So, I got my carrots, celery and onions in some buttah and olive oil. Added poached chicken thighs. Some spices, you know, the garlic, the oregano, the thyme and some kosher salt and some broth.
Man, this was good.
Feed Jinger is a group blog of the FJ community. Members will offer their own takes on some of the fundie favorites as well as tips and tricks, gardening hints, recipes and more.
So, I got my carrots, celery and onions in some buttah and olive oil. Added poached chicken thighs. Some spices, you know, the garlic, the oregano, the thyme and some kosher salt and some broth.
Man, this was good.
So much butter, you guys.... here it is complete.
Well, I am bringing the before-mentioned stuffing, and this incredible pie: http://www.pauladeen.com/apple-crunch-pie-with-red-wine-caramel to our Christmas dinner. I will post pics if I remember.
So I attempted to bake a pumpkin cheesecake (in my new to me fancy oven) for a holiday party. Let's just say it didn't go very well, to say the least. My new range is electric viking (never used electric before). The oven has settings i have never used such as convection oven, bake, oven, convection bake, and another setting. *side note I didn't buy this range it came with the new house i just purchased. Well lets just say I used the convection bake option and it didn't work out well for me. I wish I had pictures, but sadly i do not. Inside of the cheesecake was delicious, the crust and top were burnt to a crisp and uneatable. So my mom being the master baker she is took the recipe and made it correctly and it was delicious. So, i wanted to share it with all of you.
Chocolate pumpkin cheesecake
3 8 oz cream cheese, softened
1 Oz can pumpkin puree
4 large eggs
3/4 c sugar
1/2 c light brown sugar
1/4 c sour cream
2 tsp van extract
2 tbsp all purpose flour
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp kosher salt
24 Oreo, whole
6 tbsp melted butter
don't use convection bake option lol
beat cream cheese until smooth, add pumpkin puree, eggs, sugars, sour cream, vanilla, pumpkin pie spice, cinnamon, and a pinch of salt. Beat until combined and no lumps. set aside
Crust crush Oreo until fine crumbs form, add melted butter and coat Oreo crumbs.
spray 9in spring form pan with cooking spray and press Oreo mixture to the bottom of the pan.
pour cheesecake mixture on top of Oreo crust.
Bake for 1 hour.
once baking is done release pan and let cool for 1 hour, then refrigerate for at least 4 hours
Optional but delicious
drizzle chocolate and caramel on top and serve with whipped cream you won't be sorry
PS my mom said next time she will bake this using a water bath but i don't know to do that. I'm just a girl who reads recipes tries them and usually burns it. Then gives mom said recipe and she makes them better. But i am determined to learn how to bake.
All right guy
s, I'm quite proud of the apple-cranberry sauce I whipped up this year. Just toss a bag of dried cranberries, a half cup of cranberry juice, a half cup of apple cider, and a cup of sugar, and a cinnamon stick into a pot. Cook five minutes. Add two chopped apples (I used honeycrisp). Cook another five minutes. Make a slurry with two teaspoons of cornstarch and some of the juice from the pot. Add that, and cook another five minutes. Chill until jiggly. I want to try it with fresh, I think I'd need to up the sugar content for that. It might not look like much, but it's autumnal and festive and delicious.
Also: one part spiced rum, two parts cranberry juice, two parts apple cider. I like the combination of cranberries and apples, can you tell?
Ok, so I made stuffing, too. Browned Jimmy Dean sage sausage, remove, add in a stick of butter (yes, a whole stick!) to sautee the onions and celery, moxed in two packages of Pepperidge Farms seasoned bread cubes and broth. Baked at 350 for about 45 mins.
It smelled amazing while cooking and it was delicious! I didn't do any measuring.
Clearly, I am never going to be a professional food blogger. But you are welcome to come eat here anytime.
Happy Thanksgiving FJ!
We went to a friend's house for the day and brought an appetizer to share. They are really easy, just stuff the dates with a little goat cheese and wrap in bacon secured with a toothpick. Bake at 380(F) for 10 minutes, flip and 10 more minutes. They were a HUGE success and they are a great prep-ahead dish. Hope everyone had a good holiday.
And my total cheat frozen dough balls, getting ready to rise for 3 - 5 hours, per the package. "Someone" suggested eating at 1 pm, so I am up before the sun to make this all happen.
Please excuse the stovetop - I know, I know, the 80's called and they want their kitchen back. Working on it, I promise.
In 1999 we were getting ready for a nice family Thanksgiving just the 4 of us.. me, BlackBerryBoy, 2 young adult kids (BlackBerryKids 2 and 3) BlackBerryKid1 was away in college...The potatoes were boiling merrily almost ready to drain and mash, the turkey was within 5 minutes of being removed from the oven, life was good.
I popped the dinner rolls into the oven to bake, shut the door and heard an ominous "click-thud" and the self cleaning turned on, immediately starting the temp towards 800 degrees.
I tried turning it off, tried opening the door but the latch had locked...
I grabbed everything off the top of the stove and put it on the table, (remember, the potatoes were boiling) I kept trying to get the oven door open and BBk2 asked, "should we call Uncle Goy to come down? " I said "why? so he can stick his penis in it?" BlackBerryBoy is NOT handy, and Uncle Guy did a lot of the "guy" stuff for us.
I got the top of the stove lifted up but still couldn't release the lock.
I told BBK2 "go get my cold chisel." I took a good whack at it, the lock mechanism broke, and the stove lurched, spewing hot turkey grease all over the inside of the oven where it promptly caught fire. AND the glass window in the door cracked.
I grabbed a box of baking soda and threw it all over the oven, which put out the flames and covered the turkey and rolls with a cloud of baking soda. I got the turkey and rolls out of the oven, and tossed BBK2 a dishcloth and told her to wash off the turkey and dust off the rolls.
By now the potatoes had been soaking all this time in the water and when I spooned one up it disintegrated. I poured off as much liquid as I could and threw in a bunch of cream and butter and hoped for the best.
All this I did quietly, not letting BBBoy know that anything was wrong.. didn't want to spoil his dinner ya know..LOL
We all sat down to a very nice looking dinner, and at the end, BBBoy asked.."did you do something different to the rolls this year? They have a really great flavor..?" yeah hun, my new charcoal and baking soda rub....
I got a new stove the next day.
I make this for every potluck. It is always requested by at least one person so I keep making it. Warning: I don't measure stuff...
1 bag of red potatoes (You can whatever kind. I like the red and one bag is the right amount.)
1 bag baby carrots
1 bag pearl onions
At least 2 bulbs of garlic (love garlic)
1 TBS each of Thyme, Rosemary, and Basil (I just pour some in my hand to measure)
1-2 tsp pepper
A sprinkle of sage (that one's easy to overdo)
Enough olive oil to coat veggies. I just give it a swirl over the pan.
Preheat oven to 375
Wash and cut potatoes to approximately the same size as baby carrots. Peel onions and garlic (if any cloves are real big I slice them in half, otherwise, whole cloves). Put all the veggies in a roasting pan and drizzle olive oil over them. Sprinkle herbs on and toss to coat. Cover with aluminum foil and roast for at least 2 hrs (It always seems to take a different amount of time. Cook until potatoes are soft.)
Clear as mud? It's really not possible to mess it up.
This was my birthday cake this year, I took pics because I meant to post it to celebrate with you the first Madam President (my birthday in November 7th) but we all know how well that plan went. The romantic and delicate name (no idea where it comes from) of the cake wasn't fit for the rage inducing occasion anymore.
Anyway here's it, containing the right amount of chocolate and grappa (or rum, or cognac as you prefer) many of you may find helpful to face a festivity with unbearable relatives.
-6 eggs, 6 spoonfuls of sugar, 250gr of white flour, 150gr whole wheat flour, 200gr amaretti, 200gr of chocolate, 140gr of butter, 4 big pears (or nashi or apples as you prefer), 50gr of grappa, a pinch of salt, baking powder.
I prepared all the ingredients, melted the butter, sifted the flour with the baking powder and the salt, put the yolks in a bowl with half the sugar and the whites with the other half of the sugar, cut the chocolate in chunks, crushed the amaretti (not too much, better to leave them in pieces not a flour) and peeled and diced half a pear (the other half became my daughter's mid afternoon snack) and some little nashis (to be honest the recipe required apples but I love chocolate and pears). Heated the oven.
I whipped the whites till hard and then the yolks until they change consistency, ripples and the sugar melts.
I mixed them carefully stirring with a slow bottom-up movement until the mixture became homogeneous.
Added the flour slowly one spoonful at a time always mixing as before, when it started becoming too dense to mix well I started adding some melted butter and alternating it with adding the flour.
When the mixture was homogeneous again I added the chocolate, the amaretti and the fruits. Last thing the grappa.
Poured everything in the oven pan and cooked for 45 minutes more or less (always check with a toothpick) at 180ºC.
And this is it
If you take it out immediately from the oven pan and let it cool on a grid it won't shrink.
And the following morning for breakfast
I should have put confectioners sugar on it but my daughter tends to inhale it eating and then chokes and coughs.
I love this cake, it's a spirit lifter.
Comrades, the turkey is in the brine. I repeat, the turkey is in the brine. This is not a drill.
So lately I've been doing my best to empty out the freezer. So I got out my pumpkin puree and my lumpy beetroot puree and went looking for recipes. The purees were made from roasted veggies last year.
I have a go-to pumpkin waffle recipe thanks to Smitten Kitchen. The trick to a good texture for those is to have a good smooth puree and do not over-beat your egg whites. It makes a huge difference to the recipe if the egg whites are still soft. I didn't take photos because I forgot and I won't rehash the recipe, because you can just follow the link if you want to see if.
I came very close to making beetroot puree waffles, but at the last minute decided not to. It was probably a good plan because there really is such a thing as too many waffles. Instead, I decided that I didn't want to cook something for dinner and we would eat beetroot pikelets (mini pancakes). I also forgot to take photos so this is the only picture you will get:
My Beetroot Pikelet recipe:
Serve warm with freshly made raspberry and strawberry jam. YMMV but I swear, it's not quite as weird as it sounds.
*If I was going to guess how much milk, puree and flour should be used, I'd go with half a cup for puree and milk, and a cup of flour. I could be way off because estimations of stuff like that is really not my thing.
And my ginger is still growing, just in case you were wondering
Yesterday, I made creamed tuna for lunch. It's a comfort food here – something we go to when someone is tired or down (and sometimes even sick.) It's also one of the cooking arenas where my husband admits I'm great. (We get a bit competitive in the kitchen.)
The reason I think this is worth blogging is because it is made with white (or bechamel) sauce. For the sake of those who don't cook much – or who want to cook with a small child – this is one of the first dishes I learned to make. It's also considered one of the “great” sauces that is a mother sauce for many different variations.
White sauce (bechamel) is all about ratios. It's made of equal parts of butter and flour to make the roux, and then the amount of liquid determines the ultimate consistency. 2 T butter and flour to a cup of milk makes a thin sauce while 4 T of butter and flour makes a thicker sauce. I double the recipe from the beginning because we like it as leftovers. So I've listed the amount for our thick double recipe. Also, I want to say up front that I no longer really measure – I add things as I go.
8 T butter (one stick)
8 T flour (½ C)
2 C milk
2 cans light chunk tuna in water
Assemble the ingredients. Once you get started, it's too late to realize you don't have enough milk! (Not totally true.)
Melt the butter in a large saucepan over medium heat. (We have an electric stove that goes from 1 to 10 and I use 4 for this.) Faster is not better here – the biggest ingredient is patience.
Once the butter is melted, gradually stir in the flour. You want it to make a smooth consistency and be just bubbly. Then stir in salt and pepper; I just eyeball this, but perhaps a teaspoon of salt and ½ tsp of pepper. This creates a roux, or paste. Allow the roux to cook just a bit – because this is a white sauce, you don't want the flour or butter to brown, but you do want the raw flour taste cooked out.
Next you stir in milk. It's important to also do this gradually as you want to avoid lumps. (You can use a whisk at this point to reduce lumpiness as well.) As you stir in the milk, the roux absorbs quite a bit, so you end up with a thick stodge.
You have to persevere, and eventually you end up with a nice smooth sauce. Then you let the sauce warm almost to a boil, or until it thickens. This is the time when careful attention helps – if you walk away, it can scorch frustratingly quickly – and that's no fun to work with!
Once the sauce thickens, if it gets too thick, you can add a bit of milk or water to thin it. Then you stir in the meat (or cheese, or peas, or whatever add-ins you are using) and wah-la the sauce is ready.
Then you ladle this over toast. I like it on the flavorless mess known as Wonder bread, but any bread will do, of course. For Mr. Spoon, I leave the toast whole and he eats with a knife and fork. I chunk my toast and ladle the tuna over.
White sauce also works to make cheese sauce – you just cut in cheese at the last step (instead of tuna) and it makes a lovely smooth topping for noodles, broccoli or cauliflower. I also use both cheese and tuna and make a tuna casserole with it. And, of course, it can be used with macaroni to make homemade macaroni and cheese.
(I can see I need to work on food styling.)
I'm not the biggest fan of spinach, but it's one of the earlier crops here. So I grow it and as long as I can harvest it really young I suck it up.
And because spinach season has started, that means my favorite spinach recipe gets made.
Yesterday I harvested my spinach, but got distracted and never got around to preparing it (I also forgot my camera). So this is what my spinach looked like this morning, so a day after harvesting.
Yes, those are weeds you see, and yes I could probably harvest again.
So I washed my spinach, and destalked the larger leaves and discarded the really wilted ones (compost food). Then i used my trusty lettuce spinner to get the water out. And rinsed it again because it rained and greens get dirty, which meant using my lettuce spinner again. Best thing ever.
Then I remembered I didn't have salmon so had to run to the store, making sure I stopped to smell the flowers on the way. I also picked up more pasta, because you never know when you might run out (apparently I do this every time because I have 4 boxes of it).
And when I got home I started making my white (spinach) sauce.
It's butter of an unknown quantity, salt, pepper, nutmeg, mustard and dill. Melted then added in chopped onions and stirred until translucent. At which point I added flour until it went to what I judge the right consistency - solid but wet. Add milk while stirring and let thicken. I don't let it get too thick because I add a lot of spinach to it, and that doesn't work as well when it's really thick. In the time I can chop my spinach my sauce thickens nicely.
Add a bit of cheese and mix until melted. Turn off heat. Take out a cup of the sauce and set aside. Add 300g spinach while mixing well. It wilts when in the sauce, it too me 5 times of filling the saucepan to the top to get all of mine added... I did actually weigh that because I was curious as to how much it was.
Layer lasagna, spinach sauce and smoked salmon.
Until your baking dish is full. Use your set-aside cup of sauce for the top. While you can't really see it, I have 4 layers in there.
Cover with cheese and bake for 25 minutes or until and adequate amount of sauce has boiled out over the sides and made a mess. Oh and you probably want a nice golden brown top, not too black and not too white. Then eat before you need to go take an exam.
And in case you're wondering where is the Jinger?
Here it is! growing in my window.
And if you have any good spinach recipes, I really want them. Especially if they mask the spinach flavor.
FJ friends asked Gawd through his Godly Mentor inspired me to blog about cooking something fixing a heakthy(?) nourishing meal. I thought why not, maybe if I'll pray hard enough in my heart I'll finally hear from the Mentor's very own voice how the heck I am supposed to fix a nourishing meal.
I know that such high inspirations will foster high expectations in your souls. Unfortunately today I felt lazier than Lori, but none appeared on the High Horse of Truth to save me and I had to prepare a good "pranzo della domenica" all the same. So with a true passive aggressive spirit I decided to take it easy doing nothing special so that "people" would feel guilty for making me cook when all I wanted was (the kitty pic is for Buffy and Destiny to make up for the very average menu)
I failed miserably because turns out they appreciated it and I am not Lori's best
Anyway I made chapati with the easy version of a chicken salad. Chapati aren't an Italian tradition obviously, I discovered them thanks to this admirable lady
If someone wants to try doing them I strongly recommend watching it and making lot and lot and lot of practice without surrendering to despair when/ if the first attempts will turn into pride crushing disasters. Chapati are totally worth the trouble. The tricks are: to prepare the dough an hour beforehand and let it rest in a plastic bag or airtight container, knead the dough for 10 straight minutes, use good quality whole wheat flour and cook on something like a stainless steel/cast iron skillet. The rest is practice. And watching the lady of the video perform her magic.
While the dough rested, I fought against the slugs to save the remains of my poor lettuce.
Cooked 3 coffeecup (the doses are for 5 people more or less, depending on how hungry) of oat in abundant salted water for 20 minutes (usually I prefer barley to oat but I had finished it and oat is a good replacement)
Drained it and put aside. Then I roughly diced 600gr of chicken breasts.
After an hour since kneading I made the chapati. Taking pics doing them is something I am apparently uncapable to do. After my phone slipped on the floor I stopped trying to take a decent pic. Here is what I have.
It's important to cook it quickly with high heat to make it crispy outside and soft inside. When it turns golden it's ready, it's really quick. Turned off the heat.
And here it is...
I love it with some mayo too, may the Godly Mentor forgive me for using it even if it isn't organic and it's full of chemicals and preservatives I'll need to repent and make penance, or not? Am I saved all the same? Of which mind did Lori wake up this morning?
Today was the birthday of one of the Messers Mini-Buffy. On their birthdays, like death row inmates, they can have anything they want for their meal. He didn't want to go out - my boy wanted Jäger schnitzel. Which made me happy.
These are the foods of my childhood...my dad could cook like a boss. He was born in Germany so for me nutmeg in savory dishes is taste of home. Comfort food. It's family.
But this meal wouldn't be in any heart smart cookbook...we do eat much lighter most of the time but birthday are a time for decadence so there no low fat anything in the dishes below.
Jäger schnitzel. Schnitzel is a breaded cutlet of some kind - typically pounded flat first. It's the German version of chicken fried steak but not steak. In this instance it's pork. While I can schnitzel anything the Jager refers to the particular mushroom sauce. There are significant variations of the sauce but mine is the only one I consider correct because I have a very narrow world view.
I start with pork cutlets and pound them with a tenderizer. Mine are not very flat...if I want the big guns I get Mr. Buffy to do the hammering. Whlst i complain about how loud he is. Doing something I asked him to do. I'm not a reasonable woman but fortunately he decided to find this cute.
In frying pans I have butter and a splash of olive oil which ups the burn point. You want the oil quite hot when the meat hits the metal so it gets that lovely brown crisp on the breeding. If the oil isn't hot enough the oil soaks in without crisping and no one wants a greasy schnitzel.
Before the schnitzel hits the pan, they get a bath in whisked eggs, dunked in flour (seasoned with salt, pepper, and nutmeg), back into the egg, then coated in breadcrumbs. They cook for several minutes on each side until the breeding is browned and the insides coked through.
My dad made a lot of pork when I was growing up, but never once without reminding us that undercooked pork will kill you. Not can. Will. I grew up seeing zero difference between undercooked pork and a live grenade without its pin.
Cooked oroperly the pork will be tender and juicy. I'm not a fan of pork (which my father considered a sacrilege, but really had only himself to blame for making it so scary) but it's okay done this way if not overcooked.
While cooking the schnitzel, sauté one small- med yellow onion (fine dice) and a couple packages of mushrooms (rough chop) in some butter and olive oil. When onions are translucent and mushrooms nicely cooked remove from pan but leave the butter/oil for later.
After the pork is done take that oil and drippings and add it to the mushroom onion pan - it won't be much. Add butter (editing to correct typo because this originally said 'ass butter' which is more amusing, but kind of gross) until you have about 4 tablespoons of butter/oil. When hot add a couple tablespoons of flour. Stir immediately to make a roux...I HATE making roux because I almost always screw it up - but today I was lump free. Stir continually for about 3 minutes until it's all a light brown - this cooks the raw taste out of the flour.
Then add about 1/2 cup of red wine (some recipes call for sherry but I don't drink wine and am not wuite sure what sherry is so if you want that kinda fancy pants cooking go google epicurious and stop judging me) and 2 cups of beef broth. If the broth is warm it will speed up the process. Once it reduces a little bit add 3-4 table spoons heavy cream and once incorporated add the mushrooms/onions back.
I added too much cream - tasted okay but ruined the color.
some versions are more like a gravy....mine is a sauce. I hate thick gravy and wouldn't be evangalizing it here. In fact I think what most people consider gravy is inedible enough to call into question its inclusion under the umbrella of food. But I digress.
Serve and sauce the schnitzel on the plate.
But we cannot live by schnitzel alone so we need side dishes.
Peirogis - mushroom sauerkraut
Our local polish deli has fabulous homemade mushroom and saurkraut pierogi. The birthday boy's favorite, and one of the two items on the menu not from my childhood. Mr Buffy taught them the pierogi love. Boil until they float to the top of the water and remove from pot. After they dry for a little bit fry in butter to brown.
Rotkohl (red cabbage):
Since discovering this Aunt Nellie makes a red cabbage that is indistinguishable from mine once I add a little bacon I let her do the heavy lifting on this one. Made some extra bacon at breakfast - dice and add and heat through. Voila.
roasted cauliflower:. I wasn't planning on making this today, but I had it from earlier in the week and wanted to use it while still fresh. This is my go to for almost all veggies. I used to hate vegetables - but then I realized that roasted some are actually delicious.
Core the cauliflower and cut into florets. Put in large bowl, drizzle with olive oil, toss in a tsp of minced garlic, salt and pepper. Shake until all cauliflower is coated and spread on cookie sheet. Bake at 400 for about 25 minutes.
Also works great for broccoli, asparagus, carrots, and Brussels sprouts.
Rahmspinat (creamed spinach):
i used 3 packages of frozen spinach. It's important to cook and drain completely because if not drained the green water mixes with the sauce and it turns a very unappealing color.
While spinach is steaming melt about 4 tbsp of butter in a pan. Once melted add about a tsp of minced garlic...then 2 tblsp of flour for a roux and stir constantly so it's lump free. Add 1/2 cup of heavy cream and sitir until thickened and add to spinach. I know a lot of people also use cheese - Parm or Gruyere but I'm not a fan of cheese so that will never happen at chez Buffy.
It didn't come out right. Under sauced and under seasoned. If this were Top Chef I'd totally be packing my knives.
Love. My favorite side dish of all time and so easy to make. Flour, milk, eggs, salt, pepper, nutmeg. That's it. Parsley if you want to get fancy. They're a simple little pasta named because someone once thought they looked like little sparrows. I don't see it, but it's all about taste with these little guys.
simple ratio - for every cup of flour you add 2 eggs and 1/4 cup milk. Salt, pepper, nutmeg to taste in the fliour. Beat the eggs and combine with milk - combine using hollow in the flour.
While making the dough put a pot of salted water on to boil.
add to spätzle maker and drop into boiling water.
It just takes a very few minutes for them to rise to the top of the water and they're done.
Strain and once dry fry lightly in butter. Fancy people will sprinkle with fresh parsley. I was fancy today.
Final result - between dinner and the cake I was in the kitchen for 6 hours today. They finished dinner in less than 6 minutes. My baby had what he wanted for his birthday dinner and that's all that matters.
Fair warning: I'm not a blogger, foodie, or photographer. I don't have fancy equipment or a skill level higher than most fifth graders so judge accordingly.
I asked for help when I needed a great coconut cake recipe and FJ came through. This is an amalgamation of the recipes shared today.
For the cake itself I used http://www.tasteofhome.com/recipes/special-occasion-white-cake from @Leftitinmysnood with the following exceptions:
substituted the almond and vanilla extract with coconut extract and due to a mishap I lost some egg white so was probably closer to 3.5.
Basic white cake just cake flour, baking powder, a little salt, shortening (I use Imperial Margerine when any recipe calls for shortening - to do anything else would cause my mother to roll over in her grave), egg whites, sugar, cold water and extract.
they key is to make sure the sugar and butter are properly creamed (I'm lazy so I've been know to short this part of the process - you can taste it) and to alternate adding the dry ingredients and water...fully incorporating each segment before adding more.
My bottom oven hates me so I had to cut the temp to 325 and the time by 15 minutes to get them to come out evenly.
and they looked underdone but totally weren't and would have been ruined had I left them in longer. Not sure why one didn't brown more.
and, no I don't have matching cake pans. It's something I keep meaning to pick up, but I don't do layer cakes that often so I keep forgetting to buy them. Oh well, if the Pope or a Van Halen ever comes to dinner I'll buy better bake ware first.
while they were baking I made the simple syrup with which to moisten the cake.
I used a cup of sugar, 1/4 cup coconut water, 1/4 cup water and a splash of coconut extract. Brought to a boil until it reduced and let it cool.
after the syrup and cakes were room tempI poked holes in the cakes and poured the syrup over each and put them in the fridge to chill.
Thats a water streak on the table - I'm too tired to edit ...don't make me.
i attempted to make the frosting suggested in the thread, but there was a prepare ahead step I didn't notice and so in the interest of time I just winged a variation buttercream frosting. Three sticks of butter, the seperated cream of a can of cream of coconut, powdered sugar, a little splash of coconut extract. There was a lot left over even after my taste testing enough that I wasn't hungry for dinner. It really was good. And I have no idea how much powdered sugar I used since I just eyeballed it.
it's probably a good thing I don't write cook books.
after the cakes were cool I frosted them - generous layer of butter cream and coconut in the middle and smothered the outside in the same.
granted no one is going to hire me to work in a bakery, but I thought it came out okay.
i don't cut well (i don't know why the photo is yellow) but it came out pretty moist...my family liked it...
and not just the human members. I was on the couch and moved my plate temporarily to keep my leftovers out of reach of the pups when Shadow decided she wanted dessert...