Super Simple Coconut Pie

I hope everyone's holidays were lovely!  Mine were.  It was pretty hectic, yet relaxing.  I felt like we were all over the place but none of it was stressful.  The Saturday before Christmas we threw a Ludachristmas party (I'm a big of 30 Rock.)  We had an incredible spread of food:  beer cheese & mac, salted caramel dark chocolate cookies, bourbon pecan cookies, buffalo chicken dip, candied kielbasa (so damn delicious), collard green gratin, and coconut pie.  There was probably some other stuff too, but I don't remember.  And there weren't any left overs to remind me the next day.

The hubs had been wanting a coconut pie for awhile.  I feel no shame in saying that I basically followed Betty Crocker's "Impossibly Easy Coconut Pie" recipe.  It is crust free, you just combine everything in a bowl, dump and bake.  I had to modify it a bit, using what I had on hand.  It ended up a little healthier, but still seriously delicious because I bumped up the coconut flavor.  And it used my favorite shortcut cooking ingredient--pancake mix.  Follow my recipe or the original, if you like coconut pie, you will not be disappointed.

Super Simple Coconut Pie
1 1/4 C shredded coconut*
3/4 C sugar
1/2 C Bisquick Heart Smart Mix
1/4 C coconut oil
2 C unsweetened coconut almond milk
1 tsp vanilla
1/2 tsp cardamon
4 eggs

   Combine all the ingredients in a bowl.  Pour mixture into a greased deep dish 9-inch pie plate (or an 8x8 square pan would work for bars.)
   Bake at 350 deg F for 45-50 minutes.
   Serves 8

*I used unsweetened coconut because I prefer things less sweet.  If you like sweeter desserts, use sweetened coconut.  You may need to bake it for ~5 minutes longer if you use sweetened coconut because it is has more moisture than unsweetened.

"Hippie" Crust & Fresh Tomato, Onion, and Spinach Pizza

It took me awhile to decide what to post today; I haven't cooked anything overly romantic or sexy/love inspired lately.  Then, I briefly became very depressed with my life, because I learned that there is such thing as a professional glitter artist and I am not one.  Then it hit me.  We love pizza.  Pizza always makes me feel better and homemade pizza is perfect for any occasion in my opinion.  I guess you be over the top gross for Valentine's Day and make it into a heart, but I feel like might lead uneven cutting and a possible fight over who is getting more pizza.

This crust has become our favorite.  It came out of having all these random "health food" items and wanting pizza, but wanting something a bit healthier than a white crust.  It has been dubbed "hippie" crust.  It is nutty, chewy, and crisps excellently on the bottom.  Because of the whole wheat flour, don't expect it to be soft and doughy.  This crust is much denser than regular pizza dough.

Hippie Crust
2 1/2 C whole wheat flour
1/3 C wheat bran (or wheat germ)
1/3 C ground flax seed
1/4 C chia seeds
1 pkg yeast
1 Tbsp honey
1 3/4 C very warm water
1/2 tsp salt
~1 C better for bread flour*
~2 Tbsp extra virgin olive oil

   Combine whole wheat flour, bran, seeds, and yeast.  Add honey and water.  Mix.  Let sit for 5-10 minutes, until bubbles form.
   Add salt and half cup better for bread flour.  Mix.  Add more flour if necessary.  The dough will come together and form a ball that is slightly sticky.  At this point, turn dough onto a floured surface and knead for 5-7 minutes (maybe up to 10 minutes)  When the dough is no longer sticky and feels uniform in texture, it is done.
   Put oil in a large glass or ceramic bowl.  Roll dough in oil.  Cover bowl with a damp towel, place in a warm area**, let rise for 1-1 1/2 hrs, until doubled in size.
   Punch down dough, form into pizza (enough for 2), let rise for 15-20 minutes.
   Pre-bake at 400 deg F for 5-7 minutes.
   Ready for whatever toppings your heart desires!

*You need the higher gluten content of the better for bread flour to play off the heaviness of the whole wheat flour.  It gives the finished product a much texture.
**I like to preheat my oven to 200 deg F while making the dough.  As soon as it is preheated, turn it off.  This creates a nice warm, moist environment perfect for rising dough.

Fresh Tomato, Onion, and Spinach Pizza
3 C fresh chopped spinach
1/4 of a lrg sweet onion, very thinly sliced
2 C shredded mozzarella
1/3 C parmesan
sauce:
1 1/2 C fresh chopped tomatoes (remove as much pulp as possible)
1/2 tsp salt
3/4 tsp dried basil
2 tsp roasted garlic

   Combine sauce ingredients, spread on pre-baked pizza crust.  Top with spinach and onions, then cheese.
   Bake at 400 deg F for about 12 minutes, until cheese is brown and bubbly.

Almond Joy Cookies

I don't know about you, but I like to spread out my Holiday cookie making.  I think I've made at least one batch of cookies a week for the last month.  But, now that Christmas is literally just around the corner (if you think of weekends as corners), it is time to wrap things up.  No present pun intended.

My husband and I made up this recipe when we were had just started dating nearly six years ago (!!!).  Wow.  I can't believe I haven't shared it yet.  This is really just a basic cookie, so nothing difficult to confuse you at this hectic time of year.  This would be the perfect last minute addition to Santa's cookie plate.

The Almond Joys are the chocolate ones, the others are
Chocolate Chip & Walnut Oatmeal Cookies

Almond Joy Cookies
2 sticks room temp butter (I generally use 1 unsalted, 1 salted)
3/4 C white sure
3/4 c loosely packed brown sugar
2 eggs
1/2 tsp vanilla
2 C all purpose flour
1/4 C cocoa powder
1 tsp baking soda
1/4 tsp salt
3/4 C chopped almond
5 oz unsweetened coconut
1 C semi-sweet chocolate chips

   Cream butter and sugar together.  Incorporate eggs.  Add vanilla.
   Combine flour, cocoa, baking soda, and salt.  Slowly mix into butter mixture.  I think three batches is good.   When the third addition of flour is almost fully incorporated, add coconut.  Mix.  Fold in chocolate chips and almonds.
   Spoon heaping tablespoons onto a cookie sheet about 2 inches apart.
   Back at 350 deg F for 10 minutes.
   Makes ~3 dozen.


**I also highly suggest you try Sandra Lee's New York Cheesecake Cookies.  They may be my new favorite cookie.

Pumpkin Apple Bread

Ohmehgerd!  The first pumpkin recipe of the year!  And it is pretty exciting.  I am eating right now.  This may be one of the best quick bread I have ever made.  Bonus, it is pretty healthy.  The chunks of apple give it such a nice texture.  I think a sweet apple with a firm texture is the best for this:  gala, fuji, breaburn.  Use whatever your favorite is though.  Stay away from softer apples like delicious, because they will turn very mushy while baking  I threw some chia seeds in the batter, basically because I just needed to use the damn things up.

smeared w/ Bruegger's Pumpkin Cream Cheese

Pumpkin Apple Bread
1 2/3 C whole wheat flour
1 tsp baking soda
2 eggs
1/2 C + 1 Tbsp unsweetened applesauce
1 Tbsp vegetable oil
3/4 C sugar
1/4 C honey
1/4 C water
~1 C pumpkin puree (half of a 15 oz can)
1 med apple, chopped
1/2 C pecans, chopped
1/4 C chia seeds (optional)
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp clove
1/4 tsp nutmeg

   Combine all ingredients except flour and baking soda.  Slowly work in flour and baking soda.
   Pour into a greased 9x5 loaf pan.
   Bake at 350 deg F for 60-70 minutes, until a wooden toothpick inserted into the center comes out clean.
   1 loaf.  Serves about 10.

Wild Flours

A few weeks ago, I was tempted to pause in the middle of human traffic jam by the promise of free bread.  I have passed by the Wild Flours (also check out their FB page) booth at the Saturday market every weekend of the summer so far, but never stopped to browse their goods.  Well, that was a mistake on my part because they offer some incredibly delicious things.  Now, I can't get enough.  It is a physical feat to restrain myself from buying everything they have on Saturday mornings.

This lovely group of ladies, and maybe some behind the scenes men, I have no idea, have been in operation for a little over a year now selling their delectable baked goods at several local Murfreesboro venues.  Soon, they will be getting their very own store front, which means that I will have easy access to muffins and cinnamon rolls... not the best thing for my future, but great for them!  

Oh, and did I mention these crazy bitches grind their own wheat and cornmeal?  Seriously.  I love food, but that is a labor of love.  Pun FULLY intended.  It makes a difference too.  The goods have a softness to them that I don't think I could recreate even sifting the highest quality of store bought flour.  Everything is organic and all their products are sweetened with honey, not sugar.  I absolutely adore that, because I love the unique florally sweetness honey adds to food.  And it is better for your body than processed white sugar blah blah blah whatever.

If you don't live withing driving distance of Murfreesboro, TN.  I suggest you email them and see if you can sweet talk them into a mail order.