So, a few weeks ago I made Tim’s favorite pie Chocolate Meringue Pie . Well, turn about is fair play so, I made my favorite, Homemade Coconut Cream Pie.
I have mentioned before that my Mom was an excellent baker. She made the best pie crust I have ever eaten. After she passed away I looked through all of her recipes to try and find the pie crust recipe. You know I didn’t pay attention as a kid, and like so many of us thought we would have plenty of time to share that recipe. Plenty of time was not too be 🙁Continue reading “Homemade Coconut Cream Pie”
Looking for a cool make ahead, summer dessert? Look no further… Pina Colada Parfait !
Nothing beats a fresh pineapple. Pineapples have exceptional juiciness and a vibrant tropical flavor that balances the tastes of sweet and tart. Any tropical recipe seems to scream pineapple. Pineapple can go from Savory to sweet with ease. Plus they are super healthy.
Pick a pineapple that is heavy for it’s size, with no soft spots or bruises. If the “eyes” are too dark it may be over ripe. Pineapples stop ripening once they are picked, so pick one that has a sweet smell at the stem end. You can keep pineapple on the counter for a few days…it won’t get any sweeter, but it will get softer and juicier.
I crushed my pineapple in the food processor for this recipe. Mine was really juicy and sweet…..yum.
Blending the crushed pineapple with a coconut instant pudding added to the tropical flavor. Make sure to blend the pudding well so you don’t have any dry powder in a bite. A little whipped topping and you have a tropical parfait filling.
Now for the crunchy stuff…… I adore coconut macaroon cookies. Sweet, chewy, moist….my mouth is watering just talking about them.
So, I figured they would be and added bonus to the parfaits. Instead of making cookies, I spread the mixture on a parchment lined cookie sheet and baked until still chewy, but with lots of crunch bits.
Parfaits should be kinda fancy, but I made these for a cook out and glass and outdoors do not mix. The Dollar Store to the rescue. They have lots of plastic fancy pants glasses. I chose champagne flutes…..more layers. You could also make this recipe into a trifle if you wanted……good idea for next time!!
Place the parfait mixture into a large ziplock bag and snip off the tip. This lets you squeeze the mixture into the glasses with out getting to much on the sides…..gives you nice neat layers.
Alternate layers of the pineapple mixture and the macaroons until the glass it full. Top with whipped topping and garnish with a wedge of pineapple, and a maraschino cherry. Add a little of the macaroon if you desired.
These beauties can be made ahead and stored in the frig until you are ready for dessert. For a tropical dessert that is sure to get rave reviews try Pina Colada Parfait.
Pineapple wedge, whipped topping, and maraschino cherry for garnish.
In a food processor pluse chunks of pineapple to crush.
Mix crushed pineapple and dry pudding mix until well blended. Fold in whipped topping and refrigerate until ready to use.
Preheat oven to 350 degrees and line a baking sheet with parchment paper
Combine all ingredients in a large bowl & stir well until fully combined
Spread macaroon mixture over parchment paper into an even layer
Bake 8 minutes,stir mixture and return to oven for an additional 8 minutes
or until starting to turn brown
Cool on baking sheet.
To assemble parfaits use decorative glass or plastic glasses that have some depth. I used champagne glasses I purchased at the Dollar store.
Place pineapple mixture in a large plastic ziplock bag and snip off a corner. This makes filling the glasses easier and neater. Squeeze a dollop of the pineapple mixture in the bottom of a glass. Top with macaroon mixture.
Repeat layer until the glass is full. Top with whipped topping, a decorative slice of pineapple, some of the macaroon mixture and a cherry. Refrigerate until ready to eat.
Need a quick grab and go breakfast treat? Cranberry Pistachio Breakfast Cookies are just the ticket!
I am always looking for a quick and easy grab and go breakfast. Granola bars are great, but I want to know …….and be able to pronounce the things that are in my food.
I know this is odd, but I do not like cooked oatmeal, I love how it smells….must be a texture thing. But, I love it in a baked item. Weird right?
Oatmeal is good for you and can help reduce cholesterol, can help stabilize blood sugar, and may reduce the risk of heart problems when combined with a heart healthy diet. Plus in these cookies it tastes awesome.
While I admit the other items in the cookie may not be the lowest in fat or sugar, they all have certain benefits.
Pistachios…my new favorite nut, as I eluded to in the Pistachio Pudding Bundt Cake post earlier this week…..are cholesterol free, sodium free and lower in fat than other nuts. They have potassium, and fiber. Adding pistachios to carb rich food such as rice and pasta may have a glucose and insulin lovering effect.
Everyone know the benefits of bananas, plus they can replace fat in baking so, double score for the banana.
I know, I know, dried cranberries have sugar, but buy the low sugar variety and keep your consumption at a reasonable amount and it’s all good!
Same goes for coconut. It is enjoying its day in the sun, but as it is high in fat content be mindful of its consumption.
Mixing the cookies was easy. ai used a ring for a mason jar as a mold to ensure that all the cookie were round and of the same size.
Another thing I discovered is that the longer these cookies set the better they taste, the flavor just sorta blend to gather and complement each other.
For this recipe I used as much organic as I could find to increase the benefit. The combo of all the ingredients gives a fiber filled, cookie that keep your sugar level even and a boost of energy to last you for the morning, until that mid morning snack, which could be another Cranberry Pistachio Breakfast Cookie!