As I dive deeper and deeper into the culinary world, I’ve come to appreciate the belittled bakers of small, unremarkable bakeries all over. They may only work in the corner bakery and putting out common pastries, but each, all on their own are very talented. It took years of experience and schooling to consistently produce these little delights for consumers like us. We may somedays walk into a cafe’ or bakery and find their selections, mundane but if we were to try and replicate these “mundane” pieces, we’d probably come up short. Without much experience I doubt that anyone could make a moist, fluffy, aromatic loaf of simply white bread. So here’s to you bakers out there, I commend your skills.

(this is of course for bakers who make things from scratch. defrosting prepared pastries or throwing ingredient into a machine that does all the work for you… I do that at work everyday… there’s not effort in it and I don’t think it calls for much praise.)

• FOR THE CAKE:
• 1 box (18.25 Oz. Box) Yellow Cake Mix Or Your Favorite Yellow Cake Recipe For A 9X13-inch Pan
• Additional Required Ingredients Specified In Mix Package (typically Water, Eggs And Oil)
• _____
• FOR THE MILK SYRUP:
• 1 can (15 Ounces) Cream Of Coconut
• 1 can (12 Ounces) Evaporated Milk
• 1 cup Heavy Whipping Cream
• 1 teaspoon Pure Vanilla Extract
• _____
• FOR GARNISH:
• 2 whole Medium-size Ripe Bananas, Sliced
• Sweetened Whipping Cream
• Toasted Coconut

Preparation Instructions

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9×13-inch baking dish with cooking spray. Set the baking dish aside. Make the boxed cake mix or yellow cake according to box or recipe instructions (you’ll typically need water, eggs, and oil, as directed in mix package). Scrape batter into the prepared pan. Bake according to recipe/box directions. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. We are talking all over! The more pokes, the more the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours.

Cut the bananas, if using, crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

These four are my tip favorite noodles. Chow Fun/Mi Ca Tang, Udon, Clear Vermicelli, and Linguine

Servings: 1-2 servings, 11 pieces

Preparation Time: 5 minutes

• 1 scoop chocolate protein powder, about .7 oz
• 2 tablespoons coconut oil, solid
• 2 teaspoons raw honey
• 1 teaspoon coconut peanut butter or other nut butter of choice
• 1/2 cup unsweetened dried coconut flakes
• 1/4 cup coconut milk*, as needed

Mix all ingredients together in a small bowl until a sticky dough like consistency has formed. Add a little more protein powder if needed.

Roll into small balls and drizzle with melted chocolate. Refrigerate or freeze until firm.

1.  Crush your package of granola bars with a rolling pin.

2.  Add your ingredients to a bowl and mix.

3.  Add powdered sugar, mix and roll your truffles.  That’s it!

1/2 Cup creamy or crunchy Peanut Butter

1/2 Cup strawberry preserves, or your favorite jam or jelly

1 package Nature Valley Oats and Honey Crunchy Granola bars (1 package, 2 bars)

3/4 Cup powdered sugar plus 1/4 cup for rolling truffles

1.  Place peanut butter and jelly into a mixing.  Crush granola bars with a rolling pin while still in package.  Open and pour into peanut butter and jelly bowl.  Mix until well combined then slowly stir in 3/4 Cup powdered sugar until combined.  Take 1 inch pieces of mixture and roll into balls.  Roll each ball into remaining 1/4 Cup powdered sugar then place into paper cups. Refrigerate or serve room temperature.

about 16 truffles

Makes 12 large breakfast rolls

Lemon Roll Dough
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast

3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs

Sticky Lemon Filling
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft

Lemon Cream Cheese Glaze
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested

In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour. Stir in the salt, nutmeg, and lemon zest. Stir in the eggs and enough of the remaining flour to make a soft yet sticky dough.

Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable.

(If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)

Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled - about an hour.

In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)

Lightly grease a 13x9 inch baking dish with baking spray or butter. On a floured surface pat the dough out into a large yet still thick rectangle — about 10x15 inches. Spread evenly with the softened butter, then pour and spread the lemon-sugar mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.

Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)

Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.

While the rolls are baking, prepare the glaze. In a small food processor (or with a mixer, or a sturdy whisk), whip the cream cheese until light and fluffy. Add the lemon juice and blend until well combined. Add the powdered sugar and blend until smooth and creamy.

When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish. Serve while warm.