It’s been a long time but I’m still here. I’ve been busy with other blogs but I’m back. As of last week I’ve decided that this will be the Spring and Summer of Me (like the, “Summer of Geroge”) and I will be going to different eateries and I will share. Hope be posting the info soon. Until then have a Great Friday and Weekend!!!
This weekend I took a walk and ended up at Eataly. I had my camera ready to take pictures but I was to overwhelmed with all there was to see that I forgot to take my camera out from my pocket 😦 But let me just say I will be back and pictures will be taken. If you haven’t heard of Eataly, it just everything Italy. Eataly has a mixture of imported items and locally made items, all good. I bought an artisan bread that was so tasty. Tune in for pics at a later date 😉
I love to cook! Bake…only from a box. A would love to create instead of a book club (which my group was suppose to finish reading the book Nov 17 and it’s Dec and I’m the only one reading the boring book) a club with food. A group of friends each cook a dish and then we share over wine. Unforgettably my group of friends rather go out to eat than cook. I’ll yet again be the only one cooking. Does anyone else belong to a Cooking Club?
I’m not much of a baker all the measuring and size portions get in the way of my creativity. But I did find a recipe that my husband can make for us both. It does look like a lot of work but he can do it 🙂
A Coconut Cake, perfect for Spring!
1 cup (2 sticks) butter, at room temperature
3 cups sugar
4 eggs, separated
4 1/2 cups sifted cake flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
2 cups coconut milk
1 teaspoon vanilla extract
2 cups flake coconut, for garnish
1. Heat the oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
2. Cream the butter in a mixer until light and fluffy. Gradually add the sugar and beat until very light, 2 to 3 minutes. In a separate bowl, beat the egg yolks until pale and thick. Add to the butter mixture, blending well.
3. Sift together the flour, baking powder and salt and add to the creamed mixture in 3 parts, alternating with the coconut milk, and beginning and ending with the flour mixture. Add the vanilla and beat to thoroughly combine.
4. In a clean bowl, beat the egg whites until stiff, then gently fold into the cake batter. Pour into the pans, spreading to the edges. Bake until a toothpick inserted into one of the cakes comes out clean, 35 minutes. Cool 15 minutes. Loosen and invert onto racks to cool completely.
5. When cool, split the cake layers in halves. Spread the lemon cream filling over 5 of the layers and stack. Top with the plain layer. Frost the top and sides with the frosting. Sprinkle the top and sides with the coconut.
Lemon Cream Filling:
2 egg yolks, beaten
1 cup sugar
1/4 cup cornstarch
1 cup water
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 tablespoon butter
1. Combine the egg yolks, sugar, cornstarch, water, lemon juice, lemon zest and butter in the top of a double boiler set over, but not touching, boiling water. Cook, stirring, until thick and creamy, about 5 or 6 minutes. Remove from the heat and strain through a sieve. Cool thoroughly before spreading on the cake layers.
4 cups sugar
2 teaspoons light corn syrup
1 1/3 cups water
4 egg whites, stiffly beaten
2 tablespoons orange juice
1. Combine the sugar, corn syrup and water in a saucepan. Bring to a boil and stir only until the sugar is dissolved. Boil rapidly, without stirring, until a small amount of syrup forms a soft ball in cold water or until the mixture registers 240 degrees on a candy thermometer. Slowly pour the syrup in a fine stream over the egg whites, beating constantly with an electric mixer. Add the orange juice. Continue to beat until the frosting forms soft peaks.
A few weeks ago I had my first taste of a French Macaroon. It all happened by mistake thought. I went to the Macy’s food section looking at their chocolate and candy, I was looking for anything French they might have. Yes, I’m going through a French stage. I want to eat, read and learn the language. Anyway, Macy’s had nothing so I left and decide to just walk and catch my bus a few blocks away. But long and behold a few blocks away I came across a French Cafe, that’s what the sign said. I walked in and there were a bunch of different flavors of MACARONS. OMG! Just as I gave up! I bought a few and the first one I tasted was a slightly red colored raspberry macaroon. It was delicious. As I left the cafe I glanced up at the sign again and it said, French Cafe MACARON. I had totally missed the Macaron part of the owning the first time. Now I’m in search for the next macaron.
Let’s get right to it, Wednesday Catch, a retro recipe, Coca Cola Cake Recipe. I have not tasted or made this so bake at your own risk.
2 cups sugar
2 cups all-purpose flour
1/4 cup vegetable oil
1/2 cup butter
1 cup Coca-Cola
3 Tbs cocoa
Mix the sugar and flour in a large bowl. Combine the oil, butter, Coca-Cola and cocoa and add to the dry ingredients.
1 tsp vanilla
1 tsp baking soda
1/2 cup buttermilk
Add and mix well.
1-1/2 cup miniature marshmallows
Fold the marshmallows into the delicious mixture and bake in a greased and dusted with cocoa 9×13 inch pan for 30 minutes at 350 degrees.
1/2 cup butter
3 Tbs cocoa
5 Tbs Coca-Cola
Bring to a boil.
1 box powdered sugar
1 tsp vanilla
Add to the boiled cocoa and Coca-Cola. Combine and pour over the hot cake
If you decide to make it let me know how it comes out.
Today is Friday and usually I don’t cook on Friday but today I might be cooking. It’s too cold out there. I rather stay home open some wine and cook while playing some music to keep me moving. I’ll have to go grab my coupons and my supermarket circular and put a grocery list together. I don’t know what I’ll be making for dinner but for dessert I might make something I found on Bakerella.com , a Peach Crunch Cake. What are you making for dinner? Dessert?