Coconut Layer Cake
When baking with coconut milk, I use shelf-stable boxed coconut milk.
1 cup unsalted butter (room temperature-very soft)
1 2/3 cups sugar
9 eggs at room temperature
1/2 teaspoon vanilla extract
2 cups coconut flour, sifted
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon of sea salt
1 1/3 cups coconut milk
Preheat the oven to 350°F. Grease two 9-inch or two 8-inch layer pans. Line the bottom with parchment paper.
Combine the butter and sugar, and beat together for about 2 minutes using an electric mixer.
Add eggs in one at a time and beat at high speed for about 3 minutes. Add in the vanilla while beating the eggs and butter mixture.
Combine the dry ingredients together and add one cup at a time, alternating with the coconut milk. Beat batter for about five minutes on high speed.
Spoon batter into the two prepared cake pans and smooth the tops. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Place the pans on a wire rack and let cool for 10 minutes before removing the layers from the pans. Cool cakes completely before frosting.
1 cup raspberry or strawberry jam
1 (8 ounces) package reduced-fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
Toasted or tinted coconut flakes
Prepare the Frosting: Beat cream cheese and powdered sugar with a heavy-duty stand mixer using the whisk attachment on medium speed until creamy. Add vanilla and heavy cream and beat until fluffy.
Assemble the cake: Place 1 layer on a serving platter, and spread jam over the layer, spreading to within 1/2-inch from the edge. Top with the second layer, and spread frosting on the top and sides of the cake. Garnish with toasted coconut.
1 tablespoon olive oil
1 egg at room temperature
2 teaspoon vanilla extract
1/2 cup honey
1/2 cup coconut milk
1 cup shredded zucchini squeezed to remove water (about 1 medium zucchini)
2 cups Oat Flour
1 teaspoon pumpkin pie spice mix or cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts
Preheat the oven to 350degrees F. Coat an 8×4-inch loaf pan with cooking spray and line the bottom with parchment paper. Spray the paper.
In a large bowl mix together the olive oil, egg, vanilla extract, honey, milk, and zucchini.
Combine dry ingredients together (oat flour, spices, baking powder/baking soda, salt) and stir dry ingredients into wet ingredients, Fold in walnuts.
Pour batter into the prepared pan and bake for 45 minutes, or until the top of the bread is golden and the cake tester comes out clean.
Allow bread to cool completely for at least 20 minutes, remove from pan and cool completely on a wire rack.
1 1/2 cups lukewarm water
3 tablespoons brown sugar
4 teaspoons instant yeast
1 ½ teaspoons molasses
2 cups pumpernickel or dark rye flour
2 tablespoons dehydrated onion
2 tablespoons cornmeal
1 tablespoon caraway seeds
1 tablespoon kosher salt
2-3 cups whole wheat flour
6 quarts water
2 tablespoons brown sugar
1 teaspoon kosher salt
To make the bagel dough:
Whisk 1 1/2 cups lukewarm water, 3 tablespoons brown sugar, yeast, and molasses in a large bowl until the yeast dissolves. Stir in pumpernickel flour, onions, cornmeal, caraway seeds, and 1 tablespoon salt. Stir in enough of the wheat flour to make a soft dough, about 2 cups.
Knead, gradually incorporating more wheat flour, until the dough is resilient and quite firm, 10 to 12 minutes (the dough will remain slightly sticky). Cover the dough with a towel and let rest for 10 minutes.
Divide the dough into 12 pieces; roll each piece into a 10-inch-long rope. Wet the ends lightly with water. Form into bagels by overlapping the ends up 1 inch. Pinch ends together firmly. Set bagels aside, uncovered, to rise until slightly puffy, about 20 minutes.
Preheat the oven to 450°F.
Line 2 baking sheets with parchment paper.
Bring water, 2 tablespoons brown sugar, and 1 teaspoon salt to a boil in a large pot.
Slip several risen bagels at a time into the pot of boiling water. Cook for 45 seconds, turn them over with a slotted spoon or tongs and cook for 45 seconds longer. Drain the bagels on a clean dish towel and place them on the prepared baking sheets.
Place in the oven, reduce heat to 425°F and bake for 12 minutes. Turn the bagels over and bake 5 more minutes. Cool on wire racks. Bagels freeze very well.
Fresh Fruit Ice Cream
The vodka helps to keep the ice cream from getting icy.
I used strawberries for these recipes.
2 pounds fresh in-season fruit (strawberries, peaches, etc), chopped
2 cups heavy whipping cream
1 can (13.5 ounces) full fat coconut cream
½ cup powdered sugar or sugar substitute
2 tablespoons vodka
1 teaspoon orange extract
Pour the heavy cream, coconut cream, sugar, vodka, and orange extract into a deep mixing bowl.
Process the mixture with an immersion blender until thoroughly combined and the mixture thickens. Stir in the sliced fruit.
Cover the bowl with plastic wrap. Refrigerate the mixture for 3 hours to overnight to let the flavors develop.
Whisk the mixture and pour into a large loaf pan, cover and place into the freezer.
After about an hour, stir the mixture.
Return it to the freezer until frozen solid.
Let the ice cream sit on the kitchen counter for 15 minutes before serving.
4 oz cream cheese softened
1/2 cup heavy whipping cream
1/4 cup powdered sugar or sugar substitute
1 tablespoon lemon juice
1 cup (8-9 oz) fresh strawberries finely chopped
Place cream cheese, cream, sugar and lemon juice in a food processor and process until smooth. Add the chopped strawberries. and process
until the berries are incorporated.
Pour mixture into popsicle molds and freeze at least 4 hours. To unmold, run under hot tap water for 20 to 30 seconds, and then twist the stick to gently to release.