Nov 192010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Adding Pineapple Cake Mix

Adding Pineapple Cake Mix

Eggs

Eggs

Adding Water

Adding Water

Adding Oil

Adding Oil

Adding Reserved Pineapple Juice

Adding Reserved Pineapple Juice

Adding Rum Extract

Adding Rum Extract

Adding Crushed Pineapple

Adding Crushed Pineapple

Mixing

Mixing

Batter

Batter

24 Regular Size Cupcakes

24 Regular Size Cupcakes

24 Mini Size Cupackes

24 Mini Size Cupackes

Fresh Out of the Oven

Fresh Out of the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Creaming Butter

Creaming Butter

Adding Powdered Sugar

Adding Powdered Sugar

Adding Coconut Milk

Adding Coconut Milk

Mixing

Mixing

Adding More Powdered Sugar

Adding More Powdered Sugar

Mixing

Mixing

Frosted Mini Cupcakes

Frosted Mini Cupcakes

Close Up

Close Up

Frosted Regular Cupcakes

Frosted Regular Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Pina Colada Cupcakes 2

1 18.25 ounce box pineapple cake mix
1 cup water (plus reserved pineapple juice)
1/3 cup vegetable oil
3 whole eggs
1 8 ounce can crushed pineapple, well drained and juiced reserved
1 teaspoon rum extract
Coconut Butter Frosting
2/3 cup butter, softened
7 cups powdered sugar, divided
1/3 cup coconut milk, or more if needed

Preheat oven to 350. Mix cake mix as directed, except use a mixture of water and reserved pineapple juice to make the amount of water required. Also add 1 teaspoon of rum extract and crushed pineapple.

Cook for about 18 – 20 minutes or until done.

Cool on wire racks.

Frosting: In a bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar and salt, beating well. Slowly beat in coconut milk. Gradually beat in 5 cups powdered sugar. Beat in additional coconut milk to reach desired spreading consistency.

I pipe the frosting onto the cupcakes, but I like lots of frosting!!!

For some reason this made 24 regular and 24 mini cupcakes. I’m really not sure why!!

I prefer this recipe to the other Pina Coloda cupcakes that I posted. The frosting is so good, I could just eat it all say long!

Oct 182010
 

Cake 3

Cake Ingredients

Cake Ingredients

Shredding the Carrots

Shredding the Carrots

Shredded Carrots

Shredded Carrots

Flour

Flour

Macadamia Nuts

Macadamia Nuts

Coconut Flakes

Coconut Flakes

Crystallized Ginger

Crystallized Ginger

Processing

Processing

All Processed

All Processed

Adding Cinnamon to Flour

Adding Cinnamon to Flour

Adding Baking Powder

Adding Baking Powder

Adding Salt

Adding Salt

Whisking

Whisking

Removing Vanilla Beans from Sugar

Removing Vanilla Beans from Sugar

Adding Sugar

Adding Sugar

Adding Oil

Adding Oil

Mixing

Mixing

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Adding Coconut-Macadamia Mixture

Adding Coconut-Macadamia Mixture

Adding Carrots

Adding Carrots

 

Adding Crushed Pineapples

Adding Crushed Pineapples

The Batter

The Batter

Mom Pouring it into the Pans (I don't like doing that!)

Mom Pouring it into the Pans (I don't like doing that!)

Ready for the Oven

Ready for the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Cream Cheese

Cream Cheese

and Butter

and Butter

Mixing

Mixing

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cream of Coconut

Adding Cream of Coconut

Adding Coconut Extract

Adding Coconut Extract

Yummy Frosting

Yummy Frosting

First Layer

First Layer

Frosted

Frosted

Second Layer

Second Layer

Third Layer

Third Layer

Me Frosting the Cake

Me Frosting the Cake

All Frosted

All Frosted

Adding the Macadamia Nuts and Crystallized Ginger

Adding the Macadamia Nuts and Crystallized Ginger

With the Little Carrots

With the Little Carrots

Top View

Top View

Side View

Side View

Tropical Carrot Cake with Coconut Cream Cheese Frosting

Cake
2 1/3 cups flour, sifted then measured
1 cup coconut flakes
1 cup macadamia nut
3/4 cup crystallized ginger, chopped
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 whole eggs
2 teaspoons vanilla extract
2 cups carrots, peeled and finely grated
2 8 ounce cans crushed pineapple, well drained
Frosting
3 8 ounce packages cream cheese, at room temperature
3/4 cup unsalted butter (1 1/2 sticks) room temperature
2 cups powdered sugar
3/4 cup cream of coconut
1 teaspoon vanilla extract
1/2 teaspoon coconut extract (scant)
14 whole macadamia nut
1/4 cup crystallized ginger, chopped

For cake: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

For frosting: Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Recipe found here.

NOTES- This cake was fun! It took a lot of prep work and hard work, but I think it turned out awesome. Funny thing, I don’t even like carrot cake! The frosting, to die for. My mom had to separate my from the left over bowl. I have that problem with frosting a lot!

Oct 172010
 

My daughter Amara’s school was having a “Concert on the Green” and one of the activities was a Cake Walk. Well you know I had to make a cake or 3! With the help of my wonderful mother, we spent 2 days baking 3 cakes! Sadly Amara got sick the evening of the event and we were unable to go, but we dropped of our cakes and hopefully they were loved (and eaten) by some lucky families!

Cake 1

Basic Cake Mix Ingredients

Basic Cake Mix Ingredients

Cake Mix

Cake Mix

Water

Water

Eggs

Eggs

Oil

Oil

Mixing

Mixing

Mixed

Mixed

Pouring into Pans

Pouring into Pans

All Cooked

All Cooked

Filling Ingredients and Canned Frosting

Filling Ingredients and Canned Frosting

Sugar

Sugar

Evaporated Milk

Evaporated Milk

Marshmallows

Marshmallows

Mom Stirring

Mom Stirring

99.9% Cooked

99.9% Cooked

Adding the Almonds

Adding the Almonds

Adding the Coconut

Adding the Coconut

Stirring

Stirring

Yummy Filling

Yummy Filling

First Layer

First Layer

Putting on the Filling

Putting on the Filling

Layer of Filling

Layer of Filling

Second Layer of Cake

Second Layer of Cake

Dripping

Dripping

Frosted

Frosted

Shaving the Chocolate

Shaving the Chocolate

CAKE!!!

CAKE!!!

Almond Joy Cake

1 19.25 ounce chocolate cake mix (and ingredients to make the cake)
20 whole marshmallows, large size
1 11 ounce package coconut
1 cup evaporated milk
1 cup sugar
1 cup chopped almonds
1 16 ounce tub chocolate frosting

Make chocolate cake according to package directions in 2 round pans. While cake is cooling, heat evaporated milk, sugar and marshmallows in large saucepan until marshmallows are melted. Add coconut and almonds. Spread mixture on top of the bottom cake layer. Top with other cake layer and frost entire cake with chocolate frosting.

NOTES- I have no idea where I got this recipe and as you can tell the directions are very basic. Here are some things that I would do differently the second time around. I would let the filling cool before putting it on the cake and definately let it cool before frosting. After we frosted it, we put it in the refrigerator to cool and set up. After that we had to touch up the frosting in some spots from where the filling leaked and from where it melted the frosting. We also added some chopped almonds, coconut and shaved chocolate to the top for decoration. All in all, it was pretty simple and it looked great!

Jul 062010
 

I’m back!!! After a long weekend with many dinners out and not much happening in the kitchen I have returned!!!Cupcake Ingredients

Making the Batter

Added the Coconut

Cooling

Frosting Ingredients

All Frosted

Coconut Cupcakes with Chocolate Frosting

Makes about 20 cupcakes

1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened
1 cup sugar
3 whole eggs
3/4 cup buttermilk
1 teaspoon vanilla
1 1/4 cups coconut flakes

Preheat oven to 325. Line muffin pan with 20 cups.

In a medium bowl, combine dry ingredients (this doesn’t include the coconut) thoroughly. In a large bowl, cream together butter and sugar. Add eggs and beat until fluffy. Add buttermilk and vanilla and combine. Gradually add flour mixture until just combined. Fold in coconut.

Fill each cup 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool and frost.

Chocolate Buttercream Frosting

1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla
4 cups powdered sugar, sifted
3/4 cup cocoa powder, sifted (*see note)
3 tablespoons milk (3 to 4)
3 tablespoons light corn syrup

Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.

*Note – Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.

For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

I went with the darker chocolate frosting and it was good. I haven’t had a cupcake yet, but I’m hoping Justin or my mom will report back soon!!

Jun 282010
 

Today I made another batch of cookies. These ones are a little different but yummy all the same. I didn’t add the walnuts as I’m not really a fan!

the Ingredients

Dough!

Going in the Oven

Just out of the Oven

My Racks!!

Blue Ribbon Chocolate Chip Treasure Drops

1 1/2 cups graham cracker crumbs
1/2 cup flour
2 teaspoons baking powder
1 14 ounce can sweetened condensed milk
1/2 cup unsalted butter, softened
1 1/3 cups coconut
2 cups semisweet chocolate chips
1 cup walnuts, finely chopped

Heat oven to 375  degrees.

In a small bowl, mix graham cracker crumbs, flour and baking powder. In  a separate large mixing bowl, beat the sweetened condensed milk and butter until  smooth.(a small hand mixer works well) Add Graham cracker crumb mixture; mix  well. Stir in coconut, chocolate chips, & walnuts.

Drop by rounded  tablespoons on an ungreased cookie sheet. Bake 9 or 10 minutes or until lightly  browned. Store these loosely covered at room temperature. Makes about 3 dozen.  They last DAYS if put in a tight plastic container.

This made 6 dozen.

Jun 272010
 

Tonight we ate curry. It was a new recipe and even though I added some cayennes (from my garden!) it was just kind of bland. The meat was very tender however!

the Ingredients

Adding the Onions and Cayennes

Curry Paste!!

Pre-Coconut Milk

All Ingredients Added

After Cooking for 90 mins.

Ready to Eat!

Coconut Beef Curry

1 1/2 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1 whole onion, thinly sliced
3 whole cayenne pepper
1 tablespoon Thai red curry paste
1 13.5 ounce can coconut milk
1 cup water
4 sprigs fresh Thai or opal basil, thinly sliced

In Dutch oven, heat oil over medium-high heat until hot. Cook and stir beef in 2 batches; brown evenly. Return beef to pan. Season with salt. Add onion and cayennes and continue cooking 5 to 8 minutes or until onion is translucent; stir occasionally. Add curry paste and continue cooking 3 minutes; stir frequently.

Stir in coconut milk and water. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/4 to 1 1/2 hours or until beef is tender.

Add basil sprigs and return mixture to a boil; remove from heat. Serve over rice. Garnish with thinly sliced basil, if desired.