Articles from March 2017

Berry Chantilly Cake

Desserts, Recipes
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FINALLY another sweet recipe! And it’s my version of my absolute favorite Whole Food’s cake! The famous Berry Chantilly cake. Cookies, can I be honest? The thought of making this cake terrified me for DAYS! I’ve wanted to try to do it for soooo long. I finally mustered up the courage. And with MUCH prayer, I DID IT! GLORY TO GOD! You know how much I detest baking! But, it wasn’t hard at all! 

The cake part was a breeze. I just made a simple and painless vanilla cake. The icing was what had me SHOOK! My piping skills have never been so hot. God bless the inventor of the Naked Cake! Life-saver! 

Don’t let ANYTHING intimidate you. Especially in the kitchen! You can do it! Just pray! And start with cupcakes if you don’t feel prepared to layer. I hope my leap of faith encourages you to take one as well inside and OUTSIDE of the kitchen. I believe in ya. 

Love,

B. Coop

 

Berry Chantilly Cake
Serves 8
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Vanilla Cake
  1. 3 cups of self rising flour
  2. 2 cups of granulated sugar
  3. 4 eggs
  4. 1 cup of milk
  5. 3/4 cup of vegetable oil
  6. 1/2 teaspoon salt
  7. 1 teaspoon pure vanilla extract
Filling
  1. 1/2 cup strawberry or raspberry preserves
  2. 1/2 cup each of strawberries, blueberries, and raspberries
Icing
  1. 1 1/2 cup heavy whipping cream
  2. 8 oz mascarpone cheese
  3. 1/3 cup powdered sugar
  4. 1/2 teaspoon pure vanilla extract
Garnish
  1. Strawberries, blackberries, blueberries, raspberries etc
  2. Fresh rosemary
Cake
  1. Preheat over to 350 degrees F
  2. Mix eggs and sugar using an electric mixer
  3. Add in flour and milk alternating between the two until all is combined
  4. Next, pour in oil, salt, and vanilla extract; mix well (be careful not to over mix)
  5. Pour evenly into (3) 8 or 9 inch pans
  6. Bake for 25-30 mins or until toothpick inserted into the middle comes out clean
  7. Allow cakes to cool on a wire cooling rack.
Icing
  1. Chill mixing bowl in the freezer for at least 10 mins
  2. Using electric mixer, cream mascarpone until smooth
  3. Add in extract and heavy cream
  4. Mix for 30 secs then slowly sprinkle in the sugar while mixing
  5. Continue to mix until stiff peaks form (approx. 2 mins of mixing)
  6. Chill in fridge until ready to use
Assembly
  1. Spread preserves on bottom cake layer
  2. Using a piping bag, cover the perimeter of the cake with icing
  3. Add berries to the center
  4. Continue this for the next layer
  5. Frost the entire cake with the remaining icing
  6. Garnish with berries and rosemary
  7. Enjoy!
Notes
  1. For best results, pre-bake the cakes, wrap with plastic wrap, and refrigerate until you're ready to assemble them.
  2. Be sure to store this cake in the refrigerator.
Coop Can Cook https://coopcancook.com/

Smothered Chicken and Homemade Gravy

Chicken, Recipes
Posted on 2 Comments on Smothered Chicken and Homemade Gravy

I wasn’t planning to share a recipe today. But, when I cook I ALWAYS have you guys in mind! And if i’m cooking something that’s not on here yet, I whip out my camera! I try to give you allllll the goods, ya know? Ya welcome. 

Southern comfort at it’s finest! I only used boneless, skinless chicken because that’s all I had. Told ya this was impromptu. Feel free to use the skin and bones as well. 

Oh! I have a GIVEAWAY going on! Watch this and ENTER to WIN! 

Just a little token of love from me to my Cookies! I appreciate each of you!

Love,

B. Coop

Smothered Chicken & Homemade Gravy
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 chicken thighs (or parts of your choice)
  2. 1/2 cup of flour
  3. 2 T cajun seasoning
  4. 1 tsp onion powder
  5. 1 tsp garlic powder
  6. 1 T chopped italian parsley
  7. 2 T olive oil
  8. 2 T butter
  9. 1 cup chicken broth
  10. 1/2 cup milk
  11. 1 onion (sliced)
  12. 1 bell pepper (sliced)
Instructions
  1. Season chicken with spices
  2. Toss it in 1/3 of the flour
  3. Heat oil in a pan and brown chicken on each side (about 4 mins per side)
  4. Remove chicken, and set aside.
  5. Add in veggies and saute until tender and brown
  6. Add in the butter and allow it to melt
  7. Stir in the remaining flour for about 2 mins or until it starts to brown
  8. Whisk in the broth and milk
  9. Stir until it starts to thicken
  10. Return the chicken back into the pan
  11. Cover and cook for 20-25 mins or until chicken is done
  12. Serve over rice or potatoes
  13. Enjoy!
Coop Can Cook https://coopcancook.com/

Smothered Potatoes & Sausage in a Rice Cooker

Recipes
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Hey babes! Thought I’d share an easy and budget-friendly meal today! But, I have to let you in on a secret. I have NEVER cooked white rice on the stove. Ever. I’d be lost without my beloved rice cooker. It’s a blessing! And now, we can put stuff other than rice in the thing too?! Chile, sign me up!!

How easy was that? Feel free to add shrimp too if you’d like! I forgot to film the part where I added butter. My apologies. But, all of the details will be listed below.

Love, 

B. Coop

 

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Smothered Potatoes and Sausage

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 people

Ingredients

  • 1 lb sausage
  • 5-6 potatoes idaho, red, russet, your choice
  • 3 tbsp butter
  • 1/2 cup bell pepper chopped
  • 1/2 cup onion diced
  • 1 tbsp Cajun spices
  • 1 tsp Accent
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 cup chicken broth

Instructions

  1. Brown sausage; drain grease

  2. Layer 1/3 of each the sausage, potatoes, veggies, spices, and butter at a time into the rice cooker.

    This should create 3 layers

  3. Pour in the broth. Do NOT stir.

  4. Close rice cooker and turn it on. It your rice cooker has different settings, use the WHITE RICE setting.

  5. When cooker is done. Taste and adjust seasoning.

  6. Enjoy!

 

 

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