Coconut Cream Cake

Coconut is always in season. It gives summer that tropical feel; sneaks into a fall morning bowl of oatmeal; and adds a gentle, snowy frost to any cake. I can't think of a single flavor that it cannot compliment- from chocolate to vanilla to citrus. In support of a recent bake sale fund raiser, I wanted to make something that was quick and easy. This Coconut Cream Cake is super simple- especially if you take short cuts.

For starters, the base is a white cake so it's possible to use a boxed white cake instead of making it from scratch. In my baker's shame, I will admit: I used a box cake. Don't hate! It's a work night; people need their sleep! I stayed true to the formula by beating the eggs until they were stiff and then folding them into the batter to ensure maximum fluffiness. 

Once you have a lovely sheet of white cake, poke it all over with a fork or knife while it's still warm. Be generous with your pokes- people won't be able to see this part. From there, slather the cake with cream of coconut (NOT coconut milk). This presents your next short cut by using store-bought cream of coconut. Cream of coconut is just coconut milk that's been reduced on the stove to concentrate the flavor with a little sugar sprinkled in. The beauty of making it yourself is you determine the level of sweetness... the beauty of store bought cream of coconut... is going to bed earlier. Pick your battles! 

My favorite aspect of this recipe is the topping: whipped cream covered in toasted sweetened coconut. It's no secret that I am not a lover of most buttercreams. All I taste if the butter and it's overpowering. I prefer a light 7 minute frosting or flaze. This frosting doesn't leave that sugary residue on your tongue and if you don't want to use the entire container- no probs- shove it in the freezer for next time. Hot damn.

There are so many fun directions you can run with this base recipe. We've added chopped pineapple to the cream of coconut for a little natural zest! For a fall feeling, mix in some pumpkin pie spice to the whipped cream and sprinkle toasted nuts on top instead of the coconut. Get creative- this recipe is seriously a tabula rassa.

For the full recipe, check out The Country Cook. If you're looking for a home made white cake recipe, I highly recommend the America's Test Kitchen version . 

Peanut Butter Cocoa Cookies with Jam

What do you get when you combine heaven and sugar? I'm not 100% certain... but I'm pretty sure it's these Peanut Butter Cocoa Cookies with Jam. Yes, I read that aloud and received loud boo's by the husband, kuya, and even the cat. Tough crowd here in the basement weekly creative session that we call Art Night; at least they help me select which pictures to use in these posts!

Cookie creeping. These Peanut Butter Cocoa Cookies are my favorite cookies in the whole wide world. I fiend for them. They are forbidden from our kitchen and shall not grace our oven. It's for my own good... I fear that if I started baking them... I would never stop.

The keeper of the keys to this addiction lie with my friend/co-worker, MP. About two years back, she needed a peanut butter cookie recipe so I sent this one from White on Rice that happened to be on my "things-to-bake" list. When she brought them into work... well... you can already deduce the rest.

This year, the office decided to hold a bake sale as a fundraiser to support National Lee Denim Day. There were brownies, pies, cakes, and (you guessed it) Peanut Butter Cocoa Cookies. MP was kind/evil enough to set some aside just for Mike and I to take home. After eating three, the ol' will power finally decided to make an apperance and I managed to snap a few shots before the rest met the same fate.

There are so many elements that make this cookie awesome. The texture is firm but melts in your mouth; the combination of peanut butter, dark cocoa, and brown sugar is in complete harmony. There's a ton of sugar in these bad boys yet it doesn't taste that way. I would equate it to sipping Jungle Juice at a college party- tastes great and you don't even realize how bad are the contents. The star of the show is glob of jelly in the middle because the touch of fruit creates a sophisticated PB&J effect. It doesn't even make the bottom of the cookie soggy! The recipe calls for blackberry jam (another Michele heart throb) but you can substitute with other flavors. I love eating the outside parameter of dough and savoring the middle as the last few bites. 

These cookies are great for any occasion and will win over the peanut butter fans; kids will love them and adults will think you're wildly hip. (Just make sure no one has a peanut allergies!) I hope you enjoy them as much as I do... Mike is calling this my "Love Letter to a Cookie" post. Thanks again MP for making them!

Proceed with caution: this recipe is amazing. Check it on one of my favorite blogs, White on Rice Couple! 

Salame De Chocolate - Portuguese Chocolate Roll

When I was a kid, home-made desserts were reserved for Easter, Christmas, and Thanksgiving. I'm amazed by the number of foodie bloggers who fondly remember making apple pie from scratch with grandma or living in a home seemingly built of fresh-out-of-the-oven cookies. Heck, the first time we baked a cookie was when my older sister brought a recipe from the highschool Home Economics class (do they still have those classes?). It was titled, "The World's Best Chocolate Chip Cookie." And you know what? We believed it with all our hearts! It was a printed recipe. With measurements! And directions! Legit.

There are a few home made desserts that tug strongly at my heart strings with nostalgia, like Salame De Chocolate. As you can probably deduce, it literally translates to Chocolate Salami! One time in middleschool, I found an entire roll of Salame De Chocolate untouched in our basement freezer. Mom must have forgotten about it during the holidays! This was a huge score that I didn't want to compromise. A few nibs wouldn't hurt, right? I didn't bother with cutting off a slice- sneaking silverware downstairs would only draw attention. Hence.... I tore into like a wild animal. There was no time to let it thaw- gnawing on frozen brick of chocolate seemed like a good idea at the time. As you can imagine... a few nibs turned into the rolls steady demise.

It seemed sacrilegious to make the Salame de Chocolate myself since it's reserved for holidays and a mom specialty. However, after a recent trip to Portugal (post to follow), I couldn't resist! It was in almost every pastry shop and I took full advantage. 

The beauty of this sweet treat is it's simplicity. I feel that it is an strong representation of what a little creativity and limited resources can produce. (Portuguese cooking isn't exactly fancy in the ingredients but it's big on flavor) This log is a simple mixture of a chopped bolachas (always known as Maria cookies which can be found easily in Portugal and should be in the Latin section of your local grocery store), dark cocoa powder, sweetened condensed milk, unsalted butter, almonds (optional), and port wine (also optional). Totally healthy, no? These are ingredients that country folk could access; when my mom talks about her childhood, condensed milk was a luxury import from Africa.

Cocoa is the key ingredient in this recipe. I used a very strong, 100% cocoa- it was a lot darker than Olga's(the second mom) version. It was best served with a small bowl of vanilla ice cream to balance out the richness of the chocolate. If you're not a dark chocolate fanatic, use a more generic brand like Nestle or look for a 70% minimum dark cocoa powder. Plus, feel free to add other things to the mix- I have seen versions with a range of dried fruit and nuts! Some add sugar but I find the condensed milk sweet enough. Roll the log in confections sugar before serving for an extra hit of sweet. 

I hope you enjoy this recipe! It makes me feel like a kid again just looking at the pictures. 

Salame De Chocolate

1 package of Maria cookies, coarsely broken (7 oz) or substitue with lady fingers
1 can sweetened condensed milk
2 cups of dark cocoa powder (at least 70%)
2 tablespoons Port wine (optional but recommended)
1 cup of unsalted butter, melted
1 cup of whole almonds (optional but recommended)

In a big bowl, mix condensed milk, cocoa powder,Porto wine, and the melted butter. Add the almonds and the Maria cookies. Spread the mixture in a parchment paper and roll it to make a salami shape. Twist the edges and put it in the fridge for at least 2 hours to harden. Add a layer of aluminum for frost bite protection. Keep it in the freezer for as long as you want. To serve, take it 10 minutes before and then cut into slices. 

Honey Pumpkin Cookies

Living in Northern VA, we have spent the past week closely watching the government shutdown and wondering, "what next?" It has not impacted our household yet even though the husband and I are both government contractors. While enjoying dinner at Los Tios, we could not help but overhear rowdy tables of furloughed employees making light of the situation and enjoying beers with their neighbors. Some are taking this shutdown in stride, anticipating a pay check in the end, and enjoying the unplanned holiday. My mind wandered worrying about those who literally can't afford this state of mind.

I will keep my political opinions to myself and simply state that I hope there is a resolution. Soon.

The kitchen has always provided a place of solace from the crazy world outside. Having to focus closely on the task at hand helps one to be in the "now." That sounds like some hippy shit, right? It's true though. When you're engrossed in an activity, there's no space for all the extra stuff floating in your head. It's not a distraction; quite the contrary! The extra stuff is usually hypothetical and future-centric that hasn't or may not even happen. Enjoy what's in front of you... like the smell of vanilla and cinnamon. 

These Honey Pumpkin Cookies are easy to make and pleasure to eat. Let me start by clarifying that there is no actual pumpkin involved. As Averie Cooks notes, baking with pumpkin tends to create a more cake-like confection and pumpkin in itself is not particularly flavorful. What we associate with pumpkin is a combination of spices: cinnamon, nutmeg, ginger, and allspice. Add a little brown sugar and honey and you're on to something down right dangerous. 

These cookies are incredibly moist and addictive. Mine did not come out quite as fluffy as the recipe details but I think I was slacking a little on the flour. Regardless, they were happily devoured!  Hooray for fall and all that magic that it brings!

For the full recipe, check out Averie Cooks!

Travel Treats: Wedding in Charleston, South Carolina

A couple of months ago, Mike and I had the pleasure of attending a wedding in Charelston, South Carolina. It was a short but enjoyable visit as neither of us have ever been to Charelston. The moment the plane landed, we took off on adventure!

Our first stop was Magnolia Plantation and Garden for the sheer fact that I love magnolias. Truth be told, Mike was not all about this idea and I generally am not a advocate for visiting gardens. Something about the majestic yet eerie trees that cover this state made me want to see more. The Gardens were expansive in size and included a petting zoo, boat tour, and the actual plantation house. It's not what I call a "must see" vacation spot, but it was scenic and relaxing stroll after a plane ride. 

Old town Charleston was clean, quaint, and rich with history. It was a shame we didn't have more time to explore all it had to offer. It's a coastal town so you get the sweetness of a proud, historic community mixed with the lazy feeling of the beach. Arthur Ravenel Jr. Bridge looms in the vista and adds a wild touch of modernity. We grabbed brunch at Eli's Table which was a standard meal. It did not exceed our expectations nor did it disappoint. I'm a sucker for a good Egg's Benedict and this one answered the mail. Mike's French Toast, however, was just okay. The spot was bumping on a Sunday morning so they must be doing something right! Of course, coffee was in order so we headed over to Bakehouse Bakery. It was a very low key spot and we were in and out without a fuss. My iced latte was satisfying while Mike's iced coffee was okay- he wasn't really feeling the simple syrup method.

The highlight of the trip was, of course, the wedding. The bride and groom were stunning and it gave great joy to see such a deserving couple join in the bonds of marriage. The venue of choice was the The Lake House at Bulow. This was a magical location because there is a bridge that leads to a tiny island on the lake. It served as a romantic and unique ceremony followed by dinner and dancing just a few steps away. This was truly an ideal destination wedding.