Coconut Cream Pie

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Coconut Cream Pie

It’s been a long road finding the right recipe for the perfect coconut cream pie – but I think I’ve finally found it! I’d tried a couple recipes and none of them seemed to work out exactly as I’d liked. It was always one thing or another…my inability to work with pie crusts, the filling wasn’t firm enough, or there wasn’t enough REAL coconut flavor.

The flavor of this pie is out of this world thanks to the clever use of coconut milk in the custard portion of the pie. Then with the addition of a bit of coconut and vanilla extract, it really puts it over the top. The pie is then topped with a layer of lightly sweetened whipped cream and sprinkled with toasted coconut for another dose of coconut.

It set up and cut beautifully, something that always makes me a little bit nervous when it comes to pies. This is one I’ll be coming to again and again, as it’s such a classic. Now I can move onto tackling the next thing on my hit list – lemon meringue. Have a good weekend everyone!

Coconut Cream Pie

1 1/2 cups heavy whipping cream
1 1/2 cups coconut milk
2 eggs
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup coconut flakes (1/4 cup reserved)
1/2 tsp coconut extract
1 tsp vanilla extract
1 (9-inch) pie shell, blind-baked

For the topping:
1 1/2 cups heavy whipping cream
1/4 cup confectioners sugar
1 tsp vanilla extract
Toasted coconut, for garnish

In a small dry skillet, toast 1/4 cup of the coconut flakes over medium heat until just golden brown. Remove to a plate and set aside to cool.

In a medium saucepan, combine heavy cream, coconut milk, eggs, sugar, cornstarch, remaining coconut flakes and salt. Bring to a boil over medium-low heat – whisking constantly to not scorch. Cook about 10 minutes. When mixture starts to thicken, and coats the back of a spoon, remove from heat. Whisk in the extracts, and pour custard into baked pie shell.

Chill for 4 hours, or until firm.

To make the topping place the whipping cream into a large bowl. Using a stand or hand mixer, whip the cream on medium-high until starting to thicken. Add the sugar and vanilla, and beat on high for about 2 minutes – until stiff peaks form. Spread whipped cream over the chilled pie. Top with toasted coconut before serving.

Source: adapted from Fav Family Recipes

Black Forest Cheesecake Cupcakes

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Black Forest Cheesecake Cupcakes

You can’t go wrong with cheesecake. Especially cheesecake in cupcake form. These little individual servings are perfect to take to a potluck or cookout. If you manage to get them out of your house before you consume them all!

The base is made from a basic Oreo crust, then filled with a luscious chocolate cheesecake filling. Then they’re baked, cooled, and topped with cherry pie filling and homemade whipped cream. Some chocolate shavings would also do nice for garnish sakes, but I was feeling especially lazy the evening I made these and just enjoyed them without. I didn’t miss them.

I think I might try a spin on this using fresh raspberries when I find them on sale this summer. Or, I bet strawberries would be great too. Have a great weekend everyone!

Black Forest Cupcakes

For the crust:
12 Oreos
1 1/2 Tbsp salted butter, melted

For the cheesecake:
5 oz bittersweet chocolate, chopped, melted and cooled slightly
2/3 cup granulated sugar
2 Tbsp cocoa powder
1 pinch salt
12 oz. cream cheese, room temperature
2 large eggs
2 tsp vanilla extract
1/4 cup heavy cream
1/4 cup sour cream

For the topping:
Cherry pie filling
1 1/4 cups heavy cream
2 1/2 Tbsp granulated sugar
Finely chopped or shaved chocolate, for garnish (optional)

To make the crust, preheat oven to 325 degrees. In a mixing bowl combine the crushed Oreos and butter, mash with fork until the butter is incorporated completely. Divide mixture evenly among 12 paper lined muffin cups, adding a about 1 1/2 Tbsp to each. Press crumbs into an even layer using the bottom of a small glass. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.

For the filling, in a small bowl whisk together 2/3 cup granulated sugar, cocoa and salt until no clumps of cocoa remain. In the bowl of a stand mixer fitted with a paddle attachment (or hand mixer), add cream cheese and cocoa-sugar mixture nd beat on medium speed until smooth. Add eggs one at a time, mixing until combined after each addition. Add the vanilla and mix until incorporated. Pour in melted chocolate and mix just until combined, then add 1/4 cup heavy cream and sour cream and mix just until combined.

Divide mixture among muffin cups (over crust layer), adding about a 1/4 cup (I used a medium cookie scoop) to each. Bake in 325 degree oven 17 – 20 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

For the topping, place heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whisk at medium-high speed until cream starts to thicken, about 1 minute. Add in the sugar and turn mixer to high, beating until stiff peaks form – another minute or two.

Place whipped cream in a pastry bag and pipe or spread the heavy cream into an even layer over cupcakes then pipe a rim around edge over that layer (or if spreading whipped topping, just create a small well into the center). Spoon about 2 Tbsp of cherry pie filling into the center of each. Store in refrigerator in an airtight container for up to 2 days.

Source: adapted from Cooking Classy

Blueberry-Chipotle Barbecue Sauce

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Blueberry-Chipotle Barbecue Sauce

For me, summer is here officially. There’s nothing that we love more than firing up the grill and enjoying dinner sitting at the picnic table in the backyard. Homemade BBQ sauce is one of those things that some people insist on cooking down for hours upon hours, so if you’re looking for that…keep looking. But if you’re looking for a super quick sauce that takes just a few minutes, that will be the star of any summer cookout or potluck this summer- look no further!

Naturipe had contacted me about participating in the Very Berry Month Of May celebration on their site. A chance to make something with berries? I’m always down for that! I chose blueberries, and ended up using them to create this awesome barbecue sauce. Blueberries are cooked down with a bit of honey and water, then quickly pureed. It’s then combined with basic ingredients to form an absolutely delicious sauce that’s great brushed on pork, chicken, or beef.

I love the purple-tint that the sauce has too – it really screams “BLUEBERRY!”. And it’s definitely there in the flavor as well. A bright fruitiness and change of pace from the traditional barbecue sauces I usually go for.

Naturipe has been kind enough to host a giveaway here at Tide & Thyme. This awesome KitchenAid 7-Cup Food Processor is up for grabs! Slices, shreds, chops – the perfect size for pureeing a few berries, shredding a block of cheese, or making a batch of homemade baby food! To enter just leave a comment below telling me your favorite way to use fresh, in-season berries. Contest will run through June 1st at 12 PM. I’ll chose a winner using a Random Number Generator thingy.

Food Processor Giveaway

Want a couple of extra entries?:

Like Tide & Thyme on Facebook – leave a separate comment letting us know you did so.
Like Naturipe Farms on Facebook – leave a separate comment letting us know you did so.

Also, make sure to stop by their site and enter the giveaway for a chance to win a $500 gift card from Williams-Sonoma. I could think of a bunch of great ways I could put that to use in my kitchen – how about you?

UPDATE: Congratulations to our winner, Entrant #11 – Shanna! Thanks so much for entering, everyone!

naturipegiveaway

Blueberry-Chipotle Barbecue Sauce

For the blueberry puree:
2 cups blueberries
3 Tbsp honey
1/2 cup water

For the sauce:
1 1/2 cups ketchup
1/2 cup molasses
2 Tbsp cider vinegar
3 Tbsp brown sugar
2 chipotle peppers, finely chopped
1 Tbsp adobo sauce (from the can)
1/2 tsp liquid smoke
salt and pepper
hot sauce

To make the blueberry puree combine the blueberries, honey, and water to a small saucepan. Heat over medium-high heat until blueberries have softened and busted open – about 10 minutes. Place into food processor or blender and puree until relatively smooth – a few one second pulses.

Whisk together all the sauce ingredients in a medium bowl. Add the blueberry puree and mix until combined. Taste and season with additional salt, pepper, and/or hot sauce.

Can be stored in an air-tight container in the refrigerator for several weeks.

Disclaimer: I have been compensated for my time to create a recipe for Naturipe Farms. As always, all thoughts and opinions are my own. 

Blueberry Thyme Gin Smash

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Blueberry Thyme Gin Smash

Can you guys believe it’s Memorial Day weekend already? Seems like this year is just flying by. Which, is fine by me – I’m tired of the harsh cold we’ve had all winter long. My poor rosemary bush kicked the bucket, she’s gotta be 10 years old – I transplanted her here from our townhouse on Chincoteague when we moved 7 years ago. One too many hard ground freezes I suppose…

At any rate, I’m looking forward to sunny days at the beach and sandbar sooner rather than later. And this cocktail is perfect for warmer weather. A simple syrup is made with fresh blueberries, fresh thyme, sugar and water. Then the blueberry concoction is mixed with gin, St. Germain, and club soda for a little bubbly flair.

It’s a wonderful combination of sweetness from the blueberries, herb notes from the elderflower liquor and the fresh thyme, and a crispness from the gin and twist of lemon. Very light  and refreshing.Garnished with a few fresh berries and a sprig of thyme – it doesn’t get any prettier!

I used Prairie Gin, it’s lighter in flavors than many other gins I’ve tried – but still great notes of juniper berries which is perfect in this cocktail. They were kind enough to send me a bottle of their gin, as well as one of their vodkas – and I’m looking forward to doing more experimentation at the bar with them!

Be sure to stop by on Monday for another awesome blueberry recipe and a great giveaway to go along with it! I hope that everyone has a great Memorial Day weekend!

Blueberry Thyme Gin Smash

Blueberry-Thyme Gin Smash

For the syrup:
2 cups fresh blueberries, washed and dried
6 stems fresh thyme (small handful)
1/2 cup sugar
1/2 cup water

For the cocktail:
2 Tbsp bluberry-thyme syrup
2 ounce gin
1 ounce elderflower liquer (like St. Germain)
3-4 ounces club soda
fresh blueberries, for garnish
thyme sprigs, for garnish
slice of lemon, for garnish
ice

Combine all of the syrup ingredients in a small saucepan over medium-high heat. Cook until berries burst open and have become very soft. Place a mesh strainer over a small bowl and push the berry mixture through to get out large chunks of skins and stems. Place berry puree in a small bowl or jar. Cover and refrigerate until ready to use.

To make the cocktails, fill glass with ice. Add blueberry-thyme syrup, gin, elderflower liquor, and top with club soda. Gently stir to combine. Garnish with slice of lemon, fresh berries, and a sprig of thyme or mint.

Disclaimer: I received a bottle from Prairie Organic Spirits for review. As always, all thoughts and opinions are my own.