Toasted Coconut & Rum Iced Coffee

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Heeeeyy! It’s been a bit hectic around these parts–my mom is in town and it’s always a whirlwind of eating and doing while she’s here. There has been a lot of yard work–planting flowers and herbs and watering all manner of greenery. There have been trips to Home Depot and Ikea, Powell’s, the Oregon zoo, and even the coast. There has also been a ton of eating. So much food (see my Instagram feed for a teeny glimpse).

It’s always so fun when my mom and Mel–my mom’s husband and Casper’s “Papa”–they adore Casper, and he loves them. Plus, everyone gets along super well. It’s good times. Also good times is this iced coffee beverage. I saw both Nicole and Jessica make iced coffees with coconut milk and I just jumped right onto that caffeine-wagon. I added toasted coconut and rum to mine because sometimes I like a little boozy-weekend brunch drink and sometimes I like a little coffee-dessert-drink. This Toasted Coconut & Rum Iced Coffee satisfies both of those things and is super easy, to boot. Like an indulgent iced coffee thing (a la Starbucks) but…you know…drunk. CHEERS!

[recipe]

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Toasted Coconut & Rum Coffee

for the creamer:

1 1/2 cups unsweetened coconut flakes

1, 14 fluid ounce, can full fat coconut milk

1/3 cup dark brown sugar

for the cold brew coffee:

1 cup coarsely ground coffee

4 1/2 cups cold water

whipped cream (or coconut whipped cream!) and toasted coconut to garnish

for the creamer:

Preheat the oven to 350ºF and spread the coconut on a sheet pan in an even layer. Bake the coconut in the oven for 5 minutes, stir, and repeat until the coconut is golden and fragrant. Remove from the oven and set aside to cool a bit.

Heat the coconut milk and brown sugar in a saucepan, add the toasted coconut and bring the mixture to a boil. Turn down the heat and simmer about 10 minutes. Remove from the heat, cover and allow to steep, about 20 minutes, before straining out the coconut flakes. Pour the toasted coconut creamer into a jar and fit with a lid. Refrigerate until ready to use.

for the cold brew:

Combine the ground coffee and water in a glass container (I like to use an 8-cup glass bowl with a spout, like a large measuring cup) and stir to combine. Cover and steep the coffee at room temperature for 8 to 12 hours. Place a strainer over another large bowl and place a coffee filter into the strainer. Strain the coffee through the filter lined strainer. Do this in batches if needed. Pour the coffee into a pitcher.

for the Toasted Coconut & Rum Iced Coffee:

In a tall glass combine a few tablespoons of the toasted coconut creamer with 1 ounce of rum (I used a coffee infused rum) and a cup of the cold brewed coffee. Top with ice and stir well. Garnish with whipped cream and toasted coconut flakes. [/recipe]

Triple Lemon Streusel Cake

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Lemon is a total winter-time gem and its brightness is much appreciated during these dreary months. While I love the spices and rich flavors that speak to us during these cooler months, I really appreciate the bright zing of citrus. And when I make something with lemon I really want the citrus flavor to be punchy with lots of tart to balance the sweet.

This cake from Izy’s book is a lemon dream. I bought this book as a total treat-yo-self stle gift and I am so glad I did…I’ve got so many recipes bookmarked but this one snagged my attention immediately. I mean, I love all things streusel topped–texture for life!–but it also packs a ton of lemon flavor into a humble little cake. It punches up the lemon 3-fold with lemon juice + zest in the batter, a cream cheese and curd layer, and a tart lemon drizzle. It’s pretty much the perfect lemon-y treat–the topping is crunchy, while the middle hides a creamy, lemon layer reminiscent of cheesecake, and the batter has that zest plus little bits of oats that give this tender cake a pleasant texture. It’s the kind of snack cake that disappears piece-by-piece before you know it and leaves you pinching the final crumbs out of the pan. Which makes it a little dangerous, but totally perfect for sharing.

[recipe]

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Triple Lemon Streusel Cake

From Top with Cinnamon 

Serves 12

for the topping:

2 tablespoons demerara (raw) sugar

1/4 cup all-purpose flour

2 tablespoons rolled oats

2 tablespoons unsalted butter

pinch of salt

for the cake:

1/2 cup unsalted butter

3/4 cup granulated sugar

1 tablespoon grated lemon zest

2 tablespoons lemon juice

2/3 cup buttermilk

2 large eggs

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup rolled oats

5 tablespoons cream cheese, softened

4 tablespoons lemon curd

for the glaze:

2/3 cup confectioners sugar

1 tablespoon lemon juice

Combine the topping ingredients in a bowl, rubbing the butter into the dry ingredients until a crumbly mixture is achieved. Set aside.

Preheat the oven to 350ºF. Grease an 8×8 inch square baking pan and line with parchment leaving an overhang on two sides (I like to secure the sides with metal binder clips).

In a small bowl, stir together the cream cheese and lemon curd.

Begin making the cake batter by melting the butter. In a mixing bowl combine the melted butter with the sugar, lemon zest and juice, and buttermilk until well mixed. Beat in the eggs, then fold in the flour, baking powder, salt, and oats (the batter will be a bit lumpy from the oats). Spread 1/3 of the batter into the bottom of the prepared baking pan. Spread the cream cheese and lemon curd mixture over the batter in the pan. Dollop the remaining cake batter over the cream cheese layer and spread it out evenly. Spread the topping mixture over the cake batter and bake the cake in the center of the oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Mix together the glaze ingredients and drizzle over the cake once it has cooled.

[/recipe]

Blueberry Muffin Skillet

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I turned muffins into a skillet cake.

Not that muffins are the most difficult thing to make, but sometimes we want something even easier…right? That’s where this Blueberry Muffin Skillet comes in. It’s all things we love about blueberry muffins–buttery crumb, bright blueberries, plus a little lemon zest for freshness, a teensy bit of health from some flax and wheat germ, plus crunchy topping–minus the portioning. Just brown some butter, mix, pour, sprinkle, and bake. Even though there’s only one less step, it still feels like sweet freedom. And freedom means more weekend lounging, naps, leisurely walks, and magazine reading.

Happy weekending!!

[recipe]

Print Recipe

Blueberry Muffin Skillet

Adapted from Joy the Baker

If you don’t want to use the flax and wheat germ, reduce the milk to 1/3 cup. If you don’t have a cast iron skillet, brown the butter in any saucepan or skillet you have and bake the cake in a greased pie plate or cake tin.

8 tablespoons unsalted butter

1/2 cup milk

1 large egg, plus 1 large egg yolk

1 teaspoon vanilla extract

zest of 1 lemon, divided

1 1/2 cups all-purpose flour

2 tablespoons flax seed meal

2 tablespoons wheat germ

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoons salt

2 cups fresh blueberries

Topping:

3 tablespoons cold, unsalted butter, cut into cubes

1/2 cup all-purpose flour

1/4 cup sugar

Preheat the oven to 350ºF.

Place the butter in a 9-10 inch cast iron skillet and heat over medium until the butter browns and becomes fragrant like toffee. Remove from the heat and pour the butter into a dish to cool.

In a large measuring cup or medium bowl, whisk the milk, egg + yolk, and vanilla until combined. Set aside.

In a mixing bowl, whisk half of the lemon zest with the flour, flax meal, wheat germ, sugar, baking powder, and salt. Add the milk mixture, followed by the browned butter, and fold until just combined–there may be a few spare lumps or streaks of flour, it’s okay. Fold in the blueberries and scrape the mixture into the cast iron skillet you used to brown the butter.

Make the topping by pinching the butter into the flour, remaining lemon zest, and sugar until crumbly. Sprinkle over the top of the batter. Bake in the center of the oven for 30-35 minutes or until a skewer inserted in the center of the muffin cake comes out clean. Cool on a rack for about 15 minutes before slicing and serving. Wrap any leftover pieces tightly in plastic wrap and store at room temperature for a day or two.

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