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Monday, July 6, 2015

Coconut Cream Pie~ Secret Recipe Club

A silky smooth coconut cream custard is the star in this delicious diner inspired pie.


Secret Recipe Club- Coconut Cream Pie from Scratch


It's time for this month's Secret Recipe Club reveal! I love being part of a group of bloggers, who cook from one another's blogs and then blog about it. It's so exciting to learn about a new blogger every month! I really enjoy seeing who had my blog and to see what recipe they chose to make! It reminds me of how many great recipes are on my blog and makes me want to go back and make many of them again. This month I was assigned to the blog Adventures In All Things Food. Andrea is a Mom of 3, who lives on a farm. Her blog is full of awesome food, product reviews, book reviews and craft ideas. Through it all, Andrea also shares snippets of her crazy adventures, with her readers. 

I really enjoyed browsing through Andrea's blog. She shares beautiful photographs of her children around the farm, along with photos of the animals on her farm and of course mouthwatering food. I quickly bookmarked several recipes that I wanted to try, along with some super neat and cute craft ideas. Spring Pea Pasta, Chicken Salad Served in Cantaloup and Tropical Coconut Pizza, are just some of the recipes that caught my eye. However I decided to go with this recipe for From Scratch Coconut Cream Pie



Secret Recipe Club


The kids and I were planning on visiting my parents as soon as school was out for Summer vacation and I knew this pie would be something my Dad would love. When he was a young working man, he would always order coconut cream pie, anytime he'd go out to eat. I really loved the ease of this recipe and if you use a pre made graham crust, this is virtually a no bake recipe. Yes you still have to cook the coconut cream custard, but you do not have to have the oven on, for any extended amount of time. With the warmer weather upon us, this is a perfect dessert in my books. 

My Mom was the initial taste tester, while I was making the custard. She helped me determine if we liked the amount of coconut taste, in the custard. We adjusted to our taste, and it couldn't have turned out any better than it did. My dad LOVED the pie, as did everyone else. We finished it off in two days, LOL. I am so happy to have found a recipe that I can make my Dad, that brings back so many fond memories for him.



Secret Recipe Club- Coconut Cream Pie from Scratch



Coconut Cream Pie
Adapted from Adventures in All Things Food

Graham Cracker Crust:
12 whole graham crackers, crushed into crumbs
1 stick of butter (1/4 C), melted
1 Tbs sugar

Coconut Cream Filling:
1 can coconut milk
1/2 C milk
1 C heavy whipping cream (35%)
3 egg yolks
3/4 C sugar
1/3 C cornstarch
1 tsp vanilla
1 1/2 tsp coconut extract

For the pie:
1/2 C whipping cream (35 %)
2 Tbs powdered sugar
1 tsp vanilla
1/2 C shredded sweetened coconut


Preheat oven to 325 degrees. Spread coconut on a cookie sheet and toast to golden brown; stirring every few minutes. 

In a bowl, combine the graham cracker crumbs, melted butter and 1 Tbs sugar; until mixture resembles wet sand. Press into a 8 inch pie plate. Bake for 15 minutes; until lightly browned and fragrant. Cool completely before filling.

In a heavy bottomed sauce pot, combine the coconut milk, milk, 1 C heavy cream, egg yolks, sugar and cornstarch; until smooth. Cook over medium low heat, until thickened, while stirring constantly. Remove from heat and and whisk in the coconut and vanilla extracts.

Pour the custard into the cooled pie shell and chill 4-6 hrs, until completely chilled. 

Once pie is fully chilled, make the whipped cream by beating 1/2 C cream, with vanilla and powdered sugar; to stiff peaks. Spread whipped cream over custard in the pie and sprinkle with toasted coconut. Keep refrigerated.



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Thursday, July 2, 2015

Dreamy Peaches and Cream Tart~ Guest Post

Today I have a delicious guest post from one of my very good blogging friends. Enjoy!





Hi! I am Cydnee, owner and proprietor of Tampa Cake Girl. I bake cakes, pies, cupcakes and appetizers and deliver locally. You will find all kinds of recipes on my blog, not just desserts. I am honored to help my sweet friend Cindy out while she enjoys some family time. 

I believe this is my favorite thing I have ever created in the kitchen. I used fresh peaches and I know when peach season is over, I will be very sad.





Dreamy Peaches and Cream Pie
Tampa Cake Girl

Ingredients for crust:
1 box of shortbread cookies plus 1 sleeve from another box, I used Keebler Sandies
3 Tablespoons of butter, melted
Preheat oven to 350 degrees. In a food processor, crumble cookies to crumbs. Mix with butter until combined. Press into a tart pan with a removable bottom. My pan was 10 1/2 inches. If your pan is 11 inches, you may have to add a few more cookies. Bake for 10-12 minutes. Cool completely.
Ingredients for cream filling:
1 8 ounce package plus 4 ounces of another package of cream cheese
3/4 cups of heavy whipping cream
1/3 cup sugar
1 teaspoon of vanilla extract
1/2 teaspoon of almond extract
Refrigerate mixing bowl and attachment in refrigerator for 30 minutes. Beat cream cheese, sugar and extracts together until smooth. Add whipping cream and beat until soft peaks are formed. Spread into tart shell and refrigerate while you prepare peaches.
Peach topping:
5-6 large ripe peaches
6 ounces of Sprite or 7-Up
1/2 cup peach preserves
3 Tablespoons of honey
Pour Sprite/7-Up in a bowl. Peel and slice peaches and place in bowl. This will prevent them from browning. Melt preserves and honey in a saucepan. Shake off excess Sprite/7-Up from peaches and arrange on tart. Brush melted preserves and honey over fruit. Keep refrigerated. Enjoy!
Make sure you go visit Cydnee over on her blog Tampa Cake Girl. You can also find her on Facebook here

Tuesday, June 30, 2015

Blueberry Rhubarb Cake

Sweet blueberries and tart rhubarb at the star in this easy peasy cake.

Blueberry Rhubarb Cake- an easy and delicious summer cake recipe


We've been enjoying the first few days of summer vacation. Sleeping in, lazy days in the sun, water fights, staying up late has all been on our agenda since last Friday. Since school was out and Hubby had a few days off, we decided to head North to visit my parents. The kids and I are staying for another week or so, at camp with my parents to enjoy some fishing and swimming. Fingers crossed we don't get eaten alive by the mosquitos.

Before heading to camp, my Dad asked if Mom and I could whip up a Rhubarb Cake. Except this time he wanted us to add blueberries to it. So we got into the kitchen and made two of these sweet and tart cakes (Mom froze one for a later time). We changed the recipe up a little, since we had a few egg whites in the fridge, I used them in my cake, rather than a whole egg. We also didn't use as much topping as the original recipe calls for. The result is a moist, somewhat dense cake, studded with tart rhubarb and sweet blueberries.



Blueberry Rhubarb Cake- an easy and delicious summer cake recipe



Blueberry Rhubarb Cake

2 C chopped rhubarb
1 C blueberries (fresh or frozen)
1/2 C shortening
1 1/2 C sugar
2 egg whites (or 1 whole large egg)
2 C flour
1 C buttermilk or sour milk

Topping
3 Tbs sugar
1/2 tsp cinnamon
1/4 C finely chopped walnuts

Preheat oven to 350 degrees. In a medium bowl, cream together the sugar and shortening. Add egg whites and mix well. Add flour, alternating with milk and mix until just combined. Fold in rhubarb and blueberries, and pour into a lightly greased 9x11- inch baking dish. In a small bowl combine the sugar, cinnamon and walnuts. Sprinkle over cake batter and bake for 45 minutes.

Monday, June 29, 2015

Simple Supper Tuesday #118


Welcome back to Simple Supper Tuesday, the party featuring QUICK, EASY recipes, perfect for those busy weeknights. So, please share your crock pot, 30 minutes or 5 ingredient recipes (easy desserts are also welcome)!!

Recipe Linky Party




Make sure to visit all three blogs, to see if you've been featured this week! All featured recipes will be pinned to our Simple Supper Tuesday Pinterest page.




Recipe(s) with the MOST CLICKS



Blueberry Gelato- Best of Long Island and Central Florida




Recipes that CAUGHT MY EYE




Chicken & Zucchini Foil Packets- From This to That!




Twisted Frozen Cosmo- Kleinworth & Co.




Crab Linguine- April J Harris




Fiesta Chicken Salad- Dizzy Busy & Hungry








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 photo SimpleSupperTuesday





The Party Rules
 
 
  1. Please link up Crock Pot and/or easy RECIPES only (simple desserts are also welcome)
  2. Please follow our hosts, on social media
  3. Please link back to THIS post on Hun... What's for Dinner?
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