Strawberry Bread { #FLStrawberry + #SundaySupper }

The recipe for this fruit-swirled quick bread calls for fresh Florida Strawberries and is perfect for your holiday entertaining menu or a homemade holiday gift. Try a cream cheese spread as a delicious side for this Strawberry Bread Recipe.

I must admit growing up in the Northeast I, like many living in the northern states, think of strawberries as a summer fruit only seasonally available in the warmer months. But did you know that American grown Florida Strawberries are available November through April. Makes you wonder why you would ever buy a strawberry not grown in the U.S. right?

So now the question is – What tasty treats can we make year round to take advantage of this berry abundance? Luckily there is a plethora of sweet and savory strawberry recipes to be found for any winter entertaining opportunity you have to break out those beautiful Florida Strawberries.

I love this twist on a standard Strawberry Bread recipe with switching out the cinnamon for cardamon. It adds a special flavor that is wonderful for the cooler months of the holiday season.

And don’t forget all the amazing health benefits of strawberries! Strawberries and other fruits are virtually fat-free and contain no cholesterol. They are an excellent source of folic acid and a good source of potassium, which helps regulate blood pressure. PLUS strawberry skins contains both gallic and ellagic acids which many researchers believe help treat and even prevent certain forms of cancer. Learn more about the health benefits on the Florida Strawberry Website – HERE.

Update :: Over time, I have had several questions about the type of strawberries I use in my recipes. Here is a photo of the strawberries I use, fresh Florida Strawberries.

Strawberry Bread Recipe

INGREDIENTS

5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan

1 pint fresh Florida Strawberries, rinsed, hulled, halved and mashed with a fork

1 3/4 cups whole wheat organic all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cardamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

DIRECTIONS

Preheat oven to 350 degrees.

Butter an 8-by-4-inch loaf pan.

In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside to cool.

In a medium bowl, whisk to combine flour, baking soda, cardamon, baking powder, and salt; set aside.

In a mixing bowl, with an electric mixer, cream butter, sugar, and eggs until light and fluffy. Add 1/2 of flour mixture, 1/3 cup water combine well, mix in remaining flour mixture. Fold in reserved strawberries.

Scrape batter into buttered pan, smoothing top. Bake 45 minutes, check for doneness, tent top with foil to prevent browning, cook another 15 minutes. Bread is done when a toothpick inserted in center comes out clean, about 1 hour.

Cool in pan 10 minutes. Run a knife around edges; invert onto a rack to remove from pan. Reinvert; cool completely.

Links to social channels for Florida Strawberries

Florida Strawberry is launching a huge giveaway this season.

Submit a fabulous photo with Florida strawberries and receive a free Florida Strawberry cap plus get entered for a chance to win a getaway to Florida at the TradeWinds Island Resort in St. Pete’s Beach. Airfare, accommodations, and a tour of a strawberry farm in Plant City for up to 4 people. Enter HERE.

Giveaway terms and conditions.

Key factors:

The Florida Strawberry Cap Contest #FloridaStrawberryCap begins on December 12, 2016 at 12:00 a.m. and ends on February 12, 2017 at 11:59 p.m.
Submit a photo directly through the link or on social media using the #FLStrawberryCap hashtag
Everyone who enters gets a Florida Strawberry Cap – Limit one per household
You can enter for the grand prize as many times as you’d like

Disclosure Statement: This post is sponsored byFlorida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Appetizers

Balsamic Strawberry Brie Bites by Casa de Crews
Roasted Strawberry Chipotle Sauce by Grumpy’s Honeybunch
Savory Strawberry Crostini by Cooking Chat
Strawberry Apple Salsa by Renee’s Kitchen Adventures
Strawberry Hummus by The Freshman Cook

Desserts

Chocolate Covered Strawberries by Desserts Required
Classic Eton Mess by Sunday Supper Movement
Fresh Strawberry Pie by Recipes Food and Cooking
Goopy Goop – A Healthy Strawberry Sauce by Cricket’s Confections
Strawberry Bundt Cake by Caroline’s Cooking
Strawberry Layer Cake with Strawberry Buttercream Frosting by Family Around The Table

Main Dishes

Grilled Balsamic Strawberry & Chicken Kabobs by Books n’ Cooks
Grilled Fish Topped with Strawberry Salsa by A Kitchen Hoor’s Adventures
Spicy Strawberry BBQ Shredded Chicken by The Crumby Cupcake
Strawberry and Arugula Pizza by A Mind “Full” Mom
Strawberry Balsamic Brie Grilled Cheese by Authentically Candace

Side Dishes

Strawberry Almond Couscous by Cindy’s Recipes and Writings
Strawberry Bread by An Appealing Plan
Strawberry Bruschetta Side Salad by April Golightly
Strawberry Coleslaw by Family Foodie
Strawberry Pecan Salad with Honey Balsamic Dressing by Hezzi-D’s Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

November 1, 2016September 21, 2017

Spiked Pumpkin Rice Pudding for October Unprocessed

For the second year in a row I am a proud contributor to October Unprocessed. A month long pledge created by Andrew Wilder of EatingRules.com to reduce the amount of processed food we consume. This year however, pushed my knowledge of processed versus unprocessed AND my comfort level in the kitchen to new levels as I created first a Baked Sweet Dumpling Squash with Pumpkin Custard and then recipe #2…. Bourbon Pumpkin Rice Pudding.

Yes, you heard correctly. I ended up creating two recipes but only one was fit to be published during October Unprocessed 2016. Why you might ask?

Turns out there is an entire FAQ on sugar, how it is processed, which sugars are considered the least processed and why we should/or should not consume them. I thought I was doing the right thing by using brown sugar {and the folks at Bob’s Red Mill consumer team have provided me thorough information regarding how they are using the best possible methods to create their line of sugars} but other companies may or may not have your best health in mind so please be sure to learn more about this topic HERE.

See how my Bourbon Pumpkin Rice Pudding turn out, my lessons learned in the kitchen and take the October Unprocessed pledge HERE.

Thank you to Andrew and Kristi at EatingRules.com for their patience, support, understanding and commitment to their cause and Bob’s Red Mill for providing me with their tasty baking Congratulations on another successful year!

October 28, 2016September 18, 2017

Baked Sweet Dumpling Squash with Pumpkin Custard

As you know I LOVE a gourd. Gourds of all kinds can be found on my entranceway, dining room table and kitchen counter, but when I found out one of my fav was actually considered a squash my world was turned upside down!

Sweet Dumpling Squash are readily available in the Fall and are great for filling kitchen island baskets with seasonal color but let’s open up our eyes – and mouths – to the wide variety of recipes for Sweet Dumpling Squash, a hit in my home is baked with pumpkin custard. Serve it for dessert on Thanksgiving or to end your upcoming Fall gathering.

Squash versus Gourd versus Pumpkin :: what’s the difference?

The family screams Fall but I can barely say the name. The Cucurbitaceae family is the latin name for gourds, squash and pumpkins, which most of us tend to simply lump into one big category of bumpy, viney, some say ugly, I say gorgeous, ground growing beauties that we generally associate with Fall.

Read on to amaze your friends with your Squash, Gourds and Pumpkins knowledge.

Gourds.

The ornamental squash, hardshell, bottle and turban are the most common gourds seen on tablescapes, grouped in glass vessels and adorning mantles in the Autumn, aren’t generally meant for eating. Mainly decorative, our current day gourds – my spirit fruit {or is it vegetable… no fruit} – have been used throughout history in many ways including as tools, musical instruments and food. The are a staple in my seasonal decorating projects with clients and in my own home.

Squash.

Hubbard, butternut, acorn, sweet dumpling and spaghetti squash {just to get the party started} that are perfect for roasting, souping, dicing, pureeing or any other shape or form you prefer to eat them. Most squash have a thick skin and dense flesh you must cut through in order to use for most squash recipes. However, once you cut back the skin simply scoop out the seeds {save them for toasting with a bit of kosher salt} and you are ready to go.

Pumpkin.

The most popular of the cucuritaceae, pumpkins are both ornamental and edible. The super mini’s are more like gourds when it comes to getting any flesh from them for cooking but DO not discount them as a serving vessel or other ornamental seasonal piece. Medium and Large pumpkins make great entranceway decor, carved or un-carved, as well as provide tons of glorious flesh for recipes calling for pumpkin.

So the bottom line is – pumpkin is sort of “our” term for the round orange squash and not a biological name.

I say let’s celebrate the season with the entire family! Squash, gourds and pumpkins are welcome on my table or plate any day.

See my recipe for Baked Sweet Dumpling Squash with Pumpkin Custard below.

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Are you hosting Thanksgiving this year? My Ultimate Thanksgiving Checklist will be your new BFF. Grab yours HERE.

September 20, 2016August 25, 2020

Mary’s Maine Bars l #OXOGoodCookies

Cooler days have me craving warm beverages, the cozy flavors of cinnamon, nutmeg + spice and getting back into the kitchen. But you know any time I am in the kitchen it is time for a get together with friends. The perfect excuse to host a tea party and bake up a batch of Mary’s Maine Bars.

Tea Party Menu

:: :: ::

Variety of Hot Teas

Smoked Salmon + Dill Tea Sandwiches

Cucumber + Butter Tea Sandwiches

Mary’s Maine Spice Bars

Yes, cooler weather alone is reason enough bake but when I learned about Cookies For Kids’ Cancer and the partnership between Dorie Greenspan + OXO I had to roll up my sleeves and dust off my apron.

“Cookies for Kids’ Cancer was founded by two OXO employees when their 2-year-old son was diagnosed with childhood cancer in 2007. Larry and Gretchen Witt pledged to support the funding of research for safer, more effective treatments for children battling cancer. With the help of 250 volunteers, Gretchen baked and sold 96,000 cookies, raising more than $400,000 for research.”

Each year, OXO continues to support the organization by donating $100,000 to Cookies for Kids’ Cancer. This year OXO is also working with bloggers to showcase cookie recipes and will donate $100 per blog post in support of the cause. OXO is highlighting cookies from Dorie Greenspan’s new book, Dorie’s Cookies, which features over 200 recipes from classics to brownies to savory cookies.

With the help of my OXO baking tools making Mary’s Main Bars was a breeze! I loved working with both the Glass 3 Qt Baking Dish with Lid and the Glass 2 Qt Baking Dish with Lid. Each is made from BPA-free borosilicate glass and can withstand extreme temperature changes. Generous handles and sloshproof lids make moving full dishes easier, and the clean, elegant design means you can take them from the oven directly to the family table.

And the Brownie Spatula made cutting and serving the bars easy and the perfect size for my tea party.

However, what I did not expect is how much I really enjoyed using the Illuminating Digital Hand Mixer! No joke. Who would have thought a light on the front of a blender would be that useful!! “With a light to guide you, OXO On Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed. When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.”

For a step-by-step demo of the Mary’s Maine Bar recipe, you can watch my video tutorial below. Subscribe to my YouTube Channel and never miss a recipe or design idea! {It’s free!}

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Disclaimer Statement :: This post is being sponsored by OXO in a partnership with Cookies for Kids’ Cancer {OXO will generously donate $100 in my name during the program to reach their goal of $100,000 commitment}. I did NOT receive any compensation for this post, I received OXO baking tools to help me create Mary’s Main Bars by working smarter not harder.

October 18, 2015August 25, 2020

Krayl’s Homemade Candy Corn Marshmallows {#SundaySupper}

Ask the Mr., majority of the year I am more of a cook than a baker however, once the fall weather hits I feel the urge to head to the kitchen, put on my bakers apron, bring out my Grandmothers retro mixer and try my hand at creating sweet treats. Who can blame me with numerous opportunities to share your sweet creations like Halloween and Christmas just around the corner on the calendar?

Since I was little, I have been unable to resist a bag of candy corn staring at me on the shelf of the local drug store. I intentionally wait until the week before Halloween to buy them knowing that I will eat an entire bag of those sweet colorful triangles in less than two days all by myself if I am not careful – and don’t even get me started on the mini Trick-or-Treat candy bars!

This year I wanted to try something a little different, making my own Halloween treats and DIY Fall themed treat bags to pass out to the neighborhood kids and to send to our little friends in other states. It’s Halloween so let’s go all out – bring on the sweetness and make Homemade Candy Corn Marshmallow Treats.

Remember the days when you headed out in your neighborhood to fill your UNICEF box with pennies and filled your pillow case with various homemade treats from neighbors your parents knew by name? In most communities those days might be long gone however, we currently live in a smaller community and, to my dismay, only get a few kids so I am going to make up a few special bags for the neighborhood kids filled with my Homemade Candy Corn Marshmallows with my name on them so after the night’s frenzy is over they will remember who passed them out and that they are indeed safe it eat without concern. The sugar rush, I cannot be held accountable for – they are on their own for that!

I promise not to eat them all in one sitting, but I don’t think I can promise not to eat them one layer at a time. You know what I mean – first the white layer, then the yellow layer, then finally the orange layer. Don’t tell me you don’t do that. Don’t you taste the difference in flavor or each layer? OK, there may not be a difference in the flavor for the standard version of candy corns but in this version of Homemade Candy Corn Marshmallow Treats you might just taste it. See I have friends whose kids can’t eat any conventional food dye or coloring so I wanted to be sure my homemade Halloween treats were safe for them to eat as well – all the coloring in these treats are from food based colors {I was going to try my hand at making them but then at the last minute I saw some clever company had done it for me}.

I used a small spray bottle to create the color bands and then became obsessed with what else I could make out of these little homemade marshmallow treats! Be on the lookout for future posts using this recipe to dream up more seasonal shapes! But before you go – let me know in the comments what you are handing out this year. I might just come knock on your door!

[yumprint-recipe id=’16’]Disclosure Statement – This post is sponsored by Dixie Crystals in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Dixie Crystals website and their social media sites to see more recipes! Facebook, Twitter, Instagram, Pinterest, and Google+.

Be sure to visit ALL my friends in the Sunday Supper Family who are sharing their favorite Halloween inspired recipes this week!

Halloween Treats

Black Magic Caramel Apples by A Kitchen Hoor’s Adventures
Black Velvet Spider Cake by Love and Confections
Bloody Broken Glass Cupcakes by Run DMT
Buttercup Squash Pie Bites by Magnolia Days
Candy Corn Fudge by Feeding Big
Candy Corn Iced Sugar Cookies by Chocolate Chocolate and More
Cauldron Cupcakes by Big Bear’s Wife
Gluten Free Tombstone Treats by Gluten Free Crumbley
Halloween Candy Brownies by Desserts Required
Halloween Chocolate Gingerbread House by Recipes Food and Cooking
Halloween Pumpkin Coconut Bars by Lifestyle Food Artistry
Homemade Candy Corn Marshmallows by An Appealing Plan
Jack o’ Lantern Cupcakes by Cosmopolitan Cornbread
Mummy Chocolate Cupcakes by Family Foodie
Pumpkin Bread Pudding by Recipe for Perfection
Pumpkin Pie Puff Pastry Coffins by Ruffles & Truffles
Pumpkin Spice Fudge by Runner’s Tales
Pumpkin Whoopie Pies by Midlife Road Trip
Spicy Little Devil’s (Food) Cupcakes by The Crumby Cupcake
Spiderweb Brownies by Life Tastes Good

Special Feature: Flavoring Sugar plus Halloween Sweets Recipes

Plus Sweet Halloween Treats #SundaySupper with Dixie Crystals Connect with Dixie Crystals on social media: Facebook, Twitter, Instagram, Pinterest and Google+.

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

June 19, 2015June 27, 2015

Nectarine Galette with Thyme + Gruyere Cheese #FWCon #WisconsinCheese

I was recently introduced to galettes – a free form rustic tart common in France available in sweet or savory but usually containing fruit of some type – and let me tell you, it has completely opened my eyes to the world of baking! I love the idea of creating fresh desserts however my tendency to drift away from a set recipe frequently leaves my baking trials ending in rock hard cookies or runny crumbles. But now with galettes in my world, I as long as I can stay on task long enough to make a basic pie crust, I have free reign at what I choose to put inside! Plus their entire rustic appearance is much more my style than a perfectly baked pie anyway…

Inspired by a recipe contest sponsored by Wisconsin Cheese and the upcoming Orlando Food and Wine Conference I, not so surprisingly, opted to make my first attempt a nectarine galette with thyme and Gruyère cheese, a slightly savory version with the main sweetness coming from the fresh nectarines and the cheese and thyme providing the salty savory goodness I love. By the way I bought way too many nectarines and will be creating additional recipes this weekend no doubt so be on the look out for nectarine cocktails, nectarine crumbles, etc…

NECTARINE GALETTE WITH THYME + GRUYERE

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MAKES TWO GALETTES

** NOTE :: Although Gruyère is traditionally produced in Switzerland, I found a lovely version in Trader Joes marked as “domestic” and when I asked the incredibly helpful staff member called the main office to find out where it was made. To my delight the answer was Wisconsin!! Moral… be sure to ask where your cheese comes from!

This will be my third year attending the Food and Wine Conference and second year as a speaker. It is a 3-day conference hosted by the Sunday Supper movement filled with amazing speakers and sessions and as you can guess fabulous food + wine! If you are a new food blogger or looking to take your business to the next level, I urge you to consider attending this conference! For the third year in a row it is being held at Rosen Shingle Creek in Orlando, Florida Friday July 17th through Sunday July 19th. For more information on the conference, click here and be sure to use promo code “KRAYL” to save $50 on your conference pass.

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

May 20, 2015June 23, 2016

Easy Strawberry Shortcake + Homemade Whipped Cream

The saying goes “nothing is more American than Apple Pie” – I beg to differ! To me fresh strawberries and whipped cream sitting on top of shortcake screams Americana and summer more than the pie in question. This easy strawberry shortcake with homemade whipped cream will have you whistling God Bless America {or perhaps..Summertime by DJ Jazzy Jeff } in no time!

No matter if it is Memorial Day, Fourth of July. Labor Day or a neighborhood BBQ this quick dessert looks fresh and festive placed on a tall white cake plate decorated with a few red paper fans as a finishing touch – kids and adults will think you baked for days!

Strawberry season in the US actually starts in late February when the fields in Plant City, FL produce their first batch in time for the Annual Strawberry Festival held each year in Plant City – in fact the town produces most of the strawberries available in the US during the early part of the season. If you happen to be in the area be sure to stop in my favorite local market, Parkesdale Market for one of their famous shakes!

This easy recipe saves time by using pre-made shortcake or vanilla cake bases. True, original shortcake offers a different texture and a homemade quality but if you are short on time your local market will most likely offer a version you can quickly pick up. BUT, do not compromise on the whipped cream. Fresh homemade whipped cream is incredibly easy to make with a noticeable difference in taste this is where I choose to spend my extra time in the kitchen.

EASY STRAWBERRY SHORTCAKE WITH HOMEMADE WHIPPED CREAM

INGREDIENTS

2 pints fresh strawberries, washed, stems removed, cut into segments lengthwise
8 vanilla cake shells
1 pint whipping cream
1 tablespoon 10x confectioners sugar
4-5 strawberries, halved with greens intact

METHOD

Place strawberries in a bowl with 1 tablespoon of sugar and stir to combine. Let sit while preparing the homemade whipped cream.

For Fresh Whipped Cream

In a medium bowl whip heavy cream with a wire whisk until liquid has a heavy creamy consistency and begins to reach stiff peaks. Approximately 10-15 minutes – time varies on whipping speed and amount of breaks – you can do this! Shift in confectioners sugar and whisk to ensure completely combined. Do not over whip mixture as it will stiffen and take on a buttery quality.

To Completed Easy Strawberry Shortcake with Homemade Whipped Cream Dessert

Place sweetened strawberries onto vanilla cake bases to fill each just slightly over flowing. Add a tablespoon of fresh whipped cream and top each on with a strawberry half. Serve chilled. Store unused whipped cream in the refrigerator in an airtight container.

Serves 8 with additional strawberries.

Product Sources

Wedgwood USA
Homegoods
The Fresh Market

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And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

May 8, 2015April 12, 2022

Homemade Coconut Cake From Scratch – Even the Frosting

Let’s be real, is there anything prettier than a homemade coconut cake from scratch set out for a Spring gathering? Those pure white coconut flakes on the frosting remind of a newly born little bunny tail or a spring lamb in the field – fluffy white and pure. To complement the freshness, bring nature to the table by filling a clear glass vase tucked in the center of the bundt shaped cake with yellow Tulips for an unexpected pop of color.

Yes, baking a homemade Coconut Cake from scratch takes just a bit longer but the results, and sense of pride, make the extra time in the kitchen all worth while. Place your fluffy beauty on a raised white china cake plate, but keep the rest of the desert buffet clean with bone china cake plates, Hampton Forge etched polka dot flatware and two simple Wedgwood White miniature french inspired garden urns to mirror the natural feel of the tulips.

This look is perfect for indoors luncheon for girlfriends or an outdoor Mother’s Day gathering on the patio – however be sure to keep your cake chilled until serving time to ensure the frosting doesn’t melt.

HOMEMADE COCONUT CAKE FROM SCRATCH

INGREDIENTS

3/4 pound {3 sticks} unsalted butter, room temperature, plus more for greasing pan
2 ½ cups sugar
5 extra-large eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour, plus more for dusting pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coconut milk
4 ounces unsweetened shredded organic coconut

METHOD

Preheat the oven to 350 degrees F. Grease 1 round bundt cake pan, dust lightly with flour – tap upside down to remove excess flour.

In a large bowl cream room temperature butter and sugar until mixture becomes light yellow and fluffy. In a separate small bowl crack eggs. Add eggs into butter sugar mixture 1 at a time making sure each egg is full combined before adding the next. Add the vanilla and almond extracts – mix.

In a clean medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda and salt. Add half of the dry mixture and half the milk to the butter egg bowl, mix to combined. Continue adding the remainder of the dry mixture and milk, mix well to combine all ingredients. Using a spatula scrape any remaining batter from the edges and fold in shredded coconut.

Pour the batter into greased and floured pan. Bake at 350 for 45 to 55 minutes, until the top has browned – do not worry if it puffs up and/or cracks – and a cake tester comes out clean. Place pan on a baking rack to cool for 30 minutes, then flip over to remove cake from pan and allow to cool completely before frosting.

See frosting recipe below.

HOMEMADE COCONUT CREAM FROSTING

INGREDIENTS

8 ounces cream cheese, at room temperature
1/2 pound {2 sticks} unsalted butter, at room temperature
3/4 cup sweetened cream de coco
1/2 teaspoon pure vanilla extract
3 cups confectioners’ sugar, sifted
1 cup unsweetened shredded coconut

2 cups sweetened shredded coconut, to be used on outside of frosting

METHOD

In a large mixing bowl combine the cream cheese, butter, cream de coco and vanilla extract until just blended – do not over mix. Add in 1/2 the confectioners’ sugar, mix then add the remaining until smooth.

To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve chilled to room temperature – due to the butter content in this frosting it must be kept cool to hold its consistency.

SHOP ITEMS IN THIS FEATURE ON AMAZON

Cuisinart Chef’s Classic Nonstick Bakeware 9-1/2-Inch Cake Pan
Hampton Forge Skandia Dots 45-Piece Flatware Set
BIA Cordon Bleu Porcelain Round Cake Stand

February 10, 2015July 12, 2016

Pink Ombre Sugar Cookies

Show your loved ones how much they mean to you with a special treat in their briefcase, lunch bag or as an after dinner treat. These Ombre XOX sugar cookies are chic, tasty and super easy to create.