Since this is the cake I love the most, I really wanted to re-post.
There is not much more to say, just go and make it right away.

This cake is decadent!  The chocolate cake layers are from Bobby Flay’s German Chocolate Cake recipe (see previous post).  It is the best recipe for chocolate cake I have ever tried. The layers are very rich and moist – almost like a brownie.  The frosting is my own, but nothing fancy – just a vanilla cream frosting with a little cream cheese to cut the sweetness.

If anyone out there makes this cake, please let me know how it turns out. Send an email or post a comment. I would love to know.

CHOCOLATE COCONUT CAKE

FOR THE CAKE

2 1/4 cups all-purpose Flour

3 teaspoons Baking Powder

3/4 teaspoon Baking Soda

3/4 teaspoon fine Salt

12 tablespoons unsalted Butter, at room temperature (plus extra for the pans)

For the Cake - Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

Slowly add the buttermilk mixture into the flour mixture until combined.

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top.  Sprinkle un-toasted coconut flakes on top of the frosting.  Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.

The beet is like a gem to me,
Or an ornament on a Christmas tree.

I’d hang it up with loving care,
Or around my neck with delicious flair.

Ruby red it shines so bright.
Stains my fingers with every bite.

But I don’t mind the crimson mess,
Even on my bestest dress.

This menu makes for a beautiful and flavorful Fall dinner.  The combination of flavors meld perfectly. The risotto is tangy with vinegar, the lamb is smoky from the grill, and the carrots are sweetened with brown sugar.  You can always buy pickled beets at any any Mediterranean market but they won’t be like Ghada’s beets. Try her recipe below!

PICKLED BEETS – RECIPE COURTESY OF GHADA ZUMOUT (sister-in-law extraordinaire and best beet pickler in the world!!)

Look! There's cauliflower in there too.

3 bunches of beets ( cleaned, peeled and sliced thin)

4 cups white vinegar

1/4 cup sea salt dissolved in 2 cups water

5 cloves garlic (make a small cut in each of them)

1 jalapeño pepper

Add the salted water, the vinegar, and the garlic together and boil them in a stainless steel pot for 4 minutes then let cool down. Make a small cut in the jalapeño pepper and put it in the empty jar and then add the beets first and then try to place the garlic between them so they don’t rise to the top for better flavor during the pickling process, once you placed the beets and the garlic pour the brine in to cover everything. Close the jar very tightly and leave it out for a week or 10 days depending on the weather and then put it in the fridge. The warmer the weather the faster the process is finished.

Pickled Beet Risotto

1 1/2 cups Arborio rice

5 T butter

3 T sugar

1/2 tsp. coarse salt

1 1/2 cups beet brine

3-4 cups vegetable or chicken stock

1/2 cup heavy cream

Heat the vegetable or chicken stock and set aside.

In a saute pan, melt butter, add beet brine and sugar. Stir to combine and add rice. Cook on medium and gently stir the rice until the brine has almost been absorbed. Add one ladle-ful of stock and continue to stir. When the liquid has almost been absorbed, add another ladle-ful of stock. Continue this process until approximately 3 cups of stock have been used. Add the heavy cream. The rice should be “al dente” and creamy, not mushy. If the rice is too firm, add more stock until you reach the desired firmness. Taste for salt and serve immediately. Serves 6.

Coconut Curry Noodle Soup

Cruising around in County Cook,
Passing land The Fire took.

Back on foot to walk The Loop,
Cold and tired. Need some soup.

So many places on The Mile,
Magnificent! Adorned in style.

But I don’t need a big “to-do”,
Just a seat and spoon and loo.

I find it at a Noodle House,
So good it was I must espouse.

Go there for some curry soup,
Your energy you will recoup.

I liked this soup so much that I came home and re-created it the very next day.  It has just the right amount of heat from the chili pepper flakes and it’s not too creamy as I use mostly chicken broth and coconut milk instead of heavy cream.

Coconut Curry Rice Noodle Soup

1/4 cup olive oil

1 medium yellow onion

2 pkgs baby bella mushrooms, sliced

3 T yellow curry powder

2 tsp. turmeric

1 1/2 tsp. coarse salt

1/2 – 1 tsp. chili pepper flakes (to taste)

2 large chicken breasts, sliced into thin bite-sized pieces

1 48 oz container chicken broth

1 can coconut milk

3 cups baby spinach

1/4 cup cilantro (optional)

1 small pkg flat rice noodles

1 cup cherry tomatoes, halved

In a pot, saute the onions and mushrooms in olive oil.  Immediately add the curry, turmeric and chili pepper flakes so the flavors release and there is no gritty residual from the powder.  Let the vegetables tenderize for about 10-15 minutes on low.

Increase the heat to medium high and add the chicken. Cook for about 8 minutes or until cooked through. Add the spinach and give it a quick stir before adding the chicken broth and coconut milk. Bring to a soft boil with lid off and then turn heat off.

Add uncooked rice noodles to pot and gently stir once. Let sit for 5 minutes or until al dente. Add tomatoes. Serves 6.

So sad I am you lost your love,
Your other half, your turtle dove.

With heavy heart I’ll cook for you,
And wish some things we could undo.

At your request I’ll bake his pie,
And slice it with a weighted sigh.

I’ll serve it with a fork and hug,
And hold them to me warm and snug.

And though there now may just be three,
In your daughters’ eyes he will always be.

Read Jennie’s Post, For Mikey.

I am amazed at the showing of love and support by the food blogging community. There are for sure 400 and potentially 1000 people baking in honor of Mikey and Jennifer today. The number just seems to keep growing. It is such a special way to show your love and concern. There are some really wonderful people out there.

Jennifer’s Creamy Peanut Butter Pie, Mikey’s Favorite.

Serves 10 to 12

8 ounces chocolate cookies (I used chocolate covered graham crackers)

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner’s sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Fruity, flaky peachy pie,
Best to eat in sunny July.

Add a little berry blue,
Grab a knife and slice it through.

Top it with some icy cream,
So happy that it’s not a dream.

This pie is simple to make. I’m sure the purists out there are having a fit but time is a commodity that’s hard to come by around here. If I can find a quality ingredient that’s ready-made, I’m all for it, guilt-free. That’s how I feel about this dough. It can be found in any grocery store’s refrigerated section.

Peach & Blueberry Pie

10 ripe peaches

1 1/4 cups baker’s sugar (fine) + 1 T

2 T cornstarch

1 cup blueberries

2 T butter

1 T sugar

1 egg white, lightly beaten

Preheat oven to 450 degrees.  After the peaches are peeled and sliced, add them to a pot with 1 1/4 cups sugar. Add more or less sugar depending on the sweetness of the fruit.  Cook on low for 5 minutes and add cornstarch.  After the fruit has been slightly softened and the juice has thickened a bit, take the pot off the heat.  Add the blueberries and gently stir.

Use 1 T of butter to grease the pie plate. Lay the roll of dough over the plate and smooth the bottom and up the sides so there are no air pockets. With your fingers, gently pinch or crimp the dough around the edges of the pie plate.  Using the tines of a fork, lightly poke holes all around the bottom and sides.

To ensure that the fruit filling is not too juicy, layer the fruit on top of the dough with a slotted spoon.  If more juice is necessary after all the fruit has been added, then feel free to pour a bit on top.   Place the last tablespoon of butter on top of the fruit in small pats.

Unwrap your second roll of dough and lay out on a clean surface. With a small pairing knife or pizza cutter, cut the dough in 9-10 strips. Use the following link as a helpful guide to lattice the dough.  Once in place, crimp the dough around the pie plate and brush the strips with egg wash.  Finally, sprinkle the dough with 1 tablespoon of sugar.

Place a pan on the bottom rack of the oven.  The pie should go on the rack directly above to catch any drippings. Bake for 14 minutes at 450 degrees and then lower the heat to 375 degrees for the remaining 40-45 minutes or until the crust is golden brown.  Let cool before serving.  Serves 10.

I’ll take advantage of the days,
The sun provides it’s warmest rays,

To buy the fruit the farmer’s sellin’,
My favorite one, the Watermelon!

I know these flavors I repeat,
They’re just so good they can’t be beat.

Tangy, salty, super sweet,
They really are the best to eat.

Balsamic, cotija, honey gold,
Try them , try them, you’ll be sold!

Watermelon, Cotija Cheese, Sweet Balsamic & Honey

I’m obviously on a watermelon kick these days, but I always am this time of year. This is, by far, the most delicious way to prepare it, especially for guests.  Don’t forget to add a touch of olive oil to the pan as the cheese gets sticky.  Grilled or pan fried Halloumi is also a good substitute, just a little sweeter than the salty Cotija.  If anyone tries this, please let me know if you like it.

Watermelon sliced to serve
1 pkg Cotija cheese
Honey
Sweet Balsamic Vinegar
Olive Oil

Slice the cheese about 1/4″ thick. Place in an oiled pan on medium low heat until the cheese takes on color and begins to melt. Take it out and place it on top of the water melon. Drizzle equal parts honey and sweet balsamic on top of the cheese, about 1 tsp. of each. Garnish with fresh mint and serve immediately. 1 package of cheese will serve 6-8.

A summer treat that’s cold and sweet.

Some will like it, some will not
But do, at least,  just give it a shot.

Lemony, salty, nutty too,
And really, really good to chew.

For those who are adventurous, this combination of flavors is really delicious!  The sweet watermelon goes perfectly with the salty and tangy flavor of za’atar. You can find za’atar at any mediterranean market or you can always make your own.

Za’atar Recipe

1/4 cup sumac

2 tablespoons thyme

1 tablespoon roasted sesame seeds

2 tablespoons marjoram

1 teaspoon coarse salt

In a pan, lightly roast sesame seeds until they are light brown. To a mortar, add all spices including sesame seeds and salt and grind them down with a pestle. The consistency should be slightly grainy, not powdery.  Sprinkle on the watermelon and serve.