Lemon Coconut Cake

What You'll Need

For the Cake:

• Three cups cake flour
• 3/4 cups sugar
• One Tbsp baking powder
• One half tsp salt
• 12 Tbsp (Six oz.) unsalted butter, softened
• One egg + four large egg whites
• One cup unsweetened canned coconut milk (see note)
• One Tbsp vanilla extract
• Three cups unsweetened flaked coconut, divided

For the Frosting:

• Two cups (16 oz.) unsalted butter, room temperature
• One Tbsp vanilla extract
• Five cups powdered sugar
• One quarter cup milk

For the Lemon Curd:

• One half cup fresh lemon juice (~Three lemons)
• One Tbsp lemon zest (~One lemon)
• 1/3 cup sugar
• Three large eggs
• Six Tbsp unsalted butter, cut into pieces

How to Make It

For the Cake

1. Preheat oven to 350°F. Grease and flour (3) 8" round cake pans; set aside.
2. In the bowl of a countertop mixer, combine all of the dry ingredients (cake flour, sugar, baking powder and salt). Stir until well combined.
3. Add the butter, egg and egg whites; mix until well combined. (Tip: Scrape the sides and bottom of the bowl with a spatula occasionally to ensure batter is well mixed.)
4. Add half of the coconut milk to the bowl; mix until well combined. Repeat with the remaining coconut milk and the vanilla extract.
5. Mix for 2-3 minutes on medium speed, or until batter is fluffy and well mixed.
6. Divide batter evenly into (3) 8” round pans.
7. Bake at 350° for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow cakes to cool in pans and then transfer to a cooling rack until fully cooled.

For the Frosting

9. Using a countertop mixer, cream the butter on medium speed for 2-3 minutes, or until light and fluffy.
10. Add the vanilla and powdered sugar 1 cup at a time, mixing after each addition until fully absorbed.
11. Add the milk and mix on medium speed until well combined. (Note: If the frosting is too thick or thin, just add a bit of additional milk or powdered sugar.)
12. Whip the frosting for another 3-4 minutes on high speed.

For the Lemon Curd

13. Using a medium saucepan, whisk together the lemon juice, zest, sugar and eggs. Add the pieces of butter and place pan over medium-low heat.
14. Cook, stirring frequently, until mixture thickens enough to coat the back of a wooden spoon (~7-8 minutes).
15. Let cool and then refrigerate until firm.

To Decorate Cake

16. Place the first layer of cake on a large plate and spread a generous layer of Frosting on top. Spread ½ cup of coconut flakes evenly on top of the frosting.
17. Repeat with the second layer of cake, spreading another ½ cup of coconut flakes on top of the Frosting. (Tip: When frosting the inner layers, make sure to save enough Frosting to cover outer edge of cake.)
18. Frost outer edge of cake with the remaining Frosting. (Tip: This will get covered with flaked coconut, so it doesn’t need to look perfect!)
19. Gently press remaining coconut flakes into outer edge of cake.
20. Using an offset spatula, spread the lemon curd evenly across top of cake.
21. Serve cake either chilled or at room temperature.

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JAMAICAN JERK CHICKEN DRUMSTICKS WITH CARIBBEAN RICE WITH BEANS

What You'll Need

Chicken:

• Eight chicken drumsticks (1.2kg)

Marinade:

• Two tbsp olive oil
• One tbsp soy sauce
• One lime (or One half lemon), juice only (about Two tbsp)
• One onion, coarsely chopped (brown, yellow or white)
• One tbsp fresh ginger, chopped (or One tsp dried ginger powder)
• One or more scotch bonnet pepper or substitute with other chili (Note 2)
• Six garlic cloves, roughly chopped
• Two tsp salt
• Two tsp black pepper
• Three tbsp brown sugar
• One half tbsp cinnamon powder
• One half tbsp allspice powder
• One half tsp nutmeg powder (preferably freshly grated)
• One half tsp dried thyme or One sprig of fresh thyme

Garnish:

• Fresh cilantro/coriander leaves

Rice and Beans:

• Two tbsp oil (canola, vegetable, peanut, olive oil)
• Two garlic cloves, minced
• One half onion, diced (brown, white, yellow)
• One half tsp dried thyme or One small fresh thyme sprig
• One cup long grain rice (uncooked)
• 400g can red kidney beans, rinsed and drained
• One cup coconut milk
• 3/4cup water (or One cup if you like your rice very soft)
• One small bay leaf
• Two tsp cajun spice mix (Note 1)
• One half tsp paprika
• 3/4tsp salt
• One quarter tsp black pepper

How to Make It

1. Pat the chicken dry with a paper towel and place in a large ziplock bag.
2. Place Marinade ingredients in a food processor and whizz until smooth. Try not to touch the Marinade with bare hands to avoid getting chili on your hands.
3. Pour the Marinade into the ziplock bag. Close the bag, squeezing out excess air. Massage the bag from the outside to disperse the Marinade throughout the chicken. Marinate for at least Four hours, or up to 24 hours.
4. When ready to cook, remove the chicken from the Marinade but reserve the Marinade.

Oven

5. Preheat the oven to 180C/350 (fan forced).
6. Place a wire rack on a baking tray lined with foil. Place the drumsticks on the rack and baste the top with half the Marinade. Bake for 25 minutes.
7. Turn the drumsticks and baste the top with the remaining Marinade. Bake for a further 20 to 25 minutes, until the drumsticks are very dark brown.
8. Rest for 5 minutes before serving, garnished with coriander/cilantro if using.

BBQ/Grill

9. Preheat the grill side of the BBQ on medium (or medium low if your BBQ is strong). Brush the grill with oil, if required.
10. Place the chicken on the grill. Brush the top with ½ the Marinade. Cook for 10 minutes, then turn.
11. Brush the top with the remaining Marinade and cook for a further five to Eight minutes.
12. Then turn the chicken again (to cook the side that you just brushed Marinade on) and cook for a few minutes. (Total cook time around 20 minutes in total)
13. Remove from the BBQ and rest for five minutes before serving, garnished with coriander/cilantro if using.

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Caramel Cream Pie

What You'll Need

For the filling:

• One can dulce de leche caramel (divided)
• Eight oz cream cheese, softened
• One quarter cup powdered sugar
• Two 1/2 cup whipped cream
• One quarter cup granulated sugar

For the Crust:

• One 1/3 cup all-purpose flour
• One half tsp salt
• One half stick (1/2 cup) chilled Crisco Baking Sticks (all-vegetable shortening)
• Three to Six Tbsp ice cold water

How to Make It

For the crust:

1. Blend flour and salt in a large bowl. Cut shortening into flour mixture using a pastry blender (or fork).
2. Stir in water, by tablespoon, until dough holds together (I used four Tbsp).
3. Test dough for proper moistness by squeezing a marble sized ball of dough in your hand.
4. If it holds together firmly, you're good.
5. If it crumbles, add more water (tablespoon at a time) until dough is moist enough to form a smooth ball.
6. Shape dough into a ball.
7. Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 48 hours).
8. Roll dough from center outward into a circle on a lightly floured surface.
9. You want the circle to be about 2 inches larger than your pie plate.
10. Transfer dough to pie plate. Trim edges of dough, folding the edge under to flute dough as desired.
11. Prick bottom of crust with a fork.
12. Bake crust in a 425 degree oven (in the lower third of the oven) for 10-12 minutes, until golden brown.
13. Remove from oven and cool completely.

For the filling:

14. In a large mixing bowl, beat cream cheese with One half cup of dulce de leche and powdered sugar. Set aside.
15. In a clean and COLD mixing bowl, beat whipped cream with granulated sugar for a couple minutes until stiff peaks form. Remove about 1/2 cup of the whipped cream and reserve it for the garnish.
16. To the remainder of whipped cream, fold in the caramel cream cheese mixture until fully blended.
17. With the remaining dulce de leche, reserve about 1-2 Tbsp for garnish.
18. Spread the remainder in the bottom of your cooled pie crust.
19. Top with caramel cream mixture.
20. Top with reserved whipped cream.
21. Melt dulce de leche in microwave and drizzle over pie.
22. Refrigerate pie for 4 hours or overnight. Slice and enjoy!

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Chocolate Peanut Butter Cup Lasagna

What You'll Need

• Two oz Cool Whip
• 100 Gram Instant Dark chocolate pudding
• 3/4 C Milk
• Eight oz Cream cheese
• 3/4 C Creamy peanut butter
• One oz Heavy whipping cream
• One tsp Vanilla extract
• Two boxes Chocolate Graham Crackers
• 15-18 Reese’s Peanut Butter Cups
• One oz Hot Fudge Sauce
• One oz Creamy Peanut Butter

How to Make It

1. Allow Cool Whip to thaw to room temperature.
2. In a medium sized bowl, combine chocolate pudding and milk, whisking until pudding mix is dissolved. Refrigerate 5-10 minutes until pudding is firm.
3. Allow cream cheese to soften to room temperature or microwave for 15 seconds. Don’t forget to remove the wrapper! Beat cream cheese on medium-high speed until light and fluffy. Scrap down the sides of the bowl.
4. Add peanut butter and beat into cream cheese.
5. Lastly, heavy whipping cream and vanilla extract. Start at a low speed until the heavy cream is incorporated and then increase speed to medium high. Whip for 2-3 minutes until smooth.
6. Chop Reese’s Peanut Butter Cups into small pieces.
7. To build the lasagna, lay a piece of parchment paper on the bottom or wrap the pan in tin foil. Lay out the chocolate graham crackers to cover the bottom of the pan. For one edge, you will need to break the graham crackers apart.
8. Use an offset spatula and spread a layer of the peanut butter mixture over the graham crackers. You will need to use your fingers to hold the crackers together until you get this layer down.
9. Finish the layer by spreading half the chocolate pudding on top. Spread evenly. Sprinkle with peanut butter cups and gently press into the pudding layer.
10. Continue to build the next layer with graham crackers. Spread another layer of peanut butter sauce followed by remaining chocolate pudding. Sprinkle with Reese’s peanut butter cups pieces and gently press into the pudding mix.
11. Finish it off with the top layer of chocolate graham crackers. Spread Cool Whip on top of the graham crackers.
12. Sprinkle the top with remaining Reese’s Peanut Butter Cup pieces. Now time for the Drizzle. Heat a jar of hot fudge sauce for 30-60 seconds into the microwave until smooth. Drizzle sauce over the top of the Cool Whip.
13. For the peanut butter, put in a microwave-safe dish. Microwave for 30-45 seconds. Drizzle over the Cool Whip.
14. Refrigerate for at least 2 hours before serving. Cake must stay refrigerated and can be prepared a day in advance.

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Apple Pie Bombs Recipe

What You'll Need

• 1 can of biscuits, each circle pressed out and cut in 4 pieces
• 1/2 teaspoon cinnamon
• 2 apples, peeled and chopped in 1" pieces
• 2 tablespoons of brown sugar
• 2 tablespoons of butter
• cinnamon sugar
• oil for frying
• vanilla ice cream

How to Make It

1. Heat a dutch oven filled 1/3 full of oil over medium heat.
2. Place the apples, butter, brown sugar, and cinnamon in a bowl and microwave for 30 seconds. Stir everything together and heat again for 30 seconds or until tender.
3. Using a small spoon, scoop an apple piece with a little of the sauce onto a flattened piece of biscuit. Pinch all of the edges up together and set aside while you repeat with the remaining pieces.
4. Carefully place 3-4 apple pie bombs in the oil, turning occasionally until golden on each side. Remove to a paper towel lined plate. Repeat with all dough.
5. Place the cinnamon sugar in a bowl, toss each pie bomb in the sugar and pile on a large plate. Top with a scoop of ice cream and any leftover apple pieces chopped fine.

Keywords

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Cheese and Garlic Crack Bread

What You'll Need

Garlic Butter:

• 1 crusty loaf, preferably sourdough or Vienna
• 1 tbsp fresh parsley, finely chopped
• 100g/3.5oz unsalted butter, softened
• 2 garlic cloves, minced
• 3/4 cup shredded Mozzarella cheese (or other melting cheese)
• 3/8 tsp salt

How to Make It

1. Preheat the oven to 180C/350F.
2. Melt butter and then mix in other Garlic Butter ingredients.
3. Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
4. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
5. Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
6. Serve immediately.

Keywords

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Brownie Bottom Cheesecake

What You'll Need

Brownie Layer:

• One half cup (113 grams) butter room temperature
• Four oz (113 grams) (Baker's or Ghirardelli) Bittersweet Chocolate Broken Into Pieces
• One cup (200 grams) Sugar
• Two Eggs
• One quarter cup (60 ml) Milk
• One cup (120 grams) All-purpose Flour

Cheesecake Layer:

• Two quarter cups ( 504 grams) (Philadelphia) Cream Cheese room temperature
• 2/3 cup (140 grams) Sugar
• Three Eggs
• One tsp Vanilla Extract
• One half cup (120 ml) (Stonyfield) Greek Yogurt

How to Make It

1. Preheat oven to 350. Lightly grease and flour a 9 inch springform pan or line with parchment paper. Set aside.
2. Melt butter and chocolate in pan over low heat, stirring frequently, until smooth. Remove form heat and beat in sugar. Leave to cool 5 minutes stir constantly.
3. Add eggs and milk to the chocolate mixture, beating on medium speed for mixers or as fast as you can if done by hand to prevent the eggs from cooking.
4. Stir in the flour, mixing just until blended. Spoon into the prepared pan, spreading evenly. Bake for 25 minutes.
5. Remove from oven while preparing the cheesecake layer.
6. Reduce oven temperature to 325.
7. In a mixing bow beat together all the ingredient, making sure there are no cheese lumps then pour over brownie base.
8. Bake for 50 to 55 minutes or until center is almost set.
9. Run a knife around edge of cake to loosen from pan.
10. Let cool before removing form pan.
11. Chill in refrigerator for 4 hours or overnight before cutting into slices.

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Skillet Meatballs in Marinara Sauce

What You'll Need

• 1/4 cup panko breadcrumbs
• 1/4 t. black pepper
• 3/4 t. dried oregano
• Four ounces mozzarella cheese, cut into 1/2 inch cubes
• One clove garlic, minced
• One egg, slightly beaten
• One half cup mozzarella cheese, shredded
• One half t. kosher salt
• One pound lean ground turkey
• One t. dried basil
• One T. worcestershire
• Three cups marinara sauce (I used this)

How to Make It

1. In a large bowl combine the ground turkey, egg, panko, worcestershire, garlic, basil, oregano, salt and pepper with your hands.
2. Using a small ice cream scoop, scoop the meatball mixture.
3. Take one of the pieces of cubed mozzarella and stuff it into the center of the meatball, making sure to cover the cheese completely with meat.
4. Repeat the process until all of the meat mixture is gone.
5. Heat a large skillet over medium high heat and spray it generously with cooking spray.
6. Place the meatballs in the skillet and brown them for 2 minutes on each side.
7. Pour the marinara sauce evenly into the skillet and turn the heat down to medium low.
8. Cover the skillet with a lid and simmer the meatballs for 10 minutes.
9. Top the meatballs with the shredded mozzarella and serve.

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Skillet Cheesy Beef Ziti

What You'll Need

• One (28 oz) can crushed tomatoes
• One cup water
• One half teaspoon black pepper
• One lb ground beef
• One lb rotini pasta
• One medium onion, finely chopped
• One teaspoon Italian seasoning
• One teaspoon salt
• Three garlic cloves, minced
• Two cups shredded mozzarella cheese
• Two tablespoons minced fresh parsley

How to Make It

1. Cook pasta according to package directions until just barely tender. Drain and set aside.
2. In a large skillet over medium-high heat, cook ground beef, onion, and garlic until meat is no longer pink.
3. Reduce heat to medium-low.
4. Stir crushed tomatoes, water, seasonings, and cooked pasta into meat.
5. Continue cooking ziti over medium-low heat 5-10 minutes stirring frequently until completely heated through.
6. Remove from heat and top with shredded cheese and parsley.
7. Cover skillet and let stand 5 minutes or until cheese is melted. Serve ziti warm.

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THREE BEAN FIRE ROASTED CHILI

What You'll Need

• One 32 tbsp can white kidney beans, drained and rinsed
• One 32 tbsp can dark red kidney beans, drained and rinsed
• One 32 tbsp can garbanzo beans (chickpeas), drained and rinsed
• One 12 tbsp can tomato paste
• One 30 tbsp can tomato sauce
• One 8 tbsp can green chilies (mild)
• One 29 tbsp can fire roasted diced tomatoes
• One half green pepper, chopped
• One half red pepper, chopped
• One half jalapeno, seeds removed, chopped
• One half sweet onion, chopped
• Two garlic cloves, finely chopped
• One half tsp. cumin
• One Tbsp. chili powder
• One tsp. thyme
• One tsp. oregano
• One 32 tbsp can of water (optional depending on how thick or thin you like your chili)

How to Make It

1. Place all ingredients in a slow cooker and stir well.
2. Cook in the slow cooker on low for 6 hours.
3. Serve with garnishes of your choice include cheese, green onions, cilantro and a touch of sour cream.
4. Store remaining chili in the refrigerator.

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Crispy Baked Green Bean Fries

What You'll Need

• 3/4 cup breadcrumbs
• One tablespoon ranch dressing mix
• One quarter teaspoon garlic powder
• One quarter teaspoon onion powder
• One quarter teaspoon paprika
• One quarter teaspoon salt
• One Halfe teaspoon pepper
• olive oil spray
• Two eggs, beaten
• One pound fresh green beans, washed and trimmed

How to Make It

1. Preheat oven to 425 degrees F (218 degrees C).
2. Combine the breadcrumbs, ranch mix, garlic powder, onion powder, paprika, salt and pepper in a medium bowl.
3. Lightly spray a baking sheet with the olive oil spray.
4. Dip the green beans in the egg, then in the breadcrumb mixture to coat.
5. Place on the baking sheet in a single layer.
6. When all green beans are coated, spray them lightly with the olive oil spray and place the baking sheet in the oven.
7. Bake for 10 minutes, then flip them and bake for another 2-5 minutes until crispy.
8. If needed, turn on the broiler for a minute or two to get them really crispy (just be careful not to burn them!).

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DOUBLE CHEESE AND BACON ROLLS

What You'll Need

Bread Roll:

• One sachet Active Dry Yeast (7g)
• Two tsp caster sugar
• One cup warm water (Not boiling. Just tap water is fine)
• Three cups bread flour (Note 2)
• One tsp salt
• One tbsp olive oil (or sub with any other oil)
• One egg, lightly beaten

Topping:

• 300g / 10 oz bacon, diced
• 3.5oz / 100g provolone cheese, cut into eight slices (or any other melting cheese) (Note 3)
• One cup grated cheese (tasty, cheddar or any other cheese that melts)

How to Make It

1. Combine the yeast, sugar and water in a bowl and mix until yeast dissolves.
2. Set aside in a warm place for 10 minutes until frothy.
3. Combine the flour and salt in a bowl. Add the yeast mixture and olive oil.
4. Then either use the dough hook on your mixer and mix for about 3 minutes on medium low, or knead by hand on a lightly floured surface (about 100 kneads), until the dough is smooth and elastic. It should come away from the side of the bowl and shouldn't stick. If it is too sticky, add some extra flour.
5. Place the dough in a bowl and cover loosely.
6. Set aside in a warm place for 1 hour or until doubled in size.
7. Meanwhile, sauté half the bacon in a non stick pan over high heat until lightly browned.
8. Remove from pan and set aside to cool.
9. Spray baking tray with oil.
10. Punch down the dough, then cut into 8 pieces.
11. Get one piece of dough and flatten it.
12. Take a piece of provolone cheese and fold it in half to form a square.
13. Top with 1 tbsp of cooked bacon. Fold the edges in to "wrap" it, shaping it into a round shape.
14. Seal then flip over and place on baking try. Flatten with your hand to around 2cm / ⅘" thick. Repeat with remaining dough.
15. Brush with egg mixture. Top each with 1½ tbsp grated cheese and the uncooked bacon.
16. Cover with clean tea towel and set aside for 30 minutes or so in a warm place until it has risen by around 50% (Note 6).
17. Preheat oven to 180C/350F.
18. Bake for 20 to 25 minutes or until they are golden brown.
19. Best served warm, so the filling is gooey!

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Triple Meat Pizza Casserole

What You'll Need

• 24 ounce jar of marinara
• 3/4 pound spicy Italian sausage
• 35 slices Canadian bacon, diced
• 50 slices pepperoni, diced
• Eight ounces rotini pasta
• One half teaspoon garlic salt
• Two cups shredded mozzarella cheese
• Two cups water
• Two teaspoons oregano
• Option toppings: pizza sauce, black olives and parmesan cheese

How to Make It

1. Brown spicy Italian sausage for 3-4 minutes, in a large, oven safe skillet or Dutch oven, over medium high heat.
2. Add diced Canadian bacon and pepperoni. Brown it for 1-2 minutes over medium heat.
3. Add a jar of marinara sauce, water, oregano and garlic salt and stir.
4. Mix in 8 ounces of rotini pasta. Cover the pan and bring it to a boil.
5. Reduce the heat to medium-low and simmer for about 12 minutes until pasta is tender.
6. Top with shredded mozzarella cheese.
7. Brown the cheese under the broiler for a couple of minutes.
8. Top with pizza sauce, black olives and parmesan cheese, if desired.

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