Ina's low fat (just kidding) 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 kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Directions 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. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut

Spicy Black Bean Cakes with Lime-Jalapeno Yogurt

• 2 tablespoons olive oil
• 4 scallions, thinly sliced
• 6 garlic cloves, pressed
• 1 to 2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
• 1 tablespoon ground cumin
• 2 cans (15.5 ounces each) black beans, drained and rinsed
• Coarse salt and ground pepper
• 1 large sweet potato, peeled and coarsely grated (2 cups)
• 1 large egg, lightly beaten
• 1/2 cup plain dried breadcrumbs
• Lime Sour Cream (see recipe, below)

Directions

1. Heat broiler. In a small skillet over medium heat, warm 1 tablespoon olive oil. Cook scallions until softened, 1 minute. Add garlic, jalapeno, and cumin; cook until fragrant, 30 seconds. Transfer to a large bowl.
2. Add beans to bowl; mash with a fork or a potato masher, leaving about 1/4 of the beans whole. Season generously with salt and pepper. Fold in sweet potato, egg, and breadcrumbs. Divide into 8 balls of equal size; flatten into patties.
3. Brush a baking sheet with remaining tablespoon oil; place patties on sheet, 1/2 inch apart. Broil 4 inches from heat until golden brown, 8 to 10 minutes. With a thin metal spatula, carefully turn cakes. Broil until crisp, 2 to 3 minutes more. Serve with Lime Sour Cream.
4. For the Lime Sour Cream: In a small bowl, combine 1/2 cup reduced-fat sour cream with 2 teaspoons fresh lime juice and 1 small minced jalapeno chile (ribs and seeds removed for less heat, if desired) season with coarse salt.

Read more at Marthastewart.com: Spicy Black-Bean Cakes - Martha Stewart Recipes

*   *   *   *   *

I used a yam (well, "yam"-- the oranger sweet potato), shredded it somewhere between fine and coarse-- which made the end result more like a mash, but I had been worried the potato wouldn't cook completely otherwise. I made the cakes smaller (ended up with about 16 instead of 8), and substituted 2% Greek yogurt for the sour cream. I took out the ribs and seeds of the jalapenos, and it wasn't spicy at ALL-- kind of a disappointment (tasted like diced green bell pepper in the sauce). The cumin really makes the flavor of the cakes.

Enjoy! That was good times the other night-- thanks Erica! And the rest of you missed out! :)

Baked Penne with Roasted Vegetables

(photo courtesy of www.foodnetwork.com)

Baked Penne with Roasted Vegetables - Giada De Laurentiis

Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

*This was super easy and really yummy. I just used regular mozzarella cheese instead of the smoked. I did find fontina cheese but I am sure you could use mozzarella for that too. I read some reviews that said they just used the italian blend of cheese for the whole thing. Whatever you would like.

Chocolate Eclair Cake from "Celebrity Chef Night"

I had a great time last night ladies!!! You are the best! Thanks again Erica for hosting and letting me bring a non theme recipe!

Chocolate Eclair Cake from an old RS recipe book:

1 box Graham crackers
2 sm. pkg. vanilla instant pudding
3 1/2 c. milk
1 (9oz) Cool Whip

Line bottom of a 9x13 pan with crackers. Mix pudding and milk. Beat 2 min. Blend in Cool Whip. Pour half mixture over crackers. Place second layer of crackers over pudding. Pour in remaining pudding, then another layer of crackers. Refrigerate for 2 hours before frosting.

Frosting:
I just used 3/4 of a can of Duncan Hines milk chocolate frosting from the store. Or, sub. your favorite homemade frosting. Chill cake for up to 24 hours before serving. The crackers will get nice and soft after being being in contact with the filling. You will go back for 3rds!

I NEED your recipes :)

:)
y

Slow and Steady Wins the Race . . .

Well, sadly, there is no race to be won, but I'm finally getting my little hiney around to posting my recipes after some gentle persuasion from Diane! Forgive my tardiness please - I'll post first from the most recent event.

FRUITS AND NUTS: Chocolate Hazelnut Dipped Fruit 

(from Giada De Laurentiis)

I loved this idea Diane! I especially loved all of the recipes I found as I was looking for the "perfect" one (i.e. the one that involved chocolate!) I even took pictures this time . . .

Ingredients

• 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
• 2 medium bananas, peeled and cut into 16 1/2-inch slices
• 16 (1/2 cup) seedless red grapes
• 1/2 cup heavy cream
• 2 cups (12 ounces) semisweet chocolate chips
• 1 teaspoon vegetable oil
• 1 cup chopped hazelnuts, toasted* see Cook's Note

Directions

Special equipment: 16 (4-inch) skewers or toothpicks

Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers. (You can really use whatever fruit you want . . . but the chocolate and pineapple made a fun combo!)

In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using.

LAUNDRY: Matrimonial Cake (Date Squares)

This recipe is a favorite from my mission in British Columbia, Canada.

 3/4 c. BUTTER 
1 c. Brown sUGAR
1 3/4 c. Flour
1/2 tsp Soda                                   

1 tsp Salt

1 ½ C. ROLLED OATS

3 C. CUT UP DATES (1 LB)

 ¼ CUP SUGAR

1 ½ CUP WATER

* Make date filling, see below.

* Heat oven to 400.cream butter and sugar.

* Mix flour, soda, salt, add in to butter and sugar.

* Fold in rolled oats

* Press half of mix into 13x9x2 inch greased pan.

* Spread with cooled date filling, top with LAST OF CRUMB MIX

* Bake 25 to 30 min, cut into bars.

DATE FILLING: mix dates, sugar, and water in saucepan.

* Cook over medium heat stirring constantly till thickened.

* cold (need not be really cold, just not scalding).

CITRUS: cream CHEESE LEMON bARS

a Family Secret . . .

1 LEMON CAKE MIX                          

2 EGGS                                            

1/3 CUP OIL                                               

8 OZ. PKG. CREAM CHEESE

1 TBSP. LEMON JUICE

 1/3 CUP SUGAR

*COMBINE CAKE MIX W/ 1 EGG AND 1/3 CUP OIL.

*MIX W/ FORK UNTIL CRUMBLY (DO NOT OVERMIX)

*SET ASIDE 1 CUP OF MIXTURE

*PAT REMAINING IN UNGREASED PAN – BAKE @ 350* FOR 15 MIN

* IN A BOWL MIX CREAM CHEESE, 1 EGG, LEMON JUICE & SUGAR.

* SPREAD CREAM CHEESE MIXTURE OVER COOLED CRUST.

* SPRINKLE CUP OF REMAINING CRUST OVER CREAM CHEESE MIXTURE – BAKE ANOTHER 15 MIN.

* LET COOL AND SERVE.

Rave Reviews Cake

Seriously, that's its actual name! This recipe is from a cookbook from my parents' first ward in Alabama after they got married. That has nothing to do with the recipe, but I thought it was kind of sweet. We make it all the time in my family, and on occasion I've gotten together with my mom and sisters and this cake, only to have it completely polished off by the end of the conversation a few hours later. It's incredibly easy (one of the ingrediants is a yellow cake mix), and quick to make.

Enjoy!

Ingrediants:

Cake:

-1 box yellow cake mix (disregard instructions on back)

-1 package instant vanilla pudding

- 3 eggs

- 3/4 c water

- 3/4 c oil

- 1 c shredded coconut

- 1 c chopped pecans

Frosting:

- 8 oz cream cheese

- 1/2 c butter

- 2 tsp vanilla

- 4-6 c powdered sugar (to personal preference)

- milk to thin if necessary (probably won't be)

Topping:

- 3/4 c shredded coconut

- 1 tbsp butter

- crushed pecans to top

Preheat overn to 350 and coat cake pans with cooking spray. Mix together all the cake ingrediants, stirring in the instant pudding last until just combined. Divide evenly into 2 cake round. Bake until toothpick can be inserted and removed cleanly. (Better to go a little under than over!!!) Let cakes cool on wire racks until ready to frost.

Combine frosting ingrediants (except coconut and pecans) When cake has cooled, frost.

Melt butter in a frying pan on med. heat and add the remaining 3/4 c. coconut. Let coconut slowly brown, stirring gently around pan w/ a wooden spoon. Remove from heat and let cool on a paper towl to remove excess butter. Sprinkle desired amount of coconut and pecans onto cake to finish.

Orange Cashew Chicken Stir-Fry

This was a super easy recipe. I used fresh (not frozen) stir-fry vegetables from Trader Joes. They have them all cut up and packaged for you, it's so easy! (find them in the section with the lettuce and veggies). I also used Trader Joes stir fry sauce but you could substitute any brand stir fry sauce, or hoisin sauce is also great. Enjoy!

1 lb. chicken breast, cut up in chunks

1 bag of fresh stir fry veggies from Trader Joes (Or you could do all the work yourself and cut up broccoli, snow peas, peppers, bok choy, napa cabbage, carrots, etc.)

1/2 cup (estimate) orange juice

1/2 cup (estimate) Trader Joes stir fry sauce

Cashew pieces (I don't know how much I put in, just put as much as you like)

Jasmine rice cooked

Brown chicken breast in skillet with a little bit of olive oil. When almost done cooking, add stir fry veggies. Sautee together until chicken is cooked through (just a few minutes). Add orange juice and continue sauteeing the veggies until they are cooked all the way through. Add the stir fry sauce the last couple of minutes. Continue cooking until all heated through and veggies and chicken are cooked completely. Add cashews and stir together. Serve over cooked jasmine rice.