Coconut Macaroon Cake

This cake is really delicious and I just made it today! I guess it's supposed to be modeled after macaroons or also meringues (they are like cookies or small cakes, and originated in Europe) for which the basic ingredient is egg whites that are whipped into stiff peaks and mixed with sugar and some other main ingredient (in this case, coconut). Basically the top of this cake is a meringue that is baked with the cake batter and it resembles something like the top of a lemon meringue pie (which you guys are probably more familiar with). The cake itself is really moist too and the coconut is only in the meringue so that coconut taste is not too strong but just perfect.

On a side note...this recipe requires separating egg yolks from egg whites and also whipping egg whites...both processes can be very tricky if you're not familiar with them. I've included some pictures to help demonstrate the first process....and I've taken a picture from my favorite baking book (see the last post) to show how to whip egg whites to get the right consistency you need (in this case, "stiff peaks").

Ingredients:

• 125 g butter 
• ½ cup sugar 
• 3 egg yolks 
• ½ cup milk 
• 1¼ cups flour 
• 2 tsp baking powder 
• 1 tsp vanilla essence

 Topping:

• Whites of 3 eggs 
• ½ cup sugar 
• 1 cup coconut

Note: Before you began mixing any ingredients, you should take out 2 separate bowls for the eggs (one for egg yolks and one for egg whites). In order to separate the egg, crack the egg (making sure that you don't break the egg yolk inside). After you crack it, hold it upright over one of the bowls. Gently pull the top half of the egg shell away from the bottom half, so that the yolk stays in the bottom half. Pour out the egg whites from the top half of the shell in the bowl for egg whites. Then carefully move the yolk back and forth from one shell to the other, allowing the egg whites to fall into the bowl below. After all of the egg white is poured out, place the egg yolk in the second bowl.
Also: It is VERY important that you make sure not even a little bit of the egg yolk (or any butter, grease, etc.) falls into the egg whites because it will affect the texture of the egg whites when you whip them for the meringue.

Separating the egg yolks from the egg whites:

1. Cream butter and sugar.

    

2. Add yolks one at a time, beating well after each addition.

 

3. Add essence and alternate milk and sifted dry ingredients.

4. Prepare a 9-inch round cake pan by buttering the bottom and edges. Pour batter into the pan.

5. For the topping, beat egg whites until firm and stiff.

(I know the picture isn't that clear, but this is from one of my favorite books, Williams-Sonoma Essentials of Baking, and you can get an idea of what the consistency of the whipped egg whites should be like...for "stiff peaks," see the third picture from the left.)

6. Lower speed of beater and gradually add in sugar and fold in coconut.

 

7. Spread topping over cake batter and bake at 350 degrees F for 30-35 minutes.

Note: Before there were 10 minutes left for the cake to bake, I sprinkled some coconut flakes on the top while the cake was still in the oven. I thought it would add a little extra flavor and look nice. DO NOT put coconut flakes on top before the last 10 minutes or else the coconut flakes will burn and ruin the cake. If you ever want to toast coconut flakes in the future (similar to toasting nuts), it usually takes only 7 minutes.
Also: If you want to create peaks with your meringue to make the topping look nicer, take the back of the spoon and slide it upwards wherever you want on the top of the cake.

8. Let it cool before cutting slices and removing the cake from the pan.
 

Challah (Bread)

I've always wanted to make homemade bread, and the smell of bread baking in the oven is so divine. When I first started baking, my first baking book from which I learned much of what I know today, is called Williams-Sonoma Essentials of Baking. And one of the first recipes I tried in there was for Challah. Challah is actually a bread eaten by certain kinds of Jews on the Sabbath and various Jewish holidays. And although I'm not Jewish, it looked too good not to try. It's basically similar to any other bread recipe with all of your basic ingredients. This bread produces a soft, delicious texture, with a crispy crust. And believe me when I say that almost the whole entire loaf (which is pretty damn big) disappears in a couple of hours when I make it at home.

Ingredients:

• 2 packages (5 tsp) active dry yeast
• 1 cup (8 fl oz/ 250 ml) warm water (105-115 degrees F)
• ½ cup (4 oz/ 125 g) sugar
• 3 large eggs, plus 1 egg, beaten (for glazing)
• 5 cups (25 oz/ 780 g) all-purpose (plain) flour
• 2 tsp salt
• ½ cup (4 oz/125 g) unsalted butter, at room temperature
• 1 tbsp poppy seeds or sesame seeds (optional)

1. In the 5-qt bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes.

2. Add the sugar, 3 eggs, 4 ½ cups of the flour, the salt, and the butter. Using a wooden spoon, stir all the ingredients until the dough comes together in a sticky mass.

3. Place the bowl on the mixer and attach the dough hook. Knead on low speed, working in the remaining flour as necessary to keep the dough from being too sticky, until the dough is smooth and elastic (5-7 minutes).

4. Do not be tempted to add too much flour. The dough should stay soft, and it will become less sticky with kneading. Remove the dough from the bowl.
(Note: From lots of experience, having made this bread many times, I will just say that I prefer kneading the dough by hand instead of in the mixer...or maybe start kneading it in the mixer but after a few minutes knead it by hand. The reason being that it is really important to know if the dough is the right texture which can only be achieved by actually feeling it with your hands. I found that it would stay really gooey and sticky in the mixer even though I kneaded it for 10 minutes. And you will need to put some extra flour but make sure you put a little at a time and knead well to test the dough. It should be soft but not gooey. Meaning, when you knead it, the dough should not stick to your hand and not come off. You should be able to roll it around. But don't put too much flour because it will become very dry and hard.)

Tip: If the dough does happen to be gooey and you are kneading it by hand...and then you find yourself with all this really sticky dough on your hands that won't come off...all you have to do is take a little bit of flour and rub it where the dough is stuck and it will come off.

^ I just wanted to let you all know that the bowl in the picture is NOT the one I kneaded the dough in...I just put it on the mixer to show the dough hook attachment that is used when kneading the dough in the mixer.

5. Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a damp kitchen towel and let the dough rise in a warm, draft-free spot until it doubles in bulk, about 2 hours.

^You can see how much the dough rose from the ball I formed in the previous mixture!

6. Line a half-sheet pan or rimless baking sheet with parchment (baking) paper. Punch down the dough, and move the dough to a clean work surface.

7. To make a braided loaf, cut the dough into 3 equal pieces with a sharp knife. Using your palms, and staring in the center and working outward, elongate each piece by rolling it gently against the work surface with even pressure until you have formed a rope as long as the prepared pan.

8. Line the three strands up straight so that they are in front of you vertically. Cross the right strand over the middle strand, then cross the left strand over the middle strand. Keep going back and forth crossing left over right, then right over left until you have reached the ends of the ropes. Pinch them together at the top and the bottom, and tuck the strands under at the ends.

9. Place the braided loaf on the prepared pan, cover with a dry kitchen towel, and let rise again in a warm, draft-free spot until it doubles in size and is spongy to the touch, 45-60 minutes.

10. Position a rack in the lower third of the oven, and preheat to 350 degrees F (at least 15 minutes before actually putting the bread in the oven).
(Note: It is important that you place the bread in lower third of the oven! The position of anything you bake that is specified in the recipe is very important because it really does make a difference)

11. Brush the braid gently with the beaten egg and sprinkle with the seeds, if using.

12. Bake the braid until it is nicely browned and sounds hollow when tapped on the bottom, 30-35 minutes. Transfer to a wire rack and let cool completely.
(Note: If you notice in the pictures...in case you were wondering what a cooling rack looked like...that black rack on which the breads are resting would be it)

So, the last thing you do is cut it into slices, spread the slices with butter, and serve. My favorite thing to do however, is to save some slices and eat them toasted the next day for breakfast.

Coconut Cream-Filled Cupcakes

This is yummy treat for coconut lovers...a vanilla flavored cupcake with creamy coconut filling inside, topped with a light and creamy frosting and coconut flakes.
...And yes it may be a lot of work, but trust me, it's worth it!

Ingredients:

For cake:

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 cup whole milk
• 1 tsp vanilla essence

For cream filling:

• 3/4 cup whole milk
• 1/2 cup sugar
• 2 tbsp all-purpose flour
• 2 2/3 cups sweetened shredded coconut
• 1 tsp vanilla essence

For frosting:

• 3 large egg whites
• 1 1/2 tsp vanilla essence
• 1/2 cup cold water
• 1 1/2 cups sugar
• 1/4 tsp plus 1/8 tsp cream of tartar

For garnish: 

About 1 1/2 cups sweetened shredded coconut

1. Heat oven to 350 degrees F. Line 2 muffin tins (each 12 cups) with cupcake papers.

2. To make cupcakes, in a small bowl, combine flours. Set aside. In a large bowl, cream butter with a mixer until smooth. Add sugar gradually and beat until fluffy (about 3 minutes). Add eggs, one at a time, beating well after each addition. 

3. Add flour mixture in 3 parts, alternating with milk and vanilla, and incorporating well after each addition.

4. Spoon batter into cupcake liners (until about 3/4 full). Bake for 20-25 minutes, or until a cake tester inserted in center comes out clean.

5. Cool cupcakes completely before filling and frosting them.

6. To make the filling, in a medium saucepan, whisk milk with sugar and flour until well blended. Cook over medium-high heat, stirring constantly, until thickened and bubbly (about 5 minutes).

   

7. Remove from heat; stir in coconut and vanilla. Cover, and allow to cool to room temperature. 

8. Spoon (when cooled) into a pastry bag fitted with a 1/2-inch round tip. Working with 1 cupcake at a time, plunge tip about 3/4 inch into the center of the cupcake's top. Gently squeeze pastry bag to fill cupcake, withdrawing it slowly as you squeeze.
(OR, you can do as I did, since I did not have a nozzle with a tip big enough to squeeze the filling- the coconut was getting jammed and the filling wouldn't flow through the hole in the tip- I poked a hole in the top of the cupcake with the nozzle, and then squeezed the filling through the pastry bag into the cupcake. That is, I squeezed the filling out of the pastry bag without using the nozzle because the hole in the pastra bag was big enough as it was)

9. To make the frosting, in the bowl of a mixer, combine egg whites and vanilla. Set aside.

10. Combine water, sugar, cream of tartar in a medium saucepan; immediately place over high heat. As mixture begins to bubble at edges, stir once to be sure sugar is completely dissolved, then allow mixture to come at rolling boil (1-2 minutes). Immediately remove from heat.
(Note: Make sure you do not boil the sugar and water mixture for more than 2 minutes because the mixture will turn into caramel or hard candy!!! Then, you will not be able to mix it into the egg whites mixture.)

11. Beat reserved egg whites and vanilla on medium-high with a mixer fitted with a whisk attachment until foamy and light tan (about 1 minute). Without turning off mixer, pour sugar syrup into beaten egg whites in a thin, steady stream. Continue beating constantly at same speed until stiff peaks form but frosting is still creamy
.

10. Frost cupcakes, then sprinkle on coconut, and serve. (Before I sprinkled on the coconut, I colored it in a bowl with a little bit of red food coloring. The coconut is more visible and it looks pretty) To make it much easier to put the frosting on the cupcakes, use a star nozzle fitted into a piping bag and squeeze it out in circular motions.

...And here is the final product:

Triple Chocolate Chip Cookies

I LOVE homemade chocolate chip cookies. But these cookies are better than regular chocolate chip cookies because they contain 3 kinds of chocolate chips!!! Milk chocolate, semi-sweet, and white-chocolate - yum yum. These cookies are made regularly in my home and they are usually gone in no time. The recipe is from Williams-Sonoma Essentials of Baking.

Ingredients:

• 1 ¼ cups all-purpose (plain) flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, at room temperature
• ½ cup firmly packed golden brown sugar
• 6 tbsp granulated sugar
• 1 large egg
• 1 tsp vanilla essence
• 1 cup semisweet (plain) chocolate chips
• ¾ cup white chocolate chips
• ¾ cup milk chocolate chips

1. Position a rack in the middle of the oven, and preheat the oven to 350 degrees F. Line two rimless baking sheets parchment paper.

2. In a bowl, stir together the flour, baking soda, and salt. Set aside.

3. By mixer, in a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth.

4. Add the egg and vanilla and beat on low speed until well blended.

5. Slowly add the dry ingredients and beat on low speed just until incorporated.

6. Mix in the chocolate chips.

7. Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes.

8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Romany Cream Biscuits

I believe Romany Cream Biscuits are from South Africa. It's a biscuit my mom grew up eating since she was born and raised in Zambia and the recipe has been passed through my family. They are cocoa and coconut flavored cookies sandwiched with rich melted chocolate, and the dark color is because of the cocoa. All I can really say is that these cookies are one of my favorites (and my dad's favorites). They simply melt in your mouth because of their soft texture.

Ingredients:

• 1 cup (2 sticks) and 1 tbsp butter 
• 3/4 cup castor sugar
• 1/2  cup oil
• 2 eggs
• 1 tsp vanilla essence
• 1 1/2 cups dessicate coconut
• 2 1/2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp cocoa
• 7 oz melted chocolate

1. Cream (by mixing by hand mixer or in an electric mixer) the butter, sugar, and oil until light and fluffy.

2. Add the eggs and vanilla. Make sure you add the eggs one at a time and beat well after each addition.

3. Stop mixing; add the coconut and sifted dry ingredients (see note for sifting) and make a soft dough by pressing it all together with your hands. Do not knead the dough too much since the dough needs to be soft.

4. Take a biscuit machine or cookie cutters, and make small cookie or biscuit shapes with the dough.

5. Place cookies on a greased baking tray, preferrably lined with parchment paper and keep a distance of 1 or 2 inches between the cookies. Bake at 350 degrees F for 15-20 minutes.

6. When the cookies are done, make sure they are cooled.

7. After they are cool, melt chocolate (see note for melting chocolate) and sandwich cookies together (see note for sandwiching cookies).

 

*Sifting Dry Ingredients: It is always better to sift any dry ingredients, especially flour and powdered sugar, before adding them. Sifting can be done by using a fine mesh sieve (you can see it in some of my pictures)

*Melting Chocolate: I learned the hard way, DO NOT melt chocolate directly on the stove in a saucepan or pot. Chocolate should be melted either in the top pan of a double broiler, or by putting the chocolate in a pan that will fit into another pot that is filled with boiling water. If chocolate is melted directly on the oven, it will burn and stick to the pan. The easiest way is to fill a pot with water, heat the water over low heat until it is barely simmering, and then place chocolate in another pot that will fit into the pot with simmering water. Remove when chocolate is melted and let it cool before using it.

Pound Cake

^ This is a picture of the Pound Cake I made...really good stuff...especially to eat with tea, coffee, or milk.

Ingredients:

• 2 1/4 cups cake (soft-wheat) flour 
• 1/4 tsp salt 
• 2 tsp baking powder 
• 1 cup (8oz/ 250 g) unsalted butter, at room temperature 
• 1 1/2 cups granulated sugar 
• 5 large eggs 
• 2 tsp vanilla essence 
• Icing sugar for dusting 
• Berry coulis (optional) 
• Whipped cream (optional)

Method:

1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-5-inch loaf pan or 8-inch round cake pan. Line the bottom with parchment paper cut to fit. Butter the paper, then dust the bottom and sides of the pan with flour.

2. Sift together the flour, salt, and baking powder in a bowl, and set aside.

3. In a large bowl, combine the butter and granulated sugar. With a mixer beat on medium-high speed for 5 minutes until light and fluffy.

4. Beat in the eggs one at a time, beating well after each addition. Mix in the vanilla, and remove the bowl from the mixer.

5. Using a rubber spatula, gently fold in one half of the dry ingredients, and using a light lifting motion and turning the bowl continuously, fold in until the batter is smooth and the dry ingredients are incorporated. Do not fold the batter too vigorously, or the cake will be tough.

6. Pour the batter into the prepared pan and smooth with the rubber spatula. Bake the cake until a toothpick inserted in the center comes out clean or 60-70 minutes.

7. Let the cake cool on a wire inside the pan for 5 minutes and then cool on a wire rack.

8. Using a sieve, dust the top of the cooled cake with icing sugar and serve with berry coulis and whipped cream if desired.

Berry Coulis Recipe

Ingredients:

• 2 cups of fresh, thawed frozen raspberries or strawberries 
• sugar 
• Juice of 1/2 lemon, strained

If using fresh strawberries, remove the hulls. Using a food processor or blender,puree the berries until smooth. Strain the puree through a sieve into a bowl. Season to taste with sugar, then stir in the lemon juice to heighten the flavor of the berries

Whipped Cream Recipe

Ingredients:

• 1 cup heavy cream 
• 2 tbsp icing sugar 
• 1 tsp vanilla essence 
• In a large bowl, combine the cream, icing sugar, and vanilla. With a mixer, beat on medium-high speed until medium peaks form. (Makes about 2 cups)