Tag Archives: Egg yolk

Strawberry Coconut Cream Pie

1 Dec

Pie. I love pie. I love this pie. I found an awesome Pinterest Pie Party page (I haven’t jumped on the Pinterest wagon as of yet, but I do appreciate all the pinning others have done!) – so many pies, so little time. I saw a picture of this Strawberry Coconut Cream pie and my mouth fell open; maybe hoping that a digital slice would become real, Willy Wonka style, and jump right off the screen and into my mouth. Unfortunately, I had to wait…but, oh! Was it ever worth the wait.

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Coconut Cream Filling Ingredients:
1 can (14 fluid ounces) unsweetened coconut milk
3/4 cup sugar
2 teaspoons vanilla extract
pinch kosher salt
3 large egg yolks
2 tablespoons corn starch
2 tablespoons unsalted butter
1 cup sweetened coconut flakes
1/2 cup whipping cream

Topping Ingredients:
1 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)
mint leaves or whole strawberries for garnish (optional)

Directions:
Heat the coconut milk, sugar, salt and vanilla in a medium saucepan over medium heat. In a bowl, whisk together the egg yolks and corn starch. Add 1/2 cup of the hot cream slowly to the yolks, whisking as you add. Then pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes, whisk in the butter. Add the coconut flakes. Pour into a shallow dish to cool.

Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes. Once it is cold, stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks. Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light. Fill baked, cooled pie crust with your coconut filling.

Slice 1 cup of strawberries in thin slices and set aside.

Make the glaze: Crush remaining 1/2 cup of strawberries and boil with water in a saucepan over medium-high heat for two minutes. Add the juice back to the saucepan over medium-high heat and gradually whisk in sugar and cornstarch. Cook until thickened. Add 6 drops of red food coloring for brighter color.

*Tip: Mix cornstarch and sugar together first, then add wet ingredients. Stir until all ingredients are incorporated before turning on the heat. This will prevent the cornstarch from clumping – if you add it to hot liquid it is next to impossible to avoid clumps!

Cool the glaze slightly and then pour over top of strawberry slices. Pour glaze on top of coconut cream. Chill entire pie for at least a few hours for best results.

Original recipe: http://willowbirdbaking.com/2013/06/12/strawberry-coconut-cream-pie/

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Pumpkin Cake-Donuts

7 Oct

I’ve got to work on my donut skills a little. I’ve decided that I’m much better at making donut holes than donuts – the smaller size is easier to cook through without burning the outside. Any suggestions on how to keep your oil at a consistent temperature while you cook? None the less, these turned out pretty tasty. We made them for end-of-the-season treats for my daughter’s soccer team, and kids don’t care if treats are beautiful, so they were the perfect audience for my first batch. Like I said…I need a little work on my skills. 🙂

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INGREDIENTS

For the doughnuts:
3½ cups all-purpose flour
4 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
½ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
½ cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¼ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

DIRECTIONS

  • To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl.  Whisk to blend, and set aside.  In the bowl of an electric mixer, combine the sugar and butter and beat until well blended.  Stir in the egg, then the egg yolks, and then the vanilla until incorporated.  Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together.  With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients.  Once the dough is mixed, cover and chill for at least 3 hours or until firm.  (The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.)  
  • On a well-floured work surface, roll or pat out the dough to a ½-inch thick round.  Sprinkle the surface of the dough with flour.  Using a 2½ to 3-inch round biscuit cutter, cut out rounds of dough.  Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center.  Reroll and cut the dough scraps as necessary.
  • Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches.  Attach a thermometer to the side of the pan and heat the oil to 365-370˚ F.  Add the rings of dough to the hot oil so that they are in a single layer and not touching.  Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total.  Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack.  Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts.  Use the same process for the doughnut holes, frying for a shorter time.
  • To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend.  When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.
  • To make the spiced glaze, combine the powdered sugar and spices in a small bowl.  Add the milk and whisk to combine, until a thick glaze is formed.  If necessary, add a bit more milk to thin the glaze out.  Dip the remaining half of the doughnuts in the glaze.  Allow the glaze to set before serving.

Belgian Waffles

20 Aug

Sick of breakfast stuff yet? Me neither!!! 🙂 In my opinion, the two meals that matter most are breakfast and dessert. I love them both equally. Waffles top my list, so long as they are good waffles. I can do pancakes from a mix, but not waffles. They are dry and stick in your throat, so they are no good unless you have a tall glass of milk right next to your plate. You should never have to wash your food down in order to literally get it to go down. I love, love these Belgian waffles! The egg whites make them so light, and I love that you use the egg yolks too; I don’t get that guilty feeling that comes from throwing away perfectly good yolks, like some poor chicken sacrificed itself for no good reason (ok, I know most eggs are not fertilized…but guilt does funny things to your rationale). I’m usually the one on waffle-iron duty, so, in theory, I should be the last one to eat – but I don’t like to wait. Waffles are best fresh out of the cooker, and these are good enough to eat plain, so I just eat as I go. 🙂 Feel free to dress them up and drench them in syrup too. But be prepared to eat plenty!!!

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Ingredients:

1 3/4 cups flour

2 tsp baking powder

3 tsp sugar

1/2 tsp salt

3 egg yolks, beaten

1/3 cup vegetable oil

1 1/2 cups milk

3 egg whites, beaten stiff

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk, stir into dry ingredients. Stir in oil. Carefully fold in egg whites. Do not over mix. Pour approximately 2/3 cup batter onto preheated griddle. Close and bake.

Lemon Syrup