Not too little, not too much

Candy Cake 11/10/2010

Although we are not capable of understanding the miracle and wonders of birth and life, but we have watched with joy and amazement our lovely and beautiful daughter growing from newborn to one year old.

At birth everyone at the hospital adored and treated you with utmost care. We gave you the finest care and love enduring many sleepless nights, watching over you, our concern being at every turn your well-being and comfort. We sang you many nursery songs and read lots of stories and your gift back to us was, at first, a heart melting smile followed by your first “mama” and later “daddy” .

We have witnessed your fighting spirit at every turn. On November 2009, although you knew you are going to be loved unconditionally, you didn’t want to leave the comfort of my belly, panicking us and the hospital stuff. Despite the numbers of  stories you are read at bed-time, you let us know with no uncertain terms you are not satisfied going to bed. You have even protested by eating away at your crib :)))

At lunch or dinner time you are also a fighter, pushing my hand away with food you find distasteful. We often watch with laughter as you discard food from your tray, dumping the fruit and vegetables onto the floor. To our surprise, you made a great connection with the nature, and by saying this I mean eating flowers, grass and leaves.

Above all, we are amazed that you posses the gift and appreciation for the zest of life. At every turn you make your eyes take notice, something new to discover, something not yet touched and experienced. The inquisitiveness and interest for like you show will prove to be one of your greatest findings.

It was a year full of firsts, you’ve learned so much and had lots of fun.

Happy Birthday out dear Tiffany, may all your dreams come true

love,

Mom & Dad

Candy Cake

 

 

Ingredients

2 cups self-raising flour

1 cup sugar

1 cup unsweetened coconut flakes

10 tbsp butter

1 cup buttermilk

2 eggs

few vanilla extract drops

 

Directions

Melt the butter and set it aside. In a big bowl mix well the flour, sugar and coconut

 

add the melted butter

 

 

buttermilk

 

 

eggs, one by one

 

 

and vanilla extract. Pour the batter in a 9 inch springform pan and bake the cake in preheated oven at 350F for 55-60 minutes.

 

 

Let it cool for few hours and then slice it in two.

 

For the coconut mousse you need

 

1 8oz package cream cheese

1/2 cup sugar

1/2 unsweetened coconut flakes

1 cup heavy cream

 

 

Mix the first three ingredients in a bowl and slowly add the heavy cream mixing until stiff

 

Assembling the cake

 

In a foiled springform pan place the first layer. Add the coconut mousse and spread

 

place the second layer on top and cover everything in foil. Put the cake in the fridge for few hours or overnight

 

Remove the cake from the and place it on serving plate

 

Cover with a chocolate ganache made from 2/3 cup chocolate chips and scant 1/2 cup heavy cream.

 

 

Let the ganache set and start decorating the cake

 

welcome to CandyLand :d

 

An inside view

In the end, I’d like to apologize for being away these last couple of days  and not visiting your blogs. Now that everything is back to normal I’ll do my best to catch up with all those wonderful recipes you shared.

 

This recipe was featured on Foodbuzz

The recipe goes to Your Best Recipe @ Spicie Foodie http://spiciefoodie.blogspot.com/p/your-best-recipe.html

 

Vegan Acorn Squash Risotto 10/06/2010

Filed under: Coconut,Main dish,Rice,Side dish,Squash,Vegan,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 20:24
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Yesterday I was in the mood for some squash and my husband wanted rice so to make 2 in 1 meal I decided to go with  pumpkin risotto. By the time I had my acorn squash peeled and seeded i changed my mind about the traditional risotto and give it a Asian touch and this is how this creamy risotto was born without the help of cream or cheese

 

 

Ingredients

 

1 acorn squash (mine had about 1 pound after cleaning)

onion

olive oil

10 oz arborio rice

2 14 oz cans coconut milk

3-4 cups vegetable stock

1/2 tbsp nutmeg

 

Directions

Heat the oil in a heavy based pan. Add the squash and onion, stir well and cook for about 3-7 minutes until they start to soften. I prefer the acorn to melt till the risotto is done so I cut it in tiny chunks, but it can be cut in bigger ones. Near mix the coconut milk with 3 cups stock and pun it over low heat just to have it warm when it has to be added to the pan.

 

 

When the onion and squash start to soften add the arborio rice and stir to fry it for 1 minute.

 

 

Start adding coconut-stock mixture, one ladle at a time.

 

 

If the rice is not done and the coconut stock is out, add more vegetable stock.  At the end add the nutmeg and stir well.

 

 

Serve as a side or main dish.

 

 

Coconut Milk Sugar Buns 05/31/2010

Filed under: Breads,Coconut — Roxana GreenGirl {A little bit of everything} @ 22:29
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A hint of coconut flavours these spiral-shaped rolls. Serve them warm or cold with butter or/and preserves.

Ingredients

1 sachet / 7 gr dried yeast

1/2 cup lukewarm milk

1/2 cup coconut milk

55 gr / 1/4 cup butter

1 egg

1 sachet vanilla sugar

450 – 500 gr all-purpose flour

50 gr / 1/2 cup shredded coconut

pinch of salt

55 gr / 1/2 cup powdered sugar

1-2 tbsp granulated sugar

Directions

Mix half of the milk with the yeast.

In a medium bowl mix the coconut milk, rest of the milk, egg and melted butter.

and in another bowl 450 gr flour, shredded coconut, powdered sugar, vanilla sugar and salt

Add dry and wet ingredients to yeast-milk mixture and mix well to form a soft dough, add more flour if needed.

Place the dough in a greased bowl, cover and let double in volume.

Divide the dough in 12-16 almost equal pieces.

Take one piece, roll it into a rope and curl it into a spiral

Do the same with the rest. Place them on baking sheets.

Leave around 20 minutes at room temperature. Preheat the oven at 425 F. Sprinkle with the granulated sugar.

Bake them for 12-15 minutes or until golden.

 

 
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