Loaded Cheeseburger Cake

Summertime conjures up all sorts of images of grilled delights, and the best one this summer has been sweet!

In June my Aunt stumbled upon hamburger cookies at a taste testing station in her grocery store.  In a stroke of genius, she grabbed the cookie and resisted the temptation to eat it so she could share its cuteness with me!  (I will explain how it was assembled a little further down!)

In July she came to a barbeque at our house with a cake version that was to die for!  I had to make one and share it with all of you.  I hope you're hungry!

Loaded Cheeseburger Cake
Yields 12 Servings

Ingredients

1 Box Yellow Cake Mix
1 Box Devil's Food Cake Mix
1 Jar Vanilla Frosting
Red Food Coloring
Yellow Food Coloring
2 Cups Shredded Coconut
Green Food Coloring
Green Gummie Lifesavers
Purple Gummie Lifesavers
1 Tbsp Honey
1 Tbsp Sesame Seeds

To Prepare the Cake 
You will need to make the two cakes the night before or several hours before you assemble the cake.

1. Prepare the Yellow and Devil's Food Cake mixes per the directions on their boxes.
2. Pour the yellow cake mix into a 9 inch cake pan, and the devil's food cake mix into a 10 inch pan. 
3. Once the cakes are baked be sure they cool either over night, or for at least 2 hours in the fridge before assembly.
4. Using a serrated knife, cut the yellow cake in half. 
5. Split the icing into two bowls.
6. Dye half of the icing yellow, so it looks like cheese, and then dye the other half red so it looks like ketchup.  For red dye I prefer using candy dye or actual frosting dye, as opposed to food coloring.  It makes a more accurate shade of red, instead of pink!
7. Slather the bottom "bun" with the red icing.
8. Place the "burger" on the iced bun.
9. Ice the top of the burger with the yellow icing.
10. Make a cut in the purple Gummie Lifesavers and stretch them out so they lose the majority of their circular shape.  Then place them so they are in the icing and hanging over the edge of the cake so they look like red onions. 
10. Dye 1 cup of coconut green, and 1 cup of coconut yellow.  Then gently mix them together. 
11. Top the burger and icing with the coconut.
12. Place some of the green Gummie Lifesavers on top of the coconut so they look like pickles.
13. Add the top bun, brush it with honey, and sprinkle some sesame seeds across the top!

Here is the what the inside looks like when you dig into it!

My Dad thought it needed to be compared to something to show off its size...

 

The cookie version of this treat is as simple as this...

A chocolate Grasshopper cookie between two Nilla Waffers.  Fill it with yellow and red icing and a splash of green coconut!  You can also add the honey and sesame seeds.  

I thought about also making a slider version of these by baking the cake mixes on cookie sheets with deep lips, and then cutting out the burgers and buns with circle cookie cutters.  You could add icing, coconut, and a pickle!  They would end up being approximately the size of a cupcake. 

Irish Potato Cheesecake

With St. Patrick's Day just 12 short days away, I thought there was no better way to prepare than an entire SEVEN days of Irish themed cheesecakes!

I am currently referring to myself as the Kitchen Pooka.  For those of you not as versed in Irish lore, pookas are fairies that lurk at night and cause mischief!  I have definitely been known to cause some late night kitchen mischief with cream cheese, sour cream, and a spring mold!

Last night I made the first of the cheesecakes, which was based off of Irish Potato Candies.  Irish Potato Candies are generally made from cream cheese, coconut flakes, confectioner's sugar, and a heaping dose of cinnamon.  I wanted to capture as many of these flavors as I could, and this morning's family taste test was positive proof that it was successful, so enjoy!

Irish Potato Cheesecake
Yields 8 - 10 slices

Ingredients

Filling
16 ounces softened cream cheese
16 ounces sour cream
1 can Creme de Coconut (found in the ethnic food aisle of most grocery stores)
3/4 cup sugar
1 cup coconut flakes (pulverized in a food processor or blender)
3 eggs

Crust
2 cups graham cracker crumbs
1/4 cup cinnamon
4 tbsp melted butter

Topping
1 cup toasted coconut flakes (toasting directions included below)


To Prepare the Cheesecake 
1. Pre-heat the oven to 350 degrees
2. Wrap the outside of a spring form pan with aluminum foil
3. Mix the graham cracker crumbs, cinnamon, and butter together in a bowl with a fork until evenly mixed.
4. Spray the inside of the pan with a non-stick cooking spray.
5. Pour the graham cracker mixture into the pan and press into the sides and bottom evenly, being sure that there are no holes or cracks.

6. Place in the fridge to firm while you prepare the filling.
7. In a new bowl, blend the cream cheese and sour cream together.
8. Open the can of creme de coconut.  The coconut and oil will have naturally separated - keep them separated!  The coconut will actually have settled on the top of the can.  This is the part you want to scoop out of the can (leaving the oil behind) and add to the bowl. 

This white cream is what you will be adding to the cheesecake!

The coconut oil settles to the bottom of the can, which makes this step a lot easier!

9. Blend everything again.
10. Add the pulverized coconut.  This will add just enough texture without being overwhelming.  If you do not want to break it down, you can add a cup of regular coconut flakes!

Running the coconut flakes through the blender will make it a smaller texture, but it will still pack a powerful punch of flavor!

11. Add the sugar.

12. Blend in the three eggs one at a time.
13. Gently pour the filling into the crust, and bake for approximately 1 hour.

Before baking

After baking

While baking, your cheesecake will rise to the height of the pan.  It is ready to come out of the oven when the center is firm and jiggles like solid jello!  Your cheesecake will shrink back down as it cools.  Let it cool for about an hour before refrigerating. 

When you are ready to put the cheesecake in the fridge, gently open the spring on the pan, and carefully lift it up and over, being careful not to spill crumbs on the cheesecake!

Just before serving, put 1 cup of coconut flakes in a frying pan over low heat, and toast them until they start to turn golden brown.  Garnish the whole cheesecake or individual slices with the toasted coconut!

Pumpkin Coconut Cream Soup with Cinnamon Croutons

After perusing my new favorite grocery store (The Golden Mango), I found quartered pumpkins for cooking in the refrigerated produce section.  I obviously could not turn this offer down (especially when 3 pounds worth was only $2.00)!!!  With Vegetarian Week quickly looming on the blog, I opted for it, and figured I would find something to do with it.  I didn't want to go the obvious route of pie or bread, and finally remembered that there is such a thing as pumpkin soup!  I wanted to find a balance between sweet and savory though, especially since my dad and sister can be a little picky sometimes!  They really ended up enjoying it, and we are now looking forward to making it the week after Thanksgiving to have with leftover turkey sandwiches!  I also almost forgot to mention that this actually ended up being a vegan recipe!

Pumpkin Coconut Cream Soup with Cinnamon Croutons
Yields 6 servings


To Prepare the Soup 
1. Puree 3 pounds of pumpkin.  If you are going to puree them from scratch, you will need to cut the pumpkin into manageable pieces, and remove all of the seeds and goopy stringy bits!  Leave the skin on though, as it peels off much more easily after it is baked.  Bake the pumpkin in a casserole dish at 350 degrees for an hour and a half!  When the pumpkin is done cooking, cool it, peel it, and puree it either in a food processor or in a food mill.  If you do not want to go through this process, use 3 pounds of pumpkin from the grocery store!  Just be sure it is pumpkin puree and not the pie filling though!

2. Start boiling the pumpkin puree in a large pot.
3. Add in a can of cream of coconut (Approximately 16 ounces).  If you do not like coconut, you could use regular milk that is sweetened with a little brown sugar, or you could use vanilla or almond soy milk to keep this recipe vegan!
4. Add in a can of vegetable broth (Approximately 16 ounces).
5. Add in 1 heaping teaspoon of curry powder.
6. Add in 1/2 a teaspoon of ground nutmeg.
7. Add in 1/2 a teaspoon of cinnamon.
8. Add in 1/2 a teaspoon of ground ginger.
9. Let all of this simmer over medium heat.

To Prepare the Croutons 
1. Slice 6 slices of wheat bread into thirds.  Be sure to use a vegan friendly bread if you are keeping this recipe vegan!
2. Place them on a baking sheet.
3. Sprinkle them with cinnamon and sea salt.

4. Bake at 350 degrees in the oven for approximately 10 minutes, or until they are golden brown and crunchy!

Sweet Potato Spice Cupcakes with Coconut Curry Icing

For those of you that don't know, I will share two facts 1.) I am OBSESSED with curry, and 2.) I really hate baking from scratch unless it is for a holiday meal or Christmas cookies - too much chemistry involved.  Which brings us to these cupcakes!  I like embellishing on pre-boxed batters instead of making my own (watch your back Sandra Lee...I'm coming for you and your semi-homemade treats!).  In the past I have made a sweet potato dish where I cook down sliced sweet potatoes in coconut milk, red curry, and dark and golden raisins (recipe to follow closer to Thanksgiving).  I loved the combination, and though it would make a beyond yummy dessert.  Thankfully it did not disappoint!

Sweet Potato Spice Cupcakes with Coconut Curry Icing
Yields 1 dozen regular sized cupcakes

To Prepare the Batter
1. Peel 2 sweet potatoes and cut them down into cubes

2. Put in rapidly boiling water, but do not add anything to the water (i.e. salt)

3. When the sweet potatoes are soft enough to break with a fork drain them
4. Break the potatoes down.  You have several options here: 1.) A food mill.  Personally I am a HUGE fan of food mills.  You have the choice of pureeing, grating, or somewhere in between.  You do not have to peel veggies...their peels will stay in the upper part of the mill and never fall into what you are making.  The only downside is that it is a total pain in the butt to clean! 2.) Blender, Mixer, Food Processor, or Magic Bullet.  You will need to peel the potatoes, but you will still get a pureed effect, but might need to beat them for a little bit longer to make them smooth.  3.) Buy pre-pureed.  The only brand I could really find is called Farmer's Market, but I am fairly certain it is much easier to find around Thanksgiving and Christmas.  You could also go the route of buying canned yams or sweet potatoes and smashing them in their canned state.  4.) Fork or Hand Masher.  You have to put a little elbow grease into it, and they will never get down to a pureed state, but it will make your potatoes a little more rustic, and give a carrot cake like texture to your batter.  Today I went with method four!
5. Prepare your actual batter.  I chose Betty Crocker's Super Moist Spice Cake batter.  Follow the directions as usual EXCEPT for the addition of the water!  Instead of the box directions, add 1/4 cup of water and 1 1/2 cups of the sweet potatoes.  Be sure to mix it very well so everything is evenly incorporated!

6. Bake them according to the box's instructions.  I also put a cake pan of water in the oven.  It helps prevent burning around the base of the muffin/cupcake top!

To Prepare the Icing
1. Mix one 16 oz (standard size) container of vanilla icing with a cup of coconut flakes
2. Add 1 tablespoon of curry powder (found in the spice aisle) and mix EXTREMELY well...no one wants a mouth full of curry powder!  (I like to mix my icing the night before so it really has time to absorb all of the flavors.  Put it in a resealable container in the fridge.  Take it out the following day while you are preparing the cupcakes so it has enough time to soften.)

Icing the Cupcakes
1. Be sure to give your cupcakes plenty of time to cool so your icing does not melt off
2. I like to ice cupcakes using a zip-lock bag.  Spoon your icing into the bag and seal it shut after squeezing out the extra air.  Cut off a corner of the bag that is approximately a 1/2 inch long.  If you don't want to go this route, ice as you normally would.

3. Place the cut corner in the center of the cupcake and squeeze, but do not move the bag.  The icing will push itself out and make a delicious and billowy layer of icing.
4. When you are happy with the amount of icing on the cupcake, just stop squeezing and lift the bag straight up

My family and I LOVED these cupcakes!  The platter of 12 was almost gone with in 15 minutes!  The curry adds just enough heat to make you realize that there is more than coconut and spice cake to these cupcakes, and the bits of sweet potato broke up the intensity of the spice cake.  If you are not a fan of sweet potatoes, pumpkin would work just as nicely.  Hope you enjoy them as much as we did!