Coconut Bread

I had a bag of shredded coconut (sweetened) lying around, and decided to look for some recipes to use it up. I didn't feel like going out to the store to purchase any extra ingredients, so I limited myself to recipes with ingredients I already had. I came across this recipe for Coconut Bread on allrecipes.com and made a couple alterations. It needed a bit longer in the oven then the recommended 50-55 minutes. My loaf spent closer to 60-65 minutes in the oven before a toothpick came out clean after being inserted into the center of the bread. I also didn't have almond extract, so I substituted an extra 1/2 tsp of vanilla extract. 

Ingredients:

• 1/4 cup butter (room temperature)
• 1 cup sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 egg
• 2 cups flour
• 3 tsp baking powder
• 1 cup milk
• 3/4 cup flaked coconut **

** I used shredded coconut, I'm not really sure what the difference is.

Instructions:

• Preheat the oven to 350F.
• Cream the butter and sugar together in a mixer.
• Add the egg and vanilla and almond extracts.
• Add the flour in thirds, alternating with the cup of milk. 
• Fold in the coconut.
• Pour the batter into a greased loaf tin.
• Bake 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Place the loaf on a wire tray to cool before serving.

The bread turned out to be moist and sweet, an ideal accompaniment for a cup of coffee or tea. 

I plan on trying this recipe again, with the almond extract because I love anything almond.

Golden Syrup Cake

I came across the recipe for this cake through a photo posted on Matchbook Magazine's tumblr, and it looked so good I just had to try it. After reading through the original blog entry here, I noticed that something appeared to be missing in the recipe - there was no baking soda or baking powder. Quite a few people posted disappointed comments because they had followed the instructions and their cakes didn't rise. Luckily, some commenters recommended substituting self-raising flour for all purpose flour, as well as doubling the original recipe because the resulting batter was a fairly small amount. So, taking their suggestions on board, I made the cake you see above. It's a pretty basic cake recipe, but I think the use of golden syrup makes it a bit more exciting. Golden syrup is similar to molasses, but much lighter both in color and flavor. It can be found in British import stores, or the international aisles of most grocery stores. I bought mine at Cost Plus.

Ingredients:

• 150 grams (g) butter 
• 100 g sugar
• 4 tbsp golden syrup
• 2 eggs
• 300 g self-raising flour **
• 2 tsp vanilla extract
• 4 tbsp milk

**If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1/2 tsp salt and 1/2 tsp baking powder.

Instructions:

• Preheat oven to 350F. 
• Grease a 9" round cake pan.
• Cream butter, sugar, and golden syrup in a bowl.
• Add eggs.
• Stir in flour, then add the vanilla and milk. **
• Pour batter into pan and bake 20-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

** I found the batter for this cake so thick and sticky that it was difficult to pour into the tin, so I added about a tablespoon of milk to loosen it up a bit.

The cake, and the golden syrup. It comes in plastic bottles like mine, as well as more ornate cans.

Frosting Ingredients:

• 250 g powdered sugar (sifted)
• 75 g butter
• 2 tbsp golden syrup
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions:

• Combine the all the ingredients until smooth, and cover the cake. 

The cake is crumbly but moist, and the frosting is sweet, but not too sweet. 

Nectarine Crumble

Crumbles have been a favorite dessert of mine ever since I was a kid. We always had them at family barbecues, and while the filling varied from rhubarb to apple to peach and plum, the crisp, buttery topping was always the same. And the topping is definitely my favorite part. I made a crumble with nectarines today, because I had several that were really ripe, but you can really use any fruit. I especially like apple with blueberry, rhubarb with strawberry, and any stone fruit, either on its own or mixed. This is a really easy recipe, adapted from a recipe for a Rhubarb Crisp from Williams-Sonoma. 

Ingredients for the Filling:

• 6 large nectarines, thinly sliced. (I kept the skin on, but you can peel them if you like.)
• 2 tablespoons of flour to absorb any liquid the fruit releases and make it into a syrup.

Ingredients for the Topping:

• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup rolled oats
• 1/4 cup butter (room temperature)

Instructions:

• Preheat your oven to 350F.
• Place the sliced fruit in a greased pie dish and mix the flour in until it is evenly incorporated.
• Place all the dry ingredients for the topping in a large bowl and mix.
• Add the butter and use your hands to distribute it evenly, until the mixture resembles wet sand.
• Sprinkle the topping over the fruit, making sure it covers everything.
• Bake for 40 minutes, or until the topping is golden brown. 

 

This is what it should look like when it is fully cooked.

I recommend serving the crumble with some vanilla ice cream or whipped cream. Enjoy! 

Buttermilk Cheddar Scones and Chocolate Chip Pecan Cookies

Scones (or biscuits) are one of my absolute favorite foods, I like all variations from sweet to savory, and this recipe for Buttermilk Cheddar Biscuits from the Barefoot Contessa makes the perfect scone for lunch or dinner. They are easy to assemble, provided you have a pastry mixer, otherwise they can be quite labor-intensive. Once you've combined all the ingredients, you have to roll-out the dough on a floured surface and then use a knife to cut the dough into eight triangle-shaped scones or biscuits. This is much easier than using a cookie cutter, as you don't have to reshape the dough in order to use it all up. I also like the rustic look of these scones better than perfectly round ones.

The recipe recommends brushing the scones with egg wash before baking, but I don't believe that's necessary. If you're really worried about presentation feel free, but I don't think it adds any flavor. 

This recipe for Chocolate Chip Pecan Cookies comes from a Williams-Sonoma cookbook. 

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (4 oz) unsalted butter
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/2 cups chocolate chips (I used milk chocolate)
• 1 1/2 cups chopped pecans

Instructions:

• Preheat oven to 375 F.
• In a bowl, sift together the flour, baking soda, and salt. Set aside.
• In a large bowl, combine the butter, brown sugar, and vanilla. Using an electric mixer set on high speed, beat until light and fluffy.
• Beat in the egg.
• Reduce the speed to low, add the flour mixture, and mix until just incorporated. 
• Mix in the chocolate chips and pecans until evenly distributed. 
• Spoon rounded tablespoons of the batter onto ungreased baking sheets, spacing the cookies 2 inches apart. 
• Bake until just firm to the touch and beginning to brown, about 15 minutes. **
• Transfer to wire racks to cool. 

**: I left my first batch in for 15 minutes and they burned on the bottom, so I only left the second batch in the oven for about 13 minutes and they turned out better. I recommend checking the cookies after 10 minutes to avoid burning.

I used a tablespoon measure to scoop the dough and the cookies came out nicely. They're quite dense because there are a lot of chocolate chips and nuts in each cookie 

These cookies will last up to 4 days in an airtight container, if you don't finish them off before that...

Lemon & Blueberry Loaf and Eton Mess

Yesterday was my aunt's birthday (and Valentine's day), so I decided to bake her a birthday present. She likes lemons and blueberries, so when I came across this recipe for a "Lushious Lemon and Blueberry Loaf Cake", I thought it would be the perfect gift. It was easy to make, and turned out really well. I used frozen blueberries because my local grocery store didn't have any fresh ones in stock, and although they all sunk to the bottom of the loaf, it still tasted great.

I also made a batch of Eton Mess. After having it at my cousin's house in Ireland over Christmas, I had been meaning to re-create it at home. It's really easy to make and versatile, too. I used fresh strawberries, but you can use any fruit, or combination of fruits that you like.

All you need to make Eton Mess is whipping cream, meringues (store-bought or homemade), and the fruit of your choice. I used 1 pint of heavy whipping cream and 1 1/2 little green baskets of strawberries to make 5 servings, but there was still some leftover. After whipping the cream until it forms stiff peaks, fold in the crushed meringue (I recommend cutting the meringue into bite-sized chunks so that it doesn't just disintegrate into the cream). I used roughly 3 ounces of meringues. Then, layer the meringue-cream and sliced strawberries in the serving dish of your choice. I used mason jars, my cousin used champagne flutes, it's really up to you. I think serving it in individual portions is nicer than making one communal bowl, and serving it in something translucent lets everyone see the layers of fruit and cream. Serve as soon after you assemble it as possible, otherwise the meringue will absorb the moisture from the cream and lose its crunch.

My crushed/sliced day-glo meringues. I couldn't find any white ones, but these tasted exactly like the plain variety and added some extra color.

Fresh strawberries, the perfect addition to whipped cream and meringue. 

Another view of the finished product. Bon Apetit!