Pineapple Coconut Cake and Computer Celebrations

This week was one of my co-worker's birthday.  She is new with us and since we are all currently in a social distance mode, I wanted to do something special for her.  Among my many duties, I am also the office party planner (not quite like Angela from "The Office", but close...definitely close, according to my daughters).  

If we were working from our regular office, I would have ordered in her favorite restaurant lunch, and brought in either cupcakes or bundtinis.  Since we had our weekly scheduled Zoom meeting, I thought I would bake her a cake and we could all celebrate her virtually.  I had her make a wish and blow out the candle, simultaneously, I blew the candle for her.

Here's hoping your wishes and prayers are answered in the coming days, weeks, and months.

Pineapple Coconut Cake
Courtesy of spendwithpennies.com

Cake:
2 cups all purpose flour
1 lime
1-1/4 tsp baking soda
1-1/4 tsp baking powder
1/2 cup flaked sweetened coconut
1/2 cup pecans chopped
2 small bananas, mashed, about 2/3 cup
1 cup crushed pineapple (undrained)
2 eggs
1/4 cup oil
1/2 cup white sugar
1/3 cup brown sugar, packed

Lime Frosting:
4 ounces cream cheese softened
2 ounces butter, softened
2 cups powdered sugar
1 lime zested and juiced

Preheat oven  to 350 degrees.  Grease a 9x12 pan.  Using a zester, zest the green skin from lime.

In a small bowl combine flour, lime zest, baking soda, baking powder, coconut, pecans and pinch of salt.

In a medium bowl whisk together bananas, pineapple, eggs, white sugar, brown sugar, oil and 1 teaspoon of lime juice.

Combine the wet and dry ingredients just until combined (do not over mix).  Pour into prepared pan and bake 28-32 minutes of until a toothpick comes out clean.  Cool completely.

For the frosting, with mixer on medium low, cream together cream cheese and butter.  Add in lime zest and 1 teaspoon lime juice.  Mix n powdered sugar a bit at at time until incorporated.  Beat on medium until fluffy.

Spread over cooled snack cake and enjoy!

** I also added 1/2 cup of crushed macadamia nuts that I had leftover from my Paniolo's Hawaiian Macadamia Nut Pancakes, which was a delicious addition to this cake.

One Year Ago: Apple Pie Pull-Apart Bread and Baby Birds
Two Years Ago: "The" Applebee's Oriental Chicken Salad and When In Rome
Three Years Ago: Bundt Pan Chicken and Small Town Feel
Four Years Ago: Alabama White Barbecue Sauce and Gift Baskets
Five Years Ago: Mayan Chocolate Cookies...and Memorial Model
Six Years Ago: Pizzette, Soup, Naked and Afraid

Kylo Zen and Princess Brinkley have also been very good about keeping their social distancing.

"Cilantro and Lime" with Pineapple Margaritas

Being the owner of my own "restaurant" has given me some recent flexibility.  I have decided to close my kitchen on Saturday nights.  No cooking.  No grocery shopping, no meal prep, and I repeat, no cooking whatsoever!  I have realized it's okay to give myself a night off and a break from KP duty for one evening.

Instead, I am taking the approach of supporting our local restaurants and purchasing to-go meals from them.

I recently learned about "Cilantro and Lime" who started their business in our little town.  They were advertising selling pans of the Honey-Lime Chicken Enchiladas with a side of Posole soup. Sign me up!  I ordered 2 of their enchilada pans...one of dinner this week and froze the other one.  I may add that this dinner was incredible and the first time I have had Posole soup!

I picked up our dinner from their designated location.  They even included the perfect little accouterments to go with everything.  Every detail was remembered and included in our care package.

I messaged a photo of my beautiful plate of their food and gave them a shout-out and thanked the owners for giving me the night off.

Since I was enjoying my night off, I also shared this amazing dinner with these lethal refreshing Pineapple Margaritas while watching a beautiful sunset from our back deck.

Stay healthy, happy, and sparkly this coming week! 

Pineapple Margarita

2 cups frozen pineapple
1 cup orange juice
1/2 cup tequila
1/2 cup triple sec
1 ounce fresh lime juice

Blend all ingredients in a blender until mixed.

Pour into your favorite glass, add a colorful straw, and take in a sunset.

**Please enjoy responsibly.  These margaritas pack a punch, so please participate in these at home, or designate a driver for you.  

One Year Ago: Lemon Lush Dessert
Two Years Ago: "The" Applebee's Oriental Chicken Salad and When In Rome
Three Years Ago: Bundt Pan Chicken and Small Town Feel
Four Years Ago: Alabama White Barbecue Sauce and Gift Baskets
Five Years Ago: Derby Day Delights
Six Years Ago: Pizzette, Soup, Naked and Afraid

Five Star Staycation Breakfast

When we lived in Southern California, we worked for years on our backyard and in the end it was affectionately known as "the resort".  We put in a pool, spa, waterfall, putting green, stone bbq island and had lots of dining and casual seating.  It was definitely our summer staycation resort area that we enjoyed with our families and our girls grew up in.

Now that we are here in Colorado, we are continuing our goal for a new resort, which is coming along very nicely and making incredible progress each week.  Since everyone is home and many vacations have been cancelled until who knows when, I am striving to make every weekend my staycation destination the best it can be.

We have been very blessed to visit Kailua-Kona on the "Big Island", Hawaii Island, Hawaii on many occasions and it truly is my utopia.  I absolutely love this island and everything it offers.  On our first trip there, I was able to check off a line on my bucket list...to swim with dolphins at Hilton Waikoloa Village.  

My husband took the girls for the day and I got to have a mommy afternoon to myself with these beautiful beings.  Since everyone was paired together, I was the lone tourist and ultimately received the greatest experience ever!  They pulled me aside and asked if I would be interested in working with their newest dolphin "baby" so she could get used to people.  Are you kidding?!?!  YES!  Thanks be to God for this once in a lifetime moment.  I keep this collage in my home office and love looking back at it while it gives me such wonderful memories in paradise.

One of my other favorite places on the big island is Paniolo Country Inn. Can I just say I have never had such an amazing pancake and look forward to the beautiful drive through the hills and ranches just to have their breakfasts.

This leads me to a very important current issue.  I have known my husband 27 years and my daughters are 21 years old.  After being quarantined together for the past 5 weeks, I realized I am living with complete strangers!  I don't know who these people are?

During last weekend's resort breakfast, I learned that we like our pancakes made completely different!  I like mine small in diameter, fluffier and I give the griddle a quick swipe of butter so that my pancake has just a hint of a crispness to them.  The strangers I have been living with all these years like theirs very wide and thin.  I seriously feel like I am in The Twilight Zone some days.

In addition to my five star pancake breakfast, I decided to splurge with some mimosas this weekend as well...why not, I'm on a staycation, right?  Well, one mimosa turned into three...oops!  Needless to say, not much work on the backyard resort happened from me that day.

I have also been trying to be a better friend and family member by checking in with friends and family on a regular schedule.  This past week I was so happy to have lunch with one friend in Alaska, and brunch with another friend, also in Alaska.

Thanks to all this incredible technology it is so fun to catch up with everyone and see their wonderful faces at the same time.  Even when all of this craziness calms down, which I know it will, I truly want to try to keep up this communication with everyone. 

May you all continue to be healthy and keep your sparkle shining...Cheers!

Inspired by Paniolo Country Inn in Waimea, Hawaii 

Macadamia Nut Pancakes

Your favorite pancake mix recipe

8 ounce bag roasted and salted macadamia nuts, chopped (medium to fine)

coconut syrup

Add half of the chopped macadamia nuts to your pancake mixture.  Make pancakes to your liking.

Add butter, syrup and top with a sprinkle of more macadamia nuts.

Enjoy with cut fruit salad of (apples, pineapple, and oranges), and prepared Johnsonville's Apple Chicken Sausage Links.

Strawberry-Lemonade Mimosa

Simply Lemonade with Strawberry

Your favorite Prosecco or Champagne

Fill champagne flute 3/4 with Strawberry-Lemonade and fill the rest with Prosecco.

Sit back and enjoy your staycation!

One Year Ago: Italian Chicken Sheet Pan Supper and False Spring

Two Years Ago: National Picnic Day with Loaded Baked Potato Salad

Three Years Ago: Bundt Pan Chicken and Small Town Feel

Four Years Ago: Pesto Cheesy Chicken and Playing In Wet Socks

Five Years Ago: Lemon Orzo Shrimp and Asparagus

Six Years Ago: Mediterranean Meatballs and Cake Pops

Grilled Salmon with Creamy Pesto Sauce and Shredding

Just when I thought I had everything from the Office Depot/Staples/Amazon office supplies "spring line", I realized that I desperately needed a shredder for my home office.

This is the cutest little shredder I have ever seen and fits perfectly in our work space.  In my real office, which is currently abandoned, we have a shredding company that comes and empties out our security bin and takes it away.  However, now that I have my own temporary one, there is something so satisfying hearing this little machine crank through papers and shred like nobody's business.

Also shredding our office is my two other co-workers.  Actually half the time our office looks like a nursery when every single Kong and toy must make its daily appearance.

I pray that you are making the most of each day and staying well.  Keep sparkling and have a blessed week!

Grilled Salmon with Creamy Pesto Sauce

Courtesy of "Spread a Little Joy" cookbook by Philadelphia

4 salmon fillets (1 lb.)

1/4 tsp. each salt and pepper

2 Tbl olive oil

1/4 cup milk

4 oz (1/2 of 8-oz. pkg.) Philadelphia cream cheese, cubed

2 Tbl prepared pesto

1 Tbl finely chopped fresh parsley

Heat grill to medium heat.

Brush both sides of fish with oil; sprinkle with salt and pepper. Grill, skin sides down, 10 minutes or until fish flakes easily with fork.

Meanwhile, cook cream cheese in milk in saucepan on medium heat 2 to 3 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.  Stir in pesto.

Serve fish topped with sauce and parsley.

**  If sauce is too thick for your liking, just keep adding small amounts of milk and whisk until consistency you prefer.

One Year Ago: Skirt Steak with Romesco Sauce and Kylo Zen

Two Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style

Three Years Ago: Bundt Pan Chicken and Small Town Feel

Four Years Ago: Pesto Cheesy Chicken and Playing In Wet Socks

Five Years Ago: Lemon Orzo Shrimp and Asparagus

Six Years Ago: Cheese Souffles

Choc-O-Nutter Muffins and The Game Maker

Am I the only person who feels like they are living in The Hunger Games right now?  

Aside from the obvious foraging for food, it seems like every day The Game Maker is playing with us and throwing a new challenge or obstacle at our situation.

We are now in the third snowstorm of this week.  We have been going from sunny 70 degree days to blizzards, in just 24-hour periods.

I have been so excited about our new Craigslist-scored deck furniture, that thanks to the constant snow globe that has been shaking overhead, I have to keep moving the 47 cushions indoors.

That being said, our employee break lounge is unfortunately closed this week.

However, there will be open seating in the community indoor lunch area.

One of my daughters' favorite spots to go is "Inta Juice". They have awesome smoothies and just the right mix of ingredients to boost your moods and metabolism.  I should have purchased stocks in this franchise, because during volleyball season, we were there at least once a week, and in the summertime, it is such a nice refreshing treat when you are out running errands.

"Baby A" likes their Love Potion #9, while "Baby B" leans towards their Choc-O-Nutter.  Well, since it's just entirely too chilly right now for an ice cold smoothie, "Baby B", decided to make the same flavor profile in a muffin form.  Oh my goodness, these are so, so good!!!

Choc-O-Nutter Muffins
Courtesy of "Baby B"

1-1/2 cups flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mashed bananas (about 3)
1/4 cup sugar
1/4 cup brown sugar
1 egg beaten
1 tsp vanilla
1/2 cup melted butter
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

Preheat oven to 375 degrees.  Line a muffin pan with paper liners (or spray muffin tin cups with non-stick spray).

Whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.

In a separate bowl, combine bananas, brown sugar, white sugar, beaten egg, vanilla and melted butter.

Make a well in the flour mixture and add the wet ingredients.  Mix just until moistened.  Fold in the chocolate chips and peanut butter chips.  (Do not over mix).

Divide batter evenly over 12 muffin wells.

Bake 18-20 minutes or until a toothpick comes out clean.

Enjoy, stay warm, and stay well!

One Year Ago: Skirt Steak with Romesco Sauce and Kylo Zen
Two Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style
Three Years Ago: Creamy Rosemary Potatoes
Four Years Ago: Torta Rustica and Tax Day Anniversary
Five Years Ago: Cambozola Platter on the Patio and Meal Planning
Six Years Ago: Bunny Bundles

Dole Whip Mimosas with Easter Blessings

Wishing everyone a very blessed Easter weekend.  This year especially, and most of all, I hope you have a day full of wellness and rest.

I think we would all be in agreement how thankful we are for those who are working so very hard on the front lines for us in the "essential" companies making sure we have everything we need for our homes and health.

Peace and prayers for you all!

Dole Whip Mimosas

Courtesy of delish.com

Makes 6 servings

1/4 cup sugar, for rimming champagne flutes

pineapple wedges

1 cup pineapple juice

1/3 cup coconut milk (not canned)

1 bottle champagne, cava, or prosecco

1 whipped topping, for serving

Pour sugar onto a shallow dish.  Run a pineapple wedge around 6 champagne flutes and dip in sugar.  Set aside.

In a tall glass, stir together pineapple juice and coconut milk until combined.  Pour into champagne flutes and top off with champagne.

Garnish each flute with whipped topping and a fresh pineapple wedge.

One Year Ago: 4th Annual Masters Champions Dinner...Sweet Corn Creme Brulee

Two Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style

Three Years Ago: Creamy Rosemary Potatoes

Four Years Ago: Mike's Marinating Mess

Five Years Ago: Cambozola Platter on the Patio and Meal Planning

Six Years Ago: Parmesan Potato au Gratin with Chicken Gloria - The Legend of Bobby Jones

Sending you Easter wishes and bunny kisses!

(Care packages of love sent to our grandkids)

Derby Dip and Dum-Dum

We are now heading into the fourth week of my "restaurant" being open.  We are open from breakfast through dinner and we also offer a late-night menu on some evenings.  It also goes without saying, that we offer wine happy hour 7 nights a week.

I never thought I would ever, ever say this...I am so sick of cooking right now.  I am exhausted with meal planning 3 x day / 7 x week.  Even with my daughter-sous chef by my side, we are wiped out (creatively, physically, and emotionally) right now.

I received a notice that my favorite Fish'n Chips food truck was arriving to our town and I was ecstatic!  For three days I was dreaming of not having to cook dinner, even just for one night. I drove over to their location to pick up our dinners.  I was five feet away from their order window and the chef stopped me in my tracks and said, "sorry we just ran out".  His words just echoed in my brain and I almost broke down in tears right there in the parking lot, in front of everyone, and I didn't care at all!

I have some very good friends that say when plan "A" fails, there are 25 other options in the alphabet!  So, for that night, we went to another plan.

I high-tailed it to our local extortion market  grocery store to purchase quick, last minute items before their early curfew closure, to make Derby Dips for dinner.

We have a local eatery/bar that is famous for their Derby Dip.  It's really more of a french dip sandwich taken to a whole different level...and so good!

This week we also opened up our exterior employee break area/ lunch lounge (aka) The Zen Corner...which also features happy hours, weather permitting.

My favorite piece in the Zen garden is our tiki man, affectionately known as "Dum-Dum", from Night at the Museum movie.

I watched this movie the other night and after two hours of incredibly, fun laughs, was so saddened, by really missing Robin Williams right now.  I wish he was still here as I know he would have made an incredible comedy video to give everyone some levity and get us through all this craziness right now.

Derby Dip

Inspired by Derby Grille

Deli Roast Beef Slices

Pepper Jack Cheese Slices

Cooked Bacon Slices

Sauteed Mushrooms

Caramelized Onions

Toasted Hoagie

Au Jus Sauce

One Year Ago: Smoked Pimiento Cheese Crostini and The Masters

Two Years Ago: White Trash Cookies

Three Years Ago: Queen Elizabeth's Drop Scones, Prom and Puppies

Four Years Ago: Mike's Marinating Mess

Five Years Ago: Chicken with Gorgonzola Sauce and Augusta Golf Club

Six Years Ago: The Champions Dinner at The Masters

Salmon, Asparagus, and the Space Center

My co-workers and I are starting to get a little more settled every day.  I made the final trip to my original office and packed the last of any further supplies and items I needed for me and the firm I am with.

Currently our home office has (between me and my coworkers) a total of 6 monitors...yes, that's correct, 6!  I am so blessed to at least have an actual dedicated room that has always served as a home office...with 3 desks.  (Little did I know that one day I would need our quaint home office to run two companies, hold college classes, and run a leadership orientation program).  Okay, well one of those desks used to be my craft/wrapping/creative table, but since I had to relinquish my main desk to one of my younger co-workers, I have now set up command central at my "table".

I am quite certain, without a doubt, that looking at all our monitors, wires everywhere, keyboards, printer, shredder, and file drawers that I could single-handedly launch a space shuttle from my craft table (desk).

Speaking of the space program, if you are tired of walking your dog seven times a day, cleaning your house the twelfth time this week, or foraging for groceries at the store, take a break and watch "Hidden Figures" on your favorite movie channel.  If you're into "based on a true story" - Kevin Costner acting - emotionally and inspiring movie...you will LOVE this flick!

As I was shopping for this recipe, the store was all out of capers because...well you know why!  I stumbled on this jar of beauty and it worked wonderfully in the recipe.  I may just change it permanently to this.  Enjoy and be well.

Salmon and Asparagus in Lemon Piccata Sauce

Courtesy of Carlsbadcravings.com

For the Salmon:

4 skinless salmon fillets

2 Tbl butter

1 Tbl olive oil

3 Tbl flour

1 tsp EACH of garlic powder, onion powder, salt, lemon pepper, and paprika

1/2 tsp EACH salt and pepper

For the Piccata Sauce:

2 Tbl butter

3 Tbl minced shallots

3-4 cloves garlic, minced

1 cup low sodium chicken broth

1/2 Tbl cornstarch

2 Tbl lemon juice

3 Tbl capers, drained

1/4 tsp pepper

pinch of salt

1 bunch asparagus, trimmed, halved

Pat fillets dry with paper towels.  Whisk flour and seasonings together in a small bowl/plate.  Add salmon and season each side.  Shake off excess flour.

Heat 1 tablespoon oil with 2 tablespoons butter in a large nonstick skillet over medium high heat.  Once hot and the butter is melted, add the salmon.

Cook salmon for 3 minutes, or until golden brown on the bottom.  Flip salmon over and cook for 2-3 minutes, or to desired doneness, then remove to a plate.  Don't wipe out the skillet.

Melt 2 tablespoons butter with the remaining drippings in the skillet.  Add shallots and saute while scraping up the drippings for 2 minutes or until softened.  Add garlic, saute 30 seconds.

Whisk chicken broth with cornstarch and add to skillet along with lemon juice, capers, salt and pepper.  Simmer for 2 minutes, stirring occasionally.

Add asparagus and simmer until crisp tender, 3-4 minutes.

Add salmon back to pan and warm through, spooning the sauce over salmon.  Serve with rice, pasta, or potatoes.

One Year Ago: Apple Pandowdy and Epic Failures
Two Years Ago: White Trash Cookies
Three Years Ago: "Clinks" Spinach Salad
Four Years Ago: Mastering The Art of Desserts and The Masters
Five Years Ago: Spicy Sausage Skillet and Home Sweet Home
Six Years Ago: Mushroom Soup for Momma's Soul

The Best Cheesecake with Raspberry Sauce

I have decided to take this opportunity and start offering online Zoom "Quarantine Cuisine Cooking Classes".  Just kidding.  April Fools.  

However, I have been sticking to trying to make a new recipe each week, which as you know given the state of stock at grocery stores, can be quite the challenge in itself.  At the same time, I am teaching my daughters some new techniques as well.

This week we conquered our springform pan application by making a classic New York style Cheesecake complete with a homemade raspberry sauce.  Oh my goodness this is straight out of our favorite New York steakhouse...truly awesome! If you have the time to make this for Easter or any other special celebration, I highly recommend it...you won't be disappointed.  

Enjoy and keep life sweet!

Princess Brinkley was not as impressed with our accomplishment...see exhibit below.  She is not pleased with our current work at home situation as we have completely interrupted her daily napping(s) schedule!

The Best New York-Style Cheesecake

Courtesy of Food Network Kitchens

Crust:

2 cups graham cracker crumbs (from about 16 graham crackers)

1 stock (8 Tbl) unsalted butter, melted

1/4 cup packed light brown sugar

1/4 tsp kosher salt

Filling:

2-1/2 pounds (5 - 8 ounce blocks) cream cheese, at room temperature

1 cup granulated sugar

1/2 cup heavy cream

5 large eggs, at room temperature

Zest of 1 lemon, plus 2 tsp freshly squeezed lemon juice

2 tsp vanilla extract

1/2 tsp kosher salt

Raspberry Sauce

Courtesy of Driscoll's

2 packages (6 ounces each) raspberries

1/4 cup granulated sugar

1-1/2 tsp cornstarch

For the Cheesecake ~

For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees.

Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.

Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan.  Bake the crust until golden brown, 15 to 18 minutes.

Cool completely on a rack.  Wrap the bottom and up the sides of the pan with foil and place in a roasting an.

For the Filling ~

Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on a medium speed until smooth.  Add the granulated sugar and beat, scraping the sides of the bowl a needed, until light and fluffy.  Gradually add the cream, beating until combined.  Beat in the eggs one at a time.  Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip.  Pour into the prepared crust.

Bring a kettle of water to a boil.  Carefully place the roasting pan in the oven (don't pull the rack out of the oven).  Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.

Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.

Remove the cheesecake from the roasting pan to a rack.  Run a knife around the edges and cool to room temperature.  cover and refrigerate at least 8 hours and up to overnight.

Bring the cheesecake to room temperature 30 minutes before serving.  Remove the springform ring.  Dip a knife in warm water and wipe dry before slicing each piece.

For the Raspberry Sauce ~

Puree raspberries in a blender or food processor until smooth.  Press through a mesh sieve to remove seeds.  Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.  Whisk puree, sugar, and cornstarch in a small saucepan until blended.  Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened.  Remove from heat and let cool.

One Year Ago: Prosciutto-Wrapped Shrimp with Creamy Garlic Dipping Sauce

Two Years Ago: White Trash Cookies

Three Years Ago: Bobotie and Bring'n the Challenge

Four Years Ago: Mastering The Art of Desserts and The Masters

Five Years Ago:  BBQ Chicken Fiesta Salad and Touring The Big South

Six Years Ago: Chinese Chicken Salad - Ramen Style