Moist Banana Cake

This is a super flavorful moist banana cake with cream cheese frosting.  It's great for a potluck.  This recipe uses a cake mix which makes it super easy to put together. 

Moist Banana Cake

Preheat oven 350 degrees

1 box Betty Crocker Moist French Vanilla Cake Mix
3 eggs (room temperature)
1 cup milk (room temperature)
1/3 cup oil
1 tsp. baking soda
3 ripe bananas (Smashed)
2 tsp. banana extract

Mix all the ingredients in a stand mixer for minimum of 5 minutes.  You want a creamy smooth batter. 

Grease and flour pan.  Pour in a 9x13 pan or 10x12 disposable aluminum sheet pan.

Bake for 35 minutes, insert tooth pick to test for doneness.   If top is not firm but giggly, continuing baking until you can press top and its firm. 

Cool cake completely before frosting.  Once frosted, lightly cover with cling wrap and put in fridge.  The cake gets super moist if kept in fridge over night, if you can wait that long.  Store cake in fridge. 

Frosting

1 cream cheese 8 ounces ( room temperature)
2 1/2 cups powder sugar
1 tsp banana extract

Whip until smooth and creamy and spread with off set spatula on top of cool cake.  Enjoy!

Christmas 2018

My daughter and I were able to make a Gingerbread House this year.  It's not always easy to find the time during a busy holiday season, but we did and thoroughly enjoyed ourselves.  

As you can see we love white.  We love that winter wonderland feeling.  

Chocolate and Vanilla Cupcakes for Nonna Maria

Happy Birthday to a Special Nonna.  Only special cupcakes will do.

Dark Chocolate Oreo Cookie Cupcakes

Birthday Confetti

Moist Vanilla Cookies and Creme

Vanilla Cannolli Cupcakes

Chocolate and Vanilla cupcakes are so versatile.  It's endless what flavors you can come up with a good base recipe.  These are my two favorite recipes.  The chocolate cake is 100% from scratch and the vanilla cake uses a cake mix and scratch ingredients to get the perfect vanilla cupcake. 

My favorite chocolate cupcake recipe.

Rich Chocolate Cupcake

Preheat Oven 335-350 degrees, line cupcake tins with paper

Wet Ingredients

1 3/4 very hot strong coffee

1 cup semi sweet chocolate chips

2 cups sugar

2 sticks unsalted butter

2 large beaten eggs

2 tsp. vanilla extract

Put all wet ingredients in a sauce pot and heat until very hot and sugar, chocolate and butter are all smooth and dissolved. This is crucial that all ingredients are thoroughly dissolved and cohesive.  

Cool slightly and put into a mixing bowl with whisk attachement.  Turn on mixer on low speed and add beaten eggs, vanilla and continue to beat.  You want the mixer moving so as to not cook the eggs while in warm wet ingredients.  

Dry Ingredients:

2 cups all purpose flour

1 tsp. baking soda

pinch salt

sift these ingredients and add slowly to mixer, beat until well incorporated.  

This is a runny batter.  Line your cupcake tins with paper liners and fill 3/4 full.  Bake at 335-350 degrees check in 15 minutes for doness.  Depending on your oven it can take much longer than 15 minutes.  Cupcake should spring back one touched on top.  If using a larger muffin size cupcake it will take longer.  

Once they are cooled I like to fill mine with American Buttercream and top with a spoonful of ganache.  They are super moist and delicious.  

American Buttercream

4 sticks soft room temperature butter, unsalted

8 cups confectioners sugar

2 tsp. vanilla extract

2 T. heavy cream

With whip attachment beat butter until light and fluffy, add vanilla and slowly add powder sugar and cream in intervals.  Then whip until everything is creamy and light.  Turn your mixer to lowest setting and beat for another 3 minutes to take out some of the air from buttercream. This will give you a smoother buttercream.  You can easily half this recipe.

Ganache

1 cup semi sweet chocolate

1/2 cup heavy cream

1 T. strong coffee

1 T. unsalted butter

pinch salt

In a sauce pot heat cream, coffee and butter to a very warm temperature. Butter should be melted.  Add chocolate and let sit for 5 minutes.  Mix with a whisk or spoon and stir until melted and smooth.

Vanilla Cupcake
preheat oven to 350 degrees

1 vanilla or yellow cake mix
4 eggs
1/4 cup water
1/3 cup oil
1 cup sour cream
1/4 cup sugar
2 tsp. vanilla extract

In a stand mixer add all ingredients and beat for at least 5 minutes until smooth and incorporated. 
Fill prepared cupcake tins that are lined with paper to about 3/4 full.  Check cupcakes in 15-20 minutes for doneness.  They are done when touch they spring back.  You might have to adjust time.  Everyone's oven cooks slightly different.  

Celebrating Alivia's First Birthday Bash!!!!!

Alivia had an Alice in Wonderland Party Theme

I made Alivia an Alice in Wonderland Cake.  

Made her a buttercream cake to smash!!!!

She enjoyed every minute!

Had a great time celebrating my Great Niece Alivia Alexandria Rose.  She turned one on April 5, 2018.  She is such a sweet little girl.  Her personality is angelic and she loves everyone.  She is such a happy child.  Her smile melts my heart.  Happy Birthday Angel Girl.  Your my baby cakes.  Love you so much!!!!!!  We had a tough past year in the family and you made  the pain and hurt go away.

Made gum paste cake topper

My daughter made gum paste clocks and keyhole

Edible Gum Paste Skeleton Keys

Edible Lace for Cake

Made mini cheese cakes for party

Greek Cinnamon Paximadia

Recipes is for Cookie in the middle.  Looks like a biscotti

Found this wonderful recipe on Good Housekeeping, no less.  Its a Greek traditional cookie.  It's our version of Greek Biscotti.  Lots of Cinnamon!!!! Love these.  Taste just like Yiayia's.  Only thing I did different was not use shortening.  I use butter instead.  I never use shortening.  

Greek Cinnamon Paximadia

Preheat oven to 350 degrees F.

Recipe source: Good Housekeeping

1/2 c. butter

1/2 c. shortening

1 1/2 c. sugar

3 large eggs

1 tsp. vanilla extract

2 tsp. baking powder

1/2 tsp. baking soda

4 c. all-purpose flour

1 1/2 tsp. ground cinnamon

In large bowl with mixer at low speed, beat margarine or butter, shortening, and 1 cup sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. At low speed, add eggs, 1 at a time, and vanilla, and beat until well mixed.  

Gradually add baking powder, baking soda, and 3 cups flour and beat until well blended. With wooden spoon, stir in remaining 1 cup flour until soft dough forms. If necessary, add additional flour (up to 1/2 cup) until dough is easy to handle.  

Divide dough into 4 equal pieces. On lightly floured surface, shape each piece of dough into an 8-inch-long log. Place 2 logs, about 4 inches apart, on each of 2 ungreased large cookie sheets. Flatten each log to 2 1/2 inches wide.

Place cookie sheets on 2 oven racks and bake logs 20 minutes or until lightly browned and toothpick inserted in center comes out clean, rotating cookie sheets between upper and lower racks halfway through baking. In pie plate, mix cinnamon with remaining 1/2 cup sugar.

Remove cookie sheets from oven. Transfer hot loaves (during baking, logs will spread and become loaves) to cutting board; with serrated knife, cut diagonally into 1/2-inch-thick slices. Coat slices with cinnamon sugar.

Return slices, cut side down, to same cookie sheets. Bake slices 15 minutes. Turn slices over and return to oven, rotating cookie sheets between upper and lower racks, and bake 15 minutes longer or until golden. Remove cookies to wire racks to cool.

Bocconotti Mini Italian Cookie Tarts

These cookies are the ones that look like mini pies.
I also filled some with apricot and orange marmalade.

Bocconotti means tiny bites in Italian and is traditionally served during Christmas.  This recipe is made in many regions of Italy and traditionally are filled with jams, ricotta cheese or almond chocolate fillings.  You can cover tops of mini pies with dough or leave open top.

This Recipe is Chocolate Filling

Preheat the oven to 375 degrees F.

Bocconotti
Pastry Dough:
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
1 whole egg
2 egg yolks
1/4 teaspoon baking soda
Grated zest of 1 lemon (optional)
Pinch of salt
1/2 cup cold unsalted butter, cut into slices

Filling:
1 cup sliced almonds
½ cup granulated sugar
2 tablespoons cocoa powder
2 ounces mini chocolate chips
1/4 teaspoon ground cinnamon

2 egg whites
1 teaspoon vanilla extract

Plus another 1/3 cup of mini chocolate chips for topping

Dust with powder sugar

Directions:
To make the pastry dough:
In a food processor combine all dough ingredients process until dough comes together in a ball. Wrap in plastic wrap and refrigerate.  Make filling.

To make the filling:
Put the almonds in a food processor and grind them until finely chopped.
Add the sugar, cocoa powder, chocolate, and cinnamon. Process until finely chopped and mixed well.

In a bowl, beat the egg whites until stiff peaks form.
Fold the almond mixture into the beaten egg whites, in 3 increments.
When the mixture is well combined, fold in the vanilla.

To form and bake the Bocconotti:
Preheat the oven to 375 degrees F.
You will need 36 individual mini tart molds that are approximately 1-1/2 inches wide.  I used a Wilton mini muffin pan. 

Take a walnut size amount of dough and roll it into a ball.  Use your fingers and press down into the mini muffin form to form a shell.  Form and press to form a mini pie in each mini muffin form.  Trim the excess off the top and clean edge of each tart. Place a teaspoon of filling in each tart shell and sprinkle with extra mini chocolate chips.  Place all the filled tarts on a sheet pan and bake for 12-15 minutes bake until lightly golden.

Remove from oven and cool tarts on wire rack. When cool, remove the tarts from the molds.  Dust with confectioners' sugar.  Can be stored in airtight container for a few days. Great with cup of espresso coffee!

Blue Berry Pie

This was delicious and the recipe is from one of my favorite TV Chefs Alton Brown.  I used a basic pie crust recipe.  It is awesome.  


Blue Berry Pie
Recipe source: Alton's Brown Frozen Blue Berry Pie

4 cups blueberries
1/2 cups sugar
1/8 teaspoon kosher salt
5 tablespoons Tapioca Flour
1 tablespoon fresh orange juice
1 teaspoon orange zest
2 (9-inch) store-bought pie doughs or( homemade)
1 egg yolk whisked with 1 teaspoon water

                             Wash the berries and pat dry. Mash up half of the blueberries
                             in a small bowl.

In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.


Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours.


Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months

           TO BAKE

Preheat the oven to 325 degrees F.


Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork.


Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk.
either use a full top crust or a lattice crust... seal edges


Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes.


Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours.


Never Fail Pie Crust

3 cups flour
1 tsp. salt
1 T. sugar
1 1/4 cups soft butter
1 egg
1/3 cold water
1 T. Vodka


In a food processor, add flour, sugar, salt and pulse to combine.  Add soft butter, egg and pulse to a meal.  Combine vodka with water.  Turn on processor add liquids in a steady stream to form a ball.  Remove from machine.  Flatten into 2 disks wrapped in clear wrap.  Place in fridge for one hour.  Roll out on floured board to desired size.  I usually egg wash my pie crust after I add slits to top of dough and sprinkle with demerra sugar.

Anthony and Lucas's Birthday Bash!

Another great family party.  Lucas's Dinosaur cake was blackberry and poppy-seed cake with blackberry mousse, and Anthony's cake was chocolate salted caramel.  We had a beautiful day and a lot of fun. 

Made a Gum paste cake topper

My daughter made gum paste clocks and keyhole

Made mini cheese cakes for party

Koliva Orthodox Commemorations

Used fondant for Initials and cross.
Painted with silver edible paint and sprinkles.

Piped a border of royal icing on my Koliva.
Fondant Initials with sprinkles.

Koliva, is a dish based on boiled wheat that is used liturgically in the Eastern Orthodox Church for commemorations of the dead. I found this recipe on GreekBoston.com. I pretty much used their recipe but added some of cranberries, finely chopped dried apricots, etc....  This is a recipe you can improvise.

Greek Orthodox Memorial Service (Koliva)

recipe source: GreekBoston.com

4 cups wheat grain, shelled

1 1/2 cups walnuts, coarsely chopped

1 1/2 cups blanched almonds, lightly toasted

3/4 cup golden raisins

2 cups finely ground Zweiback, graham crackers, or paximadia

2 cups powdered sugar

.5 tablespoon cinnamon

1/2 cup sesame seeds lightly toasted

1/2 cup pomegranate seeds (optional)

Almonds, powdered sugar, silver candies, walnuts or white raisins for decoration (optional)

How to Make Koliva:

Wash the wheat thoroughly to get rid of any grit or sand. Add the wheat to a large pot. Fill the pot with water, add a few pinches of salt, and bring the water to a boil.

Cook the wheat until it’s fluffy and tender – this should take about 20 minutes.

Strain the wheat and let the water drain out thoroughly.

Special note:  Do not skip this step

Berries need to be thoroughly dry

Prepare a surface by layering some towels or a large clean table cloth down. Spread the wheat thinly on the towels or cloth and allow drying overnight.

Add the wheat, walnuts, almonds, raisins, sesame seeds, pomegranate seeds and 2 tablespoons of the ground toast/crackers to a large mixing bowl and stir well with a wooden spoon until all the ingredients are evenly distributed.

Place the mixture in a tray or bowl that you would like to use. Press the mixture down to smooth it out and shape it (mound for tray or flat for bowl). Sprinkle some of the remaining toast/crackers on the top of the mixture to cover (no need to use all the crackers).

Sprinkle the powdered sugar generously on top.

Decorate the top with any of the ingredients you choose. It is traditional to adorn the top with a cross.

Gingerbread House 2016

Holiday time is a joyous time.  As traditions go, my daughter and I try to make a gingerbread house every year.  We are not always able to with our busy schedules, but we try.  

HAPPY HOLIDAYS TO ALL.  GOD BLESS EVERYONE!

Mini Pecan Tarts

Mini Pecan Tarts

Crust

2 tablespoons finely ground pecans

1 cup all-purpose flour, plus more for dusting
Pinch salt

2 tablespoon sugar
1 stick unsalted butter, cold and cut into small chunks
1 egg yolk
2 to 3  tablespoons ice water, only if needed

For the filling:

1 1/4  cups pecan coarsely chopped pecans

2 eggs
1/4 cup light brown sugar
1/4 cup sugar
1/4 stick unsalted butter, melted
1 teaspoon pure vanilla extract
1/4 cup honey
pinch salt

Powder Sugar or homemade caramel sauce for drizzle

For the Tart dough:

Directions

Preheat oven to 350 degrees F.

In a food processor add all crust ingredients except butter.  Pulse a few times to mix well.   Add the butter and process until the mixture resembles coarse crumbs. Add the egg yolk and process the dough until it comes together.  You might have to add a little ice water to bring dough together.  The dough should stick together when you press with your fingers.  Shape dough into a ball and wrap in clear wrap, place in fridge for 30 minutes to rest the dough.

Use a muffin tin, 12 cup tin.  Spray with nonstick spray.  Lightly flour surface and roll dough out as you would a pie crust.  Use a 3 inch diameter, round cookie cutter.  They should be a little bit larger than the muffin cup.  Press 3 inch round dough disc inside muffin cup. 

For the filling:

In a large mixing bowl, mix the eggs and sugar, combine well. Add in the melted butter, vanilla, syrup and salt until well mixed.  Place the pecans on the bottoms of the tart shells. Pour in the filling. Fill the shells almost to the top.

Bake about 25 to 30 minutes until puffy on top.  Place tarts on cooling rack to cool.  When cool you can remove tarts from muffin tin.

Never Fail Pie Crust

Never Fail Pie Crust

3 cups flour
1 tsp. salt
1 T. sugar
1 1/4 cups soft butter
1 egg
1/3 cold water
1 T. Vodka


In a food processor, add flour, sugar, salt and pulse to combine.  Add soft butter, egg and pulse to a meal.  Combine vodka with water.  Turn on processor add liquids in a steady stream to form a ball.  Remove from machine.  Flatten into 2 disks wrapped in clear wrap.  Place in fridge for one hour.  Roll out on floured board to desired size.  

Zuchinni Cake with Chocolate Glaze

The one thing I love about summer is the abundance of zucchini in my Mother's garden.  Unfortunately, it's not summer but you can find zucchini all year long at the market. One of my favorite recipes is the Cake above.  My mom has had this recipe for years and it is delicious.  I often make the cake into loaves and hand out to neighbors.  It is lovely with afternoon tea. 

You can add walnuts if you like.  This even taste better as it ages. 

What amazes me is that chocolate and zucchini really complement each other.  Give it a try, I am sure you will be very pleased.  You can also leave out the chocolate glaze but don't skimp on the chocolate chips.  I prefer using mini chocolate chips, but I did not have any on hand for the cake above, so I used regular.

The beauty of this cake is it can be mixed in one big bowl with a wooden spoon!

Preheat oven to 325 degrees

Flour and spray a bundt pan generously

Put a cookie sheet under bundt pan while baking

Ingredients:

3 1/2 cups flour
2 cups grated zucchini and squeeze into a cloth to remove excess liquid
1 cups mini chocolate chips + 1 T. flour
1 tsp. baking powder
1 tsp. salt
3/4 tsp. baking soda
1 3/4 cups granulated sugar
1 cup oil
4 eggs (Beaten with fork before adding)
2 tsp. vanilla extract
1 1/2 cups sour cream
*1/2 cup finely chopped walnuts (optional)

Put all dry ingredients into a big bowl and mix with a whisk, add all wet ingredients and mix with a wooden spoon until well incorporated and everything is well blended.  You do not have to over mix.  Place into prepared bundt, put on cookie sheet and place in the middle of the oven.  It will take about an 1 hour and 25 minutes to bake.  Cool and Glaze.

Chocolate Glaze:
1 1/2 cups chocolate chips
3 T. heavy cream
3/4 cups sour cream
1 cup confectioner's sugar

Over a double boiler heat heavy cream and chocolate chips until smooth and melted, remove from heat, add sour cream and confectioners sugar beat with a whisk until smooth.  If you need to add more heavy cream or water to smooth the glaze, go ahead.  Pour over cooled cake that is on a cooling rack.  I place pan underneath, and reapply drippings until the entire cake is covered.  You can use a spatula to help you out.  When glaze is cooled,  add a sprinkle of powder sugar, mini chocolate chips or chopped walnuts on top for a decorative touch!

Can make into loaves for gifts or freeze for later.

Soap Mom's Kitchen Soft Sugar Cookies with Icing

Posted on my Original Blog a few years ago, Soap Mom's Kitchen.  My family has been begging for the recipe.

My daughter loves these cookies that you buy at the grocery store that comes in those plastic containers.  They are usually frosted with bright colors and sprinkles.  They are super soft and yummy.  I am not crazy about all the preservatives and additives they put in them, so I went on a quest to make something very close, if not better.  Give them a try and let me know what you think.

Preheat oven to 325 degrees and line 2 cookie sheets with silpats or parchment.
Ingredients:
2 sticks unsalted butter, room temperature
1 cup sugar
3 large eggs room temperature
1/2 tsp. vanilla extract
1 tsp. baking powder
pinch salt
4 cups all purpose flour

Cream butter with sugar until lighter in color.  Add eggs one at a time and cream.  Add vanilla.  Sift flour with salt and baking powder.  Add to mixing bowl slowly.  Mix well.  Form into balls and flatten into round cookie shape.  Bake for 8 minutes.

Special note:  The oven must be set no more than 325 degree and they must not over bake.  They should just be baked with the bottom of the cookies having no color.  In order to keep the cookies very soft you must not over bake or use a high temperature.  Frost with frosting and add sprinkles.

Frosting Recipe:
2 sticks unsalted butter soften
1 tsp. vanilla extract
4 cups sifted confectioner's sugar
1 Tablespoon milk
Food color optional
Sprinkles

In a large mixing bowl, cream butter with electric mixer.  Add vanilla.  Gradually add sugar, one cup at a t time, beating well on medium speed.  Scrape sides and bottom of bowl often.  When all sugar has been mixed in, icing will appear dry.  Add milk and beat at medium speed until light and fluffy.  It should be a spreadable consistency.  Add food coloring if desired.  Keep bowl covered with a damp cloth until ready to use. 

Chocolate Cake Donuts

Got this yummy recipe from Diana's Desserts on the web.  Love them! Recipe Source: by Diana's Desserts Ingredients: 2 1/2 cups all-purpose flour 1 cup unsweetened Dutch-process cocoa 2 teaspoons baking powder 1/2 teaspoon salt 4 large eggs 1 1/2 cups granulated sugar 1/3 cup buttermilk 3 tablespoons butter, melted 6 to 8 cups vegetable oil for frying Mocha glaze, (optional) recipe follows Sprinkles Instructions: 1. In a bowl, mix flour, cocoa, baking powder, and salt. In a small bowl, whisk eggs, sugar, buttermilk, and melted butter to blend. Stir into dry ingredients until well blended. Chill until cold, at least 1 hour or up to 3 hours. 2. Scrape dough onto a generously floured surface. With floured hands, pat dough out to about 1/2 inch thick. With a 3-inch doughnut cutter, cut out doughnuts. Pat together scraps of dough and cut again. (Alternately, shape dough into ropes about 5 inches long and 1/2 inch thick; join rope ends to form doughnuts.) Place doughnuts on a well-floured baking sheet. 3. Meanwhile, fill an electric deep-fryer to the fill line or pour about 4 inches of oil into a 5- to 6-quart pan; heat to 375°F (190 C) (see Fry Right). Place one doughnut at a time onto a wide spatula and gently slide into oil, frying up to three at a time. Cook, turning once, until puffy and cooked through, 3 to 4 minutes total (to check timing, cut first one to test). With a slotted spoon, transfer doughnuts to paper towels to drain. Repeat to fry remaining doughnuts. 4. When cool enough to handle, dip the top half of each doughnut in warm mocha glaze and place on a plate.  Dip in sprinkles, optional. Let stand until glaze is set, about 5 minutes. Makes about 16 (3-inch) doughnuts. Mocha Glaze In a heatproof bowl, combine 6 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, 2 teaspoons corn syrup, and 1 teaspoon instant espresso powder. Bring a few inches of water to a boil in a pan; remove from heat. Place bowl over water and let stand, stirring occasionally, until smooth, about 10 minutes.

Coconut Cream Pie

Coconut Cream Pie

Pie Dough 
1 1/4 cups unbleached all-purpose flour

pinch salt

2  tablespoons sugar

1 sticks cold unsalted butter, cut into 1/4-inch slices

2 T. Vodka

2 T. Ice Water

In a food processor process all dry ingredients until dough resembles peas. Scrape processor bowl down with spatula. Empty mixture into medium bowl.

Drizzle vodka and water over mixture. With clean hands, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.

Form dough into a ball and flatten to a 4 inch disc.

Wrap in clear wrap and place in fridge for 1 hour.

Remove and roll dough on floured surface to size of pie pan. Place dough on pan. Prick with fork. Place a piece of parchment on top of dough. Fill with pie weights or dried beans. Bake in 375 degree oven until golden brown about 35 to 40 minutes. Remove beans when pie has cooled. Discard or save for another pie. Cool crust completely.

Coconut Filling

1 (14 ounce) cans coconut milk

1 cup whole milk

1/2 cup unsweetened dried shredded coconut

1/2 cup sugar, plus 1 tablespoon sugar

pinch salt

5 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter, cut into 2 pieces

2 tsp. coconut extract

Whip Cream Topping

3 cups cold heavy cream

4 T. Powder sugar

1 tsp. coconut extract

3 tablespoon unsweetened dried shredded coconut, toasted in small dry skillet until golden brown

Directions

Bring coconut milk, whole milk, 1/2 cup shredded coconut, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally to ensure sugar dissolves.


Whisk yolks, cornstarch and 1 tablespoons sugar in medium bowl until thoroughly combined. Whisking constantly, gradually ladle about 1 cup hot milk mixture over egg yolk mixture; whisk well to combine. Whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine.


Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.).


Off heat, whisk in butter and coconut extract until butter is fully incorporated. Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.


Just before serving, beat cream 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.

Italian Vanilla Butter Cake

A simple butter cake perfect for afternoon tea.  Enjoy!

Italian Vanilla Butter Cake
350 degree
30-45 minutes bake time

2 sticks butter, room temperature
1 3/4 cups sugar
1 cup sour cream, room temperature
4 eggs, room temperature
1 T. vanilla extract or seeds from one Vanilla Pod

2 1/4 cups all purpose flour
2 tsp. baking powder
3/4 tsp. baking soda
pinch salt

Cream butter and sugar until creamy and smooth.  Add room temperature eggs continue to beat  until creamy.  Add room temperature sour cream and vanilla extract.  Beat well.  Sift all dry ingredients.  Add slowly to wet ingredients.  Beat until well incorporated.

Grease and flour  a 9 inch spring-form pan.  Bake for 30-45 minutes, do tooth pick test.  Cool completely on cooling rack.  Remove from pan.  Dust generously with powder sugar.  Slice and serve.