Coffee Angel Food Cake

The last baby shower I helped coordinate was a morning one. Lorna, Shirley and I decided to serve breakfast foods instead of a typical frosting-laden cake. Fruit, orange juice punch, coffee, blueberry muffins, and pumpkin bread with an orange-cream cheese spread were all served.

But the piece-de-resistance was the coffee angel food cake. Without further ado, here’s the Cooking Light recipe I followed.

Ingredients for Cake

• 1 Tablespoon instant coffee granules
• 1 Tablespoon water
• 1 (16 ounce) package angel food cake mix
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract

Directions for Cake

1. Preheat oven to 375°.
2. In a small bowl, stir well 1 Tablespoon of   instant coffee granules into 1 Tablespoon water. Set aside.
3. Prepare angel food cake mix according to the directions on the box. Fold in the coffee mixture, almond extract and vanilla extract.
4. Divide the mixture and spoon into 2 greased and floured loaf pans. Break air pockets by cutting through batter with a knife.
5. Bake according to box directions. Cake will spring back when lightly touched. Do not over bake.
6. Put the pan on its side to thoroughly cool for about 40 minutes. Loosen cakes from sides of pan using a narrow metal spatula. Invert cakes onto a serving platter. Set aside.

Ingredients for Frosting

• 2 Tablespoons instant coffee granules
• 1 Tablespoon water
• 6 Tablespoons stick margarine, softened
• 1 (1-pound) bow powdered sugar
• 3 Tablespoons fat-free milk
• 3-4 Hershey’s Kisses

Directions for Frosting

1. In a small bowl, stir well 2 Tablespoons of   instant coffee granules into 1 Tablespoon water. Set aside.
2. With a mixer, beat margarine at high speed. Add coffee mixture; beat well. Gradually add powdered sugar, beating at medium speed until well-blended. Add milk; beat well. I used more than the 3 Tablespoons of milk called for.
3. Put some frosting into a piping bag; set aside.
4. Spread the rest of the frosting over top and sides of cake. Pipe a line of frosting along the edges. Grate Kisses on top of cake.
5. Store loosely covered in refrigerator.

I think this cake tastes best if made a day ahead. This is a beautiful looking cake and tastes yummy. It is the perfect dessert to serve with coffee and the rest of the breakfast menu.

If you make this cake, please be sure to snap a photo and then share it with us. Also share for whom/why you made this recipe. I didn’t take a photo, but the next time I make the cake, I will. Then I will update this post with the picture.

Note: Want to know how to make a degree symbol? Elizabeth from Weird and Surpringly Good shared this tip: Press Alt and type 0176. Voila!

I’m Eating Spiced Beans in Coconut Milk (Maharagwe) at Church “Airport”

This weekend I am participating in World Focus Weekend at my church which is turned into an “airport.” Four flights will “visit” three countries: Africa, China and Jordan. The “food court” is serving dishes native to those countries.

One of the  African dishes is Maharagwe and is from Mali. Since it is gluten-, dairy- and egg-free my daughter is thrilled that she likes this dish. It is sure to become a staple in our home. Below is the recipe.

Ingredients

• 1 large onion, chopped
• 3 cloves garlic, finely minced
• 2 cans black-eyed peas, drained. Get them without “specialty seasonings” if possible. I think any bean would taste good in this dish.
• 3 medium tomatoes, chopped
• 1 1/2 teaspoons turmeric
• 1 teaspoon crushed red pepper. Use less if not partial to spicy food.
• 1 teaspoon chili powder. Use less if not partial to spicy food.
• 4 tablespoons cilantro, chopped
• 1 1/2 cups coconut milk
•  oil
• 2 cups cooked rice

Directions

1. Heat the oil in a large, deep pot.
2. Add and cook the onion and garlic until it is golden and soft.
3. Partially mash the cooked peas with a fork and then add to the cooking onion.
4. Add the tomatoes and mix well.
5. Put in the spices: turmeric, red pepper and chili powder.
6. Add half the cilantro (2 tablespoons).
7. Pour in the coconut milk, stirring to blend all the ingredients.
8. Cover the pot and simmer for 10 minutes.
9. Serve Maharagwe over rice.
10. Garnish with remaining cilantro.

Serves 4.

If you make this, let me know what you think.

So Why Don’t I Cook More Often?

I just made Sweet & Sour Pork. It’s  for a potluck at the Christmas C.A.M.P. I am attending at Church later today. It was soooo easy, inexpensive (pork was on sale), fast and tasty.

So given all that, why don’t I cook more 0ften?

Below is the recipe. I modified it from my Sweet  & Sour Meatball recipe. Which I haven’t cooked in years!

Sweet and Sour Pork

Serves 4-6

 

Meat

·         1 1/2 pounds boneless pork, sliced 1/2-inch thick

·         1 tablespoon olive oil

Sauce

·         1 can (20 ounces) pineapple chunks in juice

·         3/4 cup water

·         1/4 cup vinegar

·         2 tablespoon soy sauce

·         1/4 cup brown sugar

·         1/4 teaspoon salt  

Thickener

·         2 tablespoons cornstarch

·         2 tablespoons water

Vegetables

·         1/2 cup thinly sliced red onion (Can use yellow onions or scallions)

·         1 cup diced orange pepper (Can also use green, red or yellow)

Preparation:

Directions for sweet and sour pork

1.      Cut pork about 1 inch long and 1 inch wide. Cook pork bits in oil in 400 degree oven, until lightly browned; drain. Or sauté in pan over medium heat until lightly browned; drain.

2.      Drain pineapple; reserve juice.

3.      Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet.

4.      Cover and simmer, on the stove, for 1 hour, or until meat is tender.

5.      Combine cornstarch and 2 tablespoons water in a cup; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly.

6.      Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender.

Pumpkin Fudge Just Got Pumpkinier

Pumpkin Fudge is my latest love.  I found the original recipe at HD Mac’s Crafty Blog and More at this post. Be sure to check out Marcia’s blog; the crafts, recipes, challenges and more will give you a lot of good ideas and reading material. 

Now, onto the recipe. I even improved on it – in my opinion anyway. I don’t care for butterscotch chips, so, it’s not too surprising I didn’t love the original recipe. I substituted white chips for the butterscotch chips. The pumpkin taste is much more pronounced now.

And I made it in the microwave. I started off by using the Fantasy Fudge microwave recipe on the marshmallow creme bottle. I love easy!

Susan’s Microwavable Pumpkin Fudge

Ingredients

• 3/4 Cup Butter or Margarine (I used butter.)
• 3 Cups Sugar
• 2/3 Cup Evaporated Milk
• 1/2 Cup Libby’s Solid Pack Pumpkin
• 1 12oz Package Nestle Toll House Premier White Morsels
• 7 Ounces Marshmallow Creme
• 1 Teaspoon Pumpkin Pie Spice
• 1 Teaspoon Vanilla Extract
• OPTIONAL: 1 Cup of Chopped Pecans

Microwave: Be careful this mixture gets very bubbly and hot!

• Put the butter in the bowl and heat on HIGH until melted  – about 1  minute.
• Stir in Sugar, Evaporated Milk, and Pumpkin. Mix well.

Microwave mixture on high 3 minutes, stir.

1. Two minutes, stir.
2. Three minutes, stir.
3. Two and one half minutes, stir. (Check temperature. See Note at the end of the recipe.)
4. Two minutes, stir.
5. Gradually stir in white chips.

Add the following to the bowl, mixing until well blended. Be careful this mixture is very bubbly and hot!

7 Ounces Marshmallow Creme

1 Teaspoon Pumpkin Pie Spice

1 Teaspoon Vanilla Extract

OPTIONAL: 1 Cup of Chopped Pecans would make a nice addition.

And then:

1. Pour quickly pour into a greased 13×9 baking pan, spreading just until even.
2. Cool at room temperature; cut into squares.
3. Store tightly wrapped in refrigerator.

Note: At this point (Step 6) I used my candy thermometer to see how hot the mixture was. It needs to be 234 degrees Fahrenheit. Both times I made this, I needed to add Step 7 and cook for two more minutes. My microwave is 1000 watts. From now on I won’t have to check the temperature at Step 6.

Let me know if you make this. How did it turn out? Any additions? Suggestions?

5 Steps to the Tastiest & Easiest Iced Coffee Drink

Looking for a quick and delicious iced coffee drink?

I have that recipe! And this one won’t break the bank either. I think this is as good as any Starbuck’s drink.

1. Brew up your favorite blend of coffee. Make it a little stronger, if you don’t have time to chill the coffee before adding ice.   
2. Pour the coffee into a pitcher.  
3. Stir sweetened condensed milk into the pitcher until it is the perfect medium-brown colour.             
4. Add ice cubes. 
5. Fill up coffee mugs with this delicious brew and sip it outside with a friend.

If you prefer slushy drinks, after step #4, pour everything into a blender and slush away!

This coffee recipe is courtesy of Shula.

Ohhh – Lovely French Toast

Remember the Banana Stuffed French Toast I was grateful for on Day 26?

I made them for myself this a.m. and they are still delish. And I’m still grateful for them.

Below is the figure-friendly recipe.

Ingredients:

• 1 teaspoon butter
• 1 large egg
• 1/4 cup fat free milk
• 1/4 teaspoon vanilla
• 2 Tablespoons light cream cheese, softened
• 4 slices cinnamon raisin bread
• 1 ripe banana, sliced

Directions:

1. Put butter into the frying pan to melt and cover pan.
2. Beat together the egg, milk and vanilla.
3. Spread 1/4th Tablespoon cream cheese on each slice of bread.
4. Put half of sliced bananas on two of the bread slices.
5. Put the other slice on top, cream cheese side down. Now you have two banana cream cheese sandwiches.
6. Put the sandwiches in the egg-milk-vanilla mixture and soak for about 10 seconds on each side.
7. When the pan is ready ( drops of water sprinkled in the pan dance around), put the sandwiches into the pan.
8. Cook until golden. Turn and do the same on the other side.
9. Serve with butter and 1 Tablespoon syrup.

Do you have a favorite French Toast recipe? How about sharing it?