Korean-Style Hot Pepper Meat Bundles

We really liked this recipe. I cooked it with the ground turkey breast. I served it on rice for the kids since they don't like "salad" very much.

½ cup rice wine or dry sherry
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 tablespoons sugar
1 tablespoon Sriracha Chili Sauce( I used 1 tsp)
½ tablespoon toasted sesame oil
½ tablespoon macadamia nut oil or other neutral oil
½ cup thinly sliced scallions, divided
2 tablespoons minced fresh ginger
1 tablespoon plus 1 teaspoon minced garlic
1 pound ground turkey breast or ground beef sirloin
Leaves from 2 heads of Boston lettuce, washed and dried

1. In a small bowl or measuring cup, combine the rice wine, hoisin sauce, ketchup, sugar, and chili sauce. Whisk to blend
2. Place a large nonstick skillet over medium-high heat. When it is hot, add the oils in the center of the skillet to form a little pool; do not spread it around. When hot, add ¼ cup of the scallions along with the ginger and garlic. Cook about 1 minute, stirring gently without dispersing the pool. When the mixture becomes fragrant, spread it over the entire skillet.
3. Add the ground meat in handfuls. Cook about 5 minutes until no longer pink, stirring and chopping down with spatulas to break up the lumps. Add the rice wine mixture and stir to blend. Lower the heat to medium and cook until almost all of the liquid has evaporated, 8 to 10 minutes. Divide among 4 bowls and sprinkle with the remaining ¼ cup scallions. Serve immediately with lettuce leaves for wrapping.

Makes 4 servings

Per serving: Calories 227, 8 g total fat, 4 g saturated fat, 63 mg cholesterol, 10 g total carbohydrate, 1 g dietary fiber, 24 g protein, 506 mg sodium.

Carrot Cake - Baby's First Cake!

This is moist carrot cake that is perfect for baby's first birthday...just frost with plenty of whipped cream and let your little one dig in with both hands! Stew liked it and he claims to hate carrot cake. :O) I served it un frosted but you could lightly dust it with powdered sugar to dress it up a little but still remain "healthy".

1 cup cooked mashed carrots (or one medium sized can of carrots mashed)
2 eggs
½ cup vegetable oil
1 cup brown sugar
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder

1.) Preheat oven to 350 degrees
2.0 lightly grease 8 x 8 baking pan
3.) beat carrots, eggs, oil, sugar, and vanilla with electric mixer.
4.) Add flour, cinnamon, soda, and baking powder into carrot mixture and beat until thoroughly mixed.
5.) Bake for 35 – 40 minutes. Cool and serve.

Yield: 8 x8 pan; a two inch pieces provides 150 calories

Healthy Baby Freindly Banana Cookies

My family loved these. Really such a great snack to have on hand.

2/3 cup mashed ripe bananas (1 ½ to 2 bananas)
½ cup vegetable oil
½ cup brown sugar
2 eggs
3 TB milk
1 tsp vanilla
2 ½ cups whole wheat flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt

1.) Preheat oven to 350 degrees
2.) Lightly spray a cookie sheet with oil cooking spray.
3.) Blend bananas, oil, sugar, eggs, milk, and vanilla in a medium bowl.
4.) Stir in flour baking powder, baking soda, and salt into the banana mixture until combined.
5.) Drop dough by spoonfuls onto cookie sheet.
6.) Bake for 8 – 10 minutes or until set

Yield: about 4 dozen cookies; one cookie is 55 calories

Sweet Potato Fries

I loved these! They are packed full of nutrients and are so yummy! You can flavor them a million different ways: cinnamon and sugar, Cajun, Italian, mexican...

4 sweet potatoes, cut into large French fries
Salt and pepper to taste
2 tablespoons olive oil

1.) Preheat the oven to 400 degrees F (200 degrees C).
2.) Place the cut sweet potatoes into a large bowl and drizzle with oil, salt, and pepper.
3.) Toss the fries until covered and spread on cookie sheets.
4.) Bake for 30 – 40 minutes, turning once, or until fries are crispy on the outside.

Whole Wheat Pizza Dough

A Really Yummy and Healthy Option to the traditional. Enjoy!

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 1/2 cups whole wheat flour

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in 3 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Smoothies

We are trying to be healthier so for treats we have been drinking a lot of smoothies. Besides the classic of throwing frozen fruit and milk into a blender we have been enjoying these. Super Yum!

Peanut Butter Banana Smoothie

1 frozen banana, sliced

¾ cups milk

2 TB peanut butter

1/3 cup crushed ice or 2 ice cubes

1/8 tsp vanilla

1.) place all ingredients in blender

2.) Cover and blend until smooth.

3.) serve immediately.

Yields: Four ½ cup servings, 96 calories per serving

Orange- Banana Milk

1 2/3 cups milk

1/3 forzen orange juice concentrate

½ medium banana

1 TB wheat germ (optional)

1.) place in blender.

2.) Cover and blend until foamy.

3.) Serve immediately.

Yields: Six ½ cup servings, 68 calories preserving

Fruity Juice

1 cup chilled pineapple juice

1 cup frozen frozen peaches

1.) place all ingredients in blender.

2.) Cover and blend until smooth.

Yields: Four ½ cup servings, 40 calories per serving

Tamale Pie

As long as I can remember I have heard that my Dad's favorite dish was tamale pie. I have never had it before and had no idea what it was - although visions of very yummy tamales did come to mind for obvious reasons. When he was out visiting us I set my mind to making tamale pie. I thought it was going to be hard but rather it was a casserole! HA! How easy is that?!?!? So I called my mom got the recipe and mixed this bad boy up. Just by reading the recipe you can tell it is an old recipe created in the casserole hay days of yester year. I was surprised it was so healthy, easy and that my entire family enjoyed it. I think we will eat this on my dad's birthday every year to honor him. Corny I know but it will make me happy to do so. :) When I served it to my dad he said he thought it was an Asian dish. It made me laugh but I didn't correct him - its not really Mexican either. Lets face it, its American.

1 onion chopped
1 green pepper chopped
1 garlic clove minced
1 lb. ground turkey or if you must ground beef
2 cups milk
2 small cans or one large can tomato sauce
1 can corn (15 oz)
1 cup corn meal
1 little can diced olives
1 tsp salt
1 tsp chili powder

1.) In a large frying pan saute the onion and pepper until softened then add the garlic and heat until fragrant then add the ground turkey (Sprinkle the turkey with a little salt if you are salt feigned like me). Saute until the meat is cooked through.

2.) Then mix in the other ingredients. Stir well. Pour it into a greased 9 x 13 pan. Cover with foil and bake at 350 degrees for 1 hour. Then remove the foil and bake for another 30 minutes.

* I added two large cans of tomato sauce so ours was very soft. I really liked it though.

On Break

I am on a food break. My tummy is really messed up lately. Everyday I have stomach aches and some of my favorite foods are the triggers so I am having to really watch what I eat. Bummer. Plus to be honest I am cooked/baked out. This time of year I care very little about cooking...I just want to be outside and when I do eat its generally something I just whip up. A fast fresh soup, salad, a sandwich, an orange, whatever is fresh and fast. So here is to a baking and food break.

Emily's Vegan Food

Stewart's Cousin stayed with us on his journey out to California. He is vegan and I wanted to cook something that would be fitting for his diet. So I made some dishes that were not crazy or weird though still vegan...well I did try some vegan muffins which were weird and not my favorite but other then that I made normal dishes that are naturally vegan.

Now you must realize now how I cook - its very different from how I bake - I don't usually follow a recipe, never ever exactly. I add a little of this and a little of that and taste as I go until I am happy with it. So I am writing a recipe but know I am really just guessing here. I might have really used 1 TB oil - I really have no idea I just poured until it looked "right". So take this more as a recommendation and then make it your own. For me that is what cooking is all about.

Mexican Noodle Soup

2 TB olive oil
1 med onion chopped
3 garlic cloves minced
4 medium tomatoes diced small
4 TB fresh cilantro
dash of dried basil
1/2 to 1 cup small noddles like Mexican style broken vermicelli or orzo
5 cups vegetable stock - if you want you can use chicken stock
salt and pepper

heat olive oil in a large soup pot. Add chopped onion and cook until tender. Push onion to the side of pot and add the noodles. Saute until they start to get a nice golden brown color. Then add the garlic and cook just until fragrant. add the diced tomatoes, cilantro, and basil. Stir and let cook a little while. Then add the broth and salt and pepper to taste. Let cook until the noodles are tender but still firm and serve with fresh grated Parmesan cheese (if not being served to a vegan), diced avocado, lime wedges, warm tortillas, and chopped cilantro.

Lentil Curry

1 large onion chopped
2 large garlic cloves minced
1 TB olive oil
1 large red pepper chopped
1 large carrot chopped
2 cups mushrooms minced
1/2 TB salt
pepper
red curry powder to taste
yellow curry powder to taste
cumin
citric acid to taste (a little goes a long way, if you don't have this used lime or lemon juice in its place)
1 - 1 1/2 cup lentils
5 to 7 cups vegetable broth
1/3 to 1/2 cup coconut milk

heat oil, add onion and cook for a couple minutes. Add garlic, red pepper, and carrots and cook for a couple minutes then add minced mushrooms and seasonings. Stir in rinsed lentils and coconut milk and broth. taste soup to adjust he seasoning. let simmer until the lentils are soft. I served with rice and I put cheese on the kids because it was "too spicy!" :) but I liked it best by itself.

ATK's Tandoori Chicken

American Test Kitchen has done it again! They have blessed me with one of the best recipes I have ever come across - Tandoori Chicken. I have always wanted to make it but just never got around to it, but finally I did. Like most always I turned to ATK to get a trusted recipe. It is LOVE poeple. My tate buds were in HEAVEN!!! I fell in love with Tandoori chicken even though this recipe is not the most authentic - it is not made in a tandoor which is a small kiln for baking things at super high temps. Many people's version are very spicy and add food coloring to give its trade mark orange color. But when food coloring is not necessary I skip out on it and this recipe feels the same. This dish is homey and yet exotic. The tenderness of the chicken is amazing as is the flavor thanks to the great cooking method- low temp bake followed by super hot broil. When I served this I knew it was something great. I kept wishing I had my foodie family around to marvel with me. But I was excited that Bridger kept saying, "Mommy this is the best chicken ever ever! This is my favorite!" That is pretty awesome too. So I might have hyped it too much so you'll make it and then be like, "whatever its not that good!" ...So here is the deal. Call me up and say "hey, make me some tandoori." and I will say "come right now and we'll do it!" and then I will serve you the yummiest Indian food you have ever tasted and kiss me on the cheek because you just cant help yourself. Ok? I mean it. This is something I would make for anyone just to share the love of it all and lets be honest so, then I'd get to eat it again too.

One ting I must tell you now. I did the recipe wrong. I left the skin on. I missed the whole remove the skin part when it listed the ingredients. Luckily I was intuitive enough to adapt a little here and there as I went - I added more salt, and I cooked it longer on both cooking settings. My chicken was fabulous despite my inability to read the recipe perfectly. So know you have two recipes to try! You can do it my way or follow their directions. I will make notes throughout so you can adapt it too if you want.

2 TB veg oil
6 med garlic gloves, minced or pressed
2 TB grated fresh ginger
1 TB garam masala (see note)
2 tsp ground cumin
2 tsp chili powder
1 cup plain whole-milk yogurt (I used Greek)
4 TB lime juice- divided
2 tsp table salt (I used more because I love my salt - probably 1/2 tsp more)
3 pounds bone-in-skin-on chicken parts breast, thigh or drumsticks. Remove the skin and excess fat. (I did thighs and drumsticks with skin).

1.) Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook just until fragrant bout 1 minute. Add garam masala, cumin, and chili powder, continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic spice mixture to medium bowl and stir in the yogurt and 2 TB lime juice ans set aside. ( I added 1/4 tsp salt to the yogurt)

2.) In a large bowl combine remaining garlic spice mixture, 2 TB lime juice, and salt. using a sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 in. apart and about 1/8 inch deep; transfer chicken to large bowl with spices and rub the slat spice mixture evenly on all pieces of chicken. Let sit at room temp for 30 minutes. (ok, I lifted the skin off the meat rubbed the spices under the skin and then put skin back over chicken and rubbed the outside of the chicken with the spice mixture, and I added more salt to my mixture as well. Then I let my chicken sit for four hours in the refrigerator. )

3.) Adjust oven rack to upper middle position and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken pieces are coated with thick layer. Arrange chicken pieces, scored side down on wire rack set in foil lined cookie sheet. Discard excess yogurt mixture. Bake chicken until instant -read thermometer inserted into thickest part reads 125 degrees for breast and 130 for legs and thighs, 15 to 25 minutes (mine took longer). Smaller pieces take longer so transfer then to a plate while the other pieces bake to their needed temperature.

4.) After removing the chicken from the oven turn oven to broil and heat 10 minutes. Once broiler is heated flip chicken pieces over and broil until chicken is lightly charred in spots and the instant-read thermometer registers 165 for breasts and 175 for legs and thighs, 8 to 15 minutes ( mine took longer). Remove from oven and light cover chicken with foil and let it rest for five minuets . serve with Basmati Rice - pilaf style or any Indian relish. Be simple like me and serve it with perfectly cooked Basmati rice toss with slated butter. yum!

note: If you cant find garam masala substitute with 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, and 1/2 tsp ground black pepper. ( I didn't have cardamom - thought I did, darn it. I added two small dashes of cayenne pepper though)

Fun Frosting

This frosting is really fun - its uses flour! It is smooth, creamy, buttery, and not overly sweet. It's taste is a mix between butter cream frosting and whipped cream. For me that is a really good thing. We made "spring cupcakes" and I used this recipe for the frosting. It was so fun to try because the recipe sounds rather odd so its such a delight that it actually works out into something so yummy. I love experimenting. Oh, and it is super easy too! Just don't over whip it and you will be golden.

* I think if you cooked the flour for a rather long time- stirring constantly mind you, then you might achieve a butterscotch taste of sorts. I think when I make it again I will add a little of the butter to the flour mixture as I am cooking it to achieve a richer taste and see what happens.

Because I am lazy and didn't want to make a bunch more cupcakes I used up the rest of the batter for a small cake or a "giant cupcake" as my kids called it.

Then the kids decorated them with LOTS of sprinkles. They loved it.

Here is the interesting recipe. Who knew flour could make something similar to whipped cream!

Ingredients

1 cup milk
5 TB Flour
1 tsp Vanilla
1 cup Salted Butter
1 cup Granulated Sugar (not powdered)

Directions

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the COMPLETELY cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Thank you Pioneer Women

Pioneer Lady Cocholate Sheet Cake

She is always talking about this chocolate cake and how good it is. I found a recipe of hers I was really wanting to try and she recommended it with the chocolate cake so I made her chocolate cake. Here are my thoughts: It is a good cake that is surprisingly simple. The taste is not very sophisticated but it is soft and airy but still has a richness from all the butter in it. I wish I got to try her chocolate frosting she usually pairs with the cake but I had to try the other one even more. Here is a good, easy, cake both adults and children will enjoy. Here is her Picture tutorial.

INGREDIENTS:

FOR THE CAKE:
2 cups flour
2 cups Sugar
1/4 TB (heaping) cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Butter Milk
2 Beaten Eggs
1 tsp Baking Soda
1 tsp Vanilla

FOR THE FROSTING
1/2 cup Finely Chopped Pecans
1 3/4 stick Butter
4 TB (heaping) Cocoa
6 TB Milk
1 tsp Vanilla

INSTRUCTIONS

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, and eat.

"You are a talented bread maker."

So there is a story to this one. Yesterday I made a meal of love for the hubby. Slow cooked BBQ pork and made homemade rolls - Lion House Rolls. I followed it all up with cupcakes and frosting. The day sort of died though. He got a call he had to take right as we sat down for dinner and then a family he helps out called and needed his help so he entirely missed desert. I was sad. I made this meal for him and he was not there to indulge in it as well as tell me how wonderful I am and how yummy it all is. Finally when I had a moment with him I expressed my disappointment.

"People 4 and under don't sit down and say, 'Wow, those are the pretties rolls I have ever seen. These are better then Costco's. You are a talented bread maker.' They just don't and I really needed to hear that."

Stewart then placed his hands on my shoulders and looked me in the eyes and told me that my rolls were very beautiful, that they were light and fluffy, and yummy. That they were the best he had ever had. He said, "Emily, you are a talented bread maker."

I said "ok" and set to work to tidy the kitchen. Then the kids came running into the kitchen, "Mommy, Mommy! Your rolls are so BudaFUll! BudaFUllll! Mommy you are a talented roll maker!"

I couldn't help but laugh. I asked them if Daddy told them to say that and they said "YESSSS!" My husband responded, "See, four year olds do say that." and gave me a sweet kiss and grabbed himself another roll. Bless his heart. I needed to hear that. :)

I tried to capture this but I am not sure if I did...these are pillows! Very soft!

So these are my "BudaFUlll" rolls that I have been making for years. They are good soft rolls. Over the years I have added more and more sugar and played with it: adding more salt, fresh milk, using less yeast...blah blah. So do as you wish with them BUT remember, add as little flour as you can and don't mix much at all! The less kneading and mixing and the less flour the more pillowy they will be! They have never failed me. They are worth the effort.

Famous Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk instant or non-instant
2 TB dry yeast (I used two fast rise yeast packets this time and they did fine - in the past they have been a little strong on the yeast taste so I liked that I couldn't taste the yeast so much this time)
1/3 cup sugar (I used 1/3 this time...next time I will do 1/2 if I want them sweeter)
2 tsp salt (my tsp were generous)
1/3 cup butter ( I melted mine)
1 egg
4 1/2 to 5 1/2 cups flour (or whatever smallest amount you use to get your dough to a point of manageability)

1.) In a large bowl of a standing mixer combine water and milk powder. Mix until milk dissolves. Add yeast, sugar, salt, butter, egg, and two cup flour mixing as you add each ingredient. Mix on low speed until all ingredients are wet and then mix on medium speed for two minutes.

2.) With mixer on low add flour half a cup at a time. Dough should be soft , not overly sticky but not dry at all! It is not necessary to add all the flour.

3.) Scrap dough off of the sides of the bowl and pour about one TB of vegetable oil all around the sides of the bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic and allow to rise in a warm place until double in size.

*to speed up rising I fill sink with about 2 inches of hot water (or enough to come up 2/3 height of bowl and then I place the bowl with my dough in it and then let it rise.

4.) When dough has doubled sprinkle flour on clean counter and plop your dough out onto it. Don't knead it. Roll the dough out into a 18" by 8" rectangle. Cut it in half length wise and then cut two inch strips on both halves. Roll the dough up in little pinwheels and place them 2" apart on a greased cookie sheet. Place them so they are resting on their lose edge so they stay rolled up.

5.) Cover the rolls with plastic and let them double in size (1 to 1 1/2 hours). Bake at 375 for 10 - 20 minutes or until browned. Brush with melted butter while hot. Make 1 to 1 1/2 dozen rolls.

Kumquats

I used to go on a lot of walks when I was a kid. A lot. Almost everyday I would hike in the hills or trek up to the different surrounding parks. One house I would often pass had a kumquat tree. In its season it would be FULL and no one ever seemed to be eating them so I would load up my pockets and eat them as I hiked and walked. I LOVED them but I have not had them since we had to moved to the hood. :(

They are so interesting. A bitter sweet peel and then a super tart center. I would roll them between my fingers to release the oils and make the peel easy to pull off. After I had eaten and peeled off the peeling I'd gear up to bite into the tart fruit inside. I have a special place in my heart for fun tart foods and kumquats are both. Someday try one to be adventurous. I found some at the store the other day and they have been my special little treat since. They take me back to my childhood hiking in the hills and exploring nature. Heaven.

I have to remember this one!

Go here to try to make yourslef the "best frosting ever". It sounds so interesting. There are so many frosting types. I want to try them all. I think I will have to host a girls night of trying frostings. Oh that would be so fun for me!

- a traditional butter cream made with egg whites
- America's test kitchen's favorites; ex. foul proof silky easy chocolate frosting
- this odd little beauty
- and a fresh strawberry one that I had once and must try to capture again

thinking about it might have to be a ward party. :)

Coconut Cream Cake

Can you tell I am on a healthy kick lately? So healthy over at the Rasmussen's house! ;) I made this one up. I liked it, it was fun. I am not sure I will make it again, not because it wasn't good. Its just that I only can have coconut in moderation and to be honest I really l like trying new things and would probably go for a different recipe over this one just for the adventure of trying something new. If I do it again I think I would have fun with it and change things around to see if I like it better the other way. I would serve it with sliced mangoes and do whipped cream instead of the frosting....I originally wanted whipped cream but I had none in the house and it was a Sunday so you know, improvise! My inspiration was Tres Lech Cake and Thai coconut sticky rice (Mexican and Thai foods are my favorite foods - why not mix the two?). So here you have it Emily's Coconut Cream Cake.

As a note my kids threw in a handful of chocolate chips into my coconut syrup and thus the ugly color. We couldn't taste it and at all all it did was make for some ugly coloring! So if you made this cake just know it would be much prettier then mine, I promise! The kids like to help out and like their mother have an inventive spirit when it comes to food! :)

Ingredients

Cake:
1 white cake mix ( I used Pillsbury)
1 small box non-instant vanilla pudding mix - divided
3 eggs
1/3 cup oil
1 cup water

Syrup:
1 can coconut milk
1/2 cup scant sugar
1/4 tsp salt

Frosting:
5 TB vanilla pudding
6 TB soften butter
5-6 TB coconut CREAM
2 cups confectioners sugar

Directions

1.) In a small mixing bowl measure out 5 TB of the vanilla pudding and set aside for frosting. Then in a large mixing bowl mix the remaining pudding mix withe the cake mix, eggs, oil, and water. Pour into a greased 9 x 13 pan and bake at 350 degrees for time listed on box.

2.) While the cake is baking start to make the syrup. In a med sauce pan over medium heat stir coconut milk, sugar, and salt together. Stirring very often cook syrup until it is thick. Then set aside until cake is done.

3.) Remove cake form oven and using a fork punch holes all over the top surface of the cake- all over and close together. Then pour your syrup all over the cake as evenly as possible. Spread around as needed. Cover tightly and let sit on counter until it has mostly cooled. At this point I took off cover making sure not to let he condensation drip back onto the cake. I recovered it with fresh plastic wrap and then put it in the fridge to sit over night. At this point place your unopened can of coconut milk in the fridge to cool.

4) When time is approaching for you to serve your cake prepare the frosting. Cream butter. Add the vanilla pudding ad cream together. Then open your can of cold coconut milk. Skim off the cream on the top getting about 5 or 6 TB. and add it to your butter and vanilla pudding. Cream together until it is smooth. Then gradually add your confectioners sugar and whip until silky smooth. Spread over your cold cake and recover and place in the fridge until you are ready to serve. Serve cold. Sprinkle with coconut flakes to garnish. yum!

Tate and Variation Notes: The cake sort of steams which gives it a really fun texture. The coconut cream syrup isn't overly sweet. The frosting is rich though. If this was served with a tart fruit it would be dreamy. You could do pineapple for a pina colada taste or do mangoes to give it more of the Thai sticky rice flare. If you love coconut and want to do the whipped cream add some of the coconut cream to the whipping cream and that would be lovely.