Caramel Coconut Creme Pie

I came across this recipe for Freezer Caramel Drizzle Pie a few days ago and just knew I had to make it! You know, my way, like I make everything else. No one knows what my problem is. I just can't seem to bring to myself to follow a recipe exactly. It's ridiculous really, but I've just accepted it.

You'll Need:
2 - 9 inch graham cracker crusts
1 package cream cheese
1 can sweetened condensed milk
coconut extract
1/2 c powdered sugar
vanilla extract
1 c coconut
4 T butter
1 quart heavy cream
1/2 t salt
1 c packed brown sugar


I made homemade caramel first.
1 cup cream
1/2 tsp salt
1 c packed brown sugar

Heat cream and salt in a sauce pan over medium high heat. Add brown sugar and boil 7-10 minutes until it reaches desired consistency (remember it is still going to thicken up quite a bit after you remove it from the heat).  Set aside to cool.

In another sauce pan, melt butter over medium heat and add coconut. Stir frequently for 5-8 minutes until coconut is nicely toasted. Set aside to cool.

In a medium bowl combine cream cheese and sweetened condensed milk. beat on medium-high speed until smooth.  Add coconut extract to taste. (I used about 1-2 t.)

In another bowl, whip the remaining cream, powdered sugar (to taste) and vanilla extract (to taste). Fold HALF of this into the cream cheese mixture. Save remaining half for topping pies.

Pour cream cheese mixture evenly between pie crusts. Next pour caramel evenly over both pies. Top with remaining whipped cream and toasted coconut. Freeze for 1 hour or overnight. It tasted divine either way.

Soft Fluffy Chocolate Chip Cookies

Adapted from Food Network CA, Anna Olsen

I am not a big fan of baking cookies. (I bet this completely shocked a few of you!) I do like trying out new recipes to see if they might change my mind, however. This recipe is most definitely a keeper. Most chocolate chip cookie recipes I have come across go completely flat. I spent years trying to find out why I could make nearly anything except chocolate chip cookies. I then realized that if I used margarine instead of butter they would hold their shape. (You will almost NEVER hear me say "use margarine". It's not my style. That is why this recipe makes me so happy. I used butter. Real butter! And they turned out beautiful and they taste fabulous! See! not flat! I did however, substitute milk chocolate chips for the bittersweet chocolate called for in the original recipe.(I personally, almost never bake with anything else.

So, here it is:

Yields 60-75 cookies (I have happy neighbors)

• 1 1/2 cups unsalted butter, softened
• 2 cups brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 T vanilla extract
• 2 t. Almond Extract
  
• 4 cups all purpose flour
• 4 t cornstarch
• 2 t baking soda
• 1 t salt
• 1 15oz bag milk chocolate chips
  

Cream together butter and sugars in the love of your life using the paddle attachment (This is what I call my kitchenaid mixer - even my kids say "Hey, what are you and the love of your life making?"). If you don't have one use an electric mixer or prepare for tired arms. Add eggs and extracts. Mix well. Add flour, cornstarch (seriously- this makes all of the difference!), baking soda, and salt. mix until all is well incorporated. Mix in chocolate chips. Drop by cookie scoop onto ungreased cookie sheet. Bake at 350* for 9-12 minutes. Try to give them away quickly or freeze a bunch of the dough after shaping it. (I drop mine onto a cookie sheet, freeze and then transfer to a freezer bag.