Chewy Coconut Lime Sugar Cookies Source: My Baking Addiction 2 3/4 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt 1 cup butter, softened 1 ½ cups white sugar 1 egg ½ teaspoon vanilla extract zest of one large lime, finely minced 3 tbsp lime juice ½ cup unsweetened toasted coconut ½ cup sugar for rolling cookies Directions 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely. 2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside. 3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. 4. Beat in egg, vanilla extract, lime juice and lime zest. 5. Gradually blend in the dry ingredients and toasted coconut. 6. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit. 7. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. 8. Let stand on cookie sheet two minutes before removing to cool on wire racks (I sprinkled lime zest and toasted coconut on them as soon as they came out of the oven so they could set into the top as they cooled).
Peanut Butter-Cup Cookies Makes 48 cookiesHands-On Time: 15m Total Time: 40m Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup dark brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 12-ounce package small peanut butter cups, coarsely chopped Directions 1.Heat oven to 375° F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt. 2.Using an electric mixer, beat the butter and sugars until creamy. Add the egg and vanilla and beat to combine. Gradually add the flour mixture, mixing until just incorporated. Fold in the peanut butter cups. 3.Drop tablespoon-size mounds of dough 2 inches apart onto the prepared baking sheets. Bake until light brown around the edges, 12 to 15 minutes. Transfer to a baking rack to cool.
Wow! I can't believe my little girl is not so "little" anymore. Today my Emily Mae turned 11. I am so proud of the beautiful young lady she is becoming. She is beautiful inside and out, talented, kind, loving and truly a blessing.
Happy Birthday Emily. I love you forever and ever and always :)
O.K. Friends-here it is...my mom's super fabulous, moist and delicious RUM CAKE. Yum Yum!
CAKE: 1pkg Duncan Hines Yellow Butter Cake mix (D.H. only-this is important) 1 pkg Instant Vanilla Pudding (4 servings) 4 Eggs 1/2 C oil 1/2 C water 1/2 C light rum (although I use 3/4 C Malibu Rum) 3/4 C Pecans, chopped Preheat oven to 325. Beat above six ingredients together for 3 minutes. Grease and flour bundt pan. Add chopped nuts to bottom of bundt pan then pour batter over nuts. bake for 40-45 minutes until knife comes out clean. Cool 10 minutes, then flip onto cake plate and galze with icing.
GLAZE: 1 C sugar 1/4 C Rum 1/4 C water Boil ingredients for about 4 minutes over medium heat. Cool for a few minutes while poking holes in top of cake with back of wooden spoon. Then drizzle glaze over the top and in holes.