Simple Recipe: Pineapple Strawberry Palmiers

Pineapple Strawberry Palmiers

When my sister and I were kids, my mom used to make these pineapple strawberry palmiers for us to share with our classmates on Valentine’s Day. They were always gobbled up within seconds. So when Maggie taught me how to make palmiers a few weeks ago, a flood of happy (and sweet) memories came rushing back and I knew I had to share this recipe with you.

With the help of store-bought puff pastry, these little desserts are a snap to make. Crisp, flaky cookie with pineapple cream cheese and a strawberry on top? I don’t really know how you could go wrong.

Pineapple Strawberry Palmiers


1 sheet puff pastry
1 block cream cheese
1 can crushed pineapple (8 oz.)
Strawberries (sliced thinly)


1. Preheat your oven to 400 degrees. Sprinkle a cutting board with sugar and lay the thawed puff pastry on top of it. Sprinkle more sugar on top of the puff pastry. Use a rolling pin to flatten the pastry a little. This gets the sugar nice and embedded into the dough.

2. Take one edge of the pastry and roll it toward the middle do the same with the other side. Wrap in plastic wrap and refrigerate for 30 minutes.

3. Meanwhile, stir together the cream cheese and pineapple. If you can find pineapple cream cheese, even better! That’s what my mom uses but for some reason it’s more readily available in Hawaii than in Massachusetts. (No idea why!) Slice your strawberries.

4. Take your puff pastry out of the fridge and slice it into quarter-inch pieces. Place about two inches apart on a cookie sheet lined with parchment paper or a Silpat. Bake for about six minutes, turn, and bake for about six more minutes. Oven temperatures vary, so keep your eye on them. They should be golden brown when they’re ready.

5. Assemble: spread a dallop of pineapple cream cheese on the cookie. Top with two slices of strawberry.

P.S. Want more easy peasy recipes? Right this way!

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The Very Best Hot Chocolate

The very best hot chocolate | Frock Files

I’ve always been more of a coffee/tea/apple cider fan than a hot chocolate fanatic, but my lovely friend Monica of Smart Creative Women introduced me to this recipe and I’ve since become a convert. It isn’t too sweet and has a depth that comes from all the different flavors: chocolate, cinnamon, cayenne pepper, and just a hint of salt. I like to stir a teaspoon into my morning coffee with some cream for a perfect mocha au lait. It’s equally decadent in hot water or milk, for you purists out there.

Since I’m in love with this mix and it only takes five minutes to concoct, I’m whipping some up as last minute Christmas gifts and using these printable gift tags that Monica illustrated to fancy up the packaging!

The very best hot chocolate | Frock Files
Adapted from Alton Brown’s hot chocolate recipe.


1.5 cup powdered sugar
1 cup Dutch process cocoa
2 1/2 cups powdered milk
1 t salt
2 t cornstarch
1/4 t cayenne
1/4 t cinnamon


Stir three tablespoons (or more!) into hot water or warm milk. Drift away into a chocolate-y land of bliss. (And they go perfectly with these meltaway cookies, if I do say so myself.)

The very best hot chocolate | Frock Files

Thank you for introducing me to this recipe, Monica!


P.S. Still Christmas shopping? Here are five instant gifts that don’t require shipping or hitting the mall!

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Be My Guest Feature at Audrey’s

Chocolate Chip Meltaways

This week, you’ll have to hop on over to Audrey’s to check out my latest recipe post! Editor Giulia Doyle invited me to participate in her Be My Guest series, in which she and a food photographer prepare the same recipe and share side-by-side comparisons of their photos. Since I’m focusing on easy food gifts through the holidays, I chose a chocolate chip meltaway recipe from The Essential Chocolate Chip Cookbook.

I’m honored to be among previous distinguished guests, including Aran Goyoaga of Canelle et Vanille, and Susan and William Brinson of House of Brinson. So while you’re over at Audrey’s, be sure to check out the other Be My Guest posts.


Simple Recipe: Butter Mochi

Easy and Decadent Butter Mochi

Since we’re headed back to Hawaii next week, I thought it might be a good time to roll out a recipe from my home state. Butter mochi lies somewhere between a custard and a cake — it’s sweet, fluffy, and sticky all at once.

This is one of my favorite food gifts for the holidays, since people never expect it and the recipe makes enough for multiple recipients. Everyone from babies to grandparents love butter mochi. And since it’s gluten-free, it’s great for friends who have a gluten intolerance. Forget the fruitcake; mochi is where it’s at!

Easy and Decadent Butter Mochi


3 1/2 cups sweet rice flour (Mochiko)
2 1/2 cups sugar
2 tablespoons baking powder
5 eggs
1.5 teaspoons vanilla extract
2 cans evaporated milk
1 can coconut milk
1 stick butter (melted)


1. Preheat your oven to 350 degrees. Grease a 9 x 13″ pan. Whisk together the sweet rice flour, sugar, and baking powder in a large bowl. Set aside.

2. Beat the eggs and vanilla extract together until smooth. Add the evaporated milk, coconut milk, and butter and beat on low until combined.

3. Slowly add the flour mixture to the wet ingredients, beating on low the whole time, until all the ingredients are incorporated and the mixture is smooth. Bake for 50 minutes. Cool completely on a wire rack. Use a plastic knife to cut into small pieces.

P.S. If you love mochi, check out my grandma’s chi chi dango mochi, as well as my posts on pumpkin mochi and how to make mochi ice cream!

Easy and Decadent Butter Mochi

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Weekend Links + Certainty

Cozy Image by Daria Zarwona

It’s aloha Friday, friends – no work ’til Monday! We have just a little over two (chilly) weeks left before we jet out for Thanksgiving and there’s so much to do before then. Two family birthdays to celebrate, lots of holiday posts to shoot, and let’s not forget about Christmas shopping! I love all of this stuff but we’re definitely going to be on the go.

So here’s to creating time this weekend to look up from your to do list and breathe in all the loveliness around you. And while you’re at it, here are five fascinating things for you to ponder:

The entrepreneurial part of me is dying to do this.

Did you know that Bill Gates was this funny? (My favorite part is at 3 minutes 50 seconds.)

In case you can’t get enough Earl Grey sweetness.

Ira Glass has all the right moves.

You don’t need to be certain to fly.

What are you up to this weekend?


Photo by Daria Zarowna

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