About Me

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Most of you know that I came from a big family ~ 7 kids! No, we are not Catholic. Yes, we had the same parents. (Those are usually the two questions people ask when they hear "7 kids?".) Most of you also know that my mom was sick for years. I am the second oldest, so I did a lot of the care-taking of the younger kids. I learned to cook when I was 10. I remember the first thing I cooked with my dad was Tacos. I loved cooking. Then, there was the baking. I made all the desserts and the b-day cakes for everyone's b-day, including mine. And I loved it! Another thing I remember is my grandmother making the biggest dessert spreads ever at the holidays. She made sure that every person there (we are talking, like, 30+ people) had their favorite dessert. I remember visiting her when I was 20. We cooked & baked all week. I never felt as close to her until then. We had this bond now - baking! I learned so much from her. I think it fueled my love of baking ~ and cooking! Now, at the Holidays, I make sure to prepare everyone's favorite dessert, no matter how many attend. It just wouldn't be the Holiday's if you didn't have your favorite pie, cake, cookie or candies!!

Friday, March 27, 2020

Tropical Banana Cupcakes

Ingredients:

Cupcake:
- 2 cups flour
- 3/4 cup sugar
- 3/4 cup toasted walnuts or pecans, chopped
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 4 tbls butter, melted
- 2 tsp orange zest
- 8 oz of crushed pineapple, drained
- 2 large bananas, mashed (about 1 1/4 cup)
- 3/4 cup cup coconut, toasted

Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 2 tbls butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- milk (as needed)


Directions:
1. Preheat oven to 350°. Line a 12-cup muffin pan with paper baking cups. (I use silicone liners.)
2. Combine first 5 ingredients (flour, sugar, nuts, baking soda and salt) in a large bowl, stirring well. 
3. Whisk eggs with butter and orange zest in a separate large bowl. 
4. Stir in pineapple and bananas. 
5. Add egg mixture to flour mixture, stirring until well blended. 
6. Pour batter evenly into prepared cups. 
7. Bake 20 minutes or until toothpick inserted in center of cupcakes comes out clean. 
8. Cool in pans 5 minutes, and then place on wire rack to cool completely. 
 
Meanwhile:
9. Beat cream cheese and butter with an electric mixer until smooth. 
10. Stir in powdered sugar and vanilla; stir well. 
11. If frosting is too thick to spread, thin with milk, adding 1 teaspoon at a time until frosting reaches desired consistency.
12. Spread Cream Cheese Frosting over cupcakes. 
13. Sprinkle evenly with coconut flakes.
 
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