Tag Archives: cream

Coconut Cream Pie

coconut-cream-pie-4Strange as it sounds, coconut cream pie has always been one of those recipes I have struggled with. Robb loves coconut cream pie, and will frequently order it at restaurants. Which makes me feel like I just need to get this one right.

I have tried several recipes over the years, and none of them have quite met my standards, except one glorious recipe which promptly disappeared from the internet, never to be seen again. Here are my parameters for success:

  • Not too runny. Most of those I tried required a bowl and looked like a pile of goo.
  • Has enough coconut. I was shocked at how many were thin on coconut content. They were more like vanilla pudding with a little coconut mixed in.
  • Uses both sweetened and unsweetened coconut. The unsweetened, fine shredded stuff is great for flavor and texture, but many don’t use it.
  • Maybe this goes without saying, but it has to taste good. I’m shooting for a nice, heavy, rich coconut flavor.

I ended up creating my own version, which takes the pieces I like from all the recipes I tried.


I felt like I really perfected this recipe some time ago, but for whatever reason, I was unable to photograph it, and therefore unable to blog it. But I didn’t want to forget it, so I wrote it on a white board calendar in my hallway, where it has remained for many months.

You might think I have a more organized way to keep my recipes. But I don’t.


This pie uses 5 egg yolks. Yes, FIVE. I know it’s indulgent, but this is, after all, my husband’s favorite dessert. If you’re wondering what to do with the leftover whites, you could try these fun meringue cookies. They’re actually pretty easy to make.

Let’s talk about where to spend your time on this pie. I chose not to use a boxed pudding mix, but to make this one from scratch, so if you’re looking for some time savers, I can suggest two.

  1. Frozen pie crust
  2. Cool whip


You can do the homemade crust if you want, and if you have patience. I have a recipe for a good one here. You only need a bottom crust for this one, and whether you use frozen or fresh crust, you do have to blind bake it. I recommend baking at 400F for 11-14 minutes, until it’s just starting to turn brown.

You can do real cream too, if you’re going all out. I’m a fan of real cream, but I’m also a fan of not spending my entire freaking day baking pie. Which is why I chose the frozen whipped topping for this recipe.

Of course, if you use real cream you can add a little coconut extract to it for flavor. Or you could use coconut milk to make the cream, if you’re really ambitious.

I can’t wait to share of piece of this with Robb!


Coconut Cream Pie

A creamy coconut pie in a baked shell, topped with whipped cream and toasted coconut.

Servings 1 pie


  • 5 egg yolks
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 package unflavored gelatin
  • 3 cups half and half
  • 1 tablespoon butter
  • 1/2 teaspoon coconut extract
  • 2/3 cup unsweetened coconut finely shredded
  • 1 cup sweetened coconut, + 1/4 cup for garnish
  • 1 pie crust
  • whipped cream, to garnish


  1. Blind bake pie crust at 400F for 11-14 minutes.  (For detailed instructions, read here:  http://www.thekitchn.com/how-to-blind-bake-a-pie-crust-cooking-lessons-from-the-kitchn-197553 )

  2. Place yolks in saucepan. Mix lightly. Add sugar, cornstarch, gelatin and half and half. Whisk ingredients together. Cook over medium heat, stirring occasionally, until it reaches a boil.

  3. Let boil, stirring constantly, for one minute. Remove from heat and add butter and extract.

  4. Stir in unsweetened and sweetened coconut. Mix to incorporate. Pour completed filling into baked pie crust, and let cool.

  5. Place 1/4 cup coconut on a piece of foil or a small baking sheet and bake at 400F for about 5 minutes, checking frequently, until it reaches a brown color.

  6. Top cooled pie with whipped cream and toasted coconut. Serves 6.


Oatmeal Cream Pies

Little Debbie oatmeal cream pies copycat recipe;  You’ll love this simple homemade oatmeal cream pie recipe with marshmallow filling.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!A long time ago, (2011) when this blog was in its infancy, I used to only do recipe reviews, and I never made up my own recipes.

My, how times have changed.

I remember when I started creating my own recipes, how nervous I was about it.  “This is not like throwing a bunch of stuff in a pot and calling it a stew,” I told Robb.  “Baking is chemistry.  And I am really bad at chemistry.”

But I forged ahead.  One of my early successes was these Pumpkin Swirl Cookies.  They were mighty tasty, and I rode the high from that win for quite a while.

Today, I wanted to re-blog a recipe I reviewed way back when.  This recipe is fully not mine.  I borrowed it (and made only the most minor of changes) from Craving Chronicles.  Click through and see for yourself.  It totally belongs to Craving.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!

I should probably tell you that I did consider making some changes to this recipe, just to make it my own.  I even looked at some other recipes to get some ideas.  I found one that used a cream cheese frosting, and another that used heavy cream, but I couldn’t imagine anything giving a better, more authentic flavor than this marshmallow filling, so I stuck with it.

It has a nice texture that works well with the soft cookie, without squishing out the sides.

No one needs a cookie with the filling squishing out.  They’re messy enough as it is.  Just ask my camera, which is now spotted with marshmallow filling fingerprints.

Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!Oatmeal Cream Pies from JensFavoriteCookies - you'll love this Little Debbie copycat recipe with marshmallow filling!

I do think that September just feels right for these cookies.  Maybe it’s that back-to-school season that has me ready, I don’t know.

I’ll admit that I devoured a couple of these babies before the kids got home from school.  Once they are home, there’s no hope.  I had to stash a few to put in lunches the next day, and I had to loudly and strongly insist that they leave a couple for Robb.

Which just goes to prove, this cookie is perfect just the way it is.


Want more?  Try these oaty cookies!

plain-oatmeal-cookies-6Plain Oatmeal
choc-oat-cinnamon-bars-7Cinnamon Chocolate
Oatmeal Cookie Bars
peanut butter peanut butterPeanut Butter
Oatmeal Cookies


Oatmeal Cream Pies
Cook time
Total time
A soft oatmeal sandwich cookie with marshmallow filling.
Recipe type: Cookies
Serves: 20
  • 1 cup butter, softened
  • ½ cup sugar
  • ¾ cup brown sugar
  • 1 tablespoon molasses
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1½ cups quick oats
  • 1½ cups flour
  • 2 teaspoons very hot water
  • ½ teaspoon salt
  • 7 oz. marshmallow creme
  • ½ cup shortening
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla
  1. Cream butter and sugars. Add molasses, eggs, and vanilla, and mix well.
  2. Add salt, soda, and cinnamon and mix well.
  3. Add quick oats, and mix until combined. Add flour and mix until combined.
  4. Drop spoonfuls onto a baking sheet, and bake at 350F for 10-12 minutes.
  5. For filling, mix salt and hot water in a small dish, until salt dissolves. Let cool.
  6. Mix remaining ingredients in a bowl until smooth and fluffy. Add salt water and mix well.
  7. Frost cooled cookies, and sandwich together.


Lemon Cream Sodas and a Big Announcement!

This delicious lemon drink is a homemade Italian cream soda recipes; Try this lemon drink and many others in the Summer Mocktail Book!

Lemon Cream Sodas from JensFavoriteCookies.com -  find lots more summer mocktail recipes here too!I love a fancy beverage.  I even love the word “beverage.”  It just sounds cool.

Say it… Beeev-rage.  Beeeeeh-vrage.  See what I mean?  Groovy.

It can’t be denied that when you think of fancy beverages, you think of summer and summer fruits.  Summer is the perfect time for a fancy fruity beverage.

{Do you think I can work the word “beverage” into the post a few more times?  Beverage.  Beverage.  BEEEH-vrage.}

I was introduced to cream sodas a couple years ago, when my daughter ordered one at a restaurant.  I honestly had never had one before, so I did what any self-respecting mother would do…  I shouted “Mom tax!” and swiped a sip of her fun vanilla cream soda.

And, yum, it was good.  I knew in that moment I would need to learn to make homemade cream sodas.  And learn, I did.

Lemon Cream Sodas from JensFavoriteCookies.com  -  These Italian cream sodas are fun to make!  Find lots more mocktail recipes here too.

I used one of my favorite tricks and made some lemon-infused simple syrup.  It’s crazy easy… just cut the peel off a lemon in big ugly chunks, and throw it in a pot with 1 cup each of sugar and water.  Boil for a couple minutes.

Mix this syrup with club soda and half-and-half, top with some whipped cream, and voila!  Homemade Lemon Cream Sodas.  A perfect little summer refresher.

And speaking of refreshers… I have a big announcement to share with you.  {drumroll}

My very first e-book, entitled “10 Summer Mocktails” is now available!  In case you didn’t know it already, our home is full of kids and devoid of alcohol, so a collection of non-alcoholic fruity summer beverages seemed natural, and let’s face it, kind of fun.

10 Summer Mocktails from JensFavoriteCookies.com

A few of the recipes in this book are also found on the blog, and a few are brand new, only to be found in the book.

By the way, let me just tell you, my favorite drink in this book was kind of a surprise to me… it was the Watermelon Cucumber Punch.  I don’t even like watermelon.  My first attempt at that punch was a total flop, but I had a sense that it would taste really delish and refreshing, so I kept at it until I got it right.  Now my kids and I are addicted to the stuff.  The Fruitarian can drink 2 liters of it all by himself.

Lemon Cream Sodas from JensFavoriteCookies.com  -  These Italian cream sodas are fun to make!  Find lots more mocktail recipes here too.

To purchase this book for a mere two dollars, go to one of the links below.  If you leave a review on any of these sites or on this post, please let me know and I will send you a secret bonus recipe, one that is perfect for a hot summer day!

Purchase from Waldron Publishing

Purchase from Amazon

Purchase from Barnes & Noble

Purchase from iBooks


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Orange Funfetti Cupcakes

Sprinkles turn this orange cake into something special!  This orange cake mix is kicked up with buttermilk, sour cream and sprinkles, for a fun take on the classic funfetti!

sprinklesIt got a little crazy on my Facebook page the other day.  Here’s how it started:

I dropped off a neighborhood kid at his home, and I asked him if he would be able to get into his house, because I knew his parents kept the doors locked and he generally had no key or way to get in.  He said yes, but since his parents work from home, he had to wait a while after ringing the bell for his mom to make it to the door.

I told Robb about this and he was dumbfounded.  “People lock their doors while they’re home?”

“Yes, my love, they do.”  I tried to explain how a mom of young children might want the doors locked, but he comes from a very small town in the middle of a state full of very small towns, and this whole concept was completely foreign to him.

“I hate living in the city,” was his reply.

orange cake

Since I was pretty unsuccessful at convincing him how normal this is, I went to Facebook.  I asked people to weigh in on whether they lock their doors while they are home.  If you want to read the entire thread, you can do it here.

Robb obviously believes “Y’all are CRAZY.”  (This was his comment after I sent him a text message telling him it was heating up and he might want to check out how incredibly right I am.)

He hates when I rub an itoldjaso in his face.  Can’t imagine why. Continue reading “Orange Funfetti Cupcakes” »

Toasted Coconut Milkshake

Toasted Coconut is the key ingredient in this milkshake recipe; This is one of the best coconut dessert recipes I’ve tasted!

Toasted Coconut MilkshakeTrue story: My brother asked me to drive him to the airport, and I totally forgot about it.  In my defense, I was a little preoccupied with my own very serious issue, namely, that my car broke down.  I’ll spare you the details, but sufficeth to say, I spent a whole day without a car, and getting the car home involved a lot of smoke and embarrassment.

The whole day was a mess, to tell you the truth.  Between my afternoon responsibilities and the kids evening events, we had just 15 minutes to cook and eat dinner.

We had Cheerios.  Yeah, yeah, you’ve done it too, admit it.

Later that night, after the embarrassing car situation, and the worst-dinner-ever situation, and some kind of painful plain-talk with Robb about my life’s goals, I was feeling pretty nervous and uptight and overwhelmed.  And hungry.

Robb, always the sweetheart, loaded everyone in his car to take us out for a late meal.  Robb drives a small pickup truck, that really only holds two, so cramming all 5 of us in there was something of a joke.  We looked like a clown car.  It’s lucky my kids are skinny, and the doors have locks, that’s all I’ll say.  We laughed through our discomfort, all the way to the very nearby restaurant.


I have never been in this particular fast food establishment when I wasn’t the only person there.  I don’t really get it, either, because the food is good.  Nevertheless, it has a bit of a low-end reputation.  We ordered our food, and choose a large booth to balance out the feelings of togetherness we had during the drive there.

And that was the moment at which my brother sent me a text to be sure I was still okay to drive him to the airport.

I am SUCH a loser sometimes.  I told my brother he had to provide the car AND pick me up at the fast food joint.  We he got there, I made Robb promise to bring the rest of my sandwich home, and I walked out of the trashy restaurant in an oversized sweatshirt and wild hair, carrying a paper cup full of Diet Pepsi.

I made myself feel better by explaining to my brother that I had spared him the burden of having to envy me.

It’s one of the 7 deadly sins, yo.

At least I had a coconut milkshake and episodes of Arrested Development to end my day with.

toasted coconut milkshake

I may have told you of our family’s love of coconut a few {dozen} times.  {In fact, my last post was a coconut recipe, too.}  Not too long ago, we went to this fancy donut place in town, and Robb got a toasted coconut donut, which is one of the best things in the entire world.  To die for.

I wanted to capture that same flavor in this milkshake.  It’s crazy how much tastier coconut is when it is toasted.  Don’t skip the toasting, folks.  Trust me on this one.  I knew I hit a home run when I heard Robb shout from the other room, “Are you kidding me?!”  {That means it’s really good.}

By the way, I never did get to eat the rest of my sandwich.  Turns out The Fruitarian spilled his root beer all over everything, and my sandwich went in the trash.

Stupid Wednesday.

coconut dessert recipesCoconut Lime
Poke Cake
ice creamOrange Ice
Cream Freeze
coconut limeCoconut Lime
Sugar Cookies

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Grasshopper Cookies

Grasshopper recipe; These mint oreo cookies are soft and easy to make, made with Oreo pudding mix.  Grasshopper Cookie Recipe.

Grasshopper recipeSometimes I wonder if my children are learning anything at school.

Take this recent example.  The Hippie Chick was struggling through her math, the same concept she has been taught over and over and over, and her brothers were trying to help her.  It wasn’t going too well, so Robb chimed in with some questions to get them thinking in the right direction.

“How many feet are in a yard?”
Silence.  “Thirteen?”
“Are you serious?”

Let’s move on.  “How much is in a gross?”
“What?  You’ve obviously never bought fireworks.”  (Robb is from Wyoming.  Does it show?)

At this point it was becoming a game.  “How long is a fortnight?”
“Six what?”
“24 hours.”
“Not even close.”

mint oreo

“How much is two bits?”
“A dollar.”
*sigh* (followed by long conversation about the answers to all these questions.)

Later on, Robb looked up the history of “two bits,” which was actually pretty interesting, and which I’m sure the Fruitarian would have loved, had he not tired of the conversation long before.  It’s all about pieces of eight, which you’ll know all about it you’ve ever watched the Pirates of the Caribbean movies.  A piece of eight was like a silver dollar, and people frequently chopped them into eight pie-slice pieces, called bits, to have small change.  So two bits was basically a quarter dollar.

Learn something new every day.

Grasshopper recipes

Not that pirate coins or fortnights or even learning something new has anything to do with Grasshopper Cookies.  The Lizard is reading this over my shoulder as I write, and telling me so.

Umm, thanks dude.  I know.

There’s just only so much you can say about cookies, isn’t there?  I mean, it’s soft, it’s minty, it’s got chopped chocolate mint cookies in it, the entire batch disappeared in less than 24 hours… it’s basically the same old story.  The same old wonderful, delicious story.

With mint.

But I’m thrilled to see that he is picking up on some basic writing elements.  Perhaps there is hope for the future after all.

chocolate mintPeppermint
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Orange Creamsicle Cookies

A recipe for a cakey orange flavored cookie with vanilla frosting, reminiscent of the flavors in an orange creamsicle.

Source:  Myself, for the first time ever.

Yield: about 3 dozen cookies

Testing cookies is fun, but I decided to try my hand at creating a recipe myself.  I think I did a passable job, for my first try.  To be honest, I just took another recipe and modified it a little, but I guess that’s as good a place to start as any.

I wanted a cookie that tasted like an orange creamsicle, all orangey and wonderful with a shot of vanilla creaminess on the inside.  So, naturally, I began with one of my favorite cookie ingredients ever: buttermilk.  Buttermilk makes such tasty cookies!  I followed that up with some orange extract I bought at the local supermarket.  I suppose if I was a real baker, I would use actual oranges or something, but honestly, I was worried about the acidity of the citrus fruit.  Baking cookies is like doing chemistry, after all.

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