Are you ready for crraaazy?!

I just started my psych rotation today and let me tell you…you may think you know some crazy folks, maybe your coworkers, your family members, but just the patients I met on day one would put your notion of crazy to shame!

So far I’ve heard from people who are actually “angels” who see “floating bubbles” in the sky that say “mean things.”

And of course I haven’t even begun to describe the people who work in the psych department. I am working on descriptive nicknames though…so far “crazyeyes” and “overlytalkative”

Yikes.

Here is to a delightfully sane, elegant dessert!

Blog-checking lines: The February 2011 Daring Bakers’ challenge was hosted by Mallory from A Sofa in the Kitchen. She chose to challenge everyone to make Panna Cotta from a Giada De Laurentiis recipe and Nestle Florentine Cookies.

Coconut Panna Cotta
1/2 packet unflavored powdered gelatin
1 can coconut milk
1/3 cup (80 ml) honey
1 tablespoon (15 ml) (15 gm) (½ oz) granulated sugar
1/2 cup shredded coconut – toasted

  1. Pour the milk into a bowl or pot and sprinkle gelatin evenly and thinly over the milk (make sure the bowl/pot is cold by placing the bowl/pot in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin.
  2. Pour the milk into the saucepan/pot and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage).
  3. Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes
  4. Butter 4 ramekins or ridiculously cute coffee mugs (see below)
  5. Sprinkle some coconut flakes into the bottom of each mug. This would probably be even better toasted but I forgot to do this!
  6. Pour 1/4 inch coconut milk mixture into the bottom of each mug and freeze for 30 minutes (so that the coconut stays on top)
  7. Top with the remainder of the coconut mixture and cool in fridge for 4 hours or until set.

Sweet Potato Gelee
1/2 cup almond milk
1 tsp unflavored powdered gelatin
2 sweet potatoes
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup sugar

Start by boiling 2 sweet potatoes for 20 minutes or until soft when poked with a fork. Take them out of the water and let them cool before removing their skins.

So orange!

Blend with the milk and spices until totally smooth and creamy. Add to a saucepan, add gelatin and simmer until gelatin is melted.

Pro-tip: Try not to spoon all of this in your mouth before you top off your glasses!

When your panna cotta is set, spoon this over top and refridgerate another couple of hours or overnight.

When you’re ready to serve, soak the panna cotta in warm water for a couple of minutes to loosen the edges. Carefully run a knife around the edges and then invert onto a serving plate.

Florentines

These cookies totally didn’t come out the way I wanted them too…paper thin, but I also took a LOT of liberties with the recipe…I halved it, added ground walnuts, switched out dark corn syrup for a combination of molasses, honey and water…Yea, the taste was phenomenal, but I think you guys deserve the authentic recipe. At least until I can make one batch come out looking like they should! So here it is from the daring bakers, unabridged.

Ingredients:
2/3 cup (160 ml) (150 gm) (5.3 oz) unsalted butter
2 cups (480 ml) (160 gm) (5 2/3 oz) quick oats
1 cup (240 ml) (230 gm) (8 oz) granulated sugar
2/3 cup (160 ml) (95 gm) (3⅓ oz) plain (all purpose) flour
1/4 cup (60 ml) dark corn syrup
1/4 cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
pinch of salt
1½ cups (360 ml) (250 gm) (9 oz) dark or milk chocolate

Preheat oven to moderately hot 375°F (190°C) (gas mark 5). Prepare your baking sheet with silpat or parchment paper.

Melt butter in a medium saucepan, then remove from the heat.

To the melted butter add oats, sugar, flour, corn syrup, milk, vanilla, and salt. Mix well. Drop a tablespoon full, three inches (75 mm) apart, onto your prepared baking sheet. Flatten slightly with the back of your tablespoon, or use a spatula.

Bake in preheated oven for 6-8 minutes, until cookies are golden brown. Cool completely on the baking sheets.

While the cookies are cooling melt your chocolate until smooth either in the microwave (1 1/2 minutes), or stovetop (in a double boiler, or a bowl that fits atop a saucepan filled with a bit of water, being sure the water doesn’t touch the bottom of the bowl).

Peel the cookies from the silpat or parchment and place face down on a wire rack set over a sheet of wax/parchment paper (to keep counters clean).

Spread a tablespoon of chocolate on the bottom/flat side of your cookie, sandwiching another (flat end) cookie atop the chocolate.

This recipe will make about 2 1/2 – 3 dozen sandwiched Florentine cookies. You can also choose not to sandwich yours, in which case, drizzle the tops with chocolate (over your wax paper).

Top with ridiculously easy butterscotch sauce.

May your kitchen be clean and your thoughts organized.

Cheers.

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