Coconut Delights

Cookies are soooo bad for me especially ones that have sweetened condensed milk. These little cookie bars were so decandent and yummy! mmMm. I brought some to work for Darlene and Patty (my official taste testers) and they were scarfed down before I could blink!

Coconut Delights



1 1/2 cups graham cracker crumbs
1 stick butter, melted
1 (14 oz) can sweetened condensed milk
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 1/2 cups flaked coconut
1 cup chopped pecans

Preheat oven to 325F.

Combine graham cracker crumbs and butter in a small bowl and mix well. Lightly butter 13x9 inch pan. Press mixture firmly into bottom of pan.

Pour sweetened condensed milk over crumb mix then top with chocolate chips and butterscotch chips. Next sprinkle coconut and pecans over the top.

Bake 25 minutes or until browned lightly. Cut into bars once cooled.

Lemon Bars

My gosh I love lemon! My mom used to tell the story about when I was little and we went out to eat they would have me in my high chair with a plate full of lemons and I was happy as can be. I still love lemons!

Today I made Lemon Bars and they are sooo good I want to devour the whole pan! I'm not going to though. I'm going to take some to work and munch the rest! heh.

Another happy thing is that I have a new camera!! My dear friend Dawn over at Eat, Play, Live, got a new camera and was kind enough to give me her old one since I have been having such camera drama lately. Thank you, Dawny!! (Now I just have to learn how to take good pics! *LOL*)

Anyway, on to the yumminess! I found this recipe via Bakerella who always has the best darn treats on her site! Be sure to check her out and I guarantee you are going to get a massive sugar craving.



Lemon Bars

Found via Bakerella

Crust:
1 cup butter
1 3/4 cup flour
2/3 cup confectioner's sugar (plus more for dusting)

Topping:
1 1/2 cup plain sugar
1/4 cup flour
1 tsp baking powder
4 eggs, slightly beaten
1/2 cup lemon juice

Preheat oven to 350 degrees.
Grease and flour a 9 X 13 pan.

To make crust:

* In a medium bowl, whisk together flour and confectioner's sugar
* Cut in butter until combined and crumbly. (I got to use my new pastry blender! YAY!)
* Press mixture into bottom of pan.
* Bake for 20 minutes or until golden.

To make topping:

* While crust is baking, prepare topping.
* In a larger bowl, add sugar, flour, and baking powder.
* Then add slightly beaten eggs and lemon juice.
* Mix well and pour on top of warm baked crust.
* Bake for 20-25 minutes.
* When cool, dust with confectioner's sugar and refrigerate.
* Cut into bars and enjoy them cold! (I had one warm and it was delish!)

Scottish Shortbread

Scottish Shortbread

INGREDIENTS

2 cups butter
1 cup packed brown sugar
4 1/2 cups all-purpose flour
2 tsp vanilla extract
1/2 tsp almond extract

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
3. Spread on well greased cookie sheet. Prick all over with fork.
4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
5. Cut into small strips.

Monkey Bread

Monkey Bread

INGREDIENTS
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
1/2 cup margarine
1 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Kolaches

Kolaches

INGREDIENTS
2 1/2 cups warm milk
1 1/2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/2 cup shortening
1 tablespoon salt
2 eggs
2 egg yolks
6 1/2 cups all-purpose flour
1/2 cup fruit preserves

DIRECTIONS
Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.
Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.

Chocolate Covered Cherry Cookies

Chocolate Covered Cherry Cookies

INGREDIENTS
1/2 cup butter
1 egg
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1/2 cup sweetened condensed milk
1 cup semisweet chocolate chips
1 (10 ounce) jar maraschino cherries

DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Beat butter and sugar. Add egg and vanilla and beat well. Add dry ingredients and stir until smooth.
Roll into 1-inch balls about the size of a walnut (larger if desired). Place on ungreased cookie sheet.
Drain cherries and reserve juice. Press center of each ball with thumb. Place a cherry in indentation.
In a saucepan, heat condensed milk and chocolate chips until chips are melted. Stir in 4 teaspoons of cherry juice. Spoon about 1 teaspoon of mixture over each cherry and spread to cover cherry. (More cherry juice may be added to keep frosting of spreading consistency.)
Bake for 10 minutes.

Coconut Cream Pound Cakes w/Vanilla Coconut Frosting and Chocolate Glaze

I altered this recipe slightly from allrecipes.com - My changes will be in red at the end.

Coconut Cream Pound Cakes w/Vanilla Coconut Frosting and Chocolate Glaze

INGREDIENTS
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6 eggs
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut

DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

I used 2 loaf pans instead of a tube pan. Additionally it needed to be cooked about 20 minutes longer then the 1 hr 20 min which I am assuming is because I used loaf pans instead of the tube pan. I frosted one with a mixture of vanilla frosting and coconut. The 2nd I "frosted" with

Satiny Chocolate Glaze

INGREDIENTS
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

DIRECTIONS
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spread warm glaze over top of cake, letting it drizzle down the sides.

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Chocolate Chip Coconut Cookies

Chocolate Chip Coconut Cookies

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (I actually just do more of a palm toss)
1 teaspoon nutmeg (I actually just do more of a palm toss)
2 cups semisweet chocolate chips
2 1/4 cups flaked coconut

DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and coconut extract. Combine the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
3. Bake for 8 to 10 minutes (or until lightly golden) in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 36 cookies

Donut Muffins

Donut Muffins

Recipe from Hillbilly Housewife

1/3 cup shortening
1/2 cup sugar
1 medium egg
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup milk
1/2 cup powdered sugar, mixed with: 1 teaspoon cinnamon
1/4 cup melted margarine

In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it's special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350° for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly. Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen. Very good for breakfast and after school or midnight snacks.

This recipe is very very old, at least 80 years old. It was created by a cook with leftover donut batter who didn't have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it. The nutmeg is the secret ingredients which gives these muffins their special old fashioned donut flavor. Necessity is the mother of invention, and bless the cook who invented these. My family is grateful.

These were very easy to make and would be good using jam instead of a powdered sugar top.

Easy Chocolate Covered Coconut Macaroons

I needed to bake this morning because it's just going to be one of those heavy emo days and found this recipe on allrecipes.com - gosh I love that site.

Easy Chocolate Covered Coconut Macaroons

INGREDIENTS

* 10 cups flaked coconut
* 2 cups all-purpose flour
* 1/2 teaspoon salt
* 2 2/3 cups sweetened condensed milk
* 4 teaspoons vanilla extract
* 1 1/2 cups semisweet chocolate chips


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the coconut, flour and salt. Stir in the sweetened condensed milk and vanilla until everything is well blended. Drop by heaping spoonfuls onto the prepared pan.
3. Bake for 10 in the preheated oven, until coconut is sufficiently toasted. Immediately remove from cookie sheets to cool on wire racks.
4. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips , stirring frequently until smooth. Remove from heat and set aside to cool. Dip cooled cookies halfway into the chocolate and scrape off excess onto the side of the bowl. Place onto waxed paper until set.



Only changes I made to the recipe was to leave out the milk and reduced baking time to 10 minutes due to comments that reviewers left. The cookies turned out very well.

Pretzel Turtles

Pretzel Turtles

INGREDIENTS
20 small mini pretzels
20 chocolate covered caramel candies (I used Rolos)
20 pecan halves

DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C).
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. these take a LONG time to cool completely and set. Keep that in mind.

Black Bottom Cupcakes

Black Bottom Cupcakes

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake cupcakes in preheated oven for 35 minutes, or until done.

Island Bread Pudding

Island Bread Pudding

1 pound Hawaiian Bread, cut into 1-inch cubes (recommended: King's)
1 cup pineapple chunks (recommended: Dole)
1 (7-ounce) bag dried tropical fruit trio (recommended: Sun Maid)
1 (12-ounce) can coconut milk (recommended: Thai Kitchen)
1/4 cup dark rum (recommended: Myers's)
1 cup pineapple-coconut nectar (recommended: Kern's)
1 cup brown sugar (recommended: C and H)
3 large eggs
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons butter, cut into small pieces

Spray the inside of a 4 or 5-quart slow cooker with butter-flavored cooking spray.

In a large bowl, combine bread cubes, pineapple, and dried tropical mix.

In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.

Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3 to 4 hours.

Root Beer Float Cupcakes & Vanilla Buttercream Frosting

Recipe originally found here

These were fun to make but way way too sweet for my liking. I think next time I make them I'll leave off the glaze and just use the buttercream frosting or maybe just use a teeny bit of the glaze.

Root Beer Float Cupcakes

Cake Ingredients

1 cup root beer schnapps
1 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt

Root Beer Glaze

4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer schnapps*
3 Tbs. vegetable oil

*for a more kid friendly version, replace schnapps with more root beer

You will also need some extra root beer schnapps (1 Tbs. per cupcake)
Or for the kiddies use root beer (again 1 Tbs. per cupcake)
You will also need some basic Vanilla buttercream ( there are many recipes online to try J)

Directions

1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me. Smiling
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer schnapps over each cupcake. Pour on slowly to allow schnapps ( or regular root beer for the kiddies) to soak in.
13. Once the schnapps has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.

Makes 2 dozen cupcakes

Vanilla Buttercream Frosting

INGREDIENTS

* 1 cup sugar
* 1/3 cup water
* 6 egg yolks, lightly beaten
* 1 1/2 teaspoons vanilla extract
* 1 1/2 cups butter, softened
* 6 tablespoons confectioners' sugar

DIRECTIONS

1. In a heavy saucepan, bring sugar and water to a boil; cook over medium-high heat until sugar is dissolved. Remove from the heat. Add a small amount of hot mixture to egg yolks; return all to the pan, stirring constantly. Cook 2 minutes longer or until mixture thickens, stirring constantly. Remove from the heat; stir in vanilla. Cool to room temperature.
2. In a mixing bowl with the whisk attachment, cream butter until fluffy, about 5 minutes. Gradually beat in cooked sugar mixture. Beat in confectioners' sugar until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.

Pfeffernuesse

I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!

Pfeffernuesse

INGREDIENTS

4 cups all-purpose flour
1/2 cup white sugar
1 1/4 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 dash ground black pepper
3/4 cup molasses
1/2 cup butter
2 eggs, beaten
1 1/2 cups confectioners' sugar

DIRECTIONS

1. In a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. In a medium saucepan over medium heat, combine molasses and butter. Heat, stirring occasionally, until the butter is melted. Remove from heat and allow to cool to room temperature. When the mixture has cooled, beat in the eggs. Blend the molasses mixture into the dry ingredients until evenly mixed. Cover and refrigerate for at least 3 to 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets.
3. Bake for 12 to 14 minutes in the preheated oven, or until firm. While cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. When cool, toss with sugar again.

Butter Chunk Cinnamon Rolls

I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!

Butter Chunk Cinnamon Rolls

1/4 c cold butter
2.5 c Bisquick
1/2 c milk
1 egg
2 T soft butter
3 T sugar
1.5 t ground cinnamon
Glaze (recipe below)

Heat oven to 425.

Grease square pan 8x8x2.

Cut cold butter into 1/4 inch cubes. Toss bisquick and cubes until coated. Beat milk and egg, stir into butter mixture.

Turn dough onto cloth-coveredboard, generously dusted with baking mix; roll to coat. Fold and knead 10 times, roll into rectangle. 15x8. Spread with soft butter.

Mix sugar and cinnamon; sprinkle over dough. Roll up tightly, beginning at 15" side. Pinch edge into roll. Cut into 12 slices with sharp knife. Place cut sides down in pan. Bake until golden brown, 15 min; cool 15 min. Drizzle with Glaze. Makes 12 rolls.

Glaze

Mix 1 c powdered sugar and about 1 T milk until smooth.

Cream Cheese Poundcake

I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!

Cream Cheese Poundcake

1.5 c butter, softened
1 (8oz) pkg cream cheese, softened
3 c sugar
6 lg eggs
3 c all purpose flour
1/8 t salt
1 T vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.

Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10 inch bundt pan.

Bake at 300 for 1 hr and 40 min or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Banana Caramel Spice Pie

I am moving over some posts I'd made back when my cooking blog was on livejournal. Unfortunately I wasnt the best at crediting back then so if you recognize a recipe as your creation please please please let me know so I can give appropriate credit!

1 large ripe banana, sliced (I actually used two. One for the bottom of the pie and one to decorate the top)
1 Keebler Ready Crust Shortbread Pie Crust (I just used the standard pie crust I had in the freezer already)
2 c cold milk
2 pkg (4 serving size) Vanilla Flavor Instant Pudding
1/2 t ground cinnamon
1 tub (8 oz) Cool Whip Whipped Topping, thawed
Caramel dessert topping

Place banana sliced in bottom of crust.

Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk 1 minute. Gently stir in whipped topping. Spoon into crust.

Refrigerate 4 hrs until set. Serve with caramel topping.

Makes 8 servings

Strawberry Lemonade Cupcakes

Michelle over at Big Black Dogs tweeted about this recipe the other day and I had to try it. I am so glad I did! They were wonderful! I snuck some into the hospital for my Dad and for my Mom. Dad couldnt have one but Mom did and she said it was really good too. The Hermit liked them. They got YAYs all around! The only thing I might do different is put in more strawberries. I was worried I would put in too many and it would be mushy so I didnt put in enough or my dice was too small. Y'all be sure to check out Big Black Dogs blog because she has lots of VERY yummy recipes (and you can see just how pretty these cupcakes are!)!

Strawberry Lemonade Cupcakes
Recipe developed by Big-Black-Dog

4 tablespoons unsalted butter, at room temperature
1 c. all-purpose flour
1/2 cup buttermilk
1/4 teaspoon baking soda
2 egg yolks, at room temperature
1 tsp pure vanilla extract
3/4 cup plus 1 tablespoons sugar
1/4 teaspoon salt
1 tsp Instant Pink Lemonade Mix
4 large strawberries, carefully diced

Makes 9-10 regular sized cupcakes

Preheat the oven to 350 degrees and line 10 muffin cups with baking cups and set aside.

Cream butter, sugar and lemonade mix until fluffy. Add vanilla, soda, salt and eggs yolks. Mix in buttermilk and gradually add flour.

Clean berries and remove the stem. With a very sharp knife slice the berries and then dice into 1/4" pieces careful to not crush the berries. If the berries are crushed and then added to the cupcakes, there will be too much moisture and your cupcakes will not bake properly.

Fill each baking cup with about a TBL of batter. Then sprinkle in each cup 5-6 pieces of fresh strawberry. Then add more batter per cup filling each to about 2/3 full.

Bake at 350 degrees for about 20 minutes or until a test straw can be cleanly removed.


Cream Cheese Frosting
Recipe adapted from Sprinkle's Cupcakes

8 ounces cold cream cheese
1 stick butter, firm but not cold
1/2 teaspoon salt
1 pound powdered sugar, sifted
1/2 teaspoon vanilla

Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes. Add sugar until just incorporated. Don’t over mix. It should be thick but not fluffy. Add vanilla.