Coconut Custard Challah

Now that the weather has been warming up, I am dreaming about beach vacations and pina coladas! This coconut custard filled challah topped with toasty coconut flakes reminds me of warm sunny days by the beach. 

What you will need:

Challah dough {recipe here}

Filling

Coconut custard {recipe here is enough for 2 challahs}

Topping

Coconut flakes

1 egg

Directions: 

Prepare challah dough according to directions. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Spread with the coconut custard. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. 

 

Once the challah has risen, brush with an egg wash, and sprinkle with coconut flakes. 

Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.

Slice open and look at those pockets of coconut yumminess!

Enjoy!

Bonus- if you happen to have leftover challah, this one is amazing as French toast!

Coconut Custard

This dairy free coconut custard is a creamy, dreamy dessert that transports me to a tropical beach on a faraway island! It’s full of sweet coconut flavor and this custard can be eaten by itself or be used in place of regular pastry cream. I will be using it later this week as a filling inside of one of my stuffed challahs. 

What you will need
1 13.5 oz can full-fat coconut cream
5 egg yolks
⅓ cup granulated sugar
¼ cup cornstarch
1 tbsp vanilla extract
Optional: toasted coconut for topping

Directions
Add the coconut cream to a saucepan and heat over medium-low heat.

While the milk is heating, add the egg yolks, sugar, and cornstarch to a glass bowl. Whisk together to combine (mixture will be a little clumpy) and set aside.

Whisk the milk occasionally until it starts to steam, but do not boil. Remove the milk from the heat and while whisking, pour a little milk (about ½ cup) into the egg mixture, do not stop whisking.
Continue to simultaneously whisk and slowly pour the remaining milk into the egg mixture. 

When all the milk has been poured into the bowl, give the mixture a good stir and then pour it back into the saucepan. 

Heat the milk mixture over medium heat, whisking almost constantly, until it starts to get thick like pudding and bubble. Remove from the heat and whisk in the vanilla extract. 

Place a strainer over a clean bowl and pour the custard into the strainer. Stir and push the custard through the strainer, leaving any clumps behind.

Place a piece of plastic wrap directly on top of the custard and cool to room temperature. When cool, refrigerate at least 2 hours before serving.
Note- When placing the plastic wrap on the custard, make sure it is actually touching the custard (like you're putting a band-aid on it). That will prevent a thick skin layer from forming on top of the custard.

Enjoy!

Brownies

I love chocolate! Have I said that before? These brownies come together so quickly and easily, you’ll be saying ‘why have I ever even bothered with boxed brownie mix?’   

These brownies are fudgey and ever so chocolatey! The {optional} coffee in them are the perfect match and help enhance the rich chocolate flavor I love!

What you will need
Brownies:
¾ cup granulated sugar
½ cup all-purpose flour
⅓ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp salt
½ cup canola oil (or 1 stick softened butter)
1 tsp vanilla extract
2 large eggs
Optional: 2 tsp instant espresso powder 

¼ cup dark chocolate chips

Glaze:
1 cup powdered sugar
3 tbsp cocoa powder
3 tbsp canola oil (or unsalted butter, melted)
1 tbsp hot water (optional-¼ tsp espresso powder added to the water)
1 tbsp honey
1 teaspoon vanilla extract
Sprinkles, for topping

Directions
For the brownies:
Preheat the oven to 350°F.

Grease an 8” square pan with cooking spray.

Whisk together the granulated sugar, flour, cocoa powder, espresso powder, baking powder, and salt in a large bowl. Whisk together the oil, vanilla and eggs in a medium bowl. Pour the wet mixture into the dry mixture and stir to combine.

Pour the batter into the prepared pan and spread it out evenly.

Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool in the pan on a rack for 10 minutes before glazing.

For the glaze:
Whisk together the powdered sugar, cocoa powder, oil, coffee, honey, vanilla, and salt in a medium bowl until smooth.

Pour the glaze on the cooled brownie, spread it around and top with sprinkles. Let dry, then cut into squares.

Enjoy!

{Secret Ingredient} Chocolate Mousse

I love my sweets, dessert, and anything chocolate! This recipe is all of that, but none of the guilt. It is vegan, and the banana and avocado help imitate the creamy consistency you would get in a traditional mousse.  

What you will need:

1 ripe banana sliced

1 ripe avocado diced

2 tbsp cocoa powder

1 tbsp pure maple syrup

Directions:

Place all ingredients in a blender or food processor and blend until smooth and creamy, about 1-2 minutes. 

Divide among 2 glass jars and refrigerate until set, about 1 hour. 

Enjoy!

Lemon-Dill Compound Butter

I love cooking with fresh herbs, but I can never find enough uses for them in a week before the bunch I purchased starts to look sad. Making a compound butter with them is a good way to extend their shelf life. The one I made I made uses just a few ingredients, and is very versatile with whatever herbs you have left on hand. 

The herbed butter can last days in the fridge, but I personally keep it in the freezer and slice off as needed. Perfect to top a piece of cod or any other fish!

What you will need:

1 stick softened unsalted butter (can use salted too)

Grated zest of 1 lemon

4 tbsp chopped fresh dill or herbs of choice

Directions:

In a bowl, add the butter, lemon zest, and herbs and mash up with a fork. 

Transfer to plastic wrap and shape into a log. Wrap up tightly and twist the ends. Place in the fridge or freezer until ready to use. 

Enjoy!

Deli Roll Challah

This challah is filled with pockets of mustard and deli meat! Need I say more? This challah is the ultimate savory mashup!

What you will need:

Challah dough {recipe here}

Filling

6-8 tbsp yellow mustard

1/8 cup fresh chives

8 slices of deli meat of choice

Topping

Yellow mustard

1 egg

Directions: 

Prepare challah dough according to directions. 

Slice the deli meat into thin strips and chop the chives to small pieces. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Spread a layer of mustard down the center of the log and sprinkle chives on top. Lay the deli meat on top. Pinch the logs closed and braid. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. 

 

Once the challah has risen, brush with a thin layer of mustard and an egg wash, and sprinkle with some chives and sesame seeds. 

Bake for 30-35 minutes, until the top is golden brown and the challah is cooked through.

Look at those pockets of savory yumminess!

Enjoy!

Cookies & Cream Challah

I have been dreaming about this challah for weeks and am so happy I finally made it! 

What you will need:

Challah dough {recipe here}

Filling

About 8 Joe Joe’s per challah, crushed

Topping

1 crushed Joe Joe

1 egg

Directions: 

Prepare challah dough according to directions. 

Take the Joe Joe’s and place in a ziploc bag, and crush with a rolling pin. 

Preheat the oven to 350°F. 

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2 inches wide. Sprinkle with the crushed Joe Joe’s. 

Place the challah in a greased loaf pan and let the challah rise 30 minutes. 

 

Once the challah has risen, brush with an egg wash, and sprinkle with the reserved crushed Joe’s Joe’s. 

Bake for 30-35 minutes, until the top is golden brown and the challah is cooked through.

Enjoy!

Cream of Spinach Soup

Spinach is one of my favorite super foods. I love it in salads, and in soups like this. Since the spinach gets added towards the end of the soup, it stays a great vibrant green color. This also means it retains most of its nutrients. 

This soup is great hot or even cold, with a dollop of sour cream or yogurt or on its own!

 

What you will need: 

2 tsp olive oil 

2 tbsp butter 

1 medium potato, peeled and cubed 

1 medium onion, finely chopped 

1 stalk celery, finely chopped 

2 cloves garlic, minced 

2 cups vegetable broth 

2 cups almond milk or fat free milk 

1 (6-ounce) bag baby spinach, divided 

Freshly ground black pepper, to taste 

Kosher salt, to taste 

Optional- sour cream or plain Greek yogurt and dill 

Directions: 

In a large pot, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes. 

Add the vegetable broth and milk. Bring to a boil, cover, and simmer on low for 10 minutes. 

Stir in half the spinach, cover, and simmer for 10 more minutes. 

Use an immersion blender and blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth. 

Taste for seasoning and serve as is or top with a dollop of Greek yogurt or sour cream and fresh dill. Enjoy!