Coconut Layer Cake with Pineapple Curd
Otherwise known as ‘The Coconut Cake That Almost Wasn’t’.
If you like piña coladas…
Wait. I’m getting ahead of myself.
This cake almost gave me a heart attack. Not the best way to introduce this cake to you, I realize, but it’s true. Don’t worry, there’s a happy ending.
I offered to make my mom a cake for Mother’s Day. And by offered, I mean insisted. She requested a coconut cake. Challenge accepted!
I started baking the cake the day before I planned to take it to her. Things were going great. The individual components all looked and tasted great.
But… somehow things went awry.
Curd ran, filling and frosting oozed, and I found myself taking my layer cake apart at 8:00 PM the night before it was to be delivered to my mom.
Not good.
The good news is that after a little regrouping and some small adjustments, the cake came together in no time. I learn these lessons the hard way so that you don’t have to.
Lessons learned: Curd must be thick before it’s used to fill a cake. If it’s pourable, it’s too runny.
Don’t use runny curd. Runny curd ruins cake dreams.
The great news is that, once properly assembled, this coconut cake tastes amazing. Like a tropical vacation.
It’s moist and coconut-y and just sweet enough. I find that some coconut cakes don’t really taste like coconut, but this cake does not suffer from that problem at all! It practically overflows with coconut flavor. And then there’s the tangy sweet pineapple curd mixed with more coconut. Plus the satiny, fluffy, sweet meringue frosting. I didn’t want to use a heavy, rich buttercream or cream cheese frosting for this ultra-moist cake and the butter-free meringue worked perfectly.
So if you like piña coladas… you should really make and eat this cake. And maybe get caught in the rain? (Sorry.)
Coconut Layer Cake with Pineapple Curd
Makes one 9-inch two-layer cake
Printable Recipe (All components)
Components
2 9-inch coconut cakes
1 cup or more of pineapple curd, chilled
1-2 tablespoons coconut rum (optional)
remaining sweetened cream of coconut (optional)
1/4 cup + 2 cups (or more) sweetened shredded coconut
1 batch meringue frosting
Cake Assembly
Set bottom layer on cake circle.
If desired, add 1-2 tablespoons coconut rum to remaining sweetened coconut cream. Poke cake layer all over with fork, being careful not to go all the way through cake. Gently brush on rum mixture with pastry brush. Allow to soak in for 5 minutes.
Stir a heaping 1/4 cup coconut into chilled pineapple curd.
Pipe frosting around top edge of bottom cake layer. Fill with pineapple curd mixture. Set remaining cake layer (bottom side up) on top. Repeat basting with rum mixture as outlined above, if desired. Spread remaining frosting over top and sides of cake. Press remaining 2 cups of coconut lightly onto top and sides of cake until covered.
Cake can be stored in a covered container overnight in the fridge. Let sit at room temperature for at least 30 minutes before serving.
Coconut Cakes
Makes two 9-inch cakes
Adapted from Bon Appetit
Sweetened cream of coconut (Coco Lòpez) can usually be found in the liquor or drink mixers section of most grocery stores. It’s the same stuff you’d use to make a piña colada. Be sure to stir your Coco Lòpez well before using! It should be a pourable, opaque liquid. If it’s solid you need to stir.
Ingredients
3 cups + 1 tablespoon (13 ounces) cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup canned sweetened cream of coconut (such as Coco Lòpez)*
4 large eggs yolks (whites reserved)
1 teaspoon vanilla extract
1 teaspoons coconut extract
1 cup buttermilk
4 (reserved) egg whites
pinch of salt
Directions
Preheat oven to 350°F. Liberally spray two 9-inch round cake pans with baking spray.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
With an electric mixer, beat together sugar, butter, and sweetened cream of coconut until fluffy, about 3 minutes. Beat in egg yolks (reserve whites), vanilla and coconut extracts. On low speed, mix in dry ingredients then buttermilk until blended. (Batter may look curdled – that’s OK.)
Using a clean bowl and beaters, whip reserved egg whites with a pinch of salt to stiff peaks. Gently fold into cake batter until just combined.
Divide batter evenly between prepared cake pans. (Tip: weighing them on a kitchen scale can help you be more precise!) Bake at 350°F for 30-35 minutes or until a toothpick comes out clean. Cake tops may brown.
Cool in pans for 10 minutes, then run knife around the sides and invert cakes onto greased racks to cool completely.
Pineapple Curd
Adapted from Eating Well
Makes approximately 2 1/4 cups
The curd may seem like it’s not thickening as you whisk over heat, but don’t stop – it thickens very quickly right at the end. For a smoother curd, push through a fine mesh strainer before storing. Press plastic wrap against the top of the curd to prevent a film from forming in the fridge.
Ingredients
6 large egg yolks
3 6-ounce cans pineapple juice, (2 1/4 cups)
3/4 cup granulated sugar
5 1/2 Tablespoons cornstarch
Directions
Combine all ingredients in a saucepan. Cook over medium heat for about 5-10 minutes, whisking constantly, until curd comes to a boil. Continue cooking and stirring for several minutes more until curd thickens enough that a dollop of curd spooned out and dropped back into the pot doesn’t melt back in immediately. Remove from heat and cool. Store in an airtight container in the refrigerator for up to two weeks.
Chilled curd thick enough for cake filling should leave holes when spooned out.
Meringue Frosting
Adapted from Cake Journal
Makes enough to frost a 2-layer 9-inch cake
Ingredients
3/4 cup granulated sugar
3 large egg whites
2 tablspoons cold water
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon coconut extract
Directions
Fill medium saucepan with about an inch of water and bring to a simmer. Place sugar, egg whites, water and lemon juice in the metal bowl of a stand mixer. Set bowl over simmering water and whisk constantly until sugar has dissolved and mixture reads 160-170°F on an instant read thermometer.
Remove from heat and attach bowl to stand mixer. Using the whisk attachment, beat on medium speed until a glossy white meringue with stiff peaks forms and the bowl no longer feels warm to the touch (about 10-15 minutes). Beat in extracts. Frost immediately.
Warning: I’m developing a major thing for strawberries this year.
There’s a local pastry chef in my area who I’m kinda obsessed with. Everything she makes is divine. I practically stalk her every weekend to get my macaron fix. A few weeks ago, she had cake jars for sale. I bought one on a whim because I have no will power when it comes to cake in portable packaging. It was a strawberry shortcake cake jar with sponge cake, silky frosting, sweet macerated strawberries and a surprise ingredient – salty buttery Ritz crackers.
Have I mentioned that, aside from chocolate and cheese, Ritz crackers are my major weakness?
It. was. heaven. I devoured it.
Then I immediately decided to steal the idea and put my own twist on it.
And so these Salty Sweet Strawberry Crisps were born.
This is a dessert of contrasts. As if the contrast of soft, juicy, sweet strawberries and the crispy, crunchy, salty topping wasn’t enough, I felt it needed one more component. Something creamy and cold to compliment the warm crisp. Something like… basil ice cream, made the lazy way.
Store bought vanilla ice cream + fresh basil = lazy basil ice cream.
I love the contrasts in this dessert and I love that it’s easy to throw together. You can even bake it ahead of time, making it great for spring / summer entertaining. I can see myself making this one over and over again!
Salty Sweet Strawberry Crisp with Lazy Basil Ice Cream
Serves 4
Adjust the sugar according to the sweetness of your strawberries. Prepare the ice cream just before serving. Use the best quality vanilla ice cream you can afford for best results – one with just a few whole food ingredients and real vanilla beans.
Salty Sweet Strawberry Crisp Ingredients
2 heaping cups hulled & diced fresh strawberries
1 teaspoon lemon juice
1-2 tablespoons sugar (depending on berries)
1 tablespoon cornstarch
15 Ritz crackers
1 teaspoon brown sugar
1/4 cup raw almonds, finely chopped
3 tablespoons salted butter, melted
pinch of coarse salt
Lazy Basil Ice Cream Ingredients
1 cup good vanilla ice cream
6-8 large basil leaves
Directions
Preheat oven to 350°F. Place 4 6-ounce ramekins on a foil lined baking sheet.
Toss strawberries, lemon juice, sugar and cornstarch together in a bowl. Divide evenly among ramekins.
Using your hands, crumble crackers into roughly pea sized pieces a medium bowl. Add brown sugar, almonds, salt and melted butter. Toss together until damp and evenly mixed. Top ramekins with mixture.
Bake ramekins uncovered on foiled lined baking sheet at 350°F for 25-30 minutes, or until fruit is bubbling and top is browned.
About 20 minutes before you’re ready to serve the crisps, remove ice cream container from freezer and sit at room temp to soften. Roll basil leaves into a cigar-shape and slice finely (aka chiffonade), then chop finely into small pieces. Scoop about 1 cup of softened ice cream into a small bowl and fold in basil with a spatula. Serve immediately over warm strawberry crisps.
To make ahead: You can bake the crisp several hours ahead of time. Cool, then keep loosely covered at room temperature. (I don’t recommend refrigerating, as the topping will get soggy.) Reheat at 350°F for 10-15 minutes, or until warm.
Where I’ve Been
You might have noticed that it’s been a little quieter than usual here. Sorry about that.
Hopefully a few pretty pictures will make it up to you?
A few weeks ago I hopped on a plane got up at 3am to sit in an airport for 3 hours waiting to hop on a plane. Eventually we actually got on the plane and after several more hours of airport torture, I found myself in Seattle, Washington.
As in, clear on the other side of the country from where I live. My first trip to the West Coast!
First we toured the Olympic Peninsula, where we saw the tallest mountains I’ve ever laid eyes on, beaches that are the polar opposite of East Coast beaches, and trees dripping with moss in the rain forest. Yes, rain forest!
When we’d had our fill of wilderness, we made our way back to Seattle where I proceeded to eat my way around Pike Place Market and the rest of Seattle.
World’s Best Mac & Cheese at Beecher’s in Pike Place? Yup, I ate that.
Free samples on the Theo Chocolate Factory tour? I ate those too (and then some).
Apple fritter the size of my face? More coffee than I’ve drank in my entire life? A life-changing bacon & cheddar crepe with maple syrup and a fried egg at Citizen? Done, done and done. Our hotel, The Maxwell, even had free pineapple cupcakes every evening!
But now I’m home again and ready to share more recipes with you! I hope you’re hungry…
Key Lime Pie Cake
I made you a cake!
Just kidding. I made my dad a cake. He had another birthday – which he insists on doing every year, like clockwork – so I decided to make him a cake. I’ve talked about how much he likes key lime pie before. This year I threw in a twist – I made him Key Lime Pie Cake.
This whole cake is built around one key component: the key lime curd. It’s just like this quick & easy lemon curd, but it’s made with key lime juice instead. Once done, it tastes just like the silky sweet and mouth puckering filling of a key lime pie. SO good.
All finished, the cake was lovely. My best cake frosting job to date, if I may toot my own horn. It’s made of two layers of light and tender lime-scented white cake, with a thick layer of key lime curd between them, then frosted with a smooth and rich lime Swiss Meringue Buttercream. To finished it off, I toasted some graham cracker crumbs for the outside because we all know it’s not key lime pie without a graham cracker crust.
I don’t make full layer cakes like this very often because they’re such a project and there usually aren’t enough people around to eat them. That, and the suspense of waiting until the first slice to see if it tastes good just about kills me. What if it’s awful and I’ve just served it to a whole group of people? Yikes.
That said… I think this cake was a success. It tasted good, it looked good, and everyone who ate it seemed pleased. However, I think there’s a few things I would do differently next time:
- When I put the cake together, I was concerned that the wallop of flavor from the key lime curd could be overpowering and too rich when combined with frosting, so I went a little light on the curd. After tasting the cake myself* and harassing everyone who ate it for their opinions, I think I could have used more curd. It was by far the best and most flavorful part of the cake.
- I only used two layers because I had to travel with the cake and I was afraid more layers would not hold up in transit. Next time If I don’t have to travel with the cake, I’d like to try halving each cake layer to make four layers total. That would make room for more curd too!
- By the time we ate the cake, it was a little dry. I think this was due to 3 things: I was careless with measuring and used a little too much flour; I overbaked the cake layers a bit; and the cake sat uncovered in the fridge for a few days before eating. I’ve used this cake recipe before and it wasn’t dry, so I am sure the recipe is not at fault. Next time, I might baste the cake layers with a lime simple syrup just to ensure it stays moist.
* I was sick with the plague (aka a nasty cold) when I tasted this cake, and as such I could barely taste anything. I’m basing my opinions on what little I could taste and what others said about how it tasted.
Key Lime Pie Cake
Printable Recipe (includes all sub-recipes)
Makes one 9-inch layer cake
This cake has several components, most of which can (and should) be made ahead. Final assembly will ideally take place the same day the cake is served, but the cake can be stored in the fridge for up to 2 days.
Ingredients
Key lime curd
Lime scented white cake
Graham Cracker Crumble
Lime Swiss Meringue Buttercream
Directions
Prepare key lime curd according to directions below at least one day (up to 3 days) ahead.
Bake cake layers according to directions below. Cool completely before frosting.
Prepare the Lime Swiss Meringue Buttercream according to directions below.
To assemble, place one cake layer (top side up) on a cake plate or board. Place about 3/4 cup of buttercream in a piping bag with a large round tip. Pipe frosting around top edges of cake to create a border of frosting. Fill in center with 1/2 cup or more of Key Lime Curd. Place other cake layer (top side down) on top.
Spread of thin layer of buttercream over top and sides of cake to form a crumb coat. Refrigerate cake for 30 minutes to 1 hour.
Place 1/4 to 1/2 cup of frosting in a piping bag with a star tip. Spread the remaining frosting evenly over top and sides of the cake. Press Graham Cracker Crumble into sides of cake. Spread about 1/2 cup of Key Lime Curd over top of cake, leaving 1/2-inch border. Pipe stars around top edge border.
Key Lime Curd
Adapted from Gourmet
Makes about 3 cups
I made a large batch of curd not knowing how much I would end up needing for final cake assembly. As pictured and described above, I only needed half of the curd for the cake. However, if you plan to make your cake 4 layers you will probably need the whole batch.
This recipe is very easy, but the key is patience. You must cook the curd on LOW heat very slowly and you must whisk constantly. For reference, my electric stove burners range from 1 to 9. I cooked my curd on 3-4 for 10+ minutes.
Ingredients
1 1/2 cups granulated sugar
zest of 4 limes
1 cup Key Lime juice
4 large eggs
8 tablespoons unsalted butter, cut into tablespoon-sized pieces
Directions
Add all ingredients except butter to a saucepan over Low heat. Whisk to combine. Add butter. Continue whisking gently but constantly, heating slowly, until curd thickens and reaches 160°F on an instant read thermometer. Remove from heat.
For the smoothest curd, pour through a fine mesh strainer. Transfer to a storage container. Cover and refrigerate overnight before use. Curd keeps up to 1 week in the fridge.
Lime Scented White Cake
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Makes 2 9-inch cakes
Ingredients
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 tablespoon lime juice
1 1/2 cups sugar
zest of 1 lime
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray.
Whisk together cake flour, baking powder and salt in a small bowl. In a 2-cup measuring cup, first measure out buttermilk, the whisk in egg whites and lime juice.
In the bowl of a stand mixer, beat sugar and zest on low until fragrant, about 2 minutes. Add butter and beat until light and fluffy, about 3 minutes. Beat in vanilla extract. With the mixer on low, add 1/3 of the flour mixture, followed by 1/2 buttermilk mixture. Continue alternating dry and wet ingredients (ending with dry ingredients), beating just to incorporate each new addition. Once all ingredients are added, beat on medium speed for 2 minutes to aerate the batter.
Divide batter evenly between pans. Bake at 350°F for 30-35 minutes, or until toothpick in the center comes out clean. Cool in pans for 5 minutes, then invert cakes onto a cooling rack to cool completely.
Can be made ahead. If making ahead, wrap each layer tightly in plastic wrap and place in a zip top bag. Can be stored at room temperature for a day, or frozen for several weeks.
Graham Cracker Crumble
Ingredients
6 graham crackers
pinch of salt
2 Tablespoons brown sugar
4 Tablespoons unsalted butter, melted
Directions
Preheat over to 350°F. Line a baking sheet with a Silpat or parchment paper.
Break graham crackers into quarters and pulse in a food processor until reduced to fine crumbs. Add salt and brown sugar. With processor running, pour in melted butter. Pulse until mixture resembles wet sand.
Dump mixture onto prepared pan and press mixture firmly to form a flat ‘crust’. Bake at 350°F for 6 minutes. Remove from oven and crumble into pieces with a fork. Return to oven and bake 2 more minutes. Cool completely. Can be made ahead and stored in an air-tight zip top bag until needed.
Lime Swiss Meringue Buttercream
Makes about 5 cups, or enough to frost a 9-inch layer cake
If you end up making this a 4-layer cake, you may want to make an extra bit of frosting. As is, it was enough for me to frost a 2-layer cake.
Ingredients
6 large fresh egg whites
1 1/4 cup granulated sugar
2 1/2 sticks unsalted butter, room temperature, cut into 1-Tablespoon cubes
1 teaspoons pure vanilla extract
1 tablespoon key lime juice
lime zest
Pinch of salt
Directions
Fill medium saucepan with about an inch of water and bring to a simmer. Add egg whites and sugar to the metal bowl of a stand mixer. Set bowl over simmering water and whisk constantly until sugar has dissolved and mixture reads 140°F on an instant read thermometer.
Attach bowl to stand mixer and using the whisk attachment, beat on medium speed until a glossy white meringue with stiff peaks forms and the bowl no longer feels warm to the touch (about 10-15 minutes). Switch to the paddle attachment. Beating on medium-low speed, add butter one piece at a time, letting each piece incorporate before adding the next. Once all butter is incorporated, scrape down sides of the bowl with a spatula. Continue beating for 10-15 minutes until smooth.
Once smooth, add vanilla, lime juice, salt and zest. Beat until smooth.
(If at any point your buttercream looks curdled or soupy – don’t panic and for pete’s sake don’t throw it out! If it looks curdled, just keep beating. It will come together, I promise. If you’ve been beating it for 15 minutes and it’s still soupy, pop the whole bowl in the fridge for 10 minutes, then continue beating. Repeat as much as necessary until you get a smooth buttercream.)
Raspberry Poke Cake, From Scratch
Spring has sprung in our neck of the woods, and boy is it beautiful.
You’ve probably noticed that the warmer, sunnier weather has me craving lemons (as usual), but I’m also reaching for strawberries and berries of all kinds. All of this berry craving reminded me of a cake I made last Fall that would be perfect for Easter!
Last Fall I was feeling invincible and ready for a challenge. “Your birthday is coming up soon,” I said to my husband. “I’ll bake you anything you want!” I bake a lot (duh), and sometimes I like to challenge myself by trying something new or working with something that scares me. I’ve taken on yeast, gelatin, caramel, swiss meringue buttercream, and even pate choux for cream puffs. I envisioned my husband requesting something new and intimidating for his birthday, like marshmallows, or something complicated, like an elaborate layer cake.
I should have known better. When it comes to desserts, my husband keeps it simple. He doesn’t have much of a sweet tooth. His every day dessert of choice is plain dark chocolate – brownies if it’s a special occasion. So when he asked me with hope in his eyes, “Can you make me a JELL-O Poke Cake?”, I should have expected it. Should have, but didn’t.
“Oh, come ON. I offered to bake you anything in the world, and you request a boxed cake mix covered in JELL-O?!”
Vintage JELL-O recipe pamphlet, straight out of 1978. No joke.
For those of you who haven’t heard of Poke Cake, that’s exactly what it is. You bake a box of cake mix, poke holes in it, pour prepared (but not set) JELL-O over it, then frost with Cool Whip. It’s seriously easy, nostalgic comfort food baking at it’s best. My husband always got a Poke Cake for his birthday growing up, so I couldn’t say no.
To shake things up, I decided to make a JELL-O Poke Cake from scratch. It’s really not much harder than the traditional method and it’s still very easy on the Cake Making Difficulty Scale*.
(*I just made that up.)
My version features a basic white cake and barely sweetened whipped cream frosting. The cake is exceptionally moist and the JELL-O adds a nice burst of fruity flavor. I went ahead and used the box of raspberry JELL-O for historic accuracy, but if you wanted to get even more fancy and adventurous, you could use gelatin to make your own JELL-O. The flavor possibilities are virtually endless.
Easter is coming up and I think this Raspberry Poke Cake would make a sweet, light, and easy to make dessert for any Easter meal. If you’re looking for other Easter recipes, check these out:
Carrot Cake Cookies
Baked Pineapple Casserole
Black-Bottom Coconut Bars
Perfect Party (aka lemon raspberry coconut) Cupcakes
Chewy Lemon Sugar Cookies
Vanilla Bean & Bourbon Bundt Cake with Fresh Strawberries
Raspberry Poke Cake, From Scratch
Cake adapted from Baking: From My Home To Yours by Dorie Greenspan
Makes one 8×8-inch cake
I used my kitchen scale to weigh out half of the JELL-O powder. If you don’t have a kitchen scale, you can use roughly 3 1/2 tablespoons or 1 1/2 ounces of powder – or you can double the whole recipe (to use the whole box of JELL-O) and bake it in a 9×13-inch pan. I stored and sliced my cake straight from the pan, but I suppose once the JELL-O is set you could carefully invert the cake onto a platter to frost.
Ingredients
1 cup + 2 tablespoons cake flour
1/2 tbsp baking powder
1/4 teaspoon salt
1/2 cup + 2 tablespoons buttermilk
2 large egg whites
3/4 cup sugar
1/2 stick (4 tablespoons) unsalted butter, room temperature
1/4 teaspoon vanilla extract
1/2 4-serving box (44 grams) JELL-O powder, raspberry flavor
1/2 cup boiling water
1/4 cup cold water
1 cup heavy cream
1 1/2 tablespoons powdered sugar
1/2 teaspoon vanilla
Directions
Preheat the oven to 350°F. Spray an 8×8-inch baking pan with baking spray.
In a small bowl, sift together flour, baking powder, and salt. In a medium bowl, whisk together buttermilk and egg whites.
In a mixer bowl, cream butter and sugar with the paddle attachment for about 3 minutes, until the mixture is very light. Beat in the vanilla extract. Beating on medium speed, alternate adding the dry ingredients (flour mixture) and the wet ingredients (egg mixture) in 3 steps, starting and ending with the dry ingredients. (So 1/3 flour mixture, 1/2 egg mixture, 1/3 flour mixture, remaining egg mixture, then remaining dry.) Once incorporated, beat well for 2 minutes to ensure the better is well mixed and airy.
Pour batter into prepared pan and bake at 350°F for 25-30 minutes, or until a toothpick in the center comes out clean. Cool in pan. (Do not remove cake from pan!)
Once cool, poke cake all over with a wooden skewer or fork. Stir JELL-O powder in boiling water until dissolved, then stir in cold water. Pour JELL-O mixture over cake in pan. Cover loosely and refrigerate until set, 3-4 hours.
To make frosting, combine heavy cream, powdered sugar and vanilla extract in a mixer bowl. Beat on medium speed with the whisk attachment until stiff peaks form. Spread evenly over cake in pan.
Store covered in the refrigerator.
Quick & Easy Meyer Lemon Curd
I had amazing plans for this Meyer lemon curd. I was going to sandwich it between these beautiful buttery cookies and angels were going to sing with each bite.
Unfortunately, not everything I make is amazing. Those cookies? They were just meh. They weren’t bad but they weren’t what I wanted either. Back to the drawing board with that recipe.
You know what is amazing though? This Meyer lemon curd! Emphasis on the ‘zing’. Like all lemon curds it’s has that wonderful bright lemony tartness, but it also has a hint of orange and a more complex flavor than regular lemon curd.
I cannot stop eating it.
I realize we may be approaching the end of Meyer lemon season now (I couldn’t find any last weekend) but if you can still get Meyer lemons, I highly recommend making this curd. If you can’t find Meyer lemons, no worries. According to Gourmet, you can use this same recipe with regular lemons if you up the sugar to 3/4 cup.
It’s so easy to make – no tempering, no egg separating, just dump all the ingredients in one pot and stir. For something so effortless, the payoff is major. There are a million things you can do with lemon curd, but right now I’m enjoying it with fresh strawberries and plain Greek yogurt for breakfast. Divine.
Quick & Easy Meyer Lemon Curd
Adapted from Gourmet
Makes about 1 cup
This recipe is very easy, but the key is patience. You must cook the curd on LOW heat very slowly and you must whisk constantly. For reference, my electric stove burners range from 1 to 9. I cooked my curd on 3 for 10+ minutes. If substituting regular lemons, increase sugar to 3/4 cup.
Ingredients
1/2 cup granulated sugar
zest of 2 Meyer lemons
1/2 cup Meyer lemon juice (about 3-4 large lemons)
2 large eggs
4 tablespoons unsalted butter, cut into tablespoon-sized pieces
Directions
Add all ingredients except butter to a saucepan over Low heat. Whisk to combine. Add butter. Continue whisking gently but constantly, heating slowly, until curd thickens and reaches 160°F on an instant read thermometer. Remove from heat.
For the smoothest curd, pour through a fine mesh strainer. Transfer to a storage container. Cover and refrigerate overnight before use. Curd keeps up to 1 week in the fridge.
Dark Chocolate Cherry Cashew Bars
I love hiking. I live in a very beautiful part of our country and I like to get outside to enjoy it as often as possible. Lucky for me the weather has been B-E-A-U-T-I-F-U-L lately.
Since my world revolves around food, I always bring snacks when we go hiking. Sometimes it’s whatever I can find in my pantry. Sometimes it’s cake. (True story.)
Sometimes it’s my favorite snack bars from KIND. This is not an advertisement or endorsement, I just like them. I like that they’re made out of real food and I like that they taste good. My favorite so far is the Dark Chocolate Cherry Cashew bar because, duh, chocolate.
I ate one recently and found myself marveling over the delicious simplicity of fruit and nuts in a perfectly transportable bar when it hit me – I could easily make these myself!
With a little help from Jen’s own energy bar recipe on her website Use Real Butter (which you should check out, by the way) and guidance from the KIND ingredients list, I did just that.
It was as simple as pulsing some dried fruit in the food processor until it formed this rather unappealing looking gummy mass…
… then mixing in some nuts…
… drizzling with metled chocolate and BAM. Dark Chocolate Cherry Cashew Bars. If you play your cards right, you won’t even have to turn on your oven.
One thing I noted about the KIND Dark Chocolate Cherry Cashew Bars is that they don’t taste specifically cherry-y or cashew-y, and I find my bars turned out the same way. They are flavorful and satisfying though.
The dried fruit makes the bars just sweet enough and a bit chewy while the nuts give them some good crunch. I was a little afraid the chocolate would melt, but during a test hike over the weekend the bars held up just fine in my bag while we hiked through sunshine and enjoyed the nearly 80 degree weather. (80 degrees! In March!) Don’t leave them out in direct sun unless you want a big melty mess on your hands though.
Oh, and I highly recommend eating them with a view.
Dark Chocolate Cherry Cashew Bars
Adapted from Use Real Butter and KIND Bars
Makes about 14 KIND-sized (roughly 1 inch x 4 inch) bars
The dried fruit in this recipe is super sticky, which is great for holding the bars together but can be difficult to work with. To make it easier, spray all utensils, bowls and pans liberally with oil.
Ingredients
vegetable or olive oil spray
1/2 cup lightly salted cashews
1 1/4 cups (10-12 whole) medjool dates, pitted
1 cup dried cherries
1/4 cup dried cranberries
1 cup almonds, roasted *see note below
1/2 cup crisped rice
1/2 cup bittersweet chocolate chips (optional)
Directions
* You can purchase your almonds already roasted if you don’t want to turn your oven on. Or, buy raw almonds, spread out evenly on a sheet pan and bake at 350ºF for 10-15 minutes, stirring once. Keep an eye on them so they don’t burn!
Line an 8×8 baking pan with two layers of foil, leaving some overhang, and spray with oil. Coat the inside of a large mixing bowl with oil spray. Set aside.
In a food processor, pulse cashews until roughly chopped (no smaller than pea-sized pieces). Add to prepared mixing bowl. Spray food processor blade generously with oil. Add all fruits to food processor (dates through cranberries) and pulse until a sticky paste forms, scraping down sides as needed.
Add fruit paste to cashew pieces in mixing bowl. Add 1/2 cup almonds and crisp rice. Mix by hand until thoroughly combined. Press mixture firmly into prepared ban. Press remaining 1/2 cup almonds firmly into top. Chill in freezer for about 30 minutes.
Spray a sharp knife with oil. Remove bars by foil overhang, place on cutting board and cut into 14 bars.
Place chocolate chips in a small, microwave-safe bowl and heat in 30 second intervals until chips start to melt. Continue heating in 15 second intervals, stirring well between each, until melted and smooth. Drizzle over cut bars. Set at room temperature until chocolate is firm, 15-30 minutes.
Bars can be individually wrapped and stored at room temperature for a few weeks. If storing longer, place individually wrapped bars in a freezer bag and freeze. Remove from freezer 1 hour before eating.
Meyer Lemon Blossoms
I have Paula Deen to thank for this recipe.
Wait, where are you going? Don’t leave! There isn’t even a whole stick of butter in it!
OK. Just hear me out.
Back in the day (2007) before I knew food blogging was even a thing, I liked to bake and I would sometimes take photos of my baking adventures. Shocking, I know. One particular adventure was with Paula Deen’s Lemon Blossoms. The photos were… not good. But we all have to start somewhere, right?
More important than the photos, the lemon blossoms were awesome. I managed to get some friends hooked on them too. After some trial and error, I learned that the mini muffin sized ones were best. They taste like bright lemony donut holes and being so small, they’re infinitely pop-able.
I haven’t had lemon blossoms in years, but thanks to the early warm weather we’re having I’ve been craving them lately. This time I decided to skip the boxed cake mix so I could scale the recipe to more manageable size. I also shook things up by using in-season Meyer lemons. (Never heard of Meyer lemons? They’re a less tart cross between lemons and oranges.)
I’m happy to report these Meyer Lemon Blossoms are just as bright and addictive as the Paula Deen version. I find myself walking past the container I’ve stashed them in, thinking “Oh, I’ll just have one…” and before I know it, I’ve “just had” half a dozen. I think they’d make perfect little tea cakes for a shower or luncheon, or you can eat them my way – two at a time over standing over the kitchen counter.
Meyer Lemon Blossoms
Adapted from Smitten Kitchen and Paula Deen
Makes 20-24 mini muffins
While I haven’t tested it, these blossoms should be just as delicious made with regular lemons if you can’t find Meyer lemons. They bake quickly, so keep a close eye on them to avoid over baking – start checking them around 8 minutes. Do NOT skimp on the glaze. It adds a big punch of flavor and helps keep the blossoms moist, so really lay it on thick.
Cake Ingredients
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 + 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
zest from 1 Meyer lemon
1/2 tablespoon lemon juice
1/2 cup (approximately) milk
1/2 stick (4 tablespoons) unsalted butter, softened
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
1 large egg, at room temperature
Glaze Ingredients
1 1/2 cups powdered sugar
zest of 1 Meyer lemon
1 tablespoon vegetable / canola oil
1/4 teaspoon vanilla extract
3 – 4 tablespoons fresh Meyer lemon juice
Directions
Preheat oven to 350°F. Grease a non-stick, 24-cup mini muffin tin with baking spray.
In a small bowl, whisk together flour, baking powder, baking soda and salt. Place Meyer lemon zest and sugar in bowl of a stand mixer. Add 1/2 tablespoon of lemon juice into a 1 or 2-cup measuring cup, then add milk to reach 1/2 cup. Stir and set aside.
Using the paddle attachment on medium speed, mix sugar and zest together until fragrant and damp, 1-2 minutes. Add butter and beat until light and fluffy, 3-4 minutes. Add vanilla and lemon extracts and egg, beat to combine. Add milk mixture and beat to combine. Lastly, add flour mixture 1/3 at a time, beating just until combined and scraping down sides if needed.
Spoon approximately 1 tablespoon (or less) of batter into each cup of the prepared pan and bake at 350°F for 10-12 minutes (checking after 8), or until top springs back to the touch. Cool in pan for 2 minutes, then flip onto wire wrack to cool completely.
To glaze, lay wax paper under a wire rack. Add powdered sugar, zest, oil and vanilla extract to a small bowl. Whisk in 3 tablespoons Meyer lemon juice, then test consistency (you want it thick but fluid enough to spread) by dipping the top of one muffin in the glaze and setting it upright on the prepared rack. If the glaze runs slowly down the sides of the muffin, it’s perfect. If it’s still too thick, whisk in 1/2 tablespoon more of lemon juice and retest, up to 4 tablespoons. Spoon glaze over cooled muffins or dunk muffins in glaze, and set on wire rack to harden.
Store in an airtight container at room temperature.
Craving More?
I realize St. Patrick’s Day is coming up this weekend, so here are a few recipes to help you celebrate:
- Cheesy Potato Soup with Crispy Prosciutto
- Guinness Cupcakes with Bailey’s Irish Cream Frosting
- Bailey’s Brownies
- Chocolate Stout Cookies with Salted Caramel Frosting & Pretzels
If you’re craving more lemon-y goodness, try these recipes:
Oreo Cookies and Cream Tartlets
Did you know Oreos celebrate their 100th birthday on Tuesday?
No? Me neither. I found out while watching CBS Sunday Morning in my PJs over the weekend.
What I do know is that I love Oreos. I can’t remember ever not knowing and loving Oreos. I am first and foremost a chewy cookie lover, so it’s really saying something when I say Oreos are a favorite. Other childhood favorites have fallen out of favor with me over the years (I’m looking at you, Girl Scout cookies) but not the Oreo.
(For the record, I eat my Oreos the proper way – whole. No twisting apart or scraping out the filling first, and no milk to get in the way. Also, sometimes for breakfast.)
I found myself craving cookies and cream last week, so I immediately hit the store for a package of Oreos. It’s hard not to love a smooth creamy filling and crunchy chocolate cookies, right?
To get the best creamy to crunchy ratio, I decided to make tarts. Tart shells made of crushed Oreos, a creamy yogurt and cream cheese filling with more cookies, plus a few crushed cookies and a drizzle of chocolate on top.
It totally hit the spot.
I’m not going to lie – these Oreo Cookies and Cream Tartlets are as decadent as they are delightful. If you have a food processor they’ll come together very quickly. I love that they’re both slightly fancy and nostalgic. Sweet without being too sweet, these tarts taste something like an Oreo cheesecake. It’s my new favorite way to enjoy an old favorite.
PS. Did you see the big news? The Craving Chronicles now has a Facebook page!
Oreo Cookies and Cream Tartlets
Makes 4 4-inch tarts
I didn’t add any sugar to the filling because I didn’t think it needed any. I liked the contrast of the barely-sweet filling and sweet toppings, but if you think you might want it sweeter, add sugar to taste. I don’t recommend refrigerating the tarts for more than 4 hours as the cookies lose their crunch in the fridge.
Ingredients
15 Oreo cookies, crushed
4 tablespoons unsalted butter, melted
6 crushed Oreo cookies
4 ounces cream cheese, softened and cut into small pieces
3/4 cup plain Greek yogurt
1/2 teaspoon vanilla
12 or more Oreos, roughly chopped (for topping)
1/2 cup bittersweet chocolate chips (for topping)
Directions
Preheat oven to 350°F. Using baking spray, lightly coat 4 4-inch tart pans with removable bottoms. Set prepared tart pans on a baking sheet.
Add 15 Oreos to food processor and pulse until reduced to fine crumbs. With the food processor running, pour in melted butter. Pulse until it reaches the consistency of wet sand, scraping down sides if needed. Divide crumb mixture evenly among pans, about 3 tablespoons in each. Using the bottom of a measuring cup or glass, press crumbs firmly into tart pans to form a crust. Bake for 5 minutes at 350°F. Set aside to cool.
Meanwhile, add 6 more Oreos to food processor and pulse until roughly chopped. Add cream cheese, yogurt and vanilla. Continue pulsing until combined, scraping down sides if needed. Divide filling evenly among cooled tart shells.
Just before serving, microwave chocolate chips in a small, heat proof bowl in 15-30 second intervals on High, stirring between each, until melted. Top tarts with remaining chopped Oreos and drizzle each with melted chocolate.
Serve immediately, or if necessary, cover and refrigerate up to 4 hours. (Tarts shells and filling can be refrigerated overnight, though the crust will soften some. Top with chopped Oreos and melted chocolate just before serving.)
Creamy Fire-Roasted Tomato Basil Soup
Last summer, as I was planting my outdoor herb garden I came across an extra basil sapling and got a craaaaaazy idea. I would start an experiment. I planted the little sapling in a tiny pot on my kitchen window sill and tried not to forget to water it.
Guess what?
It lived!
It lived and grew taller and taller, like Jack’s fabled beanstalk. (Seriously, it got to be about a foot tall. The photo above was taken after I cut it down.) I knew I’d have to cut it down eventually but I didn’t want to do it until I had something worthy in mind for my magical beanstalk of basil.
What goes with basil? Tomatoes. Then it hit me.
Soup. Soup soup soup. I’m kind of obsessed with soup right now.
I don’t usually get excited about tomato soups, but I like this one for lots of reasons. It’s got really nice depth of flavor, unlike the classic kind that comes in a red and white can. This soup can also be made dairy-free while still being rich and creamy, which my stomach is a fan of. And did I mention it’s ridiculously quick and easy to make?
It’s win – win – win. (I keep typing wine. Obviously my brain is trying to tell me something.)
There’s something just really comforting about tomato soups, right? Pair it with a salad or some grilled cheese and eat it while wrapped up in warm a blanket for best results.
Are you obsessed with soup right now too? Come join SoupaPalooza at TidyMom and Dine & Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset. You’ll find 50+ soup recipes there – enough to keep you warm and comforted through the rest of winter and well into summer!
Creamy Fire-Roasted Tomato Soup
Adapted from Nom Nom Paleo
Serves 4
Don’t get weirded out by the coconut milk. You don’t taste coconut at all, it just makes the soup creamy without the dairy. Feel free to add up to 14 ounces of coconut milk if you want your soup creamier. The wine can be omitted – I just can’t help putting wine in everything I cook.
An immersion blender makes this soup very quick (and I highly recommend it!), but you can use a blender or food processor if that’s all you have. You may have to work in batches.\
Ingredients
2 tablespoons of olive oil
2 large shallots, diced
3 cloves garlic, minced
1/2 cup white wine (optional)
28 ounces Muir Glen Organic Fire-Roasted Diced Tomatoes
1/2 teaspoon kosher salt
1 cup chicken broth
10 ounces coconut milk (regular or lite)
1 teaspoon brown sugar
1/4 cup grated Parmesan (optional, omit if making dairy-free)
Spices, to taste (I use black pepper, chili powder, and cayenne for a kick)
6 – 10 leaves fresh basil, finely chopped
Directions
In a 2 or 3 quart stock pot over medium heat, add oil and saute shallots until soft. Add garlic, cook for 1 minute. Add wine (if using) and cook until reduced by at least half. Add tomatoes, salt and broth. Puree (using an immersion blender, or working in batches with a food processor or blender) and return to heat. Bring soup to a simmer. Stir in coconut milk. Add sugar, Parmesan and other seasoning to taste. Stir in fresh basil. Puree one last time, if desired. Serve hot.
