Easter Coconut Cupcakes

With Easter just a couple of days away, I wanted to make an Easter inspired Cupcake to share with you! I whipped up these adorable little bird's nest Coconut Cupcakes that are super simple and yummy! All you do is dress up a white cake mix with a little coconut milk and top the cupcakes off with a sweet, creamy, white coconut frosting. Then you roll the edges in toasted coconut for the nest and top them with jelly beans for the eggs! Aren't they just adorable? They are perfect for any Easter festivities you have going on this weekend! Enjoy :) 

Coconut Cupcakes: (adapted from Paula Deen)

1 (18.25-ounce) box classic white cake mix

1/2 cup water

1/2 cup coconut milk

1/3 cup vegetable oil

3 large eggs

Coconut Frosting (recipe follows)

1 1/2 cups toasted coconut

-jelly beans

1. Preheat oven to 350 degrees. Line 2 (12 cup) muffin pans with paper liners (I got 18 cupcakes).

2. In a large bowl, combine cake mix, water, milk, oil, and eggs. Beat at low speed with an electric mixer for 1 minute. Increase speed to medium, and beat for 2 minutes, or until smooth. Spoon batter evenly into prepared muffin cups, about 2/3 full. Bake 18 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pans, and cool completely on wire rack.

3. Spread Coconut Frosting evenly over each cupcake. Roll edges in toasted coconut and place 3 jelly beans on each cupcake.

Coconut Frosting:

1/2 cup butter, softened

1/2 cup coconut milk

4 cups powdered sugar

1/2 teaspoon coconut extract

additional milk, if needed

In a large bowl, beat butter and milk at medium speed with an electric mixer until combined. Gradually beat in confectioner's sugar until smooth-if frosting is too stiff add a little milk. Stir in coconut extract.

Cinnamon Roll Sugar Cookies

I am back with an incredibly easy, tasty, and addictive little Cinnamon Roll Sugar Cookie recipe that I think you will love! I got this great idea from Picky Palate, and if you love cinnamon rolls, then you will absolutely adore these! The ingredient list is short and sweet-all you need for these is a roll of refrigerated sugar cookie dough, a little butter, cinnamon, sugar, and then you make a simple glaze with powdered sugar and milk! How easy, right? Give these babies a try!

Cinnamon Roll Sugar Cookies:

For the cookies:

-1 roll, (16.5 oz.) refrigerated sugar cookie dough, softened to room temperature

-2 tablespoons butter, melted

-1 tablespoon cinnamon

-1/2 cup brown sugar

For the glaze:

-powdered sugar

-milk

Directions:

Preheat oven to 350 degrees.

Roll out cookie dough into about a 12x5-inch rectangle on a floured surface. Pour and spread melted butter all over the dough. Sprinkle with cinnamon and then sugar. Roll the dough into a log. Cut into 20 equal pieces. 

Place on a baking sheet and bake for 10-12 minutes, or until lightly golden on the edges. 

Remove from oven and let cool slightly. 

Meanwhile make the glaze: mix together powdered sugar and milk to desired consistency. Drizzle over cookies and enjoy! 

Tropical Island Fruit Pizza

Oh, how I wish that I was vacationing on a tropical island.....

basking in the bright sun with my toes in the sand, a pina colada in hand, listening to the waves crash onto the beach, with a beautiful view of the ocean and palm trees. Oh, how I wish....wouldn't that be wonderful?

Unfortunately, a tropical island get away is not possible for me, so, instead I made this tasty fruit pizza that tastes like a tropical island! Well, okay I don't know what a tropical island tastes like! But if I did, the flavors in this fruit pizza would be it! Give this a try if you are in need of a vacation!

You can imagine that you are somewhere warm and sunny with every bite of this pizza!

Tropical Island Fruit Pizza:

For the pizza dough:

-1 roll (16.5 oz.) refrigerated sugar cookie dough

For the toppings:

-1 package (8 oz.) cream cheese, softened

-1/2 cup powdered sugar

-1 teaspoon coconut extract

-2 kiwis, sliced

-1/2 cup strawberries, sliced

-1/2 cup pineapple, sliced

-1/2 cup toasted coconut

Directions:

1. Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with aluminum foil and spray with non-stick cooking spray. Press cookie dough evenly into the bottom of the prepared baking dish. Bake for 11-15 minutes, or until lightly golden brown and firm to touch. Cool completely.

2. In a medium bowl, blend together the cream cheese, powdered sugar, and coconut extract. Spread the cream cheese mixture evenly onto the baked cookie. Decorate with sliced fruit and sprinkle with toasted coconut. Slice and serve immediately or refrigerate until ready to serve.

*To toast coconut- preheat oven to 350 degrees F. Layer desired amount of coconut evenly onto a baking sheet. Bake for 10-15 minutes, stirring once. Be sure to watch carefully!*

S'mores Pie

This pie had  me dreaming of and longing for my family summer vacations in the U.P. that we go on every year. I have fond memories of staying out late by the campfire, sitting under what seemed to be billions and billions of bright, shiny, twinkling stars, hoping to see a shooting star fly by, all the while eating delicious and classic s'mores! S'mores are one of my favorite parts of summer! Roasty, toasty, and oh so gooey golden brown marshmallows and creamy Hershey's milk chocolate bars that get all nice and melty are sandwiched between sweet and crunchy graham crackers! Sticky and messy  but so finger-licking yummy!

Oh, how I wish it was summer, do you? But, since its not summer, I suggest making this pie! It will remind you of summer. With it's sweet graham cracker crust, smooth milk chocolate filling, and perfectly toasted marshmallows on top, you will feel all happy and warm inside, even if it is just for a few minutes. Enjoy!

S'mores Pie: (adapted from How Sweet It Is & from here)

Ingredients:

-1 1/2 cups graham cracker crumbs

-8 tablespoons butter, melted

-7 ounces milk chocolate, broken into chunks

-1 cup heavy cream

-1 egg

-1 teaspoon vanilla extract

-pinch of salt

-3 1/2 cups mini marshmallows

Directions:

1. Make the crust: In a small bowl, combine the graham cracker crumbs and melted butter until the butter is fully incorporated and crumbs are moistened. Spray a 9-inch pie pan with non-stick cooking spray  and firmly press the graham cracker crumbs up the sides and on the bottom of the pie pan (I used the bottom of a measuring cup). Chill in the freezer for 10 minutes.

2. While the crust chills, preheat the oven to 350 degrees F and prepare the filling. Put the chocolate in a large mixing bowl. Heat the cream until scalded-do not boil. Pour the cream over the chocolate and allow to stand for 1 minute. Whisk the cream and chocolate together until glossy and smooth. Add the vanilla, pinch of salt, and egg into the chocolate mixture and whisk to fully incorporate. Pour into chilled crust and bake for 25 minutes, or until the filling is set but still slightly wobbly in the center. Remove from the oven and top with mini marshmallows. Turn your broiler to low and put pie back in the oven to toast the marshmallows for about 2-3 minutes (watch very closely so the marshmallows don't burn)! Remove and cool completely before serving.

*To make slicing easier, spray a knife with non-stick cooking spray so the marshmallows don't stick!*

Giant M&M Cookies

These M&M studded sugar cookies are quintessential to those giant cookies found in the mall at a Mrs. Fields that every kid loves! These sweet cookies are slightly crispy on the edges, yet so soft and chewy on the inside, and sprinkled evenly with colorful chocolate M&M's. What's not to love?

 I meant to put these up on Valentine's Day but didn't get the chance too! The good thing about these is that they are perfect for any occasion using holiday M&M's or regular M&M's!

Giant M&M Cookies: (source, What's Gaby Cooking)

Ingredients:

-1 cup butter, softened

-1/2 cup brown sugar

-1 1/2 cups white sugar

-2 eggs

-2 1/2 teaspoons vanilla extract

-2 1/2 cups AP flour

-1 teaspoon salt

-1 teaspoon baking soda

-1 teaspoon baking powder

-1/2 bag M&M's 

Directions:

Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. Add the flour, salt, baking soda, and baking powder on low until everything is incorporated.

Chill the dough in the refrigerator for 2 hours.

When ready to bake, preheat the oven to 350 degrees F. Scoop out a 1/4 cup size of dough and roll it into a ball. Roll it around in some M&M's and place on a parchment lined baking sheet. Place 6 cookies on a sheet since they will spread due to their size. Bake for 12-14 minutes until just slightly golden around the edges. Remove from oven and let rest on baking sheet (I let mine rest for about 10 minutes and then moved to a wire rack to finish cooling completely).

*Note* They might look a little underbaked in the center-but don't fear! They will continue to bake a bit once removed from the oven.

Better-Than-Crack-Brownies

What else can I say about these fabulous brownies?

I guess the name says it all, although I don't know if they are truly better-than-crack, thank goodness! 

But, what I do know is that these brownies are sinful and are full of pure delicious-ness.

You have a fudgy chocolate brownie, topped with chopped up Butterfingers and Reese's Peanut Butter Cups, which then gets topped off with a mixture of melted chocolate chips, butterscotch chips, and peanut butter and then Cocoa Pebbles cereal gets mixed in! Wow, I know, trust me they are gooooood!

These brownies are chewy and fudgy, crunchy and smooth, and chocolatey and peanut buttery! It's like eating a brownie, a candy  bar, and a scotcheroo all in one!

 I have made these several times and everywhere I take them, they are a huge hit!

Go make these brownies : ), don't wait!

Better-Than-Crack-Brownies: (adapted from How Sweet It Is)

-1 batch brownies for a 13x9-inch pan (boxed or your favorite homemade)

-1/2 cup chopped Butterfingers

-1 cup chopped Reese's Peanut Butter Cups

-3/4 cup milk chocolate chips

-3/4 cup butterscotch chips

-1 1/2 cups creamy peanut butter

-1 1/2 cups Cocoa Pebbles cereal

Make brownies according to directions for a 13x9-inch baking pan. Bake for 20-25 minutes, just so that they are slightly underbaked. Remove and top with chopped Butterfingers and Reese's Peanut Butter Cups, and bake 4-6 minutes more.

While they finish baking, melt chocolate chips, butterscotch chips, and peanut butter together until smooth. Stir in cereal. Remove brownies from oven and evenly pour peanut butter mixture over top.

Refrigerate for 2 hours before serving. I think they taste best cold straight from the refrigerator!

Chocolate Chip Cookie Confetti Bark

 

Here is a simple and quick treat perfect for Valentine's Day that you can whip up in a matter of minutes! It is sweet and rich and very addicting and how fun is it?! Chocolate chip cookie dough gets baked and topped with melted white chocolate chips and sprinkled with bright and colorful sprinkles, pink and red Valentine M&M's and frosted animal crackers, which I love! So festive and you can easily change it up for any holiday! I hope you enjoy!

Chocolate Chip Cookie Confetti Bark:

-1 package (16.5 oz.) Nestle Tollhouse Refrigerated Choclate Chip Cookie Bar Dough

-1 (16 oz.) bag white chocolate chips 

-sprinkles

-1 cup frosted animal crackers

-1/2 cupValentine's M&M's

1. Preheat oven to 350 degrees F. Line a 13x9-inch baking pan with aluminum foil and spray with non-stick cooking spray.

2. Place cookie dough in the prepared pan and let soften for 5-10 minutes. Pat dough gently with fingertips to evenly cover bottom of pan (using floured fingers makes it much easier).

3. Bake for 11-13 minutes or until edges are golden brown. Sprinkle white chocolate chips over cookie; bake for an additional 1-2 minutes to melt the white chocolate chips. Immediately spread the melted white chocolate chips evenly over top of the cookie. Distribute sprinkles, frosted animal crackers, and M&M's evenly over top; press down lightly. Refrigerate for 1-2 hours or until the chocolate has hardened. Remove the foil from the pan and break into pieces. Enjoy <3!