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Coconut Raspberry Cake
Ingredients
- 3 cups sifted cake flour sift for measuring
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter room temperature
- 1 pound powdered sugar
- 4 egg yolk well beaten for about 1 minute
- 1 teaspoon vanilla
- 1 cup coconut milk
- 1 teaspoon almond extract (or coconut)
- 1 cup coconut shredded
- 4 eggs white well beaten
Filling
- 1 cup raspberry preserves
Frosting
- 1 cup milk
- 3 tbsp all-purpose flour
- 1 cup butter, softened
- 1 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 1/2 cups powdered sugar
- 1 1/2 cups shredded coconut
Instructions
- Pre-heat oven to 350 degrees. Spray 2 – 9″ round cake pans with baking spray. Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined. Pour batter into three 8"cake pans or two 9" cake pans. Bake for about 30 minutes, or until a wooden pick or cake tester inserted incenter comes out clean. Cool cake. If you used 9" cake pans, slice the layers in half to make a 4layer cake. Raspberry Preserves (at least 1 cup) *choose a good quality Frosting Directions: In a saucepan, use a whisk to blend 1 cup milk into 3 tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring. In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. Add powdered sugar, 1/2cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness. Slice each layer in half. Spread a thin layer of preserves* between the sliced layers. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve!*Note, on the layers that I placed the preserves, I also added a thin layer of coconut.
Notes
Adapted from cookingsalad4u.blogspot.com
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Best Peanut Butter Cookies Ever
This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
By BAKINGNUTS
Recipe Summary
Prep: 30 mins
Cook: 10 mins
Additional: 5 mins
Total: 45 mins
Servings: 36
Yield: 3 dozen
Original recipe yields 36 servings
Ingredient
2 cups peanut butter
2 cups white sugar
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Benihana Fried Rice Recipe
Recipe by Laura Ritterman
Servings 8
INGREDIENTS
2 pounds of chicken breast, cubed into small pieces
1 cup of chopped carrot (either frozen or about 2 large fresh carrots)
1 large white or yellow onion, chopped
A handful of scallions, finely sliced
Oil (safflower or canola)
For the rice
2 cups of white rice
3 cups of water
Pinch of salt
For the garlic butter
1 stick (1/2 cup) of unsalted butter
2 cloves of minced garlic
1 teaspoon of lemon juice
2 teaspoons of low-sodium soy sauce
To finish the Benihana style fried rice
4 eggs
Salt and pepper as desired
Toasted sesame seeds (optional)
DIRECTIONS
Cook the rice (1 day before cooking the fried rice)
Rinse the uncooked rice using a bowl or colander, until the water you are rinsing with no longer appears cloudy.
Add the rice, 3 cups of cold water and a pinch of salt to a large, cover the pot with a lid on the stove.
Bring the heat up high, and watch carefully, until the water begins to boil.
Stir the rice a few times, then bring the heat down to low, cover with a lid and let sit for 20 minutes.
Take the pot from the heat, and let sit still lidded for another 20 minutes.
Move the rice from the pot to a large, shallow dish. Spread it out evenly without compressing, and refrigerate overnight.
Make the garlic butter
Soften the butter, and combine with garlic. Add a squeeze of lemon juice and soy sauce and whisk thoroughly.
Note: Be cautious with soy sauce, because it’s a very strong flavor. You can always add more soy sauce and lemon to taste later, but you can’t take any away once it’s added.
For the vegetables and chicken
With just enough oil to coat them, sauté the carrots and onion over medium heat until soft.
Add the chicken breast and 1 tablespoon of oil, and stir over medium heat until cooked (about six minutes). About a minute before turning off the heat, add the scallions and 1 tablespoon of the garlic butter, stir and set aside.
To complete
Scramble the eggs in a separate pan until cooked and shred them into small pieces.
Add about a tablespoon of oil to a large pan or wok over high heat, and stir in the rice until it’s just coated. Add the remaining garlic butter, and mix thoroughly.
Mix in the chicken and vegetables and bring everything together, adding additional soy sauce, lemon, salt and pepper as needed.
Serve warm, sprinkled with sesame seeds if desired.
Benihana Fried Rice Recipe
4.0 from 52 votes
Recipe by Laura Ritterman
Course: SidesCuisine: AmericanDifficulty: Easy
Servings
8servings
Prep time
35minutes
Cooking time
15minutes
Calories
370kcal
Making copycat Benihana fried rice from home couldn’t be easier. Mix up your ingredients and within no time have a readily made dish straight from the Benihana restaurant.
INGREDIENTS
2 pounds of chicken breast, cubed into small pieces
1 cup of chopped carrot (either frozen or about 2 large fresh carrots)
1 large white or yellow onion, chopped
A handful of scallions, finely sliced
Oil (safflower or canola)
For the rice
2 cups of white rice
3 cups of water
Pinch of salt
For the garlic butter
1 stick (1/2 cup) of unsalted butter
2 cloves of minced garlic
1 teaspoon of lemon juice
2 teaspoons of low-sodium soy sauce
To finish the Benihana style fried rice
4 eggs
Salt and pepper as desired
Toasted sesame seeds (optional)
DIRECTIONS
Cook the rice (1 day before cooking the fried rice)
Rinse the uncooked rice using a bowl or colander, until the water you are rinsing with no longer appears cloudy
Add the rice, 3 cups of cold water and a pinch of salt to a large, lidded pot on the stove
Bring the heat up high, and watch carefully, until the water begins to boil
Stir the rice a few times, then bring the heat down to low, cover with the lid and let sit for 20 minutes
Take the pot from the heat, and let sit still lidded for another 20 minutes
Move the rice from the pot to a large, shallow dish. Spread it out evenly without compressing, and refrigerate overnight
Make the garlic butter
Soften the butter, and combine with garlic. Add a squeeze of lemon juice and soy sauce and whisk thoroughly
Note: be cautious with soy sauce, because it’s a very strong flavor. You can always add more soy sauce and lemon to taste laster, but you can’t take any away once it’s added
For the vegetables and chicken
With just enough oil to coat them, sauté the carrots and onion over medium heat until soft
Add the chicken breast and 1 tablespoon of oil, and stir over medium heat until cooked (about six minutes). About a minute before turning off the heat, add the scallions and 1 tablespoon of the garlic butter, stir and set aside
To complete
Scramble the eggs in a separate pan until cooked and shred them into small pieces
Add about a tablespoon of oil to a large pan or wok over high heat, and stir in the rice until it’s just coated. Add the remaining garlic butter, and mix thoroughly
Mix in the chicken and vegetables and bring everything together, adding additional soy sauce, lemon, salt and pepper as needed
Serve warm, sprinkled with sesame seeds if desired
Benihana Fried Rice Recipe
Recipe by Laura Ritterman
Servings 8
Prep time 35 mins
Cooking time 15 mins
Calories 370 kcal
INGREDIENTS
2 pounds of chicken breast, cubed into small pieces
1 cup of chopped carrot (either frozen or about 2 large fresh carrots)
1 large white or yellow onion, chopped
A handful of scallions, finely sliced
Oil (safflower or canola)
For the rice
2 cups of white rice
3 cups of water
Pinch of salt
For the garlic butter
1 stick (1/2 cup) of unsalted butter
2 cloves of minced garlic
1 teaspoon of lemon juice
2 teaspoons of low-sodium soy sauce
To finish the Benihana style fried rice
4 eggs
Salt and pepper as desired
Toasted sesame seeds (optional)
DIRECTIONS
Cook the rice (1 day before cooking the fried rice)
Rinse the uncooked rice using a bowl or colander, until the water you are rinsing with no longer appears cloudy
Add the rice, 3 cups of cold water and a pinch of salt to a large, lidded pot on the stove
Bring the heat up high, and watch carefully, until the water begins to boil
Stir the rice a few times, then bring the heat down to low, cover with the lid and let sit for 20 minutes
Take the pot from the heat, and let sit still lidded for another 20 minutes
Move the rice from the pot to a large, shallow dish. Spread it out evenly without compressing, and refrigerate overnight
Make the garlic butter
Soften the butter, and combine with garlic. Add a squeeze of lemon juice and soy sauce and whisk thoroughly
Note: be cautious with soy sauce, because it’s a very strong flavor. You can always add more soy sauce and lemon to taste laster, but you can’t take any away once it’s added
For the vegetables and chicken
With just enough oil to coat them, sauté the carrots and onion over medium heat until soft
Add the chicken breast and 1 tablespoon of oil, and stir over medium heat until cooked (about six minutes). About a minute before turning off the heat, add the scallions and 1 tablespoon of the garlic butter, stir and set aside
To complete
Scramble the eggs in a separate pan until cooked and shred them into small pieces
Add about a tablespoon of oil to a large pan or wok over high heat, and stir in the rice until it’s just coated. Add the remaining garlic butter, and mix thoroughly
Mix in the chicken and vegetables and bring everything together, adding additional soy sauce, lemon, salt and pepper as needed
Serve warm, sprinkled with sesame seeds if desired.
I love food! Here are a few of my favorite recipes for you to share!
Enjoy!!
Cook Time: 4 min
Serves: 3 – 4 people
Boxed Mashed Potatoes: Cooking with Kimberly:
Ingredients:
- 2/3 cup water
- 15 – 20 grinds Drogheria Organic Garlic
- 2 – 4 tbsp butter
- 1/2 tsp salt
- 1 1/3 cups instant mashed potatoes
- 1 1/3 cups whole milk
- freshly cracked black pepper – to taste; I used Drogheria Four Peppers Grinder
Instructions:
- In a medium sauce pan, boil water with butter, salt & garlic.
- Remove from heat & gently stir in instant mashed potatoes & milk. * Tip: The higher the percentage of milk, the more creamy the potatoes will be. Consider trying half & half cream or a splash of whipping cream for something entirely more sinful.
- Adjust salt, & garlic if necessary, and add freshly cracked black pepper to your preference of taste, along with butter, if you want your potatoes more decadent.
- Fluff potatoes with a big fork & serve hot.
Garlic mashed potatoes have never been so quick & easy to make.
The ‘How to Cook’ Blog – Cooking with Kimberly | Web Chef Ideas for Real Life Cooks CookingwithKimberly.com
Honey BBQ Sauce Chicken Wings: TheWolfePit
I didn’t add the bourbon
1 cup ketcup
¼ cup water
¼ cup apple cider vinegar
¼ cup brown sugar
¼ cup honey
1 Tbsp dried minced onions
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp black pepper
Combine ingredients in a sauce pan and bring to a boil, then allow it to simmer to a thickness.
Cook chicken dry in a frying pan (no oil) until golden brown and crisp 15-25 minutes or until done
Pour ¼ cup of sauce over the cooked chicken until brown and crisp.
Enjoy!
Easy Pudding Milk Shake!
3 cups cold milk
1 package (4 -serving size) Jell-O Instant Pudding and Pie Filing, any flavor
1 ½ cups icecream, any flavor
Pour milk into blender container. Add pudding mix and icrecream; cover. Blend on high speed 30 seconds or until smooth. Pour into glasses and garnish as desired. Serve immediately. Makes 5 servings
Prep time: 5 minutes
Reviews
5.0 out of 5 stars (based on 7 reviews)
Amazing Recipes! Some of my absolute favorites!
September 6, 2023
DevisedWithInspiration always comes with the best recipes. The coconut raspberry cake is simply amazing. Had to try it for a family get together and no one would believe I made it. Lol I’m a dedicated follower of this blog especially when i need inspiration. I gotta try the peanut butter cookies next when the craving hits. 😋
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