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Archive for the ‘Dessert First’ Category

Absolutely Bitchin’ Coconut Cream Pie

In by Katherine, Dessert First on October 7 at 11:12 pm

This coconut cream pie tastes like an Almond Joy come to life as a pie (only ten times more joyful, and without almonds).

Coconut Cream Pie

If “coconut cream pie” conjures up images of a cloying slice topped with aerosol whipped cream sitting too long under the fluorescent lighting of a display case at Marie Callender’s, you haven’t truly had coconut cream pie. You simply have not lived. Carpe diem, carpe diem! Seize the day. Make your lives extraordinary! O Captain my captain!

This pie brings a little something extra to the table with a chocolate shell layer of crust and chocolate garnish on top, and gains an extra boost of coconut flavor by substituting coconut milk for regular milk. And of course, it uses real whipped cream.

It was adapted by my sister from this Bon Appetit recipe and won a Maslyn family pie contest.  That’s legit.  See how to make the absolutely bitchin’ version after the jump.

Coconut cream pie

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Sandra’s Cake Mix Cookies

In by Amy, Cooking for N00bs, Dessert First, This is Why John's Fat. on September 28 at 8:51 am

Cooking time: <15 minutes | Originally enjoyed on: 9/28/2009

Cake mix cookies, yum! (This picture is from another blog, found on Google images.)

Cake mix cookies, yum! (This picture is from another blog, found on Google images.)

If you’re looking for a pick-me-up in < 15 minutes, look no further. Sandra, 205’s baking wizard, introduced us to the loveliness of Cake Mix Cookies during a late-night study session.

Combine 1 box cake mix with 2 eggs, 1/3 cup of oil (you can use 1/2 cup if you’d like), and a handful of chocolate chips.

Mix, spoon onto a cookie sheet, and bake for 10 minutes at 325 degrees. Keep watch for cookie monsters that may be lurking around.

Sandra’s Personal Cheesecakes

In by Amy, Dessert First, This is Why John's Fat. on September 14 at 7:00 am

Cooking time: ~20-25 minutes | Originally enjoyed on: 9/13/2009

Personal cheesecake with a ginger snap crust, topped with a nectarine slice.

Personal cheesecake with a ginger snap crust, topped with a nectarine slice.

Sandra’s return + rainy day = baking extravaganza!

These little beauties were whipped up by our housemate Sandra, master baker.  You can find the recipe on her blog here, or from the original site, Cooking for Engineers.

The cooking time is actually quite short, since almost all ingredients are just mixed together in one bowl. We also substituted the usual Oreo cookie/Nilla wafer crust with Trader Joe ginger snaps.

The Ultimate Carrot Cake (We’re Not Kidding)

In by Katherine, Dessert First, The Everyday Foodie on August 5 at 10:16 am

If you’re not a fan of carrot cake, you’ve obviously never had this glorious rendition.

Ultimate Carrot Cake

The applesauce and pineapple in the recipe keep the cake deliciously moist, and cream cheese frosting provides the perfect tangy counterbalance.  Plus, no garish orange-and-green carrots piped atop each individual slice!  Just tasty tasty walnuts.  So, bonus.

A few of you might remember this recipe from exploring berkeley back in the day.  We’ve brought it back to the future because, as it turns out, it makes great cupcakes as well:

Ultimate Carrot Cake

Beat together:
4 eggs
3/4 c vegetable oil
1 c brown sugar
1 c white sugar
3 tsp vanilla extract

Then mix in:
2 c flour
2 tsp baking soda
2 tsp baking powder
0.5 tsp salt
3 tsp ground cinnamon
0.25 tsp nutmeg

Then fold in:
3 c grated carrots
20 oz canned pineapple, chopped/crushed and drained (optional)
0.5 c applesauce (optional)
1 c chopped walnuts or pecans (optional)

Bake at 350 degrees in a greased 9X13 baking pan. Bake for 40 to 50 minutes. Let cool before frosting.

CREAM CHEESE FROSTING

Beat together:
0.5 c butter, softened
8 oz cream cheese, softened
3.5 c powdered sugar
1 tsp vanilla extract

Frost cooled cake and sprinkle on:
1 c chopped nuts