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This weeks Tuesdays with Dorie recipe was brought to you by: Dianne of Dianne’s Dishes

The Florida Pie was a cinch to make. It has 3 sinful layers, the German chocolate like coconut filling. The creamy, key lime filling. And the meringue topping with coconut flakes floating throughout. This pie is a tease though. As the coconut filling is reducing, the aroma spreads to everyone’s noses triggering the question, ‘Is it ready yet?’

After assembleing the pie, and letting it rest in the freezer, I topped it off with the coconut meringue. Which then got a nice brulee under the broiler.

I was pleased with the end result. Just a couple of thoughts: I think if you toast the coconut and then fold it in, it will give more depth to this pie. Instead of just raw chewy coconut, which is in the first layer. Also, I would make more key lime filling. Due to all of the coconut in the bottom and top layer, the key lime just gets a little to lost. In the end, I could not resist all the tropical goodness….

And then there was none….

Florida Pie:

1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar

Getting Ready:

Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.

Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.

Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.

To Finish the Pie with Meringue:

Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.

Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you’ve got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

This weeks recipe was brought to you by: Elizabeth of Ugg Smell Food

I think any dessert with peanut butter in it makes you think of your childhood. When I was 4 years old, I went a whole year eating peanut butter and jelly sandwiches for lunch. I still pile it high on my sliced apples.

The recipe was simple enough to make. I left the salt out in the crust, and used honey roasted peanuts, because that’s all I had.

I thought this was a good recipe to make for a kids party, but It is so rich, I didn’t use up all the filling. The nuts and the chocolate chunks in the mousse added a nice contrast in the torte. More thoughts to come later….

This weeks recipe was brought to you by: Caitlin of Engineer Baker
Generally, I like to experiment and change up recipes. This was a tough one, I thought about maybe brushing a liquor on the cake once removed from the oven, or using prunes instead of figs, or possibly even use olive oil instead of butter. Taking another look at the recipe and it’s ingredients, all I could think was ‘If I add another element to this cake, it will be too much.’ So I decided to add a little fresh rosemary and the rest I followed from the original recipe.

I used a 9-inch quiche pan, which worked out nicely. The fluted edges look dramatic and grand.

In the morning, I had my cup of tea along with a slice of cake. I have to say I enjoyed the flavor, but the cake just seems like it’s not right. It’s really moist, almost to the point where it doesn’t hold together. I might have not kept it in the oven long enough, correct me if I’m wrong. Aside from that, I will definitely be making this recipe again, just with a few changes.

Last Friday night was our One Girl Cookie outing. I normally do not go for anything lavender, but I had to try the ‘brown butter’ part of the cake. The cake was tasty, and had a burst of brown butter flavor after the first bite. The cake was topped off with a rooibos infused ganache and cocoa nibs. I couldn’t really taste the rooibos flavor, but the chocolate ganache hit the chocolate spot. mmmm. Till next time.

This weeks Tuesday’s with Dorie recipe was chosen by Amanda of Slow like honey

I decided to venture out and change up the dried fruit. Instead of raisins, I picked up some dried figs. I plumped them up by soaking the figs in boiling water for 5 minutes and then drained them. Although the taste of the figs were pleasant, the crunchy texture of the fig seeds, interfered with the rest of the experience that comes from eating a carrot cake. The smooth cream cheese frosting, the juicy raisins, and the cooked carrots throughout. Even the walnuts had a tender crunch to them. I think classic is the way to go with this one.

Bill’s Big Carrot Cake

Baking: From My Home to Yours by Dorie Greenspan

Yields 10 servings

Ingredients:

For the cake:

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

¾ teaspoon salt

3 cups grated carrots (about 9 carrots, you can grate them in food processor fitted w/ a shredding a blade or use a box grater)

1 cup coarsely chopped walnuts or pecans

1 cup shredded coconut (sweetened or unsweetened)

½ cup moist, plump raisins (dark or golden) or dried cranberries

2 cups sugar

1 cup canola oil

4 large eggs

For the frosting:

8 ounces cream cheese, room temperature

1 stick ( 8 tablespoons) unsalted butter, at room temperature

1 pound or 3 and ¾ cups confectioners’ sugar, sifted

1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract

½ cup shredded coconut (optional)

Finely chopped toasted nuts and/or toasted shredded coconut (optional)

Getting ready:

Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9-x-2-inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.

To make the cake:

Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.

Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.

The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:

Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.

If you’d like coconut in the filling, scoop about half of the frosting and stir the coconut into this position.

To assemble the cake:

Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top- and the sides- of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft.

Refrigerate the cake for 30 minutes, just to set the frosting before serving.

Serving:

This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while it’s good plain, it’s even better with vanilla ice cream or some lemon curd.

Storing:

The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when it’s firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.

Ever since my trip to Paris, I fell head-over-heels for French macarons. Now, in comparison to the great American chocolate chip cookie, a macaron is the Jane Birkin of cookies. It has taste, clean cut style, and is so sweet. On one of our walks in Brooklyn, we found a Patisserie that had French macarons! I immediately jumped to the counter, and blurted out an order for one of each flavor—only to devour them instantaneously. Délicieux.

Those were my exact thoughts when I read this weeks recipe choice by Judy of Judy’s Gross Eats.

I had made marshmallows twice before, failing miserably both times. It was a recipe without eggs, and the gelatin fell to the bottom of the pan. So here I am again, nervous and anxious waiting for the results.

Three hours later…

They’re perfect! Fluffy, soft, and tasty. This gives me the confidence and encouragement to try raspberry marshmallows. Although, I think I’ll double the recipe next time. It wasn’t nearly as much to fill a half sheet pan. I don’t understand why Dorie chose the pan she did and not a 8×8 or 9×9? Well, I have to thank Judy for picking this recipe…for I’ve been thinking ‘I have to make a good marshmallow’ for months.

It’s that time again. We just bought a slew of new herbs and vegetables. Here’s the beginning of my strawberry plants.

I went over to the Brooklyn Flea today and picked up a bag of granola from a Brooklyn baked goods company called Three Birds Bakery. (Try saying that seven times fast.)

Friday night, good friends of ours hosted a dinner at a Russian restaurant in New Jersey called ‘Maximum’. In addition to a bountiful fruit platter, they served apple and grape strudel (pictured above). When I took a bite of the strudel, I was pleasantly surprised at the flavor of the cooked grapes. They were plump, juicy, and just sweet enough… and it was MUCH better than the gray cow tongue!