Louisiana Crunch Cake

|
By
|
Comments are off for this post

Three weeks ago I contracted COVID-19. Seems like I caught it early enough, was able to quarantine in the bedroom, and not pass it along to Jon or the boys. It was a long 10 days being apart from my family, and thankfully I had a very easy time of it – slight fever and headache, and that was it.

Jon did a great job of taking care the boys and I, keeping up with their virtual school stuff and handling breakfast, lunch and dinner. Whatta man, ya’ll. He also made a trip to pick up some groceries that I ordered online from Walmart, easy food stuff to get us through the week. I added a Louisiana Crunch Cake to the cart not knowing exactly what it was, but having a feeling I could get behind it.

Over the course of the next week I ate the entire cake. Jon says that one of the boys had a chunk, but I think he’s just trying to make me feel better. I was hooked. But I am not the kind of gal who buys baked goods at the store – so I knew I wanted to make one at home…

Moist lemony cake topped with a crunchy coating of caramelized sugar and shredded coconut. It’s added to the bottom of the pan before adding the batter – and ends up on top once you flip and release. Speaking of which, this cake does beautifully. Bundts always make me nervous, as they do many bakers. I didn’t even have to tap this one, I was a happy camper. I topped with an easy, quick glaze and a little extra toasted coconut – just to make it extra pretty.

I’m gonna try to not eat the whole thing! Pray for me.

Louisiana Crunch Cake

1/4 cup granulated sugar
1/4 cup sweetened flaked coconut
3 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
2 cups granulated sugar
1 cup salted butter, softened
4 large eggs, room temperature
1/4 cup sour cream
1 cup buttermilk
1 tsp vanilla extract
1 tsp lemon extract

For the glaze:
2 cups confectioners sugar
1 tsp vanilla extract
1 tsp almond extract
3 Tbsp milk or half and half
1/4 cup sweetened shredded coconut, toasted (optional)

Preheat oven to 350. Prepare Bundt pan by spraying with nonstick cooking spray, and dust with flour. Add 1/4 cup sugar and coconut to the bottom of the pan and spread out evenly. Set aside.

Sift together cake flour, salt, baking powder and soda. Set aside.

In a mixer with a paddle attachment, combine butter and sugar. Beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, incorporating each egg completely before adding the next. Mix in sour cream and extracts.

With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer. Pour batter into pan and spread evenly. Bake for about 50 to 60 minutes, until a wooden skewer inserted comes out clean.

Remove cake from oven, cover with tea towel, and let cool for about 10 minutes before inverting onto a cooling rack.

Make glaze by whisking all ingredients together. Pour glaze over the top of cake. Top with toasted coconut, if desired.

Cherry Lime Crush

|
By
|
Comments are off for this post

We need good cocktails more than ever, y’all. Ive been going through my fair share of vodka – and crushes will always be my favorite way to put it to good use.

Orange Crushes are the gold standard, and probably the first thing that folks think of when someone mentions crushes. But honey, I’ve done crushed every fruit under the sun. Grapefruit, strawberry, watermelon, cantaloupe, coconut, lemon – I even wrote an article about my love for them in Chesapeake Bay Magazine last summer!

But in the times we are in, you may not have a plethora of fresh fruit available to turn into cocktails. That’s why I love these Cherry Lime Crushes – because I’ll usually have all the ingredients on hand. And, thats awful handy these days.

We are looking forward to some warm temperatures and sunshine this weekend here on our little island, I hope that you all get a taste of it too wherever you may be. And also, these crushes. Stay safe, friends!

Cherry Lime Crush

2 oz vodka
1 oz triple sec
1 oz marashino cherry juice
juice of 2 limes
splash of lemon-lime soda
ice
marashino cherries, for garnish
lime slices, for garnish

Pour all ingredients into cocktail mixer and shake.

Strain into a cocktail glasses filled with ice.

Garnish with a slice of lime and a cherry.

Makes 2 cocktails.

Red Currant Mojito

|
By
|
Comments are off for this post

Red Currant Mojitos

Last weekend I ran down to Virginia Beach. Had to exchange a Christmas gift, and do a bit of pantry restocking. Got the chance to visit the new Ikea – I had my youngest with me and he chose the Swedish Meatball lunch over chicken nuggets at Chic-fil-A. Winning as a parent, y’all. For real real.

Stopped by all the usual suspects of my food shopping spots, although now it’s harder because we also have a Wegmans – Hampton Roads has really been stepping it up lately. Anywho, I can never resist getting something that I don’t see very often when I’m down there. Last time it was Buddha’s Hand (I made an ahhhhmazing infused vodka), this time I saw fresh red currants and couldn’t pass them up!

Usually I’ll bake with them, or just use them for garnishes on things because they’re so darned pretty. Since trying to get back on the blogging bandwagon, I’ve been going through and looking at what I haven’t posted in a while – and one of those things was a cocktail…

I just so happened to have a handle of Bacardi that needs has been hanging around in the liquor cabinet (word to Robin at VA ABC who pointed out I could get a handle for the same price as a liter during a sale last year). So I thought, why not?

I love adding different fruits to my fav cocktails to make a new twist on an old favorite, and the currants certainly didn’t disappoint. They added the most gorgeous red hue to the drink, and added a lovely hint of tartness. I don’t like my drinks super-sweet, but if you do – feel free to add more simple syrup. Which is great in itself, actually. A splash of that in seltzer water is delicious, and waaay less sugar than a soda.

And if you can’t find red currants – you could use raspberries or blackberries. Or just keep it simple, as a traditional mojito with the lime and fresh mint. In any form, it’s sure to add a little brightness to a dreary winter’s day. Have a great weekend, everyone!

Red Currant Mojito

1/4 cup red currants
fresh mint, about 5 leaves
1/4 cup white rum (like Bacardi)
2 Tbsp mojito simple syrup
1 lime, zested and juiced
seltzer water
ice

For the Mojito simple syrup:
1 cup sugar
1 cup water
lime zest (zest the lime you use for the mojito)
fresh mint, about 10 leaves

Make the simple syrup by combining the water, sugar, zest, and mint in a small saucepan. Cook over medium-high heat for about 2 minutes, until sugar has dissolved and mixture is clear. Take off heat, let cool to room temperature, then strain mixture into a mason jar. Can be kept in refrigerator up to 1 month.

Fill a tall glass halfway with ice. Add the currants to the glass with the ice, tear mint leaves into pieces and add them as well. Use a muddler or end of a wooden spoon to press the currants and mint into the ice – breaking up to release their flavor.

Add rum, simple syrup, and juice of half a lime. Top off with seltzer water. Give a stir or pour into another glass to combine. The whole process could also be done in a cocktail shaker, but you’ll still want to muddle.

Garnish with a lime wedge, sprig of mint, and currants if desired.

The Lemon Ginger Crush

|
By
|
Comments are off for this post

Another Friday, another crush. The sun has gone into hiding again, and it’s been raining all day. And I have a child with chicken pox (wtf, right?). And we still haven’t been out on the boat yet. Needless to say, I wasn’t feeling a sunny and fruity drink on this #CrushFridayVA. So, I kind of stepped out of the box for this week’s cocktail.

A simple syrup is infused with heady kick of fresh ginger flavor after a short steeping period. Which is then combined with freshly squeezed lemon juice, vodka, a splash of triple sec, and a bit of bubbly in the form of some ginger ale to round out the flavor.

It’s something different for this rainy evening we’re having here on the island. Little league games are already cancelled tomorrow, so I’m looking forward to a lazy morning with my guys. Hope everyone has a great weekend!

The Lemon Ginger Crush

For the ginger simple syrup:
1 cup water
1 cup sugar
1 medium fresh ginger root, sliced

For the crush:
3 lemons, juiced
2/3 cup vodka
1/2 cup ginger simple syrup
1/4 cup water
1/2 cup ginger ale
ice
lemon slices, for garnish

For the simple syrup bring water, sugar, and ginger slices to a boil over medium heat. Stir until sugar has dissolved. Turn off heat, cover, and let 30 minutes.

To make the cocktail, combine lemon juice, vodka, simple syrup, water, and ginger ale into a pitcher. Stir to combine.

Serve in highball glasses over ice with a lemon slice as garnish.