Saturday, 6 May 2017

Moist Coconut Pound Loaf

Moist Coconut Pound Loaf. Light, soft, and ohhhhh so delicious! Thank you Love Foodies

3/4 cup or 175 g softened butter
3/4 cup or 175 ml coconut milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
4 – 6 Tablespoons desiccated / shredded coconut, depending on how you like it!
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
4 Tablespoons Coconut Milk
1 -2 Tablespoons Desiccated / shredded coconut for sprinkling.
Please note: Taste the coconut milk first, if you want it sweeter, add approx 2 Tablespoons powdered sugar to it and mix until dissolved. The cake does already contain a lot of sugar but some of you have a very sweet tooth!
  • Heat oven to 160C, Gas 3, 300F. 
  • Grease and line a 9in loaf pan
  • Cream the butter and sugar until a pale light colour.
  •  Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. 
  • If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  • Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. 
  • Once combined, add the shredded / desiccated coconut 
  • Add the rest of the coconut milk and flour.
  • Transfer the cake mixture to the greased and lined loaf tin. 
  • Place in the oven for 1hr and 15 minutes. 
  • Test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
  • When the cake is done, take it out of the oven and leave in the cake tin until cool. 
  • Whilst the cake is still HOT, using a skewer, prick holes all over the top of the cake, pushing the skewer through to the bottom of the cake. 
  • Gently pour the coconut milk all over the surface of the cake, distributing evenly with a brush if needed. 
  • The liquid will be quickly absorbed by the cake.
  • Immediately sprinkle the dried coconut all over so it sticks. 
  • You can use as much dried coconut as you wish.
  • Allow to cool. 
  • Store in an airtight container. 
  • This cake is best eaten the following day 

Tuesday, 20 December 2016

Double Peppermint Cupcakes

Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose. Thank you Roxana's Home Baking



1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon peppermint extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
2/3 cup International Delight peppermint coffee creamer
1 1/2 cups butter, room temperature
4 1/2 cups powdered sugar
1-2 drops peppermint extract
2-4 tablespoons International Delight peppermint coffee creamer


  • Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. 
  • Set aside.
  • Beat together the butter and granulated sugar until light and fluffy 
  • Stir in the peppermint extract and the 2 eggs, beating well after each addition.
  • Alternately, stir in the flour and baking powder with the peppermint creamer. 
  • Stir until just combined.
  • Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
  • When the cupcakes are cooled, make the frosting.
  • Beat the butter until light and fluffy 
  • Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
  • Gently beat in the powder sugar, a little at a time.
  • When all the sugar is added, beat well
  • If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
  • Spoon the frosting into a piping bag fitted with a frosting tip and frost the cooled cupcakes. 

 

Monday, 19 December 2016

Eggnog Coffee Cake Muffins

A wonderful breakfast treat for the Festive Season. Thank you Two Peas and their Pod



For the Streusel:

1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:

1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

  • Preheat the oven to 350 degrees F.
  • Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins.
  • Set aside.
  • In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg.
  • Add the butter and rub together with your fingers until mixture looks like coarse crumbs.
  • Set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  • Set aside.
  • In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract.
  • Whisk until smooth.
  • Pour the liquid ingredients over the dry ingredients and stir until just combined.
  • Don't over mix.
  • Place 1 tablespoon of muffin batter in each prepared muffin cup.
  • Top with 1 teaspoon of streusel.
  • Add more batter to cover the streusel, about a heaping teaspoon.
  • Top muffins with remaining streusel.
  • Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let muffins cool to room temperature.
  • While the muffins are cooking, make the eggnog glaze.
  • In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg.
  • Whisk until smooth.
  • Drizzle glaze over the muffins. 

Saturday, 17 December 2016

Chocolate Peppermint Rice Krispie Treats

Rice krispies go holiday! Thank you A Cultivated Nest



5-6 C. Kellogg's Rice Krispies
1 10.5 oz package of Peppermint Marshmallows 
4 tbs. butter
4 oz. chocolate chips or chocolate candy melts, any brand (white chocolate looks pretty too)
5 candy canes, crushed

  • Line a 9x13 baking dish with parchment paper or spray with some non-stick cooking spray. 
  • Melt the butter and peppermint marshmallows on low heat stirring frequently until melted.
  • Once they have completely melted, pour in the Rice Krispie cereal 
  • Stir well coating all the Rice Krispies.
  • Quickly pour the mixture in the baking dish and press down evenly. 
  • Pour the chocolate chips into a small microwave safe dish 
  • Heat in 20 second increments, stirring every 20 seconds until melted. 
  • Remove from the microwave and let cool a few minutes.
  • Scoop the melted chocolate into a sandwich bag and snip the corner of the baggie 
  • Gently squeeze the chocolate out of the sandwich bag over the Rice Krispie treats. 
  • It doesn't have to be perfect
  • Lastly sprinkle with the crushed candy canes. 
  • They will stick on top of the melted chocolate.
  • Cut evenly into squares.  
  • Store in an airtight container for 4-5 days.






Thursday, 15 December 2016

Rolo Double Chocolate Chip Christmas Cookies

Thank you Living Locurto


2¼ cup flour
1 tsp baking soda
½ tsp salt
1 cup butter
½ cup sugar
¾ cup brown sugar
1 small package instant vanilla pudding mix
2 tsp vanilla
1 egg
½ package chocolate chips (red and green)
½ cup dark chocolate chips (optional)
1 bag of Rolos
Holly Sprinkles (optional)

  • Preheat oven to 350°.
  • Stir baking soda, flour and salt; set aside.
  • Combine butter, sugars and pudding mix, beating until fluffy.
  • Add vanilla and egg; beat until smooth.
  • Add dry ingredients; mix well.
  • Stir in chocolate chips.
  • Roll dough into balls and bake for 8-10 minutes.
  • Remove cookies from oven, place on a wire rack to cool
  • Before cookies cool, stuff a Rolo in the middle of the cookie.
  • While the Rolo is still warm, gently add holly sprinkles to the top of the candy.


Sunday, 11 December 2016

Eggnog Rice Pudding

This delicious and creamy Eggnog Rice Pudding recipe will have you ready for the holidays. Thank you Yummy Healthy Easy



¾ cup long grain rice
1½ cups water
1½ cups International Delight Nog
⅛ tsp. salt
2 Tbsp. sugar substitute, such as Truvia (or 4 Tbsp. sugar)
½ cup milk
1 egg, beaten
⅓ cup raisins
½ tsp. vanilla cinnamon & nutmeg, for serving


  • In a saucepan, heat 1½ cups water to boiling. 
  • Add in rice. 
  • Cover and cook on low for about 20 minutes, until the water is absorbed and the rice is tender.
  • Measure out 1½ cups of the cooked rice and place it in another clean saucepan. 
  • Add in the eggnog, sugar and salt.
  • Cook, stirring frequently, for about 15 minutes on medium-low heat, or until the mixture is creamy and thickened.
  • Add milk, beaten egg and raisins. 
  • Cook for a few minutes, stirring frequently (this is important because the egg will cook in the mixture and you don't want that!) until creamy. 
  • Take off heat and add in vanilla.
  • Serve immediately with a sprinkling of cinnamon and nutmeg. 


Friday, 9 December 2016

White Christmas Cocoa

Simple and delicious. Thank you I Heart Naptime



4 cups whole milk ( you can also substitute half and half or heavy cream or a combination of both)
1 tsp vanilla extract
1/4 tsp Cinnamon
8 oz. white chocolate, chopped into small pieces
Whipped Cream or marshmallows for topping

  • Stir together milk, chocolate, cinnamon,and vanilla in small saucepan.
  • Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.)
  • Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.
Crock-pot Methood:
  • Stir together milk, chocolate, cinnamon,and vanilla in bottom of crockpot.
  • Set to Low Heat
  • Allow to simmer for up to 2 hours.