Eventually, I had it narrowed down to either a coconut cake (one of the children consistently asks if I have made this every time they come over, so it's safe to say it's his favorite) or a peach cobbler.
The coconut cake I have made before, obviously. The peach cobbler? Never. I have not attempted a cobbler in any shape or form before at all.
Then, me being me, I decided that both desserts would not be too over the top because I can send some of each home with our friends and some home with Man-Child, should he decide to grace us with his presence today. And whatever is left over The Husband and I can take to work to be devoured. Plus, I've been trying to break out of my comfort zones when it comes to baking, thus the cobbler.
This time around, I decided to make the coconut cake as a sheet cake rather than a layered one. I prefer the layered type but it can get messy. I figured the sheet cake would contain the mess.
Here's the modified recipe I use for the coconut cake (original recipe found here).
White cake (either homemade or boxed is fine)
1 14 oz can of sweetened condensed milk*
1 14 oz can of cream of coconut*
1 16 oz package whipped topping, thawed*
1 8 oz package of flaked coconut
Prepare and bake white cake according to recipe/boxed mix directions. Remove cake from the oven. While still hot, use a long fork to poke holes all over the top.
Mix cream of coconut and sweetened condensed milk; pour over the still hot cake. Let cake cool completely, frost with whipped topping and garnish with the flaked coconut.
*If you decide to go with a sheet cake instead of layers, you can probably half all of these ingredients. Of course, this did not occur to me until I had used a majority of the cream of coconut and sweetened condensed milk mixture. So I fully expect this cake to be tooth-achingly sweet. Something, I am sure, that won't bother the children!
For the peach cobbler, I went with a recipe that I'd found in the paper years and years ago - based on how yellowed the page was...it was simple and straightforward. So, of course, I completely botched the first batch up! This is also why I should really focus on one recipe at a time, particularly when making something new; oh well, live and learn. Or in this case, bake and learn.
Fruit Cobbler (Printable Recipe)
1 stick of butter
1 cup of sugar
3/4 cup flour
2 teaspoons of baking soda
3/4 cup of milk
2 cups of fruit - fresh, canned or frozen (sweetened to taste)
Heat oven to 350 degrees. Melt the butter in a medium or large Pyrex baking dish.
Stir sugar and flour together in a bowl. Stir in milk. Pour over melted butter. Do not stir. Pour the fruit on top. Bake for one hour.
Seems almost too easy, doesn't it? First tip - when given the option of a medium or large Pyrex dish; opt for the medium. Trust me. Second tip - wear your reading glasses and pay actual attention to the fact that it says pour over melted butter. How do I have the knowledge to offer this second tip? Because in hindsight, I only put a 1/4 cup of milk into the flour and sugar mixture as I ended up spooning the mixture over the butter. But I pressed on. And utterly failed.
The baking dish was too large so the result was an ultra thin, semi-burned mixture. So while it tasted okay, it was completely unacceptable. The entire dish was tossed into the trash and the baking dish is still soaking in hopes that I can salvage it.
Of course, I was undeterred and tried again. I have a feeling that this time I've nailed it.
The plan is to warm it and serve it with vanilla ice cream - yum!
This morning found me up extra early and what happens when I have too much time on my hands? Well, I created this post and currently there are two loaves of no-knead bread rising, if that tells you anything...