Chewy Crispy Coconut Cookies

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup rice krispies cereal
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans

Chocolate topping:

• 1 cup milk chocolate chips
  
• 1 tablespoon vegetable shortening
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toast the coconut in preheated oven for 8 minutes. Stir every 2 minutes.
3. Toast the pecans in preheated oven for 10 minutes. Stir half way through...They're finished toasting when you smell the nuttiness.
   
4. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, cereal and coconut and mix until combined.
5. Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

Chocolate topping:
1. Melt the chocolate chips in the microwave for about 45 seconds. Add in the shortening....and stir well. Dip cookies in the chocolate, or drizzle on top.

Love Me Some Etsy!!

HAVE YOU SEEN THESE?! Leg warmers with TUTU puffs?!?! what could be better?!?! Find them here!

If you know me, you know I LOVE CUPCAKES!!!...this is too cute! Find it here!

How precious are these rings? These would be cute for a bday, vday, or as a wedding gift! You can find them here.

S'mores Cupcakes

I've been wanting to make some of these....and I'm glad I did. They were AMAZING. I say were, because we ate them all. mmmm:)

S'mores Cupcakes:

Graham cracker crust:

1 1/2 cups graham cracker crumbs (from about 20 squares)

1/3 cup unsalted butter, melted

1/4 cup sugar

9 ounces bittersweet chocolate, finely chopped

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

2. Place graham cracker crumbs ( I used a food processor to make mine into fine crumbs), remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.

3. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.

4. Place 1 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter.

Chocolate Cake: recipe is from Allrecipes.com

• 3 cups packed brown sugar
• 1 cup butter or margarine, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups sour cream
• 1 1/3 cups boiling water

In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into cupcakes-Bake @ 350 for 20 minutes.

** Mine made 37.

Marshmallow Buttercream Icing:

2 sticks of butter, room temperature
1 lb. (2 cups) confectioner's sugar
1/2 tsp. vanilla
16 oz. tub of marshmallow cream

Cream the butter on high until it's light and fluffy. Add the confectioner's sugar, 1/4 cup at a time, and beat until fluffy each time. Beat in the vanilla until incorporated. Then dump in the Fluff and mix it up 'til it's all creamy. Transfer to pastry bag (if desired) and pipe onto cupcakes!

Top the cupcake with graham cracker crumbs and a piece of chocolate:)

Potato Soup

I've been wanting to make potato soup from scratch for while... you know, instead of the dehydrated version....SO GOOD!

• 5 lb bag of russet potatoes peeled and cubed
• one large red onion, diced
• 2 cloves garlic, diced (or more to taste)
• 2 cans veggie broth
• 1 can Campbell's cream of celery soup
• 1 stick butter
• one cup heavy cream
• cheddar cheese (the more the better)
• sour cream
• salt and pepper to taste
• bag of rolls for dipping

Directions:
1. Peel and cube the potatoes. Load all the cubed potato chunks into your favorite pot and pour enough water over them to just cover. Boil for about 30 minutes or until the potatoes easily squish against the side of the pot.

2. When the potatoes are almost done, melt one stick of butter in a large sauce pan and add onions and garlic. Cook only until soft, you don't want them caramelized!

3. Drain potatoes, then dump all the other ingredients into the pot and stir. If you like your soup runny, ladle a couple scoops into a blender and give it a whirl, then mix it back in with the rest. Like it thick? Just smash with a fork

oops....

So I've been gone for a while...I was lazy dealing with health issues. :) All better now.... I'm aiming to be better. Let's see how that goes!