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Monday, June 20, 2011


Thursday, June 16, 2011

Peach cupcakes with brown sugar frosting

 Phew, I have been busy! I made these like two weeks ago, but just haven't had the time or the energy to blog...needless to say, I have a lot of catching up to do!
 These cupcakes were pretty good. They are definitely different than your regular cupcake, which I like. Since summer is here, I wanted to try more fruity, refreshing flavors. The actual cake could be used as a muffin too, if you don't feel like frosting all of them!

  • 3 cups cake flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • pinch of nutmeg
  • 3/4 cup room temperature unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs,beaten
  • 1 tsp vanilla extract
  • 1 1/2 cup sour cream or buttermilk
  • 4 large peaches, chopped

Preheat oven to 350 degrees. Bake for about 20 minutes.
  • Sift flour, baking powder, baking soda, salt and nutmeg
  • in a separate bowl cream butter and sugar, until fluffy
  • add eggs one at a time
  • add vanilla
  • mix in sour cream or buttermilk
  • add the dry ingredients
  • fold in the peaches
Frosting Ingredients:
  • 1 1/4 cup lt brown sugar
  • 1/4 cup cornstarch
  • 1/2 cup powdered sugar
  • 2- 8 oz packages of cream cheese
  • 1/2 cup unsalted butter
  • 1/2 tsp vanilla
  • whisk brown sugar, cornstarch and powdered sugar
  • in separate bowl beat cream cheese and butter until fluffy
  • add the cornstarch mixture and vanilla to cream cheese, beat until smooth
  • chill for 30 minutes

Friday, June 3, 2011

Old Fashion Coconut Cream Pie

I am a super huge fan of any old fashion cream style pies actually. What makes it even better, is I find that pies are incredibly easy to make. They are (for the most part), way less time consuming than cupcakes, mostly because I get all OCD about decorated my cupcakes.
But anyway, this pie is so so so so so so GOOD. It doesn't even have eggs in it either???? I can't wait to make it again, everyone that tried it was in love :)

(the meringue was higher and more amazing the night before, when I made it. But after being in the fridge over night it flattened a little bit. And yes, there is a slice missing...I couldn't wait)

- 3 cups divided milk
- 1 cup sugar
- 1/8 tsp salt
- 6 TBL cornstarch
- 1 cup sweetened flaked coconut (I like it super coco-nutty, I use closer to 2 cups)
- 3 TBL butter
- 1/2 TBL vanilla extract
- 1/2 TBL coconut extract
- 1, 9 inch baked pie shell
- meringue recipe
- extra coconut for garnish

- You can use just 1 TBL of vanilla extract if you do not have coconut.
- I used Wilton's meringue is hassle free, and chances of messing it up are very slim ;)

- Preheat oven to 350 degrees.
- In saucepan combine 2 cups of milk, sugar and salt
- Bring to a boil over medium heat
- Meanwhile, combine 1 cup of milk and cornstarch  in a bowl, mix well, then add to saucepan
- Stir mixture occasionally until mixture thickens
- Once thick, add coconut, butter, vanilla extract and coconut extract
- Cook until mixture is thick again
- Pour into pie shell, I like to put it in the fridge while I work on my meringue
- Once meringue is made, pour onto the pie, add coconut
- Bake until coconut is toasted and brown and meringue is light brown around the edges