Latest 'Grams

Monday, February 9, 2015

Coconut Pecan Hot Fudge Sundaes

Coconut Pecan Hot Fudge Sundaes  // Loves Food, Loves to EatIt’s almost Valentine’s Day! Let’s celebrate with ice cream sundaes! 
Coconut Pecan Hot Fudge Sundaes  // Loves Food, Loves to Eat We’re layering chocolatey hot fudge sauce, vanilla ice cream, extra coconutty coconut milk caramel, and pecans! Yasss! We’re doing German Chocolate Cake style sundaes! Plus whipped cream, sprinkles, and a cherry on top, because that’s how we roll. 
Coconut Pecan Hot Fudge Sundaes  // Loves Food, Loves to Eat Historically, German Chocolate Cake has been my favorite. As a kid, it was my chosen birthday cake each year. Less because of the chocolate cake part, and more because of the gooey, caramely coconut pecan frosting. About two years ago, I saw on instagram that someone had Talenti German Chocolate Cake flavored gelato, and I made it my mission in life to find it. Every store, every ice cream aisle. I checked. Every time. But alas, no luck. I was starting to think that maybe it didn’t actually exist, but then, a few weeks ago, EUREKA! 
Coconut Pecan Hot Fudge Sundaes  // Loves Food, Loves to Eat So, after all that hype (I literally did a succession of these moves in Whole Foods when I found it), it was… meh. I mean, it was good. But like, it wasn’t great. It wasn’t two years of searching good, ya know? I could do better. But instead of making my own version of the ice cream, I decided to go the sundae route. For love-day! 
Coconut Pecan Hot Fudge Sundaes  // Loves Food, Loves to Eat Whether you’re doing something naughty with the extra hot fudge with your sweetheart slash resurrecting the whipped cream bikini, setting up a Gal-entine’s ice cream sundae bar, or treating some little tiny loves to a special treat, these sundaes win. Here’s the drill: a layer of homemade hot fudge sauce in the bottom, a big scoop of vanilla ice cream (that hot meets cold part is my favorite!), some salty caramel that we make using coconut milk and then mix with shredded coconut, a sprinkle of crunchy toasted pecans, and then as many wacky, fun toppings as your pitter pattering hearts desire. 
Coconut Pecan Hot Fudge Sundaes  // Loves Food, Loves to Eat PS. These little dino lovers are from our wedding! We metallic spray painted a full zoo/jurassic park’s worth of dinosaurs and animals for place settings, as a reminder (to ourselves) to have fun, be playful, and not take ourselves, or the material aspects of the wedding, too seriously. Now these little guys remind me of what a fun love-filled day that was! Insert a thousand heart and confetti emojis here, plus the ice cream one. And the kissy face one.

German Chocolate Cake/ Coconut Pecan Ice Cream Sundaes   
Both sauces make way more than you’ll need for two sundaes, but both store well in the fridge, and would be great for a sundae bar. Make both sauces ahead of time, so on Valentine’s Day (or whenever) you can just assemble everything.

Hot fudge sauce (recipe below)
Vanilla ice cream
Coconutty coconut caramel (recipe below)
Toasted pecan pieces
Whipped cream
Sprinkles, cherries, etc

In serving bowl or glass, layer: hot fudge, vanilla ice cream, coconutty coconut milk caramel (and a drizzle of the coconut-less caramel if you’d like), pecans, whipped cream, and desired sundae toppings. 

Hot Fudge Sauce
Adapted from Jeni’s Splendid Ice Creams

1 cup water
1/3 cup sugar
1/3 cup light corn syrup*
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
8 ounces dark or bittersweet chocolate

Combine water, sugar, and corn syrup in a saucepan and bring to a boil over medium heat, stirring until sugar is dissolved. Remove from heat, whisk in cocoa powder until thoroughly combined, then stir in vanilla. Add chocolate, and let sit for about 3 minutes. Stir the sauce until the chocolate is fully melted and smoothly mixed in. Serve warm or cool. Can be refrigerated for up to 2 months, and reheated in a sauce pan as needed. 

Coconutty Coconut Milk Caramel
Adapted from Epicurious

2 14 oz cans coconut milk
1.5 cups light brown sugar
1/2 teaspoon salt (plus a pinch more if you want it extra salty)
1 cup shredded coconut

In a large pot (go bigger than you’d think), whisk together coconut milk, light brown sugar, and salt. Heat over medium heat until brown sugar is dissolved, then bring to a boil over medium-high. Boil, stirring occasionally, until it’s reduced to about 2 cups and has thickened to coat a spoon. This usually takes me about 30 minutes. Depending on the heat of your burner, you can turn it down… On my gas stove, it boils over like crazy over medium heat, so I kept it on a steady medium-low boil for 30 minutes. Just keep an eye on it and adjust as necessary.

Let cool, then mix 1 cup of the sauce with the 1 cup of shredded coconut. Set the remainder aside. Both can be refrigerated. 

* A note on corn syrup. Some of you may have read that ingredient and freaked out a little. Here’s the deal. In my opinion, a little bit of Karo corn syrup in a homemade dessert, when you’re indulging, isn’t the issue (if you eat ice cream sundaes on the daily, it might be an issue... but then... so will all that ice cream). Hidden high fructose corn syrup in every kind of prepackaged food where you least expect it… that’s where we run into problems. However, if you’re super anti, then you can try to replace the corn syrup with agave, but I haven’t tested that substitution. Or... you may want to rethink this whole dessert, it’s full of processed sugar…I mean... it's not a kale salad. It’s an ice cream sundae! If you want to know more, David Lebovitz has some really good thoughts about using corn syrup in cooking.

Tuesday, February 3, 2015

Chicken and Roasted Vegetable Enchiladas

Chicken and Roasted Vegetable Enchiladas// Loves Food, Loves to EatOver the holidays Evan and I decided to work on a puzzle…just a simple 500 piecer that we borrowed from a friend. We were never big puzzlers in my family… I honestly can’t remember ever completing a puzzle until now. You guys! Did you know puzzles are SO FUN!? I’m obsessed. After we finished the first one, I bought 4 Thomas Kinkade Disney puzzles. I’m a bit of a competitive puzzler, but I also like the camaraderie of a good puzzle sesh. Ya know? I get to a point, though, where we just need to really wrap one up and move on to the next. It’s serious business.
Chicken and Roasted Vegetable Enchiladas// Loves Food, Loves to Eat Amanda happens to be a very skilled puzzler, so I invited her over for dinner one night… dinner was really just the carrot I dangled in front of her to force her into puzzling. I mean, dinner wasn’t literally a carrot, it was enchiladas (with carrots), but I wasn’t going to let her leave til the Jungle Book puzzle was complete.
Chicken and Roasted Vegetable Enchiladas// Loves Food, Loves to Eat These enchiladas were just a thrown together thing, but turned out so, so good! They’re semi-homemade, with a rotisserie chicken and canned enchilada sauce that we spruce up a bit. I had a big thing of roasted vegetables in the fridge that I made earlier in the week for lunches. You could really use any combo of vegetables, but I highly recommend including sweet potatoes and onions. Below is what I used, but feel free to switch it up. These make an extra large batch, which is perfect for weekday consumption! 

I hope you know that reading beyond this point makes you contractually obligated to come puzzle at my house…

Chicken and Roasted Vegetable Enchiladas
Makes 24 enchiladas

1 (28 oz) large can red enchilada sauce (I like Herdez brand)
1 tablespoon unsweetened cocoa powder
1 teaspoon cumin
Juice from 1 lime
2 cups roasted vegetables (below)
1 small rotisserie chicken, chicken removed and shredded
1 can black beans, drained and rinsed
24 small corn tortillas (taco sized)
2.5 cups shredded cheese (Monterey jack, Colby jack, etc)
1/2 cup sliced black olives

Optional Toppings:
Sour cream (mixed with a little lime juice to thin it out)
Hot sauce
Avocado slices
Crumbled cotija cheese
Fresh sliced radishes

Preheat oven to 350 degrees.

In a large bowl, whisk together sauce, cocoa powder, cumin, and lime juice. Remove about 3/4 of the sauce and set aside. 

Add vegetables, shredded chicken, and black beans to the bowl of 1/4 of the sauce, and toss to mix everything together and coat.

Spread a thin layer of the remaining sauce on the bottom of one large (9x13) or two medium sized (baking dishes 8x8-ish). You should still have a lot of sauce left after doing this.

Warm tortillas: If you don’t have a tortilla warmer, you can wrap them in a damp paper towel and microwave for about 30 seconds.

Put a spoonful of the mixture in each tortilla, with a about a teaspoon of cheese. Roll, and place side by side tightly in the baking dish. Should make about 24 enchiladas Once they’re all rolled up and placed in dish, top with remaining sauce and cheese. Evenly distribute olives over the top.

Bake uncovered for 20-30 minutes, until cheese is super bubbly. Let cool about 10 minutes before serving. 

Simple Roasted Vegetables

1 unpeeled small-ish acorn squash, seeded and cut into bitesize pieces
2 yams or sweet potatoes, peeled and cut into bitesize pieces
1 large red onion, halved and sliced into thick wedges
4 large carrots, sliced into bitesized pieces
Olive oil
1 teaspoon of smoked paprika
Heavy pinch of salt & pepper

Preheat oven to 425 degrees.

Spread squash, yams, onions, and carrots on a baking sheet, and drizzle with olive oil. Toss to coat, and sprinkle with smoked paprika, salt, and pepper. 

Roast for about 45-50 minutes (flipping everything once) until the edges are browned but not burnt. 


Wednesday, January 28, 2015

Super Bowl FEASTMODE Recipe Round-up

Super Bowl FEASTMODE Recipe Round-up // Loves Food, Loves to Eat Every single thing that these guys do makes me love them even more! Sherm, being a straight up team player, and, let's face it, total boss. BeastMode, being so charming and adorable I just want to watch cat videos with him all day. You guys! I mean, they're awesome players and everything, but what I love is that they're are actually trying to make a statement and change some of the shittier things in the NFL (for the better), rather than just sitting back and accepting the status quo. LOVE. Also, they're Hawks, so I love that too. 

You know what else I love? Football snacks. 

Sunday, January 25, 2015

BEASTMODE ChampionChip Cookies

BEASTMODE ChampionChip Cookies // Loves Food, Loves to EatSuper Bowl week! Let’s snack!
BEASTMODE ChampionChip Cookies // Loves Food, Loves to Eat Obviously I’m cheering hard for my Hawks, and packing these cookies full of blue and green M&Ms, but that doesn’t mean you can’t enjoy them even if you’re not a Seattle fan. I don’t like it, I don’t support it… but go ahead, put other colors of candies in them. I’ll look the other way. 

Tuesday, January 20, 2015

Breakfast Tacos with Chorizo and Fried Eggs

Breakfast Tacos with Chorizo and Fried Eggs // Loves Food, Loves to EatOne of my friends has the most insane stories from her office, almost daily. Recently she was telling me about her coworker from Texas (Dillon/ East Dillion I’m assuming). He was talking about the things he misses most about the lone star state, particularly breakfast tacos (followed closely, I'm sure, by Tim Riggins). And the rest of the coworkers didn’t believe him that breakfast tacos exist. Seriously!? Who are these heathens! I want nothing to do with them. And everything to do with breakfast tacos (and Tim Riggins).

Wednesday, January 14, 2015

New Year Goals: 2015 Style

Loves Food, Loves to Eat // Wedding! Happy New Year! I know I’m a little late to the game here, being that we’re already half-way through January, but I took the last few weeks to recharge, and I’m excited to be back! I have a lot of fun ideas planned for this space in 2015… starting with a facelift!*

Tuesday, December 30, 2014

Sarmen (Pork Cabbage Rolls)

The holidays were hard. Really hard. And the new year feels bittersweet. On one hand, I’m looking forward to putting a painful year behind me. On the other hand, this will be a new year without my dad. 2015. A year that he’ll never see a day of. I’m moving into this new year without resolutions, but with purpose. I want to live fully and love deeply, like he did. Like he would want us to do. I’m going to focus on health and wellness, to get out and move around more. If I've learned anything in the last year, it’s that these bodies are the only ones we have, and they can break. Our bodies can betray us. The worst thing we can do with a working, healthy body is to take it for granted. 

Sarmen (Pork Cabbage Rolls) // Loves Food, Loves to Eat

The last few  months I’ve grappled with whether or not I want to continue blogging. My priorities just feel different now. Writing about the joy of a good cookie when my heart is breaking feels fake. But I also don't want this to be a sad place that brings you down with each new post. So, I’m still figuring it out. Figuring out how I want to use this space and the time and effort I put into this blog.
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