July 12, 2014

Caramel Pecan Delight Pie

Posted by HI Cookery under 07 July | Tags: , , , , , |
1 Comment 

Caramel Pecan Delight Pie

Caramel Pecan Delight Pie

July 12: National Pecan Pie Day 

Our neighbors across the street, Glenn and Ana Maria B., happen to be an intercultural couple like us. He is a Native American and she is Mexican-Japanese. We try to go on double dates to pow-wows, cultural festivals or restaurants around South Texas whenever we can.

Ana Maria gave a recipe for Caramel Pecan Delight Pie to Islander, knowing that she likes to make desserts. This recipe yields two pies—so we can keep one and share the other with our friendly neighbors. Islander used low-fat or fat-free ingredients for a guilt-free indulgence!

For a twist on the traditional pecan pie, make Caramel Pecan Delight Pie. This dessert is doubly delightful and delicious on National Pecan Pie Day.

Recipe

Ingredients 

  • ½ cup (1 stick) butter, unsalted
  • 2 cups pecans, chopped
  • 2 cups coconut flakes, unsweetened
  • 1 block (8 ounces) cream cheese, softened (we used fat-free)
  • 1 can (14 ounces) sweetened condensed milk (we used fat-free)
  • 1 container (16 ounces) Cool Whip, thawed
  • 2 graham cracker pie crusts (we used reduced fat)
  • 1 jar caramel ice cream topping or dulce de leche sauce

Directions

In a skillet, melt the butter over medium-low heat. Chop the pecans and add them to the skillet, along with the coconut, and brown them in the butter. Set aside to cool completely.

Caramel Pecan Delight Pie

In a large bowl, cream the cheese with the condensed milk. Fold in the Cool Whip until well blended. Divide between the two pie crusts and spread the tops until smooth.

Caramel Pecan Delight Pie

Top both pies with the cooled pecan-coconut mixture. Drizzle the tops with caramel sauce. Cover and freeze until firm (about 3-4 hours). Slice the frozen pies and plate them. Top with extra Cool Whip, if desired, and serve immediately.

Caramel Pecan Delight Pie

Notes

  • While this pie seems really sweet, the pecans balance out the caramel.
  • Try the traditional pecan pie recipe from our previous post.
  • Search our blog for more pie and pecan recipes.
 

April 6, 2012

Caramel Popcorn with Macadamia Nuts

Posted by HI Cookery under 04 April | Tags: , , , , , |
[2] Comments 

Caramel Popcorn

with Macadamia Nuts

Caramel Popcorn with Macadamia Nuts

April 6: National Caramel Popcorn Day

We blogged about Hawaiian hurricane popcorn (in pidgin) before. Now we are posting another popcorn recipe for National Caramel Popcorn Day. Our homemade caramel popcorn with macadamia nuts is inspired by Island Princess brand “popcorn crunch,” which we buy in jars as souvenirs for friends whenever we return to Hawaii to visit Islander’s family. Sometimes her aunties would also gift us with goodies so we can take back the tastes of the tropics to the mainland. Included in their generous care packages are macadamia nuts in chocolate, cookies and popcorn.

We have learned how to make a simple version of caramel popcorn with macadamia nuts on the mainland, too. It is a sweet, sticky snack with a hint of Hawaiian ingredients. On National Caramel Popcorn Day, add some aloha to homemade caramel popcorn with macadamia nuts. Mmmmm…‘onolicious!

Recipe

(Adapted from Candy.About.com)

Ingredients

  • 1 bag microwave popcorn, popped (equals about 10-12 cups popped popcorn)
  • ½ – 1 cup macadamia nuts (whole and halves)
  • 2 tablespoons butter
  • ½ cup brown sugar (we used C&H brand)
  • ¼ cup light corn syrup
  • 1/3 cup sweetened condensed milk
  • 1 teaspoon vanilla (we used Hawaiian Vanilla Company brand)

Directions

Microwave the popcorn according to the package directions. Pour into a large baking pan. Remove the unpopped kernels. Sprinkle in the macadamia nuts. Keep warm in a preheated oven at 250 degrees F.

Caramel Popcorn with Macadamia Nuts

Meanwhile, in a saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup and mix until boiling, being careful not to burn the bottom of the pan. Stir in the condensed milk until well blended. Insert a candy thermometer and heat until it reaches 238 degrees.

Caramel Popcorn with Macadamia Nuts

Remove from heat and add the vanilla. Pour the caramel cream over the popcorn and macadamia nuts and mix with a spatula until evenly coated. Return to the oven and bake for 20-30 minutes, stirring every 10 minutes. It is done when the caramel darkens and bubbles in the pan. Remove from the oven and let the caramelized popcorn and macadamia nuts cool completely. Break apart the pieces. Store in an airtight container or zipper top plastic bag in a cool, dry place.

Caramel Popcorn with Macadamia Nuts

Notes

  • Leftover popcorn from the movie tub may be used for this recipe.
  • Mahalo nui loa to Lisa L. for the Hawaiian vanilla from the Big Island.
 

September 15, 2011

Fall Fiesta Macarons

Posted by HI Cookery under 09 September | Tags: , , , , , , |
[9] Comments 

Fall Fiesta Macs

[Chocolate-Cinnamon Macarons

with Dulce de Leche

(Caramel) Filling]

Fall Fiesta Macarons

September 15-October 15: Hispanic Heritage Month

So long to summer and hello to Hispanic Heritage Month! We are celebrating the change of seasons with a fall fiesta and making macarons with Latino flair and flavors. Living so close to the “South of the Border,” we are trying to learn more about the cultures and cuisines of Central and South America before we move elsewhere again.

Our Mexican-inspired macaron shells are made with chocolate (from the Aztec Nahuatl word xocolātl) and cinnamon* and filled with delicious dulce de leche (literally it is translated in Spanish as “sweet of the milk” or “milk candy” and is popularly known as caramel). These cute cookies can be autumn alternatives (or additions) to cinnamon buns, candy apples, pumpkin pies, spiced ciders and gingerbreads on a harvest table. Make chocolate-cinnamon macarons with dulce de leche filling and have a fabulous fall fiesta during Hispanic Heritage Month!

Fall Fiesta Macarons

Recipe

(Adapted from Macaroons)

For the chocolate-cinnamon macaron shells (Italian meringue method)

  • 1 cup almond flour/meal
  • 1 cup powdered sugar (we used C&H brand)
  • 1 tablespoon cocoa powder (we used Nestle Toll House brand)
  • 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
  • 1 cup sugar, granulated white (we used C&H brand)
  • ½ cup water
  • 1 teaspoon vanilla (we used Mexican vainilla)

Directions

Sift the almond flour/meal with the powdered sugar. Stir in the cocoa powder and cinnamon until well combined. Grind in a food processor in batches to remove any lumps (optional).

Fall Fiesta Macarons

Whip the egg whites until peaks form. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage). Pour into the egg whites and whip again until stiff and glossy.  Mix in the vanilla.

Fall Fiesta Macarons

Fold in the almond flour/meal-sugar-cocoa powder-cinnamon mixture and blend until the consistency “flows like magma.” Pipe one-inch discs on a parchment paper on top of an insulated baking sheet.

Fall Fiesta Macarons

Let the discs air dry to develop a thin skin for at least 30 minutes.Bake in a preheated oven at 300 degrees F for about 15-20 minutes. Watch the “feet” develop, but be careful not to burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs.

Fall Fiesta Macarons

Spread dulce de leche (we used Nestle La Lechera brand) as a filling. Refrigerate the macarons to set. Bring to room temperature before serving.

Fall Fiesta Macarons

Notes