Coconut White Chocolate Rice Pudding with Fresh Lime, Mango, and Toasted Macadamia Nuts


Coconut White Chocolate Rice Pudding with Fresh Lime, Mango, and Toasted Macadamia Nuts

I have used some of my favorite flavors, all combined together to make this wonderful fresh tasting dessert,…….or is it breakfast?
~Amy

Coconut White Chocolate Rice Pudding with Fresh Lime, Mango and Toasted Macadamia Nuts

3 1/2 cups cooked, jasmine rice
4 cups milk
1 cup cream of coconut*
1/4 cup sugar
1/4 cup heavy cream
1/2 tsp Tahitian vanilla, or pure vanilla
Pinch of salt

2oz Lindt White Coconut Chocolate, or other good quality European chocolate
Zest from 1/2 of a lime

1 ripe mango , peeled and thinly sliced
1/4 cup chopped macadamia nuts, toasted

In a large saucepan, combine milk, cream of coconut, cream, sugar, and rice. Over medium heat bring to simmer. Cook uncovered, stirring often for about 30 minutes. Continue to cook stirring constantly for an additional 5-7 minutes or until desired thickness. Remove from heat and stir in white chocolate, vanilla and fresh lime. Pour into individual dishes, top with sliced mangos and sprinkle with toasted macadamia nuts.

* cream of coconut is usually found located with the drink mixers

Makes 4-6 servings

Recipe by Amy Richardson

Sea Salt and Chocolate Dipped Butterscotch Swirl Marshmallows


Sea Salt and Chocolate Dipped Butterscotch Swirl Marshmallows

Homemade marshmallows are truly amazing, and actually quite easy to make. They are nothing like store bought marshmallows. These have the most amazing texture! This recipe has them layered with delicious, homemade butterscotch and topped with chocolate and sea salt to make them a light, but super satisfying treat.
Go ahead and try them, you know you want to!
~Amy

Sea Salt and Chocolate Dipped Butterscotch Swirl Marshmallows

Butterscotch recipe:

1/2 cup brown sugar
1/4 cup butter
2 tbsp sour cream

In a small saucepan, melt butter. Add brown sugar and cook until bubbly and starts to change to a lighter color. Remove from heat and whisk in sour cream. Pour into a mixing bowl, and refrigerate to cool.

Basic Marshmallow recipe:

3 packages unflavored gelatin
1 cup cold water, divided in half
1 1/2 cups sugar
1 cup corn syrup
1/4 tsp coarse salt
1 tsp vanilla
1/3 cup cornstarch
1/3 cup powdered sugar

Semi sweet, dark, or milk chocolate, melted
Flake sea salt

In a small bowl, mix tiger powdered sugar and cornstarch.
Spray a 9×13 pan with non cooking spray. Coat pan with cornstarch mixture.
Set aside.
Save remaining mixture.

Using a stand mixer, place gelatin in mixing bowl, add water and let sit.

In a large sauce pan, place remaining half cup of water, corn syrup, sugar and salt. Stir and cook over medium high heat until mixture comes to a soft boil stage, 240 degrees, testing with either a candy thermometer or using cold water method.

Turn mixer on low, and slowly pour syrup down the sides of the bowl. When all the syrup has been added, turn mixer onto high and beat 12-15 minutes and bowl is lukewarm to the touch.

Taking about 1/3 of the mixture, stir it in to the butterscotch sauce, then lightly swirl into remaining marshmallow mixture. Pour into prepared pan, smoothing top with a lightly sprayed metal spatula. Dust top with some of the powdered sugar mixture.
Leave uncovered overnight. When set, dust board with remaining powdered sugar mixture. Loosen edges of pan with knife. Tun over onto prepared board and cut into desired shapes with a warm knife. Coat sides of marshmallows with powdered sugar. Store in an airtight container.

To assemble:

Line a baking sheet with parchment or wax paper.
Lightly place marshmallow top into melted chocolate, turning to coat. Carefully turn over and place on prepared pan. Sprinkle lightly with sea salt. Continue with remaking marshmallows. Refrigerate to set.

Makes 18-24 servings

Recipe by Amy Richardson

Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream


Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream

These pretty little pancakes are easier to make than they look, they are actually really fun to do. Serve up your Sweetheart this tasty Valentine’s Day treat! XO
~Amy

Lacy French Vanilla Pancakes with Strawberries and Chantilly Cream

Pancakes:
2 eggs, lightly beaten
1 1/2 cups milk
1 tbsp melted butter
1 tbsp sugar
1 tsp French vanilla extract
1 1/2 cups flour
In a medium sized bowl, whisk together eggs, milk, butter, and extract.
Add flour and sugar. Beat until smooth.

To make lacy pancakes:
Heat griddle to medium heat. Place batter into squeeze bottle.
Squeeze batter into an outline shape of heart. Let it cook for several seconds before decorating with swirls.

When batter is dry, slide off griddle and turn onto a plate lined with paper towels to cool.

To make bottom pancake:
Outline heart shape, let it cook for about 20 seconds. Fill in with batter to form a solid heart.
Flip to cook other side. Remove to a plate lined with paper towels to cool.

Strawberries:
2 cups sliced strawberries
1-2 tbsp powdered sugar
Zest from 1 small orange

Place strawberries in small bowl, sprinkle with powdered sugar. Toss to coat.
Add orange zest. Set aside.

Chantilly Cream
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp French vanilla extract.
In a medium bowl, whip cream sugar and extract until soft peaks form.
To assemble:
Place whole heart shaped pancake on plate. Place a small amount of berries in the center of the heart. Pipe cream in swirls around the edges. Place lacy pancake on top. Dust with powered sugar.

Makes 4 servings

Recipe by Amy Richardson

Creamy Corn Chowder with Fresh Rosemary


Creamy Corn Chowder with Fresh Rosemary

The other night I was at the store and a lady stopped me and asked if my family ate gourmet meals every night, And I told her that we eat normal food. Then as I was serving up this super fast and easy soup I realized that my kids were having Creamy Corn and Fresh Rosemary Chowder with Buttered Wheat Toast Points and a chilled Pear Spiced Cider……….so maybe a little gourmet, but easy, super easy to do!
Bon appetit!
~Amy

Creamy Corn and Fresh Rosemary Chowder

6 cups chicken stock
6 cups corn, frozen or fresh
3/4 milk
3/4 sour cream
6 tbsp flour
1/2 tsp coarse ground pepper
1 sprig fresh rosemary leaves minced

In a large sauce pan, bring chicken stock to a boil.
In a separate bowl, whisk together milk and sour cream until smooth. Whisk in flour and pepper, blending well.

Whisk milk mixture into chicken broth, and bring up to a boil. When thickened add corn and rosemary. Bring up to a simmer.

Makes 4-6 servings

Recipe by Amy Richardson