Coconut No-Crust Pie

Hello all,

This recipe is super simple and produces an elegant dessert. You just whip up the ingredients, pour into a pie pan, and bake. I made this yesterday and will be enjoying it for the days to come. Let's get on to the pictures and recipe so you can make it too!


 here's the batter for the pie...


and the pie ready for the oven.


Coconut No-Crust Pie
-1 cup sweetened coconut (flaked or shredded)
-1 cup milk
-3/4 cup +  2 tablespoons white sugar
-1/4 cup + 2 tablespoons flour
-2 eggs
-3 tablespoons melted butter
-1/2 tablespoon vanilla
Mix all ingredients together well. Pour into a greased 9'' pie pan.
Bake at 350 F for 30-40 minutes or until golden brown. Enjoy!



and here's the golden brown finished pie- try it yourself!

Savor it!
love, rue

Coconut Macaroons

Hello all,

This will be a quick post as I am on vacation visiting my mother this week. But I have a great and delicious recipe for you that will hopefully brighten your Octobers! These macaroons have huge coconut flavor and are light and crispy on the outside and chewy on the inside. I forgot to take a picture of the 'batter', but it's basically white and glossy with coconut.



Here are the macaroons in the oven...


And here they are all baked up!


Coconut Macaroons
-2 egg whites
-1/2 teaspoon vanilla
-1/4 teaspoon salt
-2/3 cup white sugar
-2 cups flaked/shredded coconut
Beat the egg whites, vanilla, and salt to soft peaks. Add the sugar and beat to stiff peaks. Fold in the coconut.
Bake at 325 F for 20 minutes or until golden brown on a greased cookie sheet.
Then enjoy!




Don't they just look divine?

Savor it!
love, rue

Poached Eggs in Tomato Sauce

Hi everyone, this time we have a guest post from my awesome sister Dare... take it away!


So I found a recipe online at smittenkitchen.com for poached eggs in tomato sauce. I decided to take that idea up a notch. Now in her recipe the tomatoes came from a can so I thought, I could do better than that.

I made my own tomato sauce. First I diced four cloves of garlic and browned them in olive oil. Then I chopped up three tomatoes and added them to the pot. I don't really measure my spices so I just added some basil, thyme, salt, pepper, and a little bit of red pepper. Then I added two big gluggs of red wine. Then I let the whole thing simmer for 5-10 minutes so the flavors could meld.



In the meantime, toast some bread. I used some homemade sourdough bread that I had made. once the bread is nice and toasty, (and don't worry about it getting too toasty, there's no such
thing) rub the top of the toast with another clove of garlic, just like when you're making brushetta.



Then crack your eggs right into the tomato sauce. this was my first attempt at poaching eggs so they weren't perfect but damn were they tasty. Once you add the eggs it turns into a watching game. Mine took maybe 6 minutes? but they were slightly over done by the time I sat down to eat. Remember that the egg will continue cooking even after you take it off the heat.



So once the egg is cooked to your liking (my instructions are for a runny poached egg) pour the tomato sauce and poached eggs on top of your garlic toast. eat with a knife and fork. this was delicious!



This dish is perfect for breakfast/brunch or lunch, it's light but the egg is adds richness. also this recipe makes a lot of sauce so thicker slices of bread are preferable. Enjoy!
-D

Pretzel Rolo Bites

These are delicious. Seriously delicious. And so easy to make, you'll want to make more just as soon as you've gobbled up your first batch!



Here are the pretzels and rolos...



And here they are all baked up and topped- yumm!


Pretzel Rolo Bites
-pretzel snaps (quilted looking squares)
-rolos
-m&ms or other toppings (nuts, etc.)
Line a cookie sheet with foil, and preheat the oven to 220 F.
Lay out the pretzels, then lay the rolos on top of them. Bake for 3 minutes.
Press toppings into the top of the pretzel/rolo combo, let cool, and enjoy!




Savor it!
love, rue

p.s. I'll be posting a guest post from my wonderful sister, Dare, for my next post! Get excited.

Maple Buttermilk Pie

I quickly whipped up this pie yesterday while trying to keep our oven from smoking copiously (something which might keep me from blogging for a little while until it gets fixed!). I used a pre-made pie crust, bre-baked it, whipped up the filling, and baked it and it is delicious. It's creamy and custardy, and there's really only one thing I would change if I were to make it again- I would leave out the lemon zest, as I don't feel it is necessary, though you are certainly welcome to take this pie in any direction you choose! I have a lot of ideas about different flavors, etc.


Here's the unbaked pie shell...


And the baked pie shell.


And the yummy filling to go inside...


And the beautiful pie all baked up!


Maple Buttermilk Pie
-one pie crust, pre-baked at 375 F for 20 minutes
-zest of one lemon (optional!!! I found it a little overpowering)
-2 tablespoons brown sugar
-6 egg yolks
-1/4 cup flour
-2/3 cup maple syrup (pref. grade b)
-2 cups buttermilk
-1 teaspoon vanilla extract
-scant 1/2 teaspoon fine grain sea salt
Pre-bake pie crust, then whip up filling, add to pie crust, then bake 1 hour at 325 F.
Chill completely before slicing!

Here's the finished pie, all ready to be eaten.
Savor it!
love, rue

Ice Cream Concoctions

I've had quite a busy week this week, so I'll just be putting up a quick post about adding ice cream to various desserts and gobbling them up- something I've been doing a bit of lately!


Here's a delicious special waffle topped with ice cream and chocolate and caramel syrups!




And here's a caramel sea-salt brownie with ice cream on it, and caramel syrup!


Here's a mini ice-cream sandwich made out of cream cheese poundcake slathered with nutella and topped with ice cream!



And here's an ice cream sandwich I made out of cookies that had butterscotch chips, chocolate chips, and coconut- yumm!

Ok, go on and put ice cream on anything you can think of, it can only get better!


Savor it!
love, rue