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Coconut Lemon Cake Revisited

I visited family for Easter and it seemed like a good time to make my Coconut Lemon Cake. It was a hit – though my niece would have preferred a less tangy lemon curd. I will admit, I made it super lemony because my brother and I both love lemon.

Here’s the original recipe.

I made a few changes.

For the cake, I substituted coconut oil for both the oil and butter. When I originally made the cake, I didn’t keep coconut oil in the house, now it’s a staple. This upped the coconut flavor in the cake itself.

For the lemon curd, I flipped the water/lemon juice amounts. Using 1 cup of lemon juice and only 1/2 cup water. This upped the tartness substantially, so be prepared!

For the layers – this time I cut down from 4 to 3, using pie pans for the cake pans. This made for a much sturdier cake without losing any of the flavor – especially with the super tart curd.

Nom-nom. I really could have eaten the entire cake myself.

I’m off to do more prep on the vegetable garden. I have a hoop and 6 wall of water, so I’m hoping to get a head start later this month.

Depending on how the harvest goes, I’m definitely going to get a vacuum sealer to make freezing veggies easier. I. Do. Not. Can.

Are you planning your garden, yet?



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Tidbits

Gabe waits for his dog mama, she won’t be gone long because she misses her dog boy.We eat some of the tomatoes fresh!  I set a few aside when we are processing for soup or stewed for canning.  I try to get the best ones – no marks or splits or spots.  This sammich started out wanting to be a BELT but I didn’t have the lettuce so it just gets billing as a breakfast sammich.  Brunch, actually, we don’t get up early enough…I used up some odds and ends of pasta for this one.  I still have plenty of parsley, the caterpillars that were eating it have gone away.  Still have a hornworm or two – they seem to be specializing on my hot peppers now that  the patio tomatoes are gone. We love these upside down cakes.  I cut them into single serving squares and freeze them in plastic containers.  They really hit the spot for late night snacks while watching videos.More cookies!  These are my current favorites.  I’ve been leaving out the almonds and adding raisins.  I’ve made these often enough that I can do them without looking at the recipe.Mmm… French toast and garlic pepper sausages.  The sausages are from that processing plant we travel to a few time a year to stock up.  They have the best ham hocks, and they are the closest place I know that has fresh pork bellies.  I buy a couple, cut them in two, and vacuum seal the halves for the big freezer.Mrs J said we have plenty of tomato soup canned.  I think she mentioned 40 quarts.  Well, we better get busy with it!  I used a veggie peeler to shave Parmesan for a garnish.Mmm… smoked pork makes a fine sammich.  The sides are potato salad in the back and bacon, tomato, and basil pasta salad.I’ll wind this one up with a few cute kittehs.

Carrot Cake

DSC_1630 (1600x1060)Mrs J set her heart on a carrot cake to mark our birthdays, mine belatedly and her’s prospectively.  No, I won’t tell you how many!20151230_132646 (1600x1060)We found a likely looking recipe and went at it this afternoon.  We managed to follow it fairly closely, adding raisins and pineapple as is our wont.20151230_155750[1] (1600x1060)I suppose we could have been more attentive to the mechanics of grating the carrots, and there seems to be a fair sized chunk of pineapple that made it by the inspectors.  I thought the addition of sugared pecans to the frosting was a nice touch.  Sugared pecans are easy to make, whisk a couple of egg whites with vanilla until frothy, then toss in a bowl with pecan pieces to coat, then add a half cup of sugar, again tossing until combined, then bake at 300 for 15 minutes in a lined tray, stir, then bake another 10 or so minutes until the pecans brown.

Friday Recipe Exchange: Sweet Treats and Devilish Eggs

Green Chili Eggs

Big weekend, Passover, Easter, baseball Opening Day, Final Four…

We had a quick and wild storm pass through yesterday which left me a lot of time to cook. I wanted to whip up a batch of Tomato-Spinach Soup, but son-of-a-cheese-biscuit, I completely forgot to buy spinach when I was at the store, so I browned some ground beef, added diced tomatoes, carrots, green beans, garlic, onion, spices and barley to make a nice tomato-barley soup instead.  I might have forgotten the spinach, but I did find a small pork roast that was perfect to make a slow-cooker BBQ pulled pork for sandwiches for the weekend. It was simple and came out tasty, so I’ll probably post that recipe next week.

Next up, cupcakes. In January, my not-yet-year-old car had an issue. I was running errands with Bixby in the back, I got out, locked the car and it made a funny sound. When I went to try and open it back up, the door locks didn’t work. Not with the fob or with the actual physical key. Inside were Bixby, my purse and MY PHONE. I borrowed a phone from a total stranger, called roadside assistance and was told it would be 3 to 4 hours (!!) before they could help me. I live in a town where you can drive anywhere in less than 15 minutes. What the frack! I was more than frantic so they put me through to my dealership where I related my story (not nicely, may I honestly add). After the service manager verified everything, he and a driver drove an hour round trip to get Bixby and me. They jumped my car which unlocked my doors and we took it in to the shop to find out the battery was defective. Free new battery, treats for Bixby in the back of their shuttle van and we were back on our way.

I had planned on taking them treats for weeks, but a persistent cold kept me from baking for them. I thought it would be terrible to take them sweet treats laced with a virulent cold virus. So yesterday, I finally bought the ingredients for cupcakes and I’ll drop them off on my way out of town.

These are my favorites:  Chocolate Raspberry Cupcakes, recipe here.

And speaking of Bixbya quick update with lots of photos here.

Coconut Lemon Cake c2011 W4DS

Need something to take to a holiday dinner, how about this beautiful Coconut Lemon Cake, picture above and recipe here. I love it and am seriously thinking of baking one today.

How are you spending your weekend? What’s on the menu? What food traditions do you have for the holidays and/or sporting events?

For tonight’s featured recipes, I thought it would be good to have a couple of recipes for those Easter Eggs the Easter Bunny will be bringing. I love a good deviled egg, so here is the basic recipe with several variations:

Deviled Eggs

  • 12 eggs
  • 1/4 cup mayonnaise (more if needed)
  • 1 tsp white wine vinegar
  • 1 tsp yellow mustard
  • salt and pepper to taste
  • smoked paprika for garnish

saucepan, bowl, plate

Place eggs in a single layer in a saucepan and cover with water. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Carefully peel eggs, slice in half lengthwise and scoop yolks into a large bowl. Arrange whites on a large serving plate. In the bowl, mash yolks with a fork, add mayonnaise, vinegar, mustard, salt and pepper. Mix well until mixture is creamy – add more mayonnaise as needed. Scoop or pipe into the egg white halves, garnish with paprika.

Variations:

Green Chili Deviled Eggs

  • 12 hard boiled eggs, halved
  • 2 tbsp finely chopped green chilis
  • 1 tbsp finely chopped pickled jalapenos
  • 1/4 mayonnaise
  • dash of lime
  • salt and pepper to taste
  • cilantro leaves for garnish

Remove yolks to a bowl, add remaining  ingredients, except cilantro, mix together, add more mayonnaise as needed, until creamy.  Fill egg white halves and top with a cilantro leaf.

Tomato and Bacon Deviled Eggs

  • 12 hard boiled eggs, halved
  • 1 small tomato, quartered
  • 4 strips bacon, cooked crisp and crumbled
  • 1/4 mayonnaise
  • 1 tsp yellow mustard (or ground mustard if desired)
  • dash of vinegar
  • salt and pepper to taste

Remove yolks to a bowl, add mayonnaise, vinegar, salt and pepper mix together, add more mayonnaise as needed, until creamy.  Finely chop 3 of the tomato quarters, dice the final quarter into small pieces and reserve for garnish.

Gently fold in tomatoes and bacon crumbles and fill egg white halves. Top with small diced tomato pieces.

Finally, here is something to NEVER do with your Easter leftovers. Have a great weekend – TaMara

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Tidbits

DSC_5177 (1600x1060)Katie was enjoying the first snow free day a little too much.  It’s a good thing she got her ya yas out because we got more snow:DSC_5186 (1600x1060)It started out with a little sleet but that turned to snow and that fell all day and didn’t taper off till after dark.DSC01872 (1600x1060)

Not quite six inches.  I got out on the tractor today and bladed the drive.DSC_0034 (1600x1060)One of Mrs J’s fortified carrot cakes was reward for my labors.  It’s a box mix with extra shredded carrot, raisins, and crushed pineapple.  Mmm… moist and sweet, especially with the toasted coconut on the cream cheese icing.  There’s a little orange zest sprinkled on there, too.  Smelled great!DSC_0028 (1600x1060)Quesadillas with egg, roasted pork, and cheddar garnished with sour cream and a nice hot sauce.DSC_5175 (1600x1060)Ginger Boy oversees doggie dinner prep.  Mrs J buys dry kibble and leavens it with her own blend of goodies.  She adds cooked chicken, rice, cottage cheese, green beans, sweet potatoes, liver, and ground beef in varying proportion, cooking it up in big pots and freezing it in plastic containers.  The pups love it so she must be doing it right.DSC_0039 (1600x1060)A stir fry with chicken and various veggies over yellow rice.  Not bad but far from my best effort.

Thanksgiving Files: Cranberry Upside-Down Cake

In preparation for next week, I thought I would highlight a few of my favorite Thanksgiving ideas. Also, to see all of them, click on this link: Thanksgiving Files.

This is by far the most requested dessert I make.  This time of year every dinner I attend, this is what I am asked to bring. I’ll be making two tonight to take to various get-togethers  this week.  Easy, easy, easy and foolproof, but always a beautiful presentation.  If you’re looking to wow, try this one.  From 2009:

Cranberries are on sale!  Buy them now, because I’ve got some great cranberry recipes coming up.  I’m starting with this one, because if you’re going to be a guest at someone else’s Thanksgiving dinner, this is the dish to take.  It’s pretty to look at and it’s both sweet and tangy, perfect after a big dinner.  You’ll wow everyone with it and it’s foolproof to make.

Cranberry Upside Down Cake

  • ½ cup butter
  • 1 cup sugar
  • 2 cups cranberries, chopped*
  • ½ cup walnuts, finely chopped
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp orange zest (rind)
  • 1 ¼ cups flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ½ cup milk

Topping

  • ½ cup powdered sugar
  • 1-1/2 tbsp orange juice (more as needed)
  • 2 tsp butter, softened

8×8 glass baking dish & mixing bowl

Preheat oven to 350°

Melt 3 tbsp of butter and pour into baking dish, spread to cover bottom and up the sides. Add ½ cup sugar, mix with butter on bottom of pan. Add cranberries & walnuts, spread over bottom of pan. Cream remaining butter & sugar, add vanilla, egg, orange zest, mix well. Add flour, baking powder & milk, mix until well blended, don’t over mix. Pour batter over cranberry mixture. Bake for 1 hour, or until golden brown and center bounces back at the touch. Invert on plate. Let cool.

Topping: Mix together butter, orange juice & powdered sugar, pour over cake and serve.

* if you don’t have a food processor, you can leave cranberries whole.

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Pumpkin Squares Revisted

I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.

Pumpkin Squares

Cake:

  •  4 eggs
  • 1-2/3 cup sugar
  • 1 cup oil or butter
  • 15 oz can pumpkin (not pie filling)
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp pumpkin spice (less if desired, I like them spicy)

mixing bowl & 13×9 baking dish, greased

Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.

Frosting

  • 16 oz cream cheese, room temp
  • 2 tsp vanilla extract
  • 3-3/4 cups powdered sugar

mixing bowl

Mix together cream cheese, sugar & vanilla. Mix until smooth.

You can frost & freeze in an air-tight container for up to 2 weeks.  Enjoy.

 

Originally posted 10/2011

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Dessert Pr0n – Chocolate Cake

DSC_8913 (1600x1060)We had fun doing this one.  We started out thinking Black Forest Cake when the pastry cream in one of the images Google served up caught our fancy.  Youtube has plenty of how to videos for nearly anything you need to learn about – this one is pretty good.  One of the comments on a BFC recipe mentioned raspberry filling instead of cherry and before long we were winging it.  We used a box mix for the cake, substituting strong coffee for the cup of water in the instructions on the back of the box.  A quick trip to the store for the raspberries and we were good to go.

Enjoy!DSC_8906 (1600x1060)

Dessert Pr0n – Better Luck Cake

DSC_7890 (1600x1060)Coconut cake with lemon curd filling and brown butter cream cheese frosting.  Mrs J went with box mix white cake and subbed coconut milk for the water and used coconut oil for the vegetable oil.  We made 2 boxes worth of cake batter and divided that equally among three 9″ cake rounds.  The lemon filling was from this recipe, and we doubled this recipe for the frosting – using  browned butter rather than just plain “softened”.  We used Splenda throughout.  Splenda substitutes in recipes by volume and not by weight so I weighed out one pound of powdered sugar.  That came to about 4 cups.

The “Better Luck” in the title is a play on the phrase “Better luck next time”, the first time we did this cake we really liked the taste but the presentation was a little lame.  We are getting better but we are still on the learning curve.

 

Mmm… Coconut Lemon Cake

DSC_7840 (1600x1060)Not as pretty as TaMara’s cake but I betcha it eats just as well.  Love the toasted coconut.