Showing posts with label sweet tooth. Show all posts
Showing posts with label sweet tooth. Show all posts

Piña Colada Parfait

Today is Monday - yay! And why am I happy? Because it's Sweet Tooth challenge day for me and my sisters. This week's common ingredient was pineapple and what's pineapple without coconut and rum? No seriously, what is it - I might have to try it.

You can leave the rum out of this recipe for a kid friendly summer treat.


1 - 14 oz. can of coconut milk
2/3 cup milk
1/2 cup shredded coconut
3 tbsp cornstarch
1/3 cup sugar
1 egg, beaten and room temperature
2 tsp vanilla extract
1/8 tsp fresh grated nutmeg
1 fresh pineapple, peeled, cored and cut into 1 inch chunks
2/3 cup white rum (optional)

Serves 6 (depending on how you dish it out)

1. Place the pineapple in a shallow dish and pour rum over chunks. Cover and let chill in fridge for at least an hour before serving.
2. In a small bowl combine cornstarch and sugar and mix thoroughly.
3. In a saucepan mix the coconut milk, milk and shredded coconut over medium heat until slightly warm. Whisk in beaten egg and cornstarch mixture. Do not let mixture come to a boil.
4. Reduce heat to low and continue cooking pudding mixture until pudding thickens, stirring constantly. It should take about 5 minutes.
5. Remove from heat; allow to cool for about 5 minutes and add the vanilla and the nutmeg.
6. Pour pudding into a glass bowl, cover with plastic wrap and place in the fridge to chill.
7. When ready to serve, place chunks of drained pineapple in bottom of a parfait glass, add some pudding and garnish with a wedge of pineapple or two.

For a really yummy fruit salad try adding banana, mangoes or strawberry.



Peanut Butter & Chocolate Cheesecake

I love cheesecake. In fact, I think it's safe to say I've never had one I didn't like. And my favorite one? All.
Recently my sister and I decided to have a little sweet tooth challenge. It was a Monday and why not? If you're making dessert on a Monday how bad can your day be?


1 ready made chocolate cookie pie crust
2 8 oz. packages cream cheese, softened
1 egg
3/4 c. granulated sugar
2 tsp vanilla extract
1 c. powdered sugar
1/3 c. creamy peanut butter
1 c. chocolate chips
1/3 c. coffee liqueur

Preheat oven to 325 F.

In a mixing bowl, combine one package of cream cheese, egg, vanilla, and granulated sugar. Beat on low until smooth.

Pour into pie crust and bake for 45 minutes, or until a tooth pick comes out clean. The cake will settle as it cools. Let it cool completely.

Using a double boiler method, melt 3/4 cup of the chocolate chips. Spread the chocolate on top of the baked cheesecake.

In a mixing bowl, combine the remaining cream cheese, peanut butter, and powdered sugar. Beat on a medium speed until creamy.

Spread 1/2 the mixture on the chocolate layer of the cake. Use the remaining mixture in a cookie press to pipe designs around the edge. If the mix is a little loose, chill for about 20 minutes in the fridge first.

Using a double boiler method, melt the remaining chocolate chips and blend in the coffee liqueur. Drizzle over the top and refrigerate.


#MakingMondayGreat #OneDessertAtATime