Sweet Baked Life

my sweet journey through life…


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Cotton Candy Daiquiri

Hey — do you know what today is? It’s National Daiquiri Day! So to honor this classic cocktail I created a fun and refreshing Cotton Candy Daiquiri to share with you!

Cotton Candy Daiquiri

Cotton candy in a cocktail? Oh yes.

I decided to put my spin on this drink by celebrating both National Daiquiri Day and the 161st anniversary of the California State Fair.  You see, the fair is going on right now in Sacramento and cotton candy always reminds me of this annual event. And oh, how I love cotton candy and the way it amazingly melts in your mouth. YUM!

However, I did not get to indulge in any of this sweet stuff on my visit earlier this week as one of the kids that came with us got really sick. I unexpectedly had to leave to bring the sick girl home. My hubby, son, and the other kids stayed to enjoy the rides, food and I picked them all up at the end of the night. It was truly an exhausting and long day.

#momoftheyearaward. #responsibleparent.

And can you believe that I did not get to eat one single gooey, greasy or sweet thing there? Oh well, maybe that was a good thing!

As well, fond memories of cotton candy fill my head as I think back to high school. I worked at the local roller rink and making cotton candy was one of my favorite jobs there! Ah, how I adored the sweet aroma of heated pink sugar being spun around on a paper stick as my arm got wrapped in the sticky and delicious stuff. It was a super fun job and I especially liked giving my friends some freshly made cotton candy! Yes, I was a popular girl!

So I thought, why not incorporate some of this sweet spun sugar into this traditional cocktail and turn it into a whimsical drinkMay sound weird, but the result is tantalizing!

Cotton Candy Daiquiri

Cotton Candy Daiquiri

3/4 oz. fresh squeezed lime juice
1 tablespoon granulated sugar
2 oz. light rum
Ice
handful of pink cotton candy

In a shaker, add lime juice and sugar. Stir until dissolved. Fill up the shaker with ice. Add the rum and shake vigorously for about 30 seconds. In a glass add the cotton candy then strain the daiquiri over the cotton candy. The cotton candy will dissolve to create a delicate flavor to the daiquiri. Drink immediately.

So raise your glass of Cotton Candy Daiquiri and cheer the fair, the classic cocktail, and childhood memories!

Sheila

{recipe adapted from Epicurious}


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Coconut Sheet Cake

Are you crazy for coconut? Good. Because this Coconut Sheet Cake is out-of-this-world lip-smacking delicious! It’s a super moist coconut infused white cake topped with velvety vanilla frosting and sprinkled generously with flaked coconut!

Coconut Sheet Cake

Now I am not a huge fan of coconut, I like it ok, but it would not be my first choice in a dessert or sweet treat.

But my family loves the stuff. Especially my hubby. I was originally going to make this for Father’s Day, but for some reason my guy was on a “no-sweets” kick. Can you imagine that? Hard to do in this house!!!

Anyway, a couple of weeks ago I decided to bring a dessert for a family gathering — and this Coconut Sheet Cake was on the top of my list to make. And so I did. You see, ever since I got my sheet pan, I have been obsessed with making sheet cakes — they are so darn good and easy to make too! And the best thing is, you can change up the ingredients to create your own signature flavor masterpiece.

Coconut Sheet Cake

As many of you may know, my hubby is super picky about what he likes to eat and what he considers as “good”. Well, let’s just say this cake was a huge hit! He actually told me that he loved this cake! Wow, now that was a surprise! And I know it was true as he proceeded to eat the remaining cake I brought home! Turns out his family loves coconut too and they raved about this confectionary! Even I thought it was pretty darn good! All this coconut love going on made me very happy!

Coconut Sheet Cake

Coconut Sheet Cake

For the cake:

2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1/2 cup So Delicious Diary Free Coconut Milk, unsweetened (or other coconut milk of your choice)
1 teaspoon pure vanilla extract (or if you prefer you can use coconut extract)
1 cup (2 sticks) unsalted butter
1 cup  water

For the frosting:
1/2 cup (1 stick) unsalted butter
1 lb. (about 4 cups) confectioners sugar
1 teaspoon pure vanilla extract
1 (14 oz.) bag Bakers Flaked Coconut

Heat your oven to 350 degrees. Spray an 18 x 13-inch sheet pan (or jelly roll pan) with non-stick cooking spray and set aside.

In a large bowl, stir the flour, sugar, baking soda and salt. In a separate bowl, add the eggs, coconut milk and vanilla extract and beat with a whisk until combined. In a medium saucepan bring the water and butter to a boil over medium heat until the butter is fully melted. Remove from heat and slowly pour butter mixture into the flour mixture and stir until combined. Add the egg mixture and stir until smooth. Pour into the prepared pan and bake for 20 minutes, or until a toothpick comes out clean.

While the cake is cooling, make the frosting. Over medium-low heat add the butter to a saucepan to melt. Remove from heat and whisk in the confectioners sugar and vanilla extract. Immediately pour over the cake and spread with an offset knife or spatula. Sprinkle evenly with the flaked coconut. Let cool completely before cutting into nice large pieces. If you have any cake remaining, cover with plastic wrap.

Coconut Sheet Cake

Yep, this is what it looked like after we devoured the incredible Coconut Sheet Cake! I will defiantly be making this signature treat again as well as trying out some new flavor combinations to entice my friends and family!

Sheila

 

Shared on: Totally Talented Tuesday, Wake Up Wednesday, Time To Sparkle, Show Stopper Saturday, Strut Your Stuff Saturday, Saturday Night Fever, Best of the Weekend, Weekend Potluck, Moonlight and Mason Jars


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Fresh Blackberry Margarita

Berrylicious! With the abundance of fresh berries around us, it’s the perfect time to mix up this mouth-watering Fresh Blackberry Margarita! You only need four ingredients and in a snap you’ll be sipping on this vibrant cocktail!

Fresh Blackberry Margarita

I love margaritas, and I especially enjoy concocting new versions on the all-time classic drink. What about you? This Fresh Blackberry Margarita is no exception. It’s got that wonderful combination of sweet and tangy and the berries burst with flavor with each sip. The beautiful color along with the delightful taste will keep your shaker busy all night long! And you’ll be in relaxed mode in no time!

Fresh Blackberry Margarita

Fresh Blackberry Margarita

2 oz. silver tequila
1 oz. agave nectar
1 oz. fresh lime juice
1/2 oz fresh blackberry puree*
Fresh blackberries for garnish
Coarse salt or sugar to rim your glass

Using a cut lime, rim your glass. Then dip glass into a small plate of coarse salt. Fill the glass with ice and set aside. Immediately fill a cocktail shaker with ice. Add the tequila, agave nectar, fresh lime juice and blackberry puree and shake vigorously, then strain into prepared glass. Add a fresh blackberry or two for garnish.

*To make the fresh blackberry puree — to a blender add 1 pint of fresh raspberries and 2 tablespoons of sugar. Blend on high until smooth. Pour into a fine sieve to remove the seeds. Store in a small container in your refrigerator. Be sure to save a few whole blackberries to garnish.

Fresh Blackberry Margarita

Cool off from the hot sun this weekend by lingering on your lounge chair while enjoying an ice-cold Fresh Blackberry Margarita!

Sheila


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Pumpkin Oat Breakfast Bites {gluten-free}

Are you wondering why I am talking about a pumpkin recipe in summer? Well, pumpkin is a “super food” and it’s great to incorporate into your meals year-round! So if you need of breakfast on-the-go, you’ve got to try these quick and easy Pumpkin Oat Breakfast Bites. These tiny and tasty morsels have just the right amount of sweetness, fiber and protein to keep you satisfied all morning, and they’re gluten-free!

Pumpkin Oat Breakfast Bites

I am always looking for breakfast recipes that I can make on Sunday and take with me to work during the week. Breakfast always seems to be the hardest meal for me to prepare during the week, so if I plan ahead I am so much better off. Do you feel the same?

As well, pumpkin has all sorts of nutritional value, so I thought I would give these little gens a try. And they are actually quite good. The nutty oats and smooth pumpkin along with the spices and a hit of chocolate really is a nice combination of flavors. Now mind you, my family would not eat these. But that’s ok with me!

Pumpkin Oat Breakfast Bites {gluten free}

Pumpkin Oat Breakfast Bites {gluten-free}

1 cup pumpkin puree (not pumpkin pie filling!)
1 large egg
2 teaspoons pure vanilla extract
2 1/2 cups old-fashioned oats*
1/2 cup oat flour
1/2 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup chocolate chips*

Heat your oven to 350 degrees. Spray mini muffin tins (I used 4 tins with 12 openings each) with non-stick coconut oil cooking spray and set aside.

In a large bowl add the pumpkin, egg and vanilla and whisk until smooth. In a medium bowl add the dry ingredients and mix until combined. Then add the dry ingredients to the wet ingredients nd gently mix until combined. With a 1-inch cookie scoop, place the dough into the muffin tins. Bake for 15-20 minutes, until golden brown. Cool on a wire rack before popping into your mouth!

*Note, to make these truly gluten-free, be sure to use gluten-free oats and chocolate chips.

Pumpkin Oat Breakfast BItes {gluten free}

Some facts about the health benefits of pumpkin:
{sources: Joy Bauer and Health.com}

  • One cup of canned pumpkin has seven grams of fiber and three grams of protein.
  • Canned pumpkin is packed with vitamins and provides over 50 percent of the daily value of vitamin K, which may reduce the risk for some types of cancer.
  • Pumpkin is loaded with nutrients that will help your heart, bones, eyes, and skin.
  • Includes beta-carotene which is an antioxidant that helps rejuvenate skin, protect your vision, and may even reduce risk of arthritis.
  • Includes Potassium which is a mineral involved in lowering blood pressure and maintaining healthy bones.

Here’s to a great, healthy week of eating these gluten-free Pumpkin Oat Breakfast Bites!  Enjoy!

Sheila

{recipe adapted From The Little Yellow Kitchen}

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