Lindsey's Kitchen Secret - Tip for Baking the Best Cake Ever!

 Tip for Baking the Best Cake Ever!

So here it is! My tip for making the most moist cakes ever. Replace "milk" or "water" in all cake recipes with sour cream or Greek yogurt! Your batter will be much thicker than usual, but don't worry that's how you want it. The thicker the batter the more moist the cake. Back in the day people would use vinegar in cakes and cookie batters to react with the baking soda and give that batter a lift while baking. The acids in the sour cream and yogurt not only will give your cake the perfect lift but will help the flavor of your cake pop! Just like using buttermilk, but thicker. This little tip helps cake mix batters just about taste homemade. Give it a try. You'll love it!

Lindsey's Apricot Cake

Mmmm! I created this after wondering what to do with all my canned apricots. This cake is dense and similar in consistency to bars or a cheesecake. The tangy apricots and creamy frosting are enough to make you want to eat the entire pan! Be careful :) Cut these into bars and serve on a platter.

Apricot Cake

• 1½ c. sifted cake flour
• 1½ tsp. baking powder
• ¼ tsp. salt
• ½ c. butter
• 1 c. sugar
• 2 large eggs
• ½ tsp. vanilla extract
• 1 cup, drained, canned apricots
• ½ c. plain Greek yogurt (or sour cream)

Frosting

• 8 oz softened cream cheese
• 1/2 cup butter (room temperature)
• 1 tsp vanilla
• 3 cups Powdered Sugar
• tiny, tiny pinch of salt (to enhance flavor)
• 1/2 cup drained, canned apricots

Heat oven to 400 degrees. Lightly spray a 9x13 cake pan with cooking oil and dust with flour. Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar and eggs. Add the vanilla and yogurt - beat until blended. Batter will be thick like pudding. Pour into pan and bake 30 to 35 minutes.

Whip cream cheese and butter together until light and fluffy. Add vanilla and mix. Add apricots and mix well until blended. Add powdered sugar one cup at a time and mix until thick and creamy. Add more powdered sugar if needs thickening. Set aside in fridge and chill.

Remove cake from oven and cool. When cake is cooled, frost. Chill in fridge for 2 hours, serve cold.

Macadoodles

I created these a month ago, and now I can't stop making them! It's a beautiful marriage of a snicker-doodle cookie with Macadamia nuts and white chocolate! They are so delicious you'll get asked for the recipe.

Tip: You can replace the macadamia with almond slivers if needed. Also, you can add a little extra flour for thicker dough. The thicker the dough the bigger the cookie - they wont be flat. The secret ingredient is the almond extract. Without it, they just aren't the same.

Macadoodles

• 1 1/2 cups sugar
• 1/2 cup butter or margarine, softened
• 1 tsp vanilla 
• 1 tsp almond extract 
• 2 eggs
• 2 3/4 cups all-purpose flour
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt 
• 2 cups Ghirardelli white chocolate chips 
• 1 cup Macadamia nuts 
• 2 Tbsp sugar
• 2 tsp ground cinnamon 

 

Heat oven to 400°F. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla, almond extract and eggs until well blended. On low speed, beat in flour, cream of tartar, baking soda and salt until well combined, scraping bowl occasionally. Stir in white chocolate chips and nuts. 

In small bowl, mix 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls; roll in sugar-cinnamon mixture and place 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.

 

Peanut Butter Brownie Dream

Okay, this is so yummy that I crave it on a daily basis. I made them for my son's baptism and out of all the desserts at our dinner, this was everyone's favorite. WARNING - you can't just eat one!

Peanut Butter Brownie Dream

• 2 brownie mixes (prepared according to directions on
•  package) for a 9X13 pan
• 1 cup peanut butter
• 1 8 oz pkg of cream cheese, softened
• 1 cup powdered sugar
• 1 8 oz tub Cool Whip, thawed

 Chocolate Drizzle Sauce (optional)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!)

Recipe: http://centercutcook.com/peanut-butter-brownie-dream/

•  1 cup chocolate chips
• 4 Tbsp water
• pinch of salt
• 1/4 tsp vanilla or almond extract
• 2 Tbs butter

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!)

Recipe: http://centercutcook.com/peanut-butter-brownie-dream/

Line 9X13 baking dish with tinfoil and spay with cooking oil (this allows you to lift out the entire batch without them sticking, so you can arrange them on a platter).

Prepare brownie mixes according to instructions and bake. Cool completely.

In a mixing bowl, with your electric mixer, add cream cheese. Mix until fluffy, then add peanut butter then powdered sugar. Should be very thick. Add cool whip and mix until light and fluffy.

Spread over brownies and refrigerate for an hour. Meanwhile, look on the the chocolate chip bag for instructions on how to make chocolate sauce. I just melted chocolate chips in the microwave for 30 seconds at a time stirring in between then one melted, I added 2 Tbsp of coconut oil (or shortening).

or...

Make recipe above for chocolate drizzle sauce by placing chocolate chips, water, salt and extract in a glass microwave safe bowl and microwave for one minute. Remove and whisk in butter.

Cut up brownies and arrange on platter. Drizzle sauce over and serve!

Original recipe http://centercutcook.com/peanut-butter-brownie-dream/ (I tweaked it a bit)

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)

Recipe: http://centercutcook.com/peanut-butter-brownie-dream/

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)

Recipe: http://centercutcook.com/peanut-butter-brownie-dream/

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!) 1 cup peanut butter 1 – 8 ounce package cream cheese, softened 1 cup powdered sugar 1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)

Recipe: http://centercutcook.com/peanut-butter-brownie-dream/

Protein Balls

I went to a Relief Society activity the other night that was all about being healthy. That was where I was introduced to protein balls. They were so yummy that I decided to make my own. Really, you can throw anything into them. I love that they satisfy my cookie dough cravings and if I have a glass of almond milk with them, it takes care of my cookie dough ice cream cravings I get every now and then. The best part is, they are handy when you are starving and need a quick protein snack or right after you work out. I store a bunch in the fridge and my kids have one after school or when we are going to be in the car running errands, I will pack a few. They are so delicious!

Protein Balls

• 1 cup peanut butter
• 1 cup almond butter
• 1 cup chocolate chips
• 1/2 cup shredded coconut
• 1/2 cup crushed peanuts
• 1/2 cup almond slivers
• 1 cup oats
• 1/2 cup ground flax meal
• 1/2 cup raisins
• 1/2 tsp cinnamon
• 1 Tbsp honey

Mix all ingredients together in a bowl. Shape into ping pong sized balls and wrap in plastic wrap. Store in refrigerator.

Coconut Cream Cheese Bars

Oh wow! How I love this cake. My kids love it even more without the toasted coconut on top. My husband loved that the cake isn't rich but so good that you can't stop eating it. It's the texture of a dense brownie not at all a cake. The topping is very silky and sweet. It's a must try!

Coconut Cream Cheese Bars

• 1 cup butter, softened
• 6 oz cream cheese, softened
• 6 eggs
• 2 cups sugar
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 2 1/4 cup flour
• 1/4 cup cream of coconut

Topping

• 1/2 cup butter, softened
• 8 oz cream cheese, softened
• 1/2 tsp coconut extract
• 1 1/2 cup powdered sugar 
• 1/2 cup shredded coconut

Preheat oven to 350 degrees. Cream together butter, cream cheese ad sugar. Beat in eggs, vanilla and coconut extract and then flour. Spray a 13X9 inch baking pan with oil. Pour batter into pan. Bake 35-40 minutes. Cool.

Beat together butter, cream cheese, coconut extract and powdered sugar. In a frying pan on medium high heat, gently toast coconut until browned just a little. Continuously stir so that you don't burn the coconut. Cool.

Spread topping over cooled cake. Sprinkle with toasted coconut. Refrigerate for 2 hours and serve cold. Enjoy! 

Vanilla Poppy Seed Cake

I made this recipe up yesterday when we all wanted something sweet to eat but there were no options in the fridge. I was craving a Cinnamon roll so I came up with this. It was so delicious that my family ate the entire cake! (I didn't have cream cheese so I used sour cream which is why my frosting looks thinner in this picture. It tasted great but I prefer cream cheese for a thicker frosting)

Vanilla Poppy Seed Cake

You can find this on the baking isle at walmart

• 1 box of white cake mix
• 2 eggs
• 1 1/4 cup water
• 1/2 cup oil
• 1 can poppy seed filling
• 3/4 cup raisins
• 1/4 tsp cinnamon 
• 1 tsp grated lemon zest

Vanilla Frosting
(double the recipe for more frosting)

• 4 ounces butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Set oven to 350 degrees. In a large bowl mix together cake mix, eggs, water and oil. Add remaining ingredients and blend well. Pour into a greased 11 X 13 pan and bake for 35 minutes. 

In a medium bowl, cream together butter and cream cheese. Gently add powdered sugar. Add vanilla extract. Spread over cooled cake and enjoy!

Pina Colada Pancakes with Creamy Coconut Syrup

On my last trip to Thanksgiving Point I found a bottle of coconut syrup in the gift shop. It looked super tasty and I wanted to buy it but the line was way too long. I decided that I would just have to make up my own recipe and we would have it with the first batch of pancakes that I would make on my new griddle.

The other day I came up with the idea of Pina Colada pancakes and couldn't wait to make them. Because I used a buttermilk mix my focus is not the pancake batter but the toppings and the syrup.When we made them, they were so delicious we couldn't stop eating them and there were no left overs. We had them with fresh eggs from the neighbor's chickens.You have to give this a try! The coconut syrup is so good we used the left overs as an ice cream topping. It's sweet and very rich so you don't need to add any additional ingredients. Holy cow - it's so good over sorbet or chocolate ice cream - even Neapolitan. Mmmmm!

Pina Colada Pancakes

• 1 box of Krusty's Buttermilk Pancake Mix
• 1 Fresh Pineapple (peeled, cored and cubed) Do not used canned
• 2 ripe bananas, sliced
• 4 kiwi peeled and sliced
• 1 can of whipped cream
• (optional - shredded coconut)

Creamy Coconut Syrup 

• 1 can of cream of coconut
• 1/2 cup half and half
• 1 tsp vanilla extract

Make the pancakes according to directions on box (you can replace water with pineapple juice and add some shredded coconut into the batter if you like). Set aside and keep warm.

For syrup, mix together cream of coconut, half and half and vanilla. Blend until smooth. Refrigerate about a half hour to thicken.

Butter the pancakes while warm and top with pineapple, bananas and kiwi. Drizzle syrup over the top and add whipped cream. Enjoy! 

Strawberry Key Lime Pie

The day I created my coconut key lime pie, my imagination ran wild and I envisioned a strawberry key lime pie. I'm so glad I experimented to create this fabulous recipe! It is super delicious beyind what words can describe! Reminds me of a cold strawberry lime-aid in a creamy pie.

Strawberry Key Lime Pie

• 1 graham cracker pie crust
• 1 small can condensed milk 
• 1/2 cup key lime juice
• 1/2 tsp lime zest
• 3 egg yolks
• 3 cups frozen strawberries, thawed

Topping:

• 8 oz whipping cream
• 2 Tbsp sugar
• 1 tsp vanilla extract

Set oven to 350 degrees. Place 1 1/2 cup of strawberries in the microwave for about 2 minutes until hot very soft. Mash them with a fork until they are pureed. In a medium bowl mix condensed milk, lime juice, zest, egg yolks and strawberry puree together. Arrange remaining strawberries on the bottom of pie crust. Pour mixture into pie crust over the berries and bake for 15-20 minutes.

In a large bowl add whipping cream, sugar and vanilla extract. Beat on high speed until thickened and stiff. Spread over cooled pie. Refrigerate about 4 hours. Enjoy!

Coconut Key Lime Pie

 Oh my word is this ever delicious! I love key lime pie and I make it every year but this time I thought how yummy it would be with a coconut whipped cream - so I created this recipe. Mmmmm - I made it and it did not disappoint!

Coconut Key Lime Pie

• 1 graham cracker pie crust
• 1 small can condensed milk 
• 1/2 cup key lime juice
• 1/2 tsp lime zest
• 3 egg yolks
•  1 tsp coconut extract

Topping:

• 8 oz whipping cream
• 2 Tbsp sugar
• 2 cups shredded coconut, toasted
• 1 tsp coconut extract 

Set oven to 350 degrees. In a medium bowl mix condensed milk, lime juice, zest, egg yolks and coconut extract together. Pour into pie crust and bake for 10 minutes.

In a large bowl add whipping cream, sugar and coconut extract. Beat on high speed until thickened and stiff. Spread over cooled pie.

Heat frying pan to medium high and add shredded coconut. Toast until light golden (about 3 minutes) continuously stirring. Sprinkle over top of pie. Refrigerate about 4 hours. Enjoy!

Pina Colada Mousse

Who doesn't love a good pina colada? I created this recipe to satisfy my pina colada craving and I love that it's so refreshing and easy to make!

Pina Colada Mousse

• 1 large pkg of Pineapple Jell-O (8 serving size)
• 2 tsp coconut extract
• 1 large 16 oz tub of cool Whip
• 3 cups boiling water

In a medium bowl, stir boiling water into dry gelatin mix until completely dissolved. Add cool whip and coconut extract. Whisk until mixture is blended.

Spray empty cool whip container with cooking spray and pour mixture into it and place lid on top (or pour into small serving cups). Refrigerate for 6-8 hours until firm. When ready to unmold, dip container in warm water for 15 seconds. Unmold onto serving plate just before serving. Garnish with pineapple rings or other fresh fruit.

Figgy Pudding

 "Oh bring us some figgy pudding, oh bring us some figgy pudding, oh bring us some figgy pudding and bring it right now!"

Every time I hear that song, I always wonder what the heck is Figgy Pudding? I tried to make it last year but it was impossible to find figs at any of the grocery stores. This year however was much different. I started seeing them everywhere in October. I bought them whenever I saw them - Walmart, Smiths, the dollar store. What an abundance of figs!

We were so excited to make this since it dates back to the 16th century in England. Such an old desert that is in a popular Christmas song must be worth trying - right? Indeed it was. If you like bread pudding, carmel dumplings or gingerbread cake with butter sauce - you will love this! You must serve it with vanilla ice cream.

Figgy Pudding

• 2 cups chopped dried figs
• 2 cups water
• 1 teaspoon baking soda
• 100 grams (3 1/2 ounces or 7 tablespoons) butter, softened
• 1 cup sugar
• 2 eggs
• 2 1/2 cups flour
• 75 grams (2 1/2-ounces) dark chocolate, grated
• Butter, for coating ramekins
• Ice cream or whipped cream, for garnish

Sauce:

• 2 cups brown sugar
• 2 cups heavy cream
• 14 tablespoons butter
• Fresh  or dried figs, quartered, for garnish (I used raisins)
• Vanilla ice cream, optional
• Whipped heavy cream, optional

Preheat the oven to 350 degrees. Add the dried figs and water to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, the pureed date mixture and the chocolate. Put the mixture into 4 buttered, 1-cup individual ramekins, filling halfway or slightly under. Put in the oven and bake for 20 to 25 minutes.

Prepare the sauce by stirring the sugar, cream and butter in a medium saucepan over low heat. Simmer until the sugar dissolves. Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes. Add the butter and stir until incorporated.

Remove the ramekins from the oven and let stand for 10 minutes. May be served in the ramekin or unmolded onto a small serving plate. With paring knife cut a cross in the top of the puddings for the sauce.

Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream or heavily whipped cream. Serve warm. Enjoy!

Plum Tart

At family reunions I always hear about the famous plum tart that my great grandma from Germany used to always make. I have always wanted to make it so I could try plum tart. When I think of plums I think of sugar plum fairies and "visions of sugar plums danced in their heads" so for me, this sounded like a Christmas recipe.

It was so delicious that I can't believe I have never had it before. My German husband told me that these tarts are such a common thing in Germany but I think plum is one he hasn't had too often. If you like cherry pie, then you'll love this!

Plum Tart

• 2 cups all-purpose flour
• 3/4 cup finely chopped walnuts
• 3/4 cup light brown sugar, lightly packed
• 12 tablespoons cold unsalted butter (1 1/2 sticks), diced
• 1 egg yolk 
• 8 red plums, pitted and quartered lengthwise

Preheat the oven to 400 degrees. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix until crumbly.

Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch spring form or tart pan. Arrange the plums in the pan, to form a circular flower pattern.

Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm with ice cream. Enjoy!

Candy Cane Twist Cookies

My mom used to make these when I was a little girl. I loved watching her roll them out and twist them. She would flavor hers with almond extract but I think peppermint is more fitting for a candy cane. These are so cute to serve with hot chocolate or to stir in a cold glass of milk. I made mine a bit larger for fun but if you chill the dough before you bake it they will not be so wide.  When I made these last night my kids were so excited and gobbled them up!

Candy Cane Twist Cookies

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup butter, softened
• 1 cup oil
• 1 tsp vanilla
• 2 eggs
• 4 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp peppermint extract 
• 3-4 drops red food coloring
• 1 tsp salt

In a large bowl, cream sugar, powdered sugar, and butter until light and fluffy. Add oil, vanilla, almond extract and eggs.; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Divide cookie dough in half and in separate bowls. In one bowl add the peppermint extract and red food coloring. Mix well until dough is colored. Cover both bowls with plastic and refrigerate at least 2 hours (I placed mine in the freezer for an hour instead). You need very cold dough for the cookies to hold shape in the oven.

Heat oven to 375 degrees.Take a finger full of white dough and red dough and on a floured surface, roll them each into snakes about 9 inches in length. Place each snake side by side and pressing ends, slowly twist the dough together as if you were twisting crepe paper until entire cane is twisted. (If your dough is too sticky add a little more flour to each finger full, if it's too dry and breaking add a tiny bit of shortening). Place on a cookie sheet and bend the top so it forms a candy cane shape. Wet your finger and pat down any cracked areas so your candy canes are smooth. Place cookies in freezer for 5 minutes before placing in the oven. Bake for 7-9 minutes. Allow to cool.

Place on cookie sheets and then place cookies in freezer for 5 minutes before placing in the oven. Bake for 7-9 minutes. Allow to cool. Enjoy!

3D Cookie Christmas Tree

When I was a little girl my mom used to make this Christmas tree tower. I don't remember it but my older sister does. My mom said that she and her mother used to teach classes how to make these. I had never seen one in person but after my older sister described it over the phone, it sounded pretty simple. The one that my mom used to make had a thin candle as the dowel that held the tree together. She would light the candle and use it as a centerpiece.

For the recipe you need star cookie cutters of different sizes but I just free handed it with a pairing knife on my cookie dough. I cut out several different sizes and then stacked them from largest to smallest. You'll want to also make quarter sized mini cookies to place in between each cookie to keep them from sticking and and ruining the pretty frosting. You can use a soda lid as your cookie cutter.

Any sugar cookie recipe will work but unlike normal sugar cookies you don't want these to be soft or they will crumble and your tree will fall apart. Avoid recipes with softeners such as cream, sour cream or cream cheese. I baked mine an extra few minutes and left them out a few hours so they were harder (but not too hard, still a little soft).

You will also want to take something small like a marker lid and poke a hole in the center of each of  your cookies so that you can stack them on a dowel. A great dowel to use is a chopstick. A prettier dowel would of course be a very thin candle that is the same width from top to bottom.

Sixlets make perfect little candy ornaments or on the baking isle where the cake decorating section is you can find candy colored balls. I was fortunate to have a bag of mini gummy stars in my pantry so I I used a yellow one as the star on top of the tree. Use this cute tree as your dinner centerpiece and for desert the kids will have fun removing these and dipping them in milk or hot chocolate.

There is plenty of dough so I recommend also making my candy cane twists with the extra dough. Check out that recipe here: http://cookwithlindsey.blogspot.com/2013/12/candy-cane-twist-cookies.html

3D Cookie Christmas Tree

• 1 cup sugar
• 1 cup powdered sugar
• 1 cup butter, softened
• 1 cup oil
• 1 tsp vanilla
• 2 eggs
• 4 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp almond extract
• 1 tsp salt

Butter Cream Frosting

• 3 cups confectioners' sugar
• 1 cup butter
• 1 teaspoon vanilla extract (I used raspberry extract instead)
• 1 to 2 tablespoons of milk or whipping cream
• 2-3 drops of green food coloring

Topping

• 1 cup shredded coconut
• 2 drops green food coloring 
• candy for ornaments

In a large bowl, cream sugar, powdered sugar, and butter until light and fluffy. Add oil, vanilla, almond extract and eggs.; mix well. Stir in flour, baking soda, cream of tartar and salt until well blended. Cover with plastic and refrigerate at least 2 hours (I placed mine in the freezer for an hour instead). You need very cold dough for the stars to hold shape in the oven.

Heat oven to 375 degrees. Roll out cookie dough on a floured surface. Begin cutting different sizes of stars. You can make stencils on the computer and cut out on card stock. Then use the card stock stencils and place them on your dough. Use a small pairing knife to cut around the stars. Lift the cut stars and place them on a cookie sheet. 8-12 stars should be enough. I made a few extra just in case some of them broke. Using a soda lid or any lid smaller than a milk cap, cut out about 8-12 circles. Place on cookie sheets and then place cookies in freezer for 5 minutes before placing in the oven. Bake for 7-9 minutes. Allow to cool.

For frosting, in a medium bowl mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. Add food coloring and mix well.

For topping, in a small bowl mix coconut and food coloring. Stir with spoon pressing down for about 10 minutes until coconut is green. (It takes a while for the coconut to mix with the food coloring. Do not add more food coloring thinking you don't have enough. 2 drops is plenty it just takes time. )

After cookies have cooled take a small marker lid and carefully pierce holes in the center of stars and round cookies. Frost cookies with green frosting while still on cookie sheets. Sprinkle coconut over tops and begin stacking cookies from largest stars to smallest stars on a pretty platter. Place a round cookie in between each star. Use a chopstick or thin candle as your dowel to place cookies on through center of holes. The dowel will keep your tree from tipping over. Decorate with candy ornaments and light candle for ambiance. Enjoy!

Lindsey's Stollen

This is a traditional Christmas bread in Germany and I decided I was going to surprise my husband with a homemade loaf to make his day! I really made this recipe my own and it turned out fabulous! The entire family gobbled it up in a day. It turns out that my mom's grandma who was from Germany used to make this all the time and my mom and her mom used to teach classes on how to make this bread way back in the day. I had no idea!

This is so yummy! The first time I ever tried stollen I wasn't a big fan. I thought it was dry and bland. There are different versions of it with different fillings and when I added my own fillings the flavor was perfect and it was so delicious! In my version there are bursts of citrus, cinnamon, and nuttiness. I never did like fruit cake or anything with candied fruit in it - but this my friends is not the same! My husband likes it cold but I like it warm right out of the oven. Either way you can't go wrong eating it!

Lindsey's Stollen

• 3/4 cup milk
• 1/2 cup water
• 1/2 cup butter
• 4 1/4 cups flour, divided
• 1/2 cup sugar
• 2 tsp salt
• 2 Tbsp dry active yeast
• 1 egg

Filling: 

• 3/4 cup dried cranberries
• 1/2 cup raisins
• 1/4 cup chopped dried figs
• 1/2 tangerine, sliced
• 1/2 lemon, sliced
• 1 tsp grated tangerine peel
• 1 tsp grated lemon peel
• 3 cups sugar
• 2 cups water
• 3/4 cup of chopped nuts (I used hazel nuts, almonds and walnuts) 
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg

 Topping: 

• 2 Tbsp melted butter
• 1/2 cup powdered sugar

  For dough, heat milk, water and and butter in small saucepan until warm and blended (do not boil).

In a large bowl whisk 1 1/4 cups flour, 1/2 cup sugar, salt and yeast together. Add warm milk mixture and beat for 2 minutes. Add egg and 1 cup flour, beat another 2 minutes. Stir in remaining flour until batter is stiff.Transfer to greased bowl and cover with plastic. Let rise in a warm place for 1 1/2 hours.


Meanwhile for the filling, heat bring 2 cups of water to a boil. Add 3 cups of sugar, tangerine slices and lemon slices. Allow to boil for 30 minutes or until peels are tender and chewy like candy. In a separate bowl, add dried cranberries, raisins, figs, grated tangerine and lemon peel zest, nuts, cinnamon and nutmeg. When peels are finished boiling removed from liquid syrup. Remove any seeds. Chop the peels on a cutting board and add to mixture in bowl. Pour about 2 Tbsp of the citrus syrup into the fruit mixture and stir.

Remove risen dough and place on floured surface. Kneed fruit mixture into dough. Roll into a long sub shape and curve ends (like a crescent moon). Place on a greased cookie sheet, cover with plastic and allow to rise for another 1 1/2 hours in a warm place.

Heat oven to 350 degrees and bake for 35 minutes. Remove from oven and brush melted butter over the top. Dust with powdered sugar. Slice and serve!

Apple Crisp Cheesecake

This is super yummy! The creamy cinnamon filling, crisp crumble topping and sweet caramel sauce is the perfect way to do an apple desert! I loved this. The recipe called for homemade crust but I like to save time so I bought a pre-made graham cracker crust.

Apple Crisp Cheesecake

• 1 graham cracker pie crust 

Filling

• cream cheese, softened - 2 - 8oz pkgs
• packed brown sugar - 1/4 cup
• egg - 1, lightly beaten
• sour cream - 3 tbsp
• ground cinnamon - 1/2 tsp
• ground ginger - 1/8 tsp
• apple, sliced & peeled - 2/3 cup

Topping

•  all-purpose flour - 3 tbsp
• quick cooking oats - 3 tbsp
• brown sugar - 3 tbsp
• ground cinnamon - 3 tsp
• cold butter - 2 tbsp
• caramel ice cream topping - personal taste

 For filling, in a small bowl beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.
Pour over crust. Arrange apple slices over filling.

For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices. Bake at 350° for 40-45 minutes or until center is almost set.
 Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.

Refrigerate overnight. Just before serving, remove sides of pan. Caramel topping may be added to taste just prior to serving. Refrigerate leftovers. 

Original recipe here: http://okcbestcheesecakerecipes.com/recipes/cheesecake/apple-crisp-cheesecake/

Cookie Dough Fudge

Okay, I absolutely love this recipe! Who doesn't love cookie dough? Especially cookie dough that doesn't have any egg in it. And who doesn't love fudge? Two amazing American favorites married into one is one of the best creations I have ever seen grace the planet. Seriously, give it a try.

Cookie Dough Fudge

For the cookie dough:

• 1/2 cup butter, room temperature
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp vanilla
• 1/8 tsp salt
• 2 Tbsp half and half

For the fudge:

• 1/3 cup brown sugar
• 1/3 cup butter
• pinch of salt
• 1/3 cup half and half
• 4-5 cups powdered sugar
• 1 tsp vanilla
• 1/2 cup chocolate chips

Line and 8x8 baking dish with tin foil. Allow tin foil to overlap the sides by an inch. Spray with cooking oil.

For the cookie dough, beat the butter and sugar together until light and fluffy. Beat in the vanilla, salt and half & half. Stir in the flour until well blended. Set aside.

For the fudge, combine the brown sugar, salt, butter and half & half in a saucepan. Stir over medium heat until butter is melted and sugar is dissolved. Remove from heat and slowly stir in the powdered sugar, one cup at a time. When mixture is smooth add the vanilla.

Add the cookie dough to the fudge base and stir to combine. Mix in the chocolate chips. Spread the mixture into the prepared baking dish. Chill until set (about 3 hours). Enjoy!

You can find this recipe here: http://www.bunsinmyoven.com/2013/02/12/chocolate-chip-cookie-dough-fudge/

Jell-O Popcorn

This popcorn is so easy to make and super yummy! You can change up the flavors to match any holiday or occasion. I used it for my Halloween visiting teaching treat. 

Jell-O Popcorn

• 12 cups popped popcorn
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (3 oz.) package cherry or other flavored gelatin

Heat oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil. Place popped popcorn onto foil. Make sure kernels have been removed.

 Combine sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. (for easy clean up soak in hot water immediately)

Pour mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

Recipe from http://amomnotapro.blogspot.com/2011/09/easy-and-yummy-candied-popcorn.html

Vanilla Lime Cupcakes

 

I created this recipe for my daughter's third birthday party. The theme was princess and the frog and these were very fitting! 

I love adding jell-o to cake mix not only because you can create so many fun flavors and colors of cake by doing so  but also because of the chemical reaction that takes place. The batter foams and bubbles and becomes a little heavier. It ends up making the cake much more moist and fluffy. The lime tastes so delicious in these cupcakes and the cool, creamy and light vanilla topping just adds the perfect touch. I prefer my pudding topping to normal frosting any day.

Because these were frog themed, I used the gummy frogs and they were heavenly! If you wanted to stick with a lime or green theme then you could put those sugared gummy limes on top or even try the apple flavored gummy rings. You can't go wrong either way!

Vanilla Lime Cupcakes

• 1 box white cake mix
• (enough eggs, water and oil per requirement on cake mix directions)
• 1 pkg lime gelatin

Vanilla Topping

• 1 large tub of cool whip
• 1 pkg vanilla pudding (dry)

Make cake mix according to directions on box. Add box of gelatin and stir in. Pour into greased cupcake tin. Bake according to directions on cake mix box.

In a medium bowl mix cool whip and dry vanilla pudding mix together until well blended. Set aside.

When cupcakes have cooled spread vanilla topping on top and decorate. Enjoy!

These cupcakes can be set out for hours and topping will not melt. As soon as topping is refrigerated, the cold temperature makes it difficult to spread so you want to make sure you don't refrigerate until after you have spread the topping onto the cupcakes. Store in an air tight container.