Coconut Creme Caramel

One of my favorite fruits is Coconut. Yes, it's a fruit (not a nut, so not considered to be an allergen) with many beneficial properties. Coconut water is a very potent electrolytic drink used by many athletes pre and post-workout without the sugar and chemicals as in other sports drinks. Coconut oil is used for cooking as it is trans-fat free, and also as a moisturizer (I strictly use coconut oil on my body). Then there's coconut milk and meat (the white fleshy part) that is used in baking. Coconut creme caramel (or Flan de Coco) is a typical South American dessert where coconuts are found in abundance.

Ingredients

1 can (400 ml) coconut milk
1/3 cup milk
1 cup grated fresh coconut
1/3 cup granulated sugar
3 egg yolks
1/2 cup water
1/2 cup granulated sugar

6 ramekins (1/2 cup capacity)
9 x 13" pan
Pot of boiling water

Combine coconut milk and milk and bring to a boil in a small saucepan. remove from heat. Whisk together eggs and 1/3 cup sugar. Slowly add a small amount of milk mixture to egg mixture and whisk briefly. Pour remaining egg mixture into pot and gently cook on medium heat for 5 minutes. Remove from heat. This is known as "custard".

Combine water and 1/2 cup sugar in small pot and boil without stirring for 5-10 minutes, until syrup becomes golden brown. This becomes "caramel". Remove from heat. Place ramekins in pan and distribute caramel evenly in ramekins. Pour coconut custard overtop the caramel. Pour boiling water in pan along the side so that it does not get in custard. Bake at 350 F for 30 minutes until set but still jiggly. Allow to completely cool in pan before placing custards in refrigerator over night. To serve, run a butter knife around edge of ramekins and invert over plate. Caramel will drizzle over top. Buenapetito!

Back to school nut-free snacks!

I'm back...1 year later! It's been a very busy year and I apologize but I promise to keep this updated and provide you with many delicious recipes and creative fun ideas!! Now that the kiddies are back to school and routine, I thought I'd share a very quick and easy healthy snack that you can add to their lunches:

Agave Oatmeal Bars

1 cup raisins or other dried fruit (cranberries, currants etc)
1/2 cup chia seeds
1 cup water
1/2 cup agave nectar
1 tsp. vanilla
2 eggs, separated
2 cups rolled oats
1 1/2 cups unbleached flour
1/2 cup butter
1/2 tsp. baking soda

Cream agave and butter together. Add 2 egg yolks, vanilla and water; mix thoroughly. Add flour, baking soda, raisins, chia seeds and rolled oats. Beat egg whites until stiff and fold into the batter. Pour into 9 x 13 inch buttered baking pan. Bake at 350 degrees for 30 to 40 minutes. Cool and cut into squares.

Happy Graduation, The Finale!

I am very proud to announce that I've completed my first round of teaching all of Wilton's Courses 1-4! I am grateful to my students who have continued on with me from the beginning. Here are their final cakes! Now the world's their oyster....who knows if one of them will become the future Bonnie Gordon??

Happy Graduation!

After 4 weeks of teaching my first Wilton Cake Decorating course, my students have graduated with beautiful cakes topped with roses, bows and shell borders! Some of their pics are located on the slide show.
I look forward to teaching them again in Course 2!

Wilton Cake Decorating Classes at Michael's!

I'm so excited to announce that I will teaching Wilton Cake Decorating classes at Michael's in Richmond Hill starting in  February. Details are as follows:

Course 1- Wednesday February 3, 10, 17 and 24 from 6:30-8:30 pm

Location- Michael's Arts & Crafts
                2-20 John Birchall Rd

                Richmond Hill (at Elgin Mills/ Leslie)

Cost- $22.50/ 4 weeks (50% off regular price) plus cost of supplies

I'll also be teaching Course 1 in March on Sunday afternoons. Details to follow! Course 2 will continue on Wednesday evenings, followed by Course 3 and 4. For more details, visit http://www.wilton.com/classes/local_classes.cfm