NEW52-Week50, 51, 52

Okay, 3 weeks worth in this post to finish off 2011 so I promise to keep it brief.

Week 50, this was Bostyn's first public performance (NEW for all of us).  This is her preschool's annual Christmas show.  It was so cute.  I have an arrow pointing to Bostyn and her friend Jake.  So why Jake? Bostyn tells us that she is going to marry him because "he is cute."

Week 51, I saw this idea on pinerest and knew this is what I wanted to try out for little gifts.  Instead of hot chocolate mix, I filled it with baked brownies.  Here is a photo of how mine came out.  I love the addition of the doily on top and the felt ornament.

Week 52, new dessert.  I saw this recipe for pumpkin haupia squares in my local newspaper and really wanted to try it out.  Basically it has a shortbread crust on bottom, pumpkin pie, then a layer of haupia on top.  When I do it next time, I want to make two pans to split the pumpkin pie part, and double the haupia.  The haupia was my favorite and think it would be better if there were more.  It turned out really yummy!  For those of you not familiar with haupia, it is kinda like a coconut jello using coconut milk.

I left the recipe for you below since you can't access the actual newspaper site unless you are a paid subscriber.

Pumpkin-Haupia Squares

» Crust:

2 cups flour

1/2 cup sugar

3/4 cup chopped toasted nuts (walnuts, pecans, peanuts, macadamia nuts or a mixture)

2 sticks of butter, cut in small cubes (cold, not softened)

» Pumpkin filling:

2 large eggs

1 15-ounce can solid-pack pumpkin (2 cups)

1/2 cup brown sugar, unpacked

1/2 cup white sugar

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 12-ounce can evaporated milk

» Haupia Topping:

1/4 cup sugar

6 tablespoons cornstarch

3/4 cup water

12-ounce can coconut milk

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan, then line with foil or baking parchment.  Grease and flour the foil.

To make crust: Combine flour, sugar and nuts. Cut in butter until mixture is a sandy texture. Press into prepared pan.  Bake 15-20 minutes.

To make filling: Whisk eggs. Add pumpkin, sugars, vanilla, spices and salt; whisk to combine. Gradually stir in milk. Pour over crust and bake 30-35 minutes, until set in center. Remove from oven and place on wire rack to cool.

To make haupia topping: Combine sugar and cornstarch in medium pot. Stir in water, blend well. Cook over medium heat, slowly adding coconut milk and whisking constantly until bubbly and thickened. Cool slightly, then pour over pumpkin layer, smooth top and refrigerate until firm.

Use edges of foil or parchment to lift dessert from pan. Place on cutting board, pull away foil or parchment and cut into 32 bars.