I come from a long line of cooks, particularly on my mama’s side of the family. My husband often asks why I don’t measure things, and my response is from a meme that I saw once that says I just wait to hear the voices of my culinary ancestors whisper, “That’s enough child,” as I’m seasoning my Zuppa Toscana. I have always enjoyed cooking and baking. Both of my parents have their specialties in the kitchen and taught me well over the years. My mother’s gift is the cooking part. She can make a mean piece of fried meat, a vegetable plate to die for and a Thanksgiving spread that almost makes you feel like you’re sinning just looking at it. Ask her to bake a basic pound cake, and she’s cleaning out the oven an hour later because it exploded. The baking (my favorite), I get from my daddy. Where he would probably want to crawl under a table knowing that I’m revealing his domestic secret, he’s gifted in sweets and bread making. So, naturally, my farmer found a prize when he met me, not only for my winning looks, smarts, talents and nunchuck skills, but also for my mad kitchen skills.
As many of you parents who enjoy cooking can attest, the birth of the first child puts the beautiful, elaborate meals on hold for a while, along with many other things in our home. Making meals and desserts out of pure enjoyment can be few and far between. Being adventurous with new recipes may only happen for you once in a blue moon. And let’s not talk about the state of my house (another blog for another day…). We are in survival mode for a while until if/when we get our bearings (I’m still on the struggle bus). And, It. Is. O.K. I often feel stressed when there is an event coming up or I plan a meal for a special occasion, but seeing others, my family included, enjoying something that I have prepared makes all of the stress worth it. In this last year of adventure, I have had to learn to adapt my recipes to fit a crunched schedule, a beefy man and a toddler experiencing food for the first time. I have had to learn how to swallow my baking pride and learn how to doctor up a cake mix when I’m in a pinch. I’ve had to learn to enjoy the moments that I have around the table with my family, regardless of whether it’s a full, country spread that I’ve prepared, or turkey sandwiches and chips. I know I’ll get back to my roots in the kitchen, but for now, I’m going to make sure my family is fed, loved and cared for.
As I mentioned, baking is my favorite. I mostly just love to eat it, but I also love the look on folk’s faces when they take that first bite and I realize the treat was a success. So, as the Easter holiday is sneaking up on us, I have two cakes that have been my go-to for spring events: Coconut Poke cake and Better Than ______________ (insert something awesome, we say s*x even though it’s not true 🙂 Cake. I can literally mix these two cakes up at the same time in about ten minutes, pour into a disposable 9×13 pan sprayed with Pam Baking Spray (the literal best) and cook at the same time. They’re quick, easy and ALWAYS a crowd pleaser. Even if you’re not a baker, I promise you can be successful with these cakes and people will think you’re a culinary artist.
So, y’all mosey on down to the Dill’s Food City (if you know, you know) and grab your ingredients. Go ahead and volunteer to bring the dessert to your next family or social gathering. Or, treat yourself to a weekend delight for you and your family. And, hey, moms and dads, stop beating yourself up over the small stuff. We’re going to get back to it, one delicious recipe at a time.
Happy Cooking!
-Hillary
(Pro tip, the cakes are best if they have had a few hours to sit in the fridge to soak after making them!)
Better Than S*x Cake
-Pam Baking Spray (blue can. I promise, it’s better than Crisco and flour)
-1 box chocolate cake mix of choice (I use dark chocolate or Devil’s Food and am a Duncan Hines girl)
-Vegetable oil
-Eggs
-1 can of sweetened condensed milk
-1/2 jar caramel ice cream topping (the kind you can heat up works best, but either works!)
-1 (16 oz) tub Cool Whip, thawed in fridge
-20 mini Heath Bars
-Quart or gallon size ziplock (whatever you have)
Preheat oven based off of cake box directions and prepare cake as directed on box. Remove cake and poke holes all over cake (I like to make bigger holes than what a for or toothpick will do, so I use the end of a thin-handled wooden spoon). Pour the can of sweet milk over the cake, making sure you’re getting in the holes. Heat up your caramel (30 seconds or so) and half the jar over the cake/holes. Let cool completely. While it’s cooling, open up your Heath bars, put them in a ziplock, and crush them up with a meat tenderizer or a sturdy glass, or anything else you can use to safely crush them. Spread your Cool Whip over your cooled cake and top with crushed Heath bars. Refrigerate before serving and store in fridge. YAS LORD! It’s delicious.
Coconut Poke Cake
-Pam Baking Spray
-1 box white or French vanilla cake mix (again with the Duncan Hines preference)
-Vegetable oil
-Eggs
-1 can sweetened condensed milk
-1 can cream of coconut (I use Lopez)
-1 (16 oz) tub Cool Whip, thawed in fridge
-1 package (6-ish oz) frozen coconut (I use Bird’s eye), thawed
Preheat oven based off of cake box directions and prepare cake as directed on box. While it’s baking, dump your sweet milk and cream of coconut in a bowl and whisk (or use electric mixer) until smooth. Remove cake, poke holes (see suggestion in first recipe) and pour milk mixture over cake, making sure to let it seep into the holes (I use a spoon to keep redirecting the mixture so that we get everything soaked). Let cool completely, spread Cool Whip, and sprinkle top with thawed coconut. Gently use a spoon to press the coconut into the whip and refrigerate until ready to serve. Store in fridge.
The Hillaryous Homemaker 