One thing you may not know about me, is that I’m always full of really good ideas.
I’m pretty much the female Benjamin Franklin of our time (with better hair and sparklier), but UNFORTUNATELY, I am not recognized as such.
I blame my husband.
He stifles my creativity.
Yesterday for instance, I tried to talk him into installing a periscope in our fireplace/chimney.
Because spying on our landscaping people through the curtains is SO OBVIOUS. To keep from being spotted I have to crawl up to the window and find a crack in the curtain to peek through (while holding my breath–not very safe) just to make sure that things are going okay out there.
It would be much easier and stealthier to walk over to my fireplace and look through the lens of my periscope, which would capture all the goings on in my yard and driveway.
For whatever reason, my husband tried to convince me that if I was THAT worried, a surveillance camera would be a better option.
Doesn’t he know that motion detected video cameras are SO OBVIOUS? People will totally see them and then they’ll think that I’m either rich, a drug dealer, or hiding Britney Spears. And then they will want to break in and rob or kidnap me.
Trust me–a periscope is much better. No one ever looks for those.
And even if someone DID notice my periscope peering down at them, I’m pretty sure that they would be intimidated. Have you seen how big an eyeball looks through that lens? Plus, I already have really big eyes it would look SUPER huge and scary.
I just think it’s important that you know that when periscopes become the next big thing…I’m the one who deserves all the credit.
And by credit, I mean that you can thank me for the fabulous idea with cash and jewels. Or Laffy Taffy. Whatever.
Luckily, my husband is pretty much allergic to the kitchen so he’s not around to negatively influence my creative process when it comes to baking.
And the other day, I was in my kitchen thinking about coconut cake.
And coconut cake truffles (Sorry, I just like the name cake truffles better than cake balls. That’s all I’ll say on that subject).
I know quite a few people who love the IDEA of cake truffles, but they can’t stand the soggy texture. I decided to see what would happen if I used a different binder than a can of frosting. Coconut milk seemed like it might work.
It totally did!! I added a bit of sweetened condensed milk just to sweeten them up a bit, and they came out SO GREAT. The texture was much more pleasant and way less squishy. The cake isn’t super sweet, but keep in mind that by the time you coat them in vanilla candy, they’ll be just right.
Plain white cake, baked and cooled in a 9×13 pan
3/4 cup coconut milk (you should be able to find this in the baking aisle or the Asian food section of your grocery store)
1/4 cup sweetened condensed milk
1 cup sweetened shredded coconut
Remove cake from pan and crumble in a large bowl. Add coconut milk, sweetened condensed milk, and coconut and mix with your hands (it’s really the best way) until completely combined.
Form mixture into balls and place on a wax paper lined baking sheet. Place in the refrigerator for about an hour.
Melt candy coating according to package directions. Using a toothpick, dip cake truffles in the coating and place back on wax paper. Place pan of dipped truffles in the refrigerator to set up.
I noticed that these were better if allowed to sit in the fridge overnight so the coconut flavor could really come through.
Try them for Easter–they’re SO good!!