Easy Cheesy Coconut Pie

what ever you do, don't make this pie.
Ive warned you!

~1 c. sugar
~1/3 c. butter, melted
~4 oz. cream cheese, room temperature
~2 eggs
~1 c. buttermilk or soured milk
~1 T. vanilla
~1/2 c. my homemade baking mix or Bisquick
~1/2 c. coconut shreds

Mix all but coconut in a blender or with an immersion blender, stir in coconut and pour into an 8 or 9 inch pie pan that has been sprayed with non-stick spray.
Bake at 350*F for 45 minutes or until the pie jiggles as one mass and doesn't have a liquidy center.



Cool to room temp, then chill in refrigerator before serving.
But, that's only if you made this pie.
Which I told you not to, if I remember correctly.

NeeDeep NeeDeep!

or in tree frog language, "IS IT SPRING YET?!?"

Let's all shut our eyes and scrunch our noses and hope like the dickens that no more snow falls, the sun begins to shine and I can get some color on these pasty legs.
I think I blinded the cat getting out of the shower yesterday.

Flower Brooch Winner......

is...............Kellie C. (homesweethome)

congratulations Kellie!!
please email me at celticmuzzy@yahoo.com with your name and shipping address so I can get it shipped out to you!

thanks to everyone who entered, there will be more giveaways, photography tips and yummy recipes, so stay tuned!

How about a GIVEAWAY?!

Since you all make me feel all warm and fuzzy and loved and stuff...I wanna reciprocate by giving back.
We might even start doing this as a monthly thing ;)

This giveaway is.....*drumroll please*

BBRERBERBBRBBRBRRBBRBRBDDBBRBRBRBRBBRRBRRBBRBRBRBRBRRDDDDBBBRBRBBRRRRR....

was that a drumroll or a raspberry given by someone who had just had oral surgery and their mouth is still numb?

I digress.

Here is Carrie, isn't she pretty? She is from my Etsy store, Accessoire.



Carrie is crafted from the softest 2-ply cashmere in a deep cornflower blue.
The petals were hand felted, formed and sewn and ultimately backed with a 1 1/4" brooch pin.

Here you can see her pinned to a simple white summer dress.
Take those "winter" brooches and turn them into a spring and summer accessory!



Cashmere is quite the royal fiber! Did you know it takes one of these rare goats four years to grow enough cashmere for one sweater?

ok, so to enter for the giveaway all you have to do is post an answer to this question:

If you could eat a meal with anyone, living or dead, who would it be?

The drawing will end Friday, the 19th at 9 pm EST. The winner will be randomly drawn that evening and posted Saturday morning!
Anyone is welcome to enter, they don't even have to be a follower, but you can only enter once!

Sea Salt Caramels

Have your socks fallen off yet?
If they have and you've found them, could you check and see if my socks are there, too? I did laundry yesterday and came out with 4 old maids...how does that happen?

You put 10 pair of socks in the washing machine, you get only 8 pair back when everything comes out of the dryer.
Is there a black hole conundrum glitch in my dryer that Maytag has failed to tell me about?

Anyway, I digress.
Today, I share with you my version of Sea Salt Caramels.
This recipe is not for the faint of heart, it takes a little getting used to, a little know-how and perhaps a little serendipity.
Please read the whole recipe with extra notes before you begin, there is a twist and a catch and a couple flashbacks.

what you'll need:

1 Tb. vanilla
1 cup heavy cream
5 tablespoons unsalted butter, cut into pieces
1 teaspoon sea salt, plus more for sprinkling (I like the course granules)

1 1/2 cups sugar
1/4 cup honey
1/4 cup water

1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then brush parchment (DO NOT use wax paper...it will stick) lightly with canola or vegetable oil.

2. Bring cream, butter, and 1 teaspoon fleur de sel just to a boil in a small saucepan, then remove from heat, add vanilla and set aside.

3. In large saucepan, boil sugar, honey, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

4. Carefully stir in cream mixture (mixture will bubble up, be careful!) and simmer, stirring frequently, until caramel registers 248* degrees F on thermometer, 10 to 15 minutes. Pour into baking pan, (do NOT scrape pan after you pour) sprinkle generously with sea salt, and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the ends to close.

notes:
make sure your thermometer is calibrated or you'll get caramels that are hard as rocks or caramel sauce.

*Whew...are you tired yet?

Intermission

While you patiently await the next recipe, which I promise will be a doozy, here is some random randomness for your perusal...

The eViL ToOf plush I made for a friend who had her wisdom teeth yanked out of her skull.
He's mad, he's bad, he's got brains falling from his cranium.


This is a cake I made for my cousin, Jeremy, when he got his plumber's license...to weak of fortitude, LOOK AWAY!


"Dahlink, Im ready for my close-up."


Did I just hear a collective..."ewwwwwwwwwww..."?
MUAHAHHAHAHHAHAHAHA....ha...

The weird squirrels that live in my yard...notice the white tail? weird...
I also found him in my panty drawer...little perv.


here is his momma




Ok, if you've gotten this far, kudos to you.
My random randomness can ramble, sorry about that.

But, good news!
The next recipe will knock your figurative socks a'tumble!
Get your sea salt ready ;)