The unofficial first choice in pie for my brother and sister is coconut custard. Don’t when this happened, but I do know that both of them are a little fanatical about coconut. So I decided to bake them pies to take home at Thanksgiving.
I got the recipe from Pinterest and it is pretty straight forward.
I used coconut milk instead of regular milk and I think I used a tad too much flaked coconut, but the report from my brother’s house was “AWESOME”, so I can’t have messed up too bad.
I will say it took longer to bake than the recipe indicated. Custards are thick, so make sure there is no jiggle when you shake the pie tin. Should be solid all the way through.
Unfortunately because of other baking endeavors last week, I forgot to take a finish picture! Ugh! Where was my head?
The only dough most people know of that gets boiled is bagel dough. Except if you knew my Nana. She was a great cook and a great baker and cooked in service in Boston when she emigrated from Ireland. She made the best date nut bread on the planet and the secret is the boiling of ingredients. You boil the dates and raisins and brown sugar for ten minutes and then mix the liquid with the dry ingredients. The result is somewhere between molasses and cement consistency, but the batter transforms itself via a 350 degree oven into a fabulous bread that should be sliced thin and served with your choice of butter or cream cheese! Yum! This recipe makes more than one loaf pan. I actually get one loaf pan and 2 mini loaves ( good for stocking stuffers) out of one batch. And err on the side of caution to make sure it is cooked all the way through! Enjoy!
Considering I’ve been posting on the macaron of the month club that I have going here, I think this is entry number 12. There was a double clutch in January I think.
I turned out a batch of gingerbread macarons on Wednesday in anticipation of the holiday. Before I even started the batter I had to turn the oven on to dry out the house a bit. I added 1 tsp of ground ginger, 1 tsp of cinnamon, 1/4 tsp of ground cloves and 1/2 tsp of nutmeg and then evened the almond flour out to the prescribed 4 ounces. Not too overpowering. I filled them with orange buttercream and the added some autumn sugar for sparkle. It is a holiday after all!
I dressed them up by putting them in a baking cup, then a cello bag with ivory ribbon and one of those glitter leaves from a couple of weeks ago.
My pantry has been bugging me for a while. I felt like I lost things on the shelves…hi there, 2 bottles of avocado oil…really? I felt like there was a lot of lost space between shelves, and I wanted to move the keurig machine off the kitchen counter and create a sort of hot beverage bar, like all good resorts offer. And it was a boring color.
So, after 2 trips to Ikea, one gallon of paint, a pinched finger and a wrestling match between the Hubs and a bunch of wall anchors…..
Drum roll please….
I have a new pink pantry! I will tell you that the color is the same as my back door to the patio (and really looks good with impatiens and geraniums) so I’m kinda used to it. And pink is my best color…even if it’s only on the wall.
Anyway, I finally feel that I can access 90% of stuff with no moving! un layering, or shifting of items. No more stuff on floor and no more cast iron creep, which is the phenomenon that occurs when your beloved cast iron enamel, which weigh more than you do ( as if!) take over the island, the stove top, and the counters. Finally…stacked nice and neatly there in the corner.
Best of all I got this cool cart that you can roll with your little finger and loaded it up with all my baking needs except the flours and sugars. Sprinkles, coloring, decorations, some tools, piping tips, etc. now when I’m doing a lot of fussy baking, I can roll it right out next to me!
I really love a good organization project…anyone need some white wire shelving?
The biggest boon of a pressure cooker is that you can cook something in 1/2 hour that on a good day should simmer for 3 hours. So last nite I got lamb stew done in no time, even though I didn’t start it till about 6:30. While onions caramelize in the bottom of the cooker , I tossed the lamb cubes with some flour, salt and pepper and the browned them also. I added carrots, herbs, paprika and beef base. Cooked under pressure in about 1/2 an hour. Very delish. Until I unwrapped the package though, I was convinced I had bought veal at the market. Huh?
It was all about getting ready for Thanksgiving and I lost the first week of the month for personal reasons. Recovered nicely though and got some things done. Hit the hot glue gun hard for my mini shell trees. Easy but pokey, just gluing shells onto a tree, then I hit them with a little glitter blast spray at the end. Moved on to custom ribbon made from rug binding tape and hand stamped with Thanksgiving appropriate words, and lastly made some little acorn cookies from nutter butter, a dab of melted chocolate and Hershey kisses. Shamelessly stolen from Pinterest!
Talk about a marketing genius! Who thought this up? Actually the French did, when they invented a holiday based solely on the first day some grapes have cooked long enough to be drinkable. Then they added a race to Paris to deliver the first bottle. Then it went viral…in like the 1970s. George DuBoeuf is … Continue reading →