Coconut Cream Pie

My kids love coconut.  So it was inevitable that I make a coconut cream pie, right?  I used a vodka pie crust - the alcohol evaporates during baking leaving you with an extra flaky crust, and I’ve included the link to the recipe since I didn’t make any adjustments.

Before you make it – throw your shortening and vodka in the refrigerator overnight (unless you’re like me and they’re both already in there!).

I used a deep dish tart pan instead of the usual glass pie dish – I like the rustic look and the fact that I could just press together any tears in the dough.

Vodka Pie Crust

Coconut Cream Pie Adapted from Desserts from the Famous Loveless Cafe

1 1/4 cups sweetened shredded coconut

9 – inch pie shell, partially baked (about 15 minutes in the oven)*

5 egg yolks

1 teaspoon vanilla

2/3 cup sugar

2/3 cup canned unsweetened coconut milk**

2/3 cup heavy cream

2/3 cup half and half

Sweetened Whip Cream

Heat the oven to 350.  Place the coconut in a thin layer on a baking sheet and place in the oven for 7 to 10 minutes – stirring occasionally to promote even browning.  Remove from the oven when most of it is golden brown.  Set aside to cool.

Place the toasted coconut in the bottom of the pie crust – spreading it out evenly.

In a medium saucepan, whisk the egg yolks, vanilla, sugar, coconut milk, heavy cream, and half and half together over low heat.  Continue to whisk gently until the foam subsides.  Then pour it through a sieve directly into your pie crust (over the toasted coconut).

Place in the oven for 50 – 55 minutes, or until the middle is firm and does not jiggle.  Take it out of the oven and let it cool completely; then place it in the refrigerator covered in plastic wrap.

Before serving top the pie with sweetened whipped cream and a dusting of sweetened coconut.

*After rolling out the pie dough and putting it in the pie pan – chill for 30 minutes.  Then place a sheet of foil (or parchment) in the center of the pie and fill it with pie weights or dried beans.  Place the pie crust in the oven for 15 minutes at 350 degrees.  Remove from the oven and let cool for a few minutes before removing the foil and weights (or dried beans).

**Unsweetened Coconut Milk can be found at Walmart in the Asian Foods section.

Linking to Tidy Mom, I Heart Naptime

Apple Fritter Pull-Apart Bread

I love reading other blogs – especially the food ones.  I get so many ideas that I hadn’t thought of before.  This is one of those recipes. . .I found it here.  And since my husband really likes apple fritters I knew this was one I was going to have to try soon.  Like today.  Because I had apples.

I wrote the recipe in the order that I prepared it – so that’s why the filling is listed first!  Skip on over here to see a great tutorial – since I didn’t have time to take pictures of all the steps.

Here are some more “pull-apart” recipes I’ve been wanting to try, so click on over if they sound good to you too!  Cinnamon Sugar Pull-Apart Bread and Cheddar, Beer, and Mustard Pull-Apart Bread.

Apple Fritter Pull-Apart Bread Adapted from here

Filling:

6 apples, peeled, cored, and diced (I used Granny Smith)

1 Tablespoon lemon juice

1 cup light brown sugar, packed

2 Tablespoons sugar

1 teaspoon vanilla

2 Tablespoons, unsalted butter

2 teaspoons cinnamon

2 Tablespoons cornstarch

1/4 teaspoon coarse salt

Place all of the ingredients in a large saucepan, and cook until the apples have cooked down a bit and the sauce has thickened.  Set aside to cool.

Dough Adapted from Better Homes and Gardens Magazine

1 package active dry yeast

¼ cup warm water

1 8-ounce carton dairy sour cream

3 Tablespoons granulated sugar

2 Tablespoons shortening

1 teaspoon salt

1/8 teaspoon baking soda

1 egg

3 – 3 ¼ cups all-purpose flour

In a medium-size bowl, dissolve the yeast in warm water.  In a small saucepan whisk the sour cream, sugar, shortening, and salt.  Heat until warmed through (the shortening should be melted) and whisk in the baking soda.

Add the sour cream mix and the egg to the yeast mixture and stir well.  Add the flour – the dough will be soft.  Knead the dough gently on a lightly floured surface until smooth; cover the dough with a bowl turned upside down for 5 minutes.

To assemble: roll out the dough into a large rectangle and spread cooled filling evenly on top.  Cut into slices to fit your pan (a pizza cutter makes this a breeze) - and stack three or four on top of one another (using a sturdy spatula).  I was able to get 16 slices out of my dough.

Spray a loaf pan (I used this one) with non-stick spray.  Have another person hold the loaf pan at an angle so you can layer the loaf without all of it sliding to the bottom of your pan.  Place one stack at a time in the pan.

Place the loaf in the oven at 350 degrees for about 1 hour and 15 minutes, or until nicely golden and cooked through in the middle.  I’ve found that I can touch the dough in the center of the loaf (carefully – it’s hot!) and if it’s still squishy it isn’t cooked through.

Take out of the oven to cool for about 20 minutes.  Move onto a serving dish and top with glaze.

Glaze:

1 1/2 cups powdered sugar

1/4 cup half and half

1 teaspoon vanilla

In a small bowl, whisk together the powdered sugar and the half and half (adding more as necessary to make it pourable).  Add the vanilla.  Drizzle over the fritter.

Linking to Chef In Training, Inside BruCrew Life, Tidy Mom, Kitchen Fun with My Three Sons, I Heart Naptime

Organize those magazine tear-outs!

Okay, so the binder is dirty and abused, or as I like to call it “loved”.  I didn’t do up a whole new binder just to take a picture of it so you would have the false impression that everything in my house is in “its proper place” (because it’s not, much to my husband’s dismay) - this is the real deal.

I love magazines because they follow the latest trends, have glossy color photographs, and they highlight the seasons – so I tear out the recipes, and ideas, that inspire me so I can refer back to them when planning parties.

I store the tear-outs inside page protectors in the binder, so if I accidentally spill water on them I can just simply wipe them off without incident. . .that’s worth something, right?!

Below are some pics of the inside:

Happy Organizing!

“Alice” Sugar Cookie

Happy Belated Valentine’s Day!  This is what I’ve been up to for the last couple of days – baking & decorating sugar cookies!  I love Alice in Wonderland, so I wanted to do an “Alice” cookie.

The kids got to choose between “The Red Queen” and “Alice” for their teachers, and we mixed in a few bees.  I thought they turned out cute.

Linking to: Sweet Sugarbelle Valentine Cookie Share

Baking Tips for Family Fun!

I was thrilled to find out that February is Bake for Family Fun Month, because this is something that I do regularly.  I bake for them, I bake with them, I bake because of them. . .you get the idea!

Here are some solid tips that I’ve learned along the way. . .

1. Choose a recipe you’ve made before (it’s less stressful that way) or

2. Let your child choose a recipe from a children’s cookbook, but you have veto power (I’ve had to use that a few times).

3. If they’re younger than 3, be prepared to let them dump ingredients and stir.

Then when you’re ready to bake, set them at the table with some snacks and a drink while you clean up.  If you’re baking chocolate chip cookies, a little bowl of chocolate chips is a big treat and will usually keep them busy.

4. If they’re older than 3, and there is a group of kids, I’ve found that it’s best to delegate responsibilities ahead of time.

For example, your job is _____, wash your hands, report to  the kitchen, when your part is done you can clean up your area, wash your hands, grab a drink and wait for the treats to get out of the oven.

5. Pre-measure all the ingredients ahead of time for younger kids, and set up work stations for each task.

6. Make sure the jobs are age appropriate and there’s a job for everyone.

For example, if you’re making chocolate cupcakes one can unwrap all the chocolate squares, another can choose the liners and put them in the muffin pan, while another can stir the batter.

7. Have stools ready for every child participating, or work at the kitchen table.

8. Don’t pick a recipe that requires a mixer of any kind (for younger kids).  Stick with a sturdy bowl with rubber on the bottom (to keep it from sliding around) and use a whisk, or wooden spoon.

9. Be prepared for the kids to get messy and eat some of your ingredients and/or raw dough.  It happens.  If you’re relaxed everyone will have more fun, including you!

10.  And finally, supervision of your kids in the kitchen is required!

Here are some perfect baking jobs for young kids based on age:

1 1/2 year olds and Up:

1. Rolling out sugar cookie dough and cutting shapes – this is best if you have a child-sized rolling pin

2. Rolling out pie crust

3. Stirring flour and helping you knead bread dough

4. Adding ingredients to the bowl (pre-measured and/or chopped)

5. Brush dough (using a pastry brush) with olive oil, milk, or egg wash

6. Unwrap chocolate squares and place in a bowl

7. Frost cookies or cupcakes with kid knife (or pastry bag with large opening) and top with decorations.*

*I usually give everyone their own bag (or small plastic bowl) of frosting so I don’t have to worry about germs and crumbs in the frosting!

3 years and Up:

1. Stirring soft dough

2. Mashing bananas with a fork

3. Washing fruit in a colander

4. Cracking eggs in a separate bowl – be sure to wash hands afterwards!

5. Stirring batter

6. Separating cupcake liners and putting them in the muffin pan

7. Crushing graham crackers in a ziploc bag with a rolling pin

6 years and Up:

1. Crimping pastry dough

2. Sifting flour

3. Dusting with powdered sugar

4. Filling pastries or pie crust with jam or chocolate chips

5. Spraying a pan with PAM

8 years and Up:

1. Turning on the oven*

2. Reading a recipe

3. Measuring wet and dry ingredients

4. Using the microwave to melt ingredients (like butter and chocolate)*

5. Cream butter and sugar by hand (or with an electric mixer)*

*Please use discretion when allowing your child to use any appliances in the kitchen!  Supervision is always a good idea.

Now for the fun!  Here are some recipes that are lots of fun to make with the kids, be sure to read through them first and do your prep work – it’ll make it easier – trust me!

Sugar Crusted Brownies

S’more Dipped Marshmallows

Whipped Cheesecake Strawberry Fool - modify this using premade cheesecake in a tub, whip cream in a spray can, and strawberry topping in a can – let them layer it!

Nilla Wafer Custard Shots - modify this using instant pudding, Nilla Wafers, and whip cream in a spray can

Gooey Oatmeal Bars

Edible Candy Necklace

Chocolate Chip Muffins

I just couldn’t resist, so below I’ve listed some suggestions (by age) of cooking jobs for kids.

1 1/2 year olds and Up:

1. Wash and tear up lettuce
2. Stir cool items – like dressing and pasta salad
3. Put meats and cheeses on sandwiches
4. Drop chopped food in a bowl, or a cold pot for cooking
5. Sprinkle sugar on sliced fresh strawberries and stir
6. Remove wrappers from American cheese
7. Put crackers or chips into a ziploc bag for crushing (you may have to hold the Ziploc open while they put the crackers/chips in)

4 year olds and Up:

1. Crush potato chips or crackers (in a Ziploc bag) for breading
2. Snap ends off of beans
3. Help set the table
4. Peel hardboiled eggs
5. Dry lettuce with the salad spinner

6 year olds and Up:

1. Get ingredients out of the pantry and refrigerator
2. Scrub potatoes
3. Cut soft fruit (with a butter knife) – like bananas and pears
4. Spread softened butter, mayo, or peanut butter on bread or dough
5. Use the microwave (with supervision, as needed)
6. Toast bread in the toaster (with supervision) – I have small plastic tongs to remove it.

 8 year olds and Up:

1. Supervised stovetop cooking (such as grilled cheese or stirring pots on the stove)
2. Peel vegetables

Linking to Tidy Mom, Kitchen Fun with My Three Sons, I Heart Naptime

Deconstructed Chocolate Cream Pie

I love chocolate cream pie, but I really hate it when the whip cream gets weepy after sitting on the pie in the refrigerator for too long.  So this deconstructed pie is my solution!  Plus, everyone can add as much (or as little) topping as they’d like.

Deconstructed Chocolate Cream Pie Inspired by here

13 ounce jar marshmallow creme

2 cups semi-sweet chocolate chips

2 ounces unsweetened chocolate

1/2 cup unsalted butter

1 teaspoon vanilla

2 cups heavy cream, whipped

In a medium saucepan melt the marshmallow creme, chocolate chips, chocolate, and butter together over low heat.  Stir until completely melted and glossy.  Take off the heat and add the vanilla; set aside to cool.

Fold the whipped cream into cooled chocolate mixture and pour into a pie pan.  Cover with plastic wrap and refrigerate for at least 1 hour.

Cut into slices and top each slice with sweetened whipped cream and toasted graham cracker crumbs.*

*Some of my “slices” were more like “scoops” of chocolate filling, I was able to get the nice slice (pictured above) by cutting a wedge with a sharp knife, then I used a pie server to lift it out, and a knife to gently scoot it onto the plate.

Toasted Graham Cracker Crumbs

1 cup crushed graham cracker crumbs

1/4 cup butter, melted

1 Tablespoon sugar

Add the graham cracker crumbs to the melted butter, and add the sugar.  Stir until well combined.  Spread evenly (don’t pat down) in a pie dish and bake at 350 degrees for about 15 minutes, or until toasty.  Take out of the oven and let cool.  Store any leftovers in the refrigerator.

Linking to: Tidy Mom, Inside BruCrew Life, I Heart Nap Time

Ranch Chicken Strips

I know this is a lame photo, but in my defense my husband ate my post!  Or more specifically, he ate the dish I set aside with the chicken for my photo.  So, it wasn’t entirely his fault – I know better than trying to take a photo of dinner.

So this piece of chicken was what was left of the entire meal I cooked – which is a good thing.  This is one of those meals that the kids really like – and I love that it only has three ingredients!  Whoopie!

Ranch Chicken Strips Adapted from Chicken Soup for the Soul Recipes for Busy Moms

3/4 of a large bag of potato chips (I use Ruffles)*, crushed

1 cup of ranch dressing (my kids prefer Marzetti’s)

5 boneless, skinless chicken breasts (trimmed and sliced into inch strips)

Pour the crushed chips into a large (shallow) bowl, and the ranch dressing into another bowl.

Simply dip each chicken strip into the ranch dressing, then coat it in the potato chips and place in an ungreased (glass) 9 x 13 inch baking dish.

Place in the oven (uncovered) at 375 degrees for about 45 minutes.  They should be nicely browned and the juices should be clear.

Serve with a salad, mashed potatoes, fresh rolls, and fruit!  Yum!

*I’ve tried this recipe with baked potato chips and it doesn’t turn out well.

Linking to: Tidy Mom, I Heart Nap Time

Nilla Wafer Custard Dessert Shots

Growing up my mother made the best custard ever, and to top it off it was layered with Nilla Wafers.  Hard to beat, if you ask me.  I used her recipe to make these dessert shots - don’t they look fun?

If you plan on doing a lot of entertaining (and are considering dessert shots), I recommend buying your glasses from here and some (reusable) stainless steel demitasse spoons.

Nilla Wafer Custard Dessert Shots

2/3 cup sugar

3 Tablespoons cornstarch

1/2 teaspoon salt

3 cups of 2% milk, or whole

3 egg yolks, beaten (in a small mixing bowl, set aside for tempering)

Whisk the sugar, cornstarch, and salt together in a medium saucepan (this will help prevent lumps).  Add the milk and whisk until combined.  Cook over medium heat, stirring constantly until the mixture boils and thickens.

Boil for 1 minute, and remove from heat.

Gradually stir at least half of the hot mixture into the 3 beaten egg yolks whisking constantly to temper (slowly bringing the yolks and hot milk to the same temperature to prevent scrambling).

Then add the tempered egg mixture back into the rest of the hot milk, whisking constantly to combine.  Return the custard mixture to the stove (over medium heat) and bring to a boil – for 1 minute, stirring constantly.

Remove from heat and add 1 1/2 teaspoons vanilla and 1 Tablespoon unsalted butter.  Whisk until fully incorporated.  Then pour through a sieve into a large (4 cup) glass measuring cup.

Don’t omit this step!  Even when I think I’ve fully incorporated the egg yolks, there are always a few chewy bits that end up in the sieve.

To make the shots, simply alternate the custard and Nilla Wafers.

Let cool to room temperature (about 30 minutes) before refrigerating (to prevent sweating).

Before serving, top with a dollop of sweetened whip cream and garnish with a Nilla Wafer.

*This recipe makes about 12 – 15 dessert shots.  I’ve doubled this recipe with success, but note that the cooking time will be longer due to the increased amount of liquid.

Linking to: Tidy Mom, Inside BruCrew Life, I Heart Nap Time

Oreo Pig Pops

I saw these in the Taste of Home Good Food for Kids!/Kids’ Party Food Magazine – in stores right now.  And I am a complete sucker for kids party and dessert magazines, so of course I picked it up!

Who says pigs don’t make good Valentine’s?!  These were a lot of fun to make, and it’s even better if you have lots of helping hands so everyone has a dedicated job – like an assembly line.

Oreo Pig Pops Adapted from Taste of Home Good Food for Kids!/Kids’ Party Food Magazine

16 large pink marshmallows

1 Tablespoon sugar

2 packages (12 ounces each) pink candy coating

32 Double Stuf Oreos

32 popsicle sticks

64 mini chocolate chips

64 mini M&M’s – I only used brown

or

64 heart sprinkles, optional (for the Valentine’s pig)

Melt the candy melts as directed on the package, or in a double boiler over simmering water.  Stir until completely melted.  Set aside.

Twist the cookies apart and set aside.  Line a cookie sheet with wax paper (you will assemble the cookies on this).

Next, dip the popsicle stick into the melted candy and place it on one of the cookie halves and top with the other half – press gently.  Continue with the remaining cookies and popsicle sticks.  Place the cookies in the freezer for 10 minutes to set.

In the meantime, cut the marshmallows into thirds.  Use the two outer ones for snouts, and cut the middle one into fourths (for the ears).  Dip any sticky marshmallow pieces in sugar so they’re easier to work with (particularly the ears).

After the cookies are done in the freezer, spoon the remaining melted candy over the cookies and place them back on the wax paper-lined cookie sheet.  Add the marshmallow snout, the eyes, and the ears while the candy coating is still wet.  Press gently.

Next, take a small paint brush (for food only) and paint melted candy onto the back of the M&M’s (or Valentine hearts) and place on top of the snout, and press gently.

Place the cookie pops in the freezer for 10 minutes to set up.

Linking to Tidy Mom, Thirty Handmade Days, Crumbs and Chaos, Inside BruCrew Life

Roasted Vegetable Quiche

This is the roasted vegetable quiche that we served at my mom’s New Years Birthday Tea Party.  My sister likes to make the pie crust and saute the veggies the night before to make dinner prep a breeze.  Who doesn’t love that?!

Roasted Vegetable Quiche Adapted from here

pie crust, recipe from here

4 slices of thick cut bacon, cut into small pieces

2 large eggs

2 large egg yolks

1 ¼ cups heavy cream

¼ teaspoon salt

¼ teaspoon ground pepper

Pinch of freshly grated nutmeg

1 cup of grated Gruyere cheese

1 medium onion, chopped

1 package of mushrooms, sliced

After refrigerating the dough for at least an hour, roll it out to fit your pan and trim the dough along the edges - tucking the rough edges under and crimping.  Prick the pie crust with a fork and cover the pie with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 375 degrees.  Before baking the crust, place a sheet of parchment in the center of the pie and fill it with uncooked dry beans.*  Bake for 15 minutes, then remove the parchment and dried beans, and return the pie to the oven to brown – about 10 to 15 minutes more.

When done, take the pie crust out of the oven to cool.

In the meantime, cook the bacon in a saucepan until crisp.  Place the cooked bacon onto a plate with a paper towel on top to drain.

In the bacon drippings, saute the onion and mushrooms until cooked down and slightly tender (you don’t want mushy veggies).

Take the pan off the heat, and add the bacon back in and give it a good stir.**

Place the veggie mixture (and bacon drippings) into the bottom of the pie crust, top with cheese, and set aside.

In a medium bowl whisk together the eggs, egg yolks, and heavy cream.  Season with the salt, pepper, and nutmeg.

Pour the egg mixture over the veggies and cheese, and place the quiche in the oven for about 25 to 30 minutes, or until the filling is golden brown and puffy, and jiggles slightly (like Jello) in the center.

Remove the quiche from the oven, and let it cool for at least 30 minutes on a wire rack before serving.

Any leftovers need to be stored in the refrigerator - enjoy!

*This is an optional step if you don’t mind a little puffiness in the middle of your quiche.

**If you’re making this the night before, pour the mixture into a separate bowl – drippings and all, and set it in the refrigerator until ready to use.