Chocolate Chip Cookie Dough Cookies

(I found this on thismamalovestocook blog)

2 sticks softened butter
¾ cup brown sugar
¾ cup sugar
2 eggs
1 teaspoon vanilla
2 ¾ cup flour
1 teaspoon baking soda
¾ teaspoon salt
1 cup semi sweet chocolate chips
2 (6 oz) boxes Chocolate Chip Cookie Dough Bites(I've seen these at Wal-Mart in the candy aisle)

Preheat oven to 375 degrees F. In a stand or electric mixer, cream the butter and sugars until well combined. Beat in eggs and vanilla until well mixed. In a separate bowl sift the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips and cookie dough bites until just combined.

With a cookie scoop, scoop onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cooked to your liking. For a softer cookie, take out right at 9 minutes. Let cool on baking sheet for 3-5 minutes then transfer to a cooling rack.

Italian Potato Casserole

Italian Potato Casserole
from thedailyrecipe.com

Serves 8

6 large potatoes, peeled and boiled
1/2 cup chopped onions
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Italian seasoning
1 cup Mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 pound sausage
10-12 eggs

Preheat the oven to 400 F.

Take the potatoes and dice into 1/2 inch squares. Set aside.

Crumble and cook the sausage in a large pan over medium heat until cooked through. Once sausage is cooked, remove from pan. Drain grease, reserving 2-3 tablespoons to cook the potatoes in.

Add potatoes to the same pan with the reserved sausage grease. Add the onions, salt, pepper, basil and Italian seasoning. Cook until the potatoes are tender, like hash browns. Taste and add salt and pepper if needed. Potatoes should be lightly browned.

Spray an 8x10 casserole dish with cooking spray. Layer the potatoes in the bottom of the dish. Add the sausage on top of the potatoes. Next, sprinkle the Mozzarella.

In a separate bowl, whisk the eggs. Pour the eggs over the casserole. The eggs should cover all the ingredients. If they don't, add another egg or two.

Bake in the preheated oven for about 40 minutes. Make sure the eggs are set in the middle before removing from the oven. Sprinkle the cheddar cheese on top and return to the oven for a few minutes to melt the cheese.

Serve hot.

Brent Bowden's Amazing Bread

Mix 2 Tbsp Saf Instant Yeast with
1 Tbsp of sugar
Into a bowl with 1/4 cup warm water.
Set Aside.

In breadmixer, Mix:
2 Cups warm water
2 Tbsp Lecithan (buy in bulk at Maceys)
2 Tbsp Gluten (buy in bulk at Maceys)
1 1/3 Cup of Sugar
1/2 Tbsp. Salt

Then add Yeast and Around 6 cups of flour. (He uses Lehi Roller Mills from Costco)
Mix until the dough balls up and then mix an additional 5 minutes.

Turn oven to 350 and turn on for 1 minute then turn off.

Put dough in bowl to raise inside turned off oven. Let raise 20 minutes.

Punch dough down and pan it into two loaf pans.

Return to oven to raise another 20 minutes.

Take out of oven and turn oven on 350 degrees, when heated place loaves in oven and bake for 18 minutes.

This is such good bread!
Thanks Brent for the recipe!

Yukon Gold Potato Salad

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Directions
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

Chicken Wings (Sunny from Food Network)

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings
Directions
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Roasted Shrimp and Orzo (Barefoot Contessa)

salt
olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Directions
Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Roasted Eggplant Spread By the Barefoot Contessa

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish
Directions
Preheat the oven to 400 degrees F.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.

Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Coconut Cake (Barefoot Contessa)

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Chunky Guacamole

Ingredients
4 ripe avocados
3 limes or lemons, juiced
1/2 red onion, chopped
1 garlic clove, minced
1 tsp cumin
Salt and Pepper
Directions
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Fudge Stripes Cookie Salad

My MIL gave me this recipe and it is so yummy! This is the one I made for Christmas Eve!

1 pkg. Keebler Fudge Stripe Cookies (off brands don't seem to work as well)
1 lg. pkg. INSTANT vanilla pudding
2 lg. cans each
Mandarin Oranges (drained)
Pineapple Tidbits (drained) Not crushed pineapple
1 C. buttermilk
12 oz. Cool Whip (sometimes I even add more if there is left over in the carton).

Mix pudding mix with 1 C. buttermilk and stir with wire whip etc. Mixture will be kinda lumpy until Cool Whip is added. Fold in thawed Cool Whip. Blend until smooth and add drained fruit. Break up cookies and add at the very last before serving as the cookies will get soggy.

Sparkling Virgin Cosmo

from delicious recipes blog:
Ingredients:
Ice
2 ounces cranberry cocktail juice
1 ounce sweetened lime juice
5 ounces club soda
lime wedges
lime juice
sugar
maraschino cherries
Directions:
Mix Cranberry juice, lime juice, and club soda together. Add ice and put in refrigerator.
Cut lime wedges . Rub the rim of the glass with lime juice and dip in sugar to cover. Pour drink w/out ice in chilled glass then add lime wedges and cherry for garnish!

Aunt Karen's HOMEMADE GRANOLA (no sugar)

4 C Old-fashioned Rolled Oats
2 C Shredded Coconut
2 C Slivered Almonds

Toss the oats, coconut,& almonds together in a large bowl. Then whisk together the following ingredients:

1/2 C Vegetable Oil
1/2 C Honey
1 Tsp Cinnamon
2 Tsp Vanilla
1 Tbsp Hot Water

Pour the liquids over the oat mixture and stir until all the oats and nuts are coated. Pour onto a cookie sheet. Bake in a *325 degree oven, stirring every 15 minutes until the mixture turns a nice golden brown - about 40 minutes. Remove the granola from the oven and allow to cool stirring occasionally. Then add your choice of all or any of the following:

Small diced dried apricots
Dried Cherries
Dried Cranberries
1 C Roasted Salted Cashews
1 C Roasted Pumpkin Seeds
1 C Roasted Pistacio nuts

Serve Granola with berries and yogurt.

Lemon Jello Salad

This salad was made only once a year at Christmas when I was growing up! I love it!

Mix Lemon Jello as directed on package. Add 1 Can Crushed Pineapple (Save Juice) Add 1 cup chopped walnuts, Cut up 1 small bottle of marachino cherries (save juice), 1 1/2 cup marshmellos, 2 cut up bananas.
Mix all together in a 9 x 12 glass pan and let set.

Topping:
1 cup of juice (pineapple jc and cherry jc combined) add water to make a cup if not enough.
1/2 cup Sugar
2 Tbsp corn starch
1 well beaten egg
Mix over heat until thickened.
Then mix into 1 cup of Whipped Cream (cool whip won't work)
Spread over jello salad.

Chicken and Artichoke Casserole

1/2 lb. fresh mushrooms, sliced
2 T butter
2 14 oz cans chicken broth
5 chicken breasts
1 14 oz can artichoke hearts, drained
3/4 stick butter
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
1 1/8 cup half and half
3/4 cup shredded Parmesan cheese
1/2 tsp dried rosemary

Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts (I like to chop them into smaller pieces.) Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking. This recipe freezes well- just wrap tightly in plastic wrap and freeze before you bake it.

Kneaders Rasperry Bread Pudding

Kneaders Raspberry Bread Pudding
(I found this recipe on the sister cafe blog & it sounds so great!)

Cream Mix
1 1/2 loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla

In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely.

Fruit Filling
5 cups frozen raspberries
1 cup sugar
1/2 cup apple juice

Combine raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.

Vanilla Sauce
1 1/3 cup butter
5 tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar

Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.

Cranberry Salsa

You will need:
* 20 oz. can of crushed pineapple
* 1 can of cranberry jelly with berries
* 1/4 cup of sugar
* 2 green peppers
* 1 jalapeno pepper
* 1 bunch of green onions
* 1 bunch of fresh cilantro

Chop green peppers, jalapenos, green onions, and cilantro very finely. In a serving bowl mix cranberry jelly, crushed pineapple, green peppers, jalapeno, green onions, cilantro and sugar. Once well mixed refrigerate for at least 1-3 hours before serving. Serve with chips or in a warm crockpot on top of "lil smokies"

Mom's Happy Birthday Baked Pasta!!

I make many "versions" of this baked pasta dish...
here is the recipe for the one I made for my mom's 50th birthday!!

2 T EVOO
3 large garlic cloves, minced
2 cans (14.5 oz ) Italian diced tomatoes
1 t Italian seasoning
1 T brown sugar
Salt and pepper to taste
3/4 oz fresh basil leaves, thinly sliced
16 oz penne rigate pasta
15 oz ricotta cheese
12 oz fresh mozzarella, thinly sliced

Preheat oven to 400°F. Place a large pot of water to boil to cook the pasta. While the water is coming to a boil, sauté the garlic with 2 T EVOO. Stir in tomatoes, brown sugar, and seasonings. Simmer 5-10 minutes then stir in basil and turn off heat. While sauce is simmering, add salt to boiling water and cook the pasta to just under al dente – it should have a nice bite left to it. Drain pasta and add ricotta cheese to the hot pasta pot. Mix in the tomato sauce and pour into large baking dish. Top with the fresh mozzarella and bake until top is brown and bubbly, about 15 minutes.

Sweet Potato Casserole

4 1/2 pounds sweet potatoes
1 cup sugar
1/4 cup milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows
Preparation

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.

Beat mashed sweet potatoes, sugar, and next 5 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine cornflakes cereal and next 3 ingredients in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.





Southern

Breakfast Christmas Wassil

20 ounces cranberry juice
10 ounces apple juice
3 3/4 ounces pineapple juice, frozen concentrate -- thawed
3 3/4 ounces lemonade, frozen concentrate -- thawed
3 cinnamon sticks

Directions:
In a large saucepan combine juices, concentrates and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold

Thanksgiving ACORN Cake

Prep Time: 10 min.
Bake Time: 50 min.
Decoration Time: 20 min.
Difficulty: Easy
Yield: Makes 2 acorn cakes (each acorn serves 8).
2 boxes (18.5 oz. each) Devil’s Food Cake mix 1 can (16 oz.) vanilla frosting Brown food coloring (or green and red to make brown) 1 can (16 oz.) chocolate frosting 3 cups SNICKERS® Brand Miniatures 2 pieces TWIX® Brand Caramel Cookie Bar Minis 1 1/2 quart oven-safe glass bowl 1 (9"x13") cake pan Waxed paper 1. Prepare both cake mixes according to box directions. Divide batter between buttered oven safe glass bowl and buttered and waxed paper lined oblong cake pan.
2. Bake both cakes in a preheated 350°F oven for approximately 40 to 50 minutes or until an inserted toothpick comes out clean. Cool cakes in pans for 10 minutes, then remove and cool completely.
3. Cut both cakes in half. Use photo as guide to cut the flat cake into bottom portion of acorn. Use half moon shaped cake as acorn top. Push cake against the straight edge of flat cake to form acorn.
4. Tint vanilla frosting beige with several drops of brown food coloring. Cover bottom of acorns. Cover acorn tops with chocolate frosting. Arrange SNICKERS® Brand Miniatures around acorn tops, using a TWIX® Brand Caramel Cookie Bar Minis for the stem.

Coconut Cupcakes
adapted from Barefoot Contessa at Home

makes about 36 cupcakes

For the Cupcakes
1 1/2 cups vegetable oil
2 cups sugar
5 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
4 ounces sweetened shredded coconut

For the Frosting
8 ounces cream cheese, softened
1/2 cup butter, at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 pound powdered sugar, sifted
3 ounces sweetened shredded coconut

Preheat the oven to 350F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted witht he paddle attachement, mix the oil and sugar on medium high speed for 2-3 minutes, until thouroughly combined. Add the eggs one at a time, making sure to beat well in between each addition. Scrape the bowl down once during the mixing of the eggs. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture and the buttermilk alternately, beginning and ending with the dry ingredients. Mix just until combined. Fold in the 4 ounces of coconut with a rubber spatula.

Fill the lined cupcake pans 3/4 full. Bake for 25 to 35 minutes, or until a toothpick inserted in the middle comes out clean.

For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Souffled Pumpkin Pancake

Ingredients
5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving
Directions
Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.

Butternut Squash Soup

Butternut Squash Soup
(Food Network)

1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. At Thanksgiving Point Harvest Restaurant they serve roasted pumpkin seeds on top of this soup.

Coconut Swirl Brownies (too good to pass up!)

Coconut Swirl Brownies
from Martha Stewart's Cookies

Makes 9 large or 16 small

1/2 cup unsalted butter, cut into small pieces
3/7 cup plus 1 tablespoon sugar
1/3 cup sweetened condensed milk
2/3 cup unsweetened shredded coconut
1 large egg white
2 1/4 teaspoons vanilla
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs

Preheat oven to 350F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

Stir together 1 tablespoon of sugar, the condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl.

Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.

Whisk together flour, baking powder, and salt in a bowl.

Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 teaspoons vanilla. Add flour mixture; stir until well combined.

Pour one-third of the chocolate batter into the prepared pan. Spread evenly with an offset spatula. Drop dollops of the coconut mixture (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining coconut mixture on top.

Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until a cake tester inserted into the middle of the brownies comes out with a few crumbs, but is not wet, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.

PRETTY LUSCIOUS CUPCAKES

I got this recipe from my friend Stephanie's blog! Thanks! They look really yummy and I think I will try them for Olivia's birthday!

White Cupcakes

1 white cake mix (with pudding in the mix)

1and1/4 cup buttermilk

1/4 cup butter melted

2 large eggs

2 tsp. vanilla extract

1/2 tsp. almond extract

vegetable cooking spray

1. Beat first 6 ingredients at low speed with an electric mixer justuntil dry ingredients are moistened. Increase speed to medium, andbeat 2 minutes or until batter is smooth, stopping to scrape bowl asneeded.

2. Place paper baking cups in muffing pans, and coat with cookingspray; spoon batter evenly into baking cups, filling each two-thirdsfull.

3. Bake at 350 for about 25 minutes or until a toothpick comes outclean. cool in pan on wire racks 10 minutes; remove cupcakes frompants to wire racks and cool completely.

Vanilla Buttercream Frosting

1/2 cup soft butter

3 oz. soft cream cheese

16 oz powndered sugar

1/4 cup cream of coconut (or heavy cream)

1/2 tsp. vanilla

1/2 tsp. almond flavor

1. Beat butter and cream cheese at medium speed with an electric mixeruntil creamy. Gradually add powdered sugar, beating at low speeduntil blended. Increase speed to medium, and slowly add milk andvanilla, beating until smooth.

Chocolate Cupcakes ( The recipe calls for a German Chocolate cake mixbut i am going to try a regular chocolate cake mix)

1 chocolate cake mix ( pudding in the mix)

16 oz. sour cream

1/4 cup melted butter

2 large eggs

1 tsp vanilla

vegetable cooking spray

1. Bead the first 5 ingredients about 3-4 minutes.

2. Put baking cups in muffin tins and spray with cooking spray. Spoonbatter into cups until 2/3 full.

3. Bake at 350 for 25 min.Cool the same as white cupcakes

Chocolate Buttercream Frosting

Prepare Vanilla Buttercream as directed, (don't use cream of coconut,use whipping cream)Microwave 1 cup.dark chocolate (recipe used Nestle Chocolatier DarkChocolate Morsels), until melted. Gradually add melted chocolate toVanilla buttercream until smooth.