Our weekend guests are appreciative eaters! They love food, but do not spend much time in the kitchen, so they love to visit at the holidays, when I have been known to "keep the goodies coming"!
Saturday's breakfast was easy and fun. After coffee, we sat down to individual breakfast quiches, Berry Streusel Bread with homemade berry jam, and orange slices with maple syrup and coconut.
Individual Breakfast Quiches:
7 large eggs
2 c. milk
8 oz. cooked bacon, crumbled (or ham, or sausage)
2 cups shredded cheddar (or choice of cheese)
3 green onions, chopped (or veggie of your choice)
3 English muffins, torn into small bites size chunks
Preheat oven to 400. Lightly spray 18 muffin cups.
In a large bowl, whisk together eggs, milk, onions, cheese, and bacon crumbles. Add torn English muffins, salt and pepper. Scoop mixture into muffin cups. Bake 25-30 minutes. Let cool in muffin tins for 5 minutes before serving.
Lunch was bowls of hearty Italian wedding soup, or Pumpkin-cheddar soup and bread. 15 types of cookies were munched on all day!
Dinner was rack of lamb, broccollini, and cheesy-sage polenta.
Dessert was Ina Garten's Coconut Cake.
3/4 pound (3 sticks) unsalted butter, at room temperature
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.