Category Archives: Dessert Recipes

Carrot Cookies

Carrot Cookies

One of my favorite parts of the holiday season is the food. Of course, this should not come as a surprise to anyone. The difference between food every other time of the year and the holidays is tradition. During the holidays I get to make and eat foods that, for some reason, are saved for this time of year. That is definitely true of my grandma’s Carrot Cookies.

There is not a Christmas that I can remember that didn’t include Carrot Cookies. This recipe came from my dad’s mom. My own mother started making them at Christmas time during my childhood. They were one of the few cookies that my oldest brother ate. He was never a huge fan of chocolate or sweets in general. I’m sure mom felt that she needed to make some sort of treats that he enjoyed, too.

Through the years my own children have come to look forward to the Christmastime treat. In fact, when D1 heard that I was making Carrot Cookies earlier in the week she was very excited. Her excitement waned when I told her they were for a cookie exchange at work. I told her not to be discouraged; her grandmother would probably make some.

Many times when I tell people, “these are Carrot Cookies”, their faces, or at least their noses, wrinkle up. Carrots don’t seem to belong in cookies. However, when they are cooked and mashed and combined with fresh orange juice they are a soft and delicious treat. Plus, they must be full of Vitamins A and C. They’re practically a health food.

Our office Cookie Exchange didn’t have very many participants. Those who sampled the Carrot Cookies mentioned how soft they are, and the orange flavor. My co-worker who drew the number for my cookie canister is not a huge fan of sweets, similar to my afore-mentioned brother. I told him that his kids might really enjoy those cookies. Of course I touted the health aspects of these Vitamin rich cookies, so that he would feel good about letting the little ones eat them. That was Thursday.

Yesterday at work my Carrot Cookie winning co-worker mentioned that he liked my cookies. He had eaten four the previous evening. Wow. These really must be the cookie that people who don’t eat sweets eat.

As for D1, I do have a bowl of Carrot Cookie dough ready to be baked up right now. Don’t tell her, though. I want it to be a surprise!

What are some of the foods that you look forward to during the holidays? Those foods that you only make or eat during this season? I would love to know!

If you wrinkled your nose when you read “Carrot Cookies” I suggest you give these a try. They might be a new tradition for your holidays!

Carrot Cookies

Cookie Dough

  • 1 cup granulated sugar
  • 1 cup cooked and mashed carrots
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Juice and grated rind of 1 orange
  • 1 teaspoon lemon extract
  • 1 cup shortening
  • 1 egg
  • 1 teaspoon salt

Orange Icing

  • 1 ½ cups powdered sugar (sifted)
  • 1 teaspoon lemon extract
  • Juice and grated of orange of ½ – 1 orange
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a mixing bowl until combined.
  3. Drop by teaspoonful onto ungreased cookie sheets.
  4. Bake for 20 minutes, or until starting to brown on the edges.
  5. Remove from the oven and place pan on a cooking rack. Allow to cool for five minutes before removing from pan. Cool completely before icing.
  6. In a medium mixing bowl, carefully beat or whisk ingredients together to make an icing. If you prefer a thicker icing add less juice. For a thinner glaze, add more orange juice.
  7. Spread icing on cooled cookies.
  8. Allow icing to set before serving or plating.

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Posted by on January 3, 2019 in Baking Recipes, Dessert Recipes


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Slow Cooker Chocolate Chip Cookie Bars

Slow Cooker Chocolate Chip Cookie Bars

August gave us a few more hot days. It’s great to find recipes that allow me to bake without heating up the house. Slow Cooker Chocolate Chip Cookie Bars is one of those recipes.

The family, including my mom, enjoyed the fresh baked cookie bars quite a bit. I find that one of the downsides to a good slow cooker dessert is that the family thinks that I should make them all of the time. This also includes my mom.

Slow Cooker Chocolate Chip Cookie Bars also has a tendency to get dry on the edges if overcooked. Turn them off or down before they dry out.

This recipe is also delicious topped with vanilla (or any flavor) ice cream!

Slow Cooker Chocolate Chip Cookie Bar

Slow Cooker Chocolate Chip Cookie Bar

Slow Cooker Chocolate Chip Cookie Bars

  • ½ cup unsalted butter (1 stick, room temperature)
  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 1 egg
  • 1 t vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 t baking soda
  • ½ teaspoon salt
  • 1 ½ cups chocolate chips
  1. Using parchment paper cut into roughly 4” wide strips line the crock of a slow cooker to form an “X”.
  2. In a mixing bowl cream together butter and sugars until light and fluffy, using an electric mixer. Beat in egg and vanilla.
  3. Add flour, baking soda, and salt and mix until combined.
  4. Fold in chocolate chips.
  5. Pour dough into the prepared crock of a slow cooker. Press down with a spatula or your hands.
  6. Cover and cook on high for 2 – (or on low for about an hour), until the cookie is cooked through and still slightly soft in the center.
  7. Remove cookie bar from slow cooker using the parchment paper.
  8. Cut into bars. 

  9. Serve warm or cooled. Great with ice cream or whipped topping.

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Posted by on September 1, 2018 in Dessert Recipes, Slow Cooker


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Red, White, and Blue Finger Gelatin

Red, White, and Blue Finger Gelatin

During my childhood my mom made gelatin a few times, but not anything I would consider regularly. A few times I remember her making finger gelatin, which I always thought was fun. The Hubs, however, loved gelatin as a child and still does. That’s why when he saw a commercial before the Fourth of July that had Red, White, and Blue Finger Gelatin I decided to make it for him.

I was fairly confident in the Red and Blue portion, but the white part of the gelatin eluded me. I’ve made layered gelatins before, but not a layered Red, White, and Blue Finger Gelatin.

I did some research to figure out how to make white finger gelatin. Imagine the surprise and delight when I learned it was sweetened condensed milk. This is a staple ingredient at my house, partly because it’s how I make caramel.

Once the gelatin was done, I revealed it to the family. The Hubs was thrilled. Although he did question what the white layer was made out of before eating it. I think that the opaqueness of the white layer is what seems a bit confusing or even disconcerting.  Gelatin, as a rule, is translucent.

Of course it is necessary to have that layer or it wouldn’t be Red, White, and Blue Finger Gelatin. It tasted wonderful. Everyone agreed that the creamy white layer was a definite plus.

Had my mom made gelatin out of sweetened condensed milk when I was a child I probably would have liked it more. I know that my own children have a much greater appreciation for gelatin now.

I think this Red, White, and Blue Finger Gelatin will become an annual event for the Fourth of July.

What’s your experience with Finger Gelatin? Have you tried the white kind made with sweetened condensed milk? If not, you really should.

Festive Finger Gelatin

Festive Finger Gelatin

Red, White, and Blue Finger Gelatin

  • 1 6 oz box Berry Blue Gelatin (or other blue)
  • 1 6 oz box Strawberry Gelatin (or other red)
  • 1 14 oz can sweetened condensed milk
  • 4 envelopes unflavored gelatin
  • 5 ½ cups boiling water (divided)
  • ½ cup cold water
  1. Spray a 9 X 13 baking dish with nonstick cooking spray.

Blue Layer:

  1. In a medium bowl mix the blue gelatin with 1 envelope of unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Allow to cool completely (to room temperature) and pour into the prepared pan. Refrigerate until firm; about 30 minutes.

White Layer:

  1. In a medium bowl, mix the sweetened condensed milk with 1 cup boiling water. In a small bowl add ½ cup cold water. Sprinkle 2 packages of unflavored gelatin over water and let stand for five minutes. Add ½ cup boiling water to the gelatin mixture and stir to dissolve. Add the gelatin mixture to the milk mixture and stir to combine. Allow to cool completely. Carefully pour the milk mixture over the blue layer in the 9 X 13 pan. If the milk mixture is not completely cool it will not layer correctly. Refrigerate until firm; about 30 minutes.

Red Layer:

  1. In a medium bowl mix the red gelatin with 1 envelope of unflavored gelatin. Add 2 cups boiling water and stir to dissolve. Allow to cool completely (to room temperature) and pour into the prepared pan. Refrigerate until firm; about 30 minutes.
  2. Using a sharp knife cut the firmed gelatin into cubes.
  3. Sprinkle with edible stars, red, white, and blue nonpareils, or colored sugars.


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Tapioca Pudding

Tapioca Pudding

I remember as a child my mother making Tapioca Pudding a time or two. It wasn’t a regular occurrence. A few times as an adult I have had it at Homestyle restaurants. This is also not a regular occurrence.

However, Tapioca Pudding is one of The Hubs favorites. When I saw on the list of June Food days that June 28 was the National Day I thought it a good time to try my hand at making some. As sometimes things go, that did not go according to plan.

As I was prepping for things coming up in July I noticed that there is another National Tapioca Pudding Day on July 15. It seems odd to me, but who am I to say how many times in a year we should celebrate anything?

Not one of the girls offered to help me stir, but wanted to know what I was making. Pudding; Tapioca Pudding. As anyone who has made cooked puddings or custards knows it takes a lot of stirring, but even more cooling time to get the best results. The waiting is the hardest part.

Daughter Number Three asked nonstop if she could have some pudding. I kept telling her no. Finally, I gave in. Of course then I had to have some. I asked Daughter Number Four if she wanted some. She informed me that she couldn’t remember if she liked Tapioca Pudding. I told her that she didn’t have to try it. She did and said she really likes it. Daughter Number Three said that it was very good.

It wasn’t terribly hard to make, so I believe it is going to be made more often.

I believe Tapioca Pudding is one of those things that people either love or hate. Do you love it or hate it?

Tapioca Pudding

  • 2 eggs
  • 2 ¾ cups whole milk
  • 1/3 cup granulated sugar
  • 3 tablespoons quick Tapioca
  • 1 teaspoon vanilla
  1. Whisk egg and milk in a 2 quart heavy bottomed saucepan until blended. Stir in sugar and tapioca. Allow to stand for 5 minutes.
  2. Over medium-high heat bring to a full boil that doesn’t stop when stirred, stirring constantly. Remove from heat and stir in vanilla.
  3. Cool for 20 minutes, with plastic wrap pressed onto the top to prevent a skin.
  4. Serve warm, if desired. Refrigerate when cool. 

May garnish with fresh fruit or grated cinnamon if desired.

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Posted by on July 1, 2018 in Dessert Recipes



Strawberry Rhubarb Pie

Today’s National Food Day celebrates Strawberry Rhubarb Pie. I have only made one in my life and it was at the request of my Grandmother.

My mother’s mother was my grandmother. She was a native Kansan and loved all things Kansas, except the humidity. I think she passed down her love of heritage, history, and food to me.

Before I was born my grandmother and grandfather moved to Seattle, Washington. They had lived in Newton, Kansas for years and raised their three children there. During my childhood my grandparents would come back to Kansas to visit once a year.

It was during these trips that I learned about my grandmother. She was passionate about life, and one of her favorite parts of life was food. My grandmother loved to cook and she loved to eat. She really loved pie. One of the pies that she loved was Strawberry Rhubarb Pie.

Many of her trips to Kansas she would spend hours in the kitchen with one of my parents. Although she was my maternal grandmother she knew my dad loved cooking and was always up for a food adventure. My grandmother would tell him about a food she remembered as a child and he would try to emulate it. This resulted in many memories and a few good recipes.

When I became a young adult there was one particular trip back that my grandmother told me she wanted a Strawberry Rhubarb pie. This was well before I had discovered my awesome pie crust recipe.  I also had no idea how to make a Strawberry Rhubarb pie filling. We read several recipes in recipe books my parents had and she told me which one sounded best to her. However, according to the handwritten notes in the cookbook I used we made a few changes.

To my delight my grandmother was thrilled with the Strawberry Rhubarb pie. I was so glad that I made it for her. That was one of her last trips back to Kansas.

I have never made another Strawberry Rhubarb pie. While it may seem that it might have something to do with the memory of my grandmother it has much more to do with my own love for pies. My grandmother really liked fruit pies; Strawberry Rhubarb and peach being two favorites, I like cream pie. If I am going to put in the effort to make a pie I want it to be something that I love. The exceptions to that are when I am baking a pie for someone else.

So on National Strawberry Rhubarb pie day I will not be baking that pie. I might make a cream pie, but it’s supposed to heat up to almost 100 degrees today. Not a very good day for baking. It is definitely a good day for sharing memories, though. I will be sure to talk with my mom about grandmother and her love for pie.

Have you ever eaten a Strawberry Rhubarb Pie? Did you like it? Also, do you prefer fruit pies or cream pies?

One of these days I will make another Strawberry Rhubarb pie. I’m sure it will taste delicious.

Strawberry Rhubarb Pie


  • Double Pie Crust recipe


  • 1 pound rhubarb (trimmed and cut into ½” chunks)
  • 1 pint strawberries (stemmed and halved)
  • 1 1/3 cups granulated sugar
  • 1/3 cup unsifted flour
  • ½ teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  1. Preheat oven to 425 degrees F.
  2. Roll out 1 pastry crust to fit into a 9” pie pan and lay into pie pan. Roll remaining pie crust into a 12” circle. Cover with cloth or damp paper towel while preparing filling.
  3. In a large bowl toss rhubarb with sugar. Add strawberries and mix gently.
  4. Mix in flour, salt, and cinnamon.
  5. Pile filling into pie shell and dot with butter. Brush pastry rim with cold water and fit top crust over filling. Trim, seal, and crimp edges.
  6. Bake 40-50 minutes until brown and bubbly. This pie may run over.
  7. Remove from oven to a wire rack. Cool 10 minutes before cutting.

Serve with fresh whipped cream or vanilla ice cream.



Butter Tarts

Butter Tarts

For months I have been hearing about an exciting sweet treat. In fact, I thought that they must be a new creation since I had never heard of them before. However, when I started researching them I learned that these are not at all new. Canadian Butter Tarts have been around for at least a century.

Butter Tarts are a true Canadian original. While there may be similar styles of treats in other countries, this is classically Canadian.

I decided to make these for the first time over the weekend. These little two bite treats sounded like a great accompaniment to the cheese board.

I started with my standard pastry crust. Because Daughter Number Two came early to spend time with us I put her to use. I gave her the task of putting the pastry crust in my mini muffin pan. Her fingernails were making this a little difficult. Daughter Number Four suggested she use a bottle stopper. While that was a great idea it wasn’t perfect. A champagne cork actually was the perfect size and shape. Teamwork is important in a kitchen.

This filling is so easy to make. Butter Tarts are a delicate and rich dessert with simple ingredients. I was hopeful that they would live up to the hype. Also, I wanted something that my family would enjoy.

My recipe made two dozen butter tarts. They looked great and smelled incredible. Daughter Number Two wanted to know if we could share one for quality assurance purposes. After tasting the Butter Tarts she wanted to know if we needed two dozen or just one dozen to share. The girls all had one before the party.  That’s a good sign unless you’re a guest at the party.

There were plenty to share with my family, too. Everyone who tried Butter Tarts liked them. What’s not to like? Delicious buttery pastry crust filled with a buttery caramelized filling. These have me singing “Oh, Canada”.

The best part is that they are easy to make. I will definitely be making Butter Tarts again when I need a two-bite dessert. They store well and because of their size they are excellent to take to a party or potluck. Furthermore Butter Tarts would be a great accompaniment or ending to a variety of menus.

Have you heard of Canadian Butter Tarts? Have you tried them yet? If not, you definitely should.

Butter Tarts

Pastry Shell (Crust) Recipe

  • 1¼ cups all-purpose flour
  • ½ – 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 2 tablespoons ice water (plus more if needed)
  • 8 tablespoons butter (ice cold)


  • 1 cup brown sugar (light or dark)
  • ½ teaspoon fine sea salt
  • ¼ cup unsalted butter (softened)
  • 1 teaspoon vanilla extract
  • 1 large egg

For Pastry Shells (Crust):

  1. In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
  2. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, ½ tablespoon at a time). Do not over mix.
  3. Place dough onto a work surface; form dough gently ball, then with your hands press into a disk about 3/4-inch-thick. Wrap tightly in plastic, and refrigerate until firm, at least 30 minutes.
  4. Remove dough from refrigerator before rolling out crust. Allow about 10 minutes before rolling.
  5. Roll out into a lightly floured surface to between 1/8” and ¼” thickness. Cut into 24 circles about 2 ¼” diameter.
  6. Gently press each cut pastry crust into the well of a mini muffin pan. Refrigerate pan of shells while mixing filling.

For filling:

  1. Preheat oven to 425 degrees F.
  2. In a medium mixing bowl mix brown sugar and salt.
  3. Then beat the softened butter into the sugar by hand until smooth. Do not use an electric mixer as it will incorporate too much air into the filling.
  4. Add vanilla and egg and mix until thoroughly combined and smooth.
  5. Remove pastry shells from refrigerator.
  6. Using a teaspoon fill each pastry shell about halfway until all are filled.
  7. Place muffin tin on a baking sheet. Bake 13 to 15 minutes in preheated oven, or until centers are set.
  8. Remove tarts from oven to a wire rack. Cool for 2-3 minutes.
  9. Using an offset spatula or table knife run gently around the edge of each tart to loosen.
  10. Allow tarts to cool completely.
  11. Again using the offset spatula or table knife remove the tarts from the muffin tin by running around and under each tart gently.


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Slow Cooker Cherry Cobbler

Slow Cooker Cherry Cobbler

Summer has come to Kansas. We had what seemed like an extra late and extra long winter. While there were a few short spring-like days we are already experiencing the high 80’s and low 90’s for local temps. Kansas summers are just one of the reasons I use my slow cooker. It is so nice to celebrate a National Day making a Slow Cooker Cherry Cobbler. I could celebrate without heating up the entire house.

In the past I have done my baking in the oven. I really enjoy finding ways to make desserts and other baked dishes in my slow cooker. Knowing some of the tricks is very important to excellent slow cooker baking.

Imagine eating a Slow Cooker Cherry Cobbler and having an underdone topping. No one wants to eat a doughy cobbler.

I shared some important tips for baking in the slow cooker when I shared my Slow Cooker Peach Cobbler recipe. While the recipes are different the tips are the baking tips are the same.

Of course the family is always anticipating what is on the menu. Certain food days are less than thrilling. Dessert days are the favorites. Cherry Cobbler day was not a disappointment. They girls were so excited to try it.

Slow Cooker Cherry Cobbler was a success all the way around. The family loved it. I didn’t have to heat up the house to make it. The only dirty dishes were the one bowl to mix up the topping and the slow cooker itself, plus a few measuring tools. Additionally it was simple to make.

This Slow Cooker Cherry Cobbler was made with frozen cherries. As we move into cherry season fresh cherries will be delicious in this cobbler!

I served it with both vanilla ice cream and whipped cream. When I made the peach cobbler The Hub wondered why it had to be one or the other; lesson learned.

This is definitely a recipe I will make again. If you are a fan of cobblers you should whip this Slow Cooker Cherry Cobbler up for yourself and loved ones this summer.

Slow Cooker Cherry Cobbler


  • 1 pound pitted sour cherries (fresh or frozen)
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon


  • 1½ cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1¼ cups milk
  • ½ cup butter (melted)
  1. Place the cherries, sugar, flour, and cinnamon in a large slow cooker. Toss gently to coat and then spread out evenly.
  2. In a large bowl, mix flour, sugar, baking powder and salt. Stir in milk then fold in melted butter until smooth. Using a large spoon, spoon the batter over the cherries. Use the back of the spoon to smooth the batter ensuring that it covers the top and reaches the sides.
  3. Place a long piece of paper towel over the slow cooker and cover with the lid. Pull the paper towel tight so it does not hang down. Cook on high 4-6 hours or on low for 7-9 hours.
  4. Once the middle of the top has puffed up and is golden around the edges, the cobbler is ready to serve. If it does not seem crisp on top, remove the lid and turn the slow cooker to a high for 30 minutes.
  5. Serve warm with ice cream or whipped cream.

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Posted by on May 19, 2018 in Dessert Recipes, Slow Cooker


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No Bake Cookies

No Bake Cookies

I do pay attention to the observed food days being celebrated. However, that isn’t the only thing that dictates what I cook. Take this recent treat I made. Many people call them No Bake Cookies. I have also heard them referred to as Preacher Cookies.

While I hadn’t anticipated this to be a #throwbackthursday post it just happens that I am writing this on a Thursday. It is also a throwback to my own high school days.

The girls had just arrived home from school. They wanted a snack. Dinner wasn’t going to be ready for a couple of hours.

It’s always a fine line between providing a healthy snack and letting them forage for anything they can find. This afternoon I was feeling a little peckish myself. So I popped up and made something that is not entirely unhealthy. When I was in high school No Bake Cookies was my go-to treat. I made it when I needed a little pick me up, or to take to school when I was called on to bring something. While the recipe calls for them to be dropped onto parchment or waxed paper some days it’s alright to eat them out of the pan with a spoon.

While not everyone likes the combination of chocolate and peanut butter many people do. These whip up so quickly and have not only peanut butter, but also oatmeal and milk. No Bake Cookies are nothing if not healthy! Plus, they have the added benefit of chocolate. These are a protein packed fiber filled mood lifting treat.

The girls were pleasantly surprised with their snack. They were doubly pleased when there were some leftover the following afternoon. I showed serious restraint by not eating all of the leftovers.

No Bake Cookies

No Bake Cookies

This recipe has truly withstood the test of time. In fact, this recipe has been found in cookbooks going back to the 1950’s and before. Depending on the area you are from determines if you call them Preacher Cookies, Cow Patties, or No Bake Cookies. Not being from the South or the Appalachian region I have always referred to them as No Bake Cookies.

I believe they were created during the depression. The ingredients in the recipe seem in line with that. One of the reasons they became popular is people did not have to use an oven to make them, hence the moniker No Bake Cookies. They were cooked on the stovetop, which was a plus for pre-air conditioned cooks.

I’m delighted that I whipped these up for my girls. While I have made them before, I don’t think I have made them enough. That will definitely change. After all, they are very healthy.

What do you call these cookies; No Bake Cookies or Preacher Cookies? Maybe you call them by a different name. I’d like to know!

No Bake Cookies

  • ½ cup unsalted butter (1 stick)
  • ¼ cup cocoa powder
  • 1 ¾ cups granulated sugar
  • ½ cup milk
  • 1 cup peanut butter (crunchy or smooth)
  • 3 cups quick oats (not old-fashioned or instant)
  • 1 teaspoon vanilla
  • Pinch of salt
  1. Lay out parchment paper or waxed paper on a counter, table top, or baking sheet.
  2. In a heavy bottomed saucepan melt butter over medium heat. Stir in cocoa powder, sugar, and milk. When mixture comes to a rolling boil set a timer for 1 minute. Boil for 1 minute, stirring.
  3. Remove pan from heat and stir in peanut butter. Stir until smooth.
  4. Add oatmeal, vanilla, and salt and stir gently to thoroughly combine.
  5. Drop mixture by tablespoonful onto parchment or waxed paper. Allow to cool and harden before eating; approximately 30 minutes.
  6. Store covered in a cool, dry container.


Posted by on May 17, 2018 in Dessert Recipes


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Coconut Cream Pie

Coconut Cream Pie

Many of my posts seem like a list of my weaknesses or should be confessions. If you have read enough of my posts you know I love cheese, bread, and coffee. You probably know that I am a carboholic who loves sweets, especially chocolate. What you may not know is that I do have another secret food passion; Coconut Cream Pie.

Yesterday, May 8, happened to be National Coconut Cream Pie day. I was anticipating this day even more than Crêpes Suzette or Chocolate Truffle Day.

This may be the biggest food confession I have ever made. I am a recovering Coconut Cream Pie addict although after yesterday I’m not sure if I’m recovering. The pie I made was the best pie that I have ever made and possibly ever eaten in my entire life. It was a next level pie.

My love for Coconut Cream Pie started later than my other food loves. Neither one of my parents were fond of coconut as a rule. When my dad wanted pie it was fruit or mincemeat. My mother loved cream pies but preferred chocolate and butterscotch. I believe the little bits of coconut were off putting to her.

As an adult I was offered coconut cream pie once and decided to try it. It was good. That was the beginning of my liking this rich treat. The problem came several years later.

If you have ever been pregnant you know that sometimes you get hit with food cravings. With my oldest daughter I craved Turkey and Avocado Croissant sandwiches. With Daughter Number Two it was Otis Spunkmeyer Chocolate Chocolate Chip Muffins.

In the early stages of my pregnancy with D3 I had a little craving for Blizzard treats. At some point the craving changed to Coconut Cream Pie. It started off very innocently. A co-worker who was my craving enabler went to a local bakery with me for lunch. We each got a piece of pie for dessert. A week or so later we did this again. The bakery was on my way home from work and I began stopping by on my home to buy an entire pie, to share with the family. I was stopping more frequently and soon started buying two pies. One of them I ate by myself without anyone knowing and the other I still shared with the family. This lasted for at least a month. It’s an easy way to gain 70+ pounds!

One might think that I would never want to eat Coconut Cream Pie again. Au contraire! I still love coconut cream pie as much as ever. I just don’t eat one daily now. Nor do I recommend that to anyone.

With as much coconut cream pie as I have eaten in my lifetime I had never made one. Yesterday I remedied that. I knew from the start that this pie was going to be good. My pie crust came together perfectly. The pastry cream and coconut filling was excellent from the first step to the last. My whipped cream and toasted coconut were both terrific. When I put it all together it was beautiful. The worst part was waiting to eat it.

Oddly enough, D3 does not like coconut in any form. She likes pie but will not even try coconut cream pie. The rest of us were barely able to eat dinner in anticipation for the pie. That is not entirely accurate, considering The Hubs and I each ate at least 3 homemade Tostadas. We were anxiously awaiting dessert, though.

The Coconut Cream Pie did not disappoint! As I mentioned, this was the best pie I have ever made. The Hubs and D4 agreed. Every aspect was perfection. D3 even asked to try the crust and we obliged. We had no qualms about removing some of the topping and filling to allow her to taste the crust. She did say it was delicious.

I will not be waiting until next year to make this pie again. Something this delicious deserves to be made at least once every quarter.

Do you like Coconut Cream Pie? After reading my food confession, do you have a dirty little food secret from your past you can share?

Coconut Cream Pie

  • 1 pie crust (baked and cooled)


  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups whole milk
  • 1 1/2 cups sweetened flaked coconut
  • 1/4 teaspoon coconut extract


  • 1/2 cup sweetened flaked coconut
  • 1 1/4 cups cold whipping cream
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon coconut extract

For filling:

  1. Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in heavy bottomed medium saucepan over medium heat. Stir occasionally to prevent sticking or burning. Gradually add hot milk mixture to egg mixture, whisking constantly. Return mixture to saucepan; cook until pastry cream thickens and comes to a boil, stirring constantly. Remove from heat. Mix in coconut extract. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Refrigerate until cold, at least 2 hours and up to 1 day. Spoon filling into pre-baked pie crust. Cover with plastic wrap or topping.

For topping:

  1. Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally. Set aside to cool completely.
  2. In the bowl of stand mixer beat cream, sugar, and coconut extract until smooth and peaks form. Spread whipped cream over filling ensuring that filling does not show. Sprinkle evenly with toasted coconut. Refrigerate if not going to serve immediately.
  3. Serve cold.

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Posted by on May 9, 2018 in Dessert Recipes



Easy Chocolate Truffle Recipe

Easy Chocolate Truffle Recipe

Oh, my. May 2nd is one of the best National Food Days! Seriously, what could be better than Chocolate Truffles? Thank you National Chocolate Truffle Day for allowing me the opportunity to discover this easy Chocolate Truffle recipe!

Just to set the record straight this was not a day to celebrate the Fungus truffle. Although I love things flavored with truffle butter, truffle oil, and even truffle salt this is not that truffle.

A chocolate truffle is a tasty ganache like candy. Until now I have only purchased these tasty confections. They taste so amazing I just knew they had to be hard to make.

Thank the stars they are not! I found a simply divine easy Chocolate Truffle recipe. With only two main ingredients I was slightly concerned that they would turn out very well. Yes, only two main ingredients.

When Daughter Number Four came home from school she asked for a snack. I offered her a chocolate truffle. She studied my face as she took one. Then she began asking me questions. Had I made these? Was there a filling in them? What was on them?  I told her that I had made them and the one she chose was covered in coconut sugar. There is no filling in my easy chocolate truffle recipe.

As she was eating her truffle she told me she needed a second one to make sure she liked them. I obliged in the name of taste testing and science. She told me that on a scale of 1 – 10 they are a 10. Since then she has been asking myriad questions regarding this easy chocolate truffle recipe; how long do they take to make, do they have to bake, and what the ingredients are.

I am overjoyed to get to celebrate National Chocolate Truffle Day, and also that I found this easy Chocolate Truffle Recipe. This is one of the best finds!

Chocolate Truffles

Chocolate Truffles

Let me know if you celebrated National Chocolate Truffle Day, too! Did you make your own and buy these melt in your mouth treats?

Easy Chocolate Truffles

  • 18 ounces semi-sweet chocolate chips
  • 14 ounces Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • Coatings: Cocoa Powder (Shredded Coconut, Chocolate Sprinkles, Chili Powder, Chopped Nuts, etc.)
  1. In a glass bowl microwave the chocolate chips on medium-low power for 30 seconds.
  2. Stir the Sweetened Condensed Milk into the chocolate chips. Microwave the mixture on medium-low power at 30 second intervals, stirring after each 30 seconds. Continue until the mixture is combined and smooth.
  3. Stir in the vanilla.
  4. Allow the bowl to cool slightly on the counter. Cover with plastic wrap and refrigerate for at least two hours, or until the mixture is cold.
  5. Using a small ice cream scoop, muffin scoop, or metal tablespoon scoop out enough cooled mixture to make a roughly 1” ball. Roll the mixture in your hands to shape into a ball.
  6. Place the balls on a parchment or waxed paper lined sheet. Place the filled sheet into the freezer for a few minutes to firm.
  7. Coat the outside of the truffles with cocoa powder, chili powder, chocolate sprinkles, chopped nuts, or shredded coconut if desired.
  8. Store in a cool location.


Posted by on May 3, 2018 in Dessert Recipes


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