Don’t let those three layers fool you, this cake is not difficult to make! Sometimes, adding a bit of flare and layering and frosting a different way will take your cake making skills to new heights. This cake is a buttery, slightly dense like a pound cake, coconut cake. Three layers stacked tall with cream cheese frosting and a good spread of raspberry preserves. It is delicious, and by far one of the prettiest cakes to set down at the center of a table (Mother’s Day, perhaps?)

Isn’t she a beauty?

Let’s Bake!

Coconut Cake:

• 3 sticks unsalted butter, at room temperature

• 2 cup sugar

• 5 eggs, at room temperature

• 2 tsp vanilla extract

• 1 1/2 tsp almond extract

• 3 cup unbleached all purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp kosher salt

• 1 cup buttermilk, at room temperature

• 1 cup shredded coconut 

Cream Cheese Frosting:

• 2 8oz cream cheese, at room temperature

• 2 sticks unsalted butter, at room temperature

• 2 tsp vanilla extract

• 4-5 powdered sugar 

• 1/2 cup Raspberry Preservers for layers 

Pre heat oven to 350* 

Line the bottom of  three 9 inch cake pans with parchment paper to keep cake from sticking

In a large bowl, with a handheld mixer – 

1. Whip together the butter, sugar, vanilla, and almond until light and fluffy (3+ minutes)
2. Add the eggs, one at a top, whisking together until each egg is fully incorporated 
3. In a separate bowl, whisk together the flour, baking soda, baking powder and salt
4. Add half of the dry ingredients into the wet, and mix together
5. Pour in 1/2 cup buttermilk, stir in
6. Add the remainder of the dry ingredients, stir, and follow with the rest of the buttermilk
7. Lastly, fold in 1 cup of shredded coconut
8. Evenly distribute the cake batter into the three cake pans 
9. BAKE at 350* for 20-28 minutes, until cake is cooked through 

Let the cake cool completely! While the layers cool, make the cream cheese frosting

In a large bowl, with handheld mixer – 

1.   Mix together the cream cheese, butter and vanilla until light and fluffy (3 minutes)
2.   Add the powdered sugar, one cup at a time until frosting is creamy and light

One cake layers have cooled – take a sharp knife and trace around the outside of the cake to help remove the cake from pan easier.  Flip cake layers out of the pan, remove the parchment circles, and you are ready to assemble!

1. Take the cream cheese frosting and spread on top of one layer, about 1/2 inch thick
2. Sprinkle a little shredded coconut on top of the frosting
3. Take 1/4 cup of the raspberry preserves and spread in the center of the cake, staying away from the outer edge
4. Add the next layer of cake, and follow the same steps above
5. For the final layer, simply frost with cream cheese frosting and sprinkle with shredded coconut

Enjoy! 

This post is in collaboration with Heinen’s – thank you!

Ever look at a recipe and immediately have that Avril Lavigne song running through your head? “Why’d you have to go and make things so complicated??” That’s exactly how I feel about dishes during the Stay at Home order. Listen, the majority of us are doing our best to stay at home, which means that meals are being cooked sun up until sun down and that can be exhausting. Recreating my Spinach Artichoke Pasta recipe to make it a one-pot-wonder was a no brainer, and I am so excited to share this recipe with you all!

Just like the classic spinach artichoke dip, but in pasta form. It is rich, and creamy – Dan and I both thought it was reminiscent of hamburger helper nostalgia – it is SO good! I added chicken breasts to this recipe because I was cooking it for a neighbor. If you choose to make it vegetarian, simply start the recipe by sautéing the onion and go from there!

One-pot wonder in 45 minutes!

Here is what you will need ….

• 1lb Boneless Skinles Chicken Breast, cut into 1 inch chunks
• 6 oz Heinen’s Organic Baby Spinach
• 1 Medium Onion, diced
• 15oz Marinated Artichoke Hearts, roughly chopped
• 1 12oz Box of Cavatappi Pasta (or pasta of choice)
• 1 Pint Heavy Whipping Cream
• 32oz Heinen’s Low Sodium Chicken Stock
• 1 cup Shredded Mozzarella Cheese
• 1 tsp Garlic Powder
• 1/2 tsp Kosher Salt 
• 1/4 tsp Black Pepper
• Optional Red Pepper Flakes for garnish 

Let’s Cook!

*Heat a large pot over medium heat*

1. Coat the chunks of chicken breast with 1/2  tsp kosher salt, 1 tsp garlic powder and 1/4 tsp black pepper

2. Add chicken to the pot, with a tablespoon of olive oil and cook until chicken is cooked through

3. Add diced onion and stir until onion is translucent

4. Next, pour in the chicken stock, heavy cream, artichokes and pasta

5. Simmer over medium heat for 30 minutes, stirring occasionally

6. Once the majority of the liquid is absorbed, and the pasta is cooked through, add in the spinach and let it wilt for just a minute, stirring it into the pasta

7. Finally, stir in the shredded mozzarella cheese

Serve while warm, and garnish with crushed red pepper flakes for a little heat – Enjoy!

This post is in collaboration with Heinen’s. As a Heinen’s contributor, I am honored to bring you into our kitchen and introduce to you all recipes you can recreate with your loved ones.

Wipe the drool off of your chin and get yourself together. Easter is one week away and if there is one thing you need on your Easter menu it is these Carrot Cake Cookie Sandwiches. Remember the beloved oatmeal cream pies you enjoyed as a child (and maybe even indulge in today)? Well, these cookies have the exact same soft fluffy cookie exterior and rich creamy frosting that will leave you forgetting all about the candy in your kids easter baskets.

Grocery shopping is extremely difficult right now, and these next few weeks it is so important to minimize your exposure and stay home. That is what I love this recipe SO much! These are everyday ingredients that we’ve all stocked up on for quarantine and if you are running low on anything, turn to Heinen’s pick up – or get groceries delivered from Heinen’s via Instacart. Thats our game plan for our entire Easter menu, delivered to our door!

Back to the cookies!

Don’t sweat it if you are not in the mood to whip up a scratch made frosting after you just made cookies from scratch. NO ONE will judge. Simply purchase a store-bought cream cheese canned frosting and add 1/2 tsp of cinnamon, stir it up and continue to pipe these sandwiches with just as much pride. After all, everyone gets an “A” for effort

Let’s Bake!

Get a bowl, and let’s do this thing!

Pre heat oven to 350* Line two baking sheets with parchment paper

1. In a large bowl, with a handheld mixer, mix together the butter and sugars until light and fluffy (1 minute) Add the two eggs and vanilla, mixing until fully incorporated.
2. Next, add flour, baking soda, baking powder, salt and cinnamon 
3. Mix until just barely together
4. Add the oats and shredded carrots, mix until everything is evenly distributed and cookie dough is combined
5. Using a cookie scoop (or roughly 1 1/2 Tbsp) place cookie dough onto prepared baking sheets.  Bake at 350* for 12-14 minutes, until the bottoms are slightly golden brown. 
6. Let COOL on wire rack before assembling with frosting

Cinnamon Buttercream

1 stick butter at room temperature + 8oz cream cheese at room temperature + 1 tsp cinnamon + 4 cup powdered sugar + 1/2 tsp vanilla

Simply mix all ingredients together until light and fluffy, approximately 3-4 minutes.

Remember, if you don’t have those ingredients on hand… 1 can of cream cheese frosting + mix in 1/2 tsp cinnamon

When cookies have completely cooled, dollop a heaping tablespoon into the center of the bottom of one cookie, take another cookies and press it on top of the frosting cookie, pressing gently to push the frosting to the edges.  

Enjoy!

I know that it can be tough to get to the grocery store, right now. When thinking ahead for dinners for the week I always do my best to make sure that the ingredients I purchase will stretch, and stay fresh as long as possible! These sheet-pan shrimp tacos are made with frozen, already cooked shrimp that simply need tossed in spices and baked until warmed through. A quick-coleslaw is a favorite of mine, because bags of pre-made coleslaw will last up to two weeks in your fridge! Keep pre-made guacamole cups, sour cream and tortillas in your fridge and you are ready to have a light and delicious dinner in under 20 minutes!

In our house, we eat seafood more than any other meat. Our boys LOVE fish tacos in particular and these shrimp tacos are in high demand during quarantine! Minimal ingredients and made so quickly, this is sure to become a household favorite for you too!

Let’s make the SHRIMP:

This is what I usually purchase – make sure you get either the medium or large shrimp, the small size reduces even further when baking.

Frozen, already cooked shrimp, if all the stores have is frozen RAW shrimp, simply thaw according to package and cook to my directions for an additional 5 minutes.

Preheat oven to 450* Thaw frozen, already cooked shrimp according to package. Place onto a paper towel to remove any excess water. In a small bowl, mix together the seasoning: 1 tsp paprika + 1 tsp chili powder + 1 tsp garlic powder + 1/4 tsp cumin + 1/4 tsp dried oregano

Toss shrimp with the seasoning and place onto a baking sheet that is spritzed with non-stick spray. Bake at 450* for 8-12 minutes.

For the COLESLAW:

It’s SO simple, babes!

To assemble, smear avocado on the bottom of a warm tortilla. Top with shrimp, coleslaw and then drizzle sour cream and sriracha too!

Potatoes, bacon, cheese … need I say more?

No matter which shape you make a quiche, you cannot go wrong. Use a pie dish, create mini versions in a muffin tin, or use twice the crust and make it in a baking dish. I don’t care, and neither should you! The fact is, using store-bought pie dough and a dozen eggs and some milk you can create a delicious quiche at home. Now, if you are feeling yourself you can take it over the edge and add whatever mix-in’s that tickle your fancy.

Basic Quiche Ingredients: For ONE circular pie, you’ll need ONE refrigerated pie dough, thawed. Roll it out a bit, and place it into the pie pan. Press the dough into the dish to give it some grounding. Bake at 400* for 12 minutes. In a bowl, whisk together 12 eggs and 3 cups milk, with salt, pepper and garlic powder. Take pie out of the oven, and pour in the egg mixture (top with some shredded cheese if you’d like!) BAKE again for 45-60 minutes, until the egg is cooked all the way through.

If you want to use up both of the refrigerated pie dough crusts in the package, let’s do it. just press them into a 9×13 baking dish. Follow along with the same directions, only this will have to cook for 30-45 minutes. It will make delicious petite squares of quiche!

NOW – if you want to make a quiche for a special occasion, my Loaded Baked potato Quiche is the perfect dish for Easter or brunch.

Loaded Baked Potato Quiche

1 Refrigerated pie crust, thawed 

1 1/2 cup thinly sliced ruby and gold potatoes

1/3 cup cooked crumbled bacon

1/4 cup shredded cheddar cheese

3 Tbsp green onion, chopped

12 eggs

3 cup whole milk

1/2 tsp kosher salt

1/4 tsp pepper

1 tsp garlic powder

1 Tbsp extra virgin olive oil

Let’s whip it up!

Pre heat the oven to 400* Place pie pan of choice on top of a baking sheet, it will make for easier handling when removing in and out of the oven.  

1. On a well floured surface, roll out the pie crust dough until it is 1-2 inches larger in diameter to your pie dish you are baking in.

2. Place pie crust into dish, press firmly along the bottom and sides to adhere to pan, crimp edges if you wish.

3. Layer the sliced potatoes onto the bottom the pie crust.  

4. Brush with olive oil, and sprinkle a pinch of kosher salt and pepper on top

5. BAKE for 12 minutes

In the mean time, prepare the filling:

Whisk together 12 eggs, milk, salt, pepper and garlic powder

6. REMOVE quiche from oven

7. Layer bacon, cheese and green onion on top of the potatoes

8. POUR egg mixture over the top

9. BAKE for 50-70 minutes until the quiche is cooked through completely, (no wet giggly middle). If you notice your crust getting “too brown”, take the quiche out and simple cover the edges gently with foil for the remainder of baking time.

Let cool for 45 minutes before slicing

Hearty, healthy + perfect for storing in the freezer. You bet your sweet ass you will love these burgers.

Lately, with all that’s swirling around us, I keep racking my brain for recipes that I can make that can be freezer friendly. Taking the time to whip something up, and set it aside for a rainy day is really important right now. Nothing gives me a lady boner more than when I can create healthy, hearty bites to serve my family on a whim. Yes, I am feeling feisty today. Day #6 of quarantine has me feeling all sorts of wild.

Broccoli Cheddar Burgers

• 2 cup onion, diced
• 2 cup celery, diced
• 2 can cannellini beans
• 1/4 cup cold water
• 5 cup riced broccoli
• 2 eggs
• 1/2 cup panko breadcrumbs
• 1 1/2 tsp garlic
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1 cup shredded cheddar cheese
• 1 cup panko + 2 Tbsp melted butter

1. Saute onion + celery with a tablespoon of olive oil, pinch of salt and pepper until translucent (3-5 minutes)
2. In a food processor, add the onion + celery. Toss in the cannellini beans and cold water. Blend until just nearly smooth
3. In a large bowl, add the bean mixture – AND 2 eggs, riced broccolli, 1/2 cup panko, garlic powder, salt and pepper and cheddar cheese.
4. STIR the heck out of it, until everything is combined evenly
5. SHAPE AND BAKE!
6. In a small bowl, set to the side, mix the 1 cup panko breadcrumbs with 2 Tbsp melted butter
7. SCOOP 1/2 cup of the burger mixture, and shape into thick burger patties
8. DIP into the buttery panko breadcrumbs, on each side
9. PLACE onto a parchment lined baking sheet
10. BAKE at 375* for 45 minutes
11. PAN SEAR on each side to “finish them off” this is optional

LET COOL COMPLETELY – if you are going to freeze them. TO FREEZE: place into a freezer safe gallon ziplock bag, in a single layer.

WARM: in oven at 350* until warmed through, or microwave