Sunshine Coconut Cake (Cupcakes)

Well......if you are wondering I am so ReaDY for SumMEr! Or at least give me SPrInG-- not snow on May 1st... HeLLoW! I think my only sanity from the weather (which is hanging by a thread) is making coconut, tropical, sunshiny treats. Here is one such recipe, which toothless and gorgeous (my two oldest kids), think are better than the "is it really better than sex? cupcakes" (which I never said with them in the room). Here is another Mix Tuesday recipe!

printable version

Ingredient:

1 (18.25 oz) package white cake mix (plus ingredients listed on box)

1 (14 oz) can cream of coconut ( I found mine in the drink isle)

1 (14oz) can sweetened condensed milk

2 cups heavy whipping cream (liquid)

2/3 cup confectioners sugar

1 (8oz) package flaked coconut

Directions:

Prepare and bake white cake mix according to package directions. (I made mine into cupcakes, you need to use cupcake liners for sure) While still hot, using a utility fork, poke holes all over the tope of the cake (cupcakes).

Mix cream of coconut and sweetened condensed milk together (I had 1/2 of the mixture left over, but I did cupcakes just FYI). Pour over the top of the still hot cake.

In the bowl of an electric mixer fitted with whisk attachment, whisk heavy whipping cream and confectioners sugar until stiff peaks form. Let cake cool completely then frost with whipped cream, and top with flaked coconut. Keep cake (cupcakes) refrigerated until ready to serve.

Is It Really Better Than Sex? Cake

As I promised Mix Tuesday-- today is Paula Deen's Is It Really Better Than Sex? Cake. This is by far one of her most popular recipes. I love that it couldn't be much easier, very few ingredients, these are my favorites for a impressive dessert on a busy day ( like today, my baby's 1st birthday yayy!!!). I'm going to whip mine up as cupcakes. (I'll let you know how that goes)

printable version

Ingredients:

1 (18.25 oz) box yellow cake mix, plus ingredients to prepare (what it says you need on the box)

1 (20 oz) can crushed pineapple

1 cups sugar

1 (3.4 oz) box French vanilla pudding, plus ingredients to prepare

1 1/2 cups heavy whipping cream (liquid)

1/3 cup confectioners sugar

1 cup flaked, sweetened toasted coconut

Directions:

Preheat oven to 350 degrees.

Prepare yellow cake mix as directed, using a greased 9 x 13 x 2 inch pan and bake for 30 to 35 minutes. While cake is baking combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.

Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.

Prepare pudding according to package directions. Spread pudding over cake and refrigerate until throughly chilled. Whip heavy cream and confectioners sugar in the bowl of an electric mixer fitted with the whisk attachment, until stiff. Cover top of cake with the sweetened whipped cream and sprinkle on the toasted coconut.

Peanut Butter Icing

Where have I been? I have NEVER had peanut butter icing before! I *loved it!! I used this icing on top of my favorite chocolate cupcake (just follow the cupcake recipe forget the rest.) To decorate I just sprinkled with chopped salted peanuts...... *heaven!

printable version

Ingredients:

1 cup confectioners sugar

1 cup creamy peanut butter

5 Tablespoons unsalted butter, room temperature

3/4 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup heavy cream

Directions:

Place confectioners sugar, peanut butter, butter, vanilla and salt in a bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Amazing Lemon Cupcakes & Lemon Buttercream Frosting

I whipped up three different batches of new cupcakes for my Zimi's Birthday, and of all the cupcakes my kids decided this Lemon cupcake was the BEST one. It is absolutely delicious! Not to mention the Lemon Buttercream Frosting-- your in for a real treat!!

printable version

Ingredients:

3 1/2 cups of all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, room temperature

1 1/2 cups sugar

2 teaspoons vanilla extract

3 eggs

16 oz sour cream

2 teaspoons fresh lemon zest

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper cupcake liners; set aside. In a medium bowl combine flour, baking powder, baking soda, and salt; set aside.

In an electric mixer fitted with paddle attachment beat butter and sugar until pale and fluffy. Scrape down sides of bowl. Beat in eggs one at a time, until incorporated. Scape down sides of bowl, and stir in vanilla. Add flour mixture and sour cream alternately; flour in three batches and sour cream in two batches, starting and ending with flour. Mix on slow speed, just until combine. Stir in lemon zest.

Spoon batter into prepared muffin tins, filling each 3/4 full. Bake in preheated oven for about 18-20 minutes. Cool completely then remove from muffin tin.

Lemon Buttercream Frosting

Ingredients:

3 Tablespoons butter, room temperature

2 1/4 cup confectioners sugar, divided

2 tablespoons lemon juice

3/4 teaspoon vanilla extract

2 teaspoons milk (only if necessary)

1 teaspoon lemon zest

Directions:

In an electric mixer fitted with the whisk attachment, beat together butter and 1 cup confectioners sugar, mix well. gradually beat in lemon juice and vanilla. Slowly beat in additional 1 and 1/4 cups of confectioners sugar. If necessary, beat in milk to make spreading consistency. Stir in lemon zest.

Double Lime Punch (Leprechaun Punch)

 I love this punch for many occasions-- showers, dinner parties, my kids love this at birthday parties, ice cream in your drink! 

And with St. Patrick's Day coming, here is the beginning of some fun recipes for the occasion.

Ingredients: 

1/2 pt. Lime Sherbet, Softened

1 Can Frozen Limeade Concentrate

2 Liters Ginger Ale 

2 Cups Water 

Directions: 

Stir together limeade, ginger ale and water, mix well. Right before serving add lime sherbet. 

Tips:

If I'm serving this in individual cups, I'll mix everything except sherbet together, and then scoop sherbet right into each cup and pour punch over the top. 

Lime & Lemonade

How can I give all these great shower recipes without giving you some yummy punch/drink recipes to finish it all off! Honestly, who cares how good the food is if the punch is gross! RIGHT? I have three punch recipes that are my favorite (depending on the time of year). Here is a great Spring Shower drink. 

Ingredients: 

1/2 Cup Fresh Lime Juice

1/2 Cup Fresh Lemon Juice

3/4 Cup Sugar

4 Cups Cold Water

1 Lemon, Sliced

1 Lime, Sliced

Ice Cubes

Directions:

In pitcher combine lime and lemon juice, and sugar. Stir to dissolve sugar. Add remaining ingredients and stir until well blended. Make 6-8 Servings. 

Tips: 

You may want to add a bit more sugar depending on your tart liking. I found this recipe perfectly balanced, but for a larger group of people would probably sweeten it a bit. 

Depending on which flavor you would like to taste more, only add lime slices for more of a lime taste. (This is how I prefer mine!)

Citrus Bars

One of my favorite "Bar" recipes. This recipe comes from Kneaders Bakery & Cafe-- one of my favorite, favorite places to eat. I love how the lemon and lime make such a great pair, and the almonds in the crust-- YUMMY! 

Ingredients for Almond Crust:

1 1/2 cups all-purpose flour   
6 Tab. Margarine chopped in cubes  
1/2 cup powdered sugar   
1/8 cup sliced almonds

Directions:

In a medium bowl, combine flour and powdered sugar. Using a pastry blender, cut butter into flour mixture.  Should resemble course breadcrumbs. Stir in almonds. Spray a 9 x 13 pan with pan coating. Press dough into pan. Bake 340 for 20 minutes or until light golden brown.

Ingredients for Filling:

6 eggs      
1/4 cup lemon juice
2 1/4 cups granulated sugar   
1/8 cup lime juice
1 tsp lime peel
1 tsp lemon peel
1/2 cup all-purpose flour   
1/8 tsp. ground nutmeg  
3/4 tsp. baking powder    
garnish, powdered sugar

Directions:
In a medium bowl combine eggs, granulated sugar, flour, lemon juice, lime juice, baking powder and nutmeg.  Beat on medium 2 minutes. Stir in by hand lemon peel and lime peel.  Pour over hot crust. Bake 20 minutes or until edges are browned and center appears set. Cool 1 hour.  To serve, dust evenly with powdered sugar.  Add Candied Citrus Slices if desired.    

Lemon Bar

Don't forget about the GIVE-A-WAY, only a few more days! I have to admit, I have never know until now that lemons are in season in the winter. There is nothing more beautiful the bright yellow, against the dark green in the winter! These lemon bars are great, but tomorrow I'll post a citric bar that will blow your socks off! Try them and you decide your favorite. 

Ingredients:

For the Crust

1 Cup Butter, at room temperature

1/2 Cup Sugar

2 Cups Flour

1/8 t Salt

For the Filling

6 Eggs, at room temperature

3 Cups Sugar

2 T Lemon Zest 

1 Cup Freshly Squeezed Lemon Juice

1 Cup Flour

Powdered Sugar, for dusting

Directions:

Preheat oven to 350F. 

For crust, cream butter and sugar. Combine flour and salt, and add flour to butter mixture, until just mixed. This will not hold together. Dump dough onto well-floured cold surface, and gather into a ball. (Remember the less you handle the dough with warm hands, the flaker it will be when baked off). Press flat into a well greased 9x13 pan. Bake crust for 18-20 minutes, until lightly browned. Let cool on wire rack. 

For filling, whisk together eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until filling is set. Let cool to room temperature. 

When cooled dust with powdered sugar. 

Tips:

Use candied lemons to put a twist on the finishing of your lemon bar. 

I zest and juice my lemons ahead of time, that makes this recipe come together a lot quicker. 

Pop your lemon bars in the freezer for a few minutes before serving them, this makes this light bar even more refreshing. 

I love serving my lemon bars in muffin cups, white is my preferred color, and they come in all different sizes. 

Tangy Sour Cream Lemon Pie

Before you turn your nose up to lemon pie (like I often do) you have got to try this recipe. This creamy, tangy pie is a refreshing spring treat! I personally loved the filling-- and taste it again after you add that sour cream, yummy! 

Ingredients: 

For the Crust

3 Cups Flour

1 t Salt

2 1/2 T Sugar

1 Cup Shortening

1 egg

1 t vinegar

4 T water

For the Filling

1 Cup Sugar

3 1/2 T Cornstarch

Zest of 1 Lemon (about 1 T Zest)

Fresh Lemon Juice of 1 Lemon (about 1/2 Cup)

3 Eggs Yolks

1 Cup Milk

1/4 Cup Butter

1 Cup Sour Cream

Directions:

Crust

Preheat oven to 450F. In food processor combine flour, salt and sugar. Mix well. Cut Shortening into 1/2 inch squares and slowly add to food processor pulsing in between. Mixture should resemble coarse meal. In a small bowl, combine egg, vinegar and water. Whisk together and gradually add to flour mixture pulsing in between. Turn dough out onto a cool flour surface, add more flour by hand if dough is sticky. Smear dough with palm of hand to make sure all ingredients are incorporated. (The less you handle the dough with warm hands the flaker it will be when baked.) Divid dough into two evenly sized balls. (Crust recipe make enough for two crusts- freeze other for another day.) 

If dough seems too soft to roll out, place in the refrigerator for 5-10 minutes. Roll out dough on a lightly floured surface to the size of a 9 inch pie pan. Place in pie pan and trim crust. Prick the bottom of the crust with a fork several times to prevent bubbling and line with aluminum foil (shiny side out, and make sure you push it right into the crease of the pan.) Bake for 8 minutes, remove foil and bake for 5 minutes longer. Cool crust before adding filling. 

Filling

In a heavy saucepan, combine sugar, cornstarch, lemon peel, lemon juice, egg yolks and milk. Cook over medium heat, stirring often, until mixture is thick. Chop butter into small squares and add stir in one at a time after each has melted. Remove from heat and allow to cool to room temperature. After filling has cooled, stir in sour cream and pour into cooked pie shell. Chill for at least 4 hours. 

Decorating Tips:

Top pie with sweetened whipped cream-- and fresh lemon slices, or candied lemon slices. 

Fresh blueberries always pair nicely with lemon-- and add some rich color to your presentation. 

Chocolate Ganache & Chocolate Coating

I totally hear you! In response to a few emails about dipping chocolate here are some great recipes to start with! It's hard to find a yummy dipping chocolate-- so my best thoughts are you make it yourself! Now, don't get scared keep reading-- making Ganache, or chocolate coating is way easier then you think. Give it a try in your NO FAIL environment. 

Chocolate Ganache

 

Ingredients:

2 pounds high quality chocolate, finely chopped ( shoot for at least 74% cocoa)

2 Cups Heavy Cream (liquid)

Directions:

Place chocolate in a stainless steel bowl. In heavy sauce pan scald heavy cream (the edges of the cream with just start to simmer) Pour hot cream over the chocolate, and allow to stand for 1 minute. Stir mixture until the chocolate is completely  melted, the higher the quality of chocolate (or the less ingredients) the smoother the Ganache with look and taste. The Ganache can be used immediately after it has cooled, or it can be covered and stored in the fridge, then warmed prior to use. 

-This chocolate ganache will never "completely" harden to a "crisp" point. If you want a "crisp" dipping chocolate try this chocolate coating. 

Chocolate Coating

Ingredients: 

16 oz High Quality Chocolate (shoot for 74% cocoa)

1/4 Cup Vegetable Oil

Directions:

Chop chocolate into small pieces. Heat chocolate and oil together in top of double boiler over hot water, stirring until smooth. Insert candy thermometer and remove from heat when temperature registers between 85-90F. Start the dipping or coating process. If chocolate begins to cool and thicken before you're finished, reheat over hot water. 

-This chocolate will become completely hard or crisp, but personally I don't think it tastes as good as Ganache. There are some more tricks to getting Ganache to become "crisp". We will talk about those coming up later. 

Cream Filled Chocolate Strawberries

Creamy Vanilla Pastry Filling- this recipe is a great base recipe. Keep this one in your recipe file, you'll need it again. 

Ingredients:

2 cups heavy cream 
2 egg yolks   
½ cup white sugar 
½ cup milk 
pinch salt 
1 t vanilla extract 
1 T butter

Directions:

Whisk together egg yolks, milk, and vanilla set aside. In a heavy saucepan over medium heat, whisk together heavy cream, sugar, butter and salt. Continue stirring and bring to a boil. Immediately add egg mixture and stir constantly until mixture thickens. Remove from heat and allow to cool. Using a long toothpick, poke a hole in the top of each strawberry through the green stem. With a circular motion create a larger hole inside of each strawberry. Fill a metal tipped pastry bag with filling. Using the metal tip, pipe cream into the hole. Dip filled strawberries in your favorite dipping chocolate and allow to set. 

Decorating Tip:

Get creative! Roll your unset dipped strawberries in mini chocolate chips, coconut, nuts, or dip again in a white dipping chocolate. If your toppings start "sliding" off your strawberry, let the chocolate set a little more before adding your extra toppings. 

Raspberry Cream Cupcakes

Recipe:

1 Box White Cake Mix

1 1/3 cups Water 

3 Large Egg Whites

2 T Butter, melted 

1 1/2 t Almond Extract

2 t Vanilla Extract 

1 Container Fresh Raspberries

1 Cup Heavy Whipping Cream 

1/3 Cup Powdered Sugar, plus additional for dusting

Directions:

Preheat oven to 350 degrees. Beat cake mix, water, egg whites, melted butter, almond extract, and vanilla extract for 2 minutes. Using about 1/3 cup of batter for each cupcake, spoon batter into prepared muffin tin. Bake cupcakes until they are very pale golden on top, about 15 minutes. 

Beat together cream and 1/3 cup powdered sugar until firm peaks form. Coarsely mash raspberries and gently fold into whipped cream When cupcakes are completely cooled cut tops off each cupcake. Spoon raspberry whipped topping onto cupcake bottoms. Place cupcake tops on the filled cupcake. Dust top with more powdered sugar. 

Decorating Tips: 

Make your fresh whipping cream match your holiday. Ex: instead of raspberries -- add a small amount of fresh lime juice and some green food coloring for St. Patricks Day.

Use regular paper to cut out small heart, shamrock, season appropriate shape-- place over top of cupcake before dusting with powdered sugar. Carefully remove cut out, to leave a cute heart on the top of your delicious cupcake.