TRIPLE CHOCOLATE COCONUT-FILLED CUPCAKES (Lauren's Latest.com)

Cake:
1/4 cup butter
1/2 cup semi sweet chocolate chips
1/3 cup coconut oil
1 1/4 cup granulated sugar
2 whole eggs
1/2 teaspoon vanilla extract
1/2 cup cocoa powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup all purpose flour
1/2 cup sour cream
1/2 cup milk
Filling:
1/2 cup white chocolate chips or melting discs
4 oz. cream cheese, softened
1/2 cup shredded sweetened coconut 
Frosting:
3/4 cup butter, softened
1/2 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
1/4 cup milk
1 1/2 plain whipped cream (3/4c heavy creamed whipped with a mixer)
Topping:
1/3 cup shredded sweetened coconut, lightly toasted

Preheat oven to 350*. Line cupcake pans with 16 paper liners, set aside.

Place butter and chocolate chips in a small bowl. Microwave until butter has melted. Stir mixture until residual heat from the butter has melted chocolate chips completely. Stir in coconut butter to melt. Pour melted mixture into a larger bowl and whip with granulated sugar. Stir in eggs and vanilla. Sift cocoa, salt, baking soda and flour. Slowly stir dry ingredients to wet ingredients until barely incorporated. Carefully fold in sour cream and milk. Batter will be thick. Scoop into prepared pans to be 3/4 full. Bake 25-30 minutes or until toothpick comes out clean. Remove from oven and set aside to cool.

To make the filling, melt white chocolate chips in a small bowl. Once chocolate is melted thoroughly, whip with cream cheese and then stir in coconut.

Once cupcakes are cooled completely, scoop small hole into top of cake {about 3/4 inch in diameter and 1/2 inch deep}. Spoon coconut filling evenly into the small holes. Set aside.

For the frosting, whip butter, cocoa, vanilla and powdered sugar together. While mixer is on low speed, stream in milk. Scrape sides and bottom of bowl and whip on high speed for 2 minutes. Carefully fold in whipped cream. Frost cupcakes and top with toasted coconut. Store in refrigerator until ready to serve.

CARAMELIZED ONION QUICHE (Southern Living)

We LOVE caramelized onions in just about anything- eggs, pizza, tacos, chicken, burgers, etc.- so when I saw this recipe I knew it was a must try. It did not disappoint and has quickly moved to the top of the favorites list.

1 refrigerated pie crust
3 sweet onions, sliced in strips
2T olive oil
1/2c fresh parsley, chopped
5 bacon slices, cooked and crumbled (or ham)
2c shredded cheese (gruyere, swiss, or colby-jack)
1c milk
1/2c half-and-half
4 eggs
1/2t salt
1/4t pepper
1/4t nutmeg

Preheat oven to 425* Put pie crust in a pie plate and prick bottom with fork. Top with foil and beans (or some other item to weight). Bake 8 min. Remove foil pouch and bake 5min. Cool 15 min and reduce oven to 350* Cook onions in olive oil over med high heat for 15-20min, stirring often. Remove from heat and stir in parsley and bacon. Put half of mixture into pie shell, top with half of cheese and repeat. Whisk together remaining ingredients and pour over top. Bake 40-45min until set. Cool 15min before serving.

NO-BAKE ENERGY BALLS

These yummy bites are all the rage with moms and kids alike. They are so easy, offer a nutritious punch, and taste like cookie dough!! We always double the recipe when we make them. A sports team can devour a double batch in seconds. Great for a nourishing snack between double headers!

1c old-fashioned oats
1c rice krispies
2/3c coconut flakes
1/2c peanut butter
1/2c ground flaxseed or wheat germ
1/4c chia seeds
1/2c chocolate chips (or any kind)
1/3c honey
1t vanilla

Stir together all ingredients. Chill in refrigerator for minimum of 1-2hrs. Roll into balls about 1in in diameter. Store in fridge. Makes 15-20 balls.

Substitutions abound for this recipe. As long as you keep the ratio of dry to wet the same, you can change it however you wish. For the oats you can use any grain. For the peanut butter, any nut butter will do. Can also add chopped nuts, dried fruit, cocoa powder, or sunflower seeds. Agave nectar does not work in place of honey because of its thinner consistency. Can also add protein powder or brewers yeast.

PINEAPPLE ZUCCHINI CAKE (Tasty Kitchen)

It has been a banner summer for zucchini and if your garden is like ours your are up to your ears in humongous veggies! We just tried this new cake recipe and it was a big hit. It could easily be made into a bread using a loaf pan, too.

CAKE:
1c flour
1/2c whole wheat flour (or use all-purpose for all)
1c sugar (or stevia)
1/2c sweetened coconut flakes
2t baking soda
1t salt
2t cinnamon
1/4t nutmeg
1/4t ginger
3T oil (we use coconut oil)
2 eggs
2c grated zucchini (scrape out seeds)
20oz crushed pineapple, drain (save juice)

FROSTING:
3T butter, softened
8oz cream cheese
2c powdered sugar
2t vanilla
1T of juice from pineapples

Preheat oven to 350* Combine oil, eggs, vanilla, pineapple, and zucchini- stir well. Add dry ingredients and stir to combine. If it seems dry add some of reserved pineapple juice. Pour into greased 9x13 baking dish or two cake rounds. Bake 33-35min. Cool and frost. Keep in refrigerator.