Coconut Cake

Ingredients

• 2 and 1/2 cups (285g) cake flour (spoon & leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
• 1 and 2/3 cups (330g) granulated sugar
• 5 large egg whites, at room temperature
• 1/2 cup (120g) sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 1 cup (240ml) canned coconut milk, at room temperature*
• 1 cup (80g) sweetened shredded coconut

Coconut Cream Cheese Buttercream

• 1 cup (230g) unsalted butter, softened to room temperature
• one 8 ounce block (224g) full-fat cream cheese, softened to room temperature*
• 5 cups (600g) confectioners’ sugar
• 2 Tablespoons (30ml) canned coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/8 teaspoon salt
• 2 cups (160g) sweetened shredded coconut

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Instructions

1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

1. Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
2. Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it.
3. Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. Here are recipes using leftover egg yolks.
4. Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It is usually unsweetened, so make sure you’re using unsweetened. It’s usually found near the Thai food products. Do not use refrigerated carton coconut milk. You need 1 cup for the cake, not the entire can. You use 2 more Tbsp in the frosting. There will be a little leftover in the can.
5. Sweetened Shredded Coconut: I recommend using sweetened shredded coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. If desired, pulse the coconut shreds in a food processor to chop them up so they aren’t as long inside and outside of the cake. Chopping the coconut is optional.
6. Cream Cheese: Use block cream cheese, not cream cheese spread. If desired, you can use this vanilla buttercream instead (no cream cheese). Use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.
7. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
8. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through.
9. Bundt Cake: This cake batter will fit into a greased 10-cup or larger Bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature.
10. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.
11. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients. 

Source: https://sallysbakingaddiction.com/coconut-cake/

 Bacon Potato Corn Chowder 

Ingredients  

1/2 pound bacon strips, chopped 

1/4 cup chopped onion 

1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed 

1 can (14-3/4 ounces) cream-style corn 

1 can corn

1 can (12 ounces) evaporated milk 

1/4 teaspoon salt 

1/4 teaspoon pepper

Paprika to taste

Garlic powder to taste

1/2 shredded cheese

2 Tbls flour

Directions  

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. 

Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender. Add flour and cook 1-2 minutes. 

Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water. 

Add corn, milk, salt, pepper, paprika, garlic powder, potatoes and reserved potato water to onions in saucepan; heat through. Stir in bacon and cheese.

I would also consider adding grilled sliced kielbasa to this dish to add additional protein. 

 Sweet Potato Casserole 

Ingredients: 

- 3 C. Sweet potatoes, baked and skin removed 

- 1/4 C. Sugar

- 2 eggs beaten

- 1/2 tsp. Salt 

- 2 Tbls. Butter, melted

- 1/3 C. Milk

- 1/2 tsp. Vanilla extract 

Topping: 

- 1/3 C. Brown sugar 

- 1/3 C. Flour

- 2 Tbls butter, melted 

- 1/2 C. Pecans, chopped 

- Marshmallows

Directions:

1. Mix in large bowl sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. 

2. Pour into 2 quart baking dish. 

3. Mix and crumble together brown sugar, flour, butter and pecans. 

4. Crumble topping on top of sweet potato mixture and bake at 325 degrees for 30 minutes. 

5. Place desired amount of marshmallows on top and broil until golden brown.

Pecan Pie Bars

 Pecan Pie Bars

Ingredients

• 2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1 cup butter, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 large egg
• 1 teaspoon vanilla extract
• Pinch salt
• 1 package (8 ounces) milk chocolate English toffee bits
• 1 cup chopped pecans

Directions

• 1. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse meal. Press firmly onto the bottom of a greased 13x9-in. baking dish. Bake at 350° for 15 minutes. 
• 2. Meanwhile, in a large bowl, beat the milk, egg, vanilla and salt until smooth. Stir in toffee bits and pecans; spread evenly over baked crust. 
• 3. Bake until lightly browned, 20-25 minutes longer. Cool. Cover and chill; cut into bars. Store in refrigerator.

Source: https://www.tasteofhome.com/recipes/pecan-pie-bars/print/

 Chocolate Cake 

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
• 3/4 cup (62g) unsweetened natural cocoa powder
• 1 and 3/4 cups (350g) granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder (optional)
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) buttermilk, at room temperature
• 1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

Chocolate Buttercream

• 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners’ sugar
• 3/4 cup (65g) unsweetened cocoa powder(natural or dutch process)
• 3–5 Tablespoons (45-75ml) heavy cream(or half-and-half or milk), at room temperature
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• optional for decoration: semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

1. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
2. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!)
3. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
4. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
5. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called “leveling” the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.
6. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
7. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

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Source:https://sallysbakingaddiction.com/triple-chocolate-layer-cake/

 Cinnamon Rolls

Ingredients

For the Dough:

• 1/2 cup warm milk (about 115 degrees F)
• 1 1/4 teaspoons instant dry yeast* (I like Red Star Platinum Baking Yeast)
• 1 large eggs at room temperature
• 2 Tbls salted butter** (Melted, but make sure it isn't over 110º Fahrenheit. Just softened is fine.)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour (divided)

For the Filling:

• 1/4 cup salted butter (almost melted)
• 1/2 cup packed brown sugar
• 1 tablespoons cinnamon
• 1/4 cup heavy cream*** (for pouring over the risen rolls)

For the Frosting:

• 3 ounces cream cheese (softened)
• 2 Tbls salted butter (softened)
• 1 cup powdered sugar
• 1/2 tsp maple syrup + 1/2 tsp vanilla extract 
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Instructions

• Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
• Add the eggs, butter and sugar. Mix until combined.
• Add in salt and 2 cups (save the other 1/4 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it. Attach the dough hook.
• Beat the dough on medium speed, adding in up to 1/4 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! 
• Spray a large bowl with cooking spray.
• Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl. 
• Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until double. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
• While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
• Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour. 
• Flour a rolling pin and roll the dough to create a rectangle. 
• Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
• Starting on the long end, roll the dough up tightly jelly roll style. 
• Cut into 6 slices and place in a greased square  baking pan.
• Cover the pan and allow the rolls to rise for 20 minutes or until nearly double OR cover and refrigerate overnight. 
• Preheat the oven to 375 degrees.
• Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
• Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
• Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. 
• While the rolls are cooling, prepare the cream cheese frosting.
• In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
• Add in your favorite extract and the powdered sugar. Beat until combined.
• Spread the frosting over the cooled rolls.
• Store in an airtight container.

Notes

Overnight Instructions

We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.

The morning you want to bake them, pull them out of the refrigerator. They may have doubled in size in the fridge overnight. If they have, let them sit for 30 minutes to get the chill off, then bake.

If they did not rise in the fridge overnight, allow them to rise at room temperature. Plan about at least an hour for this. Then pour on the cream and let them bake.

Source:https://www.tastesoflizzyt.com/wprm_print/recipe/18003

 Chocolate Pie

Ingredients

Ingredients for the pie:

• 4 tablespoons cocoa or 1 1/2 squares baking chocolate
• 3/4 cups sugar
• 5 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 egg yolks, lightly beaten
• 1 1/2 cups whole milk
• 1/2 teaspoon vanilla
• 1 tablespoon of butter
• 1 unbaked 9” pie crust

Ingredients for the meringue:

• 2 egg whites
• 1/8 teaspoon kosher salt
• 4 tablespoons sugar

Instructions

• Preheat the oven to 350° F.
• In a saucepot, whisk together the cocoa, sugar, flour, salt, egg yolks, and milk.
• On medium heat, cook while stirring until it bubbles and thickens, about 10 to 15 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want it.)
• Remove the chocolate filling from the heat and stir in the vanilla and butter.
• Meanwhile, as you make the custard, poke holes in the piecrust with a fork and bake it until it’s brown, about 20 minutes.
• To make the meringue, beat the egg whites with salt and when they start to get fluffy add the sugar.
• Pour the chocolate custard into the baked pie shell and top with the beaten egg whites. Bake it until it the peaks on the meringue are lightly browned, about 10 minutes. 
  Cool on counter, I prefer to serve cold. 

Notes

All that’s happening in the oven is the browning of the meringue. So be sure and keep cooking the custard in the pan until it’s your desired consistency.

Source: https://www.homesicktexan.com/wprm_print/6872