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!