Coconut Tres Leches Cake for Cinco de Mayo

Posted on May 2, 2013 by admin

Want an easy, take-along dessert for Cinco de Mayo? Make this delicious Coconut Tres Leches Cake! Coconut oil in the batter and a toasted coconut topping add to the rich mix of flavors. Muy bien!

Tres Lerches Cupcakes 1a

Ingredients:

* one white or vanilla box cake mix, baked according to package instructions
(I use extra virgin coconut oil instead of vegetable oil in the batter)
* 1 cup heavy cream
* 1 12-oz. can evaporated milk
* 1 14-oz. can sweetened condensed milk
* 1 teaspoon vanilla extract
* 8 ounces coconut flakes, toasted*

* To Toast coconut flakes: spread coconut flakes onto cookie sheet and bake at 300 degrees F. for 15-20 minutes. Check often, stirring to evenly toast and avoid burning.

Prep:

1. Bake cake from one white or vanilla box cake mix according to package instructions (I use extra virgin coconut oil instead of vegetable oil in the batter). Leave cake in baking pan and allow to cool.
2. In a mixing bowl, stir together the “three milks” or “tres leches” (condensed, evaporated and whipping cream) and the vanilla extract and set aside.
3. With a toothpick, gently pierce holes all over the cake, trying not to pierce through the bottom)
4. Gently and slowly pour “tres leches” mix all over top of cake.
5. After the “tres leches” have soaked into the cake, evenly spread coconut flakes over the top.
6. Cover cake pan with foil or plastic wrap and refrigerate overnight.

Tips: After refrigerating overnight, cake can be served either in or out of the pan. Decrease amount of tres leches mix, for a less “wet” cake.

Posted in Dessert, Holiday | Tagged Cinco de Mayo, Coconut Tres Leches Cake, dessert, easy, easy recipe, holiday, party food, sweets, treats | 4 Comments

Paula Deen’s “Not Yo’ Mama’s Banana Pudding”

Posted on April 17, 2013 by admin

My wife brought home a great recipe for banana pudding yesterday. A gracious co-worker had shared with her Paula Deen’s spiffed-up version of this much-loved comfort food.

We agree that both the Pepperidge Farm Chessmen cookies and the whipped
topping/cream cheese mixture add ”adult” flavors to a happy childhood memory!

Ingredients:

* 2 pkgs. Pepperidge Farm Chessmen Cookies
* 6 to 8 bananas, sliced
* 2 cups milk
* 1 5-oz. box Instant French Vanilla Pudding
* 1 8-oz. pkg. cream cheese, softened
* 1 14-oz. can sweetened condensed milk
* 1 container frozen Cool Whip, thawed

Prep:

1. Line bottom of a 13″ x 9″ x 2″ dish with 1 pkg. of cookies and lay banana slices on top.
2. In a bowl, combine the milk and pudding mix and blend well using mixer.
3. In another bowl, combine the cream cheese and condensed milk together until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with remaining cookies.
7. Refrigerate until firm and ready to serve.
Serves: 12+.

“Thank you” to Theresa and, of course, to Paula Deen!

Posted in Dessert | Tagged banana dessert, banana pudding, bananas, comfort food, dessert, easy, easy recipe, party food | 4 Comments

Bread Machine Challah Rolls

Posted on March 25, 2013 by admin

I do not have a stellar bread-baking history and that is one reason why we own a bread machine. I am determined to bake an artisanal masterpiece, from scratch, before my baking days are over! To that end, I am learning about various types of doughs and the simple “science” behind the whole process of baking bread. I have a no-knead ciabatta and many quick breads in my arsenal. After making a few more different doughs in the bread machine, I will be going completely “scratch” (the only machine involved will be the oven). And my next challah loaf will be hand-braided. As in most of life’s endeavors, “practice makes perfect”!

I think I enjoy collecting recipes and kitchen gadgets as much as cooking. I found this great silicone Challah mold at TheKosherCook.com. I am impressed by the quality of this
silicone mold. Also, I used the easy bread machine Challah dough recipe provided on their site.

Ingredients:

* 1 1/2 cups water
* 1/3 cup oil
* 2 eggs
* 1 teaspoon salt
* 4 1/4 cups flour
* heaping 1/2 cup sugar
* 2 tablespoons yeast

Optional:

* raisins or other dried fruit, as additions to the dough
* sesame seeds, for sprinkling over plain Challah
* egg wash, brushed over tops just before baking (esp. when sprinkling sesamed seeds)

Prep:

Preheat oven to 350 degrees F.

For Dough:

1. Put all ingredients in bread machine, in order of manufacturer’s suggestion (I put dry ingredients first and wet on top).

2. Select “Dough” setting (or “Light Dough” setting, if your machine has one) and run cycle.

3. When cycle has run, remove dough from machine and allow to rise in a covered bowl for 30 minutes.

4. Form dinner rolls (6-8, depending on size) and bake for 15-20 minutes.

For Additional Toppings/Ingredients:

* Add raisins or other dried fruit to machine as dough is coming together.
* Sesame seeds can be sprinkled over tops of bread after egg wash is applied.

Tips:

You can use muffin tins or baking molds, as well as hand-forming the rolls and baking on a cookie sheet. If baking in tins or molds, flip bread out onto cookie sheet 5 minutes early to apply egg wash and sesame. Return to oven approximately five more minutes (or until wash has lightly browned the tops). The silicone Challah mold I used made 4 very large (probably 2x normal) rolls with this recipe………. but nobody complained!

Posted in Bread | Tagged Bread Machine Challah, Bread Machine Challah Mini Rounds, Challa, Challah bread, easy, easy bread machine Challah, easy recipe | 7 Comments

Cookies For Your Valentine!

Posted on February 7, 2013 by admin

Here are two tasty treats which can be made from the same almond cookie dough.
Linzer Cookies, a perennial holiday offering, just look like you tried extra hard! Add a heart cut-out in the center and you have an impressive Valentine for the special people in your life! I added chopped Medjool dates and almonds (my wife’s favorite snack) to a second batch of cookie dough to make these Almond-Date Cookies.

Almond Cookie Dough -

Ingredients:

* 2 cups all-purpose flour
* 2/3 cup finely ground almonds (about 2 oz.)
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 cup (2 sticks) butter
* 2/3 cup granulated sugar
* 1 egg
* 1/2 teaspoon vanilla extract

For Linzer Cookies, add:
* 1/2 cup seedless raspberry jam
* Confectioner’s sugar

For Almond-Date Cookies, add:
* 1/2 cup chopped, raw almonds
* 1/2 cup chopped dates (I use Medjool dates)

In a small bowl, combine flour, almonds, cinnamon, and salt; set aside. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add eggs and vanilla; mix well. Add flour mixture; mix only until incorporated. For Linzer Cookies, cut dough into equal halves, wrap each and refreigerate until chilled (one half for cookie bottoms, one half for cookie tops). For Almond-Date Cookies, thoroughly mix the chopped almonds and dates into dough, wrap and refrigerate until chilled.

The above dough recipe, which comes with the Wilton Linzer Cutter kit, makes approximately 20 Linzer Cookies (tops and bottoms) OR
approximatley 2 1/2 dozen Almond-Date Cookies.

Prep for Linzer Cookies:

1. Preheat oven to 350 degrees F.
2. On floured surface, roll out half of the dough to 1/8″ thickness (keep remaining dough chilled). Cut the first half of the dough using the square cutter with the heart insert (this is the top cookie); with the other half of the dough, cut an equal number of squares using the cutter without the heart insert (this is the bottom cookie). Transfer to parchment paper lined baking sheets. Dough scraps can be formed into a disk, chilled for at least 30 minutes and rerolled.
3. Bake 10-12 minutes or until light golden brown. Cool on cookie sheet 2 minutes; remove from sheet and cool completely. Invert bottom cookies; spread with about a teaspoon of jam.
4. Dust the top cookies with Confectioner’s sugar; gently sandwich cookies together.

Prep for Almond-Date Cookies:

1. Drop cookie dough by the spoonful onto parchment paper lined baking sheet; flatten each into a cookie shape.
2. Bake for 10-12 minutes or until lightly golden brown. Allow to cool.

Tips:

When chopping dates for baking, dredge with flour to keep the pieces from clumping together.

Posted in Cookies, Dessert, Holiday | Tagged Almond-Date Cookies, almonds, cookies, dates, dessert, easy, easy recipe, holiday, holiday cookies, Linzer Cookies, sweets, treats, Valentine's Day | 4 Comments

Arroz Con Pollo

Posted on January 31, 2013 by admin

Arroz Con Pollo (rice with chicken) is a hearty, satisfying meal that makes a great family dinner. This easy comfort food is appreciated any day, but especcially on cold or rainy ones!

Ingredients:

* 1   7 -oz. jar green olives, drained and sliced
* 2 15- oz. cans diced tomatoes
*  8 ounces frozen peas
* 1  4-oz. jar chopped pimientos
* pickled or fresh jalapeno slices, finely chopped (optional)
*   1 clove garlic, finely chopped
* red pepper flakes (optional)
*   4 cups chicken broth
*   1 5-oz. pkg. yellow rice
*   1 large onion, chopped
* boneless, skinless chicken thighs (1-2 per person)
*    salt and pepper, to taste (optional)
*   oil for sauteing

Prep:

1.   In a large pot, saute chicken pieces in a small amount of oil.
When browned on all sides, remove chicken from pot and set aside.
2. In same pot, saute onions and garlic.
3. Add the rest of the ingredients (except browned chicken pieces and peas)
to pot and bring to a low boil, stirring often.
4.   When pot reaches a low boil, add chicken and set to simmer. Cover pot.
5.   Check and stir often, adding salt, pepper, and more liquid if needed.
6.   When rice is fully cooked and liquid is mostly absorbed, add frozen peas.
7.   Stir regularly unril peas are heated. Serve.
Amount served depends upon number of chicken pieces added and
appetite levels!

Tips:

Any smaller cuts of chicken can be used in this dish (legs, breasts or thighs).
Just before plating, check to make sure chicken pieces are fully cooked!

Posted in Main Dish | Tagged Arroz Con Pollo, chicken, comfort food, easy, easy recipe, main dish, rice, rice with chicken | 6 Comments

Lemon Sponge

Posted on January 15, 2013 by admin

Warm weather, for many, is still a distant dream. However, it’s never too early to add to one’s arsenal of lighter, summery dishes. Here is a light, lemony dessert which is suitable for any ocassion. This recipe is from a favorite old cookbook, Thymes Remembered: A Lifetime of Treasured Recipes by The Junior League of Tallahassee, Inc. (First Printing: 1988). Each individual ramekin will contain custard at the bottom and sponge cake on top. As the recipe states, “a delightful combination of cake and custard”!

Ingredients:

* 1 cup sugar
* 4 tablespoons butter, brought to room temperature
* 4 tablespoons flour
* pinch of salt
* juice of 2 lemons (at least 5 tablespoons)
* zest of 1 lemon
* 3 eggs, separated
* 1 1/2 cups milk

For garnish:

* extra lemon zest or candied lemon peel
* whipped cream

Prep:

1. Preheat oen to 350 degrees F.
2. Cream sugar and butter.
3. Add flour, salt, lemon juice and zest.
4. Stir in beaten egg yolks and milk.
5. Beat egg whites until stiff peaks form and fold into batter.
6. Pour into 8 custard cups or ramekins.
7. Place ramekins in a pan and add water to a depth of 1 inch.
8. Bake 45 minutes or until lightly browned.
9. Allow ramekins to cool.
10. Chill until ready to serve then garnish as desired.
Makes: 8 individual servings.

Tips:

The delineation between the cake and the custard layers is never quite what I expect, but there is always custard and cake in every one!

Posted in Dessert | Tagged cake, custard, dessert, easy, easy recipe, lemon, lemon cake, lemon custard | 8 Comments

Sylvia’s Savory and Sweet Cocktail Meatballs

Posted on December 30, 2012 by admin

Cocktail meatballs, of one variety or another, have been around a long time. My wife got this particular recipe at an office party many years ago. Since our photocopy credits no one, I have named it for her! An internet search for “cocktail meatballs” will provide dozens of similar, if not identical, versions. If you haven’t made these yourself, I’m sure you’ve been served them at one time or another. Whether we serve them at home or take them with us, this party food disappears fast! We will be having more than our share of these at our quiet, at-home New Year celebration this year!

Ingredients:

Meatballs:

* 2 lbs. ground pork sausage (I use 1 tube of Jimmy Dean “Regular” and 1 tube of “Hot”)
* 1 cup bread crumbs (I use packaged, Italian-style bread crumbs)
* 2 eggs

Sauce:

* 2 cups ketchup
* 1/4 cup soy sauce
* 1/2 cup brown sugar
* 1/4 cup red wine vinegar

Prep:

Preheat oven to 350 degrees F.

1. In a large bowl, thoroughly combine sausage, bread crumbs and eggs (I use my hands).
2. Form mixture into approximately 1-1 1/2″ meatballs and place on cookie sheet (no need to oil).
3. Brown meatballs in oven, checking and turning often. Baking time depends on size of
meatballs you make – mine took approximately 30 minutes.
4. When meatballs are evenly browned, remove from oven and drain on paper towels.
5. Combine ketchup, soy sauce, brown sugar and red wine vinegar in a large saucepan
(large enough to add meatballs).|
6. Stir sauce until combined and thoroughly heated. Add meatballs to pan and simmer
until ready to serve.
Makes approximately 25-30 meatballs.

Tips:

Cooked meatballs and sauce can be placed in a crockpot and set to “warm” for parties. Meatballs can be frozen after baking and saved for future use – just defrost and warm in a fresh batch of sauce!

HAVE A HEALTHY, HAPPY NEW YEAR !!!

Posted in Appetizer, Holiday | Tagged appetizer, cocktail meatballs, easy, easy recipe, party food, sausage, savory, sweet | 2 Comments

Pannetone Mini Bundts

Posted on November 30, 2012 by admin

According to Wikipedia, pannetone is a type of sweet bread that originated in Milan, Italy, and is enjoyed throughout the world during Christmas and New Year celebrations. I like to serve pannetone during the holiday season because it is not as heavy or sweet as the old school fruit cakes that make the rounds this time of year. I adapted this recipe from the King Arthur Flour website (“Pannetone Muffins”).

Ingredients:

* 1 1/2 cups diced, dried fruit
* 1/4 cup apple juice, orange juice,
rum, or a mixture
* 1/4 cup butter
* 2 tablespoons vegetable oil
* 2/3 cup granulated sugar
* 2 large eggs
* 1/8 to 1/4 teaspoon Fiori di Sicilia*, to taste (I substituted orange extract)
* 1 teaspoon vanilla extract
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 1/4 cups all purpose flour
* 2/3 cup cold milk

* Fiori di Sicilia -
An Italian citrus/vanilla flavoring.

Prep:

1. Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl and let the fruit sit overnight. (Or speed up the process by microwaving until hot and allowing to cool).
2. Preheat the oven to 375 degrees F. Lightly grease a standard muffin tin (I used a mini bundt pan).
3. In a medium-size mixing bowl, cream together the butter, vegetable oil, and sugar until smooth.
4. Add the eggs, beating to combine.
5. Stir in the Fiori di Sicilia and vanilla.
6. Whisk together the baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
7. Stir in the fruit, with any remaining liquid.
8. Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.
9. Bake the muffins for 18 to 20 minutes , or until they’re a sunny gold color on top and a toothpick inserted into the middle of one of the center muffins comes out clean.
10. Remove from oven and allow to cool.
Yield: 12 muffins. (Recipe makes twelve standard muffins. My larger, 6-bundt pan made six mini cakes).

Tips:

If I made mini bundts instead of muffins again, I would drizzle a sugar glaze over the cakes after baking. When making muffins, a liberal sprinkling of coarse sugar over the tops before baking adds flavor and sparkle! Diced, dried apricots, pineapple, papaya, dates, golden raisins and cranberries are good fruit choices. Untraditional additions include chocloate chips and chopped nuts.

Posted in Christmas, Dessert, Holiday | Tagged Christmas, dessert, holiday, pannetone, pannetone mini bundts, party food, sweets, treats | 4 Comments

Pineapple Pumpkin Parfaits

Posted on November 20, 2012 by admin

My wife and I will be sorting through holiday decorations and listening to our first Christmas music of the season on Thanksgiving Day evening. It has long been our “tradition”, when possible, to have the house decorated by the end of that weekend. It seems silly to put so much time and effort into the process only to have it around for a week or so! I thought I would serve an easy-to-make and easy-to-eat dessert popping with the flavors of the holiday. Combining the Thanksgiving flavors of pumpkin, pineapple, nuts and whipped cream, these Pineapple Pumpkin Parfaits will be a tasty addition to a fun family day! I started with the Cool Whip website’s recipe for “Pumpkin Mousse” and made some additions.

Ingredients:

* 3 cups cold fat-free milk
* 2 pkgs. (1.5 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
* 1 can (15 oz.) pumpkin
* 1 teaspoon pumpkin pie spice
* 1 cup thawed COOL WHIP LITE or COOL WHIP SUGAR FREE WHIPPED TOPPING
* 1 cup crushed ginger snap cookies
* 1/2 cup finely chopped walnuts or pecans
* 1/2 to 1 cup crushed or finely chopped pineapple, thoroughly drained and patted dry
* extra whipped topping for garnish
* whole ginger snap cookies for garnish

Prep:

1. Blend milk and pudding mix in medium bowl with whisk or
elecrtric mixer for 2 minutes.
2. Add pumpkin and spice and blend.
3. Stir in Cool Whip and finely chopped nuts.
4. Refrigerate for minimum of 1 hour.

Assembly:

Build parfaits by placing a small amount of pineapple in the bottoms of small glasses or dessert cups. Next, add a layer of pumpkin mousse, a layer of crushed ginger snaps, more pumpkin mousse, and a top garnish of whipped cream and a whole ginger snap cookie.
Makes: 12 servings, 1/2 cup each.

Posted in Dessert, Holiday, Thanksgiving | Tagged dessert, easy, easy recipe, holiday, pineapple pumpkin parfait, pumpkin dessert, pumpkin parfait, Thanksgiving, Thanksgiving dessert | 6 Comments

Happy Halloween!

Posted on October 31, 2012 by admin

HAVE A SAFE AND FUN HALLOWEEN!

Anyone seen the cat?

Some of my Halloween cupcakes!

Posted in Halloween | Tagged Halloween | 4 Comments

Cook! Bake! Share!

Coconut Tres Leches Cake for Cinco de Mayo

Paula Deen’s “Not Yo’ Mama’s Banana Pudding”

Bread Machine Challah Rolls

Cookies For Your Valentine!

Arroz Con Pollo

Lemon Sponge

Sylvia’s Savory and Sweet Cocktail Meatballs

Pannetone Mini Bundts

Pineapple Pumpkin Parfaits

Happy Halloween!

HAVE A SAFE AND FUN HALLOWEEN!

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