Pineapple Coconut Cream Cake

Hey Everyone thanks for coming by here to look for recipes.
I am sharing another recipe from last night's Birthday Dinner.
Again as in many of my recipes this one is also EASY Peasy....but really flavorful and really impressive. You'll feel proud to serve this to company as well as the family.

#ThursdayTweetTreats, Thursday is Sweet Day at Food is Love

Thursday is Sweet Day at Food is Love! Last Thursday we started a Wonderful New Feature Called #ThursdayTweetTreats where An assortment of my Foodie Friends drop by with their Sweet Treats and we share them on Facebook, Blogs and Twitter!

The end of My Summer Blueberries.Blueberry Sour Cream Coffee Cake

Love Sunday Brunch, Don't you?
It allows me to take a moment and linger a little longer over my first cup of Pumpkin Spice coffee of the season and say goodbye to the Summer's Bounty. I used the last of my Summer Blueberries in a Wonderful Sour Cream Coffee Cake this morning! hmmmm the weather hasn't shown it yet, but Fall is in the air! Yaaaaaaaaaaayyyy!!! 

Blueberry Sour Cream Coffee Cake

1 greased and floured 10" Bundt pan
 (or a 12 count muffin tin)

Ingredients:

1 1/2 sticks unsalted butter, softened (plus 2 tablespoons for buttering the pan)
1/4 cup light brown sugar
2 teaspoons cinnamon
1/4 cup sugar
2 1/4 cups fresh blueberries (if possible, or frozen), 3 quarters of a cup for each layer
3 cups unbleached white flour, plus 1 tablespoon to toss with fresh blueberries
1 1/2 cups sugar 
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs
2 cups sour cream 

Directions:

Preheat oven to 350° f 
Set oven rack on middle rack (or put Bundt pan on cookie sheet in oven)
Butter and flour Bundt pan. (or put cupcake liners in muffin tins)
In a small bowl combine quarter cup sugar, light brown sugar and cinnamon.
In a separate medium bowl toss fresh blueberries in a tablespoon of flour.
In a large bowl sift all remaining dry ingredients. 
In a large mixing bowl, with an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add vanilla. 
Then add eggs, one at a time, combine until incorporated. Scraping down sides periodically.
Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions. 
Spread 1/2 of the batter carefully on bottom of bundt pan, then add the blueberries and sprinkle with 1/2 of the cinnamon sugar mixture.Pour remaining batter on top. Sprinkle the remaining cinnamon sugar mixture over top. 

Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan.
                  (*Baking time is 35-40 mins for muffins.) 
Let cool 10 minutes, then turn cake out onto rack and turn right side up and cool completely.

Serves ten to twelve. (at least) (yields 12 muffins) - 

A Perfect Combination: Chocolate Peanut Butter Poundcake

The theme of August on my Facebook page has primarily been Poundcakes.
This is because I started a new business concentrating on Poundcakes. I am trying to expand on the idea of the "Family Core". I truly believe that having a "Family Core" helps to ground someone in who they are and what is expected of them, thus providing them a  foundation of where they want to go in life.
It provides security and a feeling of belonging that defines "Love" for a person.
My Poundcakes provide a vehicle for that conversation. The ability to sit with a relative, Mom, Aunt, Grandmother etc, sharing a piece of poundcake and cup of tea going over the things that are truly important in life is my mission . If you have a moment stop by my Facebook page and let me know how you feel on the issue. I'd love to hear from you :)  a Pound of Love Poundcakes
If you'd like to share the Love stop by my Poundcake website and ship a poundcake to someone you love!

Chocolate Peanut Butter Poundcake

A fantastic Chocolate Poundcake with a Peanut Butter Cake center. The Peanut butter tries to be the star of the show, but the Belgian Cocoa makes the Chocolate portion stand right out! It's the perfect combination!

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Ingredients:

3 cups all-purpose flour

2 teaspoons baking powder

3/4 cup Cocoa

½ teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1.2 cup Peanut Butter

2 cups sugar

3 large eggs, at room temperature, whisked to blend

1 cup milk, at room temperature

2 teaspoons pure vanilla extract

Directions:

Position a rack in the lower third of the oven and preheat the oven to 350ºF.

Butter and flour a 10-inch tube pan or another 12 cup pan with a center tube.

Sift the flour, baking powder and salt together onto a sheet of waxed or parchment paper; set aside.

Put the butter into the bowl of a mixer fitted with the paddle attachment (or work with a hand-held mixer) and beat at medium speed until smooth.

With the machine running, add the sugar.

Stop the machine and scrape down the paddle and sides of the bowl with a rubber spatula.

Continue to beat at medium speed until the mixture is very light and fluffy, about 4 to 5 minutes.

With the mixer still at medium speed, begin to add the eggs in small additions (1 at a time)

If the mixture appears watery or shiny, stop adding the eggs and beat at an medium high speed just until it smooths out.

When the batter has come together again, decrease the speed to medium and continue adding the eggs.

Scrape down the paddle and sides of the bowl from time to time; it will take 3 to 4 minutes to incorporate the eggs.

You know when the mixture combined correctly when it appears white, fluffy.

Reduce the mixer speed to low.

Add the flour mixture and the milk alternating in 4 additions. Starting and ending with Flour, scraping the paddle & bowl frequently.

Mix until the batter is smooth after each addition.

Add the vanilla and mix just to combine.

Spoon 1 1/2 cups of batter into a small bowl and set aside.

Add Cocoa to batter in mixer and mix on low only until combined.

Fold peanut butter into batter that is set aside. Mix only until combined.

Baking the cake:

Spoon 3/4 of the Chocolate batter into the prepared pan and smooth the top with a spatula. Dollop Peanut butter batter over the chocolate batter in the pan. Add remaining chocolate batter and smooth.

Bake for 55 to 65 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.

Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes. Invert the cake onto a rack, remove the pan, and cool to room temperature.

Serve in 1 inch slices. Serves 8-12.

Storing. The cake can be covered at room temperature for 3-5 days or frozen for a month

The Cherry Bomb

I know you all are saying, Oh my gosh...Did she say Bomb? Oh I don't know about that...sounds like a combobulation of too many ideas put into one dessert. How that in itself could be a bad thing I'm still trying to figure out. But anyway...When you think of a "bomb" you think of ice cream and many layers...and lots of time. As many of you know I am not a "lots of time" kinda cook. Keep it simple and keep it yummy is my cup of tea.

So...My Hunny Bunny's birthday is coming up. When I went up north (R.I.) I decided I was going to make him a cake that my Grandmother used to make for Everyone's birthday. It was "The Bomb". The only thing about this cake is that it uses "lady fingers". (Small light and airy cakes shaped like fingers.) They come in a package of 16. So while I was "up North" I bought 3 packages. (Can't find them here in South Florida)
Yes there is a recipe for them (right here) but I was there and they were there so I threw em in my "food suitcase" and brought em home.  :)

My Hunny's birthday is not until the 30th of this month and on Saturday we were having "company". So, guess what? I used the ladyfinger!! (da da daaaaahhh) I made a "Cherry Bomb".  I had the ingredients at home. Had the lady fingers in the fridge... so I did it! Now, 2 things:

1: You get the Recipe for the "Cherry Bomb"

2: You get another post, because now I have to MAKE Lady Fingers!

Enjoy the Cherry Bomb! I know we did!!

                                                     The Cherry Bomb

Ingredients

32 Lady Fingers

8 oz (approx) Cream Cheese (room temp) 

8 oz Whipping Cream

Cherry Pie Filling (10 oz can)

3 Tbsp Confectioners Sugar

1/2 tsp lemon juice (fresh, if not omit)

1 1/2 tsp Vanilla (1 tsp for cream cheese mixture, 1/2 tsp for whipped cream)

Instructions:

In a Medium Mixing bowl,  Combine softened Cream Cheese, 2 oz Whipping cream, Lemon, 1 tsp of Vanilla, and 2 Tbsp of Confectioners Sugar. Beat until creamy and smooth.

In a Separate Bowl (preferably glass and cold. I put mine in the freezer while I'm doing the cream cheese)
Beat the remaining Whipping cream and remaining sugar. Keep beating until you reach Stiff peaks. Be careful don't go too far... we don't want butter, here :)

Fold 1/4 of the whipped cream into the cream cheese mixture.

Set remaining whipped cream in the fridge for a second.

Line the sides of a Spring Form Pan with the lady fingers, then line the bottom with lady fingers.

The way you do this is important. If you do it sides first, the cake is sturdier for serving. If you do the bottom first, the cake sometimes separates at the bottom when trying to serve it. :) jus sayin...
Now...Don't panic if you don't have a spring form pan. (I didn't use one) Use a Nice Fancy Bowl with 2-3 inch sides. I used my Princess House Trifle Dish :) Worked out Great!

Ok, so the pan/bowl is lined. Sides and bottom.

Spoon the cream cheese mixture into the bottom of the pan/bowl.

Top with a layer of lady fingers.

Spoon Cherry Pie filling on next.

Top with lady fingers. (push it down lightly to compact it.)

**lightly** I don't want to hear someone had cherries and whipped cream all over their counter because they pushed it down and it came out the bottom, top and sides of the springform pan! LOL

Pipe or spoon Whipped Cream over top.

Top with plastic wrap and refrigerate for an hour.

It tastes much better when it has had time to set...I know it's tempting... but it is soooo good when it's cold!

Trust me....You'll love it! Enjoy!

See ya in a week or so when I have to make Lady Fingers for the "Grandmother's Cake" :)