Lemon-Coconut Cake With Mascarpone Frosting

Ingredients

  • 1 1/3 c. unsalted butter, softened, plus more for the pans
  • 4 c. cake flour, plus more for the pans
  • 1 1/3 cups whole milk
  • 2 tsp. pure vanilla extract
  • 4 tsp. baking powder
  • 1 tsp. fine salt
  • 2 2/3 c. granulated sugar
  • 7 large egg whites, at room temperature
Lemon-Coconut Filling
  • 1 c. sweetened flaked coconut, packed
  • 2/3 c. store-bought lemon curd (such as Dickinson’s)
  • 1/4 c. sour cream
  • 1 tbsp. lemon zest
Creamy Mascarpone Frosting
  • 8 oz. mascarpone cheese
  • 1 1/2 c. heavy cream
  • 2 tsp. coconut extract
  • 1/3 c. granulated sugar
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Pork Chops ‘n’ Pierogi

Ingredients

  • 8 frozen potato and onion pierogi
  • 2 bone-in pork loin chops (3/4 inch thick)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 4 tablespoons butter, divided
  • 1 medium sweet onion, sliced and separated into rings
  • 1 medium Golden Delicious apple, cut into 1/4-inch slices
  • 1/4 cup sugar
  • 1/4 cup cider vinegar

Biscoff Ice Cream

Ingredients

  • 1 cup Biscoff Spread + 2 tablespoons
  • 1/4 cup White Sugar
  • 1-1/4 cups Whole Milk
  • 2 cups Heavy Whipping Cream

Directions

  1. Using a KitchenAid stand mixer begin to cream the biscoff spread and white sugar together (for about 1 minute). Turn the mixer off, add the whole milk and slowly mix. Once the milk has started to mix in with the Biscoff spread turn up the speed of the mixer and mix until well incorporated and soup like (around 5 minutes). Add the heavy whipping cream to the mixture until its combined (about 1 minute).
  2. Pour the biscoff mixture into your ice cream machine and follow your manufacturers directions.*I use a KitchenAid Ice Cream Attachment and my ice cream churned for 20 minutes.
  3. Once your ice cream is done it will resemble soft serve ice cream. Scoop ice cream into an air tight container then place 2 tablespoons of Biscoff spread in the container and swirl. Seal and store in the freezer for up to 1 week.

Coffee Malteds

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unflavored malted milk powder
  • 1/2 teaspoon baking powder
  • 8 tablespoons unsalted butter, cut into chunks, at room temperature
  • 1/2 cup sugar
  • 1/4 cup packed light brown sugar
  • 1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso)
  • 1/2 teaspoon fine sea salt
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract

Classic Beef Tenderloin Roast with Cranberry Drizzle

Ingredients

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 pound yellow onions, peeled, cut into wedges
  • 2-1/2 pounds Brussels sprouts, trimmed
  • 1 tablespoon olive oil
  • 1-1/4 teaspoons salt, divided
  • 2 tablespoons chopped fresh thyme leaves
  • 1 tablespoon pepper
  • 1/3 cup balsamic vinegar
  • 3 tablespoons finely chopped shallots
  • 1 can (16 ounces) whole berry cranberry sauce

Cuban-Style Pork Chops

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon lime juice
  • 1 teaspoon adobo seasoning
  • 4 boneless pork loin chops (4 ounces each)
  • 4 slices deli ham (about 3 ounces)
  • 4 slices Swiss cheese
  • 2 tablespoons chopped fresh cilantro
  • Optional ingredients: mayonnaise, additional Dijon mustard and thinly sliced dill pickles

Frosted Lemonade

Ingredients

  • 1.5 cups Vanilla Ice Cream
  • 3 tablespoons Frozen Lemonade Concentrate
  • ⅔ cup Whole Milk

Directions

  1. Add ½ cup Ice Cream, Lemonade Concentrate and Whole Milk to your Blender and blend thoroughly.
  2. Add remaining 1 cup of Vanilla Ice Cream to blender and blend again until smooth.
  3. Pause blender and stir mixture with a spoon as necessary.
  4. Pour mixture into glass enjoy some Frosted Lemonade deliciousness!