#FoodieFriday – Mini Piña Colada Cheesecakes with Macadamia Crust

Recipe - Pina Colada

I love #FoodieFridays. I get to share my favorite recipes and menus with everyone and … the best part – people send me their faves. So exciting.

Last week I cooked my annual birthday party dinner for my girl, Tamarind. Today I’m featuring the dessert from the menu (posted the menu at the bottom of the recipe – I’ll be sharing those recipes on the next few Fridays).

Piña Colada Mini-Cheesecakes with Macadamia Crust

This recipe makes 12 servings

Ingredients:

1 jar maraschino cherries, drained – you need 12 cherries
1 cup shredded coconut, toasted
1 (11.2-ounce) package no-bake cheesecake mix
1/4 cup liquid piña colada mix
1 Pineapple, peeled and sliced into 1/4 inch rounds
1 cup toasted chopped macadamia nuts
1 6.8 oz bottle rum (half-pint) emptied into a spritzer bottle

Directions:

  • Reserve 12 cherries.
  • Grill pineapple slices – I like a little char on the edges
  • Dice pineapple
  • Line 12 muffin tins with cupcake liners.
  • Place 1 whole cherry in the center of each liner.
  • Cover cherries with equal portions of the toasted coconut.
  • Prepare cheesecake mix according to package directions, substituting the piña colada mix for the milk.
  • Fold in chopped grilled pineapple (I eyeball this).
  • Spoon cheesecake evenly over coconut and maraschino cherry.
  • Prepare crust that comes with mix (substituting half the mix with the toasted, chopped, macadamia nuts) according to package directions.
  • Sprinkle equal portions of crust mixture over each cheesecake; press lightly. Refrigerate at least 4 hours before serving.
  • To serve, unmold on serving plates with crust on bottom, remove cupcake liners.
  • Spritz rum over cheesecake
  • Pipe a couple rings of whipped cream around cake
  • Garnish with toasted coconut and leftover toasted, chopped macadamia nuts.

To Toast Coconut: Spread coconut in an ungreased pan. Bake in a preheated 350°F (175°C) oven 5 to 7 minutes, stirring occasionally, or until golden brown.

I based the above recipe on this one I found on the internet:

http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.cooksrecipes.com%2Fdessert%2Fpina_colada_mini-cheesecakes_recipe.html

Here’s the menu for the birthday dinner:

Tamarind’s Birthday Dinner Menu

June 30, 2013

Amuse Bouche

Mushroom Croustades, Almond Crusted Salmon Bites,Fig Souvlaki

First

Chorizo & Collards & Cheesey Grits

Second

Tomato, Peanut, & Coconut Sip

Third

Crab Cake, Mango Salsa, Tomato Glaze, & Avocado Emulsion

Fourth

Caramelized Beets, Arugula, Cranberries, Goat Cheese, & Walnut Salad with Creole Mustard-Shallot Vinaigrette

Fifth

Road to Morocco Lamb

Pine Nut Couscous with Haricots Vert & Glazed Carrots

Sixth

Individual Piña Colada Cheesecakes

Hope you enjoyed!

Cheers,

Jianne

 

Falling in Love

Chad - BudRalph03 (2)I am falling in love. It’s a perpetual writer’s hazard. We romance authors have a habit of adoring our heroes and heroines. The object of my affections these days are twofold, ‘Chainsaw Chad’ of The Wolf with the Broken Smile, and Jersey, the heroine of Wolf Without.

Today, I found a picture to post at my desk for Chainsaw Chad. For some reason I always have to have a pic for my heroes, but I never need one for my heroines.

Go figure.

I have long given up trying to make sense of the way I write. It seems the more I attempt to corral my stories, the more they don’t flow. So, I’ve surrendered and these days I let the characters do what they will.

So, what do you think of my new pic for Chad? Stay tuned for boards on Pinterest for three books.

Here’s a little teaser from The Wolf with the Broken Smile:

Blizzard conditions—check.

Transportation impossible—check.

Being forced to spend the night at Chad Lexington’s condo—check.

“My sister keeps a few clothes here.”

The object of Lizzie White’s sexual fantasies for the last four months raked her from tilted beret to BDSM-style boots. Her nipples sizzled under his intent stare. She prayed her feverish desire and frazzled nerves didn’t show, and clamped her mouth shut.

“She’s shorter than you.”

His gaze fixed on her chest and no amount of willing her blood to cool worked. Her nipples budded and her juices tickled her labia. Sweat coated her nape and her grip on the laptop case white-knuckled.

“It’d probably be better if I loaned you sweats and a T-shirt. They’ll be big, but that’s better than wearing too tight clothes.”

The devil had it in for her. His sweats abrading her pussy. The material that gloved his cock riding her clit. Cat on a hot tin roof had nothing on the sexual tension driving her. “Thanks, but not necessary, I sleep in the altogether. I am sorry to put you to such an inconvenience, however.”

Lie number one, she wasn’t sorry at all.

Had Mr. Stoic actually blinked at her I-sleep-naked declaration?

“It’s not as if you caused the worst weather conditions in the last century of Chicago weather.” As usual his smile didn’t quite reflect in those impenetrable silver-rimmed eyes.

She repressed a grin. Of course, he’d never in this universe believe she’d caused the blizzard deliberately. But she had. It had all been part of the plan to seduce him. Lizzie couldn’t wait for him to see her without the glasses and the dowdy clothes she normally wore. As it was, the boots had had him flummoxed from the second she’d stepped into his condo.

“The snow’s so wet I wouldn’t be surprised if we lost power soon.”

Perfect. Hot sex happened in blackouts.

Hope you enjoyed!

Cheers,

Jianne

 

FIREWORKS FOR A FIRE CONTEST WINNERS – 07/13/13 – LUCKY 13!

Fireworks for a Fire Contest!

Grand Prize Winner is Francene Aitcheson

WINS A

Kindle Fire

And a Selection of Books from my Backlist

Kindle 2012_Family_Page_1._V389755294_ (2)

Second Prize Winner – Timitra Cozier-Bobb

WINS A

Kobo Mini E-reader

Kobo 6640579_sc

Third Prize Winner a tie – Badette Abanador & Cristina Machado

WIN A

$25 Gift Card

CONGRATULATIONS TO EVERYONE!

WINNERS PLEASE CONTACT ME VIA EMAIL ASAP TO CLAIM YOUR PRIZE

PLEASE LEAVE A COMMENT HERE ACKNOWLEDGING YOUR WIN

HAVE A GRRRRREAT WEEKEND!

 

Cheers,

 

Jianne

 

Last Call for Fireworks for a Fire Contest Winners !

Last call!

The winners of the Fireworks for a Fire Contest must contact me by end of day, 07/12/13!

Grand Prize Winner: [email protected]

Wins a KINDLE FIRE

And a Selection of Books from my Backlist

Kindle 2012_Family_Page_1._V389755294_ (2)

Second Prize Winner: [email protected]

Wins a Kobo Mini E-reader

Kobo Mini E-reader

Kobo 6640579_sc

Third Prize Winner: [email protected]

Wins a $25 Gift Card

CONGRATULATIONS TO EVERYONE!

NEW WINNERS WILL BE DRAWN IF NO ONE CONTACTS ME BY MIDNIGHT  07/12/13

TO CLAIM YOUR PRIZE:

LEAVE A COMMENT HERE ACKNOWLEDGING YOUR WIN

CONTACT ME BY EMAIL

LEAVE A COMMENT ON FACEBOOK

RESPOND TO MY WINNERS TWEET

Cheers,

Jianne

 

 

#FoodieFriday – Herbed Beefcake!

It’s a holiday #FoodieFriday  for those of us who live in the U.S., and  I know a ton of people will be outdoors grilling. Here’s my sons’ favorite hunk-‘o-meat charcoal recipe:

recipe - herbed beefcakeHerbed Beefcake

Ingredients

• Skirt steak – 5lbs
• 1 cup extra-virgin olive oil
• ¼ cup whole peppercorns
• Bunch of fresh rosemary sprigs
• 1/2 cup freshly chopped parsley leaves
• Bunch of sprigs fresh oregano or marjoram (or you can use both)
• Salt – pinch
• I head of garlic
• 2 lemons cut into wedges
• 3 tablespoons Worchester sauce
• 2 teaspoons dry mustard
• 2 teaspoons Montreal Steak seasoning
Directions

  1. 1. Wash and dry the meat. The meat MUST be absolutely dry or it won’t char properly.
  2. 2. Make a paste with Worchester, dry mustard, and Montreal Steak seasoning. Add more mustard and steak seasoning if necessary.
  3. 3. Rub the meat with the paste.
  4. 4. In a food processor combine the olive oil, herbs, and garlic. Crack the peppercorns (I use a rolling pin and wrap the corns. in a towel). Squeeze two of the lemon wedges into the mixture. Add salt to taste (I use sea salt).
  5. 5. Let the herb sauce develop for at least 4 hours at room temperature.
  6. 6. Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
  7. 7. Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top. Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
  8. 8. Drizzle a serving dish with the herb sauce. Let steak, rest for a few minutes minutes then thinly slice against the grain, and dress the sliced meat with the herb sauce, tossing with tongs to combine. Serve garnished with lemon wedges.

I always slightly under cook the meat and let it rest in the sauce to absorb the flavors for at least ten minutes. That way if the meat cools too much, you can always reheat in the microwave and still have the desired doneness.

For those of you in the United States – enjoy the rest of your holiday weekend!

Cheers,

Jianne