Every so often I absolutely crave coconut. I usually make Coconut Macaroons… they’re a favorite around our house. But this Mango Coconut Cream Pie sure did the trick for my craving! I used a store bought pie crust, but feel free to make your own pie crust, if you’re ambitious.

INGREDIENTS
1 Pie Crust, pre-baked

For Filling:
2/3 cup Sugar
¼ cup Cornstarch
¼ tsp Salt
1 can coconut cream (13.66 oz)
1 cup Mango Juice
4 Egg Yolks, beaten
2 Tbsp Unsalted Butter
1 tsp pure Vanilla Extract
½ tsp Coconut Extract
1 cup sweetened shredded Coconut
Optional – 3 Tbsp toasted Coconut for garnish

For Topping:
2 cups Heavy Whipping Cream
1/3 cup Sugar
1 tsp pure Vanilla Extract

METHOD
Pre-bake the pie shell in a 350 oven until lightly golden.
Remove from oven and set aside to cool.

For Filling:
In a medium saucepan mix together the sugar, cornstarch and salt.
Whisk in the coconut cream, mango juice and egg yolks, stirring until well blended.
Turn on the heat to medium.
Continue to whisk until mixture begins to thicken and bubble.
Remove from heat and stir in the butter, vanilla extract, coconut extract and shredded coconut.
Pour mixture into the baked pie crust.
Put pie in refrigerator to cool and set.

For Topping:
Whisk the heavy cream, sugar and vanilla extract together until a whipped cream is achieved.
Spread the whipped cream over the cooled coconut pie filling.
Top with toasted coconut.
Enjoy!

Note: Store in refrigerator for up to 7 days.

I’ve been doing a lot of baking lately. Actually, a lot of cooking in general, as I’m sure most  people have. I always like to have a sweet bite in the house. I change it up every week, and a family favorite is cookies. There’s so many different types to choose from. But there’s something about these Corn Flake Cookies that make them an easy choice. Something about the texture is kind of addicting to me.

The recipe is easy. No need to refrigerate the dough before baking. From start to finish, in about 25 minutes you’ll have warm cookies fresh outta the oven. I’ll bet you can’t eat just one!

Corn Flake Cookies
approximately 2 dozen cookies

INGREDIENTS
1/3 cup Butter, unsalted – room temperature
1/2 cup Sugar
1/2 cup Brown Sugar
1 Egg
1 tsp pure Vanilla Extract
1 cup All-Purpose Flour
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/8 tsp Salt
1 cup Corn Flakes
1/2 cup Pecans

METHOD
Preheat oven to 350 degrees.
In a medium bowl cream together the butter, sugars, egg and vanilla.
Add in the flour, baking soda, baking powder, and salt, mix until totally combined.
Stir in the corn flakes and pecans, just until incorporated.
Drop by tablespoonfuls (I use a scooper) onto a parchment or silpat lined baking sheet.
Bake for about 8 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to continue to bake on the cookie sheet for another few minutes, until centers are set.
Enjoy!

I know we’ve all been doing more cooking at home. Quick & easy has become a goal. Here’s a delicious, healthy dinner that comes together with 10 minutes of prep time and 30 minutes total cooking time… and clean up is a snap!

INGREDIENTS
5 Yukon Gold Potatoes, sliced thin
2 pieces of Salmon
12 Asparagus Spears
8 Cherry Tomatoes
4 Lemon Slices
Olive Oil
Salt & Pepper
Italian Seasoning
Dill

METHOD
Preheat oven to 375 degrees.
Line a baking sheet with foil and spray with olive oil spray.
Slice potatoes and toss in olive oil, salt, pepper and a little Italian Seasoning.
Place potatoes on lined baking sheet, using 1/3 of the area (as shown below).
Place in oven for 15 minutes.
While the potatoes are baking prepare the asparagus, wash and cut off the tough ends.
Slice the lemon.
When the potatoes have cooked for 15 minutes, take the baking sheet out and place the salmon on, season with salt, pepper, dill and lemon slices.
Place the asparagus and cherry tomatoes on the baking sheet.
Put baking sheet back in the oven and continue to bake for another 15 minutes.
Dinner is ready – plate & enjoy!

This pancake is super easy & so much fun to make! I love watching it puff up… and it’s delicious, too.  If you’ve never made one before, give it a try. I’d love to hear from you, if you do.

Dutch Baby Pancake
Yield: One 10” Dutch Baby

INGREDIENTS
3 eggs
1⁄2 cup flour
1⁄2 cup milk
1 tsp vanilla
1 Tbsp sugar
½ tsp lemon zest, optional
Pinch of salt
4 Tbsp butter

METHOD
Preheat oven to 425 degrees.
You will need a 10-inch frying pan.
Combine eggs, flour, milk, sugar, lemon zest and salt in a medium bowl and whisk until smooth.
Put the skillet on a medium high and let it get hot.
Add the butter, let it melt, being careful not to let it burn.
Carefully pour batter into the pan.
Place in oven and bake for 15 minutes, until the pancake is puffed and golden.
Lower your oven temperature to 300 degrees and bake for 5 minutes longer.
Remove pancake from oven.
I like to top it with some powdered sugar.
Cut into wedges and serve at once topped with whatever you like (options below).
Enjoy!

GARNISHES: Syrup, powdered sugar, squeeze of lemon, jam, cinnamon sugar, fresh berries, banana, chocolate syrup, sliced cooked apples, nuts, sweetened ricotta, peaches, mango, pineapples, chocolate chips, whipped cream, etc.

I’m happy to say that I had more figs this year from our tree than ever before. Figs and Chocolate make this cake dense and decadent, with a rich texture. It was incredible. I made a simple mascarpone cream to serve alongside it, which was delicious with the fresh figs, as well…

Chocolate Fig Cake

INGREDIENTS
3/4 cup butter
1 cup chocolate chips
6 eggs, beaten
1 1/2 cups sugar
1 cup flour
1 cup almond flour (or finely ground almonds)
2 Tbsp cocoa powder
2 tsp baking powder
2 cups figs, chopped

METHOD
Preheat oven to 350 degrees.
Generously butter a 9 inch cake pan, then coat the pan with sugar… shake out excess and set aside.
Melt butter and chocolate chips together.
Beat in the sugar.
Add in the eggs and thoroughly combine.
Stir in all the dry ingredients and once combined, mix in the chopped figs.
Pour the batter into the prepared cake pan.
Bake for about 45 minutes, or until the top is set and cake is firm to the touch.
Be sure not to overcook, the center of the cake should be moist… you cannot rely on using the toothpick method.
Allow cake to cool for about 15 minutes, before removing from the cake pan to a cooling rack.
Once the cake is cool, place on serving plate and dust with powdered sugar.

Note: This cake keeps well in the refrigerator for about 7 days.

For Mascarpone Cream – mix together softened mascarpone, vanilla, a little honey and heavy cream.

Dropping in to say hello and share a favorite cocktail recipe! I haven’t been cooking at home as much as usual because I’ve been cooking double-time at The Curious Kitchen… hence the long pause in posting. My daughter/business partner and I, along with our wonderful team, have been super busy with our 4th year of Kids Summer Cooking Camp. 8 sold-out weeks! It’s so fun and gratifying to be surrounded by eager children who want to learn about cooking and baking. Lots and lots of baking.  ? ? ?

I’m home relaxing tonight with an Old Fashioned. This drink is really good made fresh!

Old Fashioned Cocktail

Muddle: Cherry, Orange slice and 1 oz simple syrup*

Add in: 2 oz Bourbon & 2 dashes of Angostura bitters

Shake with ice and dump in bucket glass… garnish with a slice of orange and a cherry

*Simple Syrup is made with equal parts water and sugar. Place over medium heat and simmer until the sugar is dissolved. Remove from heat and let cool.

Hello ~ ~ It’s been way too long since I’ve posted on Saucy Girls Kitchen. Since opening our cafe (www.TheCuriousKitchen.net), my blog/website has taken a back seat. I’ve felt sad neglecting it! So, I’m back with a delicious cookie recipe just in time for the holidays. I wanted to bake something that wasn’t chocolate, or lemon…. 2 of my favs…. but I wanted something different. And now I have a new favorite!!

Cranberry Pistachio Shortbread Cookies

INGREDIENTS
2 sticks salted butter, softened
2/3 cup sugar
2 egg yolks
2 tsp pure vanilla extract
2 1/4 cups AP flour
3/4 cup dried cranberries
3/4 cup pistachios, chopped

Turbinado sugar, to sprinkle on top before baking (optional)

METHOD
Preheat oven to 350 degrees.
Mix together butter and sugar until light and creamy, about 3 minutes.
Add egg yolks and vanilla, combine completely.
Add in the flour.
Once the flour is totally incorporated, add in the cranberries and pistachios, mixing until totally combined.
Using your cookie scooper (I used the 2.25oz size), scoop the cookie dough and form it into a disk shape, about 3″ wide and 1/2″ tall.
The cookies won’t rise or spread, so the way you shape them is the way they will bake.
Place cookie on a silpat or parchment covered baking sheet.
Once you’ve filled your cookie sheet, top each cookie with a sprinkle of turbinado sugar.
Bake for 10-12 minutes, or until edges are lightly golden.
Remove from oven and place on cooling rack.
Enjoy!