coconut

Strawberry & Lime Layer Cake

By Cheri in Cakes, Sweets 6 Comments Tags: , , , , , ,

Strawberry & Lime Layer Cake

I can’t believe it’s already been a year since I first posted about our brand new baby girl. Ahhhh! *tears* She’s growing up too fast! I love the baby stage. Just look at those cute baby cheeks (below) and tell me you don’t want to squish them all day long. I know there’s a lot of wonderful times ahead and I’m looking forward to it all so much. But, it’s ok for me to be a little sad that my baby girl is taking one more step to adulthood right?

I wanted to give her a simple but girly birthday party so I decided to go with the theme of Strawberry & Lime. I know that at this age she really couldn’t care less about her birthday so I tried to keep everything simple and stress-free. After-all I wanted to spend lot’s of time with the birthday girl.

The main star to the show (besides the sweet baby) was the Strawberry & Lime Layer Cake – a white cake sandwiched with coconut lime curd and smothered in whipped strawberry frosting. Fruity, refreshing and girly.

The decoration was extremely easy to do and the result was so precious. Perfect for a little girl’s birthday party. I followed a tutorial from Sockerru, where you pipe big dots of frosting and smooth them out with a spoon (I used the Ateco tip# 808 to pipe on the dots). Seriously, it was so simple and quick, anyone could do it. The key is to make the crumb coat as smooth and flat as possible so that everything looks even (I follow this method to smooth my frosting). The only thing I couldn’t figure out was how to finish it up in the back where the pattern met. The solution I came up with? Put the seam in the back where no one can see it. :D

Happy Birthday to my favourite baby girl!

Strawberry & Lime Layer Cake

White Cake
  • 3 cups cake flour*
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 2 1/4 cups sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 8 large egg whites, room temperature (save the yolks for the curd below)

Sift together flour, baking powder and salt. Set aside.

Beat butter and 2 cups sugar for several minutes until light and fluffy. Beat in vanilla. Mixing on low-speed, add flour in 3 additions, alternating with milk, starting and ending with flour. Beat just until combined.

In a clean bowl, beat egg whites on low until foamy. Add 1/4 cup sugar and beat on high just until stiff, glossy peaks form when beater is lifted.

Gently fold 1/3 egg whites into butter/flour mixture to loosen batter. Fold in remaining whites.

Divide batter between 2 9-inch round cake pans lined with parchment paper rounds and spayed with cooking spray; smooth tops. Bake at 350ºF for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 20 minutes before removing from pans and peeling off parchment. Cool completely on wire wracks before wrapping in plastic wrap to store.

*To make your own cake flour place 2 tablespoons cornstarch into a 1 cup measuring cup, spoon in enough all-purpose flour to fill. Sift several times to combine. This makes 1 cup cake flour.

Coconut Lime Curd
  • 1 (15 oz) can coconut milk
  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/3 cup butter
  • 1/2 cup lime juice
  • 6 eggs yolk
  • green food colouring, if desired

Place 1 cup coconut milk and sugar in a saucepan over medium-high heat. Cook until sugar is dissolved. Mix together the remaining coconut milk and the cornstarch. Pour into the saucepan, stirring to combine. Lower heat to medium, add butter and whisk until melted together. Whisk in lime juice and egg yolks. Cook, stirring often, until thick and it coats the back of a spoon. Do not overcook or eggs will start to scramble. Stir in food colouring, if desired. Allow the mixture to cool slightly and then pour into a heat-proof bowl. Place plastic wrap directly on the surface of the curd to stop condensation. Allow to cool completely before refrigerating. Beat, to loosen, before spreading on cake layers.

Whipped Strawberry Frosting
  • 2 cups unsalted butter, softened
  • 4 cups icing sugar, sifted
  • 1/4 cup strawberry puree (from frozen, thawed berries is fine)
  • 2 teaspoons vanilla extract

In a stand mixer, beat butter for 6 minutes, until pale and creamy. Add remaining ingredients and beat for an additional 6 minutes, until light and creamy.

If not using all of it right away beat by hand with a spatula, to remove any air bubbles, before using.

To Assemble

Trim tops of cakes flat. Carefully cut each cake in half to make 4 layers of cake (here’s a great video to show you how). Place one cake layer on serving platter, spread with some of the coconut lime curd. Place another cake layer on top and spread with more coconut lime curd. Repeat one more time and then top with the last cake layer (you will have leftover curd). Crumb coat the cake to glue the crumbs to the cake and to make sure none of the curd shows through the frosting. Refrigerate 10 minutes to set. Frost as desired. Refrigerate until serving.

White Cake adapted from Martha Stewart. Coconut Lime Curd adapted from Donna Hay Dec/Jan 2012.

Kids in the Kitchen: No-Bake Granola Bars

By Cheri in GF Sweets, Gluten Free, Kids, Snacks 38 Comments Tags: , , , , , , ,

Kids in the Kitchen: No-Bake Granola Bars

Remember how I told you I like to scarf down granola bars in the middle of the night but since I haven’t been able to find any here yet I’ve been eating spoonfuls of peanut butter instead? Well, it was just too much for me to bear so I decided to create my own. I may have a problem. Not that I mind because these granola bars are even better then the ones at the store and they are so simple to make. Simple is key these days.

Life has been hectic here lately and I’m starting to realize that my once quick and simple recipes aren’t so quick and simple when you have a baby on the breast and a toddler clinging to your leg. (These two things do happen simultaneously but not while I’m cooking. I am no wonder mommy!) For the next couple of months my time in the kitchen is going to have to simplify even more. That’s when I’m thankful for recipes like this.

These No-Bake Granola Bars are fast and easy enough that I can have a half decent snack lying around without getting stressed out in the process. I know this phase will go by quickly and in no time Alli will be having proper naps and I’ll better be able to plan my time. But for now, I’ll stick to the simple things and enjoy the little people while I have them.

The fact that these are no bake makes them perfect to make with kids because it eliminates any guess work. Most homemade granola bars I’ve had end up dry and crumbly. With these you don’t need to wonder whether they’re under or over baked. You just put them in the fridge for half and hour and then slice and serve. They’re also great for kids with short attention spans since they’re whipped up in jiffy. :)

If you have a teenager in the house they could even tackle this recipe on there own. It would be a great “first” recipe to try.

Kids Can

  • measure ingredients
  • stir toasting nuts
  • toss mixture together
  • line pan with plastic wrap
  • press mixture into pan
  • wrap individual bars

They’re packed full of toasted oats, nuts, coconut and raisins and have a nice chewy texture. The cinnamon and molasses add a great depth of flavour and make them very addicting. Don’t say I didn’t warn you!

One Year Ago: Thin Crust Pizza Dough and a Simple Sauce

No-Bake Granola Bars

  • 2 .5 cups rolled oats
  • 1.5 cups nuts (I used walnuts and pecans)
  • 1/4 cup shredded coconut
  • 1/2 cup raisins
  • 6 tablespoons salted butter
  • 1 cup brown sugar
  • 1.5 teaspoon cinnamon
  • 6 tablespoons honey
  • 2 tablespoon molasses
  1. Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.
  2. Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.
  3. In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.

Makes: 16 servings

* If making gluten free make sure that the oats are gluten free

Print Recipe

On another note I am honored to say that I’ve been included in Babble’s Top 100 Mom Food Bloggers. Ranking #8 for Best Recipes. I’m tickled pink and hope that I can live up to the “title”. If you have time time I’d appreciate a click through and a like on facebook or a tweet on flickr. You can see my profile here. Thanks guys. Your the best! :)

Chocolate Dipped Coconut-Almond Candies

By Cheri in Candy, Chocolate, Recipes, Sweets 3 Comments Tags: , , , , ,

Chocolate Dipped Coconut-Almond Candies

I don’t know about you but I’ve been having a heck of a time deciding what to make for Christmas sweets. There are just too many options that I want to try and it seems nearly impossible to single out one item to make. I can spend all day looking at recipes but then nothing gets made because I’m too busy looking at all the things I could make.

When I was trying to narrow things down these Chocolate Dipped Coconut-Almond Candies quickly jumped to the top of my list. I’m destined to love anything with coconut and James feels the same way about chocolate and almonds. Plus, they looked so easy to make that I knew I could get them done without too much effort. With less then two months left until this baby is born I like to spend as little effort as possible so I can have the energy for some one on one time with Max. We have to take advantage of it while we can!

I had to put most of these in the freezer so that there would actually be some to put out on Christmas Eve. Both James and I find ourselves craving them throughout the day and I’m afraid we would gobble them all up if left in the fridge.

Now I just have to decide what to make next. What’s on your list?

One Year Ago: Christmas with Let Her Bake Cake

Chocolate Dipped Coconut-Almond Candies

adapted from Taste of Home

  • 1 3/4 cups icing sugar
  • 1 3/4 cups flaked coconut
  • 1 cup chopped almonds
  • 1/2 cup sweetened condensed milk
  • 2 cups semi-sweet chocolate chips
  • 2 tablespoons butter
  • sliced almonds for decorating
  1. Mix together, sugar, coconut, almonds and milk until evenly combined. Roll into 1 inch balls and place on a parchment paper lined baking sheet. If needed refrigerate 20 minutes until firm.
  2. Melt chocolate and butter together, stirring until smooth.
  3. Using a toothpick or skewer dip coconut balls into chocolate and allow excess to drip off. Place back onto parchment lined baking sheet. Remove skewer and top with a slivered almond.
  4. Refrigerate until firm. Store in the fridge or freezer.

Makes: 2 1/2 – 3 dozen

Print Recipe

Butter Tart Slice a Canadian Treat made Simple

By Cheri in Cookies & Bars, Pastries, Sweets 17 Comments Tags: , , , ,

Butter Tart Slice a Canadian Treat made Simple

The first time I made this recipe was in my first year of marriage and I accidentally subbed three cups of flour for the three teaspoons called for in the recipe. It became more like a cake then a tart, but it was still delicious. You’ll never guess what happened this time I made it. I put in three tablespoons of flour instead of three teaspoons. Dang it! Why is three teaspoons so hard to remember! I have made it the correct way, I promise, and it looks and tastes just like this, just even more gooey.

Butter Tarts are considered a Canadian treat and are similar to the more familiar Pecan Pie in look and flavour. This recipe deviates from the norm and becomes more simple by being baked in a 9X13 pan, rather then into individual tarts. That coupled with the shortcrust bottom, makes this super quick and hassle free. It also makes a great party treat as it makes a large amount and can be picked up with your hands. You might consider making it for an Olympic party to show off your skills at Canadian cuisine. :)

It may not be the most attractive looking desert but after one bite of gooey goodness, you won’t mind.

Butter Tart Slice

adapted from Grand Slam

Crust
  • 2 cups flour
  • 1/2 cup sugar
  • 1 cup butter, softened
  • pinch salt
  1. Combine ingredients until evenly distributed (I like to use my hands in order to feel for clumps). Press into the bottom of an ungreased 9×13 pan.
Filling
  • 2 cups brown sugar, packed
  • 1 Tbsp. baking powder
  • pinch salt
  • 3/4 cup coconut
  • 1 tsp. vanilla
  • 1 cup raisins
  • 3 tsp. flour
  • 3 eggs, beaten
  • 1/4 cup butter, melted
  1. In a large bowl combine first 7 ingredients (the “drys”). Add eggs and butter. Stir until well combined. Poor over prepared crust.
  2. Bake at 350º for 35 min. or until filling is set. Cut into bars to serve.

* This tastes equally delicious served warm from the oven as it does at room temperature. Although, once it has cooled it will be easier to handle.

* Store in an airtight container at room temp.

Print Recipe

Banana Rum Chocolate Chip Pound Cake

By Cheri in Breakfast, Cakes, Fall, Sweets 7 Comments Tags: , , , , , , ,

Banana Rum Chocolate Chip Pound Cake

We have been freezing our little behinds off over here in the land of Norge. The sun is still refusing to show it’s shining face and the cutting wind is making our walks to the grocery store not quite as enjoyable as they once were. I must be burning a lot more calories though because not only am I practically running everywhere I go, but my body is working hard at not becoming a solid mass. I know that Max is feeling it too because after his morning porridge he runs around the house teeth chattering, looking like he is desperately trying to warm up. That is when Mommy brings out the sweaters and the socks and he gets all bundled up to play inside. (We live in an apartment building and do not have control over our thermostat, for those of you who are wondering why we don’t just turn up the heat.) The sole control we have of warming ourselves up is to either bundle up or get something baking in the oven. Either is fine with me because I like being snuggly warm and eating freshly baked goods. Which brings us to this wonderful Banana Rum Chocolate Chip Pound Cake. The perfect thing to warm you up on a cold day.

Like many of you, one of the first food blogs that I ever read was by the talented and witty Helen of Tartelette. I was so enthrawled and inspired by her recipes that I spend days browsing through her archives to see what other goodies I had been missing out on. That is where I found this gem. It has since become my go to recipe when the bananas are starting to turn black, replacing my ever reliable Sour Cream Banana Bread.

There are so many ingredients in here that get my heart pumping with excitement. The cream cheese, sour cream, and bananas keep it ever so moist. The tropical flavours of rum and coconut keep it interesting. And the ooey gooey chocolate chips keep it comforting. Seriously, take a look at those ingredients and tell me that you do not want to run into the kitchen and make this immediately. Get to it!

Banana Pound Cake

Banana Rum Chocolate Chip Pound Cake

adapted from Tartelette

  • 2 1/4 cups flour
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 cup sour cream
  • 1/2 cup cream cheese, softened
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 bananas, mashed
  • 3/4 cup chocolate chips
  • 1/2 cup finely shredded coconut
  • 1/4 cup rum
  1. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. Combine sour cream and cream cheese. Set aside.
  3. Cream together butter and sugar until fluffy. Add eggs one at a time, beating until incorporated.
  4. Add 1/3 of the flour and mix until well combined. Add 1/3 cream cheese mixture and mix well. Continue alternating until all flour and cream cheese is incorporated.
  5. Fold in bananas, chocolate chips, coconut and rum.
  6. Pour into 2- 9×5 lightly oiled loaf pans. Bake at 350ºF (180ºC) for 30-40 min. or until toothpick inserted in center comes out clean.
  7. Let cool 10 min. in pan before removing to wire wracks to cool completely.

* Alternatively you can bake this in a 10 inch tube pan, but keep in mind that the cooking time will increase.

* If you do not wish to use real rum then by all means substitute it with a teaspoon or two of rum extract. But, PLEASE don’t leave it out because it would just not be the same without it. Also make sure to add 1/4 cup of another liquid to make up for the missing rum.

Print Recipe

Indian Dosas – Daring Cooks

By Cheri in Daring Cooks, Main Dish, Meatless 28 Comments Tags: , , , , , , ,

Indian Dosas – Daring Cooks

I love the Daring Kitchen. This group gets me making things that I would never have thought to try. I enjoy making authentic recipes from around the world and being stretched out of my comfort zone. Even if I make something that I probably won’t make again it is worth it to be able to say I gave it a shot or that I mastered something new.

These Indian Dosas are really quite simple to make. The list may be long but they take no time to whip up. The longest time was waiting for the sauce to simmer for 30 minutes. It was fun to do this challenge because I have not made much Indian food at home, and it was pretty much stress free. My husband and I are not the biggest fans of curry (which contributes to why I don’t make this kind of food often) so this is probably not a dish that I will make again. I know that a lot of other Daring Cooks loved these Dosas so if you do enjoy curry and Indian food I think you should give these a try. My favourite part was the filling, I even ate a little bit on some toast for lunch later that week. The leftovers of the sauce and filling far exceeded the pancakes, so unless you are going to eat this over rice or want to freeze half of it, I would make a smaller batch. Overall, it had a great quality taste, it was just a matter of preference.

This months Daring Cooks Challenge was hosted by Debyi of The Healthy Vegan Kitchen. She chose Indian Dosas from the refresh cookbook by Ruth Tal.

Indian Dosas little

Indian Dosas

  • Dosa Pancakes
  • Curried Garbanzo Filling
  • Coconut Curry Sauce
  • 1/4 cup grated coconut
  • 1/4 cucumber, sliced
  1. Fill the pancakes with the Curried Garbanzo Filling. Top with Coconut Curry Sauce. If desired sprinkle with coconut and serve along cucumbers.

Dosa Pancakes

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. curry powder
  • 1/2 cup soy milk
  • 3/4 cup water
  1. Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.
  2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.
  3. Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter.

Curried Garbanzo Filling

  • 5 cloves garlic, minced
  • 1 onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 green pepper, finely diced
  • 2 medium hot banana chilies, minced (I nixed these)
  • 2 Tbsp. cumin
  • 1 Tbsp. oregano
  • 1 Tbsp. sea salt
  • 1 Tbsp. turmeric
  • 4 cups cooked or canned chickpeas (garbanzo beans)
  • 1/2 cup tomato paste
  1. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.
  2. Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

Coconut Curry Sauce

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp. cumin
  • 3/4 tsp. sea salt
  • 3 Tbsp. curry powder
  • 3 Tbsp. flour
  • 3 cups vegetable broth
  • 2 cups coconut milk
  • 3 large tomatoes, diced
  1. Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.
  2. Add the spices, cooking for 1 minute more. Add the flour and cook for an additional minute.
  3. Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.
  4. Let it simmer for half an hour.

Print Recipe

Related Posts with Thumbnails