Another year gone, how does that happen so fast? The older I get time seems to go faster as if I’m on a merry-go-round that someone is pushing. Life does have it’s ups and downs and we can choose to learn from the downs and savour the ups. In my year of food blogging there have been good recipes and the not so good recipes I’ve tried, but always learning happening. Let me be very clear about this recipe for coconut cream pie, it’s definitely one of those GOOD recipes. A good pie can really turn one of the down times we experience in life a bit more bearable. If you need something to take to a sick friend or to someone you love “just because” this pie is easy to make and delicious to eat. Your friends and loved ones will be asking for the recipe and wondering how long you slaved over this fabulous pie. Give them the recipe but let them believe you really did slave for them .
The pie crust I used for this recipe I shared in an earlier post and I love how the crust tasted and rolled out with ease. If you don’t want to make your own crust then buy one and pre-bake it. I hope you give this recipe a try, I adapted it from my fellow blogger friend Salad in Jar and her banana cream pie recipe.
Coconut Cream Pie
2 1/4 cups milk any type meaning skim, 1%, 2% etc.
4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon coconut extract (optional)
1/2 cup sweetened flaked coconut
2 tablespoons butter
1 1/2 cup heavy whipping cream
large coconut chips
for top garnish
Step 1: Blend together the milk, egg yolks, sugar, cornstarch and salt in a blender a few pulses until blended well, it’s okay if there is foam it will go away when cooking.
Step 2:Pour the blended ingredients into a 8 cup microwave bowl. Set time for 7 minutes and begin cooking, stop the microwave each minute and stir well. The last 2 minutes stop at 30 second intervals and stir well.
Step 3: Stir the vanilla, coconut extract, coconut and butter into the filling. Let filling cool for few minutes in the bowl stirring every few minutes. After it’s cooled down a bit pour the filling into the cooled pre-baked crust and cover with plastic wrap on top of the filling so it doesn’t form a hard pudding crust on top. Put the pie into the refrigerator for 2- 3 hours until cold.
Step 4: After the pie is completely cold whip the whipping cream adding a tablespoon of granulated sugar while whipping and a 1/4 teaspoon vanilla if you like. Whip the cream until thick not soft peaks but be careful to not over whip so it turns unspreadable. Spread whipped cream on top of pie then sprinkle with coconut chips. Put back into the refrigerator until ready to serve and keep leftovers covered and in the refrigerator.
I am a breakfast girl always have been and always will be, but that is not to say I am and early riser. I do like to sleep in and make a good breakfast on the weekend and I’m always in the the mood for some yummy homemade buttermilk waffles. I find that although waffles are in the same batter category as pancakes there is a difference in how you make them crispy but soft too. I have been hunting for homemade a waffle recipe that is no fail for a while now and this recipe is the closest one that I think tastes best. I’m thinking that this recipe would be great for Christmas morning, just get the dry ingredients ready the night before then whipping them up will be a cinch. Enjoy this delicious recipe.
Homemade Buttermilk Waffles
2 cups flour (I often add 2 T. ground flax meal too)
1 tsp. salt
4 tablespoons granulated sugar
3 teaspoons baking powder
2 eggs, whites separated
1/2 cup vegetable oil
1 1/2 cups buttermilk
Step 1: Mix together the flour, salt, sugar, baking powder in a medium mixing bowl.
Step 2: Separate the egg yolks from the whites. and in a small mixing bowl beat the yolks with the oil and buttermilk.
Step 3: In another bowl preferably with high sides beat the egg whites until they have stiff peaks when the beater is lifted from them it should stand up straight.
Step 4: Add the buttermilk mixture to the dry ingredients and mix well. Then fold in the egg whites until incorporated do not stir.
Step 5: Preheat your waffle iron and follow manufactures directions. I usually use a 1/3 cup per waffle in my waffle iron, but each one is different. Cook until golden brown and serve with fruit, and syrup. If you would like the recipe for the above buttermilk syrup then click this link.
Soup is in the house, yes, that’s what I’m in the mood for these days since the weather has cooled down. I recently found out that the picky eater of the family loves cauliflower…who knew. Well, I should clarify that, he likes cauliflower if you have ranch dip to dip it in. Last year I made a mixed vegetable cheese soup that I snuck in cauliflower and he ate it, so I thought let’s test this further. I made this lovely white creamy cauliflower soup but didn’t tell him what it was, just said dinner is ready. He looked at it and asked for something else but I didn’t cave in. Nope I said he had to eat this soup and I knew he would like it, and unbelievably he did! I’m always kind of proud of these moments and wish I could record them to play over and over again.
I must say when I looked over this recipe from The Lemonade Cookbook it sounded good to me but I thought I bet it will need some cheese to give it more flavor. I was wrong about that, in a big way too, this soup is quite flavorful without cheese, and oh so creamy because of the addition of half and half and potatoes. This soup just might be my new favorite soup. The soup came together in about 30 minutes, it was delicious and not really heavy feeling but definitely filled me up. The soup would be perfect with a side salad or grilled hot sandwich but I just ate it all by itself with a couple of crackers on the side mmmmm! Hope you enjoy this one.[/donotprint
Creamed Cauliflower Soup
2 tablespoons oil
1 onion chopped
3 cloves garlic pressed
1 head of cauliflower chopped coarsely, discarding the leaves and stem
2 bay leaves fresh (I used dried)
1 teaspoon coarse salt
1/8 teaspoon pepper
1 1/2 quarts chicken broth
2 Idaho potatoes, peeled and chopped (I used 1 large)
1 cup heavy cream (I used half and half)
Step 1: In a large soup pot, add the oil and get hot on medium heat. Add the onions, garlic, cauliflower, and bay leaves, stir and cook about 5 minutes. Season with salt and pepper.
Step 2: Add the broth to the pot and turn up heat to medium high let the ingredients come to a boil. Simmer for 15 minutes stirring occasionally. Add the potatoes and continue to cook until fork tender.
Step 3: Reduce the heat and add the cream stirring gently. Work in batches and put about 2 cups of soup into a blender leaving the lid ajar slightly, put a towel over the lid and hold it with hand blend until smooth. I used the lowest setting but I do have a powerful blender. I used another bowl to put the blended soup in until all was blended. The soup makes about 8 cups.