Tuesday, November 1, 2011
My Candle Light Belly Dancing Performance 10/28/2011
Friday, October 28, 2011
Coconut Banana Bread...Yummy!
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/2 cups self rising flour (use all purpose and increase baking soda to 1 tsp)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 medium overripe bananas, mashed (about 1 cup)
- 1 cup sweetened flaked coconut (or shredded coconut)
- 1 cup light coconut milk (my store did not have light, they only had original so I used that)
Directions
Preheat the oven to 350. Grease your bread pans. I cover my pans in Crisco and then put flour to coat it. Set aside
In the one bowl using a wooden spoon mix the oil and sugar. And the eggs, one at a time, beating after each addition. Stir in the vanilla and almond extract.
Whisk together in another bowl the flour baking powder, baking soda, and salt in a mixing bowl.
In a separate bowl, stir together the mashed bananas and the coconut milk.
Gradually mix in the dry ingredients with the wet ingredients. Mix until combined. Stir in the coconut. ( I sprinkled in a little extra, I love coconut)
Pour batter into the prepared pans. Bake for 1 hours and 15 minutes. ( I checked about an hour and mine was done) Do to toothpick test to see if it comes out clean. I doubled this recipe and it took 3 large pans. But they have here you can use 4 small loaf pans and cook for about 45 min. (and that's not doubling it)
Let bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Enjoy!
Thursday, October 27, 2011
William Jr.'s First Homecoming Dance 2011
Look who got their Drivers License....
Hope there are Horses in Heaven
Rock Climbing with the Family 2011
Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting
I made these the other day and they turned out divine. So many people requested the recipe, so I put it on here thinking it would be the easiest way to get it out.
Cookie Dough:
- 2 sticks softened butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 4 Tbsp milk
- 1 Tbsp vanilla
- 2 1/2 cups all purpose flour
- 1/4 tsp salt
- 1 cup mini chocolate chips
- 3 sticks softened butter
- 1 1/2 cups light brown sugar, packed
- 4 large eggs
- 2 2/3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 2 tsp. vanilla extract
Cookie Dough Buttercream Frosting
- 3 sticks softened butter
- 3/4 cup light brown sugar, packed
- 3 1/2 cups powdered sugar
- 1/2 tsp salt
- 2 Tbsp milk
- 1 tsp vanilla Extract
- To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using 1.5 Tbsp scoop, shape the dough into ball or tubes. Freeze on parchment lined baking sheet over night. (It only took mine 45 minutes to freeze)
- To make the cupcakes, preheat the oven to 350. Line two cupcake pans with paper liners. (24 total) In the bowl of a stand mixer with the paddle attachment( I just used hand mixer), combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the side of bowl as needed. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Using a 3 Tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 minutes.
- To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined. Frost the cupcakes and sprinkle with mini chocolate chips! Makes 24 cupcakes.
*They are so much better if you wait for them to cool!
* I was able to freeze the cookie dough in 45 minutes. I made those first and put in freezer. While they were freezing I made the cupcakes and icing.
Note to self... My kids think I should put on more icing next time.
I made these for the neighbor boo treats.