Monday, June 21, 2010

Anniversary Dinner

Bobby was only home for a few short hours on our actual anniversary, but I wanted to do something so I planned a nice meal. For dessert I thought it would be fun to make something sort of resembling a wedding cake. I thought the kids would like blowing out the candles and thought that might help them understand that Mommy and Daddy are already married. (They're always asking us if we're going to get married in the temple.)

Flank Steak Burritos- basically the same as these that I posted about before. They tasted amazing with the flank steak.

Jalapeno Cheddar Cornbread
We had some amazing iron skillet cornbread at a restaurant in Kansas City. This was my attempt to recreate that experience. Not exactly what I was looking for, but still very moist and delicious.


  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar, grated, divided
  • 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
  • 3 tablespoons seeded and minced fresh jalapeno peppers


Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Coconut Cake- yummo.


  • 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
  • 2 cups sugar
  • 5 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups all-purpose flour, plus more for dusting the pans
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup milk
  • 4 ounces sweetened shredded coconut

For the frosting:

  • 1 pound cream cheese, at room temperature
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1 pound confectioners' sugar, sifted
  • 6 ounces sweetened shredded coconut


Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.


Rebecca S said...

The cake looks good, but I especially like the little bum in the background. :)

Jessica said...

I read the cake beginning with 3 sticks of butter and I thought "Oh ya, keep it coming." reading it sounds great, may have to make it. Happy Anniversary and I'm glad at least for that day you didn't have an empty stomach or a heavy heart!

Katherine said...

Ha ha Jessica. Yeah, who am I kidding? I don't know how to diet!

Morgan said...

the cake was. so. good. thanks for sharing it with me!

SewSara said...

oh my gosh, that all looks HEAVENLY!!
i'm trying to shed these "simon" pounds and this post made me HUNGRY for some good food!

Danny and Betsy said...
This comment has been removed by the author.
Danny and Betsy said...

I like to think that the marriage between you and Bobby has been successful b/c of me. So you're welcome and I will take the thank you in the form of a box of coconut-lime cup cakes and a video of Katherine singing "Summer Dreams" and snapping her fingers loudly.

Carole said...

Wow!!! What a cake. It is delicious, I am sure. Trouble is I need a family to make it for, but now we are just 2. :-(

Katherine, you are so much like your Mom, and you are a wonderful cook just like she was. I am proud of you, and love you very much.

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