Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Chocolate and Coffee Cupcakes with Coconut Frosting http://steamykitchen.com/16196-chocolate-and-coffee-cupcakes-with-coconut-frosting.html http://steamykitchen.com/16196-chocolate-and-coffee-cupcakes-with-coconut-frosting.html#comments Tue, 05 Jul 2011 23:54:04 +0000 http://steamykitchen.com/?p=16196 A couple of months ago, I asked Julie of The Little Kitchen for recipes involving coffee and she responded with a very enthusiastic, “YOU MUST MAKE THESE CUPCAKES!”  As if her insistence wasn’t enough to convince me, her recipe was titled, “Best Homemade Chocolate Cake Ever!“ The cake is made with brewed coffee, something I’ve never tried before. Since I’ve been in ...

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A couple of months ago, I asked Julie of The Little Kitchen for recipes involving coffee and she responded with a very enthusiastic, “YOU MUST MAKE THESE CUPCAKES!”  As if her insistence wasn’t enough to convince me, her recipe was titled, “Best Homemade Chocolate Cake Ever!

The cake is made with brewed coffee, something I’ve never tried before. Since I’ve been in kitchen limbo the past few weeks due to the move, I asked Joanne and Adam to help out and try out the recipe.  Not only did they love it, but they also made a version that uses cake mix to make it simpler. Enjoy! ~Jaden

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For the recipe, you will need one box of chocolate cake mix, such as Devil’s Food, as well as any ingredients called for on the box, these will usually be eggs, oil or butter and water. Replace one cup of the water called for by the cake mix with strong coffee. The coffee gives a nice boost, resulting in a more chocolate-flavored cake rather than a coffee-flavored cake.

Bake the cake according to the package directions and allow to cool. Once the cake has cooled, you can toast the coconut and make the cream cheese frosting.

Toast the coconut just as you would nuts. You can do this in a saute pan over low heat or in the oven. To toast in the oven, preheat to 350 degrees F, evenly spread the coconut flakes onto a baking sheet then bake for 2 minutes, toss and bake another two minutes, repeat this process until the coconut is lightly toasted. When toasting, stay close to the oven, coconut can go from lightly toasted to burnt quickly.

For the frosting you will need cream cheese, butter, confectioners or powdered sugar, vanilla extract and coconut extract. If you have a fine mesh sieve on hand, sift the sugar to remove any lumps. Use a stand or hand mixer to beat the cream cheese, butter and extracts at a medium-high speed for one-to-two minutes or until everything is nice and creamy. (Make sure you are working with room temperature cream cheese and butter for this).

Next, reduce the speed of your mixer and slowly add in the sugar until incorporated. Decorate the cupcakes with frosting and a sprinkle or two of the toasted coconut.

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Chocolate Coffee Cupcakes with Coconut Frosting

Servings: Yields 24 cupcakes Prep Time: 20 minutes Cook Time: 30 minutes
chocolate-and-coffee-cupcakes-with-coconut-frosting-recipe

Make Ahead: Undecorated cupcakes, if tightly wrapped, can be kept in the freezer for two-three months.

Ingredients:

1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instructions
1 cup strong coffee, cooled
1 pound (two 8-ounce packages) cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 1/2 pounds powdered sugar, sifted
¾ cup shredded coconut

Directions:

Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.

Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.

Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.

To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.

Slowly add the powdered sugar while the mixer is on low and mix until smooth.

Frost the cupcakes and sprinkle with the toasted coconut.

More tasty looking coffee cupcake recipes

The Little Kitchen – The Best Homemade Chocolate Cake Ever

Cupcake Project – Coffee Cupcakes: The Magic of Meringue

Cupcake Bakeshop – Doughnuts and Coffee Cupcakes

MunatyCooking – Coffee Cupcakes

 

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Coconut Frozen Yogurt http://steamykitchen.com/116-coconut-frozen-yogurt.html http://steamykitchen.com/116-coconut-frozen-yogurt.html#comments Thu, 07 Jun 2007 13:44:10 +0000 http://s198136598.onlinehome.us/blog/2007/06/07/coconut-frozen-yogurt/ With just a handful of ingredients, make Coconut Frozen Yogurt that's topped with crunchy tropical toasted coconut.

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Coconut Frozen Yogurt

Just about everyone I knew in California lushed about Pinkberry Frozen Yogurt and it just drove me totally insane that I live 1,600 miles from the closest Pinkberry. How could the entire state of California be so incredibly obsessed with frozen yogurt of all things?? How good could this frozen yogurt taste for people to endure 45 minutes in line and $35 parking tickets?

Fro-yo was so 1985 – the same category that I file anomalies like M.C. Hammer, parachute pants, fingerless lace gloves and mile high bangs courtesy of AquaNet hairspray. Is it coming back in vogue again? But just two flavors? No chocolate? I had to book a ticket to come home and just see for myself. Of course, I justified the trip by saying, “oh, I’m coming to visit parents!” – but we all know my real motivation was to chase fro-yo around the globe.

This was nothing like the frozen yogurt that I remember from the 80’s. Instead it was tangy, creamy, luscious, full and rich. Given the choice of Haagen Dazs ice cream or Coconut Frozen Yogurt, there is no contest…fro-yo all the way, baby. I’m still going to L.A. next week so I’ll report back on how it compares to Pinkberry. Can’t afford an ice cream maker? Then you’ve gotta try this idea over at Obsession with Food.

Coconut Frozen Yogurt

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Coconut Frozen Yogurt Recipe

Servings: Prep Time: Cook Time:
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The recipe originally calls for Greek-style yogurt - but it's incredibly pricey. Instead, I use non-flavored regular yogurt (whole or reduced fat) and strain (instructions below). If you are using Greek-style yogurt, skip the straining section of the recipe.

Ingredients:

6 cups of plain flavored yogurt to yield 3 cups strained (see below) or 3 cups Greek-style yogurt
3/4 cup sugar
1 teaspoon coconut extract
1/2 cup sweetened coconut flakes
Ice cream maker (remember to freeze your insert if you have one)

Directions:

1. Strain the yogurt: If you are using regular yogurt, you'll need to strain the water out. If you are using Greek style yogurt, skip this step. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in and let it sit propped over a bowl in the refrigerator for 6 hours until all water has drained out.

2. Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill out in the refrigerator for 1 hour to let the sugar dissolve nicely.

3. Churn, baby, churn: Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.

4. Toast coconut: While the fro-yo is churning, toast coconut. Take a dry medium skillet. Set on medium-high heat and add the coconut flakes. Stir constantly and in a couple of minutes, you'll have beautifully toasted coconut flakes. Remove from heat immediately and set aside. To serve, sprinkle the toasted coconut on top of your frozen concoction.

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