MINI COCONUT CUPCAKES

A friend once told me a Southern Lady never returns a dish empty, a rule to which I happily comply.
Our sweet neighbor had brought brownies to a recent gathering at our house, so once her dish was washed, dried and ready to take back, I had to make sure there was something yummy to go on it.
I baked these tiny treats, but was frustrated when it came time to make the frosting - I just couldn't get the cream to whip. After throwing out one batch and trying again - I realized I was using the paddle attachment rather than the whisk!!
Once the light and fluffy frosting was whipped up, I was able to return the plate, in good conscience filled with splendidly topped coconut cupcakes.

MINI COCONUT CUPCAKES

1/4 cup flaked coconut
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick butter, softened
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup reduced-fat coconut milk
3/4 cup dried coconut
2 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1/2 cup heavy cream

Heat oven to 350F. Fill a mini muffin pan with mini cupcake liners and set aside.
Line a baking sheet with foil, top with flaked coconut. Toast for 10 to 15 minutes or until golden.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of a standing mixer, or using a hand mixer, cream butter and sugar until fluffy. Add eggs, one at a time, beating until well combined, then mix in vanilla extract. Add half the dry ingredients, mix, then add half the coconut milk. Repeat with remaining amounts and beat on high for 1 minute. Fold in dried coconut.
Spoon batter into prepared muffin cups, filling 3/4 of the way. Bake for 20 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes in a pan, then turn cupcakes out onto a wire rack to cool completely.
Next, make the frosting. In the bowl of a standing mixer, combine cream cheese and powdered sugar until smooth. Gradually mix in heavy cream. Beat on high until cream holds stiff peaks.
Decorate top of cupcakes with frosting and sprinkle with toasted coconut.
Enjoy!

Recipe adapted from Shape Magazine, May 2013
www.shape.com/healthy-eating/healthy-recipes‎

SPICED CARROTS and MOROCCAN CARROT SALAD

Simple, tasty and satisfying - summer cooking at its finest. 
Although I could happily snack on either of these carrot dishes, my family requires a little more. I
paired the Spiced Carrots with lamb meatballs, couscous and a simple salad, and the Moroccan Carrot Salad with simply prepared, lightly seasoned sea bream.

SPICED CARROTS

2 tablespoons butter
1 cinnamon stick
1/4 teaspoon ground cumin seed
1/4 teaspoon ground coriander
1 small package of baby carrots
1/3 cup golden raisins
1 tablespoon honey
1/4 teaspoon salt
1/2 cup orange juice
1 tablespoon orange zest
1/3 cup slivered almonds toasted

Melt the butter in a skillet over medium-high heat. Add the cinnamon stick, the ground cumin seed and ground coriander, stir to combine and cook for 10 to 20 seconds.
Add the carrots and cook for about 5 minutes, until they begin to brown.
Reduce heat to medium, then add the raisins, honey, salt, orange juice and zest. Stir to incorporate and cook for 5 to 6 minutes, until the carrots are crisp-tender, the raisins have plumped and the spiced sauce is bubbling.
Discard the cinnamon stick. Add the toasted almonds, toss to incorporate and serve hot.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, October 2010
www.arkansasonline.com/news/features/food/‎

MOROCCAN CARROT SALAD

1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound of carrots, grated
4 cups mixed baby greens

Whisk the cumin, ginger, cinnamon, coriander, cayenne pepper and allspice in a large bowl.
Whisk in oil, lemon juice, orange juice and mint. Add carrots and baby greens, toss to coat.
Season with salt and pepper. Serve.
Enjoy!

Recipe adapted from Bon Appetit
www.bonappetit.com/recipes‎

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

My husband and I had been invited to appear in a commercial at a local restaurant, and since we would be sampling lots of outstanding food, I made a Mexican fiesta for the kids to enjoy at home - cheese quesadillas, enchiladas and refried beans.
However, my husband called to say the shoot had been postponed due to the awful weather, we were expecting thunderstorms and tornadoes in our area. I had been to the grocery store earlier in the day, and had the ingredients to make this tasty pork tenderloin. The meal came together very quickly, and paired with a salad and outdoor dining, it was close to outstanding.
The kids swam in the pool after dinner, and 45 minutes later we were sequestered in the basement with our guinea pig, parakeets, dog, pet rats, blankets and pillows, snacks and board games, bicycle helmets and shoes. Almost as exciting as being in a commercial.

SWEET AND SPICY PORK TENDERLOIN with HOT PEPPER SUCCOTASH

1 pound pork tenderloin
4 teaspoons ground cumin
4 teaspoons ground coriander
1/4 teaspoon ground red pepper
4 tablespoons brown sugar
salt

Remove visible fat from the pork, slice.
Mix cumin, coriander, cayenne and brown sugar in a bowl. Sprinkle pork with salt, then coat pieces in the spice mixture.
Place pork in a hot pan coated with cooking spray, and cook pork until done, about 7 to 10 minutes on each side.

HOT PEPPER SUCCOTASH

1/3 cup chicken stock
1 tablespoon olive oil
1 1/2 cups frozen corn
1 1/2 cups frozen baby lima beans
3 tablespoons jalapeno pepper jelly
3 green onions, thinly sliced
salt

Warm stock and oil in a medium skillet over high heat. Add corn and beans and cook 5 to 10 minutes, or until beans are tender. Reduce heat to medium-high, add jelly, stirring until it melts and coats vegetables. Add green onions and salt to taste.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, July 2012
www.arkansasonline.com/news/features/food/‎

WHITE CHOCOLATE KEY LIME BARS

Friends invited us out to their dock on the lake, for a fabulous fish fry. I was so very excited - fish caught that very morning, prepared that afternoon, right beside the water that produced them - heavenly.
Served with the perfect accompanying sides and a good measure of companionable conversation, it could not have been a better time.
I offered to bring dessert, and thought these lovely tangy bars would round out the menu nicely - even though we were beyond satiated, we managed to fit in a bite and enjoyed a sweet ending to a sweet afternoon.

WHITE CHOCOLATE KEY LIME BARS

CRUST
2 cups gingersnap crumbs
2 tablespoons sugar
8 tablespoons unsalted butter, melted

Heat oven to 350F.
Combine all ingredients into a 9 by 13 baking dish lined with foil that extends 2 inches beyond the short end of the pan. Bake for 8 to 10 minutes, remove from oven, then reduce oven temperature to 325F.

LIME FILLING
1 egg
4 egg yolks
2 (15 ounce) cans of sweetened condensed milk
1 cup of freshly squeezed key lime juice
1 teaspoon of freshly grated lime zest
pinch of salt

Whisk all the ingredients together in a medium bowl. Pour the filling over the prepared crust. Bake until the filling is almost set, about 20 to 22 minutes. Cool the bars completely in the pan set on a wire rack. Refrigerate the bars for at least 2 hours, until chilled.

WHITE CHOCOLATE TOPPING
1/4 cup whole milk
1/4 cup heavy cream
8 ounces of white chocolate, chopped

In a medium saucepan, bring the milk and cream to a gentle boil. Add the chopped chocolate and let stand for 30 seconds to melt the chocolate. Whisk the mixture until the chocolate is completely melted and the mixture is smooth. Set the topping aside to cool to room temperature for 15 minutes, stirring occasionally, until cool. Poor the cooled white chocolate topping over the chilled bars and spread into an even layer. Chill until topping is cold.
Garnish with toasted macadamia nuts and cut into bars.
Enjoy!

Recipe adapted from the Food Network
http://www.foodnetwork.com/recipes/white-chocolate-key-lime-bars-recipe/index.html

RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER and CHERRY TOMATOES FILLED WITH GOAT CHEESE AND TARRAGON

A dear friend had a yoga themed birthday party - a great yoga class out on the back deck with wonderful people, followed by lovely libations and fabulous food. A truly beautiful, heart opening day, for a beautiful lady.
I wanted to make something that was fun, elegant, flavorful and mostly healthy - to fit the theme of the day.

RADISH CHIVE TEA SANDWICHES WITH SESAME AND GINGER

1/4 cup butter, at room temperature
3 tablespoons minced chives, divided
1 tablespoon toasted sesame seeds
3/4 teaspoon grated peeled fresh ginger
1/4 teaspoon sesame oil
16 1/4 inch thick baguette slices, lightly toasted
10 radishes, thinly sliced
sea salt to finish

Mix butter, 2 tablespoons chives, sesame seeds, ginger, and oil in a small bowl, season with salt and pepper. Spread butter mixture over each bread slice. Top with radishes, overlapping slightly. Sprinkle with remaining chives and sea salt, if desired.
Enjoy!

Recipe adapted from Bon Appetit, April 2008
www.bonappetit.com/recipes‎

CHERRY TOMATOES FILLED WITH GOAT CHEESE AND TARRAGON

20 cherry tomatoes
4 ounces cream cheese, slightly softened
5 ounces of goat cheese, room temperature
1 teaspoon of lemon juice
1 teaspoon of chopped tarragon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cut off a very thin slice from the base of each tomato, so they will stay upright. Cut a thin slice off the top of each tomato and scoop out the pulp, leaving interior walls intact.
Place tomatoes on a tray lined with paper towels, hollow side down to drain residual liquid.
Place cream cheese, goat cheese, lemon juice and tarragon with salt and pepper into a bowl and mix together.
Spoon cream cheese mixture into a piping bag fitted with a small nozzle. Place tomatoes on their bases and pipe mixture into each tomato case. Refrigerate for at least one hour, or overnight.
Enjoy!

Recipe adapted from YW, March 2013

FALL OFF THE BONE RIBS

This was one of those dishes that everyone loved so much, there was no time and nothing left for me to take a photo of. I had to make the ribs a couple of times before I was able to capture them, but there were definitely no complaints.
We tend to like our ribs dry in this family, so I didn't add the barbeque sauce when it was recommended in the recipe, but rather placed the bottle on the table for those who might like it a little saucy. However, the ribs were gone before the lid could be removed from the bottle - again, no complaints.

FALL OFF THE BONE RIBS

1 slab of pork ribs
1 can or bottle of your favorite beer
1 bottle of honey barbeque sauce
4 stalks of celery
1 onion
salt and pepper
2 cloves of garlic

Heat oven to 400F.
Line a large pan with heavy duty foil, place cut celery, sliced onions, and garlic in pan. Sprinkle salt and pepper all over both sides of the ribs. Place the ribs in pan, bone side down. Pour the beer in the corner of the pan so you don't wash off the seasoning on the meat. Cover the pan with heavy duty aluminum foil very tight.
Place pan in oven, immediately turn oven down to 325 degrees for one hour, then 275 degrees for another hour.
Remove pan from the oven, remove the foil cover and let cool for one hour. Pour off all other liquid and ingredients, slather barbeque sauce on both sides of cooled ribs and return to 400 degree oven for 15 minutes, until browned and crisp.
Enjoy!

Recipe adapted from Karen Willems, Realtor, 479-790-5996
kwillems@harrismchaney.com
www.kwillems.cbharrismchaneyfaucette.com/

SPICED PEACH CARROT BREAD

Some people continually amaze and astonish me - in the best kind of way.
A lovely friend spontaneously stopped by the other day, to see if she could take my Mum, who is visiting from New Zealand, out for lunch. Not only is she one of the most thoughtful, kind and gracious people I know, but also consistently delightful to be around, with her enthusiasm for people and for life in general. I am also filled with admiration at her preserve making, bee keeping, hostessing and hiking skills - and I have a feeling there is still a lot I haven't yet discovered.
I was thrilled to offer her a cup of tea after lunch and to visit and gather ideas for our upcoming trip to Portugal, since she and her husband had visited there, and was so glad I had baked earlier in the day, so I could also offer this delicious Spiced Peach and Carrot Bread. It was almost as interesting, varied and surprising as my wonderful friend, and I enjoyed it every bit as much as I enjoy her company.

SPICED PEACH CARROT BREAD

3/4 cup chopped pecans
2 1/2 cups flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 to 2 cups of chopped fresh, ripe peaches (mine had been frozen, thawed and cooked)
1 1/2 cups of freshly grated carrots
2/3 cup vegetable oil
1/2 cup milk
2 eggs, lightly beaten

Heat oven to 350F.
Bake pecans in a single layer in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring half way through. Cool 15 minutes (if you have time).
Stir together flour, sugar, cinnamon, baking soda, baking powder, salt and nutmeg. Add peaches, grated carrots, vegetable oil, milk and eggs. Add toasted pecans, stirring just until dry ingredients are moistened.
Spoon batter into a greased 9 by 5 inch loaf pan (I divided it in two, and it seemed there was plenty).
Bake at 350F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean.
Cool in a pan on a wire rack for 5 minutes. Remove from pan to wire rack and cool completely, about 1 hour.
Enjoy!

Recipe adapted from Southern Living, July 2011
www.southernliving.com/food/‎