I don’t know about you, but I prefer the warm days of summer to the colder winter days. I love the feel of the sun on my skin, the long, sunny days and lighter clothes. During the winter, I am always freezing, and I find it difficult to get out of bed knowing just how cold it is outside.
With all the cold weather here in the Northeast, I have been trying to stay positive. I’ve looked to a few websites–Reader’s Digest, The Huffington Post, Aleksa Ristic, and Medical News Today– to investigate whether there are any upsides. What I’ve dug up might make you feel a little better, though it might not keep you warm. So, let’s have a chat, shall we?
Colder temperatures are known to help you think clearly. Research has shown that cooler rooms help people perform tasks better. Subjects in warm rooms were less likely to tackle harder problems, since the brain uses more glucose under those conditions. Going outside for a walk can clear your mind and help to prepare to take on more difficult tasks.
The cold makes your body work hard to maintain its warmth, therefore you might burn more calories. This may be an excuse to indulge, but just a little, not too much. Even more encouraging, just shivering will burn calories.
Perhaps you’ve noticed that your allergies don’t act up in the winter? This may be connected to the colder temperatures too, since the pollen count is almost nonexistent in wintry weather. If you have indoor allergies, I’m afraid this doesn’t apply to you. Sorry!
Finally, you sleep better when it is cold. This is because your body temperature drops when you are trying to sleep. This process can take up to two hours in the summer, causing you to sleep less restfully. Plus, with darker mornings in the winter, you just might sleep later too.
So, this is a nice new way to look at those very cold days when you don’t want to get out of bed. Now you have some good reasons to face the day– I know I do!
This dessert is perfect with a hot cup of tea, coffee, or cocoa on any cold day. The buttermilk ensures that this cake is moist. It is bursting with coconut flavor with a hint of savory vanilla. The lemon juice tames the coconut flavor with a little tang. The toasted coconut gives it a scrumptious texture. This cake is mouth-watering good. If you are cuckoo for coconuts, this is the cake for you! Make this cake now.
This recipe is courtesy of Bake from Scratch and will make two 9 x 5-inch loaves for people who will be happy to stay inside with you on a cold winter day.
Ingredients for Coconut Buttermilk Pound Cake:
1½ cups unsalted butter, softened
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking powder
1 cup whole buttermilk
2 cups sweetened flaked coconut, toasted and divided
2 teaspoons vanilla extract
3 cups confectioners’ sugar
¼ cup unsweetened coconut milk
1 tablespoon fresh lemon juice
Spray two 9×5-inch loaf pans with baking spray, and flour lightly.
Line pans with parchment paper, letting excess extend over sides of pan.
Spray pans again.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
Add eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together flour, salt, and baking powder.
Reduce mixer speed to low.
Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
Beat in 1¼ cups coconut and vanilla.
Divide batter between prepared pans.
Place in a cold oven.
Bake at 300°F until a wooden pick inserted in center comes out clean, about 1 hour and 15 minutes. (Mine took about 15 to 20 minutes longer than this.)
Let cool in pans for 10 minutes.
Remove from pans, and let cool completely on wire racks.
In a medium bowl, whisk together confectioners’ sugar, coconut milk, and lemon juice.
Drizzle glaze over loaves; sprinkle with remaining ¾ cup coconut.
It’s that simple! (And that good too!)
