Toasted Coconut Cake with Coconut Filling and Coconut Buttercream Recipe February 23, 2012
I made this for dinner last night and we loooved it!
- 4 tablespoons butter, melted
- 3/4 c. ketchup
- 1/2 c. white vinegar
- 3/4 c. brown sugar
- 3 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- salt and pepper, to taste
- dash red pepper flakes or ground cayenne pepper
- 1 1/2 c. chicken broth
- 6 boneless chicken breast halves, skin removed
- 1 can (8 ounces) pineapple chunks, drained
Wash the chicken breasts and place in slow cooker. (I cut the chicken into strips- which reduces the cooking time)
Combine melted butter, ketchup, vinegar, brown sugar, Worcestershire sauce, minced garlic, salt and pepper, hot pepper and chicken broth; pour over chicken.
Cover and cook on LOW for 5 to 7 hours or until chicken is tender but still moist.
Add pineapple and cook for 20 minutes longer.
Serve over rice. Serves 6.
Buttercream Frosting February 14, 2012
2-lb. bag powdered sugar
3/4 c. Crisco
1 tsp. almond flavoring or white vanilla
1/4 tsp. salt
3/4 tsp. cream of tartar
2 drops of butter flavor
1/2 c. milk (plus more as you go)
Cream together the powdered sugar, Crisco, almond flavoring, salt, cream of tartar, butter flavoring, and milk. Mix well.
Today Ryan and his co-workers had a bake sale to raise money for the local SPCA. So before class yesterday I made chocolate cupcakes. After I got back from class last night, I decided to try a new frosting recipe that I found on the internet. For some reason, the frosting didn’t turn out like it looked in the pictures. It slid all over the cupcakes and down the sides. Eww. I guess I shouldn’t have trusted a recipe that had less than 5 ingredients (vanilla, sugar, flour, milk). After that batch of frosting was a no-go, I decided to go with my mom’s recipe for buttercream frosting (on page 130 in Cable Cookbook). My mom and Aunt Deb made my wedding cake and used this recipe for the frosting. The cake looked and tasted amazing!
Pizza Dough February 9, 2012
All-Purpose Pizza Dough
5 c. unbleached bread flour
1 T. sugar (or honey)
1 1/2 tsp. salt
1 tsp. instant yeast
2 T. olive oil
1 3/4 c. (plus 1 T.) water, room temperature
Nonstick cooking spray or olive oil
1. Fit an electric mixture with a dough hook (or use a large spoon & bowl). Combine all ingredients into bowl except cooking spray. Mix on slow speed for about 3 minutes, until ingredients are combined and flour is wet.
2. Increase the speed to medium and continue mixing for an additional 2 minutes. If dough seems very stiff, add more water, a teaspoon at a time. Dough should be tacky but not sticky.
3. Lightly grease a bowl with olive oil or non-stick cooking spray. Form dough into smooth ball and place in bowl, turning to coat the surface with oil. Cover bowl with plastic wrap but do not let wrap touch dough. Let dough stand at room temperature 30, then refrigerate overnight, or up to 3 days.
4. Two hours before you plan to make the pizzas, mist a baking sheet or cookie sheet with nonstick cooking spray, or lightly rub with olive oil. Cut dough into 4 equal pieces, and form each piece into a smooth, round ball. Place dough balls on prepared pans, mist lightly with cooking spray and cover with plastic wrap.
5. While dough proofs and comes to room temperature, prepare toppings and preheat oven to 425 degrees F.
6. Shape dough into 12-inch round circles. Place on lightly greased pizza pan. Add toppings. Cook until crusts starts to brown and toppings are heated through.
A few weeks ago Ryan and his co-workers decided to have a pot-luck lunch. So, Ryan signed up to bring a dessert (because baking is my favorite and he knew that I would be the one making the dish for him to take). I looked through the Cable Cookbook and gave Ryan a few options of what I would bake for him to take. He decided that the Black Forest Cake sounded very good. When I was making the cake, it made me think of the first time that I ever tried the cake. When I was in high school, my youth group threw a Chinese Auction and asked our church members to donate items for it. Barb Engstrom baked this cake to be auctioned off. If you know my mom, you know how much she loves her sweets… so, of course, she bid on the cake and won it! My family loved this cake! Not only is it delicious but it looks amazing! Thank you Barb for this awesome recipe! You can find this recipe on page 112 in the Cable Cookbook.
Black Forest Cake
2 c. flour
2 c. sugar
1/2 c. Hershey’s cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. oil
1 T. white vinegar
3 lg. eggs
1 1/2 c. hot water
1 can cherry pie filling
Mix all ingredients (with exception of the pie filling) well. Batter will be thin. Grease and flour 2 (8-inch) cake pans well. Pour batter in cake pans. Bake at 350 degrees F for about 30 minutes. Let cool a while then remove from pans. Put cherry pie filling between layers. Be careful not to use too much of the juice. Frost with Chocolate Butter Cream Frosting. Add a few extra cherries and chocolate shavings to garnish.
Chocolate Butter Cream Frosting
1/2 c. butter
2 c. confectioners’ sugar
5 T. milk
1/2 tsp. vanilla
1 c. melted chocolate chips
Beat butter, sugar, milk, and vanilla together. Add chocolate. Mix well. Add just enough more confectioners’ sugar to stiffen icing to spread.
5 Minute Microwavable Brownies February 8, 2012
Need a quick chocolate fix? You can prep and cook these brownies in under 10 minutes…
1 c. sugar
1/2 c. butter
1 tsp. vanilla
1/2 c. flour
1/2 c. cocoa
Cream sugar and butter together. Add eggs and vanilla, mix well. Stir flour and cocoa together, add to egg mixture. Grease a GLASS pie pan and then coat with sugar. Pour brownie mixture into the pie pan. Cook in microwave for 4 1/2 to 5 minutes. Let sit until cool. I sprinkle powdered sugar on top =)
Bruschetta with Peppers & Mozzarella February 5, 2012
My cousin Jamie came to visit Ryan and I in Buffalo this weekend. Jamie and I decided to watch Julie & Julia while making a recipe from the movie. None of us like tomatoes, so we decided to find a recipe for bruschetta that had peppers instead. We found this recipe on foodnetwork.com and tweaked it a little bit. It was so easy to make and we loved it so much that we made it twice this weekend. Come on, who doesn’t love peppers and onions fried in butter?
3-4 T. butter
1/2 red bell pepper, chopped finely
1/2 yellow pepper, chopped finely
1/2 orange pepper, chopped finely
1/2 small onion, chopped
1/2 tsp. sugar
1 T. dried parsley
1 T. dried basil leaves
Pinch of salt
1 loave wheat French bread
2 c. Mozzarella cheese
Preheat oven to 350 degrees F.
Melt butter in a large skillet. Add peppers and onions. Cook until soft (12-15 minutes).
Sprinkle with sugar, parsley, basil leaves, salt. Cook 2 more minutes. Set aside.
Slice bread crosswise into 16-18 thin round slices. Brush bread with olive oil on one side.
Place bread on a baking sheet, oil side down. Toast in oven until lightly browned (7-10 minutes).
Flip bread so that oil side is up. Sprinkle cheese on toast. Top each toast round with a spoonful of pepper/onion mixture.
Toast again 1-2 minutes (until cheese has melted). Serve immediately.