Usually, I make soap using the cold process method. You know, mix the lye and water, heat the oils, mix until trace, then set for weeks until you can actually use it.
This really isn't a problem for me, as I have plenty of room to store the soaps while they cure. And there is something about being able to see the curing process that is so nifty to me.
But with all that said, I'm also intensely curious about the hot process method. I've done quite a bit of research, but I haven't brought myself to try it yet.
But it would be so cool to have homemade soap the very next day....*dilemma*
Sunday, May 17, 2009
Sunday, May 10, 2009
Pound Cake
Part of being Southern is having a fabulous pound cake recipe.
I've never had one....until tonight. (This morning? It IS early.)
I found the most wonderful recipe for a Coconut Cream Pound Cake. Even the name sounds fantastic!
I seriously drooled when I was mixing this sucker up. If you are a coconut fan, you should totally make this cake.
Coconut Cream Pound Cake
1 cup softened butter
1 8 oz. package of cream cheese, softened
3 cups granulated sugar
6 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
2 cups flaked coconut
Preheat oven to 325 F. Grease and flour a bundt pan....this is serious here folks, you MUST actually grease and flour the pan. Don't use the spray, it just doesn't work. The cake will crumble rather than come out of the pan. I've had this problem before, can you tell?
In a large bowl, cream together the softened butter and cream cheese until they are well combined. Add the sugar and blend until light and fluffy.
Add the eggs, one at a time, blending well after each addition. It's about at this point where you start drooling. Stir in the vanilla extract.
Add the flour and baking powder, stirring until just combined. Fold in the coconut.
Spoon the batter carefully into the prepared pan. It will be thick! Tap the pan on the counter to remove any hidden air bubbles.
Slide that baby into the oven for 1 hour, 20 minutes, or until a knife inserted into the center comes out clean.
Let the cake rest in the pan for 10 minutes before removing and cooling on a rack.
Sooooooooooooooooooooooo good!
I've never had one....until tonight. (This morning? It IS early.)
I found the most wonderful recipe for a Coconut Cream Pound Cake. Even the name sounds fantastic!
I seriously drooled when I was mixing this sucker up. If you are a coconut fan, you should totally make this cake.
Coconut Cream Pound Cake
1 cup softened butter
1 8 oz. package of cream cheese, softened
3 cups granulated sugar
6 eggs
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
2 cups flaked coconut
Preheat oven to 325 F. Grease and flour a bundt pan....this is serious here folks, you MUST actually grease and flour the pan. Don't use the spray, it just doesn't work. The cake will crumble rather than come out of the pan. I've had this problem before, can you tell?
In a large bowl, cream together the softened butter and cream cheese until they are well combined. Add the sugar and blend until light and fluffy.
Add the eggs, one at a time, blending well after each addition. It's about at this point where you start drooling. Stir in the vanilla extract.
Add the flour and baking powder, stirring until just combined. Fold in the coconut.
Spoon the batter carefully into the prepared pan. It will be thick! Tap the pan on the counter to remove any hidden air bubbles.
Slide that baby into the oven for 1 hour, 20 minutes, or until a knife inserted into the center comes out clean.
Let the cake rest in the pan for 10 minutes before removing and cooling on a rack.
Sooooooooooooooooooooooo good!
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