Samoa Coconut Bars

    Oh man, have I been crazy busy lately! I got a new car on Saturday! People keep telling me that I drive "the hamster car" now. It's a white 2016 Kia Soul and it is absolutely beautiful! Ok, back to these coconut bars. It's Girl Scout Cookie season!!! Woot!! I spent the better part of my youth as a girl scout and I still remember vividly, standing outside of stores and asking everyone and their mother to buy our cookies! My favorites when I was little were the Samoas. I decided to try making something similar. I love anything with toasted coconut! Hope you love them too!

Samoa Coconut Bars

Ingredients:

- 1/2 cup of sugar

- 1 and 1/2 stick of butter (3/4 cup) at room temperature

- 1 egg

- 1/2 teaspoon of vanilla extract

- 2 cups of flour

- 1/2 teaspoon of salt, divided  

- 3 cups of shredded sweetened coconut

- 12 ounces of chewy caramels (I used the caramel bits)

- 3 tablespoons of half and half

- 1 cup of semisweet chocolate chips

    Preheat oven to 350 degrees. First, make the crust by creaming together the butter and sugar in a large bowl. Once fluffy, add the egg and vanilla extract. Gradually beat in the flour and 1/4 teaspoon of the salt. It may be crumbly. Then, press the mixture evenly into the bottom of a greased 9x13 baking dish. Bake for about 25- 30 minutes or until the edges start to lightly brown. Cool completely before topping. While you are baking the crust, you can toast your coconut. I like to toast it in my toaster oven. I spread all of the coconut out evenly on a small pan and set the toaster on dark. Then, I just watch it until the edges start to brown and I stir it. I repeat the process until all of the coconut is a golden brown color. You can totally do it in the oven while your crust is cooling or over the stove top in a dry skillet. Toasting coconut is not rocket science, google it. Next, place the caramels in a large microwave safe bowl. Heat in the microwave on high for 1 minute and then stop to stir. Keep melting it in 30 seconds intervals (stopping to stir) in the microwave until it's completely melted. Then, stir the half and half and 1/4 teaspoon of salt into the caramel, you may have to put it back in the microwave for one more round. Just keep stirring until it is combined and melted, but be careful not to burn the caramel. Add the toasted coconut into the caramel and mix until combined. Once combined, spread onto the cooled cookie crust. I pressed it on there pretty tightly. I cut it into bars at this point. Then, melt the chocolate chips in the microwave in 30 second intervals, put the completely melted chocolate into a piping bag, and drizzle it over the top of each bar. Let the chocolate set (or not) and enjoy!

My new car you guys!
Omigod, she is so beautiful!

Parmesan Potatoes Au Gratin

    Everyone loves those scalloped potatoes that you make from a box! You know, those little coin shaped dehydrated potatoes that you mix with a packet and bake in a casserole. They go with everything and taste like heaven. Well, imagine a better way. Fresh potatoes, cream, and parmesan cheese? Yes, please!

Parmesan Potatoes Au Gratin

Ingredients:

- 3 medium sized russet potatoes, peeled and thinly sliced

- 1 small onion, diced

- 1 cup of parmesan cheese, freshly grated

- 1 and 3/4 cup of heavy cream

- 1/2 cup of milk

- 2 tablespoons of flour

- 1 tablespoon of minced garlic

- salt and pepper to taste

    Preheat oven to 400 degrees. Spray a baking dish with non-stick spray, I used an 8x11.5 sized. In a bowl, whisk together the cream, milk, flour, garlic, salt, and pepper. In the prepared baking dish, spread out a third of the potatoes, half of the onions, a third of the cream mixture, and a third of the parmesan cheese. On top of that, spread another third of the potatoes, the rest of the onions, a third of the cream mixture, and another third of the parmesan. Lastly, spread the rest of the potatoes, the rest of the cream mixture, and top with the rest of the parmesan. Cover the baking dish with tin foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes or until the top is browned and the potatoes are tender. 

Red Velvet Cheesecake Brownies

    It's Valentine's week! I found a little something festive to make for the kids this week at youth group. They're so good! Moist, cake-like brownies swirled with cheesecake. You really can't go wrong.

Red Velvet Cheesecake Brownies

Ingredients:

- 1 box of red velvet cake mix

- 1/2 cup (1 stick) of melted butter

- 3 tablespoons of vegetable oil

- 3 eggs

- 1 (8 ounce) package of softened cream cheese

- 1/3 cup of sugar

- 1 teaspoon of vanilla

    Preheat oven to 350 degrees. In a mixing bowl, combine the cake mix, melted butter, vegetable oil, and 2 eggs. Once combined, set aside 1/3 cup of the batter and mix with 2 tablespoons of water. Spread the rest into the bottom of a greased 9x9 baking pan and set aside. In another bowl, cream together the softened cream cheese, sugar, 1 egg, and vanilla. Spread the cream cheese mixture on top of the batter in the baking pan. Spoon the thinned out batter on top of the cream cheese mixture and swirl together with a butter knife. Bake for 25-30 minutes or until a toothpick comes out clean.  

Key Lime Mini Cheesecakes

    This recipe is fantastic! I love all things cheesecake and the key lime just gives it a little something extra. I had no idea what to do with all of my left over key limes and this recipe came out perfectly! They start with an easy graham cracker crust, are topped with a tart key lime buttercream, sandwiching creamy lime cheesecake. You are totally going to love them!

Key Lime Mini Cheesecakes

Ingredients:
- 1 cup of graham cracker crumbs
- 5 tablespoons of melted butter, divided
- 2 (8 ounce) packages of softened cream cheese, divided
- 1/2 cup of sugar
- 1 egg
- 2 tablespoons plus 1/2 teaspoon of key lime juice
- 2 teaspoon of key lime zest, divided
- 1 teaspoon of vanilla extract, divided
- 1 or 2 drops of green food coloring
- 2 and 1/2 cups of confectioners sugar
    Preheat oven to 325 degrees. Mix together the graham cracker crumbs and 3 tablespoons of the melted butter. Once combined, divide evenly into a greased mini muffin baking pan and press firmly into the bottom of each cup. Bake for about 5-7 minutes (until fragrant) and then set them aside and let them cool. In a large bowl, beat 1 and 1/2 packages of the cream cheese until smooth. Gradually add the sugar, egg, 2 tablespoons of key lime juice, 1 teaspoon of zest, 1/2 teaspoon of vanilla extract, and food coloring. Once blended, divide evenly on top of graham cracker crust in muffin cups. I used a tablespoon measuring spoon. Bake for 15-17 minutes or until the centers are set. Use a butter knife to pop them out and let them cool. To make the topping, beat together the remaining 1/2  package of cream cheese, the remaining 2 tablespoons of butter, 1/2 teaspoon of lime juice, 1 teaspoon of zest, 1/2 teaspoon of vanilla, and 2 and 1/2 cups of confectioners sugar. Top each cooled cheesecake with the frosting topping and serve!

Key Lime Pie Cupcakes

    Yesterday was my dad's birthday! I made some yummy cupcakes to celebrate. These aren't just any cupcakes though. They are stuffed with a tangy key lime vanilla custard! They are topped with a key lime buttercream! They definitely pack a punch. It's like a cupcake ate a key lime pie!

Key Lime Pie Cupcakes

Ingredients:

- 1 box of white cake mix, plus ingredients for mix

- 1/4 cup of key lime juice

- 3 teaspoons of key lime zest

For the filling:

- 1 cup of whipping cream

- 1/4 cup of key lime juice

- 1 package of vanilla pudding mix

- 2 tablespoons of powdered sugar

- 2 tablespoons of milk

- 1 tablespoon of key lime zest

For the buttercream:

- 1 cup of butter

- 6 tablespoons of lime juice

- 1 drop of green food color

- 6 cups of powdered sugar

- 1 tablespoon of key lime zest

    Bake cupcakes as directed on the package, replacing 1/4 cup of the water with the lime juice and adding the zest. Once cupcakes are cooled, core them and set aside. While they are cooling, start the filling by whipping the whipping cream with an electric mixer until stiff peaks are achieved. Then, mix in the lime juice, vanilla pudding mix, powdered sugar, milk, and lime zest. Chill for a few minutes while you make your frosting. To make the buttercream frosting, beat the butter alone until smooth. Add the lime juice and food color, mix until creamy. Beat in the powdered sugar, one cup at a time and then, mix in the zest. Put the filling into a pastry bag and fill each cupcake liberally with the filling. Pipe the frosting on top, chill, and serve.

Double Chocolate Poke Cake

    Happy National Chocolate Cake Day! One of my favorite days! Last year I made my decadent Flourless Chocolate Cake, it was so fudgy! This year I was a little less ambitious, I used a box cake mix. But, it's all good! I made a poke cake!! This Double Chocolate Poke Cake is a chocolate lover's dream!

Double Chocolate Poke Cake

Ingredients:

- 1 box of cake mix , plus instructed ingredients

               or

- your favorite chocolate cake recipe

- 1 box of chocolate pudding mix

- 2 cups of milk

- 2 cups of whipping cream

- 1/2 cup of sugar

- 1/3 cup of cocoa powder

    Bake cake as directed in a 9x13 baking dish. Let cool completely and use the end of a spoon to poke holes throughout. Whip together the milk and pudding mix as directed on the box. Pour the pudding over the cake and stick in the refrigerator. In a medium sized metal bowl with an electric mixer, beat together the whipping cream, sugar, and cocoa until just combined. Refrigerate the mixture in the bowl, with the mixing blades for about 15 minutes. Once chilled, remove from the refrigerator and whip for about 3 minutes or until stiff peaks form. Spread the cream over the cake, chill, and serve.

Caprese Pockets

    I love all things caprese! There's just something about putting fresh basil over tomatoes and fresh whole milk mozzarella. I was fooling around with the idea of making a caprese pizza and I ended up making these little pockets of goodness. They are so simple and delicious!

Caprese Pockets

Ingredients:

- 1 roll of refrigerated pizza dough. 

- 6 pieces of whole milk mozzarella (about 1/2 ounce each) 

- 6 slices of tomato

- 6 large basil leaves, sliced

- salt and pepper

     Preheat oven to 350 degrees. Unroll the pizza dough and cut in half place the tomatoes on one half, even spaced. Salt and pepper the tomatoes. Place the mozzarella and basil leaves on top of the tomatoes. Cover with the other half of the dough. Cut around each tomato and form into dough pockets. Place onto greased cookie sheet and bake for 15 minutes or until golden brown.