Anniversary '11

6/13/09

We had a great Anniversary weekend! I should have been working on prints, but instead I laid by the pool, went to the farmer's market, out to dinner and a movie, another dinner... it was great! I've been catching up on my printing today, but I also had time to make us an Anniversary cake! Kevin made us an awesome dinner the other night and a delicious breakfast! Here are the recipes...


Kevin's Seared Yellowfin Tuna
Ingredients
2 thick yellowfin tuna fillets
blackened seasoning
2 T. honey
1 T. balsamic vinegar


Directions
Preheat grill on high. Season fish with blackened seasoning to your taste. Sear on first side 4 min. Whisk together honey and balsamic. Brush on fish and flip. Brush other side. Sear only 2-3 min on the other side.


Coconut French Toast with Grilled Pineapple
Ingredients

3 T. coconut milk
1 1/2 T. sugar
1 T. milk
2 eggs
4 slices bread
cooking spray
sliced pineapple
honey
handful toasted coconut (do not leave this out!)


Directions
Combine first 4 ingredients in a shallow dish. Coat both sides of bread in mixture and cook toast over medium/high heat. I just used a cookie sheet to "grill" the pineapple. Broil them in the oven about 5-7 min on each side. Make sure you watch them. Drizzle toasts with honey, top with pineapple and toasted coconut. I also added the coconut in between the toast layers too.


Chocolate Cake with Strawberry Filling and Vanilla Buttercream
Ingredients

1/2 cup choc chips
3 T. butter
1/4 cup+2 T. sugar
1 egg
1/2 cup+2 T. flour
2 T. cocoa powder
1/4 t. baking soda
pinch salt
1/4 cup+2 T. water
6ish strawberries
2 T. strawberry jam
2/3 cup butter
1 cup powdered sugar
1 t. vanilla
2 t. water


Directions
Preheat oven to 325. Melt chips and butter slowly in microwave, let cool to room temp. Beat in sugar, egg and vanilla. Combine baking soda, salt, cocoa powder and half the flour. Slowly add to mixture and mix well. Add remaining flour and water and mix well. Pour into a small 6" cake pan and bake 30-45 min. Let cool completely. Meanwhile slice strawberries and mix with jam. Torte the cake (aka:cut in half) and spread the strawberry mixture in between the layers. To make the icing beat cold butter on high until smooth. Add powdered sugar, vanilla and water. Beat on high 3-5 min until fluffy. Ice cake. Cool in fridge for at least an hour.


Notes
If you don't have a 6" cake pan you can double this recipe for cupcakes. Just adjust the oven temp to 350 and cooking time to 20-25 min. OR you can quadruple it and make two 9" cakes (that way you don't have to torte them). Temp at 350, 35-50 min. I made this little cake for our Anniversary! 

We like cake!

PS My first sunflower is blooming! How appropriate!