Easy Chocolate Coconut Tart

This five ingredient Chocolate Coconut Tart couldn’t be easier or more seductive! A chocolate cookie crust contains a chocolate coconut ganache that’s sprinkled with coconut and chocolate curls.

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Can you believe it's only about 2 weeks until Valentine's Day?  Didn't we just celebrate New Years?  I can't believe how time flies.  Valentine's Day is a good reason to make a decadent dessert.  Can anyone say chocolate?  There nothing better than a dark chocolate sauce.  Add in some coconut and you have the dessert of your dreams in the form of a tart that reminds you of an Almond Joy bar!

CHOCOLATE COCONUT TART

This decadent dessert only needs five ingredients.  How easy is that?  A chocolate cookie crust holds a pool of chocolate coconut ganache that’s then sprinkled with chocolate curls and shredded coconut.  HEAVEN!

The chocolate coconut ganache flavor is definitely the star of this tart and is easy to make!  Heavy cream, dark chocolate chips and Smucker's Simple Delight Chocolate Coconut Flavored Topping are whisked together to make this decadent sauce.  The crust is a simple chocolate wafer cookie crushed and combined with some melted butter.  Couldn't be easier, really.

I hope you make this seductive tart for your Valentine this year, it totally sets the mood!

Enjoy!

Easy Chocolate Coconut Tart

serves 8-10

32 chocolate wafer cookies (I used Nabisco Famous Wafers)
6 Tbls butter, melted
1 1/4 cups heavy cream
1 cup dark chocolate chips
1 cup Smucker's Simple Delight Chocolate Coconut Flavored Topping
Garnish:  chocolate bar curls and shredded coconut

Preheat oven to 350 degrees.

In a food processor, add cookies and pulse until you have fine crumbs.  Add the melted butter and pulse until just combined.  

To a tart pan add cookie crumbs and press along the bottom and up the sides.  I use the bottom of a measuring cup to even it out and compact it down.  Place on a baking sheet and place in the preheated oven.  Bake 20 minutes or until set in the middle.  Remove and place on a wire rack.  Cool completely. 

Meanwhile, in a microwave safe bowl, add heavy cream, chocolate chips and chocolate coconut sauce. Microwave on high 1 minute and stir together until melted.  Pour the sauce into the cooled tart shell.  Refrigerate about 1-2 hours until set.  Garnish with chocolate curls and shredded coconut and serve.

Using Leftovers: Pumpkin Pie Milkshakes

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I usually don't ever have leftover pumpkin pie that I don't know what to do with!

We usually just eat it all...

However, there have been times when we had multiple desserts and just too much pumpkin pie to finish before it gets old.  So I have a delicious and easy way to use that leftover pumpkin pie!

PUMPKIN PIE MILKSHAKES

This shake is the real deal....it's made with actual pie!

You are going to love this Pumpkin Pie Milkshakes.  And the kids?...forget about it!  This drink is really off the hook.  By putting a slice of pie, crust in all into the shake you get a chunky texture that tastes like mix-ins at your favorite ice cream parlor. 

So if you are planning on having pumpkin pie for Christmas make sure to save a couple of slices and make these Pumpkin Pie Milkshakes.  They are soooo good!

Enjoy!






Pumpkin Pie Milkshakes

serves 1-2

1 slice of pumpkin pie (crust and all!)
1 -2 scoops of vanilla ice cream
1/3 - 1/2 c milk
Garnish:  whipped cream, sprinkles

Place all ingredients in a blender.  Turn on blender and blend until all ingredients are combined, leaving a little texture from the crust.

Pour in tall glasses and serve.

Easy Food Processor Pie Crust

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My mom has been making pies all her life.  Every kind of cream pie you can imagine along with some excellent fruit pies thrown in the mix!

She's old school though.  She learned from her mom and went by feel when making the pie dough using a base recipe passed down from my Grandma.

Fast forward many years as an adult and I'm making the pies, and my mom is teaching me how to make the dough from scratch.  I know a lot of you are mystified by making homemade pie crust but trust me when I say, it is REALLY EASY.

Now I usually use my Grandma's recipe but this year I switched it up a bit.  I wanted something that had both butter (for flavor) and shortening (for flakiness) and is made using a food processor.  Off I go searching through my multitude of cookbooks where I found the perfect recipe that met all my wishes.  The King Arthur 200th Anniversary Cookbook is full of wonderful recipes.  I recommend you picking up a copy.  This cookbook is so fabulous and it has so many recipes in it that will fulfill ALL your baking needs.  They had a multitude of recipes for pie crust including the one I am showing you today. 

So I got out my handy dandy food processor (I use this one) and the ingredients, and made this in about 5 minutes.  No kidding.  It's so EASY in a food processor.  Dump and pulse, pulse, pulse.  Then in the frig goes the dough for 45 min to an hour and then you are ready to make pie!

Go for it!  Make your pie crust from scratch, and try this recipe.  The dough was so easy to work with, it rolled out like a dream, and held together really well when forming the edges.  The taste?  Heavenly!  The butter flavor stood out and the crust was flaky to boot!  You are sure to love this crust.

The pie you see here is my favorite Pumpkin Pie with Orange Marmalade.  I've been making this for years and the light citrusy flavor brings an extra special something to your dessert! 

Enjoy!

Easy Food Processor Pie Crust

source:  The King Arthur 200th Anniversary Cookbook

1 3/4 c All Purpose Flour
1/2 tsp salt
1 T sugar (optional)
1/2 c (1 stick) unsalted butter, cold or frozen, cut into 4 pieces
2 T solid shortening
about 6 Tablespoons ice water

Using the steel blade of the food processor, quickly blend flour, salt, sugar, butter and shortening.

Slowly pour in the ice water through the feed tube while pulsing the machine.  Process only until a mass of dough has formed on the side of the bowl.  Don't overdo it.  Wrap the dough in plastic and chill for at least an hour. (You can also freeze the dough at this point.)

Roll out and place inside pie dish.  Makes enough pastry for a 8 inch, double-crust pie or a single crust for a 9 - 11 inch pie.  This crust can be filled and baked at this point, or baked blind.

6 Irresistible Pumpkin Recipes

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We're celebrating the wonderful pumpkin today! 

I love pumpkins and can hardly wait for October to roll around each year so I can bake (and cook) with pumpkin. 

If you love pumpkin too then this post is for you!  I'm sharing with you 6 of my favorite pumpkin dishes today.  These are the ones I gravitate to each year.  I hope you enjoy them and find one that becomes a favorite of yours as well.

Enjoy your pumpkins!

Pumpkin Citrus Crescent Rolls

Pumpkin Cobbler

Pumpkin Pie with Orange Marmalade

Layered Pumpkin Bread

Spicy Pumpkin Fool

Low Carb Pumpkin Pancakes

Easy Double Chocolate Ice Box Pie

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Late summer entertaining wouldn't be complete without a Southern classic like Ice Box Pie.

Who wants to turn on an oven long enough to cook a pie when it's sweltering hot outside.  Although the weather may be changing in parts of the country, Los Angeles is still blazing and there's nothing better than a cool dessert to cool you off on a sultry night.  An ice box pie sounds just about right.

I was digging around in my mom's old recipe box the other day and came across several ice box pies that sounded delicious.  I remember her making these and just see her serving a slice while we all sat around outside to enjoy the evening.  So I chose the one that spoke to me most (chocolate of course!) and decided to make her Easy Double Chocolate Ice Box Pie. 

I did change this up a bit and took the easy route by purchasing a pre-made graham cracker crust, but you could certainly make your own if you like.  The rest is easy as this pie uses instant pudding and some whipped topping for the filling.  Once you mix that up you just fill and refrigerate the pie for a few hours and your done! 

This pie was creamy and delicious.  Two different layers of chocolate fill this light as air pie.  Topped with some extra whipped topping and drizzled with a little chocolate syrup and you have a wonderful dessert.  Just the right touch to end the day.  This would be equally good to serve during a ladies lunch, afternoon tea, bring to a potluck, or serve at a bridal shower.  It's the comfort and hospitality that goes along with a piece of pie that makes this a special treat. 

Enjoy my mom's Easy Double Chocolate Ice Box Pie!








Easy Double Chocolate Ice Box Pie

serves 6-8

1 graham cracker pie crust (pre-made 6 oz.) or homemade
1 3.9 box of Chocolate Fudge Jello pudding
2 cups of 2% milk
1 tub (8 oz) Lite Cool Whip Whipped Topping, thawed and divided
chocolate syrup for drizzle (optional)


In a large bowl whip together the pudding and milk for about 2 minutes.  Spread half of the pudding into the crust.  Add 1/2 of the tub of Cool Whip to the remaining pudding.  Add on top of the first layer.  Refrigerate for 2-3 hours. 

This may be served as is with a dollop of whipped topping or you may add a layer of whipped topping to the pie desired.  To serve, slice pie and plate.  Drizzle with chocolate syrup if desired.

Apple Crostata

Boy, do I have a dessert that is going to make you cheat on your diet!  I know, I know, most of us have a resolution that involves eating healthy, me included, but you will want to stray from the healthy bites for just a moment.

For New Year's Eve I made an Apple Crostata from the Ina Garten's cookbook "Barefoot Contessa Parties! and I noticed that I forgot to post it so that you can see for yourself how outstanding this dessert is.  It's heaven!

A crostata is a rustic pie.  It only has a bottom crust.  How easy is that?  Can't you just smell the scent of baked apples with gooey cinnamon?  Oh, it just fills your house with warm homey smells that remind me of my mom's baking.  I just love quick desserts that are easy to make.  This variation of a down home classic is a winner!

What drew me to this recipe was the method.  This is more of a "french crumble" apple pie.  Ina takes all the spices, flour, sugar, and butter and makes a crumb out of it, then just spreads it over the top of the apples.  So being completely different than most apple tarts, and pies, it was calling my name.   

Wow! Was this apple crostata good!  You just have to forgo the dieting and make this right now...I tell you it is worth cheating for.

Now, I did make a few adjustments from Ina's original recipe. Mainly the apples I used, which were Granny Smith.  I also left out the allspice (don't care too much for it) and I added just a touch of boiled apple cider.  This is completely optional, and it just provides you with a little more apple flavor, but you certainly don't have to have it.  Just so you know, you can purchase it here.

Take some time out to enjoy this scrumptious treat.  You can diet next week!



Apple Crostata (Serves 6)

slightly adapted from Barefoot Contessa Parties! by Ina Garten,


1 pre-made pie crust
1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large) (I used Granny Smith)
1/4 teaspoon grated orange zest
1 Tablespoon boiled cider
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 450 degrees.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest and boiled cider. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.


source: Copyright 2001, Barefoot Contessa Parties! by Ina Garten

Beyond Pumpkin Pie: Gluten-Free Pecan Tassies

It's true...not everyone likes pumpkin pie.

I'm not sure who these people are....not me for sure, but I know they are out there!

I think they might prefer something different this Thanksgiving so I wanted to share with you an dessert that we just made in a Williams-Sonoma cooking class which would be a great alternative.

These wonderful little bites or tassies are reminiscent of a pecan pie. Yes, they are delicious and very easy to make. They are the perfect bite of something sweet for those that don't like pumpkin, or had to much to eat during Thanksgiving!

Another plus is that they are gluten-free, and they take a little help from pecan pie mix in a jar.  Couldn't get much easier than this!

Enjoy this alternative for dessert this holiday season!

Gluten-Free Pecan Tassies

Ingredients:

9 oz. (280 g) cream cheese, at room temperature
24 Tbs. (3 sticks) (12 oz./375 g) unsalted butter, at room
temperature
3 cups (15 oz./470 g) Cup4Cup Gluten-Free Flour
Pinch of salt
3 eggs
1 jar (1 lb. 12 oz./875 g) San Saba Pecan Pie In-a-Jar
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
1 cup (4 oz./125 g) coarsely chopped pecans

Directions:

Place the cream cheese, butter, flour and salt in a large bowl. Using your hands, work the ingredients together until they form a uniform dough. Divide the dough in half and shape into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.

Position racks in the lower and top thirds of an oven and preheat to 350ºF (180ºC). Spray two mini muffin pans with nonstick cooking spray.

In a large bowl, whisk the eggs until uniformly combined. Add the pie filling and melted butter and stir until combined. Stir in the chopped pecans and set the filling aside.

Remove the dough from the refrigerator and divide each disk into 24 balls, each about 1 inch (2.5 cm) in diameter. Place 1 ball of dough into each mini muffin well. Using your thumb and fingers, press the dough into the bottom of each well and press along the sides until the dough reaches the top.

Carefully spoon filling into dough, about 1 heaping Tbs. per well, stirring the filling occasionally to make sure the pecan pieces are evenly distributed.

Bake until the dough is golden brown and the top of filling looks sugary and crunchy, about 30 minutes, rotating the muffin pans 180 degrees and from top to bottom about halfway through baking. Allow the tassies to cool in the pan for 10 minutes, then, using a small offset spatula, carefully transfer the tassies to a wire rack. Let cool completely before serving. Makes about 4 dozen tassies.

Source:  pictures and recipes are from Williams-Sonoma

Thanksgiving Desserts: It's all about pumpkin!

What is Thanksgiving without dessert?
Not a true Thanksgiving in my book!

We look forward to something with pumpkin, usually a pie, every year.  Everyone just loves pumpkin in my family so it's a favorite tradition of ours.

I usually make the dessert the day before Thanksgiving.  It's a good make ahead item and helps you save on pressure on the big day.

I'm bringing you four of my favorite desserts.  I hope you enjoy them.

Pumpkin Pie with Orange Marmalade - This is my new favorite pie.  The orange marmalade gives this a bright, fresh flavor.  I'll be making this pie this year as well.

Pumpkin Creme Brulee - An elegant dessert to serve instead of pie.   Kitchen Tip: You can also use leftover pie to make the brulee the day after Thanksgiving, crust and all!





LIBBY'S Famous Pumpkin Pie - a classic pie!  I grew up on this and it has been my go to pie for years.

Pumpkin Cobbler - a new favorite.  Warm comfort food at it's best!

Happy Thanksgiving!

Derby Day Celebration Menu Ideas

It’s "run for the roses" time at the Kentucky Derby.  Each year the first Saturday in May marks the Kentucky Derby.  My family has always been great horse racing fans, and I’ve grown up loving the sport myself.  The excitement from the race is so palpable it makes my heart flutter thinking about it.

We are so lucky to live near several race tracks so that we can go as often as we like. Why, not long ago we spent a wonderful sunny day at the races and had a grand ole’ time! We even saw some women in big hats…which were a little out of place since this wasn't at Churchill Downs.  But it was fun to see as they got into the spirit of things.

Each year we watch the big race, called the fasted 2 minutes in sports.  So true, but also just so exciting.  My mom was a big horse race fan, following the horses and their trainers.  Me? I just like to watch and see if I can pick a winner. 

But we also like to have a little get together and have some good food.  So I thought I would share some of my favorite recipes for Derby Day that are around the internet.  Each is perfect for the celebration and pretty easy to make. 

Here’s what we have:

A classic sandwich created in Louisville Kentucky at the Brown Hotel, in the roaring 20’s as a late night ‘after party’ snack.

Come try this winner of a sandwich for Derby Day!

-           Cooking Light's - The Classic Hot Brown

A spin on a traditional southern drink the Mint Julep, try a variation for the great race!

-           Coastal Living's – Mint Julep Iced Tea

The best way to end Derby Day?  With some sweets.  Serve a rich and creamy pie that’s packed with pecans, chocolate and let’s not forget the bourbon!  Easy to put together using a pre-packaged pie crust.  You’ll love this recipe!

-           Southern Living's – Chocolate-Bourbon Pecan Pie

Enjoy the fastest 2 minutes on sports with a great meal.  For a perfect side dish try this.

-           Southern Living's – Spring-on-a-Plate Salads

For extra main courses try:

Ham and Biscuit sandwiches with mustard blends - just search for my buttermilk biscuits and slice some country ham or deli ham.  They make wonderful sandwiches!

Enjoy your Derby Day!

Note: All pictures curtesy of MyRecipes.com