Kiwi turtle cake

BLISSFUL FRUITY TURTLE CAKE! "Who needs refined sugar when you can re-create something amazing from natural fruit sugars!

Ingredients involved are listed below!

RECIPE:
Peeled, and thinly sliced kiwis (as many as it takes to cover shell)
Bananas, thinly sliced, lengthwise
Coconut flesh (1/2 cup)
Coconut water (1/4 cup)
Dates, pitted (1/2 cup)

1. Put coconut flesh, coconut water, and dates into a blender, and blend on high until you get an "icing" like consistency (not too liquidy, if it is too thin, add more dates)

2. Start with layered bananas on the bottom, followed by some coconut date "icing", followed by thinly sliced kiwi rounds, and then some more "icing", and then more banana slices. Continue this pattern, moving slowly into the center until you get a 1/2 circle shape on your plate.

3. Next, layer the 1/2 circle with thinly sliced kiwi rounds to make the green colour of the turtle shell.

4. Make the head, feet, and tail, simply by carving out individual kiwis to get the shapes as pictured in the picture below.

JoAnns Pineapple Margarita

So this is not a willy-nilly pineapple margarita it is going to take you some time before you can really enjoy it remember you don't have to follow it to a t you can tweak it to fit your needs if it is too pineapplely (which in my case can never be true!) don't infuse your tequila or use a home made margarita mix instead of the pineapple juice. This is for one of my favorite people JoAnn, I have sold her on the awesome of pineapple!

Pineapple syrup

Ingredients:

• 1  ripe pineapple, peeled and cut into chunks
• 2 c. sugar
• 1/2 c. water

To make pineapple syrup, cut up one whole, ripe pineapple into chunks and place into a large glass bowl. Add 1 cup of white sugar, stir to coat, cover with plastic wrap, and let sit in the refrigerator overnight.
The next day, make a 2:1 simple syrup with 1 cup of sugar and 1/2 cup of water and set aside. In a blender, add the pineapple and all the liquid that has formed in the bottom of the bowl. Pulse to combine and to break down the pineapple. Add the warm simple syrup to the blender, blend briefly to combine, and pour into a clean bottle through a strainer lined with cheesecloth, pressing on the solids to extract all the liquid. Preserve with a few ounces of vodka or white rum, and store in the refrigerator.
Makes about 1 liter of pineapple syrup

Pineapple Infused Tequila
Ingredients

• 1 large pineapple
• 2 ounces dark brown sugar
• 1 liter white tequila
• 1 vanilla bean

Directions

• Cut the top off the pineapple and then cut off the skin, being careful to get rid of all the scales.
• Remove the core and discard.
• Cut fruit into chunks small enough to fit in the bottle.
• Put pineapple in the bottle.
• Combine sugar and tequila, stirring to dissolve sugar.
• Pour into bottle.
• Split vanilla bean and add it to the bottle.
• Let the tequila stand for at least 1 week, shaking gently everyday to mix ingredients. 

Finally after all the prep it is margarita time!

• 3 oz pineapple tequila
• 2 oz pineapple syrup
• 4 oz pineapple juice
• the juice from 1/2 a lime
• Salt or sugar, for rim (optional)
• Lime wedges, for serving (optional)

Margarita Mix

• 1/2 cup sugar
• 1 cup water
• 1 cup fresh squeezed lime juice

Blueberry chocolate torte

Ingredients
1 ¼ lbs Sugar
½ lbs Shortening
1 ½ lbs Flour
8 whole Eggs
2 tbsp Baking Soda
4 tsp Baking Powder
2 ½ cup Cocoa Powder
2 ½ cup Milk
2 cup Whites

Method
• Cream sugar, shortening, flour, cocoa powder, baking powder and baking soda together.
• Combine egg white & whole eggs add slowly.
• Add ½ of the milk because the consistency tends to be runny.
• Bake at 300 degrees Fahrenheit for 15-30 minutes
• To test for baking touch little when it springs back it is ready.
• Once cool, soak in stock syrup (see below).

Topping
Stock Syrup
500g water
600g sugar
• Boil for five minutes; chill and flavour with your favourite dark rum.

Icing
2 lb whip topping
1 lb blueberry pie filling
• Combine well and sandwich chocolate cake that has been soaked with stock syrup and rum.
• Put to chill. Just before serving grate a little bitter chocolate on top. Cut in desire shape.
• Served with a scoop of vanilla ice cream place in tulip shell place on top of cake if desire.

Tulip Batter
4 oz icing sugar
4 oz egg white
4 oz butter
4 oz flour
• Cream butter and sugar, add egg white, then flour.
• Chill for at least one hour. Stencil out desired shape and bake in a hot oven until golden brown.

Pumpkin mousse cheesecake

Ingredients

• For the Crust

  • 1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup sugar

• For the Cheesecake

  • 1 (8-ounce) package cream cheese, room temperature
  • 2 large eggs
  • 3/4 cup sugar

• For the Pumpkin Mousse

  • 1 (1/4-ounce) envelope gelatin
  • 1 (15-ounce) can pumpkin puree
  • 3 large egg yolks
  • 3/4 cup sugar
  • 1/2 cup milk
  • 1/2 teaspoon coarse salt
  • 2 teaspoons ground cinnamon
  • 3 large egg whites

• For the Whipped Cream Topping

  • 1 cup very cold heavy cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract

Directions

1. Make the crust: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.
   
2. In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.
   
3. Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.
   
4. Make the mousse: Fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.
   
5. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight.
   
6. Make the whipped cream: In the bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.
   

Cook's Note

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

The Birthday Cake

Ingredients

• For the Cake:

  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
  • All-purpose flour, for pans
  • 1 3/4 cups cake flour (not self-rising)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups granulated sugar
  • 1/2 cup firmly packed light-brown sugar
  • 3 large eggs
  • 1 cup sour cream

• For the Chocolate Cream Cheese Frosting:

  • 5 tablespoons unsalted butter, softened
  • 5 ounces cream cheese, softened
  • 2 to 2 1/2 cups confectioners’ sugar, sifted
  • 1/4 teaspoon salt
  • 2 ounces dark chocolate, melted and cooled

Directions

• Cake:

  1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds. Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess.
     
  2. In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside.
     
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, and beat until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, scraping down sides of bowl as necessary.
     
  4. Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and reinvert; let cool completely.
     

• Frosting:

  1. Beat butter in the bowl of an electric mixer fitted with the paddle attachment until smooth. Add cream cheese and beat until well combined. Add 2 cups confectioners' sugar and salt; beat until smooth. Add chocolate and mix until well combined. If frosting seems too loose, add additional confectioners' sugar, 1 tablespoon at a time, until it becomes firm. Do not over-beat. Frosting can be made up to 1 day in advance if stored in an airtight container in the refrigerator; let soften at room temperature before using.
     
  2. Using a serrated knife, trim tops of cakes to make even. Place 1 layer on a cake plate; frost top with 1/2 cup frosting and top with remaining layer. Frost top and sides with remaining frosting to cover. Cake can be kept in an airtight container, refrigerated, for up to 3 days. Let come to almost room temperature before serving.
     

Passion Fruit Cheesecake Tart

Ingredients

• For the Crust

  • 9 graham crackers
  • 2 tablespoons granulated sugar
  • 4 1/2 tablespoons unsalted butter, melted and slightly cooled

• For the Cheesecake Layer

  • 4 ounces cream cheese, room temperature
  • 1/3 cup sugar
  • Pinch of salt
  • 1 large egg

• For the Passion Fruit Layer

  • 1 can sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup passion fruit puree
  • Pinch of salt
  • Sweetened whipped cream, for serving

Directions

1. Make the crust: Preheat oven to 350 degrees.
   
2. Place graham crackers in the bowl of a food processor; process until coarsely ground; add sugar and continue pulsing until finely ground. Add melted butter and pulse until mixture comes together.
   
3. Press graham cracker mixture into the bottom and up the sides of a 9-inch round fluted tart pan with a removable bottom. Transfer to oven and bake until crust is lightly golden and fragrant, about 12 minutes. Remove from oven and let cool.
   
4. Make the cheesecake: In the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, sugar, and salt on medium-high until light and fluffy. Add egg and whisk to combine. Pour into cooled tart shell and transfer to oven; bake until just set, about 15 minutes. Let cool.
   
5. Make the passion fruit layer: Reduce oven temperature to 325 degrees. In a medium bowl, whisk together condensed milk, egg yolks, passion fruit puree, and salt; pour over cooled cheesecake layer. Transfer to oven and bake until set but center still has a slight jiggle, 18 to 20 minutes. Remove from oven and let cool.
   
6. Transfer tart to refrigerator for at least 2 hours before serving and up to overnight; slice tart and serve with a dollop of whipped cream.
   

Cook's Note

1/2 cup lemon or lime juice plus 1 tablespoon lemon or lime zest may be substituted for the passion fruit puree.

The Coconut cake

Ingredients

• 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
• 3 cups unbleached all-purpose flour
• 1 teaspoon baking powder, preferably aluminum free
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground cardamom
• 3/4 cup cream of coconut, such as Coco Lopez
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 2 cups sugar
• 6 large eggs, room temperature
• Coconut Simple Syrup
• Coconut Buttercream
• 3 cups sweetened flaked coconut

Directions

1. Preheat oven with a rack set in the lower third. Butter and flour two 9-by-2-inch round cake pans; set aside.
   
2. Sift together flour, baking powder, baking soda, salt, and cardamom; set aside. In a large measuring cup or a small bowl, stir together cream of coconut, 1/4 cup water, vanilla, and almond extract.
   
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl with a rubber spatula as necessary.
   
4. With the mixer on low, add flour mixture in thirds, alternating with the cream of coconut mixture and beginning and ending with the flour. Mix just until combined, scraping down sides of bowl as necessary.
   
5. Divide batter evenly between prepared pans and smooth tops with a spatula. Tap firmly on work surface to remove air bubbles from batter. Transfer to oven and bake until a cake tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Let cool for 20 minutes; remove from pans and transfer to wire racks to cool completely.
   
6. Using a toothpick, poke several holes in each layer of cake. Brush cake layers with simple syrup; let stand at least 15 minutes to allow syrup to absorb.
   
7. Trim the top of one of the layers so that it is flat. Place four strips of parchment paper around perimeter of a lazy Susan or serving plate. Place layer cut side down on serving plate. Using an offset spatula, spread the top of the layer with a large dollop of buttercream; sprinkle with 1/4 cup coconut. Top with second layer, right-side up, and frost top and sides with remaining buttercream. Sprinkle coconut over top of cake and press into sides. Remove parchment paper strips and serve. Cake can also be stored in an airtight container at room temperature for up to 2 days.
   

Humming bird cake

Ingredients

• For the cake

  • Nonstick vegetable spray
  • All-purpose flour, for pans
  • 3 cups self-rising flour
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/2 cup finely chopped pecans
  • 2 very ripe large bananas, mashed
  • 1 (8-ounce) can crushed pineapple, with juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, beaten

• For the frosting

  • 1 pound (1 box) confectioners' sugar
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk, or more if needed
  • 1/2 cup finely chopped pecans

Directions

1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
   
2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
   
3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
   
4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
   
5. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
   
6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.