Chocolate Stout Cherry Pie

From The Beeroness.

Ingredients

• 1 pie crust
• 2 (3.5 ounce) bars 60% chocolate (total 7 weight ounces)
• 3 tbs unsalted butter, cut into cubes.
• 2 tbs light corn syrup
• 1/3 cup stout
• 3 tbs heavy cream
• 2 1/2 cups pitted dark sweet cherries (about 16 wt ounces pitted)
For the Whipped Cream
• 2 cups heavy cream
• 2/3 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbs stout (optional)

Directions

• Preheat oven to 350.
• Rough out pie dough, transfer to a 9-inch pie pan, trim off excess. Prick several holes in the bottom.
• Bake at 350 for 18-20 minutes or until a light golden brown. Allow to cool.
• Break the chocolate into chunks and add to the top of a double boiler over gently simmering water along with the butter, corn syrup and stout. Stir frequently until the chocolate has melted. Add the cream and stir until completely incorporated. Add the cherries, stir until all of the cherries are well coated. Pour into the crust. Refrigerate until set, about 4 hours and up to 24.
• Once the pie has cooled make the whipped cream. Add the heavy cream, powdered sugar and vanilla extract (and stout, if using) to a stand mixer. Beat on high until soft peaks form, about 3 minutes.

Caramel Snickerdoodle Bars

From Taste of Home.  I made these gluten free by using King Arthur flour, and couldn't even tell the difference.

Ingredients

• 1 cup butter, softened
• 2 cups packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 3 teaspoons ground cinnamon
• 2 cans (13.4 ounces each) dulce de leche
• 12 ounces white baking chocolate, chopped
• 1/3 cup heavy whipping cream
• 1 tablespoon light corn syrup

Directions

• 1. Preheat oven to 350°. Line a 13x9-in. baking pan with parchment paper, letting ends extend over sides by 1 inch.
• 2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Spread onto bottom of prepared pan.
• 3. In a small bowl, mix sugar and cinnamon; sprinkle 2 tablespoons mixture over batter. Bake 25-30 minutes or until edges are light brown. Cool completely in pan on a wire rack.
• 4. Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup; cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon-sugar. Refrigerate, covered, at least 1 hour.
• 5. Lifting with parchment paper, remove from pan. Cut into bars. Refrigerate leftovers.Yield: 4 dozen.

Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

Key Lime Meltaways

From Smitten Kitchen, adapted from Martha Stewart.  My kids were really into these.  I didn't use key limes.  We have both key lime and regular lime trees, and the regular one was producing.  I will probably try this with key limes later when we have a key lime harvest.

You could also keep the logs frozen for up to two months, and use them as the meltaway craving hits.

Yield: 5 dozen

12 tablespoons (1 1/2 sticks, 170 grams or 6 ounces) unsalted butter, room temperature
1 cup (120 grams) confectioners’ sugar
Grated zest of 4 tiny or 2 large key limes
2 tablespoons (30 ml) freshly squeezed lime juice
1 tablespoon (15 ml) pure vanilla extract
1 3/4 cup plus 2 tablespoons (235 grams) all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
2 tablespoons (15 grams) cornstarch
1/4 teaspoon fine sea or table salt

In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.

In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.

Between two 8-by-12-inch pieces of parchment paper, form dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.

Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/4-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.

Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, just three or four minutes.

While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Coconut Macaroons--Taste of Home

Ingredients

• 1-1/3 cups flaked coconut
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 egg whites
• 1/2 teaspoon vanilla extract

Directions

• 1. In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
• 2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.

Read more: http://www.tasteofhome.com/recipes/first-place-coconut-macaroons#ixzz3YTctk1ol

Candy Cane Kiss Blossoms

These are the Christmas cookies we made this year, and we used red sugar and powdered sugar.  The colored sugar was better than the powdered sugar.

We searched for this recipe when we bought a bag of candy cane kisses on sale, and wanted to bake with them, and the peanut butter cookie recipe didn't sound appetizing with the candy cane flavor.  These worked out very well.

 

• 48 HERSHEY'S KISSES Brand Candy Cane Mint Candies
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons milk
• Red or green sugar crystals, granulated sugar or powdered sugar (garnish)

Directions

1. 1
   Heat oven to 350°F. Remove wrappers from candies.
2. 2
   Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
3. 3
   Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
4. 4
   Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.

Cinnamon Apple Pie

From epicurious.
A new favorite.
Crust

• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water
• 1/2 teaspoon apple cider vinegar

Filling

• 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
• 2/3 cup sugar
• 2 tablespoons all purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Topping

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

• Vanilla ice cream

For crust: Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
For filling:
Mix all ingredients in large bowl to coat apples.
For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.
Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Brown Butter Cupcakes

Browned Butter Cupcakes
1/2 cup butter, room temperature
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
2 large eggs
2 tsp vanilla extract

3/4 cup milk

Preheat oven to 350F. Line 16 muffin cups with paper liners.
In a small saucepan, melt the butter. Continue to cook it over medium-high heat until it begins to brown and take on a golden color, about 4-5 minutes. The butter will cook quickly once it starts to brown. Transfer to a bowl and allow to cool to room temperature, making sure to scrape all the brown bits out of the pan with a spatula.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together the cooled browned butter and sugar until well-combined. Beat in eggs, adding them one at a time, followed by vanilla extract.
Stir one third of the flour mixture into the browned butter mixture, followed by half of the milk. Stir in another third of the flour mixture, followed by the remaining milk. Stir in remaining flour, mixing just until no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups.
Bake for 15-19 minute, until a toothpick inserted into the center of the cupcake comes out clean, or with just a few moist crumbs attached, and the top springs back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely before frosting.

Makes 16 cupcakes.

Brown Butter Cream Cheese Frosting

3 tbsp butter, room temperature

1/2 cup butter, room temperature

8-oz cream cheese, room temperature

2 tsp vanilla extract

3-4 cups confectioners’ sugar

In a small saucepan, cook 3 tablespoons of butter over medium-high heat until browned (3-5 minutes in the microwave, cover the bowl with ). Transfer to a small bowl and allow to cool to room temperature.
In a large bowl, beat together the remaining 1/2 cup butter, the cooled browned butter, cream cheese and vanilla extract until well combined. Gradually blend in the confectioners’ sugar and continue adding it and beating the frosting at high speed until mixture is thick, creamy and spreadable. Spread onto cooled cupcakes.

From bakingbites.com

Gingerbread Muffins Like Jason's Deli

1 c	From Justapinch.com.  I frosted them and the kids and their friends loved them! dark brown sugar
2 1/2 c	flour
1 1/2 tsp	baking soda
1 tsp	cinnamon
1 tsp	ground ginger
1/2 tsp	salt
1/4 tsp	nutmeg
1	egg
1/2 c	molasses
1 c	buttermilk**
1/2 c	unsalted butter, melted Directions 1  Preheat oven to 350 degrees (F). Spray/butter muffin tins. 2  Combine sugar, flour, soda, salt and spices in a bowl. 3  In a separate bowl mix the egg, molasses, milk, and butter. 4  Add the wet ingredients to the dry and stir until just blended. 5  Add to muffin tins** (about 3/4 full, these muffins don’t rise too much, so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean. 6  **If you don’t have buttermilk (I almost never do), just add 1 tbsp. of white vinegar or lemon juice to a cup of regular milk and let sit out for about 10 minutes.**

Blonde Texas Sheet Cake

The cake is from Taste of Home and the frosting is from food.com.  I wasn't happy with he frosting that goes with the cake (it was just a buttercream), and the cake that went with frosting recipe was a white cake mix. I prefer this combination.

This cake keeps at least a week if well covered and refrigerated.

Sheet cake:
1 c butter
1 c water
2 c all-purpose flour
1/2 t baking soda 

1/2 t salt
2 c sugar
2 large eggs
1/2 c sour cream
1 t almond extract

To make cake: Preheat the oven to 375. Grease a 15-by-10-by-1-inch jelly-roll pan. Set
aside.

Combine butter and water in a large saucepan over medium heat. When the butter melts,
remove from heat and let cook 15 minutes, stirring occasionally, In a bowl, whisk together the
flour, salt and baking soda.

When the butter and water have cooled, add sugar, eggs, sour cream and almond extract.
Using a large whisk or an electric mixer on low speed to thoroughly mix the ingredients. Add
the flour mixture and continue whisking or beating until the batter is fairly smooth.

Pour the batter into the prepared pan and spread evenly. Bake in the center of the oven about
20 minutes or until the cake is golden brown and a toothpick inserted in the center comes out
clean. Let cool in the pan on a wire rack while making frosting.

Makes 24 servings

Caramel Pecan Frosting
1 cup chopped pecans
1/2 cup butter
1 cup light brown sugar
1/2 cup buttermilk
2 cups powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

4
Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
5
Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
6
Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.

Read more at: http://www.food.com/recipe/Blonde-Texas-Sheet-Cake-238914?oc=linkback

Banana Muffins With White Chocolate

Banana Muffins with White Chocolate Recipe: 1 3/4 cups (225 grams) all purpose flour 1/2 cup (100 grams) white granulated sugar 1/4 cup (55 grams) light brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (2 ounces) (65 grams) white chocolate chips or chunks 3 large ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups) 1/2 cup (113 grams) unsalted butter, melted and cooled 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract

Banana Muffins: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray. In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate chips. In a medium-sized bowl combine the mashed bananas, melted butter, eggs, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature. Makes 12 regular sized muffins.

Read more:http://www.joyofbaking.com/muffins/BananaMuffinsWithWhiteChocolate.html#ixzz23SbvjLpo

Read more:http://www.joyofbaking.com/muffins/BananaMuffinsWithWhiteChocolate.html#ixzz23SbQ95eU

White Chocolate Almond Ice Cream

Martina's new favorite.

1 1/4 cup heavy cream
1 1/4 cup 2% milk
3/4 cup sugar
3/4 cup egg beaters
1 tsp vanilla
Pinch salt
1 tsp almond extract
2 squares baking white chocolate (1 oz each)
2/3 cup white chocolate chips
Slivered almonds (optional)

Combine cream, milk, sugar, egg beaters, vanilla, salt, and almond extract in a bowl. Whisk together. Melt baking white chocolate. Let cool a little, then mix a little of the ice cream mixture into the chocolate to cool more before mixing it into the bowl.
Put white chocolate chips into food processor if you like; I prefer mine smaller and I can't find mini white chocolate chips.

Pour mixture into ice cream freezer, then add white chocolate chips. Freeze according to your freezer's directions. When done, chill in your freezer until firm enough to eat. Serve with slivered almonds.

Other variations I have tried this past week:
-remove white chocolate and white chocolate chips
-add Heath brickle bits

OR

-remove white chocolate and white chocolate chips
-remove almond extract
-add 1/4 cup peanut butter
-add peanut butter chips (process to make smaller like white choc chips above)
-add 1 pureed banana

Coconut Oatmeal Cookies

1 cup butter, softened

1/2 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1-1/2 cups quick-cooking oats

1 cup flaked coconut

5 milk chocolate candy bars (I also used dark chocolate and white chocolate)

 

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned.

Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks. Yield: 5 dozen.

 

Basic Yellow Cake

I ran out of vanilla and used approximately 1 1/2 tsp of vanilla (all I had left) and about 1/4 tsp almond extract.

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.

Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

Coconut Buttercream Frosting (when you're out of vanilla, you have to get creative): This is enough to frost only one layer--I ran out of powdered sugar. I'd recommend making more for the whole cake. I didn't test larger amounts--I made one round cake and the rest were cupcakes, which I burned and then tossed, so I just needed this much.

6 Tbsp butter, softened
2-3 cups powdered sugar
a few Tbsp whole milk
food coloring
1 tsp coconut extract
1/4 tsp almond extract

Put all into mixer (start w/ 1-2 Tbsp milk) and mix until thoroughly combined. Keep adding milk a Tbsp at a time until you get desired consistency.

Peanut Butter Blondies

From cooks.com. Jon and I just loved these. You will want to lick the bowl with the butter, molasses, peanut butter, and vanilla. The kids, however, were not impressed. So I will continue to make these for the adult crowd.

1/2 c. unsalted butter
1/2 c. super chunky peanut butter
1 tbsp. light molasses
1 tbsp. honey
1 tsp. vanilla
1 c. sifted all purpose flour
Pinch of salt
1 egg
1 c. light brown sugar, firmly packed
1/2 c. coarsely chopped roasted salted peanuts
1/2 c. peanut butter chips

Position rack in center of oven and preheat to 325 degrees. Butter and flour bottom of 9 x 9 x 2 inch baking pan. Melt 1/2 cup butter in heavy medium saucepan over low heat. Cool to lukewarm. Mix in peanut butter, then molasses, honey, and vanilla. Combine 1 cup flour and salt in small bowl. Using electric mixer, beat egg with sugar in large bowl until thick and light colored. Fold in peanut butter mixture. Gently stir in flour just to combine. Spread batter in prepared pan. Sprinkle top with peanuts and peanut butter chips. Bake until center is almost set, about 30 minutes. Cool in pan on rack. Cut into 9 squares.

White Chocolate Peanut Butter Crackers

24 Town House crackers
1/3 cup honey-flavored peanut butter
4 oz white chocolate baking squares (chips don’t work as well)
1 Tbsp shortening
Sprinkles

Spread peanut between 2 crackers. Repeat until you have 12 sandwiches. Break white chocolate into squares and put in microwave-safe bowl with shortening. Microwave 30 seconds, check, then microwave in 15-second intervals until just melted. Stir. Dip cracker sandwiches into chocolate with spoon. Let excess run back into bowl (or you won’t have enough for 12). Place on parchment-line baking sheet. Sprinkle with sprinkles. Repeat until all 12 are covered. If you want to put on sprinkles after you have dipped several, stop and sprinkle on the 6th or 7th one or the chocolate will dry. Place sheet into fridge until chocolate is firm.

Key Lime White Chocolate Chip Cookies

1/2 cup butter — softened
1 cup sugar
1 large egg
1 large egg yolk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup lime juice
1 1/2 teaspoons lime zest
3/4 cup white chocolate chips

Cream butter, sugar, egg, egg yolk in a large bowl — blend in flour,
baking powder, salt, lime juice and lime zest.

Fold in white chocolate chips –

Roll dough into walnut sized balls –

place on ungreased sheet.

Bake at 350 degrees F for 10-12 minutes

Cran-Pistachio Cookies

From Betty Crocker

1 pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
optional - green food coloring (I didn't add any but if you wanted them extra green you could)

Preheat oven to 350 degrees.

In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.

Add pistachios and cranberries and mix well.

Drop by rounded spoonfuls onto a parchment lined cookie sheet.

Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.

Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.

Key Lime Coconut Cupcakes With White Chocolate Frosting

From Food Network's website.

* 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
* 1 cup granulated sugar
* 2 eggs, at room temperature
* 1 teaspoon pure vanilla extract
* 1 heaping teaspoon grated key lime zest
* 1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon kosher salt
* 1/2 cup buttermilk
* 1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)

For the Frosting:

* 5 ounces good quality white chocolate, chopped into small chucks
* 1/2 cup (1 stick) unsalted butter, room temperature
* 3 1/2 cups powdered sugar, sifted
* Pinch salt
* 1/2 teaspoon pure vanilla extract
* 1 tablespoon key lime juice (bottled or freshly squeezed)
* 1/4 cup sour cream
* Finely grated key lime zest, for garnish

Directions

Preheat 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 extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.

Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.

While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.

Frost the cupcakes and garnish with a bit of grated key lime zest. Enjoy!

Banana Blondies

I left out the pecans by mistake. Next time I'd definitely use the pecans.

INGREDIENTS:

Unsalted Butter - 5 tbsp (melted); reduce to 4 tbsp next time.
Brown Sugar - 1 cup
Egg - 1
Vanilla Extract - 1 tsp
Bananas - 2 medium = 2/3 cup (mashed)
Salt - 1/8 tsp
All Purpose White Flour - 1/2 cup
Whole Wheat Flour - 1/2 cup
Pecans - 1/2 cup (roughly chopped); you can use walnuts instead.


DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Grease your baking tray with butter or cooking spray.
3. In a small pot, melt the butter over a stove top on medium heat.
4. Once melted...
5. Add brown sugar to a mixing bowl.
6. Pour the melted butter.
7. Blend until well combined.
8. Add egg and vanilla extract. Blend until well combined and smooth.
9. Add mashed bananas, about 2/3 cup. Blend until well combined.
10. Add salt, white, and whole wheat flours. Combine, but DO NOT OVERMIX.
11. Roughly chop pecans. Dust with 2 tsp of flour. This will prevent the pecans from sinking to the bottom.
12. Add pecans to the batter.
13. Combine, but DO NOT OVERMIX.
14. Pour batter into the greased tray.
15. Bake for 20-25 minutes. I baked mine for 25 minutes.
16. Cut into 16 bars.

Candy Bar Apple Salad

This one is from Taste of Home's site. In the actual magazine, they halve the recipe. I think I prefer this one though--I now have 1/2 pkg of unused pudding mix, half a thing of whipped cream left over, etc.

I can't have the chocolate in the Snickers bars, so we used Payday bars. Worked very well. No complaints. Jon can't have raw apples, so I took out one serving before I added the apples and filled his with grapes.

Camera flash wouldn't work so I didn't take a picture, but it looks like lumpy yellowish whipped cream. Evan had many servings.

* 1-1/2 cups cold 2% milk
* 1 package (3.4 ounces) instant vanilla pudding mix
* 1 carton (8 ounces) frozen whipped topping, thawed
* 4 large apples, chopped (about 6 cups)
* 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

Directions

* In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).