Weeknight Swiss Chard

Like Julie, I've been trying to eat more veggies. Swiss Chard is one that I walked by a million times in the grocery store, because I didn't know what to do with it. I do know that the southern method of cooking greens with bacon will make even bitter collard greens taste good, but this time I'm cooking without bacon. I'm calling this Weeknight Swiss Chard, because it's quick, easy, and not a bit fancy. In fact, it might even be healthy! If you're currently planning a garden, consider planting this lovely vegetable. It grows very nicely.

If you've never tasted chard, I'd say it's more like spinach in flavor than anything else. It acts sort of like spinach, too, in that you start with a huge amount of greens, thinking you'll never eat it all, but by the time it's cooked, that huge portion is just a little handful.

Chard comes with different colored stems, as you can see in the photo. They're all good, but the ones with yellow and red stems contain more antioxidants, so opt for those if you have a chance. The colorful stems are tougher than the leaves, but very tasty. You just have to cook them a little bit longer.

I use a lot of garlic in this recipe. If you don't already know, the easiest way to peel garlic is to smack it. Yes, you get to take out your frustrations on that poor, innocent garlic. Lay the blade of your knife flat over the garlic and bang it with the heel of your hand. The peel bursts and can be easily removed.

Weeknight Swiss Chard

1 bunch Swiss Chard, washed and shaken (I don't dry it. The moisture helps it cook.)
1 - 2 tablespoons olive oil
4 garlic cloves, chopped
salt to taste

1 pan with deep sides and a cover


Place the olive oil and the garlic in the pan over a low temperature. Garlic burns easily. At this point you're really just using the garlic to flavor the oil a bit.

Meanwhile, lay each chard leaf flat and slice out the stem. Cut the stem into bite-sized pieces and place in a bowl. Slice the leafy part in large chunks and set aside.

When you've cut up all the chard, add the stem portion to the pan, cover and turn the heat to medium. Cook 8 - 10 minutes, or until the stems pieces are soft. Stir occasionally. Add the leafy portion, cover, and cook about 5 more minutes, until wilted and tender. Salt to taste.

Enjoy!

Riley's April Contest

The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, Riley is throwing a giveaway! :) Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy enter! Just send an email to MysteryLoversKitchen@gmail.com with “Contest” in the subject line.

Really, really want to up your chances? You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Welcome Guest Blogger - Jessica Beck and Donuts to Die For...

Everyone deserves the chance to indulge themselves now and then, whether it comes in the form of escaping with a good mystery, carving out five minutes of blissful silence in a hectic day, or savoring a bite or two of a delicious, homemade donut. I would never dream of advocating a steady diet of donuts alone, but at the same time, I couldn’t bring myself to give up one of the special little perks that remind me of just how nice life can be. While donuts probably aren’t going to bring about world peace, they can sometimes create a little joy in our lives, and that can never be a bad thing, can it?

My family got hooked on homemade donuts early on. My mother-in-law, thankfully a true joy to have in my life, got me started doing two things in the kitchen: creating pie crusts by hand using lard, and making donuts dusted with powdered sugar. The donuts were an Easter event for my spouse’s family, a tradition I quickly adopted for my own clan. There’s something comforting about sharing the treats these days, and they’ve become something much more than just a delicious bite; they remind us of those who may be gone now, but will be with us in spirit as long as we keep up our family traditions from one generation to the next. The last time I made these donuts, my teenaged daughter watched every move, and I suspect that someday when I’m long gone, these will be a reminder for her as well. All in all, it’s not a bad legacy for a donut to have, is it?

A GOOD BEGINNING DONUT RECIPE

From GLAZED MURDER

This donut is a good place to start your morning, or your donut-making career. It’s a fairly simple recipe that yields good results, and with a little practice, can be your go-to recipe when you need a quick fix. ~Jessica

INGREDIENTS

4-5 cups bread flour

1 cup granulated sugar

1 teaspoon baking soda

½ teaspoon nutmeg

½ teaspoon cinnamon

2 dashes of salt

½ cup sour cream

1 egg, beaten

1 cup buttermilk

DIRECTIONS

Combine the flour, sugar, baking soda, nutmeg, cinnamon, and salt in a bowl and sift it into another bowl. Add the beaten egg to the dry mix, then add the sour cream and the buttermilk to the mixture and stir it all in lightly. You may need more buttermilk or flour to get the dough to a workable mix. This varies based on temperature and humidity, and the dough should resemble bread dough when you’re finished. That is, it shouldn’t stick to your hands when you touch it, but it should be moist enough to remain flexible. Don’t worry, you’ll get the hang of it soon enough.

Knead this mix lightly, then roll it out to about 1/4 of an inch. Then, take your donut hole cutter-a simple circle with a removable center-and press out your donut shapes, reserving the holes for a later frying. The cutters are inexpensive, and worth having on hand, but a floured drinking glass could be used, too.

Set your fryer for 375 degrees, and when the oil is ready, put four to six donuts in the basket, depending on the size of your equipment. This can also be done in a deep pot, but I find the precision of the fryer worth the money, especially if you’re going to make donuts very often at all.

Let the donuts cook for around two minutes on one side, then check one. If it’s golden brown, the shade I prefer, flip it over with a large chopstick or wooden skewer, and let that side cook another two minutes.

Once the donuts are finished, remove them to a cooling rack or a plate lined with paper towels, being sure to drain them thoroughly before serving. You can coat the top with butter and then sprinkle them with powdered sugar, cinnamon, or eat them plain.

Thank you for
joining us today, Jessica!
~ Cleo

Something Sweet

Ever since Easter ended, I’ve been on a sweet kick.

You’d think that having a house full of chocolate would satisfy that. But somehow it only seemed to make it worse!

I decided a little shortbread was in order. Who knows where these cravings come from? It was Po’Boys not long ago. :)

This is peppermint candy shortbread, and although they served an excellent purpose of satisfying my current craving, they would be wonderful at Christmastime, too.

I have a special place in my heart for peppermints. My grandmother, who I based my Myrtle Clover character on in my Midnight Ink series, used to put peppermints under my sister’s and my pillows at night as a special treat. And she always had a bowl of peppermint candy out for us to enjoy.

So between the shortbread and the peppermints in this recipe, how could you go wrong?

Peppermint Candy Shortbread

1 cup butter, softened

1/3 cup sugar

2 ½ cups all-purpose flour

8 ounces Nestle Premier White baking bar

2/3 cup Andes Candies peppermint squares, chopped

· Beat butter at medium speed until creamy, gradually add sugar, beating well. Add flour, beating just until blended.

· Divide dough into 3 equal portions. Place 1 portion of dough on ungreased cookie sheet; roll into a 6” circle. Score dough into 8 triangles. Repeat with remaining portions.

· Bake at 325 for 25 minutes or until barely golden brown. Cook on cookie sheet for 5 minutes, move to cookie sheet and let them cool completely. Separate disks into wedges. (shortbread is very fragile so be careful moving to cooling rack.

· Melt Nestle premier white baking bars and remove from heat. Dip wide edges of shortbread in melted coating,; place shortbread on wax paper and sprinkle with crusted candy.

Makes 2 dozen

Riley/Elizabeth
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig

http://mysterywritingismurder.blogspot.com

**************************************************

New April Contest!!!!

The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, I’m throwing a giveaway! :)Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to MysteryLoversKitchen@gmail.com with

“Contest” in the subject line.

Really, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Chicken Satay

And the winner is....Margaret of Illinois!
She entered my March contest and
has won an autographed copy
of CUT TO THE CORPSE, which just
came out yesterday! Thanks for playing,
Margaret!




And now let's talk chicken.
Chicken Satay to be exact.

The Hub wanted to grill up something
special the other day, so he decided
Chicken Satay would hit the spot. I,
of course, encouraged him in his endeavor
as any good wife (who enjoys a break
from the kitchen) would.


Well, I have to say the Hub is a good cook, but he out did himself
with this one. It was fantastic! The dudes even asked for THIRDS
and we have been nagging him ceaselessly to make it again. And
so I share it with you -- give it to your Hub and let him WOW you!

Chicken Satay:

Marinade Ingredients:

2 tblspns creamy peanutbutter
1/2 cup soy sauce
1/2 cup lime juice
1 tblspn Sriracha "rooster" sauce
1 tspn chopped garlic
2 tblspns curry powder (red curry powder if
you want it spicier)

Chicken Breasts (cut into fourths)

Whisk above ingredients (except the chicken) until the marinade is smooth.
Before putting the chicken into the marinade, you may want to reserve
half a cup for dipping sauce. Marinate chicken overnight. Preheat your grill
(med-high heat). Skewer the chicken and put on grill.
Baste chicken with remaining sauce. Cook five minutes per side.
Serve hot. It's excellent with a side of jasmine rice and some grilled veggies.

Enjoy!

www.jennmckinlay.com

Jenn McKinlay
SPRINKLE WITH MURDER
Available Now

aka Lucy Lawrence
CUT TO THE CORPSE
Available Now

New April Contest!!!!

Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to MysteryLoversKitchen@gmail.com with

“Contest” in the subject line.

Really, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Open-faced sandwich appetizer

I don't know about you, but I always like to try something new when I'm entertaining. Changing things up - just a little - makes it fun for me.

Easter Sunday meant dinner for 17 and although I prepared the usual ham, sausage, kraut, potatoes, and vegetables, I decided to have a little fun and try out a few new recipes. My guests have learned that they risk encountering a "Julie's Surprise" when they visit. I've had plenty of disasters - which is how the term "Julie's Surprise" originally came to be. But over the years I like to think I've improved a bit and maybe even gotten a little bit smarter.

This year, for example, I dispensed with the tried-and-true broccoli casserole, and included a tasty Brussels Sprouts dish, and another featuring fresh green beans. I'll share those recipes in the coming weeks.

But today I'll start with an appetizer.

This month's MORE Magazine (April, 2010) has a whole section on sandwiches. Some of them sounded wonderful and I'm eager to try them out. When I was trying to come up with my Easter menu, I knew I needed something new on my appetizer table, and I remembered the MORE article. I pulled it up and realized, belatedly, that although the PLT Sandwich was photographed open-faced, the recipe called for it to be a traditional - 2 bread - sandwich. No problem, I decided. I'd just have to adapt.

I did. And the results were terrific!

I made two versions. One all vegetarian, one with pancetta (the "P" in MORE's PLT). The tomatoes are wonderful when roasted, so do take the time to prepare these. I roasted tomatoes and my mixed vegetables the day before Easter and spread them cold over the toasted bread.

Open Faced Sandwich Appetizers

1 double-pack of fresh mini-loaves, sliced. (Buying fresh-baked bread from the grocery store makes things super-easy. I buy the two-loaf pack and ask the bakers to slice it for me. As you can tell, I got these two loaves at the fabulous price of 99 cents. You can't beat that.)

12 (give or take) plum tomatoes, cut into 1/4 inch slices

1 yellow pepper, sliced and cut into bite-size pieces

1 green pepper, same

1 red pepper, same

6 large white mushrooms, sliced into bite-sized pieces

3 cloves garlic, sliced

1/2 purple onion, sliced

2 healthy handfuls of arugula

mayo

I roasted my tomatoes separately - drizzling a little olive oil on them, sprinkling them with salt and then baking in a 350 degree oven for about an hour and a half until the tomatoes shriveled and turned a little brown. I used parchment paper to keep them from sticking and this was a really good move (MORE suggested it).

I placed the other, sliced veggies in a shallow roasting pan and drizzled these with olive oil and sprinkled them with salt, as well. I actually use this maneuver fairly often. We love roasted veggies in this house and use them on everything. This time for an appetizer, but sometimes we use them as an easy and delicious side dish. Roast these in the same oven for about an hour and a half as well. They may take a bit longer. When the peppers are soft and the onions begin to brown, they're done.

Toast your bread by placing it in a single layer and baking it in the oven. Here's where I would change my method in the future. I baked these until slightly brown - about 12 minutes. Going forward, I think I would toast them for only about 4 - 6 minutes. Mine were *crispy* - and although that wasn't a bad thing, I think I'd like them a bit better with a little less crunch.

When the bread is toasted, coat with mayo, rip up some arugula, pat into place. Follow up with the roasted tomatoes and vegetables. Return the open-faced sandwiches to the oven and bake for about 6 - 8 minutes (see why I shouldn't have toasted so vigorously earlier?) and when hot, remove from oven and serve immediately.

I made a meat version with pancetta as well. I baked the pancetta separately for about 10 minutes in a 400 degree oven, and also chilled it before using. On the pancetta sandwiches, I didn't use the mixed veggies. I just topped the arugula/tomato sandwich with that tiny piece of "Italian bacon."

These were absolutely great. My guests enjoyed them and my kids told me to definitely make them again!

More next time!

Julie

Author of the White House Chef Mysteries and, coming soon, the Manor of Murder Mysteries. First book - GRACE UNDER PRESSURE. Pre-order now for a June 1st release!

www.juliehyzy.com

New April Contest!!!!

Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to MysteryLoversKitchen@gmail.com with

“Contest” in the subject line.

Really, really want to up your chances?You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

A Tasty Morsel

The Long Quiche Goodbye comes out in twelve weeks!

Count 'em. Twelve!!!! [Can you tell I'm excited?]

I don’t have a ticker counter, something that will tick off the minutes and hours and help me countdown to liftoff, but twelve weeks feels important. It’s the length of a season.

To every season, turn, turn, turn…[the page].

To honor this twelve-week mark, I’ve posted a book trailer on YouTube. Click this link to VIEW TRAILER. I hope you'll take a look at this "tasty morsel" and share with friends. [If you click this link and leave a comment on my website, you'll be entered to win my next newsletter contest.] If you want to pre-order, there's a link on my website for that, as well.

In the meantime, I mention The Long Quiche Goodbye because in the story, Charlotte, the owner of The Cheese Shop, has twin eight-year-old nieces and they are the inspiration for this week's recipe.

Long story short, Charlotte's cousin Matthew needed someplace to stay, so he and the nieces moved in with Charlotte. Charlotte adores the girls and wants to make sure they start off each day with a healthy dose of love and a good meal. Feeding them something they like to eat helps!

Their favorite breakfast includes eggs and Zircles or Crisp Toasts. I've shared my Parmigiano Zircles recipe before on this blog, but not Crisp Toasts. What I love about these little gems is how versatile they are and how easy they are to prepare. They go with breakfast, lunch, dinner, salads, soups, or are tasty all on their own!

And you are the visionary. You get to decide which spice and how much of each spice goes into them.

CRISP TOASTS:

You'll need a baguette of bread, oil, balsamic vinegar, spices, salt and pepper.

For this batch, I sliced the baguette of bread thin. I set the slices on a cookie tray, then I brushed each piece with olive oil and balsamic vinegar.

I seasoned with the twins' favorite spices: rosemary, thyme, salt, pepper.

Then I sprinkled with a generous amount of grated Parmigiano-Regiano. [You can also use shredded Parmesan].

Slide the cookie tray into a preheated 400 degree oven.

Bake 6-10 minutes, depending on your desire of crispiness.

Remove from oven and serve immediately with your favorite meal. They are crunch-in-your-mouth yummy.

Don't forget that they make a lovely addition to a cheese platter,

too.

Enjoy.

New April Contest!!!!

The first book in Riley's Memphis Barbeque series, Delicious and Suspicious, will be released July 6. [The same date as mine!] Though I'll be having a contest in June to celebrate, Riley is choosing NOW! Don't miss out!!!

Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy to enter! Just send an email to MysteryLoversKitchen@gmail.com with

“Contest” in the subject line.

Really, really want to up your chances? You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Last but not least, my next newsletter is coming out this week. Sign up to receive it by clicking this link: Avery's newsletter , read about my Cheese of the Month, and get a heads-up on future contests.

Best to all!

~Avery

Mary Jane Maffini Cooks with Characters!

Mary Jane Maffini rides herd on three protagonists and mystery series: Charlotte Adams is a professional organizer in upstate New York, while lawyer Camilla MacPhee snoops in Canada's capital, and Fiona Silk must be the most reluctant sleuth in West Quebec. Before turning to crime, Mary Jane had lots of mysterious fun as a librarian and a mystery bookseller. She lives and plots in Ottawa, Ontario with her long-suffering husband and two princessy dachshunds. Really, she should be working on the page proofs of her new Charlotte Adams book Closet Confidential (July 2010) instead of attempting the impossible.

For more on MJ and those stubborn sleuths, drop in to www.maryjanemaffini.com

CAN’T COOK? WON’T COOK?

Take my three protagonists. Please! I mean they can outwit a killer, but they can’t cook to save their lives. Today I am doing my best to bail them out in the kitchen with some three-ingredient recipes that anyone can master. I hope.

For instance, Charlotte Adams former successful financial analyst turned professional organizer seems to eat nothing but Ben & Jerry’s New York Super Fudge Chunk straight out of the freezer. And when Fiona Silk last appeared in Too Hot to Handle, she was forced to use her friends’ recipes to create an erotic cookbook. Those bananas flambé were flaming in every sense. Luckily Fiona’s friends have insurance and her own house should be rebuilt by the time the next book comes out. As for Camilla MacPhee, she has been eating out for the last ten years. I know that Canada’s capital has wonderful restaurants, but it’s kind of embarrassing here on Mystery Lovers’ Kitchen.

Of course, as their creator, I have to take the blame for this. I have always loved cooking, so what was I thinking? Don’t get tied up in the kitchen in case there’s a pot on the stove when you dash off in pursuit of a villain? Hardly. If you can solve a mystery and fend off a villain, you can probably turn off a burner.

Maybe it’s because, in a way, each sleuth is like a child for this author: they’re fun, they’re engaging and they’re easy to spoil. Whatever the reason, it’s time for mine to get over this. We’ve all got to grow up sometime and really, it’s time. So consider these recipes gifts to my darlings. If they were any easier, my dogs could make them.


Camilla: You first. You’re always hanging around D’Arcy McGee’s pub munching on sweet potato fries. You probably could have bought a yacht with what you’ve spent on them over the years. But if that man in your life actually is moving a thousand miles closer, you might not want to ask him to do all the cooking, Here’s an easy equivalent that even you, yes really you, can master. No need to measure anything. Just don’t leave the house with the oven on. I mean that.

Oven-Baked Sweet Potato Wedges

Preheat oven to 400 degrees.

1 or more sweet potatoes cut in wedges (or whatever shape suits you)
Good quality olive oil – 1 tbsp per sweet potato
Sea salt (makes a BIG difference)
Optional: Sprigs of thyme or a sprinkle of dried thyme.

Slather oil on sweet potato wedges. Dust lightly with sea salt. Sprinkle thyme.

Bake about 35 - 40 minutes or until sizzling.

Nice with chili mayo, although that would be five ingredients or even a separate recipe. (Teaspoon of chili powder in a quarter cup of mayonnaise)

You can serve any sweet potato leftovers (as if!) with a savory vinaigrette, green onions plus a few nuts and dried cranberries.


Oh Charlotte, at barely thirty-one, you are still the baby. Now I know you think of Mars Bars as a main course, but sooner or later, baby, you are going to have to cook dinner or find some one to cook it for you. As for Jack Reilly, the love of your life, he isn’t any more adept than you are. Let him fix the bikes and dodge bullets, while you make this soup. Try it just once and you’ll be hooked. We’re find a recipe for him sooner or later.

Awesome Avocado Soup

1 ripe avocado – peeled and diced
2 cups low sodium chicken broth
Sour cream

Bring broth to a boil. Add avocado and whip with a stick blender until smooth. Or transfer to a blender or food processor and process until creamy. Ladle into bowls and top with a dollop of sour cream. Feel like going crazy with a fourth ingredient? Add a swirl of your favorite salsa for a zippy variation. (Served in pretty cups, this is good enough for a dinner party, not that Charlotte would ever have one.)





As for you, my darling hopeless Fiona, oh dear. Can you live on hummus and pita forever? I think not. The consensus is that you would be a more successful romance writer if you had a sex life. Hard to argue with that. So in the hope that you and your Marc-André live HEA, here’s a sexy recipe to share as you cuddle on the sofa in a candlelit room, with perhaps a warm fire flickering, but in the fireplace this time.

Fig and Brie Spread

Jar of fig spread
1 small wheel of Brie
1 crusty baguette, sliced (or could be crackers)

Put brie on an ovenproof or microwave safe shallow dish. Spread brie with a layer of fig spread. Bake at 350 for 10 minutes or 1 minute (or so) in microwave, until soft and runny in the middle, while brie holds its shape. Serve, and savor with someone you love. Pair with wine or even martinis (3 ingredients also).





There you go, girls. You’re off to a running start. Let me know if you have trouble turning on your stoves. Nothing can go wrong, although with your track records …

New April Contest!!!!

The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, Riley is throwing a giveaway! :) Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy enter! Just send an email to MysteryLoversKitchen@gmail.com with “Contest” in the subject line.

Really, really want to up your chances? You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!

Happy Easter to all our friends

from Mary Jane Maffini and the authors at

Mystery Lovers' Kitchen!

Still Crazy for Coconut Cake

To tell the truth, my coconut cake saga began many years ago. When I ask my mother what kind of cake she would like, she always says, "something easy." On one memorable Mother's Day, I asked the standard question, but instead of the standard answer, she pointed to a coconut cake recipe in a fancy magazine. It was gorgeous. White and lofty, with swirling peaks, I could understand why she was attracted to it. No problem. The recipe seemed fairly straight forward.

For those of you who have never seen a southern coconut cake, I should explain that they are huge. Not just in diameter. They tower over everything. Set one on a buffet table, and it is automatically the center of attention.

So I baked the cake. It was four feet tall. That might be a slight exaggeration, but I'm certain it exceeded one foot in height. It was so tall that I had to put wooden skewers in it to keep it from becoming the leaning tower of coconut cake. There's no telling what they did to the original to take that fantastic photo.

On Mother's Day, I proudly served the cake. Have you watched the cake competitions on The Food Network? You know how they have to move their cakes to a display table and everyone holds their breath hoping it won't collapse? I almost needed help carrying the thing to the dining table. Worse, though -- we hated it. It was dense and heavy, and unappealing. My father, who loved desserts and never criticized anything I baked because it might discourage me from learning to cook -- hated it. Everyone disliked it except my mother. She bravely froze it and had her own private little teatime with tiny slices of that monster for an entire year.

So, when I set out to bake this coconut cake, I was determined to keep it light. I'm still totally in love with raw coconut oil, so I knew I would use that instead of butter. Last weekend, I gave it a try. With the notion of a Mounds bar in the back of my mind, I made both chocolate and white icing. Oy vey! It looked like a coconut volcano. My company thought it tasted good, but it was a mess.

I confess that I have a fascination with cakes that are missing ingredients. One of my favorite cakes has only two tablespoons of flour in it! It's made in a food processor, which I also find intriguing. The blade whips the sugar and eggs into a light froth. So I tried that method, but it turned out dry. Unbearably dry.

The third time was the charm. This cake recipe is light with just a hint of coconut. It doesn't tower to the ceiling, and frankly, it's sweet enough to eat plain with a lemon curd or whipped cream and some fruit. Best of all, it's made in the food processor and couldn't be easier to make. I'm sure I'll be playing with it again!

I kept the icing light, too. This is definitely a cake for those who like sweets! Seven Minute Icing has long been one of my favorites. I always worry about salmonella in the eggs, though. I've made many frostings in a double boiler with steam wafting up at me, and a hand-held mixer throwing frosting everywhere. This version heats the egg whites first to kill the salmonella, but lets a stand mixer do the hard part.

Light Coconut Cake

2 8-inch cake pans

1 whole egg
3 egg whites
1 cup sugar
3/4 cup coconut milk (unsweetened)
1/2 cup raw coconut oil
1/4 teaspoon vanilla
3 teaspoons baking powder
pinch of salt
1 1/2 cups flour plus extra for dusting the pans

Preheat the over to 350. Use a bit of coconut oil to grease the pans and then dust with flour.

Place the egg, egg whites, and sugar in the food processor and spin a couple of minutes. Add the coconut milk and spin again. Add the coconut oil, vanilla, salt, and baking powder and spin. Finally add the flour and spin until thoroughly mixed. Pour into the baking pans. Bake for 18-20 minutes or until the cake pulls away from the edge of the pans and a tester comes out clean.

Easy Seven Minute Icing

2 large egg whites
1/4 cup water
1 cup sugar
1 tablespoon corn syrup

Place all ingredients in a mixing bowl that fits your electric mixer. Place the bowl inside a large pot with about an inch of bowling water. Stir with a whisk (note, do not whisk, just stir to combine the ingredients). Stir continuously until the ingredients reach 160 degrees.

Remove from heat, dry the bottom, insert into mixer, and beat until the egg white mixture forms firm peaks. Cool to room temperature and ice your cake.

Assembly

coconut flakes
strawberries

Spread icing on the bottom layer. Sprinkle with coconut. Slice the strawberries in very thin slices and lay on the icing in one layer. I added a little bit more icing on top of the berries, but beware, they like to stick! Place the top layer on the cake. Add more icing. Sprinkle coconut flakes in the middle of the top. Slice strawberries in half and press around the bottom.

Happy Easter!

New April Contest!!!!

The first book in the Memphis Barbeque series, Delicious and Suspicious, will be released July 6. To celebrate its upcoming release, Riley is throwing a giveaway! :) Are you interested in winning Williams-Sonoma’s Ultimate Grilling Rub Collection? It’s easy enter! Just send an email to MysteryLoversKitchen@gmail.com with “Contest” in the subject line.

Really, really want to up your chances? You’ll get one extra entry if you follow us on Twitter, one extra if you subscribe to our posts (in the right hand sidebar under “Subscribe”), and one extra for becoming a follower (by clicking the “follow” button in the right hand column under our book covers and blog roll.) Just send us an extra email at MysteryLoversKitchen@gmail.com and let us know what you’ve signed up for. If you’re already a follower or subscriber, let us know that, too!