"French" Coconut Pie

Super simple and delicious.

Ingredients:

3 large eggs beaten

1 1/2 cups of sugar

1 cup of flaked or shredded coconut

3/4 cup of coconut oil + 4 TBSP of melted butter

1 TBSP white vinegar

1 tsp of vanilla extract

1 pinch of salt

Preheat oven to 350 F and coat pie pan with coconut oil cooking spray. 

Mix all pie ingredients well and pour into pie pan. Then bake for about 45 mins.

Adapted from : http://tastykitchen.com/recipes/desserts/french-coconut-pie-2/

Cinnamon Role Cake

Ingredients:

Cake-

1 1/2 cups All Purpose Flour

1/4 tsp Salt

1/2 cup granulated sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3/4 cup buttermilk (scant 3/4 cup of milk + 1 tbsp of white vinegar)

1 large egg

1 tsp vanilla extract

1/4 cup canola oil

Filling -

1/4 cup butter melted

1/4 cup packed light brown sugar

2 tsp all purpose flour

2 tsp of ground cinnamon

Glaze -

3 oz cream cheese softened

1/2 powdered sugar, sifted into

1 tsp vanilla

2 TBSP milk

Preheat oven to 350 F. Grease 9" pie pan (I used coconut oil cooking spray). 

Combine all dry ingredients in large bowl. In another bowl, whisk all the wet ingredients together. Then add the wet ingredients to the dry ingredients and mix until smooth (whisk vigorously 10-15 seconds). Pour batter in prepared pie pan.

For the filling, whisk all ingredients together in a small bowl. Then using a small spoon, drizzle the filling slowly over the batter in a circular motion till you get to the center. Make sure to leave about half of the filling for later.

Bake the cake about 25 mins or until toothpick inserted into the cake comes out clean. Remove the cake from the oven and place on a wooden cutting board. Drizzle the remaining filling over the filling crevices that were created during baking. Let the cake cool while you make the glaze.

In a medium bowl whisk the cream cheese, milk and vanilla, then add the sift in the powdered sugar until you reach a "thick yet drizzling" consistency. Using the back of a spoon or spatula, spread the glaze over the warm cake in a circular motion.

Let cake cool to room temperature, then enjoy!! :)

Credit for original recipe:

http://www.crunchycreamysweet.com/2015/02/14/better-cinnamon-roll-cake/

Carne Mechada Recipe done in France :)

Ingredients:
about 1/2 kg flank/skirt steak (bavette)
Olive Oil
Adobo
3/4 Large (white/yellow) Onion chopped into small pieces
1/2 Red Bell Pepper chopped into small pieces
1 large garlic clove (or one small one) chopped small
al mojo Worcestershire Sauce
a bit of Cayenne Pepper
al ojo Tomato Sauce


In pressure cooker drizzle bottom with coating of olive oil, then add flank steak seasoned with adobo. Cover the steak about half way up the pressure cooker with water (perhaps just a little bit less). Close the pressure cooker and put it to cook on high heat. When the whistle starts to sound, lower the heat to medium and let it cook for about 35 - 40 mins. Then take it off the heat and let the pressure escape until there is none left. Then open the pressure cooker and remove the meat from the pressure cooker while reserving the caldo in the olla for later.

Let the meat sit and rest for about 6 mins before then se desmecha (shredding) la carne with a fork and your fingers into small strands. Take out and remove any fat you find.

In a pot, place olive oil to heat over medium heat. Add in the onion chopped into small pieces, then add the red bell pepper and finally the chopped garlic. Let them cook together another 5 mins or so, making sure to move frequently. Now add the meat. When the meat has been well incorporated, add the  tomato sauce (about 2-3 TBSP) and add left over juice/water from pot of pressure cooker (about 1/2 cup or so), and then about (2-3 TBSP) of Worcestershire sauce (about same amount as tomato sauce), go al ojo porciento.

Let cook on low for about 30-40 mins, if possible longer.

Add a tiny bit of cayenne pepper and a bit more adobo if needed.

:)

Enjoy!!!