Coconut Milk Cupcakes

Delicious!
I will be bringing cupcakes to work tomorrow girls . Coconut anything is becoming one of my fav. things to eat right now...as well as lemons.

Coconut Milk Cupcakes

Yield: 24

Ingredients:


For the cupcakes
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
3 cups sifted cake flour ( i used all -purpose)
3 tsp. baking powder
1/2 tsp. salt
1 cup coconut milk
1 tsp coconut extract
1/2 tsp. vanilla extract

For the frosting
1 ( 8 ounce) package cream cheese, softened
1/2 cup ( 1 stick) butter, softened
2 cups icing sugar
1 tbsp. coconut extract
Shredded coconut to decorate

Directions:

Preheat the oven to 350 degrees. Line standard sized muffin tins with cupcake liners.

In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, one at a time, until batter is well combined.

Stir together the sifted cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are incorporated. Stir in coconut and vanilla extract.

Pour batter into cupcake liners no more than two-thirds of the way full. Bake for 25-28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.

For the frosting, cream together the cream cheese, butter, sugar, and coconut extract. Add more coconut extract, if desired. Frost cupcakes however you want with the icing. Top each with shredded, sweetened coconut, or unsweetened toasted coconut flakes.

Source:  The Kitchen: Inspiring Cooks. Nourishing Homes

Roasted Baby Potatoes

While looking in the cupboards tonight seeing what we had to make for supper I found a small bag of baby potatoes. I totally had forgotten I had even bought them. Does anyone else do this?
So to my delight I quickly found a good recipe I wanted to try with baby potatoes and they turned out really well.
This recipe is likely going to be my go to recipe for roasted baby potatoes.
( Note- the potatoes come out rather dark due to the soy sauce in case anyone was wondering :)

Roasted Baby Potatoes


Yield: 4 servings

Ingredients:


10-15 baby potatoes
2-3 tbsp. soy sauce
2 tsp. butter
2 tsp. olive oil
fresh cracked pepper
2-3 tbsp. fresh parsley, divided

Directions:


Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice in half and combine soy sauce, butter, olive oil, black pepper, and half of the parsley. Mix thoroughly and place in a baking dish that has been sprayed with olive oil. Place in the oven and roast for 20-25 minutes. Remove from oven and taste, re season with sea salt and pepper if needed.


Source: For the Love of Cooking

Mini Ham and Cheese Quinoa Cups

These little cups were very very filling ! I could only eat 2 of them before i was too full to eat anything more all night.
These would be a great breakfast food but we had them for supper with a side salad.

Mini Ham and Cheese Quinoa Cups


Yield: 28 mini cups


Ingredients:


2 cups cooked Quinoa (about 3/4 cup uncooked)
2 eggs
1 cup zucchini, shredded ( change this up if you want with shredded carrots or other veggie)
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 tbsp parmesan cheese
2 green onions, sliced
salt and pepper


Directions:


Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a  muffin tin with a non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until edges of the cups are golden brown. Do not under bake or they wont come out of the pan. Let cool for at least 5 minutes before removing from the muffin tin.


Source: Iowa Girl Eats