Grilled Beer Chicken

Whenever

prep for

dinner

is to...

 

marinate

chicken

for hours...

then grill...

then eat...

I am

all for

that!

It's so

simple.

And this

recipe is

packed with

flavor.

Grilled Beer Chicken

Adapted from Rachael Ray

 

One 12-ounce can or bottle beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt
6 chicken on the bone pieces

 

1. In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate for up to 6 hours.

 

2. Grill for 20-25 minutes or until meat is done.

 

Simple! And you don't spend all summer afternoon in the kitchen.

 

 

 

Posted 1 Year Ago: "Wedding"

 

 

Chicken Tostada

When

I was

a kid

we ate

Tostadas

a lot.

It was

one of

my

favorite

meals.

And

after years...

It still

is one

of my

favorites.

Tostadas

(Chipotle Sauce adapted from Rachael Ray)

1 cup corn
1/2 cup heavy cream  
1/2 chipotle chile in adobo sauce, seeded and finely chopped, plus 1/2 tablespoon sauce
1/4 tsp lime zest
One 15-ounce can spicy vegetarian refried beans
1/8 cup of half and half (or you can use regular milk as well)
2 cups cooked, shredded chicken breast
1 tbsp prepared salsa
Chopped romaine lettuce, for topping
2 plum tomatoes, seeded and chopped, for topping
1 small red onion, finely chopped, for topping
Chopped cilantro (optional), for topping
Eight 4- to 6-inch flour or corn tortillas



1. In a small saucepan, bring the cream, chipotle, adobo sauce and lime peel to a boil over medium heat. Lower the heat to a low, slow boil and cook until reduced slightly.

2. In another small saucepan, combine the refried beans and heavy cream on medium-low heat to heat through. 

3. In a saute pan, reheat the shredded chicken and add 1 tbsp salsa for flavor. 

4. While those are cooking, fry up your corn tortillas till crispy.

5. Serve each tostada layered with refried beans, chicken, corn, lettuce, tomatoes, onion, cilantro, and chipotle cream sauce.

Gingered Sour Cream Muffins

There are

so many

wonderful

reasons

to live

in the

Flathead

Valley

during the

summer.

One

of those

reasons

is the

Flathead

Cherries!

These

sour cream

muffins

have a

cherry

on top!

Gingered Sour Cream Muffins

Adapted from Coconut & Lime

Ingredients:
1 cup flour
1/3 cup sugar
1/4 cup sour cream

1/4 cup milk
2 tablespoon canola oil
1/2 teaspoon ground ginger
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, at room temperature

whole cherries with stems attached 

1. Preheat oven to 400.

2. In a large bowl, whisk together flour, sugar, baking powder, ginger, baking soda and salt. Set aside. 

3. In a large bowl, mix together oil, sour cream, milk, egg and vanilla until blended. Add the dry ingredients. Mix the batter thoroughly.

4. Fill each well about 3/4 of the way.

5. Top each with a cherry. Bake 20 minutes or until toothpick comes out clean. Remove to rack and allow to cool before serving.

Brown Sugar & Walnut Pound Cake

This

was a

first

for me!

The first

time

for

making

pound cake!

(But for looks

I made it

in a

Bunt

cake pan) 

Brown Sugar & Walnut Pound Cake

Adapted from Martha Stewart

1 pound (3 1/4 cups) all-purpose flour
1 tbsp. coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups packed dark-brown sugar
1 tsp. pure vanilla extract
9 large, room-temperature eggs
2 cups toasted, chopped walnuts

1 cup powder sugar
2 tbsp heavy cream
1 tsp vanilla extract

 
1. Preheat oven to 325 degrees. Butter Bunt cake pan. 

2. Combine flour and 1 tablespoon salt in a bowl.

3. Cream 4 sticks butter and dark-brown sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

4. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold walnuts into finished batter. 

5. Divide batter between pans. Tap on counter to distribute; smooth tops.

6. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. 

7. For icing, combine the powder sugar, cream and vanilla on the stove top on medium heat and stir until drizzly. Drizzle over the top.


8. Serve cake with icing and whipped cream.

1 pound (3 1/4 cups) all-purpose flour

1 tablespoon coarse salt

4 sticks softened unsalted butter, plus more for pans

2 cups packed dark-brown sugar

1 teaspoon pure vanilla extract

9 large, room-temperature eggs

2 cups toasted, chopped walnuts

Read more at Marthastewart.com: Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

1 pound (3 1/4 cups) all-purpose flour

1 tablespoon coarse salt

4 sticks softened unsalted butter, plus more for pans

2 cups packed dark-brown sugar

1 teaspoon pure vanilla extract

9 large, room-temperature eggs

2 cups toasted, chopped walnuts

Read more at Marthastewart.com: Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Strawberry Mojito

My thoughts

exactly.

Via: Dear Colleen 

You could
 also
make a...

Strawberry Mojito!

Which
I enjoyed
on our
camping trip
last night.

Strawberry Mojito

4 strawberries, sliced

juice from 1/2 lemon

1 ounce white rum

1 ounce simple syrup

club soda

1. Mash the strawberries in the bottom of the cup along with the juice from 1/2 a lemon.

2. Add ice to the top of the cup.

3. Pour the rum and simple syrup over the ice.

4. Add a splash of club soda and stir.

5. Enjoy.

Grilled Pepper Bruchetta

One

of my

guilty

pleasures

is to

watch

the

Food

Network.

I could

watch the

cooking

shows

for hours!

I saw

this

recipe

last 

summer...

and I

have been

waiting

that long

to make it.

It was

worth

the

wait!

Grilled Pepper Bruchetta

Adapted from Bobby Flay

3/4 cup extra-virgin olive oil
1/3 cup fresh basil leaves
Salt
Freshly ground black pepper
12 (1/2-inch) thick slices French baguette
12 ounces Gorgonzola, at room temperature
2 red bell peppers, grilled, peeled, seeded and thinly sliced
2 yellow bell peppers, grilled, peeled, seeded and thinly sliced


1. Heat the grill to high.

2. Combine the oil, basil and salt and pepper in a blender and blend for 5 minutes. Strain the oil into a bowl.

3. Butter the bread on one side. Grill the bread on both sides until lightly golden brown. 

4. Remove from the grill and spread some of the blue cheese on 1 side of each slice, top with some of the peppers and drizzle with a little of the basil oil.

Posted 1 Year Ago: "Eggplant Parmesan" 

Mediterranean Pizza

Oh my.

This

was so

good.

Mediterranean Pizza

Crust:

3/4 cup warm water

1 packet rapid rise yeast

1/2 tsp salt

1/2 tsp thyme

1/2 tsp fennel seeds

1 tbsp olive oil

1 1/2 cups flour

 Toppings:

2 tsp olive oil

2 tsp fresh rosemary

3 garlic cloves, crushed and minced

1/2 cup chopped artichoke hearts (from a water packed can)

1/2 cup crumbled goat cheese

1/4 cup kalamata olives, sliced

thinly sliced red onion

1 tsp sea salt

1. Pour water into a mixer bowl then sprinkle the yeast on top. Stir and let sit for 10 minutes, until it starts to bubble.

2. Add the olive oil, salt, thyme and fennel seeds.

3. Mix on low, slowly adding the flour 1/4 cup at a time.

4. Shape dough in a ball and place in a olive oil lined bowl. Cover with plastic wrap and let rise for 2 hours.

5. Mix the 2 tsp olive oil, rosemary and garlic together and let sit.

6. Preheat the oven to 425 degrees and lightly flour surface with flour and cornmeal. Lay risen dough on the flour and form into the desired size of the pizza crust.

7. Bake crust for 5 minutes then take out of the oven and brush with rosemary-garlic oil.

8. Layer on the onion, artichoke hearts, olives and goat cheese.

9. Bake for another 15-20 minutes.

 

Affogato

Want

to know

what

I had

for

dinner

last night...

So

amazingly

delicious!

Affogato

(image via: Martha Stewart)

2 cups ice cream (any flavor...I used Chocolate Peanut Butter Swirl)

1/2 cup Moka brewed espresso

1. Brew the espresso in a Moka brewer according to traditional Moka directions.

2. Pour the espresso over 1 cup of ice cream.

3. And then swoon from the deliciousness! 

Lasagna Rolls

Here

is a

fun

twist

on an

familiar

recipe!

Lasagna Rolls

4 tbsp butter

1/4 cup flour

2 cups whole milk

1/2 tsp salt

pinch of white pepper

pinch of nutmeg

15 oz Ricotta cheese

2 1/2 cups marinara sauce

4 oz frozen chopped spinach, thawed and squeezed all the water from

1 1/2 cups Parmesan cheese, grated

1 egg

salt

freshly ground pepper

1 tbsp parsley

Lasagna noodles

1 cup Mozzarella, shredded

1. Start by making a Bechamel sauce. Melt butter in a sauce pan and mix the four in until it forms a paste. Then whisk in the milk and season with salt, white pepper and nutmeg. Continue to stir until the sauce thickens. Set aside.

2. In a large bowl mix the ricotta, 1/4 cup of marinara sauce, spinach, egg, 1 cup of Parmesan cheese, and season with salt, freshly ground pepper and parsley.

3. Cook the Lasagna noodles until done but still a bit firm.

4. Lay Lasagna noodles flat and spoon 2 tbsp of the ricotta filling on top. Then roll up.

5. To assemble, pour the Bechamel sauce on the bottom of a glass baking dish. Lay the lasagna rolls seam side down on top of the Bechamel sauce. 

6. Spoon the rest of the marinara sauce over the top, top with the Mozzarella and the rest of the Parmesan cheese. 

7. Cover with foil and bake at 425 degrees for 20 minutes. Remove foil and then return to bake another 10 minutes.

8. Enjoy!

Posted 1 Year Ago: : "Dutch Baby with Orange Sugar" 

Dark Chocolate Raspberry Cupcakes

These

cupcakes

were

devoured

in less than

24 hours!

The whole

batch...

gone

in one

day.

They

were that

good!

 

Dark Chocolate Raspberry Cupcakes

Adapted from Love & Olive Oil

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tsp espresso powder
Raspberry jam

Whipped Ganache Frosting:
8 ounces good dark chocolate
1 cup heavy cream
1/2 teaspoon vanilla

 
1. Preheat oven to 350 degrees.

2. Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. 

3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, espresso powder and salt. Add to wet ingredients and beat until no lumps remain.

4. Pour into liners, filling each with 1/4 cup of batter. Bake 18-20 minutes. Transfer to a cooling rack and let cool completely.

5. For whipped ganache, place chocolate in a heat proof bowl.

6. Bring heavy cream to a simmer. Slowly pour hot cream over chopped chocolate, and allow to sit for 1 minute. Stir until chocolate is smooth and creamy. Add vanilla, and allow ganache to cool to room temperature. 

7. With handheld electric mixer, whisk on high for 2 to 3 minutes until lighter brown. It should be the consistency of buttercream.

8. To assemble, spread a thin layer of raspberry preserves on the cupcakes, and spread on ganache.

 

Coffee Cake

Remember

this recipe?

Or maybe

this one?...

Where I

was sure

that it

was the

best

coffee cake

recipe

ever...

well,

I was

wrong.

This

is the

best

recipe

ever!

Cinnamon Swirl Coffee Cake

via: pioneer woman

FOR THE CAKE:
1-½ stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-¼ cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff

FOR THE TOPPING:
1-½ stick Butter, Softened
¾ cups Flour
1-½ cup Brown Sugar
2 Tablespoons Cinnamon
1-½ cup Pecans, Chopped

1. Preheat oven to 350 degrees.

2. Sift together flour, baking powder, and salt. 

3. Beat egg whites and set aside.

4. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. 

5. Fold in beaten egg whites with a rubber spatula. 

6. Spread in a well-greased 9 x 13 baking pan.

7. In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

8. Bake for 40 to 45 minutes. Serve warm.

Thank you Thank you Thank you Pioneer Woman!

Posted 1 Year Ago: "Regina"

Chicken with Tomato Corn Salsa

After a

week of

In-N-Out

and 

Chick-Fil-A...

Micah

and I

are having

chicken

and

salad

every night

for dinner.

Last nights

Dinner...

Chicken with Tomato Corn Salsa
Adapted from Rachael Ray

1 cup breadcrumbs
2 tbsp dried basil
1 cup buttermilk
1/2 cup flour
4 chicken breast cutlets (about 1 1/4 pounds total)
Salt and pepper
5 tablespoons extra-virgin olive oil
1 1/2 cups corn kernels 
1 tomato, cored and chopped
1/2 red onion, thinly sliced 
1/2 red bell pepper, diced



1. In a shallow dish, stir together the breadcrumbs and 2 tablespoons basil. In a separate shallow dish, add the buttermilk; in a third dish, add the flour. 

2. Season the chicken with salt and pepper. Working with 1 piece at a time, dip the chicken in the buttermilk, then coat the chicken in the flour,  dip into the buttermilk again and coat with the breadcrumbs.

3. In a large skillet, heat 1/4 cup olive oil over medium-high heat. Add the chicken and cook, turning once, until golden-brown, about 10 minutes; drain on paper towels.

4. In a large bowl, stir together the corn, tomatoes, onion, red bell pepper, the remaining 2 tablespoons basil and 1 tablespoon olive oil; season with salt and pepper. Serve over the chicken.

Posted 1 Year Ago: "Brown Sugar Bacon Waffles"

Pineapple Upside Down Cake

When I

was a

child...

I would
get so
excited
whenever
my mother
would make
this desert.

 

It was

always

so yummy!

So, when

I was 

planning

last night's

dinner party

I decided

that I

wanted

to try

to make it

myself.

And it was

just as

wonderful

as I

remembered.

Pineapple Upside Down Cake

Adapted from Curtis Atkins

1/2 cup butter
1/2 cup brown sugar
1 can sliced pineapple
1/4 cup dark rum
1/2 cup heavy cream
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
1/4 cup pineapple juice (reserved from the can of sliced pineapple)
1/2 cup buttermilk

1. Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside.

2. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.

3.Butter a 10-inch round cake pan. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.

4. Sift together flour, baking powder, soda and salt. Set aside

5. In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. 

6. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) 

7. Whip egg whites to soft peaks and fold into batter. 

8. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter. 

 

Posted 1 Year Ago: "Butter by Nadia"

Fresh Lemon & Herb Potato Salad

I am like

a lot

 of people

in the

fact that

I am

NOT

a fan

of regular

potato salad...

But this

potato salad

is different.

This

potato salad

is super

light and fresh

and perfect

for a

summer

BBQ.

Fresh Lemon & Herb Potato Salad

Adapted from Bon Appitet

3 lbs red potatoes

3 tbsp rice vinegar

3/4 cup olive oil mayonnaise

4 chives, thinly sliced

1 tbsp fresh oregano

1 tbsp fresh thyme

2 tbsp fresh basil leaves, chopped

1 1/2 tsp lemon zest

salt and freshly ground pepper

1. Wash and cut the potatoes into quarters. 

2. Bring a pot of water to a roiling boil then add the potatoes to cook (about 15-20 minutes).

3. When fully cooked drain and toss in the rice vinegar. Set aside to cool.

4. While potatoes are cooling, mix the mayo, chives, oregano, thyme, basil and lemon zest together.

5. When potatoes are cooled, mix them with the mayo mixture and season with salt and pepper.

6. Cool in the refrigerator and serve!

   Silas

has been

enjoying

the dinners

outside!

Posted 1 Year Ago: "Sorry for my absence..."

Caramel Banana Cupcakes

I have

been

having a

sweet-tooth

lately.

So among

other treats,

I enjoyed

these

yesterday.

Caramel Banana Cupcakes

Adapted from: Love & Olive Oil

1 tablespoon cider vinegar
1 1/2 cups milk
2 1/8 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/8 cups sugar
1/2 cup mashed ripe banana
1/2 cup canola oil
1 teaspoon vanilla extract
1/8 teaspoon almond extract

For Frosting:
1 cup butter, room temperature
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla
2-3 tablespoons caramel topping


1. Preheat the oven to 350º. Line muffin tin with paper cupcake liners.

2. Combined apple cider vinegar and milk in small bowl. Stir well and set aside.
 
3. In a bowl, mash banana with canola oil until incorporated. Add extracts and mix well.

4. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the milk and banana mixtures to the dry ingredients and stir until smooth.

5. Fill each muffin cup with a small 1/4 cup of batter. Bake for 20-22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool in the pans for 5 minutes, then remove and place on a wire rack. Cool completely before frosting.

6. For frosting, whip butter with electric mixer until fluffy. Add sugar, 1/2 cup at a time, mixing well after each addition. Add milk, vanilla, and 2 tablespoons caramel, and beat 3-5 minutes until thick and fluffy. Add more sugar if needed to achieve proper consistency. Spread or pipe onto cooled cupcakes. Drizzle with remaining caramel and enjoy!

I am also

experimenting

with trying

to pipe

the frosting

onto the

cupcakes

in the

shape of

flowers.

It's a bit

harder

than

it looks.

Gingered Pear Muffins

Good Morning
and
Happy Saturday!

I woke up
early
today
so that
I could
make
yummy
Gingered Pear
Muffins...

These
muffins
are full of
spice
and not
super sweet...

which is
nice
when you
are not in
the mood
for a
super sweet
breakfast.

Gingered Pear Muffins
Adapted from: goodLife {eats}

3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup ground almonds
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, softened
1 cups brown sugar
1/4 cup granulated sugar
2 eggs, beaten
1 tbsp vanilla extract
1/4 teaspoon almond extract
3 cups grated fresh pear, drained of excess water

Streusal Topping 

1/8  cup all-purpose flour

1/4 cup sugar
5 Tbs cold unsalted butter, sliced
1/2 teaspoon cinnamon
2 tablespoons ground almonds

 

 

1. Preheat the oven to 375 degrees F.

2. In a small bowl, combine the streusel ingredients until crumbly.  Set aside.

3. In a medium sized bowl, combine the flour, baking soda, salt, almonds, cinnamon, ginger, and cardamom. Set aside. 

 

4. Using a mixer, beat together the sugars and butter sugar until creamy, about 3 minutes.

5. Add the eggs, vanilla extract , and almond extract to the butter mixture, beating to combine. Stir in half of the flour mixture followed by half of the grated pear, and repeat.
6. Line muffin cups with paper liners. Divide batter evenly among cups. Sprinkle the tops of the batter with the streusal mixture.
 

7. Bake until muffins are golden brown, about 20 to 30 minutes. Enjoy!

Here again

is a

wrap-up

of lovely

things

that I

have

found
this week.

I am loving this rain wall-paper.

Beautiful Spring photography by Rocky Top Studio.

I now want to go to Shanghai.

The Impossibly cool Christopher Walken.

Brussels in Bloom.

45 things to do with fresh sage.

Ming Makes Cupcakes

Oh my!

A blog

devoted

to

cupcakes...

Yum!

Cupcake

creations

by:

Ming Makes Cupcakes


Posted 1 Year Ago: "Jon Klassen"

Tuscan Eggs on Toast

I woke up

at 6am

this morning.

I usually

wake up

that early

and casually

sit around

and sip

my coffee.

But this

morning

I was

ravishingly

hungry.

So I

made this!

Tuscan Eggs on Toast

Adapted from Martha Stewart

5 large eggs

1/4 cup olive oil

2 garlic cloves, minced

1/2 tsp red pepper flakes

1/2 dried oregano

1 (24oz) can whole tomatoes

1/2 tsp salt

fresh ground pepper (to taste)

6 slices toasted bread

1. Separate the eggs. Make sure not to break the yolks!

2. In a skillet, heat olive oil over medium heat. Add the garlic, red pepper flakes, oregano, salt and pepper. Cook for 2 minutes without browning the garlic.

 
3. Raise heat to medium-high, then add the tomatoes (with its juice). Break up the tomatoes and cook for about 5 minutes, or until the sauce has thickened and become less watery.

4. Lower the heat to medium-low and stir in the egg whites. Cook until the whites have been all cooked and are not clear.

5. Turn to low heat, make 5 small wells in the egg mixture. Then drop each egg yolk into the wells. Cover the skillet and cook until the yolks are at your desired texture.

6. Serve over toasted, buttered bread.

7. Delicious!

On another

note...

Look

how big

Silas is

getting!!!

 

Posted 1 Year Ago: "Not a ring person"

Emmentaler Peppered Turkey Panini

I think

I found

my new

favorite

cheese...

for hot

Panini

Sandwiches!

It is

Emmentaler

Swiss Cheese

and it is

delicious.

Emmentaler Peppered Turkey Panini

2 slices bread (I use flax bread, but any country style bread would be good too)

olive oil for brushing

mayonnaise

sliced peppered turkey breast (from your local deli)

slice of Emmentaler cheese (I found mine at the local grocery in the specialty cheese section)

leaf of Romain lettuce or Arugula

1. Brush one side of the bread slices with olive oil. Lay that side on the panini press.

2. Then layer your sandwich with mayonnaise, turkey, cheese, and lettuce. Top with other slice of oiled bread.

3. Press and then eat! 

Toasted Coconut Cupcakes

Remember

when I

bought

this

cookbook.

Well,

I finally

made

another

batch of

cupcakes

from it!

Toasted Coconut Cupcakes

Batter:

1 cup flour

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup coconut oil

1/4 cup coconut milk

3/4 cup sugar

1 tsp vanilla extract

2 tsp coconut extract

Buttercream Frosting:

1 cup butter, softened

4 cups powder sugar

2 tbsp milk

1/2 tsp vanilla extract

1 1/2 tsp coconut extract

1/2 cup toasted coconut

1. Preheat oven to 350 degrees.

2.  In a small bowl, sift together the flour, cocoa, baking powder and salt.

3. In a separate larger bowl, mix together the coconut milk, sugar, vanilla and coconut extracts. 

4. Melt the coconut milk in a small saucepan over very low heat. Add to the coconut milk mix.

5. Slowly add the flower mix to the coconut mix in batches.

6. Bake for 25 minutes. Then cool completely before frosting.

7. To make the frosting: beat the butter and powder sugar together until very smooth. Add the milk and extracts. Beat again until very smooth.

8. Spread (or pipe) onto cupcakes then roll in the toasted coconut.

Posted 1 Year Ago: "Red"