Easy Summertime Goodness June 19, 2013

This dessert takes advantage of the berries in season, a yummy cake (your own or store bought) and a twist on whipped cream. It’s easy and always a hit!
Simply take your favorite berries, wash and slice if necessary. Squeeze the juice of one lime, add two or three tablespoons of your favorite sweetener-preferably honey or agave, and then roughly chop four or five mint leaves.  Let this macerate for several hours.

To prepare the dessert,  take a store bought pound cake or angel food cake, or bake your own. We made an orange pound cake-very yummy and it added a different flavor to the dessert.  Slice the cake and cut into cubes.

Place the cake cubes in the bottom of a dessert dish and spoon your juicy berries over the cake.

The final touch is coconut whipped cream. Unfortunately, our photo shows what the cream should not look like because I bought the wrong can.  You need to use coconut cream (Trader Joe’s is a good one),  do not use coconut milk or cream of coconut.  It helps to use a cold bowl to mix the cream and you must use cold coconut cream. In you mixer place the solid part of the liquid, add 2 tablespoons of powdered sugar and a dash of vanilla.  Be patient, it will take a little longer to whip than dairy whipped cream. Once you have whipped cream, top your dessert with this yummy goodness and enjoy!

Happy Baking,

Katiepies

Light, but still sinful, Coconut Cake June 9, 2013

We love coconut! My grandmother Elgia, Katie’s great-grandmother, made coconut cake all the time in their restaurant, Johnson’s Cafe.  When I would visit my grandparents, there was  always a cake-many times coconut-waiting to be devoured.  It was my grandfather’s favorite. I wish I had her recipe, but so far have yet to find anything written down.  She probably had it all in her head!

We found an yummy recipe from “Cooking Light” that is  lighter than many traditional recipes.  I wish I had a picture of the cake sliced, but I took it to work where it was devoured! Take my word-it’s a winner. The frosting is creamy and a cross between meringue and marshmallow.  The recipe calls for fresh coconut which would be awesome if you can find it, but in a pinch use the regular baker’s coconut.  Next time, we are going to add our fabulous lemon curd to the filling of the cake to add some summer flavor.

Happy Baking,

Katiepies

 

Coconut Cake

Ingredients:

• 1 tablespoon cake flour
• 12 ounces sifted cake flour (about 3 cups)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 3/4 cups sugar, divided
• 2/3 cup butter, softened
• 1 cup warm coconut water (from 1 small brown coconut)
• 1 teaspoon vanilla
• 6 large egg whites
• Frosting:
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 2 tablespoons sugar
• 1 1/4 cups sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
• 2 cups shaved fresh coconut, toasted

Preparation

1. To prepare the cake, preheat oven to 350°.
2. Lightly coat 3 (9-inch) round cake pans with cooking spray; line bottom of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.
3. Combine 12 ounces (about 3 cups) flour, baking powder, and salt; stir with a whisk. Place 1 1/2 cups plus 2 tablespoons sugar and butter in a large bowl; beat with a mixer at medium speed for 2 1/2 minutes or until well blended. Add flour mixture and coconut water alternately to sugar mixture, beginning and ending with flour mixture. Beat in 1 teaspoon vanilla. In a separate bowl, beat 6 egg whites on high speed until foamy using clean, dry beaters. Add remaining 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Carefully fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Discard wax paper. Cool completely on wire racks.
4. To prepare frosting, combine 4 egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; beat with a mixer at high speed until foamy. Add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Combine remaining 1 1/4 cups sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 250°. With mixer on low speed, pour hot sugar syrup in a thin stream over egg whites. Gradually increase speed to high; beat 8 minutes or until thick and cool. Stir in 1 teaspoon vanilla.
5. Place 1 cake layer on a serving plate, and spread with 1 cup frosting. Top with another cake layer. Repeat procedure with 1 cup frosting and remaining cake layer, ending with cake layer on top. Spread remaining frosting over top and sides of cake. Gently press shaved coconut onto top and sides of cake. Store cake loosely covered in refrigerator.

Cooking Light
APRIL 2010

Halfway Healthy Oatmeal Cookies May 23, 2013

When we think of an oatmeal cookie we think it’s kind of healthy already-with the oatmeal and all, right?  These are even better for you.

A simple tip to try with your baking is to substitute coconut oil for butter! Our recipe came from the Nestle Butterscotch Chip package and we used whole wheat flour and coconut oil.  Not only delicious, but better for you! The recipe is below for your convenience.

Happy Baking!

Katiepies

OATMEAL BUTTERSCOTCH COOKIES

Ingredients

1 cup (1-1/2 sticks) butter or margarine , softened (substitute coconut oil)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour (substitute whole wheat flour)

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups quick-cooking or regular rolled oats , uncooked

1-3/4 cups (11-oz. pkg.) Butterscotch Chips

Directions

1. Heat oven to 375°F.

2. Beat butter, granulated sugar and brown sugar in large bowl until well blended. Add eggs and vanilla; beat well.

3. Combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips; mix well. Drop by heaping teaspoons onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

World Baking Day - Orange, Blueberry Oat Bars and Homemade Apple Sauce May 21, 2013

Reblogged from Poppy's Patisserie | Bunny Kitchen:

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OK, I couldn't not bake something on World Baking Day, despite it falling on the day before my final exam. Are you all sick of hearing about these blasted exams now? It's OK, I am too!

So, these bars are so delicious. They are sweet, fruity, crisp, wholesome, antioxidant and vitamin rich, fat free and low in calories. They work both as a breakfast treat or as dessert with a scoop of vegan ice cream.

Read more… 409 more words

These look amazing. We will be trying this recipe asap!

Mini Party Whoopie Pies May 14, 2013

This is a fun idea for party treats!  These are our chocolate whoopie pies, but reduced in size to be just a bite or two! To add more fun, the filling is neon colored.  So easy to do, but really adds a fun element to a delicious treat.  You could do the same thing with mini cupcakes if whoopie pies aren’t your favorite treat.

Happy Baking,

Katiepies

Kicked Up Brownies May 3, 2013

Everyone loves moist, decadent brownies. Here are a couple of changes that will make your brownies a hit.

Usually, we make our brownies from scratch, but due to a time constraint and the need to bring something rich and yummy to a friend’s house, we opted for a box mix.  Probably any mix will do, but we used Trader Joe’s Brownie Truffle Baking Mix – a great choice!!

We added 1 tsp of cinnamon to the mix. This really adds a hint of spice to the chocolate without being overpowering.  The next addition was a glaze – an espresso glaze!  Cut the brownies into small bites because you won’t be able to eat just one!

Happy Baking,

Katiepies

Espresso Glaze

1 1/2 cups powdered sugar

1 Tbs unsalted butter at room temp

1 tsp vanilla extract

2 tsp espresso powder

Dissolve the espresso powder in 2 Tbs of water, add vanilla. Whisk in the powdered sugar and butter.

Whisk until smooth.  Pour glaze over cooled brownies and refrigerate until set.  Cut into bite-size pieces.

Kickstart Morning Muffins April 25, 2013

These muffins are not only delicious, but they’re really a great way to start your morning, or have as a high energy snack. They are made with whole wheat flour, almond meal/flour, walnuts, Chia seeds, oatmeal and cranberries. The almond meal and Chia seeds are both high in protein, fiber and make the muffins moist. They were so popular in our house this weekend, we had to make two batches. Enjoy-these are guilt free!

Happy Baking,

Katiepies

Kickstart Morning Muffins

    1 cup Whole Wheat Flour

    1/2 cup Almond Meal/Flour

    1/4 cup Chia seeds

    1 cup Regular Oats

    1/2 cup Packed Brown Sugar

    1/2 teaspoon Salt

    1 teaspoon Baking Soda

    2 teaspoons Baking Powder

    1/2 teaspoon Ground Cinnamon

    1/2 cup Walnuts, Roughly Chopped

    1/2 cup Cranberries

    1 cup Almond Milk or Buttermilk

    1 whole Egg

    1 whole Banana, Peeled And Mashed With A Fork

    1/2 cup Applesauce

    1/4 cup Pure Maple Syrup

Instructions

Preheat the oven to 350 F. Thoroughly grease a 12-count muffin pan or use muffin liners.

In a large bowl, combine flours, Chia seeds, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and cranberries. Stir together until combined.

In a separate bowl, mix together the almond/buttermilk, egg, banana, applesauce and maple syrup.

Pour the wet ingredients into the dry ingredients, stirring until it just combined. Batter should be very wet.

Scoop 1/4 cup into the muffin cups and bake for about 18 minutes, or until deep golden brown.