Coconut Cream Pie

The last slice of birthday pie!
Made by my daughter Kate xox

My birthday was Friday, and it was a terrific day. As my chronological odometer rolled over from 58 to 59, I wondered how it would feel to enter my last year as a 50-something. One short year from now, I'll be officially "in my sixties" and leading up to that has me a bit apprehensive, but just a bit. If the start of this year of Sixty-Eve is any indication, life is only going to get better. I'm feeling so much better since embarking on this low-carb lifestyle. And there are other changes in the works: after 22+ years and two degrees earned, I just (finally!) jumped from support staff to administration and landed a dream job at Skidmore College where I have worked for decades.  I'll start work at my new position on April 1st.  Such great news...AND spring is almost here!

So, it was a great birthday, beginning with a small celebration at work. Toward the end of a crazy-hectic day (we're about to send out almost 8,000 decision letters to applicants to the College), I was asked to stop by an office upstairs to find that my co-worker Wendy brought in a carb-friendlier cheesecake, and the rest of the staff singing "Happy Birthday." They presented me with a card signed by all and it was a touching moment. We do this for each others' birthdays in our office, everyone assigned their own party planner, and this way we all get a little bit of a big deal on our special day. I loved it.

After work, I stopped by to see friends who toasted my birthday with a little bit of the bubbly (!) and after a sip or two left to meet my family at home for a bountiful and healthy dinner Katie put together, the crowning glory a coconut cream birthday pie, and a low-sugar, low-carb one at that!  Katie found the recipe at Diabetic Living online, and it was not only beautiful, but absolutely delicious and could take its place nicely among much more decadent desserts.  It was a light yet substantial coconut cream crowned in a pillow of sweet meringue, with a confetti of toasted coconut.  I can't even tell you how much I loved it, and have already put my order in for another one on my next birthday!

I'd like to share a little story about the day I was born, a memory my father shared with me when I was a little girl. It was Monday, March 15, 1954, and they were living in Dayton. My dad was 37 and my mom 35 at the time. He was headed out the door to work, saying good-bye to my mother, brother Michael, sister Patsy, and baby Steven, a year old just a week before. (Irish Catholic, no explanation necessary, and they went on to have 3 more after me!)  I was due to be born a month later, on April 15th.  Before he got out of the driveway, my mother called him back.  She was in labor. I was born a few hours later, a tiny 5 1/2 lb. baby girl with a ton of black hair and chubby cheeks. Seems I surprised my family that day, and apparently that's been my M.O. ever since!

Anyway, back to Coconut Cream Pie -- that was a nice surprise! And here's the recipe, followed by a photo of my grandboys and me, just about to blow out the candles!

COCONUT CREAM PIE
Diabetic Living

Ingredients:
Baked pastry shell (recipe follows)
3 eggs, room temperature, separated (whites must be out of fridge for 30 minutes, minimum)
1/4 cup sugar
1/4 cup cornstarch
1 1/2 cups fat-free milk
1 12-oz. can evaporated fat-free milk
3 tbsp. flaked coconut
1/2 tsp. coconut extract
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
1/3 cup sugar
2 additional tbsp. flaked coconut

Directions:
In heavy, medium sauce pan, stir sugar and cornstarch. Stir in milk and evaporated milk. Cook over medium/medium high heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and quickly whisk 1 cup of hot mixture into the three egg yolks. Return egg yolk mixture back to pan; cook and stir 2 minutes more. Remove from heat and keep warm while you make the meringue.

In very clean mixing bowl, beat room temperature whites for 30 seconds until soft peaks form. Add vanilla extract and cream of tartar. Beat until stiff peaks form and meringue is thick and glossy, about 2 minutes more.

Pour hot filling into pie shell. Immediately spread meringue, sealing it to the edge of the pastry.  If it doesn't seal, the meringue will shrink and it won't be as pretty.  Sprinkle meringue with the last two tablespoons of coconut.  Bake at 350 degrees Farenheit for 15 minutes. Cool 1 hour on wire rack.  Chill 3-6 hours.  10 servings.

Pastry shell:
Oven, 450 degrees Farenheit
1 1/4 cups all-purpose flour
1/4 tsp salt
1/3 cup shortening
4-5 tablespoons very cold water

Combine flour and salt in bowl. Cut in shortening until it is the size of small peas.  With for, work in cold water, just a bit at a time, until the dough comes together.  Form into disk and chill.  When chilled, on floured surface roll into 12-inch diameter circle.  Fit into 9-inch pie plate.  Crimp edges.  Prick holes all over.  Line with a double layer of foil. Bake at 450 degrees Farenheit for 8 minutes.  Remove foil and continue to bake 5-6 minutes more until golden brown.  Cool.

Cupcakes for the boys, pie for me!
Who could ask for anything more?  Not me, that's for sure!
60, a year away - bring it on!!!

Nutritional information per serving (1/10th of pie)

Calories: 249
Fat: 10
Cholesterol: 66
Sat. Fat: 4
Fiber: 1
Protein: 7
Sodium: 147

Diabetic Exchange:
Other carbs: 2
Fat: 2

Paleo-Inspired Sweet Potato Brownies!

This recipe is so full of very, very good things that it creates a power food! With the nutrition of sweet potatoes, whole eggs, canola oil, dark chocolate, walnuts, white whole wheat flour and a minimal amount of sugar, this is one dessert that just might boost your health! (in moderation, of course!). Just don't eat the whole pan at once! The original Paleo recipe is very interesting, and though I didn't have some of the more exotic ingredients in my pantry, I do plan to buy coconut oil and coconut flour soon. Instead, I substituted where necessary, tweaked ingredients here and there, and the result is a beautiful pan of dark chocolate brownies.  They are just out of the oven, bursting with a warm, chocolate aroma and begging to be cut into! This will make 16 2x2-inch brownies, just enough to surprise my co-workers as they start another incredibly busy day!

Post-script: I wanted to wait for morning light photos, but just couldn't resist so here's the finished product.You can see that these are very thick brownies, fudgey and cake-like at the same time. The rather large crumb I sampled was deee-lish!

Paleo-Inspired Sweet Potato Brownies 
(so divergent from the original recipe that I can claim this one as my own!)
Oven 325 degrees Farenheit
Spray 8x8 glass baking dish with cooking spray
Makes 16 2-inch brownies


1 1/2 large sweet potatoes, baked until soft, cooled, and removed from skin
3 eggs
1 tablespoon vanilla extract
6 ounces dark chocolate, melted in double-boiler or 1 min. in microwave with 1 tbsp. canola oil
1/4 cup plus one tablespoon white whole wheat flour
1/4 cup honey (I didn't have honey so used 1/4 cup granulated sugar)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts
1/2 cup dark chocolate chips (I used Ghiradelli 70%, but semi-sweet is fine)

In blender or food processor, combine eggs, sweet potatoes, and vanilla extract. Blend until completely smooth and creamy. Pour into mixing bowl. (If using a blender, put in one egg first to have some liquid on the bottom to get things moving.)

To the sweet potato mixture, stir in, all at once, melted chocolate, honey, flour, baking soda, and salt.  Stir very well. Stir in chopped walnuts and chocolate chips. Pour/spoon batter (it's thick) into baking dish. Spread edge to edge. Bake on center rack in oven for 40-50 minutes. Brownies are done when toothpick or knife inserted in center comes out clean. I had to bake mine for about 48 minutes. These are thick brownies and take a while. Test every 2-3 minutes after 40 minutes to make sure you take them out as soon as they test done.

Cool completely and then cut into 16 2-inch squares.

ENJOY!!!!

Check out all that sweet potato goodness!

All dressed up and ready to go!

A Healthy(er) Double-Chocolate Cupcake!

OK, I just had to get back to baking; after all, this is the Adirondack Baker! For those looking for a healthy(er) dessert option, here's a recipe for a double-chocolate cupcake that can provide a sweet ending or snack without undermining your efforts at eating well.

This recipe is one I adapted from Cooking Light. Their version uses all-purpose flour, butter and granulated sugar. I decided to healthify (is that a word?) this recipe to another level by using whole white flour, brown sugar, and canola oil. I chose to melt the additional dark chocolate rather than give it a fine chop, and I also added a teaspoon of cinnamon because Shannon, my nutritionist, tells me that cinnamon is a wonderful spice to add to any diet, that it's great for the bloodstream. It compliments chocolate in a very simpatico way (like my south-of-the-border reference?).

Since I'm still in carb-detox mode, I won't be enjoying these cupcakes just yet, but my family will.  This recipe makes 1 dozen cupcakes, just enough for a big family dinner or for making your co-workers very happy! One or two might make it to my freezer, for that time when I am able to handle an occasional (and healthier) treat!

HEALTHY(ER) DOUBLE-CHOCOLATE CUPCAKE
12-cup standard muffin pan, with paper liners
Preheat oven to 350 degrees Farenheit

Ingredients:
1 cup whole white flour (I use King Arthur), MINUS two tablespoons (whole white absorbs more moisture than AP flour)
1/3 cup cocoa powder (I use Ghiradelli)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

1/2 cup brown sugar, light or dark, firmly packed
1/4 cup canola oil

1/2 cup egg substitute (I used 1 large home-grown egg, and 1 egg white)
1 teaspoon vanilla extract
2 oz. dark chocolate, melted in microwave

1/2 cup low-fat buttermilk (I use Battenkill low-fat milk and 1 tablespoon vinegar - let sit for a minute or two)

Directions:
In medium sized bowl, whisk together flour, cocoa, baking soda, and salt.  Set aside.

In large mixing bowl, mix brown sugar and canola oil very well, until there are no lumps left.  Add egg and beat well (if using real eggs, beat well after each addition).  Add vanilla extract and melted chocolate, and mix very well.  Beat this mixture at high speed for a good minute.

With mixer at lowest speed, add flour mixture alternately with milk, 1/3 each at a time, mixing well after each addition.  Then beat for one more minute.  Scrape bowl to make sure you got it all incorporated.

Fill muffin cups 1/2 to 2/3 full, using all the batter for 12 cupcakes.

Bake for 18 minutes or until cupcakes test done (toothpick comes out clean, or cake bounces back when gently pressed in the center).  I always use the "press" test.

Sift a little confectioners sugar over top, or frost as desired.  OR (!) frost with a chocolate ganache, also made healthier with eliminating the cream and melting the chocolate with just a tablespoon of canola oil.

HEALTHY DARK CHOCOLATE GANACHE

6 oz. dark chocolate, chopped (or use dark chocolate chips - I used Hershey's)
1 tablespoon canola oil

In microwave-safe bowl, heat chocolate with canola oil for 1 minute.  Remove (carefully - my bowl got hot) and stir with fork until all the chocolate has melted.  Mine took just one minute, if you need to put it back in the microwave, try another 20 seconds.

With a tablespoon, stream ganache over center of cupcake and let it spread, but not all the way to the edges.  You want some of that pretty cake to show through!

OK, now who gets them?!!!

Frozen Greek Blueberry Yogurt

The last time I used my ice-cream maker, our peaches were in season. That was almost three seasons ago! I had grand plans of using it all the time, but just never did. It's a terrific appliance and a very nice addition to my kitchen, so last night I decided to call it back to duty, this time for frozen blueberry yogurt. This recipe couldn't be simpler. I used my favorite, Cabot Vanilla Bean Yogurt, along with a quick blueberry sauce that came together in a few minutes on the stove. This frozen yogurt has a texture somewhere between an ice cream and an ice - it's frozen solid coming out of the freezer and needs to sit for about 10-15 minutes at room temperature for easy scooping, but it's cold, refreshing, with that yogurt "tang" that I love. It's your favorite yogurt, only frozen. It is like soft-serve coming out of the ice cream machine, and I think that's the perfect time to eat it! Whether you have it soft-serve-style or frozen through, it's a great way to eat yogurt.

The idea is to use the ice cream maker for healthier desserts, because, as much as we "all scream for ice cream," that's no longer an option for me. There's no reason my ice cream maker should sit idle when it it can help to make life a little cooler right now, and a lot cooler this coming summer!

FROZEN GREEK BLUEBERRY YOGURT

Blueberry sauce:
1 cup water
1 cup blueberries, fresh or frozen
sweetener to taste (1/2 up sugar or substitute to equal sweetness of 1/2 cup sugar)
2 tablespoons cornstarch dissolved in 4 tablespoons water
1/2 tsp. vanilla extract

Bring water to boil. Add blueberries and sweetener and bring to boil again.  Add dissolved cornstarch and reduce heat. Simmer on low heat until nicely thickened, like a thick pudding (just takes a minute or two). Remove from heat and stir in extract.  Let cool.

2 lbs. low-fat Greek vanilla yogurt  (I use Cabot Vanilla Bean)


While blueberry sauce cools, add yogurt to ice cream maker and freeze according to manufacturer's instructions. Half-way through, add a couple tablespoons of the blueberry sauce (saving the rest for folding in at the end.) Mine froze in just 14 minutes, so watch to see when it seems done and turn it off.

Spoon frozen yogurt (still fairly soft) into freezer-safe container and fold in as much of the blueberry sauce as you like, saving the rest for pancakes or another use.

Freeze for a few hours or overnight.

To serve, remove from freezer and allow to soften for 10-15 minutes before dishing out.  Serve with some of that warmed-up blueberry sauce!