Coconut Cupcakes

1 box of white cake mix

substitute coconut milk for water (according to the back of the box)

add 1 T of coconut extract

Follow directions on back of box. After cupcakes have cooled fill with coconut pudding.

For the frosting:

8oz of cream cheese softened

1/2 cup butter softened

1 tsp Vanilla

1 tsp Coconut Extract

1 cup toasted coconut

Mix cream cheese and butter until creamy. Then add 1 tsp Vanilla and 1 tsp Coconut extract and gradually mix in 2 cups of powdered sugar. Then add 1 cup of toasted coconut (350 degrees stir and check often).

Recipe by Cathy Norris

Layer Bars

1 Cube of Butter/Margerine

1 1/3 cups graham cracker crumbs

6oz chocolate chips

1 1/3 shredded coconut

14oz eagle brand milk

Layer the above in a cake pan in this order. Bake at 350 for 20 minutes.

Recipe by Corrie

Peppermint Patty Coconut Bark

• 1 cup coconut oil, organic, virgin, unrefined
• 1 teaspoon vanilla extract
• 2 teaspoons peppermint extract
• 1/4 cup unsweetened cocoa powder
• 1/4 cup raw honey
• 1 cup unsweetened shredded coconut

Line a 9″ by 13″ baking pan with unbleached parchment paper. Set aside.

Using a food processor, mix the coconut oil, extracts, cocoa powder and honey until smooth and warm, and it exhibits some fluidity. Add the coconut, and pulse to incorporate. Don’t overmix or you risk chopping up the coconut.

Using spatula, spread the mixture out thinly (1/4-inch to 1/8-inch thick) on the parchment paper. Transfer to a level spot in the freezer. Let freeze for 10 to 15 minutes. Eat frozen; break off pieces the size you desire. Will melt at room temperature — keep frozen.

Almond Joy version: Omit half of the coconut, substituting chopped crispy almonds. Omit the peppermint extract and double the vanilla extract.

Recipe by Stephanie Breuner

Peanut Butter Cup Cake

1 devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing – I used 2 bags)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

• Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.
• In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.
• Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.
• Cool cakes completely.
• Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.
• Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.
• Allow frosting to set for a minute and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

I got this recipe and photo from Bakerella, she is amazing!

Chocolate Torte w/Raspberry Sauce

Torte
2 1/2 sticks unsalted butter
20 oz. semisweet chocolate, finely chopped
1 Tbsp. vanilla
6 large eggs, at room temp.

Glaze
1/3 cup heavy cream
1/3 cup semisweet choc. chips

Preheat oven to 400. Butter bottom and sides of an 8 1/2 inch springform pan. Wrap pan tightly in 2 layers of foil to keep pan dry in the water bath. Place springform in a large roasting pan and set aside.

Make the Torte: In a double boiler, melt butter and chocolate. Stir until smooth. Remove from heat and stir in vanilla. In a medium bowl beat the eggs. Set the bowl over double boiler and whisk eggs until they are warm, about 3 min. Remove from heat and beat the eggs with an electric mixer on high until light and tripled in volume, 4 to 5 min.

Transfer chocolate mixture to a large bowl and add 1/4 of the eggs. Mix thoroughly to lighten the chocolate. Gently fold in the remaining eggs. Transfer immediately into prepared springform. Pour hot water into the roasting pan until it reaches halfway up the sides of the pan.

Bake for 18 minutes, the center will be slightly jiggly when removed from oven. Remove from water bath and cool to room temp, about 45 min. Remove foil.

Meanwhile make the Glaze: In a small saucepan bring the cream to a simmer. Remove from heat and add chocolate chips. Cover for 15 min and then stir the mixture until smooth. Cool to room temp. Pour glaze over the torte and chill until firm 6 to 8 hours.

Drizzle with raspberry sauce and garnish with fresh berries and whip cream if you like.

Rocky Road Bars

Rocky Road Bars Christie Sims
Cake
½ cup butter 1 square unsweetened chocolate
1 cup sugar 1 cup flour
1 tsp. vanilla 1 tsp baking powder.
Filling
½ cup sugar 6oz. cream cheese
2 Tbsp flour ½ cup butter, softened
1 egg ½ tsp. vanilla
Frosting
¼ cup butter 2 cups mini marshmallows
¼ cup milk 1 square unsweetened chocolate
1 tsp. vanilla 2oz. cream cheese
3 cups powdered sugar

Preheat oven to 350. Cake- In a large saucepan melt butter & chocolate over low. Remove from heat and add sugar, flour, baking powder, vanilla & eggs. Mix well. Spread in a greased and floured 9x13 pan. Set aside. Filling- in a bowl softened cream cheese and butter and mix in remaining ingredients until smooth. Spread over bottom mixture. Bake 25-35 min or until toothpick comes out clean. Sprinkle with marshmallows and bake 2 more minutes. Frosting- In a small saucepan combine butter, chocolate, cream cheese & milk over low heat until melted. Remove from heat and stir in powdered sugar and vanilla. Pour over marshmallows & swirl.

Christmas Mouse Cookies.

Christmas Mice Cookies - Heather Scukanec

Ingredients:

1 jar Maraschino Cherries with stems on

1 package chocolate bark

20 hershey kisses

almond slices

gel tubes of black and red

20 oreo cookies (white chocolate covered, or an opened cookie)

Instructions:

Melt chocolate bark until creamy

Dip cherry in chocolate while holding stem

(completely cover cherry, but not stem)

Place cherry on its side on top of the cookie

(the stem of the cherry is the mice tail)

Press a hershey kiss to the opposite side of the cherry (mice head)

Place two almond slices in between the cherry and the kiss (ears)

Use gel tubes or decorating frosting to make a nose (black) and two eyes (red)

lemon sour cream cake

2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, room temperature
2 cups sugar
3 eggs
grated zest of 1 large lemon
1 cup sour cream

LEMON GLAZE
1/4 cup melted butter
2 T fresh lemon juice
2 cups sifted confectioners' sugar

Preheat oven to 325. Generously butter and flour a 10 inch bundt pan.

Into a bowl, sift together the flour, baking powder and salt; set aside.

In a mixing bowl with hand-held electric mixer, cream 1 cup butter and granulated sugar; beat at high speed until mixture is very light and fluffy, about 5 minutes. Beat in eggs, one at a time, beating well after each addition and scraping down side of bowl frequently. Blend in lemon zest. Add flour mixture to the creamed mixture alternately with sour cream, adding each in 3 additions. Scrape sides of bowl frequently. Pour batter into prepared cake pan; bake in the preheated oven for 55 to 65 minutes, or until a cake tester or wooden pick inserted near the center of cake comes out clean. Cool in pan 10 minutes. Meanwhile, combine lemon glaze ingredients in a bowl, blending until smooth. Carefully turn cake out onto a platter; drizzle evenly with glaze.

Serves 12 or more, depending on size of servings.

*image via flickr

*recipe found here