Sharing Recipes

this post is solely for my writing partner Meagan, who is absolutely one of my favorite people in the world. good thing too, because it turns out i meet with her every wednesday to sort out plots, character motivations and life problems.

she asked for these recipes, and never one to miss an opportunity to be (lazy) efficient, i thought i'd blog them too. and my apologies but these photos are not my own.

coconut cupcakes

Cupcakes:

3/4 cup butter, room temperature
1 1/4 cup of sugar
3 eggs, room temperature
1 cup of canned coconut milk
1 teaspoon coconut flavoring
2 1/2 cups of flour
1/2 teaspoon of salt
1 teaspoon of baking powder
1/2 cup of sweetened desiccated coconut

Frosting:
1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
3 cups of powdered sugar

2 teaspoons coconut flavoring

1 tablespoon coconut milk
1/4 cup of sweetened desiccated coconut

1. Preheat the oven to 350°. Cream the butter until light and fluffy. Add sugar and cream till light and fluffy again, scraping down the sides halfway through to ensure even mixing.
2. Add the eggs, one at a time, beating for 30 seconds each to ensure mixing. Be sure to scrape down the sides after each egg to ensure even mixing. Add the coconut milk and coconut flavoring and mix well.
3. Combine the flour, salt, and baking powder in a separate bowl. Mix well then combine with butter mixture. Mix until well-incorporated.
4. Fold in the coconut. Scoop into cupcake papers about one half to three-quarters of the way full. Bake for 18-22 minutes (or 13-15 minutes for mini cupcakes). Allow the cupcakes to cool for a minute or two in the pan, then transfer to a wire rack to cool completely.

Frosting
1. Combine all ingredients and mix with an electric mixer until creamy.
2. Spread onto cooled cupcakes. Sprinkle on a bit of extra shredded coconut on top and serve.

Makes about 30 regular-sized (217 calories) or 84 mini-sized (78 calories)

cabbage patch soup (adapted from my mother's recipe)

1 pound sausage (i always use jimmy dean's natural sausage, which you can buy in a 3-pound tube at costco)

1 large onion, chopped

1 cup celery, chopped, with leaves

8 large carrots, chopped*

2 cups cabbage, chopped into 1-inch pieces

2 cups water

1 tablespoon beef base

2 tablespoons worcestershire sauce

2 teaspoons chili powder

2 tablespoons ketchup (trust me. it's good)

1 (14.5-oz.) can diced tomatoes with juice

2 (15-oz.) cans kidney beans with juice

brown sausage with onion. add remaining ingredients and simmer, covered for 30 minutes OR cook in crockpot on low for 8-10 hours. makes 10 servings. (about 284 calories per 1 1/2 cups)

notes:

i always double this and freeze the other half for an easy freezer meal. it's a simple, one-pot meal. cooking it in the crockpot allows the meat to become more tender and it's my favorite way to prepare it.

*and, don't use those gross, dried-out, bitter-tasting, stubby baby carrots. buy real grownup adult carrots. your future self will thank you, i promise.