Coconut Cream Goodness

For Mother's Day this year, I baked my mom a Coconut Cream Layer Cake. I must share the recipe with you because (brag brag brag brag) the cake was a huge hit. I found this recipe from Martha Stewart but tweaked it a bit. The recipe originally used 6 by 2 inch pans. I used two 9 inch cake pans instead. The recipe adequately filled the two 9 inch cake pans. But I wanted more cake. I prepared (as directed) a box of Betty Crocker French Vanilla Cake mix. Now I had four 9 inch delicious layers of cakey goodness. I also used a different frosting because I wanted a frosting that called for cream cheese. Enjoy!


Coconut Cream Layer Cake 
Ingredients 
 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 cups sifted cake flour, not self-rising, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup superfine sugar
4 large egg yolks, lightly beaten
2/3 cup sour cream
1 teaspoon pure vanilla extract
Coconut Cream Filling 
11 ounces (about 3 3/4 cups) sweetened angel-flake coconut

Directions

1. Heat the oven to 350 degrees. Arrange two racks in the center of the oven. Line the bottom of three 6-by-2-inch buttered cake pans with parchment paper. Dust the bottom and the sides of the cake pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt, and set the bowl aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add sugar, and keep beating until the mixture is fluffy and light in color, about 3 minutes. Gradually drizzle in egg yolks, beating on medium-low speed between each addition until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.
3. Alternate adding flour mixture and sour cream to the batter, a little of each at a time, starting and ending with the flour mixture. Beat in vanilla. Divide the batter between the prepared cake pans. Bake until a cake tester inserted into the center of each cake comes out clean, 30 to 40 minutes, rotating the pans in the oven, if needed, for even browning. Transfer cake pans to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool completely on racks, tops up.
4. To assemble, remove parchment paper from the bottoms of cakes. Split each layer in half horizontally with a serrated knife. Set aside the prettiest dome; it will be used for the final layer. Place another domed layer, dome side down, on the serving platter. Sprinkle 2 to 3 tablespoons of flaked coconut over the cake. Spread a generous 1/2 cup coconut-cream filling over coconut flakes. Repeat sprinkling and spreading process on the remaining layers until all but the reserved domed layer are used. Top cake with the reserved domed layer. Transfer cake to the refrigerator to firm for 1 hour. Remove from the refrigerator, and frost the outside of cake with seven-minute frosting. Sprinkle remaining coconut flakes all over cake while frosting is soft; do not refrigerate. Cake can be left out at room temperature for several days.

Coconut Cream Filling

Ingredients

• 6 large egg yolks
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 cups milk
• 4 ounces (1 1/2 cups) sweetened angel-flake coconut
• 1 1/2 teaspoons pure vanilla extract
• Unsalted butter for wrap

Directions

1. Place egg yolks in a large bowl; whisk to combine; set bowl aside.
2. Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
3. Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.
4. Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.

Coconut Cake Frosting 

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 8 ounces cream cheese
• 1 teaspoon pure vanilla extract
• 5 cups confectioners' sugar
• 1 vanilla bean, scraped

Directions

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.

Obsessed With...

...A YouTube clip from the film 1999 A.D. featuring a "futuristic" kitchen. I stumbled upon this gem while doing some friendly blog reading (thank you kbculture!) Back in 1967, Philco-Ford produced a film titled "1999 A.D." which basically portrayed what life would be like/look like in 30+ years. The kitchen segment is beyond cute/cool/ humorous. Electronic menu planning? check. Conveyor belts that magically roll out food from who knows where Jetsons style? Ding Ding Ding. Loves it. I especially find the irony in mixing retro stereotypical Susy Homemaker (part time mom part time homemaker) with fore-castings of future techy gadgets v. amusing. Didn't think of how Susy's role in society might change in 30+ years, huh?? 
All feminist thinking aside, I now wonder - what will kitchens look like 30+ years from now??? Maybe I should make a film "2043 A.D." We've already got the launching of smart fridges with USB ports and integrated televisions that stop just short of making your meals for you. Induction cooking is gaining popularity and is oh so energy chic. 


 
(New LG fridge will feature a touch screen that delivers recipes based on the refrigerated contents)
So what undiscovered technologies remain out there waiting to be found and integrated into the kitchens of the future? As cooks, we want simplicity and functionality. As proud homeowners, we want those features that make visitors to your home go "Daaaaaarrrrn! That's totes awesome"! One thing is for sure, I can't wait to see what the future holds! 

(Petr Kubik’s Electrolux Futuristic Dining Table concept is a simple one: design one piece of furniture that allows you to cook, eat and clean in one place.)

(Siematic S1 Kitchen)

Bridal Mitzvahs

So I'm getting married.....YAY!!! My fiance proposed on Christmas Eve and, after an AMAZING engagement trip to Bora Bora, we set our wedding date 09/08/2012. I tell you this as a warning that many of my posts may mention/incorporate/ be about weddings. I can't help myself!

(view from our over-the-water-bungalow (!!) at the Le Meridien Bora Bora)

Side Note: Who has seen the recently released movie Bridesmaids? If you haven't had a chance to see this movie yet, do yourself and your sense of humor a favor and go see this flick immediately. (Guys- you should go see it too because, although disguised as a Chick Flick, I promise you this movie's humor is universal/unisex/ and for anyone who has the ability to laugh. One of the best parts of the film (in my opinion) is when the bridal party goes out to lunch and ends up discussing bridal shower ideas. I won't give anymore away for fear of spoiling the movie but the bridesmaids' ideas in the movie got me thinking about bridal shower themes in general. 

 My bff from high school is getting married this August and I'm in her wedding. Her bridal shower is this June. My own bridal shower will be next July-ish. So do bridal showers need themes? And if so, what are some appropriate bridal shower themes. Here are some of my own ideas for setting the tone for a promising bridal shower fete. 

Bridal Mitzvah Theme #1: Tea Time 

After all the fever/excitement surrounding the royal wedding, throwing a tea party in honor of the bride is most appropriate. Plus, who isn't looking for an excuse to wear a ridiculously fun hat? Serve an assortment of teas with yummyfinger sandwiches and/or delish berry scones. Send guests home with a favor of something sweet from jolly England!

Bridal Mitzvah Theme #2: All-White Fete

Why not take a cue from tradition and throw an affair to remember in shades of crisp clean white and creams? Keep the decor refreshing and simple with white linens and table settings. Place an assortment of white buds in clear or milky white vases. 

                                                                                                            

                                                                                                                    (picture from Martha Stewart Weddings)

Bridal Mitzvah Theme #3: Oh the Places You'll Go (or Oh the Places You've Been)

How about a new twist on the destination and/or travel savvy theme? If your bride is an avid travel, incorporate her favorite destinations into the shower decor and menu. Ask guests to bring a treat from there favorite vacation spots. If your bride is more of a homebody, give a shout out to her heritage (think how happy Grandma(s) would be!) by incorporating family and cultural traditions etc. into the shower's theme. 

(these vases/votives are so adorable wrapped in atlas paper!)

Wordless Wednesdays

"I'm a Difficult Human Being"

Aside from The Rock and Vin Diesel (note: I've been saying how AWESOME it would be if Dwayne and Vin were costars since 2003....just saying) I wouldn't consider myself one who goes gaga over celebrities. This was a true statement until I watched the first episode of The Real Housewives of New York and was introduced to Bethenny Frankel. True. Love. I have the BIGGEST girl crush on Bethenny. What's not to love? She's hilarious, determined, smart, beautiful, and she's a ball buster. Admittedly, part of the reason I love her is that she is the kind of woman I aspire to be. Obnoxiousness and all. Like she says - who knew she could have it all? The career, the husband, the world's most adorable baby everrr.... Bethenny's life is a poignant story of making lemonade out of sour lemons. 

 Anyways, enough gushing. The point of this post really is to highlight some Bethenny news - the sale of her SkinnyGirl brand. Perhaps one of Bethenny's greatest successes is her creation of the Skinnygirl Margarita and the brand's subsequent development (now including other products like her daily detox). While Bethenny has indeed sold SkinnyGirl to Beam Global Spirits & Wine, she plans to remain a huge force in the further development and growth of SkinnyGirl beverages. And we would expect nothing less, Bethenny. 

My decision to “partner” with Beam (and I use that word intentionally) was entered into and decided upon because I will remain integrally involved. I will remain creator, collaborator, marketer, flavor inventor, and idea person. Beam understood that if I wasn’t involved, we couldn’t do this.

I haven't tried the SkinnyGirl margarita yet (but, thanks to superhuman hubby Jason, it is now available in 40 states!) but I'm going to make an exception from my "I don't drink liquor" rule to try it this summer. My wedding dress will thank me. 

And thank you Bethenny Frankel for showing us that you can be a difficult human being and still have it all! 

Obsessed With...

Baked Mac & Cheese is most certainly the ultimate guilty pleasure/ comfort food. I'm pretty sure I could survive solely on Mac & Cheese. However, because I'm getting married in about a year and a half, Mac & Cheese and I are currently not friends. Sad. (insert superhero theme music here...) I stumbled upon this delicious (and not that bad for you) recipe at weightwatchers. mazel. Did I mention it's delicious? beyond yummy! 

Bride-to- Be Baked Mac & Cheese  (I added the Bride to Be part) 

     
Ingredients 

12 oz uncooked macaroni, elbow-type 

1/2 cup(s) fat-free sour cream   

 12 oz fat-free evaporated milk   

 8 oz low-fat cheddar or colby cheese, shredded    

1 Tbsp Dijon mustard   

1/4 tsp table salt    
 1/4 tsp black pepper   

 1/8 tsp ground nutmeg    

2 Tbsp dried bread crumbs   

                                         2 Tbsp grated Parmesan cheese  

Instructions

1. Preheat oven to 350ºF.
2. Cook pasta according to package directions without added fat or salt; drain and transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
3. Heat milk in a small saucepan over medium heat until tiny bubbles appear just around the edges (known as scalding). Reduce heat to low, add cheese and simmer until cheese melts, stirring constantly with a wire whisk, about 2 minutes; remove from heat and stir in mustard, salt, pepper and nutmeg.
4. Add cheese mixture to pasta; mix well. Transfer to a 3-quart casserole dish.
5. Combine bread crumbs and Parmesan cheese; sprinkle over pasta.
6. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving

Serve a cup of this with a side of a nice green veggie (i.e. broccoli or fresh green beans or spinach) and, trust me, this is a comfy yummy healthy meal! obsessed.