4 Years + The Lazy Lady's Summer Dessert

Four years ago I was listening to "Everybody Talks" on repeat all day, every day.

Four years ago I was deep in a 1950's fashion phase.  Big bows and lots of red lipstick.

Four years ago I spent a whole lot of time in the doctor's office.

Four years ago I had no notion of how to use a camera. 

Four years ago I would have thought this dessert was wayyyy too simple. 

Four years ago I had no interest whatsoever in the man that I am about to marry. 

Four years ago this blog was just beginning in a very inconsistent, Tumblr-like fashion. 

So much changes in a year, nonetheless four years.  I much prefer the person I am today over the lady I was when I first dipped my toes into the internet.  There is still so much I do not know, and I am even more aware of that fact today than I was several years ago.  But, growth is always happening and it's a joy to learn, and grow, and change.  I have learned to be more thankful, more content, and more concerned about meaningful evolution, rather than absolute perfection. 

To celebrate the past few years and the official beginning of Summer, I made us dessert.  The most wonderfully simple, summertime dessert. 

This dessert is your new best friend.  Give it a hug and say hello, because you're going to love this. 

It's incredibly easy and quick to make.  It’s customizable, gluten-free, and can even be vegan (for those of us who have those weird anti-butter friends)!  It is healthy-ish and guaranteed to please kids and adults alike, unless your friends are really weird and do not like fruit, cream, or delicious crunchy toppings.

I really want you to make this dessert because I think it will make you happy.  It’s like a pie, but for cheaters who just want a nice treat after Monday night dinner.

I was running into Trader Joe’s “really quick” the other day, when I noticed that they had just restocked their produce section.  Every angle of my view was billowing with fresh fruits and vegetables at the peak of ripeness, but my gaze fell upon the golden side of the botanical spectrum.

While nectarines and apricots were not on my list, once I gently felt their tender flesh which signaled utter perfection, I could not leave them in their wooden crates - they needed to come home with me.  I was not in the mood for pie-making or crumble-baking that day, I wanted to create the Summer dessert that we all want to eat and actually feel like making after a long, humid day. 

I snatched up a can of coconut cream, because whatever I ended up making would be instantly improved by coconut cream, and walked out of the store with high hopes and more groceries than I had anticipated. 

This dessert does not require any preheating of the oven, a welcome treat for those of us with small kitchens that turn into saunas come summertime.  This crisp-like topping is full of the familiar flavors we love, and it all comes together on the stovetop.  

Oats, shredded coconut, and sliced almonds - though you could really use any nuts that you like - are toasted.

Then, melted butter, brown sugar, salt, and cinnamon are added, creating a salty-sweet, crunchy topping for our fruit.  

This topping is also a great thing to keep on hand for last minute desserts, or for jazzing up your morning yogurt. 

Now you must make the decision of whether or not you would like to make this dessert vegan.  

If so, just top your warm fruit with a spoonful of coconut cream that you have sweetened with a little bit of honey.  

I chose to go half and half and used a combination of heavy cream and coconut cream.  Coconut cream is a bit rich for me on its own. 

Four years and counting of recipes, ramblings, picture-editing, learning, eating, and utter delight! Thank you so much for spending them with me. 

Sincerely, 

Pedantic Foodie

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The Lazy Lady’s Summer Dessert

serves 6 (but you can half, or double, or multiply the heck out of this recipe)

for the topping

- 1/4 teaspoon ground cinnamon 

- 1/4 teaspoon fine salt 

- 3 tablespoons brown sugar

- 1/4 cup finely shredded, sweetened coconut 

- 1/4 cup old fashioned oats 

- 1/4 cup sliced almonds 

- 2 tablespoons unsalted butter, at room temperature

Use a fork to combine ground cinnamon, salt, and brown sugar in a small bowl. 

Combine coconut, oats, and almonds in a nonstick frying pan and place over medium heat.  Toast, stirring often, until the coconut and almonds are fragrant and deep golden in color.  Add the butter to the pan.  

Once the butter has melted, remove the pan from the heat, and add the brown sugar mixture.  Stir until all the ingredients are well combined and evenly coated.

Spread the crumble topping out onto a piece of parchment paper and allow to cool while you prepare the other components. 

for the fruit*

- 3 ripe nectarines, halved and pitted 

- 6 ripe apricots, halved and pitted 

- 3 tablespoons coconut oil

Set your grill to medium high heat.  

Use a paper towel to coat the grates of the grill with coconut oil.  (You will want to make sure that your grill is nice and clean for this!)

Place the halves of the fruits cut-side down on the grill and cook, covered, for about three minutes.  The fruit should be just slightly softened.

Allow the fruit to cool for several minutes while you prepare the cream. 

*While I used nectarines and apricots, you could really use any semi-firm fruit here.  Peaches, pineapple, or pears would all be great options!  

for the cream & assembly

- 1/2 cup heavy cream 

- 1/2 cup coconut cream

- 1 tablespoon orange blossom honey 

- grilled fruit 

- crumble topping

Place the heavy cream in a large bowl and beat with an electric mixer until soft peaks form.  

Add coconut cream and honey and beat until smooth.

Place several halves of fruit in a bowl and top with a spoonful of cream and several tablespoons of the crumble topping.  Serve immediately.  Enjoy! 

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Dulce De Leche Coconut Cream Puffs with Raspberry Sauce

I have a lot of kitchen failures.  I make a lot of solidly good recipes.  I make a fair number of great recipes.  But then every once in a while I stumble unto something that is deeply, inscrutably, remarkable and I fall in love with food all over again.  Last week, on a rainy, less-than-ideal afternoon, that happened, and I made what I, and my cream-puff-expert mama, declared to be the best cream puffs ever. 

Coconut cream, I adore you. 

“If more of us valued food and cheer and song above hoarded gold,

it would be a merrier world.” 

- J. R. R. Tolkien

I know what you are thinking.  If you have been following this site for any significant amount for time, you have heard me talk about how much I dislike (read: loathe) the texture of coconut.

There are just two things on earth that I earnestly want to love but cannot swallow without gagging; oatmeal and shredded coconut.  

While that’s still true, about a year and a half ago I fell in love with a guy who LOVES coconut, so I have had to figure out a way to incorporate it into my baking. 

I love the flavor of coconut, it’s just the limp, waxy texture that has always repulsed me.  However, through experimentation I have discovered that as long as the shreds are crisp and crunchy, I can more than tolerate them, I can genuinely enjoy them. 

Especially, when they are folded into rich, buttery coconut cream.  Just before it is eaten mind you, otherwise they get soggy again.  

Picky?  A little...but that's a baker's prerogative, right? 

If you are wondering just how fantastic this coconut cream could really be, it is the most perfect cream filling that I have ever tasted. 

My mom actually walked in the door as I was finishing these puffs and decided to pipe the filing into her mouth.  She’s a very graceful woman, until coconut cream comes into the picture. 

I never thought cream puffs needed improvement, until now.  From here on out it’s coconut cream forever and ever.  Amen.

Oh, and did I mention that these tiny puffs are also filled with a spoonful of one of the most wonderful substances known to man?  Dulce de leche - a rich, creamy caramel, is tucked under the clouds of coconut cream and sandwiched between airy pate a choux shells.  

While you could make your own dulce de leche, I took a short cut and bought mine.  Next time, it will be homemade, but this time I really just wanted to get these little lovelies into my mouth.  

This recipe is entirely a product of spontaneity.  I went to the market with a wholly different recipe in mind, but while hungrily standing in front of the dry goods aisle, I spied coconut cream and a tiny, tempting jar of dulce de leche.  Matcha powder suddenly looked suspiciously salubrious - something I was not in the mood for on a Monday afternoon. 

These puffs were born.  

One of my favorite recipes of all time, stemmed from an impulsive, craving-driven decision.   

While further adornment was not needed, a simple raspberry sauce added an acidic punch that elevated the rich and decadent flavors of the dulce de leche and coconut. 

I told myself that these were a gift for my fiance.  I told myself that after I ate each one.  

In cooking, there are so many times for things to go wrong, but that only makes it all the more delightful when something goes really, really right.  This is that time.  Break out your piping bags! 

Sincerely, 

Pedantic Foodie

Dulce De Leche Coconut Cream Puffs with Raspberry Sauce

makes 12

for the pate a choux

- 8 ounces water 

- 1/8 teaspoon kosher salt 

- 1 tablespoon granulated sugar 

- 4 ounces unsalted butter

- 4 ounces all-purpose flour 

- 4 large eggs

Preheat oven to 425 degrees and line a large baking sheet with parchment paper. 

In a medium saucepan, combine water, salt, sugar, and butter.  Place over medium high heat and stir until the butter has melted.  Bring the pot to a simmer and then whisk in flour.  

Cook, stirring often, for about 2 minutes, then remove from heat and quickly whisk in eggs, one at a time, until the batter is smooth and very thick.  

Place the batter in a piping bag and pipe 1 1/2 inch rounds, swirling several times to create tiny honeycomb-shaped puffs, unto the prepared baking sheet. 

Bake at 425 degrees for 10 minutes and then reduce heat to 350 degrees and bake for an additional 20-25 minutes.  The shells should be deep golden and should feel stiff and hollow when tapped gently. 

for the coconut cream filling

- 1 cup heavy cream

- 1/2 cup confectioner’s sugar 

- 1/2 cup coconut cream

- 1 cup shredded coconut

Place shredded coconut in a small nonstick skillet and toast over medium heat, stirring often, until the shreds are a rich, golden brown.  Remove from heat and roughly chop.  Set aside. 

Combine heavy cream and confectioner’s sugar in a large bowl and beat with an electric mixer until soft peaks form.  Gently beat in coconut cream and toasted coconut.*

Transfer the filling to a piping bag.  

*You can make the filling in advance, but I like to fold the toasted coconut into the cream just before I am about to serve the puffs so that it stays crisp.  

for the raspberry sauce

- 1 cup fresh, or defrosted frozen raspberries

- 1/4 cup water

- 1 1/2 cups confectioner’s sugar

Place raspberries and water in the work bowl of your food processor and pulse until smooth.  

Use a fine mesh strainer to strain the mixer, removing the seeds.  

Sift the confectioner’s sugar over the raspberry sauce and whisk until smooth.  The sauce should be relatively thick.  

assembly and garnish

- 1 cup dulce de leche 

- fresh raspberries, optional

Slice the cooled cream puff shells in half horizontally and place about a tablespoon of dulce de leche in the bottom shell of each puff.  

Pipe a thick layer of coconut cream filling over the dulce de leche, and cover with the top half of the shell. 

Drizzle with raspberry sauce just before serving and top with a fresh raspberry.  Enjoy! 

You can fill the puffs in advance, but they will become soggy after several hours.  I like to make my puffs just before I am about to serve them.  Just keep the cream and raspberry sauce in the refrigerator and cover the pate a choux shells with plastic wrap.  They will last up to two days. 

Raspberry Poppyseed & Cornmeal Shortcakes

It’s officially Spring.  I went on a walk yesterday, I have a few new sundresses, allergies are making me wish that my head was removable, and I am planning my egg-dying color scheme for this year.  

I’ve been daydreaming about baked ham, my mama’s peanut butter eggs, and egg-hunting more than ever over the past few weeks, as that winsome seductress, Spring, has slowly made her arrival.  I was even tempted to buy a package of marshmallow peeps the other day, and then I reminded myself how much I hate those things and walked away with only a tiny bit of regret.

Shortcakes, perhaps more than any other dessert, heralds the coming of Spring. The markets are once again filled with bright berries and, as we sit on the brink of one of the sweetest holidays, it seems like the perfect time to revisit this homey treat -- with a bit of a twist, of course. 

Growing up, strawberry shortcake was much beloved by my family.  It meant spongy, oily, store-bought cakes, sugar-coated strawberries, and, though I cringe to say it - CoolWhip.  

Though I was never deprived of home-baked treats as a child, my family did not mind taking a few shortcuts now and then.  

These days, I've exchanged store-bought cakes with homemade, and CoolWhip is permanently banned from my refrigerator, but shortcakes covered in berries and cream have not lost one ounce of their charm.  

These particular shortcakes have a marvelous texture, due to the addition of cornmeal and poppy seeds.  

You may have noticed my love for poppy seeds.  I use them A LOT.  It's probably because I'm a total texture-addict.  My mom and I have a habit of dumping cereal atop our bowls of ice cream just because we cannot stand to have creamy without a bit of crunchy.  Weird?

Well my grandfather eats his ice cream with cheese crackers, just to put things in perspective. 

A generous dose of heavy cream and butter make these cakes rich and buttery -- the perfect compliment to fresh, acidic berries and airy cream.  

Shortcakes are imperfect, it's part of their charm.  The dough is shaggy, the rounds may be a little lopsided -- that is all okay. 

The most important thing to remember is not to overwork your dough.  Do not try to make it perfectly smooth, as that will just result in a dense, tough cake. 

Before they meet the oven, these tiny cakes are brushed with egg wash and sprinkled with sugar. 

Turbinado sugar would be an excellent choice, but if you somehow misplaced yours like I did, granulated sugar will do the job. 

Oh yes, these shortcakes have raspberry inside them too!  I really love raspberries. 

While the shortcakes are baking, the rest of our raspberries are macerating in sugar and lemon juice.  Maceration is your friend.  It helps berries create their own natural syrup.   

Cream is portioned, berries are heaped, and it's almost time for dessert. 

Spring tastes delicious. 

If you, like me, are still figuring out your weekend brunch menu, this would be a really, really good choice.  

Happy Easter! 

Sincerely, 

Pedantic Foodie

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Raspberry Poppyseed & Cornmeal Shortcakes

makes 12 / recipe adapted from Bon Appetite

for the raspberries

- 2 1/2 cups fresh raspberries 

- 1 1/2 tablespoons fresh lemon juice

- 1 tablespoons granulated sugar

Place raspberries in a large bowl and drizzle with lemon juice and sugar.  Toss gently to combine.  Cover and refrigerate for 30 minutes or until ready to use. 

for the shortcakes

- 1/4 cup granulated sugar + extra for sprinkling 

- 1 tablespoon baking powder 

- 1/2 teaspoon kosher salt 

- 1 1/2 cups all-purpose flour

- 1/2 cup cornmeal 

- 1/2 cup unsalted butter, chilled and cut into cubes 

- 1 cup heavy cream 

- 1 tablespoon poppy seeds

- 1 cup fresh raspberries  

- 1 egg 

- 1 teaspoon water

Preheat oven to 400 degrees.  

In a large mixing bowl, combine sugar, baking powder, salt, flour, and cornmeal; whisk to combine.

Add butter and use a pastry cutter or the tips of your fingers to work it into the flour mixture, forming pea-sized pieces.

Add heavy cream and poppy seeds and use a large spoon to combine.  Gently fold the flour into the cream, forming a rough dough.  Fold in fresh raspberries, working gently so as not to crush the berries.  

Turn the dough out unto a floured surface and gently shape into a disc about 1-inch in thickness.  Sprinkle the top of the disc lightly with flour. 

Use a biscuit cutter to cut 3-inch rounds of dough.  Place rounds 1-inch apart on a baking sheet lined with parchment.

In a small bowl, whisk to combine egg with one teaspoon water.  

Brush the top of each shortcake round with the egg wash and sprinkle with sugar.  Bake for 15 minutes, or until golden brown. 

Place the shortcakes on cooling racks and allow to cool fully before serving.  At this point, shortcakes can be stored in airtight containers for several days. 

for the cream

- 1 cup heavy whipping cream 

- 1/4 cup confectioner’ s sugar

In a large bowl, combine heavy cream with confectioner’s sugar.  Use a hand mixer to beat the cream on high speed until soft peaks form.  

to serve

Place one shortcake in a small dish and cover with a spoonful of cream and a heaping spoonful of macerated raspberries.  Serve immediately.  Enjoy! 

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