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Archive | September, 2011

Lemon Blueberry Loaf

21 Sep

Ingredients: 

  • 1/2 cup Crème Fraiche
  •  1 cup sugar
  • 2 eggs
  • lemon juice from one whole lemon
  • Zest for one whole lemon.
  • 1 1/2 cups all-purpose flour
  •  1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup of fresh or frozen blueberries

GLAZE:

  •  2 tablespoons lemon juice
  •  1/2 cup confectioners’ sugar

Directions:

Mix together the creme fraiche and the sugar. Add in the eggs, one at a time.  Pour in the lemon juice and the zest.  Now, add in the dry ingredients.  Fold in the blueberries. Bake at 350 degrees for 35 minutes.  Once cool enough, pour on the glaze. Enjoy!

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Chocolate Coconut Cake

19 Sep

I admire the endless food bloggers who have a posting schedule and stick to it. I, on the other hand, always seem to be juggling three things at once.   So, because of that,  I apologize for constantly popping in and out of your life.   But enough about that.  I brought cake! Chocolate coconut cake! It is so moist and rich with chocolate and a hint of coconut flavor. I brought it to a dinner party the other night and people were raving about it.  Enjoy.

adapted from here 

  • 3 cups unbleached all-purpose flour
  • 2 1/2 cups sugar
  • 1 tbsp + 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened cocoa powder (sifted)*
  • 1 1/3 cups canola oil
  • 1 1/2 cups buttermilk
  • 3 large eggs
  • 1 1/2 cups freshly brewed, extra-strong hot coffee*
  • 1 tsp pure vanilla extract
  • 24 oz. semisweet chocolate chips
  • 1 1/2 cups coconut milk
  • 1 cup toasted coconut

Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.

2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.

3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and coconut milk in a stainless steel mixing bowl and set on top of simmering water, Allow mixture to melt–do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature.

4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn’t find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat . Top with toasted coconut Makes a single 9-inch layer cake

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