Saturday, June 7, 2008

Things I Want To Try

I found this recipe on the "A Cookie A Day" blog.

Here is the recipe:

Key Lime Coconut Cupcakes:

2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon Key Lime zest and 1/4 cup juice
3/4 cup canned coconut milk
1/2 cup butter, softened
3/4 cup mild honey
2 large eggs
1/2 cup shredded coconut
1/2 cup macadamia nuts, chopped


1/2 cup cream cheese, softened
1/4 cup butter, softened
2 tablespoons key lime juice
2 tablespoons mild honey, preferably clover
4 to 5 cups powdered sugar

Preheat oven to 350 degrees.

Sift together flour, baking soda, baking powder and salt; set aside. Combine Key lime zest and juice, and coconut milk; set aside.

In a mixing bowl, cream butter until fluffy; scraping sides of bowl, as necessary. Add honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition.

Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined. With mixer running on low, slowly add the lime mixture. Add remaining dry ingredients until just combined. Stir in macadamia nuts. Fill paper-lined muffin tins 2/3 full. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Remove to wire rack; cool.

Lime Cream Cheese Frosting: In a mixing bowl, cream together cream cheese and butter until light and fluffy. Add lime juice and honey; mix well. Add powdered sugar, 1 cup at a time, until desired spreading consistency. Frost cupcakes and top with coconut.

I spotted this recipe on the Sugar Plum blog:

Peanut Butter-Banana Cupcakes with Marshmallow Cream Cheese Frosting

1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons creamy natural peanut butter
2 tablespoons unsalted butter
3/4 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
3/4 cup finely mashed ripe banana
1/2 cup milk

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup marshmallow cream

1/3 cup milk chocolate chips, melted

Preheat oven to 350 degrees F. Line 12 muffin cups with wrappers.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together peanut butter, butter and brown sugar until creamy, about 1 minute. Beat in vanilla, eggs and banana until well combined, about 1 minute. Beat in flour mixture gradually, alternating with milk, until well combined (Don't forget to scrape down sides of bowl!).

Divide batter evenly into muffin cups. Bake at 350 degrees F, for 20-23 minutes, or until a toothpick inserted into cake comes out with moist crumbs attached. Cool for 15 minutes before transferring cakes to a wire rack to cool completely.

To make the frosting, in a medium sized mixing bowl, using a mixer on medium speed, beat cream cheese until creamy, about 1 minute. Beat in butter until well combined. Beat in marshmallow cream until well combined. Spread frosting on cupcakes. Drizzle with melted milk chocolate chips.

I found this idea on The Hyper Homemaker. Frozen banana slices. A perfect idea for all those bananas that go ripe before you have time to eat them. You could use the frozen banana slices for smoothies, banana bread or dog snacks. I know my dogs love bananas & I bet they would love them frozen to.