My Blender Version of Babish version of "Tom Cruise Coconut Cake"

 

I took the Babish version of "Tom Cruise Coconut Cake" recipe and made a few enhancements, based on some other recipes, including Milk Street's episode on "Blender Cakes," which included the "1-2-3 Frosting" recipe below.

Preheat oven to 325.

Non-stick spray a full size Bundt pan.

Blender Version:

Dry ingredients:

• 3 cups (360g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt

Wet ingredients:

• 2 sticks (225g) unsalted butter, melted and cooled
• 2 cups (400g) granulated sugar
• 4 room temperature eggs
• 3/4 cup (160g) unsweetened coconut milk
• 1/3 cup (100g) sour cream
• 4 oz (115 g) melted white chocolate
• 1 teaspoon coconut extract
• 1- 2 tsp. vanilla

For the Cream Cheese Frosting (my preferred):

• 1 block (8 oz) cream cheese, at room temperature
• 6 oz butter, at room temperature
• 1 tablespoon vanilla extract
• Pinch of kosher salt
• Powdered sugar (16-20 oz, to taste)

    

For the Milk Street 1-2-3 Frosting recipe alternative (everyone else's preferred, apparently):

• 1 cup heavy cream
• 2 sticks butter (room temperature)
• 3 cups confectioners sugar
• Instructions:
• Cream the Butter: In a large mixing bowl, beat the softened butter on medium speed until creamy and smooth.
• Add Powdered Sugar: Gradually add the sifted powdered sugar, 1/2 cup at a time, beating on low speed until fully combined.
• Add Cream and Flavorings: Add the heavy cream or milk, vanilla extract, coconut extract, and a pinch of salt if using. Beat on high speed for 3 minutes until the frosting is light and fluffy.
• Adjust Consistency: If the frosting is too thick, add a bit more cream or milk. If it’s too thin, add more powdered sugar, 1 tablespoon at a time, until you reach your desired consistency.

For Decoration:

• Sweetened shredded coconut, or a mix of sweetened and unsweetend) (for topping)

Instructions:

1.   Put the wet ingredients in the blender and mix until well blended and fluffy.

2.   Put the dry ingredients in a bowl and stir together. You can do this in a plain bowl and do all of this by hand, which is very easy, or use a mixer bowl.

3.   Pour the wet ingredients into the dry and mix until fully blended.

4.   Pour into the prepared Bundt pan.

5.   Bake at 325 for 55 - 65 minutes, or until the cake pulls away from the sides of the pan and a toothpick comes out clean.

6.   Make the Frosting:

o    Beat the cream cheese, butter, vanilla, and salt on high speed for 3-4 minutes until fluffy.

o    Gradually sift in powdered sugar (start with 16 oz, adjusting to desired thickness and sweetness). Beat for 1 minute.

7.   Decorate the Cake:

o    Once the cake is completely cooled, turn it out onto a cake board (optional for easier handling).

o    Frost the cake evenly with the (cream cheese) frosting.

o    Generously coat the cake with sweetened shredded coconut, pressing lightly to ensure it sticks. (I used a cooling rack set over a sheet pan to catch and reuse the coconut and it worked great!)

 

Sicilian Chickpea and Escarole Soup

SERVES 6 TO 8 

I think this is from America's Test Kitchen Vegetarian Cookbook, but an almost identical version is here:

https://cookingwithbrendagantt.net/sicilian-chickpea-and-escarole-soup/

The elegant soup of creamy chickpeas, mildly bitter escarole, fennel, and fresh tomato is finished with a drizzle of olive oil. 

Salt and pepper 

1 pound dried chickpeas, picked over and rinsed 

2 tablespoons extra-virgin olive oil, plus extra for serving 

2 fennel bulbs, stalks discarded, bulbs halved, cored, and chopped fine 

1 small onion, chopped medium 

5 garlic cloves, minced 

2 teaspoons minced fresh oregano or 1/2 teaspoon dried 

1/4 teaspoon red pepper flakes 

7 cups water (If using dried beans)

5 cups vegetable broth 

1 (5-inch) piece Parmesan cheese rind plus 2 ounces cheese, grated (1 cup) 

2 bay leaves 

1 (3-inch) strip orange zest 

1 head escarole (1 pound), trimmed and cut into 1-inch pieces 

1 large tomato, cored and chopped medium 

Method: 

1. Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add chickpeas and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well. 

1A. I did this with 2 cans of rinsed and drained chick peas, and put this together in a half hour, so...

2. Heat oil in Dutch oven over medium heat until shimmering. Add fennel, onion, and 1 teaspoon salt and cook until vegetables are softened, 7 to 10 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. 

3. Stir in water, broth, drained chickpeas, Parmesan rind, bay leaves, and orange zest and bring to boil. Reduce to gentle simmer and cook until chickpeas are tender, 11/4 to 13/4 hours. 

4. Stir in escarole and tomato and cook until escarole is wilted, 5 to 10 minutes. 

S. Off heat, remove bay leaves and Parmesan rind (scraping off any cheese that has melted and adding it back to pot). Season with salt and pepper to taste. Sprinkle individual portions with grated Parmesan, drizzle with extra oil, and serve. 

WHY THIS RECIPE WORKS: In Sicily, chickpeas are the favored legume to use in soup. We found dozens of soup recipes starring chickpeas but were most interested in versions in vouch the mild bean shared the stage with escarole. We knew that dried beans were the way to go for our traditional soup because we could infuse the chickpeas with lots of flavor as they cooked. For aromatics, we started with the classic 

flavors of the region: onion, garlic, oregano, and red pepper flakes. I've also added fennel, which grows wild throughout much of the Mediterranean; its mild anise bite complemented the nutty chickpeas. A strip of orange zest added a subtle citrus-y note, while a Parmesan rind added a nutty richness and complexity that bolstered the chickpeas' flavor. When stirred In for the last 5 minutes of cooking, the escarole leaves 

udted until velvety and the stems retained a slight crunch. For more information on the science behind salt-soaking beans, and how to speed up the process if you're tight on time, see page 204. Parmesan rind can be replaced with a 2-inch chunk of the cheese. Serve with Garlic Toasts (page 97). 

Mistletoe Martini

 Pitcher:

12 oz. vodka

12 oz. cranberry juice (not cocktail)

4 oz. St. Germaine elderflower liqueur

4 oz simple syrup or agave syrup

Garnish individual rocks glasses with ice and with frozen cranberries and sprigs of mint

Mix in pitcher for individual pours.

Agave Old Fashioned

 

Ingredients:

• 2 oz double aged bourbon

• 0.5 oz agave syrup

• 1 dash Angostura bitters

• 1 orange slice

• 1 Luxardo cherry

• Ice

Directions:

1. Muddle the orange slice and Luxardo cherry in a glass.

2. Add the bourbon, agave syrup, and bitters.

3. Fill the glass with ice and stir well.

4. Garnish with an orange slice and a cherry.

Enjoy your Agave Old Fashioned! 🍸

Does this sound like what you were looking for?

scale up 8 times please

Of course! Here is the Agave Old Fashioned recipe scaled up 8 times:

Agave Old Fashioned (for 8 servings)

Ingredients:

• 16 oz double aged bourbon

• 4 oz agave syrup (or 2 oz. each agave and orange liqueur)

• 8 dashes Angostura bitters (or mix wih orange bitters)

• 8 orange slices

• 8 Luxardo cherries - if you are feeling rich. These were $20 at state store)

• Ice (for serving)

Directions:

1. Muddle the 8 orange slices and 8 Luxardo cherries in a large pitcher.

2. Add the bourbon, agave syrup, and bitters to the pitcher.

3. Fill the pitcher with ice and stir well.

4. Serve in individual glasses, garnishing each with an orange slice and a cherry.

Enjoy sharing this delightful cocktail with your friends! 

Tuna Noodle Casserole

 

Tuna Noodle Casserole made from scratch, without using canned soup. This version features a creamy béchamel sauce and is perfect for a comforting meal.

Ingredients

For the Casserole

• 12 oz egg noodles
• 2 ( or 3) cans (10 oz total) tuna in oil or water, drained
• 1 bag frozen peas (optional)
• 2 jars pimientos
• 1 cup shredded cheddar cheese

For the Béchamel Sauce

• ¼ cup unsalted butter
• 1 cup diced yellow onion
• 1 cup diced celery
• ¼ cup all-purpose flour
• 1 cup low-sodium chicken broth (or vegetable broth)
• 1 cup whole milk
• 1 teaspoon garlic powder
• 1½ teaspoons kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon coriander
• ½ teaspoon white pepper
• ½ teaspoon dry mustard

Optional Toppings

• ½ cup panko breadcrumbs
• 2 tablespoons melted butter (for breadcrumbs)

Instructions

Step 1: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Add the egg noodles and cook until al dente, about 1 minute less than package instructions. Drain and set aside.

Step 2: Make the Béchamel Sauce

1. In a medium saucepan, melt the butter over medium-high heat.
2. Add the diced onion and celery; sauté until soft and translucent, about 3-4 minutes.
3. Stir in the flour and cook for about 2 minutes until it smells toasted.
4. Gradually whisk in the chicken broth and milk, along with garlic powder, salt, and pepper. Continue cooking while whisking until the sauce thickens, about 4-5 minutes.

Step 3: Combine All Ingredients

1. In a large mixing bowl, combine the cooked noodles, drained tuna, frozen peas, and shredded cheese.
2. Pour the béchamel sauce over the mixture and stir until everything is well combined.

Step 4: Bake the Casserole

1. Preheat your oven to 350°F (175°C).
2. Transfer the mixture to a greased 9x13-inch casserole dish.
3. If using, mix panko breadcrumbs with melted butter and sprinkle over the top.
4. Bake for about 25 minutes or until bubbly and golden on top.

 

Drop Biscuits

 

Drop Biscuits from Erin Jeanne McDowell

INGREDIENTS

360 g / 3 cups all purpose flour

39 g / 3 tablespoons brown sugar

15 g / 1 tablespoon baking powder

3 g / ¾ teaspoon fine sea salt

113 g / 8 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes

226 g / 1 cup buttermilk

56 g / 1 large egg

egg wash, as needed for finishing (see Note)

METHOD

1. Preheat the oven to 375°F / 190°C with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. In the bowl of a food processor, pulse the flour, brown sugar, baking powder, and salt to combine. Add the butter, breaking up the cubes as you add them to the bowl. Pulse until the butter is almost fully blended into the flour; the mixture should resemble a coarse meal.

3. In a liquid measuring cup, whisk the buttermilk and egg to combine. Add to the food processor and pulse until a sticky dough forms.

4. Using a heaping ¼ cup / #16 scoop (see Note), scoop the batter onto the prepared baking sheets, staggering the rows and leaving at least 2 inch / 5 cm between the biscuits. If desired, egg-wash the biscuits.

5. Bake until the biscuits start to show some browning, 25-28 minutes. When you gently press a biscuit in the center, it should spring back slightly.

6. Cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.

Texas Sheet Cake - America's Test Kitchen

 Tastes better than Aunt June's!

Cake:

• 2 cups all-purpose flour = ~240 grams

• 2 cups sugar = ~400 grams

• 1/2 teaspoon baking soda = ~2.5 grams

• 1/2 teaspoon salt = ~3 grams

• 2 large eggs plus 2 yolks = ~135 grams

• 2 teaspoons vanilla extract = ~8 grams

• 1/4 cup sour cream = ~60 grams

• 8 ounces semisweet chocolate, chopped = ~226 grams

• 4 tablespoons unsalted butter = ~56 grams

• 3/4 cup vegetable oil = ~180 grams

• 3/4 cup water = ~180 grams

• 1/2 cup Dutch-processed cocoa powder = ~50 grams

Chocolate Icing:

• 8 tablespoons (1 stick) unsalted butter = ~113 grams

• 1/2 cup heavy cream = ~120 grams

• 1/2 cup Dutch-processed cocoa powder = ~50 grams

• 1 tablespoon light corn syrup = ~20 grams

• 3 cups confectioners' sugar = ~360 grams

• 1 tablespoon vanilla extract = ~12 grams

• 1 cup toasted pecans, chopped = ~100 grams

INSTRUCTIONS

1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18- by 13-inch rimmed baking sheet. Combine flour, sugar, baking soda, and salt in large bowl. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.

2. Heat chocolate, butter, oil, water, and cocoa in large saucepan over medium heat, stirring occasionally, until smooth, 3 to 5 minutes. Whisk chocolate mixture into flour mixture until incorporated. Whisk egg mixture into batter, then pour into prepared baking pan. Bake until toothpick inserted into center comes out clean, 18 to 20 minutes. Transfer to wire rack.

3. For the icing: About 5 minutes before cake is done, heat butter, cream, cocoa, and corn syrup in large saucepan over medium heat, stirring occasionally, until smooth. Off heat, whisk in confectioners’ sugar and vanilla. Spread warm icing evenly over hot cake and sprinkle with pecans. Let cake cool to room temperature on wire rack, about 1 hour, then refrigerate until icing is set, about 1 hour longer. (Cake can be wrapped in plastic and refrigerated for up to 2 days. Bring to room temperature before serving.) Cut into 3-inch squares. Serve.