St. Patrick's Day Party Food and Fun!

This morning I presented a couple of segments on my local TV news Channel (KSL 5-SLC, UT) for a St. Patrick's Day Party! In this post, I will be sharing recipes that were spotlighted during the segments. For the Party Decor and Games, please visit THIS POST on my Creative Blog AdventuresofaBusyBee! Thanks for visiting both of my blogs!

First up is the largest food item that I showed this morning:

Shamrock Trifle

 This is a super easy St Patty's Day dessert! You could also easily substitute other flavors and shapes for other holidays during the year.

 

Salted Caramel Pizelles

So, like many of you, I have a THING for Trader Joe's.

(That's really a THING, right? Like some people have a THING for Downton Abbey. Or cute shoes. Or, oh, I don't know....Goat Cheese. Not that I would know about ANY of THOSE things. haha.)

There are just a few things I've gotten from there that I haven't totally loved, but for the most part, I am always excited when I get the chance to go and buy some TJ's yummies. There are now 2 in UT, though both of them are at least 30 minutes from me (I know, rough, right?). We REALLY need one in my neck of the woods, and I'm not the only one sayin' so. Do you hear me Trader Joe's????   Yes, I really hope you do. Station Park in Farmington would be perfect.

Anyway.....Here's how this recipe came about.

Heavenly Sour Cream Sugar Cookies with Coconut Icing

For this past Easter Sunday, my daughter and I decorated some cookies for our family Easter gathering. You can see more of the cookies we made by visiting this post. She made some adorable designs on the remainder of the egg shapes.

I wanted to show the lace eggs below with the recipe so that you could see the texture of the AMAZING buttercream icing that I created. It has a texture like nothing else...so delicious that YOU might just melt when you bite into it! (I may or may not have leftovers in my fridge that I keep sticking a spoon into for a little moment of happiness). The cookie dough itself is quite delicious as it is made with sour cream. Add the flavor and texture of 2 different coconut icings and you have sugar cookie heaven...I am serious. Try it!

Another nice thing about this dough is that it holds it shape perfectly so the outline of your cookie shape does not change. I always bake my cookies on a stone, or at least on parchment paper or a silicone mat. Cookies baked on a metal pan alone will never turn out as well as using on of the other methods.

Sour Cream Sugar Cookies with Coconut Icing

Cookie Dough: 

Makes 4-5 Dozen cookies, depending on the size of cookie cutter

• 1 1/2 cups Butter, at room temperature
• 1 1/2 cups Sugar
• 1 Egg plus 1 Egg Yolk
• 1 cup Sour Cream (low fat is fine, but do not use fat-free!)
• 1 tsp Vanilla Bean Paste (or substitute with Vanilla Extract)
• 2 tsp Pure Almond Extract
• 4 3/4 cups Flour (plus more for rolling and cutting dough)
• 2 tsp Baking Powder
• 1 tsp Fine Sea Salt

1. Cream butter.
2. Add sugar and cream until volume increases and turns lighter in color.
3. Add in egg and extra yolk. Blend until well mixed.
4. Blend in sour cream, vanilla paste and almond extract.
5. Whisk remaining dry ingredients together and then slowly add to sugar mixture.
6. Blend until well combined.
7. Divide dough in half, place on a large piece of plastic wrap, and flatten each portion to a disk.
8. Refrigerate for at least one hour before rolling.
9. Add flour to surface as needed to keep the dough from sticking and to make the cookie cutter release more easily. Roll to desired thickness, but keep in mind that larger cookies need to be thicker to hold up.  
10. Bake at 350° for 10 minutes. Do not overcook. Let cool completely before frosting.

Coconut Glaze:

• 1/2 cup Coconut Oil
• 1 cup Powdered Sugar
• 1/2 cup Almond Milk (or Cream)
• 1 TBL Light Corn Syrup
• Coloring, optional

1. Melt the coconut oil for 30 seconds or until it becomes liquid, but not hot.
2. Add the powdered sugar and blend with a whisk until dry, and then add the milk a little at a time until desired consistency is reached. 
3. Add the corn syrup, and a coloring, if desired.

Note: If a thinner glaze is desired for a complete covering of the cookie edges, add a little more milk. Allow the cookies to drip off on top of a cooling rack placed over a pan. Otherwise, the consistency as listed is spreadable with a spatula. Alternately, keep it on the thick side and use a piping bag to outline the edges and then fill in the centers with additional glaze.

Coconut Buttercream:

• 1/3 cup Coconut Oil
• 1/2 cup Butter, at room temperature
• 3 1/2 cups Powdered Sugar
• 3 1/2 TBL Almond Milk (or cream/milk)
• 1/2 tsp Almond Extract
• Coloring, optional

1. Slightly soften the coconut oil in the microwave for 15 seconds. Do not let it melt, but allow it to become soft.
2. Using a mixer, whip the coconut oil until smooth.
3. Add butter and blend well, scraping down the sides as needed.
4. Alternate adding the powdered sugar and the milk until desired consistency is reached. 
5. Add the extract and coloring.

Linked to Six Sister's Stuff Saturday Blog Party:

Coconut Key Lime Pie Cupcakes

These days I am using Coconut wherever I can. I am a little bit obsessed with it. Not the dry sweet flaky stuff, but Coconut Oil, Coconut Milk and Cream of Coconut. How about you? Are you soaking up all the tips for using it on Pinterest like I am? I'm even using the oil in my hair lately and I love it!

So, I was formulating a new dessert for our family night this week, and I wanted to do something that I could teach my oldest stepson how to make. Starting with a box mix cake was a good place to start as he's an eager novice when it comes to learning how to cook.

Coconut Key Lime Pie Cupcakes

For the base:

• 1 box White, Vanilla or Yellow Cake mix
• 1 cup Milk
• 1/4 cup Coconut Milk (or just use all regular milk if you don't have this on hand)
• 1/4 cup melted Butter, slightly cooled
• 1/4 cup melted Coconut Oil (you can substitute all butter if you don't have any oil)
• 3 eggs, at room temperature
• 1 tsp Coconut Extract
• 1 tsp Vanilla Extract

For the topping:

• 1 pkg Vanilla INSTANT Pudding
• 1 cup Cream, Milk or Half and Half
• 1 cup Cool Whip (or Dream Whip, prepared)
• 1 1/2 cups Powdered Sugar
• 2 TBL Cream of Coconut (in the drink mixers section-this is NOT canned coconut milk)
• 3 TBL Key Lime Juice (can be found bottled in the juice section)
• Green food coloring to desired shade 

1. For the cupcakes, line your pan with cupcake liners if desired. Preheat oven to 350°.
2. Mix all ingredients on high for 4 minutes.
3. Fill each cup 2/3 full.
4. Bake for 9-11 minutes until set.
5. Let cool before topping.
6. For the topping, mix the pudding with the cream until blended. 
7. Add the cool whip and stir until completely combined. 
8. Add remaining ingredients and blend until you get a smooth texture.
9. Using a thick decorator tip and a bag, pipe the topping onto each cupcake. (or just cut the tip off of a ziploc bag and squeeze out desired amount).

I really like how these turned out, and I think they were even better today after they had sat out overnight. The topping is a texture similar to a Key Lime pie, i.e.: slightly on the sticky side. This one's a keeper!

Pina Colada Shortcake

This recipe takes advantage of a day-old Angel Food Cake and some fresh pineapple. I also made some fresh Greek Yogurt Cheese. What you get is a lighter version of a typically high calorie dessert!

Pina Colada Shortcake with Yogurt Cheese
(Serves 4-6)

• 1/2 Angel Food Cake (slightly dry is fine)
• 1-2 TBL Coconut Oil
• 2 cups Fresh Pineapple
• Yogurt Cheese (see below)
• Coconut Sauce (recipe below)

For cake:

1. Cut cake into medium thickness slices. If you have a griddle pan, coat the surface with a thin layer of coconut oil. Sear each piece until golden ridges appear and cake becomes slightly caramelized and crispy. If you don't have a grill pan, you can do this on a BBQ grate, or a regular frying pan. Soften some coconut oil, and spread on both side of the sliced cake pieces beforehand.

For Pineapple:

1. Cut small pieces of fresh pineapple, and use the same griddle pan to sear and caramelize the pieces. If desired, sprinkle with a small amount of your choice of sweetener to increase the caramelization.

For Coconut Sauce:

• 1/4 cup Cream of Coconut (I prefer the bottled brand over the canned kind. Note: this is NOT the same thing as canned coconut milk)
• 1/4 cup Fat free Half and Half
• 1 tsp Coconut Extract
• 2 TBL Ultra Gel (This is an instant thickener that is AMAZING. You can order it here.)
• 1/8 tsp salt

1. Heat all ingredients over medium low heat until thickened.
2. Serve any leftover sauce in the fridge for up to a week.

For Yogurt Cheese:

My FAVORITE brand is ZOI, if you can find it!

1. Using a Yogurt Strainer, a re-usable Coffee Filter, or a large piece of cheesecloth, strain 1 1/2 cups of yogurt overnight. Cover it tightly and place it in your fridge.
2. Discard the liquid, and you are left with a tasty yogurt cheese that has a texture comparable to cream cheese.

Almond-Pear Torte

I made this torte (along with an Apricot version) to take to a family party last week...and I forgot to snap a shot of the finished product before we left! Mercy...I hate when that happens. Just know that it looked very similar to this one...just browned and baked. ;)  This is a decadent tasting treat, and you will feel like you are transported to Europe when you bite into it. It's that good. I created this recipe after trying a similar dessert at a local European Deli in my area...and my taste buds kept telling me to go back! 

I do have another picture of smaller versions that I made for the Bake Sale we had at the Culinary School I am attending. You can see those in this post. I used 2 different types of pears for this one, but any variety of pear will work.

Almond-Pear Torte
This recipe makes enough for two 9-inch tart pans, or approx. 15 mini pans

Crust:

• 1 8 oz block Cream Cheese, softened
• 1 cup Butter, softened
• 1 TBL Cream
• 1/2 tsp Salt
• 2 TBL Sugar
• 2 1/2 cups Flour

Filling:

• 1 can Almond Paste
• 1/2 cup Butter
• 2 Eggs
• 3 TBL Flour
• 1 1/2 tsp Almond Extract
• 1 cup Almond Milk (or Cream)
• 3 TBL Sugar
• 1/2 tsp Salt
• 3-4 Pears, thinly sliced (don't slice until the crust is ready and filled)

1. For the crust: Cream the butter and cream cheese until fluffy.
2. Mix in the remaining ingredients until well blended.
3. Shape into 2 disks and wrap in plastic.
4. Chill dough for 4, or more, hours.
5. For the filling: Blend the paste and butter together until creamy.
6. Add the remaining ingredients, except pears, and mix thoroughly.
7. Once the dough has chilled, roll into a circle large enough for your pan of choice.
8. Grease the pans.
9. Pour filling into the crust, and then top with the pears.
10. Bake at 350° for 40 minutes, or until the center is completely set. (20-25 for mini tarts)

Quick and Easy Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle

• 1 Angel Food Cake, cubed and dried (250° oven for 30 minutes, or air-dry for 6 hours)
• 1 block Cream Cheese, softened
• 1 cup Greek Yogurt, Vanilla Flavor (if using regular yogurt, let it drain for an hour)
• 2/3 cup Powdered Sugar
• 1/2 cup flavored Liquid Creamer (I used Coldstone's Sweet Cream, but French Vanilla would be fine)
• 1 cup Whipped Cream (or use Cool Whip)
• 1 tsp Almond Extract
• 1/2 tsp Vanilla Bean Paste (or 1/2 tsp Vanilla Extract)
• 2 lbs Strawberries, sliced
• 1/2 cup Sugar

1. Blend all ingredients except the Strawberries and regular sugar (and cake cubes) with a mixer until creamy
2. Gently fold in the cake cubes
3. Combine the strawberries with the sugar and allow to sit for at least 2 hours
4. Start with a layer of the berries, then a layer of the cake mixture
5. Repeat Layers
6. Garnish with fresh berries and whipped cream, if desired 

For additional Trifle Ideas and info, please visit my post here . To learn how to keep Strawberries and other berries fresh, make sure to read my AMAZING TIP here.  By the way, my favorite brand of Greek Yogurt is ZOI Brand! I hope you can find it because it's amazing!

Easy & Rich Chocolate Dip/Spread

Easy Chocolate Dip

Quick and Easy Chocolate Dip

• 1 tub Philly Indulgences Dark Chocolate Spread
• 1 cup Greek Yogurt (plain or vanilla) (My FAVORITE brand is ZOI, if you can find it!)
• 1/4 tsp Vanilla Extract

Combine all until smooth. Serve as a dip with fruit, crackers or cookies. Or as a spread on toasted crostini.

For more about this recipe, see this post.


~~Linked to Lil Luna's Link Party

Orange-Caramel Creme Bread Pudding and sauce

Orange-Caramel Creme Bread Pudding with Orange Creme Sauce

BREAD PUDDING

• 18 good quality rolls  (or 12 Croissants)
• 6 large Eggs
• 2 cups Cold Stone Creamery Sweet Cream flavored creamer (or creamer flavor of choice)
• 2 cups Half and Half (or full cream, or even Fat Free 1/2 & 1/2)
• 1/3 cup Brown Sugar
• Zest of 1 whole Orange
• 1/4 tsp Sea Salt
• 3/4 cup Toffee Brickle sprinkles (Heath brand...use the chocolate coated if you'd like)
• 1 cup White Chocolate Chips
• 1 tsp Vanilla Bean Paste (if you can't find it, just use real vanilla extract)

1. Tear your bread into chunks and place into a 9x13 sprayed pan. Let sit for an hour to dry out.
2. Combine all remaining ingredients in another bowl until the eggs are thoroughly mixed.
3. Pour over bread chunks, and push down pieces into egg mixture to coat.
4. If possible, let sit covered in fridge for 2-6 hours before baking.
5. Bake at 350 for 50-55 minutes or until risen and browned. Make sure the center is mostly set.
6. If you'd like, you can keep it covered with foil for the first 30 minutes so it's not too brown.
7. Best served warm.

ORANGE-CREME SAUCE

• Juice of 1 whole orange, seeds strained out
• 1 cup Flavored Creamer (same as used above)
• 1 cup Half and Half
• 1/2 package "Shirley J Dessert Creme" (see *note)

1. Combine all over medium heat. Stir until warm and thickened. Serve over Bread Pudding.

*note: To find "Shirley J" products and have them shipped to your door, please visit my website here. 

If you want to do the sauce without the specialty item you can, it will just be thinner and have less 

vanilla flavor.

For more about why I LOVE Bread Pudding, how I made this version extra yummy, as well as variations and tips to make your own versions, please visit my post here.

Holiday Open House 2011

Most years since 1999, I have held a Holiday Open House for my friends and neighbors. I started doing it because so many of my neighbors wanted to come and see the trees that I decorate in my home. Originally I would just have hot chocolate and some cookies. Over time, I expanded my repertoire to include appetizers and desserts as well. 

These photos are from last year's event. Last year's was the first one that I have held following a 4 year hiatus while I was a single mom, and living in small places.

It's great to be back in the groove!

I am preparing for this year's event as we speak. I try to do something new every year, but I have some crowd favorites that are requested year after year. Namely, my Cinnamon Creme Hot Drink and my Gingersnaps. Those two items are required holiday party fare! (However, those are two of about a dozen recipes that I hold close to the cuff, and I do not give them out...ever.  Believe me, I've had people on their knees begging for them!) 

There are a few in this batch of goodies that I don't mind giving out, so watch for them in future postings. Normally, I won't share photos on this blog without a recipe, but my parties will be the exception to the rule.

The Red and Green Tortilla Christmas Tree. Simply pinwheels with ham and turkey, spinach, shredded cheese and tomatoes. I also used a basil mayo. This was a big hit and has been flying around pinterest since I posted it a few weeks ago. I found the giant tortillas at my local Winco, but I've not had any luck finding them this year.

Peppermint Crunchers cookies. My local Harmons carries the CUTEST mini candy cane sprinkles in their bakery dept. I bought a container from them for about $3 and it has lasted me for 2 years. They really taste like candy canes! I mixed them right into the batter which I had tinted red and added peppermint extract to. 

This Salsa Christmas Cheesecake was a new addition to my spread. My daughter and I got creative with the topping, using chopped avocado and tomatoes to make a wreath design on top. 

YUMMY individual Bread Puddings. I find that this is a great way to serve Bread Pudding on a buffet. I used the Wilton Square pans to make it. I served 2 types of sauces on the side...caramel and chocolate. This was just a basic Vanilla Caramel flavor. Bread Pudding is super versatile and even people who think they won't like it because of the texture find that they fall in love with it.  Link here for a recipe for one of my favorite versions.

A view of one side of the buffet, showing the Bread Pudding station and some other cookies.

The other side of the buffet, showing my stacking tower. This is a PLANT stand if you can believe it! I found it at Big Lots. It has adjustable angles and holds a lot of the little portion cups that I like to use for single-service dips.
Go to this post to see another way that I have used them recently.

Eggnog cake. Topped with an eggnog glaze and drizzled with white chocolate and sugar crystals. I make this most every year because I don't serve eggnog otherwise.

These are my famous Gingersnaps. They are amazing. Sorry you can't try them! But some day when I sell them, you will understand why I never give out my recipe! 

Love serving dips and crackers this way. I buy the portion cups in bulk and use them year after year. It seems like there are always great new crackers coming out on the market, so I like to do these single serve dip cups to showcase their shapes and textures. The dip is a Gorgonzola and Pecan flavor. I also do other cups with Ranch and carrots/celery. People love the small servings.

There you have it....I will add pictures from this year's event in the coming week. Also watch for some of the individual recipes coming up soon.