A super easy, super moist coconut loaf recipe. Topped with a coconut glaze and lightly sweetened coconut this coconut loaf cake comes out super moist and super tasty. Coconut is used throughout the recipe creating a super fragrant coconutty cake. It’s easy to make and can be whipped up in a few minutes.
Glaze
1/2 cup powdered sugar
Dash of coconut milk
Dash of coconut oil.
Mix all the ingredients together in a bowl stirring until creamy.Set aside until cake is done and thoroughly cooled.
Coconut Topping
1/2 cup lightly moistened dessicated coconut
1/2 tsp powdered sugar
Mix ingrediets together and set aside.
Cake
2 eggs
1 cup of sugar
1/2 cup powdered sugar
1 tsp salt
1/2 cup coconut oil
1/2 cup coconut milk
1 1/2 cups of dessicated coconut
1 cup of flour
2 1/2 tsps baking powder
1/4 tsp baking soda
In a large bowl whisk together eggs and sugar until mixture lightens in color. Add coconut oil and whisk together. Add dry ingredients and mix. Add coconut milk mix well. Pour into 6 by 10 baking pan lined with parchment paper and bake at 325 degrees farenheit until golden brown on top. Remove and let cool on wire rack. Top with glaze, sprinkle on sweetened coconut. Let set. Slice, serve and enjoy!
A whole wheat walnut cake recipe that’s easy to make, on the healthier side as far as cakes go and super satisfying. Loaded with walnuts,hints of cinnamon and a crumb topping this cake comes out moist and delicious!
Ingredients
2 eggs
2 1/2 cups of wholewheat flour
3/4 cup white flour
1 1/2 cups of sugar
1/2 cup finely chopped walnuts
1/2 cup coarsely chopped walnuts
2 1/2 tsps baking powder
1/2 cup water
1/2 cup oil
1/4 tsp baking soda
1 tsp vanilla rxtract
1 tsp cinnamon
Crumb Topping
1/4 cup finely chopped walnuts
1/4 cup powdered sugar
1/4 white flour
1/4 tsp salt
dash of cinnamon
1 tsp of oil just enough to bring the topping together without over moistening
A quick and easy recipe for a delicous and fragrant peach pie. This pie counts on the deliciousness of naturally fragrant peaches and comes together quickly. There’s nothing as wonderful as the aroma of a fresh peach pie baking in your oven. If you enjoy peaches and fruit pies you’ll love this recipe.
Making your own delicious buttermilk biscuits at home is super easy with this recipe. These buttermilk biscuits come out so light and flaky you’ll never want store bought again! Quick and easy to make they’re great fresh out of the oven. They freeze well and are easily re-heated too! For a quck walk through on the recipe check out the video posted below.
Ingredients
2 1/2 cups of flour
1 tsp salt
2 tsps sugar
1/4 tsp baking soda
2 tbs baking powder
1 cup of buttermilk
1/2 cup butter
Directions
Combine your dry ingredients in a bowl, add butter cutting it in with a fork or pastry cutter until you have a coarse cornmeal like texture. Add your buttermilk mix well until all the flour is incorporated. Knead lightly for just a few moments ( you don’t want to melt the butter). Take dough out of bowl roll it out into a square then roll up as if you were making a swiss roll. Roll it out into a square again, repeat the rolling and rolling up another two times. Then cut out your bicuits, place on a baking tray and bake at 425 degrees farenheit for about 10 or 15 minutes until gokden brown on top. Remove let sit on a wire rack for a few minutes then serve. Enjoy!
This incredibly easy cheesecake recipe makes a perfect cheesecake every time! No cracks and no sinking in the middle. The problems most people encounter when baking a cheesecake is cracking and sinking. It looks perfect and gorgeous while cooking, then suddenly a crack appears marring that beautiful top! To make matters worse their cheese cake then sinks in the middle forcing them to get a little creative when decorating it. This cheesecake recipe does away with all that! It make a perfectly level cheesecake every time, and as a bonus there will be no cracking! It’s topped with a homemade strawberry syrup (so easy to make) and fresh strawberries. The filling is light, creamy and fluffy and this New York Style cheesecake has an easy to make graham cracker crust. Check out the video below for the recipes both the cheesecake and strawberry syrup are included!
Ingredients
Filling
2 packages of softened cream cheese
1 cup of sour cream
1 cup of mascarpone cheese
1 cup of heavy cream
2eggs
3/4 cup granulated sugar
1/2 cup powdered sugar
1 1/2 tsps vanilla extract
3 tbs of lemon juice (freshly squeezed preferably)
1 1/2 tsps lemon zest
4 tbs flour
For the crust
2 cups of crushed graham crackers
4 tbs melted butter
Strawberry Syrup
1 cup of strawberries plus one cup for topping
3/4 cup sugar
1/2 cup water
dash of lemon juice
Directions
Prepare pan. Use a springform pan, grease the sides with butter and line with parchment paper, line the bottom of the pan with a round of parchment paper as well. Prepare your graham crackers by puring in melted butter and mixing them well. Pour graham cracker mixture into bottom of pan pressing down firmly making sure they are well packed in there. Wrap the outside with aluminum foil. Prepare your filling. Cream the cream cheese, add the sour cream, mix until creamy, mix in the eggs, mix in the sugars, mix in the mascarpone cheese, mix in the heavy cream, mix in the vanilla, mix in the lemon juice, mix in the lemon zest,mmix in the flour. Whisk everything well. Pour batter into pan. Place pan in a shallow baking pan with some water in it and bake at 325 degrees farenheit and bake for one hour. After one hour turn oven off, crack the door open and let cheesecake sit for at least an hour. After that remove cheesecake from oven, let cool thoroughly and place in fridge to cool for at least four to six hours. Overnight is even better!
Strawberry Syrup
Slice one cup of strawberries, add sugar, add lemon juice, stir well then cook on medium heat stirring occasionally until mixture reduces and starts to look foamy. Try not to let strawberries totally disintegrate. Let cool a bit then strain syrup. It will be thick so stir syrup in strainer to help it through. Set aside the leftover jam, you can have it as a jam. To serve toss some fresh sliced strawberries with a bit of the syrup until lightly coated. Place some of the sliced coated strawberries on cheesecake slice, then drizzle on some of the syrup. Enjoy!
An easy recipe for making your own yogurt at home no machine required! With this quick and simple recipe you can easily make your own nice, thick creamy yogurt at home without any special equippment. Your homemade yogurt will contain more probiotics, be free of unhealthy additives and will taste far better than store bought yogurt.
It only takes a few minutes to do aside from the waiting time and you’ll have an amazing super healthy yogurt in the end! For easy to follow directions and tips & hints check out the video below.
Ingredients
1/2 Gallon of whole milk
6 to 8 ounces of yogurt with live active cultures
Directions
Add your milk to a pot and heat to 100 degrees farenheit. Remove from heat and transfer to another container with a lid. Try to avoid using a metal container. Whisk the yogut into the warm milk well, then cover and let sit in a warm area for at least six to eight hours. You can safely leave it for up to 12 hours. If you like you can wrap it in a towel to help keep it warm. After the eight hours, take the yogurt and place it in the fridge to cool. This will help stop the culture from growing and allow it to set. After approximately 2 hours take the yogurt drain off any excess whey if there is any, stir until creamy and serve. You can cover and store the rest in the fridge. Enjoy!
This incredibly delicious lasagna recipe made with fresh pasta sheets and homemade ricotta cheese is super easy to make and will take your lasagna to a whole new level. You can make this lasagna with store bought noodles and ricotta as well, it will still be super delicious, but using the fresh pasta and homemade ricotta really brings it over the top! It’s well worth taking that little bit of extra time to do it as your lasagna will come out amazing! Check out the video posted below for the full recipe, easy directions and the trick to getting your ricotta super creamy whether you’re using store bought or homemade!
Ingredients
1 medium sized red onion
3 cloves of garlic
several stalks of celery
4 medium sized carrots
3 fresh vine ripened tomatoes
Several tablespoons to 1/4 cup of vegetable or olive oil
1 pound of 50% mix of chopped beef/veal or sausage
Several teaspoons parsley
Salt and pepper to taste
1/2 teaspoon crushed red pepper
2 cups tomato puree or crushed tomatoes
12 lasagna sheets
2 cups ricotta cheese
2 cups mozzeralla cheese
1/4 to 1/2 cup heavy cream with a splash of mik
1 to 1 1/2 cups grated parmesan reggiano or pecorino romano cheese depending on your taste
Dice vegetables and tomatoes. Take a large pot cover the bottom with oil, when oil has warmed add vegetables sautee lightly, add tomatoes, let cook until soft, add ground meats, brown well. Add tomato puree salt,pepper,crushed red pepper and parsley stir well then reduce heat, cover and let cook for about an hour check on it occassionally. Prepare your lasagna sheets dough. Grate your cheeses and prepare your ricotta cheese by stirring in the 1/2 teaspoon salt,heavycream/milk and parsley. Stir until creamy. Roll out pasta dough , cut into sheets and drop into boiling water for about a minute placing them on a greased pan so as not to stick. Assemble lasagna by placing some sauce on the bottom of your pan, then a layer of lasagna sheets, then a layer of ricotta cheese, a layer of mozzeralla cheese, sprinkle with parmersan cheese then another layer of lasagna sheets. Keep going until all your layers are done. Cover with tented aluminum foil (so your cheese doesn’t stick to it) bake at 350 farenheit for about for minutes, then remove foil, let cook for another 15 minutes or until golden brown on top. Remove and let cool for about 20 minutes half an hour before cutting. Serve and enjoy!
Making fresh pasta at home without a pasta machine is incredibly easy. Homemade fresh pasta is more nutritious, tastier and superior to store bought in every way. This fresh pasta recipe for lasagna sheets can be used to make any kind of pasta you like and it’s well suited for lasagna sheets. It’s a firmer dough which is what you want when making lasagna sheets. You want that pasta to be able to support the sauce and cheeses without having to roll it out too thick which would not go well in the dish. This recipe is just perfect for that. It makes a sturdy dough that you can roll out to just the right thickness. Making it is a breeze, and if you haven’t made lasagna with fresh pasta sheets before it will change how you make lasagna forever. Using fresh pasta and homemade ricotta takes lasagna to a whole new level. One that’s incredibly delicious! For the full recipe with step by step directions check out the video posted below.
Ingredients
4 cups of flour
4 to five eggs
1/2 to 1 teaspoon salt
a few drops to a tablespoon of oil
Place flour on a board making a well in the center for the eggs, add the eggs into the well with the salt. Mix the eggs with a fork or spoon gradually pulling the flour in until ingredients are incorporated, drizzle with a bit of oil, the turn dough onto counter and start kneading. Kneading is the most important step here as you want to develop those gluten strands so need well. At least 5 to ten minutes. If your dough is too dry flours vary, you can add an extra egg. Once you’re done kneading roll dough into a ball, wrap with plastic wrap and refrigerate for at least an hour. After that you can foll it out and cut it into sheets. Enjoy!
A super easy ricotta cheese recipe that yields an amazing and delicious creamy ricotta cheese. Making your own ricotta cheese at home is way easier than you might think. This ricotta cheese recipe only requires four simple ingredients and a little bit of time. Your own homemade ricotta cheese will be far tastier than store bought versions. Once you make your own you’ll never go back to store bought again! For the full recipe and easy to follow step by step directions check out the video posted below.
Ingredients
5 cups of whole milk
1 cup of heavy cream
1 tsp salt
3 tablespoons to 1/4 cup freshly squeezed lemon juice or apple cider vinegar
Directions
In a large pot heat milk, cream and salt to 200 degrees farenheit. Stir in lemon juice, if mixture fails to curdle add more lemon juice or apple cider vinegar. Natural lemons vary in acidity so you may need more acid in your mixture. Stir mixture lightly so as not to break up the curds, then let sit for 10 minutes to half an hour. The curds will have settled on top. Strain mixture using a coffee filter, cheescloth, or fine mesh over a large bowl. Give a gentle shake so that the whey strains through and let sit for one hour. After an hour gather cheesecloth ends together lift up cheese mixture and squeeze a bit to remove any excess whey, place ricotta in a container, stir, cover and refrigerate. It will keep fresh for approximately a week. Enjoy!
