multigrain sandwich bread - Sweet & Savory Kitchens

Margaux says…

Yesterday was a total flop in the kitchen. I started out making this bread, got to step two and couldn’t find the honey ANYWHERE. I asked my 2-year-old daughter, who is notorious for hiding things, where she put it. “Ummmmmmm….in there,” she said uncertainly, and halfheartedly pointed towards the living room. My multigrain cereal was quickly cooling, soon going to drop below the 100 degree mark, and I frantically searched the house, to no avail. I gave up, and scrapped the now very cool cereal, and made granola. (Which turned out great, so I suppose the day wasn’t a total failure. And while I was at my hair appointment, which was also a success, my husband found the honey where Stella squirreled it away in a shopping bag in the kitchen. Sigh.)

weighing ingredients

dough ball

Homemade pasta was on the menu for that night, which I got started on immediately after my haircut. I’d made it only once before, but it was pretty easy and seamless, so I thought it would be no problem to make starting at 3:30 pm. Ha. I mistakenly used a different recipe, and after 2 hours of work had to throw out the whole thing. Of course, I cried. And the kids, bored with TV and with me being in the kitchen, started going bonkers. I turned just in time to see my daughter playing in the bowl of flours that I was saving for the bread I wanted to start on again the next day. When my husband came home from work, I was at my wits end, and said I was never going in the kitchen again. Ok, end of rant.

rolled out dough
rolled out dough
dough log

Here I am, the next day, making the bread. I can say it’s because I’m saving us money, but that would only be part of the truth (good bread is expensive!). But it’s mostly because it’s been a month since I made this last, and I have been dreaming about it. I don’t think I can eat another supermarket loaf again, at least not for awhile. This bread is amazing. It takes my family about 4 days to walk through two loaves. I wouldn’t say it’s SUPER easy to make, but so worth it. This winter, when we didn’t have much to do but sit around and read and play games and make food, I kept us stocked with this bread. So, here I am, back in the kitchen, making this bread, while my crazy daughter is doing who-knows-what. This time I will at least make sure I have the honey, and that she keeps her hands out of the flour.

loaves, before rise
loaves, after rise

 

Multigrain Sandwich Bread - Sweet & Savory Kitchens

 

Easy Multigrain Sandwich Bread - Sweet & Savory Kitchens

Easy Multigrain Sandwich Bread

adapted from Cook’s Illustrated (of course)

Tools you will need in order to make this:
-Stand mixer with dough hook attachment
-Two 9×5″ loaf pans (I have made this with 8×4″ pans, and it turned out okay, but I would recommend the bigger size)
-Kitchen thermometer (preferably instant-read)

Tools that really really come in handy when making this:
-Water sprayer/spritzer bottle
-Bench scraper (like this one)
-Kitchen scale (I like this one because it comes in a rainbow of colors, and it slides nicely in with my cookbooks on the shelf because it’s nice and flat.)

A note on ingredients: You will need to get a 7-grain hot cereal mix, like the ones from Bob’s Red Mill and Arrowhead Mills. You will find it in the cereal aisle, with the hot cereals, but I’ve found that it’s not in all grocery stores. I have bought it on Amazon a few times; it’s a good idea if you’re going to use it often because it’s a bigger package. It’s also really delicious as actual breakfast cereal. 🙂

6 1/4 ounces (1 1/4 cups) 7-grain hot cereal mix
20 ounces (2 1/2 cups) boiling water
15 ounces (3 cups) unbleached all-purpose flour (plus extra for dusting work surface)
7 1/2 ounces (1 1/2 cups) whole wheat flour
4 tbsp honey *(see below for vegan option)
4 tbsp unsalted butter, *(see below for vegan option)
2 1/2 teaspoons instant yeast
1 tablespoon table salt
3/4 cup unsalted pumpkin or sunflower seeds (I do half and half if I have both)
1/2 cup old-fashioned rolled oats

1. Place cereal mix in bowl of standing mixer and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours in medium bowl.**
2. Once grain mixture has cooled, add honey, melted butter, and yeast and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, 1/2 cup at a time, and knead until dough forms ball, 1 1/2 to 2 minutes; cover bowl with plastic and let dough rest 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3 to 4 minutes (if it does not clear sides, add 2 to 3 tablespoons additional flour and continue mixing); continue to knead dough for 5 more minutes on low (on my Kitchenmaid, it’s speed level 2). Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth, taut ball. Place dough into greased container with 4-quart capacity; cover with plastic wrap and allow to rise until doubled, 45 to 60 minutes.***
3. Adjust oven rack to middle position; heat oven to 375 degrees. Spray two 9×5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pant into 12×9-inch rectangle ****(see note below); cut dough in half crosswise with knife or bench scraper. With short side facing you, starting at farthest end, roll one dough piece into a log. Pinch seam together gently. Spritz with water all over, then roll in the oats so that they completely cover the loaf. Drop loaf into prepared pan, then repeat process for second loaf. Cover loaves lightly with plastic wrap and let rise until almost doubled in size, 30 to 40 minutes (in the winter, when my kitchen is chilly, I rise the loaves on my stovetop while the oven is preheating). Dough should barely spring back when poked with your knuckle when it is ready to go in the oven. Bake until internal temperature registers 200 degrees on an instant-read thermometer, 35-40 minutes. (I start checking at 30 minutes). Remove loaves from pans and cool on wire rack before slicing, about 3 hours.

Notes:

This bread is called easy, and it is. The 7-grain cereal replaces a whole bunch of different flours, so the ingredient list is pretty minimal for a multigrain bread. I’ve never been much of a bread-baker; baking with yeast seemed daunting to me. This was one of the first bread recipes I ever tried, and it turned out great the first time! However, it is time consuming. It takes almost 4 hours to make this, from start to finish, including resting and rising times. The nice part is that you can get the hot cereal mix going, and get all your other ingredients ready while it’s cooling. But for me, the rest and rise times just aren’t quite long enough for me to go anywhere, so it has to be made on a day that I’ll be sticking around the house.

*Vegan options: For the butter, you can probably substitute Earth Balance, but my trusted vegan source says that what’s way way better is making your own vegan butter from scratch. She uses this recipe. For the honey, my source recommends “Honee”, which is a vegan honey substitute made from apples and lemon. Agave syrup would probably be too sweet, and I think maple syrup is too strong of a flavor, although if you can’t find Honee and don’t want to order on Amazon, maple syrup is probably your best bet.

**Having a digital kitchen scale is so very helpful when baking. I just started doing this, and wish I would have started years ago! It’s a more accurate way to measure flour and other dry ingredients, and it is super fast and easy. I just put my bowl on the scale, hit “tare”, add the first ingredient, then hit “tare” again, and add the next ingredient. “Tare” clears the scale, so you are weighing just what you’re putting in after pushing it. I recommended a scale above, but you can find ones even cheaper on Amazon that get good reviews.

***An easy way to get your dough to the perfect 12×9″ size before making into loaves, spread your flour out on the counter, and then draw a 12×9″ rectangle in the flour with your finger. Then plop your dough in the middle of the rectangle and gently press it to the edges of the drawn rectangle. (See photos)

quick tip
rolled out dough

 

****Today while baking the bread, I ended up running out of time before it would be ready to go in the oven, so I tried slowing down the final rise process by putting the prepared loaves in the refrigerator. They ended up still really great, so if you are short on time for some reason, I recommend putting your prepared loaves in the fridge until you can bake them. I’m not sure exactly how long you can do this for…the recommended rise time for the loaves is 35-40 minutes at room temperature. I put them in the fridge right after preparing them, and took them out to bake about 3.5 hours later and they had doubled in size in the fridge. I let them get back to room temperature (set them on the stovetop while the oven preheated) before baking. I don’t think you could let them sit in the fridge for much longer than that since they doubled already in that amount of time…definitely not overnight. But this is a quick fix if you somehow run short on time and need to come back to it later!

Snickerdoodles

March 3, 2015

Snickerdoodles

Margaux says..

It’s really difficult for me to get requests for foods or treats out of my husband, except for when it comes to cookies. He loves cookies. If I baked cookies once a week, he would be a happy man. And his taste is simple: chocolate chip is his favorite, and any other simple cookie like unfrosted sugar cookies, chocolate cookies, oatmeal cookies, and snickerdoodles.

Snickerdoodles remind me of my childhood…both my aunt and my grandma made them on a regular basis. The flavor is like cinnamon toast, all buttery and cinnamony, a perfect treat on a dreary winter day.

Snickerdoodle dough

I love the texture of snickerdoodles…chewy in the center, slightly crispy on the edges. This recipe gives you that perfect texture. I’ve tried tons of different recipes for them, and sometimes they turn out a little too cakey, and sometimes a little too crispy. The Martha Stewart recipe is a winner. And they require very few ingredients, which most people have on hand, so they are the perfect spontaneous baking project!

Snickerdoodles

 

Snickerdoodles

adapted from Martha Stewart’s Cookies

2 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp coarse salt
1 cup unsalted butter, room temperature
1 1/2 cups plus 2 tbsp sugar
2 large eggs
2 tsp ground cinnamon

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Sift together flour, baking powder, and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

Stir together cinnamon and remaining 2 tbsp sugar in a small bowl. Shape dough into twenty 1 3/4-inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper. Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature for up to 3 days.

Oatmeal Coconut Chocolate Chip Cookies - Sweet & Savory Kitchens
Oatmeal, Coconut and Chocolate Chip Cookies - Sweet & Savory Kitchens

Margaux says…

Oatmeal, coconut and chocolate chip really doesn’t adequately describe these cookies. It’s more like: Oatmeal Coconut Chocolate Chip Browned Butter Almond and Craisin Cookies. But that’s too hard to remember. These cookies are jam packed with yummy goodies, and I LOVE cookies with everything but the kitchen sink in them. These are exceptional, and I think it’s the coconut. So, if you’re like me, and love coconut and chocolate together, you should give these a try. My Aunt Cindy emailed me this recipe last spring, and I have made them several times.

Browned Butter

The original recipe didn’t call for browned butter, but after making cookies with browned butter in them, I’m always willing to go the extra mile. It really enhances the flavor! These cookies have so much in them, that I don’t feel bad grabbing one for breakfast even. Protein, fiber, carbs, vitamin C…it has it all. Right? 😉

cookie dough

oatmeal coconut chocolate chip cookies - Sweet & Savory Kitchens
Oatmeal, Coconut and Chocolate Chip Cookies

Makes about 24 large cookies

Ingredients

2 sticks (1 cup) unsalted butter
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut (see note below)*
12 oz semisweet chocolate chips or chocolate chunks
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped
1/2 cup chopped dried cranberries or raisins

Preheat oven to 375°F.

Brown the butter: In a large saucepan (preferably light in color so that you can see when the butter browns so that it doesn’t burn), melt one and a half sticks of the butter on high heat. When it’s just melted, start swirling the pan around on the burner, until you see the butter starting to brown on the bottom of the pan (it will appear as little brown bits on the bottom). Remove from the heat, and put the remaining half stick of butter in the pan and swirl around until completely melted. Set aside to allow to cool slightly.

Beat together butter and sugars in a bowl with an electric mixer at medium
speed (or beat by hand with a wire whisk). Add eggs and beat until just blended, about 30 seconds. Let sit for one minute, then beat for 30 more seconds. Then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended (or carefully stir in by hand with a wooden spoon). Stir in oats, coconut, chocolate, nuts and dried fruit.

Arrange 1/4-cup mounds of cookie dough about 3 inches apart on large cookie sheet lined with parchment paper (or greased) (about 8 cookies per sheet). Pat down cookie dough slightly so that it’s about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 12 to 15 minutes total (it should still look just slightly underdone in the center).

Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

Cook’s notes: I have made these without the browned butter step, also, and they are still great. Just use room temperature butter, and beat it on high speed with the sugars until light in color and texture. I have also used pecans instead of almonds, and left out the craisins altogether, although I like the tartness of the craisins paired with the sweetness of the chocolate.

My Aunt Cindy just reminded me that these also can be made subbing half the butter for coconut oil! It gives a more intense coconut flavor. If you still want the browned butter, just brown one stick of butter, and then swirl in the coconut oil once the butter is browned.

*note on coconut: I have used both unsweetened shredded and sweetened (the regular Baker’s shredded coconut found in the baking aisle). The unsweetened is preferable, but in a pinch you can use sweetened. It makes the cookies MUCH more sweet, and I feel like the coconut flavor is lost a little because of that. So maybe decrease the sugar a bit and use only a tablespoon or two of the granulated.

I love these warm, and highly recommend microwaving them for 20 seconds or so before eating them (or just eating them right off the pan!).

Cherry-Cream Cheese Hand Pies

Margaux says…

I was at the farmer’s market yesterday and saw that sour cherries are still available around here.  I was surprised, because I know that sour cherries are only available for a short while…and we picked ours a month ago!  But of course I wasn’t thinking about the fact that there are a few different varieties of them, and the ones available now are a darker red shade, but still just as sour.  So, I wasn’t going to post this recipe because I thought the season was over, but we’re in luck around here!  Grab some this weekend and bake these…I promise you won’t be sorry.  The crust is heavenly, and I love hand pies because the crust to filling ratio is perfect.  And these are a perfect dessert to bring to your friend’s BBQ!  No serving hassle at all…just put them on a plate and watch them disappear.

sour cherry hand pies - sweet & savory kitchens

Sour Cherry-Cream Cheese Hand Pies

adapted from a Smitten Kitchen recipe for rhubarb cream cheese hand pies

The Crust:
3 3/4 cups all-purpose flour
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons table salt
1 1/2 cups unsalted butter, very cold and cut into small cubes
3/4 to 1 cup buttermilk

Whisk together flour, sugar and salt in a large bowl.  Using a pastry blender, two forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of tiny peas. Gently stir in 3/4 cup buttermilk with a rubber spatula, mixing it until a craggy mass forms. Using your hands, knead it just two or three times to form a ball. If it doesn’t come together, add remaining 1/4 cup buttermilk, 1 tablespoon at a time, until it does, then gently knead again. Divide dough in half. Wrap each half in plastic wrap and flatten into a disc. Chill in fridge for at least an hour or up to two days or slip plastic-wrapped dough into a freezer bag and freeze for up to 3 months.

The Cherry Filling:
1 lb. pitted sour cherries (about 4 cups)
1/3 cup granulated sugar
2 tsp instant tapioca

Place cherries and sugar in a medium saucepan with sugar and tapioca and stir to combine. Cover and cook at medium-low heat for 15 minutes, no need to stir. Increase the heat to medium, remove the lid and cook for another 10 to 15 minutes, until thick enough that if you run a spoon across the bottom of the pot, you can see a trench quickly form and disappear. Spread mixture on a large plate in the fridge or freezer to cool quickly, then scrape into a bowl. Keep cold until needed; it will be thicker and easier to “scoop” onto the pie bases.

The Cream Cheese Filling:
4 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 teaspoon lemon zest
2 teaspoons lemon juice
1 large egg yolk

Beat cream cheese, sugar, zest, juice and yolk together in a small bowl with an electric hand mixer until smooth. Keep cold until needed.

Assembly:
1 large egg
1 tablespoon water
Coarse sugar

Heat oven to 400 degrees. Line two to three baking sheets with parchment paper. Beat your remaining egg and 1 tablespoon water and keep aside with a pastry brush.

Dust your counter or pastry mat with a lot of flour, unwrap the first half of your dough and start rolling your dough by pressing down lightly with the floured pin and moving it from the center out. Be patient about rolling, don’t press too hard, and it won’t crack as easily. Roll until 1/8″ thick. I cut mine into circles using a 3″ biscuit cutter, but you can also cut into 3″ squares using a pizza wheel or pastry cutter. You won’t have as much dough scraps left if you cut into squares, but I really wanted rounds. If doing rounds, you’ll have quite a bit of scraps, which you can form back into a ball, refrigerate for 30 minutes, and then re-roll and cut some more. It will make for slightly tougher crust on those, but I didn’t think it made that big of a difference. If your dough becomes soft, slide onto baking sheets and freeze for 15 minutes. It will make it easier to assemble.

Brush half the squares very, very lightly with the egg wash; these will be your bases. Cut a small vent in the other half of the squares; these will be your lids. In the center of each egg washed square, put a small dollop (a measured teaspoon) of cream cheese, then cherry filling on top. Don’t overfill! Top each filled base with a vented square. Press outer edge of top and bottom all around to seal with your fingertips or a fork. Transfer pie to a baking sheet, spacing 1-inch apart. Brush the tops with egg wash and sprinkle generously with coarse sugar. Repeat with remaining dough, including second half from fridge, and fillings (you will probably have some fillings left over…you can do what I did and re-roll the remaining scraps a third time and make a tiny little pie for someone who won’t mind tough pie crust, like my son. 🙂 )

Bake for 15 to 20 minutes, until puffed and golden, and even more brown at edges. Transfer to cooling racks and cool to room temperature before serving.

Sour Cherry Pie

July 20, 2014

Tart Cherry Pie ~ Sweet & Savory Kitchens

Margaux says…

My family farm has a couple of cherry trees, and this year we just happened to be in town (its 2.5 hours south of Chicago) when they were ready to pick!  We picked as many as we could in 20 minutes, and got just enough for a pie and some hand pies I made a week later.  Last year we got lucky with cherries, too, and I made this slab pie, which is also fantastic.  It’s always hard to decide what kind of dessert to make when you only get cherries once a year.  Next year, I vow to spend more than 20 minutes picking cherries (someone will have to entertain the children!), so that we have enough to freeze for later.  Then I can make a pie, a slab pie, this sour cherry crumble pie that Aunt Suzy posted about years ago, and this cake that looks really good.

Cherry Picking Cherry Picking Cherry Picking

I found this recipe while reading a Smitten Kitchen blog about a strawberry rhubarb pie recipe that I used recently.  The idea is that you bake the crust before baking the pie, so that the bottom crust isn’t soggy.  I like that idea.  It’s what I do with my single crust baked pies, like peach and custard pies, so why wouldn’t I do it with cherry?  The results were just as I wanted…no soggy bottom crust.  Instead it was nice and crisp, buttery and delicious.  Instead of a traditional lattice top, I used a round cookie cutter to make a decorated top.  I could have layered them and added more, because I didn’t think about the fact that they would shrink during baking.  So I recommend putting more on than you think are needed.

 

Tart Cherry Pie ~ Sweet & Savory Kitchens

Twice-Baked Sour Cherry Pie

adapted from Melissa Clark’s recipe in The New York Times

1 3/4 cups plus 2 tablespoons all-purpose flour, more for rolling out dough

3/8 teaspoon kosher salt

15 tablespoons unsalted butter, chilled and cut into pieces

1 cup sugar

2 to 3 tablespoons instant tapioca

1/4 teaspoon cinnamon

2 pounds sour cherries (about 6 cups), rinsed and pitted

1 tablespoon kirsch or brandy

3 tablespoons heavy cream, or 1 egg yolk lightly whisked with 1 tbsp water

Demerara sugar, for sprinkling.

1. To make dough: in bowl of a food processor pulse together flour and salt just to combine. Add butter and pulse until chickpea-size pieces form. Add 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until mixture just comes together. Separate dough into 2 disks, one using 2/3 dough, the other using the remaining. Wrap disks in plastic and refrigerate at least 1 hour (and up to 3 days) before rolling out and baking.

2. Heat oven to 425 degrees. Place larger dough disk on a lightly floured surface and roll into a 12-inch circle, about 3/8-inch thick. Transfer to a 9-inch pie plate. Line dough with foil and weigh it down with pie weights. Bake until crust is light golden brown, about 30 minutes.

3. While pie crust is baking, prepare filling. In bowl of a food processor, combine sugar, tapioca and cinnamon (use more tapioca if you prefer a thicker, more solid filling, and less if you like a looser, juicier filling). Run the motor until tapioca is finely ground. Place cherries in a bowl and add sugar and tapioca mixture. Drizzle in kirsch or brandy and toss gently to combine.

4. When pie crust is ready, transfer it to a wire rack to cool slightly and reduce heat to 375 degrees. Remove foil and weights. Scrape cherry filling into pie crust.

5. Place smaller disk of dough on a lightly floured surface and roll it 3/8-inch thick. Use a round cookie cutter (or several round cookie cutters of different sizes) to cut out circles of dough. Arrange circles on top of cherry filling in a pattern of your choice.

6. Brush top crust with cream or egg wash and sprinkle generously with Demerara sugar (as you can see in photos, I forgot my sugar. Oops.)  Bake until crust is dark golden brown and filling begins to bubble, 50 minutes to 1 hour. Transfer pie to a wire rack to cool for at least 2 hours, allowing filling to set before serving.

 

Coconut Cream Pie

May 31, 2014

Coconut Cream Pie - Sweet and Savory Kitchens

Margaux says…

We really love coconut around here.  It seems like every other yummy treat I make has coconut in it.  Last week I made coconut almond granola (just tweaking my original granola recipe a bit, taking out cashews and maple flavoring and adding coconut extract and slivered almonds), and coconut cream pie.  Whenever I make a quiche, which is what we had for dinner last Thursday, I make a full recipe of pie dough and save the other half for a single crust pie.  I can’t believe this is the first time I’ve made coconut cream pie…it’s one of my favorites!  This recipe is simple, classic, and delicious.

Coconut Cream Pie - Sweet and Savory Kitchens

Coconut Cream Pie

adapted from Joy of Cooking

Prepare a baked 9″ pie crust.  My favorite recipe is this.

Prepare the coconut: Spread 1 1/3 cups shredded sweetened dried coconut in a 9″ cake pan and toast, stirring occasionally, in a 300 degree oven until golden brown, 20-30 minutes. Set aside.

The filling:
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 1/2 cups milk
5 large egg yolks
3 tbsp unsalted butter, cut into small pieces
1/2 tbsp vanilla
1/2 tbsp pure coconut extract

Whisk together the sugar, cornstarch and salt in a medium heavy bottomed saucepan. Gradually whisk in the milk. Vigorously whisk in the egg yolks until no yellow streaks remain. Place over medium heat and bring to a bare simmer, stirring constantly with a wooden spoon or rubber spatula. Remove from the heat, scrape the corners of the saucepan with the spoon or spatula, and whisk until smooth. Return to the heat and, whisking constnatly, bring to a simmer again and cook for 1 minute. Off the heat, whisk in the butter, vanilla and coconut until the butter is melted and completely incorporated. Stir in all but a few tablespoons of the coconut (set the rest aside for later), and then spoon the filling into the prepared pie crust. Press a sheet of plastic wrap directly on the surface and cool to room temperature. Move the pie to the refrigerator and refrigerate for at least 3 hours.

Meanwhile, make the whipped topping:
Beat 1 cup whipping cream and 1 tsp coconut extract on high speed in a stand mixer with the whisk attachment, adding sugar to taste as it’s beating, until stiff peaks form (I like my whipped cream on the less sweet side, so I only add about 1-2 tbsp sugar).

Top the cold pie with whipped cream, and then top the whipped cream with the reserved toasted coconut. Serve immediately. It will keep, sealed with plastic wrap and refrigerated, for a couple of days.

Coconut Vanilla Bean Cupcakes - Sweet and Savory Kitchens
Margaux says…

Like I said before, January and February are the official Birthday Months around here.  I crank out cakes and cupcakes every other day, it seems, which is great for me because I get to try out all the recipes I pin on Pinterest but don’t have to eat it all and gain a million pounds.  Cupcakes are especially fun because we can keep a few for ourselves to taste test.

I’ve posted about coconut cupcakes before, and I still stand by that amazingly delicious recipe that is like sweet cake from the gods. That frosting recipe is seriously out of this world. But I also love this recipe. I love the combo of vanilla and coconut, and this frosting is also pretty darn good.  I found this recipe on Epicurious a few years ago, made them a few times, then forgot about it and rediscovered it last month.  I will definitely be making these again!

Coconut Vanilla Bean Cupcakes - Sweet and Savory Kitchens

Coconut Vanilla Bean Cupcakes

Reduced coconut milk:

2 13-to 14-ounce cans unsweetened coconut milk

Cupcakes:

2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup reduced coconut milk (see above), room temperature

Frosting:

1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk (see above), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

For reduced coconut milk:

Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 30 to 35 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: This should be made at least 8 hours ahead so that it can settle. Can be made up to 2 days ahead. Keep chilled.

For cupcakes:

Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:

Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.

Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.