A treat for a Mother’s Day celebration. Happy Mother’s Day!
Every now an then, I like to try my hands at different types of baked goods. Today I baked this beautiful coconut pie from scratch. I even toasted the coconut to garnish it.
This is something I had seen and just wanted to try. It came out beautifully.
I had pecans in my freezer so I decided to use them in something other than a pecan pie,
This carrot cake is topped with coconut that I colored with green food color. I used the basket weave piping technique around the sides and a rope piping design around the top of the cake. I topped it off with mini candy carrots.
I was given a whole lot of blueberries so it was only fitting that I make blueberry muffins to give as a gift of appreciation.
This cake is loaded with strawberries. The cake has puréed strawberries, the frosting had puréed strawberries and there are chopped strawberries in the frosting between the layers.
Best Cocoa Brownies
Adapted from Alice Mendrich’s Bittersweet via smitten kitchen
Makes 16 larger or 25 smaller brownies
10 tablespoons (1 1/4 sticks, 5 ounces or 141 grams) unsalted butter
1 1/4 cups (9 7/8 ounces, 280 grams) sugar
3/4 cup plus 2 tablespoons (2 7/8 ounces, 82 grams) unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams, 2 3/8 ounces) all-purpose flour
2/3 cup walnut or pecan pieces (optional)
1/4 cup sweetened coconut
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
This cake was a special request. I have never had coconut with key lime cake before but since I love coconut, I am sure it tastes great.
Red Velvet cupcakes topped with cream cheese frosting, sprinkles and chopped pecans
Carrot cake cupcakes made with walnuts.
Christmas baking is filled with these colorful cupcakes.
These red velvet cake balls make a great gift for friends and colleagues. They are dipped in white chocolate and decorated with sprinkles and pecans.
It’s not often I make this cake but decided to do it a little different than the traditional cake by adding milk chocolate frosting on the outside.
This is one of my most popular cakes. It’s moist and loaded with pecan cream cheese frosting. The top is decorated with red sprinkles and chopped pecans.