Piña Colada MOwinkie

"A what?!?" you might ask. Well, I couldn't come up with a name for this tasty treat, so this is what came about from my three boys: Pineapple + Coconut + Mochi* + Twinkie-shaped = Piña Colada MOwinkie.

*Mochi is rice flour.

A huge number of my culinary adventures come about because I do not have the ingredients listed and I refuse to go to the grocery store before six in the morning. So, I make adjustments, usually, to great success. For this, I started with my ChocoCoco MOffins...but didn't have any milk. What I did have was some leftover crème fraîche and pineapple juice.

3 eggs

1/2 C canola oil

1 C crème fraîche

1 C pineapple juice

1/2 C organic raw sugar

1 T baking powder
2 T shredded coconut
1 box of rice flour
young coconut in a jar**

**You should be able to find this young coconut in a jar in any Asian market, or maybe even the ethnic food section of a regular grocery store.

Mix the eggs and oil. Then mix everything else except for young coconut. Pour half the batter into an oiled cream canoe pan.

Add about teaspoon of young coconut, top it off with more batter. Bake for about 30 minutes at 375˚F till the top of the MOwinkie is slightly browned and firm to the touch. Let cool in the pan for 5 minutes before inverting.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog