Coconut Cream Pie

I haven’t written about anything sweet in a little while. I’m a pretty savory type of person, but I won’t say that I don’t have a couple of sweet teeth in my mouth; okay maybe more than a couple. My family really does love coconut cream pie. I’m not really the most savvy of bakers with crust and all that, but I can make something simple and with a little help from the grocery store, I’m sure others could make this easy as pie. So, I’m a big fan of Jello Pudding.  It’s probably the least expensive way to make pudding, because cream is expensive, eggs, and everything else. Not to say I don’t enjoy a lovely custard or homemade butterscotch pudding, but when you have yoga and homework and everything else life throws in your face, maybe a little box can give you peace of mind and no one will ever know! I’ve already shown you my Banana Vanilla Creme Wafer Pie  and Simple Whipped Cream Pistachio Pie so let’s add this easy Coconut Cream Pie to the mix. Try one out; even the less experienced pie putter- together-person can put this one together.

Coconut Cream Pie

1 large box of vanilla jello pudding

1 14 oz can coconut milk

2 ½ cups heavy whipping cream

1 tablespoon powdered sugar

1 ½ cups sweetened coconut flakes

1 graham cracker crust

 

In a pan, on low heat, toast 1/2 cup of the coconut flakes till lightly browned. Set aside and cool.

In a large bowl, place contents of pudding package. Place coconut milk inside pudding and mix together till incorporated. Fold in 1 cup of coconut flakes.

In another bowl, place cold heavy whipping cream and add powdered sugar, then mix with a hand blender till whipped cream becomes stiff, about 6-7 minutes depending on your mixer.

Add about ¼ cup of pudding to your whipped cream and fold in with a spatula.

Using the toasted coconut, place a small sprinkle of coconut on the bottom of the crust and layer the pudding in the bottom of the pie shell, about ½ way up, sprinkle some coconut between, then layer about ½ of the whipped cream, then the rest of the pudding.

Clarification – When using the toasted coconut use about 1/4 cup it in the pie and reserve  1/4 cup for the top of the pie as desired. This will not effect the taste just the look if you happen to use more or less in either place.

Finally, add the rest of the whipped cream and smooth out over the top, so the pie is a large mound. Press the remaining toasted coconut into the whipped cream, and refrigerate about 1 hour till set.

Enjoy

Cheers

-Unrivaledkitch

 

 

Vegan clementine blueberry cupcakes with candied blueberry compote

Baking as you can tell is something I’ve grown to love. There is something that is to be said about a perfectly chewy cookie, a beautiful cake, or a wonderful sweet flavor combination and during my chef days I probably would of never said that to myself. When your a savory chef you hate baking and for the most part that’s what I used to be like. The patience it takes to bake and the precision it takes to make beautiful pastry is something I never thought I would be able to do. So many bloggers have inspired me to bake beautiful pastry, with fresh ideas, classics, as well as amazing ideas drawn up from some of the most eager imaginations, with this inspiration I’ve even been able come up with my own favorites a long the way. These cupcakes are something I’m extremely proud of.

I made these because vegan baked goods are something I love to toy around with. Tofu Cheese cakes, cupcakes, cookies whenever I can I try to test some out. These are really beautiful. Sure maybe they aren’t regular cupcakes but they are wonderful none the less. I hope if you make them you’ll love them just as much as I did when making them for the Online Bake Sale to Aid Japan put on by thetomatotart.com. Sabrina owner and blogger at Thetomatotart.com and Clemence From France bid on these cupcakes and I’d like to take the time to say thank you so much for your donation. Sabrina is currently in a battle with Paypal to get the funds released and sent to Japan’s Second Harvest food bank.  If you have time please click on this link The PayPal Saga, or Let’s Get Some Money To Japan and comment about how horrible it is to be holding these funds that the people of Japan so desperately need.

Clementines (Cuties) are small California mandarins. They are small tart and sweet and one of my very favorite snacks. These cupcakes came to be because I wanted to make My friend Virginia and her boyfriend Jimmy a dessert for Jimmy’s birthday. They both are crazy dieters but they love blueberries so I dreamt up this recipe with them in mind, for a special occasion. Unfortunately our plans fell through that evening and the cupcakes stayed at home, my family and I promptly devoured them anyway, this is one of my sisters new favorite desserts. But these are still something that Virginia would love and they are with her in my heart and mind, I love you dude.

So here’s the recipe I hope you make these and enjoy them as much as I do. You’ve seen these in photos before but here’s how to make them.

 
Vegan clementine blueberry cupcakes with candied blueberry compote

Ingredients
• 1 tablespoon apple cider vinegar
• 2 Clementine’s zested
• 1 1/2 cups almond milk
• 2 cups unbleached all-purpose flour
• 3/4 cup unrefined raw sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil or canola oil
• 2 Clementine’s juiced

Candied Blueberry compote
• 2 boxes of blueberries
• 2 tablespoons of water
• 1 teaspoon of vegetable oil or vegan margarine
• 2 juiced Clementine
• 1 pinch of Clementine zest
• 1/4- 1/2 cup of raw sugar (depending on your sweet preference and how sweet your berries are)
• 1 tablespoon of corn starch (optional)

The Way

Preheat oven to 350 degrees F (175 degrees C). Line with 18 paper baking cups.

In one small bowl add almond milk to it and the apple cider vinegar, the liquid will start to curdle and change into this weird swirly liquid that’s what it’s supposed to do. leave it there for about 5 minutes


In a separate bowl, whisk together the almond milk mixture, Clementine juice, vegetable oil.

Sift together the flour, sugar, baking powder, baking soda and salt. Then zest Clementine into flour


Pour the wet ingredients into the dry ingredients and stir just until blended.

 

Spoon or pour the batter into the prepared cups, dividing evenly.

Okay so here’s the deal. I tried these like three different ways
1) I put the candied blueberries on the bottom
Result- too mushy from the liquid
2) I put some fresh blueberries on the bottom
Result- not as mushy but still a little mushy
3) I put fresh blueberries on top then pushed them in the batter a little so they were in the middle
Result- they came out probably the best
4) place blueberries on the top
Result- the look like blueberry muffins.

So over all I think the best way to go may be either omit the berries in the cake which I think is no fun. Or put them in the middle of the cake about 4-6 per cake for a little accent of goodness, or on top if you don’t mind berries coming out of the top of your cake.

Bake in the preheated oven until the tops spring back when lightly pressed, 17 to 20 minutes.

Meanwhile take 1 teaspoon of vegetable oil or vegan margarine and melt it at the bottom of a small pan. Once melted add blueberries, zest, juice, and raw sugar melt and cook about 12-15 minutes till the blueberries are still somewhat intact but almost thickened a bit like jelly, if your berries are not thickening up or you’d like your compote to be thick add water and corn starch together in a separate bowl and combine till the corn starch is dissolved then add it to the blueberries bring to a boil for maximum thickening.


When times up for the cup cakes… you can use the tooth pick method on these also

Cool in the pan set over a wire rack.

Then wait till the mixture of berries is cooled as well. It will thicken more

Put the cooled berries on top of your cooled cupcakes and you got it

depending on how much liquid the berries have is how thick your sauce is going to be you can continue to adjust the thickening by reducing as well if you’d like to omit the corn starch, I’ve made it both ways i like without corn starch but if your cupcakes are going to sit for a while the corn starch might be a good option for you.

Enjoy!

Unrivaledkitch
Twitter and Foodbuzz

Simple Whipped Cream Pistachio Pie

 

Pistachio Pie is one of the things I remember as a child. My sister would ask my mom every year to make this simple pie for her birthday dessert. There would be blue candles atop (her favorite color) and she would smile big as she blew them out. March 12th was my big sisters 28th birthday and I kept in the tradition of making this pie which I haven’t had in a very long time. The pie my mom normally prepared is made with cool whip but I don’t like the texture of that stuff so I just used homemade whipped cream. I’m sure I could have made homemade pistachio pudding. and graham cracker crust but i was also making dinner for 10 people and I didn’t want to give her a heart attack by changing something we’re so used to. I’ll try it next time, but till then if you want something a little different and very easy or if you’re looking for a new Saint Patrick’s Day dessert. I encourage you to try this simple sweet for march my sisters birthday month and her favorite Pie. I love you Keek, Happy Birthday!

Whipped Cream Pistachio Pie

2 cups heavy cream
3 tablespoons of powdered sugar
2 small packages of Jell-O Pistachio Pudding
2 3/4  cups of whole milk if using
¼ cup of crushed pistachios
One graham cracker crust

Beat the cream and powdered sugar with a hand mixer till light and fluffy but having a firm consistency to hold up in the pie. The whipped cream is not made very sweet at all because the pudding is really sweet if you want a sweeter whipped cream please adjust to your liking.

With a whisk mix pudding and milk and stir till thickened

Layer ½ pudding in pie crust and flatten with a spatula

Then add ½ whipped cream and smooth over

Then add the other portion of the pie filling

Top the center of the pie with more whipped cream

Sprinkle over the top pistachios

Chill for an hour

Slice and scoop out

Enjoy your Pudding Pie

Here’s a couple pictures of the rest of the food I made my sister for her birthday dinner.

Menu Spanish rice, Smoked Paprika Pinto Beans, Carne Adovada( slow roasted marinated pork in red sauce), Crunchy Chicken Tacos with assorted toppings, Pico De gallo, Pisachio Pie and Orange Creme Fruit Tart( pear, orange, strawberry, blackberry, white peach, and fuji apple) with apricot glaze

I was really happy with how the meal came out, everyone seemed to enjoy being together and just having dinner with one another which was very nice. I’d have to say the tart is one of the desserts I’m the most proud of making. I love fruit tarts and really wanted to make one because i haven’t since culinary school. Tart Recipe/ Tutorial is one thing I’ll have to write about soon.

Online Bake Sale for Aid in Japan

If you’ve seen my last name Fujitaki or read through my blog you’ll know that my Dad is Japanese he was born in California and so were his parents who ultimately lived most of their child hood lives in Japan but came back to America to get married and raise their families. My Japanese culture is so important to me and has molded and shaped my thinking, respect, and honor in a culture that’s roots are from a far away land but so dear to my heart. So as you know I’m deeply affected by the devastation of such a horrible series of disasters in Japan.  My Japanese culture is something I’m very proud of and I can honestly say that since these events have happened something in my bio chemistry has changed I feel weak, tired, sad but i try to be strong, I constantly meditate on the hope and compassion that these people so desperately need and I hope you’ll think about it as well.

I’d like to remind anyone of Sabrina’s efforts at Thetomatotart.com to rise money for Japan with her Online Bake Sale. Sabrina is a brilliant and very carrying food blogger based out of San Fransisco, I’ve loved her blog for a long time so when she asked me to be a part of her efforts for relief in Japan I gladly accepted. This weekend I’ll be working on my entries for the Bake Sale which subsequently you’ll be able to bid on during the March 30th auction where all proceeds will go to Japanese relief efforts. I will soon be posting about my auction items here at Unrivaledkitch. Also if your a food blogger and have a blog or if your just interested  and would like to join the efforts please e-mail Sabrina at bakesale@thetomatotart.com or please continue to check back on my blog for further updates. The crisis in Japan is terrible and we have to do something. A simple gesture of hope and compassion is all i ask for, but if you can do more please think about it.

Cheers Guys

Unrivaledkitch
Twitter and Foodbuzz

Simple Whipped Cream Pistachio Pie

Pistachio Pie is one of the things I remember as a child. My sister would ask my mom every year to make this simple pie for her birthday dessert. There would be blue candles atop (her favorite color) and she would smile big as she blew them out. March 12th was my big sisters 28th birthday and I kept in the tradition of making this pie which I haven’t had in a very long time. The pie my mom normally prepared is made with cool whip but I don’t like the texture of that stuff so I just used homemade whipped cream. I’m sure I could have made homemade pistachio pudding. and graham cracker crust but i was also making dinner for 10 people and I didn’t want to give her a heart attack by changing something we’re so used to. I’ll try it next time, but till then if you want something a little different and very easy or if you’re looking for a new Saint Patrick’s Day dessert. I encourage you to try this simple sweet for march my sisters birthday month and her favorite Pie. I love you Keek, Happy Birthday!

Whipped Cream Pistachio Pie

2 cups heavy cream
3 tablespoons of powdered sugar
2 small packages of Jell-O Pistachio Pudding
2 3/4  cups of whole milk if using
¼ cup of crushed pistachios
One graham cracker crust

Beat the cream and powdered sugar with a hand mixer till light and fluffy but having a firm consistency to hold up in the pie. The whipped cream is not made very sweet at all because the pudding is really sweet if you want a sweeter whipped cream please adjust to your liking.

With a whisk mix pudding and milk and stir till thickened

Layer ½ pudding in pie crust and flatten with a spatula

Then add ½ whipped cream and smooth over

Then add the other portion of the pie filling

Top the center of the pie with more whipped cream

Sprinkle over the top pistachios

Chill for an hour

Slice and scoop out

Enjoy your Pudding Pie

Here’s a couple pictures of the rest of the food I made my sister for her birthday dinner.

Menu Spanish rice, Smoked Paprika Pinto Beans, Carne Adovada( slow roasted marinated pork in red sauce), Crunchy Chicken Tacos with assorted toppings, Pico De gallo, Pisachio Pie and Orange Creme Fruit Tart( pear, orange, strawberry, blackberry, white peach, and fuji apple) with apricot glaze

I was really happy with how the meal came out, everyone seemed to enjoy being together and just having dinner with one another which was very nice. I’d have to say the tart is one of the desserts I’m the most proud of making. I love fruit tarts and really wanted to make one because i haven’t since culinary school. Tart Recipe/ Tutorial is one thing i’ll have to write about soon.

Online Bake Sale for Aid in Japan

If you’ve seen my last name Fujitaki or read through my blog you’ll know that my Dad is Japanese he was born in California and so were his parents who ultimately lived most of their child hood lives in Japan but came back to America to get married and raise their families. My Japanese culture is so important to me and has molded and shaped my thinking, respect, and honor in a culture that’s roots are from a far away land but so dear to my heart. So as you know I’m deeply affected by the devastation of such a horrible series of disasters in Japan.  My Japanese culture is something I’m very proud of and I can honestly say that since these events have happened something in my bio chemistry has changed I feel weak, tired, sad but i try to be strong, I constantly meditate on the hope and compassion that these people so desperately need and I hope you’ll think about it as well.

I’d like to remind anyone of Sabrina’s efforts at Thetomatotart.com to rise money for Japan with her Online Bake Sale. Sabrina is a brilliant and very carrying food blogger based out of San Fransisco, I’ve loved her blog for a long time so when she asked me to be a part of her efforts for relief in Japan I gladly accepted. This weekend I’ll be working on my entries for the Bake Sale which subsequently you’ll be able to bid on during the March 30th auction where all proceeds will go to Japanese relief efforts. I will soon be posting about my auction items here at Unrivaledkitch. Also if your a food blogger and have a blog or if your just interested  and would like to join the efforts please e-mail Sabrina at bakesale@thetomatotart.com or please continue to check back on my blog for further updates. The crisis in Japan is terrible and we have to do something. A simple gesture of hope and compassion is all i ask for, but if you can do more please think about it.

Cheers Guys

Unrivaledkitch
Twitter and Foodbuzz

Love yourself Everyday! Happy Valentines…

Love yourself Everyday! Happy Valentines…
I don’t really stand on the same side of the street when it comes to Valentines day but my best wish is to show people that you don’t just need one day to show people you love them. You need every day.

So on this valentines day use it as a reminder of how much love is in your life and be happy. Don’t let the small things get in the way of all the love your capable of and let that love translate to yourself as well. Love yourself and accept yourself with a strong heart! work on your flaws but don’t let them cripple you. Sometimes I need to see these words myself.

I had some plans that went a little under but i’m happy watching tv, drinking champagne, and making dinner for myself.

Oregano champagne Pollo “Saltimbocca”, smashed potatoes, roasted asparagus

Happy Valentines Day my Loves. Thank you for sharing your lives with me. I’m so grateful and love you all!

be happy and free today
Smile!

with infinite love and compassion
Kimberly

here are some valentines cupcakes I made for my sister
Mexican Chocolate cupcakes with cherry cream cheese frosting
Just pictures today

I’ll get back to blogging very soon

Zesty Lemon and Raspberry Jamwiches

I saw this beautiful entry anecdotesandapples.weebly.com/1/post/2011/01/strawberry-jamwiches.html about Monet’s Grandmother and her Strawberry Jamwiches. The story is beautiful and inspiring, just how food should be. There’s something about certain dishes, their story and the beautiful artistry of cooking that not just Chefs have but everyone who makes something that means something to them. This is an example of one of those beautiful stories. Thank you Monet for sharing this with everyone and I wanted to pay a little homage to the beautiful innocents these cookie bars showed me.

Please Enjoy Monet’s wonderful Food blog
http://anecdotesandapples.weebly.com/

She’s truly an inspiring person and Baker. Thank you Monet!


Zesty Lemon and Raspberry Jamwiches adapted from Monet’s Strawberry Jamwiches

I decided to adapt this bar to a couple of flavor profiles that I adore. Raspberry and Lemon. When I thought about this beautiful shortbread cookie bar I thought to myself something about raspberry and lemon was screaming at me to make them that way. As with any recipe that I see I try and take inspiration from the pages of whatever I look at and make it something I identify with. There really wasn’t much I needed or wanted to change from this recipe. It was a really simple delicious straight forward cookie bar.

The reason I made these was my sister was having a surprise baby shower last Sunday. The story was that we were supposed to be going to a friend of hers house warming party. If I didn’t make anything for the party it would be just unacceptable for me, so I was so busy on my lap top which my sister was going to use. I wanted to keep her off the internet so she wouldn’t check her registry for the baby because then she would probably know something was going on seeing as no one really knew she was registered yet. So I was using my computer and she fell asleep. Whoa close one. So I made these beautiful buttery wonderful cookie bars. I used very coarsely chopped almonds which gave a nice varying texture in the cookie bar with the sticky seedy warm jam and the light touch of lemon zest.

The Stuff

3/4 cup butter at room temperature
3/4 cup sugar
2 cups flour
1 tsp baking powder
1 egg
1 tsp vanilla
1/4 tsp ground allspice
1 cup almonds, coarsely chopped
3/4 cup raspberry preserves/jam
pinch of salt
3/4 of a small lemon zested

The Way


Preheat oven to 350 Grease a 9’9 pan with butter and set aside

In a stand mixer, or hand mixer or what you got place butter in and sugar and cream till fluffy

Then add vanilla, lemon zest leaving aside a small pinch for the top of crust, and egg mix till well incorporated



During this time sift together flour, baking powder, and salt
I only had whole allspice so i had to use a grinder if you have powdered skip the grinding

and then after that stir in almonds till incorporated well through out

With a wooden spoon mix the dry ingredients into the wet until everything is evenly incorporated this dough looks dry and kind of crumbly


In the greased pan place the dough inside and press it down with your fingers to form the crust but leave aside about ¼ of dough to place on top.

(i almost spread the jam before i took the picture woops)

Spread jam over the top of the crust evenly then add the dough chunks to the top of the jam and sprinkle over the top a little of the extra lemon zest

Bake in preheated oven for 40 minutes till the top is lightly golden


In the oven

out of the oven


Cool and then slice into bars or into bite sized pieces for treats

I really did love these and everyone at the baby shower really enjoyed them as well.

Thanks for stopping by enjoy

Kimberly
Unrivaledkitch

Twitter and Foodbuzz

Merry Christmas!

Merry Christmas Everyone
and happy holidays for anyone else who isn’t celebrating.

I hope every one is sharing these awesome days of happiness with the people you love and the friendships you cherish. I’m so grateful for you all and I hope you have an amazing end of the year and beginning of a new one!

I’ve been a super busy girl lately. Holiday food galore
I just finished cleaning a storm in my kitchen and I’m still cooking its 1.21 in the morning. Ah so worth it.

We had a beautiful Christmas eve dinner held at my brothers condo with his in laws and my family beautiful. I didn’t take pictures but I made stuffing, mashed potatoes, salad, roasted red pepper hummus, fruit salad, and scampi. We also had Prime rib, ham, and Vietnamese spring rolls. Delicious. I threw together most of the things i made in about an hour and a 1/2 cause i was in south gate with my mom sister Bachan to visit my moms mom my grandma Ruth and my great grandma tony who just celebrated her 96th birthday today, saw cousins and aunts and uncles i haven’t seen in a long time. It was awesome. And then we brought over the food to my brothers and all ate so much and sang a little karaoke on wii  Such a wonderful day!

Tomorrow we’ll head to my mom and dads which may be one of the last Christmas mornings there because the family is sadly outgrowing my childhood home but I made it clear nothing was stopping us this year. So i have to be up early and get some stuff together for more family fun for the day.

I made Pozole and Tamales this year about 150 tamales actually and a gigantic amount of Pozole but its almost gone which is great. they both came out amazing and I do have recipes but those will probably be written in about a week but here’s a little preview.

Also I’ve been Baking more…

And tomorrow I’m doing sushi, croquettes,  and wontons

Again Merry Christmas Guys <3

Pozole

I have to say this Pozole is one of the best things I’ve made… and making it takes about 5-6 hours but the end result is something out of this world
Chocolate Peanut butter Marshmallow crunch


Double Dark Chocolate Mint Cookies

Soft Clove Sprinkled Molasses Gingerbread

I think the best thing about cookies is once you have the core ingredients you just bunch together something else you like and you can make another cookie which is also a bad thing because it leads me to having about three million ideas I don’t have all the pictures of everything like i did for the other post… I’m still getting used to photographing everything while I’m cooking… It’ll get better… I hope

Soft Clove Sprinkled Molasses Gingerbread

2 ½ cups of All Purpose flour… Sifted

3 teaspoons ground ginger

1 teaspoon of baking soda

1 teaspoon cinnamon

Tiny pinch of nutmeg if you have it

½ teaspoon clove and some extra for sprinkling

½ teaspoon salt

¼ cup margarine

½ cup butter

½ cup white sugar

½ cup brown sugar

½ teaspoon vanilla

1 egg

½ cup molasses

Extra white sugar for sprinkling

Preheat oven to 350

Sift all dry ingredients together salt, spices, baking soda, and flour set aside

Handmix, standmix, finger mix however you can

Get the butter/margarine, and sugars in the bowl and mix till fluffed up and incorporated

Add 2 tablespoons of water and the molasses and vanilla then add the one egg mix till incorporated

Slowly mix in flour do not over mix batter just till it comes together pulling off of the sides

Now make quarter sized balls with the dough

Place them on ungreased cookie sheets

Three in a row for rows down

Press fingers on top to flatten cookies and sprinkle sugar and clove

Bake at 350 for 8-10 minutes till cookies are lightly golden

Let cool

Enjoy

Coconut white chocolate chip cookie… Here we go

Here’s the deal with my cookies… I try and make them so they aren’t crazy sweet these one though are on the sweet side but not too much I found. They have lots of nice texture from the chocolate chips to the toasted coconut on top.

Coconut white chocolate chip cookie

1 ¼ all purpose flour sifted
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter room temp (no really room temp don’t mess with that)
½ cup brown sugar
¼ cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cup coconut
1 cup of white chocolate chips

Preheat oven to 350 degrees

Line two cookie sheets with parchment paper and set aside

About 1/2 coconut put it in a small pan and heat for about 5 minutes on low till some of the moisture is extracted and it has a couple of little brown specs amongst the flakes but it not fully toasted or brown set aside and cool.

Sift flour, salt, baking soda together and set aside

Cream with a hand mixer or in a kitchen aid whatever you got works… I’ve done cookies by hand too so no excuses which is why the butter needs to be room temp it helps. So add the sugars brown and white and butter then whip till fluffy.

Scrape down the sides of the bowl

Add egg and vanilla mix till incorporated

On low speed slowly add flour to wet ingredients
Don’t over mix it up

Then with a spoon mix in the none toasted coconut and the white chocolate chips leaving some aside from topping

Shape cookies into balls of your desired liking. I made mine about the size of in between quarter/ silver dollar

Place so that 3 cookies fit in a row with 4 rows

Place fingers over the top and flatten

Press in some of the dried coconut and one white chocolate chip

Place in the oven and cook for about 9-11 minutes till coconut is lightly colored and cookies are brown around the edge


Let cookies cool

And enjoy

Not A Baker

But I bake on Occasion…

I’d sell a bulldozer of sugar for salt any day of the week…

But of course with the season were in I can’t get myself away from it. I’m tired of dry boring cookies out of the package or even homemade so I wanted to make some that I’d actually enjoy eating not like i really need to be eating cookies but who gives a fuck. I’m gonna post the recipes cause I’ve been writing them myself. But i need to actually sit down and figure them all out so this is the visual entry and we’ll get to the recipe as soon as i can sit down without cookies burning.

I love the science in baking. Manipulating the fat content with sugar and leavening is fascinating to me. I’ve produced some pretty rad cookies.

I hope every ones enjoying the holidays. Its pretty rainy here in So Cal

White Chocolate Chip Coconut Cookies

Peanut butter Butterstochies half dipped  in dark chocolate

Zesty Lemon finger prints with Apricot and Raspberry preserves

Soft Clove Sprinkled Molasses Gingerbread

Pumpkin whoopie pies with candied pineapple clove cream cheese filling

I’d love to do a recipe right now but I’m making food for 30 people and I’m about 3/4 the way done… But i need a break so i’ll just post the pictures

I made these for class with ice cream and they were to die for but I made these with filling because their for a birthday party and need to sit out.

the wet ingredients

the dry that i mixed in a bowl i used to the 1st batch of cookies and then remembered that I should take pictures


Put em both together

scoop em out on wax paper

Put them in the oven and bake them

out of the oven and cool

mmmm pumpkin

inside

fill em up with pinapple

Filling

put it on top

add the lid

some with no pineapple

finished one with

I’m not a baker but I tried!

they taste good :D