Good Cook provided me with these gadgets in order to facilitate my review and recipe. All opinions are my own.
Since the kitchen is pretty much my life it makes sense that I have a ton of gadgets, actually more than you can fit in a single drawer. They abound all over the kitchen from drawers to cabinets to even my storage area downstairs. So it’s rare for me to find something new I’m actually lacking in the kitchen. But since not everyone spends as much time in the kitchen as me, Good Cook is here to help you Build Your Kitchen Drawer!
June 2nd-7th, you can stop by the Good Cook facebook page to instantly win selected kitchen drawer products. But that’s not all, you can actually build your dream kitchen drawer on the Good Cook site to win all the gadgets you’re lacking. Contest runs through July 14th, 2014.
Good Cook sent me a somewhat odd assortment of kitchen gadgets to use in a recipe. These aren’t gadgets I would have chosen for use in a single recipe, as you can’t do a lot with an ice cream scoop. But here’s what they sent me:
- SMART Ice Cream Scoop – Isn’t your typical spring loaded scoop, which sometimes doesn’t work with rock hard ice cream. This scoop actually completely opens to better release your yummy treat.
- Double-Sided Flip Measuring Spoon – This gadget actually fills a gap in my measuring spoon collection! I actually didn’t have a 1/2 tablespoon measuring spoon. While I know a 1/2 tablespoon is actually 1 1/2 teaspoons it’s still handy to not do math when I’m baking.
- Safecut 4-1 Can Opener – This can opener actually saves your fingers from accidental cuts because it creates no sharp edges when opening cans! The only downside being its hard to drain tuna if you use this as opposed to a regular can opener.
- Egg Separator – As someone who bakes all the time, this isn’t something I’ve needed for years. I actually separate all my eggs using the egg shells themselves. But if you’re leery of getting yolks in your whites for a meringue…this is the gadget for you.
- Pot Clip Holder – This nifty gadget helps to keep your counter clean by allowing you to rest your spoon on the side of your pot or bowl, keeping those drips contained.
These are just some of the gadgets you can use to Build Your Kitchen Drawer. Not only can you possibly win your dream kitchen drawer, but if you’re impatient like me you can just buy what you need as things on Good Cook will be 25% off for the duration of the contest. But if you enter to win you could get an even bigger discount!
I used the double-sided flip measuring spoon and the safecut 4-1 can opener to make a yummy coconut cream pie. We’re big fans of coconut at my house, we love it in pretty much every single form from homemade coconut butter to coconut creamer for our coffee. Normally I’d make the entire recipe from scratch, but I wanted something I could get on the table ASAP. I actually found this recipe from A Spicy Perspective, but I’ve made some changes.
Ingredients
- 1 cup flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 3-5 tablespoons ice cold cake flavored vodka
- 5.1 oz box instant vanilla pudding
- 15 oz can cream of coconut
- 1/2 cup coconut creamer
- 12 oz cream cheese, softened
- 2 cups heavy whipping cream
- 1 teaspoon good quality vanilla bean paste
- 3 tablespoons sugar
- 1 cup toasted coconut
Instructions
- In a medium bowl, whisk together flour and salt. Using a pastry cutter, work in shortening until mixture resembles coarse meal.
- With a fork slowly incorporate ice cold vodka, you want the dough to come together but you don't want to add too much vodka. So start with 2 tablespoons and add more as needed.
- At this point you can wrap your dough in plastic wrap and chill for at least 30 minutes or roll it out right away. Roll dough into a 13-14 inch circle, drape over 10 inch pie pan and crimp edges.
- Line dough with foil and weigh down with either pie weights or dried beans. Bake at 375 degrees for 10 minutes, remove weights and foil and bake additional 10 minutes. Crust should just be starting to brown. Set aside to cool completely.
- While crust is baking, put 1 cup sweetened shredded coconut into an 8x8 inch square baking pan. Toast in oven until nicely browned, anywhere from 3-10 minutes. Checking every few minutes and stirring to keep coconut from burning. Remove from oven and set aside to cool.
- In a blender, combine pudding mix, cream of coconut and coconut creamer and blend until smooth. Transfer to bowl and chill.
- When cream cheese is soft, in a large bowl beat until light and fluffy. Slowly incorporate pudding mixture, until completely mixed in.
- In a blender, combine 1 cup heavy cream, 1/2 teaspoon vanilla paste and 1 1/2 tablespoons sugar. Blend on high until you've got whipped cream. Slowly fold this into pudding mixture. Pour and smooth into cooled crust.
- Make another batch of whipped cream in the blender. Smooth this on top of the pudding mixture. Top with toasted coconut. Refrigerate until set 2-4 hours. Slice and serve.
