Wednesday, June 29, 2011

Toasted Coconut Cream Pie with Lime Whipped Cream

Hi Ya'll!! Okay, so I know I'm a horrible blogger.. I promised this recipe forever ago..
I got this recipe from the Flour cookbook. The only thing I changed from the book recipe was the pie crust.. I suck at making pie crust.. or any crust for that matter.. So I used a store bought graham cracker crust. It was super yummy with the graham cracker crust!

I am not going to include the pie crust recipe, since I did not use it. If you would like the recipe, email me and I will send it to you!

This pie was super yummy with the lime whipped cream! I made one for us and then had to make another one, a few days later, for my in laws when they came to visit. It was a huge hit!

Also, this pie takes some time. So be prepared! You have to let the lime part sit over night and the filling needs to chill for a few hours before putting the whipped cream on.. But it is so worth it!

Toasted Coconut Cream Pie with Lime Whipped Cream:
1 ¼ cups heavy cream
zest of ½ lime
1 can unsweetened coconut milk
( I could not find canned coconut milk so I just used the coconut milk you find with the regular milk in the dairy section..)
½ cup milk
2/3 cup sugar
1/3 cup cake flour
1 egg
4 egg yolks
¼ teaspoon vanilla
½ teaspoon salt
1 cup lightly toasted coconut, divided
1 tablespoon cornstarch
3 tablespoons confectioners sugar

In a small saucepan, heat the cream with the lime zest until it just comes to a boil.  Remove from heat, pour limey cream into a small airtight container, and refrigerate overnight.

In a medium saucepan combine coconut milk and milk, heat until it just comes to a boil.  Combine sugar and flour in a small bowl and whisk to combine (combining sugar and flour together keeps the flour from clumping up when you whisk it into the eggs.)  Whisk together egg and egg yolks in medium bowl and slowly whisk in sugar/flour.  Using a small ladle, ladle in a little of the hot milk mixture into the egg/sugar mixture and whisk it in; continue adding the hot milk to the egg/sugar mixture until it is all combined. 

Pour mixture back into the saucepan and place on stove over medium heat.  Whisk vigorously and continuously for 4-5 minutes until mixture thickens and comes to a boil. Make sure you get your whisk into the corners of the saucepan and make sure you are scraping the bottom at all times.  First the mixture will be thin and frothy; as it gets hotter and the eggs start to cook it will get thicker and start to steam.  Eventually it will start to boil – but because you will be whisking continuously and because the mixture will be so thick it will be hard for you to know when it’s boiling.  Stop whisking for a few seconds once the mixture becomes thick and watch the surface of the custard to see if it starts to blub up.  It will go blub blub and that’s when you know it’s come to a boil.  Once the custard has come to a boil, whisk even more vigorously for 30 seconds.  Immediately take the custard off of the stove and pour it through a fine strainer into a pitcher or bowl.  Whisk in vanilla, salt, and ¾ cup toasted coconut.  Pour filling into  pie shell and let cool until filling is set, at least four hours.

Strain limey cream to remove lime zest.  By hand or using a stand mixer with a whisk attachment, whip cream with cornstarch and confectioners sugar until it holds firm peaks.  Pile the whipped cream filling directly on top of the coconut filling, spreading the whipped cream out to the edge of the pie.  Decorate the pie with ¼ cup toasted coconut.

Eat and Enjoy!


Tuesday, June 28, 2011

Book Tuesday's

Hi Ya'll! Its been forever since I did a Book Tuesday..  This was a slow reading month for me with only 5 books read.. Hopefully I will finish my current read before the end of the month to make a total of 6! Here is what I got from the Library this week:


Dark Goddess by Sarwat Chadda
Beauty Queens by Libba Bray

My Fair Godmother by Janette Rallison
Ink Exchange by Melissa Marr


Passion by Lauren Kate
I posted earlier about going to the book signing for Passion! It was such fun!!

What I read this month:

Cryer's Cross by Lisa McMann
Loved it! Very creepy!
Divergent by Veronica Roth
Oh how I loved this book! I could not put it down! I'm so happy to find out that there will be a sequel!!!
The Iron Daughter by Julie Kagawa
Great Book! Can't wait to read the next one!
Gone by Lisa McMann
Loved this series. So sad that this was the last one.. but excellent book!
My Fathers Daughter by Gwyneth Paltrow (a cookbook!!)
This was a pretty cool cookbook.. I found a lot of things I wanted to make, but could not find all the ingredients at my local store..

What have you been reading?


Monday, June 27, 2011

King's Hawaiian Bread French Toast

Hi Ya'll! I grew up with Hawaiian bread. It was my mom's go to item for big family get together's and picnics. She would take the round loaf and cut the top part off, put meat and cheese on the bottom half and put the top back on. She would then cut it like a pie and we all got yummy pie shaped sandwiches.. Mmm makes me drool just thinking about those sandwiches..
 I never knew you could do other things with Hawaiian bread until I met my husband. His favorite thing to do with this bread is to cut a hole in the top and scoop some of the bread out then fill the hole with dill dip. Yum! That has become our go to/must have item for parties!! We also like taking the sandwich buns that they now have and using them for burgers. It adds just a hint of sweet to your burger and makes it that much better!

Turns out there are many many more things you can do with this bread!! Just go to the King's Hawaiian Bread website for more recipe idea's.

King's Hawaiian Bread French Toast:

4 (1-inch) thick slices King's Hawaiian Bread
4 large eggs
1/2 cup milk
1/2 tsp. vanilla
1/4 tsp. cinnamon
Butter or oil for frying
Maple syrup
Slice bread crosswise so that each slice is about 1-inch thick. Cut larger slices into halves or thirds, if desired. Set aside. 
In a shallow mixing bowl, whisk together the eggs, milk, vanilla and cinnamon. Quickly dip slices (do not soak) in egg mixture and cook until golden brown on both sides. Keep egg mixture stirred and spices well blended. Sprinkle with powdered sugar and serve with warm maple syrup.

Eat and Enjoy!

Do you have a favorite way to use Hawaiian bread?

Friday, June 24, 2011

Chocolate Peanut Butter Rice Krispie Bars

Hi Ya'll! I don't know about ya'll but it is HOT here! I'm ready for summer to be over! Or at least have it cool down some! I sure don't want to bake when its this hot! I love having these quick easy ovenless recipes on hand for moments like this!

Chocolate Peanut Butter Rice Krispie Bars:
1 package   (12 oz.) semi-sweet chocolate morsels
2/3 cup   peanut butter
6 cups   Rice Krispies
3 cups   miniature marshmallows

In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in the Rice Krispies cereal and marshmallows. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes.  Cut into 18 bars.

Eat and Enjoy!

What's your favorite summer recipe?


Friday, June 17, 2011

Passion by Lauren Kate

I can't wait to share this with you all! I just got home from the Passion book signing! Lauren Kate is awesome! She read from the book and did a Q&A session. Everyone who was there also got a bottle of nail polish.
I was super excited to go to this event! I have never been to a book signing before.. I've been to the Harry Potter events, but never with an author there. It was so much fun. And of course I have the best hubs ever, for taking me and sitting there bored out of his mind waiting for me to get my book signed!


Thursday, June 16, 2011

Mini Chocolate Cheesecake

Hi ya'll! I know its been a while and I am working on not having such long breaks in between posts!  I just have not had the time to bake anything lately. This week I got a nice surprise and ended up with 4 days off. In a row! So here you go! I had time to bake and I wanted to do something new. I got this recipe from  Laurie over at Food is Love.  Laurie has some awesome 5 ingredient recipes! Go check her out!!

2 8 oz pkgs cream cheese (softened)
2 eggs (room temp)
12 Oreos
3/4 C Sugar
4 oz Chocolate (melted)

In Large Mixing bowl, place Combine Eggs and Sugar. Beat until fluffy.
Add Melted Chocolate. Beat until combined
Add Cream Cheese. Beat until thoroughly combined

Prepare Cupcake Tins with Paper liners.
Add 1 Oreo into each liner. Pour Cream cheese Mixture into each liner to 3/4 full.

Bake in 350 degree oven for 30 mins.
Remove from heat immediately.
Top with shaved chocolate if desired at this time.
Cool in pan for 15 mins. Remove from pan and chill for an hour.

Eat and Enjoy!


Thursday, June 9, 2011

Toasted Coconut Cream Pie with Lime Whipped Cream

I am such a horrible blogger! I have had no motivation what so ever to post recipes lately.. My work schedule is taking some getting use to. I'm either working too much or not enough! They can't seem to make up their minds on how many hours a week they want to give me. When they give me less than a full weeks worth, I'm called in to work an extra day or two. So on the days I think I have off and plan on working on the blog, I get called in!
I am not very skilled with baking pies. I've only made one before, a pecan pie at Christmas time. I really suck at rolling out the dough and have been trying to convince the hubs into letting me get like a marble slab to roll out dough on. I don't need nothing fancy, just something a little better than my kitchen counters.. Oh and a better rolling pin! I hate mine! Maybe for my birthday, hint hint.. But anyways..
I thought I would give making a pie another shot.  Of course I probably shouldn't of tried to make it when I was so tired. I could not get the dough to cooperate for me, so sadly I had to go out and bought a ready made graham cracker crust pie shell..

I'm going to leave you with just a picture of this wonderful pie today. I promise to get the recipe posted this weekend!