Header

"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

Blog

Better Than Sex Cupcakes

Published by: Sarah

0
comments:
  • May
  • 29

Bobby Deen has a show on food network “Not My Mamma’s Meals” and if you like coconut your gonna go nuts for these low fat full flavor cupcakes. ENJOY!! 1 box yellow cake mix 1 cup canned juice-packed crushed pineapple 1/4 cup canola oil 2 large eggs 1/2 cup sweetened coconut 1 1/2 cups heavy […]

Share

Bobby Deen has a show on food network “Not My Mamma’s Meals” and if you like coconut your gonna go nuts for these low fat full flavor cupcakes. ENJOY!!

1 box yellow cake mix
1 cup canned juice-packed crushed pineapple
1/4 cup canola oil
2 large eggs
1/2 cup sweetened coconut
1 1/2 cups heavy cream
2 tablespoons sugar
3 teaspoons whipped cream stabilizer (cream of tarter)
1 teaspoon pure vanilla extract
1/2 vanilla bean, sliced lengthwise, seeds scraped
24 fresh raspberries

Preheat the oven to 350 degrees F.
Line 2 cupcake pans with paper liners.
Combine  yellow cake mix with 1 cup water,  pineapple, canola oil and eggs.
Divide the batter evenly among the cupcake liners, filling each two-thirds full.
Bake until golden and a toothpick comes out clean, 15 to 20 minutes.
Transfer to a wire rack to cool completely.

Place the coconut on a baking sheet and toast until lightly browned, about 5 minutes.

Combine the heavy cream, sugar, stabilizer, vanilla extract and vanilla bean in a large bowl.
Whip with an electric mixer until stiff peaks form, and then transfer into a pastry bag fitted with a wide tip.

Pipe out 2 tablespoons of frosting onto each cupcake and top with 1 teaspoon of the toasted coconut and 1 raspberry.

Nutrition Info (Per Serving):
Calories: 177
Total Fat: 11 grams

Share

Grilled Shrimp Salad with Coconut Vinaigrette

Published by: Sarah

0
comments:
  • Apr
  • 27

I recently visited a friend in Deltona Florida. Upon my arrival we went to a restaurant called “Two Blonde’s & a Shrimp.” We both ordered this divine salad. The vinaigrette was so delicious I asked for the recipe. Unfortunately, the chef had stepped out; so we proceeded to decipher the recipe on our own. This is what we came up with.  Thanks for […]

Share

I recently visited a friend in Deltona Florida. Upon my arrival we went to a restaurant called “Two Blonde’s & a Shrimp.” We both ordered this divine salad. The vinaigrette was so delicious I asked for the recipe. Unfortunately, the chef had stepped out; so we proceeded to decipher the recipe on our own. This is what we came up with.  Thanks for the salt Sherry!!

**Keep in mind the ingredients for the dressing are estimated (but pretty close). I’m very much a “Rachel Ray” & tend to throw ingredients together until they taste good. Also, “real” coconut milk is usually solid when you open the can. Don’t panic! Just put it in a bowl with the rest of the ingredients & whisk it well. As it warms, it becomes less solidified.

For the Vinaigrette: **
½ c. Real Coconut Milk
3 T Honey
Splash Rice Vinegar
1½ T Canola Oil
 Scant Pinch Salt

Combine all ingredients in a jar with a fitted lid.
Shake well .
Refrigerate 15 minutes to blend flavors.

For the Salad:
24 Medium Shrimp, peeled & de-veined
EVOO
Salt & Pepper
4 c. Spring Mix Greens
4 Sun Dried Tomatoes, dry packed & sliced into strips
¼ c. Dried Sweet Cranberries
4 tsp. Sliced Almonds, toasted
1 T Sweet Coconut, shredded
1 c. Green Grapes, washed

Remove the dressing from the refrigerator while preparing the salad.
Drizzle shrimp with EVOO & season with salt & pepper.
Skewer the shrimp 6 to a skewer.
Grill 2-3 minutes per side.
Divide all ingredients, except the shrimp, equally onto 4 plates.
Place 1 skewer of shrimp on each plate.
Shake the dressing & divide between 4 ramekins.
Place a ramekin of dressing on each plate & serve immediately.

NOTE: The eclectic ingredients may seem strange to some. However, in the correct quantities, they compliment eachother extremely well! The trick is not too much of any one ingredient.

Share