Showing posts with label Chocolate Coconut Fondue. Show all posts
Showing posts with label Chocolate Coconut Fondue. Show all posts

Saturday, March 6, 2010

The Crazy Coconut Caper

Have you ever noticed that sometimes things just converge in life? It all started with Jenn's book. I had cupcakes on the brain. (It's a wonderful book, by the way -- you'll love it! Don't miss Lesa Holstine's review!) Then someone recommended adding raw coconut oil to my dog's food. Apparently, it's a natural anti-fungal and anti-bacterial. I bought the coconut oil, and sure enough, my mother started reminiscing about her friend's signature cake. She made coconut cake for every birthday, holiday, and celebration. In the Domestic Diva Mysteries, Natasha has a signature color (oh! that would make a great question in a contest!), but who knew someone might have a signature cake?

By that time, I was itching to try the coconut oil. I dipped a spoon into it and tried just a taste. It reminds me a little bit of an Almond Joy or a Mounds, but it has the texture of Crisco. A little bit of research indicates that raw coconut oil is nothing short of a miracle food curing hair and skin issues, "maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism, relief from kidney problems, heart diseases, high blood pressure, diabetes, HIV and cancer, dental care, and bone strength." WEIGHT LOSS? Bring on the coconut oil!

By now you see where this is going. I had to make crazy coconut cupcakes. To lose weight -- you understand.


Crazy Coconut Cupcakes


1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1 egg
1/3 cup milk
1/3 cup heavy cream
1/4 cup raw coconut oil
1/2 cup shredded coconut


Preheat the oven to 350 degrees. Place cupcake liners in the cupcake pan. Note that I wanted to make a small batch. This makes about 11-12 cupcakes. If you need more, double the recipe.

Combine the flour, sugar, baking powder, shredded coconut, and salt, and mix with a fork.

Separate the egg. Beat the egg white until it forms gentle peaks, but isn't dry. Set aside.

Beat the egg yolk briefly, slow the mixer and add a the coconut oil. Slowly add some of the flour mixture. Alternate adding the liquids and the rest of the flour mixture.

Gently fold about 1/4 of the mixture into the egg white. Add the rest in two portions, folding each time. Spoon the batter into the cupcake liners, filling them about 3/4 full. Bake 18-22 minutes or until a cake tester comes out clean.


If you're the type who prefers the cake part of cupcakes, top these with a strawberry and you're done. They're delicious without frosting. But if you're the type who thinks nothing can be too sweet -- go for the frosting below!


Crazy Coconut Cupcake Frosting


Interestingly, raw coconut oil does not need to be refrigerated. That made me start thinking about buttercream and how delicate it is in the heat. If you've read The Diva Takes the Cake, you know what I'm talking about! I don't know how well coconut oil frosting will stand up to heat, but here it is --

6 tablespoons raw coconut oil
4-6 tablespoons milk or cream
3 cups powdered sugar

Place the coconut oil in the mixer with 2-3 tablespoons of milk or cream and mix. Add powdered sugar 1/2 cup at a time, mixing well. Alternate adding the liquid and the sugar until it reaches a nice frosting consistency. Spread or pipe on the cupcakes. I sprinkled mine with a little bit of Wilton's Sprinkles -- not with murder!





Enjoy losing weight!


Aside from having a crazy coconut cupcake crisis, I'm happy to say that I managed to make a trailer for The Diva Paints the Town. (If it's too small to see clearly here, you can check it out at YouTube.)





Don't forget Jenn's cupcake contest! Sprinkle with Murder is in bookstores near you! If you’d like to win cupcakes from Crumbs Bake Shop, send us an e-mail at MysteryLoversKitchen@gmail.com or a comment with your idea of the wackiest cupcake ingredients you can think of.

~ Krista

Tuesday, March 2, 2010

Welcome Guest Blogger - Wendy Lyn Watson!

Welcome guest blogger, Wendy Lyn Watson, author of I Scream, You Scream, a Mystery a la Mode! (Click the link above to visit her website and check out Cozy the Cat. Love it!) Today Wendy shares a great story, and her recipe for Chocolate Coconut Fondue:


Easter Bunny Fondue

I hit the grocery store the other day and instantly got sucked into the display of Easter candy. All the marshmallow eggs and pastel foil-covered bunnies made me think of my mama, and I decided to dedicate this blog post to her.

My mama’s a wonderful cook. Growing up, I didn’t realize that; I just assumed everyone ate as well as we did. Imagine my surprise when I started going on sleepovers. I still remember going to a friend’s house and her mom making us blueberry muffins from a mix for breakfast. I had no idea how blueberries could be in a box.

My mama made good food, but it wasn’t fancy-pants and it certainly wasn’t always healthy. We didn’t have boxed blueberry muffins for breakfast, but we did occasionally have melted cheese. Yep, that’s right: she’d melt about a pound of cheese in a skillet and then divvy it up. (The crispy edge parts were the best!) Give that woman a snack chip and a can of condensed soup, and she’d give you a casserole (my favorite was the Cheeto-chicken casserole). She taught me that cooking’s about taste, fun, and sharing.

One of my mama’s favorite treats is Easter chocolate. She always said she liked it better than regular chocolate because she preferred the texture. Personally, I figured she liked biting off their little chocolatey ears.

Whatever the reason, she would always stock up on spare bunnies after the holiday, when they were half off, and then stash them in the basement chest freezer. Our own bunny morgue.

One hot August day, when my dad was out cutting the grass, she sent me down to fetch a bunny. She wanted chocolate right then and there, and the frozen chocolate carcass posed a problem. She carefully skinned his foil wrapping off, stuck him in a bowl, and popped him in the microwave.

Alas, he melted. Not to be deterred, mama wrangled a bag of jumbo marshmallows out of the back of a cupboard. While my poor dad worked up a sweat in the blistering summer sun, the girls--my mom, my sister, and myself--stood around the kitchen island, laughing and downing Easter bunny fondue.

Mama, this one’s for you.

Chocolate Coconut Fondue

(adapted from a recipe in Bon Appetit)

1 15-oz can sweetened cream of coconut (like you use for pina coladas)

12 ozs. high quality dark chocolate (at least 70% cacao), finely chopped

1/4 c. whipping cream

1/2 tsp. almond extract

pinch of salt.

Combine cream of coconut and chocolate in a heavy large saucepan. Stir over very low heat until the chocolate melts and is smoothe. Remove from heat and stir in remaining ingredients. Pour into a fondue pot and set over a candle or fondue “canned heat.” (You can make the fondue in advance and refrigerate; just heat over low heat for a few minutes before serving.)

This is yummy with lots of stuff: cubes of pound cake, angelfood cake, biscotti, strawberries, bananas, dried apricots, pretzels, or even jumbo marshmallows. And the leftovers are awesome poured over good ice cream.

---

From I Scream, You Scream:

Tallulah Jones, proprietor of Dalliance, Texas’s old-fashioned ice-cream parlor, dishes up luscious ice cream that is simply to die for….

Unfortunately, Remember the A-la-mode’s profits are melting faster than a snow cone in July–and Tally’s stuck scooping sundaes for her two-timing ex-husband and his bodacious new girlfriend, Brittanie, at his company luau. To make matters worse, twenty years after she dumped him in the Tasty-Swirl parking lot, Tally’s high school beau, Finn Harper, comes back to town–looking every bit as delicious as a double-dip raspberry mascarpone waffle cone.

The cherry on top? Brittanie drops dead, and Tally’s suddenly the prime suspect in her murder investigation. To catch a killer, Tally will have to churn up Dalliance’s darkest secrets and dip deep into the past. But can Tally freeze out the real culprit before a murder charge puts her dreams on ice for good?

---

Thanks, Wendy for joining us today. I know readers will enjoy I Scream, You Scream - in bookstores everywhere!

Julie


Contest Results!


The winner of a set of cookie cutters from Wilton is DANICA M. RICE! Woohoo! Danica, please contact Krista and we'll get those cookie cutters off to you!




Congratulations to Peg, Janel and Marie A. who won Hank Phillippi Ryan's THREE BOOK GIVEAWAY. Please just email Hank directly by going to her website HANK PHILLIPPI RYAN, and click on contact in the upper left. (The little animation will resolve, and then it’ll say contact.) Enjoy a good read!!!



Tomorrow Jenn McKinlay will launch her new book Sprinkle with Murder, as well as a new CONTEST. One you won't want to miss! Don't forget to enter Jenn’s Name the Cupcake Contest. Go to her website to enter. You and your cupcake might be the lucky ones to be written into BUTTERCREAM BUMP OFF.