Menu Plan Monday: On the Go in Scotland

Going on Vacation!

Isle of Skye

Well, with my mom here and Josh at a conference in England, we did eat out a lot last week, which was a real treat!!  So, I saved a good number of our meals for this week- we will be here until Thursday morning, when we will pack up and head out to the West Coast/Isle of Skye for 5 days, with a stop in Inverness to see the Loch Ness Monster on our way back on Monday.  I booked us self-catering cabins, so we can make a quick breakfast there in the am’s, eat out for lunch while we are touring, and then I will cook at night when we are in for the day.  My mom’s flight should be for Wednesday, the 28th, but with the volcanic ash and all the delays, we are not sure if that will really happen.  We are just soooo glad she was able to be here in time for Luke’s 2nd birthday party on Saturday!!

(for more menus, check out Org Junkie)

Menu Plan Monday

• Monday: Coke Roast with sweet potatoes, onions, carrots, and mushrooms
• Tuesday: Homemade Chicken Pot Pie (special request from our guest), mashed potatoes
• Wednesday: Left-Overs
• Thursday: Baked Pasta (make ahead for our trip)
• Friday: Tortellini & Pasta Sauce, salad
• Saturday: Japanese Chicken, brown rice, Japanese Salad (someday we will make and eat this meal!)
• Sunday: Left-Overs

On Saturday, we celebrated Luke’s 2nd birthday!  I did an UP theme for his party, and I have a post about it tomorrow and how to do it- so check back if you want those details.  Also, a couple people mentioned wanting the recipes for the cakes.  Here they are:

Italian Cream Cake

Italian Cream and Chocolate Coke Cakes

Cooking spray

2 t flour

1/3 c butter, softened

1 ¼ c sugar

2 large egg yolks (save whites for later)

2 c flour

1t baking soda

1/4t salt

1 c low-fat buttermilk

¼ c finely chopped pecans, toasted

1 t coconut extract (DELICIOUS!)

1t vanilla

6 (total) large egg whites (can use 2 from earlier)

shredded coconut as garnish (optional, does add fat)

Frosting:

1 T butter

½ c (5oz) reduced fat cream cheese

3 ½ c pow’d sugar

1 t vanilla

Preheat oven to 350.

To prepare cake, coat bottoms of 2 (9-in) round cake pans with cooking spray (NOT sides of pan).  Line bottoms with wax paper.  Spray and dust with flour.

{I forgot to buy wax paper.  So, I sprayed the bottom of a 9×13 with Pam and dusted it with flour, and then just left the cake in there for the party.  Not very Martha Stewart, but it was better than not being able to get the cake out of the pan!}

Place 1/3 c butter in mixer.  Beat at med speed until creamy.  Gradually add sugar, beating well.  Add egg yolks one at a time, beating well.

Combine flour, soda, and salt.  Add flour mixture and buttermilk alternately, beginning and ending with flour.   Stir in pecans, coconut extract, and vanilla.  Set aside (need mixer for eggs).

Beat egg whites with a mixer at high speed until stiff peaks form.  Fold eggs into batter.  Pour into pans.  Bake 23 minutes.  Cool completely.

{Egg white are VERY picky.  Use a metal bowl if possible and make sure you clean the beaters (don’t leave the cake batter on them) or they won’t form the peaks.  You are essentially making a meringue here to fold into the cake.}

Frosting: Beat butter and cream cheese at high speed until fluffy.  Gradually add pow’d sugar, beating at low speed until smooth.  Add 1 t vanilla.  Beat well.

Place one cake layer on plate.  Frost top and sides.  Add other layer and frost rest.

{OR just frost the top of the cake in the 9×13.  I also add shredded coconut to the top.}

Chocolate Coke Cake

1 c Coke (real, non-diet, non-generic Coke)

1/2 c reduced fat buttermilk (low-fat or normal milke (not skim) will also work)

1 c butter or margerine, softened

1 3/4 c sugar or Splenda

2 large eggs

2 t vanilla

2c all-purpose flour

1/4 c cocoa

1t baking soda

1 1/2 c mini marshmallows (crazy, I know- you’ll never know they’re there after the frosting is on)

Coke Frosting (see below)

Cake:

Combine Coke and milk and set aside.

Beat butter on low speed until creamy.  Gradually add sugar.  Add eggs and vanilla.

Combine flour, cocoa, and soda.  Add to butter mixture alternately with milk, beginning and ending with flour until blended.  Stir in marhsmallows.

Pour into a greased 9×13 pan and bake at 350 for 30-35 minutes.  Remove from oven.  While cooling, make the frosting.  Do NOT make it ahead.

Frosting:

1/2 c butter or margerine

1/3 c Coke

3 T cocoa

1 (16-oz) pkg of pow’d sugar

1 T vanilla

Bring first 3 ingredients to a boil over medium heat, stirring until butter melts.  Remove from heat and whisk in sugar and vanilla.  Pour over cooled cake.

Related posts:

1. Menu Plan Monday: Paris-bound!
2. Menu Plan Monday: We HEART Mexican Food
3. Menu Plan Monday: Josh’s Birthday {34!}
4. Menu Plan Monday: Easy & Delicious Does It
5. Menu Plan Monday