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Posts Tagged ‘Froggey’

Coconut Tres Leche

coconut tres leche

Ingredients

  • 1 box white cake mix
  • 1/2 cup melted unsalted butter
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/3 c water
  • 1 (14 ounce) can sweetened condensed milk
  • 12 oz coconut milk
  • 1 /2 cup whipping cream
  • 1/2 cup coconut creamer

Topping:  canned whipping cream, toasted coconut and maraschino cherries

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  2. In large bowl mix dry cake mix, butter, eggs, vanilla and water until well blended.
  3. Pour batter into prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.
  5. Pierce cake with fork tines, chopstick or base of wooden fork, poke holes every couple of inches
  6. Combine the coconut milk, condensed milk, whipping cream and creamer together. Pour over the top of the cake.
  7. Prior to serving, spread whipping cream and your fruit of choice over the cake. Be sure and keep cake refrigerated until about 20 minutes before you serve it.

Strawberry Almond variation:  Bake as above.  For milk blend instead of coconut milk and coconut creamer, substitute 1 c Italian sweet cream.  Add a tsp almond extract.  Garnish with glazed strawberries and toasted almonds.

Enjoy!

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Sometimes you just have to make a cream pie the old fashioned way, with lots of cream and egg yolks.  This is a perfect holiday dessert item.

For this recipe I decided on a soft snickerdoodle butter crust.  If you don’t want it as sweet you may use your favorite pie crust recipe.

 

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Snickerdoodle pie crust

8 store bought snickerdoodle cookies, crushed
1/4 c butter, melted

Preheat oven to 350. Mix butter with crushed snickerdoodles and press into a deep dish pie pan. I go halfway up the sides. Bake until slightly toasted. Remove from oven and let cool.

Meanwhile, take 1/2 cup flaked coconut and spread it out onto a cookie sheet and let it bake 8-10 minutes or until brown. Remove from heat and let cool.

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Coconut Custard

1½ cups coconut milk
1½ cups whipping cream or half and half
5 egg yolks
2 tablespoons Malibu coconut rum
¾ cup sugar
4 tablespoons cornstarch
1 tablespoon butter
1½ cups flaked, sweetened coconut
1½ teaspoons vanilla

In a large bowl mix coconut milk and cream. Add egg yolks and whisk together with milks. Set aside.

Add sugar and cornstarch to a heavy-bottomed saucepan over medium-low heat. Whisk egg and milk mixture together once more and then slowly begin to add to the sugar and cornstarch, whisking together constantly.

Increase temperature to medium, and bring custard mixture to a boil. Continue to stir until boiling and then boil one minute. Mixture will thicken as it boils. Make sure you stir constantly to prevent burning.

Remove from heat and add butter, coconut and vanilla.

Spread custard into pie crust. Cover lightly with plastic wrap and chill in the refrigerator until set, about 30-45 minutes.

Whipping Cream

2 cups heavy whipping cream
1/2 cup  powdered sugar
1 teaspoon vanilla

Add heavy whipping cream to large  chilled bowl. Whisk with an electric mixer just until stiff peaks form.  Add sugar  and vanilla and fold just until combined.
Spread whipped cream on top of coconut custard. Refrigerate until ready to serve.
When ready to serve, top with toasted coconut.

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Happy holidays!

 

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use this one

Green, all green! Green chile chicken served with a cilantro lime sauce. The honey in the sauce is the perfect counter flavor to the heat of the jalapeno and green chile in the chicken.  I served these on small corn tortillas like a street taco.

Ingredients

3 lbs prepackaged frozen chicken breasts
6 fresh chile, roasted, skinned, deseeded and diced (or use 2 10oz canned green chile, diced)
1 fresh jalapeno, chopped (take out the seeds if there is a heat sensitivity)
1/2 cup medium canned picante sauce
salt and pepper

1 can black beans
toppings: pico de gallo, cotija or shredded cheddar cheese, sour cream and lime-cilantro sauce (see recipe below)

Dump the following in crockpot at high heat for 4-6 hours until cooked. Turn heat off and allow to sit for about 15 minutes. There should be excess juices, remove all but about a cup.

After slightly cooled, use a hand helder blender to shred chicken.

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After slightly cooled, use a hand helder blender to shred chicken.

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Meanwhile make up your special green sauce.

Ingredients

1 jalapeno pepper, seeded and chopped
1 clove garlic
3/4 tsp minced fresh ginger

1/4 cup lime juice
1/3 cup honey
2 tsp balsamic vinegar
1/2 tsp salt
1/4 c packed cilantro (I use leaves and stems)
1/2 c extra-virgin olive oil

Place the jalapeno pepper, garlic, and ginger into food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Refrigerate.  Shake before use.

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better one

It’s what happens when you mix butter and sugar and cream.  Caramel!  This is a pretty easy upgrade to your regular oatmeal and I added both apples and almonds for an extra nutritious mmmpphh.

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Ingredients

1 honey crisp or gala apple, peeled and chopped
3 Tbsp cinnamon sugar
2 Tbsp butter
2 Tbsp slivered almonds
2 cups water
1/2 cup cream
1 teaspoon vanilla
1 cup steel cut oats

Instructions

Mix cinnamon sugar on apple pieces, stirring to coat.  Melt butter in pan on high heat.  Add apple pieces and almonds and stir while cooking until apples are semi-soft (3-5 minutes).  Add water, cream, vanilla and oats, stirring to mix.  Reduce heat and cover, cooking 5-7 minutes.  I stirred mine once during this process just to make sure the oats were not sticking to the bottom.

Let set, covered for 5 minutes.

Scoop into pans, put a dab of cream on top if desired, and a splash of nutmeg.

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Chopped apples coated in cinnamon

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Quick trip through butter

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with water, cream and oats added

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consistency of finished product

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pineapple mango sweet chili pepper salsa

pineapple mango sweet chili pepper salsa

I love serving the traditional pineapple mango salsa with my fish foods, as well as my Mexican if the situation calls for it.  I have used the same recipe for years.

Well, I stumbled on a Red Chili Pepper spread by a company called Something Special.  Costco currently carries it.  It is absolutely delightful in its blend of sweet and spicy.  I used some for a dinner party, serving with cream cheese and crackers and had about 1/2 of a cup remaining in the jar.   So when I brought a fresh catch four pound halibut filet from the market and started making my pineapple mango salsa I just knew this red chili pepper spread would tie the flavors together.

Boy, was I right.  Best pineapple mango salsa ever.  Give it a try!

  Ingredients

1 whole small ripe pineapple, peeled and diced
1 whole large ripe mango, diced
1/2 whole medium Red Onion, finely diced
1 whole jalapeno, seeded (if you want to control heat) And diced
1/2 cup Red Chili Pepper spread
Fresh cilantro, chopped
1 whole lime, Juiced
Dash of kosher pink sea salt

Add all ingredients, stirring to combine. Chill to let the flavors mesh. Serve over your favorite fish or chips!

fried halibut and pineapple mango pepper salsa

fried halibut and pineapple mango pepper salsa

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So I am a few days late for Pie Day, or Pi Day.  In discussing this phenomenon with a math geek I was informed that a pie is a circle.  But the formula for the area of a circle is Pi R squared.

Area of Circle:
area = PI r2

So to pay homage to the square in the pi, I created a square pie for Pi Day.

As is usual with pies, I just follow my heart.  I had some gala apples so diced 3 of them up, and about a pint of fresh blueberries.  I added sugar water, a dab of cinnamon, nutmeg, allspice and a touch of butter. Reduced down and then for kicks and giggles added a little bit of apple sauce to thicken it.

I then used frozen pastry dough, rolled them thin to line my square muffin pan.  Lined the muffin with a puff pastry cut to size, filled it with the fruit filling, and topped with dough that I had cut the pi symbol.  Baked at 350 for about 1/2 hour.

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Happy Pi are Square day.  First square pie I’ve ever made.  and it was delicious.

Enjoy!

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stack

This recipe is different from other monster cookie recipes.  I add butter flavored Crisco to it which keeps it soft for days.

Try it out!

INGREDIENTS

1 1/2 cups creamy or chunky peanut butter
1 cup packed light brown sugar
1 cup granulated white sugar
8 tablespoons (1 stick) salted butter, softened
1/4 cup butter flavored crisco
3 large eggs
1 tablespoon vanilla extract
4 1/2 cups quick cooking oats
1/2 cup flour
2 teaspoons baking soda
1 cup semi-sweet chocolate chips
1 cup M&M’s plain chocolate candies

DIRECTIONS:

1. Preheat oven to 350°F. Spray cookie sheets with nonstick spray.

2. In a large bowl, cream the peanut butter with the sugars, butter and butter flavored crisco . Use an electric mixer to mix until well combined. Mix in the eggs and vanilla. Mix in the oats, baking soda and flour. Then stir in the chips and M&M’s.

3. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets.

4. Bake 10 to 12 minutes. Do not overbake. Cool for 5 minutes on cookie sheets until cookies are set. Transfer to wire racks; cool completely before storing in an airtight container.

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