I have really felt the love this week. It has been a combination of a birthday/baby-on-the-way/end of pregnancy thing. But my friends and family have simply gone OVERBOARD to make me feel on top of it all. When in reality, I have been better suited to lay on the couch.
My friend, Abby, hosted this amazing dinner party!
I had two nights of back-to-back get-togethers with delicious food and desserts (neither of which I had anything to do with), but I was able to snag two recipes to share with you. The first is a blueberry crumble-pie from my SIL, Katie. Do not make it into September without making this pie. It is nothing short of amazing. Pie+crumble+blueberries = something really special. (yes, it requires bold and italics)
The second–a coconut cake from my Mom. If you are a fan of coconut, cream cheese frosting, and cake–this southern-style coconut cake is for you. Decadent? Heck yes. But you’ll manage. I had some trouble limiting myself.
Well, this will be it until baby’s arrival. See you soon! xo
Pie images courtesy of: Caili Helsper
Blueberry Crumble Pie
via Caili Helsper
Martha’s pie dough (you will need to use 2/3 of the dough, most likely) or Pillsbury if you don’t have time to make your own
1 cup sour cream
2 TBS flour
3/4 c sugar
1++ tsp vanilla
1/4 tsp salt
1 egg – beaten
2 1/2++ cups fresh blueberries
1/2 cup sugar
1 cup flour
8 TBS butter – softened
cinnamon sugar (optional)
Preheat oven to 400 F. Place pie shell in a pie plate. Combine the first 6 ingredients with an electric mixer and combine until smooth. Fold in the blueberries. Add to the pie shell. Next, combine the crumble toppings in a separate bowl (by hand or with a pastry cutter). Top the blueberry mixture with the crumble topping, then sprinkle with cinnamon sugar (optional).
Bake for 45 minutes. The center should be dense, but still a bit soft (not liquid).
Dorothy’s Coconut Cake (this is truly a labor of love, give yourself a few hours for this one)
via House Beautiful (My mom did a 3 layer-cake instead of 6)
6 TBS cold butter + more to coat the pans
2 1/4 cups sugar
1 1/2 TBS vanilla
8 TBS butter – melted
5 egg yolks
3 whole eggs
2 1/2 cups cake flour + plus more for pans
1 TBS salt
1 TBS baking powder
1/2 cup buttermilk
3/4 cup cream
1/2 cup coconut milk
2 TBS powdered sugar
3/4 cup sweetned coconut – for the topping
9 oz cream cheese – room temp
9 TBS butter – room temp
1 1/2 TBS vanilla
3 3/4 cup powdered sugar
3 TBS coconut milk
2 1/2++ cups sweetened coconut – for the frosting
Preheat oven to 325 F. Butter and flour 3 9-inch round pans. Put parchment in the bottom and butter and flour the rounds.
On medium speed with an electric mixer (using the paddle attachment), beat the cold butter until it is very light ~ 5 minutes. Continue beating while gradually adding the sugar, scraping down the sides if necessary.
Add the vanilla and beat for 5 more minutes. The mixture will be very course and grainy. Turn the mixer to the lowest setting and add the melted butter, egg yolks, and whole eggs.
In a large bowl sift together the flour, salt, and baking powder.
In another bowl, mix the buttermilk and cream.
With the mixer on its lowest setting, add half the flour mixture, and then half the buttermilk mixture. Add the remained of the flour and buttermilk mixtures. Scraping down the sides of the bowl when necessary. Do not overmix.
Pour the batter evenly into each of the prepared pans, tapping the pan on a sturdy surface to release any air bubbles. Bake for 25-30 minutes or until a toothpick comes out clean.
Cool the cake for 10 minutes. Then run the edge of a knife around the perimeters and invert each cake onto a baking rack.
To make the glaze, whisk together the powdered sugar and coconut milk in a small bowl. Pierce each cake with a fork in several places and spoon or brush the glaze over them before icing.
To make the icing, spread the topping coconut on a baking sheet for 5-7 minutes (350 F.) or until brown. Remove and let cool.
Using an electric mixer combine the cream cheese, butter, and vanilla. Beat on a medium speed for about 5 minutes or until light and fluffy.
In a mixing bowl combine the powdered sugar and salt and add it to the cream cheese mixture, mixing 1 cup at a time. Once all incorporated, turn the mixer to the lowest setting and add in the coconut milk and stir in the coconut for the frosting.
Arrange the cooled layers, one by one on a cake stand, icing each layer as you assemble. Then top with the last of the frosting and the toasted coconut. Garnish with fresh flowers around the base.