let’s get fat!
Tonight, Aunt Mimi took me and Miranda to Les Faux Bourgeois!
Mimi and I both had the special, a grilled veal chop with roasted garlic mashed potatoes and chanterelle mushroom sauce. So amazingly fatass delicious.
Then we walked over to Sweet Revenge. The fruit and cheese plate gives you so much cheese. Not that I was complaining.
Miranda’s chocolate cake with white chocolate icing layered with raspberries. Mimi had the chocolate pudding cake, but taking a photo of it was like taking a photo of an endless abyss since it was in a huge puddle of chocolate sauce. It was delicious, but not photogenic at all.
I made a dozen coconut key lime cupcakes for my coworkers and family. It’s such a great recipe, I’ll share it.
Coconut Cake
Makes 2 – 8” cakes or 2 dozen cupcakes
2 1/2 cups flour
¾ cup butter
1 tbsp baking powder
2 large eggs
1 1/3 cup sugar
1- 14 oz can coconut milk
½ tsp salt
1 tsp vanilla or one vanilla bean
Cream butter and sugar together until light and fluffy, then add eggs and incorporate. In a separate bowl, sift together flour, salt, & baking powder. Alternate adding flour mixture and coconut milk to the butter/sugar mixture while continuing to beat.
Pour batter into 2 greased & floured 8” baking tins or cupcake tins with liners. Bake at 350F for approximately 20 – 25 minutes or until toothpick comes out clean.
Lime Cream Cheese Icing
Makes 4 cups of icing
2/3 cup softened cream cheese
2 tsp vanilla or one vanilla bean
½ cup softened butter
1 lb icing sugar
zest of one lime
juice of half a lime
Cream butter & cream cheese together. Add vanilla, lime zest and juice, and icing sugar and beat until smooth. I added a little bit of kelly green icing dye to make it pale, pale green.
After I iced them, I pressed in some toasted coconut shreds. Get fat!
