charisstoma

MINI COCONUT CAKES


http://www.bakeorbreak.com/2015/03/mini-coconut-cakes/#bOyOLbbgFS0liJS4.99

Coconut and almonds star in these sweet, simple, and delightful Mini Coconut Cakes.

yield: 24 MINI CAKES prep time: 15 MINUTES cook time: 18 MINUTES


Ingredients

1 1/2 cups unsweetened dried coconut 355ml
3/4 cups granulated sugar 151g
1/2 cups all-purpose flour 63g
4 large egg whites
1 pinch salt
1/2 cups unsalted butter (melted and slightly cooled) 114g
1/4 teaspoons almond extract
2 tablespoons sweetened coconut flakes
2 tablespoons chopped almonds (or sliced)


DIRECTIONS:

Preheat oven to 375°F. Grease a 24-cup mini muffin pan.

Combine the unsweetened coconut, sugar, and flour. Set aside.

In a large bowl, whisk the egg whites and salt just until smooth. Add the butter and almond extract, and whisk until combined. Whisk in about half of the coconut mixture. Then gently fold in the remaining coconut mixture.

Spoon the batter into the prepared pan, filling each cup about 2/3 full. Sprinkle the sweetened coconut and almonds over the top of each cake.

Bake 15 to 18 minutes, or until the cakes are golden brown and set. Transfer the cakes to a wire rack to cool completely.


Nutrition
Calories 160
Sodium 2% 45mg
Fat 14% 9g
Protein 4% 2g
Carbohydrates 6% 17g

Coffee Mug Molten Chocolate Cake for Two
From Cook's Country | October/November 2013



WHY THIS RECIPE WORKS:
These individual chocolate cakes are cooked in coffee mugs in the microwave for a nearly instant dessert. To keep our cakes from overflowing, we supplement bittersweet chocolate with cocoa powder, which has less fat and produces less steam. We recommend microwaving the cakes on 50 percent power to cook them gently for a light, tender crumb. A few chunks of bittersweet chocolate added to each cake create a gooey, molten center.

SERVES 2

We developed this recipe in a full-size, 1200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, increase the cooking time to 90 seconds for each interval. For either size microwave, reset to 50 percent power at each stage of cooking. Use a mug that holds at least 11 ounces, or the batter will overflow. The bittersweet chocolate is added at two points.

INGREDIENTS

4 tablespoons unsalted butter
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
1/4 cup (1 3/4 ounces) sugar
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup (1 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder



INSTRUCTIONS

1. Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.

2. Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.

TEST KITCHEN TECHNIQUE: STIR PARTWAY THROUGH

You wouldn’t dream of stirring a cake that’s baking in the oven. But to ensure that a microwave cake bakes evenly, that’s exactly what you need to do. We stop the microwave and give the batter a stir after 45 seconds.

Brown Sugar Caramel Pound Cake


http://cookyourfood1.blogspot.com/2016/03/brown-sugar-caramel-pound-cake.html


Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract


Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.
Original source unknown

Pineapple Angel Food Cake


http://cookyourfood1.blogspot.com/2017/01/pineapple-angel-food-cake.html

Ingredients
1 box of angel food cake mix.
1 (20 ounce) can of crushed pineapple with juice.

How to:

Preheat the oven to 350° and grease a 9×13 baking dish.

In a large bowl, mix together the angel food cake mix and the crushed pineapple with juice and stir until well combined.

Pour the batter in the pan and bake for 30 minutes, Voila!

Simple, easy and pineapple-y! I serve this amazing cake with some cool whip or ice cream on top.

French Coconut Pie

1 1/2 C Sugar
3 Beaten Eggs
1/2 stick of Butter melted (4 T)
1 C Flaked Coconut
1 t vanilla
1 T white Vinegar

Unbaked pie crust

Directions
Stir together all ingredients and pour into pie crust.'
Bake 1 Hour 350 degrees for 1 hour.

Pecan Praline Fudge

http://tasteerecipe.com/2016/09/24/praline-pecan-fudge-amazingly-simple-make-kitchen-never-knew-im-glad-now/2/

Ingredients

2 cups packed brown sugar
¾ cup butter
1/2 cup evaporated milk
3 cups powdered sugar
1 tablespoon bourbon
1 cup chopped candied pecans

Directions

1. Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
2. Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
3. Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

Quick Tip: Fudge stores well wrapped in wax paper and in an airtight container.

Snowball Cookies/ Italian Wedding Cookies
http://cookyourfood1.blogspot.com/2016/11/snowball-cookies.html


Yield:30
Ingredients:
1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar

Directions:
Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.

Cowboy Cookies


http://cookyourfood1.blogspot.com/2016/07/cowboy-cookies.html
Ingredients and Directions:

1 Cup butter
1 Cup sugar*
1 Cup packed brown sugar

Cream together and add 2 eggs.

Add:
1 tsp vanilla
1 tsp soda
1/2 tsp salt
1/2 tsp baking powder
2 cups flour
2 Cups oatmeal.

After all is blended add
2 Cups of chocolate chips & walnuts to taste.

Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes.

*substitute add a tablespoon Dark Molasses in place of a tablespoon of the sugar. also substitute m&m's for the chocolate chips.

Clean out one pie pumpkin, removing seeds. Cover loosely with foil and Bake at 400 degrees F until fork tender (15# pumpkin took 2 hours)

Filling - Whisk together, remove any liquid in pumpkin shell that might remain and pour in custard filling.

8 eggs
1 C brown sugar
1 1/4 t pumpkin pie spice
24 fl oz evaporated milk

Lower oven to 350 degrees F for 1 hour or until custard is firm.

Impossible Pie
http://cookyourfood1.blogspot.com/2016/10/impossible-pie.html


All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling!!

This has a coconut vanilla taste like a coconut cream pie.

Ingredients:

2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
7 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg


Directions:
Put the milk, coconut, eggs, vanilla, flour, butter and
sugar in bowl and Mix WELL.
Pour into a greased and floured pie plate.
Sprinkle nutmeg and a little extra coconut over the top.
Bake at 350 degrees for 45 minutes.
Remove from oven, let it cool down.. Refrigerate till nice and cold.