Helloooo Secret Baker :)

On the fabulous message board that I frequent, we tried our first ever baking exchange. It's basically like Secret Santa (we used the website elfster.com) but with yummy baked goods!

When I picking something to bake, I had to think logistically, since the baked goods needed to be packable, mailable, and not very melty! I have a basic coffee cake recipe that I've used in the past for your standard cinnamon style but I decided to mix it up a bit and turn the typical coffee cake into an Almond Joy Loaf. I took all the elements of a great coffee cake (moist, rich cake) and added in all the fabulousness of an Almond Joy (almonds, chocolate, and coconut!).

Enjoy :)

PS: I received rave reviews from the loaf's recipient Jessi! Hope you enjoyed the loaf!!

Almond Joy Loaf



Ingredients

1/2 cup butter
1 1/2 cups divided sugar
2 egg
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
8 oz sour cream
1/2 cup flaked coconut
1/2 cup chocolate chips

1/2 cup slivered almonds

Directions

1 - Combine 1/2 cup sugar, coconut, chocolate chips, and almonds in a separate bowl. Set aside.

2 - Cream butter and 1 cup sugar together with a paddle attachment on your mixer. Add eggs. Beat in vanilla. Mix until smooth and well combined.

3 - Combine flour, baking powder, baking soda, and salt in another bowl. Add to creamed mixture alternately with sour cream.

4 - Spoon 1/2 the batter into a greased tube pan.

5 - Sprinkle 1/2 of the coconut mix over the batter. Add remaining batter and then top with rest of coconut mixture.

6 - Bake at 350 degrees for 45-50 minutes.

Risotto...

is a labor of love! ;)

I made this risotto dish a few weeks back for Mr. Tana-Licious and my Mom for supper. It was creamy and wonderful! I would omit the thyme next time because frankly, I'm not a huge fan. Other than that, I would make it in a heartbeat!!

I served it with some simple grilled chicken and sliced almonds.

Enjoy :)


Cauliflower Risotto with Brie & Almonds



Ingredients:
4 cups reduced-sodium chicken broth or vegetable broth
2 1/2 cups water
3 thyme sprigs, plus 1 teaspoon leaves
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
1 1/2 cups Arborio rice
1/3 cup dry white wine
5 ounce Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds

Directions:
Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.