Though it is technically spring, it sure doesn’t feel like it. With everything that is happening right now, we long for sunny days when we can go for a walk or a jog. On beautiful spring days, I plan my day around running a couple of miles– it makes me feel like I’ve really accomplished something, no matter what else happens. Waking up every morning without my usual routine is giving me a bit of cabin fever.

With that said, I do like the rainy days, because the rain is good for my garden. Our local nursery is open, so I will be able to plant my vegetables and flowers. Even though I don’t have a green thumb, there is something wonderful about watching your garden grow, no matter how slowly. 

Every year I take note of all the bare spots and fill them in; I’m still not sure why some of our perennials do not grow back, but that’s how it goes. No matter how lush and beautiful, some of those flowers do not come back in the spring. When I see those annoying spots, I fill them in with new ones, only to find the next year there is nothing there. At least it gives me a chance to choose new flowers each year.

Until I can get to the nursery, I am cooking. Since most of the stores here are low on baking supplies, I look for recipes that have common ingredients that you might have, or ones that are easy to get. This is one of those recipes, and it is so easy. People will think you have been baking all day! This pie is obviously filled with coconut deliciousness. The use of white vinegar is to ease some of the sweetness, which is definitely a good call here. You can also use less sugar.  It is sweet, buttery, and crispy all at the same time. The coconut adds a yummy texture and the vanilla is the savory. I will definitely make this pie again and give it to family and friends. 

This recipe is courtesy of Yummly and will serve 6 people who will love this savory treat at the end of a long day.

Ingredients for Coconut Pie:

3 eggs , beaten
1 1/2 cups granulated sugar
1 cup unsweetened flaked coconut
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon white wine vinegar
1 teaspoon vanilla
pinch of salt
1 9-inch pie-crust, store bought or homemade

Preheat oven to 350 degrees F.

In a medium bowl, mix all the filling ingredients until well combined.

Pour into the pie shell.

Place pie on a cookie sheet and bake for 1 hour (cover crust with foil if it starts to brown too quickly, or use a crust protector

Let set and cool completely before slicing.

It’s that simple!

I can’t believe that we are still holed up in our homes. I know so many of you have young children, and I can’t even imagine how stressful that must be.  

Many of you have to home school your children too. So much of what we learned as children ourselves has changed dramatically and you must now learn new methods in order for you to teach your children. While it is nice to have the time with your family, I know you have so much on your plate. Who could have ever imagined a time like this? I am in awe of so many parents all around the world. Hang in there, I hope we are closer to the end of this. I know it will be hard to go back to life the way it was, but we will find a way.

I know many of you may be tired of cooking, but if you can find the willpower, this cake is a delightful addition to anyone’s day– Ina never disappoints. This cake is deliciously moist and fluffy. The orange zest, combined with  the vanilla, gives it even more savory goodness, and makes it a perfect treat for any time of day. Do not leave out the glaze, it really completes the citrusy fragrance and flavor.

This recipe is courtesy of Ina Garten and will make 2 cakes. One for you and one for somebody you love.

Ingredients for Orange Pound Cake:

1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the Glaze:

1 cup confectioners’ sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Heat the oven to 350 degrees.

Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.

Or you could line them with parchment paper overhanging on the sides.

Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.

With the mixer on medium speed, beat in the eggs, one at a time, and the orange zest. 

In a large bowl, sift together the flour, baking powder, baking soda, and salt.

In another bowl, combine 1/4 cup of the orange juice, the buttermilk, and vanilla.

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops.

Bake for 45 minutes to 1 hour, until a cake tester comes out clean. 

While the cakes bake, cook the remaining 1/2 cup of granulated sugar with the remaining 1/2 cup orange juice in a small saucepan over low heat until the sugar dissolves.

When the cakes are done, let them cool for 10 minutes.

Take them out of the pans and place them on a baking rack set over a tray.

Spoon the orange syrup over the cakes and allow the cakes to cool completely. 

To glaze, combine the confectioners’ sugar and orange juice in a bowl, mixing with a wire whisk until smooth.

Add a few more drops of juice, if necessary, to make it pour easily.

Pour over the top of the cakes and allow the glaze to dry.

Wrap well, and store in the refrigerator.

It’s that simple!

Silly sleepy girl!