bourgeois gal

the day to day life of me, the bourgeois gal. this blog is a space for me to write about my daily life, including my vegan and vegetarian cooking, baking, and dining experiences, the research I do, the travel I embark upon, and other random things in this little thing we call life.

February 24, 2016

From http://getinmybelly.com/pina-colada-cake/ and I can't wait to try it!!!!

Ingredients
-2 Sticks Unsalted Butter, divided
-1/3 Cup Pineapple Juice
-3 (20 oz) Cans Pineapple Chunks in Pineapple Juice, drained
-1 Box Yellow Cake Mix
-2 Cups Sweetened Coconut Flakes

Instructions
1. Preheat oven to 350°F / 180°C.
2. Melt 1 stick of butter in a 13×9 inch baking pan in the oven for about 5 minutes.
3. When butter has melted, remove pan from the oven.
4. Stir pineapple juice then pineapple chunks into the pan.
5. Spoon cake mix over all pineapple chunks covering completely.
6. Sprinkle coconut on top of cake mix until completely covered.
7. Cut remaining stick of butter into small cubes and top over coconut.
8. Bake for 45-60 minutes rotating cake 90° every 15 minutes for even browning of coconut.



Notes
-It’s ok to substitute frozen pineapple or fresh pineapple for the canned pineapple.
-It’s ok to substitute rum for the pineapple juice.
-If coconut starts to look too dark then cover with aluminum foil and continue baking.
-The dessert may look a little soft when removed from the oven but it will firm up as it cools.

January 31, 2015

Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest

This was a nice alternative to cranberry sauce....good veggies, light and health, and wonderful flavor!
Makes 4 to 6 servings
    Ingredients:
  • 2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup dried cranberries
  • 1/3 cup lightly toasted, peeled, chopped hazelnuts
  • Zest of 1 orange
    Instructions:
  1. Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.
  2. Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.
  3. Transfer to a serving bowl and serve right away.

January 13, 2015

Rudolphs Spritzer--A Holiday Drink!

Also, for a recent holiday party, I put this awesome punch together--delicious and a hit with our friends!

Ingredients

5 cups orange juice $
2 cups chilled lemon-lime soft drink $
1 1/2 cups vodka 
1/2 cup maraschino cherry juice 
1/4 cup fresh lemon juice $
Garnishes: lemon slices, fresh rosemary sprigs $

Preparation

1. Stir together all ingredients; serve over ice. Garnish, if desired.