Tormented Kitchen

I have this habit of making somewhat labor-intensive birthday cakes for my loved ones. My dear hubby likes coconut cake. I made a different coconut layer cake in the past that was quite tasty, but this year he was interested in adding pineapple to the combination.   This cake is lovely! I really enjoyed the pineapple curd filling with pineapple pieces. So sweet and tangy and moist! The cake was different, a bit stiff at first. But after letting the cake mellow overnight, the moisture from the frosting and filling permeated and made it much more enjoyable. Cake Ingredients 1 1/2 cups cake flour 1 cup unbleached AP flour 1 2/3 teaspoons baking powder (This works for Reno's altitude. Low altitude bakers use 2 tsps.) 1/4 teaspoon salt 3/4 cup granulated white sugar 1/2 cup local honey 1/3 cup canola oil 3 Tablespoons butter, melted 3/4 cup buttermilk 2 Tablespoons Captain Morgan Original Spiced Rum or Parrot Bay Coconut Rum 2 teaspoons coconut extract 3 egg whites

Back in the middle of winter, we decided to attempt something new, something healthy. Green smoothies. First, we tried the Dr. Oz 3 day smoothie cleanse. Wow, were those nasty tasting! One important thing to note though, we felt good! Three days of no junk, no artificial anything, and both of us felt good.  We just wanted something that tasted better. I borrowed a book from the library, Green Smoothie Revolution by Victoria Boutenko and got out the Blendtec high speed blender. The whole point of this book is that the author states people need the nutrients from greens, but you have to make it taste good to get them down the hatch. I have to admit that at first, we thought the smoothies were going to be horrible like the Dr. Oz ones. We started with some of her very basic recipes, and they were surprisingly tasty! With her idea in mind, I've experimented with some different combinations. They generally look like green or brown sludge, but there are some really tasty combination