Hi guys, I know I’m a tad late on this but Happy Veterans Day! Also, my internet has been super goofy all weekend so again, why I haven’t posted. Sorry!!! Friday was a busy day as I went with my parents to celebrate, my dad was in the army for 13 years, stationed at Ft. Bragg NC (showing some love here…). When I was in elementary school, he enlisted in the National Guard and was in Germany over September 11th. He also got to help out with Hurricane Katrina Relief in Louisiana in 2005. So we spent a day taking him around to different places that were offering special things to Veterans. I think he had a nice day overall. Again, thank you to all the service members out there!
Monday was another girls’ day with Mumzi and while shopping, saw a gorgeous German Chocolate Cake. We got home and I was reeeeally debating on whether I wanted to make it or not (Oh but I did!) and I caved. I pulled out my bar of Baker’s German Chocolate and chopped that baby up! I was a bit surprised that you melt the chocolate in water since usually, chocolate will seize when hit with something of that sort. Guess I should’ve paid more attention in Chocolate Works!!! haha. I also got started on the Coconut Pecan Frosting, which it was a first for me. I was asking everyone if they thought it should get thicker and turned a few heads…”Aren’t YOU the one who went to college for that?!”…I did but I wasn’t in the group to make German Chocolate so…Anywho, we’ll be testing that baby out tonight for dessert!
Yesterday I had a full day of baking as well. I made Banana Bread as well as those Brown Butter Blueberry Muffins I made before. I got an amazing bread recipe from my Food I teacher in high school but I couldn’t find it. I ended up searching online and found a pretty easy recipe. Banana bread is typically a quick bread, so when you change the method, it isn’t technically “quick” anymore. The first few I found you had to use the creaming method, cream butter and sugar, add eggs and vanilla, alternate dry with wet. You should be able to make a “quick” bread using just one bowl. Basically add everything together and stir, then bake to yummy perfection. I used the same muffin recipe only I “burnt” the butter like the original recipe called for. About 2 weeks ago, I made my own butter so I used that and it “burnt” better. “Burnt” basically just means heating until it starts to change color. If you do it longer, you’ll do damage (and possibly burn down your house). So if you don’t feel comfortable doing it, just melt it. Other than those items, I haven’t been too awful busy in the kitchen. I’m sure after next weekend, I’ll be there everyday! Viva la Christmas season!
German Chocolate Cake:
1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk
Coconut-Pecan Filling and Frosting
Heat oven to 350°F.
Cover bottoms of 3 (9-inch) round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Add egg whites; stir gently until well blended. Pour into prepared pans.
Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake.
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7oz) Flaked Coconut (2-2/3 cups)
1-1/2 cups chopped Pecans
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
How delicious does this look?!
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