Crustless Coconut Pie

I can't say or type the words 'coconut cream pie' without thinking about Gilligan and Mary Ann and the island they were stuck on for years in the 1970's. But this post isn't about old television shows from my childhood... it's about a delicious and easy pie I plan to make this Thanksgiving! I am not, however, going to use the caramel on the top. I will serve it with the pie, but I prefer mine sans-caramel. My family however, will be drizzling.













Crustless Coconut Pie

3 tablespoons unflavored gelatin
nonstick cooking spray
2 cups half-and-half
1 cup sugar
1 teaspoon pure almond extract
3 cups freshly grated coconut
3 cups heavy cream, whipped
1 cup fresh shaved coconut
Caramel Sauce


Sprinkle gelatin over 1/2 cup water, and let stand until softened, about 5 minutes. Spray a 10-inch round nonstick springform pan with nonstick cooking spray; set aside.

Bring half-and-half to a boil in a large saucepan over medium-high heat. Add gelatin mixture and sugar and cook, stirring, until gelatin and sugar have dissolved. Remove from heat and let cool slightly.

Stir in almond extract and grated coconut; stir in whipped cream. Transfer pudding to prepared springform pan and transfer to refrigerator until chilled and set, 2 to 3 hours.

Unmold pudding onto a serving platter and sprinkle with shaved coconut. Serve with caramel sauce.

Cream Filled Cupcakes (with a hint on an easy way to fill)

This week I celebrated an "Anniversary" of sorts.  It was one year ago that our house "up North" sold and I was able to make the 1000 mile drive to join my family in the new city and state he was promoted and relocated to.  To celebrate, I made cupcakes.  And not just cupcakes, but cream filled cupcakes.  Easy peasy.  No, really.

Actually, you don't have to remove any part of the cupcakes in order to fill them.  I've been making filled cupcakes since I was in elementary school and never, for 20 years, removed any of it to fill.  However, since I already own an Apple Corerand such a simple device makes it quick and easy to remove a plug of cake to allow for a little more filling...  I do.



This isn't really a recipe today, as I cheated and used a boxed mix.  I only made half of it - making 6 jumbo cupcakes.  Instead, it's just a simply hint to show you how you can use an apple corer to pull out a bit of the cake to make more room for your frosting or filling.

I frosted my cupcakes by using;

1 tub store bought frosting
1/2 cup heavy cream
1/2 t vanilla

Whip the cream with an electric mixer until hard peaks form.  Fold into the frosting until mixed complete.  Place in a decorator bag with tip and insert into the cupcake, press filling through until full.  Stop and then reapply the tip to frost the cakes as you wish.

I just use an apple corer to scoop out a little cake

Fill with whatever filling you wish

Frosting and decorate

You might be interested in an apple corer from Amazon;


       

My Lunch: Seasoned Boiled Cabbage and Carrots

A chilly Autumn day.  Lunch time.  What am I craving?  Something simple.  Something hot.  Something comforting and healthy and filling.  

Autumn vegetables such as cabbage and carrots are so good when made simply;  boiled with butter, salt and pepper.  Hot and comforting and filling as well as healthy for you.  The perfect side dish at dinner or in my case, just what my body was craving for lunch.


Seasoned Cabbage and Carrots

2 cups chopped, raw cabbage
1 large carrot, peeled and sliced
Butter
Salt and Pepper

Place the cabbage and carrots in a saucepan and cover with water.  Bring to a boil on the stove and boil about 5 minutes or until your carrots are tender.  Drain very well, shaking the colander to get as much of the water from the cabbage that you can.  Add butter, salt and pepper to your personal tastes.  Serve hot.

Moist, Light, Cinnamon Streusel Coffee Cake

I don't usually have yellow cake mixes on hand so when I get a craving for this (and I am willing to have that much sugar, LOL)  I will pick up a cake mix to make this particular cake.  It's a cake that instantly reminds me of being about 3 or 4 years old and standing next to the kitchen table at my grandmother's house, eye-level with the table and preparing to climb up onto a chair to have a slice.  It's a 'grandma' recipe that just feels right on a chilly, Autumn day with coffee. 

Starting with a store bought yellow cake mix, it's not only quick and easy but it's incredibly light and oh so moist.  Great with coffee or just by itself, the streusel is made with graham cracker crumbs and is just incredible.


Streusel Coffee Cake 

1/3 c graham cracker crumbs
3/4 c brown sugar
1 1/2 t ground cinnamon
2/3 c butter, melted

1 regular sized package yellow cake mix
1 c water
1/4 c canola oil
3 eggs

1 c powdered sugar
1 1/2 t vanilla
water


Preheat oven to 350 degrees.  Grease a tube or bundt pan.  Make the streusal by combining the crumbs, sugar, cinnamon and butter.  Sprinkle half in the bottom of the pan.  Set the other half to the side.

Mix the cake mix with the water, oil and eggs.  Beat on low with 1 minute, beat on medium for 2 minutes.  Spread half the batter in the pan, sprinkle the reserved crumb mixture over the batter and then pour the rest of the batter on the over streusel.  Bake for about an hour but watch as all pans and ovens are different.  Test for doneness when the center is done.  Let it cool for about an hour, loosen and turn out of the pan.  Make the powdered sugar glaze with the vanilla and just enough drops of water to make it a drizzle consistency.  Drizzle over the cake.  Serve warm, room temperature or cold.  This is excellent and very moist!

Peanut Butter Cup Cookies

Image from: Family Kitchen

So, last night was Halloween. 

And today the internet food headlines are screaming out "Ways to use leftover Halloween candy!"  and I'm left thinking;  Really?  Leftover candy?  It's only the next day.  What constitutes leftover in your household?  That it didn't get all gobbled up in one night?  Because seriously, you could snack on those little guys little by little for the next year.  You don't have to call it 'leftover' if it's not gone in one night!

Ha.

So I'm over at Yahoo, reading the news and on the side of the page I see this image and it catches my eye because I know it's something my husband would like.  Looks to me like a peanut butter cup smooshed inside a cookie.  BINGO.  That's what it is.

Now, the question still stands;  how can anyone have LEFTOVER PEANUT BUTTER CUPS?   But, if you do, then this recipe from Yahoo may be for you!   Personally our family will never, ever, ever have leftover Reeses Peanut Butter cups, but I would buy some to make cookies with! 


Peanut Butter Cup Cookies

1 Peanut Butter Betty Crocker Cookie Mix
5 tablespoons butter, melted
1 egg
1 tablespoon vanilla
1 1/2 cups milk chocolate chips
6-8 Reese's Peanut Butter Cups (standard size)
1 1/2 cups M&M's

Preheat oven to 350 degrees. In a large bowl, combine the cookie mix, butter, egg, and vanilla until well mixed. Stir in the chocolate chips. Scoop 1/4 cup of cookie dough from the bowl and press it around a Reese's peanut butter cup. Make sure the dough is sealed completely around the peanut butter cup. Transfer to a baking sheet lined with parchment and press M&M's all over the top of the cookie dough. Bake in the preheated oven for 12-14 minutes, or until the cookies are set in the center.