Saturday, May 19, 2012

A Taste of Oregon

On May 17th Holly, Tori and Mandy hosted our 3rd Gourmet Club Dinner.  The theme was "A Taste of Oregon".  Everything was done so tastefully and captured perfectly the beauties and flavors of Oregon.

The invitations were tied to a seedling.  So creative and fun to get a doorstep delivery!

Mandy, Holly, and Tori our amazing hostesses for the evening.

The place settings.

The table.  Seriously, the picture does not do it justice.  (And I'll just apologize now that for my camera, it was acting up and I couldn't figure out why so some of the pics aren't the best.)  It was gorgeous.  There were lights strung above the ceiling and the whole room had a relaxing and cozy feel to it.

Also on the table were postcards of different places in Oregon, then on the back were interesting facts about those places.  We had fun going around the table and reading them during the evening.

The menu was next to the table on this big board.  Fun and different from what we've had before.

The appetizer table. 

Hood River Pear with Pancetta Crisp, Goat Cheese and Honey.  Yum!

Pacific Northwest Clam Chowder with a Portland Sourdough Roll

Oregon Crab Stuffed Phyllo Cups.  I was madly in love with these.

A Wedge Salad topped with Pear, Gorgonzola and Candied Cashews.

Hood Strawberry Seltzer Smoothie - this was so refreshing

The main course - Walnut and Brown Sugar Crusted Salmon topped with Blackberry Sauce served on a bed of Wild and Whole Grain Rice.  A Tillamook Cheddar Rosemary Biscuit.  Asparagus with Mushrooms.  All divine!  And the Salmon was fresh out of the Columbia River!

GG, Carrie and Alisha

Alyssa, Brenda, Corinne and Baby Theo who belongs to Corinne

Tanya, Emily and Brittany

Desserts - Oregon Apple Pie - this was hands down probably one of the favorites by all of the whole evening.  The best apple pie ever.  The crust is the best pie crust I have ever had in my life (sorry to all our mothers, grandmothers and aunts, but when you try this you'll agree)

Trifle with Lemon Curd Mousse, White Chocolate Whipped Cream and Oregon Berries.  I loved the lemon curd mousse in this.  It was light and so yummy.  We were all soooo full by this point we were trying to shove every last bite in but it was nearly impossible!

Chocolate Hazelnut Cookies with Alpenrose Milk - the chocolate flavor in these was so perfect!

Back Row - Alisha, Brenda, GG, Holly, Mandy, Tori
Front Row - Corinne and Baby Theo, Alyssa, Carrie, Tanya, Brittany, Emily

The take home gifts were some homemade Oregon Strawberry Jam.  Love it!  And a bag of Chocolate Covered Hazelnuts.  Thanks girls for a WONDERFUL and relaxing evening.  It truly was perfect!

Clam Chowder
½ cup diced onions
½ cup diced celery
½ cup diced potatoes
2 cans (4 oz ea.) chopped clams
1 cup milk
1 cup half and half
½ cup flour
5 oz butter
1 chicken bouillon
½ teaspoon thyme

Sauté onions and celery in 2 oz. butter.  Add clam juice, chicken bouillon cube, potatoes and simmer until potatoes are cooked.  Make a roux of 3 oz butter and flour.  Gently stir roux into soup.  Add clams, preheated milk and stir until thickened.  Add thyme salt and pepper to taste.

Pear and Gorgonzola Wedge Salad

1 head of iceberg lettuce cut into wedges and core removed
¼ cup dried cranberries
1 pear diced
½ cup gorgonzola cheese crumbled
½ cup candied nuts

½ cup mayonnaise
1 Tablespoon red wine vinegar
¼ cup sugar
(Tip:  this is an excellent dressing for broccoli salad)

Remove a couple layers from each wedge to create a “bowl” of lettuce.  Lightly drizzle dressing.  Add pear and cranberries and more dressing.  Top with cheese and nuts.

Strawberry Spritzer

2 cups frozen strawberries
2 cups cold spritzer water
½ cup white grape juice
Juice of 1 small lemon or ½ large lemon
¼ cup sugar (more or less to taste)

Blend all ingredients in a blender.  Serve with frozen strawberries.

Pancetta Crisps with Goat Cheese and Pear (
Yield: 6 servings


 12 thin slices pancetta (about 1/3 pound)
1 Bartlett pear
½ (4 oz.) package goat cheese, crumbled
Freshly cracked pepper
Garnish: Fresh thyme sprigs


1.     Arrange pancetta slices in a single layer on an aluminum foil lined baking sheet.
2.     Bake at 450 degrees for 8-10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand for 10 minutes or until crisp.
3.     Core pear with and apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat chesses; sprinkle with pepper. Drizzle with honey just before serving. Garnish with fresh thyme sprig, if desired.

Rosemary Cheddar Biscuits  (

Yield: 24

3 cups all-purpose flour
                  8 ounces butter, cubed
                  1 pint buttermilk
                  2 tablespoons double-acting baking powder
                  2 sprigs fresh rosemary, chopped
                  salt & pepper to taste


1.     Preheat oven to 375 degrees
2.     In a mixing bowl add flour, baking powder and salt and pepper. Cut cubed butter into flour until it resembles crumbs.
3.     Mix in rosemary and buttermilk. Do not over mix to avoid chewy biscuits.
4.     Dough will be sticky
5.     Spray non-stick baking pan with Pam. Drop dough onto pan.
6.     Bake for 8 minutes.
            Balsamic Asparagus and Mushrooms

Yield: 5-7

                  1 lb. of asparagus
                  8oz. Mushrooms (I used brown Crimini, but any will work) cut in ½ slices
                  1 ½ Tablespoons of olive oil
                  1 Tablespoon of balsamic vinegar
                  Salt and fresh ground pepper to taste
                  2 Tablespoons of finely grated parmesan cheese

1.     Preheat oven to 350 degrees.
2.     Wash mushrooms and let drain. Cut into ½ inch slices.
3.     Trim asparagus.
4.     Wisk together oil and vinegar
5.     Put asparagus and mushrooms in a Ziplock bag and pour oil/vinegar mixture over. Squeeze the bag until the asparagus and mushrooms are lightly coated with the mixture.
6.     Arrange asparagus and mushrooms on a large baking sheet, spreading them out well so they aren’t too crowded.
7.     Bake for about 10 minutes.
8.     Sprinkle with parmesan cheese and serve.

Brown sugar and Walnut crusted Salmon:

Egg whites
1 -2 C. Brown sugar
1-2 C. Walnuts (chopped)
Mix walnuts with brown sugar.
Brush Salmon with egg whites,
dip into flour, then into brown sugar/walnut mixture to form a crust on the salmon.
Brown and Caramelize salmon in butter in a large pan; about 5 min. Transfer to a 350 degree oven to finish cooking; about 5-7 min. 

Blackberry sauce:

2 C. Fresh or frozen blackberries
1 Tbsp. Lemon juice
2T. Sugar (more if needed)
1/4 C. Water
Put all ingredients in a saucepan, bring to boil, reduce to simmer and cook until berries break down and sauce thickens.

Dungeness Crab Dip:

1 C. chopped Dungeness crab meat
1 block of cream cheese
1/2 C. Mayo
1 Tbsp lemon juice
1/4 C. Parmesan cheese
2 Tbsp. fresh chopped parsley
1 Tbsp. fresh chopped dill
1/4 C. diced red onion
salt and pepper to tasteMix all ingredients except for crab until smooth and creamy, carefully fold in crab meat. 

Phyllo cups:

4 sheets of phyllo dough
Butter each layer of phyllo dough, and layer them on top of each other. Cut into squares about 2 inches squared. Place in mini muffin tin and shape into cups. Bake @ 350 for 8-12in; until golden brown and crisp.


Lemon curd cream:

1/2 C. fresh squeezed lemon juice
4 Tbsp. lemon zest
5 egg yolks
1/2 C. sugar
pinch of salt
2 C. white chocolate whipped cream (see recipe below)
In a sauce pan, combine all ingredients except the whipped cream. Bring to 170 degrees, whisking constantly, it will become thick. Transfer to a glass bowl, cover tightly with plastic wrap and refrigerate until cooled. Fold in whipping cream. Chill until ready to serve.

White Chocolate whipped cream:

1 quart Heavy Whipping cream
1 C. White chocolate

Beat whipping cream until very heavy and thick. Melt white chocolate and allow to cool to room temp. Fold chocolate into whipped cream.

Vanilla pound cake:

1 box moist yellow cake mix
1 box instant vanilla pudding mix
1 C. sour cream 
2 tsp. vanilla
4 eggs
3/4 C. oil
Combine well. Grease and flour bundt pan. Bake @ 325 45 min.

Chocolate Hazelnut Cookies (

Yield: 2-2 ½ dozen

½ cup unsalted butter, at room temperature
1 ½ cup sugar
2 eggs
1 teaspoon vanilla
2 ¼ cups all-purpose flour
2/3 cup unsweetened cocoa powder (not dutch process)
1 teaspoon baking soda
1 teaspoon salt
1 cup hazelnuts (toasted & skinned), finely chopped


1.     Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2.     In a large bowl beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes.
3.     Add the eggs one at a time.
4.     Add the vanilla.
5.     In a separate bowl combine the flour, cocoa powder baking soda and salt.
6.     Add dry ingredients to the wet mixture and mix on low until combined.
7.     Add hazelnuts.
8.     Spoon onto baking sheet by rounded tablespoons and press down lightly with palm.
9.     Bake 8-10 minutes. Cookies will be very soft.
10.  Transfer to wire rack to cool. Sprinkle with powdered sugar if desired.

Apple Pie

2 cups AP flour
1 teaspoon salt
¾ stick well chilled Crisco baking sticks butter flavor all-vegetable shortening.
4-8 tablespoons ice water

Blend flour and salt in mixing bowl.  Cut cubed, chilled shortening into flour mixture using a pastry blender until mixture resembles coarse crumbs.  Sprinkle 4 tablespoons ice water over flour mixture; mix gently with fork.  Add more water by the tablespoon, mixing until dough holds together.  Flatten dough into a 1 inch thick disc and cover tightly with plastic wrap.  Refrigerate for at least an hour.

Roll dough out and place in a pie plate or divide into 5 small pie pans.  Trim the edges (you’ll have some excess because this is a double crust recipe). 

5 golden delicious apples
¾ cup sugar
2 tablespoons flour
1 teaspoon cinnamon
Dash nutmeg
Dash salt

Peel, core and very thinly slice apples into a bowl.  I like to use an apple corer/slicer and then cut small pieces crosswise (little thin triangles).  My apple corer/peeler/slicer doesn’t cut thin enough.  Mix apples with sugar, flour, cinnamon, nutmeg and salt.  Put in pie crust.

11 tablespoons hard butter
½ cup sugar
¾ cup flour

Mix sugar and flour in a bowl.  Cut in the cubed butter.  Using a pastry blender mix until it becomes small crumbs.  Using your hands, take mixture a handful at a time and press between palms.  Place each piece over the top of the pie starting from the outside in.  Seal the outside crust to topping as much as you can.  Cover pie with foil.

Bake at 400 degrees for 50 minutes.  Put a cookie sheet under the pie.  Remove foil about half way through baking.

Sunday, May 6, 2012

A Tropical Evening - Alisha & Emily - April 2012

Our April Gourmet Gathering was hosted by Alisha & Emily.  It was a fun evening with a tropical theme.

Emily & Alisha

Invitations (and oops a typo, it really was in April, not May!)

The table with the dessert/appetizer table behind it

The place settings were colorful and fun.  The napkin rings had a flower on them to take home and enjoy as a hair clip or on a cardigan or necklace.

The place cards were on these little bags and inside the bag was another favor...

these fun rings made out of rick rack.

The menus (see below for complete recipes)

The hostesses

The evening started with the appetizer table and included...

Kiwi Smoothies

Fresh Fruit Bruschetta with Orange Honey Cream

Pineapple Shrimp Skewers

Black Bean and Mango Salsa with Tortilla Chips

Then onto the salad course:

Brazilian Lemonade

Creamy Avacado and Lime Chilled Pasta & Grilled Pineapple

We had a special guest (and MAJOR helper) for the evening, Emily's sister Annika had flown in from Utah.

The Main Course:  Spicy Honey Chicken Salad with Honey-Citrus Vinaigrette,  
Coconut Rice, and Tropical Sweet Potatoes and Butternut Squash

Back Row:  Alisha, Tori, Holly, GG
Front Row:  Emily, Brittany, Mandy, Brenda, Tanya, Carrie, Corinne and Alyssa
Corinne was days away from the birth of her new little one and we're so glad she waited so she could join us!

And last was a tasty dessert table filled with goodies to choose from...

Tropical Tiramisu

Frozen Chocolate Coconut Covered Banana Bites

Creamy Lime Bars

Tropical Ice Cream

Coconut Pineapple Cake
Alisha made these gorgeous flowers out of pineapple to go on top, so pretty!

And a little bag of take home goodies:
Lemon Crinkle Cookies, Coconut Lemon Meltaways, and Chewy Coconut Lime Sugar Cookies

A very fun night away in Paradise!

4 ripe kiwi, peeled and halved
1/2 cup freshly squeezed orange juice
1 tablespoon agave
1 cup crushed ice

Combine all ingredients in a blender, and blend until smooth.

Serves 2.

Black Bean and Mango Salsa
{great as a dip, salad or on meat}
from Our Best Bites

1 (15.5 oz) can black beans rinsed and drained
1 medium mango peeled and diced (about 1 cup)
1/2 cup diced red onion (about 1/2 medium onion)
1/2 cup chopped fresh cilantro
2 Tbsp fresh lime juice
2 tsp red wine vinegar
1/2 tsp sugar
1/4 tsp garlic powder
1/4 tsp kosher salt
1/8 tsp black pepper
1 medium avocado diced

In large bowl combine black beans, mango, red onion, and cilantro.  In small bowl combine lime juice, vinegar, sugar, garlic powder, salt, and pepper.  Stir to dissolve sugar and then pour over black bean mixture.  Cover and chill in refrigerator for at least an hour.  When ready to serve gently fold in the diced avocado.  Season with additional salt and pepper to taste.

Fresh Fruit Bruschetta with Orange-Honey Cream
Posted By sara On 03.28.2010 @ 11:01 pm
  • 1 pound (to 2 Pounds) Peeled, De-veined Jumbo Shrimp
  • 1 can (about 20 Oz.) Pineapple Chunks (or 1 Whole Fresh Pineapple)
  • _____
  • ½ cups (to 1 Cup) Teriyaki Sauce
  • 2 whole (to 3 Whole) Green Onions, Sliced
  • 3 Tablespoons Garlic, Chopped, to taste
  • 1 Tablespoon (to 2 Tablespoons) Sugar (optional)
  • Pineapple Juice (reserved From Can If Using Canned Pineapple)
  • 1 dash Lemon Juice
  • 1 dash Kosher Salt
  • _____
  • Optional Ingredients
  • Lime Zest
  • Crushed Red Pepper Flakes
  • Minced Fresh Ginger
  • Jalapenos Seeded And Chopped

Preparation Instructions

In a bowl combine teriyaki sauce, green onions, garlic, sugar, pineapple juice, lemon juice and salt (and any other of the optional ingredients of your choosing, to taste). Mix these together well and set aside.
Wash, then peel and de-vein the shrimp (unless they’ve already come that way). Stir peeled/de-veined jumbo shrimp into the marinade and marinate at least a couple of hours.
Skewer pineapple chunks with the shrimp and grill until done, about 1 to 2 minutes per side on a very hot grill. Flip again and cook until brown to just slightly blackened. Serve to a hungry crowd. Get ready to be kissed because they will love you for the shrimp, if for nothing else.

Creamed Avocado and Lime Chilled Pasta
Chilled pasta coated with a simple-tasting creamed avocado sauce.
  • 1 1/2cup dry shell pasta or short pasta of your choice
  • 1 ripe avocado
  • handful of cilantro, roughly chopped
  • 1 1/2Tbsp lime juice
  • 3Tbsp mayonnaise
  • 1tsp garlic paste
  • salt & pepper
  • chopped cilantro for garnish
  1. Cook pasta according to the package instructions. Drain well, set aside to cool.
  2. Peel avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, mayonnaise and garlic paste. Blend it until it’s creamy. Add salt and pepper to taste. (Cover it with plastic wrap and keep it in a refrigerator if you have time.)
  3. Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro on top.
Grilled Pineapple

Slice into 1 inch rounds and grill for a few minutes on each side.

Brazilian Lemonade
4 juicy limes (try and find ones with thin, smooth skins; they’re the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk
Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.
Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you’re using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.
Place 1/2 of the limes in your blender.
Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn’t test it and it came out a little bitter. If it’s bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don’t make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.
Spicy Honey Chicken Salad

Spicy Honey Chicken
 1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
optional: thinly sliced red onion
This serves 4 large salads or 6 smaller sized ones.
While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados, onions, and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you’re at a fancy restaurant!
Honey-Citrus Vinagrette
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fre
sh lime juice
2T honey
3/4 t cumin

1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil 

3. Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously. Store in the fridge, and shake before dressing salad.

 Tropical Sweet Potatoes and Butternut Squash
1 sweet potato
1 butternut squash (equal in size to the sweet potato)
1/8 fresh pineapple, chopped into small pieces
6 dates, chopped into small pieces
1 lemon zested and juiced
1 stick cinnamon
2 TBSP Agave
1 tsp salt
Wash, peel and chop the sweet potato and squash into 1/2 inch pieces.
Combine all ingredients in a large pot.
Cover with water.
Bring to a Boil.
Reduce to a Simmer (Medium).
Simmer for 30 minutes.
Serve warm.
Serves 4-6.

Sweet and Savory Coconut Rice
from Our Best Bites

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we’re using the whole animal here…)
Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary.

Emily's note:  I put everything in my rice cooker except the green onions and pepper then when it's finished I add those.

Creamy Lemon {or Lime!} Bars
from Our Best Bites


What you'll need . . .
  • 2 large bananas
  • 1/4 to 1/3 cup chocolate chips (vegan works, too)
  • 1/4 to 1/3 cup natural peanut butter
  • Coconut flakes (unsweetened is fine)
Method . . . 
  1. Set out a large plate or bowl with a piece of parchment or wax paper on it.  A Silpat works, too.
  2. Cut up the bananas into good-sized chunks.
  3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
  4. Dip the banana pieces in the chocolate-peanut butter mixture.
  5. Spread a bit of the mixture in banana chunk sized thin layers as the “bottom.”
  6. Lay the coated bananas in these spots, leaving some space between them.
  7. Then sprinkle the coconut flakes on top.
  8. Transfer to the freezer for about an hour until hardened.
  9. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering them to let freeze overnight.
For about 10 servings 
- 1 small pineapple
- 1 banana
- 1 mango, not too big and a bit ripe
- 1 C. raspberries (can be frozen)
- around 20 mini-ladyfingers or a dozen normal-sized
- 1 cup exotic fruits juice
- a handful of sliced almonds

For the crème :
- 3 egg yolks
- 2 oz. sugar
- 6 oz. mascarpone
- 2 oz. good coconut milk
- 1 tsp coconut extract
- 1 C. heavy whipping cream (chilled)

Beat egg yolks with sugar until it is smooth and frothy and white.
Mix mascarpone with coconut milk, add to the egg yolks mixture and combine. Add coconut extract.
Whip the chilled cream until stiff peaks form, then incorporate delicately to the mascarpone-coconut crème.
Peel fruits and dice them in little cubes.
Mash raspberries.
In your glasses, cocktail glasses are nice, pour a tablespoon of raspberries. Add a thin layer ofcrème, then a layer of ladyfingers coated with fruit juice : cut the big ones in 3, the mini-sized ones in half and put 3 halves for each layer so that it is even in the glasses (or do as you wish but make it look nice).
Then make a layer of diced fruits, and cover with a last layer of crème (not too thick, don't try to finish the crème at all costs, if there's some left do something else with it : it should be harmonious).
Grill the sliced almonds in a pan for a few minutes, then, after they have completely cooled, sprinkle some over the tiramisù.
Let it set in the fridge for a couple of hours and enjoy !  Great “process” pictures of the layers being made and layered.
Coconut Pineapple Cake
*Recipe by Jasey's Crazy Daisy

1 light colored Super Moist or pudding included cake mix, white, yellow, even golden butter, your preference
3 eggs
1 (14 oz.) can coconut milk, not cream of coconut
1/2 cup flaked coconut
1 (8 oz.) can of crushed pineapple, drained, juice reserved for glaze

1 1/2 cups of milk, or less depending on pineapple juice
reserved pineapple juice
1/2 cup sugar
1/2 cup coconut

1 pint heavy whipping cream
1/3 cup sugar
1/2 teaspoon vanilla (use 1 teaspoon if you like more)
coconut for dusting

In a large bowl, beat cake mix, eggs, and coconut milk with mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping occasionally. Stir in coconut and pineapple. Pour into pans. Bake as directed per pan size on box. Don't over bake, I take it out when a few moist crumbs stick to a toothpick. Cool 15 minutes.

While cake is cooling, add enough milk to reserved pineapple juice to make 1 1/2 cups. Combine pineapple-milk mixture, sugar, and 1/2 cup coconut in a saucepan. Bring to a boil, reduce heat, and simmer for 1 minute. Poke holes into cake using a fork, straw, or even a kabob stick. Carefully spoon evenly over warm cake allowing liquid to soak into holes. Pop cake into the fridge to cool completely.

Beat heavy whipping cream, 1/3 cup sugar, and 1/2 teaspoon vanilla until soft peaks form. (If making a layer cake, you may want to beat it just a little extra so that sticks to the sides of the cake. I also spread a little of this prepared cream between layers). Frost cake with prepared whipped cream. Cover cake with remaining coconut. Keep (and store) in refrigerator until ready to serve.

Tropical Ice Cream Recipe

  • 3 cups frozen fruit blend (Mango, Pineapple, Kiwi, Papaya and Strawberries)
  • 1 - 1 1/2 cups milk or cream
  • 2 - 3 TBSP Agave (depending on how sweet you like things)
Put the fruit, milk, and agave into a blender, and blend until fruit is smooth. Start with 1 cup of milk, and slowly add one more until the blender starts to work. You know how sometimes, if there isn’t enough liquid, the blender just won’t go. Depending on how good your blender is, you may have to add more milk until it begins to move. Don’t add too much though, because then you’ve turned your ice cream into a smoothie! Not that there is anything wrong with that.  Serve immediately or freeze and serve later.

Coconut-Lemon Meltaway Cookies
Makes roughly 22 to 24 Cookies
Step 1.
Dry Ingredients
1 & 1/2 cups Almond Flour (you can make this, or buy it - however most store bought Almond flour is not raw)
1 & 1/2 cups dried Shredded Unsweetened Coconut (I used medium shred, but fine shred would also work well)
1/3 c Coconut Flour
2 big pinches of Salt
Mix all of your dry ingredients together - set aside and move onto the next step.
Step 2.
Wet Ingredients
In a small mixing bowl combine the following:
6 Tbsp Agave (Eep! Agave found it's way into my kitchen!)
4 Tbsp Lemon Juice
2 tsp Vanilla
1 Tbsp Lemon zest (Tip: Zest your Lemon before you juice it)
Mix together all of the above ingredients...
THEN . . . with your mixer on, slowly stream wet ingredients in to dry ingredients.
Step 3.
The Thickener
1/4 cup AND 1 Tbsp melted Coconut Oil
While your Mixer is on, stream in your melted Coconut Oil. Your batter will thicken fairly quickly as it mixes with the Oil and the oil cools down.
Step 4.
Roll your cookies into ball shapes.  Place on a cookie sheet w/Silpat.
Warm them in either your Oven (set at it's lowest heat, leaving the door cracked open).
Warm your Cookies for 1 hour, maybe a bit longer
Your finished Cookie will be dry on the outside and melt-in-your-mouth moist on the inside
Place your cookies in the fridge after they've cooled down, letting them chill and set before you eat them.

Chewy Coconut-Lime Sugar Cookies
from Cook's Illustrated via Tracey's Culinary Adventures
Uploaded by Monica H at
  • 2 1/4 cups (11 1/4 oz) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (10 1/2 oz) sugar, plus 1/3 cup for rolling
  • 2 oz cream cheese, cut into 8 pieces
  • 1/2 cup sweetened shredded coconut, chopped fine
  • 1 teaspoon lime zest
  • 6 tablespoons unsalted butter, melted and still warm
  • 1/3 cup vegetable (or canola) oil
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon lime juice

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, coconut, baking soda, baking powder, and salt. Combine 1 1/2 cups of sugar, the lime zest, and cream cheese in a large bowl (no need to stir them together yet). Put the remaining 1/3 cup sugar in a pie plate and set aside. Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.

Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Working quickly (if you handle the dough too much you're more likely to wind up with flat cookies), roll the dough into a ball with your hands then roll in the sugar set aside in the pie plate previously. Repeat until you've used all of the dough, placing 9 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter. Sprinkle the tops of the cookies with the remaining sugar in the pie plate, using about 2 teaspoons per sheet of cookies.

Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.

Makes 24-28 cookies

Lemon Crinkle Cookies
Makes 2-3 dozen

½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.