I don’t know who Amie is, but I think her coconut coconut coconut cake is great! Especially after the few minor tweaks that I found really helped (and a few that didn’t work so well).
The original recipe makes this cake in a cake pan. I thought it would be fun to try cupcakes. Here’s the problem: in the recipe it instructs to poke holes in the finished cake and pour the creme of coconut over top. Well with cupcake wrappers when you pour the creme of coconut over most of it drips to the outside of the wrapper. This both defeats the purpose of adding the creme (since it won’t absorb through the wrapper) and it gets the wrapper all sticky (hence voiding the purpose of using a wrapper int he first place).
I think cupcake sizes would still work fine, but DO NOT use the wrappers.
A change that did work was switching from using “whipped topping” a.k.a. hydrogenated oil to fresh homemade whipped cream. It’s very easy to make if you have a stand mixer. Just add in the whipping creme and gradually add sugar while beating on medium/medium-high for about 4-5 minutes.
Top each cupcake with a little shredded coconut and voila!
Although it would probably come out tasting the same I made quite a few modifications to this recipe. The most notable was a switch from using the oven to a panini grill. I found the panini grill to work amazingly and the pork chops only took about 5 minutes to cook (with lid closed) as opposed to 20+ minutes in the oven. Plus it’s a lot more energy-efficient.
To the marinade I also added some Worcestershire sauce, fresh parsley and a jalapeno. The marinade seemed to think and I think adding the Worcestershire sauce (or soy sauce would work too) really helped the flavor. I only marinated for about 45 minutes and the pork chops were very juicy and flavorful.
Definitely an easy main course that can be made with whatever ingredients you can find in your kitchen. You could easily substitute for a tenderloin or even chicken.
I found this recipe on Pinterest. It stood out above the others because it did not involve baking (which I personally think is overkill for mac and cheese). For the most part I thought that the original recipe worked well. With a few small modifications, described below, this recipe turned out just how I hoped it would!
Instead of cooking the pasta in a pot and making the sauce in a separate sauce pan, I used my dutch oven to minimize the amount of dirty dishes. This worked very well but it will add about 15-20 minutes to your overall cook time. Another plus of using the dutch oven is that it seems easier to make the rue without burning the butter than a traditional stainless sauce pan.
Doubling this recipe yield enough food for 3 full meals (adult size) or 4-6 side dish portions. I also recommend using about 1/2 cup of parmesan cheese to add a little more flavor.
After re-pinning this cute craft I tried making it with my 11 year old sister. It was a great Saturday project for us. All in all it only took about one hour for us each to make one frame. The instructions provided by Creative Carmella were simple and easy to follow. The only suggestion I would make is to add a little extra glue to the photo corners to help them stick to the canvas.
I added a 1/2″ black ribbon around the outside to give a clean finish to the edges.