A Really Easy & Good Cake

So last night I went to my weekly L Word extravaganza, and I was assigned to bring dessert. Now, I may be a good cook, but a baker I am not. However, I have been itching to use my new Kitchen Aid Mixer!!!! So I came up with this easy-but-looks-really-hard-and-tastes-really-good cake recipe:

Coconut Pecan Cream Cake

1 White Cake Mix (I used Duncan Hines)
3 Egg Whites
2 Tbs Oil (I used Canola)
1 Cup Half'n'Half (yes, this is the "cream" part)
1/3 Cup Water
1 1/3 Cup Pecan Halves (Raw)
1 1/4 Cup Angel Flake Coconut (you know, the sweetened kind--I never said this was a healthy recipe)
1 Container Coconut-Pecan Frosting (I used Betty Crocker)
1 Container Cream Cheese Frosting (I used Duncan Hines)

Directions:
1. Prepare two, non-stick 8 inch square or round cake pans (I think square looks fancier for some reason) with shortening and flour (this means rub shortening around on all the inside surfaces of the pan and then toss a little flour in and shake it around and turn the pan sideways until all the surfaces are coated with the flour--you can use oil for this, but shortening works the best for making sure your cake soesn't stick). Preheat the oven to 325.

2. In a heavy skillet over MEDIUM heat, toast the pecans by stirring them around over the heat. You will know they are done when they a)smell great and b)start turning a darker brown. Empty the skillet onto a cutting board and chop up all but 1/3 cup of the nuts.

3. In your mixer, mix up the cake mix, egg whites, oil, cream, and water. Beat on medium speed for 2 minutes and then add the chopped pecans and 1 cup of coconut and mix them in.

4. Pour half the batter into one pan and the other half in the other so that you will have two cakes the same size. Then put them in the oven for 40 minutes.

5. When cakes are cooked, let them cool on a rack, bottom side down for 30 minutes.

6. When cakes are fully cooled, use a long bread knife or long, thin boning knife to cut each cake in half horizontally (so you will have four layers).

7. Put the top side of most irregular cake down on your cake plate, cut side down. Frost just the top of the cake with 1/3 of the cocnut pecan frosting (you can even leave about 1/4 inch around the edge unfrosted.

8. Now place the bottom layer of that cake on top of the first layer (cut side down) and frost it with the second third of the cocnut pecan frosting. Place the bottom side of the second cake on top of the frosted cake, cut side down, and frost with the last of the cocnut pecan frosting.

9. Place the top layer of the second cake on top of the frosted layers, cut side down. Frost the top and sides of the entire cake with the cream cheese frosting.

10. On top of the cake, outline a four inch square with a little wal of coconut. In the middle place the whole toasted pecans.

You're Done! It sounds like a lot of instructions, but really, once you have made this or even just read the whole thing, you will see that the actual time spent in the kitchen is minimal. I watched the last quarter of the AFC championship game while I made it. It's a good watching TV and cooking at the same time cake :-)

Easy Broccoli-Cheese Soup

This recipe is so good and so easy, I thought I'd share it. I had it yesterday. This serves two. If you want to serve four or five, double the recipe but only use one bullion cube. You can check for saltiness at the end. If it needs salt, just add some.

Creamy Broccoli-Cheddar Soup

1 Cup Chopped Broccoli (Just chop the top off a crown)
1 Cup water
1 Chicken Bullion Cube
1 Tsp Ground Back Pepper

2 Tbs White Flour
1/4 Cup Water
1 Cup Milk (You choose the fat content)


3/4 Cup Shredded Sharp Cheddar Cheese (you can use reduced-fat cheese and skim milk for a lean version of this soup and it still tastes great)

1. Put the broccoli, water, bullion cube and pepper in a sauce pan over medium heat. Cover, bring to a boil and let simmer for five minutes or until the broccoli is soft enought to break up with a fork.

2. Mix the water and flour in a little cup or bowl until there are no lumps and then add with the milk to the soup pan.

3. Bring the soup to a boil while stirring to keep the flour from clumping or sticking to the bottom of the pan. Add the cheese. When soup is hot and thick, serve!

This soup keeps quite nicely. You can make it in advance and just heat it in the microwave when you want to eat it. You can use frozen broccoli, but it doesn't save almost any time and the flavor will be much dimminished.

Butternut Squash Soup

So many people have asked me for this recipe that I figured I should put it online. Beware, it takes a long time to make the first couple of times, but then it starts to get easier. It can be made with Pumpkin instead of Butternut Squash if you so desire. Be sure to roast the squash seeds with butter and seasoned salt for a great topper if you have the time. If you don't have time, see the EASY version at the end.

Jenn's Roasted Butternut Squash Soup

Main Ingredients:
1 Butternut Squash (medium sized)
1/4 cup Melted Butter, Margarine or Vegetable Oil
2 cans Chicken or Vegetable Broth (12 oz.)
1 Sweet Yellow Onion
2 tbls Butter, Margarine or Vegetable Oil

1 cup Water
1/3 cup White Sugar
3 tsp Ground Cinnamon
2 tsp Ground White Pepper
1 tsp Black Pepper
1 tsp Salt
1/2 tsp Ground Nutmeg
1/4 tsp Ground Clove

Finishing Ingredients:
1 cup Half 'n Half, Milk, Soy Milk, or Water (use soy or water only if preparing a vegan version as it will not taste quite the same)
2 tbls White Flour
1/4 cup Cold Water

1) Cut the squash in four pieces, brush with melted butter, place on baking sheet, put in 375 degree oven for 2 hours. Let squash cool in oven, covered with foil, or in a bow, covered with plastic wrap.

2) Remove squash meat from skin with a spoon or your hands. The squash should be mushy and come off the skin easily.

3) Finely chop the onion and add to a medium skillet with butter, margarine or oil. Toss to coat and then let simmer on medium heat for about 15 minutes, until the sugar in the onions begins to turn brown and caramelize.

4) Put the onion and squash in a blender with one can of broth. Blend until smooth.

5) Put the onion and squash puree in a soup pan over medium heat, add remaining broth, water, sugar and spices. Cook until boiling. Be careful. If soup is very thick, add a cup more water. If it is too thick it will jump out of the pan in big globs when it boils and it can cause bad burns on your forearms.

6) Add the milk, cream or soy to the soup. verify the flavors. If it tastes a little flat, add more sugar a tablespoon at a time until it tastes right. If you like it more spicy, add a little more white pepper and cinnamon. Note that white pepper takes several minutes to develop, so you will not taste it right after you add it.

7) If your soup is thin and you would like it to be thicker, mix the flour and cold water in a little bowl and add it to the soup. Bring the soup to a boil while stirring and it will be thicker.

You're Done!!

And Now...the EASY version:

Skip instructions 1, 2, and 4. Use 4 cups of defrosted Pureed Yellow Squash Meat for squash puree.

This version will take much less time and the taste comes close to the original soup. Distinguished palates will know the difference, but for the average meal, the short version is actually worth the time it takes to make, while longer original version is only practical for special occasions. The short version will have little chunks of onion in it, so be sure to make them very fine.