Blueberry-Coconut Bundt ~ #BundtAMonth

May 8, 2013 By 33 Comments

I learned something about myself on Friday. I’m getting old, and I’m so not hardcore. I don’t stay up late, wake up with hangovers, go clubbing, sky dive, or bungie jump. And you know what? I’m okay with that.

I’m more of a sit-back-and-watch-the-crazies while slowly sipping on a cocktail kind of gal. I realized just how non-hardcore I am when Squirrel and I were at the Limp Bizkit concert on Friday evening. I was standing against the rail on the second tier balcony above the stage so I would have a decent view of the stage and sort of seclude myself from the crowd. Thank goodness I did, because as soon as the show started, the crowd went bonkers. Like, gigantic mosh pit bonkers! I’ve been to several concerts, none of which have been as rowdy and wild as this one. I watched a guy leap over the second floor railing as if he could fly. Well…he couldn’t. He ended up landing on some poor innocent soul on the first floor. Crazy! I would have feared for my life if I wasn’t safely isolated upstairs and away from the crowd of wild monkeys.

I had a great view of the crowd from the second floor. Looking down over the rail, all I could see was a sea of people swaying back and forth like rolling waves, their heads bobbing up and down with the beat of the music. My brother-in-law was brave enough to face the crowd of wild monkeys. Squirrel and I? Not so much. I would have been trampled, kicked, and knocked around like a weightless rag-doll. I would have drowned in the sea of people. But not my brother-in-law. I watched him bump and sway with the crowd. I watched him like a hawk, fearful that he may go down and never resurface. He was a crowd-surfing trooper. I was in awe of his bravery.

I may not be a hardcore, crowd surfing diva, but I’m hardcore in other, less brutal ways. I can garden with the best of them. I’m a hardcore vegetable planter. Does that count? I can mix a cocktail like no other. How about that? Does that count as hardcore?

I know one thing. I’m a hardcore foodie–always have been, always will be. Who needs crowd surfing when you have baking skills?

Blueberry Coconut Bundt | www.themessybakerblog.com-7143

This month’s #BundtaMonth theme is berries, and since blueberries are one of my favorite berries, I decided to bake a blueberry-coconut bundt.

Blueberry Coconut Bundt | www.themessybakerblog.com-7145

This bundt recipe was inspired by this very delicious blueberry muffin recipe I made a few weeks ago from Honey What’s Cooking? The muffins were so good that I had to create something else that combined the flavors of blueberry and coconut.

Blueberry Coconut Bundt | www.themessybakerblog.com-7142

The slightly sweet cake is buttery with a moist, tender crumb. Each bite is bursting with sweet blueberries and flecks of toasted coconut. I added a bit of lemon zest to brighten up the cake and add an extra layer of flavor.

I consider this the perfect breakfast cake. It’s not too sweet and pairs well with a cup of coffee or tea.

Blueberry Coconut Bundt | www.themessybakerblog.com-7151

Enjoy!

Don’t forget to check out the other berrilicious bundts:

We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month.

Here ís how you can be a part of Bundt-a-Month:
• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

5.0 from 2 reviews

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Blueberry-Coconut Bundt
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1½ cups all-purpose flour
  • 1 cup white whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • ½ cup toasted coconut
  • 1 stick unsalted butter
  • ¾ cup sugar (I used Zulka)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1 cup buttermilk
  • 1½ cups blueberries (do not thaw if using frozen)
  • ½ cup sliced almonds
  • ¼ cup coconut

Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a bundt pan.
  2. In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, and toasted coconut. Set aside.
  3. In the bowl of a stand mixer, cream butter and sugar until fluffy and pale in color, about 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add vanilla and lemon zest; beat to combine.
  4. Scrape down the bowl. Add the flour mixture to the egg mixture in 3 batches, alternating and ending with the buttermilk. Scrape down the bowl and give it one more whisk.
  5. Fold in the blueberries.
  6. Add the sliced almonds and ¼ cup of coconut flakes to the bottom of the bundt pan. Transfer the batter to the bundt, directly over the almond/coconut mixture. Smooth the batter with a rubber spatula.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes; transfer to a wire rack and allow to cool completely. Slice and eat.

 

Filed Under: Cake Tagged With: , , , ,

Pina Colada Granola

April 1, 2013 By 15 Comments

Happy Monday! As you read this post, I’ll be in Williamsburg, Virginia tasting my way through every restaurant I can possibly cram into 4 days. Here’s a little treat to say I miss ya!

It’s no secret… I love all things cocktails. I love mixing up cocktails, drinking cocktails, and turning cocktails into delicious treats. I’ve been known to turn cocktails into cake and muffins, so why not granola?

Hmm, what would make pina colada granola? Oats are a must. Coconut, for sure. A little almonds to give the granola it’s signature crunch factor and boost of protein. Some agave to sweeten it up, and, of course, dried pineapple. Because what’s a pina colada without pineapple, right?

Pina Colada Granola | www.themessybakerblog.com-6741

To give the granola a little tropical boost, I used coconut oil. It toasts up nicely in the oven and adds a subtle toasted coconut flavor to the oats.

Pina Colada Granola | www.themessybakerblog.com-6744

I never in a million years thought Squirrel would like this granola (or any granola, really). You see, I’ve never actually seen him eat granola before, but there he was at the counter hovering over the pan of freshly made granola munching away.

You know it’s good when Squirrel likes it.

Pina Colada Granola | www.themessybakerblog.com-6747

I like to eat this granola sprinkled over Greek yogurt mixed with crushed pineapple. It’s so good!

Pina Colada Granola | www.themessybakerblog.com-6739

Enjoy!

5.0 from 2 reviews

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Pina Colada Granola
Author: 
Recipe type: Granola
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 3 cups old-fashioned oats
  • 1 cup coconut flakes
  • ¼ cup brown sugar
  • 1 cup slivered almonds
  • pinch of salt
  • ¼ cup coconut oil, melted
  • ¼ cup + 1 tbs. agave
  • 1 tsp. vanilla extract
  • 1½ cups dried pineapple

Instructions
  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together oats, coconut flakes, brown sugar, almonds, and salt.
  3. In a small bowl, whisk together coconut oil, agave, and vanilla extract. Pour over oat mixture. Using a rubber spatula, fold the oil mixture into the oat mixture until all of the oats are equally coated.
  4. Transfer the mixture to the parchment-lined baking sheet, making sure to spread the mixture evenly onto the sheet.
  5. Bake, stirring every 10 minutes, for 30 minutes. Cool completely on the baking sheet before transferring it to an airtight container. Store in an airtight container for up to 2 weeks.

 

Filed Under: Miscellaneous Tagged With: , , , , ,

Healthy Pina Colada Muffins ~ #MuffinMonday

March 4, 2013 By 35 Comments

Happy Monday, all!

It’s time for another round of #MuffinMonday. An challenged us to make a muffin using coconut this week. Up until a few years ago, I really didn’t like coconut. I think it was a texture thing. I loved the flavor, but the flakes rubbed me the wrong way. I don’t know what changed, but now I can’t get enough of the tropical fruit.

Skinny Pina Colada Muffins | www.themessybakerblog.com-6571

Believe it or not, these muffins are healthy. They’re full of greek yogurt, coconut oil, whole wheat flour, crushed pineapple, and dried pineapple.

Pina Colada Muffins | www.themessybakerblog.com-6580

Go ahead, have two!

Pina Colada Muffins | www.themessybakerblog.com-6575

The coconut milk, greek yogurt, and coconut oil create a moist, tender muffin. One bite, and you’re transported to the tropics.

Pina Colada Muffins | www.themessybakerblog.com-6579

Enjoy!

5.0 from 4 reviews

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Healthy Pina Colada Muffins
Author: 
Recipe type: Muffin, Quick Bread
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ½ cup greek yogurt (plain, vanilla, pineapple)
  • ½ cup sugar
  • 2 tbs. agave
  • ¼ cup coconut oil, melted
  • ⅓ cup coconut milk
  • 1 egg
  • 1 egg white
  • ⅓ cup crushed pineapple
  • 1tsp. coconut extract
  • ½ cup dried pineapple, chopped
  • ½ cup coconut flakes

Instructions
  1. Preheat oven to 375 degrees F. Line a muffin tin with papers.
  2. In a medium-sized bowl, whisk together both flours, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together greek yogurt and sugar until smooth. Whisk in coconut oil, coconut milk, agave, and crushed pineapple until incorporated. Whisk in egg, egg white, and coconut extract.
  4. Using a rubber spatula, stir in the flour mixture until just combined. Fold in dried pineapple.
  5. Scoop the batter into the prepared muffin cups, filling them all the way. Top with ½ tablespoon of coconut flakes.
  6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

 

Filed Under: Bread Tagged With: , , , , ,

Mojito Bundt Cake ~ #BundtAMonth

January 25, 2013 By 17 Comments

Today I’m celebrating my love for mojitos in the form of a cake for this month’s citrus themed #BundtAMonth. As you may know, I adore mojitos. They’re my absolute favorite cocktail. When An from Bakerstreet announced that January’s theme was citrus, this cocktail instantly came to mind.

Citrus is a great way to brighten and add mucho flavor to desserts. It’s also a great way to brighten this dreary winter weather we’ve been having. At this point, I’m willing to give up an hour of sleep if it means I get some daylight back at the end of the day. Getting dark at five o’ clock doesn’t agree with me. All it does is make me lazy, tired, and sad. I thrive on sunlight, as I think we all do. When the sun is out, I have more energy. It gives me the charge I need to exercise, conquer the laundry, and stay up past seven o’ clock. No sunlight = no energy, which = messy house.

It may be awhile before I get the sun back. In the meantime, I’ll let citrus brighten my day and my cake.

This bundt cake may appear plain, but I promise you, it’s far from plain. It’s full of zesty lime, coconut milk, and–drum roll–coconut rum. And, if that weren’t enough, it gets topped with a mint and rum syrup.

The warm cake soaks up the syrupy glaze creating a moist cake with a crispy crust. It’s beyond delicious.

To prevent myself from consuming this entire cake, I shared half of it with my parents. The cake wasn’t even in the house for 5 minutes before my mom cut herself a nice, thick slice. The entire time she’s eating, I hear her saying, “Wow, this cake is really good, Jenn. I really like how light it is. It’s super moist, too. Mmm, the lime really shines.” I suppose she liked it.

Enjoy!

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use mandarin, orange, Citrus lime, yuzu, lemons, Key lime or ANYTHING citrus – and bake us a Bundt for Tangy January
  • Post it before January 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Lemon Surprise Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

5.0 from 1 reviews

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Mojito Bundt Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 

 

Ingredients
Cake
  • 3 cups all-purpose flour
  • 1 tbs. baking powder
  • ½ tsp. kosher salt
  • 1 cup unsalted butter, at room-temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • zest of 3 limes
  • ¼ cup lime juice (about 3 limes)
  • 2 tbs. coconut or white rum
  • 1 cup coconut milk
Glaze
  • ½ cup sugar
  • ¼ cup water
  • ½ cup fresh mint, roughly chopped
  • 2 tbs. coconut or white rum
  • 1 tbs. lime juice

Instructions
  1. Preheat the oven to 325 degrees F. Grease and flour a bundt pan.
  2. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add the vanilla, rum, lime zest, and lime juice. Whisk to combine.
  6. Add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until the batter is smooth and flour is fully incorporated.
  7. Transfer the mixture to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool on a wire rack in the pan for 30-minutes before removing.
  9. Poor the glaze slowly over the warm cake, allowing the cake to soak up the glaze.
  10. Allow the cake to cool fully. Slice and serve.
Glaze
  1. In a medium-sized saucepan over medium heat, add sugar, water, and mint. Bring the mixture to a gentle boil and cook until the sugar dissolves. Take off the heat and allow to cool for 15 minutes before straining. Add the rum and lime juice.

 

Filed Under: Cake Tagged With: , , , , ,

Tropical Chi Chi Cocktail~ New Year’s Potluck #SundaySupper

December 30, 2012 By 39 Comments

Happy #SundaySupper! I hope everyone had an amazing Christmas.

I had the pleasure of spending quality time with my closest family and friends. Every time all of us get together, it’s guaranteed to be a good time. We definitely created some memories this year. I think the best part was our Kinect bowling competition.Oh how fun it is to watch my dad grumble over a lost game of bowling and then proceed to list the arbitrary ways in which my brother must have cheated in order to win. That man cracks me up; he’s such a sore loser. I had the pleasure of beating my father at a round of bowling Christmas day. Ha ha, dad, you were taken down by a girl! How does that make you feel?

This week we’re celebrating #SundaySupper with Emeril Lagasse. Let me repeat that; we’re celebrating with THE Emeril Lagasse! He’s joining us for a “New Year’s Eve Potluck Party.” I can’t express how excited I am to cook with Emeril.

“BAM!”

I used to watch Emeril kick it up a notch with my dad when I still lived at home. I remember sitting in the living room listening to my dad act like Emeril while he was cooking. My dad adores Emeril; I think he may even be my dad’s man crush.

Since New Year’s Eve is right around the corner (tomorrow), and I’m still in a bit of a food coma from Christmas, I felt compelled to make a cocktail. I decided on an adaption of Emeril’s Chi Chi cocktail.

I know it’s cold and blustery outside, but one sip of this tropical drink will transport your thoughts to warm places where cute pool boys (or girls) wait on your every need while you sit under a cabana on a pristine white sandy beach watching the teal blue waves drift in. Ahh, sunshine! Apparently I’m longing for the beach.

Emeril is known for his catchy phrases. I’m sure you know the phrases I’m referring to, “Bam!” and “Let’s kick it up a notch!” He really fires up his audience with those phrases. Well, I want to fire up my audience too.  Emeril has inspired me to come up with a memorable little catchphrase of  my own. You know, give my blog a little pizazz, jazz it up a bit.

Now, to come up with a catchy phrase of my own. Hmm, all I can come up with is amazeballs and that’s not really a catchphrase. It’s not like I can yell amazeballs as I’m throwing a handful of chocolate chips in some batter. Well, I suppose I could, but it sounds ridiculous. How about chip me? Of course that would only work if I’m using some type of chip. I dunno. Apparently my inner creative genius is out of commission at the moment, probably sipping one of these chi chi cocktails on a white sandy beach in the Caribbean. Lucky duck! I’ll get back to you with that catchphrase.

This cocktail is insanely easy to make and fiercely delicious. I sucked one down after their photo shoot. Yup, they’re delicious. So delicious that you’ll find yourself sucking down a few of them, maybe even double fisting them.

All you have to do is dump everything in a blender and buzz until smooth–cake walk! I recommend having one for breakfast on New Year’s Eve; get the party started right. A little french toast and a chi chi cocktail, perfection.

Cheers and happy New Year’s! Remember, drink responsibly.

Check out the other Emeril inspired recipes:

Sunday Supper NYE Potluck Drinks:

Sunday Supper NYE Potluck Starters:

Sunday Supper NYE Potluck Dishes and Sandwiches:

Sunday Supper NYE Desserts:

5.0 from 2 reviews

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Tropical Chi Chi Cocktail
Author: 
Recipe type: cocktail
Cuisine: Inspired by Emeril Lagasse
 

Ingredients
  • ½ cup frozen pineapple
  • ½ cup frozen mango
  • ¼ cup cream of coconut
  • ½ cup pineapple juice
  • ½ cup vodka (more if you like it stronger)
  • 1 tbs. agave syrup
  • 2 cups ice

Instructions
  1. Add all of the ingredients to a blender and pulse until smooth. Serve in fancy little glasses adorned with a mini umbrella and pineapple slice.

Please join on us on Twitter throughout the day during #SundaySupper on December 30th. We will meet at 7pm EST for our #SundaySupper New Year’s Eve Potluck Party Emeril Style! We are so excited to have you join us. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Please feel free to share your favorite New Year’s Eve recipe on our #SundaySupper Pinterest Board. We are excited to have you around the family table for this special Party!

Filed Under: Cocktails Tagged With: , , , , ,

#MuffinMonday: Blueberry Carrot Muffins

September 17, 2012 By 39 Comments

It feels good to be back! Sorry I’ve been gone for so long, but my grandfather was rushed to the hospital last week, and the family rushed up to Pennsylvania to help out. He came home from the hospital Friday evening and is doing well. Thank you all for being so patient.

It may be Monday, but that doesn’t matter, because this gorgeous fall weather has me in a good mood. It doesn’t hurt that it’s #MuffinMonday and I happen to be munchin’ on a delicious blueberry carrot muffin.

Fall is my very favorite season, and I impatiently wait for its arrival every year. The crisp fall air, pumpkins, fresh apples, fall baking, and Starbuck’s pumpkin spice lattes are some of my favorite fall attributes. And, let’s not forget Thanksgiving. It’s only the best holiday of the year- eat all you want without feeling bad. What’s not to love?

Not only are these muffins delicious, they’re healthy, too. They’re full of heart healthy ingredients and sweetened with all-natural maple syrup. You can have your muffin and eat it, too. No feeling bad about this healthy breakfast snack.

The blueberries and carrots create an extremely moist muffin that’s so light they’ll melt in your mouth. I topped them with a sprinkling of coconut to give the crust a sweet, toasty crunch.

Enjoy!

 

Blueberry Carrot Muffins

Dry:
1/2 cup whole wheat flour
1/4 cup almond flour
3/4 tsp. baking powder
1/4 cup old-fashioned rolled oats
1/4 tsp. salt

Wet:
1/4 cup maple syrup
2 tsp. lemon zest (from 1 lemon)
1 tbs. lemon juice
1 egg
1/4 cup canola oil
1/4 cup blueberry or plain Greek yogurt
1 tsp. vanilla extract
1/2 cup grated carrots
1/2 cup blueberries (fresh or frozen)

Instructions: 

Preheat your oven to 350°F and line a muffin tin with 7 liners.

Combine the dry ingredients in a medium bowl and set aside.

Stir together the wet ingredients, except for the carrots and blueberries, in a small bowl and add the wet ingredients to the dry ingredients, stirring just until combined.

Fold in the carrots and blueberries. Divide among 7 muffin liners and bake for 15 minutes.

Turn immediately onto a wire rack to cool.

 

Filed Under: Bread Tagged With: , , , , ,

Nutella & Almond Bars

July 27, 2012 By 22 Comments

As promised, I made y’all nutella and almond bars. They happen to be healthy, but you’d never know it. They taste like you’re biting into a chocolate candy bar, only better because this bar is made with my current obsession… Nutella. I. Love. It!

I happened to find it in a twofer pack at my local Costco.

Gotta love buying in bulk.

I came across it as I was walking down the peanut butter and jam isle. At first I passed it, and then recognition kicked it. I did the old swirlaroo and ran back down the isle. You see, I didn’t exactly believe what I just saw, but there it was shining in its glorious plastic wrap before me. I stood there for a brief second with my jaw to the floor taking in the beautiful sight before me.

After the initial shock, I ran up to it, hugged it, and raised it over my head in triumph. This was a really exciting moment for me, people! Two large jars of Nutella in one pack! I felt like a winner. I felt like the universe was on my side for once. Thanks for coming to Costco. Here’s your twofer pack of Nutella. People, life doesn’t get any better than this. No. Wait. It does. I totally took that twofer pack home, made myself some Nutella and almond bars, and ate them. Bam! Life just got better.

I found this recipe on The Healthy Foodie. Sonia sure knows how to make healthy look and taste delicious. I adapted the recipe slightly to fit my taste preferences.

Aren’t these the cutest bars ever? And, they’re down right tasty to boot.

The bars get stored in the refrigerator until you’re ready to eat them.

These bars are ridiculously easy to make. All you have to do is place all of the ingredients in the bowl of a food processor and pulse until smooth. No baking required.

This is healthy snackin’ made tasty.

I’m also announcing the winner of the PB Crave giveaway! Drum roll, please.

Congrats, Judy Gardner! You’re the lucky winner.

Nutella & Almond Bars

1 cup Nutella
1 cup raw almonds
1/2 cup flaxseed meal
1/2 cup shredded coconut

Line a square 8-by-8 pan (or smaller) with parchment paper.

Place all of the ingredients in the bowl of a food processor and blend until the mixture comes together and the almonds become small chunks, about 2 minutes. Make sure you stop the processor to scrap down the sides.

Transfer the mixture to the parchment lined pan. Press the mixture into the pan, forming it into a square.

Refrigerate for at least 2 hours before cutting into bars. Store in an airtight container, separating each layer with wax paper, for up to 1 week. Enjoy!

adapted from The Healthy Foodie

 

Filed Under: Cookies/Brownies Tagged With: , , , ,

Double #IceCreamWeek Trouble!

July 19, 2012 By 19 Comments

 
Oh no, we’re nearing the end of #icecreamweek! I’m going to be sad to see it go, but there’s always next year.

Because I love ya, and because I’m sad that this very sweet, very chilly week is nearing its end, I’m going to share two chilly treats with you. That’s right, two!

You may remember that I did a guest post for Noelle from Homemaker Chic back in June. I made pineapple coconut ice cream for that post, and today I’m going to share the recipe with you here on my site.

My mom happens to be obsessed with this ice cream and has been begging me to make some more and deliver it to her. What do I look like? The ice cream truck?

I can see why she’s obsessed with this ice cream. It is Deeelish!

The second frozen treat is a s’mores milkshake. It’s a milkshake that tastes just like a s’more! I think I may even like it better than a s’more because I get to slurp it. And, no sticky fingers.

What makes this milkshake so special is the toasted marshmallows and toasted marshmallow syrup that get added to the ice cream. It’s so stinkn’ good.

Don’t forget to visit my #icecreamweek counterparts, Jen from Juanita’s Cocina and Carla from Chocolate Moosey, to see what chilly treats they have for you today.

 

Pineapple Coconut Ice Cream

3/4 cup whole milk

3/4 cup coconut milk

1/4 cup sugar

Pinch of salt

5 egg yolks

1 (14 ounce) can sweetened condensed milk

1/2 cup pineapple juice

1 tsp. coconut extract

1 (8 ounce ) can crushed pineapple, drained of all juice

1/3 cup shredded coconut

Instructions:

In a medium sauce pan on medium low heat, add whole milk, coconut milk, and sugar. Whisk to combine. Let the mixture simmer until hot but not boiling, whisking occasionally.

In a medium bowl, add egg yolks and whisk. Once the milk mixture is hot, temper the yolks by adding a small amount of the milk mixture at a time, whisking constantly. Return the mixture to the sauce pan and cook until thickened, about 5-7 minutes, whisking occasionally.

In a large bowl, add sweetened condensed milk, pineapple juice, and coconut extract. Whisk to combine. When the milk mixture has thickened, strain and add to the condensed milk mixture, whisking to combine. Store the mixture in the refrigerator overnight until completely chilled.

Once the mixture has chilled completely, add it to an ice cream maker and follow manufacturer’s instructions. Right before the ice cream is finished churning, add the shredded coconut and crushed pineapple. Store in an airtight container and place in the freezer until firm, about 4 hours. Top with toasted coconut flakes and enjoy.

 

S’mores Milkshake

2 cups rocky road ice cream, about 4 generous scoops

1 graham cracker, broken up into quarters

2 tbs. chocolate chips

1 tbs. toasted marshmallow syrup (optional, but totally yummy)

3 marshmallows, toasted

1/4 cup milk

Turn on the oven to broil. Line a baking sheet with aluminum foil. Place marshmallows on the baking sheet and place the sheet under the broiler. Cook for about 30 seconds to 1 minute on each side. Warning, do not take your eye off of the marshmallows! They can and will catch on fire if you leave them under the broiler for too long. If you have a gas stove, feel free to toast your marshmallows over the gas flame.

In the bowl of a blender, add chocolate chips, graham cracker, toasted marshmallows, syrup, ice cream, and milk. Blend until smooth. Add more milk or ice cream depending on how thick you like your shake. Enjoy!

 

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Two Cocktails, One Day!

June 28, 2012 By 13 Comments

Today is a special day. Why is it so special, you ask? Because I have two fabulous cocktail posts for you today. Exciting, right?

I’ve been a cocktail making and blog posting machine, lately. Both Jen from Juanita’s Cocina and Heidi from Young Grasshopper asked me to guest post while they’re out doing their thang and, of course, I excitedly said yes to them both. I hope your having fun, ladies.

I’m not sure if you’re familiar with Heidi or her site, but she’s amazing. If you need a cocktail recipe, Heidi’s your gal. She’s the cocktail queen. She’s also the brains behind Barfly, a site dedicated solely to alcoholic beverages. Can I get a heck yes? In honor of Heidi and our love for cocktails, I made a grilled peach bourbon old-fashioned. It’s delicious. Strong, but delicious.

This drink isn’t for the faint of heart. It’s a good, strong cocktail made for sippin’.

Want the recipe? Heidi’s featuring this delicious cocktail on her site today, and it just so happens that it’s Thirsty Thursday. Go visit Heidi, get the recipe, and relax the old-fashioned way.

Can you guess what I made for Jen? A cocktail, but not just any cocktail, a lime-in-the-coconut margarita. It’s mind-blowing! It’s a combination of a margarita and pina colada. It’s sweet, tart, and coconuty (yes, I know that’s not a word, but I’m sticking with it).

Did I just hear the word lush? Well, I have to admit, I do enjoy a good cocktail. However, I have a two cocktail limit because, face it, I’m old now and can’t handle hangovers. Did I just hear the word wimp? Man, ya’ll are harsh. Just kidding. I’m a total wimp- no shame here.

I met Jen back in December when I launched my blog. She is absolutely awesome and funny as heck. 1. She lives in Texas, and I happen to love the good ol’ state of Texas. 2. She makes a lot of Mexican cuisine, and I love me some tacos. 3. She squealed when I told her I was making a margarita for her guest post. I truly believe that Jen is my foodie soulmate.

Go on over and visit Jen for the lime-in-the-coconut margarita recipe. I’m sure she’s over there drinking a margarita on the deck singing, “Put the lime in the coconut, you drank them both up.”

Filed Under: Cocktails Tagged With: , , , , , ,

Guest Post: Coconut Pineapple Ice Cream

June 16, 2012 By 15 Comments

I’m a big dreamer. I dream about learning to play the piano, having my own photo studio, writing an award winning cookbook, getting my hair to look like Jennifer Aniston’s (I’ve come to the conclusion that this will never happen), owning a vita mix blender, and the list goes on. Lately I’ve been dreaming about the coconut pineapple ice cream I had a P.F. Chang’s. Well, I was tired of dreaming about it, so  I created my own coconut pineapple ice cream, and it tastes just like the version I had at P.F. Chang’s. It is the best ice cream I have ever had… Ever!

Noelle from Homemaker Chic asked me to do a guest post, so I decided to make her my version of the P.F. Chang’s ice cream I fell in love with two months ago. When I told her what I was making, she was thrilled. I think she has a thing for coconut. Who can blame her? it’s delicious.

I’m going to warn you, you’re going to fall in love with this girl. She can sew! I mean, the girl fixed a pair of broken heals with her sewing skills. If that’s not amazing, I don’t know what is. Someday, I’m going to fly on down to Florida to visit Noelle and get her to teach me how to sew because you never know when you’re going to find yourself in dire need of repairing your favorite pair of pink pumps.

Go say hi to Noelle at The Homemaker Chic and get the recipe for the best ice cream I have ever had… Ever!

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