Lemon coconut layer cake (recipe).

I have to be honest, baking cakes from scratch always seems like too much work for me. Box cakes are so much easier, and the results are always reliable. That being said, I do love to dress up the box cakes that I make, and I never use store bought frosting. This lemon and coconut cake was a big hit at the Easter party that we went to, and it was easy to put together.

I made this lemon cream filling as an experiment one day. I was craving something something sweet, but didn't have any dessert in the house. I raided the cupboards and found an extra can of sweetened condensed milk. I decided to experiment by squeezing a lemon into the condensed milk. When I first started mixing it together I wasn't sure what would happen, and it looked a little strange. I kept mixing though, and suddenly it came together into a lovely, creamy, velvety sauce. This mix is delicious over pancakes or waffles too, but I especially love it with coconut in this cake.

Lemon cream pie (recipe).

Earlier this month, my mom and step-dad came out from NY to visit, enjoy the SoCal weather, and celebrate the coming baby. We had recently been up to LA to see Matt's father, and he sent us home with several dozen lemons from his tree. When my mom saw the giant bowl of lemons, she knew just what to make with them: lemon cream pie. This was so good, we actually made it twice while they were out here! She got this recipe from my aunt, who adapted it from a recipe she saw in a magazine (my mom had no idea what magazine).

This recipe is really easy, and the flavor is amazing. This pie would be heavenly topped with whipped cream, but it doesn't need it. The sweetened condensed milk adds a nice creaminess that balances the tangy lemon. I will definitely be making it again soon.

Pastry wrapped pears (get your chef on).

I love participating in the Get Your Chef On challenges. So far I've competed in the lemon, coconut, and apple challenges; it's always fun to be challenged to use an ingredient in a new or unusual way, but what I really enjoy is seeing what everyone else comes up with. When I saw that this rounds theme was pears I had no idea what I would make. Honestly, I don't know if I had ever cooked with pears before (I don't know why - they are delicious poached, in tarts, and even in jams). I turned to Pinterest for inspiration, and I was not disappointed!

 

This dish was inspired by the beautiful picture in the recipe for Pera in Crusta. The only problem, is that the recipe is in Italian. With the help of Google translate, I was able to get an idea of what it said. I adjusted the recipe (the original calls for brandy, and what's the point of cooking with alcohol if you can't have a few sips while you're doing it?!), gave it a try, and was delighted with the results. This is an impressive looking recipe that is actually very easy to put together (15 minutes of prep work, tops), and can even be put together ahead of time. The only changes I will make next time are 1) add a little cinnamon to the honey and butter mixture, 2) cut the pie crust into thinner strips so that it wraps around more times, and 3) not flare the edges before putting it into the oven (I think they will flare on their own while baking). 

Crockpot dulce de leche (testing Pinterest).

I've seen so many versions of this slow cooker Dulce de Leche on Pinterest, and I finally had to give it a try. I actually made this a few months ago (it just took me a really long time to get around to editing the photos), and I as I sit writing this post I'm wishing I had some to indulge in right now (there would be a can of condensed milk in my crock pot right now, if it wasn't already full of beef). 

Apple cider cookies with Heath Bits (recipe).

These cookies are very serious contenders for my absolute-favorite-cookie-ever-in-the-world! The texture is perfect, chewy, with just a little crunch on the edges, but it's the flavor that really makes these. It's unlike any other cookie I've ever tried. The apple cider mix has warm cinnamon and nutmeg spices balanced by the refreshing tartness of the apples, and the Heath Bits are like little golden nuggets for your tastebuds. 

Credit for these cookies goes to The Cooking Photographer via Scrambled Henfruit. I don't think I would have ever though of putting apple cider mix into cookie dough on my own. Their recipes call for stuffing Kraft Caramels into the middle of the cookies. I tried the recipe this way the first time, and it is amazing, there are just 2 problems; 1) I can almost never find those little cubes of goodness in my local grocery store, and 2) it's a lot of work individually stuffing caramels into each cookie, and let's be honest, I'm lazy when it comes to baking. When I made the cookies again, I was going to simply leave out the caramels, when I opened the cupboard and a bag of Heath Bits fell out (see, there are good reasons to overstuff/not organize your cupboards sometimes!). I have to say, I think the cookies are actually better with the Heath Bits than with the caramels. The Heath Bits are evenly distributed throughout the dough instead of just being being in the middle. Plus, as much as I love caramel, I'll still take toffee over caramel every time. 

Healthy recipe substitutions (guest post by Bridget Sanderford).

Today I'd like to introduce you to Bridget Sanderford. She is a freelance writer for CulinarySchools.org, which is an excellent resource for anyone who is thinking of attending a culinary art school. She's sharing some of her best tips and tricks to make healthy substitutions in your recipes with us (I added the photos). Take it away Bridget!

Healthy Recipe Substitutions

Cakes and cookies are delicious treats, but they aren't necessarily the best foods for you to eat. Some of our favorite foods are often loaded with too much fat and sugar, making them unhealthy indulgences. However, that doesn't mean we have to avoid these treats completely or only enjoy them once in a blue moon.

Lighten these cuties up!

There are many healthy substitutions you can use to make your recipes healthier so you can enjoy your favorites more often and without guilt. Here are a few common substitutions you can try to make your recipes healthier:

Sugars

Refined sugars plague a number of dishes, especially baked goods. However, you can use natural sweeteners to make these dishes just as sweet while also improving their nutrient profile. Here are a few ideas:

• Unsweetened applesauce. Substitute one-to-one in place of sugar.
• Vanilla. Use half the sugar and add a teaspoon of vanilla to enhance flavor while reducing overall sugar.
• Cacao. Chocolate starts as cacao and then lots of sugar and milk is added. Cacao gives you the flavor without all the extras.

Some other substitutions include:

• Stevia (a natural herb with zero calories)
• Raw honey
• Dates
• Fruit

You will have to experiment with these ingredients to determine the amounts to substitute to make up for the same sweetness as sugar. 

Image source

Fats

Butter, oils, and cream are in so many dishes, both sweet and savory. Fortunately, there are many healthy recipe swaps you can make so that these dishes aren't as fatty. Here are a few ideas:

• Cooking spray. Use this to line your pans or skillets instead of butter or oil.
• Egg whites. Use two egg whites instead of a whole egg.
• Greek yogurt. Use in place of sour cream for less fat and far more nutrients.
• Evaporated skim milk. Use one-to-one in place of cream.

Some other possible substitutions include:

• Broth
• Avocado
• Prunes
• Bananas
• Applesauce

Many of these can be substituted in place of butter or oil. You must experiment with your particular recipe to find out what ratios work best to preserve flavor.

Of course, there are also many fat-free or reduced-fat versions of foods such as meats and dairy products, such as milk, yogurt, and cheeses. Opting for lower-fat versions is an easy way to cut the fat without making substitutions or sacrificing flavor.

Image source

You don't have to give up on your favorites dishes because they are loaded with unhealthy ingredients such as fat and sugar. You can try some of these substitutions to make healthier versions of those dishes so  you can enjoy them whenever you want.

What are your favorite recipe substitutions to make your dishes healthier? Share your tips in the comments!

Bridget Sandorford is a freelance writer and researcher for Culinaryschools.org, where recently she’s been researching pastry chef degrees and top culinary art schools. In her spare time, she enjoys biking, painting, and working on her first cookbook.

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Mini rum cake (recipe).

This rum cake recipe is one of my go-to desserts to make. It always gets a fabulous reception, and there's never any leftovers (and easy to make too!). In fact, I've already shared this recipe once as a bundt cake. The other day, I decided to try making mini versions using muffin tins, so that I could bring some to a few friends, and keep some for myself. I quickly whipped up the batter, portioned it out, put it in the oven, then thought to myself "Wow, this cake is so easy to make!" Then I noticed the box of vanilla pudding that was still sitting on the counter... oops!

Peanut butter and apple sweethearts (Get your chef on).

It's time for the third Get Your Chef On challenge, and this edition is all about peanut butter! To be honest, time sort of snuck up on me. I had grand illusions of baking, but the weather never cooled down enough to turn on the oven, so this is sort of an un-recipe (but pretty darn cute if you ask me). 

Lemonade meltaway cookies (recipe).

When I saw the Itty Bitty Kitchen's recipe for Lemon Melting Moments, I knew I was going to have to try them.  Nothing says summer to me quite like a big, cold glass of lemonade, and the idea of putting that flavor in a cookie is fantastic.

I didn't do much to change the recipe, but instead of making sandwiches I made frosted cookies. I figure this way I get to eat twice as many ;) Right? The cookies themselves are very tasty, but the real star is the frosting. I think I could happily just eat a bowl of this lemon frosting with a spoon.

Coconut toffee bark (recipe).

The Get Your Chef On (GYCO) challenge is back for round two, and this time the secret ingredient is coconut! I was so excited to see that Julie and Jen chose coconut this go around, because it is one of my favorite sweet treats. I'm excited to collect some new wonderful coconut recipes from my fellow participants. You can also check out the lemon souffle I made for the last GYCO challenge.

I was scrolling through my Pinterest boards looking for inspiration for a new coconut recipe when I found Red Couch Recipes' recipe for Grandma Utahna Felix's English Toffee. I love toffee (maybe even more than coconut - blasphemy, I know), so I knew I had to give this a try. I substituted toasted coconut for the toasted pecans, and dark chocolate for the milk chocolate. I didn't change the toffee itself at all though.

My first attempt at this was less than successful. I poured the hot toffee over the coconut (as you would with the nuts), and the mixture did not set up at all. I think this was a combination of the sugar on the coconut causing the mixture to sugar and crystalize, and of me not cooking the mixture for long enough. I went back to the kitchen and started a second batch; this time I layered the chocolate in between the toffee and the coconut, and all was well again.

Making candy can be intimidating (at least it is to me), and this was my first time making toffee. I was surprised at how quick it was to make this (not counting the cooling time). It is a recipe that requires some finesse and a great deal of attention while the toffee is cooking, but it is not nearly as difficult as I thought it would be.

Grandma's rum cake (recipe).

Last weekend there was a very nice ceremony for a friend of mine who is a veteran. As soon as I heard about it, I knew I wanted to make this rum cake for his event. The ceremony was held at Mt. Soledad, which is an absolutely stunning place. You have a 360 degree view of the ocean and San Diego (I'll have to share some pictures of the view sometime).

Chocolate strawberry oat and jam tart (recipe).

Last week I traded blogs with Cheryl from Prickly Banana. In case you missed it, here is the recipe that I posted on her blog.

Get your chef on: lemon soufflé (recipe).

It's finally here! Today is the day that we all get to share our "Get Your Chef On: Lemons" recipes. I love cooking with lemons, and I can't wait to see what everyone else has come up with! If you haven't heard about the Get Your Chef On challenge, you can learn more here (and see all of the other participants too). 

As soon as I saw that the featured ingredient was lemons, I knew exactly what I wanted to make. I went through a stage last year when I was making soufflés about once a week. I read dozens of recipes and tips, and I took lots of notes every time I made a batch. Then I must have gotten souffléd out because I didn't make a single one for about a year. Luckily, my appetite for soufflés is back, so I pulled out all of my notes and went to work.

Now, the first thing I have to say about soufflés is that you shouldn't be scared of them. They aren't as difficult to make as many people think. I think there are two keys to creating a good soufflé. First, be gentle with the egg whites; fold them gently and don't bang the pans around. Second, precision is important; baking is a science, so order and measurements are very important. These only take about ten minutes to put together, so give them your undivided attention for those ten minutes, and you will be happy with the results. 

I picked these lemons from my father-in-laws tree. Aren't they beautiful!

I love this recipe. The result is a soft, fluffy, light top that becomes richer, thicker, and more custardy at the bottom. It's warm, satisfying, and refreshing all at once. In fact, if I wasn't out of eggs, I'd be making another batch right this instant.

Banana bread (recipe).

I love banana bread for breakfast, so anytime I have some extra ripe bananas I like to whip up a batch. This recipe is perfect; it's a little sweet, moist enough to eat alone, and absolutely delicious toasted with a little butter. This recipe is also great made as muffins or mini muffins (I love those little bite size mini muffins!)

Caramel surprise chocolate chip cookies (recipe).

To me, chocolate chip cookies are the quintessential homemade cookie. Delicious, easy to make, comforting, and great with milk! I made these ones extra special by hiding a gooey caramel surprise in the center of each cookie. These are amazing served a little bit warm, with a tall cool glass of milk. 

My cookie dough recipe is a modified version of the Nestle Tollhouse recipe, which is actually my go-to chocolate chip cookie recipe. I slightly decreased the amount of sugar and chocolate chips called for to compensate for the extra sweetness from the caramels. You can use your favorite chocolate chip cookie recipe, or even store bought dough if you would like (which would make these incredibly easy). 

Brown sugar cheesecake (recipe).

** Update ** Guess what?! This recipe was featured by Julie over at White Lights on Wednesdays! Go check her out!

I have a confession, I've been known to get a little carried away at Costco. For example, last time I bought 25 pounds of brown sugar (yes, twenty-five; that's 12.5 lbs for each of us). It's okay though, because I love brown sugar (I'm guilty of occasionally eating it by the spoonful), and I am confident I'll somehow manage to use it all up ;)

I received an Amazon gift card for my birthday, and one of the things I picked out for myself was a new set of spring-form pans. As soon as I received the new pans in the mail, I knew I wanted to make cheesecake; the brown sugar adds a subtle warm flavor that I can't get enough of.

The filling in this recipe is adapted from Ina Garten's cheesecake recipe in the Barefoot Contessa: Family Style cookbook. The texture turned out beautifully; it was smooth and creamy in the center, and firm at the edges.  I've loved everything that I've made from this book so far.

Cranberry chocolate chip scones (recipe).

A few years ago, I worked at an incredible little bakery that made the best scones. Unfortunately the bakery is no longer there, but luckily I still have the recipe for those scones. These are also great with other kinds of dried fruits, or even plain. 

The original recipe made several gallons of dough; this version is scaled down to make approximately 16 small scones, which always seems to be the right amount for us. These are great on their own, with coffee for breakfast, or with ice cream for dessert.

The sweet things in life (treasury Tuesday).

Here's a treasury that's sure to satisfy your sweet tooth...

The sweet things in life.

There's not much else going on tonight, but stay tuned because I have an extra post scheduled for this week that I'm pretty excited about!

Coconut chocolate tarts with caramel (recipe).

Yum! These are so delicious that I'm making another batch as I write this. You only need five ingredients to make these! The first batch disappeared very quickly at our book club last weekend, and left me craving more chocolate-coconutty goodness. 

I based this recipe on this one from Martha Stewart; how can you go wrong with chocolate, cream, coconut, and butter?! I picked up some Kraft Caramel Bits on clearance the other day, so I decided to add caramel to the top, but they taste great without it too. 

This recipe makes about three dozen mini tarts. Since it's easier to let them cool completely before removing from the mini muffin tins, you'll need three tins to bake them all in (I only have two, so I used small ramekins for the rest). You can also use a regular muffin tin, which makes about a dozen tarts. I also highly recommend using cupcake wrappers - getting these out of the tin in one piece was tricky business. 

Ingredients
14 oz (1 bag) shredded sweetened coconut
5 tbs butter, softened
1 cup heavy cream
1.5 cups semisweet chocolate chips
4 tbs caramel bits (optional)

Instructions
For the crust:
1) Turn oven on to 350 degrees F.
2) Combine one third of the coconut with the butter in a food processor. Process on medium for about a minute, until it forms a uniform sticky mixture.
3) In a mixing bowl, combine the rest of the coconut with the butter-coconut mixture.
4) Add two tablespoons of the coconut mixture to each muffin cup (lined w/ cupcake wrapper!). Use your fingers to press the mixture into the bottom & sides (2 tbs looks like a lot, but the coconut mixture is very fluffy, & compacts a lot when you press it down).
5) Bake for 15 minutes, or until golden brown. If necessary, press down the coconut again (I used the handle of a butter knife to do this).
6) Let cool (at least 30 minutes).

Toasted coconut cups; stirring the ganache; filled cups cooling

For the filling:

1) Heat the heavy cream in a sauce pot until almost boiling.

2) In a large mixing bowl, pour the cream over the chocolate. Let sit for 10 minutes.

3) Stir mixture until chocolate is completely combined, and the ganache is smooth and uniform.

4) Pour the ganache into the coconut cups. Transfer to the refrigerator to cool (at least 30 minutes again). Remove tarts from the tin.

5) Optional: Melt the caramels in a small pot (add a few drops of water if the caramel is too thick). Drizzle caramel over the tarts. 

6) Refrigerate until serving.

While I was making these, my friend Adriane was busy making quiche for the book club (we always eat very well at our meetings!). I love cooking with Adriane, even though my kitchen is tiny, we never seem to get in each others way, and we have so much fun! She made two delicious quiches; a bacon, broccoli, cheddar one, and a spinach, feta, sun dried tomato one. Yum!

Cheesy bacon & broccoli goodness

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