THE BEST COCONUT CAKE

This is my new favorite cake...seriously, the best! I made it for my dad's birthday and I am thinking this will probably be what I make for this little guy's first birthday coming up so soon...I can't believe it.

Note: The recipe calls for two 9-inch round cake pans but being I made this as a birthday cake and I of course needed to sample (every good baker does); I instead used two 7-inch round pans and a cupcake pan for 6. I gave him the 7-inch round cake and kept the 6 cupcakes for sampling purposes!
Baked the 7-inch rounds for about 38 minutes and the cupcakes for about 18 minutes at 325 degrees. The quantity from the frosting recipe works perfect, either way (two 9-inch pans or two 7-inch with 6 cupcakes).

Also the cream of coconut can be found at liquor stores. It is commonly used when making pina coladas. The smallest amount I could find on Amazon is a 12 pack of Coco Lopez Cream of Coconut, you can find it here. That would be just right for one coconut cake per month! ;)


The Best Coconut Cake
Adapted From The Complete America's Test Kitchen TV Show Cookbook, Coconut Layer Cake
Serves 10-12

Cake:
2 1/4 cups (9 ounces) cake flour
3/4 cup cream of coconut (available at liquor stores)
5 large egg whites plus 1 large egg, room temperature
1/4 cup water
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup (7 ounces)granulated sugar
1 Tablespoon baking powder
3/4 teaspoon table salt
12 Tablespoons unsalted butter, cut into 12 pieces and softened

Frosting:
2 Tablespoons heavy cream
1 teaspoon coconut extract
1 teaspoon vanilla extract
pinch table salt
16 Tablespoons unsalted butter, softened
1/4 cup cream of coconut
3 cups (12 ounces)confectioner's (powdered) sugar
2 cups sweetened shredded coconut

Make the cake:
Preheat oven to 325 degrees. Grease and line with parchment paper two 9-inch round cake pans.

I love my egg separator!

Whisk together cream of coconut, egg whites, whole egg, water and extracts. Set aside.

In a standing mixer with a paddle attachment, slowly mix together flour, granulated sugar, baking powder and salt until combined. Increase the speed to medium and add the butter one piece at a time. Adding a new piece about every 3 seconds.

Keep mixing for a minute or two, until the mixture resembles a moist crumb.

Add 1/2 cup of the wet (egg/coconut cream) mixture to the dry (flour/ butter) mixture and beat on medium speed for about 1 minute. Reduce speed to low and add the rest of the wet mixture to the dry mixture and beat just until combined and forms a nice batter.

Pour the batter into the prepared pans and bake for about 30-35 minutes.

Cool pans on wire rack for about 10 minutes. Run a knife around the edge to loosen cake. Invert on wire rack, peel of parchment paper and flip right side up. (At this point I usually stick the cakes in the freezer to cool them down because I am extremely impatient. However, you can let them cool for about an hour on your counter top if you have patience. Obviously, you don't want to frost the cake when it is warm because the frosting will melt.

Make the Frosting:
Stir together the cream, extracts and salt in a small bowl.

In a standing mixer with a whisk attachment, beat the butter and cream of coconut on medium-high for about 30 seconds. Reduce speed to low and slowly add the confectioner's sugar and continue beating until smooth. Add the cream/extracts/salt and beat medium-high until light and fluffy, about 4 minutes.
My daughter's favorite part...


Toast the Coconut:
Set oven to 325 degrees and sprinkle the coconut flakes onto a baking sheet, in a single layer.

Toast, stirring and checking frequently for about 6-10 minutes. It can burn really easy so keep an eye on it. Take it out right when it starts to turn golden brown.


Decorate the Cake:
Set one cake on a cake plate. You can line the edges of a plate with waxed paper strips to keep from getting frosting on the cake if you want, or just be careful not to get frosting to close to the bottom of the cake.

Spread about 1 cup of frosting on the first layer, right up to the edges of the cake.

Set the other cake layer on top and frost with the remaining frosting all over the top and sides.

Sprinkle toasted coconut on the top and press it on the sides of the cake and if you are lucky enough to have cupcakes too sprinkle a little toasted coconut on top.

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PARMESAN CHICKEN BREAST WITH CRISPY BACON

I swear I eat like a preschooler...always have and I guess I probably always will. I go on these wicked food jags for weeks...sometimes months! Currently, I am obsessed with...BACON! This is a first and is so strange to me. Usually it's something like ice cream or peanut butter or chocolate but bacon...I don't know...my taste buds must be changing or something, maybe maturing! :)
Anyway, here is another recipe with chicken and bacon that I found completely satisfying and super easy to make!

Parmesan Chicken Breast With Crispy Bacon
Adapted from Jamie Oliver's Parmesan Chicken Breast With Crispy Posh Ham
Serves 2

2 sprigs of fresh thyme
2 skinless chicken breast fillets, preferably free-range or organic
Freshly ground black pepper
1 ¼ ounces grated Parmesan
4 slices of bacon

Note: Jamie uses 6 slices of prosciutto in place of the bacon and he also uses the zest of 1 lemon.

Grate your Parmesan and pick the thyme leaves off the stalks.

Cover the chicken with plastic wrap and take a heavy pan or a meat tenderizer and smack the chicken breasts until they are nice and even, about 1/2 inch thick.
Season chicken breasts with a little pepper and thyme.

Sprinkle on the Parmesan.

(Note: I used the lemon zest but both my husband and I thought it would be better without, so next time I will be omitting it. If you want to use it now is the time. Sprinkle the zest of one lemon on top of the Parmesan.)
Lay 2 bacon slices on each chicken breast. Sprinkle with the remaining thyme leaves.

Heat a skillet over medium heat. Carefully transfer the chicken breasts, bacon side down, into the pan. Cook for 3-4 minutes, flip to other side and cook for 3-4 minutes and then flip again. Finish with the bacon side down, giving it extra time to crisp up (couple minutes).

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THICK AND CHEWY TRIPLE CHOCOLATE COOKIES

I have recently discovered that I love chocolate cookies (not a good thing)! You see, I am badly addicted to chocolate, um...and sugar. When I try to quit one food addiction another one fills in. For the time being, I am trying to quit my ice cream addiction which I have had for the past 4 months and I am doing really good (especially, when I have an abundance of cookies to fill the void)! ;)
I think one thing that makes chocolate cookies even better is adding dried cherries. I love biting into all that rich chocolate and then getting a little taste of a tart cherry. These cookies are good with or without the dried cherries.

Thick and Chewy Triple Chocolate Cookies
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Makes about 42 cookies

2 cups (10 ounces) all-purpose flour
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
16 ounces semisweet chocolate, chopped
4 large eggs
2 teaspoons vanilla extract
2 teaspoons instant coffee or espresso powder
10 Tablespoons unsalted butter, softened
1 1/2 cups packed (10 1/2 ounces) light brown sugar
1/2 cup (3 1/2 ounces)granulated sugar
2 cups (12 ounces) semisweet chocolate chips (optional)
2 cups dried tart cherries (optional)

If your butter is not softened, set it out on the counter and slice into little pieces so it can soften faster.

Whisk the flour, cocoa, baking powder, and salt together in a bowl; set aside.

Melt the 16 ounces of chocolate in the microwave at 50% power stirring every 30 seconds or over a double boiler.

Whisk the eggs and vanilla together in a bowl. Sprinkle instant coffee/espresso powder on top and set aside.

Beat the butter and sugars together for about 45 seconds. Add the egg mixture. Add the melted chocolate in a steady stream and continue mixing for another 45 seconds. Scrape down bowl with a rubber spatula.

Slowly add the dry ingredients to the wet and mix until just combined. Add the chocolate chips and the dried tart cherries if using.

Over the bowl with plastic wrap and let it sit on the counter for about 30 minutes.

Preheat the oven to 325 degrees and line baking sheets with parchment paper.

Scoop cookie dough out using a 2 Tablespoon cookie scoop. Space them 1 1/2 inches apart on baking sheet.

Bake for 10 minutes.

Note: As with all chocolate baked goods...they taste 100 x's better the next day!


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THE BEST THICK AND CHEWY CHOCOLATE CHIP COOKIES

I love these cookies, probably my favorite. In fact, they are so good that I baked them for the surgeon who did my son's ear surgery...a little bribery never hurt!
The best thing about this recipe is you melt the butter. Not having to wait for the butter to soften is a wonderful thing for an impatient person!
This recipe is really close to another recipe I posted here but its just a little bit better!

The Best Thick and Chewy Chocolate Chip Cookies
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Makes about 18 large cookies

2 cups plus 2 Tablespoons (10 2/3 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 Tablespoon unsalted butter, melted and cooled
1 cup packed (7 ounces) brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1 large egg
1 large egg yolk
2 teaspoon vanilla extract
1 1/2 cups (9 ounces) chocolate chips

Preheat oven to 325 degrees and line baking sheets with parchment paper.

Whisk the flour, baking soda and salt together.

In a separate bowl beat the cooled melted butter and the sugars until smooth. Add the egg, egg yolk and vanilla and beat for another 30 seconds. Scrape down the bowl.

Slowly add the dry ingredients into the wet ingredients and mix until combined. Add the chocolate chips.

Use a large cookie scoop (about 3 Tablespoons)...I love mine from Pampered Chef and scoop the dough onto prepared baking sheets, spacing 2 1/2 inches apart.

Bake 15 to 18 minutes.

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ROASTED TOMATO SALSA

One shot glass! That is all I managed to scrape out of the bowl this morning to take a picture. I have learned my lesson, I need to take a picture of what I make before I put it to its doom in the fridge. It seems my husband and some unnamed culprits had at my salsa during the night but so kindly left me remnants to fill one shot glass. Oh well, I guess there's the proof I need that its good salsa!

ROASTED TOMATO SALSA

8 Roma tomatoes, halved
1 jalapeno, halved
olive oil
1 medium sweet onion, coarsely chopped
4 garlic cloves, peeled
salt
pepper
1/2 lime, juiced
cilantro, handful, chopped
sugar (optional, if you want it a little sweeter)

Preheat oven to 450 degrees. Line a baking sheet with tin foil. Place the tomato halves and jalapeno halves skin side up on the baking sheet and drizzle with a little olive oil.

Roast for about 15 minutes or until the jalapeno is blackened and the tomato skins are peeling.

Once tomatoes have cooled enough to handle, peel off the skins. I prefer my salsa mild so I de-seed one jalapeno half. If I am making it for my husband I leave all the seeds in and it still isn't hot enough for him.

Once the tomatoes and jalapenos are cool add to a food processor and add the onion, garlic and cilantro.

Pulse a few times until desired consistency.
Squeeze 1/2 lime over the salsa and season with salt and pepper. Pulse one last time.
Keep refrigerated and give it a few hours for all the flavors to blend.

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PASTA WITH SAUTEED MUSHROOMS AND THYME

This dish is all about the fresh thyme, which I am addicted to lately. It's super easy and delicious. The recipe states for optimum flavor use cremini and shiitake mushrooms; however, I ended up using white button mushrooms because that is what I had on hand and it still tasted great. Use vegetable broth in replacement of chicken broth for a vegetarian option.

Pasta With Sauteed Mushrooms and Thyme
Adapted From The Complete America's Test Kitchen TV Show Cookbook
Serves 4-6

1 pound farfalle pasta (bowtie)
2 Tablespoons Butter
2 Tablespoons olive oil
4 large shallots, minced
3 medium garlic cloves, minced
10 ounces shiitake mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
10 ounces cremini mushrooms, cleaned, stems discarded, sliced 1/4 inch thick
1/2 teaspoon salt
1 Tablespoon plus 1 teaspoon minced fresh thyme leaves
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 Tablespoon juice from one lemon
Ground black pepper
1 cup fresh Parmesan cheese, grated
2 Tablespoons minced fresh parsley leaves

Cook pasta al dente (one minute short regular cooking time) according to directions.
Melt butter and olive oil in a large skillet over medium-high heat. Add the shallots and sautee until translucent, about 4 minutes. Add the garlic, cook until fragrant, about 30 seconds.

Add mushrooms and 1/2 teaspoon salt. Sautee until brown and cooked, about 7 minutes. Add the thyme and cook until fragrant, about 30 seconds.

Remove the mushrooms to a bowl.
This is the point where my husband tries to eat all the mushrooms...

Set the skillet back on the heat and add the chicken broth. Bring to a boil. Scrape all the brown bits off the skillet. Take off the heat and add the cream and lemon juice. Season with salt and pepper.

Add mushrooms, cheese, parlsey and pasta back the the chicken broth mixture in the skillet.

Stir together over low heat for about 2 minutes, until the cheese melts and most of the liquid is absorbed.


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FRESH SQUEEZED LEMONADE

I am spring cleaning and getting ready to have a rummage. It is amazing how much stuff you collect when you have kids; I can't wait to get rid of it! So while I am busy with the rummage my daughter is going to have a lemonade stand (her first business venture...I am raising a little entrepreneur).
I got this recipe from a chocolate shop I worked at one summer during the Sturgis Bike Rally in the Black Hills of South Dakota. The big burly bikers couldn't get enough fresh squeezed lemonade and fudge!

Fresh Squeezed Lemonade

1 1/4 cup lemon juice, about 7 lemons
1 1/2 cup sugar
6-8 cups cold water, plus 2 cups

In a saucepan combine the 2 cups of water and the sugar. Bring to a boil and stir until sugar is dissolved. Let cool.
Meanwhile, squeeze the lemons...

letting the juice fall into a bowl.

Remove the seeds but leave the pulp.
Add the sugar/water mixture, lemon juice and 6-8 cups of water in a pitcher. Mix well and chill. Serve over ice. (I was out...I hate it when that happens).

Note: The less water you use the more sugary and tart the lemonade will be.


A hawk in Georgia hunting a squirrel and a crow...maybe me too, by the look in his eyes! The squirrel was lucky; the crow, not so lucky.



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SWEET CHICKEN BACON WRAPS

I love to entertain but for some reason I always have the hardest time when it comes to appetizers, I never know what to make. These little chicken bacon wraps taste so good and are super easy to make. Such a delicious appetizer; you can't go wrong!

Sweet Chicken Bacon Wraps
Adapted from Paula Deen
Serves 12 to 15 appetizer servings

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.
Cut chicken breasts into bite size pieces (approx 1-inch cubes). Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick.

Stir together brown sugar and chili powder.
Dredge wrapped chicken in mixture.

Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

I am back from Georgia! It was a wonderful Easter weekend with fabulous weather, beautiful spring flowers and unbelievable sunsets!



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CHOCOLATE BROWNIE COOKIES

I love the top part of a brownie; the part that's all cracked and flaky. These cookies taste exactly like that. They are soft, rich, give you the perfect chocolate fix...

and make the perfect ice cream sandwich.

Sampling is the best part...especially for breakfast!


Chocolate Brownie Cookies
Adapted from Culinography
Makes 24 large cookies

8 ounces bittersweet chocolate, chopped (original recipe calls for 16 ounces)
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

Preheat oven to 350°F. Line baking sheet with parchment paper.

Melt the 8 ounces of bittersweet chocolate and butter in in the microwave at 50% power stirring every 30 seconds just until melted or in a heatproof bowl over a saucepan of barely simmering water, stirring continuously, until melted and smooth. Set aside.

In a separate bowl, whisk the eggs, vanilla and sugar until combined.

Add the chocolate to the egg mixture.

In a small bowl, sift together the flour and baking powder. Slowly fold in the flour mixture to the egg mixture and mix until combined. Add the chocolate chips. The cookie dough will be thin like batter. I refrigerated mine for about 10 minutes to thicken it up.

Scoop 1 1/2 tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets.

Bake for 10 minutes or until they are firm on the outside. Do not over bake! Leave to cool completely on the baking sheets. They will be thin, soft and fragile.
Don't even bother eating them the day you bake them; they will taste 100x's better the next day.


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