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Chocolate Cake with Vanilla Coconut Frosting – Repost

November 4, 2011
Cake, Chocolate, Coconut, cooking, Dessert, recipes
5 Comments

Since this is the cake I love the most, I really wanted to re-post.
There is not much more to say, just go and make it right away.

This cake is decadent!  The chocolate cake layers are from Bobby Flay’s German Chocolate Cake recipe (see previous post).  It is the best recipe for chocolate cake I have ever tried. The layers are very rich and moist – almost like a brownie.  The frosting is my own, but nothing fancy – just a vanilla cream frosting with a little cream cheese to cut the sweetness.

If anyone out there makes this cake, please let me know how it turns out. Send an email or post a comment. I would love to know. :)

CHOCOLATE COCONUT CAKE

FOR THE CAKE

2 1/4 cups all-purpose Flour

3 teaspoons Baking Powder

3/4 teaspoon Baking Soda

3/4 teaspoon fine Salt

12 tablespoons unsalted Butter, at room temperature (plus extra for the pans)

1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)

1 1/2 cups light Brown Sugar

1 1/2 cups granulated Sugar

1 1/2 cups strongly brewed Black Coffee, at room temperature

1 1/2 cups Buttermilk

3 large Eggs

2 teaspoons pure Vanilla Extract

FOR THE FROSTING

1 lb. box Powdered Sugar

1 stick butter (8 T), softened

8 oz. package Cream Cheese

1 1/2 teaspoons Vanilla Extract

approx. 3/4 cup Milk

For the Frosting – Mix all ingredients together and beat until smooth.  Add the milk slowly, as you do not want the frosting too runny.

For the Coconut - 3 cups sweetened coconut flakes . Toast 1 cup in toaster until lightly browned.  Save the rest for the cake layers.

For the Cake - Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Slowly add the buttermilk mixture into the flour mixture until combined.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top.  Sprinkle un-toasted coconut flakes on top of the frosting.  Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.


For Jennifer – In Honor of Mikey, Her Loving Husband

August 12, 2011
cooking, Dessert, food, Pie
6 Comments

So sad I am you lost your love,
Your other half, your turtle dove.

With heavy heart I’ll cook for you,
And wish some things we could undo.

At your request I’ll bake his pie,
And slice it with a weighted sigh.

I’ll serve it with a fork and hug,
And hold them to me warm and snug.

And though there now may just be three,
In your daughters’ eyes he will always be.

Read Jennie’s Post, For Mikey.

I am amazed at the showing of love and support by the food blogging community. There are for sure 400 and potentially 1000 people baking in honor of Mikey and Jennifer today. The number just seems to keep growing. It is such a special way to show your love and concern. There are some really wonderful people out there. :)

Jennifer’s Creamy Peanut Butter Pie, Mikey’s Favorite.

Serves 10 to 12

8 ounces chocolate cookies (I used chocolate covered graham crackers)

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Peach & Blueberry Pie

July 31, 2011
cooking, Dessert, food, Fruit, Pastry Dough, Pie, recipes
5 Comments

Fruity, flaky peachy pie,
Best to eat in sunny July.

Add a little berry blue,
Grab a knife and slice it through.

Top it with some icy cream,
So happy that it’s not a dream.

This pie is simple to make. I’m sure the purists out there are having a fit but time is a commodity that’s hard to come by around here. If I can find a quality ingredient that’s ready-made, I’m all for it, guilt-free. That’s how I feel about this dough. It can be found in any grocery store’s refrigerated section.

Peach & Blueberry Pie

10 ripe peaches

1 1/4 cups baker’s sugar (fine) + 1 T

2 T cornstarch

1 cup blueberries

2 T butter

1 T sugar

1 egg white, lightly beaten

Preheat oven to 450 degrees.  After the peaches are peeled and sliced, add them to a pot with 1 1/4 cups sugar. Add more or less sugar depending on the sweetness of the fruit.  Cook on low for 5 minutes and add cornstarch.  After the fruit has been slightly softened and the juice has thickened a bit, take the pot off the heat.  Add the blueberries and gently stir.

Use 1 T of butter to grease the pie plate. Lay the roll of dough over the plate and smooth the bottom and up the sides so there are no air pockets. With your fingers, gently pinch or crimp the dough around the edges of the pie plate.  Using the tines of a fork, lightly poke holes all around the bottom and sides.

To ensure that the fruit filling is not too juicy, layer the fruit on top of the dough with a slotted spoon.  If more juice is necessary after all the fruit has been added, then feel free to pour a bit on top.   Place the last tablespoon of butter on top of the fruit in small pats.

Unwrap your second roll of dough and lay out on a clean surface. With a small pairing knife or pizza cutter, cut the dough in 9-10 strips. Use the following link as a helpful guide to lattice the dough.  Once in place, crimp the dough around the pie plate and brush the strips with egg wash.  Finally, sprinkle the dough with 1 tablespoon of sugar.

Place a pan on the bottom rack of the oven.  The pie should go on the rack directly above to catch any drippings. Bake for 14 minutes at 450 degrees and then lower the heat to 375 degrees for the remaining 40-45 minutes or until the crust is golden brown.  Let cool before serving.  Serves 10.

Watermelon with Melted Cotija, Balsamic & Honey

July 25, 2011
Cheese, Dessert, food, Fruit
2 Comments

I’ll take advantage of the days,
The sun provides it’s warmest rays,

To buy the fruit the farmer’s sellin’,
My favorite one, the Watermelon!

I know these flavors I repeat,
They’re just so good they can’t be beat.

Tangy, salty, super sweet,
They really are the best to eat.

Balsamic, cotija, honey gold,
Try them , try them, you’ll be sold!

Watermelon, Cotija Cheese, Sweet Balsamic & Honey

I’m obviously on a watermelon kick these days, but I always am this time of year. This is, by far, the most delicious way to prepare it, especially for guests.  Don’t forget to add a touch of olive oil to the pan as the cheese gets sticky.  Grilled or pan fried Halloumi is also a good substitute, just a little sweeter than the salty Cotija.  If anyone tries this, please let me know if you like it.

Watermelon sliced to serve
1 pkg Cotija cheese
Honey
Sweet Balsamic Vinegar
Olive Oil

Slice the cheese about 1/4″ thick. Place in an oiled pan on medium low heat until the cheese takes on color and begins to melt. Take it out and place it on top of the water melon. Drizzle equal parts honey and sweet balsamic on top of the cheese, about 1 tsp. of each. Garnish with fresh mint and serve immediately. 1 package of cheese will serve 6-8.

Watermelon with Za’atar

July 20, 2011
Breakfast, Dessert, food, Fruit, Lebanese, Mediterranean
3 Comments

A summer treat that’s cold and sweet.

Some will like it, some will not
But do, at least,  just give it a shot.

Lemony, salty, nutty too,
And really, really good to chew. :)

For those who are adventurous, this combination of flavors is really delicious!  The sweet watermelon goes perfectly with the salty and tangy flavor of za’atar. You can find za’atar at any mediterranean market or you can always make your own.

Za’atar Recipe

1/4 cup sumac

2 tablespoons thyme

1 tablespoon roasted sesame seeds

2 tablespoons marjoram

1 teaspoon coarse salt

In a pan, lightly roast sesame seeds until they are light brown. To a mortar, add all spices including sesame seeds and salt and grind them down with a pestle. The consistency should be slightly grainy, not powdery.  Sprinkle on the watermelon and serve.

Sopapillas and Southwest Flight 812

May 9, 2011
cooking, Dessert, food, Pastry Dough, recipes
6 Comments

"THE HOLE FROM HELL"

THERE'S A HOLE IN MY PLANE?!"

For awhile I’ve been away,
I needed time from that fateful day.

A fitting post I needed to find,
Something to capture what’s in my mind.

The thoughts, at times, still catch me off guard,
I catch my breath, my body jarred.

At 34,000 feet in the air,
The top of my plane ripped a hole, a tear.

The sound alone made me pale,
Then no air, a forced exhale.

Masks dropped down, the plane took a dive,
I tried to stay conscious, hoped to survive.

Ears about to burst in my head,
Thoughts of my children a constant thread.

A bloody attendant unconscious on the ground,
A passenger helps, he also goes down.

Fight or flight no option for me,
I’m trapped, no control, how can this be?!

For fifteen minutes we flew this way,
This time in my mind on constant replay.

To the pilots, gratitude and respect,
For their composure and skill, for saving my neck.

So thankful I am to be here today,
To write these words, to live and play.

Read About Southwest Flight 812

I’ve been wanting to make this recipe for some time but I felt it was particularly appropriate since it is a “Southwest” favorite. I love the way the sopapillas puff up and I do like to “tear a hole” and drizzle in honey and sprinkle powdered sugar on the top. It was really the perfect post to mark the experience that I had.
This is a Williams Sonoma recipe. Don’t get deflated if all of the sopapillas don’t inflate. They still taste great. :)

SOPAPILLA RECIPE
1 tsp. active dry yeast
1 tsp. granulated sugar
1/4 cup warm water
2 1/2 cups all purpose flour
1/2 tsp. salt
3/4 cups milk
2 T butter
Canola for frying
Confectioner’s sugar
Honey

In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

In a food processor, combine 2 cups of flour and the salt and pulse to mix. Add the yeast mixture, milk and butter and pulse to mix for about 20 seconds. Add the remaining 1/2 cup of flour and process just until the dough is moist and pulls away from the sides of the bowl. If too sticky, add a bit more flour.

Lightly oil a large bowl. Place the dough in the bowl and coat in oil. Cover with a clean kitchen towel and let stand in a warm, dark place until doubled in size, about 1 hour.

In a deep saucepan over medium-high heat, pour in oil up to 3 inches and heat to 375 degrees. Line a baking sheet with parchment paper and another baking sheet with paper towels. Turn the dough onto a lightly floured surface and roll out to a thickness of about 1/4 inch. Using a small, sharp knife, cut out about 24 shapes (round, square, triangle). Place on the parchment paper.

Slip a few sopapillas into the hot oil and fry, using tongs to turn as needed, until lightly golden brown on all sides, about 2-3 minutes. Transfer to towel-lined sheet to drain. Repeat until all are fried. Dust with confectioner’s sugar. Serve immediately with honey on the side for drizzling.

BAMA ESMA’S BISCOOKIE BAGS – HAPPY VALENTINE’S DAY!

February 14, 2011
Chocolate, Cookies, cooking, Dessert, recipes, Spicy
6 Comments

LEMON POLENTA ALMOND BISCOOKIE

Two hundred fifty six I baked,
My feet were sore and my back ached.

But nothing can keep me away,
I’d do it over any day!

SPICY HOT CHOCOLATE

Hot Chocolate, Anise Seed Walnut Date, Coconut Almond Choc. Chip, Lemon Polenta Almond, White Chocolate Macadamia, (Orange Cranberry Not Shown)

The original recipe for these cookies came from my grandmother, Esma Basha. Like her, this recipe is near and dear to my heart. Although they are time-consuming, making these BisCookies is a labor of love.

Click Here For More Information 

Chocolate Cake with Vanilla Coconut Frosting

January 31, 2011
Cake, Chocolate, Coconut, Dessert, recipes, Uncategorized
21 Comments

Some are monsters, some compete,
Some want you to kiss their feet.

Disapproving of your ways,
They’ll leer at you with eyes ablaze.

Overbearing, pushy, mean,
They put themselves right in between.

Never good enough for him,
She’s like the witch from Brother’s Grimm.

But mine is not the kind above,
She gives freely of her love.

From the day that we first met,
I knew that I would never fret.

Always there to lend a hand,
She always seems to understand.

I’m not there and do not know,
What it’s like to let a child go.

But I can only hope to be,
What my mother-in-law has been to me. ♥

Happy Birthday, Mom! I Love You.


This cake is decadent!  The chocolate cake layers are from Bobby Flay’s German Chocolate Cake recipe (see previous post).  It is the best recipe for chocolate cake I have ever tried. The layers are very rich and moist – almost like a brownie.  The frosting is my own, but nothing fancy – just a vanilla cream frosting with a little cream cheese to cut the sweetness.

If anyone out there makes this cake, please let me know how it turns out. Send an email or post a comment. I would love to know. :)

CHOCOLATE COCONUT CAKE

FOR THE CAKE

2 1/4 cups all-purpose Flour

3 teaspoons Baking Powder

3/4 teaspoon Baking Soda

3/4 teaspoon fine Salt

12 tablespoons unsalted Butter, at room temperature (plus extra for the pans)

1 cup plus 2 tablespoons good quality Dutch process cocoa powder (such as Valhrona or Cocoa Barry)

1 1/2 cups light Brown Sugar

1 1/2 cups granulated Sugar

1 1/2 cups strongly brewed Black Coffee, at room temperature

1 1/2 cups Buttermilk

3 large Eggs

2 teaspoons pure Vanilla Extract

FOR THE FROSTING

1 lb. box Powdered Sugar

1 stick butter (8 T), softened

8 oz. package Cream Cheese

1 1/2 teaspoons Vanilla Extract

approx. 3/4 cup Milk

For the Frosting – Mix all ingredients together and beat until smooth.  Add the milk slowly, as you do not want the frosting too runny.

For the Coconut - 3 cups sweetened coconut flakes . Toast 1 cup in toaster until lightly browned.  Save the rest for the cake layers.

For the Cake - Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Slowly add the buttermilk mixture into the flour mixture until combined.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top.  Sprinkle un-toasted coconut flakes on top of the frosting.  Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.


Espresso Creme Petit Pots

January 22, 2011
Chocolate, cooking, Dessert, Espresso
3 Comments

Cinnamon and cardamom,
Espresso really makes it yum.

Creamy chocolate pudding pots,
This dessert I like a lots!

I was so inspired by Greg and Lucy Malouf’s Turkish Coffee Creams that I had to try something similar.  I would have bought cardamom pods, turkish coffee grinds and a cinnamon stick to steep in the cream for an hour but, alas, I am not known for my patience.  It turned out really tasty anyway. If you are so inclined, the Malouf’s Cookbook is pretty great.

ESPRESSO CREME PETIT POTS

1 cup Heavy Cream

1/4 cup Espresso, brewed

1/4 tsp. Cardamom

1/4 tsp. Cinnamon

1/2 tsp. Vanilla

3 ounces best quality Dark Chocolate, shaved

5 Egg Yolks

1/4 cup Sugar

Add the heavy cream, espresso, cardamom, cinnamon and vanilla to a small saucepan.  Bring to a boil and then down to a simmer for 5 minutes.  Turn the heat off and add the chocolate.  Stir until it melts.

In a separate bowl, mix the egg yolks and the sugar together.

To temper the eggs so that they do not cook, slowly and in very small portions, add the cream mixture to the yolks while continuing to stir.  Once all of the cream has been added to the yolks, pour the mixture back into the saucepan and cook on low heat while gently stirring.  Cook until the mixture is the consistency of custard.

Place into an ice bath until it cools.  Pour into serving cups and place into the refrigerator.  Keep cool until ready to serve.  Serves 6-8 small cups.

Pear Crumble Cake

December 1, 2010
Cake, Dessert
5 Comments

Pie, crumble, tart, cake,
This is what I chose to make.

Come on over, have a slice,
I hope just one will not suffice.

Maybe you will find the pear’s,
Your brand new fruity love affair.

 

 

 

 

 

 

 

 

 

 

 



PEAR CRUMBLE CAKE RECIPE

3 cups flour

1/2 cup brown sugar

1 cup sugar

1/2 tsp. coarse salt

1 tsp. baking powder

1/2 tsp. nutmeg

1 tsp. cinnamon

3 eggs, beaten

1 1/2 T vanilla

1/2 cup vegetable oil

1 1/4 cup milk

3 T water

4 cups ripe pears, sliced (Bartlett or Bosc)

CRUMBLE TOPPING

1/4 cup flour

1/2 tsp.cinnamon

1 cup walnuts

3 T cold butter, cubed

1/2 cup brown sugar

Preheat oven to 350 degrees.  If the pears are too hard, saute them in 2 T of butter until they have softened a bit.

This recipe should be mixed with a spatula.  In a mixing bowl, add the flour, both sugars, nutmeg, cinnamon, baking soda and salt. Gently combine.  In a second bowl, add the eggs, vanilla, milk, vegetable oil and water.  Slowly add the dry ingredients into the wet ingredients.  When well mixed, gently fold in the pears.

Pour the batter into a greased and floured springform pan.  Set aside.

Add all crumble ingredients into a food processor and pulse until the mixture clumps just slightly.  Sprinkle the mixture on top of the cake batter.

Place into the oven and bake for approximately 50-55 minutes. Check with a toothpick at 50 minutes to make sure the batter in the center of the cake has set. Let rest for 10 minutes and then remove from springform pan. Serve with ice or whipped cream. Serves 10-12.

 

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