This Pina Colada No Bake Cheesecake is the perfect example of why I never tire of baking and pastry. I’m not even sure how it came about but if you go through the blog you will find other recipes on the same theme. I love the flavors of Piña Colada.
This Easy Hawaiian Sundae, is a special endding for a grilled dinner. Fresh pineapple and a coconut cream chocolate sauce are topped with salted, toasted macadamia nuts which can be found in the snack aisle of my grocery store.
It is important to use coconut cream which can be found in the liquor department of most grocery stores. There are several brands including Coco Lopez and Roland Cream of Coconut. Do not use coconut milk. It is a different product and will not work here. Continue reading
This Pina Colada Coffeecake was one of the most fun ideas I have had in a while. I am so bogged down with cookie ideas and cookie testing, I sometimes get stuck for other ideas.
I took a recipe for Hawaiian Buns from King Arthur, changed it here and there, filled it with pineapple and coconut, then finished it with a Malibu rum and coconut glaze. I used crushed pineapple in pineapple juice and unsweetened shredded coconut to control the sweetness of the filling. Additionally, by draining the juice from the pineapple, I used it in the bread recipe. Continue reading
President Woodrow Wilson certainly knew what he was doing in 1914 when he finally got congress to designate the second Sunday every May as Mother’s Day. A special day set aside to honor mothers certainly calls for desserts worthy of that honor.
I have selected six cakes that can be made in part or completely ahead. As I am not a proponent of naked cakes, each is easy to finish so you won’t be tied up fussing with frosting it.
A quick note about freezing the cake layers. Freeze them first, then wrap them completely in foil. This will keep from smooshing the sides or tops of the tender cakes.
I am posting this early to give you a chance to get one of these special Mother’s Days cakes underway to honor your mother, grandmother or yourself. Continue reading
You’re right, Cranberry Fresh Pineapple Relish has nothing to do with pastry. However, before I had Pastries Like a Pro, I had another blog for which I am no longer writing. It featured all manner of food and I couldn’t help think, as I prepare for the holidays that this Cranberry Fresh Pineapple Relish would be something you would like also. This is one of the most popular recipes from my take out shop and we featured it every year for Thanksgiving. I still do. I think if you try it, it will become one of your traditions also.
I love cranberries almost anyway you can serve them. In fact, when I had the bakery, the staff had to restrain me because I had so many cranberry items on the menu.
I don’t know if it’s their tart taste, beautiful red jewel like color, or their ease of preparation. I suspect it is all of them. This quick to put together Cranberry Fresh Pineapple Relish will keep in the refrigerator for a week, so make it ahead of time so you have one less thing to do on the day of service. As an aside, we froze cranberries in season so we had them all year as we featured an appetizer sandwich of biscuits, brined roasted pork tenderloin topped with this relish. It was always a huge hit – even with people not prone to cranberries.
Pick over the cranberries to remove any bad ones by placing them in a rimmed pan so they can’t roll away. Place the cranberries, water and sugar in a saucepan. Bring to a boil, over medium heat, stirring frequently. Continue to a full boil, until most of the liquid has evaporated. Remove from the heat and add the apricot preserves. Cool completely at this point. If you are in a hurry (as I am invariably) quick cool by thinly spreading out on a plate.
In the meantime, cut the orange including the rind into about 6 pieces. Place in a processor and process until very finely chopped.Combine all, stirring well. Store the Cranberry Fresh Pineapple Relish in the refrigerator up to a week.