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Archive for March 30, 2010

TIP OF THE DAY: Coloring Coconut

easter-cupcakes-nest-230

It’s easy to color coconut to make desserts
more fun. Photo courtesy McCormick.com.

It’s easy to tint coconut for Easter cakes/cupcakes or any other holiday.

1. Place shredded or flaked coconut in a large resealable plastic bag.

2. Squeeze food color into the coconut: 5 to 6 drops per 1 cup of coconut.

3. Shake until color is evenly distributed. If not using immediately, spread in a shallow pan to dry and store in an airtight container.

You can use the coconut in other dishes as well.

For a spring or Easter salad, toss fresh fruit (apples, bananas, mangos, pineapple) or dried fruit (blueberries, cherries, raisins, sultanas) with your greens. Halved pecans are a nice touch as well.

Garnish by sprinkling with flaked or shaved coconut—colored or white.

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PRODUCT: Naturally Nora Cake Mixes & Frosting

Prepackaged cake mixes don’t have to be full of artificial ingredients or hydrogenated oils.

That’s what Nora Schultz thought when she created Naturally Nora Baking Mixes—and frosting mixes, of course! The packaging is environmentally friendly as well.

The mixes are free of artificial ingredients, colors and preservatives. Instead, the company seeks out natural ingredient suppliers to create dessert mixes that you can use to easily whip up a frosted cake, cupcakes or brownies.

All of the products are kosher and most do not contain dairy or soy (the only exception is the Doubly Fudgy Brownies mix), although they are produced in a facility that also uses milk, soy, tree nuts and peanuts.

You can use the mixes to make the basic cake or brownie recipe on the box, or incorporate them into other desserts, including the Wholly Coconut Cupakes Recipe from Naturally Nora herself.

Wholly Coconut Cupcakes Recipe

Use Naturally Nora to make all-natural
desserts. Photo by Hannah Kaminsky | THE NIBBLE

Ingredients For The Cupcakes
– 1 box Naturally Nora Sunny Yellow Cake Mix
– 1 cup well-stirred canned, unsweetened coconut milk (not “lite”)
– 1/2 cup vegetable oil
– 3 large eggs

Ingredients For The Frosting
– 1 box Naturally Nora Extraordinary Vanilla Frosting Mix
– 8 tablespoons (1 stick) unsalted butter, melted
– 3 tablespoons well-stirred canned, unsweetened coconut milk (not “lite”)
– 3 1/2 cups sweetened flake coconut

Preparation
1. Heat oven to 350°F. Line two 12-cup muffin tins with paper liners.

2. Mix cake mix, 1 cup coconut milk, oil and eggs for 1-2 minutes on medium speed with an electric mixer. Divide batter evenly among muffin cups.

3. Bake 20-25 minutes. Cool completely.

4. Beat frosting mix, melted butter and 3 tablespoons coconut milk with an electric mixer on medium speed 1-2 minutes until fluffy.

5. Frost cupcakes generously with frosting. Press coconut on top of cupcakes.

Makes 18-24 cupcakes.

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