Coconut Cake

 So Mr. Devilish Dish and I have never been big fans of coconut.  In fact our food tastes are pretty similar.  We love most of the same things and our dislikes are similar as well.  Last year, two friends at tailgate had upcoming birthdays.  One of them said, "How about a lemon cake?" Great!  Easy.  I love lemon cake.  Whipped that birthday cake right up.  The other request was Coconut Cake.  That took a little more effort, since I'm not a coconut fan.  What I realized after eating this cake is I am in fact a Coconut Fan!  Since that tailgate last fall, I've made this cake for several occasions.  It is similar to a tres leches cake.  But it only has two milks.  I guess that makes it a dos leches cake.  It is a very moist cake and honestly gets better with age as it sits in the refrigerator.  I changed up the original recipe to a whipped cream "frosting" versus a store bought dairy topping.  I love the flavor and texture so much better.  That is the only thing that keeps this cake from lasting for days in the fridge is the whipped cream frosting might get weepy.  Honestly though, it won't last that long.  You'll eat this cake all gone before you have that problem.  It's an easy cake too, basically a doctored up cake mix style cake.  The secret to the crazy good flavor is the two milks:  Cream of Coconut and condensed milk.  It is so decadent, it's made coconut lovers out of Mr. DD and I for sure!

This is the best coconut cake.
You don't even have to like coconut!

The ingredients...

The secret is the Cream of Coconut 
and the condensed milk.
Whisk these together and set aside.

Prepare the cake.

Poke holes in the warm cake with 
the end of a wooden spoon.

Pour the milk mixture allover 
the cake.

Allow the cake to soak up the milk
mixture and cool completely.

Prepare the sweetened whipped cream.

Generously frost the cake with the 
sweetened whipped cream.

Top with toasted coconut.
This is optional.  I did this originally so
folks would know this was a coconut cake.
Mr. Devilish Dish doesn't like the texture
of the toasted coconut as garnish on this cake.

Chill completely.
Overnight is better.

Most recently I made this for my Dad's 
birthday fish fry.  Big hit!

Such a good cake.  Enjoy!

COCONUT CAKE

1 boxed white cake mix
3 eggs
1 cup whole milk
1/2 cup vegetable oil
1 small box vanilla instant pudding
1 teaspoon vanilla extract
1 can cream of coconut
1 can sweetened condensed milk
1 pint heavy cream
1 tablespoon granulated sugar
toasted coconut- optional

Preheat oven to 350 degrees F.  Grease a 9x13-inch cake pan and set aside. In a large bowl or bowl of a stand mixer combine the cake mix, eggs, milk, vegetable oil, pudding mix and vanilla.  Mix until smooth and creamy and pour into prepared pan.  Bake for 32-35 minutes of until a toothpick poked into the center of the cake comes out clean.  

While your cake is baking, whisk together the cream of coconut and the condensed milk.  When you remove your cake from the oven, immediately poke holes into the hot cake with the end of a wooden spoon.  Pour the cream of coconut mixture slowly over the whole cake.  Let the cake cool completely and soak this mixture up.  

When the cake is cool, whip together the heavy whipping cream with the tablespoon of sugar until it is thick and spreadable.  Use this mixture to frost the cake.  Top with toasted coconut if desired.  Cover the cake and refrigerate at least 8 hours or overnight.  Even better the next day.

Little Debbie Christmas Tree Cake Dip

If you don't have any holiday spirit by now, here's your chance.  What's better than a Little Debbie Christmas Tree Snack Cake?  A whole bunch of them made into a festive dip.  This dip is decadent, fluffy and delightfully sweet.  And it comes together quickly so it is perfect for holiday parties, Christmas Eve snacking and last minute guests.  I served my dip with graham crackers for dipping, but this would be ideal with fruit or pretzel sticks too.  It's such a fun presentation of a nostalgic treat.  It's full of red and green sprinkles as well as holiday spirit.  

Isn't this just the cutest dessert?
Perfect to get everyone into the
holiday spirit.

I somehow lost my pictures of the 
ingredients, but the first step is 
blending the cakes, cream cheese,
milk and vanilla.

I like to make my own whipped cream 
in lieu of using whipped dairy topping.
Feel free to use either.

Carefully fold in your whipped cream
or whipped topping.  You want to keep
the dip light and fluffy.

Transfer to your serving dish and cover 
and refrigerate if you aren't using 
right away.

Or, if you are using right away, garnish with 
red and green sprinkles and plop that remaining
Little Debbie Cake right in the middle.

LITTLE DEBBIE CHRISTMAS TREE CAKE DIP

(8) Little Debbie Christmas Tree Cakes (they usually come 5 per box.  You'll need 2 boxes and have a few for snacking or decorating)

8 ounces cream cheese, softened
1/3 cup milk
1 teaspoon vanilla 
8 ounces heavy whipping cream + 1 tablespoons sugar OR (1) 16 ounce carton whipped topping (like Cool Whip) *SEE NOTE
Red and Green Sprinkles

Remove the wrappers from the tree cakes.  Set one aside for garnish.  Break up the remaining 7 trees into the bowl of a stand mixer (Or large bowl and a hand mixer) Add the softened cream cheese, milk, and vanilla.

Mix the ingredients on medium until the mixture is well-blended and smooth.  

 *NOTE: Beat the 8 ounces of whipping cream with the 1 tablespoon of sugar until you have a nice, stiff-peaked whipped cream.  I do this step because I really like the texture and flavor of freshly whipped cream instead of using a whipped dairy topping.  If you want to skip the whipped cream step and use a 16 ounce carton of whipped dairy topping please do.

Fold in the (already) whipped cream or the whipped topping carefully so your dip will become light and fluffy,

Transfer to a serving dish.  If you're not using it right away, cover and refrigerate until ready to serve.

When ready to serve garnish the top with red and green sprinkles and add the remaining Christmas Tree Cake.

Caramel Apple Nachos - National Caramel Apple Day

Apples and caramel are a quintessential duo.  For years I've made this recipe.  Sometimes I use a big layer of caramel in the middle of a round platter, topped with finely chopped pecans and then place the apple wedges all around in a beautiful flower shape.  Sometimes I just place them in fun colorful rows and drizzle caramel over the entire thing.  You could also drizzle with melted white chocolate or even a chocolate sauce too.  And the toppings are endless.  Chopped pecans, peanuts, walnuts, mini chocolate chips, or even some chopped pretzels for a little salty flavor.  I used a crushed Butterfinger candy bar, some finely chopped peanuts and some mini M&M candies and some Halloween Sprinkles.  I think I told you I spent an entire day creating some frighteningly fun snacks to share with you for the month of October.  I fed Mr. Devilish Dish some Spooky 7-Layer Dip, Mummy Hot Dogs with Eerie Eyeball Pasta Salad on the side, and for dessert: Caramel Apple Nachos.  He's a good sport and ate all of it, silly as it was.  The Caramel Apple Nachos at the end of the night absolutely stole the show.  What's not to love about a fresh juicy apple drizzled with sweet caramel sauce? We both agreed the crushed Butterfinger was our favorite topping.  This could be a great use for leftover Halloween candy.  You know those big, beautiful juicy caramel apples you see in stores covered in all kinds of creative candy coatings?  Just like that.  Chop up those Fun-Sized Snickers and leftover Reese's Pumpkins and get ready for your own National Caramel Apple Day Celebration!

Happy National Caramel Apple Day
and Happy Halloween!

Choose your favorite apples, caramel sauce,
and toppings of your choice.

I gave my apple wedges a quick dip in
lemon lime soda to prevent them 
from browning.

Arrange your apple wedges on a platter.

Drizzle with caramel sauce and sprinkle
with the toppings of your choice.

A great use for leftover Halloween candy.
Chop up those candy bars and enjoy.

A colorful and tasty treat.
Perfect for post trick or treating!

CARAMEL APPLE NACHOS

4 assorted apples (We love Honeycrisps, Braeburns and Granny Smiths)
Caramel sauce or topping of your choice
Assorted crushed candy and nut toppings (such as Oreos, peanuts, pecans, sprinkles, Butterfingers, crushed pretzels etc...)

Cut your apples into wedges.  If you aren't serving immediately you may want to give them a dip in lemon juice or lemon lime soda to prevent browning.  Place onto a serving platter and drizzle with caramel topping.  Sprinkle with your favorite assorted toppings such as candy bars and nuts.  Enjoy!

New York Style Cheesecake

I started this blog in 2011.  On and off I've shared recipes and such with you all these years.  Now I married Mr. Devilish Dish in 1994.  This has been his chosen Birthday Cake in all of those years of marriage.  If you do the math that means I've made him 31 of these cakes.  Give or take a couple of years.  Plus all of the times I've made it for Little Devil and the Devilish Nephew, because they too request this for their birthday every year.  That means I've probably made this cake AT LEAST 50 times, and I've been sharing recipes with you all for 14 YEARS, and I've never shared this!  What the heck?!? This is truly our family recipe.  There is nothing fancy about it.  No "turtle business." No chocolate sauce.  No swirls of any kind.  Just a PLAIN 'OL New York Cheesecake.  It is creamy and decadent and the texture is to die for.  Sometimes I'll serve it with a raspberry coulis because the kids like it that way, but honestly it needs nothing.  It's just a handful of ingredients, baked the traditional way and results in a beautifully textured dream.  Over the years I've had mixed results with the top cracking.  When we were first married we had a gas oven and those were the years of the best cheesecakes.  Until recently we had a series of subpar electric ovens and usually had cracked cheesecakes. Don't get me wrong, they still taste absolutely fabulous, but I want perfection.  We recently replaced our electric stove and oven with a gas stove, so I was anxious for Mr. Devilish Dish's birthday to get here, to test out this recipe again.  Perfection!  One tip I will say, after years of trial and error is to follow the recipe exactly - ESPECIALLY the part about cooling it in the oven with the heat turned off.  AND I used a wooden spoon to prop the oven door open.  I've read this is the best way to prevent cracking.  If it cracks? Who cares.  You can hide that with raspberry sauce!

A true Family Favorite!

The perfect top! No Cracks!

This is thick and indulgent
and soooo good.

Just look at that perfect texture.

No wonder the whole family requests
this for their birthday cake.

THE BEST NEW YORK STYLE CHEESECAKE

For the Crust:

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1/4 cup granulated sugar

Place the crumbs in a bowl and stir in melted butter and sugar.  Mix well.  Press into the base of a Springform pan, making sure the mixture is tightly-packed and even across the base of the pan.

(NOTE: We prefer a thinner base/less crust ratio at our house, so sometimes I don't use all of this mixture.  I also do not press the crumbs up the sides of the pan.  How much you use is up to you.  We just enjoy the flavor of the cake so much, we prefer less crumbs.)

For the Cake:

2 pounds plain cream cheese
3/4 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract or vanilla bean paste (if you like the look of the specks)
2 Tablespoons cornstarch
1 cup whole sour cream

Preheat the oven to 400 degrees F.  In a large bowl by hand or bowl of a stand mixer: Beat together the cream cheese and granulated sugar until smooth and light. 

Beat in the eggs, vanilla and cornstarch until thoroughly mixed.  Stir in the sour cream until everything is well blended.  Pour the mixture into the prepared crust and bake for 45 minutes.  Turn the oven off, prop the oven door open slightly with a wooden spoon and allow the cake to cool in the oven (with the door propped open) for 3 hours.  Remove, cover and chill overnight.

Mom's Banana Pudding - It's National Banana Pudding Day!

Way back when Mr. Devilish Dish was merely my Devilish Boyfriend, he told me that he liked Banana Pudding.  So I made him a big ol' batch of this.  I must have doubled or tripled it because whenever he tells this story he makes sure to gesture that the bowl was "THIS BIG."  I do remember buying the biggest plastic bowl that Walmart had back then.  It could have been in the wash tub department, I don't remember because that was quite a while ago.  He loved it.  He was also a poor, starving college student so he patiently ate his way through that gigantic batch of banana pudding and kindly asked me to never make it again.  I was young and taking the whole, "The way to a man's heart is through his stomach" idiom very seriously.  It worked because we've been together well over 30 years.  Once he mentioned that he liked Pineapple Upside Down Cake and quickly added, "But I don't want you to make me one." Needless to say, I don't make this Banana Pudding for him that often, but I do make it for tailgates and other events.  My Mom's recipe is my favorite.  I think because instead of the traditional "cooked" pudding, this version is so light and fluffy.  It is the most decadent "homestyle" dessert you'll ever try.  It does fill a good-sized bowl (not a wash tub though) so I made it last week in Colorado while there were several of us to eat it.  I didn't want Mr. Devilish Dish to have flashbacks to the time he had the banana pudding diet.  He still likes it. He ate MOST of the serving I gave him.  I ate mine, AND finished his.  Like him, this recipe is the one and only for me.  It's that good.

If you've got a glass bowl, you can place the vanilla 
wafers around the sides between layers of pudding
for a fancy presentation.

This is one of my favorites.  It is so light 
and fluffy and full of bananas and vanilla wafers.

I quicky made this while the Littlest Devils were taking 
their afternoon nap.  I tried to make it look pretty,
but I was rushed and also stepping over two golden
retrievers.  It still came out looking pretty good.
Try to set aside a few unbroken vanilla waters to decorate
the top.

This is truly the best recipe.  Thanks Mom!

MOM'S BANANA PUDDING

2 large (5.1 oz) boxes Jell-O Vanilla Instant Pudding Mix
1 can condensed milk
3 cups cold milk
1 teaspoon Vanilla
1 large container Cool-Whip (16 oz)
Bananas (5-6 depending on size) sliced
1 box Vanilla Wafers

In a stand mixer, or a large bowl with a hand mixer: Combine pudding mixes, condensed milk, whole milk, and vanilla together.  Fold in Cool Whip until smooth and combined.

Begin by layering vanilla wafers in to the bottom of a refrigerator-safe dish or bowl.  Add a layer of the pudding mixture and a layer of sliced bananas.  Keep repeating the layers ending with a smooth layer of pudding and decorate the top with vanilla wafers.  Cover and chill several hours.  If you use a glass bowl, you can place your vanilla wafers around the sides for a pretty presentation. 

National Pot de Creme Day - Easy Kahlua Pot de Creme

Pot de Creme (pronounced "poh duh krem" is a French dessert that literally translates to "Pot of Cream."  It's traditionally a baked custard that is served chilled, similar to Creme Brulee.  It's usually a little thicker in texture than a traditional creme brulee. Kind of like a firm pudding.  Sometimes served with sauce, it's an impressive dessert that is easily made ahead of time.  I love this version because it is kind of a "cheating" pot de creme.  There is no cooking of the custard and no baking.  The blender and hot coffee do all of the work for you.  The texture is still pretty close to the real thing and it is so simple to put together and then pour the custard from the blender carafe into the ramekins to chill.  So a while back, my Devilish Nephew and his family moved to Colorado.  Whenever we visit, cooking is a family affair and I love to make dessert for them.  I am not however well versed in high-altitude baking, so my desserts when I visit now are typically tiramisu, mousse, or this easy version of pot de creme.  The last time I made it, they didn't have the correct sized ramekins, so I used low-ball cocktail glasses and that worked wonderfully.  Even a wine glass would do.  This decadent dessert, flavored with the Kahlua liqueur and strong coffee is dark and rich.  A big dollop of whipped cream really compliments the rich chocolate flavor.  If you've never had a pot de creme, or have been intimidated to try a baked custard, this shortcut version is a great way to try your hand at this dessert.  The same way I need to try my hand at high-altitude baking!

A luscious, silky smooth dessert. 
Definitely serve with whipped cream because
the chocolate flavor is so decadent.

Literally only 6 ingredients.

Let the blender do all the work for you.

Blend until smooth in texture.

Pour straight from the blender carafe into
your serving vessels.

6 Pots de Creme ready to refrigerate.

Top with whipped cream.
Chocolate shavings are optional, but look so fancy.

EASY KAHLUA POT DE CREME

1 (12 oz) Bag Semi-Sweet Chocolate Chips
4 Large Eggs
1 Tsp Vanilla Extract

1 Tbsp Kahlua Liqueur
pinch of salt
1 Cup (8oz) Coffee (I used plain Guatemalan or Colombian) VERY HOT!

In the carafe of  a blender combine the chocolate chips, eggs, vanilla extract, Kahlua Liqueur and salt.  Blend until combined and the chocolate chips are broken up in to small pieces.  Pour in the piping hot coffee and continue to blend until the mixture is very smooth and combined.  Pour in to ramekins, custard cups, wine glasses, etc.. (I used 6oz custard cups not quite full and yielded 6 servings.) Let the mixture cool, and the refrigerate for at least 4 hours.  Serve cold, topped with whipped cream and chocolate shavings (optional)

Tiramisu (In Baseball Hats - Just like the MLB NY Yankees!)

 You know from many previous posts that I am a baseball fan.  This comes from a long marriage of "If you can't beat them, join them." Mainly I am a college baseball fan, but I the hubs loves the St. Louis Cardinals so I do my part to keep up with Major League Baseball too. When I was a kid, you could get ice cream served in little plastic baseball hats.  I took them home, carefully punched holes in the sides, added elastic and made hats for my dolls.  When I admitted this to Mr. Devilish Dish years later, he wasn't a bit surprised as I am probably the girl-iest baseball fan you'll ever meet.  I saw these plastic hats and sundae spoon sets way back in the season at Dollar Tree.  I loved them, mainly for the nostalgia of my childhood, but I knew I would do something with them eventually.  Not long after I saw a social media post by Major League Baseball advertising that the New York Yankees would be serving Tiramisu in helmets at their games this year and a (copycat) idea was born!  I knew EXACTLY what I would be serving for Father's Day this year.  All I had left to do was order some super cute baseball napkins and the day was complete.  I have to admit my Father-in-Law and Mr. Devilish Dish were the most impressed as they are the biggest baseball fans in the family.  And also the biggest Tiramisu fans in the family.  Now you don't necessarily need to serve your Tiramisu in baseball helmets, you can certainly prepare this dessert in a regular 9x13-inch baking dish. BUT if you are a baseball fan then you'll definitely score a HOME RUN serving it the Yankee's way!

Play Ball!  A Father's Day HOME RUN

My inspiration - these little plastic sundae
dishes from Dollar Tree

Begin by whisking together egg yolks,
granulated sugar and salt.

Carefully cook in a double-boiler until the
mixture reaches 165-170 degrees F.

Allow mixture to cool 10 minutes
before adding vanilla extract.

Carefully whisk in cold mascarpone
cheese until the egg mixture is 
thick and smooth.

Beat the heavy whipping cream until
you achieve medium-stiff peaks. 

Carefully fold the whipped cream into
the mascarpone mixture.  You want this 
to remain very light and fluffy.

Place your cold espresso or coffee into a
shallow baking dish.

Add coffee liqueur if desired.
(Optional)

I had to cut my ladyfingers in half to fit
into my baseball hats.  If you are using a
9x13-inch baking dish, there is no need
to cut the ladyfingers.

Quickly dip the ladyfingers into the coffee
mixture.  You don't want them to get too
soggy and start falling apart.  Place them
into the helmet, or baking dish and make 
one layer covering the bottom.

Top the soaked ladyfinger layer with a
layer of mascarpone filling. Keep dipping
your ladyfingers and repeat this layering 
process.  (Because my helmets were deep
and only held a couple of ladyfingers per layer
I think I wound up with 3 layers of each
mixture.  If you are using a baking dish,
you'll probably have two layers of each.

I filled them as full as I could get them. 
At this point I wrapped them with plastic
wrap and refrigerated overnight.  If you aren't'
using the helmets, go ahead and dust your baking 
dish with unsweetened cocoa powder and cover with
plastic wrap before you refrigerate.

Thank you Major League Baseball and 
especially the New York Yankees for this idea.

Here they are!  The perfect Father's Day Treat,
and the perfect summertime dessert for any baseball fans.

These were so much fun to make and a HUGE
hit.  You might say a HOME RUN.

I'm so happy with how these turned out.  A fun
reminder of those childhood baseball games with ice 
cream served in team helmets.

TIRAMISU

6 Large Egg Yolks
2/3 cup Granulated Sugar
1/4 Teaspoon Salt
24 Ounces Mascarpone Cheese
2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Whipping Cream
2 Cups Cold Brewed Espresso (I used some strong cold brewed coffee I had in the fridge)
1/4 Cup Kahlua Coffee Liqueur (or other coffee liqueur - this is entirely optional. Omit the liqueur all-together if desired)
36 Ladyfingers (Possibly up to 45 if you are using a traditional baking dish and not the little helmets. (look for the traditional ones that are crisp - NOT the soft cake-y ones)
1/4 Cup (or a little more) Unsweetened Cocoa Powder

Combine the egg yolks, granulated sugar and salt in a double-boiler (A heat proof bowl will do too.) Set over a sauce pan of simmering water, whisking constantly making sure the egg mixture does not scramble.  Once the mixture becomes pale in color and begins to thicken, remove the bowl from the heat.  (Test to make sure it is done by checking the temperature.  It should be 165-170 degrees F.)

Set the mixture aside to cool for approximately 10 minutes.  Once the mixture has cooled, whisk in the vanilla extract and mascarpone cheese.  Don't overmix, just make sure to get the lumps out so that your mixture is smooth.  

With an electric or stand mixer, beat the heavy whipping cream until you achieve medium-stiff peaks.  
Fold half of the whipped cream into the egg/mascarpone mixture until well-combined and then carefully fold in the remaining whipped cream, taking care the keep the mixture light and fluffy.  Set aside.

In a shallow dish, combine the cold coffee and liqueur (if you are using it.) Quickly dip the ladyfingers one by one into the coffee mixture and place in the bottom of a 9x13-inch baking dish.  (If you are using the plastic helmets like I did, you may need to cut the ladyfingers to fit with a serrated knife.)

Once the base of the baking dish (or helmets) is covered, spread half of the mascarpone mixture over the ladyfingers.  Add another layer of dipped ladyfingers over this layer.  Spread the remaining mascarpone mixture over the ladyfingers.

At this point if you are using the helmets, cover them with plastic wrap and refrigerate until serving.  (My hats were pretty full so I did not want to mess up the cocoa layer with plastic wrap) If you are using a baking dish instead, you should be okay to go ahead and dust the mascarpone layer with cocoa powder.  

Refrigerate at least 8 hours or overnight as you want the flavors and layers to meld together.

I made my Tiramisu the day before, covered the helmets in plastic wrap and refrigerated overnight.  Just before serving, I removed the plastic wrap and carefully dusted them with cocoa before serving.