CHERRY CHEESECAKE BROWNIES

Cheesecake:

• 4oz cream cheese
• 1 egg
• 1/2c sugar
• 2T flour
• 1/2 maraschino cherries, chopped

Brownie:

• 2 eggs
• 1c sugar
• 3/4c flour
• 1/8t salt
• 1/4c cocoa
• 1/2c butter, melted

Frosting:

• 2/3c powdered sugar
• 1/3c cocoa
• 3T butter
• 5t hot water (or maraschino cherry juice)

Preheat oven to 350* Cheesecake layer: Beat cream cheese and egg well. Beat in sugar and flour. Stir in cherries and set aside. Brownie Layer: Beat two eggs until frothy. Add sugar, flour, and salt. Stir cocoa into melted butter. Add to batter and stir well. Spread into greased 8x8 pan. Carefully spread cheesecake mixture on top. Bake for 30-35min until sides are pulling away. Let cool and then frost. 

TOASTED COCONUT BANANA MUFFINS (GF, DF, Paleo) (Cotter Crunch)

• 1/2c shredded coconut
• 2 1/4c almond flour
• 3T flaxseed or chia seed, ground
• 1/2t cinnamon
• pinch ginger
• 1/2t baking soda
• 1t baking powder
• 3 ripe bananas
• salt
• 3 eggs
• 4T coconut oil, melted
• 4T maple syrup
• 1t vanilla
• 1T apple cider vinegar

Preheat oven to 350* Toast coconut on a baking sheet for 5-10min. Check beginning at 5min and stir halfway. Mix eggs, vanilla, maple syrup, and coconut oil. Add bananas. Mix until smooth. Add baking soda to apple cider vinegar and let bubble before stirring into batter.  Add almond flour, flaxseed, cinnamon, ginger, and 1/3c coconut and stir. Scoop into muffin cups and bake 25-30min.

BANANA OAT COCONUT COOKIES (GF, DF, Paleo)

• 3 ripe bananas, mashed
• 1t vanilla
• 1/4c oil
• 2c GF oats
• 2/3c almond flour
• 1/3c shredded coconut
• 1/2t cinnamon
• 1/2t salt
• 1t baking powder
• 6-7oz dark choc chips

Preheat oven to 350* In a large bowl combine bananas, vanilla, and oil. In another bowl whisk oats, almond flour, coconut, cinnamon, salt, and baking powder. Stir together all ingredients until combined. Fold in choc chips. Spoon onto lined baking sheet. Bake on top rack for 12-14min.

MINT CHOCOLATE PUDDING COOKIES

• 1c sugar
• 1 stick butter
• 1 egg
• 1/2c sour cream
• 1 (3.4oz) instant vanilla pudding
• 1/2t salt
• 2c flour
• 2t mint extract
• food coloring
• 1 1/2c choc chips

Preheat oven to 375* Cream sugar and butter with a mixer. Add egg, sour cream, and pudding mix. Add flour, salt, and baking soda until well combined. Add mint extract and food coloring to achieve green color. Spoon onto greased cookie sheet and bake for 10min.

KEY LIME ICEBOX PIE

1 (14oz) can sweetened condensed milk
1T lemon zest
1t lime zest
1/2c key lime juice
3 egg yolks
1/4c buttermilk
graham cracker pie crust

Preheat oven to 325* In a small bowl, whisk together first 4 ingredients. In a large bowl, beat egg yolks on high for 5 min. Slowly whisk in milk mixture and buttermilk. Pour in pie crust and bake for 20-25 min until edges are set. Let cool for 1 hour, freeze for 4 hours, and serve with whipped cream.

*For Strawberry-Lemon Pie, substitute 1/2c of strawberry preserves for key lime juice.

VANILLA POUND CAKE

3 sticks butter, softened
1 8oz cream cheese, softened
3c sugar
2t vanilla
1/8t almond extract
6 eggs
3c flour
1t baking powder
1/2t salt


Preheat oven to 300* With a mixer, cream butter, cream cheese, sugar, vanilla, and almond extract. Beat in eggs one at a time. Sift and add flour, baking powder, and salt. Grease and flour baking pans. Bake for 70-90min until done.

CHOCOLATE PIE

• chocolate cookie or baked pie crust
• 3 egg yolks
• 1 1/2c sugar
• 3T cornstarch
• 1/2c cocoa powder
• 1/2t salt
• 3c milk
• 1T butter
• 1 1/2t vanilla or other extract
• 1c whipped cream

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently. Pour mixture into a large saucepan and cook over medium heat, stirring constantly until boiling. Remove from heat. Stir in butter and vanilla extract. Cool slightly, then pour into pie crust. Refrigerate and top with whipped cream when serving.

COCONUT COOKIES (Aunt Renae)

Preheat oven to 325*

Beat together until fluffy:

• 1 c butter (softened)
• ½ c sugar
• 1 t coconut extract
• 2 T milk
• ½ t salt
• ¾ t baking powder

Stir in by hand:

• 2-2/3 c flour
• 1-1/2 c chopped coconut

Bake for 20-25 min (until pale gold).

When cool, if desired, drizzle with:

• 1/2 c (4oz) semi-sweet chocolate
• 1 T coconut oil (or butter or shortening)

(Put into a squeeze bottle or ziploc bag with the corner snipped.)

CHOCOLATE COCONUT BROWNIES (Food Network)

Brownies:
10oz (1 2/3c) semisweet chocolate chips
2oz unsweetened chocolate
1/2c unsalted butter, sliced
2c sugar
4 eggs
1t vanilla
1 1/2c flour
1 1/2t baking powder
1/2t salt
1/2c shredded coconut

Glaze:
1/2c coconut milk
6oz chocolate chips
1c shredded coconut

Preheat oven to 350* Line a 9x13 pan with buttered parchment paper. In a double boiler, melt chocolates and butter (first 3 ingred.). In a large bowl, beat sugar, eggs, and vanilla. Stir in meleted chocolate and dry ingredients. Pour into pan and bake 30 min. Cool.

In a double boiler, bring coconut milk to a boil stirring constantly. Add remaining chocolate and stir until smooth. Pour over brownies and top with coconut. Refrigerate, covered. Cut with a warm knife.

PUMPKIN CREAM CHEESE MUFFINS (Annie's Eats)

Makes 24 muffins For the filling: 8 oz. cream cheese, softened 1 c powdered sugar For the muffins: 3 c all-purpose flour 1 t cinnamon 1/2 t nutmeg 1 t cloves 1 T plus 1 t pumpkin pie spice 1 t salt 1 t baking soda 4 large eggs 2 c sugar 1 can (15oz) pumpkin puree 1¼ c oil For the topping: ½ c sugar 5 T flour 1½ t cinnamon 4 T cold unsalted butter, cut into pieces Directions: To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients until the mixture is coarse and crumbly. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to push the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

MARGARITA PIE (Stonyfield Oikos Yogurt)

This is an awesome and easy healthy twist on a classic summer pie. If you love the flavors of margarita or key lime, this is sure to be a hit.

• 1 graham cracker pie crust
• 8oz light cream cheese, softened
• 1c vanilla Greek yogurt
• 1/4c sweetener of your choice (stevia, splenda, sugar, etc)
• 1/4c liquid margarita mixer (frozen works, too)
• 3T lime juice

Beat cream cheese until smooth and fluffy. Add sugar, margarita mixer, and lime juice and blend well. Add yogurt and beat until just blended. Pour into pie crust and freeze overnight or until firm.

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.

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.

PEPPERMINT MOCHA CUPCAKES

 1c flour
1c+2T sugar
1/3c+2T cocoa powder
1/2t baking soda
1/4t salt
1 stick unsalted butter
2 large eggs
1/2t peppermint extract
1T instant coffee
1/2c hot coffee
1c Andes peppermint baking bits (can reserve some to sprinkle on top)

Peppermint Swiss Meringue Buttercream:
5 egg whites
1 1/2c sugar
2 sticks unsalted butter, softened
1/8t salt
1t peppermint extract

Preheat oven to 350*  Beat butter, eggs, sugar, and peppermint extract on med for one minute.  Add flour, cocoa, baking soda, and salt.  Beat for one minute. Add  instant coffee and hot coffee and beat until smooth.  Stir in Andes bits. Bake in cupcake liners for 18-22min.  Makes 12 cupcakes.

To make frosting, Combine egg whites and sugar in a glass or metal bowl on top of a pan of water on the stovetop. Heat while whisking until temp reaches 150 degrees. Transfer to a mixing bowl and beat on med high for 10-12 min. Add butter a spoonful at a time while mixing well. Add salt and peppermint extract.  Pipe generously on to cupcakes when cool.

BANANA CUPCAKES WITH SALTED TOFFEE CARAMEL FROSTING

1 stick unsalted butter
1/2c sugar
1 egg
1t vanilla extract
1/2c yogurt (plain or vanilla)
1c ripe banana
1 1/2c flour
1/4t salt
1t baking powder
1/2t baking soda
1/4c shredded coconut
1/4c toffee bits or butterscotch chips


Salted Toffee Caramel Frosting:
1T flour
1/4c milk
1/4c butter
1/4c sugar
1t vanilla
3T caramel topping
1/8c shredded coconut
1/4c salted peanuts, chopped
1/4c toffee bits

Preheat oven to 350*  In a bowl mix butter and sugar until creamy. Add egg, vanilla, yogurt, and bananas and mix well.  Add flour, salt, baking powder, and baking soda and stir until blended. Fold in coconut and toffee.  Bake in cupcake liners for 20-25min.

For frosting, stir together flour and milk until well-blended. Microwave for 1 min and let set until completely cooled (at least an hour).  Beat butter, sugar, and vanilla until very light and fluffy. Add flour/milk mix and beat on high until icing is fluffy and smooth. Add caramel topping and mix well. Stir in coconut, peanuts and toffee. Frost cupcakes when they are cool.

HUMMINGBIRD CAKE (Southern Living)

We have a bit of a cake obsession in our circle of friends- fueled by our love for Maxie Bs.  Yes, we are all card carrying frequent flyers :) This cake is a crowd favorite and when we googled the recipe to try and figure out what was in it we found out it was the most requested recipe in Southern Living history.  It is a southern tradition we were happy to find. So here it is...

3 c all-purpose flour
1 t baking soda
1 t salt
2 c sugar
1 t ground cinnamon
3 eggs, beaten
1 c vegetable oil
1 1/2 t vanilla extract
1 (8-oz) can crushed pineapple, undrained
1 c chopped pecans
2 c chopped bananas
Cream Cheese Frosting (recipe below)
1/2 c chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting
1 (8-oz) package cream cheese, softened
1/2 c butter, softened
1 (16-oz) box powdered sugar, sifted
1 t vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

FRUIT COBBLER (Rachel Ray)

I made this recipe with our surplus of blueberries and overripe peaches.  It works with almost any fruit, fresh or frozen.

4c. fruit (blueberries, peaches, strawberries, blackberries, whatever)
1/3 cup, plus 4T sugar
1 1/2 c, plus 2T all-purpose flour
21/2t baking powder
1 stick cold butter, cut into small pieces
2/3 cup milk
1/2t pure vanilla extract

Preheat the oven to 375°. Butter an 8X8 baking dish. Mix the blueberries (or other fruit) with 1/3 cup of the sugar and 2T of flour. Spoon into the baking dish. In a large bowl, stir together 1 1/2 c of flour, 3T of sugar, and baking powder. Cut the butter into the flour mixture until it resembles coarse meal. Add the milk and vanilla and stir with a fork to form a wet, sticky dough. Drop rounded spoonfuls of the dough over the top of the blueberries to cover them. Sprinkle the remaining 1 tablespoon of sugar on top of the cobbler and place the baking dish on the middle rack of the oven. (Place aluminum foil on the rack directly below the cobbler to catch any juices that might spill over.) Bake for 45 minutes, or until the top is golden-brown and the fruit filling is bubbling up through the crust. Let the cobbler cool for at least 20 minutes. Serve warm or at room temperature.

PUMPKIN BARS

BATTER:
1c oil
1 2/3 c. sugar
15oz canned pumpkin
4 eggs
2c. flour
2t baking powder
1/2t salt
1t baking soda
2t cinnamon

Preheat oven to 350* With a mixer, combine wet ingredients. Mix in dry ingredients. Bake in a greased and floured jelly roll pan or cookie sheet for 25 min. Cool.

FROSTING:
6T butter
3oz cream cheese
1T milk
1 3/4c. powdered sugar

Beat with a mixer and spread over cooled bars. Slice into squares and serve.

CREAM CHEESE FROSTING

I seem to always find a use for cream cheese frosting.  It makes almost anything tastes so yummy.  In the fall it seems we whip up a batch almost every weekend for carrot cake, pumpkin bars, or just hungry fingers!

8oz cream cheese
1/2 stick butter
1t vanilla
2c. powdered sugar

Beat first 3 ingredients until smooth.  Add powdered sugar and beat until creamy.  Can add more sugar to make it thicker consistency.

ORANGE JELLO SALAD

This is such a simple dish and makes a great summer dessert, picnic side, or anytime snack. It is basically a "dump and go" recipe and can be tweaked to your flavor preferences or pantry supply.

12oz cottage cheese
3oz pkg orange jello
1/2c. shredded coconut
2sm.(or 1 lg.)cans mandarin oranges, drained
1 sm. can crushed pineapple, drained
8oz cool whip (or vanilla yogurt)

With a mixer combine the first 5 ingredients. Fold in cool whip and refrigerate until ready to serve.