I’m off on honeymoon in Spain at the moment, which means I’m probably stuffing my face with delicious food as we speak (or plotting my next meal… or sleeping off a previous meal… or maybe making a token attempt at doing something other than eating).
While I’m away, I’ve asked some of my favourite bloggers to contribute posts – today, it’s Kim Bee of Cravings of a Lunatic, who is not only an awesome blogger, but also someone I’m privileged enough to have hung out with on a few occasions. And yes, she’s just as hilarious and bubbly in real life as she is online.
So, without further ado… here’s Kim!
Hello all you Crumb fans. I am so happy to be here today. You have no idea. I’m like full on crazy excited right now.
I am so thrilled for Izz and “The Boy”. Getting married is such a big deal. I could not be happier for them.
So while they are off getting their “honeymoon” on, I’m here to entertain you for the day.
Or at least feed you.
Or teach you to feed yourself.
Whatever works right!
So I just got back from Florida and am set to depart again to Philly, which means I am in “quick mode”. Which seems appropriate since Izz and The Boy will be so busy smooching when they return they may want some quick dessert ideas too.
I sort of think of myself as the Queen of Quick and Easy. Which could be wildly misinterpreted but I know you all were NOT thinking what I was just thinking. Right.
It’s okay, my mind went there too.
I tend to like simple dishes that anyone of any skill level can make. I’m also wildly lazy so quick and easy works for me. Yes I could spend all day baking something complicated but why? I have more important things to do. Like….my nails, or the laundry, or watching the Real Housewives. What? Don’t judge. It’s wildly entertaining and makes me feel SO much better about my own life. It’s good comedy people. Trust me, you’ll feel SO normal after watching one of these shows.
So while I was watching The Real Housewives of Anywhere and Everywhere, and painting my nails, while packing for a conference, I also whipped up this tasty treat. And I did so while managing to make run-on sentences hip again. Right? No. Not so much.
If you have a few minutes and a touch of patience you can whip one of these bad boys up for yourself. Or make 2 of these bad boys so you can share. Or just make 4 of these bad boys and hide in the closet and eat them all yourself. Not that anyone here did that or anything.
- 1¾ cup heavy cream
- ¼ cup coconut milk, chilled
- 1 (8 oz) brick of cream cheese, softened
- 3 tablespoons of sugar
- 1 can cherry filling
- ¼ cup shredded coconut
- In a stand mixer combine the heavy cream, coconut milk and sugar. Using a whisk attachment start on low and work your way up to high speed. Mix until it becomes light and fluffy. You’re essentially making coconut whipped cream.
- Now add your cream cheese and mix until smooth.
- Scoop the mixture into a parfait dish. Top with ½ the cherry pie filling, then repeat.
- Toss some shredded coconut over top.
- Chill in the fridge for 1 to 2 hours.
- Serve with a big old cherry-coconutty smile!
For some extra coconut oomph you can add coconut extract to the whipping cream. You could also add the shredded coconut into the whipping cream. I did that with one of the parfaits and loved it.
This is essentially a riff on Cherries in the Snow. Anyone who loves Philadelphia Cream Cheese knows how to make cherries in snow. If you don’t know how to make it you can find their recipe for it on their website.
I’d like to thank Izz for allowing me the pleasure of guest posting today. I adore this woman so much. I look forward to visiting her later this summer for one of our “foodie days”. Izz lives about 4 hours from me, so occasionally I drive up to the big, bad city of Toronto to play with my lovely friend. It’s always so much fun to spend time with Izz. She’s just good people.
I wish “Izz and “The Boy” all the best. I know they will be wildly happy in their new married lives.
Toodles and smoochies! xx
PS – Canadian friends, have you entered into the Cooking with Cutco contest? It closes on June 21st, so you’ve still got time!