Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Sunday, March 22, 2015

Buttermilk Coconut Bread

    By Kerrie

Today is a day for baking!   It just is.  I get like this sometimes …. I should go for a run (okay, a walk), but I just get the baking bug and before I can stop myself  I’m checking out the pantry and fridge.   So, let’s see…  I have a half bag of coconut that I need to use,  a half carton of buttermilk which I also need to use up.   Okay, let’s make a sweet bread!   It will have to include chia seeds though, because my grandson believes chia seeds give him super powers ☺

This loaf, once baked, towered above my 9x5x4 loaf pan, so if yours is smaller, you might want to pour off a little batter into greased muffin tins.

2 large eggs
1 1/4 cups buttermilk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon table salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup granulated sugar
1 ½ cup sweetened flaked coconut
¼ cup chia seeds
¼ cup slivered almonds (I always have a bag of these on hand)
8 tablespoons (1 stick) unsalted butter, melted.
*Vegetable oil or nonstick cooking spray for baking pan

Pre-heat oven to 350 degrees.  

Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray – or my preferred method …. line with parchment paper, allowing the overlap to hang over the sides ( this allows for easy removal of the bread after cooling).

Now, in a medium bowl, whisk together the dry ingredients:   flour, salt, baking powder, baking soda, cinnamon, chia seeds and sugar.


Then, in a small bowl, add the eggs, buttermilk, vanilla, and cooled melted butter.  Mix on low until frothy.

Next,  pour the wet mixture over the dry mixture and mix just until blended.


Now, top the mixed dough with the coconut and fold it in with a large spoon.

Then, spoon the batter into the pan and then spread it evenly from corners to middle with a knife.

Top the batter with the slivered almonds.


Now, place in a 350 degrees oven for 15 minutes, then reduce temp to 325 and continue to bake for 60 - 70 minutes or until a toothpick inserted into the center comes out clean.


Cool in pan five minutes, before turning out onto a cooling rack.


Wednesday, May 14, 2014

Millet and Quinoa Veggie Salad

   By Kerrie

Hello!   Well, it's been quite a long time since the last post but I have a renewed motivation to try new recipes and preserve them for myself as well as you.   This salad is good served warm as a side dish or chilled and served cold.   It is gluten free and diabetic friendly.   The bite of the onions juxtaposed with the sweetness of the cranberries make this salad a crowd pleaser.   Give it a try and let me know what you think.


1/2 cup millet
1/2 cup quinoa
2 cups water (for cooking quinoa and millet)
2 tablespoon White Balsamic vinegar
1 tablespoon soy sauce
4 tablespoons extra virgin olive oil
1/2  cup diced red onion
1/4  cup chopped cilantro
1/2  cup chopped carrot
1/2  cup chopped broccoli
1/2  cup diced pea pods
1/2  cup dried cranberries
pinches fresh ground black pepper

Put the millet, quinoa and water into a pot, bring to a boil, and simmer on low until all the water has absorbed.

Mix together the pepper, vinegar, soy sauce, and extra virgin olive oil.  

To a large bowl add the vegetables, dried cranberries and cilantro.  Top with the  olive oil mixture and toss.  

When the grain mixture has cooled, add it to the bowl of dressed veggies and toss.

This quinoa salad is tasty both warm and cold.  Grate some fresh pepper over each serving as desired.

Thursday, August 29, 2013

Roasted Edamame

Hi!  Well, after neglecting my little blog for most of this year, I have a second post for you this week.   Edamame, also known as young soybeans, is a complete protein.  So, you can enjoy this super easy dish as a standalone or a side.   I do have a confession though, my inspiration did not come from returning to my cookbook collection, but rather from Pinterest.  I’m a new pinner, and completely hooked.  Oh well, whatever the source, let’s keep looking for inspiration and trying new things.   You can find the link for the original recipe at the bottom.  Here is my adaptation ....

1 (12 ounce) package frozen shelled edamame (green soybeans)
1 tablespoon extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt (or garlic salt) and Pepper to taste

Preheat the oven to 400 degrees.

Place the edamame into a colander and rinse under cold water to thaw and allow to drain well.

Toss the beans with the olive oil and then spread them in the bottom of a 9x13 inch baking tin. 

Next, sprinkle cheese over the top and season with salt and pepper.

Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.


....alongside some roasted chicken.

Original recipe by Sophia Candrasa and published on All Recipes.Com   

Monday, August 26, 2013

Chewy Coconut Lime Cookies

Hi there!  Well, it’s been a really long time since I’ve posted anything, but I just tried out a new recipe and it is so yummy I have to share it.  The inspiration comes from a Pinterest link by Lyuba at her "Will Cook for Smiles" blog. The link for the original recipe is below.  The following is my adaptation …..

Please note, I am using standard limes.  If you want to use Key Limes, double up on the quantity of juice and zest.


2-1/4 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
1 cup shredded coconut (I used Angel Flake)
1/2 tsp. salt
1 cup sugar
4 oz. cream cheese, room temperature ( ½ of an 8 oz brick)
1/2 cup butter, softened (1 stick)
1 large egg
1/3 cup lime juice (about 3 limes)
The zest of one lime
1/2 cup of powder sugar for rolling cookies 

Preheat the oven to 350 degrees F. and line the cookie sheet with parchment paper. 

Add the flour, baking soda, baking powder and salt to a medium size bowl and hand whisk to combine and aerate.
Now, to the bowl of a food processor add the cream cheese, butter, sugar, egg , lime juice and zest.  Run on high for a few seconds until blended.  Scrape sides of bowl.
Then, top the mixture in the food processor with the dry ingredients and the coconut. 
Again, run on high for a few seconds to combine.
Drop 1-inch balls in the powdered sugar and lightly coat them. 
Place the powdered balls on the baking sheet about 2 inches apart. 
Bake for 11 to 12 minutes.  Remove from oven and cool on rack.    
When cooled, sprinkle a little more powdered sugar over the cookies, and serve.    Yield should be around 40 cookies.

Link for "Will Cook For Smiles" :     Will Cook for Smiles

Thursday, November 15, 2012

Red Velvet Cupcakes

Hi!   I’ve been working on a Red Velvet Cupcake recipe for the Christmas Season for a while now and I think I finally have a winner to share with you.   Just to keep it easy I am using a cake mix – minus the box directions.   If you want a velvety smooth cupcake with a cream center and cream cheese frosting with a fresh raspberry on top, follow me and make it like this …..

First off, I want to explain one of my tweaks.   A red velvet cake should look red, but taste like chocolate.   The box mix will give you a pretty color but fall short of the chocolate taste we want.  My solution is to add two Tablespoons of Jello-o Chocolate Fudge pudding mix to the batter.   In addition, I am subbing milk for the water called for on the box, and adding a Tablespoon of sour cream.   These changes will give you a cake that no one will guess is from a cake mix.


1 box Red Velvet cake mix – I use Betty Crocker
2 heaping Tablespoons instant Chocolate Fudge pudding mix – I am using Jello-o brand
4 large eggs
1 ¼ cups milk – I am using 1%
1 Tablespoon sour cream
½  cup canola oil
2 drops red food coloring
24 fresh raspberries
1 small box Jell-o instant White Chocolate pudding mix (3.3 oz)
1 envelope “Dream Whip” whipped topping mix
1 ¼ cup cold milk
½ teaspoon vanilla
1 pkg.  (8 oz.) Cream Cheese, room temperature
½  cup (1 stick) butter, room temperature
1 tsp.  vanilla
3 cups powdered sugar

Directions for cakes:

Frist, place your butter and cream cheese on the counter to bring to room temperature. 

Then, preheat oven to 350 degrees F. and either grease or line your cupcake tins with papers.  This recipe will support 24 regular size cupcakes.

Now, to a large mixing bowl add four eggs and mix on high until frothy – about a minute.

Then, to the eggs add the milk, sour cream, canola oil, pudding mix and two drops of red food coloring.  Mix on high until well blended.

Then, top with the cake mix and continue to beat on high, stopping once to scrape the sides, and continue until the batter is velvety smooth.

Now, using a medium size scoop, fill each paper 2/3 full.

Place in oven and bake for 15 – 20 minutes, or until toothpick inserted in center comes out clean.  Check for doneness at the 15 minute mark.  
Then, remove tins from oven and cool on a wire rack for 5 minutes.   Then remove the cakes from tin and continue to cool on a rack. 

When completely cooled, place cakes in a container to keep them moist until filled and frosted.

While the cakes are cooling, prepare the filling and cream cheese frosting.   Then place a fresh raspberry on top of each frosted cake.  

Creamy Center:
To a medium size mixing bowl, add one envelope of “Dream Whip” and one small box of White Chocolate instant pudding mix.   Then, add the 1 ¼ cup cold milk and ½ teaspoon vanilla.   Using an electric mixer with a whisk attachment if you have one, whisk on high for about 4 minutes.   

Refrigerate until ready to use, or at least 15 minutes.   When ready, fill piping bag or applicator and insert long narrow tip into center of each cake and gently push the filling in until a small bulge appears.   This is your clue that the cake is nicely filled.

Cream Cheese Frosting:
BEAT cream cheese, butter and vanilla in large bowl with mixer until well blended.   Then add powdered sugar in 1/3 increments, scraping sides and  beating after each addition until well blended. 

Now, fill piping bag and frost the tops of the cakes.    

Then, place a fresh raspberry on each frosted cake to finish.

Serve, or refrigerate the cakes until ready to use, removing from fridge at least 15 minutes prior to serving to bring back to near room temperature.