I made these really cute coconut cupcakes for Easter! I was very happy with how they looked on the table and very sad when I took a bite and realized I over baked them a bit. I will pay very close attention next time!

I made a simple white frosting (butter + confectioners’ sugar +vanilla + almond extract) then tinted it pale green. I piled it onto the cupcakes using an offset spatula then sprinkled each cupcake with green coconut. (To make colored coconut just add coconut and a few drops of food coloring to a zip loc bag and shake, shake, shake!) The little “eggs” are speckled peanut butter M&Ms and worked really well on top of the green coconut. The chicks are (of course) Peeps!

Voila! Cute Easter cupcakes that will add flare to your holiday dessert table!

While we are on the subject of cute Easter cupcakes, check out these little flower pot cupcakes my sister-in-law baked. Aren’t they precious?!

Adorable Flowerpot Cupcakes with Lollipops made by my sister-in-law

Coconut Cupcakes:

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 7 ounces sweetened, shredded coconut (for IN the batter) + 7 ounces sweetened, shredded coconut  (for on TOP of the cupcakes)

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Recipe by Ina Garten/Barefoot Contessa found here on foodnetwork.com.

Ina Garten has been my favorite celebrity chef for a while now. There is such tranquility about her. I admire how she relies on solid ingredients and lets the food speak for itself. She creates hearty, satisfying, and delicious meals and she entertains with such ease. Her show is peaceful and calming as opposed to others on the same channel that are so frenetic. And her recipes are reliable. I have made several over the years including Maple Baked Beans and Soba Noodle Salad. She doesn’t disappoint!

Here is another one to add to the list! This Middle Eastern salad is perfect to make at the start of the week and scoop out each day for lunch. The chickpeas make it hearty and satisfying, the feta and lemon juice give it some punch, and the cucumber and herbs provide serious freshness. Mother Nature is not kidding around with the flavor in this dish!

Middle Eastern Vegetable Salad:

• 10 scallions, white and green parts, thinly sliced
• 1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
• 1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
• 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh mint leaves
• 1/3 cup julienned fresh basil leaves
• 1/2 cup freshly squeezed lemon juice (4 lemons)
• 1 tablespoon minced garlic (3 cloves)
• Kosher salt and freshly ground black pepper
• 1/2 cup olive oil
• 8 ounces feta cheese, 1/2-inch-diced
• Toasted pita bread, for serving

Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Middle Eastern Salad found here on foodnetwork.com also in Barefoot Contessa How Easy Is That?

I forgot how much I loved this broccoli soup recipe. I’m not sure why I haven’t made it in so long. I love that it is non-dairy and meat free. It is a delicious accompaniment to a panini for an easy make ahead week night dinner. Also, it stands perfectly well on its own or with a piece of crusty bread for lunch. You may be wondering why I am talking about broccoli soup if this post is about carrot soup. Well, after re-discovering my love for the broccoli soup I decided to try the same recipe swapping out the vegetable.

This carrot soup turned out really well! I love how it has a creamy texture while it does not contain any milk or cheese. It reminds me very much of the soups my host mother in France prepared for me during my term abroad in Rennes. Whenever we had a particulary hardy lunch, say on a Sunday or a holiday, she would prepare a light dinner of pureed soup like this one. Anything that reminds me of France is a winner in my book!

Side Note: I find it so funny that I posted the broccoli soup recipe exactly three years ago today!

Carrot Soup:

• olive oil
• 2 leeks, cleaned, root and green woody top removed, thinly sliced
• 2 garlic cloves, peeled and minced
• 1 medium onion, peeled and chopped
• 8 fresh carrots, peeled and cut into 2 inch pieces PLUS
• 2 fresh carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 48 ounces of vegetable broth (you can use chicken broth or stock if you prefer)
• 1 bay leaf
• a pinch of cayenne
• salt and pepper to taste

Preheat the oven to 425 F.

Drizzle a baking sheet with olive oil and place the 8 2-inch carrot pieces in a single layer on the baking sheet. Roast for approximately 20 minutes or until carrots are soft. Half way through roasting turn carrots over.

Add some olive oil to the bottom of a large soup pot.  (I used my Le Creuset.)   Warm the oil over medium-low heat.  Add the leeks, onion, garlic, and two chopped carrots.  Stir and cook until the onions are translucent. [Note: The above step is extremely important for a maximum flavor soup.  If you aren’t in a rush, cook these ingredients over low heat for a long period of time (even to the point of caramelization if you’d like, though it is not necessary) to fully cultivate the flavor.]

Add the potatoes and roasted carrots to the large soup pot.  Add the broth or stock and bay leaf.  Bring to a rolling boil and then reduce to a low boil.  Stir occasionally, cooking for about 20-25 minutes, or until the vegetables are all tender.

Take the pot off the heat and remove the bay leaf.  If you have an immersion blender, use that to puree the soup.  Alternately, cool the soup in the fridge for a few moments then puree in a traditional blender or food processor, one cup at a time.  Return the pureed soup to the cooking pot and warm it through.  Season generously with salt and pepper.

Like Annie from Annie’s Eats, my husband LOVES those poofy soft sugar cookies from the grocery store. (And who am I kidding? So do I!) I decided to give these a go. As Annie says, they are buttery, pillowy, and delicious. The frosting is perfect and they make a lovely presentation.

I decorated with purple frosting and silver sprinkles. What’s fun about these cookies is you can use any color frosting and sprinkles to match your festivities. They are perfect “party cookies.”

It’s important to keep an eye on these cookies as they bake, though, because just a second too long and they easily become a bit dry. I’ve always struggled with determining when a cookie is done. There is the afterbake to account for and each dough is so different. Furthermore, the desired texture for different cookie recipes varies dramatically–crispy, chewy, pillowy, soft. As I’ve said before, I will just have to keep baking cookies over and over until I’ve figured it out. Not a bad problem to have, do you think?

Check out the recipe at Annies Eats. Bake them and let me know what you think.

P.S. Remember the last time I used the silver sprinkles? It was for these mini chocolate halloween cupcakes with silver frosting!

We are so lucky that friends whom I have known since birth (our parents actually met in birthing classes) recently relocated nearby. Yesterday I hosted a little gathering of our families chock full of laughs, lots of reminiscing, and (of course) food.

I wasn’t sure what I wanted to serve so I decided to consult the internet for some whimsical inspiration. Usually I just  scroll through my favorite food sites and blogs.  This time, however, I took a different approach. I asked the internet if there were any “holidays” on Saturday. (Lately it seems like there is a holiday for every food group. Perhaps I would strike gold with Italian Sub Day, Eggplant Parmesan Day, or maybe Hot Fudge Brownie Sunday Day!)  But Saturday was not a food holiday. It was better. It was National Hugging Day! January 21 was chosen as National Hugging Day because it is midway between Christmas and Valentine’s Day when people are at an emotional low. Individuals are awarded each year with the title Most Huggable!

What perfect inspiration for a gathering with people you love! I immediately decided on a meal that would feel like a big warm hug: Pulled pork on fresh rolls piled high with cole slaw, macaroni and cheese, baked beans, and corn bread.

The dessert choice was obvious: Hug cookies! This is a classic Hershey’s recipe. They were little tasty bites of peanut butter and chocolate love. I found the recipe here on my new favorite site Food.com. These are perfect Valentine’s Day cookies, as well.

Some of the hugs melted slightly and lost their "kiss" shape

 Peanut Butter Hug Cookies:

• 1/2 cup shortening
• 3/4 cup peanut butter
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1 egg
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4-5 tablespoons additional sugar
• 48 Hershey’s Hugs (or Kisses)

Preheat oven to 375 F.

In mixer, beat shortening and peanut butter until well blended; Blend in sugars and beat until light and fluffy. Add egg, milk and vanilla; Beat well. Stir together flour, baking soda and salt; gradually mix in peanut butter mixture. Roll dough into 1-inch balls and roll in additional sugar. Place on cookie sheet lined with Silpat or parchment paper and bake 8-10 minutes or until lightly browned. Immediately place a Hershey’s Hug (or Kiss) on each cookie and press down slightly.

Adapted from Hershey’s Kiss Peanut Butter Cookies on Food.com.

Folks, before you read this recipe I need you to promise me you will not look at the nutritional info on this one. This is one of those “holiday indulgences” where you savor every bite and don’t think twice. It is rich + creamy + salty + sweet: a formula for heaven if you ask me.  Bring this to a holiday party and you will be the most popular guest.

I found the recipe on food.com  (my new favorite site) and I owe ShannonA in AZ a million thanks for putting it out there.

Peanut Butter Cup Cheesecake:

• 35 Oreo cookies
• 4 tablespoons butter ( melted and cooled)
• 2 tablespoons water
• 1/4 cup sugar
• 24 ounces Philadelphia Cream Cheese ( at room temperature)
• 2 eggs
• 8 ounces sour cream
• 1 cup sugar
• 1 1/2 cups mini semi-sweet chocolate chips
• 16 Reese’s Peanut butter cups roughly chopped +3 for garnish
• 1 cup semi-sweet chocolate chips
• 2 tablespoons butter
• 5 ounces whipping cream

Prepare crust

Preheat oven to 375 F. Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil. Using a food processor, finely crush all the Oreo cookies.  Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended. Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.  Bake for only 6 or 7 minutes, no longer or the crust will be too hard.

Prepare filling

In a stand mixer, beat the cream cheese until it is light and fluffy. When cream cheese is fluffy, add in one egg and mix well. Add second egg and mix well. Add in sour cream and sugar. Remove electric mixture to gently fold in the chocolate chips and chopped peanut butter cups. Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.

Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375 F for about 45 minutes, or until top is light brown. Transfer the cheese cake to a rack and cool while still in the spring-form pan. Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.

Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage. Remove from heat and stir mixture until smooth. While still warm, stir in remaining heavy whipping cream and mix until well blended.

Run a small sharp knife  around the edges of the spring-form pan to gently separate the cheesecake from the pan sides. Release the spring-form and remove from the cheesecake.  Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.  Garnish with remaining peanut butter cup pieces.

Refrigerate to allow the glaze to set.

Adapted from Sinful Snickers Cheesecake found here on Food.com.

Quiche is one of my favorite things to eat for lunch. A slice of quiche alongside a pile of mixed greens feels like a wonderfully complete meal. I love it because it is rich enough that you feel as though you have indulged, yet because you typically only have a slice or two you don’t feel overly stuffed. And it’s the richness that makes the meal feel special–it’s not every day you have quiche for lunch, after all! I especially enjoy serving quiche when I have a friend over for a lunch date.  It is something that is easily prepared ahead of time and then served at room temperature.  There isn’t anything unusual about this particular recipe. It is a straightforward way to make a tasty vegetarian quiche. (Of course you can make your own crust or use prepackaged.)

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Entirely unrelated, I feel as though I must acknowledge that I am probably the only recipe blogger in the blogosphere who did not post anything Thanksgiving related. “Why?” you may ask. The answer is because my brother-in-law prepares our entire Thanksgiving meal without an ounce of help from anyone else!  (Well, without any help except for the Minnesota-style mashed potatoes made by my other brother-in-law. ) He is a fabulous cook and he makes the most delicious and unconventional Thanksgiving dinner leaving guests in awe year after year.

The only item the menu required was something light that guests could snack on while sipping a drink prior to dinner. I made these ol’ standbys: SPINACH SQUARES.  My sister-in-law refers to them as spinach brownies. How cute, right?! Give them a try if you are looking for an easy holiday season go-to app that transports well.

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Easy Broccoli Quiche:

•  2 tablespoons olive oil
•  1 onion, minced
•  1 teaspoon minced garlic
•  2 cups chopped fresh broccoli
•  1 (9 inch) unbaked pie crust
•   1  cup shredded mozzarella cheese
•  1/2 cup shredded parmesan cheese
•   4 eggs, well beaten
•    1 1/2 cups milk
•    1 teaspoon salt
•    1/2 teaspoon black pepper
•    1 tablespoon butter, melted

Preheat oven to 350 F.

Over medium-low heat warm the olive oil in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Sprinkle 1/3 of the mozzarella cheese over the crust and press into the dough. Spoon vegetables into crust and sprinkle with the remaining Mozzarella and Parmesan cheeses. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.  Bake in preheated oven for 30 minutes, or until center has set.

Recipe adapted from this one on AllRecipes.com

Over the past six weeks I have been a volunteer chef for Cooking Matters. If you haven’t heard of Cooking Matters, I suggest you check it out. Their website articulates their impressive mission:

Cooking Matters courses teach family members skills that will last a lifetime and more as they share them with relatives and friends. When families practice what they’ve learned in Cooking Matters courses—how to plan, purchase, and prepare healthy, tasty, and affordable foods at home—they are winning the fight against childhood hunger and protecting themselves from the destructive consequences of poor child nutrition.

Once a week, approximately 15 participants, a volunteer nutritionist, a volunteer assistant, the course coordinator, and myself all gathered to prepare a healthy meal together and discuss nutrition and technique. Each week we focused on something different and each week participants took home a bag of fresh groceries so that they could replicate for their families the meal we made in class. I find the whole idea brilliant!

Spending time with the participants was humbling. Their enthusiasm was contagious and their appreciation obvious.  At the end of the course, each one gave me a big hug and expressed the most sincere gratitude. It was incredibly touching.

Not only was I enthralled by the participants, but also I fell head over heels in love with the Cooking Matters recipes! They exceeded my expectations in the best way possible. Each recipe was interesting, delicious, loaded with healthy grains and nutrients, and easy to prepare. I found myself making several of the recipes over and over at home for my family. (In fact, there is a chicken recipe that I have made four times, yet every time we have eaten it before I have had the chance to photograph it!)

I found this Brown Rice and Mandarin Orange salad to be particularly wonderful. It is a perfect side to a protein, yet stands up well on its own for a vegetarian lunch or dinner. It is very filling and fresh tasting. I jazzed it up by adding one of my favorite ingredients, wild rice, however, using only brown rice works just fine. I left a large bowl of this in my fridge for a week and ate a healthy helping for lunch every day!

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If you are interested in reading about other blogger experiences with Cooking Matters you can check out these posts:

• Kerry Coughlin of Recipes That Fit
• Michelle Collins of The Economical Eater

Brown and Wild Rice Salad with Mandarin Oranges:

• 1 cup brown rice
• 1/2 cup wild rice
• 1 cup slivered almonds, toasted
• 1 cup mandarin oranges, canned in light syrup
• 3 scallions
• 1 cup dried cranberries
• 1/4 cup lemon juice
• 1/8 teaspoon pepper
• 1/4 cup canola oil

Cook both types of rice according to package directions and set aside.

Drain mandarin oranges and reserve juice.

Rinse and chop scallions.

In a medium bowl mix Mandarin oranges, dried cranberries, scallions,
almonds and rice.

In another bowl whisk together lemon juice, mandarin orange juice,
and pepper. While still whisking, slowly drizzle in the oil until dressing
forms.

Pour dressing over salad and mix well. Let rest at room
temperature for 10 minutes to allow flavors to combine.

HAPPY HALLOWEEN!!!!!

This is probably my favorite holiday. I have wonderful childhood memories of this holiday, some of which I have discussed on the blog in years past.

This year the pumpkin cupcakes made a reappearance, this time with Smitten’s Maple Cream Cheese Frosting. No fancy decorating, just plain and delicious.

If you are looking for some other last minute ideas, check out these festive baked goods from past years!

Chocolate Peanut butter Cake 

Mini Chocolate Cupcakes with Silver Peanut butter Frosting

Apple and Meringue Tartlets

Pumpkin Whoopie Pies

Mini Chocolate and Pumpkin Whoopie Pies

Caramel Apple Cupcakes with Maple Cream Cheese Frosting

Mini Pumpkin Cupcakes (and Halloween cupcake decorating ideas)

Mandarin Orange and Pomegranate Tart

Peanut butter cup cookies

Maple Pumpkin Muffins

Rich Chocolate Cupcakes with Honey Cream Cheese Frosting

Pumpkin Oatmeal Cookies

Orange White Chip Cookies

Enjoy!!!!!

Note: I attempted to scramble the name in the photo above but it turned out looking like a botched decorating job! Does anyone know how to make a black box or to blur a photo in Picasa?

I love making first birthday cakes and my trademark cake has evolved to be the following: A large sheet cake topped with one small three dimensional round cake. The purpose of the round cake is to add interest, dimension, and decoration. I then replicate that same round cake for the purpose of a smash cake.  A smash cake is what we call the small cake given to the birthday boy or girl to mash and squeeze between her fingers (and in rare circumstances, actually eat!). You’ll see I used the same formula for the Clown Cake and a similar idea for the Monkey Cake. I like how the matching cakes reinforce the party theme.  And there is something so cute about a miniature version of the larger cake made specifically for the guest of honor!

The pan I use to make the three dimensional round cakes is a pan my mom ordered from an infomercial several years ago. I have tried to find it online but I have not had any luck. It is the perfect pan to use to make a baseball or soccer ball cake. I have used the pan more times than I can count!

I was definitely happy with how the cake turned out, though I still can’t wrap my head around the fact that it was for MY little girl’s first birthday?! For goodness sake…where does the time go?! Next thing I know I’ll be baking her wedding cake. 

(If she’ll let me. )

Brown Sugar Cake:

(I doubled the below recipe for each 15-inch pan.  As-is, this recipe yields enough batter for two 8 or 9-inch cakes)

• shortening and flour for pan prep
• 1/2  cup  butter, melted
• 8 oz.  sour cream
• 3/4 cup brown sugar
• 3/4  cup  granulated sugar
• 2  teaspoons  vanilla extract
• 2 large eggs 
• 2  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 3/4  cup buttermilk

 Preheat oven to 350 F.

Rub shortening on the bottom of cake pans.  Sprinkle with flour.  Set aside.

Combine melted butter and sour cream in a large bowl, stirring with a whisk until well blended. Add sugars and 2 teaspoons vanilla. Beat with a mixer at medium speed 3 minutes or until well blended. Add eggs; beat 2 minutes or until well blended.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and 1/2 teaspoon salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Pour batter into prepared pan(s). Sharply tap pan once on counter to remove air bubbles. Bake at 350 F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

For the frosting I used the Wilton recipe.

Frosting (I made this recipe about three times for this cake):

• 1 cup vegetable shortening, at room temperature
• 1 teaspoon clear vanilla extract
• 4 cups confectioners’ sugar
• 2 tablespoons water (or milk or heavy cream)
• 1/2 teaspoon meringue powder

Cream together shortening and butter using an electric mixer.  Add vanilla. Add confectioners’ sugar, one cup at a time and continue to beat with mixer.  Add cream and meringue powder.  Add more confectioners’ sugar or more cream to reach desired consistency.

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Check out these GORGEOUS cookies! I cannot take an ounce of credit except for ordering them from a friend’s friend. If you are in the Boston area and looking for AWESOME cookies/cookie favors, send me an email and I will provide the contact info.

Here are some more photos from the picnic:

The smash cake: Before

The smash cake: After