Monthly Archives: November 2009

MAC Fitness Gloucester Walkthrough Video Part II- The Locker Rooms

Alrighty folks-you’ve eaten your way through Thanksgiving- now it’s time to get toned up for the rest of the Holiday season.  I’m psyched to work out at the new MAC Fitness on Whistlestop Way.  Maybe this winter we can get a group going up in the mornings for group workouts to motivate each other.

Every square inch of the place is brand spanking new.  Let em know you heard about them on Good Morning Gloucester if you sign up.

Cormorant Shop Carrying Felicia’s Holiday Bows

People comment how they love how The Bean and Snoop Maddie Mad always have a bow in their hair.  Well it’s difficult to find bows around here.

We usually buy a ton of them down in Naples because there are a couple of shops that have them.  Well my sister Felicia being the ridiculously creative person that she is can produce just about anything in the kitchen or anything to do with sewing.  She doesn’t use recipes and she doesn’t follow paterns- she just is gifted that way.  I know she got it from our grandmother Felicia and partly from my mother..

Well Janice Lufkin Shea will be carrying Felicia’s bows at The Cormorant Shop.  So stop on down and pick some up for the little girls in your life.  they make perfect stocking stuffers.

Building the Lobster Trap Tree

From Jeff Worthley

Gearing up for building the Tenth Annual Lobster Trap Christmas Tree, but will need lots of elves to help this year. Who’s got a few hours, a few muscles and the spirit?

Friday, November 27, 2009 at 9:00am

Gloucester Police Station Plaza


We gotta show those Rocklander’s how to really build a serious tree!

Stuffed Crust Chocolate Coconut Cream Pie

I am often asked to make a donation to a worthy cause and if I can possibly do it, I do.  I don’t have money to give but what I do have is dessert!  At last years Essex PTO auction, I donated desserts/baked goods once a month for a year.  Well, a wonderful Essex family paid $250.00 for this service and are collecting  three months worth today, Thanksgiving morning!

PS–the Essex PTO auction is in full swing right now.  I am offering the same desserts for a year deal again!  Here is the link:  Check out some of the great items we have up for auction and get some holiday shopping done while supporting a great cause at the same time!

And here is the direct link to my donation–it is only at $95.00 right now–a BARGAIN so bid now!

By the way, this pie won 2nd place in the Pillsbury Refrigerated Pie Crust baking contest at Topsfield Fair in ’08.

Here is item #1 for today.  Two and three are coming next–we got three months behind over the summer so they are catching up today!

And here is the recipe!

Stuffed Crust Chocolate Almond Coconut Cream Pie

For the brickle filling and crust:
½ cup sugar
5 tablespoons butter
½ cup toasted finely chopped slivered almonds
1-15 oz package refrigerated pie crust

Line baking sheet with aluminum foil.
In a medium saucepan, combine sugar, butter and almonds.  Place over medium high heat and cook, stirring constantly until the bubbling mixture turns golden brown, about 5 minutes.  Pour onto prepared sheet and spread out thinly.  Allow to cool completely.  When cool, break into large pieces and chop coarsely in food processor.  Purchased almond brittle (brickle) may be substituted for convenience.

Preheat oven to 400 degrees F.  Place one Pillsbury Refrigerate Pie Crust into a 9” pie plate.  Pour 1 1/3 cup processed brickle crumbs into the prepared crust.  Press a layer of crumbs into sides of crust, leaving about ½ inch from the edge of the pie plate crumb free.  Spread out remaining brickle to cover the bottom of the pie crust.

Unroll second crust; place on top of filled crust and pat together gently. Seal edges of crusts together and flute. Fit a second empty pie plate or pie weights on top of the filled crust and put in oven.

Bake filled crust for 15 minutes. Carefully remove top pie plate or pie weights and prick crust sides and bottom every inch with fork, piercing only the top crust.  Bake again uncovered about 15-18 minutes longer or until entire crust is light golden brown. If edge is browning too quickly, cover edge of pie crust with aluminum foil if necessary while baking.  Cool completely on a wire rack before filling.

For the filling:

2 ½ cups heavy cream, divided
½ cup half and half
1 ½ cup coconut milk
¼ teaspoon coconut extract (optional)
¼ cup cocoa powder
1/3 cup cornstarch
¾ cup granulated sugar
2 large eggs plus one egg yolk, lightly beaten
½ teaspoon vanilla extract
¼ teaspoon salt
¼ semisweet chocolate, finely chopped
¾ cup sweetened flaked coconut, toasted, divided
3 tablespoons slivered almonds
2-3 tablespoons confectioner’s sugar, to taste

In a large microwave safe bowl, whisk together 1 cup heavy cream, half and half, coconut milk, coconut extract, cocoa powder and cornstarch.  Stir in sugar, eggs, vanilla extract and salt.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing the cooking process to stir the custard at the end of each minute.  Continue cooking custard until thickened.  When thickened, stir in chopped semisweet chocolate and stir to combine.  Pausing to stir and check custards progress each minute is crucial as microwave power varies widely.

Remove one cup hot custard and spread it on the bottom of the cooled pie shell.  Sprinkle the custard with ¼ cup coconut.  Spread one more cup of custard on op of the layer of coconut.  Repeat chocolate layer but reserve the remaining ¼ cup of coconut for the topping.

Cover pie with plastic wrap and refrigerate for at least 2 hours or until ready to use.

Before serving, whip the remaining heavy cream with desired amount of confectioner’s sugar and spread over pie, using a pastry bag for decorative accents if desired.  Sprinkle remaining ¼ cup of toasted coconut over whipped cream and almonds over the coconut and serve.  Pipe a decorative edge on the top of the pie with some of the whipped cream if desired.  Purchased whipped cream may be substituted for convenience.  Serves 8.  Enjoy!

Happy Thanksgiving To All My Peeps!

Whether you are a big time contributor or casual observer of GMG I hope you have a fantastic holiday filled with great food, family and FOOTBALL! 

I’m thankful for all the acomplishments and community events we’ve been pulling off and the relationships created through the blog.  I’m thankful for a healthy beautiful family and I’m really really thankful for a family who embraces football on Thanksgiving!

Thanks for stopping by and being part of this giant snowball that just keeps picking up mass and getting bigger as we roll along.  Without you we wouldn’t have much reason to keep plugging away at this thing 🙂


What are you thankful for?

This Weekend on Cape Ann From The Chamber

This Weekend on Cape Ann
Gloucester, Rockport, Manchester by the Sea, and Essex
November 20-22, 2009

Saturday-Sunday, November 28-29
Cape Ann Symphony Holiday Sparklers Concert

Fuller School Auditorium, Gloucester. November 28 @ 8pm. November 29 @ 2pm. Ticket Prices: Adults $30 | Seniors 65+ $25 | College Students $20 | 18 years old and under FREE. Let these sparkling favorites ease you into the holiday spirit. With selections from the likes of Leroy Anderson (Harvard educated and Cambridge, MA born) and Engelbert Humperdinck (the German composer, not the British American pop singer), what’s not to like?

Sunday, November 29
See and Read Shakespeare
The library will air the BBC production of “Much Ado About Nothing” on Sunday, November 29, at 2pm. This play offers both the wit of the “merry war” between the sexes and a sobering vision of the costs of that combat for both men and women. Shakespeare dramatizes a social world in all of its vibrant particulars, in which characters are shaped by the relations between social convention and individual choice. A discussion of the play will take place when the Shakespeare Readers group meets on Monday, November 30, at 4pm.

Sunday, November 29
Gloucester’s Santa Parade & Tree Lighting

Downtown Gloucester. Parade begins at 3pm at the State Fish Pier, running through Main Street and ending at the Boulevard for the Annual Tree Lighting at Kent Circle (at about 4:30pm).