Coconut Sheet Cake with Coconut Icing

We have an incredible French Bakery and Bistro in our little town in Texas.  It's hard to believe but we are fortunate to have it.
We had 19 family members for dinner a few weeks ago and the meal was amazing. You can't imagine the assortment of pastries and cakes and macarons that are available for dessert, along with some very creative french pastries, all made by their French Pastry Chef. My nephew said to the server, "don't you have anything regular like  Coconut Cake?" She said, I'll check...... and came out with the most incredible large layered Coconut Cake. Three people ordered it and said it was the best Coconut Cake they had ever eaten.
I don't have that recipe but this recipe is equally moist and delicious and it's made for a crowd in a Jelly Roll Pan. Guaranteed to please any Coconut lover.

Coconut Sheet Cake:

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 18" X 13" Jelly Roll Pan (Half Sheet Cake Pan), brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar.

2 C Flour + 2 TBS  Measure it out together. (it will be used together in the cake preparation)
2 C Granulated Sugar
8 TBS Butter, room temperature.
1 C Water
1/2 C Shortening
1/2 C Buttermilk
1/2 tsp Baking Soda
2 large Eggs
1 tsp Vanilla
1 tsp Coconut Extract
1/4 C Sweetened Shredded Coconut

Icing:
8 TBS Butter, room temperature
6 TBS Whole Milk
3 1/2 C Confectioner's Sugar
1 tsp Coconut Extract

Additional Sweetened Shredded Coconut for the top of the cake.

In a large mixing bowl:
Flour
Sugar
Whisk well and set aside.

In a saucepan on medium heat:
Butter
Water
Shortening
Bring to a boil
Add this mix to the Flour bowl.
Stir by hand to combine well.
Add these ingredients in the following order, stirring after each addition.
Buttermilk
Baking Soda
Eggs
Vanilla
Coconut Extract
Mix well.
Fold in Coconut.

Pour the batter into the pan.
Bake for 20 minutes.
Remove to a rack, immediately poke holes throughout the cake with a blending fork. (the tunes are usually larger than a regular dinner fork)
Pour the icing evenly over the cake.


Icing.
In a saucepan on medium heat:
Butter
Milk
Bring to a boil, stirring until the butter is melted.
Add:
Confectioner's Sugar
Coconut Extract
Whisk until smooth.


When the cake is Iced, sprinkle evenly with plenty of additional Sweetened Shredded Coconut.

Enjoy!
Peace in the Kitchen!

Tex Mex Baked Corn Pudding prepared in a Cast Iron Skillet

I have always said that if you name a recipe beginning with Tex Mex, it has to be good and I do it often. Every one of the recipes are incredible. Here's just another tasty Tex Mex recipe to add to my collection.

I did not take a photo of the other ingredients added to the Onions.
And I didn't take a photo of the Dry Ingredients.

The Batter

Ready for the Oven.

Hot out of the Oven. The edge  Golden Brown.

Tex Mex Corn Pudding in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" - 10" Cast Iron Skillet

1 TBS Olive Oil
2 TBS Butter, divided
1 Sweet Onion, diced
2 C Corn
1  Red Bell Pepper, diced
1/2 tsp Cumin
1/4  C Cornmeal
2 TBS Flour
1/2 tsp Salt
1 - (14 1/2oz.) can of Cream Style Corn
4 Eggs, beaten
1 - (4oz.) can of Diced Green Chiles, do not drain.
1 C Shredded Queso Quesadilla Cheese

In the skillet on medium heat:
Oil
1 TBS Butter
Heat until Butter melts.

Add:
Onion
Saute for 5 minutes.

Add:
Corn
Bell Pepper
Cumin
Stir and cook an additional 3 minutes.
Transfer to a bowl and set aside.

In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Add:
Creamed Corn
Eggs
Chiles
Cheese
Stir to Combine well.
Fold  Onion mixture into the Cornbread mix.

Return the skillet to medium heat and add remaining Butter.
Heat until melted coating the entire bottom of the skillet.
Pour the batter into the skillet, don't stir it.

Bake for 30 - 35 minutes, a knife in the center should come out clean.
Serve hot, from the skillet.

Enjoy!
Peace in the Kitchen!

Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet

Just another Dip to add to my collection of Dip recipes available on the Blog.
You'll need a 9"- 10" Cast Iron Skillet.

Spinach and Artichoke Dip, Broiled and served in a Cast Iron Skillet.

Sauce:
1/4 C Butter
1/4 C Flour
2 1/4 C  Heavy Cream
1/8 tsp Nutmeg
Salt and Pepper to taste

In a Saucepan:
Melt Butter on medium heat.
Whisk in Flour and cook for a minute to create a roux.

Add :
Heavy Cream
Whisk continuously until it begins to bubble.
Season with Salt and Pepper.

Reduce heat to low, cover and simmer, stirring occasionally for 20 minutes.
If the sauce appears too thick, add a small amount of Cream. If it's too thin, add a pat of Butter with an equal amount of Flour and whisk well.
Remove from heat and transfer to a small bowl.

Additional Ingredients:
3/4 C shredded Gruyere Cheese
1/2 C shredded Mozzarella Cheese
3 TBS grated Parmesan Cheese
1 TBS Butter
2 C chopped fresh Baby Spinach Leaves
1 - (6.5oz.) jar of Artichoke Hearts, drained and chopped well.

Return the saucepan to the stove on medium heat with 1/2 C of the Sauce
Reheat the Sauce.
Add:
1/2 C of the Gruyere Cheese
Mozzarella Cheese
Parmesan Cheese
Stir well just until the cheese has completely melted.

In the Cast Iron Skillet on medium heat:
Butter, heat until melted,

Add:
Spinach
Artichokes
Saute just until heated and wilted.
Add remaining Sauce and stir to combine well.
Sprinkle evenly with the remaining Gruyere Cheese. Do not stir.
Place under a broiler and heat until the Cheese is melted and golden brown.

Serve Hot from the skillet with:
Crispy Herbed Flatbread, (purchased or recipe on the blog)
Toasted slices of a French Baguette
Tortilla Chips
An assortment of your favorite Crackers

Enjoy!
Peace in the Kitchen!

Tomato Basil and Feta Dip

Not much to to say about this recipe. It's just delicious.
Serve it with some Crispy Flat Bread , Pita Chips or Toasted Slices of a French Baguette.


3/4 C Plain Yogurt
1/2 C Crumbled Feta Cheese
1/3 C Sun Dried Tomatoes in oil, drained
1 TBS of the Oil from the Tomatoes
1/8 tsp Pepper
2 TBS chopped fresh Basil Leaves, more or less to taste.
2 TBS finely chopped Kalamata Olives, more or less to taste.
Chopped Pine Nuts to garnish

In a Food Processor:

Yogurt
Feta Cheese
Tomatoes (you can roughly chop them before processing them)
Oil
Pepper
Process until slightly chunky.
Don't puree it.
Add Basil and Olives and pulse just to incorporate.

Refrigerate until ready to serve.
Just before serving, sprinkle evenly with Pine Nuts.

Don't forget the crackers or bread to serve.

Enjoy!
Peace in the Kitchen!

Shepherd's Pie baked in a Muffin Tin

I dedicated an entire post to Muffin Tin recipes. I have a Cookbook of Muffin Tin recipes. Baking Savory dishes in a Muffin Tin is easy and convenient for a family gathering or a party.

This one is adapted from a Pillsbury recipe.

Shepherd's Pie baked in a Muffin Tin.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 12 Cup regular sized Muffin Tin, un greased.

A  4" round Cookie Cutter

1 box of Pillsbury refrigerated Pie crust, thawed.
1 1/2 C Green Giant Steamers frozen mixed vegetables
1 TBS Butter
1/2 medium onion, diced
2 TBS Vegetable Oil ( if you use a Vegetarian Meatless Ground)
1/2 pound of ground beef, I use a Vegetarian Meatless Ground from Yves or Helen's Kitchen Organic Meatless Italian Sausage
1/3 C Beef Broth, Vegetarian No Beef Savory Broth or Vegetable Broth
1/4 tsp Salt
1/8 tsp Pepper
3 C of Mashed Potatoes. (homemade, a bag of refrigerated mashed potatoes or made from a box of dried mashed potatoes.


Unroll the thawed crust.
Roll each one to 12" in diameter.
Cut 6 rounds from each crust.
Tuck 1 round into each cup.
Bake for 7 - 11 minutes.
Remove the pan and set aside.

In a small microwave safe glass bowl:
Heat the vegetables, covered with plastic wrap, in  a microwave for 3 minutes. Set aside.

In a large skillet on medium heat:
Add butter and heat until melted.
Saute Onion for 3 - 5 minutes.

Add Beef and cook for an additional 5 - 7 minutes. (if using Vegetarian Meatless Ground, add the Vegetable Oil)

Add:
Broth
Salt
Pepper
Cook an additional 3 - 5 minutes.

Add the Vegetables and stir well.

Fill each crust with some of the mixture. (about 1/4 C)
Spoon at least 1/4 C of  Mashed Potatoes on top.

Bake for 20 - 25 minutes. The Potatoes should be golden brown.
Remove the pan to a rack and cool for 10 minutes before serving.

Enjoy!
Peace in the Kitchen!

Crispy Herbed Flatbread to serve with Hummus

I'm posting this recipe to accompany my latest recipe for Jalapeño Hummus.

Crispy Herbed Flatbread:

Here's what you'll need:
Preheat the oven to 450 degrees.
A Sheet pan that will be preheated and then lined with Parchment Paper to bake the Flatbread.

2 C Flour
1 tsp Salt
3/4 C Beer
3 TBS Olive Oil
1 Clove of Garlic, crushed
A mixture of dried herbs. (Thyme, Rosemary, Oregano, Marjoram) You can also use fresh herbs.

In a small bowl:
Olive Oil / Garlic
Set aside.

In a separate bowl, sift together:
Flour
Salt
Add:
Beer
Mix with your hands until it forms a dough.
Knead it for 5 minutes and allow to rest for 10 minutes.

On a floured surface:
Roll out a very thin.
Transfer it to a piece of Parchment Paper that has been precut to the size of the Sheet Pan.
Brush the dough with Oil.
Sprinkle evenly with as much or as little herbs according to taste.
(at this point you can also sprinkle with a bit of Sea Salt to taste)

Transfer the dough, on the paper, to the Sheet Pan.

Bake for 5 - 10 minutes, until crispy and golden brown.

Remove the pan to a rack to cool just until you are able to touch it.
Break apart and serve warm with Hummus.

Enjoy!
Peace in the Kitchen!

Trader Joe's Speculoos Cookie Butter or Biscoff Cookie Spread Bars

We recently got a Trader Joe's Market. They were the first market to sell a Cookie Butter that originated in The Netherlands. Bischoff is another new Cookie Butter Spread available in the States. I  have recipes on the blog using Biscoff. I am planning to post additional Biscoff recipes on the blog.

Trader Joe's Cookie Butter Bars:
This recipe can also be made with Biscoff Spread.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan.


3/4 C Granulated Sugar, divided
1/2 C Brown Sugar
1/2 C Buttered flavored Shortening
1/2 C Speculoos Cookie Butter or Biscoff Spread
1 Egg, beaten
2 tsp Vanilla
1 tsp Cinnamon
1/8 tsp Nutmeg
1 1/2 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 C Blackberry Jam (my favorite is Bonne Maman)

In a small mixing bowl:
1/2 C Granulated Sugar
Brown Sugar
Whisk well.

In a Stand Mixer with a Paddle Attachment:
Shortening
Cookie Butter
Beat until creamy smooth.

Add:
Egg
Vanilla
Beat just until combined.

In a small mixing bowl:
Flour
Cinnamon
Nutmeg
Baking Soda
Baking Powder
Whisk well and sift together.
Add this to the Sugar mixture.
Continue to beat to create the dough.
Divide the dough in half.

Press half of the dough into the pan.
Spread Jam evenly over the dough.
Spread the remaining dough over the Jam. (I roll it out into a 9" X 9" square and transfer to the pan)
Sprinkle evenly with remaining Granulated Sugar.
Bake for 30 minutes.

Remove to a rack and cool completely.
Cut into squares  and sprinkle with Confectioner's Sugar ro serve.

Enjoy!
Peace in the Kitchen!