Literally, this is A birthday card that I drew for a friend’s upcoming birthday. The final version also featured candles, but I accidentally cut them off while scanning. Oops.
Enjoy and create!
Last spring, Bon Appetit ran a recipe for a Chocolate-Coconut Pound Cake. I ripped that recipe out and promptly lost it. It reappeared last week and was taunting me. Yesterday, it won the battle, and I made the cake.
What a giant let down. Maybe I had built it up in my head. Maybe I messed up the recipe (although for once I actually followed the recipe exactly). Maybe I just wasn’t in the mood, but I’m 90 percent sure that the problem isn’t me. It’s the cake.
For starters, making this cake was more time intensive than anticipated. Two stages of mixing totaled a minimum 10 minutes per the directions…only two of the stages. But I stuck with it.
When I mixed the dry ingredients into the wet, powder powder everywhere. I have never had dry ingredients poof like that before. I had to shoo the dog away because she was trying to lick it off the floor. Everything had to be wiped down when I finished. Lame.
The directions say to cook for 70-80 minutes. I did 72 minutes. Totally not done. 5 more. Still muddy in the middle. 5 more. What the hell? Still cake soup on my toothpick. 10 more. Done. But the bottom got a little more brown that I intended.
I pulled the cake from the oven as directed. Let cool as directed. Then sliced. The first piece sat on its plate beautifully. I sliced a second piece. It crumbled into a hot mess.
As for flavor, it was ok. Mine cake was a little too dry, and I would have loved it to taste more coconutty. It needed something else; the wow factor was on vacation. In fact, after the first bite, I got up, walked into the kitchen, folded up the ripped out recipe page and put it in the recycling bin. This is just not the cake for me.
My brother is preparing to be the King of Pies at his Thanksgiving meal. He will be making a variety of sweet treats, including a classic Southern favorite – pecan pie. He suggested I make one, too, and share it on the blog. Well, I made 3 instead. It’s Thanksgiving; you go big!
It fell apart a little, but I devoured it so quickly that I didn’t notice.
Basic Pie Filling Ingredients
Addition to make it a Brandy Pecan-Walnut Pie – 1 tablespoon brandy (bet you didn’t see that coming lol)
Addition to make it a Chocolate Pecan-Walnut Pie – 2 ounces shaved 90% cocoa chocolate
Alternative option for those with nut allergies – cut out the nuts, add unsweetened coconut flakes
Enjoy! May you, too, be the King (or Queen) of Pies at your celebration. Happy Thanksgiving!
Not too bad for three pies. Clean as you go. It really helps.
Cooler (and downright cold) weather is here, and I miss my tank tops already. In homage to summer, I made this simple pasta dish. It’s hearty enough for the current season with a freshness reminiscent of the warm, lazy days of summer.
If this is too dry for your taste, drizzle a small amount of olive oil on it. I wouldn’t recommend adding cheese.
I’m not the only one who thinks it smells yummy.
This is sandwich is simple assembly. The combo tasted fresh and flavorful. It would be wonderful for lunch in the park.
Not the fanciest of ends for this sandwich, but it was delicious! Hope you enjoy it, too!