fruit

Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip
Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip



Recipe by: Willow Bird Baking, adapted from SkinnyTaste
Yield: about 3 cups of meringue dip

I love this easy, delicious dip. It whips up a ton — perfect for a brunch party. I put about half of the dip into a pretty ramekin on a platter of fresh berries and then replenished as needed during brunch.

Ingredients:
4 egg whites from large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup water
1 cup sugar
1/8 teaspoon salt
3/4 cup shredded coconut

Directions:
Place the egg whites with the vanilla extract and coconut extract in the clean bowl of a stand mixer. Stir the water and sugar together in a small saucepan over high heat. Bring this to a boil and cook until the syrup reaches 234 degrees F on a candy thermometer, about 4-8 minutes.

When the syrup begins to boil, start mixing the egg whites on low speed so they begin to get foamy. When the syrup is up to temperature, turn the egg whites to medium-high speed and very slowly drizzle the hot syrup into the whites. Beat until the dip forms stiff glossy peaks, tossing in the salt to mix in along the way. Gently fold shredded coconut in to the meringue dip, saving a bit to sprinkle on top. Serve with a platter of fresh strawberries, raspberries, blueberries, or whatever fruit you love most!

The BEST Valentine’s Day Recipes from Willow Bird Baking

The BEST Valentine's Day Recipes from Willow Bird Baking
Thanks, Foodie, for sponsoring this post showcasing the BEST Valentine’s Day Recipes from Willow Bird Baking.

Valentine’s Day is one of my favorite food holidays. Everything’s so CUTE and CHOCOLATE and CUTE and PINK. Since it’s my fave, I go all out on heart day recipes. See the caption under each recipe for a description and difficulty level.

Red Velvet CHEESECAKE-STUFFED Cake Balls
Red Velvet Cheesecake-Stuffed Cake Balls

That’s right. They’re STUFFED WITH CHEESECAKE. This was one of the best ideas I’ve ever had. You should pretend it was yours. Difficulty level: Intermediate.



Gooey Chocolate Coconut Cream Skillet Cake
Gooey Chocolate Coconut Cream Skillet Cake

Not all of the best Valentine’s desserts are red. This is a romantic favorite, eaten straight from the skillet! Difficulty Level: Easy.



Gooey Turtle Brownie Sticky Buns
Gooey Turtle Brownie Sticky Buns

Brownies + sticky Buns = Love. Difficulty Level: Intermediate.



Raspberry Cheesecake Morning Buns
Raspberry Cheesecake Morning Buns

Incredibly indulgent Raspberry Cheesecake buns that are perfect for breakfast or dessert! Difficulty Level: Intermediate.



Gooey Chocolate Skillet Cake Ice Cream Sundae
Gooey Chocolate Skillet Cake Ice Cream Sundae

Another incredible, chocolate skillet dessert that’s quick and simple to make. Difficulty Level: Easy.



Samoa Monkey Bread with Ganache Dipping Sauce
Samoa Monkey Bread with Ganache Dipping Sauce

So romantic. Trust me. Difficulty Level: Easy.



Sparkling Raspberry Lemonade
Sparkling Raspberry Lemonade

A sweet, puckery way to brighten your sweetheart’s day! Difficulty Level: Easy.



Spiked Mocha Mousse Bars
Spiked Mocha Mousse Bars

A little sassy, a little sultry, a lot delicious. Difficulty Level: Easy.



Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

The absolute 100% perfect Valentine’s breakfast. Like, don’t even wake me up if these aren’t sittin’ in the kitchen. Difficulty Level: Intermediate.



The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

Coconut is for lovers. Difficulty Level: Intermediate.



Deep Dish Pizza Cupfakes
Deep Dish Pizza Cupfakes

A fun dinner idea for your Valentine. It’ll look like you skipped right to dessert! Difficulty Level: Intermediate.



Heart-Shaped Palmiers
Heart-Shaped Palmiers

Another lovely savory treat for Valentine’s Day. Difficulty Level: Easy.



Chocolate & Coconut Cream Pie Bars
Chocolate & Coconut Cream Pie Bars

I would marry someone immediately if they made me these. And I weren’t already married or whatever. Difficulty level: Easy. (NOT ME, THE BARS.)



Gooey Carmelitas
Gooey Carmelitas

I don’t know if you should make these, actually. Your girlfriend might love them more than you. Difficulty level: Easy.



(Freshly Picked!) Strawberry Cream Pie
(Freshly Picked!) Strawberry Cream Pie

A stunning and indulgent pie. Difficulty level: Intermediate.



Strawberry Coconut Cream Pie
Strawberry Coconut Cream Pie

Mike likes this version with coconut cream even better. It’s nuts. Well, really it’s strawberries. Whatever. Difficulty level: Intermediate.



Itsy Bitsy Berry Cream Pies
Itsy Bitsy Berry Cream Pies

Teensy, adorable mini pies! Difficulty level: Intermediate.



Red Velvet Cheesecake
Red Velvet Cheesecake

This recipe is easy if you make it over a few days. It’s got some serious curb appeal! Difficulty Level: Intermediate.



Thick Chocolate Cake with a Big Red (Velvet!) Heart
Thick Chocolate Cake with a Big Red (Velvet!) Heart

LOOK AT THE HEART. Difficulty level: Easy with the right cake pan!



Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze
Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze

Another idea I’m unabashedly proud of. Difficulty level: Intermediate.



Gooey Butter Strawberry Shortcake
Gooey Butter Strawberry Shortcake

This is one of my favorite desserts everrrr and so easy to make! And so pretty! Difficulty Level: Easy.


Brownie-Bottom Coconut Chocolate Cream Cake
Brownie-Bottom Coconut Chocolate Cream Cake

This dessert seems fussy, but it’s incredibly easy and everyone loves it! Difficulty Level: Easy.


Want some amazing Valentine’s Day recipes from other blogs around the interwebz? I have you covered there, too. Here are some I collected:

Fantastic Mimosa Recipe

Fantastic Mimosa Recipe
Fantastic Mimosa Recipe

Mimosas



Recipe by: Adapted from Inspired Taste
Yield: 1 pitcher of Mimosas (8 servings)

This is my favorite Mimosa recipe! Serve a big pitcher of Mimosas at brunch for a bright, fresh zing!

Ingredients:
1 (750 mL) bottle of Prosecco, chilled
1/2 cup Triple Sec, chilled
3 cups (plus a smidge) pulp-free orange juice (I used a regular sweetened version), chilled
orange slices and raspberries for garnish

Directions:
Make sure all of the ingredients are well chilled. Not long before serving, pour the champagne into the pitcher first. Add Triple Sec and then add orange juice. Adding the orange juice last will naturally mix the mixture so you don’t have to stir and lose bubbliness. Add the orange slices and chill the mixture until ready to serve. To serve, pour into a champagne flute and add a few raspberries for color. Keep the pitcher chilled between rounds.

Raspberry Cheesecake Morning Buns

Raspberry Cheesecake Morning Buns
          Raspberry Cheesecake Morning Buns

Raspberry Cheesecake Morning Buns



Recipe by: Willow Bird Baking
Yield: 24 rolls

These Raspberry Cheesecake Morning Buns combine the world’s best yeast dough with fresh raspberries and indulgent cheesecake. I’ve used a sweet almond glaze to round out the flavors, but if you’re not an almond fan, you can use vanilla extract in the glaze instead.

Roll Ingredients:
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees F)
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
5 cups flour
2 tablespoons butter, melted, for after baking

Filling Ingredients:
4 (8-ounce) packages cream cheese, softened
1 cup sugar
2 eggs, room temperature
2 sticks salted butter (or 2 stick unsalted butter and 1/2 teaspoon salt), melted
1 (12-ounce) jar raspberry jam
1 pint fresh raspberries (plus more for topping)

Glaze Ingredients:
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon almond extract (or vanilla if you prefer)
sliced almonds for garnish (optional)

Directions:
Note: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later. To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual. These bun/roll recipes also provide the perfect opportunity to try two different flavor combos. I often make half sweet buns and half savory buns (like these or these) and half to make sweet buns for dessert. If you do this, just half the filling recipes and roll out the dough half at a time.

Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof in a warm, draft-free place (such as a closed, turned-off oven), for around 70 minutes or until doubled in size.

After proofing the dough, cream the softened cream cheese in a medium bowl until fluffy before adding the sugar and eggs. Mix together until well combined.

Turn the dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Spread the melted butter over the surface of the rolled dough and then dollop the cream cheese mixture all across the surface, spreading gently to create an even layer. Dollop raspberry jam on top and spread it gently across the cream cheese. Sprinkle on raspberries. Gently roll the dough up into a spiral (I find using a bench scraper to encourage the dough to roll up during this process incredibly helpful) and cut it into 2-inch rolls, placing them close together in a 9 x 13-inch baking dish sprayed with cooking spray (at this point, you could wrap and freeze the rolls for later if you wanted).

Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.) When you’re ready to bake, preheat the oven to 400 degrees F, letting the rolls rise on top of the preheating oven covered by a clean dish towel. Bake them for about 25-30 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together the glaze ingredients and drizzle the glaze over the warm rolls. Serve immediately.

Take the guesswork out of eating well. Introducing Simply Balanced, a new brand from Target that’s thoughtfully crafted for taste and goodness.

Disclosure: Compensation was provided by Target via Glam Media. The opinions in this post, however, are all mine.

Willow Bird Baking’s 13 Best Recipes of 2013

Willow Bird Baking's 13 Best Recipes of 2013

Happy New Year! My head is spinning with thoughts of resolutions and responsibilities for the upcoming year, but let’s relax first and just enjoy some edible reflection, shall we? You guys have good taste. Here are Willow Bird Baking’s 13 Best Recipes of 2013, as chosen by your visits. At the end, I’ve included a few recipes that didn’t make the “Most Popular” list but are actually some of my favorites from the year!

Want to gather lots of amazing recipes from other blogs, too? I’ve just created a Best of 2013 Recipes Pinterest board where you can see “Best of” posts from some of my favorite blogs. This is one of the best times of the year to gather top eats from around the internet! While you’re there, make sure you follow me on Pinterest. I’m kind of a food lover, in case ya didn’t know. My pins are gonna make you hungry.

Without further ado, Willow Bird Baking’s 13 Best Recipes of 2013:

1. Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

These things totally deserve their “Most Popular” title. They are absurd.

2. The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

YOU KNOW HOW I FEEL ABOUT COCONUT.

3. Pumpkin Cheesecake Pillow Popovers
Pumpkin Cheesecake Pillow Popovers

These use premade crescent dough! So easy.

4. Key Lime Pie Cheesecake with Sky-High Meringue
Key Lime Pie Cheesecake with Sky-High Meringue

Tangy, sweet, and stunning! Such a show-stopper.

5. Gooey Chocolate Coconut Cream Skillet Cake
Gooey Chocolate Coconut Cream Skillet Cake

DID I MENTION HOW I FEEL ABOUT COCONUT.

6. Strawberry Coconut Cream Pie
Strawberry Coconut Cream Pie

CO.CO.NUT.

7. Boozy Icebox Cake
Boozy Icebox Cake

It’s like regular icebox cake, but (duh) better!

8. Bailey’s Hazelnut Chocolate Tiramisu
Bailey’s Hazelnut Chocolate Tiramisu

Bailey’s makes any dessert totally nuts.

9. Chocolate Poke Cake with Whipped Coconut Icing
Chocolate Poke Cake with Whipped Coconut Icing

COCONUT, Y’ALL (and my new favorite frosting in the universe).

10. Biscoff Spread Gooey Butter Cake
Biscoff Spread Gooey Butter Cake

I don’t know what got into me, but I have no regrets.

11. White Sheet Cake with Fluffy Whipped Icing
White Sheet Cake with Fluffy Whipped Icing

Just like those awesome sheet cakes you buy at the store (with the fluffy frosting, not the weird crusty stuff).

12. Lasagna Stuffed Portobello Mushrooms
Lasagna Stuffed Portobello Mushrooms

Hearty, delicious meal.

13. Pumpkin Tres Leches Cake
Pumpkin Tres Leches Cake

Pumpkin and Tres Leches: two of my faves combined.

…And a few of my personal favorites from this year:

1. Samoa Monkey Bread with Ganache Dipping Sauce
Samoa Monkey Bread with Ganache Dipping Sauce

It’s a crime that this recipe didn’t go viral. It’s nuts!

1. Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)
Buttery Coconut Almond Pull-Apart Bread (with Heavenly Coconut Cream Glaze)

Coconuttttt.

1. Flan Tres Leches Cake
Flan Tres Leches Cake

For when you can’t decide between making flan and making tres leches cake, and also you’re feeling a little crazy. So good.

1. Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries
Limoncello-Spiked Shortbread Icebox Cake with Fresh Raspberries

The shortbread makes all the difference here! And the Limoncello, obv.

1. The Ultimate Sausage Breakfast Buns
The Ultimate Sausage Breakfast Buns

Pure decadence. Don’t skip the syrup drizzle.

1. Gooey Carmelitas
Gooey Carmelitas

Gooey, chocolatey masterpiece.

1. Lemon Raspberry Gooey Butter Cake
Lemon Raspberry Gooey Butter Cake

Bright, springy, fresh! I love lemon.

1. Sausage & Corn Chile Con Queso Taco Ring
Sausage & Corn Chile Con Queso Taco Ring

Again, HOW did this recipe not go viral? TASTE IT. JUST TASTE IT. It’s like the best thing I’ve ever eaten.

1. Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)
Dutch Roomboter Banketstaaf (Flaky Pastry with Almond Filling)

This is also the best thing I’ve ever eaten. Don’t question me.

Don’t forget to see what others have cooked up on my Best of 2013 Recipes Pinterest board. Happy happy happy almost-2014!

1 14 15 16 17 18 35