Chocolate Haupia Pie

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We were first introduced to this pie when we visited Hawaii– a blend of creamy coconut and chocolate . . . and we were hooked. There are several variations to this recipe, this one is just a simple/basic recipe that a friend sent us.

PIE:

9″ unbaked pie crust
1 Cup Milk
14 oz. can coconut milk
1 Cup Sugar
1 Cup Water
1/2 Cup Cornstarch
1 Cup semi-sweet chocolate chips

WHIPPED TOPPING:
1 1/2 Cup heavy whipping cream
1/4 Cup Sugar

-Preheat oven to 350 degrees, bake crust 15 minutes (or until golden brown).  Set aside to cool.
-In Medium saucepan whisk milk, coconut milk and 1 cup sugar.
-In a separate bowl dissolve cornstarch in water
-Bring coconut mixture to a boil, reduce to simmer and slowly whisk in cornstarch.  Continue stirring over low heat until thickened (approx. 3 min.).
-Melt chocolate chips in microwave for 1 minute.  Divide coconut mixture evenly into 2 bowls.  Mix chocolate into one portion.  Pour chocolate mixture into crust.  Smooth.  Pour coconut mixture onto chocolate mixture.  Smooth.
-Refrigerate for at least 1 hour.  For best results make 12 hours before serving and let pie completely solidify in refrigerator.
-Whip cream with 1/4 Cup sugar until stiff peaks form, use for topping.

Limoncello Lemon Cupcakes

Limoncello Lemon Cupcakes- yeilds 1 dozen

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My friend introduced me to this recipe when we made them for her daughter’s wedding. Everyone who tastes them, loves them! This recipe is directly from the brown-eyed-baker’s website:(http://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/)

INGREDIENTS:

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For the cupcakes:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ounces (½ stick) unsalted butter, at room temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
½ cup buttermilk
¼ cup lemon juice
Zest of one lemon

For the lemon curd:

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Zest of 2 lemons
½ cup lemon juice
¼ cup granulated sugar
1 egg + 1 egg yolk

For the cream cheese limoncello frosting:

2 ounces (½ stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted

DIRECTIONS:

1. Prepare the cupcakes. Preheat the oven to 350 degrees F and position a rack in the center. In a medium bowl, combine the flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, cream cheese and sugar on medium speed until light and creamy, 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Add the limoncello and beat an additional minute. On low speed, add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture. Add the lemon juice and zest and mix on low speed just until incorporated. Divide the batter between 12 muffin tins. Bake for 20 minutes or until a toothpick inserted near the middle comes out clean. Let cool completely.

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2. Prepare the lemon curd. In a heavy medium saucepan, stir together the lemon zest, juice and sugar and bring to a simmer over medium heat. In a small bowl, whisk together the egg and egg yolk. Whisk the lemon mixture into the eggs to temper them. Scrape the mixture back into the saucepan and place over medium heat, whisking constantly until it thickens, about 5 minutes. Remove from the heat, and let cool completely.
3. Prepare the cream cheese limoncello frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until light and creamy, about 2-3 minutes. Add the limoncello and beat for an additional minute. Reduce the speed to low and gradually add the sifted powdered sugar and beat until fully incorporated and smooth.

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4. Assemble the cupcakes. Cut a hole into each cupcake with the large end of a melon baller or the back end of a large pastry tip. Fill each cavity with the lemon curd. Fill a pastry bag with a star tip (I used Wilton 1M) with the cream cheese limoncello frosting and pipe onto each cupcake. Decorate with lemon and berries, if desired.

(Adapted from Tartelette)

Chinese Noodle Salad

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This is one of our favorites 🙂

SALAD:
1 large head of Napa Cabbage, chopped & chilled
1 bunch of green scallion onions, chopped
1 pkg. Romen noodles, crushed
1/4 c. sesame seeds1/2 c. slivered almonds
1/2 stick of butter (optional)

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SAUCE:
1/2 c. sugar
1/4 c. vinegar (redwine or cider)


1/2 c. olive oil
1 Tbsp soysauce

Brown noodles, almonds, sesame seeds and butter in a pan on the stove. Stir/turn & watch that it doesn’t burn.
Cool and add to the cabbage and onions.
In another bowl, add sauce ingredients and mix well with a wire whisk or an electric mixer. Pour over the cabbage and mix until combined. Serve 🙂

Chocolate Chip Zucchini Cookies

photoPerfect for the summer season & made with fresh zucchini from our garden! They are waiting (along with a glass of milk) for my sweetheart. The smell of chocolate chip cookies reminds me of the children’s book “The Doorbell Rang”, by Pat Hutchins. If you haven’t read it, check it out of the library on a rainy day & read it to your kids (while cookies are baking in the oven, of course).

3/4 c. butter (room temp)
1 1/2 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. grated zucchini
2 1/2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
12 oz. chocolate chips

Cream together butter and sugar for about 3 minutes.
Beat in egg and vanilla.
Stir in zucchini
Stir in dry ingredients
Stir in chocolate chips
Grease cookie sheet & drop by heaping teaspoonfuls.
Bake @ 350 for about 12 min. or until you can see a light brown on the edges.
Do not overbake!