Yummy, Yummy Sweet Potato Coconut Bread

I avoided zucchini breads for a long time, kind of grossed out by the idea of a sweet vegetarian meatloaf. But I was so, so wrong.  Veggie desserts are actually weirdly wonderful things, especially those with sweet potatoes in them.

So I recently signed up for an every-other-week CSA service with my brother. And so far, each time I’ve gotten sweet potatoes, which I haven’t known what to do with. Until now. I’m reminded of the saying, “when life gives you lemons…”; but in my case, when CSA gives you too many sweet potatoes, make sweet potato bread!

In this quickbread recipe (courtesy of Joy the Baker), sweet potato and zucchini are combined with hardy whole wheat, buttery coconut and spicy cinnamon-nutmeg. I love both veggies in sautés, in salads, gratins and sandwiches. But in this bread, humble veggies are transformed into a sweet and dense cake loaf that really is sugar and spice and eeeeeverything nice.

I couldn’t really taste the zucchini, though I like the green speckles it adds. The sweet potato and coconut are the dominating flavors. Also, the addition of whole wheat and applesauce make it feel almost healthy.

Enjoy!

Sweet Potato Coconut Bread (recipe adapted from Joy the Baker)

Makes one 9x5x3-inch loaf

INGREDIENTS

1 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup sweetened coconut flakes (the small, non-sticky kind)

2 teaspoons cinnamon

1 teaspoon freshly grated nutmeg

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

1 cup brown sugar, packed

1/2 cup vegetable oil

1/4 cup apple sauce

3 eggs, at room temperature

1 teaspoon vanilla extract

1 cup grated zucchini

2 cups peeled and grated sweet potato

1 cup chopped walnuts (I used almond flakes)

1/2 cup dried cranberries or raisins (optional)

METHOD

1. Preheat oven to 350 degrees F (177 degrees C).  Butter and flour a 9×5×3-inch loaf pan and set aside.
2. In a medium mixing bowl, combine the flours, coconut, nutmeg, cinnamon, baking soda, baking powder and salt. Mix well.
3. In another large mixing bowl, beat the sugar, oil, eggs and vanilla extract.  Mix in the grated zucchini and sweet potato.  Add the dry ingredients to the bowl and stir just to combine.  Fold in the nuts and dried fruit; stir well.
4. Transfer batter to prepared loaf pan.  Bake until wooden pick inserted in center comes out clean, about 1 hour and 20 minutes (Mine was done after 1 hr 10 min).
5. Cool bread in pan on a rack for 15 minutes.  Then using a butter knife, loosen the edges of the bread and turn out onto a rack to cool completely.  Can be prepared 1 day in advance.  Wrap in foil and keep at room temperature.

Coconut Cupcakes with Cream Cheese Frosting

Normally, when I think “cupcakes”, I think about those gross, flavorless, diabetes II-inducing sugar bombs you get from Safeway. I’ve eaten my fair share of them at friend’s birthday parties growing up and as an adult had pretty much decided to avoid them altogether.

That is, until I tried these…Martha Stewart’s dreamy, creamy Coconut Cupcakes. It’s the coconut milk in the batter—it makes the cake soooo rich and smooth and weaves this light, tropical nutty flavor throughout. Seriously, these are unlike any cupcake I have ever eaten before.

Martha’s original recipe calls for Seven-Minute Frosting, but I decided to go with a cream cheese frosting instead. And I am so glad I did. Cream cheese and coconut just work together.

These were also for the PAL event last weekend. Not surprisingly, they were the bestseller.

Can’t wait to make these again. Oh—why do bad things have to taste sooo good???

Enjoy!

Coconut Cupcakes with Cream Cheese Frosting

Makes 21.

INGREDIENTS

Cupcake Batter (recipe adapted from Martha Stewart)

1 3/4 cups (245 g) all purpose flour

2 tsp baking powder

1/2 tsp salt

1/2 cup (45 g) packed sweetened shredded coconut (I used unsweetened.)

6 oz (1 1/2 sticks) unsalted butter, softened

1 1/3 cups sugar

2 large eggs, plus 2 large egg whites

3/4 cup (180 ml) unsweetened coconut milk

1 1/2 tsp pure vanilla extract

1 1/3 cups (125 g) unsweetened shredded coconut

Cream Cheese Frosting (recipe adapted from Simply Recipes)

4 oz (1 stick) unsalted butter, softened

8 oz cream cheese, softened

2-3 cups confectioners’ sugar

1 tsp vanilla extract

METHOD

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
3. Reduce speed to low. Mix in the coconut milk and vanilla extract. Add dry ingredients to the wet mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
4. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.
5. While the cupcakes cool, prepare the frosting: With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
6. Add the vanilla extract and mix. Slowly add the confectioners’ sugar. Keep adding until you get to desired sweetness and thickness.
7. Spread the frosting onto the cooled cupcakes with a blunt knife or spatula. Sprinkle with unsweetened coconut. Serve immediately.

Black Friday Biscotti – 2 Recipes

I don’t really get Black Friday—I don’t think I even knew it existed until a few years ago because some of the students at my parent’s house were talking about it. It seems there are a lot of typically American things I don’t know about. My boyfriend Dennis commented about it the other day over a dinner of ribs—a first for me.

“Are you American? Did you grow up here?”

Yes, I am American. But the whole idea of having to commit to one identity and one culture is weird to me. I am older sister, younger sister, daughter; I am mixed, Japanese, Irish, American; I was wife—am soon to be divorced and single. All these labels—they tell me where I belong, and at the same time, where I don’t.

And now I’ve gone way off topic. I want to talk about my biscotti. I didn’t get up early; I missed all the Black Friday sales. I did, however, make a trip to Fry’s with my mom and Liam—a trip which left me feeling confused, overwhelmed and completely drained of energy that I had to run home and bake just to make me feel better.

So I baked biscotti—yes, again. I used the Joy of Baking recipe as a base (the same one I used for my So Thankful Raisin Almond Biscotti). It’s seriously perfect. The basic ingredients, i.e. flour, sugar, eggs, etc. stay the same; the add-ins, though, you can go completely crazy with. All you have to do is remember to keep the amounts to about 1/2 cup (I totally cheat on this. The more nuts, chocolate and berries—the better).

Peanut Butter-Nutella-Chocolate with Almonds Biscotti (for full recipe, click here)

INGREDIENTS

Follow the basic recipe, then adapt by mixing in these add-ins:

1/3 cup unsweetened cocoa powder

1-2 large handful almonds, roughly chopped

1/2 cup smooth peanut butter, warmed in the microwave for 10 seconds.

1/2 cup nutella, warmed in the microwave for 10 seconds

Dark Chocolate Biscotti with Almonds and Coconut (for full recipe, click here)

Again, follow the basic recipe, then adapt by mixing in these add-ins:

1/3 cup cocoa powder

1-2 large handfuls almonds, roughly chopped

1-2 large handfuls unsweetened coconut flakes

4 oz. dark chocolate, roughly chopped

Pictures coming soon!

Carrot Cake with Vegan Coconut Frosting

I’ve been baking for the office lately and every time I do, there always one guy who NEVER eats what I bring. Now I know why! I just found out he’s lactose intolerant (but is fine with eggs)! So now I’m determined to make a super delicious dessert, namely a moreish carrot cake with a non-dairy coconut cream frosting (from Elana’s Pantry). Yum! For the recipe, I decided to go with one I know will withstand all tests – Dorie Greenspan’s recipe for carrot cake.

About the frosting–honestly, this cake doesn’t need it. It’s luscious and decadent without it. Next time, I’ll just make the cake.

Bill’s Big Carrot Cake with Vegan Coconut Cream Frosting (adapted from a Dorie Greenspan recipe and Elana’s Pantry recipe)

INGREDIENTS

Batter

2 cups all purpose flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

3/4 tsp salt

3 cups grated carrots

1 cup coarsely chopped walnuts or pecans

1 cup shredded coconut, unsweetened

1/2 cup moist, plump raisins or cranberries

1 handful dates, finely chopped

2 cups sugar

1 cup canola oil

4 large eggs

Coconut Cream Frosting

1 cup coconut milk

1 cup honey (or agave nectar)

a pinch of salt

5 tsp cornstarch

1 tbsp water

1 1/4 cups coconut oil

INSTRUCTIONS

1. Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter three 9 x 2 inch round cake pans, flour the insides, and tap out the excess. Put the two pans on one baking sheet and one on another.
2. To make the cake: Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear.
4. Gently mix the chunky ingredients. Divide the batter among the baking pans.
5. Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up. The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
6. To make the frosting: In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.
7. In a small bowl, combine arrowroot and water to form a smooth paste. Pour arrowroot mixture into saucepan.
8. Mix contents of saucepan with a hand blender and bring to a boil, briefly. Remove pot from heat and very gradually blend in coconut oil. Place pot in freezer for 20 to 30 or 30 to 40 minutes, until frosting solidifies and turns white.
9. Remove from freezer and blend again, until fluffy.
10. To assemble the cake: Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or generously cover with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake stop side down, and frost with the remainder of the coconut frosting or plain frosting. Top with the last layer, right side up, and frost the top and the sides of the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now while the frosting is soft. Refrigerate the cake for 30 minutes, just to set the frosting before serving.
11. Serving: This cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper overnight. The cake is best served in thick slices at room temperature and while its good plain, its even better with vanilla ice cream or some lemon curd.
12. Storing: The cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then when its firm, wrap airtight and freeze for up to 2 months. Defrost, still wrapped, overnight in the refrigerator.