Chocolate-Coconut Cake

While planning the menu for my Thai Kitchen House Party the other week the first thing I honestly thought of was dessert. I was honestly concnerned. I never eat dessert when I go out to Thai restaurants and didn’t think that there would be too many desserts out there to make. Boy was I wrong! When I went on the Thai Kitchen website and clicked on “desserts” I found a variety of options. I’ll be honest I’m not a big fan of coconut but wanted to give this cake a try for a number of reasons. 1. It’s chocolate… you can’t go wrong with that. 2. It looked relatively easy to make (given the fact that I was going to be cooking a ton of food I wanted something that I could bake ahead of time and not have to deal with it on the evening of the party. 

After reading the recipe in more detail I realized I needed a bundt pan. As soon as I realized this I started digging through a few of my cabinets. I received a bundt pan as a wedding shower gift back in May of 2008 and had never used it. I finally was given the opportunity to use it! I immediately got it out of it’s box, washed it, and was ready to start baking. I made the cake the night before my house party and then the chocolate glaze the day of. I will admit that the directions on the Thai Kitchen site were a bit confusing (and I didn’t realize that the 1/4 cup of toasted coconut was suppose to go on top and not inside the cake until after I was on the last step the day of the party, so I’ve added it into my directions because it tasted delicious). I’ve rewrote the directions to how I feel they should read! The coconut is very subtle and the cake is  super decadent (even if it did come from a box). The chocolate glaze is what really makes this cake! Don’t skimp! On a side note; I did contemplate on making my own chocolate fudge batter, but I just ran out of time and a $1 cake batter mix was just going to have to work! I hope you’ll try this recipe out–it’s delicious! 

*Make sure you enter into the Thai Kitchen giveaway

Prep: 15 minutes
Cook: 35 minutes
Serves: 16

Cake Ingredients:
  • 1 package (18-1/4oz) chocolate fudge or devil’s food cake mix
  • 1 can (14 oz) Thai Kitchen Coconut Milk, well stirred
  • 3 eggs
  • 1 tbsp vanilla extract
  • 1/4 cup flaked coconut, toasted

*Chocolate Glaze Ingredients:
  • 1/2 cup sugar
  • 1/4 cup milk
  • 3 tbsp butter
  • 1/2 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1/4 cup flaked coconut, toasted

1. Preheat oven to 350°F. In a small frying pan toast 1/4 cup coconut. 

2. Mix cake mix, coconut milk, toasted coconut flakes, eggs and 1 tablespoon vanilla in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Pour into greased and floured 12-cup Bundt pan.

3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
4. (The following day in my case) Prepare glaze by mixing sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 teaspoon vanilla until chips are melted. 
5.  In a small frying pan toast the remaining 1/4 cup coconut. Spoon glaze over cooled cake. Sprinkle with toasted coconut. Let the glaze set onto the cake (I put the cake in the fridge for a few hours until the party). 

Linked to: 
PonyTails and FishScales


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Easy Peanut Noodles

Super easy peanut noodles to please even the biggest carnivores! This super easy and simple recipe was found on the Thai Kitchen website in honor of Thai week on Katie’s Cucina.  

*Make sure you enter into the Thai Kitchen giveaway

Prep: 10 minutes
Cook: 5 minutes
Serves: 4

  • 1 package (7 ounces) Thai Kitchen Stir-Fry Noodles
  • 1 jar (8oz) Thai Kitchen Peanut Satay Sauce
  • 1 red bell pepper, cut into short thin strips
  • 1 cucumber, peeled and cut into short thin strips
  • 1 large carrot, grated
  • 1 tsp sugar
  • 1/2 tsp salt
  • fresh cilantro & crushed unsalted peanuts
  • 4 cups boiling water
  • 1/2 cup sweetened condensed milk
  • 3 tbsp sugar
  • ice

1. Bring a large pot of water to boil. Add rice noodles; cook 3 to 5 minutes or until noodles are tender but firm. Rinse under cold water; drain well. Set aside.

2. Mix peanut satay sauce, bell pepper, cucumber, carrot, sugar and salt in large bowl. Add noodles; toss to coat well. Garnish with cilantro and chopped peanuts, if desired.

Linked to: 
Show and Tell Green

The Trendy Treehouse

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Thai Iced Tea

This is the first of many recipes for “Thai Week” at Katie’s Cucina. I’ve never had Thai Iced Tea; however, I have a friend who swears by it and every time we all go out to eat at a Thai restaurant you better believe he is going to order some Thai Iced Tea. Although the color was slightly different from the iced tea I’m use to seeing in the Thai restaurant I think the flavor was there. This was like a cold creamed tea. It wasn’t too sweet, but had just enough sweetness for a “sweet tea”. All in all I would definitely make this tea again–it was a nice twist on the traditional Southern tea.  You can find this recipe on the Thai Kitchen website.

*Make sure you enter into the Thai Kitchen giveaway

Prep: 10 minutes
Serves: 4

  • 6 black tea bags
  • 4 cups boiling water
  • 1/2 cup sweetened condensed milk
  • 3 tbsp sugar
  • ice

1. Steep tea bags in boiling water 3 to 5 minutes. Stir in condensed milk and sugar until dissolved. Cool completely. 

2. Serve with crushed ice or ice cubes. Drizzle with additional condensed milk, if desired.

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A few week’s back I was selected to host a Thai Kitchen House Party (some of you may have already known that if you follow me on twitter). I’ve used Thai Kitchen products quite a few times, and was so excited to see a party like this being offered, so I instantly applied, and was very happy when I found out that I was selected to throw this house party. I knew that a majority of my friends had never cooked Thai food at home, and some have never even consumed it! I knew it would be a great product to represent and introduce to my friends. 
I am declaring this week as Thai Week at Katie’s Cucina. 
I’ll provide you with all of the recipes I made at my Thai kitchen party PLUS one lucky winner will receive a Thai Kitchen reusable grocery bag with a recipe pamphlet and coupons! One winner will be selected at random on Friday, October 1st at 12:00pm EST. You will have up to three chances to enter; here’s how:
1. Become an active follower on my blog 
 (leave a comment under this post letting me know that your a new follower).
2. If your already are an active follower of my blog leave a comment below. 
3. Follow me on twitter (leave a comment below/if you already follow tell me).
4. “Like” my Facebook Page (leave a comment below/if you already follow tell me).

Here are just a few of the products sent to me for the Thai Kitchen party (at the time of the picture I had already used 2 cans of Coconut Milk). 
On top of all the great product Thai Kitchen sent me they also sent place-mats, napkins, and chop sticks (along with the goodie bags handed out at the end). 
Here is a picture of our pool table converted into a 12-top dinning table; set and ready for guest! 
Some of our friends enjoying there food! 
I must admit that I really enjoyed planning the menu for this event. I knew the sky {was kind of} the limit with this party. The Thai Kitchen website gives so many great recipes and examples of way to cook dishes that I honestly had a difficult time limiting myself to just a few dishes! All-in-all I would say that the Chicken Satay Skewers, Chicken Pad Thai, and Thai Fried Rice were among the favorites. 
We had 12 friends and 3 children who attended the party (not including my husband and myself), and everyone loved the easy recipes and readily available ingredients used to make these dishes. Out of our 12 friends; five had consumed Thai food at a restaurant before and out of those five only one had cooked Thai food at home. All five friends had agreed that they would definitely be making a Thai Kitchen recipe at home and having “Family Thai Nights”. The other seven had never had Thai food at a restaurant nor at home, and they all really enjoyed the diverse flavors that Thai food has to offer. All of them talked about making the Chicken Pad Thai at home now knowing that its a simple and quick recipe to cook on a busy work night!

On a side note: two of my friends in real life came to my house party and are also bloggers. Make sure you check out: Anngela & Ashley‘s blogs!

Here is what our menu consisted of (recipes to come later this week): 
Thai Iced Tea (A twist on a Southern classic)
Chicken Satay Skewers with Peanut & Sweet Chili Sauces
(messy to make, but delicious to eat)
Red Curry with Shrimp & Vegetables served with Jasmine Rice
Thai Fried Rice (*Vegetarian Option)
Cold Peanut Noodle Salad (*Vegetarian Option)
The infamous Chicken Pad Thai
… And for dessert:

Coconut Ginger Ice Cream was churned a few days prior to the event
Chocolate Coconut Cake (complimented very well with the ice cream)! 
I hope everyone will enjoy Thai week at Katie’s Cucina and have your own Family Thai Night at home! Remember, to enter the contest!!!

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Anytime I know I need (or want) to make cupcakes I turn to the fabulous Annie’s blog; Annie Eats. Her cupcake recipes are by far the best I’ve ever had. I’ve blogged about her amazing Chocolate Chip Cookie Dough cupcakes and her Apple Pie cupcakes. Now, I have yet another amazing cupcake to write about! As soon as we received the invitation to our friends 30th surprise party I immediately volunteered for cupcakes. I knew that these would be a crowd pleaser, and as always, I  was correct!!! Although I’m not a big fan of oreo’s (gasp, I know–I’ve never had a love affair with this cookie like most American’s do) I was pleased with how they turned out. As one guest proclaimed “this is the most amazing cupcake I’ve ever had“. I on the other hand would much rather chow down on some chocolate chip cookie dough cupcakes. So as I handed off my half oreo to a friend sitting next to me I tried to enjoy the cupcake as a whole, and not think about the oreo’s. I was very pleased with the actual cake portion and the frosting tasted just like the middle of an oreo *sans one cup of sugar (way too sweet in my opinion). I hope you’ll bake these up the next time you have a special event in your life. Lastly, to my friend… Happy 30th Birthday!

Source: Annie Eats
Cookies and Cream Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1⅔ cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped
  • 8 oz. cream cheese, room temperature
  • 6 tbsp unsalted butter, room temperature
  • 1 tbsp vanilla extract
  • 4 cups confectioners' sugar, sifted (I only used 3 cups and it was plenty sweet)
  • 2 tbsp heavy cream
  • Oreo cookie crumbs (for garnish)
  • 24 oreo cookies, halved (for garnish)
  1. Preheat the oven to 350 F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
  2. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
  3. To make the frosting, combine the cream cheese and 6 tablespoons of butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in 1 tablespoon vanilla extract. Beat in 3-4 cups of confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the 2 tablespoons heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  4. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

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