Chocolate + Haupia (Hawaiian Coconut Pudding) Tart

I love when something forces you to learn. It is easy to get stuck in the usual rotations of life, but sometimes we get an opportunity handed to us that blesses our minds with new information that can reignite our excitement. For me, promoting a luau was just what I needed as a reminder that there is so much food out there that we don't know about.

Over the weekend, I was honored to be part of the United Noodles Second Annual Luau where we served plate lunches filled with kalua pork, mac salad, lomi salmon, and rice. It was so amazing to see how many Hawaiians who now live in Minnesota appreciated eating food that reminded them of home. When we lived in Japan, one of the most comforting things when we were homesick was eating something familiar. It felt good to provide that feeling, but it was also wonderful to see people enjoying Hawaiian food that they didn't necessarily know existed. With Hawaiian music playing in the background and bellies full of delicious Hawaiian food, it was almost enough to forget the chilly Minnesota temperatures outside.

One of my favorite new-to-me recipes is this chocolate and haupia tart. Haupia is a Hawaiian coconut pudding made of coconut milk, shredded coconut, sugar, and cornstarch. It is creamy and the smell will immediately transport you to a beautiful Hawaiian beach. Paired with rich dark chocolate, this dessert is a crowd pleaser for sure.

Chocolate Haupia Tart | Set the Table

The luau was a huge success this year, but if you missed it and would like to learn more so you can be ready for next year (or if you'd like to see me talk about my favorite topic: food!) check out the video by clicking here!

Mahalo to everyone who attended the luau! Hope to see you back again next year!

Chocolate & Haupia Tart

Ingredients

• 1 store bought chocolate or graham cracker pie crust
• 8 oz. bittersweet chocolate, finely chopped
• 4 tablespoons unsalted butter, cut into cubes and softened
• 1 cup heavy cream
• 1 shot of espresso (or about 2 tablespoons strong coffee)
• 1/4 cup sugar
• 1/4 teaspoon salt
• 3 egg yolks, beaten
• 1 can unsweetened coconut milk
• 1/4 cup sugar
• pinch of salt
• 1/4 cup shredded coconut (sweetened or unsweetened are both fine)
• 3 tablespoons water
• 3 tablespoons cornstarch

Instructions

1. Preheat the oven to 250 degrees.
2. Combine the heavy cream, espresso, sugar and salt in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar and salt. Remove from the heat and set aside.
3. In a medium bowl, add the chopped chocolate and butter.
4. Pour the warm cream mixture over the chocolate and stir gently until the chocolate and butter have melted completely.
5. Add the egg yolks, stirring to fully incorporate them into the chocolate.
6. Pour the chocolate filling into the pie crust. Place on a sheet pan and bake for 30 minutes. Remove the tart from the oven and let it cool completely before transferring it to the refrigerator for 3 hours before topping with the haupia.
7. In a small saucepan, combine the coconut milk, sugar, coconut and salt. Stir over medium heat until the sugar has dissolved.
8. Reduce the heat slightly and add the shredded coconut. Cook for an additional 2-3 minutes. In a small bowl, make a slurry by whisking the water and cornstarch together.
9. Whisk the slurry into the saucepan with the coconut milk mixture.
10. Continue cooking and stirring until the liquid thickens, about 3 minutes.
11. Allow the haupia to cool for about 20 minutes, then pour it over the chocolate tart, spreading it into an even layer.
12. Return the tart to the refrigerator and chill over night.
13. Before serving, top the tart with chocolate shavings, toasted coconut, or toasted and chopped macadamia nuts.

Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows

Traditions are a big thing in my family. For nearly my entire life, we have eaten the exact same dishes for every holiday. Bloody Mary's are always and only served Easter Sunday. Christmas Eve is for prime rib. And Thanksgiving is not complete without sweet potato casserole. I remember the first time my mom put me in charge of making this candy-like side dish. We used canned sweet potatoes (which are not at all appealing unless they are made into a casserole, I'm quite convinced) with chunks of pineapple and plenty of brown sugar topping and marshmallows. I may have put the marshmallows on at the beginning of cooking time rather than the last few moments. My recipe reading skills were not yet developed.

Even before I tried my hand at making it, sweet potato casserole has been my favorite Thanksgiving dish. I feel like it was always the first leftover to disappear the next day, which was slightly disappointing and left me wishing we had made two batches instead of one.

This year, I wanted to bring a recipe to you that held on to the classic flavors and ingredients found in sweet potato casserole but was more grown-up in its presentation. These twice baked sweet potatoes are the perfect way to add a twist to tradition. Especially if you, like me, have a hard time letting go of the comfort and security consistency brings. The first year Brad and I spent in Japan gave me the motivation to bring my traditions overseas. We hauled a turkey in a (brand new and extremely clean) garbage bin on the back of a bicycle to a friend's house so we could use her oven. Maybe I'll tell you more about that story in another post...

Still, in our oven-less kitchen, I managed to serve sweet potato casserole, mashed potatoes, green beans, apple crisp and a pumpkin trifle-type of dessert. It was a wonderful event and everyone left with full tummies and, for some, the memory of their very first Thanksgiving.

Traditions are a wonderful thing, but they're better when shared and shaped by people you meet along the way.

What are your favorite Thanksgiving traditions? Dishes? Stories?

Twice Baked Sweet Potatoes with Brown Sugar, Pecans & Marshmallows

Makes 8-10 servings (half a potato per person)

Ingredients

• 5 small sweet potatoes, scrubbed and cut in half lengthwise
• 1 egg, lightly beaten
• pinch of salt

for the topping: 

• 2 tablespoons unsalted butter, melted
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• pinch of salt
• 1/3 cup chopped pecans
• 2 tablespoons flour
• 1/8 teaspoon salt
• 1 cup mini marshmallows

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the sweet potatoes, cut side down, on the parchment and roast for 30 minutes or until tender.
2. Combine all of the ingredients for the topping (except the marshmallows) in a small bowl.
3. When the sweet potatoes are done roasting, take them out and let them cool enough to handle. Scoop out the flesh with a melon baller, taking care not to poke any holes in the skin. Collect the potato flesh in a medium bowl and set aside and return the skins to the baking sheet, cut side up this time.
4. Combine the sweet potato flesh with the egg and salt. Mash with a potato masher or fork until well combined and fluffy. Do not overwork the mixture.
5. Scoop the filling into the potato skins, dividing it evenly. Use your fingers to sprinkle the brown sugar and cinnamon topping over each potato.
6. Return the potatoes to the oven and bake for another 20 minutes until the topping is melty. After removing the potatoes, preheat the broiler on low and move a rack to the top third of the oven.
7. Top each potato with marshmallows.
8. Return to the oven and bake until the marshmallows are golden brown, 3-5 minutes. Keep a close eye on them in this stage so the marshmallows don't burn.
9. Serve immediately.

Notes:

1. To make these GLUTEN FREE: omit the flour from the brown sugar mixture and make sure your marshmallows are labeled GF.
2. To make ahead: Do everything up to step 5. Refrigerate for 1-2 days. When ready to cook, proceed from step 6.

Pumpkin + White Chocolate Chip Pancakes

I realize this recipe is coming late in the game. Pumpkin lattes are on their way out and peppermint mochas are in. Halloween has almost been forgotten along with the jack-o-lanterns that have shriveled in the afternoon sun. Still, when a recipe has a special place in your heart it's hard to keep it to yourself. These are really just normal pancakes to the untrained eye, but I know that these were made and eaten by a very special (and very short) dragon.

Making pancakes with Riley on Halloween was one of the sweetest things I've ever experienced. I bought a very small whisk for him a couple weeks ago and he is obsessed. Mixing up the dry ingredients (or at least a very small bowl of them) for pancakes was the perfect way to channel Riley's whisk-excitement. He stood on a little step stool (in his dragon costume, of course) and kept saying, "Riley help!" The sweet excitement in his voice was enough to melt my heart.

I don't know if it was because he helped or because the pancakes were just that good, but my little picky eater (yes, he's become picky...or stubborn...or something) ate these without a fuss. I think we have our first Halloween-morning tradition. Yes. That's a thing.

Pumpkin & White Chocolate Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg
• pinch of ground cloves
• 1/3 cup white chocolate chips
• 1 cup milk
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter, cooled
• 1 egg

Instructions

1. In a large bowl, whisk the dry ingredients (except the white chocolate chips) together.
2. Toss the white chocolate ships in with the dry ingredients using a spoon or spatula.
3. In another smaller bowl, stir the milk, pumpkin, butter and egg together.
4. Gently stir the wet ingredients into the dry ingredients until just combined. The batter should be wet but lumpy.
5. Heat a skillet over medium heat. Add some butter and allow it to melt.
6. Pour in 1/4 cup batter per pancake.
7. Cook on the first side until the side facing up begins to dry out around the edges and little bubbles appear on the surface.
8. Flip the pancake and allow it to cook for an additional 2-4 minutes until the second side is golden.

Argentine Alfajores

In 2005, just after my college graduation ceremony, I frantically began packing my suitcase so that the next morning I could fly to Dallas, Miami, and finally Buenos Aires, Argentina. It's likely that my family, though they have never said as much, thought I was completely insane for leaving so soon after my graduation. The more "normal" step would have been to move out of my off-campus apartment and celebrate with friends and family for a few days before enjoying my last free summer before entering real life with a real job. Instead, I spent the majority of the following day listening to a man talk about his dog, Booger, before finally making it to Argentina where I would spend the next two weeks with Brad.

We would eat good food.

We would dance the tango.

We would get engaged.

That was eight years ago and I still think back to that trip and get butterflies in my stomach. I was introduced to chimichurri, (which I make frequently to this day) and alfajores, which I had honestly forgotten about until a recent trip to an Argentine food truck at the Golden, CO farmers market.

Crisp cookies sandwich rich dulce de leche, creating a beautiful contrast of textures that pair perfectly with a hot cup of strong coffee.

When I took my first bite of these cookies, I was transported back to those two weeks in Argentina. It made me ache to return and experience it all again. Until that happens, at least I have this recipe to help me imagine I'm sitting at a café, sipping on café con crema, and looking over at the man I knew, without a doubt, I would spend the rest of my life with.

Alfajores

Ingredients

• 1 2/3 cups cornstarch
• 1 1/4 cups flour
• 1 teaspoon baking powder
• 2/3 cup sugar
• 10 tablespoons unsalted butter, softened
• 1 tablespoon bourbon
• 1/2 teaspoon lemon zest
• 4 egg yolks
• 1 can dulce de leche

Instructions

1. Preheat oven to 350°.
2. Whisk the cornstarch, flour, and baking powder together in a medium bowl.
3. Beat the sugar and butter together in a stand mixer with the paddle attachment until pale and fluffy.
4. Add cognac and zest and beat to combine.
5. Add the egg yolks one at a time, fully incorporating each one before adding the next.
6. Gradually add the dry ingredients and beat until just combined. Do not over mix!
7. Turn the dough onto a lightly floured surface and gather it into a ball, kneading it gently so the dough comes together.
8. Form the dough into a log 10 inches long and 1 1/2 inches in diameter.
9. Wrap the dough in plastic wrap and chill for half an hour.
10. Unwrap the chilled dough and use a sharp knife to cut it into 1/4 inch rounds.
11. Place the rounds on two baking sheets lined with parchment paper.
12. Bake 12-15 minutes until the cookies are a pale golden color.
13. Transfer the cookies to a cooling rack and allow the cookies to cool completely.
14. Scoop one teaspoon of dulce de leche onto the bottom of one cookie. Sandwich the dulce de leche with another cookie.
15. Repeat with the remaining cookies.

(Healthy!) Baked Apple Cider Doughnuts

It’s always a little sad when the leaves fall off the trees. Just when you realize and begin to appreciate the bright colors, they are gone. Fortunately, there is plenty to love about fall even without the obvious glory of bright yellows, shocking oranges, and ravishing reds. For example, I love the smell of dry leaves on the ground and the loud crunching sound they make under my favorite brown leather boots. I also adore the chill in the air and the smell of wood-burning fires coming from our neighbors’ chimneys.

There is always something beautiful to appreciate during every season. Some are harder to find but that makes them even sweeter.

If you’re finding yourself feeling blue as the leaves disappear, I would recommend making these doughnuts to lift your spirits. They are healthy, delicious, SO easy, and full of fall flavors. Warm cinnamon combined with sweet apple cider and nutty whole wheat flour make for a perfect start to any fall day.

Riley agrees.

The beauty of this recipe is that you can make is with 100% whole wheat flour or half whole wheat and half all-purpose. Either way, you are providing a healthier doughnut for you and your family to enjoy with a warm cup of coffee or hot apple cider.

What are your favorite things about fall aside from the leaves?

Baked Apple Cider Doughnuts

Ingredients

• 1 cup apple cider
• 1 cup whole wheat flour (or 1/2 cup whole wheat flour and 1/2 cup all-purpose)
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon course salt
• 1/3 cup plus 2 tablespoons sugar
• 2 tablespoons cinnamon
• 2 tablespoons melted butter, cooled
• 1 egg
• 1/4 cup milk or buttermilk

Instructions

1. Preheat the oven to 425 degrees F.
2. In a small saucepan, bring the apple cider to a gentle boil. Cook until it has reduced to about 1/4 to 1/3 cup. Cool to room temperature.
3. Combine the flour(s), baking powder, baking soda, salt, 1/3 cup of the sugar, and 1 tablespoon of the cinnamon in a large bowl.
4. In a separate bowl, combine the butter, egg, milk and cooled cider. Whisk to combine.
5. Pour the wet ingredients over the dry ingredients and stir until just combined.
6. Evenly spread the batter into a nonstick doughnut pan.
7. Bake for 8 minutes until the doughnuts have risen and are just beginning to turn golden brown.
8. While the doughnuts are baking, combine the remaining sugar and cinnamon in a small bowl.

Grandma Della + Fried Apples

Bowl of Fried Apples :: Set the Table

When I was a kid, summers always meant a road trip to Tennessee. We would make a leisurely drive from Minnesota, stopping to see some interesting places along the way. When we finally made it to Cookeville, we would set up camp at my grandma and grandpa’s small red brick home. My sister and I slept on the pullout sofa in the family room where we would inevitably be woken up around 5:30am (sometimes earlier) by my grandfather. He would be banging pots and pans around in the kitchen, preparing to make gravy and biscuits which sat, getting cold, until we finally decided to get up and join the rest of the world. Occasionally, grandpa would turn on the TV, which was in our room, if he really wanted us to get up already.

My grandma also made biscuits and gravy, but I have more memories of the dinner she would make for us all on Sundays. Stewed beans, boiled potatoes, fried chicken, banana pudding, thick slices of juicy red tomato from the garden, fried apples...it was quite a spread. Everyone would come over and fill themselves up with her Tennessee soul food. We certainly did not go hungry. I wish I had spent more time learning from both my grandpa and grandma about food. Not just recipes, but what they really thought about it; what they cooked and why. And I would likely ask my grandpa what in the world was going through his head when he would eat butter stirred with homemade jam using nothing but a spoon.

Fall Apples :: Set the Table

Apple Towers :: Set the Table

My grandmother passed away yesterday. It wasn’t exactly unexpected. She had been experiencing all kinds of ‘failures’. Heart failure was most likely what ended her life. I was able to visit her a couple weeks ago, knowing it would likely be the last time we would see each other here on earth. It was a bittersweet trip, revisiting places from my childhood and remembering the days when both of my grandparents were alive. The day I left Tennessee, I knew that I would be saying goodbye to my grandma for the last time. I think she knew it, too.

First time seeing an ultrasound picture :: Set the Table

Fortunately, I have only good memories of her to take with me now that she's gone. The photo above, for example, is my grandma seeing an ultrasound photo for the first time. I was about 5 months pregnant with Riley and she couldn't stop looking and smiling her small, delicate smile. I loved sharing that moment with her.

Della's Fried Apples :: Set the Table

She was a true Southern Belle with the sweetest voice and Southern drawl you’ve ever heard. Della was delicate on the outside but we all knew she was stronger than any of us would ever be on the inside. I’m grateful for the memories I have of her and I know now that much of my love of cooking food for others stemmed from her. The picture at the top of this post will always hang in my kitchen. No matter where we are, she will be there reminding me that this "cooking thing" goes beyond blogs and recipes and food photography. It goes back to a time before strict recipes when the point was to nourish and comfort those around the table.

Southern Style Fried Apples :: Set the Table

All I've wanted to do for the past 2 days is eat her food. All I could handle was making fried apples. Grandma made them all the time and so did my mom when I was growing up. As soon as the apples hit the melted butter in the pan, the aroma brought me back to my grandparents' Tennessee house. I could remember the way the air felt, thick with summer humidity, and the sound of grandma's little voice that was only barely above a whisper at all times.

Fried Apples

Ingredients

• 4 or 5 apples, peeled, cored and cut into slices 1/2 inch thick
• 1 tablespoon unsalted butter
• 1 tablespoon oil (I used walnut oil, but you can use canola or another vegetable oil)
• 3 tablespoons sugar

Instructions

1. Melt the butter with the oil in a large skillet over medium-high heat (stainless works best, but cast iron would also be fine). Add the apples and cover until they begin to soften, about 5 or 6 minutes.
2. Uncover and sprinkle the sugar over the apples. Stir to coat. Flatten the apples in an even layer and leave, uncovered, to caramelize on one side. Do not stir for about 5 minutes, watching to make sure they aren't cooking too quickly.
3. Use a large spatula to flip the apples and caramelize the other side. Continue cooking until the apples have a nice brown color and are soft, about 5-8 minutes more, adjusting heat as necessary.
4. Serve warm alone or with vanilla ice cream. These are also delicious with grilled pork.