Tag Archives: dessert

May 8, 2013

Coconut Butter Cups with Meyer Lemon Curd

Coconut Butter Cups with Meyer Lemon CurdIf I’m being perfectly honest, these are deadly.

Not like the “I filled yours with poison” kind of deadly, but rather the “you probably shouldn’t make three test batches of these if you have to be in your bathing suit on a Mexican beach in a week” kind of deadly.

Oh, the things I use this blog as an excuse for.

My mom is definitely shaking her head at me right now.

Coconut Butter Cups with Meyer Lemon Curd

So yes, this is how I’ve been balancing out my salads lately.

On Monday I advised you to make a double batch of meyer lemon curd. And well, this is the reason! Although the recipe below only uses half a batch of Monday’s lemon curd, doubling this recipe is highly advised. It’s the kind of recipe where you end up sampling a lot, you know?

Coconut Butter Cups with Meyer Lemon Curd

These are made just like my chocolate coconut butter cups, except this time the coconut butter goes on the outside. And that coconut butter is first sweetened with honey and vanilla. It is to diiiiie for, and I’m not sure I can ever eat just plain old coconut butter again.

Coconut Butter Cups with Meyer Lemon Curd

I love the contrast of the rich, sweet coconut outside and the tart and juicy lemon curd inside. But if coconut isn’t for you…

Coconut Butter Cups with Meyer Lemon Curd

Did I mention you can make these with dark chocolate instead?

Yes, that is definitely allowed.

Coconut Butter Cups with Meyer Lemon Curd

And no matter whether coconut or chocolate, these make adorable gifts. I think a little box of them would be absolutely perfect for Mother’s Day!

Coconut Butter Cups with Meyer Lemon Curd

If I weren’t going to be 2,500 miles away from my coconut-loving mom on Mother’s Day, she would definitely be getting a batch of these.

Coconut Butter Cups with Meyer Lemon Curd

They are the perfect treat to satisfy a coconut craving, which I’ve been having a lot of lately.

Enjoy these for today – we’re going back to salad on Friday!

Coconut Butter Cups with Meyer Lemon Curd

5.0 from 1 reviews

Coconut Butter Cups with Meyer Lemon Curd
 
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Serves: 8

Ingredients
  • 3 cups unsweetened shredded coconut OR 1 cup melted coconut butter
  • 1/2 Tbsp coconut oil, melted
  • 1 Tbsp honey, warmed
  • 1 tsp vanilla extract
  • pinch of kosher salt
  • 1/2 cup lemon curd (homemade or store bought)
  • toasted coconut flakes or grated lemon zest, for garnish

Instructions
  1. If starting with shredded coconut, pour into the bowl of a food processor and process until smooth, about 8 minutes. Once smooth, scrape down the sides and bottom well, and process for another minute or so until completely liquid.
  2. If using pre-made melted coconut butter, add this to the bowl of a food processor.
  3. With food processor running, add the melted coconut oil and process for a few seconds. Stream in the warm honey and vanilla extract and sprinkle in the salt. The honey will most likely cause the coconut butter to clump up. Simply continue processing until it has smoothed out again, up to 10 minutes.
  4. Pour coconut butter into a bowl or small container. Place 8 cupcake liners in a cupcake tray or on a baking sheet, and clear a space in your freezer.
  5. Spoon 1 Tbsp of coconut butter into each cupcake liner. Follow with 1 Tbsp of lemon curd. Place in freezer for about 5 minutes to harden. Remove and top with another Tbsp of lemon curd. Garnish immediately with coconut flakes or lemon zest and return to freezer to harden.
  6. Can be enjoyed immediately, or placed in the fridge to set more. Let sit at room temperature 5-10 minutes before serving.

Notes
Adapted from Edible Perspective.

 

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April 26, 2013

Chocolate Coconut Butter Cups

Chocolate Coconut Butter Cups

I am nearly falling asleep at my computer at 9 pm as I type this. I guess that’s what two workouts and a sugar rush will do to a girl. Also, I love my sleep and am 99% certain that my grandpa goes to bed at least 3 hours later than me on most nights.

But I have to hold it together long enough to tell you about these chocolate coconut butter cups. They are the direct result of a little Amazon shopping spree I went on recently. I bought these adorable silicone cupcake liners!

Chocolate Coconut Butter Cups

I had to make something fun with them, and was none too eager to get back on the cupcake train after the cupcake-filled month that was March. So I skipped all that cakey stuff and went straight for the chocolate.

Chocolate Coconut Butter Cups

As it turns out, you can totally make these with paper liners, too.

Chocolate Coconut Butter Cups

I was skeptical that the paper would make those same sharp creases in the chocolate, but they definitely did. My silicone cupcake liners made me happy, though… no regrets on that purchase.

Also, I take really good care of my things, as evidenced by this tray. I’m sure my shiny blue cupcake liners will be about the color of that tray soon.

Chocolate Coconut Butter Cups

Aaaanyway, I’m totally in love with coconut butter lately, and that’s what inspired these guys. If you are a coconut fiend, you’ll love them! The only problem is that these put a serious dent in my jar of coconut butter, and I am now OUT. Sound the alarm! I need some more this weekend… I think I’ll try making my own. Have you made it before, and has it turned out well?

OK, enough about the coconut. Let’s talk about the chocolate: You can use any kind you’d like. I used semi-sweet chocolate chips, but I’ll probably try dark chocolate next time. Because if there’s anything I love even MORE than coconut, it’s gotta be dark chocolate.

Chocolate Coconut Butter Cups

These coconut butter cups seem pretty impressive, but they couldn’t be quicker or easier to make. No baking required – just a couple minutes in the fridge or freezer is all they need. Keep them around for a nice little dessert when friends come over!

Enjoy your weekend!

Chocolate Coconut Butter Cups

5.0 from 2 reviews

Chocolate Coconut Butter Cups
 
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These homemade coconut butter cups look and taste impressive, but couldn’t be quicker or easier to put together. No baking required!
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Serves: 12 (1 cup each)

Ingredients
  • 1 10-oz bag chocolate chips (I used semi-sweet)
  • 1 Tbsp coconut oil
  • 1/2 cup coconut butter
  • shredded coconut for garnish (optional)

Instructions
  1. Set 12 cupcake liners on a plate or tray, and clear a space in your freezer. (You could use mini cupcake liners too! I haven’t tried it, so I’m not sure how many it would make.)
  2. Microwave chocolate chips and coconut oil in 30-second increments until melted, stirring in between. Spoon 1 tablespoon of the chocolate into the bottom of each cupcake liner.
  3. The next step depends on the consistency of your coconut butter. You don’t want it brittle (like mine was in the jar), but you also don’t want it soupy, or it will run together with the chocolate. Microwave until softened but not liquid. About 10-20 seconds did it for me.
  4. Spoon 1 tablespoon of the coconut butter into each cup. Top with another tablespoon of chocolate, making sure the coconut is completely covered. You may want to jiggle them back and forth to smooth out the chocolate.
  5. Sprinkle with shredded coconut, if desired. Place in the freezer for about 5 minutes to harden up. They can be enjoyed immediately, or stored in the fridge for later.
  6. Enjoy!

Notes
Adapted from Edible Perspective.

 

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April 22, 2013

Nutella Pizzelle Ice Cream Sandwiches

Pizzelle Nutella Ice Cream Sandwiches

Do you know what pizzelle are?

Even harder question: Do you know how to pronounce “pizzelle”?

I thought I did… until the woman at the bakery where I bought these made it rhyme with “gazelle.” Pazelle. Huh. Or maybe she was rhyming it with “Gisele”? I’m not sure, but it really threw me for a loop. In my puzzling over the pronunciation, I hadn’t even considered that option. Some googling put me back on track, though, and I think I can now confidently say that an acceptable Americanized pronunciation is “Pete’s ellie.” And yes, all we’re going for is an acceptable Americanized pronunciation, so that you don’t stumble over the word, but can also use it in a sentence without pretentiously faking an Italian accent.

Pizzelle Nutella Ice Cream Sandwiches

Anyway, let’s get back to the first question. What are the darn things? Well, they’re Italian cookies that look like thin waffles. They’re sweet, usually crunchy, and sometimes dusted with powdered sugar. The ones I bought were almond-flavored, but they are also commonly flavored with anise or citrus.

Pizzelle always remind me of Mike’s Pastry in Boston’s North End, one of those places that is a total tourist trap but STILL SO GOOD. I’ve never bought pizzelle there, actually – I go for the chocolate cream cannoli 100% of the time – but there is always a long line there that winds right past a case stacked with pizzelle. I have waited in many a line at Mike’s Pastry, and so I associate pizzelle with it, without ever having eaten them there. (Sigh, how did I end up living 2,300 miles away from that place?! Take me baaaack.)

Pizzelle Nutella Ice Cream Sandwiches

But I’ll be honest: Most Italian baked goods are too dry for me. Hence choosing the one that is stuffed with chocolate pastry cream. So, pizzelle? No thanks, I’ll wait in line for the cannoli.

Um, that changes when Nutella enters the picture. And ice cream. And chopped hazelnuts and chocolate chips.

Pizzelle Nutella Ice Cream Sandwiches

Now that I think about it, I kind of made these pizzelle into trashed-up cannoli. Typical.

Typical but AMAZING. It’s like your favorite childhood ice cream sandwich grew up and married an Italian, and these are their babies. Currently five of their babies are sitting in my freezer taunting me every time I make a smoothie. Now we’re talking about eating babies… let’s take a step back from that analogy.

We’ll just say: You like Nutella. You like ice cream. You like cookies. Put them together and… you’ll like it.

Pizzelle Nutella Ice Cream Sandwiches

I’m not going to give a pizzelle recipe here, because you would need a pizzelle iron for that! But you should be able to buy them at any Italian bakery, and I’ve even seen them in Whole Foods. Of course, you can make these sandwiches with any cookie, but I think they’re especially delicious with the thin and crunchy pizzelle. The sandwiches can be a little tricky to make because pizzelle break somewhat easily, but after the first one or so, you’ll have it down.

Pizzelle, gazelle, Gisele. However you pronounce these, I hope you enjoy them!

Moab pictures coming up later in the week :)

Pizzelle Nutella Ice Cream Sandwiches

5.0 from 1 reviews

Nutella Pizzelle Ice Cream Sandwiches
 
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Ingredients
  • pizzelle cookies (buy a few more than you need)
  • Nutella
  • vanilla ice cream
  • chopped toasted hazelnuts or mini chocolate chips for rolling

Instructions
  1. Set up your work area with the pizzelle, ice cream, Nutella, and a plate of the hazelnuts or chocolate chips. It helps to have the ice cream softened a bit, but not runny. If it’s straight out of the freezer, I recommend microwaving for 10-20 seconds. I also like to place a plate in the freezer for moving the sandwiches to as they’re made.
  2. Spread Nutella on one pizzella. Place a scoop or two of ice cream in the center of a second pizzella. Place the Nutella-covered pizzella, Nutella side down, on top of the ice cream. Gently press down in the center of the pizzella, until ice cream reaches the sides of the cookies. Roll the sides in nuts/chocolate chips, and press them into the ice cream if necessary. Place in freezer immediately to harden up. Once hardened, cover in plastic wrap and store in the freezer. Thaw for 5-10 minutes before serving.
  3. Enjoy!

Notes
Inspired by DeLallo.

 

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