Katiepies

and other scrumptious sweets

Pineapple Sunshine Muffins August 17, 2013

Filed under: baking,Uncategorized — Katiepies @ 5:33 AM
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photo(8)Every once in a while, it’s fun to go back through old cookbooks because you never know what forgotten treasure you might find.  That’s what happened with these Pineapple Sunshine Muffins.  This original recipe was hiding in an old cookbook.  It was originally given to us by an old family friend and neighbor-Mina.  She has left us, but her precise instructions and handwritten notes at the bottom of the recipe bring back fond memories of recipe exchanges and friendship.  Even though this was  many years ago (hence the type written recipe) she was always concerned with making delicious recipes more healthy. A woman ahead of her time. 🙂

These muffins are light and very flavorful and good for you too.  Mina would want us to share the recipe, so happy baking!      IMG_3822

Katiepies

Pineapple Sunshine Muffins

 

1 8oz can crushed pineapple

¾ cup all-purpose flour

¾ cup whole wheat flour

¾ cup toasted wheat germ

½ cup sugar

½ cup flaked coconut

½ cup chopped nuts

1 ½ tsp baking soda

½ tsp salt

1 cup plain yogurt

2 eggs

¼ cup oil

Turn pineapple into wire strainer and drain.  Combine all purpose flour and whole wheat flour, wheat germ, sugar, coconut, nuts, soda and salt.  In a separate bowl combine drained pineapple, yogurt, eggs, and oil-mixing well.  Add to try mixture.  Stir gently, just until all of the dry mixture is moistened.  Spoon into greased muffin pans, filling ¾ full.  Bake at 400 degrees, 18 to 20 minutes.

Serve warm with butter.  Makes 15 to 18 muffins.

 

Easy Summertime Goodness June 19, 2013

Filed under: baking — Katiepies @ 5:45 PM
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IMG_0244 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,

KatiepiesIMG_0248

 

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

Filed under: Uncategorized — Katiepies @ 11:31 PM
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IMG_0035We 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

 

Coconut Macaroons March 28, 2013

Filed under: Uncategorized — Katiepies @ 5:09 AM
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Springtime is still time for desserts, we just like to make them a little lighter. These coconut macaroons are crunchy on the outside and soft on the inside. Of course we like them dipped in chocolate too!  We have made these for years using sweetened condensed milk and whipping egg whites.  Recently, we decided to try a new recipe in Real Simple, March 2013 edition. Wow, those people know what they are doing. Super easy, super delicious! Great for your Springtime celebrations!IMG_3231

Happy Baking!

Katiepies

Coconut Macaroons

3 large egg whites

1/2 cup sugar

1/2 tsp pure vanilla extract

1/4 tsp kosher salt

1-14 oz package sweetened shredded coconut

Heat oven to 325 degrees.  Line baking sheets with parchment.

Whisk together egg whites sugar, vanilla and salt in a medium bowl until glossy.

Fold in the coconut and evenly combine.

Use a small ice cream scoop and drop the batter in mounds (about 2 TBS) about 1 inch apart on the prepared baking sheets.

Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes.  Let cool completely.

The macaroons will keep for 5 days at room temperature in an airtight container. Dipping in chocolate is optional, but highly recommended.

 

Lemon Bars with a Twist June 11, 2012

Filed under: Uncategorized — Katiepies @ 6:10 AM
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There are so many ideas for an abundance of lemons. Lemon bars are a favorite for most people, but we like to change things up a bit. We’ve added a touch of coconut to a classic.  Using a basic shortbread recipe we added coconut to the mix and also pressed it into the crust.  The result is a toasted coconut shortbread. You could eat that alone, but the combination with the lemon topping is scrumptious!  A new item to our menu for sure.

Sweet treats to you,

Katiepies

 

 
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