These are a must for any upcoming Christmas cookie exchange! So scrumptious!
Modified from Betty Crocker
Yield: Icing for 24 cupcakes
2 sticks unsalted butter, softened
3-4 c confectioners' sugar, sifted
1 T vanilla extract (clear vanilla if icing color intended to be white)
4-6 T heavy cream or milk
1) In a large stand mixing bowl, mix butter on a medium speed until fluffy.
2) Slowly add in sugar. **Make sure the sugar is sifted!! I made this mistake once and you will not get smooth icing without sifted sugar**
3) Continue mixing until well blended.
4) Add vanilla. Mix well.
5) Slowly add in cream or milk. Blend on low speed until mixed through.
6) Beat at high speed until frosting is smooth and fluffy.
The aroma of this dish filling your home will have you dreaming of fall colors, football, and turkey! But it is also a perfect twist on a 4th of July American favorite, apple pie. Regardless of the season, this will be a hit with all of your guests!
3/4 c butter, softened
1 3/4 c rolled oats
1 1/2 c flour
1/4 tsp baking soda
1 c brown sugar
2 1/2 c apples, sliced & peeled (~2 large apples)
2 T butter, melted
1/2 c sugar
1 tsp cinnamon
1) Preheat oven to 350 degrees and grease with cooking spray a 9x9 pan
2) In a large mixing bowl, combine softened butter with rolled oats. Using a pastry blender (or knife and fork), cut the butter into the rolled oats until small (pea-sized) crumbles begin to form.
3) Slowly add in other crust/topping ingredients, continuing to cut the mixture into crumbles. (Final product should look as shown below.)
4) In a medium bowl, mix together filling ingredients.
5) Pour half of the crust/topping crumbles into the baking pan. Using a fork, press crumbles until packed tightly into the bottom of the pan.
6) Spread filling evenly over crust in the pan.
7) Pour the remaining half of the crust/topping crumbles over the filling. Similarly to the crust, using a fork, press crumbles until tightly packed.
8) Bake for 30 minutes.
9) Allow bars to cool before cutting, but may be served warmed.
This is the perfect summer-time dessert. It is light, full of flavor, and just as refreshing as the tropical drink we all enjoy!
1 box yellow cake mix
1 8oz can crushed pineapple in juice, undrained
1/2 c water
1/3 c coconut oil
2 T coconut rum, divided
1 container whipped white frosting
1 7oz bag coconut flakes, sweetened
12 maraschino cherries, if desired
1) Preheat oven to 350 degrees. Spray two 8-inch round cake pans with cooking spray
2) In a large bowl, combine cake mix, pineapple, water, oil, eggs, and 1T rum. Mix with a hand mixer on low for two minutes. Pour into cake pans.
3) Bake as directed on cake mix box.
4) Allow cake to cool completely, about one hour
5) Stir remaining rum and coconut flakes into frosting in a medium size bowl.
6) Place one cake layer on serving plate. Spread 1/4 frosting onto cake top. Top with second layer of cake. Frost top and side of cake with remaining frosting.
7) Store loosely covered in the refrigerator. Garnish with maraschino cherries, if desired just before serving.
*Note: Modified from Betty Crocker