Wednesday, June 20, 2012

Coconut Cake!

I found a recipe ....and then a 'suggested change' to the same recipe I'm going to post it here, even tho I haven't tried it yet.  I will.... tonite!

Ok I just did!

- Yellow BUTTER RECIPE cake mix
... 3 eggs, 1 cup water, 1/3 c butter,  1 tsp coconut extract

- 1 can sweetened coconut milk/cream
- 1 cup shredded coconut - Divided in 2 parts (1/2 cup & 1/2 cup)

- 1 small tub Fat Free Cool Whip (or similar topping)

Make cake according to directions, but ADD 1 tsp coconut extract AND 1/2 cup shredded coconut.
Bake according to directions.
Cool 15 min.  Poke holes in cake with fork (many holes).
Pour coconut cream all over cake in pan. Let it sink in and Cool completely.
"Frost" with whipped topping, and then sprinkle the remaining coconut on the topping.

EAT!!! and ENJOY!!!

Sunday, June 17, 2012

Chocolate Mint (Grasshopper) Crepes

Today's yummy treat comes by way of a post I found on a WordPress blog. I almost started one on Word Press, actually I DID start one... created the blog, but when it came down to starting a POST on it... I could not find how to do it! ...and if I - a computer experienced person - could not find how to create a post... what are the odds I would stay there? So... here is the yummy delight I found there... can't wait to try this one some day!

Grasshopper Crepes(inspired by Hugo’s, Fayetteville, AR)

Mint Chocolate Chip Ice Cream

(recipe ::here::)
Chocolate Crepes
(borrowed from The Domestic Goddess)
3 eggs
¾ cup water
½ cup half & half cream
¾ cup plus 2 tablespoons all-purpose flour
3 tablespoons cocoa
2 tablespoons granulated sugar
1/8 teaspoon salt
3 tablespoons butter, melted and cooled
Vegetable cooking spray for cooking
Combine eggs, water and cream in blender; blend 10 seconds. Add flour, cocoa, sugar, salt and butter; blend until smooth. Let stand at room temperature 30 minutes.
Spray 6-inch crepe pan lightly with vegetable cooking spray; heat over medium heat. For each crepe, pour 2 to 3 tablespoons batter in pan; lift and tilt pan to spread batter. Return to heat; cook until surface begins to dry. Loosen crepe around edges; turn and lightly cook other side. Stack crepes, placing wax or parchment paper between each. Keep covered.
Chocolate Sauce
(borrowed from The Domestic Goddess)
¾ cup sugar
1/3 cup cocoa
½ cup plus 2 tablespoons evaporated milk
¼ cup butter
1/8 teaspoon salt
Stir together sugar and cocoa in small saucepan; gradually stir in evaporated milk. Add butter and salt. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.
Assembling the Crepes
Place one cooled crepe on a plate. Spread one scoop of ice cream down the center of the crepe and roll crepe (seam side up is my preference). Add a dollop of whipped cream and drizzle with chocolate sauce. Garnish with a mint sprig and serve immediately.

Friday, June 15, 2012

Sweet Potato Veggie Burgers

I found this on another site and I wanted it to be the FIRST thing I posted so I don't lose it. It looks SO good I can't WAIT to try it!

Sweet Potato Veggie Burgers
makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper


1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 
original source: