Triple Nut Pie! (Coconut, Macadamia, Pecan)

What you need:
1/2 butter 
3/4 cup cream of coconut
2 eggs
1/3 cup brown sugar
1 teaspoon lemon juice
2 teaspoons vanilla
1/4 teaspoon salt
1 cup chopped macadamia nuts
1 cup pecans
1/2 cup unsweetened flaked coconut
2 tablespoons flour
pastry for single pie crust


What to do:

1. Whisk 1/2 stick melted butter, 3/4 cup cream of coconut, 2 eggs, 1/3 cup brown sugar, 1 teaspoon lemon juice, 2 teaspoons vanilla and 1/4 teaspoon salt.  
2. Stir in 1 cup chopped macadamia nuts, 1 cup pecans, 1/2 cup unsweetened flaked coconut, and 2 tablespoons flour.  
3. Unroll pie crust, place in pan, and flute the edges.
4. Pour mixture into crust, and bake at 325 degrees for 45-55 minutes, until the crust is golden and the filling is set.

We made this pie for Thanksgiving, and everyone LOVED it!  It's simple, fast, and delicious! Hope you like it!

Raspberry Puree!

What you need:

1 pint of raspberries

1/4 cup sugar

What to do:

1. Put both the raspberries and sugar in a pot, and stir them together.  
2. Heat the mixture.  When it begins to bubble, stir, and then mash the raspberries with a spoon.  
3. If you want to remove the seeds, then you will need to run the puree through a fine mesh sieve.  

This is a very easy raspberry puree that goes great with beignets, pancakes, and other desserts!  Give it a try!

Berry Cobbler!

What you need:
2 cups fresh strawberries, halved
2 cups raspberries
1/2 cup sugar
3 tablespoons cornstarch
pastry for 1 double pie crust


What to do:

1. In a large bowl, stir together the sugar and cornstarch.  Add the strawberries and raspberries, and gently toss until the berries are coated.
2. Line the pie plate with half of the pastry.  Stir the berry mixture, and then transfer it to the pie plate.  Top with the second crust, and seal and crimp the edges.  Cover the edge of the pie with foil.
3. Bake at 375 degrees F for 25 minutes.  Remove the foil, and bake for another 20-30 minutes, or until the top is golden brown.  Allow the pie to cool.

This pie is SO easy to make, and really good!  Also, you can substitute the raspberries and strawberries for blueberries or blackberries.  Give it a try! :)

Crème Brûlée!

What you need:

3.8 cups heavy whipping cream

3/4 cup sugar

pinch of salt

1 teaspoon vanilla extract

2/3 cup egg yolks

raspberries (optional)

What to do:

1. Combine the cream, 1/2 cup of the sugar, and the salt and bring to a simmer over medium heat, stirring continuously.  Remove the pot from the burner, and add the teaspoon of vanilla extract.  Cover and steep for 5-10 minutes.
2. Return the pot to the heat and bring the cream to a boil (stirring the whole time!).
3. Combine the egg yolks and 1/4 cup sugar and temper the mixture into the hot cream.  Ladle  the custard into your Crème Brûlée ramekins, filling each about three-quarters full.  
4. Bake in a water bath (the water needs to be boiling hot) at 325 degrees until just set, 20-25 minutes.  
5. Remove the custards from the water bath and wipe the ramekins dry.  Refrigerate until fully chilled.  (allow them to refrigerate for at least an hour, but the longer they chill, the better they are!)
6. To finish, evenly coat each custard's surface with a thin layer of sugar.  Use a propane torch to melt and caramelize the sugar.  Add a handful of raspberries (or any other fruit you want) on top, and enjoy!

Crème Brûlée is one of my all time favorite desserts!  It may seem difficult to make, but after a couple times of making it, it's really simple.  A great thing about it is you can make it earlier in the day, and then refrigerate until you're ready to eat; Then, all you have to do is torch the sugar on top!  This makes it a great dessert to make for when people come over, because you don't have to worry about cooking while they're there!  I hope you enjoy this dessert as much as I do!