I've been having a blast using my new KA, rightly named "Beastly", as much as possible without burning through every single baking supply in my pantry.
So today I'm making a Carmel Coconut Cake for my husband to bring to work.
Being a military wife means a few things for me in the kitchen:
1: I have a budget for food, meaning I have to plan for a month of food.
2: Since my husband works the graveyard shift, I need to send treats for the guys 3 days a week.
3: My husband needs a diet that promotes weight/muscle gain, I need the opposite.
4: Our son is a soon to be toddler, needing a wide range of healthy baby friendly options.
While it sounds like it is a lot to juggle, it's become very easy to maintain a healthy yet gourmet style dinner 7 days a week.
We eat protein and vegetable heavy meals with a small portion of starch. We have made the transition from things that we processed (white rice, bread etc) t0 whole grain laden foods.
I have cut back on portions to cut waste (dreaded 3 day old left-overs!), and make available more fresh food to be prepared thoughout the week.
Example: tonight I made Beef Stir fry in a lemon & apple sauce, with green beans, snap peas, celery, zucinni, and water chestnuts over brown rice.
I used a mix of fresh and frozen veggies, 10 minute rice, and only 1/2 a pound of beef strips.
Total cost of the meal was $6.00 for three large portions!!
(yes, I know this is where you think I'm going to tell you the recipe.....but I'm not, just the cake)
For tonight's dessert, I'm making:
Carmel Coconut Cake
Time: 15 min. prep + 40 minutes to bake
Yield: 12-15 servings
Recipe from Taste Of Home
Cake:
4 eggs
2 C sugar
2 t vanilla
2 C flour
2 t baking powder
1/2 t salt
1 C milk
1/4 C butter
Frosting:
1 1/2 C packed brown sugar
3/4 C butter, melted
1/2 C half and half
2 C flaked coconut
1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix.
2. In a separate bowl combine the flour, baking powder and salt. Add it to the buttery egg combo and mix just until combined.
3. In a sauce pan bring the milk and butter to a boil, stirring constantly.
4. Pour it into your batter. Beat until well combined.
5. Spray a 9x13 pan with cooking spray. Pour the batter into the pan.
6. Bake at 350 for 35-40 minutes.
7. While the cake bakes, mix all frosting ingredients together.
8. When the cake is done remove it from the oven and turn the oven to broil. Pour the frosting over the top of the warm cake. Spread it around carefully with a knife.
9. Return the cake to the oven and let the frosting become browned. Watch cake carefully!!!It can burn very quickly. It only needs to broil for about 3-4 minutes.
If you wish, let cake cool for about 30 minutes then cut and enjoy it warm!
Hope you enjoy this cake as much as my husbands co-workers do!
So today I'm making a Carmel Coconut Cake for my husband to bring to work.
Being a military wife means a few things for me in the kitchen:
1: I have a budget for food, meaning I have to plan for a month of food.
2: Since my husband works the graveyard shift, I need to send treats for the guys 3 days a week.
3: My husband needs a diet that promotes weight/muscle gain, I need the opposite.
4: Our son is a soon to be toddler, needing a wide range of healthy baby friendly options.
While it sounds like it is a lot to juggle, it's become very easy to maintain a healthy yet gourmet style dinner 7 days a week.
We eat protein and vegetable heavy meals with a small portion of starch. We have made the transition from things that we processed (white rice, bread etc) t0 whole grain laden foods.
I have cut back on portions to cut waste (dreaded 3 day old left-overs!), and make available more fresh food to be prepared thoughout the week.
Example: tonight I made Beef Stir fry in a lemon & apple sauce, with green beans, snap peas, celery, zucinni, and water chestnuts over brown rice.
I used a mix of fresh and frozen veggies, 10 minute rice, and only 1/2 a pound of beef strips.
Total cost of the meal was $6.00 for three large portions!!
(yes, I know this is where you think I'm going to tell you the recipe.....but I'm not, just the cake)
For tonight's dessert, I'm making:
Time: 15 min. prep + 40 minutes to bake
Yield: 12-15 servings
Recipe from Taste Of Home
Cake:
4 eggs
2 C sugar
2 t vanilla
2 C flour
2 t baking powder
1/2 t salt
1 C milk
1/4 C butter
Frosting:
1 1/2 C packed brown sugar
3/4 C butter, melted
1/2 C half and half
2 C flaked coconut
1. In a medium sized mixing bowl, or in your stand mixer beat the eggs, sugar and vanilla for 4 minutes. It will thicken up a bit while you mix.
2. In a separate bowl combine the flour, baking powder and salt. Add it to the buttery egg combo and mix just until combined.
3. In a sauce pan bring the milk and butter to a boil, stirring constantly.
4. Pour it into your batter. Beat until well combined.
5. Spray a 9x13 pan with cooking spray. Pour the batter into the pan.
6. Bake at 350 for 35-40 minutes.
7. While the cake bakes, mix all frosting ingredients together.
8. When the cake is done remove it from the oven and turn the oven to broil. Pour the frosting over the top of the warm cake. Spread it around carefully with a knife.
9. Return the cake to the oven and let the frosting become browned. Watch cake carefully!!!It can burn very quickly. It only needs to broil for about 3-4 minutes.
If you wish, let cake cool for about 30 minutes then cut and enjoy it warm!
Hope you enjoy this cake as much as my husbands co-workers do!
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