I’m in a Jam

a strawberry jam to be exact, LOL.

Sorry I had to.

I recently have been buying gobs of strawberries due to their ripeness and low price.  With that said since I am not a food waster, I have made several jars of jam (without pectin too).

4 cups of smashes strawberries

4 cups of sugar

2 tbsp freshly squeezed lemon juice

Add the ingredients to a heavy bottomed saucepan, let the sugar dissolve.  Let it come to a rolling boil and then can away.  Yes, I swear, it’s that freaking easy.  It’s absolutely delicious too.

 

Cinnamon Goodness

It’s a dark brown paste – not a weird sprinkling of cinnamon

What fills your cinnamon rolls makes all the difference in the world

Butter mixed with sugars and a shit load of cinnamon – some vanilla and here we go

You should spread it to the edges of your dough with an offset spatula

You shouldn’t be able to see the dough

It’s a paste people

If you ever in your life pick up a recipe and it says to randomly spread butter onto the dough and then sprinkle with a mixture of cinnamon and sugar – throw it in the trash – please! Immediately.

And the frosting? Cream cheese and butter and thick as hell too! It shouldn’t be weird and runny and look like water. If it does, close the book, you’re done for the day, lol.

Dough:

1/4 lukewarm water

1 tbsp active dry yeast

Mix together in a kitchen aid mixer and wait 6 minutes

Mix in a bowl 2 3/4 c flour, 3 tbsp sugar, 3 eggs, 1 tsp vanilla and a pinch of salt

Add into the yeast mixture

Add the dough hook to the mixer

Turn on low

Drop in 1/2 c softened butter

Once done take out

Place in a clean greased dish

Cover with plastic then a towel

Set aside 2-3 hours

Filling:

1/2 c softened butter

1/3 c cinnamon

3 tbsp brown sugar

3 tbsp sugar

1 tsp vanilla

Mix with a fork

Once the dough rises spread the filling to the edges of the dough

Roll the furthest side towards you tightly

Cut into 2″ rounds

Lay flat in greased 9×13 pan

Let rise overnight

Bake next morning at 350 degrees for 22 minutes.

Frost with your favorite cream cheese frosting and eat them all, LOL.

Fridge Check

It’s that time again – what’s in your fridge?

Giant bags of spinach and broccoli. They’re our favorite side dishes!

All sorts of ripe tomatoes in all types of sizes – Roma, Campari, cherry!!! Roasted or raw – yum!

Strawberries, bananas and cuties. Healthy snacks!

Organic chicken pulled from the bone!!! Divided – dark vs white. Soups, chicken salad!

Unsweetened vanilla almondmilk. Cereal’s sidekick

Organic grass fed beef! Tacos!

Cottage cheese – with fruit for a light snack

Sour cream – coffee cakes of course

Yogurt tubes

Bags and bags of cheese – quesadillas, toppings!!!

Tortillas – quesadillas

Corn on the cob – yum!

Whipped cream – a little something for the strawberries

And in the cupboard:

Smokehouse almonds

Coconut clusters

Turkey jerky

Baking supplies galore

Macaroni and sauces

Indian curries

Rice

So much healthy goodness!!!

Stay healthy – snack wisely – moderation

Keep your kids healthy – you buy the food – don’t feed them garbage!!!!

Peppers Galore

I make them so regularly it never dawned on me to blog about them because they aren’t out of ordinary lol.

I grill the peppers to soften them. Then I stuff them with a mixture of seasoned bread crumbs, Parmesan cheese, eggs and sautéed garlic. I top them with shredded mozzarella and drizzle them with olive oil. Bake for 40 minutes at 400 degrees. Delish!!! They come out soft and wonderful and super scrumptious!!! Enjoy!!!

Tortellini Soup

Soups are easy and feed the masses.  They are also just plan yummy.

I make this soup all of the time for the kids and I.  We change up a few things here and there but generally it’s about the same.

6 cups of broth

1/2 c chopped veggies

1 onion diced

2 cloves garlic minced

1 bag of spinach

4 tomatoes diced

1 bag of tortellini

1/2 pound of chicken

Salt and Pepper and your choice of other favorite spices.

Saute the onion and garlic then add the veggies.

Pour in the broth.

Add the chicken.

Cook the chicken till it starts to fall apart, then remove it and shred it and add it back in.

Add the spinach and tortellini.

Add some monterey jack cheese and let that melt on top and voila!  Dinner is served.  It’s hearty and scrumptious and definitely an easy quick win for the weeknight dinner rush.

Health is Wealth

How about baked sweet potato fries and Baba ganoush!!!!

Now that’s an after school snack ☺️

Cut up a sweet potato and toss it in olive oil and salt

Bake at 425 for 35 min

Roast an eggplant – skinner and cut up with as many cloves of garlic as you can stand – again olive oil and salt

425 for about 35 min

Throw in the blender and add the juice if 1/2 a lemon, drizzle in olive oil and add in a few tablespoons of tahini and ….

Voila – healthy snack is served ☺️☺️❤️

Dreamy

Imagine falling backwards onto large piles of shredded sweetened coconut.  Sounds dreamy doesn’t it!!!

I love coconut, like love love love it.

I have been waiting to find the time to make a coconut cake and finally last night, I busted one out.

So here we go :

Ingredients

  • 2 and 1/2 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 1 and 2/3 cups granulated sugar
  • 5 large egg whites, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup canned coconut milk
  • 1 cup sweetened shredded coconut

Coconut Cream Cheese Buttercream

  • 1 cup unsalted butter, softened
  • one 8 ounce block full-fat cream cheese, softened
  • 5 cups confectioners’ sugar
  • 2 Tablespoons canned coconut milk
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 2 cups sweetened shredded coconut

Instructions

  1. Preheat oven to 350°F. Butter three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.  ( I used a 9 x 13 because it’s easier to bring to the office)
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans.  Bake for around 21-23 minutes or until the cakes are baked through.  Bake for 45 minutes if using a 9 x 13″ pan.  To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: If you made these in the round pans frost each layer and then cover the outside in frosting – the 9 x 13 – well you know what to do with that!
  7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.

It’s delicious and light and fluffy and thanks to the can of coconut milk it’s so moist.  Enjoy!!!!