I found several interesting cookie recipes in my search for this month’s offerings and this one uses coconut!!

Coconut Cookies

Ingredients

1 ¼ cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup butter – room temperature

½ cup brown sugar packed

½ cup sugar

1 egg – room temperature

½ teaspoon vanilla extract

1 ⅓ cups coconut flakes

Directions

Preheat the oven to 350 degrees.

 In a small mixing bowl add the flour, baking soda and salt. Mix and set aside.

In a separate medium bowl add the butter, brown sugar, and white sugar. Cream them together until smooth. Add the egg and vanilla. Beat until light and fluffy.

Add the flour mixture, a little at a time, until incorporated. Stir in the coconut.

Drop, 3 inches apart, onto ungreased cookie sheet. You can also line the cookie sheet with parchment paper.

Place the cookie sheet into the preheated oven and bake until lightly toasted, about 8-12 minutes. Move to a wire rack and cool.

ENJOY!

Even though St. Patty’s Day has passed, I found this cookie recipe in a nice pastel color.  How about green Pistachio Cookies?

Ingredients

1/2 cup butter, softened

1/2 cup vegetable oil

1/2 cup confectioners’ sugar

2 large eggs, room temperature

1 teaspoon almond extract

1 to 3 drops green food coloring

2 cups all-purpose flour

1 package (3.4 ounces) instant pistachio pudding mix

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup chopped pistachios or pecans

1/2 cup green colored sugar

Directions

In a large bowl, beat the butter, oil and confectioners’ sugar until blended (mixture will clump together). Add eggs, 1 at a time, beating well after each addition. Beat in extract and food coloring.

Combine the flour, pudding mix, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1 hour. Preheat oven to 375°.

Shape into 1-in. balls; roll in colored sugar. Place 2 in. apart on ungreased baking sheets. Bake for 7-9 minutes or until cookies are set. Cool for 1 minute before removing to wire racks. Store in an airtight container.

ENJOY!

It’s getting close to Easter, so let’s make a Coconut Bunny Cake!

From Kathrynskitchenblog:

Key Ingredients

Box cake mix: White or vanilla cake mix is my favorite to use but you can use any of your favorites such as chocolate, Funfetti, carrot cake, strawberry, or bake your own cake from scratch using your favorite recipe.

Frosting: We use canned frosting to make it easy but you can make your own from scratch. Make sure the frosting is softened at room temperature so it’s easy to spread onto the cake.

Shredded coconut: Used on the bunny’s face and green grass that surrounds the bunny.

Jelly beans: We use 2 black jelly beans for the eyes, 1 black jelly bean for the nose, 24 pink jelly beans for the bunny ears, and you can also use jelly beans to decorate the bunny’s bow-tie.

Bake according to the box cake mix using 2 8” round cake pans.  Cool.  Then freeze for about 30 minutes to make frosting easier.  Cut the 1 round cake as shown in the diagram below.  Then frost as desired!

If you’re not fond of coconut or just want a healthier version…you can use strawberries and blueberries!

ENJOY!

Today’s offering has an unusual name…Hummingbird Cake!

Ingredients

For the Cake

2 cups all-purpose flour

1 1/3 cups granulated sugar

1 tsp. ground cinnamon

3/4 tsp. salt

3/4 tsp. baking soda

1/4 tsp. baking powder

1 cup canola oil

2 large eggs, beaten

1 1/2 tsp. vanilla extract

2 8-oz. cans crushed pineapple in juice, undrained

2 ripe bananas, chopped

1 cup chopped pecans

Nonstick baking spray with flour

For the Frosting

3/4 cup unsalted butter, softened

8 oz. cream cheese, softened

4 cups powdered sugar

1 tsp. vanilla extract

Pinch of salt 

For Decorating

1 cup toasted pecan halves

Directions

For the cake: Preheat the oven to 350°. 

Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas then add to the bowl with the pecans. Stir to combine. 

Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans). Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire rack and cool completely, about 1 hour.

For the frosting: Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium until smooth and creamy, 2 to 3 minutes. Add the powdered sugar then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla and salt. Beat frosting on medium-high speed until light and fluffy, about 2 minutes.

Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake. 

To decorate the cake: Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Slice and serve. 

ENJOY!

I thought this month, we’d start out with a pretty, green dessert for St. Patty’s Day this month…Mint Chocolate Cookie Ice Cream Pie!

Ingredients

3 pints mint chocolate chip ice cream, softened

1 store-bought chocolate cookie pie crust

1 1/2 cups crushed mint chocolate sandwich cookies

Whipped cream, for topping

Directions

Scoop 1 1⁄2 pints of the mint chocolate chip ice cream into the chocolate cookie pie crust and spread until smooth. Sprinkle with 1 cup of the crushed cookies and press so they stick to the ice cream. Freeze until solid, about 1 hour.

Top with another 1 1⁄2 pints ice cream. Top the pie with whipped cream and the remaining 1⁄2 cup crushed cookies and freeze until solid, at least 2 hours.

Enjoy!

I found a recipe for a new dessert–Peanut Butter Brownies!

Ingredients

1 1/2 cups creamy peanut butter

1/2 cup all-purpose flour

2/3 cup unsweetened cocoa powder

3/4 cup salted butter

3 oz. dark chocolate bar (72%), chopped

1 1/4 cups granulated sugar

1/4 tsp. kosher salt

1 1/2 tsp. vanilla

3 large eggs

1/3 cup semisweet chocolate chips

1/3 cup peanut butter chips

Directions

Preheat the oven to 350°. Lightly grease a 9-by-9-inch square baking pan then line with parchment paper, leaving an overhang on all sides. Microwave the peanut butter for 30 seconds; stir. Repeat as necessary until peanut butter is pourable. Pour into the prepared pan. Freeze until firm, about 1 hour. Remove the peanut butter layer and transfer to a small sheet tray. Store in the freezer until ready to use. 

Sift together the flour and cocoa powder in a medium mixing bowl.

Melt the butter and chocolate in a medium saucepan over medium heat, stirring often. Remove from heat.

Beat the sugar, salt, vanilla, and eggs in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes. Slowly drizzle in the melted chocolate mixture on low speed until combined. Beat in the flour mixture on low speed until just combined. 

Pour half of the batter into the prepared pan. Remove peanut butter layer from the freezer, and place on top of brownie batter. Top with the remaining half of the brownie batter, and spread to even out the top. Sprinkle the top with the chocolate chips and peanut butter chips.

Bake in the preheated oven for about 40 minutes or until puffed, dry to the touch, and set on the top (a wooden pick inserted in the center will not come out clean). Cool completely in the pan on a wire rack, about 3 hours. Cut into 16 squares.

Enjoy!

In keeping with our Valentine themed offerings this month, I present Red Velvet Brownies!

Ingredients

Brownies:

Cooking spray

1 (4-oz.) bittersweet chocolate baking bar, chopped

3/4 cup (6 oz.) salted butter

1 1/2 cups granulated sugar

4 large eggs

1 1/4 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. table salt

1 (1-oz.) bottle red liquid food coloring

2 tsp. vanilla extract

Cream Cheese Frosting:

1 (8-oz.) pkg. cream cheese, softened

1/2 cup (4 oz.) salted butter, softened

6 cups powdered sugar

2 tsp. vanilla extract

Directions

Prepare the oven and baking pan:

Preheat oven to 350°F.  Lightly grease bottom and sides of a 9-inch square baking pan with cooking spray; line bottom and sides with parchment paper, allowing 2 to 3 inches to extend over sides; lightly grease (with cooking spray) parchment.

Melt chocolate:

Microwave chocolate and butter in a large microwavable bowl on HIGH until melted and smooth, 1 1/2 to 2 minutes, stirring at 30-second intervals. Whisk in sugar; add eggs, 1 at a time, whisking just until blended after each addition.

Make batter:

Whisk together flour, baking powder, and salt in a medium bowl. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.

Bake Brownies:

Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Transfer to a wire rack, and let cool completely, about 2 hours.

While Brownies cool, prepare the Cream Cheese Frosting:

Beat cream cheese and softened butter in bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until creamy. Reduce speed to low, and gradually beat in powdered sugar until blended. Beat in vanilla. Increase speed to medium-high, and beat until light and fluffy, about 1 to 2 minutes.

Frost brownies:

Using a piping bag fitted with a large star tip, pipe frosting on top of brownies or spread frosting over brownies. Cut brownies into squares.

ENJOY!

Our first baked item for the month is a Heart-Shaped Cake!

Ingredients

Cake:

1/2 cup bittersweet chocolate chips (3 oz.)

1/3 cup boiling water

3/4 cup (6 oz.) salted butter, softened, plus more for greasing pans

1 1/2 cups granulated sugar

3 large eggs, separated

1 tsp. vanilla extract

1 1/2 cups (about 6 3/8 oz.) all-purpose flour, plus more for pans

3 Tbsp. unsweetened cocoa

3/4 tsp. baking soda

3/4 tsp. table salt

3/4 cup whole buttermilk

Frosting:

3/4 cup (6 oz.) salted butter, softened

4 1/2 cups (about 18 oz.) powdered sugar

1 tsp. vanilla extract

1/4 tsp. table salt

1/3 cup finely chopped fresh strawberries (from about 3 large strawberries)

1 to 2 drops soft pink food coloring gel

Garnishes:

Pink sanding sugar (optional)

Sliced strawberries

Directions

Prepare the Cake

Prepare oven and cake pans:

Preheat oven to 350°F. Grease (with butter) and flour 1 (8-inch) round cake pan. Line bottom of pan with parchment paper; lightly grease parchment paper with butter. Grease (with butter) and flour 1 (8-inch) square cake pan; line bottom of pan with parchment paper; lightly grease parchment paper with butter. Set aside.

Melt chocolate:

Place chocolate chips in a small heatproof bowl; pour boiling water over chocolate. Whisk until chocolate is melted and smooth. Let stand until cooled to room temperature, about 15 minutes.

Make Cake batter:

Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar, beating until light and fluffy, 3 to 4 minutes. Add egg yolks, 1 at a time, beating just until blended after each addition. Add vanilla and cooled melted chocolate, beating until blended. Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just blended after each addition.

Add egg whites to batter:

Beat egg whites in a separate bowl with an electric mixer on medium speed until soft peaks form, about 1 1/2 minutes.  Gently fold egg whites into batter. Pour batter evenly into prepared pans.

Bake Cake:

Bake in preheated oven until a wooden pick inserted in centers of cake layers comes out clean, about 25 minutes.

Cool in pans on wire racks 10 minutes. Remove cake layers from pans; remove parchment paper, and let cool completely on wire racks, about 1 hour.

Prepare the Frosting

Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, vanilla, salt, and strawberries, beating on medium speed until mixture is fluffy, about 2 minutes. Beat in desired amount of soft pink food coloring gel until desired color is reached.

Assemble the Cake

Shape heart from Cake layers:

Place the square layer on a serving platter in a diamond position. Cut round cake in half crosswise, creating 2 perfect half-moon shapes. Position halves against the 2 top angles of the square, forming a heart shape.

Decorate Cake:

Spread Frosting over top and sides of cake, and sprinkle with sanding sugar, if desired.

Arrange strawberry slices around top edge of cake.

ENJOY!

The last recipe this month is Apple Cinnamon Rolls!

Ingredients:

2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp instant yeast

1/2 tsp salt

1/2 cup warm milk

1/4 cup unsalted butter, melted

1 large egg

2 medium apples, peeled, cored, and diced

1 tsp ground cinnamon

1/4 cup brown sugar, packed

1/2 cup powdered sugar (for glaze)

1-2 tbsp milk (for glaze)

Instructions:

In a large bowl, combine the flour, sugar, yeast, and salt.

In a separate bowl, whisk together the warm milk, melted butter, and egg. Add the wet ingredients to the dry ingredients and stir until a dough forms.

Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise for 1 hour, or until doubled in size.

While the dough rises, prepare the filling. In a medium bowl, toss the diced apples with cinnamon and brown sugar.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread the apple mixture evenly over the dough, then roll it up tightly from one edge.

Cut the dough into 8 even slices and place them in a greased baking pan.

Cover and let the rolls rise for another 30 minutes, or until puffy.

Preheat the oven to 375°F. Bake the rolls for 20-25 minutes, or until golden brown.

While the rolls bake, prepare the glaze by whisking together the powdered sugar and milk until smooth.

Drizzle the glaze over the warm rolls and serve.

ENJOY!

These Carrot Cake Muffins sound yummy!

Ingredients:

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp salt

1 large egg

1/2 cup brown sugar, packed

1/4 cup vegetable oil

1 tsp vanilla extract

1 1/2 cups grated carrots (about 2 medium carrots)

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

Instructions:

Preheat your oven to 350°F  and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, beat the egg with the brown sugar and oil until smooth. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture and stir until just combined.

Fold in the grated carrots, walnuts, and raisins (if using).

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy!