(Cup)Cakes, Cheesecakes and Pies
I have never made a coconut cake before last week, and since then I have made three.
Heads up coconut lovers, this pie is amazing , totally decadent, and the coconut crust is absolutely awesome. The crust takes it from ordinary to sublime. Back in August of 2002, I emailed the L.A.
Happy Chinese Lunar New Year, everyone! I wanted to make something special in honor of the holiday, but I haven’t had much time to cook lately. If I get a chance, I might put together a post featuring some of my favorite Asian recipes. But not today.
1 stick Butter ½ cup Crisco 2 cups Sugar 5 Egg Yolks 2 cups Plain Flour 1 tsp Baking Soda 1 cup Buttermilk 1 tsp Vanilla 1 cup Coconut 1 cup chopped Pecans 5 Egg Whites, stiffly beaten Cream butter and Crisco.
Chef :: Imperial Sugar Click star to rate Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Italian Cream Cake is a wonderfully moist cake that doesn't really seem to have originated in Italy, but in the South.
I don’t know what is wrong with me lately but I have been having some serious coconut cravings.
Easy No-Bake Nutella Cheesecake original recipe: http://momwithaloha.com/easy-no-bake-nutella-cheesecake/ Ingredients:
Coconut caramel Drizzle Pie
The Easiest Mini Deep Dish Fruit Pizzas 1 small package Pillsbury sugar cookie dough 1 8 oz package cream cheese, softened 1 large container cool whip 4 cups of any kind of fruit
Hibiscus makes a dessert that deserves you planning the rest of your meal around it. Skip the salad or vegetable and save room for the Ice Box Pie, a name which I don’t think does it sufficient justice. A friend suggests that they rename it Better than Sex pie (I won’t name the friend out of kindness for her husband).
I’ve always had a penchant for sunshine in a jar. Doesn’t the very phrase itself, “sunshine in a jar,” roll off your tongue and fill your mouth with magic? While I’ve never yet found myself a sunshine in a jar, I think we may have just concocted it in our kitchen tonight. In this simple recipe, a basic white cake is turned into a slew of bright colors, baked to perfection, then topped with a creamy white frosting. Cakes baked in jars can be topped with traditional metal canning lids and stored in the fridge for up to five days. They make a great treat to ship to someone, so long as you can ensure delivery to it’s final destination within 3 days.
Brian is a man that loves to double down on his chocolate . His favorite cake in the world, one that his grandmother makes for him specifically every time we visit her in West Virginia, is chocolate cake with fudgey chocolate frosting. His birthday was two weeks ago, and of course you know I had to do it up right by making his version of cake bliss. But, as you may have caught on at some point by reading MBA, I have a little bit of a multi-tasking problem.
My husband will tell you that his favorite dessert my chocolate caramel cheesecake , the orange-chocolate bundt cake , Mom’s chocolate chip sour cream coffee cake or the bourbon-pumpkin cheesecake but don’t believe him — he lies. Alex’s favorite cake looks comes from either Billy’s or Magnolia bakery, looks to him like “opened Oreos” and is called an icebox cake. It is also, I am so sorry to say, a bit of a sham. Like the 1-2-3-4 cake recipe (1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs) as well as the back-of-the-box shortcut buttercream frosting that they bakeries combined to form a “cupcake trend,” they have neither invented the icebox cake nor made it any better than the American home cooks that first concocted these simple desserts — they’ve just got better marketing.
A year ago, I made s’mores from scratch and brought them to the Memorial Day barbecue on my friend Jocelyn’s roof , celebrating the thousands of other hottie uniformed types that had sailed in for Fleet Week . [I just spelled that "Weak." It's all so telling, innit?] We assembled them from Nancy Silverton’s graham crackers from the La Brea Bakery cookbook , as featured on 101 Cookbooks , [which were, incidentally the most accurately-flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts ] and Thomas Keller’s marshmallows, as featured on Cooking for Engineers , and packed them up with skewers for toasting and giant bars of Hershey’s milk chocolate (exactly what we used in summer camp).