Desserts

Peter Cottontail Toasted Coconut Easter Cupcakes

April 3, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Peter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On MarthaPeter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On MarthaPeter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On Martha

I’m not one to take the cutesy, themed approach to the holidays, but when Wilton and Peeps sent me their Easter collaboration, well I mean how could I resist those ears?!  So for this holiday, and because no one can say no to a Peep or Wilton’s amazing goodness I give you the most amazing of Easter Cupcakes.  The Peter Cottontail Toasted Coconut Cupcake.  A combination of chocolate, toasted coconut, sweet vanilla frosting, and bunny ears.  Happy Easter Loves.  truly, MKR    

P.S.  The adorable cupcake pedestals are currently on sale HERE.

Peter Cottontail Coconut Cupcakes
Yields 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 3 cups sugar
  2. 3 cups all-purpose flour
  3. 1 1/2 cups unsweetened cocoa powder
  4. 1 tablespoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups buttermilk, room temperature
  8. 3/4 cup vegetable oil
  9. 3 large eggs
  10. 1 1/2 teaspoons pure vanilla extract
  11. Wilton Ready to Decorate White Icing
  12. 2 cups unsweetened coconut
  13. Wilton & Peeps Cupcake Combo
Instructions
  1. Preheat oven to 350 degrees.
  2. Line standard muffin pan with paper liners.
  3. In a large mixing bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine.
  5. Add eggs and vanilla extract, whisk until smooth.
  6. Divide batter evenly among muffin cups (about 2/3 of the way full)
  7. Bake 12-18 minutes. **I insert a toothpick in the center of the cupcake to check if cupcakes are done, toothpick should come out clean with a few crumbs attached.** Once baked transfer to wire rack and let completely cool.
  8. While cupcakes are baking spread the coconut over a cookie sheet and set to broil for 3-5 minutes. Coconut will toast quickly so keep an eye on it and stir once or twice. Cook until golden brown.
  9. Once cupcakes are cooled frost liberally with Wilton Read to Decorate icing.
  10. Dip into toasted coconut and mold to make a round dome. Add additional coconut till icing is completely covered.
  11. Add Peep ears and an additional cupcake cup for appeal.
Welcome by Waiting on Martha https://waitingonmartha.com/

This post was sponsored by Wilton, a brand which I adore and helps make WOM possible.  Recipe and images original to WOM.

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Blueberry Nut Crumble

February 19, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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blueberry nut crumbleblueberry nut crumble

Every summer when I was young my mother and I would go blueberry picking.  We’d spend an entire weekend in the Michigan sun picking buckets, and buckets of fresh blueberries.  And then when we’d come home she’d make the most perfect, yet simple fresh blueberry pie and crisp.  I’d eat it warm, I’d eat it cold, and I’d always get caught eating it right out of the dish.  I just adored it.  

So when the weather starts to turn warm, which it is here in the South, I immediately become ready for blueberry season and my Blueberry Nut Crumble.  An easy, and I repeat easy, dessert that reminds me of my summers growing up.  Isn’t it just amazing how food seems to represent a memory, or a time in your life?  It’s one of the reasons I just love to cook…it feeds my soul.  Anyway, enjoy the crumble!  truly, MKR

all images original to Waiting On Martha

Blueberry Nut Crumble
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. For the filling...
  2. 6 cups of fresh blueberries
  3. 1/4-1/2 cup granulated sugar depending on how sweet your blueberries are
  4. 2 tablespoons flour
  5. 2 tablespoons fresh squeezed lemon juice
  6. 1/4 teaspoon kosher salt
  7. pinch of cinnamon
  8. pinch of allspice
  9. For the crumble...
  10. 1/4 cup chopped pistachios
  11. 1/4 cup chopped almonds
  12. 1/4 cup chopped walnuts
  13. 1/4 cup chopped pecans
  14. 1/2 cup rolled oats
  15. 1/4 cup light brown sugar
  16. 1/2 cup of butter, cubed, room temperature
  17. 1/2 teaspoon vanilla
  18. 1/4 teaspoon cinnamon
  19. 1/4 teaspoon allspice
  20. Vanilla ice cream (optional)
Instructions
  1. Preheat the oven to 375°F and butter a pie plate, or in my case mini pie plates.
  2. To make the filling toss the blueberries with the sugar, flour, lemon juice, salt, and a pinch of cinnamon and allspice.
  3. Transfer the berries to the pie plate(s).
  4. For the crumble...mix together the nuts, flour, oats, brown sugar, vanilla, cinnamon, allspice, and salt.
  5. Blend in 3/4th of the butter with your fingertips until the crumble forms large clumps.
  6. Crumble topping over the pie fully covering. Place pie(s) on a cookie sheet in case the filling bubbles over.
  7. Bake until the filling begins to bubble and the crumble starts to turn golden. About 25 minutes. Take the rest of your cubed butter and place on top of crumble and continue to cook for an additional 5 minutes. Total cook time 25-35 minutes.
  8. Let cool slightly then devour. Ice cream optional.
Welcome by Waiting on Martha https://waitingonmartha.com/

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Boozy Chocolate Coconut Ice Cream Sundae

February 12, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate and Toasted Coconut Boozy Sundae

True I did make this sundae to be a Valentine’s Day treat, however, let’s be honest.  Chocolate, toasted coconut, and a little Godiva liqueur is the perfect way to celebrate any day, not just the day of hearts and flowers.  So indulge away with my Boozy Chocolate Coconut Ice Cream Sundae.  truly, MKR

Photo Rustic White  ||  Gelato Cup Waiting On Martha

Chocolate & Toasted Coconut Boozy Sundae
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Prep Time
3 hr 15 min
Prep Time
3 hr 15 min
Ingredients
  1. Williams & Sonoma Chocolate Ice Cream Starter
  2. 1 1/2 cups cold half and half
  3. 1 1/2 cups cold heavy cream
  4. 2 cups of unsweetened coconut flakes, plus more to sprinkle on top
  5. 6 ounces of Godiva Chocolate Liqueur
Instructions
  1. Spread coconut flakes on a cookie sheet and place in an oven or toaster oven, and broil for about 5 minutes. They will toast quickly though so keep an eye on it. You want the flakes to turn a golden brown. Remove from oven and let cool.
  2. In a large bowl, whisk together the Williams Sonoma ice cream starter and half and half until the starter has dissolved. Stir in the cream.
  3. Transfer the mixture to an ice cream maker and begin freezing according to the manufacturers instructions. During the last 3 minutes or so of freezing add in coconut and Godiva Chocolate Liqueur. Freeze an additional 3 minutes.
  4. Serve immediately if you like a softer texture...like frozen yogurt, or freeze for at least 3 hours or up to 3 days for a firmer ice cream.
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