Coconut/ Cherry Cake! It's not low calorie

Our lunch was based on a meal that I wanted to be healthy but when it comes to desserts I am sorry it has to be all or nothing at all, most of the time I bake.  I do bake low calorie scones and cupcakes and sometimes light cakes or pies but today it is a from scratch coconut cake.  I added some maraschino cherries to give it a little color and iced it with a confectionery sugar icing and some chopped walnuts.  It was really  good!  I found it to be a bit dry but hubby and daughter loved it.  Mom made a cake similar to this one only she put it in a dripping pan and added her nuts to the batter instead of topping the cake with it.  Here is the recipe.  Enjoy!  

Happy Baking!

10//9/14 original

1 cup butter softened
2 cups sugar (I use 1 1/2 cups)
4 eggs
3 cups self rising flour
1 cup milk
1 tsp. vanilla
1 handful of flaked coconut.
1/4 cup. chopped maraschino cherries drained
1/4 cup chopped walnuts

Grease bunt pan..dust with flour.  Make sure ingredients are room temperature..Blend butter and sugar, add eggs..Beat well.  Add flour alternating with milk and beat after each addition.  Bake 40 to 45 minutes at 350 degrees..Cool and drizzle with icing!

I used 2 cups confectionery sugar
2 tsp. maraschino cherry juice
2 tablespoons softened butter
4 tablespoons milk

Mix well and drizzle over cake..Sprinkle with chopped walnuts if desired


1/10/12

Banana Split Cake! My Way!!!

For your Valentine!

This is one of MY all time favorite cake creations that you can do too!

It is so impressive and delicious that I have had hundreds of views on this easy cake recipe.  Pictures speak so many words when you look at the photo.  It makes a great Birthday cake for those who love banana splits.....Super good and Super easy for you to create.  Make it and enjoy all the compliments.  You're going to get some for sure. 


 Re-post:

I am trying to make the best in a kitchen that isn't mine so I had to go out and buy some things to make my baking and cooking daily routine as easy as I could.   Working with pots, pans and utensils that aren't mine is really hard to do.  I am a person that has everything ready to go when I start to bake or cook so please bare with me.  I am going to being doing some things very different than I have before. As you may know my hubby loves desserts and he has been a peach of a guy during some difficult times recently so I must make a special dessert for him today.  
Happy Baking and Cooking!  Enjoy!!

 Banana Split Cake


1 devil's food cake mix (make according to directions)  I made 2- 9 inch round layer cake pans
1 pkg. 3.4 oz. vanilla instant pudding( or chocolate if you like a lot of chocolate)
1 1/4 cup milk (I used skim)
3 oz. softened cream cheese
1 large container cool whip(If making two layers)
2 quartered banana's
1 bottle hot fudge topping(you use approximately 1/4 cup but you can certainly use more if desired)
chopped nuts, more strawberries or cherry (optional)

Bake cake mix according to directions.  Cool..

Using an electric mixer beat instant vanilla pudding with 1 1/4 cup milk , add  3 oz. softened cream cheese, Beat well until blended.  Add 1/2 container cool whip.  Blend well.

This recipe will make two round cake pans.  Place one layer on large plate.  Top with pudding/cream cheese mixture.  Add a few sliced strawberries.  Top with remainder of Cool Whip, quartered bananas, 1/4 cup hot fudge(melted slightly) and peanuts.  Chop peanuts if desired

Note:  I used only one layer and I froze the other layer to use at a different time but you can make this cake using the two layers.  Top first layer with pudding mixture.  Place second layer on top and top with more cool whip, bananas, strawberries, hot fudge and peanuts..

**All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2014, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

5/10/13

Buttermilk Ciambellone

Today I made a Buttermilk Ciambellone and added about a handful

Of dried cranberries and about 1/4 cup small pieces of dried apricots to the recipe.

My plan is to have a slice for breakfast since breakfast is my most difficult meal next to

Lunch meals.  Always a dilemma!

The fruit was incorporated last but seemed to have come to the top.  That’s fine since it’s only my hubby and I who’ll enjoy this for a snack or breakfast with coffee.

  

I'm always looking for different recipes.  I like variety and always have.  I guess it's a trait I got from my mom.  She was the type person who would try new recipes all the time and quite honestly she'd change them to her liking too!  I do that too at times.

I don't remember where I found this recipe but it is very different from the chambellone I make.  Mine is quite dense with lots of cherries and nuts in it.  This is basic, light and airy with a hint of lemon and vanilla.  It's a new try and it's very good.  A great breakfast or light dessert and may be sprinkled with some powdered sugar.  A good choice!

 Ingredients:

1/2 cup buttermilk(I added 1 tsp. vinegar to the milk) for a buttermilk substitute.  Let it sit for a few minutes to thicken
3 eggs
1 cup sugar
1 cup flour
1/2 cup cornstarch
1/2 olive oil
2/1/2 tsp. baking powder
1 tsp. vanilla extract or extract of choice (orange, lemon)
1/2 tsp. grated lemon zest
pinch of salt

Preheat oven to 350 degrees.  Mix eggs, sugar and the salt until fluffy.  Add the oil, buttermilk, vanilla and lemon zest and mix well.  Combine flour, cornstarch and baking powder and add to the batter.  Mix well.  

Spray a tube pan with cooking spray or use butter to grease pan well.  Pour mixture into pan and bake anywhere from 35 to 45 minutes.  Check with a toothpick in center to see if it is done.

My cake was baked in 38 minutes so depending on oven check from 35 minutes on.

Enjoy!

7/6/15

 

Orange Streusel Coffee Cake

I have been so wanting to make another coffee cake and although I love cinnamon hubby and I both love orange and lemon flavors too so when I saw this recipe I had to make it. This recipe was adapted to the  availability of what I had in my pantry and frige.  I wing things at times.  All is good!

Note: I used brown sugar instead of white sugar when making the streusel topping and didn't have orange zest so substitued lemon zest for it and used two small cake pans.  We'll see how this turn outs with my changes! I am confident it will.

Also my butter was too soft so the streusel is somewhat clumped hehe.  Doubt that will make a difference today but make note of  carefully using a pastry blender to crumble the mixture so it is fine.  Also you might want to make a little more topping for those who like lots of crumble. 

Orange Streusel Coffee Cake

The Cake

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. orange zest
• 1/2 cup milk
• 1/2 cup orange juice
• 1/3 cup vegetable oil
• 1 egg
• 1/2 tsp. vanilla extract

For the topping:

Streusel

• 1/2 cup sugar
• 1/4 cup flour
• 2 tbsp. cubed butter
•  
•  

 Preheat an oven to 375°F. Grease and flour a 9-inch cake pan. Set aside.

Using a large spoon mix together flour, sugar, baking powder, salt and orange zest. Add the milk, orange juice, oil, egg and vanilla extract. Stir just until combined. Pour into the prepared pan.

In a small bowl, combine the topping ingredients using a pastry blender work mixture until the it is  the texture of cornmeal. Evenly sprinkle the mixture over the cake batter.

 Bake for 40-45 minutes, or until a toothpick inserted near the center tests clean. Allow to cool completely in the pan.

You can easily double this recipe as I did.  I like to freeze breakfast breads for later use.  Enjoy!

Recipe courtesy of

 Jamie @ Love Bakes Good Cakes 

Yield: (6-8 servings)

8/29/16

Cherry crumb pound cake

I love cherries especially Bing cherries so when cherries were on sale I bought several lbs. and hubby helped me pitt them.  I then  froze them in quart bags and boy did it come in handy today.  I'm using similar recipe I have used before to make a peach pound cake.  The only real difference in the peach cake was I used plain yogurt and today I'm using sour cream.  Enjoy!

A great idea for a Sunday brunch or with a cup of coffee at breakfast.  Heck anytime this cake will be a true hit.

Hubby gave it a thumbs up!

1 cup softened salted butter
11/2 cups sugar
4 jumbo eggs or 6 large eggs
3 cups all purpose flour
1/4 tsp. Baking soda
1/2 cup sour cream
2 tsp. Vanilla
1 1/2 cups bing cherries cut in half (Toss cherries with a little flour to make sure they don’t go to bottom of pan) and then mix into batter with a large spoon.  DO NOT USE MIXER

Note:  My cherries were frozen and pitted.  I had pitted them when cherries were on sale so this was a great way to use them.

Crumb topping
1/2 cup butter at room temperature 
2/3 cup flour
1/4 cup regular sugar
2 T  Brown sugar
Mix with fork breaking into small pieces

Grease and flour 10 inch tube or bunt pan

Using an electric mixer on low speed  beat butter and sugar until creamy.

Add eggs one at a time while increasing speed slightly.

Add flour one cup at a time while adding sour cream slowly.  Add vanilla and keep beating until blended. Fold in cherries gently with a large wooden spoon.  With a large spoon place large spoonfuls of batter into bunt pan.  Spread evenly into pan. Top with crumb mixture.

 Bake in center of oven at 350 degrees for 15 minutes then turn oven down to 325 for 50 to 60 minutes more. Check cake with toothpick after 50 minutes and bake until toothpick comes out clean in center.  Remove from oven and allow to cool for 20 to 30 minutes on cooling rack before removing from pan

My note:  I would have baked this cake for 60 to 70 minutes on 350 degrees but my oven has been acting up so to be on the safe side I baked it as stated.  You can bake it at the same degree of 350 if you are comfortable with your oven.

Happy Baking!

Scratch Vanilla Cupcakes

I have been so dying to make these cupcakes.  Why?  Just because I don't like box vanilla cakes. I can deal with chocolate cake mixes but for some reason yellow cake mixes taste artificial to me.  That is IMO unless you load them with icing or cool whip or other toppings they have a strong artificial vanilla taste. With the recipe below you too can make 100% no artificial flavorings or coloring cupcakes with little effort.  It's the way to go!!!!

So today my scratch vanilla cupcakes will be filled with either lemon curd or apple butter. You can use vanilla pudding and top with chocolate frosting, strawberry preserves, vanilla frosting and topped with coconut too.  So many choices I can't begin to mention them all.  Enjoy!

I also want to explain how I made the indentation in the cupcake.
While the cupcakes are still warm make an indentation with either a large round end of a ice cream scooper or a wooden spoon that after you push it in you an enlarge it slightly with your finger.

This recipe makes 24 nice size cupcakes.

2 sticks butter softened
1 1/2 cup sugar
1 T baking powder
1/2 tsp. salt(I used salted butter so I did not add salt)
4 large eggs (room temperature)
1 cup milk
2 tsp. vanilla extract
2 1/2  cup all purpose flour

**Note:  for lemon flavored cupcakes add at least 1 tsp. lemon extract or the juice and rind of a lemon. Depending on how lemony of a flavor you want.  I would also still add 1 tsp. vanilla

Heat oven to 350. Line muffin cups with paper liners

Beat softened butter, sugar, baking powder and salt in large bowl on high until well blended. Add eggs; beat 2 minutes or until fluffy.  On low speed add milk and vanilla slowly. (Batter may look curdled so don't worry).  Add flour just until blended.

Spoon or as I did use 1/4 cup measuring cup to fill each muffin cup 2/3 cup full.

Bake 20 to 25 minutes until wooden toothpick comes out clean.

Cool in pan on wire rack for 5 minutes before removing from pan.

Note:  If you want to fill your cupcakes, while cupcakes are still warm using the end of an ice cream scooper or the end of a wooden spoon press down to indent an opening so as to fill them.The larger the indentation the more filling you'll have inside.....So yummy!

Why did I wait so long?  This recipe was super easy to do and if you don't want or need 24 cupcakes make a half recipe.

Also please note.  These cupcakes are freezeable....for up to a month so freeze them without topping/icing  in an airtight container and when you need them take them out and you can top them or fill them with topping/filling of your choice.

 Today I filled a few with lemon curd and hubby wants apple butter in his.  You can do almost any filling....Be creative, just know the filling should be a little thicker than thinner to stay put...

 

Happy Baking from my kitchen to yours,

Favorite Recipes..

Re-Post.......Favorites

Over the past 7 years I have found the below posts to be some of the most popular ones viewed. Two great years of baking and cooking and sharing recipes for you and your family, hoping to make your time in YOUR kitchen a time for making great food memories more enjoyable.

Some of the links are not highlighted so you may have to copy and  paste the link in your browser to access.  I am sorry for any inconvenience this may have caused you.  

*****Here is the Most Popular Post!

Strawberry Blueberry Cobbler
Strawberry Blueberry Cobbler

After checking my blog posts it seems the second most viewed(2) recipe has been my own recipe for Italian seasoned Porketta (porketta).

Porketta


3. Aunt Alda's Cheesecake

 
Aunt Alda's Cheesecake Recipe

4. Italian Ciambellone

Italian Ciambellone


5. Roasted Pork, Spinach and Carrots

Roasted Pork and carrots



6. Two Lonely Apples and a Piecrust

Two lonely apples and a piecrust


7. Handy Kitchen Tools #3

 http://iliketobakeandcook.blogspot.com/2011/08/handy-kitchen-tools-3.html

8. Drop Noodles for Haluski

 

Drop noodles for Haluski

9. Italian Stuffed Meatloaf

 

  Stuffed Italian Meatloaf



10. Sweet BBQ Bake

 

 Sweet BBQ Bake


11. Bacon /Cheeseburger loaf

Bacon Cheeseburger Meatloaf

12.. Easy Bake Scones

 

Easy Baked Scones


13. Mom's Italian Macaroni and Cheese

 
 Mom's Italian Style Mac and Cheese


14. Cream Puff Ring

 
Cream Puff Ring

15. Chicken Francaise

 
Easy Chicken Francaise




******There were a lot of others that had great responses as well.  Honorable mention to Aunt Dora's Earthquake cake, Easy Peanut Butter Fudge, My version of Banana Split cake, A different salad Roasted Butternut Squash and many more.


To date I have posted over 1300 recipes which include many family recipes and each and every one of them I am proud of.  I have many more recipes to share with you and hope you are enjoying my blog posts as much as I am enjoying writing, taking photos and posting them.

Happy Baking and Cooking from my kitchen to yours,

 

5/19/13
re-post 2/24/14
12/4/17

Summer Fruit Torte:

Hi!  Last evening I decided that the Bing cherries I had in my refrigerator I was either going to make a cherry pie or a cherry torte.  I chose the torte because it is so super easy and quite honestly I didn't want to full around making a two crust pie.

If you like fruit this easy torte is something you will want to make.  This has to be one of the easiest recipes I have ever made.  If you are hesitant about making a crust this crust recipe is not only easy to do it turns out perfect every time and no worry about rolling. You can press it into shape with your hands. 
Note:  I use some wax paper and spread it around with my fingers.
  It's so easy you will be super proud of yourself.  The crust in this torte is so tender and buttery..Yum!! and make note you can use peaches too! ** Pat fruit gently before adding to cream cheese mixture.  Original 7/9/13

You don't have to add whipped cream but it adds a creamy restaurant like touch to most pie desserts.  Of course that's just me talking :)

Baked to perfection.  Cool completely before slicing

Cherry Pitter

I have made this torte before with peaches and peaches and Bing cherries with success both times.  Today I am making them with pitted Bing cherries all by themself.   Note:  Don't forget to pit the cherries.  This is where a cherry pitter comes in handy.  I love mine.  I may not use it a lot but when it calls for pitted cherries I am thrilled I bought this years ago.  

Happy Baking!

M.J. Vitelli 



Crust:

½ cup butter

1/3 cup sugar

1 cup all purpose flour

2/3 cup chopped pecans optional (I eliminated the pecans)

½ tsp vanilla extract

Filling:

1 (8 oz.) Package cream cheese softened

1 egg

¼ tsp. Almond extract

¼ cup sugar

½ tsp. Vanilla extract

 2 cups fresh pitted Bing cherries (if using a combination of fruit make sure it's total fruit is 2 cups)

Preheat oven to 450 degrees

To make crust,  mix 1/2 cup softened butter, 1/3 cup sugar, flour, pecans and ½ tsp. vanilla extract in  a bowl..I used my electric mixer. After mixed well, press into the bottom of a 10 inch pie plate.( I used a Quiche pan) I liked it because it was deeper and less chance of crust browning to much.

Bake the crust in  preheated 450 degree oven for 5 minutes..Remove and allow to cool.

Meanwhile, beat the cream cheese, egg, almond extract, ¼ cup sugar, and ½ tsp. vanilla extract in a bowl until smooth.. Gently fold in cherries into cream cheese mixture. Spread the filling over the cooled crust.. Return to oven,  bake at 450 degrees for  10 minutes.. Reduce heat to 325 degrees and continue to bake for 20 to 25 minutes.

If you like peaches!  Here's what the peach torte looks like.  It is so simple to make.  It is a must try!