Tropical Gems

Tropical Gems

Makes: 21 cookies using the 1 1/2" diameter cookie scoop

Ingredients:

1 cup unsalted butter, softened

Wilton's gel food coloring (optional)

1/2 cup powdered sugar, plus extra for dipping.

1 teaspoon coconut extract

2 1/4 cups all-purpose flour (measure correctly-spoon & level method)

1 cup sweetened coconut flakes

Instructions:

1.  Using a stand mixer or your hand mixer, cream butter and gel food coloring.  Mixing the food coloring with the butter helps it to blend well.  

2.  Next add powdered sugar, mix until light and fluffy.  

3.  Add coconut extract and slowly add flour and mix until just combined.  

4.  Fold in coconut, beating at low speed, scraping bowl as necessary, until well mixed.

5.  Using a 1 1/2" diameter cookie scoop, scoop out dough and place on parchment lined cookie sheet.  Repeat until all dough is used.  I recommend you chilling the dough for at least 1 hour in the fridge so the cookies stay round when you bake them.  I actually kept them in the fridge, cover tightly with saran wrap over night and baked them the next morning.

6.  Preheat oven to 350', bake cookies on middle rack until bottoms are just slightly tan, barely any coloring.  About 14-15 minutes.   Do not over-bake!

7.  While those are baking scoop some powdered sugar into a bowl or plastic bag.  While cookies are still warm, roll them in the sugar.  Place cookies on cooling rack, once they have cooled completely ( they are little ugly, roll them again in the powdered sugar.)  Now look, beautiful!

8.  Store cookies in an airtight container for up to 3 days or freeze for up to one month.

Sweet Surprises

Sweet Surprises

Makes: 25 using the 1 1/2" diameter cookie scoop

Ingredients:

1 cup unsalted butter, softened

Wilton's gel food coloring (optional)

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour (measure correctly-spoon & level method)

1 cup mini chocolate chips, seems like a lot, but it isn't!!!

Instructions:

1.  Using a stand mixer or your hand mixer, cream butter and gel food coloring.  Mixing the food coloring with the butter helps it to blend well.  

2.  Next add powdered sugar, mix until light and fluffy.  

3.  Add vanilla extract and slowly add flour and mix until just combined.  

4.  Fold in mini chocolate chips, beating at low speed, scraping bowl as necessary, until well mixed.

5.  Using a 1 1/2" diameter cookie scoop, scoop out dough and place on parchment lined cookie sheet.  Repeat until all dough is used.  I recommend you chilling the dough for at least 1 hour in the fridge so the cookies stay round when you bake them.  I actually kept them in the fridge, cover tightly with saran wrap over night and baked them the next morning.

6.  Preheat oven to 350', bake cookies on middle rack until bottoms are just slightly tan, barely any coloring.  About 14-15 minutes.   Do not over-bake!

7.  While those are baking, pour some powdered sugar into a bowl or plastic bag.  While cookies are still warm, roll them in the sugar.  Place cookies on cooling rack, once they have cooled completely ( they are little ugly, roll them again in the powdered sugar.  Now look, beautiful!

8.  Store cookies in an airtight container for up to 3 days or freeze for up to one month.

Sophia, the recipient of my Sweet Surprises.

I Can't Stop At Just One Scone

One More Bite

I've never met a scone I didn't like.

  Chocolate, Lemon, Strawberry or White. 

 They're all yummy in my site,
some would agree that yes, I'm right.

One by one the cabi cloths were tried on,

while secretly nibbling on one more scone.

The flowy tops will hide the buldge

for I continue to eat and indulge!

I take one bite,

I want another.

Then I think,

of all that butter.

At the end how many have I eaten,
I have no idea from all the nibbling.

Now my cabi pants are a little tight,
oh well, it's a lifelong fight.

 Triple Chocolate Scones Supreme

Ingredients:

1 2/3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, frozen

1/2 cup + 1 Tablespoon heavy cream

1 large egg

1 1/2 teaspoons vanilla extract

6 ounces semi-sweet chocolate, coarsly chopped, or you can use mini chocolate chips.

Glaze + Topping

Ingredients:

1 cup confectioners' sugar

1 teaspoon vanilla extract

2 Tablespoons water or black coffee (I did this.)

4 ounces semi-sweet chocolate, coarsely chopped

Directions:

Preheat oven to 400'.  Adjust baking rack to the middle-low position.  Line a large baking sheet with parchment paper.

In a large bowl, whisk the flour, cocoa, sugar, baking powder, cinnamon, and salt.  Grate the frozen butter.  Toss the grated butter into the flour mixture and combine it with a pastry cutter until the mixture resembles coarse meal.  Set aside.

In a small bowl, whisk the cream, egg, and vanilla together.  Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.  Add more heavy cream, t teaspoon at a time, until it comes together, if needed.  Slowly and gently fold in the chopped chocolate.  Try your best to not overwork the dough at any point.  Work the dough into a ball with floured hands as best you can and transfer to scones to prepared baking pan. Press into a neat 8" disc and cut into 8 equal  wedges with a very sharp knife.  Separate the scone and line them on the baking sheet with a little space between each one.

Bake for 20-25 minutes or until cooked through; use a toothpick to check for doneness.  Remove scones from the oven and allow to cool for just a couple minutes. Place on a cooling rack with paper towels under to catch dripping.   During this time prepare the glaze by whisking the confectioners' sugar, vanilla, and water together until smooth and thin.  Using a pastry brush completely cover each scone until all glaze has been used. The glaze will set after several minutes.  Then melt the 4 ounces of semi-sweet chocolate in the microwave,s tiring until melted.  Drizzle on top of glaze on each scone.
MAKES 8 SCONES
Recipe adapted from: http://sallysbakingaddiction.com/2014/11/10/triple-chocolate-scones-supreme/

Lemon Cream Scones

Ingredients:

1/3 cup granulated sugar

lemon zest, from one large lemon

2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

8 Tablespoons butter, frozen

1 large egg

1/2 cup heavy cream

For the Glaze:

1 cup powdered sugar

2 Tablespoons lemon juice, freshly squeezed

3 Tablespoons butter, melted

1/2 teaspoon vanilla extract

Directions:

Preheat oven.

In a medium bowl, combine sugar and lemon zest.  Using your fingertips, mix together.  Stir in flour, baking powder, baking soda, and salt.

Using largest holes on a box grater, grate frozen butter.  Add to four mixture and mix until it resembles coarse meal.

In a small bow, combine egg and cream and mix well.  Pour into flour mixture.  mix well, scraping down the sides of the bowl.  Scrape dough out onto a lightly floured surface.  Using hands, shape dough into a ball, making sure to fold in all the loose clumps.

Shape into a 7" circle, approximately 3/4" thick, and cut into 8 equal pieces.  With space between each triangle, place on a parchment covered baking sheet.  Alternatively, you can use a scone pan).  Bake for approximately 15 minutes, or until golden.  Allow scones to cool and prepare glaze.

In a small bowl, combine all of the glaze ingredients and whisk until smooth.  Drizzle glaze over cooled scones and allow glaze to harden.

MAKES 8 SCONES.

Recipe from http://www.foodfanatic.com/2015/04/lemon-cream-scones/

cabi

Mama's Coconut-Pineapple Layer Cake

Last night Stone and I had a dinner party.  While I was contemplating on what to prepare for dessert, my favorite part, I told Stone I was undecided.  Should I make Mama's Coconut-Pineapple Layer Cake or my Summer Strawberry-Coconut Cake.  He wanted Mama's Cake!  The only problem, rain was in the forecast for the day of the gathering.  Well, anyone who has made a boiled frosting knows it doesn't take to kindly to humidity.  

Fast forward to the day of the dinner. I called my mama.  I said, "mama I'm making your Coconut-Pineapple Layer Cake and it is supposed to start raining around noon and continue into the night."  Immediately mama says, "that frosting doesn't take to kindly to humidity."  Duh, this I already knew which is why I was calling. I was hoping she would have some advice that would help, and she did.   Mama said, "you need to set the fan on your thermostat to the on position and let it run until after your party"  and "cover the frosted cake, either in a tupperware type container or wrap it in saran wrap."  I did the later since I was covering the cake with coconut, which kept the saran wrap from adhering to the frosting.  Lets just say, as usual, mama was right.  The cake was superb.  The frosting was perfect.  Stone liked it so much that after everyone had left he said, "I think I need to eat another piece of that cake for Debbie," my mama.  And so he did.   

The next day it tasted just as good as the previous night so I sliced it up and Stone took it to the office.  Hmmm, I wonder if he had another piece. I would have which is exactly why I sent it with him.  Otherwise, by the time he came home there would have been nothing but crumbs.

 Mama's Coconut-Pineapple Layer Cake

Ingredients:

1 cup (unsalted) butter

2 cups granulated sugar

4 eggs (at room temperature)

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup whole milk

1 teaspoon lemon juice, (not extract)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 1/3 cup flaked sweetened coconut

Directions:

Preheat oven 350'.

In a bowl combine flour, baking powder, and salt.  Set aside.

In a mixing bowl cream butter.  

Gradually add sugar, beating until light and fluffy and sugar is dissolved.  

Add eggs, one at a time, beating well after each addition.  

Now get the flour, baking powder, and salt combination that you had set aside previously.  Add to creamed mixture alternately with milk, beginning and ending with the flour mixture.  Beat on low speed of your mixer just until blended.  Do not over beat at this point.  Stir in lemon juice and vanilla and almond extract.

Pour batter evenly into 3 cake pans that the bottoms of the pans have been lined with parchment paper and have been sprayed with baking spray.  

Bake at 350' for 25 minutes or until cake tests done.  Cool in pans 10 minutes.  Then remove from pans and let begin coolling on a cooling rack

Pineapple Filling

Ingredients:

3 Tablespoons all-purpose flour

1/2 cup granulated sugar

1/8 teaspoon salt

1 (20 ounce) can (crushed pineapple in juice) NOT SYRUP, (undrained) MEANING DO NOT DRAIN!

2 Tablespoons unsalted butter

Directions:

Combine flour, sugar, and salt in a small saucepan; add pineapple and butter.  Cook over medium heat, stirring constantly until thickened.  Place 1 layer of cake that is still slightly warm on cake platter.  Spread half of the pineapple filling on cake.  Next place the second layer over that and spread remaining filling over it.  Then place third layer over that and let it cool completely.

Heavenly Frosting

Ingredients:

1 1/2 cups granulated sugar

1/8 teaspoon salt

1/2 teaspoon cream of tarter

1/2 cup water

4 egg whites, (that have come to room temperature)

1/2 teaspoon almond extract

Directions:

In a small saucepan, add the sugar, salt, and cream of tarter.  Stir mixture to combine;  add the water.

Over medium heat, bring mixture to a boil, stirring constantly until it is clear.  Now stop stirring, allow the mixture to boil until it reaches the 240' on a candy thermometer.  I used my thermapen which works great!  !    If it begins to form crystals  around the edge of pan, just wash it down with water on a pastry brush.

Remove from heat and set aside.  In a large bowl beat the egg whites until they form soft peaks.  

Once the eggs whites are at a soft peak, begin to slowly pour the boiled sugar mixture into the egg whites.  Pour the mixture along the side of the bowl while beating the two together.

Make sure to pour the sugar mixture in a slow steady stream, beating the frosting the entire time.  Once all the sugar mixture has been added, pour in the almond extract. Beat until the frosting is thick enough to form stiff peaks.

Once the frosting has thickened to for stiff peaks, begin frosting the cake.  Lastly sprinkle coconut on top and sides of cake.  I used more coconut that what recipe calls for.

This frosting has to be cover, otherwise it will not remain fluffy and it will get grainy.  Cover tightly with a tupperware type of container or what I did was cover it really well with saran wrap.  The coconut prevents it from sticking to the frosting.  

Spiral Shortbread Cookies

The shortbread, a rich crumbly cookie made with butter, sugar and flour, originated in Scotland around 1736.  They are baked at a low temperature to avoid browning.  When you remove them from the oven they are very crumbly and if not careful can fall apart.  Of course, if that happens you have to eat the evidence to hide the fact that you where inpatient to let them cool.  I'm not saying thats a bad thing, I had to eat a few myself.   It just means you will have less cookies to serve.

Spiral Shortbread Cookies

Serves: 24

Ingredients:

2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

2/3 cup confectioner's sugar

1/4 cup granulated sugar

2 1/2 sticks unsalted butter, room temperature

1 teaspoon vanilla extract

1/2 teaspoon almond extract

gel food coloring, any color

2 Tablespoons flour

about 1 cup multi-colored nonpareil decors

Instructions:

1.  Combine 2 cups flour, baking powder, salt and sugars in a mixer and mix.  Add butter and mix until the mixture has a cornmeal consistency.  Add the vanilla and mix until mixture just forms a ball.

2.  Divide the dough in half and return one of the halves to the mixer.  Add the almond extract food coloring and 2 Tablespoons flour to the mixer and mix until just incorporated.

3.  Roll out each portion of dough between sheets of waxed paper into an 8"X11" rectangle, with 1/4 " thickness. Stack the dough, leaving on the wax paper, onto a baking sheet and refrigerate until firm, at least 2 hours.

4.  Pour the decors into a shallow rectangular dish, I use a cookie sheet with sides.  Remove the dough from refrigerator and peel off the top pieces of wax paper from each dough half.  Lift one and flip it over onto the other half so the doughs are touching.  Remove the top sheet of wax paper and trim the long edges with a sharp knife so that the sides are straight.

5.  When the dough becomes just pliable, roll the dough beginning with a long end into a log.  Gently curl the edge with fingertips and try to avoid creating pickets of air.  Carefully lift log into the dish with decors and roll until outside is completely coated.  Wrap the log in plastic wrap and refrigerate until firm enough to slice, at least 4 hours, 

6.  Preheat oven to 325'.  Slice log into 1/4" slices and bake on parchment-lined baking sheets for 15 minutes until cookies are no longer shiny.  Or you can freeze the slices and bake another time, like when your man ask,"will you bake me up some cookies?"

Book Club-The Paris Wife

It was a remarkable period of time in Paris in the twenties.  Ambition and betrayal, an extraordinary love affair between two unforgettable people.   The novel, "The Paris Wife" focuses on the romance, marriage and divorce of Earnest Hemingway and Hadley Richardson.  

The couple met when Hemingway was twenty and Richardson was twenty-eight.  They married in 1921 and soon moved to Paris.  There they met Ezra Pound, F. Scott Fitzgerald, Gertrude Stein and James Joyce.    I'll prepared for the hard-drinking and fast living life of Jazz Age Paris, their marriage fell apart as Hemingway began having an affair with Richardson's friend Pauline Pfeiffer.  Richardson was the first of his four wives.

Our book club didn't give this novel high ratings, but the discussion was ranked very high.  It was a perfect evening as we sat around the dinner table, each having plenty to say regarding this love story.

 Why Can't I Just Read All Day Everyday?

Talk is good when wine is fine!

It was time for our monthly wine social once again.  Actually we take off November and December, so I guess it's really not monthly, but close enough.
Stone and I were the first to arrive, bringing the desserts of Triple Berry Pie, Baklava and lastly Chocolate Pie.  This chocolate pie is my mother-in-laws favorite of pie's.  As Ms. Betty says, "who doesn't like chocolate."  She also says there is something wrong with those who do not like chocolate, that its just not normal.
Soon the others arrived bringing their assigned dishes that had been prepared.  The food is always excellent.  And as they say, "The Best Wines are the ones we drink with friends."

    Wine Social 

                                                                 

Swanson Merlot 2011 (Oakeville, Napa) 14.6%  $ 33                                     WW 91 Immediate appeal, with vibrant garnet color and robust aromas of freshly-crushed red and black cherries. Notes of sweet blackberry, coffee, red currant, and allspice add further complexity. Excellent depth; medium bodied, zippy, and lively on the palate with dry, nice acidity, good balance, and medium finish.

Potro di Piedra 2012 (Curico Valley, Chile)  14.7%   $ 30

Deep red color. Bold, spicy, and robust, but not overbearing. Great finish, silky smooth. Very good pairing with beef and lamb.

Justin Cabernet 2013 (Paso Robles)  14.9%   $ 30                                                      av. 89

Clear with a dark ruby purple core lightening at the rim. Aromas of ripe black cherry, blackcurrant, and berry fruit with vanilla, cinnamon, and dried fall leaf accents. Blackcurrant, cherry fruit, and baking spice flavors on the entry. Sweet tobacco and savory herbal notes on the mid palate, along with beautifully balanced tannins, providing a structure that supports the wine through its clean finish.

Buil & Gine Baboix 2012 (Montsant, Spain)  15%   $ 26                                              av. 91

Pronounced aromatics on the nose. Great fresh fruit on the palate with a crisp bite too. Dark berry aromas, with some herb action. Medium body, with solid minerality on the mid-palate, with the dark berry moving to the background. Long dry finish, with the fruit coming back into play.

Saggi 2013 (Columbia Valley, WA)  14.9%   $ 55                                                           V 93

Proprietary blend of Sangiovese, Cabernet Sauvignon, and Syrah. Bright ruby red. Aromas of cherry, strawberry, and licorice. Plush and glyceral, offering superb depth to the flavors of red and darker berries, spices, and mint – a wave of fruit on the palate. Broad and pliant, with vibrant acidity, building dusty-but-sweet tannins and outstanding length.

Elu St. Supery Meritage 2012 (Napa)  14.5%   $ 68                                          RP 94  JS 91

72% Cabernet Sauvignon, 13% Merlot, 10% Malbec, 3% Cabernet Franc, 2% Petit Verdot blend.  Deep ruby/purple color.  Sweet licorice, tar, blackcurrant, plum, graphite, and blackberry notes.  Dense, full-bodied, voluptuously textured personality. Fresh acidity and tannins, flavorful finish. A complex wine that shows style and energy.  

RP/WA – Robert Parker for Wine Advocate

JS – James Suckling

V – Vinous (Antonio Galloni)

WW – Wilfred Wong of Wine.com

av. - average

There are really only two food groups: chocolate and fruit - now if your fruit is covered in chocolate then you're set for the day.

Chocolate Pie

Serves:10

Ingredients:

1 pie crust, baked and cooled.

1 1/2 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

3 cups whole milk

4 egg yolks, (from large eggs)

6 1/2 ounces, Bittersweet Chocolate, chopped finely.

2 teaspoons vanilla extract

2 Tablespoon butter

Stabilized Whipping Cream, for serving, (optional)

Raspberries (optional) 

Preparation:

Roll pie crust and place in a pie pan.  Prick bottom with fork to keep crust from bubbling up.  Bake 375' until brown, about 20 minutes.  Let cool completely.

Combine the sugar, cornstarch, and salt in a medium saucepan.  Stir or whisk together.

Pour in milk and egg yolks, and whisk together.

Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less,  maybe more; just watch it!)  The second it starts to bubble and thicken (note it should be thick like pudding!)  remove it from the heat.  Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

Pour the pudding into the cooled pie crust, (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.  Or eat it right then and there, you know you want to! 

Cut into slices and serve with stabilized whipping cream.  Recipe from: http://thepioneerwoman.com/cooking/chocolate-pie/