Birthday Cake

I made this cake for my hubby's birthday last month and since he's not a big fan of sugary birthday cakes I always make his sugar free and to be honest there's no way you can tell that it's sugar free, we all enjoyed it including the kids.

I don't make sugar free birthday cakes from scratch, instead I use Pillsbury's sugar free cake mix as it yields a better result. There's something that happens when I try to make a sponge cake using Splenda that doesn't allow it to get as puffy and moist as the ones I make using regular sugar.

You can find the recipe here just use the chocolate cake mix instead of the yellow mix. The chocolate mix tasted so much better especially since I added a handful of finely chopped pecans. I used raspberries this time.

Nice and moist inside

Coconut Shrimp

I made this dish a few days ago and it was enjoyed by the whole family, especially my son who is a big shrimp fan but when I added the crunch of Panko and coconut to it he said that it's the best shrimp he's ever had!

The coconut I used is the unsweetened kind and not to be confused with the variety found in the baking section of most grocery stores which is too sweet to be used for this dish...for my taste anyway.

Ingredients:

Shrimp
Flour+ salt+pepper+paprika
Panko(Japanese bread crumbs) +unsweetened coconut flakes
1 whole egg or more depending on the amount of shrimp

Directions:

Prepare 3 deep dishes as follows:

One with the flour, salt, pepper and paprika
The second dish will have one beaten egg
The third dish will have the mixture of Panko and coconut flakes

Pass the shrimp in the flour mixture then the egg and finally the Panko and coconut mixture and fry in hot oil in a deep pan or fryer until golden brown.

Enjoy!