Recipe

Coconut Pancakes

by Koko on February 21, 2017

in Breakfast, Cooking, Recipe

I was SO lucky these past few weeks because I got to spend them with Q! He had a little break from work, and I took some vacation days so that we could spend time with each other before Q heads out for more training. I found my love of the kitchen again, and remembered how much I LOVE cooking for another person (amazing how cooking for two is SO much better than cooking for one!). For Valentine’s Day, I wanted to try a new recipe, so I made these Coconut Pancakes. It made a bunch (I actually cut this recipe in half since it was two of us and there was still a ton left over!). I put them in a freezer ziploc bag and freeze them for the future. They were delicious and really not that much work, who knew? Enjoy!

 

{ Comments on this entry are closed }

Easy Stovetop Spanish Rice

by Koko on February 14, 2017

in Cooking, Grains, Recipe

The other night I wanted to make a fun Mexican-themed dinner. Instead of doing my usual brown rice on the side, I decided to try and make some Spanish rice. This recipe is easy, delicious and tastes super authentic. I put it on the stovetop the same time I made my fajita chicken (recipe to come) and it was a delicious meal.

A few hints: this makes a LOT of rice (like 4 cups), which you can easily portion out and freeze or make for a small crowd. Also, I used brown basmati rice because that’s what I had. Feel free to play around with what type of rice you want to use, just be mindful of liquid to rice ratio and cooking time.

 

 

{ Comments on this entry are closed }

Cranberry Bliss Bars

by Koko on December 12, 2016

in Baking, Blondies, Recipe

img_1536-1

Around this time of year I always get excited for my favorite treat at Starbucks: Cranberry Bliss Bars! A few years ago, I attempted to make them at home and remember loving the, so this weekend while I was in TN, I tried again!

They are actually super simple to make. The white chocolate “drizzle” is more challenging since the chocolate seizes up pretty quickly, but I did more “dallop” than “drizzle” haha! These are a huge hit, and if you cut them into little triangles, no one will know the Starbucks version versus yours!

img_1525-1

{ Comments on this entry are closed }

Classic Pound Cake

by Koko on August 8, 2016

in Baking, Cake, Recipe

IMG_1499-2

This weekend my mom and I went back to Tennessee to take a look at my house. Boy do I miss that house. I walk in and remember what it feels like to have my own house and not live at home with my parents (which is also awesome at times FYI). To have all my own things, and my bed… heaven! To thank our neighbors for being wonderful, we baked them a pound cake. This is a traditional pound cake with just a hint of lemon. We served it with fresh whipped cream and berries and it was perfection.

IMG_1492

Classic Pound Cake

Makes 1 loaf

Ingredients:

  • 16 tablespoons (2 sticks) unsalted butter, softened but still cool, plus extra for greasing pan
  • 1 1/3 cups sugar
  • 3 large eggs plus 3 large egg yolks, at room temperature
  • 1 1/2  teaspoons vanilla extract
  • 1 1/2 teaspoons water
  • 1/2 teaspoon salt
  • Zest from 1 lemon
  • 1 1/2 cups (6 ounces) cake flour

Directions

  1. Preheat the oven to 325 degrees. Grease and flour a 9×5 loaf pan. Line the pan with parchment paper (video on how to do that here).
  2. In the bowl of a stand mixer, beat the butter at medium speed until smooth and shiny, about 15 seconds. Add the sugar slowly, beat until light and fluffy, 4 to 5 minutes.
  3. In a separate bowl, stir together the eggs, yolks, vanilla, and water. With the mixer running at medium speed, add the mixture to the butter and sugar in a very slow, thin stream. Add the salt and lemon zest.
  4. Place 1/2 cup of the flour in a sifter and sift over the batter. Fold gently with a rubber spatula, scraping from the bottom of the bowl, until the flour is incorporated. Repeat twice more, adding flour in 1/2 cup increments.
  5. Scrape the batter unto the pan, smoothing the top with a spatula. Back until a toothpick inserted into the crack running along the top comes out clean, about 70-80 minutes. (Start checking your loaf after 60 minutes. Mine didn’t have a large crack, so I just put the toothpick in the center :)). Let the cake rest in the pan for 5 minutes, then invert onto a wire rack. Place a second wire rack on the cake bottom, then turn the cake over. Cool to room temperature, remove and discard the parchment. Serve with fresh whipped cream and berries.

Adapted from Cooking Illustrated.

IMG_1497-2

Related Posts Plugin for WordPress, Blogger...

{ Comments on this entry are closed }