Barefoot Contessa Cookbook Recipe Index Food
COCONUT CUPCAKES
Provided by Ina Garten
Categories dessert
Time 2h5m
Yield 18 to 20 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining coconut.
BAREFOOT CARROT SALAD
Steps:
- Place the raisins in a small bowl and cover with boiling water. Allow to sit for 5 minutes and then drain.
- Fit a food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches. Place the grated carrots in a medium bowl, add the lemon juice and toss.
- For the dressing, whisk together the sour cream, mayonnaise, sugar and salt. Pour the dressing over the carrots and add the pineapple and raisins. Toss together and serve.
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- Modern Comfort Food: A Barefoot Contessa Cookbook (2020) Best Overall. Maybe it’s because we feel like we could use a hug from the Contessa right now. Maybe it’s because there’s a recipe for Black & White Cookies (a personal favorite).
- Cooking for Jeffrey: A Barefoot Contessa Cookbook (2016) Best for the “Awws” What can we say? It’s impossible to resist Jeffrey. Not only does Ina’s 10th cookbook contain scrumptious recipes inspired and approved by hubby Jeffrey (Skillet-Roasted Lemon Chicken, anyone?)
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- Barefoot in Paris: Easy French Food You Can Make at Home (2004) Best for Feeling Like You’re on Vacation. Legend has it Ina and Jeffrey fell in love with the city of light when they spent a few months camping around Europe.
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- Cook Like a Pro: Recipes & Tips for Home Cooks (2018) Best for Showing Off to Your Friends. Did you know that Garten is completely self-taught? She never went to culinary school or received any professional training, but she did spend years running a catering company out of her specialty foods store (you know, in addition to the White House gig).
- Barefoot Contessa How Easy Is That? : Fabulous Recipes & Easy Tips (2010) Best for Saying to Yourself, “How Easy is That?” The claim: the Barefoot Contessa’s easiest recipes of all time.
- Barefoot Contessa Foolproof: Recipes You Can Trust (2012) Best for the Entertainer Who Downplays How Much Time They Spent Cooking Dinner. At the core of Ms. Store-Bought-Is-Fine’s ethos is that she wants to make you look good.
- The Barefoot Contessa Cookbook (1999) Best for the Person Who Bleeds Ina Garten. It’s the one that started it all. The Contessa’s first cookbook opens with a forward from that other aspirational Hamptonite, Martha Stewart.
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- Ina Garten’s Black and White Cookies. Ms. “Store-bought is Fine” is a New Yorker—she was born and raised in Brooklyn. So it makes sense that she’s loyal to that quintessentially NYC treat, the black and white cookie.
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