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I made the Strawberry Layer Cake from the May 2009 Cooking Light Magazine, and while we liked it, we did not love it. I do think it was the prettiest cake I have ever made though.
It was a very dense cake, and the strawberry flavor was light, but that being said, the entire cake was gone in one night. I had made strawberry Cupcakes earlier in the week and everyone seemed to like those more. I will post the recipe to those soon.
It looked a bit prettier before the strawberries ran, but I finished the cake and stuck it in the fridge and when I pulled it out they had run a bit.
WF Simple Jambalaya
On this blog, Nicole and I will not only pass along our own recipes and cooking philosophy, we will also pass along our experiences with recipes developed by others. We’ll let you know which recipes worked, which did not, and what we think would improve the dish.
Today, I want to share our thoughts on a recipe developed by Whole Foods for Simple Jambalaya. We both really enjoyed this recipe. The flavors of the andouille sausage and vegetables really come through without overpowering the subtle flavor of the shrimp. The only alteration I made to the recipe is that I purchased raw andouille sausage and cooked it on the grill. Packaged, precooked andouille sausage, which the recipe calls for, would also work, but the grilled flavor added a nice dimension.
Another nice feature of this recipe is that it is flavorful without being spicy. We served it with my favorite condiment of the moment, Tabasco Chipotle Pepper Sauce. It’s a dish that everyone can enjoy, including young children or people who are sensitive to very spicy food. You could always substitute chicken breast for either the shrimp or the sausage if you like. Preparation is very easy provided you prep all of your ingredients at the outset. This is really critical to enjoying any recipe.
Coconut Cupcakes with Lime Buttercream Frosting
…..and yes they are “light”
I love Coconut, but it seems that most people have a love hate relationship with it. If you are unsure of your affection towards coconut or you tend to be more on the hate side these are a great option as there is just a touch of coconut flavor.
I found the recipe in the May 2009 Cooking Light Magazine. I LOVE cupcakes, hence the name, and a “light” cupcake with coconut could not have been more appealing.
It’s a pretty straight forward recipe and the thing I really liked about it was that it made just enough batter and icing for 12 cupcakes. I guess that plays into their keeping it light idea.
The only odd ingredient was potato starch which helps keep the light texture of the cake, but allows you to use less butter and sugar.
Mike said these might have been the best cupcakes I have ever made. They are light and fluffy with just a hint of coconut, but it is the lime icing that takes these cupcakes to the next level. So if you are looking for a light summer cupcake to take to a picnic or enjoy at home while trying to keep your swimsuit figure, these are the cupcakes for you!
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