• 1 bag of Diamond Bakery Chocolate Chip Cookies & Coconut Ice Cream.
• 1 bag of Diamond Bakery Coconut Cookies & Lilikoi Ice Cream.
• 1 bag of Diamond Bakery Candy Bead Cookies & Mango Ice Cream.
• 1 bag of Diamond Bakery Maui Sugar Cookies & Kona Coffee Ice Cream
Place your Diamond Bakery Cookies onto a tray and scoop your favorite tropical ice cream flavors onto each cookie. For a fun twist try using two different Diamond Bakery cookies for the top & bottom of your mini ice cream sandwich!
| Makes a 8 to 9 inch pie plate
• 1 box of Diamond Bakery Seasonal Pumpkin Crunch Graham Crackers
Place your Diamond Bakery Pumpkin Crunch Graham Cracker into a blender an pulse into cracker crumbs (1 1/2 cups finely). Next add sugar, melted butter, and cinnamon and continue to mix until well blended. Press mixture into a 8 or 9 inch pie plate. Bake at 375 degrees for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour before adding the pie mixture. Enjoy this spicy twist on your classic pie crust!
Serves: 6-8 people - Cooking Time: 1 hour
Directions: Preheat oven to 400 degrees Cut Kabocha squash in half, scoop out seeds and stringy insides. Place the squash, cut side down, in a baking dish with a little water. Cover and roast until tender, approximately 35 to 40 minutes. While kabocha is baking, caramelize onions in a pan with olive oil. Once the onions are soften and lightly caramelized, add minced garlic to pan and cook for 3 minutes. When the squash is cool enough to handle, scoop it out of its skin and place in a food processor or blender along with the cooked onions and garlic, coconut milk, stock, salt, and pepper and process until smooth. Place blended soup into saucepot with the minced Kiffir lime leafs and reheat to desired temperature. Serve with your favorite Diamond Bakery Crackers. To add some pizzazz to your next holiday party try adding some Prociutto or Bacon crisps and a scoup of cream to the top of the soup.
Tip: If the soup is too thick, add additional stock until it reaches the consistency you desire. This dish is sure to make you a top chef his holiday!
Ooey Gooey Coconut S'mores Recipe
- Servers 6-8 people, Total cooking time 15 minutes
1 package of Diamond Bakery’s Coconut Graham Crackers
8 large of marshmallows
1, 4.4 ounce bar of milk chocolate, broken into 8 pieces
1 bag of shaved coconut
Get your camp fire going and then place a marshmallow onto a stick and over the flame turning slowing until the marshmallow is golden brown. Place your Diamond Bakery Coconut Graham Cracker on a plate and top it with one or two pieces of milk chocolate. Once ready, place the melted marshmallow on top of your chocolate, finishing with a sprinkle of fresh coconut. Place the other square of the graham cracker on top and squeeze together to get the chocolate to melt. Enjoy this tropical twist on your classic s'mores!
-36 Diamond Bakery Hawaiian Soda Crackers
Cover a jelly roll pan with aluminum foil, place soda crackers evenly on foil. Melt butter and sugar until mixture bubbles. Pour and spread over the soda crackers and bake in 400 degree oven for five minutes. While still warm sprinkle with coconut or crushed walnuts and 12 ounces of chocolate chips. Refrigerate until chilled and break into pieces.
Pineapple Baked Brie
- Servers 12 people, Total cooking time 30 minutes
17 1⁄2 ounces brie cheese
1 cup sweet chili sauce
2 cups fresh pineapple (diced small)
1⁄3 cup red onion (diced small)
1⁄2 cup wasabi almonds (roughly chopped)
1⁄3 cup cilantro (roughly chopped for garnish)
Preheat oven to 425°F.
Unwrap and discard the paper from the brie. Place the wheel of brie into a baking dish. Pour the sweet chili sauce over the brie, then add the pineapple and red onions.
Place the baking dish into the oven for 15 to 20 minutes or until the cheese is soft and starts to lose its shape. Take out of the oven and allow to cool for 5 minutes.
To finish, top the baked brie with an even sprinkling of the almonds and cilantro. Serve with your favorite Diamond Bakery crackers!