decadent

What I’m Baking: Coconut Creme Pie

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A delicious treat. it takes a lot of diligence and finesse. This is one of my signature bakes. I simply use a basic vanilla creme recipe with the addition of fresh coconut in the filling and toasted coconut as the topping. The toasted coconut not only adds a fantastic dimension to the flavor, but it keeps the top of the creme from getting a skin on it… Ewww.

This particular recipe uses egg yolks to make it a smooth, velvety consistency. The trick is mixing the cool egg yolks into a hot boiling mixture without cooking the yolks and leaving little cooked egg bits throughout the creme. The secret? Mix it fast and hard. Lol! This is where finesse comes in. To all those daring enough to try:

    Coconut Creme Pie


2/3 Cup Sugar
1/2 tsp. Salt
2 1/2 Tbsp. Corn Starch
1 Tbsp. Flour
3 Cups Milk
3 Egg Yolks (slightly beaten)
1 Tbsp. Butter
1 1/2 tsp. Vanilla
2 1/3 Cup Shredded Coconut

Prepare a Graham Cracker Pie Shell.

In a medium sauce pan, mix together the Sugar, Flour, Corn Starch, and Salt using a whisk.

Add the Milk and put over medium to medium-low heat. Stir frequently.

Take the time to separate your Egg Yolks in a separate bowl.

Also take the time to toast 2 Cups Shredded Coconut in the oven.

Be sure you are stirring the mixture frequently throughout all this.

Heat and stir mixture until it thickens and boils. Boil for one minute. Remove from heat.

Use a cool whisk in the bowl with the Egg Yolks and begin to stir the Yolks quickly as you pour half the hot mixture into the Egg Yolk bowl. do not stop stirring quickly until Yolks are mixed in.

Pour Egg mixture bak into the pan with the other half of the milk mixture. Put over medium heat and bring to a boil.

Boil for one minute. Remove from heat.

Add the 1/3 Cup Coconut, Vanilla, and Butter to the mix. Blend well.

Pour into pie shell. Top with toasted coconut. Refrigerate for 8+ Hours.

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What I’m Baking: My Awesome Chocolate Chip Cookies

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cccookies

 

I am currently enjoying a chocolate cookie of my own design.  I took a basic concept and tweeked it to fit my own.  cookies I had come across in the past were usually stiff.  I prefer a softer affair, personally.  So I crafted this cookie off the classic “Toll House” version to retain the rich robust taste I know and love with the soft chewy goodness I prefer in a cookie.  Here’s my special recipe!

Awesome Chocolate Chip Cookies

A soft sweet cookie meant to tap in to our indulgent side with light sugary batter and dark decadent chocolate chips

 

  • Preheat Oven to 350 Degrees
  • 1 Stick (1/2 Cup) of softened to mildly stiff butter
  • 2 Cups Flour
  • ½ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • 1 tsp. Salt
  • ¾ Cups Packed Golden Brown Sugar
  • 2 Cold Eggs (Yes, I said cold!  NO EXCEPTIONS!)
  • 1 ½  tsp. Vanilla Extract
  • 16oz (1 Bag) of Chocolate Chips
  • 1 Cup of finely chopped Pecans (Optional)

Step1:

Measure and mix the flour baking powder, baking soda, and salt in a separate bowl.  Mix  until well blended.

Step 2:

In a different bowl, use a whisk or heavy duty fork to mildly mix the brown sugar and butter.  DO NOT MIX WELL!  Leaving it “lumpy” is part of the process.

Step 3:

Add the egg and the vanilla extract to the butter/sugar mixture and LIGHTLY mix it in still leaving the overall mixture lumpy and not perfectly mixed.

Step 4:

Add Flour mixture and use the whisk until the dough becomes too rough to mix with the whisk.  At this point add the chocolate chips and begin to fold the mixture together until it appears decently mixed and very thick.

Place by the spoonful on a baking sheet 2-3 inches apart and make somewhat lumpy.  Bake in the oven at 350 Degrees for 10 minutes.  Cookies should have a slight golden brown to the tips and sides of the cookie.  Cool and enjoy!