Posts tagged coconut milk
I needed some chocolate therapy this weekend so when a friend of mine passed along a recipe for chocolate cake with the subject line “OMG best cake ever” I had to give it a try. Thanks Jessie!
This recipe for Double-Deep-Chocolate Hanukkah Layer Cake from Gourmet makes for tasty cupcakes. The batter came together fast and filled 28+ cupcakes. (I did 20 then a small-sized loaf for a neighbor.) These are the moistest chocolate cupcakes you’ll ever eat! Even if you’re not a coconut fan, don’t worry, the flavor is slight.
I upped the flavor of the coconut in the frosting with coconut extract.
Prep time: 30 minutes + baking
Servings: 28 cupcakes
3/4 cup vegetable oil plus more for greasing pans
3/4 cup natural unsweetened cocoa powder (not Dutch-process) plus more for dusting pans + 2 tsps. dark cocoa powder (you can also use Espresso powder or my favorite, Black onyx powder)
1 cup water
3/4 cup well-stirred canned unsweetened coconut milk (I use the 14-oz. Light Coconut Milk can from Trader Joe’s)
3 large eggs, warmed in shell in warm water 5 minutes
1 1/2 tsps. pure vanilla extract
2 cups all-purpose flour
1 3/4 cups sugar
2 tsps. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
Remaining canned coconut milk (about 1 cup)
2 cups semi-sweet chocolate morsels
1 tsp. vanilla extract
1 tsp. coconut extract (opt.)
4 tbsps. butter
Pinch of salt
- Preheat oven to 350 degrees.
- In a large bowl, whisk the oil, water, eggs, coconut milk, and vanilla.
- In another bowl, stir together the flour, cocoa, sugar, baking powder, baking soda, and salt.
- Blend the wet ingredients into the dry until smooth.
- Fill cupcake holders 2/3 of the way full.
- Bake for 15-20 minutes or until cooked through.
- Microwave all of the frosting ingredients except the vanilla in a glass measuring cup for 1 minute on high.
- Stir and continue microwaving at 30-second intervals until the chocolate is smooth; stir in the vanilla.
- The frosting will be thin; cool it in the refrigerator until it gets thick enough to spread on the cupcakes.
Forget grilling a whole corn on the cob when it’s so much easier–and fun–to make corn lollipops. And with corn in season right now it tastes so sweet it could almost be candy! You don’t have to add much to it to make a tasty dinner side dish. But you know me, I had to do a few tweaks. We were making Thai chicken satay. So to meld the Asian flavors, I soaked the corn ‘pops’ in coconut milk spiked with fresh lime juice, soy and honey. Yes, coconut + corn + lime = tasty.
I have to thank Bobby Flay’s Throwdown for this one. I finally got around to watching the ‘rematch on the grill‘ episode that’s been sitting on my DVD for weeks. He gave me the idea for the ‘pops’ and his competition the idea to soak the corn in milk. But the coconut milk is all my idea. Wait, back up, actually Mr. Squid may have come up with it while I was piecing off kernels and eating them raw (seriously sweet corn right now).
Ready for the recipe?
1 corn cobs (the fresher, the better)
1 cup coconut milk
1/2 juice from a lime
1/2 tablespoon honey
1/2 teaspoon soy sauce
10-12 bamboo skewers
- Soak the skewers in water for at least 30 minutes so they won’t burn on the grill.
- Meanwhile, cut the corn into disks about 1-1/2″ thick. Add them to a mixing bowl with the coconut milk, lime juice, honey and soy sauce. Marinate for around 20-30 minutes.
- Using the sharp end of the bamboo skewer carefully poke it into the side of the corn pop.
- Heat your outdoor grill to medium high. Mr. Squid also places a band of heavy duty aluminum foil where the ends of the sticks will be so they don’t burn.
- Place the corn pops on the grill for about 2-3 minutes on each side. Warning: some of the kernels will pop.
- FYI: The leftover corn kernels are great in salads and fried rice. Remove the kernels with a sharp kitchen knife.
Check back in tomorrow I have a contest ready for those of you sending kiddos back to school!