![]() 1/2 cup flaked sweetened coconut, toasted, for garnish. ![]() 3 packages Tate’s Bake Shop Coconut Crisp Cookies.2 tablespoons lime zest (about 4 limes).Mix lime juice and sugar in a small saucepan over low heat until sugar is completely dissolved. It’s a great alternative to Key Lime Pie for the summer and the best part is that you don’t even have to turn the oven on. I’m really pleased with how this came out. Here’s a link to the original recipe if you’re interested: Mocha Chocolate Icebox Cake I use the same brand of cookies Ina uses in the original (Tate’s Bake Shop) which used to be hard to find but they’ve really expanded in the past couple years and now I see them everywhere. I decided to use hers as a starting point but make a summery version using bright flavors like lime and coconut. I had been wanting to make an icebox cake because they are such a classic retro-y dessert. This recipe is 100% inspired by, and adapted from, Ina’s Mocha Chocolate Icebox Cake from the How Easy Is That? cookbook. (I can’t be the only one that does this…) And I’m not ashamed to admit that I frequently flip through them before bed as part of my nighttime, recipe-reading ritual. They are always my first stop when I want to make something insanely delicious and impressive. I really can’t put into words how much joy her cookbooks have given me over the years. (How long did it actually take, though? I’d really like my own barn for entertaining now, please.)įor the moment I guess I will just have to continue to live vicariously through Ina. I still have big plans to become the hostess of dreams but, hey, Rome wasn’t built in a day. I’m not exactly sure what happened but I’m finding, as an adult in my twenties, that most of my social activities are centralized over a six-pack of Coor’s Light and maybe a pack or two of fruit snacks. I thought to myself–sad pasta in hand–that one day, I, too, would invite all my interesting friends over for a casual game of bridge while we sipped cosmopolitans and nibbled on gourmet finger food like roasted figs and shrimp cocktail. I loved to watch her sauntering around her gorgeous estate in the Hamptons planning seemingly impromptu yet effortlessly chic cocktail parties for her friends. I loved everything about that half hour of television. ![]() I actually love her.Įvery day after I got home from high school, I would run through the door, sling off my gigantic backpack, make a bowl of buttered noodles (as you do) and sit down to watch her glorious show. I don’t actually have a shrine dedicated to her Hey Arnold! style but I’m not opposed to it. I could be coy and pretend I’m overstating things but I’m really not. Serve at room temperature.I may have hinted at this fact in previous posts but I’ll just come out and say it as directly as I know how: I worship at the altar of the Barefoot Contessa. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Place the second layer of cake on top, top side up, and frost the top and sides. To assemble, place 1 layer of cake on a flat serving plate, top side down, and spread with frosting. ![]() In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed.Īdd the confectioners' sugar and mix until just smooth, making sure not to whip it. Then smooth the top with a knife.īake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.Ĭool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling. Mix until just combined.įold in the 4 ounces of coconut with a rubber spatula. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. In a separate bowl, sift together the flour, baking powder, baking soda and salt. The mixture might look curdled don't be concerned. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing.Īdd the vanilla and almond extracts and mix well. Grease them again and dust lightly with flour.Ĭream the butter and sugar with an electric mixer on medium-high speed until light yellow and fluffy, for about 3 to 5 minutes.Ĭrack the eggs into a small bowl. ![]()
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