Tag Archives: blogger collaborations

Peanut Butter & Co Plays Two Ways

Confession: I once jogged 5 miles for a big jar of peanut butter.
It was my junior year of high school and a friend’s dad bet he could train me to run 5 miles. My first thought was “Joke’s on you, suckah! I don’t run unless my butt’s on fire.” My second was “What’s in it for me?” His bait: a giant jar of peanut butter. This will date me, but it was 1980 and there was a nation-wide peanut butter shortage. As a PB junkie, I was game. After a few weeks of training, I ran that 5 miles and claimed my prize. Then, because I have 4 sisters, I promptly hid it under a pile of laundry in my room because a.) kids never touch laundry, b.) I didn’t care to share, and c.) see above re: peanut butter shortage.

If any sisters are reading this, I apologize. It was a dark time for peanut butter lovers and I went into “every man for himself” mode. I did what I had to.

Peanut Butter & Company recently issued a Mystery Ingredient Challenge to members of its Yum Squad. Sign up, and they would send you not only the peanut butter to play with, but a secret ingredient. Until your box arrived, you would have no idea what your mystery ingredient might be.

Here’s the peanut butter I chose to play with for this challenge:

PB&Co - White & Dark Chocolate Peanut Butters

And here’s my mystery ingredient:

PB&Co - Secret Ingredient - Espresso Powder

If you know me, you know I’m a coffee lover. I don’t function in the morning until I’ve quaffed my first cup, so this secret ingredient was perfect for me. Pinterest has been taunting me with scones lately and I found myself craving warm, flaky layers. So the first thing I made was a two-tone layered scone based on the America’s Test Kitchen cream scone recipe.

PB&Co - Two-Tone Scones2 - March 2015

NANABREAD’S TWO-TONE CHOCOLATE PEANUT BUTTER SCONE

For the white chocolate peanut butter layer:
1 cup all-purpose flour
3 tablespoons sugar
1/2 tablespoon baking powder
3 tablespoons butter, cut into small cubes & chilled
3 tablespoons White Chocolate Wonderful peanut butter
1/2 to 2/3 cup heavy whipping cream, as needed

Place all ingredients except the cream in a food processor and process for 6-8 pulses. Turn the processor on and slowly add enough cream until the dough sticks together and starts to form a ball. It should be the consistency of a soft biscuit dough. Scrape the dough out onto a floured surface and knead a few times, forming it into a square about 3/4″ thick.

For the dark chocolate peanut butter layer:
1 cup all-purpose flour
2 tablespoons sugar
1/2 tablespoon baking powder
1 tablespoon Medaglia D’Oro instant espresso powder
1/2 cup semi-sweet miniature chocolate chips
3 tablespoons butter, cut into small cubes & chilled
3 tablespoons Dark Chocolate Dreams peanut butter
1/2 to 2/3 cup heavy whipping cream, as needed

Place all ingredients except the cream in a food processor and process for 6-8 pulses. Turn the processor on and slowly add enough cream until the dough sticks together and starts to form a ball. It should be the consistency of a soft biscuit dough. Scrape the dough out onto a floured surface and knead a few times, forming it into a square about 3/4″ thick.

To layer, make sure each square of dough is the same size. Brush the top of the dark chocolate dough with a little cream and place the white chocolate layer on top. Press gently and square up the sides, then set aside while you make the glaze.

For the espresso glaze:
2 tablespoons heavy whipping cream, chilled
1 teaspoon Medaglia D’Oro instant espresso powder
1 tablespoon honey or agave nectar
2 tablespoons raw or Demerara sugar crystals, to sprinkle on top

In a small bowl, combine the cream, espresso powder and honey or agave. Whisk until smooth.

Pre-heat your oven to 425F and prepare an 8″ square baking pan by spraying it lightly with baking spray or lining it with parchment paper. Using a large kitchen knife or a bench scraper, cut the layered scone dough into equal pieces (I cut mine into 3 rows of 3 for 9 smallish scones). Place them in the baking pan so that the sides are just touching. Using a pastry brush, brush the entire surface of the scones with a thick coating of glaze, then sprinkle generously with raw sugar crystals. Bake for 14-18 minutes, or just until a toothpick comes out clean. I don’t like dry scones, so I tend to take mine out of the oven when there are still a few small crumbs sticking to that toothpick. Serve warm from the oven with a pat of butter and a hot cup of coffee. Man, I wish you could smell these.

PB&Co - Two-Tone Scones1 - March 2015

“But NanaBread… that recipe only used 3 tablespoons of each peanut butter. What else can we make with all of the ooey gooey peanut butter goodness left in those jars?” Well, I’m glad you asked, because (and I love to say this)…

BUT WAIT… THERE’S MORE!

I also made a layered peanut butter parfait using both White Chocolate Wonderful and Dark Chocolate Dreams peanut butter AND my beloved secret ingredient espresso powder. That’s right, folks! It’s a parfait of chocolate espresso cake layered with creamy peanut butter custard and topped with espresso whipped cream and cake crumbs. SHUT THE FRONT DOOR!

PB&Co - Chocolate Espresso PB Parfaits - Trio

NANABREAD’S TWO-WAY PEANUT BUTTER ESPRESSO PARFAIT

For the cake:
1 box (15.25 ozs) Betty Crocker Triple-Chocolate cake mix
1 1/4 cup water
1/2 cup canola oil
3 large eggs
1 tablespoon Medaglia D’Oro instant espresso powder

Whisk all ingredients until smooth and pour into a prepared 13″ x 9″ baking pan. Bake according to the directions on the cake mix box, just until a toothpick comes out clean. Remove from the oven and set aside to cool.

For the peanut butter custard:
1 box (4.6 ozs.) Jell-O Cook & Serve vanilla custard mix
2 cups milk (I used 2%)
1 tub (8 ozs.) mascarpone cheese (or cream cheese)
1/2 cup each of White Chocolate Wonderful & Dark Chocolate Dreams

In a saucepan, combine the vanilla custard powder and milk and whisk until combined. Cook over medium-high heat, whisking frequently, until the mixture is thick and bubbly. Remove from the heat and allow it to cool, then transfer to a bowl, cover with plastic wrap and refrigerate until completely chilled.

Once chilled, divide the custard equally into two bowls. Add half of the mascarpone (4 ozs.) and one type of peanut butter to each bowl. Whisk until smooth and keep refrigerated until assembly.

For the espresso whipped cream:
1 cup heavy whipping cream, chilled
1 teaspoon Medaglia D’Oro instant espresso powder
1 teaspoon vanilla extract
2-3 tablespoons sugar, to taste

In a mixing bowl, combine all of the ingredients. Whip with an electric mixer until it thickens and holds stiff peaks. Scrape it into a plastic bag and press all the air out, and place in the refrigerator until needed.

To assemble, cut the cooled cake into circles the size of the glass you’re serving these in. Start by placing a layer of cake, then spoon in the dark chocolate peanut butter custard. Top it with a another layer of cake, followed by the white chocolate peanut butter custard. Continue to layer until each glass is full, then snip the tip off that plastic bag and pipe a layer of espresso whipped cream on top. To finish, crumble leftover cake scraps over the top of each parfait. Keep refrigerated until ready to serve.

PB&Co - Chocolate Espresso PB Parfaits - Close-Up

I made these in two sizes – small 8-oz disposable cups for ‘party-size’ servings and large 20-oz iced tea glasses for ‘I’m alone watching a movie in my pj’s and no one can see me’ servings. As I’ve said before, this blog is a no judgement zone. These were so good, Jonah Bear & Lilly Bug didn’t come up for air.

Me: “Is it good? Do you like it?”
Them: Nod vigorously; keep shoveling
Verdict: The proof is literally in the pudding.

PB&Co - Chocolate Espresso PB Parfaits - Mine

Special thanks to Peanut Butter & Co for sending me a big ol’ box of fun for their Mystery Ingredient Challenge. They were kind enough to provide multiple jars of peanut butter and a jar of espresso powder at no cost to me, and I had a ball playing with it. To clarify, as a member of the Peanut Butter & Co Yum Squad, I am not compensated in any way. I just love the product and enjoy experimenting with it. To find out more about the many fabulous flavors they sell, CLICK HERE.

YumSquad-Banner-MysteryIngredient-espresso

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Filed under Blogger Collaborations, Food & Recipes, Things I Love

OKMHHOU: The Great Reunion

OKMHHOU - Group Snap

I love this photo! What’s most notable is not the colorful donkey piñata (whom we named Kevin), but that all seven of our OKMH (One Kitchen Many Hearts) crew are in the same place at the same time for the first time ever. That’s right. We all gathered here in Houston so that we could gaze upon each other’s faces live & in person for the first time ever. Granted, some of us have met over the past 3 1/2 years since we met via The Pioneer Woman‘s website, but never have we all been in the same place at once. Until now. But let’s start at the very beginning. In a galaxy far, far away…. no, wait. That’s another saga.

Once upon a time, about 3 1/2 years ago, several of us started reading The Pioneer Woman‘s website. And during that time, we began to reply to one another’s comments, or comment on the recipes each of us would upload to the Tasty Kitchen page. Over time, we began to write our own blogs and continued to comment and subscribe to each other’s blogs. That gradually morphed into closer friendships via Twitter, Facebook and Instagram. Eventually, we all joined Group Me (an instant messaging app) where we began to share even more personal aspects of our lives. Things we wouldn’t share on the Internet for everyone to see. Personal things. Things you share with your closest girlfriends. And eventually, we became more like sisters.

Before the girls arrived, I made two keepsake crafts for them – handmade monogrammed pillowcases and toast-themed coasters (aka Toasters). Pinterest – it’s where the magic begins.

OKMHHOU - Pillowcases

OKMHHOU - Toast Coasters

Kirsten of Comfortably Domestic was the first to arrive. This was actually her second visit; she came last May for a long weekend. We joke that we are Sisters From Other Misters. She came in from Michigan around noon. When she left that morning, her journey involved black ice on the highway and a night spent with family in another city to ensure she could get a plane out. Once here, it was sunny and 70F and we were dining on burgers on the patio at Good Company Taqueria. The Polar Vortex can bite it.

OKMHHOU - Kirsten @ Lunch

After lunch, we drove home to prep a Mexican fiesta banquet for the others because nothing says “Thanks for flying all day” like a fiesta and a pitcher of Mexican Martinis. This is where things got dicey. The remaining five of our group (Madelyn from La Petite Pancake, Megan from Country Cleaver, Beka from Kvetchin’ Kitchen, Allison from Decadent Philistines and Kat from Tenaciously Yours) were subjected to all kinds of drama. First, three of them were delayed in Denver due to high winds. It all worked out, though barely in Allison’s case, and they all 3 boarded the same plane from Denver to Houston. Kat came from the tundra of Minnesota where the roads were treacherous, but the airport was up and running. Let it be noted that Minnesota knows how to winter. Ice and 8′ of snow? They barely flinch. Madelyn, from the LA area, flew straight in. No sweat. Californians make everything look easy.

But wait – there’s more! After being blown away that they had scheduled all their flights to arrive within 30 minutes of each other, they gathered at baggage claim and made their way to the car rental shuttle. Our group had made a reservation for a 7-passenger Dodge Caravan minivan for the weekend. As soon as Madelyn stepped up to the counter to get the car, the entire building lost power. I’ll let the others explain what occurred since they were there in person, but let’s just say the rental company failed us. There was no car rented and the cab called by the rental company charged them $115 to drive them one-way to my house that night (which they were told would be reimbursed but still haven’t been). If ever a group of ladies deserved a pitcher of margaritas, this was it.

The next morning, Madelyn & Kat spent at least 2 hours on the phone with Customer Care only to be shifted from number to number, each time getting yet another disinterested service rep. After two hours, the bottom line was no rental van, a strong probability they would be forced to eat the cab fare, and no car to use for our planned day trip to Brenham. Finally, we resolved it by canceling the reservation from hell and calling another rental company near my home. It cost twice as much and ended up being a 10 passenger panel van, but hey… it was wheels and they were great to deal with. Thank you Walter at Avis! Of course, we took Kevin the Piñata Donkey with us everywhere.

OKMHHOU - Party Van Collage

For our first full day together, we were off to the Hill Country and Brenham, Texas where we met up with Katie from The Hill Country Cook. We had so much fun! We hit a few antique shops and bought a few blog props, then hit Must Be Heaven for lunch. It’s a family owned sandwich shop that also has an old-fashioned ice cream counter and a case full of pies. What is not to love about that? I chose the daily special consisting of a slice of quiche (I chose the bacon, cheese & mushroom) and a bowl of soup (broccoli cheese).

OKMHHOU - Lunch at Must Be Heaven

Then we dove into the pie case. Together, we tried the Dutch apple pie, the cherry, a lemon meringue and a slice of chess pie. Madelyn opted for an ice cream cone and although I don’t remember what it was called (something something Mexican cheesecake maybe?) I’ll never forget her face while she was eating it. When asked if it was vanilla, Mads said something like “It looks like vanilla, but it tastes like heaven in my mouth.” Ringing endorsement indeed. A cookie made it in there, too, but my focus was on the pie. I love pie.

OKMHHOU - Desserts at Must Be Heaven

After lunch, we had no choice but to walk it off with more shopping. Here in Texas, we love our state. Not just “Oh, it’s great here” but in a more rabid “Our state is the best. Long live the Republic!” way. As such, we hang lone stars and things shaped like Texas in the same way others hang family photos. Case in point – this wall hanging made from vintage Texas license plates. Because the only thing better than Texas stuff is Texas stuff layered on more Texas stuff.

OKMHHOU - License Plate State

It wasn’t all antiques and rusty metal, though. There were hats, vintage clothing, baubles & beads, sandals & flip-flops and crocheted vests galore. Also food blog props, vintage literature and a handful of Christmas ornaments were involved. We stayed so busy shop-hopping that when we finally slowed down enough for a few of the ladies to try on clothes, the rest of us hit the sofas and took advantage of a Twitter & Instagram break. As we like to say, “Snaps or it didn’t happen!”

OKMHHOU - Twitter Break

When we eventually noticed that the shops were closing and the streets were rolling up, we said a sad farewell to our buddy Katie. So happy she joined us! Top Row: Kirsten, Allison, Me & Beka. Bottom Row: Megan, Kat, Katie & Mads.

OKMHHOU - Group in Brenham

We waved goodbye and crawled back into the panel van to head home. On the way, we impulse stopped at Buc-ee’s – the greatest convenience store on earth. Why? 1) ladies’ restrooms with 30+ stalls featuring full wood doors, complete privacy, individual hand sanitizer dispensers and a full-time cleaning crew. 2) clothing department with beaver emblazoned t-shirts, cammo everything and beer koozies to match. 3) full-size BBQ grills, Lodge cast iron cookware and a cooking/cookbook area. 4) an entire aisle devoted to jerky. 5) Beaver Nuggets – both caramel corn & the nugget equivalent of Flaming Hot Cheetos. They’re seriously addictive. What’s truly hilarious is while we were in Buc-ee’s near Hempstead, Katie was simultaneously hitting Buc-ee’s on Highway 71.

One kitchen, many hearts. Many kitchens, one mind. It’s spooky, really.

OKMHHOU - Buc-ee's Stop

Back at the ranch, we feasted on TCP’s brisket, sausage, beans, slaw, and all the sauces & relish tray items you can imagine. If it could be pickled, it was probably there. We also cracked open the Shiner and assorted beers on ice. When we were filled to the brim and crying for mercy, The Complete Package broke out the homemade peach cobbler and Blue Bell vanilla ice cream. Lord, I love that man.

Sunday, we slept late and were treated to French toast waffles. The recipe isn’t on the blog yet, but it’s coming soon. After snarfing up waffles and enough bacon to make your eyes roll back in your head, we hit the road for Alvin, Texas. On the way, we stopped at Rustic Metal Works where we checked out the cute lawn art, wall hangings and assorted hardware. And since there was a taco truck right next door, we decided to stop for a snack that included one 5-piece taco plate with salsas, one lingua taco (tongue) and a chicharrón (pork rind) taco. Following the Blogger’s Rule, first we photographed and then we dug in.

OKMHHOU - Taco Truck Snacks

After passing the wet-wipes and blowing out a flip-flop, we made a quick pit stop at Walmart for replacement footwear and to take in the local color (read: topless woman in a pickup truck). From there, we hit the antique mall to shop for more blog props and household items we couldn’t live without. I found this vintage locker basket and fell in love. For $20, I couldn’t resist and now it’s on my sewing table holding fabric and ribbons. Love it!

OKMHHOU - Locker Basket for Fabric

Since Kirsten’s visit last May, we have cooed over the miniature donkeys near my house more times than I can count, so of course we had to take the others to visit. Luckily, when we arrived they were in the meadow close to the road and we even got an up-close encounter with two of them. They are beyond adorable. Keep in mind when you view the photos – these donkeys are full-grown adults. The baby we saw last May was the size of a cocker spaniel. That’s right, people – the babies are practically pocket donkeys and I adore them.

OKMHHOU - Field of Miniature Donkeys

OKMHHOU - Miniature Donkeys Coming to Visit

OKMHHOU - Allison & Beka Pet the Donkeys

Mads & Megan - Petting Donkeys

OKMHHOU - Donkey Close-Up

OKMHHOU - Megan & the Donkeys

Two out of two tiny donkeys agree: ear scratches are the best.

Monday was another late start. Over many coffees and a few chai teas, we pulled together the breakfast we’d dreamed of while planning our weekend – The Biscuit Bar. We made a big tray of buttermilk biscuits, a pan of sausage gravy, and pulled all the jams & jellies out of the fridge. Oh, and there was more bacon. Of course.

After breakfast, we broke out the packing supplies and the flat-rate boxes, and packed up everything that couldn’t or wouldn’t fit in suitcases. It was frantic. And hilarious. And Mads & I both scored a bag of Beaver Nuggets that wouldn’t pack. Hooray for Bonus Nugs!

OKMHHOU - Packing Suitcase Overruns

The only thing left was a return trip to Rustic Metal Works to rescue a flying pig. You see, Beka fell in love but talked herself out of it. Then we were distracted by street tacos, and it was decided that if she still woke up the next morning thinking of her new spirit animal, we would go back for him. Arriving to find the place locked up (closed Mondays) was like listening to air slowly released from a balloon. Luckily, if it fits it ships, so I agreed to go back later in the week and rescue a pig. Meet Al Porccino.

OKMHHOU - Al Porccino Comes Home

He’s adorable. And speaking of Beka, she had my name for our last OKMH box exchange. Check out my package. (Stop giggling.)

OKMHHOU - OKMH Box Items

That’s an assortment of hot sauces from her recent trip to Mexico, a bag of Australian Jungle Jellies, assorted bars of chocolates (not sharing), a bottle of Mexican vanilla, and a squirrel ornament from our day in Brenham. Perfect.

And so, after four days of endless chatter, late nights, very little sleep, way too much food and a few bottles of wine, beer and bubbles, our first live & in person One Kitchen Many Hearts weekend came to a close. It was fun. It was heartfelt. And it was way too short. Anyone who says friendships formed on the internet aren’t real are doing it wrong. These ladies are my friends, and I couldn’t love them more. We may be different shapes, ages and personalities, but that’s what makes us work as a group. We fill each others gaps. We support each other, both on our blogs and in our personal lives. It may have started with random comments on a website, but it has grown into so much more. I treasure these ladies, and it was really hard to watch that huge panel van drive away. If you don’t believe me, just ask Kevin.

OKMHHOU - Goodbye is Never Easy

I seriously can’t wait to do it again next year! I’ll bring Kevin.

OKMHHOU - The End

To see what the other ladies posted from our weekend, visit:
Megan at Country Cleaver
Kirsten at Comfortably Domestic
Beka at Kvetchin’ Kitchen
Allison at Decadent Philistines Save the World
Mads at La Petite Pancake
Kat at Tenaciously Yours

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Filed under Blogger Collaborations, Things I Love, Travel Tales

OKMH – The December Issue

OKMH Collage 2013

Ah, the holidays. A time for family, friends, gifts, and food followed by more gifts and even more food. Am I right? This month, our One Kitchen Many Hearts band of merry elves kissed 2013 goodbye and bid 2014 a hearty hello with our last round of gift boxes for the year. My December box was from Beka of Kvetchin’ Kitchen fame. Here’s a look at the bounty she sent.

OKMH Dec2013 - All The Goodies

So many fabulous things stuffed in one box! Let’s start with The Cuteness.

Chippy Collage

Oh how I love a cute squirrel or chipmunk. Close friends & family know that I often joke about buying a squirrel ranch to retire to in our old age. I can picture The Complete Package and I sitting on the porch in our rockers, sipping on a bourbon, watching the ‘herd’ come in for the evening. Laugh if you want, but it’s a great way to use up the seven pounds of pecans & assorted nuts in my freezer. And every girl should have a dream.

Next up: The Sparkles

Nail Polish Collage - Dec2013

Mani/pedis (or what we like to call Paws & Mitts) are an OKMH staple. This month, Beka clearly outdid herself by sending a 14-pack of Elf Polish. Get it? Elf. Christmas. I see what she did there. Even more impressive than her holiday humor is the variety of colors & sparkles included in the set. My favorite is the color/sparkle combos like the metallic silver and the chunky silver & black glitter. Or the pastels paired with the white snowflake glitter. Want gold? We got it! Partial to pinks? They’re in there, along with a passionate purple/blue shade, a groovy green and a few not-so-naughty nudes. I love it all!

And now: The Edibles

Food & Bev Collage

Just take a second to soak this in. That’s apple pie cream liqueur, coconut jam (aka coconut curd), and a bottle of Dr Pepper jelly beans. First of all, that coconut jam is off the charts amazing. I sampled it with a spoon and was this close to eating the entire jar. So creamy, so dreamy, so…. coconutty. I want to pair it with chocolate. Or smear it on a roasted banana. But what I don’t want to do is share. Speaking of sharing, the grandkids (Jonah Bear & Lilly Bug) were here when the box arrived and immediately volunteered to sample the jelly beans. They got 4 thumbs up, Beka. Way up. I have yet to try the apple pie liqueur, but that won’t last long. It’s supposed to be close to freezing in Houston tonight, and The Complete Package & I don’t do ‘cold’ well. I’m thinking hot toddies of apple pie cream liqueur mixed with my homemade Apple Pie Moonshine may be in order, or perhaps a spiked vanilla latte.

And that’s where the next part of Beka’s box comes in: The Drinkables

Coffee Cocoa Collage - Dec2013

Know what pairs well with Apple Pie Cream Liqueur? I’m guessing caramel macchiato or vanilla bean coffees and/or vanilla rose cocoa mix. Thanks, Beka! Just in time for our cold snap. I feel toastier already.

Nothing warms the heart like friends & family, and Beka’s last gift brings that point home. I’ll call our last reveal: The Collectibles

Frame & Card Collage

Adorable frame, Beka! And I know just which picture to put in it. It hasn’t been taken yet, but I have plans. Big plans. February plans. Did you notice? It’s a recordable frame. There’s a nifty recorder built into the back of the frame so you can record any message. Or song. That’s What Friends Are For, You Have A Friend In Me, Girls Just Wanna Have Fun, Feelings… so many earworms, so little time. Let me know if any of those sticks with you all day. You’re welcome.

Now if you want to see what I sent to Allison, CLICK HERE!
From there, you can see the fun unfold with:

Kirsten @ Comfortably Domestic
Megan @ Country Cleaver
Kat @ Tenaciously Yours
Mads @ La Petite Pancake
Beka @ Kvetchin’ Kitchen

Wishing you all health, wealth and a Happy New Year! -jeanne

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Pie Week: Black & White Coconut Tart

The Theme Weavers are ringing in the holidays with PIE WEEK. Wahoooooo! I love pie. Love, love, love it. It’s my favorite of all of the Food Groups – Pie, Bacon, Cheese, Chocolate & Booze. If only we could all be in one room so we could face plant into all the glorious pies to be featured this week, it would be a dream come true. Also dreamy, this gorgeous Black & White Coconut Tart.

Black & White Coconut Tart - Banners

It starts with Kirsten’s ‘No Excuses’ pie dough recipe, pre-baked into the perfect vessel. Then it gets a schmear of hot fudge sauce (it’s okay… just breathe) and a luscious layer of coconut cream. Finally, it’s crowned with glorious mounds of whipped cream and toasted coconut. Have I mentioned that I love pie?

Let’s start at the beginning – a very good place to start. Pie dough. When I say this one is easy, I’m not joking. Made in the food processor, it’s ready in a flash and flawless every single time. It’s the only recipe I use.

Black & White Coconut Tart - Kirsten's Pie Dough

For this tart, I chose to use a vintage 8″ square baking tin I found while antiquing with Kirsten last May. Using the pan reminds me of her and proves two points – 1. food = love and 2. blogging friends are real (and are lots of fun).

Black & White Coconut Tart - Fitting Dough to Pan

One of my favorite pie tools – a pizza cutter. I love a good sharp edge when working with pie dough. There’s no better example of that than this next shot, where I decide to make a fancy braided edge for my tart. Curse you, Pinterest!

Black & White Coconut Tart - Braid Collage

Did I just hear you say “Whatever!”? Oooo… I’m gonna… Ha! Not really. Truth is, this trick is not as complicated as it looks. I found the key is pinching the ends together and pressing them into the countertop to anchor the strands. From there, it’s just a regular braid. When you’re done, pinch the other ends together to seal the deal, then apply it to the tart with a little egg white as glue.

Black & White Coconut Tart - Egg Wash Glue

Once applied, press gently to make sure it’s stuck, then pop then entire thing into the freezer for half an hour. Why? Because a frozen pie shell bakes much better than a room-temperature pie shell. More flaky layers; less shrinkage. After 30 minutes, remove it from the freezer, line it with parchment paper and fill it with dried beans or pie weights to keep the crust from falling into the pan while it bakes. My tip: cut two paper strips to create a sling instead of trying to fold parchment into the corners. Ain’t nobody got time for that!

Before (L) and after (R) - the beans keep the dough in place.

Before baking (L) and after (R) – the beans keep the dough in place.

Bake in a hot oven until it’s a light golden brown, then allow it to cool for at least 15 minutes with the beans still in place. After 15 minutes, you can lift out the beans and allow the tart shell to cool completely. If you plan to put your dried beans back in the pantry for soup later, be sure to let them cool completely before you seal them into a container. If you don’t, they’ll create steam in the container which will cause them to mold later.

While my tart shell was chilling, I made a batch of coconut custard from the America’s Test Kitchen Family Cookbook. I chose this filling because it used coconut milk for extra flavor, which was a good call – it’s dreamy. Cooked on the stove, it comes together quickly. The hardest part is resisting the urge to eat it while it cools. Once it’s done and slightly cooled, the trick is to cover it with plastic wrap so it doesn’t get that tough pudding skin layer on top. Two words that should never be used together – pudding & skin.

Black & White Coconut Tart - Coconut Custard

So now you have a baked & cooled tart shell and a cooled custard. What’s next? Assembly! First up is a layer of your favorite fudge sauce, then a thick layer of coconut custard, and finally a piped dome of whipped cream sprinkled with lightly toasted coconut. Licking the spatula is highly recommended.

Black & White Custard Tart - Filling Collage

Days like this make me happy to be one of those people who plays with their food. This one was fun to put together. Have you ever made anything that turned out so perfectly you thought, “Man, I hate to cut this!” Yeah, me neither.

Black & White Coconut Tarts - A Slice

NANABREAD’S BLACK & WHITE COCONUT TART:

One recipe of No Excuses Pie Dough (use half, freeze half for later)
One batch of America’s Test Kitchen Coconut Cream Pie custard:

  • 1 14-oz. can coconut milk (not cream of coconut)
  • 1 cup whole milk
  • 1/3 cup shredded coconut
  • 2/3 cup sugar (divided in half)
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter (cold & diced)
  • 1 1/2 teaspoons pure vanilla extract

One batch of stabilized whipped cream topping:

  • one pint heavy whipping cream
  • 1/4 cup sugar
  • 1 heaping tablespoon instant vanilla pudding powder

One cup of your favorite hot fudge sauce (at room temperature)
One cup lightly toasted unsweetened coconut flakes, for garnish

To make the pie shell:
Roll the pie dough out and place in a lightly sprayed pie or tart pan. Flute or attach a decorative edge, then freeze for 30 minutes. Remove from the freezer, line the pie shell with parchment paper, fill with pie weights or dried beans, and bake at 400F for 15-20 minutes, or until the edge is a light golden brown. Remove from the oven and cool 15-20 minutes, then lift out the paper & beans and allow it to cool completely.

To make the custard:
In a heavy saucepan, bring the coconut milk, whole milk, shredded coconut, 1/3 cup of sugar and salt to a gentle bubble, stirring often. In a separate bowl, whisk together the egg yolks, remaining 1/3 cup sugar, and cornstarch until smooth. Slowly ladle about 1/2 cup of the hot custard into the egg yolk mixture, whisking vigorously to avoid lumps. Once combined, whisk the egg yolk mixture into the pan of custard and whisk to combine. Continue to simmer over medium-low heat until the custard begins to thicken. Whisk in the vanilla extract and turn off the heat. Move to a cold burner and allow it to cool for 15 minutes, then cover with plastic wrap and allow it to cool, covered, until it comes to room temperature.

To make the whipped cream topping:
In the bowl of a stand mixer, combine the heavy cream and sugar. Whisk on high until the cream just begins to thicken. Sprinkle in the instant vanilla pudding powder and continue to whisk until stiff peaks form. Scrape into a piping bag with a large star tip and keep refrigerated until ready to use.

To assemble the tart:
Spread a 1/4″ to 1/2″ layer of your favorite hot fudge sauce into the tart shell, spreading it an even layer. Gently spoon the coconut custard onto the fudge sauce layer and spread it into an even layer. Top with whipped cream and shaved coconut and chill until ready to serve. Makes four large servings or six smaller ones, if baked in an 8″ x 8″ square pan as seen above. Keep refrigerated.

Black & White Coconut Tarts - My Slice

Before you face plant into that last shot, be sure and check out these Theme Weavers and their crusted contributions to Pie Week:

Monday, Nov. 18:
Kirsten @ Comfortably Domestic – Mile High Apple Pie
Anne @ From My Sweet Heart – Cranberry Cherry Ricotta Pie
Haley @ The Girly Girl Cooks – Coconut Cream Pie
Katie @ The Hill Country Cook – New Mexico Apple Pie

Tropical Tuesday, Nov. 19:
Mads @ La Petite Pancake – Pineapple Pie
Monica @ The Grommom – Papaya Pie
Jeanne @ Inside NanaBread’s Head – Black & White Coconut Tart (that’s me!)

Wednesday, Nov. 20:
Kat @ Tenaciously Yours – Grandma’s Chocolate Pie
Carrie @ Bakeaholic Mama – Chocolate Cream Pie
Kirsten @ Comfortably Domestic – Maple Sweet Potato with Swiss Meringue

Thursday, Nov. 21:
Shanna @ Pineapple and Coconut – Boozy Pumpkin Eggnog Pie
Carrie @ Bakeaholic Mama – Sweet Potato Tartlets
Christina @ Buffy and George – Deep Dish Apple Pie

Friday, Nov. 22:
Madeline @ Munching in the Mitten – Sweet Potato Pie
Allison @ Decadent Philistines Save the World – Refrigerator Pumpkin Porter Chocolate Pie with Toasted Pumpkin Porter Marshmallow “Meringue”
Lauren @ Climbing Grier Mountain – Mini Butternut Squash Glazed Pie Stacks with Marshmallow Frosting

Saturday, Nov. 23:
Megan @ Country Cleaver – Biscoff Pie with Whiskey Mallow Fluff
Kirsten @ Comfortably Domestic – Berry Cherry Pie
Shanna @ Pineapple & Coconut – Persimmon & Pear Brandy Pie with Vanilla Bean Crumble

OLYMPUS DIGITAL CAMERA

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OKMH – The October Box

OKMH Collage 2013

It’s that time again, kids – time for another One Kitchen Many Hearts box. Wahoo! I love mail days like OKMH, where blogging buddies send care packages to one another round-robin-style. For October, I sent a box of love to Madelyn in California and received a box from Kat in Minnesota. Here’s what Kat sent. It started with this card. So much promise in a 4×6 format.

OKMH - October 2013 - Card

As promised, there was so much to squeal over. As the postscript hints, there was a pashmina (possibly from Paris) in a lovely blue hue. So pretty. Ooo la la!

OKMH - October 2013 - Pashmina

And two bags of what can only be deemed the Rolls Royce of rice.

OKMH - October 2013 - MN Wild Rice

I already have plans that involve roasted chicken with mushrooms and grilled shrimp with lemons. Or maybe a wild rice salad with dried cranberries, oranges and nuts. So many possibilities hidden in those gorgeous ebony grains. In sharp contrast, these next goodies have no possibility of lasting. Zero. Zip. Zilch.

Caramello Bar - RIP

No mincing words here. That Caramello Bar died instantly. Thankfully, it was a quick & painless death. I made sure of that. It wasn’t pretty, but it was quick. These are lasting a little longer, but not by much.

Chocolate & Caramel Collage

Okay, confess. When you see a chocolate bar with grid lines, and that bar breaks contrary to said lines, are you compelled to ‘fix’ it by evening it up? To the point that you may eat additional squares just to make sure the bar is neatly within the lines? No? Tell the truth! It can’t just be me!

Yes, I color within the lines.

But my favorite squee-inducing gift from Kat is the vintage cookbooks (cookbooklets?) from the 30’s, 40’s and 50’s. Seriously, they are too much fun!

OKMH - October 2013 - Vintage Cookbooks

Techniques, ingredients and product sizes may have changed over the years, but the tried & true recipes and killer artwork of yesteryear never go out of style.

40's Cookbook Art Collage

Vintage Cookbook Collage

Never has a sandwich filling been so happy to leap onto a loaf of bread.

OKMH - October 2013 - 50's Happy Sandwich

Hello 1950’s Thanksgiving Dinner. Hubba hubba! Please pass the gravy.

OKMH - October 2013 - Thanksgiving Spread

Pillsbury’s annual bake-off contests have been bringing home bakers together through blood-sport baking battles throughout the years, but I had no idea how many years. Kat’s flea market collection included these two vintage gems.

OKMH - October 2013 - Vintage 50's Baking Books

OKMH - October 2013 - Pillsbury Bake-Off Book

That’s the $25,000 winner from the second annual Pillsbury Bake-Off. From 1950. At the Waldorf Astoria Hotel in New York City. Amazing. Also stellar – Mrs. G. Harold Kirk of Bar Harbor, who knows how to dress for an occasion.

OKMH - October 2013 - Dolled Up Contestant

In an age where people feel comfortable wearing their pajama pants to shop and/or board airplanes, Mrs. Kirk is a breath of fresh air. She is, without a doubt, even more fabulous than her prize-winning crabmeat cobbler.

I was super excited to find this recipe for Raisin Cream Pie, since it reminded me of the Sour Cream Raisin Pies of my youth, and then this recipe card fell out of the booklet and I got a bonus recipe for Baked Beans. Like a gift from heaven.

OKMH - October 2013 - Bonus Baked Beans Recipe

The best indication a recipe was loved is the stains all over it. This one was obviously a favorite. Most touching for me, was this wee booklet that still had the mailing label attached. It was a simple shortening recipe booklet from Swift & Co. addressed to Mrs. Robert Fleischehhacker of Fort Ripley, MN.

OKMH - October 2013 - Vintage Mailing Label

Did you catch that? Two pennies for postage? No way! Most notable was her address – Route #2 with no zip code. These, my friends, were simpler times. When people knew their neighbors, shared their tables and crafted meals not only from scratch, but with a great deal of love. And just like the recipe booklets, this box from Kat is meant to be shared. I may make a dish soon to share on the blog. And I’m thinking of baking a wild rice casserole for our extended family at Thanksgiving. But I probably won’t share the chocolate.

And just when you thought I was getting sentimental.

OKMH - October 2013 - 40's Cookbook Art1

To see what everyone else shipped & received this month, visit:

Mads @ La Petite Pancake – recipient of my box
Kat @ Tenaciously Yours – who sent this box to me
Beka @ Kvetchin’ Kitchen
Kirsten @ Comfortably Domestic
Megan @ Wanna Be A Country Cleaver
Allison @ Decadent Philistines Save the World

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Roasted Sweet Potatoes & Pineapple with Almond & Honey Streusel

Roasted Sweet Potatoes & Pineapple - Title & Text - Inside NanaBread's Head

Sweet potatoes are one of my favorite things about fall and one of the first comfort foods I reach for when the temperature drops and leaves start to turn. This year, I’m jumping into fall with a simple but flavorful sweet potato side dish for Eileen of The Joy of Caking and her collaborative Fall Harvest Dinner.

Fall Harvest Dinner Logo

Don’t let the term “simple” fool you – this dish is packed with flavor. It starts with one pound of peeled & cubed sweet potatoes, two cups of fresh pineapple chunks, a simple sauce of pineapple juice, orange juice and vanilla and is topped off with a lovely streusel of almond meal, flour, butter, honey & cinnamon sugar. The result? Sweet potato perfection.

Roasted Sweet Potatoes & Pineapple with broiled struesel topping - Inside NanaBread's Head

Roasted Sweet Potatoes & Pineapple with Almond & Honey Streusel:
1 pound fresh sweet potatoes, peeled & cut into 1″ cubes
2 cups fresh pineapple chunks (or 1 can, if needed; juice reserved)
3 tablespoons canola oil
3 tablespoons butter, unsalted
3/4 cup orange juice
3/4 cup reserved pineapple juice
1/4 cup agave nectar or honey
1/2 teaspoon vanilla extract
1 1/2 teaspoons cornstarch

Pre-heat your oven to 350F. Peel and chop the sweet potatoes and drain the pineapple chunks, reserving the pineapple juice for the sauce.

In a large non-stick skillet over high heat, combine the canola oil and butter, and heat until melted. Toss in the sweet potatoes and cook, stirring occasionally, until they are nicely browned. Add the pineapple and stir to combine, then turn off the heat. In a small bowl, whisk the orange juice, pineapple juice, agave nectar or honey, vanilla extract and cornstarch until smooth. Pour the sauce over the sweet potatoes and pineapple and place the skillet into the oven to bake for 20-25 minutes, or until the potatoes are soft and fork tender.

While your sweet potatoes and pineapple are roasting, mix up your streusel topping and set out a ceramic serving dish (or individual dishes).

For the streusel:
1/2 cup Bob’s Red Mill almond meal
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons brown sugar
2 tablespoons butter, melted & cooled slightly

In a bowl, combine the almond meal, flour, cinnamon and sugar; blend with a fork until well blended. Add the melted butter and stir until combined. Using your fork, break it up into 1/2″ clumps or crumbles and set it aside.

When the sweet potatoes are fork tender, remove from the oven. Spoon into your ceramic serving dish(es) and evenly spoon the crumbles of streusel mixture across the top. TIP: Place the dishes on a rimmed baking sheet to make them easier to get in and out of the oven. Turn your oven to the “Low Broil” setting, and pop the tray under the broiler just until the streusel turns a light golden brown. (Keep a close eye on it so it doesn’t burn.) Serve warm with a drizzle of honey or agave nectar over the top. If there are leftovers, try spooning this over the top of a bowl of oatmeal the next morning. Yum!

Roasted Sweet Potatoes & Pineapple - Ready to Eat - Inside NanaBread's Head

Please don’t forget to visit our Fall Harvest Dinner bloggers, who’ve contributed everything from a fall tablescape to cocktails, salads to main dishes, and of course – dessert. You don’t want to miss this!

• Eileen (our hostess) from The Joy of Caking – Invitation & Roasted Chicken
• Sandra from Sweet Sensations – Fall Harvest Tablescape
• Terra from Café Terra – Homemade Apple Pie cocktail
• Monet from Anecdotes and Apple Cores – Harvest Goat Cheese appetizer
• Dionne from Try Anything Once – Eggplant Caviar appetizer
• Amy from Ms. Toody Goo Shoes – Roasted Pear Salad with White Balsamic
• Jeanne from Inside NanaBread’s Head (that’s me!) – side dish
• Denise and Sharon from BeBetsy – Onion Rolls
• Liz from That Skinny Chick Can Bake – Pumpkin Challah Bread
• Anne of From My Sweet Heart – Cinnamon Applesauce Tart

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Pumpkin Week: Hazelnut Pumpkin Waffles with Cinnamon Honey Butter

Pumpkin Hazelnut Waffles - Title Text

Pumpkin – most people either love it or hate it. I am firmly in the ‘love it’ camp. It’s one of the things I love best about fall. When All Things Pumpkin bombard Pinterest & Twitter full force, I know cooler weather is on the horizon. So hang on to your butts, because the Theme Weavers are celebrating all things orange and tasty with Pumpkin Week and an array of our fall favorites.

“We’re staying up late telling scary stories, and in the morning I’m making waffles!” Donkey from Shrek. These gorgeous pumpkin waffles are laced with toasted hazelnut meal, buttermilk and a hint of fall spice. Seriously, friends… if we just had smell-a-vision, you’d be clamoring to get over here for breakfast. They smell HEAVENLY! And I’ll use any excuse to break out our vintage waffle maker (circa 1982). Don’t laugh; it works. But before we do anything, we need to plug in the waffle maker and let it start getting good and hot.

Pumpkin Hazelnut Waffles - Our Vintage Waffle Iron

Please don’t laugh at my waffle maker. She may not look like much, but she’s a beast. And for the record, she’s not dirty, she’s just well-seasoned. While the waffle maker heats up, let’s prep the ingredients. I like to start with the wet stuff.

Pumpkin Hazelnut Waffles - Wet Ingredients

Then I toast the hazelnut meal in a non-stick skillet and toss it in with all the dry ingredients. Don’t be like me and forget the brown sugar until the last possible second (hence the golden brown blob in the photo below). If you think food bloggers are miraculously flawless and free of mistakes, you are quite mistaken. Trust me – I screw up all the time. I just don’t show you that part.

Pumpkin Waffles - Dry Ingredients Collage

Once your wet and dry ingredients are ready to go, take those egg whites and beat the tar out of them. We have one of those awesome KitchenAid stick blenders with a whip attachment that makes short work of this step. If you don’t have one yet, you should think about it. They are the Mighty Mouse of kitchen tools. When your egg whites hold firm peaks, they’re ready to roll.

To blend all of this into pumpkin perfection, whisk the dry ingredients in a large bowl. In a separate bowl, whisk your wet ingredients (except for those egg whites). Then invite the wet ingredients to play with the dry ingredients and blend them together with a whisk until they’ve all gotten to know one another better. Then it’s time to fold in those fluffy, snow-capped egg whites. Just remember – they’re sensitive. Fold slowly so you don’t scare the fluff out of them. Patience pays off in fluffy waffles here.

Pumpkin Waffle - Egg White Collage

When your batter is blended, it’s time to start makin’ the waffles. I always spray my hot waffle iron with a little of that canned cooking spray before the first waffle hits the pan, just to be safe, because no one wants to sit in the floor and cry when the first one refuses to release and burns. No one.

Remember when I said food bloggers make mistakes? Well, here’s your peek behind the curtain. Proof that I’m just like you (if you like to slop your waffle batter onto the machine and say ‘Sure…that looks like enough. Why not?’).

Pumpkin Hazelnut Waffles - Over Run

It’s not tragic or anything, it just takes longer to clean up. So for my waffle maker one cup minus 2 tablespoons = the perfect amount of batter for one waffle. I can’t speak for your waffle maker, so you’ll just have to get in there and give it a shot. If yours do run over, though, please promise you’ll tweet me a quick pic, because that would make me feel SO much better. #WaffleWrecks

Pumpkin Hazelnut Waffles - Just Out of the Waffle Iron

Hello, Gorgeous! So my first waffle may have been a mess, but when the second one came out PERFECT, you can bet your sweet bippy I did a happy dance. If you’re happy & you know it clap your hands {clap! clap!}

So let’s talk toppings. These waffles are so rich and fragrant, they just need a little something sweet on top. I chose cinnamon honey butter. Because butter is a given. Adding cinnamon and honey (or agave if you like) just brings it all in for a big group hug. I make it the night before and chill it so it’s scoopable. Yum.

Pumpkin Waffles - Honey Butter Collage

When that scoop of honey butter starts to melt into a hot waffle, I promise your eyes will roll back in your head and your heart will beat a little faster. And the only thing better than one hot waffle with honey butter is a big pile of them. You can poke me with a fork now; I’m done.

Pumpkin Hazelnut Waffles - Waffles with Cinnamon Honey Butter

NanaBread’s Hazelnut Pumpkin Waffles:
4 large eggs, separated
1 cup buttermilk + 1 cup vanilla milk
OR 1 cup buttermilk + 1 cup of whole milk
1 cup canned pumpkin puree (not pumpkin pie mix)
6 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/2 cup Bob’s Red Mill hazlenut meal

2 cups all-purpose flour

1/3 cup brown sugar, packed
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Pre-heat your waffle iron while you mix up your waffles. To make, blend the egg yolks (egg whites come in later), buttermilk and milk, pumpkin, melted butter and vanilla in a bowl and whisk until well blended. In a non-stick skillet, toast the hazelnut meal over medium-low heat until it just starts to take on some color and smells robust and fragrant. Toss it into a large mixing bowl and add the flour, baking powder, baking soda, salt and spices. Whisk to combine. Add the wet ingredients to the dry ingredients and whisk until thoroughly blended.

In a deep mixing bowl, beat the egg whites until they form and hold firm peaks. Using a rubber spatula, gently fold the egg whites into the waffle batter. I like to scrape to the bottom of the bowl and flip it once very gently, then turn the bowl a quarter turn and repeat the process until you can no longer see streaks of egg whites (see photo above). Once blended, you’re ready to bake.

Lightly spray your hot waffle iron with cooking spray. Depending on the size of your waffle iron, spread one cup of batter (if your waffler makes one waffle) or up to two cups (if your waffler makes 4 smaller waffles). It truly depends on your machine, so use a little caution on that first one and adjust as needed until the batter spreads to all edges without running over. When done, remove from the waffle iron and place it on a ceramic plate; cover with a clean kitchen towel to keep them warm while the others bake. My old-school Belgian Waffler made seven waffles. Two died immediately and the others were frozen for later. These will keep in the fridge for 3-5 days or in the freezer (wrapped in waxed paper and placed into air-tight freezer bags) for up to six weeks.

Cinnamon Honey Butter:
1/2 stick of butter, softened
1 cup of your favorite local honey (or agave nectar)
1 teaspoon ground cinnamon

Beat together until smooth and creamy. Scrape into an airtight container and chill until needed. To use, simply scoop a tablespoon on top of a toasty warm waffle and enjoy. So good, y’all. So, so good.

Pumpkin Hazelnut Waffles - Digging In

Before I go, don’t forget to drop in on our other Pumpkin Week participants:

Monday
Kirsten @ Comfortably Domestic – Pumpkin Cinnamon Rolls

Beka @ Kvetchin’ Kitchen – Pumpkin Streusel Bread

Tuesday
Carrie @ Bakeaholic Mama – Pumpkin Pie Macarons

Jeanne @ Inside NanaBread’s Head – Look, Ma! I made waffles!

Wednesday
Megan @ Country Cleaver – Mini No-Bake Bourbon Pumpkin Cheesecakes with Crumble Topping

Allison @ Decadent Philistines – Pumpkin Marshmallows & Pumpkin Spice Syrup

Shanna @ Pineapple & Coconut – Creamy Maple Bacon Pumpkin Risotto

Thursday
Anne @ From My Sweet Hear – Pumpkin Doughnuts with Cream Cheese Icing & Candied Pepitas

Kat @ Tenaciously Yours – Marbled Pumpkin Gingersnap Tart

Madelyn @ La Petite Pancake – Pumpkin Spice Cake with Maple Frosting

Friday
Madeline @ Munching in the Mitten – Savory Pumpkin Tart

Lauren @ Climbing Grier Mountain – Pumpkin Mousse with Candied Squash

Kirsten @ Comfortably Domestic – Pumpkin Kiss Cookies

Saturday
Beka @ Kvetchin’ Kitchen – Pumpkin Scones

Monica @ The Grommom – Pumpkin Ice Cream

Pumpkin Week Badge

Note: this recipe is adapted from Smitten Kitchen.

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