Posts tagged pecans

Coconut dream frosting

Toasted coconutAlmost German chocolate cake frosting, but not quite. That’s how I like to describe my coconut frosting.

Softer and creamier than your standard, sticky German chocolate, toasting the coconut and the pecans is the real secret (well, that and a generous helping of heavy cream).

 

Recipe

Tweaked from 365 Great Chocolate Desserts

 

Ingredients:German chocolate cake

2 1/2 cups coconut

2 cups pecans, chopped

1 cup powdered sugar

2 Tbsp. cornstarch

2 cups heavy cream

1 tsp. vanilla

Dash of salt

 

Directions:

  1. Place the coconut and nuts onto a nonstick skillet (or if the skillet isn’t big enough work in batches). Bring the skillet to medium-high heat, stirring the mixture with a wooden spoon occasionally to avoid burning, about 3 minutes. As soon as the coconut begins to turn color on the ends, remove from heat. Allow the coconut to cool on the pan–it will continue to toast as it cools.
  2. Mix together the powdered sugar and cornstarch and then pour into a heavy-bottomed sauce pan.
  3. Whisk the heavy cream into the powder sugar mixture until blended; bring the cream to medium-high heat, whisking vigorously.
  4. When the mixture comes to a boil and thickens, remove from heat.
  5. Stir in the toasted coconut and pecans.
  6. Cool to room temperature before using to frost cakes, cupcakes, or for mini-parfaits.

Tomorrow, I’ll tell you how to use this yummy frosting to make mini German chocolate parfaits that are perfect for Mother’s Day.

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Celebrate Pi Day!

Tween with pieIt’s 3.14–yes, Pi day! My tween needed to make a pie to take into her class so we brainstormed something that included some of her favorite ingredients: Nutella, pears, and white chocolate. Since the pie is headed to school, I, of course, had to make one for us to sample at home (sans the white chocolate and speckled with pecans and cranberries instead).

 

I tweaked this recipe from The Lovely Cupboard for my version.

 

Recipe

Prep time: 20 minutes + 20 minutes baking

Servings: 8 pieces

 

IngredientsPi

1 unbaked pie shell

2 pears (apples would work well too)

3 tablespoons Apricot perserves

1/2 tablespoon fresh lemon juice

1 cup Nutella (or more!)

Toppings: white chocolate chips, pecans, cranberries

 

Directions

  1. Place the unbaked pie dough into your pie or tart pan and press around the edges and up the sides to create the crust. Prick the crust with a fork a few times.
  2. Spread the Nutella over the bottom of the unbaked pie crust. This took more time than I thought it would–Nutella is sticky!
  3. Put the pie crust into the fridge while preparing the rest of the ingredients.
  4. Peel and slice the pears into thin pieces.
  5. Take the pie crust out of the fridge and layer the pears onto the Nutella.
  6. Mix the lemon juice in the preserves and warm in the microwave. I heated it for 30 seconds on high. Use a cooking brush (or spoon) to spread the preserves over the pears.
  7. Sprinkle the pears with topping, if using.

Kids’ reactions: The tart without the white chocolate chips was definitely the frontrunner versus the pie. My kids preferred the thinner crust too. I think next time I’d toss the pears in the marmalade and lemon juice before putting them on the pie to minimize the amount of liquid on day two.

Here's my version--I made mine in a tart pan and added a dash of nutmeg before baking.

Here’s my version–I made mine in a tart pan and added a dash of nutmeg before baking.

 

 

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3 Grab ‘n go snack packs for kids

Walking around the U.S. Capitol

I’ve been traveling this week with my kids so I loaded up the car with all sorts of snacks for our trip. On my past adventures, my stash pile has either been too many sweets (which leads to tummy aches) or too many salty snacks (which leads to extra water and extra potty breaks).

This time I wanted to get the mix just right–sweet, salty, satisfying. Here are three we brought along–and so far, my crew has enjoyed each one!

Blueberry-cashew-Cheerio mix

4 cups multigrain Cheerios

1 cup blueberry-infused cranberries

1 cup cashews

Raisnet-pretzel-peanut mix

4 cups stick pretzels

1 cup Raisnets

1 cup peanuts

Cherry-Chex-pecans

4 cups corn Chex

1 cup dried cherries

3/4 cup pecans

So far our mixes have kept us happy between meals while venturing from one side of Washington D.C. to

Cherry blossom time in Washington DC!

the other–seriously, I think we walked about 10.5 miles today. (Hubby is checking the map right now to make sure I’m not exaggerating. Wow–2.3 miles one way just between the Tomb of the Unknown Soldier and the Jefferson Memorial and that was our last walk. No wonder my feet hurt.)

These mixes work well for vacation, hiking–and especially for your kiddos to take with them to sports practices and games. For more tips on getting kids sports ready (and that’s just what will be going on once we’re back from our vacation) check out this round up of Spring Safety Tips at Motherboard.

Now it’s your turn–what are some of your favorite pick-me-up mixes for your kids?

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