Kitty's Kozy Kitchen

Monday, April 8, 2013

Mousse in Flower Chocolate Cups

My tray is lined with a pretty crocheted doily and set with my Great Aunt's painted plate and tea cup. I love candles and used my lantern from Target and an orange spice scented candle from Swan Creek that comes in a teacup. Oh my, does it ever smell good! I'm having some orange spice tea to enjoy. Care to join me?

For this sweet, Spring treat, I bought some chocolate flower cups from World Market and filled them with some delicious, low-cal mousse, recipe found here . Just top them with some fresh berries and you're set for a yummy dessert. The chocolate cups are a seasonal item and if you can't find them, just fill a pretty dessert dish with the mousse.

I'm not sure what this flower is that my Aunt painted, but I love it on the green background.

Just top the mousse with some berries and you have a perfect, light dessert.

TIP: I filled a food safe storage bag with the mousse, cut off the tip and piped it into the dessert shells.

Thanks for you visit! xo

I am sharing this with:

On the Menu Monday

Mix It Up Monday

Make It Pretty Monday

Tea Time Tuesday

Inspire Me Tuesday
Friends Sharing Tea
Tuesdays at Our Home
Let's Dish!

Full Plate Thursday
http://thebusybhive.blogspot.com/
Tablescape Thursday

Foodie Friday
Festive Friday Fiesta
Weekend Potluck

Pink Saturday

Seasonal Sundays

Wednesday, April 3, 2013

Green Bean Bundles

This is a pretty dish to serve for a group of people. I made it for our family and everyone seemed to enjoy it. The pre-packaged green beans from Costco, in their produce area, are wonderful, as are the ones from Trader Joe's. Here's the recipe:

1 lb. of green beans, washed and ends removed (the ones from Costco and Trader Joe's are ready to go)
6 strips of bacon, cut in half and partially cooked
1/2 t. Creole seasoning (such as Tony Chachere's), divided use
garlic salt
4 T. butter, melted
3 T. packed brown sugar

Put beans in a saucepan with 1/4 t. Creole seasoning and put water halfway up the sides. Bring to a boil, turn heat to medium and cook 3 minutes. Drain beans and cool.

When beans are cool, wrap about 6-10 beans with the bacon. Place bundles in a 9 x 13" baking dish. Sprinkle bundles with the garlic salt and 1/4 t. Creole seasoning. Pour melted butter over the bundles and sprinkle with brown sugar. Bake at 350 degrees for 15-20 minutes or until bacon is done.

NOTE: To make ahead, complete all steps, leaving off the butter and sugar. Refrigerate over night until ready to bake. Before putting in oven, pour the melted butter and sprinkle with the brown sugar.

I am sharing this with:

Make It Pretty Monday

Mix It Up Monday

On the Menu Monday
Tabletop Tuesday
HOME

Full Plate Thursday
Open House
Foodie Friday

The Charm of Home
Festive Friday Fiesta

Weekend Potluck
Seasonal Sundays

Thank you for your visit! xo

Monday, April 1, 2013

Coconut Cake

I'm having tea and coconut cake in the garden today. Won't you join me? I'm using my polka dot plate and mug from Homegoods. The hydrangea was a gift from a dear friend.

This luscious cake happens to be one of our family's all time favorites. The recipe is from the April 24, 1996 edition of The Dallas Morning News (yes, I still have the original copy, being the recipe hoarder that I am!!). The newspaper gave the source as "Out of this World". If you love coconut, you will go crazy over this recipe.

1 box white cake mix, plus ingredients for preparation
1 (14-ounce) can sweetened condensed milk
1 (8-ounce) carton non-dairy whipped topping, thawed
1 (8 1/2-ounce) can cream of coconut
2 cups coconut

Bake cake in a 9 x 13-inch pan according to package directions. While cake is hot, punch holes in top with a fork; pour sweetened condensed milk over entire top. Cool.

Mix whipped topping and cream of coconut by hand. Spread over cake. Sprinkle with coconut.

NOTE: I could only find the cream of coconut milk in a 15-ounce can. I measured out the 8 1/2 ounces and then froze the remainder.