Food Truck Park(ing Lot) @ Valley View Shopping Center

This post has been long overdued...mainly because I was working on the photo strips, and I didn't want to publish this post until that was done with.  It's been so long ago that I don't even know where I left off.  I don't even know if these are the strips that I liked.  Oh well...at least I'm getting it up before the end of the year, right?! :)

Well, back in March, Haley (my co-worker) mentioned something about a food
truck park stationed in Fort Worth.  She talked about it and raved about some of
the awesome food she had there.  She told me I had to go visit it one day.  And
that's how it all got started.  Instead of doing things on my to-do list, I was researching food trucks in Dallas, Texas!  Thanks Haley!  hehehe

I didn't know much about food trucks or where to find them. I didn't even think
they existed in Texas.  That's how much I knew.  I've only seen them on Food
Network or the Mexican food trucks you see at the construction sites.  I could still remember one of the food truck at a car lot when we were looking for Tina's car...I ordered grilled cheese, and it was one of the best grilled cheese I have ever eaten (or maybe because I was hungry).  But that's the only time I could remember having food from a food truck...

...until I found out about a small Food Truck gathering at the Valley View Shopping Center.  There weren't many trucks there, but I didn't care.  I just wanted to go for the experience.  I immediately texted  Alice to come with us.  I had to have an eating buddy!  She was kinda iffy about it due to her schedule at work plus having to see if the hubby (Soto) had other plans.  I tried my best to be convincing yet not forceful!  (Sometimes you have to be forceful to get what you want...lol)  But they agreed to meet up with us!  Boy was I excited!!!

Alice and I have this thing when we cook food, we tend to cook for an army.  Well, things didn't change at the Food Trucks (even though we weren't cooking)...we ended up ordering a whole bunch of food and stuffing our faces.  It didn't help that the hubbies like to over-order also!  Thanks for making us fatter, hubbies, so you guys could look skinnier!  LOL



The food was good, and we had fun walking around the "dead" mall afterwards!  Alyssa and Austin sure did enjoy the outdoors.  They would stay outside all day long if they had the chance.  Here are some pictures I took of the food we had.  I don't remember the name nor the food truck...that's what I get for procrastinating on this post.  Whoops!

   

   

Now I'm craving some Kimchee Fries!!!

I'm still working on some more photos from this day, so check back soon.  :)

Pina Colada Cake

Our Pina Colada Cake!

I stumbled upon this delicious Pina Colada Cake on Pinterest from A Bountiful Kitchen.  I knew immediately that I had to make it.  One reason was because it was the 2011 Utah State Fair Winner.  And the other reason was because my brother, Patrick, loves coconut...especially Pina Colada recipes...so I was set to make this for him while he was visiting home for the summer.  I ended up letting him do the majority of the baking.  :)  I guess he enjoyed it.  It looks like he's smiling below, right?  But I could tell you that he really enjoyed eating it.

Patrick layering the cake.

Well, about a week later, our younger brother, Phillip, wanted some more cake.  It was gone in days.  I told him I was lazy, so he offered to make it...the same guy who put too much salt in his omlettes.  hehehe  He really wanted it.  I already had the King Arthur's flour I bought previously for this recipe.  So I sent him to buy the ingredients that I was lacking...and made him bake.  He claimed to have made a better cake than Patrick, yet he was too "scared" to layer the cake.  hehehe  I have to make fun of him.  He's the baby of the house! LOL

Phillip frosting the cake.

And cake battling off we go!  They both claimed that their cake was better.  But it's not like it was their own recipe, right? hehehe  I would say they both were excellent!  Two thumbs up for the 2 non-bakers in the house.  I reduced the amount of sugar in the first cake, but it was too sweet.  So I reduced the amount of sugar some more in the second cake.  It was great!  Here is my version below.  The only difference between my recipe and the original recipe is that I reduced the amount of sugar.  I followed everything else exactly from A Bountiful Kitchen.  Enjoy!

Such a delicious slice!

Pina Colada Cake

By:  Lisa Blodgett (Take from A Bountiful Kitchen)

Ingredients:

Cake:

·         2 c. King Arthur all-purpose flour, sifted

·         1 Tbsp. baking powder

·         1 tsp. salt

·         ½ c. unsalted butter, room temperature

·         1 ½ c. sugar

·         1 1/4 c. coconut milk

·         1 1/2 tsp. coconut extract

·         5 egg whites

Pineapple Filling:

·         1-20 oz. can crushed pineapple

·         1/3 c. sugar

·         2 Tbsp. cornstarch

Frosting:

·         1-8 oz. package cream cheese, softened

·         2 Tbsp. coconut milk

·         1 c. powdered sugar

·         1 tsp. coconut extract

·         1-16 oz. container whipped topping (or 1 1/2 cups heavy whipping cream, whipped)

·         Topping:  1-2 c. coconut shavings (optional)

Directions:

1.      Preheat oven to 350.  Mix flour, baking powder & salt together in a bowl and set aside.

2.      Place the butter in a mixing bowl and beat on medium speed with a mixer for 1 minute.  Add sugar and beat for another minute.  Add coconut milk and coconut extract to butter mixture.

3.      Gradually add flour mixture into the butter mixture and beat for 2 minutes.

4.      In another bowl, beat egg whites until stiff peaks form.  Fold the egg whites into the batter and mix until all ingredients are incorporated.  

5.      Grease or line two 8-inch cake pans and divide batter evenly between them.  Bake for 23-28 minutes until a toothpick inserted in the center of the cake comes out clean.

6.      Remove the pans from the oven and place on a cooling rack for 5-10 minutes to cool before removing cake from the pans

7.      In a saucepan combine all filling ingredients over medium heat.  Cook, stirring frequently until mixture gets a glossy look.  Set aside to cool.

8.      Beat cream cheese in a bowl until smooth.  Add coconut milk, powdered sugar and coconut extract.  Mix well, then fold the whipped topping or cream into the mixture.

9.      To assemble, cut both cakes open, making four 8-inch rounds.  On top of one, place half the pineapple filling and top with a cake layer.  Next add a layer of frosting, then a cake layer.  Place remaining pineapple mixture on the cake and top with the last cake layer.  Frost the sides and top of the cake. Sprinkle with coconut.
This is best when refrigerated for at least four hours.