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Mini Coconut Berry Cakes

It’s hot, hot, hot! And while it’s not officially summer, yet, with a temperature of 94.7F degrees (to be exact. . . . thank you Weather Underground!) and a heat index of 105F right now, it certainly feels like it.

For me, summery weather equals summer food. Grilling, lots of salads, and, of course, my favorite, summery desserts. I.e. anything that contains one or more of the following: blueberries, raspberries, strawberries, or blackberries.

You could say I’m a berry nut, and guess what? You’d be correct. And summer is the time of year I let all of my berry-loving qualities shine through. 

Example: Mini Coconut Berry Cakes. Raspberries, blueberries, and coconut. 

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 In other words, red, white, and blue. Which makes them perfect for any July 4th party!

But these little cakes aren’t just any old cake. Nope, they’re healthy. Grain free and sugar free. Because, while I may love to bake, I also love to eat healthy and try new things. 

Which is why I’m teaming up with Nuts.com, to share a coconut flour recipe with y’all. 

Why coconut flour, you ask? 

Well, because it’s a low-carb or gluten-free dieter’s dream. It’s 100% gluten free and low in carbohydrates, and yet, it contains more protein than wheat flour and more fiber than any other flour. Which means that it’s excellent for building muscles and for helping you feel fuller longer. 

That may be, but how does it taste, you ask?

Coconut flour has a very mild, slightly sweet taste. I’ve tried a lot of different flour alternatives, and this is, by far, my new favorite, and not only because of the taste but also because it’s really easy to bake with.

Be sure to check out Nuts.com’s coconut flour page for more information.

Now, let’s get to baking. 

First, start off by stirring together the dry ingredients (i.e. coconut flour, baking soda, and salt) in a medium sized bowl. 

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Then, in a large mixing bowl, combine all of the wet ingredients (eggs, yogurt, coconut oil, honey, vanilla, lemon juice, and zest), mixing until everything is completely incorporated.

Since coconut flour absorbs liquid ingredients like a sponge, you need more eggs than you would typically use with wheat flour. So, even though eight eggs seems like a lot, they’re very much needed. 

And, living on a farm, means that eggs are always an ingredient that I have in abundance.

Except when the girls molt, but that’s a story for another day and another time. Right now, I have eggs. 

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And aren’t they pretty? See the humongously big egg? Duck egg. Which are actually phenomenal in baked goods, but unfortunately, I only had the one at the time. Oh well. 

By the way, you could totally make these dairy-free by using coconut yogurt instead of Greek. I would have done that, except, let’s face it. . . I have milk goats, and those girls would be a little offended if I even attempted to make a completely dairy-free dessert. No, seriously they would 😉

Next, add the dry ingredients to the wet and mix until completely combined. Spoon into a prepared baking dish.

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 Bake for about 35 – 40 minutes in a 350F degree preheated oven. 

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 I removed mine after exactly 40 minutes of baking time, and I think it could have come out a couple of minutes sooner. 

Allow it to cool for about 15 minutes, then, being very careful as it may still be hot, run a knife around the edge of the pan and invert to remove the cake.

Allow it to cool completely on a wire rack.

Once cooled, with a sharp knife, trim the edges of the cake off so that they’re more even and precise. 

Cut the large cake into 16 smaller squares.

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Then turn each small square on its side and slice in half. 

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 Now for the whipped coconut cream:

Refrigerate a can of full-fat coconut milk (very important that it’s full-fat) for about 24 hours. Remove from the refrigerator and open the can. Scoop out the solid coconut cream into a chilled mixing bowl (chill the mixing bowl by placing it into the freezer for 10 minutes prior to using it), leaving behind the coconut water.

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 By the way, you can actually buy canned coconut cream and completely skip the previous steps, but, uh. . . . I live in a small town, and, I’m lucky to be able to find coconut milk in the store. Coconut cream? It ain’t happening. 

Using a whisk attachment, whip the coconut cream for a few minutes or until it’s soft and fluffy and has soft peaks.

Add in a little vanilla extract and honey, and mix until completely incorporated. 

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 To assemble the mini cakes:

Place a dollop of coconut cream on the bottom piece of each cake square. Top with at least four blueberries. 

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Place the top piece of each cake square on top, then add a dollop of coconut cream and a raspberry.

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Serve immediately. 

Mini Coconut Berry Cakes

Prep Time: 2 hours, 20 minutes

Cook Time: 35 minutes

Total Time: 2 hours, 55 minutes

Yield: 16

Ingredients

  • 1 cup coconut flour
  • 1/4 teaspoon salt
  • 8 eggs
  • 1 teaspoon baking soda
  • 1/2 cup Greek yogurt
  • 6 Tablespoons melted coconut oil
  • 1/2 cup honey
  • 1 Tablespoon vanilla extract
  • 1/4 cup lemon juice
  • Zest from 1 lemon
  • Coconut Whipped Cream:
  • 1 can of full-fat coconut milk, chilled overnight
  • 1 teaspoon vanilla extract
  • 2 - 3 Tablespoons honey
  • 1 small container of blueberries
  • 1 small container of raspberries

Instructions

  1. Preheat the oven to 350F degrees. Prepare an 8x8 baking dish with cooking spray (I used coconut oil spray) and sprinkling a bit of the coconut four in the bottom to help prevent sticking.
  2. In a medium sized bowl, stir together all of the dry ingredients (flour, baking soda, and salt) and set aside.
  3. In a large mixing bowl, combine all of the wet ingredients (eggs, honey, yogurt, vanilla, lemon juice, zest, and coconut oil) and mix together.
  4. Add the dry ingredients and mix until combined.
  5. Pour into the prepared baking dish. Bake for about 35-40 minutes or until the cake is set.
  6. Remove from oven and allow to cool for about 15 minutes. Being careful, as it may be hot, invert the dish and remove the cake.
  7. Allow the cake to cool completely, then using a knife, carefully trim the edges off of the cake until you're left with a big square cake with uniform, even edges.
  8. Cut the cake into 16 smaller squares. Then slice each one of those in half.
  9. Coconut Whipped Cream:
  10. Refrigerate a can of full-fat coconut milk for about 24 hours. Remove from the refrigerator and open the top. Scoop the solid coconut cream from the can (leaving the coconut water behind) into a chilled mixing bowl. Using a whisk attachment, whisk the cream until light and fluffy.
  11. Add in the vanilla and honey and whisk until completely incorporated.
  12. To assemble:
  13. Place a dollop of coconut cream on to each bottom cake square. Top with at least four blueberries.
  14. Place the top cake square on top of that, then, a dollop of coconut cream and a raspberry.
  15. Serve immediately. If there are any leftovers, store in the refrigerator.
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http://thecountrychickblog.com/2015/06/mini-coconut-berry-cakes/

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Blinking.

Sometimes, it seems like if you blink around here, it’s instantly a new season. 

Winter has come and gone. Trees are no longer bare and are bursting with life.

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Flowers are blooming. Bees are buzzing.

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Peach trees are weeping. Did you know there are weeping peach trees? I sure didn’t. 

IMG_3640The blueberry plants are blossoming. 

I went a little blueberry mad last year and added three more. That means I now have a total of six blueberry plants. Count ’em, six!

In other words, one day I’m going to have blueberries coming out of my ears. I foresee a lot of blueberry desserts in this girl’s future. 

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#HowDoesMyGardenGrow

So, how does my garden grow? Me of the seemingly eternal gardening killer thumb, that is.

Well, I think I may have finally made progress on the turning-said thumb-green front. Oh yeah. I’m feeling good about it 🙂

See for yourself:

Tomatoes!! My very first tomatoes!!! I’m so excited. Can you tell?

I have so many tomatoes, I don’t know what to do with them all. I’m almost to the point of chasing random strangers down on the street and handing them a tomato.

More tomatoes.

And more.

I told you.

But I’m not complaining. Really, I’m not. I’m just super proud of being able to say that I’m finally a true Southern woman because the one thing that all Southern women are supposed to be able to do is grow tomatoes. And despite being born and raised here all my life, that’s one thing that has eluded me. But I can now finally join the club 🙂

There’s also Clemson Spineless okra that has just started producing.

And little baby okra. 

If you follow any of our farm/blog social media accounts then you know I’m very much looking forward to one dish in particular. . . scrambled okra. Literally the best stuff ever. If you’re an okra lover, that is. If you’re not, then the worst stuff ever. Good thing I happen to be of the loverly variety. Ooh, and if you’re wondering what scrambled okra is (and there’s a good chance you are because I’ve been asked more than once). . . it is basically just sliced okra sauteed in a little oil. Indescribably good.

And as soon as I have enough to make a dish of it, I’ll be sure to share it with y’all.

Back to the garden.

There was also yellow squash planted in the garden. Emphasis on was. 
And they were huge with little baby squash just beginning to form – thanks to my secret weapon (more on that in a minute). Until the ducks developed a taste for squash. Oh well, at least I’ve learned a lesson for the future. . . . make sure the ducks can’t get to them. 
My new feverfew that I was given in April by the Satsuma Lady (She grows, among many other things, satsumas. Of course.) has been blooming for several weeks.  
And we have pineapple sage. Which really is very pineappley. 
A little strawberry. 
Not surprisingly, no blueberries. But that will change.
I was told recently during a conversation, “If you want blueberries, get three or four bushes and in a couple of years, you’ll be drowning in blueberries.” Which lead me to say, “Three or four? But I have six planted.” So, to all local readers and berry lovers, in a couple of years look for us (and a mountain of blueberries, of course) at the Enterprise farmer’s market. 
And now on to my secret weapon that has really made a huge difference this year. 
That’s right! The goats. I really should thank them for helping to make some extra effective compost for me. Thanks guys!!
Now, if I can just keep my two escapees (Clara and Rosalie) out of the garden. 
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Blueberry Cheesecake Ice Cream.

With how hot and humid this summer has started out, there isn’t anything more refreshing than a bowl of homemade ice cream. When our cousin, Eleanor, stopped by the other week and gave us a big bag of fresh blueberries, I just had to try out a recipe for Blueberry Cheesecake Ice Cream.

And it was the perfect treat! Cold, refreshing, and addictively delicious.

Ingredients:
Blueberry Filling:
2 cups of fresh blueberries
3/4 c granulated sugar
1/2 Tbsp corn starch
1/2 c water

Graham Cracker Crumbles:
2 c Graham Cracker Crumbs
1 Tbsp granulated sugar
1 tsp ground cinnamon
1/2 c butter, melted

Ice Cream:
2 c heavy cream
4 c whole milk
1 1/2 c granulated sugar
1 Tbsp vanilla extract
2 tsp ground cinnamon
1 pkg cheesecake or vanilla instant pudding

Blueberry Filling:
1) Combine the sugar and corn starch in a small saucepan. Gradually add the water, stirring until combined. Add the fresh blueberries and bring to a boil over medium heat. Reduce heat to low and allow the mixture to simmer until it begins to thicken. Refrigerate until completely cooled.

Graham Cracker Crumbles:
1) Preheat oven to 350F degrees.

2) In a bowl, combine graham cracker crumbs, sugar, and cinnamon. Add the melted butter and use a fork to combine completely. Using your hands, pat the graham cracker mixture into a 9×9 glass pan (or really any glass pan of a similar size). Bake until lightly browned (about 15-20 minutes – give or take). Once out of the oven, allow to cool completely, then crumble and set aside.

Ice Cream:
1) Combine the sugar, whole milk, and heavy cream in a large saucepan. Bring to a simmer over medium low heat until the sugar is completely dissolved. Remove from heat and stir in the vanilla extract and cinnamon. Refrigerate the mixture and allow it to cool. Once cooled, whisk in the dry pudding mixture. Freeze in an ice cream maker according to the manufacturer’s directions.

2) In a large sealable container, layer the ice cream, graham cracker crumbles, and blueberry filling (in that order) at least two or three times. Use a spoon or rubber spatula to swirl the ingredients. Freeze until you’re ready to serve it.

Enjoy!

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Lemon Blueberry Mini Trifles.

I love these mini trifles, so delicious, wonderfully tart, and they were a perfect dessert for Mother’s Day. And easy, which is the best part of course 🙂

Ingredients:
1 Pound Cake (store bought or homemade), cut into bite sized pieces
1 jar of lemon curd*
1 (8 oz) package of cream cheese, softened
2 cups of fresh whipped cream, give or take
5 Tbsp powdered sugar, give or take
Blueberries, washed
1/4 cup of lemon juice, give or take
*Our town’s grocery store unfortunately didn’t have any lemon curd, so I made my own using the recipe for lemon cheese cake frosting, but cut in half. The recipe for it is below.

1) In a medium sized mixing bowl, combine the softened cream cheese and the lemon curd. Fold in about half of the whipped cream. Set aside.

2) In a small bowl, stir together the lemon juice and about 5 Tbsp of powdered sugar. Set aside.

To assemble:
Place a layer of pound cake into the bottom of a clear glass container of your choice. Drizzle a small spoonful of the lemon juice/powdered sugar mixture on top of the pound cake (this step can be optional, but to me it makes this dessert even better by making the dense pound cake a little moister and giving it a tarter taster). Then top with a large dollop of the cream cheese mixture. On top of that place several blueberries. Top with a dollop of fresh whipped cream.

This recipe made 4 mini trifles for us plus one larger sized one for later. For a patriotic look, you could easily use raspberries in addition to the blueberries.

Lemon Cheese Cake Frosting (halved)
Ingredients:
4 egg yolks
3/4 c sugar
1 1/2 sticks of butter
Juice of 2-3 lemons
Zest from 1 of those lemons

1) Mix all of the ingredients together and cook in a double boiler until the mixture thickens (takes about 25 minutes or slightly longer). Make sure to stir constantly. Allow the frosting to cool before using (it will thicken even more after cooling).