Crazy for Coconut!

I love coconut, how about you? Here are some ideas for your coconut cravings…

Toasted Coconut Cream Pies   Coconut Macaroons   Toasted Coconut Banana Bread

Coconut Pecan Cinnamon Chip Oatmeal Cookies   Orange Coconut Pecan Cake   Coconut Cupcakes

Dark Chocolate Coconut Brownies   Coconut Pecan Oatmeal Bread   Coconut Chocolate Chip Cookies

Coconut Almond Chex Mix  Black Bottom Coconut Macadamia Bars  Pecan & Coconut Cream Popcorn  Double Coconut Cream Pie

Chocolate Coconut Crunch Cookies   Raspberry Coconut Muffins   Pineapple Coconut Coffee Cake

Coconut Bundt Cake   Coconut Spice Bars   Double Chocolate Coconut Cookies

Lemon Blueberry Bread with Coconut   Chocolate Chip Coconut Date Nut Bars   Coconut Bites

Chewy Coconut Oatmeal Cookies   Chocolate Coconut Cookie Bars   Oatmeal Cake with Chocolate Coconut Pecan Frosting

Coconut Toffee Ricotta Cheese Cake   Pineapple Coconut Muffins with Almond Crunch   Coconut Vanilla Oatmeal Cookies

One Year Ago: Chocolate Red Velvet Cupcakes Chocolate Red Velvet Cupcakes

Two Years Ago: White Chocolate Cranberry Macadamia Nut Cookies White Chocolate Cranberry Macadamia

Three Years Ago: Parmesan Herb Rolls Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Double Coconut Cream Pie

I had the most delicious lunch today, the most coconuty coconut cream pie! Rich and creamy with lots of sweet chewy coconut. Dreamy! I do realize that most people would probably eat it for dessert, I’m just a little different. ;o)

Double Coconut Cream Pie

Double Coconut Cream Pie 2

1 (9 inch) deep dish pie shell, baked, pastry or graham cracker
2 (13.5 oz) cans coconut milk
4 1/2 Tbl cornstarch
1/4 tsp. salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1½-2 cups sweetened shredded coconut

Combine coconut milk, cornstarch, salt, and sugar in large sauce pan. Heat to boiling over medium heat, whisking constantly. Add a small amount of hot coconut milk mixture to egg yolks to warm, and then add egg yolks to coconut milk mixture. Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and stir in butter. Cool for about a half hour, stirring frequently. Stir coconut into lukewarm filling. Pour into baked pie shell, cover with piece of parchment or wax paper. Cool completely in refrigerator. Serve with whipped cream and toasted coconut.

One Year Ago: Chocolate Peanut Butter Chip Muffins Chocolate Peanut Butter Chip Muffins

Two Years Ago: Peanut Butter & Strawberry Jam Brownies Peanut Butter & Strawberry Jam Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Chocolate Orange Cream Pie

A love of the flavor combination of chocolate and orange came from my Dad. Roger loves Orange Sticks, dark chocolate covered orange jelly sticks that come all in a row in a long thin box. Do you know what I’m talking about? I don’t think a Christmas or Birthday (actually for my Dad that is the same day) went by that he didn’t receive one of those boxes. Then comes along the wonderful creation of the Chocolate Orange, genius, brilliant! Well, maybe that’s going overboard, it is yummy. So today I give you my Chocolate Orange Cream Pie, not genius or brilliant…just pretty yummy. This is for you Dad, love ya! Yes, I will be bringing some over to you and Mom tomorrow! ;o)

Chocolate Orange Cream Pie

9″ Deep Dish Chocolate Cookie Crumb Crust:
1½ cups cookie crumbs (chocolate wafers like Nabisco Famous Chocolate Wafers)
6 Tbl butter, melted

Preheat oven to 375°. Stir together chocolate cookie crumbs and butter. Press into pie plate, bottom and up sides. Bake for 8 minutes. Cool.

Orange Cream Pie Filling:
1 large orange, juice (1/3 cup) and fine zest
2 2/3 cups milk
4½ Tbl cornstarch
1/4 tsp salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1 drop red food coloring

Combine orange juice, zest, milk, cornstarch, salt, and sugar in large saucepan. Heat to boiling over medium to medium high heat, whisking constantly.  Put egg yolks in small bowl, whisk into yolks a small amount of hot milk mixture to warm the yolks, and then slowly add them back to milk mixture.  Boil 1 minute whisking constantly until thick and smooth.  Remove from heat and stir in butter, vanilla, and red food coloring.  Beat several times while cooling.  Pour into baked pie shell when it has cooled to just warm.  Cover with wax or parchment paper, cool completely in refrigerator (at least 3 hours) until filling is cold and set.  Serve with drizzled chocolate and whipped cream.

One Year Ago: Nutella Brownie Bites Nutella Brownie Bites

Two Years Ago: Strawberry Oatmeal Pecan Muffins Strawberry Oatmeal Pecan Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

HAPPY NEW YEAR! Top 12 Viewed Recipes of 2013

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 12 most viewed posts of 2013, thanks for stopping by…CHEERS!

1) Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Apple Pies Cupcakes

2) Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

3) German Chocolate Pie

German Chocolate Pie

4) Zucchini Bread

Zucchini Bread

5) Chocolate Zucchini Bread

Chocolate Zucchini Bread

6) Pumpkin Coffee Cake

Pumpkin Coffee Cake

7) Sticky Pecan Cinnamon Roll Bundt

Sticky Pecan Cinnamon Roll Bundt

8) Pumpkin Pie Cake

Pumpkin Pie Cake

9) Supreme Pizza Ring

Supreme Pizza Ring 2

10) Cinnamon Topped Pumpkin Bread

Cinnamon Topped Pumpkin Bread

11) Lemon Cream Cheese Brunch Cake

Lemon Cream Cheese Brunch Cake

12) Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Snickerdoodle Cupcakes

One Year Ago: Happy New Year! Top 10 of 2012 Peach Cobbler Cupcakes 1

Chocolate Swirl Pumpkin Pie

Happy Thanksgiving! ♥

Chocolate Swirl Pumpkin Pie

Cocoa Ritz Crumb Crust:
1¹⁄3 cups finely crushed Ritz crackers
1/4 cup sugar
1 Tbl unsweetened cocoa
5 Tbl butter, melted

Preheat oven to 375°. Stir together Ritz cracker crumbs, sugar, and cocoa. Stir in melted butter. Press into bottom and up sides of a 9″ deep dish pie plate. Bake for 6-7 minutes. Set on cooling rack. Turn oven down to 350°.

Chocolate Pumpkin Swirl Filling:
3 oz dark chocolate (I used 1/2 cup dark chocolate chips)
4 eggs, beaten
3/4 cup sugar
1 Tbl cornstarch
2 tsp cinnamon
1/4 tsp cloves
1/8 tsp salt
1 (15 oz) can pumpkin puree
1/2 cup heavy cream

Melt chocolate slowly in microwave, set aside to cool. Whisk eggs, sugar, cornstarch, cinnamon, cloves, and salt. Whisk in pumpkin and cream. Scoop 1 cup of pumpkin filling and mix into melted chocolate. Pour the pumpkin filling into the crust, then drop chocolate/pumpkin mixture by scoopfuls gently onto pumpkin filling. With butter knife, swirl the chocolate mixture to create desired affect. Bake about 45 minutes, until pumpkin custard is set. Original filling recipe found at cooking.com.

One Year Ago: Easy Pumpkin Spice Cookies Easy Pumpkin Spice Cookies

Two Years Ago: Oatmeal Butterscotch Cranberry Cookies Oatmeal Butterscotch Cranberry Cookies

Lazy Apple Berry Pie

This is what happened when I wanted pie and was too lazy to peel apples. ;o)

Apple Berry Pie 1

Apple Berry Pie 2  Apple Berry Pie 3

Pastry for double crust pie
1 (21 oz) can apple pie filling
1 (14 oz) can whole berry cranberry sauce
4 cups frozen berries (mix I used had blackberries, raspberries, & blueberries)
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry. In large bowl, stir together apple pie filling and cranberry. Fold in berries. Stir together sugar, flour, and cinnamon; gently stir into fruit filling mix. Pour into pastry lined pie plate. Roll out top crust and lay over filling, crimp edge. Cut a few vents with knife, sprinkle with cinnamon sugar and sparkling sugar (in desired). Bake for 40-45 minutes, cool, refrigerate until filling is set.

One Year Ago: Pistachio Bread Pistachio Bread 3

Two Years Ago: Quick & Crusty French Baguettes Quick & Crusty Baguette

Apple Pumpkin Crostata

You know me, if I have a little something sitting in my fridge or pantry the wheels start turning. Things don’t always turn out for the best, but you have to keep experimenting. I declare this a taste delight! This recipe comes from a little bit of pumpkin sitting in my fridge, add pastry and apple, and cross your fingers! It worked! So you say, Kristen, I don’t have just a quarter cup of pumpkin in my fridge, I would have to open a whole can. Well, here are some ideas to use up the rest of that pumpkin, click here: For the Love of Pumpkin.

Apple Pumpkin Crostata

Apple Pumpkin Crostata 2

Pastry:
2/3 cup flour
2 tsp sugar
1/4 tsp salt
1/4 cup cold butter
2-3 Tbl ice water

Stir together flour, sugar, and salt. Cut in butter until crumbly. Stir in one tablespoon of water at a time with a fork until dough just barely comes together. Make into a disk (handling as little as possible), wrap in plastic, and refrigerate for at least 20  minutes.

Apple Pumpkin Filling:
1/4 cup pumpkin
1/4 cup sugar
3 Tbl flour
1/2 tsp cinnamon
1/8 tsp allspice
1 large apple, peeled, cored, cut into small pieces

Preheat oven to 450°. Stir together pumpkin, sugar, flour, cinnamon, and allspice. Fold in apple. Roll out pastry on floured surface to an 11″ diameter circle. Transfer to silpat or parchment lined baking sheet. Gently spread filling in center of pastry leaving 1½”-2″ border around outside. Fold border up over filling pleating and pinching pleats gently together as you go around the circle. Sprinkle with chopped walnuts, cinnamon/sugar, and sparkling sugar if desired.

Apple Pumpkin Crostata 3

Bake at 450° for 10 minutes, turn down oven to 400° and continue baking for 10-15 minutes more. Remove when golden brown and apples are tender.

One Year Ago: Cheesy Herb Loaf Cheesy Herb Loaf 2

Two Years Ago: Eggnog Chocolate Chip Cake Eggnog Chocolate Chip Cake

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

Pumpkin Spice Cake with Maple Buttercream    Triple Layer Pumpkin Chocolate Chip Brownies    Pumpkin Custard

Pumpkin Doughnut Muffins    Pumpkin Pancakes    Pumpkin Sweet Rolls

Pumpkin Pie Cupcakes 1    Pumpkin Pie Granola    Apple Pumpkin Pecan Cake

Pumpkin Gingersnap Truffles    Easy Pumpkin Spice Cookies    Cinnamon Topped Pumpkin Bread

Pumpkin Cinnamon Swirl Bread    Pumpkin Cream Cheese Snack Cake    Pumpkin Eggnog Pie

Spiced Pumpkin Chocolate Chip Scones    Ginger Snap Walnut Pumpkin Pie    Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Pumpkin Apple Streusel Muffins    Pumpkin Chocolate Chip Bundt Cake    Pumpkin Spice Sheet Cake With Cream Cheese Frosting

Pumpkin Coffee Cake    Chocolate Fudge Pumpkin Oat Bars    Pumpkin Oatmeal Surprise Cookies

One Year Ago: Banana Cake with Vanilla Bean Frosting Banana Cake with Vanilla Bean Frosting

Two Years Ago: Baked Apple Cider Donuts Baked Apple Cider Donuts

Snickerdoodle Cream Pie

After making my Triple Chocolate Brownie Cream Pie, this idea popped into my head. Not all things that pop into my head are great ideas, believe me…but this one is yummy! If you are a cream pie fan, and a snickerdoodle/cinnamon fan, this is a pie I think you will love! Cinnamon, creamy goodness with chewy chunks of snickerdoodle throughout.

Snickerdoodle Cream Pie

Snickerdoodle Cream Pie 1    Snickerdoodle Cream Pie 2    Snickerdoodle Cream Pie 3

Snickerdoodle Chunks:
½ cup butter, softened
¾ cup sugar
1 egg
1 ½ cups flour
1 tsp cream of tartar
½ tsp baking soda
1/8 tsp salt
3 Tbl sugar
2 tsp cinnamon

Preheat oven to 350°. Spray a 9″x9″ pan with non-stick spray. Cream butter and 3/4 cup sugar. Mix in egg. Add flour, cream of tartar, baking soda, and salt; mix well. Stir together the 3 Tbl sugar and cinnamon, sprinkle 1 Tbl evenly in bottom of prepared pan. Spread batter in pan and sprinkle another 1 Tbl of cinnamon/sugar evenly over the top. Bake for 15 minutes. Cool, cut into small chunks, put in a large bowl, sprinkle remaining cinnamon/sugar and toss. Cover and set aside. Make cinnamon graham cracker crust.

Cinnamon Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1 tsp cinnamon
5 Tbl butter, melted

Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter and press into 9″ deep dish pie plate and bake in preheated 375° oven for 8 minutes. Cool while making the cream pie filling.

Vanilla Cream Pie Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1/2 cup  white vanilla chips
3 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined. In small bowl whisk together milk and egg yolks. Add milk mixture to saucepan slowly, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Turn heat down to simmer and cook, whisking constantly, another minute more until thick. Remove from heat, stir in white vanilla chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold snickerdoodle chunks into vanilla cream filling (reserve some little snickerdoodle chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper. Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream, reserved snickerdoodle chunks and a sprinkle of cinnamon sugar.

One Year Ago: Chocolate Covered Oreo Peanut Butter Cup Sandwiches Chocolate Covered Peanut Butter Oreo Sandwich

Two Years Ago: Peanut Butter & Jelly Oatmeal Crumb Cake Peanut Butter & Jelly Oatmeal Crumb Cake

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Berry Cream Pie

Easy, cool, and delicious!

Berry Cream Pie

Walnut Graham Cracker Crumb Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup finely chopped walnuts
6 Tbl butter, melted

Preheat oven to 375°. Stir together graham cracker crumbs, sugar, and walnuts. Stir in butter. Press into a 9″ deep dish pie plate. Bake for 8-10 minutes. Cool completely.

Berry Cream Pie Filling:
1 heaping cup washed, hulled & quartered fresh strawberries
1 heaping cup washed fresh raspberries
1 Tbl sugar
1 (8 oz) cream cheese, room temperature
1/2 cup powdered sugar
1 (8 oz) Cool Whip, thawed
1/4 cup finely chopped walnuts

Stir together strawberries and raspberries, sprinkle the 1 Tbl sugar over and stir. Refrigerate berries for 30 minutes. With electric mixer, whip cream cheese and powdered sugar. Fold in Cool Whip. Add berries and walnuts, fold gently. Spoon into completely cool crust, refrigerate. Add whipped cream and berries on top if desired. Keep refrigerated.

One Year Ago Today: Skinny Chocolate Fudge Muffins Skinny Chocolate Fudge Muffins 2

Two Years Ago Today: Malted Milk Ball Chocolate Chip Cookies Malted Milk Ball Chocolate Chip Cookies

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.