Chocolate Creme Pie

This is a classic chocolate cream pie, no extreme adaptations here. However, I took some advice from a friend and used coconut milk instead of regular milk for the pudding- adding to the richness of the pie. You will need at least 6 hours to complete this dessert so it's not a great "last minute" dessert.

For the crust:

• 1 cup crumbled chocolate cookie wafers (I used the Trader Joe's GF "jo'jo's" (cookies) deconstructed- they are gluten free but use what you like) 
• 1/3 cup almond meal flour
• 5 tablespoons butter (unsalted) 
• 1 tablespoon sugar 

For the pudding filling:

• 2/3 cup organic white sugar 
• 1/4 cup arrow root powder 
• dash of salt 
• 4 egg yolks
• 3 cups of coconut milk (I like the Trader Joe's brand because it's thick, creamy and has no preservatives) 
• 6 oz of dark chocolate 
• 2 oz of unsweetened chocolate 
• 2 tablespoons butter (unsalted) 
• 1 teaspoon vanilla 

For the whipped topping:

• 1 pint heavy whipping cream 
• 1 tablespoon coconut sugar
• dash cinnamon 

For the crust preheat the oven to 350 and place rack in the middle of the oven. Use a food processor to blend together the almond flour and chocolate cookie wafers only (no cream center). Feel free to add a dash of salt with the sugar and then add cube at a time of cold butter until it forms a ball. Press the crust into the bottom of a 9" pie pan and bake for 15 minutes. Cool and set aside in the refrigerator until it is again, ready to use. 

Use a heavy sauce pan to combine the yolks, salt, sugar and arrow root powder with a whisk over medium heat. Add the coconut milk and bring to a boil while continuing to whisk until it thickens into a nearly pudding consistency. Take off the heat and let stand. In a large glass or metal bowl put all chocolate (broken into pieces) and butter in the bowl. With a mesh sieve over the glass or metal bowl of chocolate strain the pudding mixture onto the chocolate while still hot to melt the chocolate and butter. Whisk or scrape with a spatula until the pudding is smooth. Cover and refrigerate for two hours. 

Uncover pudding and pour into pie crust and refrigerate for another 4-6 hours. 

Use an electric mixer to whip the cream and sugar until nearly stiff. Top the pudding pie and sprinkle with cinnamon. 

Bon Appetit. xoxo Renee 

Southern Style Hummingbird Cake

Happy Anniversary Angie & Rhett! I made this cake for my good friends Angie and Rhett. Hummingbird cake has the the sweetness of the banana and coconut and even though it's layered with cream cheese frosting it retains the lightness of well...a hummingbird. It's officially the ambrosia of the cake world and if you are a banana bread fan- it's your epitome of decadent by comparison.

To make this cake you will need:

• 3 cups flour (which ever kind of four you like for cake baking)
• 1 teaspoon baking soda 
• dash of salt
• 1 3/4 cup sugar (I like the organic Florida crystals) 
• 1 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon ginger 
• 3 eggs 
• 1 cup coconut oil 
• 8 oz undrained crushed pineapple 
• 3 ripe to overripe bananas
• teaspoon vanilla or almond extract (either would work in this cake) 
• 1 1/2 cup pecans (optional) (divided half for cake, half for top) (you could also substitute with raw hazelnuts) 

Frosting:

• 1 1/2 sticks of sweet cream butter, softened 
• 12 oz (1 1/2 packages) cream cheese (I often substitute a neufchatel cheese found in the same area of your grocery store)
• 2 cups of powdered sugar (you could use less to make less sweet) 
• 1 teaspoon vanilla extract 

Preheat oven to 350. 

In a large bowl combine the first 7 ingredients with a large fork or spatula - you don't want this cake to be done with a an electric mixer. Add eggs an oil stirring gently and vanilla. Fold in remaining ingredients to mix thoroughly.  

Pour batter into 3 greased and floured 9 inch round baking pans. To cook the three evenly you can place the racks at 1/3 and 2/3 of the oven and switch the cakes spots halfway through cooking. However, if you can fit all three in the center, that's great (or bake in batches). Bake at 25-30 minutes on 350. 

Cool on rack and chill in fridge or at least two hours before frosting. Dust top with cinnamon and remaining pecans- I skipped the pecans altogether this time in lieu of edible flowers. 

To make the cream cheese frosting beat the cream cheese and butter softened in an electric mixer slowly adding powdered sugar and finally vanilla extract. 

Frost your cake and Bon Appetit!

-Renee

Peanut Butter "NOM-NOMS"

There is a great website that delivers snacks to your door. My mother in law got my husband and I as an anniversary gift a delivery every month for a year!! Very generous. This company makes a few flavors of what they refer to as "nom noms". Little two bite "cookies" that are fairly healthy for snacking. They come maybe 5 to a pack. I have developed a recipe using super few ingredients to emulate the nom nom. These are peanut butter ones but if I get an overwhelming response I can make different varieties as well.


To make these you will need:

• 1/2 jar of your favorite peanut butter (or 8 oz) (I used a variety with unblanched pb for extra nuttiness) 
• 2 eggs 
• 2 cups oats (I used Gluten Free, but use what you like- you could even use something like Rice Krispies or a flaked cereal if you like) \
• 3/4 cup coconut sugar 
• 1/2 teaspoon of baking soda 

Preheat oven to 350.

Here is the fun part: put all ingredients in a bowl and mix the heck out of it until the peanut butter has thoroughly coated everything. Use an ice-cream scoop to create a small fist-sized cookie. Don't worry about flattening them or anything, they survive. Bake for 15 min on 350. Makes about 8 large nom noms.

Bon appetit with your new favorite mid morning coffee snack ;)

Sweet Potato Panna Cotta With Cranberry Sauce

Another delicious creation from my favorite (and only) mom-n-law. Debbie has once again treated us with this fabulous fall treat- Sweet potato panna cotta. Think of it as a cross between pumpkin (or sweet potato) pie and flan- but maybe better...
(Serve with homemade cranberry sauce (see recipe below))

To make this recipe you will need:

• one med/large baked sweet potato
• 1 1/2 whole milk (she used full fat coconut)
• 1 1/2 heavy cream 
• 1/2 cup coconut palm sugar
• 1/2 organic sugar (Florida Crystals are great) 
• 3/4 cinnamon
• 1/4 nutmeg
• pinch of clove
• 5 teaspoon gelatin (or two packets) 

Mash the sweet potato out of it's skin and add to blender. Add the next 7 ingredients and puree until smooth. Use a rubber spatula to scrape ingredients into a saucepan. Sprinkle gelatin on top and let soften for ten minutes. Bring to a simmer. Continue simmering for an additional ten minutes. Pour into 4 - 6 oz ramekins and place in refrigerator for at least two hours to set.  

Set ramekins in warm water (halfway up ramekin) to un-mold. 

Put cranberry sauce on plate and place panna cotta (face down out of ramekin) in center of plate. Top with a dollop of whipped cream and serve. 

Yummy!!

Cranberry Sauce: 

• 2 cups water
• 1 cup cranberries
• 1/2 cup honey

Place all ingredients in a saucepan and simmer until the cranberries start to "pop". Let cool slightly and blend with an immersion blender until smooth.  Serve chilled or hot. 

Shepherds Pie

Shepherds pie is a true comfort food! With the colder weather coming it is so yummy to have along side a nice glass of wine!

Ingredients:

For the potatoes:
-2 russet potatoes
-2 sweet potatoes
-3 cloves of garlic
-2 tablespoons of butter
-2 tablespoons (I usually eye it) of milk
-1 egg yolk
-salt and pepper to taste

For the filling:
1lb of ground lamb
2 links of hot Italian sausage (take casings off and ground)
1 tsp of olive oil
1 medium onion, diced
2 cloves of garlic, diced
2 carrots, chopped
1 cup of frozen corn (or 1/2 cup of frozen corn and a 1/2 cup of frozen peas)
1 celery stalk, chopped (optional)
1 parsnip, diced (optional)
1 cup of chicken broth
2 tsp tomato paste
1 tsp of Worcestershire sauce
1 tsp of freshly chopped rosemary
salt and pepper to taste
paprika to sprinkle on top

Directions:
Peel and cut potatoes into small chunks and place in a large pot. Pour cold water onto to cover potatoes. Add 3 whole garlic cloves and salt into pot. Bring to a boil, and allow it to boil until the potatoes are soft enough for a fork to easily go thru.) Drain, then mash the potatoes and garlic really well. Add in remaining ingredients and mash together well.

Preheat oven to 400 degrees.
In a large skillet, heat the olive oil and saute the onions. Add the lamb and sausage and allow to fully cook. Add the carrots, celery, parsnip, garlic, salt and pepper. Saute for 1 minute. Add the chicken broth, Worcestershire sauce, and tomato sauce. Reduce heat and simmer for 10 minutes. Stir in the frozen corn and fresh rosemary.
Spread meat mixture evenly in the bottom of a 11x7 glass baking pan. Spread the potatoes evenly on top starting with the edging and working way into the middle using a rubber spatula. Sprinkle paprika on top. Bake for 25 minutes in the oven.

Enjoy!