Dark Chocolate Almond Joyful Brownies

My oldest son is in Kindergarten and I can't believe the year is almost over.


We have enjoyed school so much this year.. yes.. I said we.

He loves seeing his friends all day, he loves learning, lunchtime, P.E. music... pretty much everything.
I love that he is learning, that he gets this special time to himself. I love that he loves it.

Most of all we both LOVE his teacher. I mean super duper wowzer, as she always says.

She has brought such joy to my son. I don't think she has ever lost her patience and everything is done with a "happy heart". Seriously, she. is. Amazing! Sometimes I think God sent an angel to earth. No human is that fantastic.

All that to say, today was her birthday. I have brought her many a treat this year, but there was one that she couldn't stop raving about. I knew that was going to be the birthday treat. 

I call them Almond Joyful for her, that is just what she is all day! 
She has been such a Joy to get to know this year. She is not allowed to retire until my other two sons go through Kindergarten. I think it should be in her contract.

Here are the treats:
You will need:
Dark chocolate brownies
Coconut filling
Ganache or Chocolate Frosting
Slivered Almonds

Dark Chocolate Brownies
1/2 butter (melted)
1 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup unsifted all-purpose flour
1/2 cup unsweetened special dark cocoa (Hershey's)
1/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees and grease an 8 or 9 inch square pan.

Blend butter, sugar and vanilla in large mixing bowl.
Add eggs; using a spoon beat well.
Combine flour, cocoa, baking powder and salt; gradually blend into the egg mixture.

Spread in greased pan. Bake for 20-25 minutes. DO NOT overbake!
Brownie should be beginning to pull away from edges of pan. Cool completely.

Now we have the brownies! Don't mind the missing edge, I had to taste test to make sure they were good. Everyone does that right. um.. at least in my house. 
Let's talk filler.

Coconut filling:
3 Cups shredded coconut 
7-8 oz sweetened condensed milk
3/4 Cups powdered sugar

Toss the coconut and powdered sugar together.
Slowly add sweetened condensed milk, stir until well blended.

Spread on top of cooled brownies.

Then pour the ganache over top and spread evenly. 

Sprinkle the slivered almonds on top.

 Slice and Enjoy!

Happy Birthday Mrs. Baxter!!!


Baking from my heart to your kitchen,

Share

Mounds Brownies

Sometimes you feel like a nut, sometimes you don't.

How many of you now have that jingle in your head? I knew it, success.

Wait, you don't remember it..... now I feel old.

I have a dear friend who had surgery this week and I wanted to take her something to show my love. Since she knew I would want to bring her something, she put her request in last week. Gotta love a woman who knows what she wants.
Her request was "something coconut". hmmmm.... what to make.

Then! As I was "pinning" my day away, I came across Mounds Brownies.

Oh yes, this was perfect. Coconutty chocolatey goodness. 

I found a few recipes, but then decided to just go with what I thought would work best.

What you will need.....

Mounds Brownies

1 Family Size (9x13) pan of brownies, prepared
5 1/3 Cups shredded, unsweetened coconut
14oz Can sweetened condensed milk
1 ½ Cups powdered sugar
Ganache (recipe below) you will need:
3 tbs light corn syrup
heavy cream
10 oz dark chocolate chips

1/2 tsp vanilla

Prepare brownies according to package directions.While they are cooling, complete the remaining layers.
(not the greatest picture, but you get it)

Make Ganache:
Pour corn syrup and cream in a medium sauce pan and bring to boil. Pour in chocolate chips and stir until melted and smooth. Remove from heat and add vanilla.
Let cool slightly.

In the bowl of your mixer combine coconut, sweetened condensed milk, and powdered sugar until all ingredients are incorporated.
Spread coconut mixture over brownies.
(My husband can't resist a warm brownie, so he sliced off the edge to "test" them)

Pour ganache over the coconut mixture. Let cool and set up.

Slice, enjoy and share the coconutty love!

Baking from my heart to your kitchen,

Share

German Chocolate Cake

When I was single one of my best friends would always tell me that drama seem to find me.



She would do this thing where she would hold up her hand and say, "This is the world", then she would call her other hand Dawn and circle the "world hand" around the "Dawn hand". It has been a joke ever since.
(If you are still thinking about it, "The world revolves around me")


I did have my fair share of drama in my life and she always listened patiently and offered advice or just a hug. This same friend introduced me to a super cute guy and was convinced we were meant for each other. 
Of course she was right! Love her, thanks Erica.
Funny thing happened though, I married that cute guy, had 3 boys and my world started revolving around them. 
I put their needs before mine now. Don't get me wrong, I love it and would not have it any other way. I am so blessed and I love my husband and boys more than anything on this planet!


However, when my birthday rolls around a little bit of "it's all about me" comes out. I love birthdays! My husband doesn't quite understand, he loathes attention. I, on the other hand, bask in it's sunlight. There, I said it, it's out there! For one day of the year it's all about me. 
Honestly, I don't need alot of presents, honest!I like presents, but that is not what is important to me. I just want my family and friends around celebrating with me.
Birthdays are a great excuse to get together! 
A great excuse to eat cake too! No one wanted to make cake for their "cake making friend" and that's perfectly ok, I wanted to try a new recipe anyway. 


My mom would almost always make us a German Chocolate Cake and that is what I wanted. Since my mom lives 3,000 miles away, I had to tackle it.
Side note: Call me crazy, but I always thought it was called that because it was German. Um... no.. a man who's last name was German created it. Duh... that makes sense and why it is called German's Chocolate Cake. 


Ok enough about me, let's talk cake....

You will need:

(adapted from David Lebovitz)

For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the syrup:
1 cup water
¾ cup sugar
 coconut

For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream

I know it sounds overwhelming, but let's break it down!

Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

Next, let's make the chocolate icing and pecan filling.

You will thank me later that we did this first.

Chocolate Icing

Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate.

Let stand one minute, then stir until smooth. Let sit until room temperature.

I recommend putting this in the fridge until you are ready for it.

That way it will be firmer to ice with.

Pecan Coconut Frosting

Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

Pour  immediately into the pecan-coconut mixture and stir until the butter is melted. 

Cool completely to room temperature. (It will thicken.)

Coconut Simple Syrup:

1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

German Chocolate Cake

Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave (I chose the microwave, less dirty pots to clean).

Stir until smooth, then set aside until room temperature.

Gather all your ingredients, make sure you have everything before you get to mixing.

Sift together all the dry ingredients. I like to do this before the other steps. 

It's just a thing, go with it.

In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes.

Beat in the melted chocolate, then the egg yolks, one at a time.

Mix in a third of the dry ingredients into the creamed butter mixture, then half the buttermilk and the vanilla extract, then half the dry, then the rest of the buttermilk, then end with the dry.

In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks.

This is what droopy looks like to me.

Beat in the ¼ cup of sugar until stiff.

Yes, it's a few steps, hang in there.

Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 30 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

FINALLY, let's put it together!

Brush the layers with the simple syrup.

Layer on the coconut filling.

Add the chocolate icing to the sides.

YUM!

So here's the thing, I decided to put my name on it because I wanted my cake to have some sparkle and personality.

When I showed my friends this picture, EVERY time they laughed.

Why?

Is it sad I made my own cake or vain that I put my name it?

Whatever the reason they are snickering about me and my cake.

Then my sister had a brilliant idea....

Put Mommy on it!

Yes, I love that!

My life does revolve around being a Mommy right now.

If you want to know how to make the multi colored letters....

Roll the colors like a sausage and line them up.

Flatten them out.

Cut out as you like!

I hope you enjoyed this way too long post, but hey, it's my birthday so it's all about me.

At least for a day.

Baking from my heart to your kitchen,

Share

Vanilla Bean Cake with Pineapple filling and Coconut Buttercream

Have you ever lost your voice?
I mean, completely lost! 
For the past week I have been reduced to a whisper.
My boys are loving it. I am so not intimidating. I tell them to pick up their toys and they just grin at me. 
I go to the store and have to ask for something. They grin at me too. 
I know if you could hear me, you would probably be grinning too.


On the plus side, people really have to stop and listen to what I have to say. 

My son and his friend asked what happened to my voice. I told them little green elephants with wings oh so blue came into my room at night and took my voice for a while. They are just flying around singing with my voice.
My son, knowing it is part of a book we read and that I am just plain silly, laughs. His friend is looking at me wide eyed and says, "Are you serious?" I know he was thinking he may be next. Poor little boy. I assured him I was kidding, he didn't look convinced.
 
I do miss my voice, I hope those elephants return it soon. 


Today, I want to share a recipe with you.

It is super yummy and tropical. One of my favorites.
It has a few steps, but totally worth it.

Vanilla Bean Cake

(adapted from Bobby Flay's Coconut Cake)

2 1/4 cups cake flour, plus more for pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon fine sea salt
12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

Preheat oven to 350 degrees F.

Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.

Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more.

Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes.

Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.

Once the cakes have cooled, level the cakes or just slice off top layer.

Brush a coconut simple syrup on the cake layer before putting on the filling.

Coconut Simple Syrup:

1 1/2 cups water
1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.

Make a border with the coconut buttercream and then fill with the pineapple filling.

Coconut Buttercream:

2 stick unsalted butter, softened
4-5  cup confectioners' sugar
1/2 cup cream of coconut

1 tsp pure vanilla extract

Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes.

Add the cream of coconut and vanilla, beat until combined and smooth.

Pineapple Filling:

1/2 cup white sugar
4 tablespoons all-purpose flour
1/8 teaspoon salt
1 egg
 1 cup crushed pineapple
3/4 cup pineapple juice
1 tablespoon butter

In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.

I did not get a picture of it completely frosted. Oops. 

I get to decorating and forget about the pictures sometimes.

It really is a tasty cake if you have the time to make it!

Enjoy!

Baking from my heart to your kitchen,

Share

Pastel Coconut Cupcakes and Marshmallow Frosting

I love Easter.


I think it is right up there with Christmas for me.


I love all the pastel colors and pretty dresses. I have three boys so the only pretty dress will be on me, but I am ok with that. They have some stylin clothes for boys now and they will be adorable.



I also love that the weather is getting warmer and everything is blooming around me. 


We had an Easter playdate around these parts and it was so much fun. We had an Easter egg hunt and those little rascals found the eggs so fast. One of my friends graciously opened her house to all of us and there were kiddos everywhere. I was going to plan other activities, but they all had so much fun just playing. It was glorious actually. There was no fighting and as far as I know no "boo boos". The weather was perfect and we just had a great time.


I of course brought something sweet, really, it is just expected of me now. I must say, I don't mind at all. I love it.


It was a warm day so the marshmallow frosting decided to melt all over my cupcake.
The important part was that they were still yummy.

I used a really simple recipe with a box this time. I know *gasp* but sometimes it just works. Don't judge me, you know boxed white cake is delicious. You will also want to make these, trust me.

You will need:

Pastel Coconut Cupcakes

1 box white cake mix

1 (8.5 oz) can cream of coconut

1 package vanilla instant pudding 

1/3 cup vegetable oil

1/4 cup water

4 large eggs

Preheat oven to 350 degrees

Blend all ingredients with an electric mixer on low speed for 1 minute.

Stop and scrape down the sides.

 Increase the mixer to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and smooth.

Divide the batter into four equal parts and dye pastel colors.

Drop colors in one at a time. So pretty.

Bake for 15-20 minutes. Let cool on rack.

Let's talk frosting!

Pastel Marshmallow Frosting

1/2 cup sugar

2 Tbls water

2 large egg whites

1 jar (7oz: 1 1/2 cups) marshmallow creme

Place the sugar, water, and egg whites in a medium-size heavy saucepan.

Cook over low heat, beating continuously with an electric hand mixer on hight speed until soft peaks form, 3-4 minutes. Please be careful... don't melt your cord on the burner.

 

Soft peaks! Remove the pan from the heat.

Add the marshmallow creme and beat the mixture with the mixer on hight speed until stiff peaks from, about 2 minutes more.

The recipe said to use at once, but I regridgerated it overnight. That might have been my downfall and why it melted so easily. Note to self... Use at Once!

They were still quite tasty and the marshmallow frosting complimented the coconut cupcake well. Want to see the inside? I know  you do....

The one on the left I put the batter in side by side.

On the right I placed the batter on top of each other.

Pretty!

They made a pretty pastel display!

They just make me happy, even if they did melt.

Oh and we will talk about those cookies next week.

Something to look forward to!

Baking from my heart to your kitchen,

Share