Category: All Recipes

CLASSIC BAKED CUSTARD CUPS

I’ve got all the tips and tricks to making silky-smooth, decadent baked custard. It’s simple to make and incredibly satisfying to eat.

I have always loved classic baked custard. It’s one of my go-to comfort foods. It’s so smooth, decadent, delicious, and simple to make.

Baked custard has been around for ages, and little has changed about the recipe over the years. Most food historians agree that baked custard was initially served by ancient Romans, who were the first to recognize the binding properties of eggs. They simmered milk, eggs, and honey in clay pots, topping it off with a dash of ground pepper. Though we no longer bake our custard over an open fire, today’s recipe is very similar to the original.

Most recipes I find floating around the internet make eight to ten custards and then tell you to eat them within a day! I don’t need ten custards, and there is no way our family of four could or should eat them all within a day!! My goal with this recipe was to reduce the number of custard cups it makes but keep the classic flavor and silky smooth texture. I was able to create a recipe that produced exactly six 8-ounce custards. After making several rounds of the custard and adjusting the amounts of the ingredients, I discovered something else; the custard does not need to be consumed the first day to be enjoyable. It is at its best on day one but still delicious on day two and even on day three.

WHY DO YOU NEED TO SCALD THE MILK?

With this recipe, I strongly recommend scalding the milk. In many older recipes scalding the milk was done to ensure it was safe to consume. But today, the safety of commercially sold milk is not a concern due to the highly effective pasteurization process. However, scalded milk does give the custard a silky-smooth texture. The hot milk gently heats the eggs so they don’t curdle later in the process, which can result in lumpy custard. It also cuts down on the cooking time a little bit. Scalding the milk is a quick process that is so worth the effort! I highly recommend not skipping this step.

HOW DO YOU SCALD MILK?

Basically, scalding milk is heating milk to 180°F, near boiling. I recommend scalding the milk on the stovetop and using a thermometer to watch the temperature. Stir the milk constantly to prevent a film from forming on top of the milk and the milk from burning on the bottom of the pan. When the temperature reaches 180°F, remove the milk from the heat.

If you don’t have a thermometer to test the temperature, watch the milk closely and remove it from the heat when it is steaming and bubbles are forming around the edge, right before it comes to a boil.

How to Make Baked Custard

  • Start by preheating the oven to 325°F.
  • In a medium mixing bowl, beat the eggs slightly with a hand-held mixer. Then add the sugar, salt, and vanilla. Beat just until fully incorporated. Set aside.
  • Pour the milk into a medium saucepan and heat on medium-high heat. Stir constantly to prevent the milk from burning. Bring the milk to a temperature of 180°F. If you don’t have a thermometer, remove the milk from the heat when it is steaming, and bubbles form around the edges. Be sure to remove the milk from the heat before it boils.
  • Slowly drizzle 1 cup of the scalded milk into the egg mixture, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the milk into the egg mixture, whisking constantly.

  • Pour the custard into six 8-ounce Ramekin cups (or something similar in size).

  • Place the custard cups in a 9×13-inch baking pan. Fill the pan halfway with room temperature water. (**The water evenly distributes heat around the custard, ensuring the eggs don’t curdle. It also prevents the tops from drying out and splitting before the inside is fully cooked. Without the water bath, you’ll have a rubbery, cracked dessert).
  • Bake for 50-60 minutes. Test for doneness by inserting a knife in the center; the custard is done if it comes out clean. Allow to cool slightly.
  • The custard is delicious, served both warm or chilled. I highly recommend sprinkling the finished custard with nutmeg (freshly grated or ground). The dessert is not the same without it! You can also serve the custard with fresh berries.

Classic Baked Custard Cups

I've got all the tips and tricks to making silky-smooth, decadent baked custard. It's simple to make and incredibly satisfying to eat.
4.60 from 10 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 6 servings

Ingredients
 

  • 3 cups milk
  • 4 large eggs
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla

Optional Toppings:

  • nutmeg, freshly grated or ground
  • fresh berries

Instructions
 

  • Preheat the oven to 325°F.
  • In a medium mixing bowl, beat the eggs slightly with a hand-held mixer. Next, add the sugar, salt, and vanilla. Beat just until fully incorporated. Set aside.
  • Add the cold milk to a medium saucepan. Heat the milk over medium-high heat, stirring frequently. Do not boil the milk; you only want to scald it. The milk is scalded when small bubbles appear around the edge of the saucepan, or the temperature registers 180°F.
  • Slowly drizzle 1 cup of the scalded milk into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the milk over the egg mixture, whisking constantly.
  • Pour the custard into six 8-ounce Ramekin cups (or something similar in size)
  • Place the cups in a 9x13-inch baking pan, and fill the pan halfway with water.
  • Bake for 50-60 minutes. Test for doneness by inserting a knife in the center; if it comes out clean, the custard is done.
  • Allow to cool slightly, then sprinkle generously with nutmeg (strongly recommended).
    You can also serve with fresh berries.
  • Eat the custard warm or chilled. Store custard in the refrigerator and eat within three days.
Keyword Custard
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HOMEMADE HONEY CORNBREAD

Say goodbye to dry, boring cornbread! Finally, cornbread that is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit. 

I had never been a huge fan of cornbread. Often it was dry and not very flavorful. I’ve tried so many different mixes and never found one I loved. After a lot of recipe testing and trying various ratios of butter, vegetable oil, and sugar, I finally have a recipe that I love!! Good thing that everyone in my house loves cornbread because they had to eat a lot of it. But when I got two thumbs up from everyone and the cornbread disappeared in less than a day, I knew I had a winner of a recipe.

THE BEST CORNBREAD RECIPE:

After coming up with this recipe, I will never buy a cornbread mix again. It comes together so quickly, in just 10 minutes, with simple ingredients, and the taste is fantastic!

  1. Flour/cornmeal: Equal parts of flour and cornmeal ensure a good amount of cornmeal flavor. Too much flour can leave your cornbread flavorless and dry.
  2. Butter/oil: Why do I use both? Butter is used in baked goods to add flavor and some moisture (though not as much as oil). Oil is used in baked goods, especially in bread, to add loads of moisture, but it doesn’t add anything to the flavor. By using both, you get the rich flavor of the butter and the desired moisture from the oil.
  3. Honey: Honey and cornbread just go together like peanut butter and jelly or milk and cookies. Adding a little honey to the batter gives this cornbread a delicious yet subtle honey flavor.
  4. Eggs: Most cornbread recipes you’ll find use one egg. I have found that adding an extra egg gives this cornbread a little more lift, making the cornbread less dense and moister.
  5. Buttermilk: Buttermilk makes baked goods extra moist and adds so much flavor. Using regular milk just won’t yield the same delicious, moist result. **See more on buttermilk below

BUTTERMILK SUBSTITUTE:

I’m sure we’ve all been there…You’re making a recipe that calls for buttermilk, and you just don’t have any. What do you do? Do you just scrap the recipe or just replace it with regular milk? No!

Buttermilk is required for this recipe. But if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for the moistest, richest texture, but you can use lower-fat or non-dairy milk in a pinch.

This cornbread pairs perfectly with my Slow Cooker Chili for a delicious, satisfying meal!

Homemade Honey Cornbread

Say goodbye to dry, boring cornbread! Finally, cornbread that is soft, buttery, and moist. With a hint of honey baked right in the bread, this recipe is sure to be a hit. 
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Bread, Side Dish
Servings 9 servings

Ingredients
 

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ cup butter, melted
  • ⅓ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 cup buttermilk* (see notes)

Instructions
 

  • Lower the oven rack to the lower 3rd of the oven to help prevent over-browning.
  • Preheat the oven to 375°F. Grease and lightly flour a 9-inch square baking pan. Set aside.
  • In a small mixing bowl, combine the flour, cornmeal, salt, baking soda, and baking powder. Set aside.
  • In a medium bowl, combine the melted butter, vegetable oil, sugar, and honey. Stir until well combined. Add the eggs and the buttermilk and whisk until fully incorporated.
  • With a wooden spoon or spatula, stir the dry ingredients into the wet ingredients. Do not over mix!
  • Pour the batter into the prepared baking dish.
    Bake for 30-35 minutes. The cornbread is done when a knife inserted into the center comes out clean.
    **If the top is over-browning, lay a piece of tinfoil on top, shiny side up.
  • Remove from the oven and allow to cool for 10 minutes before slicing and serving.

Notes

Buttermilk: Buttermilk is required for this recipe. But if you don’t have any, you can make a buttermilk substitute by adding 1 tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Whole milk is strongly recommended for the moistest, richest texture, but you can use lower-fat or non-dairy milk in a pinch.
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CHOCOLATE COVERED STRAWBERRIES

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I’ve got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.

Who doesn’t like chocolate covered strawberries? I haven’t met anyone that would turn down one of these beauties! They are perfect as the ending to a romantic dinner, a yummy treat for the kids, or just because you are craving chocolate covered strawberries!

With only a few simple ingredients, you’ll be indulging in no time at all. Keep reading for all my tips and tricks for perfect, gorgeous-looking chocolate covered strawberries!

WHAT KIND OF CHOCOLATE IS BEST TO USE:

Whenever you melt chocolate for dipping, it is always best to use baking chocolate bars found in the baking aisle. They melt so much smoother than chocolate chips, and you will end up with chocolate that has a better consistency for dipping. Chocolate chips contain stabilizers that prevent them from melting into the correct consistency for a smooth coating when dipping.

When choosing your melting chocolate, whether dark, semi-sweet, or white chocolate, you should look for cocoa butter in the ingredients. This helps the chocolate to have a smooth, shiny finish when set.

TOPPING SUGGESTIONS:

Toppings are optional, but they are a fun way to spruce up your chocolate covered strawberries. So don’t be afraid to get creative with your strawberries!

Here are my favorite topping ideas:

  • crushed Oreos
  • crushed graham crackers
  • finely chopped nuts (pistachio, almonds, pecans, or hazelnuts)
  • finely shredded coconut
  • sprinkles
  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling

TIPS FOR DIPPING STRAWBERRIES

STEP 1. Wash the strawberries

Wash and thoroughly dry the strawberries. Chocolate will not stick to wet strawberries.

STEP 2. Melt the chocolate and prepare the toppings (optional)

Begin by chopping the chocolate into smaller pieces to speed up the melting process. Next, add the chocolate to a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow it to cool slightly before dipping the strawberries.

Alternately, you can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan, so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Prepare any toppings that you plan on using before you dip the strawberries (Oreos, nuts, sprinkles, coconut, etc.)

Step 3. Dipping the strawberries

Line a baking sheet with parchment paper.

Work with one strawberry at a time. Grab the leaves of the strawberry and dip in the chocolate, rolling it to coat evenly. Allow the excess chocolate to drip off the strawberry. Tapping your hand holding the strawberry gently against the bowl helps to get the excess chocolate off. Gently wipe the bottom of the strawberry on the side of the bowl and place it on the parchment paper.

STEP 4. Decorating the Strawberries

Immediately after dipping each strawberry in the chocolate, sprinkle on the topping of your choice while slowly turning the strawberry. 

I find that sprinkling the topping on the chocolate covered strawberry works better and yields a prettier result than dipping the strawberry in the topping.

If you are drizzling chocolate over the strawberries, allow the chocolate to set up first before adding the drizzle. To speed up the process, you can place the dipped strawberries in the refrigerator for 20 minutes to harden the chocolate. Then add melted chocolate to a small ziplock bag and snip off a tiny bit of the corner. Drizzle the chocolate over the dipped strawberries in a back and forth motion.

STORING CHOCOLATE COVERED STRAWBERRIES:

Once dipped, store the strawberries in an airtight container in the refrigerator, preferably in a single layer.

Chocolate covered strawberries are best eaten the same day. The chocolate will begin to sweat if left longer than that.

You shouldn’t freeze chocolate covered strawberries. As the strawberries thaw, they release moisture that ruins the chocolate coating.

Chocolate Covered Strawberries

Make beautiful, delicious chocolate covered strawberries at home. They only take minutes to prepare, and they’re always sure to impress. I've got all the tips and tricks for perfect chocolate covered strawberries that look as good as they taste.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill Time 20 minutes
Course Dessert
Servings 15 large strawberries

Ingredients
 

  • 1 pound (16-ounces) fresh strawberries
  • 8 ounces semi-sweet chocolate baking bars (not chocolate chips)**

Optional Toppings:

  • melted white chocolate for drizzling
  • melted semi-sweet or dark chocolate for drizzling
  • crushed Oreos
  • finely chopped nuts (pistachios, almonds, pecans, hazelnuts)
  • sprinkles
  • crushed graham crackers
  • finely shredded coconut

Instructions
 

  • Start by washing the strawberries and pat dry (the chocolate will not stick to wet strawberries).
  • Line a baking sheet with parchment paper.
  • If you are going to dip your strawberries in Oreos, nuts, graham crackers, or coconut, prepare them now. The easiest way is to pulse them a few times in a small food processor or mini blender.
  • Chop the baking chocolate into smaller pieces to help it melt quicker. Place in a microwave-safe bowl and microwave in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents the chocolate from scorching). Remove the chocolate from the microwave and stir until melted and smooth. Allow to cool slightly before dipping the strawberries.
    You can also melt the chocolate on the stovetop with a double boiler. Use a medium saucepan filled with about an inch of water. Place a rimmed bowl over the saucepan so it sits above the rim of the saucepan without touching the water. Add the chopped chocolate to the bowl and bring the water to a simmer. Regularly stir the chocolate as it melts. Remove from the heat when only a few small pieces of chocolate remain. Continue stirring until the chocolate is completely smooth and melted. Allow it to cool slightly before dipping the strawberries.

Dipping Strawberries:

  • Work with one strawberry at a time. Grab the leaves of the strawberry, then dip and roll in the chocolate until evenly coated. Allow the excess chocolate to drip off the strawberry by taping the hand holding the strawberry gently against the bowl. Then lightly wipe the bottom of the strawberry on the rim of the bowl and place on the parchment paper-lined baking sheet.
    *If using toppings on your strawberry, do it now while the chocolate is moist (see below).

Decorating Strawberries:

  • Sprinkle on nuts, Oreos, graham crackers, sprinkles, or coconut immediately after dipping each strawberry, while the chocolate is still wet so it adheres.
  • Allow the chocolate to set before drizzling with melted white or semi-sweet chocolate.
    *To set the chocolate quicker, place dipped strawberries in the refrigerator for 20 minutes. Then drizzle melted chocolate over the strawberries.
  • Store strawberries in a single layer in an airtight container in the refrigerator. For best results, eat within a day.
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MULLED APPLE CIDER

Mulled Apple Cider is a perfect cold-weather treat! Made with cinnamon sticks, cloves, allspice, and fresh oranges, it will warm you from the inside out!

Everything about mulled apple cider makes it the perfect beverage for fall and winter, especially for the holidays. It’s typically served warm, flavored with warm spices, and can be made with or without alcohol, making it ideal for all your holiday parties or just sitting at home curled up in front of the fireplace. Not to mention how amazing your house will smell as the cider simmers on the stove and the scent of all the spices fill the air.

Apple Cider VS. Mulled Apple Cider

What is the difference between apple cider and mulled apple cider? Typically you drink apple cider cold with nothing added to it. You drink mulled apple cider warm or hot after it has been warmed with spices and possibly fruit. Many times alcohol is added to a mulled apple cider (more on that below).

Making Mulled Apple Cider

Mulled apple cider is incredibly easy to make, and you only need a few simple ingredients.

  • Apple cider
  • An orange, sliced
  • cinnamon sticks
  • whole cloves
  • Allspice berries
  • Star anise

Add everything to a pot on the stove and heat on medium-high until it is steaming and hot. Turn down the heat and simmer for 40 minutes. Remove the orange slices and strain off the spices. Pour into individual mugs and serve hot. That’s it! Be sure to breathe in the amazing aroma as you sip your hot mulled apple cider!

Adding Alcohol

I recommend spiking apple cider with whiskey, brandy, bourbon, or rum. Whiskey will give your spiked cider a spicier warm taste, while brandy, bourbon, and rum will give it a sweeter taste.

If you add the alcohol to the entire batch, first strain off the spices, remove the orange slices and then add the alcohol (8 to 10 ounces, depending on how strong you want it). Heat for another 10 to 15 minutes on low. Serve warm.

If you add the alcohol to individual glasses, use 1 ounce of alcohol for every 8 ounces of cider.

Mulled Apple Cider

Mulled Apple Cider is a perfect cold-weather treat! Made with cinnamon sticks, cloves, allspice, and fresh oranges, it will warm you from the inside out!
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Course Drinks
Servings 8 servings

Ingredients
 

  • 2 quarts (64 ounces) apple cider
  • 5 cinnamon sticks
  • 2 teaspoons whole cloves
  • 2 teaspoons whole allspice berries
  • 2 whole star anise
  • 1 orange, cut into slices

Optional Garnishes:

  • cinnamon sticks, star anise, sliced apples, cranberries

Instructions
 

  • Add the apple cider, cinnamon sticks, cloves, allspice berries, star anise, and sliced oranges to a large pot.
  • Heat over medium-high heat until hot and steaming (do not boil). Once it is hot, turn the heat to medium-low and simmer for 40 minutes.
  • When the cider is done, remove the orange slices and strain off the spices. If you want to keep it hot, leave it on the stove on low heat.
    **Do not leave the oranges in the pot after the cider is done. The oranges can take on a bitter flavor.
  • Optional garnishes: Pour cider into serving glasses and garnish with sliced apple, cinnamon stick, cranberries, and star anise.
  • Store leftovers in the refrigerator for up to 7 days.

Adding Alcohol:

  • Use either whiskey, brandy, bourbon, or rum. Whiskey will give your spiked cider a spicier warm taste, while brandy, bourbon, and rum will give it a sweeter taste.
  • If you add the alcohol to the entire batch, first strain off the spices, remove the orange slices and then add the alcohol (8 to 10 ounces, depending on how strong you want it). Heat for another 10 to 15 minutes on low. Serve warm. 
    If you add the alcohol to individual glasses, use 1 ounce of alcohol for every 8 ounces of cider.

Notes

**If you plan on leaving the cider on the stove longer than an hour, remove the orange slices and spices. Oranges can take on a bitter flavor if heated for too long.
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CHOCOLATE HAUPIA BARS

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.

I love creating desserts that combine haupia with other desserts. Haupia is so versatile and goes well with so many different flavors. I’ve made a Chocolate Haupia Cream pie, which this dessert is based on, and a Pumpkin Haupia Pie. But, of course, haupia is delicious enough as a stand-alone dessert.

What is Haupia?

Haupia is a classic Hawaiian dessert made with coconut milk, sugar, and a thickener, usually cornstarch. Haupia thickens into a Jell-O-like consistency that is smooth, delicate, and creamy. Haupia is often served as a stand-alone dessert eaten at luaus or served with Hawaiian plate lunches. But you will also find haupia layered on other desserts, like this one, for unique and delicious combinations. Combining chocolate and haupia is a winning combination as the chocolate and coconut from the haupia complement each other perfectly.

How to Make Chocolate Haupia Bars?

You start with the amazing macadamia nut crust. The crust is a shortbread crust with chopped macadamia nuts added. You’ll need:

  • sugar
  • flour
  • macadamia nuts
  • butter

I like to use a nut chopper to chop my nuts. It can be quicker than using a knife, and you will have more uniform pieces. You also often have a measuring cup built into the chopper, so it is easy to tell when you’ve chopped enough.

  • To make the crust, combine the sugar, flour, and chopped nut. Add the melted butter and stir with a fork until evenly moist.
  • Press the crust into a parchment paper-lined 9×13-inch pan.
  • Bake at 350°F for 15 to 20 minutes. The edges should be golden brown. Allow the crust to cool before adding the haupia filling.

Making the Haupia Filling

  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • Chop up 8 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.

  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat and whisk in the cornstarch mixture. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes!

  • Remove from the heat and stir in the coconut extract. Allow to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between each interval. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it’s completely melted and smooth.

  • Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, with no more streaks of white.
  • Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.

  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.

  • Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
  • To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, add cool whip or whipped cream, and a little shaved chocolate.

Chocolate Haupia Bars

These bars have the best of both worlds; a rich, delicious chocolate layer topped with creamy smooth haupia. The macadamia nuts in the shortbread crust complement the other flavors in the dessert perfectly, creating a dessert that promises to be a real crowd-pleaser.
4.89 from 9 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Chill Time 4 hours
Total Time 5 hours
Course Dessert
Servings 16 servings

Ingredients
 

Crust

  • ½ cup granulated sugar
  • 1¾ cups flour
  • 1 cup finely chopped macadamia nuts
  • ¾ cup butter, melted

Haupia

  • ¾ cup + 3 tablespoons cornstarch
  • ⅔ cup water
  • 3 cups milk
  • 2 - 14 ounce cans coconut milk, full fat
  • ¼ tsp salt
  • 2 cups sugar
  • 1 tablespoon coconut extract
  • 8 ounces semi-sweet bakers chocolate, (do not use chocolate chips)

Garnish

  • whipped cream or cool whip
  • shaved chocolate

Instructions
 

Crust

  • Preheat the oven to 350°F.
  • Prepare the 9x13-inch pan by lining it with parchment paper. Leave enough overhang on the ends to be able to lift the finished bars out of the pan.
  • Mix together the sugar, flour, and chopped macadamia nuts in a medium bowl. Add the melted butter and stir with a fork. Mix until the crust ingredients are evenly moist.
  • Add the crust to the prepared pan and press into the bottom of the pan.
  • Bake for 15 to 20 minutes or until the crust begins to lightly brown around the edges.
  • Allow the crust to cool while you prepare the haupia.

Haupia

  • Chop up 8 ounces of baker's chocolate into small pieces. Add to a microwave-safe bowl and set aside for now.
  • Combine the cornstarch and water, stirring until smooth. Set aside.
  • In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
  • Immediately remove it from the heat. Give the cornstarch one more quick stir, then pour it slowly into the coconut milk mixture, whisking as you pour. Return the pan to the stovetop and turn the heat down to medium-low. Continually whisk for 15 minutes. The mixture should thicken to the consistency of thick yogurt. Be sure to cook the haupia for the full 15 minutes; even if it thickens up before then time is up!
  • Remove from the heat and stir in the coconut extract. Allow it to cool for a few minutes.
  • While the haupia cools slightly, microwave the chopped-up chocolate in 15-20 second intervals, stirring between intervals. The chocolate is done when only a few small chunks of chocolate remain (stopping at this point prevents scorching the chocolate). Then stir the chocolate until it's completely melted and smooth.
  • Add 3 cups of haupia to the melted chocolate. Stir until thoroughly combined, and you do not see any white streaks. Pour the chocolate haupia onto the crust, smoothing it into a flat, even layer. Place the pan in the refrigerator for 5 to 10 minutes to allow the chocolate layer to set up a bit.
  • Meanwhile, whisk the remaining haupia to prevent lumps from forming. After the chocolate layer has chilled for 5 to 10 minutes, remove it from the refrigerator and pour the remaining haupia on top of the chocolate layer. Smooth the haupia into an even layer.
  • Cover the pan tightly with foil and return it to the refrigerator and allow it to chill for at least 4 hours or overnight.
  • To serve, pull up on the parchment paper overhang and remove the bars from the pan. Cut to the desired size, wiping the knife after each cut. Add cool whip or whipped cream and a little shaved chocolate.
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FLUFFY PUMPKIN PANCAKES

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!

If you love pumpkin as I do, you will love these delicious pancakes! They are incredibly fluffy and so full of flavor! They come together in about 30 minutes for a breakfast that will win over your entire family.

This recipe has one unusual ingredient you don’t see too often in pancakes, VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Have you ever made an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds lift, creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. Vinegar and baking soda are often included in cake and cookie batters to give those batters a lift as they bake. Don’t worry; you’ll never taste the vinegar. Just enough vinegar is used to create a reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

Like many baking recipes, you mix the wet ingredients together, then in a separate bowl, combine the dry ingredients together. Mixing the dry ingredients by themselves means you will evenly disperse the rising agents, spices, sugar, etc., throughout, which is essential for an “even” batter.

Why is this important? Over-mixing the batter will toughen and strengthen the gluten in the flour. Doing this to the gluten will yield tougher baked goods and not a light and fluffy end result like you want. Mixing the dry ingredients together first, then doing the same with the wet ingredients, means that you will have less mixing to do once you combine the two. The less you mix the flour, the less chance the gluten has to develop, meaning you end up with a fluffier and lighter end-product.

A perfect example is pancake batter. It is so very important that you don’t over-mix pancake batter. You want those light, fluffy pancakes, right? Then resist the urge to keep mixing until you have all the lumps out.  A few small lumps are ok. They will work themselves out while the batter rests, so don’t worry about them.

After mixing all the ingredients together, it’s important to let your pancake batter rest for 5 to 10 minutes. Resting allows the vinegar time to begin reacting with the baking soda. You should see bubbles start to form in your batter, which means it’s working. You can preheat your griddle while the batter is resting.

Cook your pancakes until they are golden brown. Flip and repeat on the other side. Serve while warm with butter, toasted pecans, and maple syrup.

The Perfect Griddle for the Perfect Pancakes: 

I’ve used this griddle for years. And having a good griddle makes it incredibly easy to get perfectly cooked, golden-brown pancakes every time.  I also love the fact that I can cook up to eight pancakes at a time!

Fluffy Pumpkin Pancakes

Start your fall mornings with warm, fluffy, spice-filled pumpkin pancakes! But honestly, these are good enough to eat any time of the year. Serve with toasted pecans and maple syrup for a satisfying breakfast that your whole family will love!
5 from 4 votes
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Servings 15 Pancakes

Ingredients
 

  • 1 cup canned pumpkin puree
  • 1 ½ cups milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • ⅓ cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Toppings (optional)

  • chopped toasted pecans

Instructions
 

  • In a medium bowl, add the pumpkin, milk, egg, vegetable oil, vinegar, and vanilla. Mix well to combine
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Mix well.
  • Add the dry ingredients to the pumpkin mixture, stirring to combine. Let the batter rest for 5 to 10 minutes. You should start to see bubbles forming, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F.
    If you're using a stovetop, lightly butter the pan, start with your burner on medium, and adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the batter to cook for about 1 ½ to 2 minutes, or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden brown. Cooking times may vary depending on your cooking surface. The best indicator is an even golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked through to the center.
  • Serve warm with butter and maple syrup. Add chopped toasted pecans to complete the dish.
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