup maple syrup
1/2 tsp. cinnamon
1 tsp. arrowroot powder (you may use cornstarch too--use about 1 1/2 tsp.)

Peel, core, and chop apples into a small dice.  In a small pan over medium heat, slowly heat apples, cinnamon, and syrup.  In a small bowl, mix arrowroot powder/cornstarch with about a tablespoon cold water.  Stir thickener into apple mixture.  Stir occasionally while allowing compote to thicken.  Compote is finished when sauce has thickened and coats the back of a spoon, about 15-20 minutes.

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Kelly the Kitchen Kop's Real Food Wednesday
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap 

Tried It & Loved It: Graham Crackers

Many years ago my Mom's friend gave me a cookie calendar that included a recipe for graham crackers.  I remember just being floored that those were something you could make at home.  I am little older now and a little wiser (at least I hope I am) and I have been a stay at home mom for nearly three years.  I have learned time and time again that most everything you can buy premade at the store can be made at home with fairly simple ingredients.  Whether it's household cleaners or snacks, you can probably make it at home.  And if it's a food item, you control the ingredients, so then you know exactly what's in them too, which is SO cool.  Finally, if you are like me, and you have more time than money, then this can save you money too!

My friend sent me this recipe probably close to a year ago and I haven't bought premade graham crackers since!  They are sooo good and they make an excellent graham cracker crust for your favorite pie recipe too--if you ever have enough leftover to get that far!

Homemade Whole Wheat Graham Crackers ~ slightly adapted from Heavenly Homemakers 

2 ¼ cups whole wheat flour (I used graham flour this time, but whole wheat works/tastes just as well)
½ cup rapadura
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
4 Tbsp honey
¼ cup water
1 tsp vanilla
 ½ cup butter, melted

Preheat oven to 350 degrees.

In a stand mixer or larger bowl, mix together dry ingredients.  Melt butter and stir in honey, water, and vanilla.  Add wet ingredients to dry and mix until a dough ball forms.  Split dough ball into two equal portions.  Laura suggests rolling each portion out between two sheets of parchment.  I use my Silpats and roll each portion out on the Silpat mat and place on the cookie sheet(s).   Using a pizza cutter, slice rolled out dough into two inch squares.  Prick each square with a fork several times.  Bake for 18 minutes, rotating sheets halfway through baking.  At the 18 minute mark, turn off the oven, but leave the crackers in the oven.  Leave in the oven for an additional 30 minutes to one hour.  The 30 minute mark works well with my oven, but you may want to play around with it to see what works for you. 

The key to these are two fold.  First, roll the dough out very thin.  Second, leave the crackers in the oven for the additional time after you turn off the oven.  Some people might call that following the instructions.  I didn't do this the first time I made them, and while they still tasted good, the texture was more of a cookie, not a cracker.  The additional time in the oven allows them to crisp up without over baking. 

Store in an airtight container.

A Little Slice of Heaven

I have decided that pies are my new favorite dessert.  Specifically cream pies.  Is it okay to have a birthday pie rather than cake?  If it is, then sign me up! (That is unless my mom is making her homemade German Chocolate Cake--because if that's the case, all bets are off...)

The hubs and my birthday were last month (they are just a few days apart) and I made him a blackberry pie.  We still had some left over on my birthday, so I didn't bother making another dessert and I promised myself that the following week, I would make myself a pie.  (Hubs is wonderful, but it's like pulling teeth to get him to bake on my birthday--so I stopped trying.  Plus he detailed my car inside and out so I can't complain!  Please know I am not bashing my husband--I think our "talents" compliment each other very nicely!)

The next week came however and Hubs and Peanut both got sick and then life got in the way, so I finally got a chance a few days ago to whip this up.  It was worth the wait.  Even Hubs liked it and he swears he doesn't like coconut--I really think he's lying.  Either about not liking coconut or about the pie--but when you are short on time getting ready for work and you still choose to have a piece of pie after lunch--my bet is that he's lying about the coconut.

Although I love the butter based crust I found, I had some palm shortening that I wanted to try.  This crust was very good and flaky, but more difficult to work with than a butter or vegetable shortening crust.   I also made a stabilized whip cream, as I knew the pie would take us several days to eat.  It worked really well!

Coconut Cream Pie

For the crust

1/2 cup unbleached all purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1/3 cup plus 1 Tbsp palm shortening
2 to 3 Tbsps cold water

In a food processor (or by hand), mix dry ingredients together.  Add in shortening and pulse to combine (cut shortening into flour using two knives or a pastry cutter if doing so by hand) until the mixture is a little chunkier than canned Parmesan cheese (I think that's a great reference point, don't you?).  Add in water one tablespoon at a time, until dough just holds together.  Shape dough into a ball and flatten to a disk shape, wrap in plastic wrap, and refrigerate about 20 minutes. 

On a well floured surface (I love using my Silpat for this), roll out dough evenly into a circle, large enough  for a 9 inch pie plate.  I roll the dough out and hold the pie plate over it to make sure it will cover the bottom and the sides.  You could use a pastry mat too, but this works for me.  :)

Fold dough into quarters and transfer to pie plate.  Press into dish, fluting edges or trimming even with the pie plate.  You can tell what I did--someone got lazy.  Pierce the dough evenly with the tines of a fork and bake at 475 degrees for 8 to 10 minutes.  (This is called blind baking--where the crust is baked prior to filling the pie.)  Allow crust to cool prior to filling.

Coconut Cream Filling

4 large egg yolks
2/3 cup of sugar (I used good ol' sugar--somethings you just can't mess with)
1/4 cup cornstarch
1/2 tsp salt
3 cups whole milk
2 Tbsp butter
2 1/2 tsp vanilla
1 cup unsweetened, flaked coconut divided in 3/4 cup and 1/4 cup

Whisk egg yolks in a small bowl for about a minute and set aside.

In a medium saucepan, mix together sugar, cornstarch, and salt.  Stir in milk gradually, whisking to combine.  Cook over medium heat, stirring constantly until mixture thickens and starts to boil.  Boil for one minute, continuing to stir.  Remove from heat temporarily and ladle about a half a cup of the hot mixture into the egg yolks, stirring the yolks constantly.  Once combined, return the egg mixture back to the mixture in the saucepan, stirring to incorporate. (This process is called tempering.)  Place saucepan back on burner and bring to a boil once again.  Boil for one minute and remove from heat.  Stir in butter, vanilla, and 3/4 cup of coconut and fold to combine.  Pour into cooled pie crust and place plastic wrap directly on filling to prevent a hardened pudding crust from forming.  Allow to cool completely before topping with cream.

Stabilized Whipped Cream (aka homemade Cool Whip)

1 Tbsp cold water
1/2 tsp unflavored gelatin
1 cup whipping cream
2 Tbsp maple syrup
1/2 tsp vanilla

In a small bowl, mix together water and gelatin.  Set aside.

Using a stand mixer or hand mixer, whip cream on medium high speed until cream starts to thicken (about 3-5 minutes).  The gelatin mixture should have thickened completely.  Using a spatula, break up the gelatin mixture and add to the cream, along with maple syrup and vanilla.  Mix again on medium high speed until whip cream reaches desired thickness--I let mine get fairly thick as I wanted it to hold up in the fridge for several days.  Remove plastic wrap from cooled pie and spread whipped cream evenly over top.  Top with toasted coconut if desired.

Toasted Coconut

Place a large saute pan on burner over medium high heat.  Allow pan to get hot enough to let a drop of water dance all over the pan. (That way you know it's good and hot!)  Using remaining 1/4 cup of coconut, pour into pan, stirring constantly.  Coconut will start to toast immediately, so make sure to keep stirring to allow all the coconut to toast (this shouldn't take more than 30 seconds).  Remove from heat and pour onto plate and allow to cool before topping on pie. 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Alli 'n Son's Sweet Tooth Friday
Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen
Hearth 'n Soul Recipe Swap  
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 

 

Tried It & Loved It: Cherry Pie

Remember all those pie cherries I was given last summer?   Well, they've been in the freezer from quite some time and I needed to get cracking at using some up.

I loved the way my pumpkin pie turned out at Thanksgiving (a recipe from The Food Network's Tyler Florence) and thought the pie crust was so good--so I used that pie crust recipe--just doubling it for the two crust pie.  I like the fact that Tyler's uses butter--a real food, but I also improvised this time around and did half all purpose, half whole wheat flour.  Awhile back, I tried making up my own crust recipe when I made a lemon meringue pie last spring and although it tasted good, it sort of shrank while baking.  So I decided to go with his, since it turned out so well before.  (For the record, Lucy's crust recipe calls for lard, which of course is a real food as well, but the only lard that I can purchase (at least that I have found) is still partially hydrogenated (blech!), plus I don't really care for the taste.  Still need to try rendering my own lard....it's on my to-do list.).  So for now, it's a butter based crust.

For the cherry filling, I used another one of Lucy's recipes.  Her recipes don't disappoint and I knew that hers would be a safe bet.  Plus, Lucy lives on a cherry orchard, so I figured she knows a thing or two about cherries!  If you get a chance, drop her a line and tell her her kitchen blog misses her, because I am sure having a fun little bundle of joy wouldn't have anything to do with lack of recipe posts!    *Wink*

 Cherry Pie ~ from Lucy and Tyler

Crust:

2 cup all-purpose flour, plus more for dusting
2 cup whole wheat flour
5 teaspoons sugar
2 pinches of salt
1 1/2 cups cold unsalted butter, cut into small pieces

In a food processor, measure out flours, sugar, and salt.  Pulse to combine.  Add in butter and pulse until mixture resembles coarse crumbs (sort of like that processed Parmesan cheese in can).  Add in 6 tablespoons ice water until the dough holds together in a ball.  If dough is still too dry, add in ice water 1 teaspoon at a time until it holds together.  Split dough in half and shape each into a ball and flatten.  Wrap each dough disk in plastic wrap and refrigerate for at least 30 minutes.  On a floured surface, roll each disk out into an 11- to 12-inch circle with a floured rolling pin.  Fold bottom crust into quarters and ease into a greased 9-inch pie pan; press firmly into the bottom and sides.  Refrigerate until ready to use. 

Filling:

4 cups pitted sour cherries (fresh or frozen)
1 cup plus some white sugar (I did use rapadura--it does make for a darker colored filling, but we thought it still tasted yummy)
4 tbsp cornstarch
Water
1 tsp. almond extract (if using standard sugar, you probably don't need as much)

Add the cherries and sugar/rapadura into a saucepan. Heat over medium until sugar dissolves.  Dissolve the cornstarch in water. Bring the cherries to a boil and add the cornstarch/water mixture, stirring until desired thickness is reached.  Remove from heat and add in almond extract and cool 10 minutes.  Pour filling into pie crust. Cover with top crust and seal edges.  Cut slits in top crust to allow steam out.  Bake at 375 degrees for 40-45 minutes, until crust is golden brown and filling is bubbly.

Serve warm with vanilla ice cream, if desired--who wouldn't desire?  Enjoy!

Tried It & Loved It: Dark Chocolate Orange Pudding

Chocolate and Peanut Butter

Chocolate and Mint

Chocolate and Raspberry

While those are all wonderful compliments to chocolate and I would never turn down a dessert that were any of these combinations, given a choice, I hands down would go for the chocolate and orange.  No chocolate combination makes my toes curl like chocolate and orange.  I LOVE it and I am definitely my mother's daughter in that department--it's her favorite too.  And we certainly seem to be the odds ones out, as most people (at least that I know) always prefer the chocolate raspberry combo. 

So when I came across this recipe, I knew I would love it.  And love it I did.

Dark Chocolate Orange Pudding ~ slightly adapted from Lisa at Blessed With Grace 

1/3 cup sugar (I used rapaduara)
2 TBSP cornstarch
2 TBSP unsweetened cocoa powder
2 1/4 cups whole milk
1 egg, lightly beaten
2 ounces dark chocolate, roughly chopped
1 TBSP butter 
1 tsp vanilla
1 tsp finely shredded orange peel

In a large saucepan, mix together sugar, cornstarch, and cocoa powder.  Slowly mix in cold milk and stir to incorporate.  Over medium to medium high heat, cook and stir constantly until mixture thickens and starts to bubble.  Temper egg by adding in about a 1/2 cup of the hot mixture to the beaten egg, stirring to incorporate.  Add this mixture back to rest of the pudding and add in chopped chocolate.  Cook for about 2 minutes more, stirring constantly.    

Remove from heat and stir in butter, vanilla, and orange peel.  Transfer to heat proof bowl and cover with plastic wrap on the surface to prevent a "skin" from forming.  Serve with sweetened cream (if desired) and enjoy. 

Needless to say (but I'll say it anyway!), the Peanut loved it too.