Happy New Year! A little late, I know, but I’ve already “seen” most of you and exchanged New Year’s greetings. There are so many ambitious New Year’s resolutions floating around blogland! Two of my favorite resolutions are Brooke’s “to be happy” and Katie’s “to enjoy life”. So simple, yet so hard to do sometimes. So with you all as my witnesses I hereby join Brook and Katie in their resolutions to be happy and enjoy life. Please, feel free to slap me and remind me of this day if I start whining about some ridiculous, inconsequential nonsense in the future.
Here’s something else I want to do this year, at least once a month I want to try a new ingredient, or ingredients, that send me into a panic just by thinking about them. Case in point: Brussels sprouts! Everybody is always posting such mouth-watering pictures of their roasted Brussels sprouts but I’ve been too chicken to try them. Then I saw Alice in Veganland tried them and liked them (even after being terrorized by a story about worm-filled sprouts!), and then I saw Denny’s sprouts and that did it. I went to the store and bought five of them. That’s it. Five little brussels sprouts. They sat in the refrigerator for a few days before I could summon the courage to roast them, and when I did, they actually tasted good! Shocking!
Speaking of things that taste good, Bianca is writing a rockin’ cookbook and I get to be a recipe tester! The first recipe we got to test was Cinnamon Pecan Waffles. I made these as soon as Bianca posted the recipe, but I didn’t have any pecans, so walnuts were the stand-in nut. The cinnamony steam that was coming out of the waffle maker as they cooked made me want to lick the still-raw batter straight off the hot iron. Glad I didn’t. I waited (im)patiently the whole 5 minutes that it took our little Black and Decker to cook them thoroughly. The result? Crunchy-on-the-outside, fluffy-on-the-inside, nutty, cinnamony little squares of heaven!
And now it’s time for a random cake recipe that I baked a couple of days ago…
|Coconut-Apple Cake (I do realize I have a coconut addiction)
2 red apples (peeled and shredded)
2 cups unsweetened shredded coconut
1/4 cup dark brown sugar
1/4 cup maple syrup1 cup whole wheat pastry flour
1/4 cup turbinado sugar
1 tbsp cornstarch
1 1/2 tsp baking powder
1/8 tsp salt
1/4 cup unsweetened applesauce
1/2 cup coconut milk (full fat)
3/4 cup soy milk
1/2 tsp vanilla1- Preheat oven to 350 degrees and spray an 8×8 baking dish with cooking spray.
2- In a medium bowl combine the apples, coconut, brown sugar and maple syrup. I used a fork to mix everything together.
3- In another medium bowl whisk together the flour, turbinado sugar, cornstarch, baking powder and salt.
4- In a small bowl whisk together the applesauce, coconut milk, soy milk and vanilla.
5- Pour the liquid ingredients into the flour mix and stir until smooth.
6- Pour the cake batter into the baking dish.
7- Sprinkle the coconut-apple mix evenly over the cake batter and gently press it down with your hand.
8- Bake for 25 minutes on the middle rack
9- Transfer the cake to the top rack and bake for 5 to 10 more minutes or until a toothpick inserted in the middle of the cake comes out clean. I like transferring it to the top rack so the topping gets toasty.
This is the second time I make this cake, I wanted to be sure all the ingredients were accurate before I shared it with you! You will definitely need to eat this cake on a plate and use a fork, because the coconut-apple topping is very crumbly.