Coconut Lime TEA Cake, Cinnamon Pecan Rolls

3.Put the egg, milk, sour cream and vanilla in a medium-large mixing bowl. Mixing on speed 1, gradually increasing to speed 4, beat until well combined. With the mixer still running, slowly add the butter. Mix for about 15 seconds, or until combined. Reduce the mixer to speed 1 and add the dry ingredients. Pour into prepared loaf pan.

4.Bake in the preheated oven for about 50 to 55 minutes, or until a cake tester comes out clean.

Nutritional information per serving

(based on 12 servings):

Calories 191 (34% from fat) • carb. 28g • pro. 3g

•fat 7g • sat. fat 5g • chol. 39mg • sod. 252mg

•calc. 47mg • fiber 0g

COCONUT LIME TEA CAKE

Makes one 9x5x3-inch loaf

nonstick cooking spray

2½ cups unbleached, all-purpose flour

¾teaspoon baking powder

¼ teaspoon baking soda

¾teaspoon sea salt

4tablespoons unsalted butter, cubed and at room temperature

½cup granulated sugar 1½ tablespoons lime zest

(from about 3 limes)

2 large eggs, room temperature

¾ teaspoon coconut extract

½teaspoon pure vanilla extract

1 cup coconut milk, room temperature

¼ cup sweetened, shredded coconut

2 teaspoons fresh lime juice

¼cup confectioners’ sugar, sifted

1.Preheat oven to 350°F. Lightly coat a 9x5x3-inch loaf pan with nonstick cook- ing spray; reserve.

2.Put the flour, baking powder, baking soda and salt in a small mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix on speeds 1 to 2 until com- bined, about 20 seconds. Reserve.

3.Put the butter into a medium-large mix- ing bowl. Mixing on speed 1, gradually increasing to speed 4, beat until soft- ened. With the mixer still running, slowly add the sugar and zest. Mix until light- ened, about 1 minute. Reduce to speed 3 and add the eggs, one at a time, and the extracts.

4.Reduce the mixer to speed 1 and add one third of the dry ingredients. Once almost fully mixed in, add half of the coconut milk. Repeat, ending with the last third of the dry mixture. Pour into prepared loaf pan and top with the shred- ded coconut.

5.Bake in the preheated oven for about

50 to 55 minutes, or until a cake tester comes out clean. Let rest on a wire cool- ing rack.

6.Five minutes before cake is done, add the lime juice and confectioners’ sugar to a small saucepan set over medium low heat. Stir and heat until sugar is fully dis- solved. Pour sugar syrup over cake while cooling.

Nutritional information per serving

(based on 12 servings):

Calories 222 (39% from fat) • carb. 31g • pro. 4g

•fat 10g • sat. fat 7g • chol. 45mg • sod. 201mg

•calc. 6mg • fiber 3g

CINNAMON PECAN ROLLS

Impress your family with bakery-style cinnamon rolls in little as 40 minutes!

Makes 8 servings

nonstick cooking spray Pecan Filling:

¾cup packed light brown sugar 1½ teaspoons ground cinnamon

¼ teaspoon sea salt

½ cup toasted, chopped pecans Rolls:

¾cup reduced-fat milk, room temperature

¼cup unsalted butter, melted and cooled to room temperature, plus 1 tablespoon for brushing

1large egg, room temperature, lightly beaten

½teaspoon pure vanilla extract 2¾ cups unbleached, all-purpose

flour, plus more for dusting kneeding surface

¼ cup granulated sugar

1½ teaspoons baking powder

½teaspoon sea salt

Glaze:

1cup confectioners’ sugar, sifted

2 tablespoons whole milk

¼ teaspoon pure vanilla extract

1.Preheat oven to 400°F. Lightly coat an 8-inch round cake pan with nonstick cooking spray; reserve.

2.Prepare the pecan filling: Put the first 4 ingredients in a small bowl. Insert the mixing beaters into the Cuisinart® Hand