Now that you have read the background to the title, on to the real reason you are here reading-the recipe. The base of the dessert is 2 layers of shortbread crust with macadamia butter in the middle. On top, there is a scoop of vanilla ice cream surrounded by broiled pineapple slices coated with brown sugar. Then comes a coconut vodka caramel sauce and a topping of toasted coconut.
Before we get on with the details, I do have some fellow bloggers to thank for awards:
Heather Lynne at Hezzi D's Books and Cooks
She passed along the Versatile Blogger Award. This blogger does have her hand in making anything and everything, hitting the mark of deliciousness everytime. Her search labels is the longest I have ever seen, which is an indicator that there is something there for everyone. My picks from her blog were Pizza stuffed soft pretzels and Individual Pineapple upside down cakes.
Stephanie Carlson at Its Not Just About the Recipe
She was so kind and passed along two awards, The Versatile Blogger and The Sunshine Award. This blogger is involved in a lot of link parties and themes, so clearly she is enjoying her time in the blogging sphere! With that enjoyment, I would say success is naturally a part of that. With a fun, upbeat attitude and great food-people just are drawn to her blog. She shares not only her recipes but the recipes of others and is always extending an invite to a link party or bake along.
If you have yet to meet these ladies, you are missing out so stop in a say hi!
Balinese Double Six Sundaes
Ingredients/Base -Makes 24 pieces about 2 inches by 2 inches
1 cup of macadamia butter
2 cups regular butter
1 cup sugar
4 cups and 2 tbs flour
Cream together butter and sugar until smooth. Using a wooden spoon, stir in 1 cup of flour at a time, ending with the last cup and 2 tablespoons. Making sure that no dry streaks remain after each interval.
Prepare one jelly roll pan or baking sheet (11.5 X 16.5 with 1 inch depth) by lining with parchment paper, leaving an overhang on the two smaller sides.
Separate the dough into two balls and place one on a square piece of paper and the other put back in the fridge. Place another sheet of wax paper over the top of the dough and roll out close to the size of the baking sheet. Uncover the dough and flip it into the prepared baking sheet. Make sure all the bottom is covered with the dough evenly. You may have to roll it out more or patch some areas. Then place in fridge. Roll out the other piece of dough in the same manner. Preheat the oven to 275 degrees.
Remove the dough pan from the fridge. Then empty the cup of macadamia butter onto the dough and use a large spatula to smooth it out evenly, leaving about 1/4 inch border on all sides. Then flip the other piece of dough on top. Pat down dough, making sure it covers from edge to edge and that there are no air bubbles in between. Then, using a fork, poke several holes in the dough to insure that no bubbles are created when baking.
Place pan in oven and bake for 1 hr and 15 minutes. Remove the pan and cut into squares and then place the pan back in the oven and turn the oven off. Shortbread is done when oven and pan is completely cool. Then cover and place in fridge until ready to use.
Ingredients/Roasted Pineapple- Makes 28 pieces about 2 1/2 inches long
22 oz of pineapple spears
2/3 cup packed brown sugar
Line a baking sheet with a piece of foil. Cut pineapple spears once horizontally and once vertically. Lay all pieces on the baking sheet on with the long flat side facing up. Then using a spoon, scoop out some brown sugar and place on each piece. Use the backside of the spoon to smooth and flatten the sugar onto each piece. Place pan of pineapple under a broiler on high heat for about 5 minutes. Watch carefully, for it goes from done to burnt fast.. Brown sugar should bubble and turn amber in color when pineapple is done.
Ingredients/ Coconut Caramel- makes enough sauce for about 4 servings
2 tbs butter
1/4 cup brown sugar
1/4 cup coconut vodka
1 tsp vanilla extract
Place all ingredients in a saucepan and stir together, letting mixture come to a boil. Once the sugar
dissolves, stop stirring and let boil for 1-2 minutes until mixture is thickened. Then remove from heat and turn burner down to low. Once burner has cooled down to low, place saucepan back on heat to keep warm.
1 pint of ice cream (4-5 servings)
1/4 cup toasted coconut
Place shortbread square on plate, then a scoop of ice cream. Lay pineapple pieces vertically around the scoop and drizzle caramel over the dessert and top with a sprinkle of toasted coconut.
**LAST YEAR: Romany Cream Cookies**