Double Coconut Cream Pie

ingredients

• 3
  egg whites
• 1/3
  cup sugar
• 1/4
  teaspoon salt
• 1/4
  cup cornstarch
• 2
  cups milk
• 3/4
  cup cream of coconut
• 3
  beaten egg yolks
• 2
  tablespoons margarine or butter
• 1
  cup flaked coconut
• 2
  teaspoons vanilla
• 1
  baked pastry shell
• 1/2
  teaspoon vanilla
• 1/4
  teaspoon cream of tartar
• 
  

1/3

cup sugar

2   tablespoons flaked coconut

directions

1.Let egg whites stand at room temperature for 30 minutes.

2.Meanwhile, for filling, in a medium saucepan combine the first 1/3 cup sugar, cornstarch, and salt. Stir in milk and cream of coconut. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly. Return all of the mixture to saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine or butter until melted. Stir in the 1 cup coconut and 2 teaspoons vanilla. Pour hot filling into baked pastry shell.

3.For meringue, in a mixing bowl beat egg whites, 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl). Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Evenly spread meringue over hot filling; seal to pastry edge. Sprinkle with the 2 tablespoons coconut. Bake in a 350 degree F oven for 15 minutes. Cool for 1 hour on a wire rack. Cover and chill 3 to 6 hours before serving. Makes 8 servings.

Frozen Coconut S'mores

Very tasty. The coconut flavoring is subtle. Even those who don't like coconut have really liked these frozen treats.

• 6  (up to 8) graham crackers (the entire rectangle)
• 1 1/3 cup(s) heavy cream
• 4 ounce(s) bittersweet chocolate, chopped, plus more shaved, for serving
• 3 large egg whites
• 2 tablespoon(s) sugar
• 1/2 cup(s) cream of coconut (not coconut milk - I found it in the adult drink mixers section of the grocery store)

Directions

1. Line the bottom of a 9-in.-square baking pan with parchment paper, leaving an overhang on two sides. Place graham crackers in the bottom of the pan, cutting them to fit as necessary.
2. Heat 1/3 cup of the cream in a small saucepan until it barely begins to simmer; remove from heat. Add the chopped chocolate and stir until the chocolate is melted and the mixture is smooth. Spread the chocolate mixture evenly over the graham crackers. Freeze for 10 minutes.
3. Meanwhile, using an electric mixer, beat the egg whites in a large bowl until frothy. Gradually add the sugar and beat until stiff, glossy peaks form; set aside. In a separate large bowl, using the electric mixer (no need to clean the beaters), beat the cream of coconut and the remaining cup of cream until stiff peaks form. Fold the egg whites into the coconut-cream mixture until fully incorporated.
4. Spread the coconut mixture evenly over the chilled chocolate and freeze, covered, for at least 6 hours or up to 2 days. When ready to serve, use the parchment overhangs to lift and transfer the s'more to a cutting board. Cut into 32 bars and top with shaved chocolate, if desired.

Boston Cream Cupcakes

Ingredients

• 1 1/4 cups cold whole milk
• 1 (3.4-ounce) box vanilla instant pudding and pie filling mix
• 1 tablespoon pure vanilla extract
• 12 pre-made cupcakes baked from a cake mix
• 1 cup heavy cream
• 1 (12-ounce) package semisweet chocolate morsels
• 1/4 cup powdered sugar, sifted

Directions

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.

Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving.

S'mores Cupcakes

I must say, these are sooooooo good! One of my favorites. I injected the core of these graham-crust bottomed chocolate cupcakes with a marshmallow cream filling. Mounded just enough marshmallow cream on the tops of the cakes to stick the mini-marshmallows on top. Then I toasted the tops with a kitchen torch and garnished with a single Hershey's square. Super adorable, delicious, and perfect for the summer months.

Ingredients:

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 5 1/3 tbsp. unsalted butter, melted
• 8 oz. bittersweet chocolate, finely chopped
• 2 cups plus 2 tbsp. sugar
• 1¾ cups all-purpose flour
• ¾ cup plus 1 tbsp. cocoa powder
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 1 tsp. salt

• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water

Directions:

• Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
• To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
• Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
  
  Marshmallow Cream Filling:
  

  1

  jar (7 oz) marshmallow creme

  1/2

  cup butter or margarine, softened

  2

  cups powdered sugar

  1

  to 2 teaspoons milk

In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable.