Catch my latest segment on Breakfast Television. Find out how to make some iconic celebrity dishes.
Click here to watch the segment, and scroll down for the recipe details.
Tom Cruise’s “Copycat” Coconut Cake
INGREDIENTS
½ cup vegetable oil
1 cup sugar
3 eggs
½ cup plain yogourt or lighter sour cream
1 ½ tsp vanilla extract
1 cup flaked coconut
1/2 cup white chocolate chips
1 1/3 cups all purposed flour
2 tsp baking powder
1 tsp baking soda
Pinch salt
Icing
4 oz light cream cheese
1 cup icing sugar
INSTRUCTIONS
Preheat oven to 350 f and spray a bundt pan with oil.
Add oil, sugar, eggs and yogurt into bowl and whisk together, add vanilla, coconut, white chocolate chips flour, baking powder and soda and salt mix just until well combined.
Pour into sprayed bundt pan and bake at 350 f for 30 – 40 minutes or until tester comes out clean.
Icing: add cream cheese and icing sugar into mini food processor and puree well. Add ½ cup coconut and give one whirl just until mixed.
Refrigerate cake until it is is cool enough to ice. Drizzle icing over top. Enjoy!
Martha Stewart’s Gluten Free Peanut Butter Cookies
INGREDIENTS
1 cup peanut butter (warmed if too hard)
½ cup packed brown sugar
2 eggs
¾ cup semi sweet chocolate chips
½ cup chopped pecans or almonds
Salt if using
INSTRUCTIONS
1. Add peanut butter, sugar and eggs to bowl and mix well.
2. Add chocolate chips and pecan and mix until combined.
3. With a tbsp place cookie dough on parchment paper.
4. Preheat oven to 350F and bake 10 minutes for softer cookies and 12 minutes for slightly harder.
Add salt over top if using. Enjoy!
Stanley Tucci’s Summer Pasta
INGREDIENTS
3-4 plum or roma tomatoes, quartered
2 tablespoons extra virgin olive oil
2 cloves garlic, finely diced
¼ cup fresh basil leaves, torn
8 ounces dried pasta
Salt to taste
Grilled shrimp
2 ounces of crumbled goat cheese or feta
Optional – lemon zest
INSTRUCTIONS
1. Combine tomatoes, oil, garlic, and basil in a medium bowl and marinate in
the fridge for at least 20 minutes.
2. Cook pasta according to package directions. Drain.
3. Salt the marinated tomatoes to taste, then toss with the cooked pasta.
4. Serve topped with cheese and lemon zest, if desired. Enjoy!
