grapefruit poppyseed cupcakes with strawberry rhubarb jam and vanilla cream cheese swiss meringue buttercream
Upside Down Fruit Cake
1/2 cup of shredded coconut
Fruit - bananas, kiwi, blueberries…but you can use any fruit you desire. It´s actually best to use a sour tasting fruit like kiwi, oranges, green apples or blackberries, because the pastry is quite sweet anyway.
And you need a plastic/glass container or a bowl, where you gonna make your cake in. It´s better to use transparent one, so you can see through if your cake is looking beautiful from the bottom, because we gonna turn it upside down after
1. Cut a banana into pieces and lay on the bottom and to the sides of a container. This will be on the top after we turn the cake upside down. Besides bananas you can use pineapple slices, for example.
2. In food processor mix dates and shredded coconut until you get thick and sticky paste. Cover the banana layer very carefully with about 2/3 of that paste.
3. Take a look the cake from the bottom to see if everything looks nice and the banana slices are on place or maybe you need to press the pastry little bit more between the banana slices.
4. Start layering fruit. You can replace these fruits with any other ones you desire.
I started with blueberries.
7. Now cover it all with a layer of 1/3 remaining date-coconut pastry. Place the cake in the fridge for few hours. For even better results and taste, live it in the fridge overnight.
8. When you take the cake out of the fridge carefully loosen the edges of the cake with a knife and turn it upside down to the plate.
From these quantities I got about 10x10 cm cake, whats enough for 4 people since the cake is pretty satisfying.
Strawberries and Cream muffins
- 1 cup whole milk (or, you can use something like 2/3 cup of 2 percent milk and 1/3 cup half-and-half, mixed together)
- 1/2 cup unsalted butter
- 1 and 1/2 tsp. vanilla extract
- 1/8 tsp. almond extract
- 2 large eggs
- 2 cups All Purpose flour
- 3/4 cup granulated sugar
- 2 and 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
- 4 oz. full-fat cream cheese, very soft
- 1 and 1/2 Tbsp. of liquid from one whole egg that’s been beaten lightly
- 1/3 cup granulated sugar
- 1/4 tsp. vanilla extract
[Click photo for further instruction]
Mini Coconut Cream Pies
1 1/2 cups Fiber One Original bran cereal
3 sheets (12 crackers) low-fat honey graham crackers, broken into pieces
1/4 cup Splenda No Calorie Sweetener (granulated) or Sugar
1/4 cup plus 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
Filling and Topping:
1 1/2 cups fat-free milk
1/2 tsp. coconut extract
One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
1/2 cup shredded sweetened coconut, divided
2 cups Cool Whip Free, thawed and divided
Preheat oven to 350 degrees. Spray a 12-cup muffin pan lightly with nonstick spray and set aside.
To make the crust, place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.
In a small microwave-safe bowl, combine butter with 3 tbsp. water. Microwave until just melted, about 25 seconds. Add to the medium bowl and stir contents until thoroughly mixed.
Evenly distribute crust mixture among the 12 cups of the muffin pan, about 2 tbsp. each. Using your hands, firmly press mixture into the edges and up along the sides of each cup to form each mini crust. (Don’t worry if it doesn’t go all the way up the sides.)
Bake in the oven until firm, about 10 minutes. Set aside to cool.
Meanwhile, to make the filling, pour milk into a large bowl. Add coconut extract and pudding mix, and whisk until smooth and thickened, about 2 minutes. Stir in 1/4 cup shredded coconut. Gently fold 1 cup Cool Whip into the pudding mixture.
Once pie crusts have cooled, gently remove from the pan and place on a large plate or tray. Evenly distribute filling among the pie crusts, about 3 tbsp. each, and smooth out the tops with the back of a spoon.
Evenly spread remaining 1 cup Cool Whip over the filling, 1 heaping tbsp. per pie. Gently cover and then refrigerate until completely chilled, at least 1 hour.
For a toasted coconut topping (optional), bring a skillet to medium heat on the stove. Add remaining 1/4 cup shredded coconut and, stirring occasionally, cook until lightly browned, about 4 minutes. Allow to cool.
Just before serving, sprinkle toasted coconut (or remaining 1/4 cup shredded coconut) over the pies, about 1 tsp. each.
MAKES 12 SERVINGS
Oreo Stuffed Funfetti Cookies
Heat oven to 350 degrees F. Line bake sheet with parchment paper.
1. In a bowl, whisk flour, baking powder and salt; set aside. Cream butter, cream cheese, sugar and powdered sugar until light and fluffy. In a separate bowl lightly mix eggs and vanilla together. With the mixer running on medium low, slowly add egg mixture to creamed butter mixture, continue mixing until combined. Turn off mixer, using a wooden spoon or a sturdy spatula, gradually fold dry mixture into wet mixture and continue to fold until combined.
2. Divide the dough into four flat discs and refrigerate for at least 3 hours. Working with one disc at a time, roll out dough on a lightly floured surface a 1/8 inch in thickness. Sprinkle nonpareils on top and using a rolling pin give the dough one quick roll over to push the nonpareils into the dough. Stamp out 3.5 inch circles and place Oreo on one cookie circle and place a second cookie circle on top, pinch the two cookies edges together. Using your hand, smooth out pinched seam until it is smooth and the sides are seamless.
Chewy Chocolate Chip Snicker Cookies!
Heat oven to 375 degrees F. Line bake sheet with parchment paper.
Chocolate Covered Valentine’s Pretzels! (tutorial/video)
Grandma Ople’s Apple Pie
Valentines Night Strawberries
Looking for something cute but simple and romantic to make for your significant other? This little, easy to make dessert goes excellently with some champagne for the perfect romantic evening.