so, my friend and roommate caitlin is getting married in 2 weeks.  WOAH!  2 weeks!  craziness!

a few weekends ago we had a little "girls night out" to celebrate!  lele has some pictures on her blog as well. We had dinner out and then came back to Lele's house for treats and such.  Caitlin requested I make the cheesecake cookie cups that have become such a staple around our house.  These are always such a hit!  I'll also be making them for her wedding reception.


I was a little bit nervous about them.  In efforts to save time I just used the slice and bake sugar cookie dough.  BIG MISTAKE!  I didn't like how they turned out.  They expanded a lot more than I was used to and the taste wasn't as good.  lesson learned...but I think some of them turned out pretty cute!


It's fun focusing on someone else's wedding instead of my own at this point.  Happy 2 weeks until your wedding scott and caitlin!

4. I've never timed it out, but I think cupcakes can take a bit more time.  pouring each into the cup, icing each of them individually...

5. the wrapper - there are so many cute cupcake wrappers out there these days.  I've noticed a lot of times after you back it you can hardly see the design.  So I've started backing them in white and using the "pretty" wrapper for when they are done just for display purposes.

Do you prefer serving a cake or cupcakes? Do you have any helpful tricks up your sleeve when it comes to making a great cupcake?!

The weather has been so nice lately!  Perfect for grilling!  While Josh was manning the grill on Saturday night cooking up these:

I decided to try a new recipe!

Paula Deen. She does it right!  I had gotten one of her cookbooks from my grandmother so I thought I'd try something new.  Cream Cheese Brownies!

In “The Lady & Sons Savannah Country Cookbook” Copyright 1997, 1998 by Paula Deen Pages 149-150


For Lady Brownies:
2 C. Sugar
1C Veggie Oil
4 Eggs
6 Tbsp. Cocoa
1 tsp. Vanilla
1 1/2 C Self-rising flour
1 C chopped walnuts or pecans
Preheat oven to 325 degree’s. Blend together sugar, oil, eggs, cocoa, and vanilla. Add Flour; mix. Add nuts; spread into greased 13x9-inch baking dish. Bake for 25 to 30 minute’s.
For Cream Cheese Brownies: Use lady Brownies recipe above. Poor half the batter into a greased pan. Layer with this cream cheese mixture, then top with remaining batter, swirling it with a knife.
8 Tbsp. (1 stick) Butter, softened
1 8 ounce package cream cheese, softened
1/2 C sugar
2 eggs
1 tsp. vanilla
1 Tbsp. All-Purpose Flour
1 C chopped walnuts or pecans
Cream together butter and cream cheese. add remaining ingredients; blend well. Swirl into brownie batter with knife edge.

I wanted to have a nice little laid back cookout for my birthday last night...30 people later...we had a nice bumpin' party.  I'm blessed to have such dear friends and I'm so thankful to celebrate life and live life along side each of them.

I REALLY wanted a coconut cake for my birthday cake this year.  I love me some coconut but I was afraid other people wouldn't so I had folks bring some other treats.  Next to the Crouse Cookies, it turns out the cake was quite a hit.  Who knew?

So I thought I would share the recipe courtesy of Pillsbury (my comments are italicized in red):

INGREDIENTS

1 can (14 oz) coconut milk (not cream of coconut) I finally found this with the ethnic foods, THAI KITCHEN
1 box white cake mix with pudding mine didn't have pudding and it turned out great
1/4 cup water
3 egg whites
3/4 cup flaked coconut
1 cup white vanilla baking chips (6 oz)
1 3/4 cups powdered sugar
1/3 cup butter or margarine, softened
1/2 teaspoon vanilla

this recipe is for a 9x13 cake pan.  I wanted I nice little layered cake so I didn't necessarily double the icing recipe, but I just added a little extra of everything to make sure I had enough.  You could probably double it and be ok, I had just barely enough.

DIRECTIONS


1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. Reserve 1/3 cup coconut milk for frosting. If you need more frosting for the cake remember to reserve more of the coconut milk for it.

2. In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), the water and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the coconut until well combined. Pour into pan.

3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

4. Meanwhile, in 2-quart bowl, microwave vanilla baking chips uncovered on High 30 seconds or until melted. Stir; if chips are not completely melted, microwave 15 seconds longer, then stir until all chips are melted. Stir in powdered sugar, butter, reserved 1/3 cup coconut milk and the vanilla. Cover; refrigerate 30 to 60 minutes. (If frosting becomes too firm to spread, microwave uncovered on High 10 to 15 seconds to soften; stir until smooth.) we definitely had to microwave...I would think if you want to spread the icing at all you will need to do this.  but it turned out great!

5. Spread frosting over cake. Immediately sprinkle top with 1/4 cup coconut. Store loosely covered at room temperature.

I only took one picture the entire night (seriously...who am I? guess I was just busy livin' it up!) so I dont' have a picture of the cake...it was all eaten anyway so there aren't even leftovers.  Instead I'll leave with you this picture of people that I love!  Each make my life better.