Coconut Custard Pie

If you've ever taken time to browse for new blogs, then perhaps you came across this delightful site - The Pea & Me.

Rachel, who authors The Pea & Me has become one of my very favorite bloggers. Whenever I visit her blog, I feel like I have truly entered a virtual café. Rachel shares her extraordinary artwork and photography along with a serving of mouthwatering dishes from some of Atlanta’s most delectable eateries. Needless to say, I have fallen in complete whimsical love with her site!

Driven by her aunt’s passion to cook, Rachel has called upon some of her foodie friends for support, as she works on a recipe collecting project and dives into the foodie blogosphere. Certainly, I was more than thrilled to oblige! If you have a recipe that is tried-and-true and you would like to participate in this event, don’t hesitate a moment longer! Visit Rachel and let her know!

♥

Coconut Custard Pie

(Semi-Adapted from The Neelys via Food Network Online)

Prep Time: 25 minutes

Inactive Prep Time: 2 hours – Overnight

Cook Time: 20 minutes

For Crust you will need:

10 sheets of graham crackers

5 tablespoons unsalted butter, melted

¼ cup sweetened shredded coconut

For Custard you will need:

2 cups half-and-half

2 egg yolks

½ cup white sugar

½ cup cornstarch

1 teaspoon vanilla extract

2 tablespoon unsalted butter

For Topping you will need:

1 cup heavy whipping cream

1/3 cup confectioner’s sugar

1 cup sweetened shredded coconut

Heat oven to 350 degrees F. Line baking pan with parchment paper.

In food processor, combine all ingredients for crust. Pulse several times until graham crackers are fine mixture has formed. Press to bottom of baking pan and bake for 10 minutes. Let crust cool completely.

In a round-bottomed saucepan combine half-and-half, egg yolks, sugar, and cornstarch. Whisk until the mixture is smooth and the cornstarch has dissolved. Place on medium heat and stir continuously until mixture thickens like pudding. Set aside, and add vanilla extract and butter. Pour over crust. Gently place a sheet of plastic wrap down on top of the custard. Refrigerate for 2 hours or overnight. Spread coconut shreds on a baking sheet and toast in oven for 5 minutes.

In a small bowl, beat cream and confectioner’s sugar until it becomes whipped cream. Top pie with cream and toasted coconut. Serve and enjoy!

xx,

Tammy♥

Pumpkin Cheesecake Squares

I am super excited to share with you my first fall recipe!!! It was a team project with my Mama Doll which makes it even more exciting for me. So, please do go and visit the link to view the full recipe!!! Thank you!!!

THE DYNAMIC DUO - PUMPKIN CHEESECAKE SQUARES

Happy Fall Baking,

Tammy♥

Baking Whoopie Pies

Here is my very first attempt at baking whoopie pies! The first of many! Now, my mind is going crazy with ideas...there are so many varieties and flavors I would love to try. One batch I can absolutely guarantee you'll be seeing on this blog are coconut whoopie pies!

Try it & love it!

Whoopie Pies

Adapted from Family Circle Magazine- October 2011

Prep Time: 15 minutes

Cook Time: 13 minutes per batch

For Whoopie Pies you will need:

2 cups AP flour

½ cup dark cocoa powder

1 teaspoon baking powder

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1¼ cups milk

½ teaspoon vanilla extract

For Filling you will need:

2 cups confectioner’s sugar

¼ cup unsalted butter, softened

3 tablespoons fresh orange juice

½ teaspoon vanilla extract

Red food coloring (any color is a fine substitute)

Heat oven to 350 degrees F, and line two baking sheets with parchment paper.

In a medium-size bowl, whisk flour, cocoa and baking powder. In a large bowl, beat together butter and sugar until smooth. Beat in eggs, one at a time, beating well after each. On low speed, beat half of the flour mixture. Mix in milk and vanilla and then remaining flour mixture.

Drop dough by level tablespoonfuls onto prepared sheets and bake for about 12-13 minutes or until tops are dry. Cool completely.

In a medium-size bowl, beat together confectioner’s sugar, butter, orange juice, vanilla and food coloring until smooth and desired color. Once cookies are cool, sandwich together with a scant tablespoon of filling. Store in an airtight container.

xx,

Tammy♥

Blogger Game Time

Well, I think the title of this post speaks for itself!

Laz, from the fantastic site, Lazaro Cooks, tagged me in a game that's been going around the blogosphere lately and its called 7 links. So, each blogger is given 7 categories and must list 7 of their old blog posts under each category! Fun and easy, yeah?

I've only been at this whole blog experience for several months, but it was nice looking back at some of my beginning posts! Enjoy!

1. Most Beautiful:

I'm certainly not the most artistic blogger, but I think this cake came out darn pretty. ;)

2. Most Popular:

Going by which post received the most amount of comments, my Blueberry Yogurt Crumb Cake took the prize! (Thank you everyone for all the love)!

3. Most Controversial: I don't think I have a post that has sparked any debates!!!

4. Most Helpful:

These cookies were the second biggest hit on Il Dolce Bacio. After many, many batches I've finally found the perfect recipe to the best Chocolate Chip Cookie (in my book at least)!

5. Surprisingly Successful:

This was one of my first posts and I was stunned to receive all those lovely comments on a simple pound cake!!!

6. Did Not Garner the Attention it Deserved:

You haven't the slightest idea what I went through to finally get a batch worth posting about!!!!!

7. Most Proud Of:

Perhaps the easiest category of all. I am most proud of this cake because it is after all my birthday cake, but most importantly, this is the recipe I offered to the beautiful Monet from Anecdotes & Applecores in remembrance.

Well, that wraps it up! If you like, consider yourself tagged and play the game! It would be great fun to see everyone's choices!

Oh, and again, many thanks to Laz for the blog awards!!! How flattering!!! I love receiving blog awards! :)

xx,

Tammy♥

Parmesan Tuiles with Tomato Salad

It seems like an eternity since my last post and I have missed you all so much! Please forgive my absence and lack of visits.

After NY was hit by Hurricane Irene, it seemed like everything fell into disarray. All week afterwards was spent cleaning up the mess Irene left behind, then a family reunion the following weekend, and before I knew it, it was study time again.

I would just like to know exactly where the summer went?! It seems like I didn’t have the chance to fully enjoy it….though, I must confess I’m looking forward to the cooler autumn days. I’m excited to get back on track and start my new year.

So, here’s to bidding Summer farewell! From a beautiful selection of late-summer recipes featured in this month’s Food & Wine magazine, I decided to stray (only this one time) from the sweets and go for something a little more savory instead!!

Parmesan Tuiles with Heirloom Tomato Salad

(Adapted from Food & Wine Magazine- September 2011)

Prep Time: 10 minutes

Cook Time: 7 minutes

Inactive Prep Time: Approximately 15-20 minutes

For Tuiles you will need:

8 tablespoons freshly grated Parmigiano-Reggiano cheese

1½ tablespoons unsalted butter, softened

3 tablespoons AP flour

Finely ground pepper

2 tomatoes finely diced

Coarse Sea Salt

2 teaspoons Extra Virgin Olive Oil

Fresh Basil leaves

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.

In a small bowl combine cheese, butter, flour and pepper. Mash until a dough forms. Shape dough into a log and cut in equal slices. Using your fingers, press the slices into 1½ rounds.

Bake the Tuiles on the lowest rack for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden and sizzling. Let the tuiles cool completely.

In a small bowl, toss the tomatoes with olive oil and salt. Spoon salad over the tuiles and top with basil leaves. Serve right away!

xx,

Tammy♥

~†~

I would also like to offer my thoughts and prayers to all the innocent victims of the 9/11 attacks and their families. God Bless.