Wednesday, August 27, 2014

Coconut Cream Cake with Coconut Cream Cheese Frosting

Coconut Cream Cake with Coconut Cream Cheese Frosting
Recipe from: favfamilyrecipes
Image Credit: Elise 
Coconut Cream Cake with Coconut Cream Cheese Frosting

Please, don’t take my word for it. If you love coconut, you need to make this cake.” Elise 


Coconut cream cake:

Wet Ingredients:

1 c. butter, softened

1 3/4 c. white sugar

1 c. cream of coconut (Coco Lopez is the one I used.. it can be found by the drink mixers at 
your grocery store)

4 large eggs

Dry Ingredients:

2 1/2 c. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Additional ingredients:

1 c. buttermilk

1 tsp. coconut extract

Coconut cream cheese frosting:

1/2 c. butter, softened

8 oz. block cream cheese, softened

1 tsp. coconut extract

1 bag powdered sugar

Milk (as needed)

Toasted Coconut* (see below)


For the Cake:

Separate eggs, set whites aside.

Beat wet ingredients together including egg yolks until fluffy. Sift dry ingredients together and 
stir well.

Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture.

In a clean bowl, beat egg whites with a pinch of salt until stiff.

Fold egg whites into batter.

Bake at 275-degrees in two 9-inch pans (sprayed with baking spray and floured or what works 
BEST is lining the bottom and sides of the pan with parchment paper) for about 90 minutes (it 
seems they finish much nicer in the lower heat).

After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the 
toothpick comes out clean.

After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each 
cake with a few holes (making sure not to poke all the way through) and drizzle remaining 
coconut cream over (about 1/2 c. total).

This is optional and just keeps the cake extra moist.

After the cake cools, transfer to the freezer and freeze overnight.

Frost immediately (see frosting recipe below) after removing from the freezer.

Allow to thaw for about an hour before serving.

If you want to do a layered cake, put a layer of frosting in-between the two cakes and then 
continue to frost the remainder of the cake.

Sprinkle with lightly toasted, shredded coconut (see below).

For the Frosting:

Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little 
until reaching desired consistency.

If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you 
want. (Add milk to thin it out, add powdered sugar to thicken it up).

Toasted Coconut:

Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet.

Spread it out so it makes just a single layer.

Bake for approx. 8-10 minutes in a 325-degree oven.

Some pieces will still be white and soft, some browned slightly with a little crunch.

Read more and enjoy this amazing recipe and many more when visiting favfamilyrecipes

Blueberry Mango Smoothie

Blueberry Mango Smoothie
Recipe from: makebetterfood
Image Credit: Kevin
Blueberry Mango Smoothie

“This is one of my favorite post workout snacks. This smoothie is easy to make, tastes great, 
and is full of antioxidants.” Kevin

1 cup frozen blueberries

1 cup frozen mango chunks

1 cup plain Greek yogurt

¼ cup skim milk

Blend blueberries, mango chunks, Greek yogurt, and milk in a food processor or blender until 

Serve immediately.

Read more and enjoy this amazing recipe and many more when visiting makebetterfood.

Braised Steak with Potatoes

Braised Steak with Potatoes

Braised Steak with Potatoes


1 tbsp Corn Oil Mazola®

1 teaspoon granulated garlic

1 teaspoon black pepper

1 teaspoon salt

1-1 / 2 lb. beef (shoulder roast), cut into pieces 2 inches

1 cup water

1 packet Tomato Broth ™ Mazola® or 2 teaspoons tomato broth Mazola® (in jar)

2 medium Russet potatoes, peeled and sliced

1/2 medium white onion, thinly sliced ​​heading

2 medium tomatoes, sliced ​​parties

1 cans (8 ounces) tomato sauce

2 tablespoons pickled jalapeno or Serrano chilies canned in juice


Combine oil, granulated garlic, pepper and salt in a large skillet.

Add beef and brown for 15 minutes over medium heat.

Add water and bouillon.

Lower the heat of the stove and simmer for 10 minutes.

In the uncovered pan and add a layer of potatoes, then onions, and tomatoes.

Drop down ketchup, jalapenos and vinegar or Serrano chilies and juice.

Cover and cook for 10-15 minutes, until potatoes are tender.

Harmonies Splash

Harmonies Splash
Recipe from:  Hpnotiq
Image Credit: hpnotiq
Harmonies Splash           


3 oz. Hypnotic Harmonie

1 oz. Premium Vodka

1 oz. Grapefruit Juice

Touch of Grenadine


Pour over ice, stir, and serve in a highball glass.

Read more and enjoy this amazing recipe and many more when visiting hpnotiq

Monday, August 11, 2014

Spring Potato Salad

Spring Potato Salad
Recipe from: eatinonthecheap
Image Credit: Jodie Mo
Spring Potato Salad

“Simplicity” is the best advice I can give to those wanting to know how to create delicious food.” Jodie Mo


Coarse salt (such as kosher or sea salt)

4 red potatoes

2 medium carrots, peeled and thickly sliced

½ cup frozen (or fresh) baby lima beans

½ cup of frozen (or fresh) green peas

1 (15oz) can of artichoke hearts in water (or frozen if you can find them)

Freshly ground pepper

2 egg yolks, at room temp

¼ cup olive oil

½ cup vegetable oil

4 garlic cloves put through a press

1 lemon juiced

½ t. dried tarragon


Bring a large pot of water to a boil and add a liberal amount, 2-3 tablespoons, of salt (no, this 
will not all go into your food, but it will season everything you cook in it. Trust me.)

Add the potatoes to the water and boil until just tender, but not mushy.

Remove them to a colander, rinse with cool water and then dice into cubes and add to a large 

Meanwhile add in the carrots, boil for 2-3 minutes until tender but still crisp.

Remove them to the colander, rinse with cold water, and add them to the potatoes.

Continue with the lima beans, which should take about 5 minutes, and then to the peas, which 
should only need a minute or two.

Rinse both under cold water and add to the potatoes and carrots.

Throw the artichokes in the water to heat up and remove any tinny taste and then add to the rest of the vegetables.

While your vegetables are blanching, beat the egg yolks until foamy, then while whisking, very 
slowly drizzle in the oil (mix the two oils together in a measuring cup first).

The mixture should be very thick (like mayo!).

Once all of the oil is absorbed stir in the garlic, tarragon, half the lemon juice and season with 

Add the mayo to the vegetables and gently stir to combine.

Season with pepper and additional salt and lemon juice if needed.

Refrigerate for a couple of hours or up to 3 days.

Read more and enjoy this amazing recipe and many more when visiting eatinonthecheap

Bourbon Blondies

Bourbon Blondies
Recipe from: makebetterfood
Image Credit:  Kevin
Bourbon Blondies

“These decadent blondies pack a punch. A smooth, butter and brown sugar base results in a glass-like finish on the top which melts in your mouth with each bourdon-laced bite. Replace chocolate with nuts or white chocolate chips if you have a chocolate allergy.” Kevin

Ingredients and instructions:

2 tablespoon butter

Preheat oven to 350°F. Butter a 9x13 baking dish and line with parchment paper. Allow the parchment paper to hang over the edges of the pan so that you can easily pull the blondies out later.

½ cup sweetened flaked coconut

Spread coconut over a rimmed baking sheet. Toast in oven at 350°F until golden brown, about 

6 minutes. Remove from oven and set aside to cool.

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon coarse sea salt

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

½ pound (2 sticks) butter, melted

2 cups light brown sugar

In a large mixing bowl, stir melted butter and brown sugar together with a wooden spoon.

2 large eggs

2 tablespoons bourbon

2 teaspoons vanilla extract

Add the eggs, bourdon, and vanilla to sugar mixture. Mix with spoon until combined.

Stir in the reserved flour mixture and mix to combine.

Reserved toasted sweetened flaked coconut

½ cup semisweet chocolate chips

Finally, add coconut and chocolate chips, stirring to combine.

Pour the batter into the prepared pan and smooth the top. Bake at 350°F until golden brown, 
about 25 to 30 minutes.

Remove pan from oven and let cool completely on a wire rack, about 2 hours. Cut into 24 bars. 

Will keep in an airtight container for 3 days.

Read more and enjoy this amazing recipe and many more when visiting makebetterfood

Saturday, August 9, 2014

Lemon Dill Shrimp Salad

Lemon Dill Shrimp Salad
Recipe from: eatinonthecheap
Image Credit: Jodie Mo
Lemon Dill Shrimp Salad

‘The leftovers were turned into this refreshing shrimp salad with homemade mayo. I’m a fan of homemade mayo especially when you splurge on expensive meats like wild caught shrimp. It makes all the difference.”  Jodie Mo


1 lb shrimp, cooked

½ cup chopped celery (I like the heart with the leaves)

1/4 cup chopped red onion

1 lemon, zested and juiced

½ - 3/4 cup dill mayonnaise (recipe follows)

Salt and pepper to taste

Dill Mayonnaise:

1 egg yolk

2 tbsp white wine vinegar

1/4 cup fresh dill or 1 T dried

¼ t. cayenne pepper

¼ t. kosher salt

1 cup vegetable or canola oil


Chop shrimp into small chunks (about ½ an inch) and combine in a large bowl with the celery, 
onion and lemon zest.

In a food processor or blender, pulse together the egg yolk, vinegar, dill, cayenne and salt.

While the blender is running, slowly pour in the oil until the mayo is thick and creamy.

Taste for seasoning.

 Fold ½ cup of the mayo into the shrimp salad and stir to combine.

Add more mayo if desired.

Add in the juice of the lemon and a dash of salt and pepper to taste.

Serve on a salad, crackers or a crusty loaf of bread and enjoy!

 Keeps in the fridge for 2-3 days.

Read more and enjoy this amazing recipe and many more when visiting eatinonthecheap

Slow Cooker Carnitas from Old El Paso®

Slow Cooker Carnitas from Old El Paso®
Recipe from: allrecipes
Image Credit: Allrecipes
Slow Cooker Carnitas from Old El Paso®

"Using a slow cooker will create a delicious, authentic dish with very little hands-on time." Allrecipes



 1 large sweet onion, sliced

 1 tablespoon vegetable oil

 1 (1 ounce) package Old El Paso® taco seasoning mix

 1 (3 pound) boneless pork shoulder

 1 (10 ounce) can Old El Paso® red enchilada sauce

 1 (4.5 ounce) can Old El Paso® chopped green chilies, drained

 16 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas

 Toppings, as desired:

 1/2 cup fresh cilantro leaves

 1 cup shredded Cheddar cheese

 1 cup sour cream (optional)


Spray 5-quart slow cooker with cooking spray; add onion slices.

In 10-inch nonstick skillet, heat oil over high heat.

Sprinkle taco seasoning mix over pork shoulder, pressing to coat.

Brown pork in oil on all sides; remove from skillet to slow cooker.

Pour enchilada sauce on top of pork.

Cover; cook on High heat setting 4 to 5 hours or until tender.

 Remove pork from slow cooker; shred meat with fork.

Place shredded pork in large bowl.

Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.

Spoon pork mixture onto tortillas.

Add toppings.

Roll up tortillas.

Read more and enjoy this amazing recipe and many more when visiting allrecipes


Recipe from: hamptonroadshappyhour
Image Credit: hamptonroadshappyhour

“The term headshrinker can refer to several things, with the most common being a slang term used for a mental health professional (unsung heroes).  I suppose our cocktail gets its name from the calming effect that it tends to have on those that drink it.  It's a very smooth drink that highlights the flavor of Lemon and Gin.  We hope you'll give it a try, our featured cocktail... Headshrinker.  Cheers!” hamptonroadshappyhour


1.5 oz. Gin

1 oz. Limoncello

.5 oz. Blue Curacao

4 oz. Lemonade

Lemon wheel to garnish


Add the ingredients to an ice filled Rocks glass. 

Give it a good stir, garnish accordingly, insert a couple of sipping straws, and get ready to 
enjoy your delicious cocktail... Headshrinker.  Thanks!

Read more and enjoy this amazing recipe and many more when visiting 

Thick Mint Cookies

Thick Mint Cookies
Recipe from: makebetterfood
Image Credit:  Kevin
Thick Mint Cookies

“These thick, delicious cookies are what you would get if you combined a Thin Mint cookie with an Oreo. They take a bit of effort, but are well worth it.” Kevin

Ingredients and directions:

2¾ cup flour

1¼ cup Dutch process cocoa powder

½ teaspoon sea salt

In a large bowl, whisk together flour, cocoa powder, and salt. Set aside.

2 cups powdered sugar

1 cup (2 sticks) butter, softened

½ cup dark brown sugar

1 tablespoon vanilla extract

In a large bowl, mix together powdered sugar, butter, brown sugar, and vanilla extract with an 
electric hand mixer until light and fluffy, about 4 minutes.

2 eggs

Add eggs to bowl and beat until combined.

Reserved flour-cocoa mixture

Add half of reserved flour-cocoa mixture and beat until just combined. Scrape down sides of 
bowl with a spatula and repeat with remaining half.

Divide dough in half and roll in flat discs. Wrap with plastic wrap or parchment paper and chill in the fridge until cool and dough has stiffened, at least 30 minutes.

Remove dough from fridge. Preheat oven to 350°F. Line two baking sheets with parchment 

Roll dough out until a 1/4-inch thick. Cut out cookies with a 2-inch round cutter. Place on 
prepared baking sheets. There should be 48 cut out cookies. When complete, place baking 
sheets in fridge to chill again for 15 minutes.

Bake at 350°F until cookies are firm to the touch, about 9 minutes. Remove from oven and let 
cool for 10 minutes. Transfer cookies to a wire rack to cool completely, about 2 hours.

Mint Cream Filling:

½ cup (1 stick) butter, softened

1 teaspoon peppermint extract

In a medium bowl, use an electric hand mixer to cream butter and peppermint extract until fluffy, 
about 3 minutes.

3 cups powdered sugar

Add powdered sugar in 1 cup increments, mixing with electric hand mixer until combined. Beat 
until mixture is light and fluffy.

2 drops green food gel coloring (optional)

If desired, add a few drop of green food gel coloring to give cream filling a light green mint 
color. Beat well until combined.

Assembly and Coating

Take one of the cooled cookies and place 1 tablespoon of cream filling on it. Top with a 
second cookie and gently push together until filling comes to edges of cookies. Reserve 
assembled cookie on a baking sheet and repeat with remaining cookies. There should be 24 
sandwich cookies.

2 cups semi-sweet chocolate chips

½ cup (1 stick) butter

In a double boiler with simmering water, combine chocolate chips and butter. Stir until 
completely melted and smooth. Remove mixture from heat.

Set a wire rack over parchment paper (and perhaps over your baking sheets). Using two forks 
pick up each cookie and gently drop it into the melted chocolate mixture. Using forks turn 
cookie over twice to completely coat in chocolate. Pick up with fork and let excess chocolate 
drip off. Place on wire rack. Repeat with remaining cookies.

Let cookies rest until chocolate coating has hardened, about 6 hours. You can help speed up 
the process by placing cookies (still on wire rack) in the fridge to chill.

Store in an airtight container. Cookies will keep for up to 3 days at room temperature or a week in the fridge.

Read more and enjoy this amazing recipe and many more when visiting makebetterfood

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