KaysMenu

My new fav addition to any recipe- Buttermilk and my all time favorite ingredient- Coconut. Combined together in this recipe to make this flavorful rich bundt cake.                                 Talk about a mouthful of goodness. Ingredients: 1 cup of coconut sugar 1/2 cup + 1 tbsp of melted butter 2 room temperature eggs 3/4 cup buttermilk 2 tsp Vanilla essence 2 leveled cups of flours 2 tsp baking powder 1/2 tsp salt Instructions: Whisk together sugar and melted butter until well combined. Add in eggs one at a time, then pour in Buttermilk and vanilla essence while on low speed. Add in flour, salt and baking powder Oven: Preheat oven for 10 minutes and bake at 350⁰ for approximately 35 minutes. Variations: I based my pan with butter and chocolate syrup and topped it with coconut flakes Granulated sugar is always an option      Feel free to add nuts or even poppy seed.

So tonight I felt for something a bit different. Filling but not to heavy. You can whip up this side dish in under under 2 hours. Start your dinner prep by 7, enjoy dinner by 8:30. You will notice by now I use coconut oil in many of my bread recipes- I prefer the taste however feel free to opt for vegetable oil or whatever your preference may be. Ingredients: 2 1/2 cups of white flour 1 tsp yeast 1 cup hot water Dash of salt 2 tbsp coconut oil Instructions: Mix in and knead all ingredients together for 5 mins Cover dough and allow to rise for 1 hr Part dough into small balls of dough. Allow to rise for another 10 mins. Frying pan instructions: Heat frying pan Roll out each dough as flat and even as possible Place flattened dough into the fryer. Fry each side for approx 2mins Texture: very light, easy to pull apart, soft Variations: add rosemary leaves to your dough

In the mood for a different textured roll, outside of the regular bakery buns/ white sandwich loaf?   

I normally consider my self a foodie or I used to. By definition a foodie is **someone who seeks new food experiences whether it be by cooking or eating** I think I've upgraded to a food critic. I no longer simply try new things on the menu; I eat passionately however I also criticize in detail. I take in all the flavors, the presentation, the service like its my job... To be honest, I think i should be getting paid for this hehe. But back to business... I enjoy finding ways to evolve things: food, business, money/ savings. If there is a way to increase your foot traffic, your savings total, your service - why not try it. There is no one better at being a critic of your own food than yourself. Oh and your husband too! Believe me, it is extremely difficult to lie about your heavenly moist chocolate cake that in actuality came out as dry as the flour you put in or the carrot cake that was basically an oil cake. Always enjoy your food, don't be afraid to give a g