Monday, July 16, 2012

Taco Night


Last night I had some girls over for a taco dinner!
For an appetizer I made Strawberry, Corn & Avocado Salsa. This was such a hit that I must share the recipe with you...
 
Strawberry, Corn & Avocado Salsa
Adapted from Family Fresh Cooking

Mix:
1 cup of corn
3/4 cup diced Red Onion
½ cup garbanzo beans
1 ½ cups finely diced Strawberries
1 diced Avocado
1 Lemon juiced
Olive Oil
Season to taste with: Chili Powder, Black Pepper, Garlic Powder and Salt
Top with Feta Cheese or Goat Cheese


For our cocktail, I made a large bowl of White Wine Sparklers. Oh, and I also made Cake Batter Rice Crispy Treats for dessert {recipes to come}!
 {napkins}
 I picked up some dahlias from the Farmer's Market - so pretty!
{Our taco buffet}
{my girls!}
 
Happy Monday!
Photobucket

Friday, July 13, 2012

Summer Strawberry Coconut Cake



As promised, here is the recipe for Matt's Strawberry Coconut birthday cake. When I found this recipe {here} a few months ago, I knew I had to make it, and Matt's birthday was the perfect occasion {he loves coconut and strawberries}.  


Summer Strawberry Coconut Cake

1 (18.5 ounce) box white cake mix
4 tbl strawberry gelatin powder
2 tsp all-purpose flour
1 tsp baking powder
2 tbl granulated sugar
3/4 cup vegetable oil
4 eggs
1/4 cup water
1/2 cup pureed strawberries
1 tsp vanilla
1/2 tsp coconut extract
1/2 cup fresh strawberries, finely diced
1 cup coconut, finely shredded in food processor
several strawberries to fill cake and garnish

Preheat the oven to 350 degrees F.
Combine dry ingredients in mixer bowl and stir together. Beat in oil, eggs, water, strawberry puree, vanilla, and coconut extract. Mix well. Stir in diced strawberries and coconut. Pour into two 8- or 9-inch round pans, greased and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the cakes are pulling away from the sides of the pans.

Put pans on wire racks and cool for 10 minutes. Remove from pans and leave on racks to cool completely. While cooling, make icing.

Spread some icing on first layer, then top with sliced strawberries. Place second layer on top and ice the rest of the cake. Cover entire cake in shredded coconut and garnish with fresh strawberries. I don't tint my coconut pink like in the original recipe, because I think it's so pretty to cut into the white cake and have the surprise of bright pink inside. I like the contrast of the white icing/coconut and pink cake.

Cream Cheese Frosting

8 ounces cream cheese, softened
2 sticks (1 cup) butter, softened
2 16-oz. boxes powdered sugar
1 teaspoon vanilla extract

Beat butter and cream cheese until smooth. Add vanilla. Slowly beat in powdered sugar until desired consistency. Add a tablespoon or so of milk if icing is too thick.
 This definitely turned out to be one of my favorite cake recipes. It is super moist, fresh and flavorful - the perfect summer cake!

 
For some of my cake tips and layering tutorial, check out {this post}.
Photobucket

Wednesday, July 11, 2012

Loving Lately

A few things I've been diggin' recently...
 Exhibit 1: Michelob Ultra Light Cider.This beer is unbelievably light, crisp and delicious. Oh, and it is 120 calories per bottle. Exhibit 2: My up-do from Lindsey's wedding. I am pretty sure this is my favorite "messy bun" thus far from the weddings I've been in this summer.
Exhibit 3: I am really happy to finish this series so I can move on to a better one. Next up, Hunger Games, unless you have a better suggestion...Exhibit 4: My newest OPI nail color, "Samoan Sand"

Exhibit 5: My new monogrammed cooler tote from Monkey See Boutique! I plan to get a lot of use out of this all summer! 
 
What are you loving lately?
Blogging tips