Devil's Food Cupcakes with Coconut Cream Frosting

The last time I made these was a few months ago, and I didn't take great photos for this recipe, so I wasn't going to put it on the blog. But yesterday I was talking to a friend who declared these the "best thing I've ever eaten!" (I was impressed that she even remembered them from months ago!), and I figured the recipe needed to be shared with the world, bad photos or not. 

Recipe adapted form here.
Ingredients (for cake): 1 box of devil's food cake mix 1/2 cup canola oil 3 large eggs 3/4 cup buttermilk 3/4 cup sour cream 2 tsp vanilla extract
Ingredients (for coconut cream frosting): 8oz cream cheese, softened 1/2 cup butter, softened 1 tsp vanilla extract 1 1/2 tsp coconut extract 4 1/2 cups powdered sugar 1 cup sweetened shredded coconut (optional)
Directions: 1. In a large bowl, whisk together the oil, eggs, buttermilk, sour cream, and 2 tsp vanilla. 2. Add the cake mix to the wet ingredients and mix until well-combined. Spoon batter into cupcake liners. 3. Bake at 350 for 16-19 minutes (regular cupcakes) or 8-10 minutes (mini cupcakes), or until a toothpick inserted in the center of a cupcake comes out clean. 4. While cupcakes are baking, beat cream cheese and butter until smooth. Add 1 tsp vanilla and coconut extract and mix. Add powdered sugar 1 cup at a time and mix until smooth. 5. Put shredded coconut in a small bowl. Frost cooled cupcakes with the coconut cream, then dip the tops in the shredded coconut.
Batter
Ta-da!
Enjoy!

Blueberry Muffin Cookies

Ok, so you know how everybody loves blueberry muffins? And you know how everybody loves cookies? With that in mind... how did I not think to make blueberry muffin cookies sooner?!?! These are delicious - I've made 'em with the white chocolate chips and without, and they're great either way. If you're not a fan of white chocolate, just leave it out!

Recipe adapted from here. Ingredients: 2 boxes Jiffy Blueberry Muffin mix 4 oz cream cheese, room temperature 1 stick butter, room temperature 1/2 cup brown sugar 2 eggs 1 cup white chocolate chips (optional) Directions: 1. Beat together cream cheese, butter, and brown sugar until smooth. Add eggs one at a time and beat until blended. 2. Combine the muffin mix with the butter mixture. Mix well.  3. Fold in chocolate chips {note: if you're not a huge fan of white chocolate, skip it - they're still super tasty without!}. 4. Chill dough in the fridge for two hours {note: you can skip this step, but you might end up with really, really flat cookies}. 5. Form into tablespoon-sized balls and space about two inches apart on a lightly-greased cookie sheet (they'll spread quite a bit, so leave room!). Bake at 325 for 13-15 minutes. Cool on the sheet for a minute or two, then transfer to a wire rack. Cream cheese + butter + brown sugar Blueberry muffin mix Adding in the white chocolate chips... Dough - this goes in the fridge for a couple hours! Finished cookies! Ta-da!
Enjoy!

Blue Cheese & Apple Stuffed Pork Tenderloin

Who wants a fancy-but-easy recipe? Because I have one for you!

I first made this for our Jeff-and-Katie Christmas dinner in 2011, and it's so good! I adapted a recipe that Jeff's Grandma gave me, and we really like it! So if you like blue cheese, you've got to give this one a try!

Recipe adapted from one Jeff's grandma gave me. Ingredients: 1 pork tenderloin (two halves; about 2 lbs total) 4 tbsp butter 2 large apples (I suggest Braeburn), cut into 1/2 inch pieces 1/2 medium onion, chopped 1 stalk celery, finely chopped 1/2 cup chopped pecans 1 1/4 cup corn bread stuffing crumbs 5 oz blue cheese crumbles Directions: 1. Preheat oven to 450. Cut almost all the way through each tenderloin lengthwise. Spread the sides apart and flatten.  2. Melt butter in a large skillet. Add apple, onion, and celery. Cook and stir until apples and vegetables are crisp-tender (about 4 minutes). Remove from heat and stir in pecans, stuffing crumbs, and half the cheese. Mix well. 3. Place tenderloins into a lightly-greased or foil-lined shallow roasting pan, cut side up. Spoon stuffing mixture over the tenderloin and press lightly to hold in place. 4. Bake 25 minutes, or until a meat thermometer reaches 150 degrees when inserted in the center of the tenderloin. Check it with 10 minutes to go, and if the stuffing is getting dark, put a piece of foil over the top. 5. Sprinkle remaining cheese over stuffing. Let stand for 10 minutes, then slice and serve!

(sautéing apples, celery, and onion)

(stirring in pecans, stuffing, and cheese)

(stuffing mixture is ready!)

(split tenderloins)

(all finished!)

Ta-da!

Enjoy!

Apple Brie Pastries

What's better than a quick-and-simple recipe that looks and tastes fancy? Pretty much nothing. Especially when there's cinnamon and puff pastry involved. YUM. 

Recipe adapted from here.
Ingredients: 1 sheet of thawed puff pastry 1 granny smith apple, thinly sliced 1/2 tbsp brown sugar 1 tbsp butter, cut into 8 pieces 1/2 tsp cinnamon 1 small wedge of brie cheese 1 egg white powdered sugar for dusting
Directions: 1. Unfold the puff pasty and roll it out with a floured rolling pin until it's about the size of a 10-inch square. Using a pizza cutter, cut the square into four smaller squares. 2. In the middle of each puff pastry square, place a few slices of brie cheese, then a few apple slices. 3. Sprinkle the apples with the cinnamon and brown sugar, and top with two of the butter pieces. 4. Brush the edges of each pastry with the egg white. Fold the corners to the center, overlapping the corners and brushing with egg white so they stick together. 5. Place the pastries on a baking sheet lined with parchment paper and bake at 400 for 20 minutes (until puffed and lightly browned). Dust with powdered sugar and serve warm!

(puff pastry sheet)

(1/4 of the rolled out sheet)

(apple slices!)

(a few slices of brie)

(a few apple slices)

(cinnamon, brown sugar, and butter)

(all folded up)

(ready for the oven)

(all done!)

(dusted with powdered sugar)

(yum!)

Ta-da!

Enjoy!

Easter Bunny Bait

Here's a fun Easter snack, perfect for sitting in a pretty bowl on the counter for friends and family to snack on (also perfect for mailing to friends/family who need Easter goodies, or for eating all by yourself...).

Recipe adapted from here.

Ingredients:
1 bag popcorn (non-buttered), popped
1/2 bag pretzel sticks, broken into pieces
6 oz vanilla almond bark coating
1 bag Easter M&Ms

Directions:
1. Mix the popcorn, pretzels, and M&Ms in a large bowl.
2. Melt the almond bark coating according to the package directions. Drizzle it into the large bowl, and mix until the vanilla coating is evenly distributed (make sure the M&Ms and pretzels don't sink to the bottom!).
3. Spread the coated mixture onto a baking sheet covered with wax paper, and put it in the refrigerator to cool.
4. Once cooled, break larger pieces into bite-sized pieces.

(this is the popcorn I used)

(this is the almond bark coating - it's important that you get almond bark coating and not just regular chocolate!)

(broken-up pretzels)

(all the ingredients)

(vanilla coating)

(mixing it all up)

(spread onto wax paper)

(in the fridge to cool)

Ta-da!

Enjoy!

Green Velvet Cupcakes

With St. Patrick's Day around the corner, it's time for a little green fun in the kitchen! These green velvet cupcakes are just delicious, and they're so festive!

Recipe adapted from here.

Ingredients:
2 1/2 cups flour
2 cups sugar
1 tbsp cocoa
1/2 tsp salt
1 tsp baking soda
2 large eggs
1 cup oil
1 cup buttermilk
1 tbsp vinegar
1 tsp vanilla
1 oz (yep, the whole little bottle!) green food coloring

Directions:
1. Stir eggs in a medium bowl to separate the yolks. Add oil, buttermilk, vinegar, vanilla, and food coloring. Whisk until combined and set aside.
2. In the bowl of your stand mixer, mix together the flour, sugar, cocoa, salt, and baking soda. Make sure it all gets mixed very well (so the baking soda is evenly distributed).
3. Gradually add the wet ingredients into the dry ingredients and mix on medium speed until well-combined. Watch out for green splatters (don't run your mixer too fast)!
4. Pour the batter into cupcake liners.
5. Bake at 350 for about 16 minutes (for regular cupcakes) or 13 minutes (for mini cupcakes).
6. Cool on a wire rack, then add your favorite cream cheese frosting (and some St. Patty's Day sprinkles)!

(eggs)

(wet ingredients before food coloring)

(dry ingredients)

(adding food coloring)

(ready to add the green liquid!)

(wet ingredients after food coloring)

(adding wet ingredients to dry ingredients)

(finished batter)

(ready for the oven!)

(cupcakes!)

(I love doing cupcakes with my Wilton 1M tip)

(mini cupcakes!)

(regular-sized cupcake)

(Mmm, green cake!)

Delicious!

Ta-da!

Enjoy!