Toasted Coconut Key Lime Pie

Yummm!! I can honestly say without any regret or guilt that I ate about half this pie myself and loved every bite. The toasted coconut on top of the bed of freshly whipped cream with the smooth tart filling and the sweet crumbly graham cracker crust makes for the perfect bite. It's not a very hard pie to make and it's a great dessert for a warm evening so give it a try before the summer is gone!! 

Ingredients for Pie:

14 oz can Sweetened Fat Free Condensed Milk

14 oz can Unsweetened Lite Coconut Milk

3 -5 Limes (1/3 Cup Fresh Juiced and 1 Tsp Zest)

7 Large Egg Yolks

Ingredients for Topping:

1 Pint Cold Heavy Cream

2 Tbsp Sugar

1/4 Cup Toasted Coconut

Adapted from: http://www.marthastewart.com/

Ingredients for Crust:

1 1/4 Cup Graham Cracker Crumbs

1/3 Cup I Can't Believe it's Not Butter - Melted

1/4 Cup Sugar

Pinch of Salt

Keebler.com

Preheat the oven to 375. In a medium sized bowl combine the graham cracker crumbs with sugar and a pinch of salt. In small microwave safe dish melt your butter or margarine. Pour the butter into the bowl with the crumbs and mix until just combined. Transfer the crumb mixture to a 9 in pie place.

Using the back of a fork push the moist crumbs into the bottom and up along the sides of the dish until it seems to be set and firmly packed. Bake in the oven 6-8 minutes until light brown. Allow to cool for about 30 minutes before filling.

In a large bowl pour in the coconut milk, condensed milk, lime juice and egg yolks. Using a whisk combine everything together until it's smooth. Pour the filling into the cooled pie crust. Take one of the limes you juiced and zest it over top of the pie before placing it in the oven for a little extra lime flavor. Reduce the oven to 350 F and bake about 40 minutes until the pie is just a little wobbly in the middle.

Let the pie cool for an hour or so on a wire rack and then in the fridge for 1-2 hours. While the pie is cooling you can make the whipped cream and toasted coconut. In a stand mixer bowl that has been in the freezer for about 10 minutes whip the cream and sugar together on a high speed until stiff peaks which should take about 3 minutes. In a small pan over low heat toast the coconut until it is just crisp and golden brown. Spoon freshly whipped cream over top of the pie before serving. Sprinkle with toasted coconut. Slice and Serve!!

Enjoy!!

Linked at: http://www.thecountrycook.net/

Chocolate Chunk Zucchini Cake w/Coconut Glaze

My niece had a beautiful baby girl last night in Connecticut and we are so happy for the whole family. Babies are so exciting and so much fun.  I can't wait for the holidays when we can have Owen, Madelyn and now Vivienne together.

This recipe is from Gourmet August 2002.  It was so moist and delicious.  I love cakes with vegetables.

Ingredients:
2-1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 cup light brown sugar
1 tsp vanilla
3 large eggs at room temperature
2 cups coarsely grated zucchini
1-1/2 cups semisweet chocolate chunks
1/2 cup walnuts, toasted and chopped (I omitted)

Glaze
1 cup sweetened coconut
3/4 cup confectioners sugar
1-2 tbsp heavy cream

Directions:
Preheat the oven to 350 degrees and prepare a 3 quart bundt pan by spraying thoroughly with PAM cooking spray.

Stir together the flour, baking soda, baking powder and salt in a medium sized bowl.  Beat together the butter and brown sugar in a large bowl of an electric mixer at high speed until fluffy.  Then beat in vanilla.

Reduce speed to medium and add the eggs 1 at a time beating after each addition.  Scrape down the sides of the bowl frequently.  Beat mixture until smooth and fluffy.

Add all but 1/2 cup of flour mixture to bowl and mix at low until just combined.  Toss zucchini, chocolate chunks and flour.

Mix batter with rubber spatula.  Batter will be thick.

Spoon batter into bundt pan smoothing the top.  Bake in middle of the oven about 45 to 50 minutes.
Rotate the pan halfway through baking.

Take the batter out of the oven when the sides begin to pull away from the pan and a toothpick tester comes out clean.

Cool the cake in pan on a rack for 30 minutes then run a knife around the edges of pan and the inside of the pan too.  Turn upside down onto plate.  Cool completely before glazing.

Prepare the glaze by mixing the confectioners sugar and heavy cream. Mix until the mixture is the consistency that will make drizzling over the cake possible.  Drizzle and immediately sprinkle coconut everywhere the glaze is.

Enjoy!!

This is linked to Weekend Potluck

Chocolate Coconut Birds Nests

These chocolate coconut birds nests are a quick and easy Easter treat to make with your kids or put out after Easter dinner. If you like a traditional macaroon cookie you can leave them plain as well, either way I am a huge fan of Easter candy so I love any opportunity to use Cadbury mini eggs!! 

 I couldn't resist sharing Owen & Madelyn's 1st Easter Bunny picture with all of you!! 

Since Easter is on Sunday and Passover has been these last few days we wanted to take a moment and wish all of our followers a Happy Spring Holiday season. I know we are excited for Easter here in this house! We attempted to dye eggs with Owen for the first time today and we will be taking him to his first Easter Egg Hunt on Saturday. I love now that he's a little older we can really start some family traditions that he'll hopefully enjoy in the years to come.

Ingredients:

4 Egg Whites

1/2 Cup Sugar

1/2 Tsp Vanilla

1/4 Tsp Salt

14oz Package of Shredded Sweetened Coconut

1 Tbsp Cocoa Powder

Small Bag of Cadbury Mini Eggs

Adapted from: allrecpies.com

Start by preheating your oven to 325 F. In the stand mixer bowl whisk the egg whites with the vanilla, sugar and salt for a few minutes on a medium-high speed until the mixture if foamy and glossy.

Gently fold in the shredded coconut flakes. I made half the batch regular and half chocolate so I didn't add the cocoa powder till I made a few plain nests first. If I was making the whole batch chocolate I would've thrown the cocoa powder in with the egg white mixture in the beginning.

Drop the mounds of coconut on the baking tray about 2 inches a part. You can use a large spoon or a small ice cream scoop for this, make sure they are tightly pushed together and then make a small indent to place the eggs into. Bake 20 minutes, rotating the pan half way through until they look to be slightly browned and crispy on the outside. Allow them to cool for about 5 minutes on the tray then transfer them to a baking rack. Store in the fridge for 5 days or on the counter for 3.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Mini Samoa Bundt Cakes

I made these for Kelly's birthday last week.  The chocolate cake is my favorite chocolate cake recipe from www.hersheys.com.  When you are reading this I will be in Florida at my mom's house enjoying a little sun and warm weather.  I will be back soon though since I can't go too long without giving my two adorable grandchildren hugs and kisses.

Ingredients:
Cake:
2 cups sugar
1-3/4 all purpose flour
3/4 cup unsweetened Hershey's cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

Frosting:
1 stick softened butter
3 cups confectioners sugar
1 tsp vanilla
1/4 cup caramel sauce (I used Smuckers sundae topping)
3-4 tbsp heavy cream

Ganache:
1/2 cup heavy cream
1/2 cup semisweet chocolate chips

1/2 cup toasted coconut for sprinkling over top cake

Directions:
Heat oven to 350 degrees.  Grease a mini bundt pan with PAM cooking spray.
Combine dry ingredients in a large mixing bowl.  Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.  Stir in boiling water. The batter will be thin.

Pour 1/4 cup into each mini bundt cake.

Bake 10-12 minutes or until a toothpick inserted into it comes out clean.  Cool cakes in pan for 3 minutes and then turn pan over so they all fall out onto cooling rack.

Keep the oven on and turn up to 425 degrees to toast the coconut.  Watch it so it doesn't burn.  Mix it around as its cooking so it browns evenly.  It should take about 4-5 minutes but be careful with it.

While cakes and coconut are cooling make frosting by mixing all the ingredients until the frosting is the consistency that you would like.

When cakes are cool, put frosting into a piping bag and fill each hole in the mini bundt cakes with the caramel frosting.

Make the ganache by microwaving the heavy cream for a minute and immediately adding the chocolate chips and stirring until it all comes together and the chocolate is shiny.  Drizzle over the cakes and immediately sprinkle with coconut.  This made 20 mini cakes.

Enjoy!

Linked at: http://www.thecountrycook.net/

German Chocolate Cookies

It's almost the end of March and warm weather can't come soon enough.  I want the heat off and the windows open.  I want to be able to go outside without a heavy wool jacket on.  I want to wear flip flops and a t-shirt. I want to see tulips and daffodils and crocuses popping up everywhere.

These cookies are adapted from Food network's Sunny Andersen's German Chocolate Cake Cookie.  The topping is the same coconut pecan topping that I used on the mini german chocolate cakes last week.  Both were delicious. The NJ weather says there will be 3 days of rain this weekend so I am sure there will be time for some more baking.

Ingredients:
2 sticks butter, softened
1 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs, beaten
2-1/4 cups flour
1/2 sup unsweetened cocoa powder
1 tsp baking soda

Coconut Pecan Topping
3/4 cup heavy cream
1/2 cup cream of coconut
1/2 cup sugar
2 large egg yolks
2 ounces butter, cut into small pieces
1/4 tsp salt
1 cup chopped pecans, toasted lightly
1 cup coconut, toasted lightly

Chocolate Drizzle
1/2 cup heavy cream
1/2 cup semi sweet chocolate chips

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

In a stand mixer blend the butter, brown sugar, sugar, vanilla and eggs.  In a medium bowl stir together the flour, cocoa powder and baking soda.  Gradually add the flour mixture into the butter mixture and blend until combined.

Drop the dough by tablespoons onto prepared baking sheet 12 cookies per sheet.  Bake 8 to 10 minutes. Remove from cooking sheet and cool on cooling rack.

To prepare filling add heavy cream, cream of coconut, sugar and egg yolks in a medium saucepan.  Add butter, salt, toasted coconut and chopped pecans in a large bowl and set aside.  Heat cream mixture and cook stirring constantly making sure to scrape the bottom and sides as you stir.  Cook until the mixture begins to thicken and coat spoon.  This takes about 15 minutes.

Pour the hot mixture immediately onto the pecan coconut mixture and stir until the butter has melted.  Cool
completely to room temperature.  The mixture will thicken.

Spread coconut pecan filling on top of each cooled cookie.  

Prepare chocolate drizzle by microwaving heavy cream on high for 1 minute.  Immediately stir in chocolate chips and continue to stir until mixture comes together.

Pour into a sandwich bag and cut the end off to drizzle over cookies or put into a piping bag with a very small tip.

Enjoy!!

This is linked to www.thecountrycook.net

Mini German Chocolate Cakes

Happy First Day of Spring!  We are so happy for this day to come.  Let's hope we don't have a winter like we just had for a long long time.  This was Nicole's birthday cake choice and we all loved it.  I loved that they were 3 bite size so we weren't eating huge pieces of cake after dinner since the filling is very sweet. And any mini dessert is always cuter. Of course you could have more than one if you wanted to.  The cake recipe was adapted from Bakers German Chocolate Cake at Kraft recipes. The filling was adapted from Bakers Royale who adapted it from David Lebovitz.  You can also choose to make a regular sized 9" cake with 3 layers.  This made about 15 mini two layer cakes.  

Ingredients for Cake:
1 pkg (4 oz) Baker's German Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup butter, softened
2 cups sugar
1 tsp vanilla
1 cup buttermilk

Frosting:
1-1/4 cup heavy cream
1 cup cream of coconut
1 cup sugar
3 large egg yolks
4 ounces butter, cut into small pieces
1/2 tsp salt
1-1/4 cups chopped pecans, toasted lightly
1-1/2 cups coconut, lightly toasted

Chocolate Sauce:
4 oz. semi sweet chocolate chips
3 tbsp unsalted butter
1-1/2 tbsp light corn syrup

Sprinkles or pecans for garnish

Directions:
Heat oven to 350 degrees.  Line 3 9" round baking pans with parchment paper and spray with cooking spray.  Microwave the chocolate and water in a large microwaveable bowl on medium for 1 to 1-1/2 minutes until chocolate is melted.  Stir until chocolate has completely melted.

Beat egg whites in a small bowl with mixer on high speed until stiff peaks form.  Set aside.  Mix flour, baking soda, baking powder, and salt.  Set aside.  Beat butter and sugar in a large bowl with mixer until light and
fluffy.

Add egg yolks one at a time, beating well after each addition.

Blend in melted chocolate and vanilla.  Add flour mixture alternately with buttermilk, blending until blended well after each addition.  Add in egg whites, gently folding with spatula or whisk until well blended.

Pour into prepared pans and bake for 30 minutes or until toothpick inserted into the center comes out clean.
Immediately run a knife around cakes in pans.  Cook cakes in pans for 15 minutes then remove and cool on wire racks.  While cakes are cooling prepare coconut pecan filling.

To prepare filling add heavy cream, cream of coconut, sugar and egg yolks in a medium saucepan.

Add butter, salt, toasted coconut and chopped pecans in a large bowl and set aside.

Heat cream mixture and cook stirring constantly making sure to scrape the bottom and sides as you stir.
Cook until the mixture begins to thicken and coats the spoon.  This took me almost 15 minutes.

Pour the hot mixture immediately onto the pecan coconut mixture and stir until the butter has melted.  Cool completely to room temperature.  Filling will thicken upon standing.

Add chocolate and butter in a microwaveable bowl and set to medium for 1 to 1-1/2 minutes.  Stir until both are melted. Cool for about 10 minutes.  Add corn syrup and stir.

Assemble cakes but cutting cakes with a biscuit cutter or round cookie cutter to the size of your choice.
Spread filling on top of bottom layer and place another layer on top.  Spoon chocolate on top and top with sprinkles or pecans.  I used all my pecans in the filling so used sprinkles instead for the garnish.  

Enjoy!!



This is linked to www.thecountrycook.net