Hummingbird (Cup)Cakes

Hummingbird (Cup)Cakes

 

My friend Sarah shared her Hummingbird Cake recipe with me so I decided to try it for Easter.

Instead of a cake, though, I made cupcakes.

 

They were delicious and really moist.

 

Along with a gorgeous carrot cake and a cheese cake, we had great Easter desserts.

 

Mix together oil, sugar, eggs, and vanilla.  Then add in baking soda, cinnamon, flour and salt.

 

Finally, stir in diced bananas, crushed pineapple with its juice, coconut, and chopped pecans.

 

 

Combine well.  This recipe makes either 3 cake layers or 36 cupcakes.

The layers should cook for 25 minutes at 350*.  I cooked the cupcakes for about 18 minutes.

We made cream cheese frosting by beating cream cheese and butter together, then adding powdered sugar and vanilla.

 

Brennan frosted the cupcakes for me which was a big help.

 

So yummy!

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Enjoy!

 

Light Basil Pesto

"our little beehive" Light Basil Pesto

I absolutely love pesto. 

I've had spinach pesto, pea pesto, and red pepper pesto.

My favorite is basil pesto and I really like this recipe from the "our little beehive" blog for a lighter version.

I usually serve it over piping hot angel hair but it is great on toasted baguettes or as a topping on pizza.

And anything I can make it one easy step is all that much better!

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Buon Appetito!



Coconut Bars

Mississippi Magazine Coconut Bars

I found this recipe in Mississippi Magazine (which has the best recipes) last fall and made them at Christmas.

I loved them and gave several batches away.

You make them in one step in the mixing bowl and bake in a 9x13 pan.

Once cool you can cut them as bars or shapes.

So easy, moist, and subtle. 

Not too overwhelmingly coconut.

I have two coconut lovers at home who will really enjoy having these after school one day soon.

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Enjoy with milk!



Coconut Cake

Mamaw's Coconut Cake

My grandmother is famous for her coconut cake.
She makes them at holidays, for church functions, and for many, many families.
I was really happy when she shared her recipe with me.

Thomas and Mamaw a couple of years ago

You bake a yellow cake mix according to the package directions.
While that's baking you mix sour cream (I use light) and sugar and dab a little on the cake plate to anchor the cake.

Once the cake has cooled, slice the layers in half, making 4 layers.

Layer the cake on the cake plate. 

In between each of the layers spread a thin layer of the sour cream/sugar mixture and sprinkle with coconut.

Whip the whipping cream until thick and add to remaining sour cream mixture and coconut.

Frost the cake.

What a mess at first!

Once the cake is frosted, refrigerate it for an hour.

Then remove and touch up the frosting and clean up your plate.

While not part of the original recipe, I topped mine with strawberries and served with extra sliced strawberries.  A huge hit!

Double click on the recipe card to print out as a 5x7 card.

Enjoy!