Panipopo

This panipopo recipe is simple and delicious. Panipopo is dinner rolls cooked in coconut milk pudding. This is Kehau Woolsey's recipe. via my sister Paula.

Use your favorite bread recipe (I used my Kitchenaid recipe)or Rhodes dinner rolls. Prepare coconut pudding by mixing well:
2 cans (13.5oz each) coconut milk
1/2 cup sugar
3/4 cup water
1/4 cup cornstarch

Pour mixture into a large foil pan or divide between two 9" x 13" cake pans. When dough has risen for an hour, shape into round dinner rolls (about 24). Drop into pan(s) with coconut milk. Let rise again for an hour. Bake at 375 degrees for 15 to 20 minutes or until golden brown.

White Chocolate Dipped Gingerbread Cookies

Servings: Makes 3 dozen medium size cookies

Decadent gingerbread cookies with a hint of orange flavor, dipped in white chocolate. Time consuming to make, but worth every minute!

Ingredients:

2 tablespoons dark molasses

1 tablespoon water

1 large egg

3-1/4 cups all-purpose flour

1 cup dark brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 tablespoons dried orange peel

2 teaspoons ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 cup cold unsalted butter, cut into 1-inch pieces

1/2 cup solid shortening

2 boxes (6 ounces each) white chocolate baking squares

Instructions:Whisk molasses, water and egg in a small bowl; set aside. If using an electric mixer: Mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl. Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal. Pour molasses mixture over flour; beat with mixer until dough forms. If using a food processor: Place flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in food processor; process 10 seconds. Add butter; process until dough resembles coarse meal, about 30 seconds. Pour molasses mixture over flour and process until dough forms. Remove dough from processor. Turn out on lightly floured surface. Knead 5 to 7 minutes. Transfer dough to bowl; cover. Chill a minimum of 2 hours. Preheat oven to 350º F. Roll dough between 2 sheets of waxed paper to 1/8-inch thickness. Cut with cookie cutters. Place on baking sheets; bake for 10 to 12 minutes. Cool. Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate. Place on cooling racks or wax paper to let chocolate harden

Another Shoutout of Thanks goes to Jori for these babies too!

Heather's Peppermint Pie!

1 chocolate pie crust
2 cups of mini marshmallows
1/2 cup milk (whole milk works best)
8 drops red or green food coloring
1 capful peppermint flavoring
1 8 oz Cool Whip

1. Slowly melt marshmallows with milk over low/med heat, stirring constantly. Remove from heat and add coloring and flavoring, mix well.

2. Place in the fridge (on a hotpad), and stir occasionally until the marshmallow glops off the spoon.

3. Mix in Cool Whip, reserving about a cup or so to put dallops on top of the pie if you want. Pour into the chocolate pie crust and put back in the fridge to set for at least 2 hours.

Thanks Heather!

Best Sugar Cookies!

Sugar Cookies

1 cup butter, room temperature

1 1/4 cup powdered sugar

1/4 cup instant vanilla or cheesecake pudding

1 egg1 teaspoon vanilla extract

1 teaspoon almond extract

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Cream the butter, powdered sugar and instant pudding very well until light and fluffy. Slowly beat in the egg, vanilla and almond extract. Add the flour, baking soda and cream of tartar and mix until just combined. Form dough into a ball and wrap well. Chill for 1 hour. After chilling, preheat oven to 375 degrees. Roll dough out 1/4 inch thick and cut into desired shapes. Bake for 8 – 10 minutes until a light golden brown edge appears on cookies. Frost with Cream Cheese frosting or Royal Icing frosting (below).

Royal Icing Frosting

1 cup C&H (in the box) powdered sugar

5 Tablespoons meringue powder

Scant 1/2 cup water (just shy of 1/2 cup)

Beat all ingredients in a mixer or with a hand mixer for 7 to 8 minutes. Scoop some in a bowl and color it with desired food coloring. Then, a teaspoon at a time, add water until it just becomes runny. Fill a pastry bag with a #3 tip. Outline the cookie and, then with zigzags, fill the center. With a toothpick, brush the frosting to fill in all the holes. If it doesn’t smooth out, your frosting is too thick.

Thanks to Jori for the recipe!