2 Tbsp Butter (Room Temperature)
Dash of Salt
1 lb Confectionary Sugar
When butter is at room temperature, start mixing butter and then add the salt. Once salt is blended, start to add confectionary sugar and a little bit of milk. Keep on mixing and adding the confectionary sugar and milk as needed. Mix it is until smooth and hangs onto the spoon without dripping and is thick. Add vanilla to frosting to taste.
Active prep 10 min, inactive prep 5 hours minimum for chilling the mousse until the set up
recipe from pineappleandcoconut.com
2 C Pomegranate Juice ( I used POM wonderful)
3 tsp gelatin powder
¼ C Honey
2 C Coconut Milk ( full fat organic)
½ tsp vanilla extract
¾ c pomegranate arils
4 Tbsp unsweetened coconut flakes
In a medium bowl pour in ¼ c of the pomegranate juice and sprinkle the gelatin over the top. Let sit and bloom for a few minutes. While the gelatin is blooming, bring the remaining pomegranate juice and honey to a boil. Add the boiling juice mixture to the gelatin mixture in the bowl and mix well until the gelatin is dissolved. Pour the mixture back into the saucepan to bring to a simmer. Remove from heat and let cool to room temperature. Add in the coconut milk and vanilla extract and place in the fridge until it starts to thicken, about 30-45 minutes. You don’t want it too thick that it won’t pour. Once its starting to set up and thicken either mix well by hand or blend until it’s a fluffy and thicker. Pour into individual serving glasses or bowls and let set up until firm, about 4 hours. Before serving top with the coconut flakes and pomegranate arils. Serve chilled.
Fresh Fruit with Whipped Coconut Cream and Toasted Almonds Made by Alicia Whipped Coconut Cream Ingredients
One 15-ounce can full-fat coconut milk
Zest of 1 lime
2 teaspoon vanilla or more to taste
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight. 2. Open the can of coconut milk. There will be a firm, waxy layer on top. 3. Scoop out this firm layer coconut cream that has solidified at the top of the can. 4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.) 5. Place this cream in the bowl of a stand mixer, or a large bowl. 6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes. 7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using. 8. Serve with fresh fruit
1/4 cup all purpose flour - do not add more
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
8 oz bittersweet chocolate, I used Ghiradelli Bittersweet Cacao Chocolate Chips
2 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla
2 cups pecans, chopped (or walnuts)
6 ounces semi sweet chocolate chips
Preheat oven to 350 degrees. Mix together flour, baking powder and salt and set aside.
Melt 8 oz of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.
In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. **Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts. (**I let the eggs sit on the counter 30" before beginning. Then you can avoid the heating eggs step. You just don't want to add something really cold to warm chocolate or it will seize up.)
Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks barely dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove pan to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!
* Be careful not to overcook these cookies. Remove them slightly underdone.
In mixer, stir water, milk, yeast and sugar together. Let stand 5-10 minutes or until foamy.
Stir in salt, egg, butter, pumpkin, spices and half of the flour. Mix. Add remaining flour as you continue to mix dough until it pulls away from the sides. Then allow mixer to knead dough for 4-5 minutes. Lightly grease, cover and allow to rise for 1 hour.
Lightly grease bundt pan. Punch down risen dough and divide into small 1 Tbsp pieces. Coat pieces in melted butter, and then coat in cinnamon sugar mixture. Place into prepared pan. Cover and allow to rise 1 more hour.
Preheat oven to 350 degrees. Bake for 25 minutes. Cool for 20 minutes. Prepare glaze by mixing powdered sugar, syrup, half & half and vanilla until smooth. Drizzle glaze over pull-aparts and eat warm!
1 Tbsp olive oil
1 lb Italian sausage
4 cloves garlic
1 onion, finely chopped
1 bay leaf
1 cup white grape juice
1 cup chicken stock
1 cup canned pumpkin
1/2 cup heavy cream
1/8 tsp cinnamon
1/2 tsp nutmeg
salt and pepper
1 lb penne rigate
Parmigiano for grating
Add olive oil to nonstick skillet and brown sausage in it. Remove sausage and drain fat. Add 1 more Tbsp olive oil to pan and saute garlic and onion until tender.
Add bay leaf and grape juice to pan. Heat 2 minutes, add chicken stock and pumpkin, stir until sauce begins to bubble. Add sausage back to the pan, reduce heat and slowly stir in the cream. Add seasonings, including salt and pepper to taste. Simmer sauce for 5-10 minutes to thicken.
Serve sauce over cooked noodles with parmigiano grated over the top.
1 15-oz can pumpkin puree
1 1/2 cups sugar
1/2 tsp salt
2 tsp pumpkin pie spice
1 13-oz can evaporated milk
3/4 cup melted butter
1 box yellow cake mix
1 cup chopped nuts
Heat oven to 350 degrees. Bend eggs and pumpkin together. Add sugar, salt and spices and blend well. Slowly mix in milk and melted butter. Sprinkle dry cake mix evenly over the top to cover. Sprinkle nuts on top. Bake 70-90 minutes or until golden brown.
1 cup raw almonds
1/4 cup raw cashews
1/2 cup raw walnuts
2 cups (packed) pitted medjool dates
1/3 cup cocoa powder
1 tsp vanilla
1/4 tsp sea salt
1/2 cup coconut butter/butter/butter alternative
1/4 cup agave nectar
2 tbsp cocoa powder
pinch sea salt
In a food processor or blender, process almonds and cashews until very fine. Add walnuts and dates and process until the mixture is nice and crumbly. Do not over process or you will release excess oils in the nuts. Add cocoa powder, salt and vanilla and mix just until mixture comes together. Firmly press sticky mix into a lined 8x8 pan.
For frosting, combine butter and agave until smooth, then add cocoa powder and salt until just combined. Spread frosting over brownie base and refrigerate until set (about 1 hour). Cut and enjoy!