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 would normally 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 scared 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 lovely 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 syrup
1 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 vanilla
1- Preheat oven to 350 degrees and spray an 8x8 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.